- Typical capacity
- For this class of equipment, units commonly feature tank capacities ranging from 30 to 80 litres, accommodating multiple cooking baskets simultaneously.
- Power supply
- Units of this type are typically 3-phase, with common voltages being 400V or 415V, requiring appropriate industrial electrical connections.
- Temperature control
- Digital temperature controls are standard, allowing for precise management of water temperature for various cooking requirements.
- Basket configuration
- This equipment commonly supports multiple cooking baskets, typically ranging from 6 to 12, for batch cooking different items or portion control.
- Construction material
- Units are typically constructed from food-grade stainless steel, ensuring hygiene, durability, and ease of cleaning.
- Footprint
- The footprint for a unit of this capacity typically ranges from 600mm to 1000mm in width, suitable for integration into professional kitchen lines.