Function(s)
• Reheat or reconstitute frozen or refrigerated vacuum-bagged foods, such as soups, stews, vegetables, meats, sauces and gravies, produced in a cook/chill system
Application(s)
• Often used in large volume or centralized operations - restaurant chains, supermarkets, hotels and large institutions
Available Features*
• Infrared burner technology
• 15 to 22-1/2 gallon capacity
• Electronic temperature control
• One to six tanks or baskets
• Large capacity baskets
• Coordinated timer controls and baskets
• Automatic water fill system
• Large drain for quick draining
• Floor mounted on legs or casters
Benefits
• Fast reheating
• Short recovery times
• Precise and consistent temperature control
Energy Input
• 55,000 to 90,000 Btu
Fuel Type(s)
• Natural gas and LPG
*Listed features offered by some, but not necessarily all vendors.
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