Cozum BTEB711

dimensions: 1150x700x850 mm, mains power: 230 V, 50/60 Hz, 1.6 kW

Cozum BTEB711FN

dimensions: 1150x1000x1245 mm, mains power: 230 V, 50/60 Hz, 1.6 kW

Cozum BTEB714

dimensions: 1470x700x850 mm, mains power: 230 V, 50/60 Hz, 2.4 kW

Cozum BTEB714FN

dimensions: 1470x1000x1245 mm, mains power: 230 V, 50/60 Hz, 2.4 kW

Cozum BTEB714H

dimensions: 1470x700x850 mm, mains power: 230 V, 50/60 Hz, 4.4 kW

Cozum BTEB714HFN

dimensions: 1470x1000x1245 mm, mains power: 230 V, 50/60 Hz, 4.4 kW

Cozum BTEB718

dimensions: 1800x700x850 mm, mains power: 230 V, 50/60 Hz, 2.4 kW

Cozum BTEB718FN

dimensions: 1800x1000x1245 mm, mains power: 230 V, 50/60 Hz, 2.4 kW

Cozum BTEB718H

dimensions: 1800x700x850 mm, mains power: 230 V, 50/60 Hz, 4.4 kW

Cozum BTEB718HFN

dimensions: 1800x1000x1245 mm, mains power: 230 V, 50/60 Hz, 4.4 kW

Cozum BTEB721

dimensions: 2100x700x850 mm, mains power: 230 V, 50/60 Hz, 3.2 kW

Cozum BTEB721FN

dimensions: 2100x1000x1245 mm, mains power: 230 V, 50/60 Hz, 3.2 kW

Cozum HSG3

dimensions: 1042x595x260 mm, mains power: 230 V, 50/60 Hz, 1.6 kW

Cozum HSG4

dimensions: 1362x595x260 mm, mains power: 230 V, 50/60 Hz, 2.4 kW

Cozum HSG5

dimensions: 1682x595x260 mm, mains power: 230 V, 50/60 Hz, 2.4 kW

Cozum HSG6

dimensions: 2045x595x260 mm, mains power: 230 V, 50/60 Hz, 3.2 kW

Heated serving counters are designed specially for dispensation of various warm and cold dishes (first, second, side dishes, culinary products, beverages, etc.) in catering facilities. This group includes heated display units and bain-maries.

Heated serving counters, which are the variety of food service counters heated units, may be infrared heated, in which heating occurs by the action of infrared lamps, and also convectional, operated by the tubular heating elements.

To maintain the desired temperature of first and second courses in food service counters are also used bain-maries, which may be desktop or floor. These heating units may be shallow or deep, and also may have different principle of maintaining of the temperature. Thus, in dry heating bain marie units tubular heating elements operate in the air, and in infrared bain maries heating of ready meals is carried out by overlying special lamp or quartz tubes. There is a professional equipment which has these ways of working combined.