What are the common fuel types for the gas burners?

Gas burners on commercial ranges are typically configured for either natural gas or LPG. Buyers should confirm the specific gas type with the seller.

Is a commercial gas range suitable for heavy-duty use?

Yes, units like the CAPIC 4 Burner with Oven are designed for heavy-duty, continuous operation in professional kitchen environments.

What maintenance is typically required for a unit like this?

Regular cleaning of the hob and oven interior is essential. Periodic professional servicing of gas components and electrical systems is also recommended to ensure safety and optimal performance.

Can this unit be easily moved for cleaning?

Many commercial ranges, including this model, are fitted with rear castors to facilitate easier movement for cleaning and kitchen reconfigurations.

What are the benefits of an electric convection oven?

An electric convection oven typically provides even heat distribution, faster cooking times, and consistent results, which are beneficial for baking and roasting in a commercial setting.

Used Capic 4 Burner with Oven - Catering, Foto 1

Used Capic 4 Burner with Oven - Catering, Foto 2

Used Capic 4 Burner with Oven - Catering, Foto 3

Used Capic 4 Burner with Oven - Catering, Foto 4

Used Capic 4 Burner with Oven - Catering

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Capic 4 Burner with Oven

Name: Capic 4 Burner with Oven
Brand: CAPIC
SKU: MM6258
Price: 600 GBP
Availability: InStock

Preis: £ 600

REF: MM6258 This unit is a CAPIC commercial gas range with oven, designed for heavy-duty use in professional kitchens such as restaurants, hotels, or catering facilities. Description:CAPIC 4-Burner Gas Range with Electric OvenHigh-performance commercial cooker featuring a gas hob and integrated electric oven.Brand: CAPIC (France – premium European catering equipment manufacturer) Manufacturer - CAPIC (CAPIC SAS) Configuration:4 open gas burners with heavy-duty cast-iron trivets.Single electric convection oven beneath, thermostatically controlled.Controls: Front-mounted gas knobs for burners; oven control panel with temperature and function selectors (0–300°C). Construction:Full stainless steel body, splashback, and front-mounted control fascia.Fitted with rear castors for easier movement and cleaning access. Dimensions:H: 1010 mmW: 800 mmD: 925 mm Oven apertures:H: 280 mmW: 533mmD: 675mmMachine Weight: 200kg Condition:Used; tested and in good working order with minor cosmetic wear from regular commercial use.

Somerset, United Kingdom

5.688 km entfernt

Bestandsnummer

MM6258

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Typische Informationen zu dieser Maschinenkategorie. Bitte bestätigen Sie die Einzelheiten immer beim Verkäufer.

Restaurants and gastropubs requiring versatile cooking capabilities.
Hotel kitchens for preparing a range of dishes.
Catering facilities needing robust and reliable cooking equipment.
Educational institutions and staff canteens for daily meal preparation.

Typical burner configuration: Units of this type commonly feature four open gas burners.
Oven type: This class of equipment typically includes a single electric convection oven.
Construction material: Commercial ranges are generally constructed from full stainless steel for durability and hygiene.
Power supply (hob): The hob section typically operates on natural gas or LPG, depending on configuration.
Power supply (oven): The electric oven commonly requires a standard single-phase or three-phase electrical supply, typically 230V or 400V.
Temperature range (oven): Ovens on units of this type typically offer a thermostatically controlled range, often up to 300°C.
Mobility: Many commercial ranges are fitted with rear castors for ease of movement and cleaning access.

Gas burners on commercial ranges are typically configured for either natural gas or LPG. Buyers should confirm the specific gas type with the seller.

Used catering equipment generally retains strong value due to robust construction and reliable performance. Buyers typically prioritise checking operational status, wear patterns on high-use components, and compliance with food safety standards. Common strengths include durability, straightforward maintenance, and compatibility with existing kitchen layouts. Industry sentiment favours equipment from established manufacturers known for longevity. When purchasing secondhand catering items, inspecting heating elements, seals, and stainless steel condition proves essential. Well-maintained units often deliver excellent cost efficiency for hospitality businesses seeking quality without premium pricing.

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