Cooker Salvis-ProfiLine

Food service equipment

Salvis ProfiLine Cooker / Pasta Cooker

Multifunctional cooker. Wet or dry heated.

The benefits at a glance:

  • Basin made of AISI 316Ti (1.4571) seamlessly welded into top panel in the form of corrosion-resistant pan. Ball valve drain at bottom.
  • Swivelling stainless steel fl at tubular heating element in the pan with integrated operation and safety thermostat for optimum energy transmission and temperature control as well as easy to use and clean.
  • Optimal power and temperature control with rotary switch in steps from intense boiling to keeping warm.
  • Wet heated usable as Pasta Cooker with integrated stand pipe for the discharge of starch.
  • Pasta Cooker with manual water supply. Swivelling tap for easy filling. Controlled water supply during the preparation of pasta.
  • Optional: Pasta Cooker with 2 automatic basket lifts to lower and lift pasta baskets. Operation of lifting mechanism with membrane keypad, electronic control with digital display, start / stop button and automatic switch-off with acoustic signal.

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Salvis cooker/pasta cooker for tasty pasta dishes

With the pasta cookers from our ProfiLine product line you prepare every pasta dish precisely, food-friendly and energy-efficient. The Salvis cookers/pasta cookers convince with smart design, simple control and easy cleaning.

The swivel stainless steel heating element with an integrated thermostat helps you to set the cooking temperature precisely. Depending on your needs, you can boil the pasta at high heat or keep it warm for your guests at low temperatures. The control via rotary switch is done in several steps and is user-friendly designed.

The ProfiLine cookers/pasta cookers have a manually operated, swivelling water inlet and a waste water connection for energy- and time-saving handling.

As an option, the Salvis professional pasta cookers are available with lifting devices for lowering and lifting the baskets. The open substructure and the cladding made of CNS stainless steel meet the high hygienic requirements of today's commercial kitchens.