Please contact us for more information, availability or pricing.
Custom Kitchen Equipment
“If you don’t see it, ask for it!”
The difficult we do immediately, the impossible, takes a little longer. Here at Monroe Kitchen Equipment, our engineering staff is always at your disposal, to assist in the custom design of your equipment.
- #14 gauge stainless steel top, 45” wide, san rolled edges, one pieces seamless construction
- Modular-type body constructed of stainless steel
- 16” x 20” x 10” deep cove cornered fabricated u sink, #16 gauge stainless steel (type 18-8, welded integral with top)
Chef’s Unit – Specifications
N.S.F. approved Chef’s Unit as manufactured by Monroe Kitchen Equipment.
Top shall be one piece construction of 14 gauge stainless steel type 18-8, 304. Underside of top to be reinforced and rigidly braced.
Body shall be constructed of 20 gauge 18-8, 304 stainless steel welded to “Pick-Up” and “Chef’s” side of body interior shall be bottom shelf constructed of 18 gauge stainless steel, with back and side edges rolled up with bends intersecting in mitered corners and meeting body in sanitary joint. Front of bottom shelf to be flush welded to stiles. Intermediate shelf of same material and construction as bottom shelf shall be provided full length on “Pick-Up” side and wherever practical on “Chef’s” side. Intermediate shelves to be welded to rear of stiles. Rear of stiles shall be enclosed with same material as body.
Hot Food Section (Choose One):
Welded integral top shall be coved corner Electric Immersion Heated Hot Bain Marie, 14 gauge stainless steel type 18-8, 304 all welded construction with built-in pitch to 1 ½” free flowing brass drain including brass chrome plated overflow stand pipe. Shall be provided with sectional removable stainless steel perforated false bottom. Heater and components minimum holding temperature of 190 degrees. Heater to be mounted in apron of same material as body on “Chef’s” side, and to have built-in automatic low water cut-off. Optional 18-gauge stainless steel water pan and top cut-outs.
Top to be furnished with 12″ x 20″ openings with rounded corners to accommodate 200 series insets or multiples of insets. INSETS NOT INCLUDED. Hot food wells shall be U.L. listed wet or dry operation type and to be securely mounted to the underside of top. Well interior shall be deep drawn coved corner stainless steel construction and to be insulated on sides and bottom. Well to be provided with an outer lining of galvanized steel. Heating elements to be enclosed tubular type with a power rating of not less than 1000 watts. Mounted in panel of same material as body on “Chef’s” side shall be thermostatic controls with individual settings and signal lights.
Electrical components, unless otherwise specified, to be wired in factory to junction box(es) on underside of unit ready for final connection by others.
Overshelf shall be 12″ wide double tier table mounted type constructed of 16 gauge stainless steel, type 18-8, 304. Shelves to be welded to and supported by 1″ O.D. stainless steel tubular standards with provisions for mounting to top of unit.
Unit to be mounted on 1-5/8″ O.D. 16 gauge stainless steel tubular legs with stainless steel adjustable bullet feet.
Entire unit, excepting the overshelf, shall be shipped set up unless otherwise notified.
Specifications subject to change without prior notification.