Overview

This document provides detailed technical specifications, product descriptions, and configurations for industrial kitchen equipment and accessories, focusing on static preparations and distribution. It covers a wide range of products including sinks, tables, washbasins, buckets, faucets, sterilizers, carts, gastronorm containers, and accessories.

1. Product Categories and Applications

• Industrial Sinks and Dishwashers: Various models with different sizes and configurations (single or multiple basins, with or without draining boards, perforated bottoms, overflow tubes with valves).
• Washbasins and Stainless Steel Buckets: Wall-mounted and floor models with different activation methods (timed push button, knee or foot operation), including soap dispensers and splashbacks.
• Faucets: Single and double water supply options, clinical lever types, showers with hoses of different lengths.
• Tables: Two main series (600 and 700 mm height) with options for central or wall-mounted, with shelves, sinks, or heated surfaces, including neutral and pass-through tables.
• Accessories: Drawers, shelves, heating elements, wheels kits, and angle tables.
• Banho Maria (Water Baths): Various capacities and types (tabletop, on carts, with or without heated reserves), powered by 230V/50-60Hz single-phase supply.
• Wall Cabinets and Shelves: Different sizes and depths, with options for draining shelves.
• Service Carts: Reinforced carts with 2 to 4 shelves, load capacities per shelf specified, and specialized carts for plates, baskets, and heavy loads.
• Gastronorm Containers and Trays: Multiple sizes and depths, basic and perforated versions, with options for lids (basic, with holes, hermetic seals), and double perforated bottoms.
• Sterilizers and Plate Warmers: Knife sterilizers and plate warmers with specified capacities, power ratings, and dimensions.
• Dishwasher Baskets: Basic and divided models with supplements for various washing machine types.

2. Specifications and Dimensions

The document provides detailed dimensional tables for each product category, including width, depth, height, basin sizes, and capacities. Key parameters include:

• Sinks: Basin dimensions (e.g., 500x400x250 mm), overall sink sizes (e.g., 600x600 mm to 2000x600 mm), configurations (single/double basin, with draining board), and features like perforated bottoms and overflow valves.
• Tables: Widths from 800 mm to 2000 mm, depths of 600 or 700 mm, heights standardized at 600 or 700 mm, with options for shelves and sinks.
• Washbasins and Buckets: Capacities ranging from 50 to 95 liters, with various activation mechanisms.
• Banho Maria: Capacities from 1 to 4 gastronorm containers GN1/1, power consumption of 2000W, and dimensions tailored to tabletop or cabinet models.
• Service Carts: Shelf load capacities of 70 kg or 130 kg depending on model, with dimensions specified for different cart sizes.
• Gastronorm Containers: Multiple standard sizes (e.g., 1/1, 2/3, 1/2) with capacities from 0.5 to 40 liters, including perforated and basic versions.
• Sterilizers and Warmers: Plate capacities of 50 to 100 plates, power ratings of 700W for sterilizers and 15W for knife sterilizers, with compact dimensions.

3. Features and Options

• Many products offer modularity such as optional shelves, perforated bottoms, overflow valves, and different activation methods for washbasins.
• Tables and sinks can be combined with accessories like heated elements, drawers, and wheels kits for mobility.
• Service carts and plate carts are designed for specific load capacities and plate quantities, ensuring ergonomic and efficient transport.
• Gastronorm containers come with various lid options including hermetic seals and holes for ladles, enhancing usability in food preparation and storage.
• Sterilizers and warmers are designed for energy efficiency and compactness, suitable for professional kitchen environments.

4. Recommendations and Best Practices

• Selection of the correct sink or table size should consider the specific kitchen workflow and space constraints.
• Use of perforated bottoms and overflow valves in sinks is recommended for hygiene and safety.
• Activation methods for washbasins should be chosen based on user convenience and hygiene requirements (e.g., foot or knee operation to avoid hand contact).
• Service carts and plate carts should be selected according to load requirements to ensure durability and safety.
• Proper use of gastronorm containers with appropriate lids and perforations enhances food handling efficiency.
• Regular maintenance of sterilizers and warmers is essential to ensure optimal performance and safety.

5. Summary Tables and Data Highlights

The document includes multiple tables summarizing dimensions, capacities, and features for each product line. Key highlights include:

• Sink models range from 600x600 mm to 2000x700 mm with basin depths typically 250 mm.
• Tables are available in widths from 800 mm to 2000 mm and depths of 600 or 700 mm, with various configurations.
• Washbasins have capacities of 50 or 95 liters with multiple activation options.
• Service carts support shelf loads up to 130 kg and plate carts can carry up to 400 plates.
• Gastronorm containers cover a wide range of sizes and volumes, suitable for diverse kitchen needs.
• Sterilizers accommodate 50 to 100 plates with power consumption of 700W.

Conclusion

This technical document serves as a comprehensive guide for selecting, specifying, and configuring industrial kitchen equipment related to static preparation and distribution. It emphasizes modularity, hygiene, ergonomic design, and compliance with professional kitchen standards. Users should carefully consider dimensions, capacities, and features to optimize kitchen workflow and safety.