Gas Grills
Gas Grills
Contact Grills
Contact Grills
Lava Rock Grills
Lava Rock Grills
Electric Grills
Electric Grills
Bain-Maries & Food Warmers
Bain-Maries & Food Warmers
Electric Tilting Skillets
Electric Tilting Skillets
Teppanyaki Grills
Teppanyaki Grills
Deep Fryers
Deep Fryers

Products — Professional Heating Equipment

Electric Cooker EWK-40/1N with GN 1/3 Baskets

Electric Cooker EWK-40/1N with GN 1/3 Baskets

$900-3,000
ELINOX LLC 🇷🇺
MOQ: 2 pieces 💬 Chat now

Bain-Maries, Tilting Skillets and Grills: The Hot Line for Professional Catering

This catalogue covers the heating equipment a serving line and production kitchen run on: 347 positions from 37 Russian manufacturers. Bain-Maries & Food Warmers lead with 137 items, then Electric Tilting Skillets (32), Deep Fryers (27), Contact Grills (24), Gas Grills (19), Electric Grills (12), Lava Rock Grills (8) and Teppanyaki Grills (5), alongside boiling kettles, melting tanks and other heavy thermal units.

The segment's economics favour Russian plants for a specific reason: this is welded-stainless, heating-element equipment where labour and metal define cost, and where domestic factories supplying school, hospital and military canteens have been forced into reliability at low price. A tilting skillet or 137-litre kettle from this catalogue does the same daily work as a Western European unit at a fraction of the invoice, with controls a local electrician can service.

  • Canteen heritage: kettles, skillets and warmers are engineered for institutional duty cycles, hundreds of covers daily.
  • Gastronorm logic: bain-maries and warmers take standard GN pans, so existing inventory carries over.
  • Energy choice: electric dominates; gas variants exist for grills where supply or cost favours it.
  • Spares by courier: heating elements, thermostats and valves are standardised and shipped worldwide on request.
  • Terms: from single units, EXW or FOB St. Petersburg, crated; serving-line packages consolidate into one shipment.

List your menu volume and serving-line length in a sourcing request and factories will configure the hot section for you.

FAQ

•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.