Hot Line
1 products
The hot line brings together modular cooking units that assemble into one continuous block: cooking tops, bain-maries, fryers, griddles and neutral sections. It is designed as a whole, never unit by unit.
Further information ↓
Modular cooking line 800
800 mm stainless 304 cooking block. Modules: electric fryer, brine basin, 4-burner gas range with oven, griddle plate, pasta cooker, neutral element.
Largeur de module:800 mm (400 mm pour 1/2)
Friteuse électrique:B88F-EC, 12 kW ×2, 60–190°C, 2×23.8 L
Bac de salage:B84B-EC, 3 kW, 30–85°C
Further information
- How to choose
- The first criterion is module width: it has to match the length available, because a line that overshoots by half a module forces a complete redesign. The second is consistent depth and height, which governs how it feels to work at it with two people.
- Integration
- The hot line sits under an extraction hood: its length and the position of the heat sources determine the hood sizing. Planning the line and the hood together is the only way to avoid an undersized extraction, which shows up as smells and heat in the dining room.
Common question — Can the line be extended later?
Yes, provided the connections were reserved at the first installation. A modular line extends easily if gas, electricity and drainage were anticipated.