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5 burners: 3x 3,3 kW, 2x 2,8 kW, regulation valve with safety thermoelectric sensor, electronic ignition device.Upper grids in enameled steel (510x265 mm).Convection oven 4x GN 1/1 (535x325xh340mm) spacing 50mm, door and handle of the oven in stainless steel.Heating of the oven by circular heating elements (3 kW), regulation of the oven by thermostatic valve T° de 50° - 300° C.Designed in stainless steel, adjustable stainless steel feet.
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Basket 250x270xh110 mm Basket heat-resisting handle.Stamped tank with sloping bottom for an emptying without oil waste.Emptying by a tap made of stainless steel with security system.Filter for big waste, possibility to fry fritters or big pieces without basket.Piezo ignition, maintenance pilot light.Regulation by thermostat 190°C.Security thermocouple, 2 powerful burners put outside the tank.Backsplash for the evacuation of burned gas.Manufactured in stainless steel.Adjustable feet.The...
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- Useful dimensions of the cooking surface 995x520 mm, 49,40 dm2- Manufactured in stainless steel 18/10 AISI 304.- Cooking plates in cast iron with high conduction of heath, equipped with a peripheral border, to guarantee a perfect cover-up. Frontal catching drawer for cook fluid.- Gas heating, through stainless steel burners with stabilized flame. Regulation of the flame through a gas tap (chrome version, thermostatic gas tap).
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Useful dimensions of the cooking surface 995x520 mm, 49,40 dm2 .Manufactured in stainless steel 18/10 AISI 304.Cooking plates in cast iron with high conduction of heath, equipped with a peripheral border, to guarantee a perfect cover-up.Frontal catching drawer for cook fluid.- Gas heating, through stainless steel burners with stabilized flame. Regulation of the flame through a gas tap (chrome version, thermostatic gas tap).
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- Cast iron cooking grid, removable, dimensions (330x470 mm).- Heated through stainless steel burners with stabilized flame, placed under the shielding.- The water bath that is found under the grill is of stainless steel with a double function : 1st, to catch the steam and the reduce the smoke associated with the cooking of the food; 2nd, a freeing of steam which the design gives provides a better cooking result.