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To each chef a kitchen. GICO, specialist in catering equipment, is the ideal partner for those who want a tailor-made kitchen. Compositions on a customized single top, designed and built by our experts, monobloc kitchens fulfil the most demanding chefs' own original requirements.
Electric ranges 600 mm depthChargrill 600 mm depth Electric ranges 600 mm depth
Electric ranges 600 mm depthA special V-shaped grid (for meat) is available on request. Heating is reached by a high power tubular burner (6,50 kW each half unit) that rapidly reaches high temperatures and gives ideal cooking results. Ranges with 2,50 kW electric plates with thermal protection which activated when the temperature is reached. The deep-drawn rounded countertop ensures perfect cleaning and impermeability. Models on gas or electric static ovens with well-insulated cooking chamber and ergonomic handle. Models available also with convection ovens (4xGN2/3) with insulated chamber and rounded corners: glass door with easy self-air-cooling handle; door gasket easy to replace without any tool; controls with thermostat, timer, manual humidifier; cooking is possible on the 4 levels.
To each chef a kitchen. GICO, specialist in catering equipment, is the ideal partner for those who want a tailor-made kitchen. Compositions on a customized single top, designed and built by our experts, monobloc kitchens fulfil the most demanding chefs' own original requirements.
Electric ranges 600 mm depthElectric ranges 600 mm depthElectric ranges 600 mm depth |
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To each chef a kitchen. GICO, specialist in catering equipment, is the ideal partner for those who want a tailor-made kitchen. Compositions on a customized single top, designed and built by our experts, monobloc kitchens fulfil the most demanding chefs' own original requirements.
To each chef a kitchen. GICO, specialist in catering equipment, is the ideal partner for those who want a tailor-made kitchen. Compositions on a customized single top, designed and built by our experts, monobloc kitchens fulfil the most demanding chefs' own original requirements.
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