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Gas Roti Naan Machine
Electric Roti Naan Machine
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Range Cookers
Indian Range Cookers
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Automatic Pivoting Chargrills
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Stockpot Cookers Stoves
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Conveyor Burger Broilers
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All Pizza Ovens
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Toaster
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Dough Ball Divider Rounder
Milkshake Blender
Immersion Stick Blender
Breading Tables
Vegetable Prep
Bowl Mixer Wet Grinder
Kebab Slicer
Meat Marinator Tumbler
Meat Tenderiser
Meat Mincer
Meat Slicer
Coffee Machine
Chip Scuttles
Hot Displays
Bain Maries
Microwaves
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Plate Warmers
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Warming Carts
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Hot Cup Boards
Hot Holding Cabinets
Heated Gantry
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Water Boilers
Vertical Cabinets
Refrigerated Counter
Under Counter Refrigeration
Pizza Prep Fridge’s
Bakery Fridge
Saladettes
Back Bar Cooler
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Servery Topping Units
Blast Chiller
Chef Base Fridges
Chest Freezer
Cake Display
Ice Cube Machines
Ice Cream Machines
Slush Machines
Wall Shelves
SinksBlast Chiller
RBCF-20 – 20 KG Blast Chiller / 15 KG Shock freezer 5 x GN 1/1
Premium Rotoquip commercial blast chiller / shock freezer. By reducing food temperatures much faster than standard refrigeration, a professional blast chiller ensures your dishes retain their taste, texture and nutritional value when cooled. Additionally, a blast fridge helps you adhere to restaurant and catering food hygiene regulations.
RBCF-40 – 40 KG Blast Chiller / 28 KG Shock freezer 10 x GN 1/1
Premium Rotoquip commercial blast chiller / shock freezer. By reducing food temperatures much faster than standard refrigeration, a professional blast chiller ensures your dishes retain their taste, texture and nutritional value when cooled. Additionally, a blast fridge helps you adhere to restaurant and catering food hygiene regulations.
RBCF-60 – 60 KG Blast Chiller / 38 KG Shock freezer 13 x GN 1/1
Premium Rotoquip commercial blast chiller / shock freezer. By reducing food temperatures much faster than standard refrigeration, a professional blast chiller ensures your dishes retain their taste, texture and nutritional value when cooled. Additionally, a blast fridge helps you adhere to restaurant and catering food hygiene regulations.
