Equipex SEM-60/80 {PRECISION} Finishing Oven/Salamander SEM-80VC-1
What are some of the uses?
To finish appetizers, such as onion soup and clams casino. To heat up desserts, such as apple crisp and Crème Brule. To finish off a carefully prepared dinner and assure that all foods on the plate are piping hot. To broil, or finish meat, seafood, pasta or vegetables. To finish open faced sandwiches. To melt cheese on many specialty ethnic foods.
Equipex SEM-80VC-1 Standard Features
- Electric finishing ovens with Quartz (Q)or Vitroceramic (VC, VCE and VCH) heating elements
- Models with adjustable movable topor fixed top and adjustable shelf
- Instant-on and infinite power setting featuresfor movable top VC, VCE and VCH models
- VCE model includes digital controls and 30% standby power feature (SEM-60VC only)
- Full or partial power
- Pull-out bottom tray with wire rack
- Free-standing or wall-mounted (kit optional)
- 4″ legs (included) or 1″ adjustable feet (optional)must be installed under unit
- Not to be installed over high heat or open flamewithout insulated shelf – consult factory (oversizeshelf by 2″ each side and 2″ at front)
Equipex SEM-80VC-1 Specifications
- ELECTRICAL:2208/240V, 3PH, 7500W, 18/20 Amps
- DIMENSIONS W x D x H :32” x 22” x 27” (includes 4” legs)
- WORK SURFACE W X D: 32” x 15”
- SHIPPING WEIGHT: 2055 Ibs
- NEMA PLUG:6-50P or Cord Only
- WARRANTY: Limited one-year parts and labor
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