TWO BURNER GAS RANGE

Multipurpose gas range with two burners

 

Standard Specification:

No. of burners: 2

Burners type: Canteen or Bottle Type

Products

LPG OPERATED GRILLER

A cast iron grating for puffing chapatis with burners underneath. Dimensions and sizes will be provided as per the client requirement.


Standard Specifications:

Puffer Plate: Cast Iron perforated plate.

Burners: V type Burners (number of burners will depend upon the size)

Burner Pressure: 5 Psi

Burner BTU Measure: 70,000 BTU

TILTING BRAISING PAN

Suitable for many operations like boiling, frying, grilling, roasting. It can be electrically or LPG operated as per client specification.

 

Standard Specification:

Capacity: 60 – 120 Ltrs.

Electrical Specification: 8/12 Kw heaters 440V.

Burners: V shaped Burner

Burner Pressure: 5 Psi

Burner BTU: 70,000 - 14,000 BTU

SANDWICH GRILLER

The sandwich griller is suited for heavy duty commercial use and has a high resilience to wear and tear due to the stainless steel body and rigid construction.

 

Standard Specification:

Dimension: 15” x 11” x 11” (l x b x h)

Electrical Specification:  3Kw, 12 Amp, 220 V

DEEP FAT FRYER

Suitable for frying small or big quantity as per client specification of the capacity required. It can be electrically or LPG operated as per client specification.

 

Standard Specification:

Capacity: 8-16 Ltrs.

Electrical Operation: 6/12 Kw heaters, 440 V

Burners: V shaped Burners

Burner Pressure: 5 Psi

Burner BTU: 70,000

IDLI/DHOKLA STEAMER

Ideal for making hot or steaming idlis or Dhoklas, instantly.

 

Standard Specification:

Capacity: 60 Idlis per batch

Electical Operation: 3 kW heater, 220 V.

SALAMANDER

Convinient for toasting and roasting operations, mainly used in pantries.

 

Standard Specification:

Electrical Operation: 3kW heaters, 220 V.

EXHAUST HOOD

Effectively removes smoke, grease and oil oil from the cooking environment, while compensating it with fresh air. Specially designed removable SS grease filters, trap the grease and oil which can be cleaned easily. The Exhaust Hood can be wall mounted or ceiling mounted as per the customer’s requirement.

BAIN MARIE

A serving counter for both self-service and table service. Bain Marie keeps the food hot by indirect heating without disturbing the original taste when the food is to be served later. The size of the pans required and the overall capacity and dimensions are, as per the client specification and needs. However for your reference, the nomenclature and technical specifications of the pans are given in the literature.


Standard Specification:

Electrical Operation: 3 kW immersion heaters, 220 V-50 C, Thermostatically controlled with indicators.( Number of heaters depend upon the size of the Bain Marie).

HEATED DISH STORAGE CABINET

Electrically operated unit to heat up food stored. It can have sliding or hinge type doors.

 

Electrical load and other details depend on size of the unit

HEATED BEVERAGE COUNTER

Convenient for toasting and Roasting operations, mainly used in pantries.


Standard Specification:

Electrical Operation: 3kW, 220 V heaters, 1 Ph

WORK TABLE WITH SINK

A table with a sturdy top and sink to sustain high load of work. The legs are reinforced with cross bracings to provide maximum stability. Sizes of work table, sinks and number of sinks are to the subject of customers’ requirement.

HAND WASH SINK UNIT

Wall Mounted Sink Unit with 12" x 12" sink for light purpose such as washing hands

SPREADER TABLE

Spacer unit with a drawer having one GN pan of 1/1 and 100 mm height or 1/6 GN Pans for masala storage for adjacent cooking equipment. Unit can be provided with bottom shelf, design - client specifications.

WORK TABLE

A multi-purpose table which can act as an additional work surface along with bottom shelves as per client's requirement.

PLATFORM TROLLEY

It is a low height trolley mainly used in receiving and store areas.

U-SHAPED DISH WASHING TABLE

It is a prime installation in the Dish Wash Area which is usually made in three parts:

  1. Dirty Dish Landing Table

  2. Pre-Wash Sink Unit

  3. Clean Dish Landing Table

 

The following equipment are used in conjunction with a dishwasher and serve as a process more than an installation.

 

All the above parts are bolted together at site.

CLEAN DISH LANDING TABLE

Placed with its entry edge tucked inside at the exit point of a Dish Washer. The table is provided with rollers on table top to facilitate smooth movement of dish washing trays and provided with racks below for holding dish washer baskets. 

POT RACK TROLLEY

Consists of 4-5 pipe shelf for storing or transporting large vessels to or from the Dish Wash Area. Pipe shelf does not allow the stagnation of water thereby making it ideal for Dish Wash Area.

CUTLERY SOAK SINK UNIT

A low height mobile sink for soaking cutlery in soap water before washing. The unit is provided with a valve to sore/drain water.

THREE SINK POT WASH UNIT

Large sink unit specially for washing large kitchen vessels like pots, pans etc.