Overview: This document serves as a comprehensive catalog and price list for self-service buffet equipment, focusing on drop-in units, cold tanks, and smooth plates. It details specifications, construction features, and pricing for various models.
Generic Construction: All units are made from 18/10 AISI-304 stainless steel, featuring rounded internal edges for easy cleaning. They include built-in elements with a fixing system to prevent liquid seepage, ecological polyurethane insulation free of CFCs, and use R290 refrigerant gas.
Cold Tanks: These units use copper tubes for cooling, ensuring even distribution of cold. They operate at temperatures between +4° and +8°C with an ambient temperature of 25°C. Options are available with or without a cooling unit, and they include a digital thermometer-thermostat and a removable control panel.
Cold Smooth Plates: Similar to cold tanks, these plates use copper tubes for cooling and operate at temperatures between -4° and +4°C. They also come with or without a cooling unit and feature a digital control system.
Ice Cream Maintenance Tanks: Designed for ice cream storage, these tanks operate at temperatures between -15° and -18°C. They are equipped with sliding methacrylate lids and can accommodate ice cream trays of specific dimensions. Options are available with or without a cooling unit.
Cold Display Cabinets: These cabinets feature a refrigerated tank with three display levels, tempered glass on three sides, and a roll-up thermal curtain for food storage when not in service. They operate at temperatures between +7° and +10°C.
Pricing and Models: The document lists various models with their dimensions, power specifications, and prices. For example, model 111326FC is priced at €2,265, while model 11300CCV is priced at €6,420.
General Overview: The document provides technical specifications and features for various types of drop-in equipment used in food service, including cold cabinets, hot elements, and screens. The equipment is primarily constructed from 18/10 AISI-304 stainless steel, ensuring durability and hygiene.
Cold Cabinets: These are designed for maintaining ice cream and other cold items, with temperature ranges from -15 to -18°C. They include features like digital thermostats and safety controls.
Hot Elements and Bain-Marie Tanks: The hot elements include Bain-Marie tanks and dry hot tanks, both designed for easy cleaning with rounded edges and silicone heating elements. The working temperature ranges from 0 to 90°C.
Glass-Ceramic Plates: These plates are made with 6 mm thick black glass-ceramic and are heated using silicone resistances. They are available in both built-in and tabletop models, with adjustable legs and safety thermostats.
Screens: Screens are available in neutral, illuminated, and warm light versions, designed to protect and enhance the presentation of food. They are equipped with tempered glass and optional digital thermometers.
Dispensers: Dispensers for plates and glasses are constructed from stainless steel, with adjustable levels and capacities. They include options for heating and are controlled by thermostats.
Key Specifications: The document includes detailed dimensions, power requirements, and pricing for each model, ensuring that users can select the appropriate equipment for their needs.
Dispenser for Hot Dishes: Adjustable dish diameter from 200 to 310 mm, capacity for 65 dishes, heated by shielded stainless steel resistance, controlled by an analog thermostat (0º to 90ºC) and a start-stop light switch, mobile dashboard for flexible placement in buffets, optional lid available.
Dispenser for Neutral Glasses: Accommodates 500x500 mm baskets, capacity for 7 baskets of 25 glasses each, 80 mm high (baskets not included).
Generic Features: Made of 18/10 AISI-304 stainless steel, level adjustment via springs.
Drop-in/Show Cooking/Kitchen Countertops and Frytops: Constructed from 18/10 AISI-304 stainless steel, designed for Show Cooking areas but also suitable for integration into kitchen furniture, recessed elements with a system to prevent liquid leakage, controls can be placed on the front or top of the furniture.
Gas Kitchen Countertops: Embedded worktops with rounded edges for easy cleaning, brass taps with adjustable maximum and minimum settings, safety coil, and thermocouple, piezo-electric ignition for all burners, cast iron burners with removable brass crowns for cleaning, available in 5.2 and 3.3 kW power, double vitrified cast iron grills.
Electric Kitchen Countertops: Embedded worktops with rounded edges and housing for round plates, independent switches with 6 power levels and operation indicator lights, round cast iron plates of Ø 220 mm and 2.6 kW power, built-in safety thermostat to prevent excess temperature and save energy.
Vitroceramic Kitchen Countertops: Stainless steel countertop frame with 6 mm thick glass, easy to clean due to flat surface, independent switches with 2 levels and operation indicator lights, tungsten resistors with 2.5 and 1.8 kW power, built-in safety thermostat for temperature control and energy savings.
