# Norpex: guides, answers, glossary and FAQ > Commercial kitchen equipment and restaurant supplies for Canadian foodservice businesses. Call us — a person answers. The editorial content of https://norpex.ca, written by Norpex, a fully online Canadian supplier of new commercial kitchen equipment based in Waterloo, ON. Each section below is also a page on the site, at the canonical URL it names. The site index is https://norpex.ca/llms.txt. ## Guides ### Amana Commercial Microwaves and XpressChef Ovens: A Practical Guide > Install, program, cook with and clean Amana commercial microwaves and XpressChef high speed ovens, using the steps in ACP's own manuals and videos. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/amana-commercial-microwave-and-xpresschef-guide ![Stainless steel commercial microwave oven with a numbered touch keypad](https://norpex.ca/m/69/5c/695cb5240b6e2735ae406a088a58dc0f4bf1fb6d7a00bf9848e0503f7a7df16f.jpg) Pictured: [Amana Commercial HDC12A 16.5″1200W Digital Microwave Oven](https://norpex.ca/product/amana-commercial-hdc12a-16-51200w-digital-microwave-oven) Amana commercial microwaves and XpressChef high speed ovens are made by ACP. This guide follows ACP's owner's manuals and videos: clearances and power, preset and manual cooking, menus on a USB drive, preheat and cool-down on XpressChef ovens, and the daily, weekly and monthly cleaning ACP sets out. #### Key takeaways - ACP's manuals ask for at least 2 inches above the oven, 1 inch at the sides and the oven bottom at least 3 feet above the floor. - Each oven goes on its own grounded circuit, never an extension cord, and is sealed to the counter by its basepan gasket. - Compact models store 10 to 200 cooking programs, cook in up to four stages and load menus from a USB flash drive. - An XpressChef 4i preheats between 200 and 520 degrees F; let the fan stop before cutting its power. - Clean daily, wash the air filter weekly and check the air vents monthly, using only ACP-approved cleaners. #### The Amana and XpressChef families Amana commercial microwaves come from ACP, which publishes the manuals, runs the service network and posts the how-to videos on this page. Our catalogue carries several families. The HDC heavy volume compacts and the Menumaster MDC models share one owner's manual, which describes a 0.6 cubic foot (17 litre) cavity; they run from 1200 W (HDC12A, HDC12A2, MDC12A2) to 1800 W (HDC182, HDC1815, HDC18Y2, MDC182) and 2100 W (HDC212, MDC212). ACP's own video descriptions split the HDC line into ovens with the classic top control panel and ovens with a bottom control panel; the HDC18Y2 is a bottom-panel model. Beside them sit the RFS and MFS models (1200 to 2100 W), the RCS and MCS 1000 W models with dial (DSE) or touch (TS) controls, the RMS and MMS models, the RC and MRC models from 1700 to 3000 W, the MSO and AMSO microwave powered steamer ovens, and the OnCue AOC24 and MOC24. XpressChef is ACP's high speed line, combining microwave with heat. Its owner's manual calls the XpressChef 4i (our MXP22TLT) a high speed commercial combination oven, with microwave, fan and infra-red power entries when you cook manually. The XpressChef 2c comes as the JET14 and JET19, with JET14V and JET19V versions that add a catalytic converter, and the XpressChef 3i as the MRX1 and MRX2. #### Choosing between them Start with power and voltage, because they set both cooking speed and the outlet you need. In our catalogue the 1200 W HDC12A2, MDC12A2, MFS12TS and RFS12TS are 120 volt ovens with a NEMA 5-20 plug. The 1800 and 2100 W HDC, MDC, MFS and RFS models are 208/240 volt; most use a NEMA 6-20 plug, and the HDC1815 lists a NEMA 6-15P. Check the plug on the spec sheet against your outlet before ordering. Next, choose the controls: dial controls (the DSE models) or touch keypads. The keypad ovens covered by ACP's compact manual store cooking programs, so staff start a menu item with one or two key presses and get the same cycle every time. If food has to be cooked with heat as well as microwave energy, look at the XpressChef line, which adds infra-red heat and a convection fan to the microwave. For sizes, weights and electrical ratings, use the product page and the maker's spec sheet linked there. Our restaurant equipment checklist and café equipment list show where a microwave fits in a full kitchen. #### Installing a compact microwave ACP's owner's manual for the HDC and MDC ovens, and the quick start guide for the bottom-panel models, give the same clearances. Air flow around the oven cools its electrical parts, so blocking it shortens their life. Do