TABLE TOP BAIN MARIE C/W 4 SOUP POTS ~ TBM-4SP
DIM : W415 X D415X H320 mm
CN Digital Controller Soup Warmer , 11 Quart ~ CN-DSW11
FEATURES : – Capacity : 11QT – Power : 1000W – 220V~, 50Hz, 1ph
CN Soup Warmer ~ CN-SW10
FEATURES : – Capacity : 10 Litre – With Temp. Control – Black Body Built from high quantity of stainless
TABLE TOP BAIN MARIE WITH 1/6 COMPARTMENT ~ EBM7021-6L.CL26
DIM : W370 X D570 X H250 mm FEATURESÂ : PAN 1/6 X 150MM = 6″ (W/LOCK & HANDLE) TEMPERATURE CONTROLLED
TABLE TOP BAIN MARIE WITH 1/3 COMPARTMENT ~ EBM7021-3L.CL26
DIM : W370 X D570 X H250 mm FEATURESÂ : PANÂ 1/3Â XÂ 150MMÂ =Â 6″Â (W/LOCKÂ &Â HANDLE) TEMPERATURE CONTROLLED
CN Table Top Bain Marie ~ CN-TBM3
Features : Model with Drain Commercial quality of stainless steel construction for luxury design. Easy cleaning and long-lasting service Good
HATCO HEAT-MAX RECTANGULAR HEATED SINGLE WELL (FREE-STANDING) ~ RCTHW-01
Please contact us for latest stock status or require any further information.
TAMAGO AUTOMATED HALF-BOILED EGGS PROCESSING MACHINE FOR 100 EGGS MAXIMUM ~ TC-100
For customized pricing on projects or volume quantity purchases, please do not hesitate to contact us via the WhatsApp button below.
Tamago AUTOMATED HALF-BOILED EGGS PROCESSING MACHINE FOR 50 EGGS MAXIMUM ~ TC-50
For customized pricing on projects or volume quantity purchases, please do not hesitate to contact us via the WhatsApp button below.
Tamago AUTOMATED LAVA EGGS PROCESSING MACHINE FOR 30 EGGS MAXIMUM WITH BASKET ~ TC-LE-30
Process in large quantities for commercial/industrial usage Process the egg white and egg yolk to an acceptable consistency at all
Tamago AUTOMATED ONSEN EGGS PROCESSING MACHINE FOR 30 EGGS MAXIMUM WITH BASKET ~ TC-OE-30
Process in large quantities for commercial/industrial usage Process the egg white and egg yolk to an acceptable consistency at all
Tamago AUTOMATED POACHED EGGS PROCESSING MACHINE FOR 12 EGGS MAXIMUM WITH 12 PIECES FOOD GRADE MOLD ~ TC-PE-12
Process in large quantities for commercial/industrial usage Process the egg white and egg yolk to an acceptable consistency at all