Induction Countertops: Stainless steel frame with 6 mm thick glass, easy to clean, induction technology heats via magnetic waves, requiring ferric material cookware, automatic shut-off if no container is detected within 60 seconds, energy consumption reduced by 40% compared to electric and 50% compared to gas kitchens, cooking time is halved, with instant temperature adjustments, independent rotary knobs with fixed power level positions and operation indicator lights, 3.5 kW power plates.
Electric Frytops: Grease drain at the bottom with a conical sealing plug at the front, stainless steel breastplate for maximum hygiene, adjustable thermostats from 80º to 300ºC with operation indicator light, armored stainless steel resistances mounted in insulated drawers, smooth and slotted iron plates, 15 mm thick, with options for hard chrome plating, cleaning involves using ice cubes and a spatula-cutter, followed by a damp cloth.
General Overview: This document provides detailed specifications and features of various electric kitchen countertops and cooking equipment designed for show cooking and professional kitchen integration. The equipment is primarily constructed from 18/10 AISI-304 stainless steel, ensuring durability and ease of cleaning.
Electric Kitchen Countertops: The document lists several models of electric kitchen countertops, including vitroceramic and induction types. Key specifications include dimensions, power ratings, and voltage requirements. For instance, model 12200631 is a vitroceramic countertop with a power rating of 5.2 KW and operates on 230/1V.
Electric Frytops: Electric frytops are available in 350 mm and 700 mm sizes, with power ratings ranging from 3.9 KW to 7.8 KW. These frytops are designed for efficient cooking and easy cleaning, featuring fully welded tanks and perforated grids to prevent food from sticking.
Fryers and Conservators: Electric fryers come with stainless steel baskets and lids, fully welded tanks, and a cold zone to extend oil life. They include safety features like a thermostat and a safety thermostat to prevent overheating. Fried conservators are equipped with GN containers and ceramic resistances for maintaining optimal temperatures.
Bains-Marie and Pasta Cookers: Electric bains-marie feature GN containers with rounded edges and adhesive resistors for even heating. Pasta cookers are equipped with overflow systems and perforated grids to manage starch and prevent spills.
Glass Protectors: Designed to protect customers from splashes and burns, glass protectors are supported by AISI 304 stainless steel frames and use 6 mm thick tempered glass.
Buffets and Chafing Dishes: Chafing dishes are constructed from stainless steel and heated by gel alcohol burners. They come with GN containers and options for removable or hinged lids. Electric soup pots feature thermostatic control for precise temperature management.
Overview: The document provides detailed specifications and features of buffet furniture, including hot, neutral, and cold units. It highlights the construction materials, design options, and functional elements of each type of buffet furniture.
Generic Construction: The furniture is constructed with a metal structure and synthetic quartz worktops, ensuring durability and seamless design. The units are equipped with adjustable legs and castors for mobility, stainless steel plinths, and accessible sides for wiring and servicing. Optional union kits are available for linear assemblies.
Hot Buffets: These units feature drop-in elements made of 18/10 AISI-304 stainless steel, with fiberglass insulation and silicone heating elements. They are controlled by a digital thermometer-thermostat and have a working temperature range of 0º to 90º C. The units include tempered glass for hygiene and hot light to maintain food temperature.
Hot Buffet with Bain-Marie: Designed for GN 1/1 containers with a maximum depth of 150 mm, these units have rounded internal edges for easy cleaning and a drain with a tap.
Hot Buffet with Glass Ceramic Plate: Features a 6 mm thick black glass-ceramic plate with a stainless steel frame. Heat is transmitted by contact, suitable for various tray and plate materials.
Neutral Buffets: These units have a smooth synthetic quartz worktop suitable for placing various kitchen appliances and dispensers.
Cold Furniture: Constructed with 18/10 AISI-304 stainless steel, these units have modular elements for flexible assembly. They feature ecological polyurethane insulation and oversized refrigeration groups with automatic defrost. The units use R290 refrigerant gas for efficient energy performance.
Cold Furniture with Upper Tank: Designed for presenting food in GN 1/1 containers, these units have rounded edges for easy cleaning and copper tube cooling for even temperature distribution.
Cold Furniture with Smooth Plate: The smooth plate acts as an ice rink for maintaining cold temperatures by contact. It includes drainage for water evacuation.
Additional Features: Options for lower reserve storage, central cold furniture configurations, and various paneling and accessory options are available to customize the furniture to specific needs.
Specifications: The document outlines the construction and features of various types of self-service furniture, including cold and hot furniture. The furniture is made from 18/10 AISI-304 stainless steel, with modular elements allowing for customizable assembly based on space and needs. Standard fronts are stainless steel, with optional paneling in four colors. Accessories such as tray guides and glass screens with LED lighting are available.
