Modular cooking equipment 850

Modular cooking equipment 850 is professional floor-standing thermal equipment with a depth of 850 mm for commercial kitchens. Equipment of this format is used to build a single cooking line where separate appliances are installed next to each other and work as part of one production block.

This category is intended for restaurants, hotels, canteens, production kitchens, catering companies, central kitchens and other professional facilities where high workload, correct organisation of working zones and compatibility by depth, height, connection and installation format are required.

This category includes main modules of an 850 mm cooking line: electric ranges, induction ranges, fryers, griddles, frying pans, bain-maries, pasta cookers, thermal wells, chip scuttles, grills, boiling kettles, tilting kettles, tilting pans, braisières and other floor-standing thermal appliances with the same depth.

Modular line 850 mm is used where it is necessary to build a professional cooking block from different types of equipment: boiling, frying, deep frying, temperature holding, side dish preparation, work with larger volumes and intensive production processes. The same depth of appliances simplifies line design, service access, connection and staff workflow.

This category is not intended for accessories, spare parts, separate options, countertop equipment, combi ovens, equipment with 700 mm depth or brand-specific series. Brand, series and exact model are specified in product cards, not in the name of a general product category.

Main equipment types

• electric and induction ranges;
• fryers and deep frying equipment;
• griddles and frying pans;
• boiling kettles and tilting kettles;
• tilting pans and braisières;
• pasta cookers and multifunctional cooking units;
• bain-maries, thermal wells and chip scuttles;
• grills and other main appliances of a cooking line.

Main selection parameters

• appliance type and function;
• body depth 850 mm;
• module width and position in the cooking line;
• power and connection type;
• electric, gas or combined version;
• compatibility with neighbouring modules;
• ventilation, water, drain and power supply requirements;
• installation format, service access and cleaning requirements;
• planned kitchen workload and number of working processes.

Before choosing modular cooking equipment 850, it is necessary to define the line composition, appliance types, available area, required power supply, water and drain requirements, ventilation, position of neighbouring modules and daily kitchen workflow.

FAQ

1. What is modular cooking equipment 850?

It is floor-standing professional thermal equipment with a depth of 850 mm, installed in one line and used as part of a common cooking block in a commercial kitchen.

2. How does line 850 differ from 700 and 900?

The main difference is body depth, working surface, capacity and installation format. Line 850 is positioned between more compact 700 mm solutions and larger 900 mm equipment.

3. Which appliances are included in line 850?

This category includes ranges, fryers, griddles, boiling kettles, tilting pans, pasta cookers, bain-maries, thermal wells, grills and other main modules of a cooking line.

4. Can different appliance types be combined in one line?

Yes, modular equipment is selected specifically for creating a line from different appliances. Depth, height, connection, ventilation, side joining and manufacturer requirements must be checked.

5. Can 850 mm and 700 mm equipment be mixed?

Technically this may be possible only after checking the project, but in the product category structure 850 mm equipment must be separated from 700 mm because these are different modular line formats.

6. Is line 850 suitable for restaurants and hotels?

Yes, 850 mm equipment is used in restaurants, hotels, canteens, production kitchens, catering and central kitchens where high workload and a single cooking line are required.

7. What does not belong to this category?

This category does not include accessories, spare parts, separate options, countertop equipment, combi ovens, equipment with 700 mm depth or brand-specific series.

Why GS24.lv / GASTROserviss

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