What type of fuel does a Capic 4 Burner with Oven typically use?

These units are commonly available in both natural gas and LPG configurations, or as electric models. Buyers should confirm the specific fuel type with the seller.

Is this unit suitable for heavy-duty continuous use?

Capic equipment is generally robust. For this class of equipment, it is designed for regular commercial use, but specific duty cycle suitability depends on the model and maintenance history. Contact the seller for details on this particular used unit.

What kind of ventilation is required for a unit like this?

Commercial cooking equipment with an oven and burners typically requires installation under a commercial extraction canopy to comply with health and safety regulations. Consult with a qualified installer.

Can the oven accommodate standard baking trays?

Yes, the oven in units of this type is typically designed to accommodate standard gastronorm pans or commercial baking trays, though exact sizes should be verified with the seller.

What maintenance is typically involved with a used unit?

Regular cleaning of burners and oven interior is essential. For used units, it is advisable to have a qualified technician inspect gas connections, thermostats, and electrical components before commissioning.

Used Capic 4 Burner with Oven - Catering, photo 1

Used Capic 4 Burner with Oven - Catering, photo 2

Used Capic 4 Burner with Oven - Catering, photo 3

Used Capic 4 Burner with Oven - Catering, photo 4

Used Capic 4 Burner with Oven - Catering

used Equipment

Available

Verified seller

Capic 4 Burner with Oven

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

Price: £ 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 away

Stock Number

MM6258

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Used in commercial kitchens for general cooking, baking, and roasting.
Suitable for restaurants, cafes, and catering operations requiring versatile cooking capabilities.
Often found in smaller bakeries or patisseries for baking a variety of goods.

Typical burner configuration: Units of this type commonly feature four gas or electric hobs.
Oven capacity: The integrated oven typically accommodates 2-3 standard gastronorm pans.
Power supply: Gas models commonly require a natural gas or LPG connection; electric models typically operate on a 3-phase supply, though single-phase options exist for smaller units.
Footprint: For this class of equipment, dimensions are typically around 700-900mm wide, 700-800mm deep, and 850-950mm high.
Construction material: Typically constructed from stainless steel for hygiene and durability in commercial environments.
Temperature range: Ovens commonly offer a temperature range of 50°C to 300°C.

These units are commonly available in both natural gas and LPG configurations, or as electric models. Buyers should confirm the specific fuel 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.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.