Senza tasse Con tasse
Professional sauce warmer for 2 x 1-litre bottles - Temperature 0 / +90 °C - Cm 30.7 x 16.5 x 23 h
Professional sauce warmer for 2 x 1-litre bottles - Temperature 0 / +90 °C - Cm 30.7 x 16.5 x 23 h
  • -10%
Professional sauce warmer for 2 x 1-litre...
Professional sauce warmer for 2 x 1-litre...

Professional sauce warmer for 2 x 1-litre bottles - Temperature 0 / +90 °C - Cm 30.7 x 16.5 x 23 h

CASE-CCS2
CASE-CCS2
€241.20 €268.00 -10%
€241.20 Senza tasse €294.26 Con tasse €268.00 Senza tasse
Tax excluded
Shipping times: from 3 days to 15 working days

Professional countertop sauce warmer - Model CCS2 - Stainless steel construction - 2 x 1-litre bottles included - 2 thermostats adjustable from 0 to +90 °C - ON/OFF switch - Ø 77 mm heating wells, 190 mm deep - Power 400 W - Power supply 230 V - Cm 30.7 x 16.5 x 23 h.

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Professional sauce warmer for 2 x 1-litre bottles CCS2
Ideal for Snack bars, fast-food outlets, creperies, waffle bars, cafés, brasseries, restaurants, buffets, events and production kitchens.
EAN 3611630018678
Overall size Cm 30.7 x 16.5 x 23 h
Weight 3.95 kg
Conformity marking CE
Warranty 12 months
Origin France
TECHNICAL DATA
Body material Stainless steel
Heating stations 2
Bottles included 2 bottles, 1 litre each
Adjustable temperature From 0 to +90 °C
Temperature control 2 adjustable thermostats
Diameter of each heating well 77 mm
Depth of each heating well 190 mm
Control ON/OFF switch
Power 400 W
Power supply 230 V
GENERAL FEATURES
Professional countertop sauce warmer for heating and maintaining the temperature of two sauces in their respective serving bottles.
Stainless steel construction for professional kitchens, preparation counters and service lines.
Two side-by-side heating stations with two 1-litre bottles included, allowing two recipes to be organised in one dedicated area.
Two thermostats adjustable from 0 to +90 °C to adapt sauce temperatures to the product and service requirements.
Each heating well has a diameter of 77 mm and a depth of 190 mm to accommodate the designated bottles.
Clearly visible ON/OFF switch for direct control of power on and off.
Countertop design with a depth of 16.5 cm, suitable for positioning near the pass, on a snack counter or in the dessert area.
Bottles arranged in line and readily accessible to facilitate the finishing of dishes, snacks and desserts, reducing movement and searching during service.
The stainless steel body and aligned wells help keep the workstation organised and the finishing area clear.
Removable bottles to facilitate filling, dispensing and cleaning according to the establishment's procedures.
Dedicated sauce station to make counter organisation clearer and the transition from preparation to serving more consistent.
INCLUDED EQUIPMENT
2 sauce bottles, 1 litre each.
PROFESSIONAL APPLICATIONS
Snack bars and fast-food outlets: adding sauces to burgers, hot dogs, fries, sandwiches and freshly prepared snacks.
Creperies, waffle bars and dessert businesses: organising sauces for crepes, waffles, ice cream and desserts prepared to order.
Cafés, brasseries and restaurants: a compact station near the pass or plating area.
Buffets and events: offering two sauces in a clearly identified service area.
Production kitchens: preparations that regularly require hot sauces or sauces maintained at serving temperature in bottles.
USE AND WORKSTATION ORGANISATION
Place the appliance on a stable surface beside the finishing area, keeping bottles and any labels clearly visible and accessible.
Fill the two 1-litre bottles with the required sauces, following the establishment's hygiene procedures.
Insert the bottles into the heating wells and switch on the appliance using the ON/OFF switch.
Set the two thermostats between 0 and +90 °C according to the sauces and service requirements.
Remove the bottles to dispense the sauces and finish dishes, snacks and desserts.
CLEANING AND WORKSTATION CARE
At the end of service, switch off the appliance and allow it to cool before cleaning, following the instructions in the manual.
Remove the bottles for filling and cleaning according to the internal hygiene protocol.
Clean the external stainless steel surfaces using methods and products suitable for the material.
Keep the workstation organised and the finishing area around the appliance clear.
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