Capic 4 Burner with Oven

• 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.

• 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?

• What maintenance is typically required for a unit like this?

• Can this unit be easily moved for cleaning?

• What are the benefits of an electric convection oven?

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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