Cold Furniture: Cold furniture is designed for displaying food, with options for upper tanks or smooth plates. They feature refrigerated tanks ideal for dairy products, with working temperatures ranging from +4º to +12ºC at an ambient temperature of 25ºC. The refrigeration system is independent and located on the roof, with temperature control mechanisms. Cold furniture can be manufactured with or without reserve storage.
Hot Furniture: Hot furniture includes options with bain-marie for displaying hot food in GN 1/1 containers. They feature fiberglass insulation and silicone resistances for heating, with a working temperature range of +30º to +90ºC. Hot furniture can have a lower reserve with independent temperature control or be without reserve, featuring a lower shelf.
Central Furniture: Central furniture options are available with upper tanks or smooth plates, and can be configured with tray guides and glass screens. They are designed to be placed as islands, with optional dish racks. The characteristics are similar to those of the individual cold or hot furniture units.
Tables and Data: The document includes tables listing model codes, dimensions, power consumption, and prices for various furniture configurations. These tables provide detailed specifications for each model, including size, capacity, and energy requirements.
Overview: This document provides detailed specifications and features of self-service hot furniture with bain-marie, smooth worktops, and various dispenser furniture options. It includes modular elements for flexible assembly and customization according to space and needs.
Specifications: The document lists multiple models with dimensions, power requirements, and capacities. For example, models like 10273600 and 10879700 are described with dimensions 1200x700x850 mm and 1600x700x850 mm, respectively, and power ratings of 3.5 KW and 2.1 KW.
General Features: The furniture is constructed from 18/10 AISI-304 stainless steel, with 1.5 mm thick countertops and rounded edges. The modular design allows for easy assembly and customization. Standard fronts are stainless steel, with optional color paneling and tray guides.
Plate Dispenser Furniture: These units feature spring-based level regulation, accommodating plate diameters from 180 to 280 mm, with a capacity of 45 plates per column. Optional lids are available, and heating is provided by armored stainless steel resistances controlled by an analog thermostat.
Dispenser Furniture for Glass Baskets: Designed for 500x500 mm baskets, these units can hold 7 baskets of 25 glasses each. They are not included and must be purchased separately.
Cash Furniture: Designed to hold a cash register with space for a waiter to manage customer trays. These units are placed at the end of the self-service line and include a lockable drawer.
Angular Neutral Furniture: These units allow for the creation of self-service lines at 90º or 45º angles, adapting to the installation space. External furniture includes specific tray guides, while internal furniture does not require guides.
Optional Features: Various optional features are available, including adjustable legs, tray guides, and color paneling for furniture fronts.
Conclusion: The document provides comprehensive details on self-service furniture options, emphasizing modularity, customization, and robust construction. It caters to various needs with optional features and configurations.
General Features: This document outlines the specifications and features of various self-service furniture and accessories. It includes details on cash furniture, angular neutral furniture, dispenser furniture for bread, cutlery, trays, and glasses, as well as glass shelves and screens, tray guides, front panels, and socks.
Specifications: The document provides detailed specifications for different models, including dimensions, materials, and prices. For example, the cash furniture models 10584300 and 10684300 have dimensions of 1200x700x850 and are priced at €1,470 each.
Glass Shelves and Screens: Glass shelves are made of curved, tempered glass, 6 mm thick, with stainless steel supports. They serve as displays and hygienic protectors. Some models include lighting to highlight food, with options for cold or hot light.
Tray Guides and Plate Supports: Tray guides are designed for easy cleaning and quick assembly. They are made of stainless steel and support the movement of trays. Plate supports are available for central furniture.
Front Panels and Socks: Front panels are customizable with four color options: Blue (RAL 5003), Red (RAL 3020), White (RAL 9003), and Grey (RAL 9022). Socks improve the appearance and facilitate cleaning.
Accessories: The document lists various accessories, including Gastronorm containers, thermometers for drop-in displays, GN container separators, GN lids, double perforated bottoms for hot or cold furniture, ice-cream containers, and portioner washers.
Key Points:- All furniture and accessories are made with high-quality materials, primarily stainless steel.
- Customization options are available for front panels to match the installation environment.
- Lighting options are provided for glass shelves to enhance food presentation.
- Accessories are designed to complement the self-service furniture, ensuring functionality and ease of use.
MACHINES BAR
COOKERS SNACK 450/ 550
COOKERS SNACK 600
COOKERS 700
COOKERS 900
HOT EQUIPMENT
OVENS
ROASTERS
EXTRACTION HOODS
NDUSTRIAL COLD
WASHING
NEUTRAL ELEMENTS
AUXILIARY MACHINERY