RESTAURANT EQUIPMENT AND SUPPLY

STANDARD FEATURES
One 30,000 BTU/hr. burner for each 12" pan width. Burners shut off when pan is tilted 5°. Electronic ignition system for automatic burner lighting.
Stainless steel front, sides and 12" legs with adjustable flanged feet.
Anti-stick stainless steel clad cooking surface bonded to steel sub plate..
Front hinged polished stainless steel pan body with coved interior corners and embossed gallon markings.
Stainless steel cooking surface bonded to steel plate.
Full width 4" return flange with formed pouring lip and removable strainer.
Stainless steel spring assist cover with wrap around handle and condensate lip. Stops in place for vented cooking.
Faucet mounting bracket (non-enclosed) field reversible "L" bracket either side.
Drop away food receiving pan support mounts under pouring lip.
Manually operated pan lifting mechanism with folding swing away handle.
Pan can be fully tilted to empty completely with approximately 30 crank revolutions.
Solid state temperature controls, thermostat adjustable from 50 to 425 degrees F
Water tight controls and enclosures.

One year limited parts and labor warrant