25 kg spiral mixer, 18 L pastry fryer, 8-tray proofer, 2.5 L heated dispenser, 1400 L fridge, 10-tray trolley

TECHNICAL DATA

STANDARD EQUIPMENT

• 6 wire shelves measuring 65 x 53 cm.
• 6 pairs of anti-tip shelf runners.

GENERAL FEATURES

• Stainless steel interior and exterior, excluding the bottom, top and rear panels.
• Rounded internal corners.
• CFC-free polyurethane insulation injected at high pressure.
• Self-closing doors.
• Magnetic gasket.
• Automatic defrosting and condensate water evaporation.

TECHNICAL DATA

GENERAL FEATURES

• Stainless steel construction.
• Glass door.
• Water tray at the bottom of the cabinet.

TECHNICAL DATA

GENERAL FEATURES

• Stainless steel construction.
• Operating thermostat and safety thermostat.
• Microswitch.
• Cold zone.
• Removable heating elements.

TECHNICAL DATA

GENERAL FEATURES

• Stainless steel frame with chrome-plated steel runners.
• Rubber bumpers.
• Multidirectional castors.
• Trays not included.

TECHNICAL FEATURES

OPTIONAL ACCESSORIES

• Set of 4 castors, including 2 with brakes.

TECHNICAL DATA

GENERAL FEATURES

• Suitable for dough preparation in pizzerias, pastry shops and bakeries.
• The special spiral shape helps produce thoroughly mixed dough in a few minutes.
• Stainless steel bowl, spiral, dough breaker bar and safety grille.
• Chain transmission and oil-bath geared motor for durability and quiet operation.

TECHNICAL FEATURES

MAIN FEATURES

The Casselin CPSC1 heated dispenser is designed to hold and dispense hot sauces directly on the preparation and finishing line. Its single-pump configuration creates a compact, dedicated dispensing point.

• Dry heating keeps the sauce warm without a water bath, simplifying workstation setup.
• Thermostat adjustable from 45 to 90 °C to suit the sauce and service requirements.
• Stainless steel pump dispensing 20 ml with each press.
• Consistent dosing makes it easier to control quantities and consumption, helping achieve regular portions and uniform finishing.
• GN 1/6 container, 20 cm deep, with a 2.5-litre capacity to reduce refilling and interruptions during busy periods.
• Stainless steel construction suitable for snack bars, buffets and professional kitchens.
• Safety thermostat providing thermal protection against overheating.
• Sauce remains available at the workstation and can be dispensed in one action, reducing trips to reserve containers and making service more organised and repeatable.

PROFESSIONAL APPLICATIONS

• Snack bars, fast-food outlets, burger restaurants and takeaway businesses: adding hot sauces to burgers, chips, sandwiches and other preparations.
• Buffets and cafés: organising a clearly identified, easy-to-use sauce station.
• Restaurants and brasseries: dispensing sauces to speed up dish finishing and improve consistency.
• Events and mobile counters: setting up a sauce station on temporary counters or in dedicated areas.

USE AND ORGANISATION

• Prepare the workstation before service and fill the GN 1/6 container with a sauce suitable for hot holding, respecting the 2.5-litre capacity.
• Set the desired temperature between 45 and 90 °C and wait until the serving temperature is reached.
• Press the pump to dispense 20 ml directly onto the food or into a container.
• Label the sauce to help staff identify it.

CLEANING AND MAINTENANCE

• After service, empty and wash the container.
• Thoroughly rinse the pump parts that come into contact with the sauce.
• Clean the housing with products compatible with its finish.
• Dry the components before reassembly and storage.
• Regular cleaning helps keep the workstation ready for the next service.