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FRY TOP S Electric M60 Iron Plate - 1/3 RIBBED - Top Version - Thermostat

Data Sheet

CR1653449_fr.pdf

DWG-3D

CR1653449-3R.dwg

Pictures

CR1655029.jpg

Categories: Home , COOKING , QUEEN 7 , ELECTRIC FRY TOP SUPREME

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Stainless steel outer shells and feet. Height of the work surface adjustable from 840 to 900 mm. Baking plate 15 mm thick totally independent of the top. Large floodable channel around the perimeter of the hotplate for collecting cooking residues, sloping towards the front for draining liquids into the large drawer. Firing plates made with satin-finished surface and surface coated with soft iron, AISI430 steel, or polished hard chrome, all available in smooth, mixed, or ribbed versions. Large grease collection drawer. Module sizes: 40,60,80 In the 120-width modules, the cooking plate is lowered from the top by 40 mm and tilted 10 mm toward the front of the machine. Electric version: heating by incoloy armored heating elements. Thermostatically controlled and adjustable baking temperature from 110 to 280°C. Safety thermostat. Large fat collection drawer with capacity of the entire volume of the perimeter channel Grooved plate design ensures cleanliness right to the end of the plate Plate not welded to the machine bed with optimisation of structural points under thermal stress Plate not welded to the machine bed with optimisation of structural points under thermal stress Thermal cutting that facilitates the user and adjacent machinery. Uniform cooking temperature across the entire plate. Optimising heat in the cooking area and increasing operator comfort in the kitchen. Water dispenser kit available as an accessory

Grooved plate design ensures cleanliness right to the end of the plate

Non-welded plate to speed up maintenance and possible replacement in utilities.

Available as an accessory, the continuous discharge tube allows waste to be disposed of in an external receptacle.

Thermal cutting that facilitates the user and adjacent machinery.

Water dispenser kit available as an accessory

New version with identical useful cooking surface area and reduced energy output. An increase in output per cm2 that allows a reduction in consumption of up to 15% compared to conventional versions.