Electrolux Professional MCRAAAFOBO EL.WARMING PLATE,1S,600X900X250H (Code 589502, Alias 9CHG589502)
Buy Electrolux Professional MCRAAAFOBO EL.WARMING PLATE,1S,600X900X250H (Code 589502) online at a favorable price (prezzo, prix, precio, preço).
- Brand: Electrolux Professional
- Model: MCRAAAFOBO
- WxDxH mm: 600x900x250 mm
- Weight: 32 Kg
- Alias: 9CHG589502
- Factory Model: MCRAAAFOBO
- Customs_Class: 8419500090
- Country of origin: Switzerland
- Net Width: 600
- Net Depth: 900
- Net Height: 250
- Voltage: 230 V
- Frequency: 50/60 Hz
- Phases: 1N
- Data Sheet: thermaline 90 - Electric Warming Plate Top, 1 Side
- Brochure: thermaline Modular 80&90
- Range Overview: thermaline Modular 90
- Spare Parts Catalogue: 589502
Upon Request
Electrolux Professional MCRAAAFOBO (589502)
An industrial Electrolux Professional MCRAAAFOBO (589502) for catering has a number of serious advantages, each of which will serve to increase competitiveness.
The use of innovative technologies and materials with the highest performance characteristics has created the prerequisites for improving the equipment both in terms of the aesthetic and in terms of quality.
Main Features
- The impressive dimensions of the burners, forming a comfortable continuous surface, allow you to put pots and pans of any size and volume on them.
- Electronic control, simple and convenient, greatly facilitates the work of cooks.
- High-quality stainless steel, which serves as a material for the manufacture.
- Industrial electric stoves for catering are industrial equipment on the market in an incredible assortment and a wide price range. Thanks to this, entrepreneurs can buy suitable models for restaurants and canteens of various sizes.
Electrolux Professional MCRAAAFOBO Price
Electrolux Professional MCRAAAFOBO (589502) will be the best option offered by Maran Projekt GmbH for the best price.
It is also necessary to add to this list the fact that Electrolux Professional cookers on a stand for catering establishments are designed for a very long period of operation.
