These heated well covers help make food bars more versatile by converting the manufacturer’s line of drop-in modular/ganged heated wells and drop-in modular/ganged slim heated wells into heated shelves. The cover creates a heated space to hold prepackaged, preheated foods at ideal temperatures for customers to grab and go.
This line of heated shelves can hold bags and boxes of food up to 30 minutes in a temperature range of up to 200 degrees F. These units include shelves with heated bases that are thermostatically controlled and have stainless-steel frames. Standard features include shelves that measure 20 inches deep and 39 inches wide and a touch-screen control with digital readout.
The Dual-Temp Hot/Cold ExpressLine offers two bays for hot foods and two bays for cold foods. This 72-inch unit comes mounted on heavy-duty casters. The units come with stainless-steel sliding lids, but operators can select an acrylic option.
The PBF 4.0 undercounter blast chiller uses R290 refrigerant and has outside dimensions of 25¼ inches wide by 27¼ inches deep by 33½ inches tall. The units can accommodate four food trays 12 inches by 20 inches by 2½ inches deep or 5 food trays 12 inches by 20 inches by 2 inches deep. Other features include a fully programmable controller and a 2.4-inch OLED display.
Features of this line of square-shaped polycarbonate food storage containers include printed measurementson the side, fitted lidsto limit exposure to environmental contaminants, wide handlesand stacking lugs. These containers are suitable for storing large quantities of spices, toppings, rice and baking ingredients.
Features of this line of soft-railed walk-ins include a reinforced entry, two-piece 90-degree corners, reinforced 16-gauge stainless steel floors. The panels feature 4.5 inches of insulation for standard applications. Insulation goes up to 5 inches for applications less than -10 degrees. Standard panel finishes feature 26-gauge, acrylic coated, embossed, galvanized steel.
Thermo-Kool reach-in blast chillers/shock freezers can process up to 125 pounds per cycle using only a single phase, single point electrical connection. The units use self-contained refrigeration and do not require a remote compressor. The TK10-2 and TK20-2 models have an optional thaw cycle which eliminates the need for a separate thaw system thus saving valuable floor space and ensuring the product is safely ready when needed. The units come preprogrammed with two chill cycles and a shock freeze cycle that allows the kitchen staff to process any food without risking damage to the product.
The 15-inch wide unit makes up to 273 pounds of ice every 24 hours. The unit is suitable for use in restaurants, offices and healthcare facilities. The four touch-free dispensing options include ice, water, ice and water combined, and a pitcher setting.
The Gourmet Series ice maker makes cubes suitable for use with cocktails. These fully front-breathing machines feature a slim design requiring minimal clearance. Every unit comes with legs that can be adjusted from 3 inches to 6 inches, allowing for undercounter placement. The units use R290A environmentally friendly refrigerant to lessen their environmental impact. Operators can choose from units that produce 60, 80, 100 or 130 pounds per day.
This single-door refrigerator features a top-mounted compressor, a stainless-steel interior liner, a solid door, an automatic defrost feature, a full-length integrated door handle, an LED ceiling light and a recessed lock. The refrigerator includes locking casters in the front and fixed casters in the rear.
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