Description
- Fitted with an under bench bain marie and heated gantry CH.BMC.U.GSB
- Adjustable digital temperature controller allows food to be held between +65°C to +90°C (food must be heated above 65°C before being placed in the bain marie)
- Wet or dry operation (temperature varies greatly when run dry, should not be left unattended for long periods of time)
- Fitted with 10mm thick toughened glass gantry with overhead Quartz IR heat lamps to provide heat and illumination to the product below
- Pans are recessed to minimise water condensation on surrounding bench top
- Culinaire buffet units can be customised to suit any application (minimum dimensions of buffet unit shown below)
- Additional items can be incorporated into the buffet unit such as plate dispensers, plate shelves under, induction warming units, etc
- Internal framing is constructed from a heavy-duty stainless steel to endure the day to day use in a busy environment
- Heavy-duty non-marking 75mm swivel castors, two with brakes
- Manual fi ll and manual empty, valve operated waste
- Stoddart has a selection of standard pre-fi nished melamine boards available, or specify fi nishes to suit your decor (prices may vary)
















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