salamanders with adjustable grid
Transcrição
RANGE COMPOSITION The Zanussi Professional range of salamanders is ideal for "au gratin" finishing and other types of cooking which require high temperature, direct radiant heat from above the food. They have a top, where the heat source is located and a grid which can be adjusted and positioned on different levels, depending on the cooking needs, to guarantee a perfect "au gratin" finish or grilling of food. The range consists of 2 models, one electric and one gas. SALAMANDERS WITH ADJUSTABLE GRID ZANUSSI PROF E SSIONA L FUNCTIONAL AND CONSTRUCTION FEATURES � Constructed entirely in 304 AISI with an enamelled cooking chamber to ensure reliability and hygiene. The cooking chamber is able to accommodate a 530 x 375 mm tray or container � Closed sides for rapid heating and improved safety. � 1 control knob for regulation of the heat radiation from the main burner on the gas model. � A knob control allows to adjust the grid on 5 different levels without removing it. � The appliances are equipped with a large and a pantograph device that varies the distance between the food and the heat source so as to modify the cooking results or finish without extracting the grid or the food containers from the salamander 575x380mm adjustable chromed steel cooking grid with anti-tilt runners and heat resistant plastic handles that can be positioned on 5 levels and a 4 litre fat collecting container positioned outside the cooking chamber to facilitate cleaning � Gas model: cooking via heat radiation � All models comply with standards required � Heat source positioned above the food from ceramic tiles, positioned on the ceiling of the cooking chamber, brought to a high temperature (800° - 900°C) by stabilized flame burners. Piezo ignition. Flame failure device that cuts off the gas if the burners are accidentally extinguished � Electric model: cooking via heat radiation from two sets of independent elements positioned on the ceiling of the cooking chamber. Each set of elements is controlled by a simmerstat to give the possibility of two heating zones with different temperatures by the main international approval bodies and are H marked DADOS TÉCNICOS CARACTERÍSTICAS Alimentação Dimensões externas - mm largura profundidade altura Potência - kW instalado-eléctrico Peso líquido - kg. Tensão de alimentação MODELOS SLG802 283003 Gás SLE802 283004 Eléctrico 800 450 450 800 450 450 65 6 65 380/400 V, 3N, 50 283003 283004 800 450 G 190 25 12 166 20 465 G 776 12 800 776 12 12 50 330 80 577 330 70 450 70 450 G 50 G 80 Doc No: 1209INT802GAS Doc No : ITC037010 LEGENDA SLG802 283003 EI - Ligação eléctrica G - Ligação do gás SLE802 283004 380/400 V, 3N, 50 1"1/2 ZANUSSI PROF E SSIONA L www.zanussiprofessional.com BBE03_Copy 2013-10-03 O fabricante reserva-se ao direito de modificar e realizar melhoramentos no produto sem autorização prévia.
Documentos relacionados
salamanders - Electrolux
cooking chamber. Temperature rises to (800°-900°C) by stabilized flame burners. Piezo ignition. Flame failure device cuts off gas in case of accidentally extinguised burners. For use with LPG or na...
Leia maisdigital gas pizza ovens
� Control panel completely separate from the cooking chamber, in order to ensure the correct functionality of the electric components and to ease any maintenance operations. � All models comply wit...
Leia maisbain marie on hot cupboard units
containers (2 in the model 750 mm in length, 3 in the model 1125 mm in length and 4 in the model 1500 mm in length) or various combinations of containers, all with a maximum height of 200 mm (avail...
Leia mais1-deck digital electric pizza ovens
� Control panel completely separate from the cooking chamber, in order to ensure the correct functionality of the electric components and to ease any maintenance operations. � All models comply wit...
Leia maisdigital electric pizza ovens
capacity-extractor fan, controlled by an electronic board which allows to choose among five different intake-speed degrees. Specially designed to be easily stacked with the ovens. - Please note, up...
Leia mais