Modular commercial kitchen for large catering needs CAPIC
1000

For gastronomic cooking and institutions.
Front 500 or 1000mm, depth 1000mm, adjustable height between 880/910mm.
Modular conception with island or wall units either on feet, on a plinth or cantilevered.
Top units :Open burners,open burners with solid top, electric hotplates, electric heating elements,bain-maries, fryers, ridged or smooth griddles, worktops,...
Bottom units :Storage units, heated storage units, conventional ovens,...
Bratt pans :0.50 and 0.80m² surface area with bimetallic base.
Boiling pans :120, 150, 200 litres capacity, direct heating or bain-marie.

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