Chips Fryers
Pressure Fryers
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Char-Broilers & Grill
Automatic Roti Naan Machine
Range Cookers
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Automatic Pivoting Chargrills
Automatic Cooking Kettle
Stockpot Cookers Stoves
Chapli Kebab Cookers
Conveyor Burger Broilers
Convection Ovens / Combi Steamers
Pizza Oven
Clay Tandoori Oven
TOASTER
CONTACT GRILLS
KEBAB MACHINES
Chicken Rotisserie
CREPE MAKER
WAFFLE MAKER
SALAMANDER GRILL
RICE COOKER
Dough Mixer / Kneeder
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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
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MEAT MINCER
MEAT SLICER
COFFEE MACHINE
Chip Scuttles
Hot Displays
Bain Maries
Microwaves
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WARMER CARTS
WARMER DRAWYER
Hot Cup Boards
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Bottle Warmers
Water Boilers
VERTICAL CABINETS
REFRIGERATED COUNTER
Under Counter Refrigeration
Pizza Prep Fridge’s
Bakery Fridge
Saladettes
Back Bar Cooler
Servery Topping Units
Blast Chiller
Chef Base Fridges
Chest Freezer
Cake Display
Ice Cube Machines
ICE CREAM MACHINES
Slush Machines
Wall Shelves
SinksWarming
BM7XB – Lincat Silverlink 600 Electric Counter-top Bain Marie – Dry Heat – Gastronorms – Base + Dish Pack – W 750 mm – 1.0 kW
BM7XBW – Lincat Silverlink 600 Electric Counter-top Bain Marie – Wet Heat – Gastronorms – Base + Dish Pack – W 750 mm – 2.0 kW
BM7XCW – Lincat Silverlink 600 Electric Counter-top Bain Marie – Wet Heat – Gastronorms – Base + Dish Pack – W 750 mm – 2.0 kW
BM7XW – Lincat Silverlink 600 Electric Counter-top Bain Marie – Wet Heat – Gastronorms – Base Only – W 750 mm – 2.0 kW
BS3 – Lincat Silverlink 600 Electric Counter-top Bain Marie – Dry Heat – Round Pots – Base + 2 Pots – W 300 mm – 0.5 kW
BS3W – Lincat Silverlink 600 Electric Counter-top Bain Marie – Wet Heat – Round Pots – Base + 2 Pots – W 300 mm – 1.0 kW
BS4 – Lincat Silverlink 600 Electric Counter-top Bain Marie – Dry Heat – Round Pots – Base + 4 Pots – W 450 mm – 0.75 kW
BS4W – Lincat Silverlink 600 Electric Counter-top Bain Marie – Wet Heat – Round Pots – Base + 4 Pots – W 450 mm – 1.0 kW
BS7 – Lincat Silverlink 600 Electric Counter-top Bain Marie – Dry Heat – Round Pots – Base + 6 Pots – W 750 mm – 1.0 kW
BS7W – Lincat Silverlink 600 Electric Counter-top Bain Marie – Wet Heat – Round Pots – Base + 6 Pots – W 750 mm – 2.0 kW
Double Bottle Warmer – JMPBW2
Our latest range of Bottle Warmers are designed to offer a precise held temperature that is unique to each bottle position. This allows maximum flexibility to hold each sauce or chocolate at the exact temperature desired in order to make the perfect serving. Great for waffles, crepes, ice cream, desserts, nachos and more. Works great for both sweet and savoury sauces, so no matter what you offer your customers you can make sure you have a selection of warmed sauces to complement their food ready to go. Our bottle warmers are available in single, double, triple and quad variations to suit the size you need. Bottle provided with every order. (style may vary)
Electric Heated Pass-Through Half Mobile Holding Cabinet – RHCC-903
The RHHC-903 is a half-size heated holding cabinet that incorporates electro-mechanical controls and 7 shelf runners. Dual fans and ventilated side racks allow hot, moist air to circulate evenly throughout the cabinet keeping menu items hot until serving, and translates into higher food quality with less waste throughout the day. Fully insulated cabinet and tight-sealing door help you enjoy the benefits of high-quality holding.
Rotoquip heated holding cabinets keep hot foods safe and appetizing prior to serving.
The RHHC series holding cabinets were developed to hold large quantities of pressure-fried chicken for long periods of time without sacrificing freshness or presentation.
The key is even heating and constant circulation. Dual fans and ventilated side racks allow hot, moist air to circulate evenly throughout the cabinet. This helps keep practically any menu item hot and tasty until serving and translates into higher food quality with less waste throughout the day.
Rotoquip holding cabinets also improve equipment and labour utilization. With proper holding capability, foodservice operators can cook in quantity before peak periods.
