Line 800

Line 800 is modular cooking equipment with increased depth for professional kitchens where higher productivity, larger working surface and resistance to intensive daily workload are required. Appliances with 800 mm depth are used in restaurants, hotels, canteens, production kitchens, catering and central kitchens.

Line 800 equipment is used to build a cooking block from separate appliances of the same depth. This format is suitable for kitchens where compact lines are no longer sufficient, but there is no need to move to the largest 900 mm solutions. Line 800 allows the creation of a working section for boiling, frying, deep frying, temperature holding and preparation of larger food volumes.

This category includes main cooking line modules: ranges, fryers, griddles, grills, bain-maries, pasta cookers, boiling modules, thermal wells, pans and other floor-standing appliances in 800 mm format. The category is not intended for accessories, spare parts, separate options, countertop equipment, combi ovens or brand-specific series.

When planning Line 800, it is important to consider not only body depth, but also the actual width of each appliance, kitchen workload, connection type, ventilation, water, drain and service access requirements. Equipment must be selected as part of one line, not as a random set of separate appliances.

Where Line 800 is used

• restaurants with stable daily workload;
• hotel kitchens and banquet areas;
• canteens and food service facilities;
• production kitchens and central kitchens;
• catering and large preparation areas;
• cooking sections with several simultaneous processes.

Main selection parameters

• appliance type and its position in the cooking line;
• body depth 800 mm;
• module width and total line length;
• electric, gas or combined version;
• power and connection requirements;
• water, drain and ventilation requirements;
• height compatibility and side joining;
• service access, cleaning and hygiene requirements;
• planned productivity and kitchen operating mode.

Before choosing Line 800 equipment, it is necessary to define the kitchen production task, cooking block composition, number of working processes, available power, engineering connections and compatibility between appliances. This category must not be mixed with equipment of 600, 650, 700, 850 or 900 mm depth.

FAQ

1. What is Line 800?

It is modular cooking equipment with 800 mm depth for building a professional cooking line with increased working surface and productivity.

2. How does Line 800 differ from Line 700?

Line 800 is usually deeper, more robust and intended for more intensive work. It is suitable for kitchens where 700 mm is no longer sufficient for working surface or food volume.

3. How does Line 800 differ from Line 900?

Line 800 is positioned between universal 700 mm formats and larger 900 mm lines. It can be suitable where high workload is needed, but moderate installation depth must be preserved.

4. Which appliances are included in Line 800?

The line may include ranges, fryers, griddles, grills, bain-maries, pasta cookers, thermal wells, boiling modules and other main thermal appliances in 800 mm format.

5. Can Line 800 appliances be combined with Line 850?

In the product structure these formats must be separated. In a real project, compatibility is possible only after checking dimensions, height, side joining, connection and manufacturer requirements.

6. What is not included in Line 800?

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.