Subject of Purchase

• What is being purchased: Cafeteria equipment: a heated serving line (bain-marie) with a shelf for placing plates and glass (1 unit) and a refrigerated display case with glass for the line (1 unit).
• Main technical requirements, specifics:
  • Heated serving line (1 unit):
    • Dimensions: length 1700–1800 mm, width 700 (±50 mm), height 1350 (±50 mm).
    • Maintained temperature: +40°C to +90°C.
    • Capacity: 5 x GN1/1.
    • Power:…
       
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