More dishes, a clearer viewSteam source up to 932 °FChamber up to 356 °F
Six glass doors. Eighteen tray levels.
Organize a varied steamed menu across six glass-front sections. Three levels behind each door give your team a clear place for each batch, while a large display brings operating information together.
The two-column, three-row layout gives each batch a defined place. Open the door you need for loading or serving, while the other doors stay closed.
02
Keep the food in view
Glass doors let staff check the cooking layout without opening every section. See where dishes are placed before retrieving the next batch.
03
Three levels behind every door
Arrange fish, shrimp and dumplings on three tray levels in each section. The specified tray format helps you plan portions and cookware for the menu.
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Operating information together
The large vertical display provides a central point for viewing operating information, helping staff follow the cooking process at the station.
05
High-temperature steam, clearly specified
The steam heat source and cooking chamber have separate temperature specifications. Use the heat-source and chamber values listed below when comparing equipment, and choose cooking settings for each dish.
06
A professional finish with practical mobility
A brushed metal cabinet pairs with clear glass doors for a professional kitchen finish. Castors support positioning the unit at the cooking station; plan the utility connections and working space around it.
HOTELS · CATERING · SEAFOOD RESTAURANTS
Keep seafood service moving
Build a coastal seafood service with steamed lobster, prawns, mussels, clams, fish and vegetables. Six sections help your team organize the next batch by serving order; match loading and timing to the food and portions on your menu. The cabinet also accommodates dim sum and other steamed dishes.
23.62 × 15.75 IN TRAYS
Eighteen levels for the menu
Three levels behind each door make the loading plan easy to follow. Check cookware height and food portions against the 5.91 in level spacing, leaving room to load and retrieve trays comfortably.
US dimensions and weights are approximate conversions; temperatures are shown in Fahrenheit. Original dimensions are specified in metric units.
Doors
6
Levels per door
3
Tray dimensions
23.62 × 15.75 in
Level spacing
5.91 in
Listed chamber temperature
356 °F
Net weight
485.0 lb
Drawing W × D × H
59.06 × 32.68 × 78.15 in
Steam-source temperature
932 °F
Evaporator power
30 kW · 1 unit
High-temperature modules
10.8 kW combined · 6 modules
Total rated power
40.8 kW
Plan the full cooking station
The drawing dimensions are 59.06 × 32.68 × 78.15 in; the depth excludes projecting handles. Allow extra space for doors, tray handling, connections and maintenance.
How do I plan replenishment during a busy service?
Assign sections by dish and serving order, with clear steps for collection, continued cooking and loading the next batch. Check tray handling space and aisles, then adjust batch loads and replenishment timing with your actual menu.
How can I establish realistic output?
Trial your planned containers with the actual food thickness, load per tray and service timing. Eighteen tray positions describe the layout; output depends on the dishes and process.
What information is needed for selection and installation?
Share your menu, portions, container sizes and peak-service needs, together with the kitchen layout, doorway and delivery route, electrical supply, water, drainage and ventilation. Check the model dimensions and leave working and maintenance space.
How many tray levels are there?
Six doors each provide access to three tray levels, giving eighteen positions in total. The tray format is 23.62 × 15.75 in, with 5.91 in level spacing.
What power should the installation plan use?
The listed total rated power is 40.8 kW. Confirm the electrical design for the supplied configuration before installation.
Can I request a different electrical configuration?
North America: 480 V, three-phase, 60 Hz. China: 380 V, three-phase, 50 Hz. Both configurations are rated at 40.8 kW. Tell us your requirements for other supplies.
What does the 932 °F temperature mean?
932 °F refers to the steam heat source. The listed chamber temperature is 356 °F. Neither is a food core temperature; choose cooking settings for the recipe.
