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.