Grease Trap – 2
Every commercial kitchen is required to operate and maintain a grease trap in order to prevent sewage blockages. Grease traps primarily deal with fats, oils, and greases (FOG) that are produced during cooking, baking, frying, dish washing, or any other culinary operations.
Description
Every commercial kitchen is required to operate and maintain a grease trap in order to prevent sewage blockages. Grease traps primarily deal with fats, oils, and greases (FOG) that are produced during cooking, baking, frying, dish washing, or any other culinary operations.
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Undercounter Dishwasher – 2
High-temperature operation guarantees accurate rinse temperature every cycle.
Features an electronic control panel with temperature display.
Capacity of 280 plates per hour.
Thrifty consumption of only 2 litres of water per cycle.
Equipped with stainless steel upper and lower rotating wash and rinse arms