not install the oven next to or above a source of heat such as a pizza oven or deep fat fryer, and do not block its filters. Set it on a clean, flat, level counter with the plug reachable once it is in place. The oven is sealed to the counter by a basepan gasket that keeps spills from running under it: inspect the gasket before placing the oven and avoid sliding the oven, which damages it. Use two or more people to lift it. The oven must be grounded and plugged into a separate circuit with the rating on its serial plate. Do not use an extension cord; if the cord is too short, have a qualified electrician install a three-slot receptacle. On a shared circuit cook times can rise and fuses can blow. If the oven has been stored somewhere very cold, wait a few hours before connecting power. Bottom-panel HDC and MDC models ship with their two air filters taped to the oven floor; remove the tape and snap each filter into the recessed grill at the base of the left and right sides before first use. - At least 2 inches (5.1 cm) of clearance above the oven. - At least 1 inch (2.54 cm) at the sides. - No clearance requirement at the back on general market models. - The oven bottom at least 3 feet (91.5 cm) above the floor. #### Cooking with preset keypads, manual time and stages The compact ovens arrive with programs already stored, which ACP's video 01 - How to Cook With Preprogrammed Menu Items (HDC) walks through. Open the door, load the food, close the door and press the number keypad, and the oven starts on its own. On the factory Menu A, keypad 1 runs 10 seconds and keypad 0 runs 5 minutes at 100 percent power, though the manual notes the factory setting may vary by model. The oven stores 10 to 200 programs depending on its Digit Entry option (single digit, double digit or folders) and whether Menu A/B is enabled. For a new item, use manual cooking, shown in 02 - How to Manually Cook (HDC). Manual time entry lets you heat without changing the stored programs: enter the time, set the power level (keypad 1 is 10 percent, 2 is 20 percent and so on) and press START/OK. Stage cooking runs up to four cycles in a row, so one program can defrost, then cook, then hold. Press and hold keypad 5 to toggle X2 double quantity cooking, and keypad 6 to switch between Menu A and B on models that have it. To change a stored program on the bottom-panel models, press and hold keypad 3 to enter programming mode, open the program location, then edit its name, the cook time and power level for each stage, and press START/OK to save. Open the door or press STOP/RESET to interrupt a cycle; close the door and press START/OK to resume. #### Menus on a USB drive and the ACP Programming Application For more than a handful of items, ACP recommends building the menu on a computer or tablet in its ACP Programming Application, available from acpsolutions.com, and moving it to the oven on a USB flash drive. To import, the menu file must be in .xml format, must be the only .xml file on the drive, and must sit at the top level of the drive rather than inside a folder. With the drive in the oven's USB port, press and hold keypad 4 for User Options, enter the PIN Code if asked, scroll to Load Recipe File, choose it and pick the menu file; when Loaded OK appears, remove the drive. Exporting an oven's menu to a drive uses the same Load Recipe File screen and needs the PIN Code enabled in User Options first. The exported file opens in the ACP Programming Application for editing. XpressChef 4i ovens use the same application and USB transfer; models without an N suffix can also be programmed over Wi-Fi, and the manual covers Ethernet too. #### XpressChef: preheat, cook and cool down An XpressChef is a hot oven as well as a microwave, so its day starts and ends differently. ACP's video 01 - How to Turn Oven on and Preheat (JET) shows the start for the 2c. On the 4i, the screen reaches standby about 30 seconds after the oven is plugged in; touch the green Power icon and the oven preheats to its set temperature, adjustable between 200 and 520 degrees F (95 to 270 degrees C). After preheating the menu appears, and a stored item starts when you touch it. Enable Preheat Warning in User Options to stop a cook cycle from starting before the oven reaches the temperature you set. At the end of the day, touch Power again. The fan keeps running and a Cooling Down screen stays up until the oven is below 200 degrees F (95 degrees C). Do not unplug the oven or switch off its breaker until the fan stops, or the convection motor can be damaged. The 4i's manual recommends a 26 inch (66 cm) deep