Ristoattrezzature's stainless steel built-in tubs are functional and practical pieces of furniture designed to be mounted on structures with wheels designed to be easily transported or on counters with feet and a display case suitable for setting up, for example, a self-service restaurant. Perfect for keeping various dishes hot or cold, this equipment can belong to two types: built-in bain-marie tanks and built-in refrigerated tanks recommended for keeping products cold that need to be stored at a temperature of between +2 and +8°C.
The built-in bain-marie cooking tank
can hold
1/1 GN gastronorm containers and is equipped with drainage, temperature control unit (adjustable between +30° and +90°C) and electrical cables.
The built-in refrigerated tank has an AISI 304 stainless steel structure, galvanised sheet metal outer panels, 50 mm insulation thickness and a built-in unit in the lower compartment. In addition, the temperature control of these instruments is fully electronic thanks to the digital thermostat provided as standard.
Stainless steel, why is it used in the kitchen?
There are two fundamental advantages of purchasing professional stainless steel catering equipment:
HygieneFor those involved in professional catering, hygiene is certainly one of the most important factors to take into consideration. In this context, stainless steel is certainly an essential ally that cannot be renounced. Bakeries, pastry shops, pizzerias, bars, hospitality venues and restaurants must have surfaces that are resistant to chemicals, wear and tear and easy to clean.
Resistance and Durability
Stainless steel is a metal alloy with extraordinary properties in terms of resistance. This material has a massive amount of chromium, we are talking about a presence of between 11 and 30%. The alloy prevents stainless steel from rusting and corroding if it is subjected to continuous exposure to water and air. The chemical element chromium, in fact, oxidises with oxygen and is transformed, giving rise to chromium oxide, which adheres to the stainless steel product to be made, preventing further oxidation.
How to clean stainless steel?
Despite the fact that stainless steel is extremely durable, you should not use abrasive sponges or aggressive detergents to clean the professional equipment in your establishment. White vinegar is a product that is very often used for cleaning kitchen worktops, doors, shelves, sinks, etc.: mixed with water, it is the ideal ingredient to make all stainless steel surfaces shine and remove unpleasant odours left by food residues.
Would you like to receive information on professional equipment to make your kitchen functional?
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