Кий-В 1Б-2

heating system - electric, dimensions: 1100x700x1290 mm, mains power: 230 V, 50/60 Hz, 6 kW, gas power - 6 kW

Кий-В 1Б-3

heating system - electric, dimensions: 1600x700x1290 mm, mains power: 230 V, 50/60 Hz, 9 kW, gas power - 9 kW

Кий-В 1Б-3КР

dimensions: 1600x700x1290 mm, mains power: 230 V, 50/60 Hz, 7.8 kW, gas power - 7.8 kW

Кий-В 2Б-1115

dimensions: 1115x700x1290 mm, mains power: 230 V, 50/60 Hz, 2 kW, gas power - 2 kW

Кий-В 2Б-1445

dimensions: 1445x700x1290 mm, mains power: 230 V, 50/60 Hz, 2 kW, gas power - 2 kW

Кий-В 2Б-1770

dimensions: 1770x700x1290 mm, mains power: 230 V, 50/60 Hz, 3 kW, gas power - 3 kW

Кий-В М 1Б-2КР ЭКСКЛЮЗИВ

heating system - electric, dimensions: 1100x800x1290 mm, mains power: 380 V, 50 Hz, 5.2 kW

Кий-В М 1Б-2 ЭКСКЛЮЗИВ

heating system - electric, dimensions: 1100x800x1290 mm, mains power: 380 V, 50 Hz, 6 kW

Кий-В М 1Б-3КР ЭКСКЛЮЗИВ

heating system - electric, dimensions: 1600x800x1290 mm, mains power: 380 V, 50 Hz, 7.8 kW

Кий-В М 1Б-3 ЭКСКЛЮЗИВ

heating system - electric, dimensions: 1600x800x1290 mm, mains power: 380 V, 50 Hz, 9 kW

Кий-В МC 2Б-1445 ЭКСКЛЮЗИВ

heating system - steam, water supply connection - true, dimensions: 1445x800x1290 mm, mains power: 220 V, 50 Hz, 2 kW

Кий-В МН-3

dimensions: 610x350x230 mm, mains power: 230 V, 50/60 Hz, 1 kW

Кий-В МН-6

dimensions: 725x560x330 mm, mains power: 230 V, 50/60 Hz, 1.3 kW

Кий-В МС 2Б-1115 ЭКСКЛЮЗИВ

heating system - steam, water supply connection - true, dimensions: 1115x800x1290 mm, mains power: 220 V, 50 Hz, 2 kW

Кий-В МС 2Б-1770 ЭКСКЛЮЗИВ

heating system - steam, water supply connection - true, dimensions: 1770x800x1290 mm, mains power: 220 V, 50 Hz, 3 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.