counter and gives the same clearances as the compact ovens, with no clearance needed at the back. Set the date and time on first use, since the oven keeps a data log used to diagnose errors. Install the rack with its rear guard toward the back, never cook directly on the oven floor, never run the microwave with the oven empty, and do not cook food with plastic wrap on it. #### Daily, weekly and monthly cleaning ACP's manuals rule out cleaners containing ammonia, phosphates, chlorine, or sodium or potassium hydroxide (lye), and water pressure cleaning systems; the compact ovens' manual also rules out abrasive and citrus cleaners. Unapproved cleaners void the warranty. Wear protective gloves and glasses. On a compact oven, unplug it before cleaning, never pour water into its bottom, and never run it without the antenna shield and air filter in place. Daily, on the compact ovens (the routine in 07 - Oven Maintenance: Daily Cleaning (HDC)): unplug, remove food debris, and wipe the interior, exterior and door with mild detergent in warm water on a well wrung soft sponge or cloth. Boiling a cup of water first loosens soil. Open the door before wiping the control panel so the timer is off. Clean the antenna shield in place; for stubborn debris, press its two front tabs, pull it down and tilt it out at 45 degrees, wash and dry it, and reinstall it with This Side Up facing up and all four pins engaged. Weekly, as 08 - Oven Maintenance: Weekly Cleaning (HDC) shows, pull the air filter below the door forward out of its clips, wash it in hot water and mild detergent, rinse, dry and clip it back. Bottom-panel models have two filters, in the grills at the base of each side. Monthly, check the intake and discharge louvers on the bottom and back for a buildup of cooking vapours and wipe them with a damp cloth. On an XpressChef 4i, switch the oven off and let the interior reach room temperature (a tray of ice speeds this up), lift out the porcelain infrared element cover and raise the element, then remove baked-on particles with a plastic scouring pad and wipe the cavity with a warm, damp towel two or three times. ACP Oven Cleaner can be sprayed for stubborn debris and left 2 minutes, but never into the perforations. Wipe the touchscreen with a dry or damp microfiber cloth only, and wash the two side air filters weekly. The 09 - Oven Maintenance: Daily Cleaning (JET) video covers the 2c. #### Troubleshooting and service Some things that look like faults are normal: the fan runs for 60 seconds after a cycle to cool the components, and a Clean Filter message stays on the display for 24 hours. If the oven does not run, check that it is plugged into its own grounded circuit and that the breaker or fuse has not tripped. If it runs but does not heat, ACP's test is to heat one cup of cool water for one minute; if the water does not warm, call for service. A frozen display resets by unplugging the oven for 5 seconds. Never remove the outer case; only an authorized servicer should. Warranty service must be done by an authorized ACP servicer, and ACP ComServ Service Support can locate one. Have the model, manufacturing and serial numbers from the oven's serial plate ready. Ask Norpex if you need help choosing a model. #### Videos from the maker - [01 - How to Cook With Preprogrammed Menu Items (HDC)](https://www.youtube.com/watch?v=oXBBr4evrOo) (Amana) - [02 - How to Manually Cook (HDC)](https://www.youtube.com/watch?v=5XwNm2r6qnI) (Amana) - [07 - Oven Maintenance: Daily Cleaning (HDC)](https://www.youtube.com/watch?v=2aejGpIQLfE) (Amana) - [08 - Oven Maintenance: Weekly Cleaning (HDC)](https://www.youtube.com/watch?v=Z1GJd2jDWx8) (Amana) - [01 - How to Turn Oven on and Preheat (JET)](https://www.youtube.com/watch?v=n80MMgHFUUo) (Amana) - [09 - Oven Maintenance: Daily Cleaning (JET)](https://www.youtube.com/watch?v=dMjO2T9MVlU) (Amana) #### Common questions ##### How much clearance does an Amana compact microwave need? ACP's manual asks for at least 2 inches (5.1 cm) above the oven and 1 inch (2.54 cm) at the sides, with the oven bottom at least 3 feet (91.5 cm) above the floor. General market models need no clearance at the back. ##### How often should the air filter be cleaned? Weekly. ACP says to wash the air filter in hot water and mild detergent, rinse and dry it, and never run the oven without it. A Clean Filter message on the display is a reminder to do it. ##### Can I load a menu from a USB drive? Yes. Save the menu as the only .xml file at the top level of the drive, then use Load Recipe File in User Options. ACP's Programming Application builds and edits these files on a computer. ##### Can I unplug an XpressChef as soon as I turn it off? No. The fan keeps running until the oven is below 200 degrees F (95 degrees C), and ACP warns that cutting power before the fan stops can damage the convection motor. ### American Range Ranges, Griddles, Broilers and Fryers: Use and Care > How to install, light, clean and troubleshoot American Range restaurant ranges, countertop griddles, radiant broilers and AF fryers. