Two rounded independent basins with a wide cold zone
to collect food residue. Stainless steel burners with
an oval honey-comb section.
The frying system maintains the organoleptic characteristics
of the oil, which allows for a healthier production and, furthermore, limits the required oil changes, giving further savings.
Thermocouple safety valve and safety thermostat and protected pilot flame.
8 position temperature regulations from 110 to 190°C.
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