Electric Cooking Boiler KAYMAN KPE-60-M for Efficient Meal Preparation

The product belongs to the category of professional kitchen equipment and is designed for boiling water, cooking first, second and third courses (broths, drinks, compotes), as well as cooking porridge, vegetables, etc. The product is not intended for preparation of jelly-like products with dense (thick) liquid structure (jam, jelly, mousse, jelly, jam, etc.).The product can be placed at catering enterprises independently or as a part of technological lines. The product is designed for operation in premises with artificially regulated climatic conditions.

The boiler meets the requirements of TU 28.93.15-004-07600499-2019, technical regulations ?? ?? 004/2011, ??

?? 010/2011, ?? ??

020/2011 and a set of technical documentation approved in accordance with the established procedure. The principle of operation of the product is based on indirect heating of the contents in the cooking vessel by steam, which is formed by heating water in the steam-water "jacket" by heating elements. The product is stationary.