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/american-range-ranges-griddles-broilers-and-fryers ![Stainless steel restaurant range with twelve open burners](https://norpex.ca/m/c0/14/c01428d3a08446cc89560d893db7379c0f3fc6507c967998c01e47bd8cebd93f.png) Pictured: [American Range – 72″ Stainless Steel Restaurant Range 12 Burners With 26.5″ 1 Convection Oven and 1 Storage Base – AR-12-CL-SBR](https://norpex.ca/product/american-range-72-stainless-steel-restaurant-range-12-burners-with-26-5-1-convection-oven-and-1-storage-base-ar-12-cl-sbr) This guide covers proper installation, daily operation, cleaning, and troubleshooting for American Range commercial ranges, griddles, broilers, and fryers. All steps are drawn from the manufacturer's owner's manuals. #### Key takeaways - Installation must be performed by a qualified, licensed gas fitter in accordance with local codes and the manufacturer's instructions. - Always check gas connections with a soapy water solution, never an open flame. - Season griddle plates before first use and after cleaning to maintain a non-stick surface. - Refer to the troubleshooting table in your model's manual before calling for service. - Use only genuine American Range factory parts for repairs. #### Model series and manuals The American Range cooking line in our list includes AR restaurant ranges and hot plates, ARSMG and ARSTG countertop griddles, ARSRB char-rock broilers, and AF floor fryers. Each product series is covered by a specific owner's manual that provides installation, operation, and maintenance instructions. The AR ranges and hot plates are documented in Owner's Manual AR-4. Countertop griddles, including ARSMG and ARSTG models, are covered by Owner's Manual ARSMG-12. Countertop radiant broilers, such as the ARSRB series, are detailed in Owner's Manual ARSRB-12. The AF fryer series is addressed in Owner's Manual AF-50HE, which also covers models like AF25, AF25/25, AF35/40, AF35/50, AF50/25, AF75, and AFDS. Before using any equipment, locate the rating plate on your unit. For ranges, it is inside the toe kick panel and on the rear panel; for countertop models, it is on the right side rear corner or right side of the unit. The rating plate lists the model, serial number, gas type, and burner BTU ratings, which are essential for proper identification and support. #### Installation requirements Installation must be performed by a qualified, licensed installer familiar with local codes. In the absence of local codes, the installation must conform to the National Fuel Gas Code ANSI Z223.1/NFPA 54, or the Natural Gas and Propane Installation Code CSA B149.1, as applicable. The installer must leave the manual with the operator for future reference. All appliances require a 3/4" NPT gas inlet. The gas supply line must be at least the same size and must not be reduced. A manual shut-off valve and the supplied gas pressure regulator must be installed ahead of the appliance. The regulator is factory set to 5" W.C. for natural gas and 10" W.C. for propane, and it can withstand a maximum inlet pressure of 14" W.C. (1/2 PSI). If the supply pressure is greater than that, a step-down regulator is required, and an LPG tank must never be connected to the unit without one. The regulator has a flow arrow that must point downstream to the appliance, and the blue vent cap must not be removed. Clearances vary by model. The radiant broiler manual's clearance table gives 0" to non-combustible walls and, to combustible walls, 12" at the rear and 8" at the sides for its ARRB and AERB models (18" for the ARKB). The AF fryer manual lists clearances of 0" sides, 0" rear, and 0" floor to non-combustible surfaces, and 6" sides, 6" rear, and 6" floor to combustible surfaces. The range and griddle manuals do not provide specific clearance dimensions but state that adequate clearances for servicing and proper operation must be planned, and the area must be kept free of combustible materials. The standard gas-operated ranges, hot plates, griddles, and broilers do not require an electrical connection. The fryer manual states that the appliance must be