Plate Warmer – Double Well
Electric
- Without dishes
- Operating temperature: +30 / +90 °C
- Made of stainless steel.
- Designed for carrying dishes.
- With 4 swivel castors, two of them can be locked. Ø125 mm
- Dimensions include bumpers.
- Dish Capacity: 2×50 pcs
- Diameter of dish: 240-300 mm
Description
Electric
- Without dishes
- Operating temperature: +30 / +90 °C
- Made of stainless steel.
- Designed for carrying dishes.
- With 4 swivel castors, two of them can be locked. Ø125 mm
- Dimensions include bumpers.
- Dish Capacity: 2×50 pcs
- Diameter of dish: 240-300 mm
Related products
Cold Service Unit
- Bowl capacity: GN 3/1 • Digital Thermometer
- Electric operated
- Without GN containers
- Operating temperature: +2 / +8 °C
- Body and panelling made of stainless steel.
- Controlled by thermostat.
- The cabinet insulated.
- Refrigeration System: Hermetically sealed air cooled condensing unit. Static cooling with copper evaporator. (Copper pipe with aluminium fins)
- Refrigerant: R134A
- Include tray slider, curved glass shelf,support for glass shelf.
Exhaust Hood / SS Hood Block Type
It is designed to capture and vent smoke, grease, and odors from the air above a cooking surface.
The integrated fan helps keep the kitchen air clean and prevents greasy build-up on walls and ceilings.
This type of box-shaped hood is often used in commercial restaurants and communal kitchens.
It is typically made of stainless steel.
Rack Wire
The open wire design minimizes dust accumulation and improves air circulation and visibility.
Each shelf can hold a significant amount of weight, often up to 800 pounds for heavy-duty models.
Assembly is typically quick and requires no special tools.
The shelving unit is versatile and can be used in pantries, garages, offices, or retail stores.
Save Bench
It features a countertop with a front piece and an attached roller tray slide on the side for guiding trays.
The unit is constructed from stainless steel and stands on adjustable legs, allowing for height modification.
It is designed to be part of a self-service line in a commercial kitchen or dining area.
The design focuses on durability and ease of access for customers to place their trays.
