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BAIN MARIE ON HOT CUPBOARD 4x GN 1/1   S80/BC15

BAIN MARIE ON HOT CUPBOARD 4x GN 1/1   S80/BC15BAIN MARIE ON HOT CUPBOARD 4x GN 1/1   S80/BC15
Superior top 1.5 mm, rounded edges 70 mm. Pressed tank GN - 200 mm, corners rounded, drainage and overflow. Water level in the basin controlled by electro valve.
Manufacturer: DIAMOND
Available in:
14 days
Dimensions (mm):
1500x800x900
Temperature (°C):
+30/+90 +30/+60
Power (kW):
4,6
Power supply:
400-230/3N 50-60Hz
Weight (kg):
122
Volume (m3):
1,4
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Product description

BAIN MARIE ON HOT CUPBOARD 4x GN 1/1   S80/BC15

  • Superior top 1.5 mm, rounded edges 70 mm.
  • Pressed tank GN - 200 mm, corners rounded, drainage and overflow.
  • Water level in the basin controlled by electro valve.
  • Electric heating by element sited under tank.
  • Ventilated cupboard, heated by electric element.
  • Made in stainless steel with adjustable feet in stainless steel 150 mm.

PLUS:

  • The function of the Bain-Marie elements is to keep hot food at the appropriate temperature in the containers and to keep and warm up kitchenware in the compartment below, if foreseen.
  • The range consists of 13 models, 750-1125-1500-2250 mm long, on an open compartment, a neutral cupboard, or a-warm-dry ventilated cupboard acting as a plate warmer.
  • Built in AISI 304 stainless steel. 
  • Working Top in AISI 304 stainless steel, 15/10 mm thick, Height: 70 mm with rounded rim. 
  • Tanks completely welded to the top and rounded on all sides for full an easy cleaning. 
  • Tanks’ dimensions apt to keep 2,3,4,6 and 3+3 GN 1/1 containers with 200 mm max height. 
  • Electric water inlet driven by a push button, detachable overflow-outlet. ¾
  • Adjustable feet 2”, Height=150 mm. 
  • Tank-heating by extra compact resistances with gluing silicon enhancer boosting heat transmission (quick attainment of target temperature, better insulation) and keeping energy consumption in check.
  • Digital control-board enabling to set the target temperature within a range set in advance.
  • Digital display to read the temperature.
  • Monitoring and keeping track of main processes according to HACCP regulations. 
  • Compartment heated and ventilated to keep only kitchenware but not food (dry-warm) regulated by a digital thermostat, with double-coated door insulation and noise dampening. 
  • Independent temperature setting between tank and compartment. 
  • On demand long distance operations and monitoring available through a switching devices to check and record operations by means of a PC.

Gastro equipment Diamond

CZ +420 606 70 90 04

SK +421 948 91 19 38

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