wired and electrically grounded in accordance with local codes. For any gas-fired 120 VAC unit, proper ground and correct polarity are required. A qualified electrician should handle all electrical connections. After installation, check all gas joints for leaks using a soapy water solution (one part soap to three parts water). Never use an open flame. If bubbling occurs, turn off the gas supply and call a licensed technician. - Radiant broiler clearances (ARRB, AERB): non-combustible 0" rear and sides; combustible 12" rear, 8" sides. - AF fryer clearances: non-combustible 0" sides, 0" rear, 0" floor; combustible 6" sides, 6" rear, 6" floor. - Gas regulator settings: 5" W.C. (natural gas), 10" W.C. (propane); maximum inlet pressure 14" W.C. (1/2 PSI). #### Daily operation and controls Lighting instructions vary by equipment type. For AR ranges with open burners, griddles, or raised griddle-broilers: turn the pilot adjustment screw counterclockwise, light the standing pilot, and adjust the flame to approximately 1/4" high. Then turn on the gas valves to light the main burners. For the oven, turn the thermostat to OFF, wait five minutes, lift the kickplate to access the safety valve, push and hold the safety valve button, and repeatedly press the piezo ignition button until the pilot stays lit. Then set the thermostat to the desired temperature. For gas-fired convection ranges, the appliance uses automatic spark ignition. Turn the manual gas supply valve to ON, press the power switch to COOK, and set the thermostat. The direct spark ignitor will light the burner. If the burner does not light, repeat the process from turning off the gas valve. Countertop griddles and radiant broilers follow a similar pilot-lighting procedure. Turn off the service gas shut-off valve and all burner knobs, then turn all pilot valve adjustment screws clockwise to OFF. Wait five minutes, turn on the service gas shut-off valve, and individually light each pilot by turning its adjustment screw counterclockwise, adjusting the flame to 1/4". To light a burner, push in and turn the corresponding knob counterclockwise. If ignition fails, turn the knob to OFF, wait five minutes, and try again. For AF fryers, the owner's manual provides detailed lighting and temperature-setting steps. Always ensure the pilot is lit before attempting to operate the main burners. Never stand with your face close to the combustion chamber when lighting any appliance. #### Cleaning and routine care Proper cleaning extends equipment life and prevents food contamination. For countertop griddles (ARSMG, ARSTG, and similar models), the manual provides specific daily steps. First, season the griddle plate by pouring a small amount of cooking oil (about 1 oz. per square foot) over the surface, spreading it with a cloth to create a thin film, and wiping off excess. Turn the burner on very low and allow the oil to burn off; repeat this three times before regular use. After cooking, remove and empty the grease pan, clean it thoroughly, and replace it. Clean the griddle plate with warm, soapy water or a mixture of half vinegar and half club soda. Rinse with warm water, then turn the griddle on and rinse again with warm water to boil out any soap residue at the edges. Finally, repeat the seasoning process. Important precautions: never place ice or cold water on a hot griddle, as this can cause irreparable damage to the plate. Do not use chemicals or acidic cleansers on the griddle plate, because they may seep into the edges and contaminate food when reheated. Avoid overheating the griddle; turn it down or off during idle periods. On the ranges, the AR manual's daily routine for open-top burners is to clean the cast iron grates with a mild soap and water solution, rinse and dry them, and apply cooking oil before putting them back; grates that are not seasoned after each cleaning will rust. Ovens are cooled, wiped out and their racks washed daily, with the rear flue way checked periodically. Stainless steel is wiped with hot soapy water during the day and a stainless steel liquid cleaner at the end of it, never with steel wool, abrasive cloths, cleansers or powders; soak encrusted material in hot water and lift it with a wood or nylon scraper. The radiant broiler manual says to scrape the top grates with a wire brush during broiling, soak them overnight in commercial grill cleaner if needed, then rinse with hot water, dry and oil them; the cast iron radiants are washed with soap and water, dried and oiled, and the grease pan is emptied and cleaned. Never cover the broiler with pans to burn it