Modular commercial kitchen for medium catering needs CAPIC
800
For food outlets cooking traditional or national dishes and for small volume institutional use.
Front 400 or 800mm, depth 815mm, adjustable height between 880/910mm.
Modular conception for island or wall installation 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, planchas, pasta boilers, worktops,...
Bottom units :
Storage units, heated storage units, drawer units, conventional or pulsed air ovens,...
Bratt pans :0.33 or 0.60m² surface area with bimetallic base.
Boiling pans :80, 120 or 150 litres capacity, direct heating or bain-marie.
top: 4 open burners,
+ 1 French hot top,
Bottom (units) : 1 GN 2/1 oven,
+ 1 cupboard.
The range that meets all cooking needs for up to 80 places.
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