Line 700

Line 700 is a universal format of modular cooking equipment for professional kitchens. Appliances with a depth of 700 mm are used in restaurants, cafés, hotels, canteens, catering and production kitchens where a cooking line must be built from separate modules of the same depth.

Line 700 equipment is used for daily work with different thermal processes: boiling, frying, deep frying, temperature holding, side dish preparation, grilling and intensive food preparation. This format is suitable for kitchens where a balance between compact size, productivity and a wide choice of appliances is required.

Ranges, fryers, griddles, grills, bain-maries, pasta cookers, thermal wells, boiling modules and other main appliances can be installed in one line. It is important to check not only the 700 mm depth, but also the width of each module, height, connection type, ventilation requirements and compatibility with neighbouring equipment.

This category is intended only for main appliances of a modular cooking line. It must not be used for accessories, spare parts, separate options, countertop equipment, combi ovens, equipment with 600, 650, 800, 850 or 900 mm depth, or brand-specific series.

Main equipment groups

• electric, gas and induction ranges;
• fryers and deep frying equipment;
• griddles, grills and frying pans;
• pasta cookers and boiling equipment;
• bain-maries, thermal wells and temperature holding modules;
• other main thermal appliances in 700 mm format.

Line 700 selection parameters

• appliance type and its role in the cooking line;
• body depth 700 mm;
• module width and installation order;
• electric, gas or induction version;
• power and connection requirements;
• water, drain and ventilation availability;
• height compatibility and side joining;
• service access and cleaning requirements;
• planned kitchen workload and number of working processes.

Before choosing Line 700 equipment, it is necessary to define the cooking block composition, available space, appliance types, connection power, water, drain and ventilation requirements. For correct line assembly, it is important to check in advance which modules will stand next to each other and how they will be used in daily kitchen work.

FAQ

1. What is Line 700?

It is modular cooking equipment with a depth of 700 mm, intended for building a professional cooking line from separate appliances.

2. Where is Line 700 used?

Line 700 is used in restaurants, cafés, hotels, canteens, catering and production kitchens with medium and high daily workload.

3. How does Line 700 differ from 600 and 650?

Line 700 usually offers more module options, working surface and productivity while remaining more compact than larger 800, 850 and 900 mm lines.

4. Which appliances can be combined in Line 700?

Ranges, fryers, griddles, grills, pasta cookers, bain-maries, thermal wells and other 700 mm appliances can be combined.

5. Can equipment from different manufacturers be placed in one line?

This is possible only after checking dimensions, height, depth, side joining, connection and manufacturer requirements. Equipment should not be considered automatically compatible.

6. What is not included in Line 700?

This category does not include accessories, spare parts, separate options, countertop equipment, combi ovens, brand-specific series or equipment of another depth.

Why GS24.lv / GASTROserviss

• more than 20 years of experience with professional equipment for HoReCa, restaurants, cafés and production kitchens;
• we select equipment by line depth, power, connection and module compatibility;
• we take into account ventilation, water, drain, power supply, dimensions and actual kitchen layout;
• we can supply equipment, related elements, consumables and necessary spare parts;
• consultation is available for equipment selection, installation and service maintenance.