off, which can warp its components, and never pressure wash any part of it. Preheat the broiler for 15 to 20 minutes before use. For the AF fryers, the manual's boil-out uses boil-out solution only, never acidic cleaners: drain the cooled oil into a filter pan or steel container, flush out the sediment, fill the vessel with boil-out solution and water, then drain, scrub and rinse. Do not drain the solution into a filtration or disposal unit, remove all water before refilling with oil, never dry fire the fryer or rinse a hot tank with cold water, and liquefy solid shortening before it goes in the tank. - Season griddle: apply thin oil film, heat on low until oil burns off; repeat three times. - Daily griddle cleaning: empty grease pan, wash with warm soapy water or vinegar/club soda mix, rinse, boil out soap residue, re-season. - Do not use ice, cold water, chemicals, or acidic cleansers on a hot griddle plate. #### Troubleshooting The broiler manual's troubleshooting guide pairs each symptom with its likely cause. Uneven heating or burning at the sides points to burner valves that need adjusting, fluctuating gas pressure or an improperly adjusted burner; too much top heat to valves set too high, faulty ventilation or overrated gas pressure; uneven heat front to back to an appliance that is not level front to back. Pilot outage comes from a pilot flame set too low, an obstruction in the pilot orifice or low gas pressure. Yellow burner flames call for opening the burner shutters until the flames are blue, lifting flames for closing them until the flames touch the burner, and fluctuating gas pressure for checking the regulator vent for a clog. Valve and burner adjustments and anything inside the controls belong to a qualified service technician; turn off the gas supply and call one if these checks do not settle it. #### Service and support Service must be performed by qualified personnel who are knowledgeable with American Range products. Using any part other than genuine American Range factory supplied parts relieves the manufacturer of all liability. For service, contact American Range's authorized service network. Do not attempt to repair gas valves, thermostats, or electrical components yourself. If you have questions about a specific model, ask Norpex for assistance in locating the correct manual or identifying the appropriate service contact. Keep the owner's manual and rating plate information accessible for any service calls. The rating plate provides the model and serial number, which are required when requesting support. #### Common questions ##### What type of gas does my American Range appliance use? Check the rating plate on your unit. It specifies natural gas or liquid propane. The appliance must be connected only to the gas type indicated on the plate. ##### How do I season a new griddle? Pour a small amount of cooking oil (about 1 oz. per square foot) over the surface, spread it into a thin film with a cloth, and wipe off excess. Turn the burner on very low and let the oil burn off. Repeat this process three times before first use. ##### What should I do if I smell gas? Do not try to light any appliance, touch electrical switches, or use a phone in the building. Immediately call your gas company from a neighbour's phone and follow their instructions. If you cannot reach them, call the fire department. ##### Can I install the equipment myself? No. Installation must be performed by a qualified, licensed installer in accordance with local codes and the manufacturer's instructions. Improper installation can cause property damage, injury, or death. ##### How do I clean the radiant broiler? Scrape the top grates with a wire brush while broiling; the grates can soak overnight in commercial grill cleaner and are then rinsed, dried and oiled. Wash the cast iron radiants with soap and water, dry and oil them, and empty the grease pan. Never cover the broiler to burn it off or pressure wash it. ### Angelo Po Combi Ovens: Installation, Use and Care > How to install, run, clean and troubleshoot Angelo Po ACT.O and PracticO combi ovens, electric and gas, from Angelo Po's own instruction manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/angelo-po-combi-ovens-guide ![Electric combi oven with a touch screen and a glass door](https://norpex.ca/m/c6/37/c637336db7d3579b731d876919f7063d5a80b052e7dbed34a5c5f060d98a3bed.jpg) Pictured: [Angelo PO – ACT.O Electric Combi Oven 8 X GN 2/1 With Automatic Washing – AT82EW](https://norpex.ca/product/angelo-po-act-o-electric-combi-oven-8-x-gn-2-1-with-automatic-washing-at82ew) This guide