Abat ПСП-70КМ

dimensions: 630x674x1242 mm, shelves quantity - 1, cutlery section - true, tray section - true

Abat ПСП-70М

dimensions: 630x700x1375 mm, shelves quantity - 1, cutlery section - true, tray section - true

Abat ПСП-70Н

dimensions: 610x515x1310 mm, shelves quantity - 1, cutlery section - true, tray section - true

Abat ПСП-70ПМ

dimensions: 630x674x1266 mm, shelves quantity - 1, cutlery section - true, tray section - true

Abat ПСПХ-70М

dimensions: 630x805x850 mm, shelves quantity - 2, bread section - true, cutlery section - true

Abat ПСПХ-70Т

dimensions: 630x700x1620 mm, shelves quantity - 2, bread section - true, cutlery section - true, tray section - true

Abat ПТЭ-70К-80

dimensions: 630x1030x934 mm, plates capacity - 80 pcs, heating plates - true, maximum plates diameter - 240 mm

Abat ПТЭ-70КМ-80

dimensions: 630x1030x900 mm, plates capacity - 80 pcs, heating plates - true

Abat ПТЭ-70КМ(П)-80

dimensions: 823x705x967 mm, plates capacity - 80 pcs, heating plates - true

Abat ПТЭ-70М-160

dimensions: 1313x805x937 mm, plates capacity - 80 pcs, heating plates - true

Abat ПТЭ-70М-80

dimensions: 630x1030x917 mm, plates capacity - 80 pcs, heating plates - true

Abat ПТЭ-70МП-160

dimensions: 1313x805x937 mm, plates capacity - 160 pcs, heating plates - true, maximum plates diameter - 240 mm

Abat ПТЭ-70МП-80

dimensions: 823x805x937 mm, plates capacity - 80 pcs, heating plates - true

Abat ПТЭ-70Т-80

dimensions: 630x1025x880 mm, plates capacity - 80 pcs, heating plates - true

Dispensers, equipment stands, counters, intended for distribution and dispensing of tableware, trays, cups, plates are usually located at the beginning of the food service line and are an integral part. They are typically installed in the dining rooms and self-service cafeteria. These modules, as well as others in food service line, may be equipped with guides for trays.

Dispensers, equipment stands and counters used in the food service lines are generally made of stainless steel or other materials. Herewith, they may differ in their construction and have a different number of tiers. Equipment stands may be provided with separate vertical or horizontal containers for table/tea spoons, forks and knives. Counters for trays and tableware have an additional compartment which is used for storage of cutlery, trays and other equipment. Plate dispensers are also used in the food service line and may be used for heating plates, that allows organize the process of food service in the most optimal way.