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•What daily workload are these units designed for?
The core lines descend from institutional canteen equipment, meaning continuous service across full working days, hundreds of portions, rather than occasional cafe use. Product passports state chamber volumes, power and duty parameters. If your operation runs around the clock, say so and the factory will confirm or upgrade the specification.
•Do bain-maries accept the gastronorm pans we already use?
Yes, food warmers and bain-maries in this range are built around standard GN modules, GN 1/1 and fractional sizes, so pans from any international supplier fit. Confirm depth, 100 or 150 mm, in the order so the supplied or recommended pans match your portioning practice.
•How do electric tilting skillets connect and what power do they need?
Tilting skillets run on 380 V three-phase, with ratings typically from 6 to 18 kW depending on pan volume. They need a dedicated supply line and, for larger models, a water point for filling and cleaning. Connection diagrams ship with the unit; installation is within any commercial electrician's competence.
•What happens if a heating element fails after two years?
Elements, thermostats and contactors in this equipment are standardised parts the factory stocks for many years after production. You order by the part number in the passport and receive it by courier, typically within one to two weeks. Many export buyers keep one spare element set per equipment type on site.
•Can gas and electric units be mixed in one order?
Yes, and it is common: electric bain-maries and kettles alongside gas grills, matched within one series for line assembly. Specify your gas type and pressure for the gas items, and the factory sets jets accordingly. Mixed orders ship as one crated consignment with a single document package.