For commercial cooking operations and institutional kitchens. Front 400 or 500, 800 or 1000mm, depth 900mm, adjustable height between 880/910mm. Modular conception with numerous assembly options, on feet, on a plinth or cantilevered... top units :Open burners, open burners with solid top, electric hotplates,electric or induction heating elements, bain-maries, fryers, ridged or smooth griddles, planchas, pasta boilers, worktops,... Bottom units :Stands, storage units, heated storage units, drawer units, conventional or pulsed air ovens. Bratt pans :0.50, 0.60 or 0.80m² surface area with bimetallic base. Boiling pans :80 to 250 litres capacity, direct heating or bain-marie.