The product belongs to the category of professional kitchen equipment and is designed for boiling water, cooking first, second and third courses (broths, drinks, compotes), as well as cooking porridge, vegetables, etc. The product is not intended for cooking jelly-like products with dense (thick) liquid structure (jam, jelly, mousse, jelly, jam, etc.). The product can be placed at catering enterprises independently or as a part of technological lines.
The product is designed for operation in rooms with artificially regulated climatic conditions. The operating principle of the product is based on indirect heating of the contents of the cooking vessel by steam, which is generated by heating water in the steam and water jacket by heating elements. The product is stationary and is a prefabricated structure consisting of a frame, table top, cooking vessel, vessel shell with bottom and box, lid and cladding.
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