Food service equipment

Salvis ProfiLine Bain-Marie

Hot holding of previously prepared side dishes, soups, sauces, vegetables. Steam heated.

The benefits at a glance:

• Flush seamless deep-drawn pan with radial construction made of stainless steel AISI 304 (1.4301).
• Indirect heating with tubular heating elements for short preheating times.
• Range of temperature from 30 to 100 °C.
• Safety thermostat to prevent overheating and dry out.
• High quality heat insulation.
• Drain tap towards the base cabinet.
• Optional with swivelling water supply tap.