BE-1 Blast Chiller/Freezer Equipment "underoven" 35/22 lbs.
BE-1 Blast Chiller/Freezer Equipment Base, reach-in, self-contained, (5) 12" x 20" x 2-1/2 " pan capacity, integrated programmable controls into combi oven control panel, 35 lbs. from 194°F to 37°F in 90 minutes chilling cycle, 22 lbs. from 194°F to 0°F in 240 minutes freezing cycle, electric defrost, IFR system with multipoint temperature probe, USB, multicolor LED bar, HACCP software, removable drip tray, stainless steel wire rack, legs, stainless steel front, sides & top, R-404A, 1 HP, 1.4 kW, 220v/60/1-ph, 7.5 amps, cETLus (Must be used with Angelo Po FX Combistar Combi Oven)
KIT OF 4 SWIVELLING WHEELS, ON ST/STEEL PLATE
Nr.4 swivelling wheels on plate in st/st,2 of them with brakes,preset to be fixed directly to the bottom of the appliance.For specially heavy loads. Suitable to Pasty closets,Crystal/Mistral/Zenith refrigerators,blast chillers/freezers fm 10 levels upwards and for self-service island units.
STAND WITH DOORS FOR OVENS FX61 - FX101
AISI 304 stainless steel structure with undershelf and height-adjustable feet. (18) 12”X20” Hotel Pan Capacity with internal stainless steel container rack. (2) hinged doors with ergonomic opening with hand or foot. Optional: KRTB610 wheels; KSAS space-saving tanks kit for detergent and brightener; KASX seismic feet kit.
PAN. DUAL-USE PIZZA / FRY-TOP
12”X20” non-stick coating aluminium pan with a smooth and a ribbed side. Smooth side is useful for fresh or defrosted pizza/focaccia cooking. Smooth side cooking tips: 450-500°F convection cooking with 60% closing cooking chamber. Ribbed side is useful for thin food as paillards, escalopes, finely cut vegetables, small fish. Ribbed side cooking tips: 460°F with 0% humidity.