PDF Variations Foamed-in-place urethane, laminated urethane, polystyrene, 4″, 5″ or 6″ panels, many construction differences. General Many walk-ins are similar. Once erected they look a lot alike. Almost all school applications use 4″, polyurethane [...]

PDF Variations Direct steam, electric or gas self-generating, standard height or low-profile, many sizes with many options available. General Kettles are available from 1 quart to 400 gallons capacity each. In school foodservice, 6 [...]

PDF Variations Polymer, solid, louvered, wire, welded, chrome, zinc, epoxy coated, stainless steel, adjustable, cleanable. General The purpose for shelving is to maximize your storage space while using a product that will give long [...]

Variations Typical serving lines are made up of various components, including tray stands, hot food serving units, cold food serving units (both ice cooled and mechanically refrigerated), Frost Tops, solid tops, combination units, milk coolers, ice cream freezers, [...]

PDF Variations Single, two and three section models, single sided or pass-thru, full and halfsize doors or combinations of the above, solid or glass doors, finishes, and slide/shelf configurations, self-contained or remote, mobile or stationary. [...]

PDF Variations Output power ranges from 1000 watts to 3200 watts. Sizes vary from capacity for (1) ó size pan to (2) full size 12″ x 20″ x 4″ deep pans, controls may be dial type manual [...]

PDF Variations Available in different sizes, from as small as 35# per day, which is used in consumer applications, to over 1000# per day. Also, there are differences in the style of the ice itself, which may [...]

PDF Variations Insulated or non-insulated, single sided or pass-thru, full length or dutch door, heated, proofer or both, stainless door or glass, stainless or aluminum construction. General Proofing cabinets are used for proofing of [...]

PDF Variations Undercounter, door type, conveyor, flight type, pot & pan washers. General Note that the heading is “Dishmachines”, not “Dishwashers”. A dish machine’s primary use is to sanitize the ware, as well as [...]

PDF Variations Tabletop models, floor models, units with pressure boilers, units with atmospheric boilers, “connectionless” units, different capacities. General Convection steamers are used when high volumes of high quality products are required. These units [...]

PDF Variations Half size, full size, stacked, cook & hold, high efficiency, extra deep, mechanical or electronic controls, interior and exterior finishes. General Convection ovens, because of the fan induced air movement, cook about [...]

PDF Variations Many sizes are available from table top units that hold 7 half size bun pans to units that hold up to 18 full size 18″ x 26″ pans. Some models have manual dial controls and [...]

PDF Variations Wire carts, solid stainless carts, two or three shelf, polymer carts. Wire pan racks, aluminum pan racks, end-load or side-load racks, adjustable racks, either open or enclosed, roll-in refrigerator racks. General Carts [...]

PDF Variations Table-top, floor mounted on legs or cabinets, tilting: either manual or electric, sizes from 10 gallon table top to 40 gallon floor mounted, gas or electric. General The tilting skillet (also known [...]

PDF Variations Available in different sizes, 2 pan, 3 pan, 5 pan, 10 pan, reach-in and larger roll-in units. Some are as big as 5′ x 5′ for two racks of product. Some chillers are upright while [...]