explains how to properly install, use, clean and troubleshoot Angelo Po ACT.O and PracticO combi ovens, based on the manufacturer’s manuals. A qualified installer must handle gas, water and electrical connections; operators should follow the daily cleaning schedules and refer to the manual for alarm codes. #### Key takeaways - ACT.O series ovens are covered by manual 3413811; PracticO series by manual 3395290. - Installation clearances and utility specs are in the installation manual; a licensed installer must do all connections. - Daily operation uses the touchscreen and knob; cooking modes include convection, steam, combination, and more. - The ACT.O reminds you to wash after a set number of cooking hours (1 to 12) and to descale after a set number of steam hours (1 to 15). - Alarm codes such as H2O, OPE, CLE and CAL are explained in the manual's alarm table; repairs belong to authorized technicians. #### Which manual covers your oven The Angelo Po combi ovens in our list include ACT.O electric and gas models (AT61E, AT61EW, AT61G, AT61GW, AT101E, AT101EW, AT101G2, AT101GW, AT82E, AT82EW, AT82G, AT82GW, AT122E, AT122EW, AT122G, AT122GW, AT201E, AT201G, AT202E, AT202EW, AT202G, AT202GW) and PracticO countertop electric models (TT61, TT101, TT623). The ACT.O series is covered by Angelo Po instruction manual 3413811. The PracticO series is covered by instruction manual 3395290. #### Installation requirements The manufacturer’s installation manual for each model provides required clearances, utility specifications, and connection details. A qualified, licensed installer must perform all gas, water, and electrical work in accordance with local codes. The manuals stress that the room temperature must be between 5°C and 40°C, and relative humidity between 50% (at 40°C) and 90% (at 20°C). The installation site must be free of electromagnetic interference, explosive gases, and corrosive substances. Before commissioning, the installer must verify that all electrical connections are secure and that the appliance is connected to an equipotential bonding system. The manuals also warn that the appliance must not be installed on uneven or sloped floors to prevent tipping. For specific clearance figures and utility requirements, consult the installation manual for your model. #### Daily operation and controls To switch on the oven, first turn on the master switch and water supply tap, then press the on/off button. The display will show a reminder for washing and descaling; tap OK to proceed. The ACT.O models feature a 10" capacitive touchscreen with a scroller selector knob, while PracticO models have a 7" touchscreen. The main screen provides access to cooking functions, settings, and cleaning programs. The main menu includes Manual Cooking, Automatic Cooking, Multi-Step Cooking, Special Cooking, and other functions. For ACT.O, additional functions like Multi-ActO and Cook&Chill are available. The PracticO menu includes Manual Cooking, Multi-Cooking, Cooking Programs, and Cleaning. Both series allow you to set cooking parameters by touching the screen or turning the knob to adjust values, then pressing to confirm. #### Cooking modes and programs All models offer convection (86–572°F dry heat), steam (86–257°F pure steam with three selectable intensity levels), and combination (86–572°F hot air plus steam, adjustable in 5% humidity steps). Low temperature/Delta T cooking uses a core probe to guide the process. Regeneration mode evenly reheats plated or bulk food. The ACT.O manual describes manual cooking where you set temperature, time, and humidity; automatic cooking with pre-set programs for different foods; multi-step cooking for sequences; and special cooking modes including smoking, pasteurisation, holding, BT cooking, dry, delta T, vacuum, and regeneration. The PracticO manual covers similar manual and program-based cooking, with favourites and recurring tasks. Always remove the core probe from food before taking it out of the oven, and open the door slowly to avoid steam burns. #### Cleaning and routine care The manuals require cleaning the oven chamber after each use. The ACT.O and PracticO ovens have automatic washing programs that use a high-efficiency water and detergent recirculation pump. For ACT.O, the manual states that after N hours of cooking (max 12 h, min 1 h), a notice reminds you to wash; after Y hours of steam use (max 15 h, min 1 h), a descaling notice appears. You can run an automatic or semi-automatic cleaning program. For semi-automatic, you manually add detergent. The manuals also detail manual cleaning steps: clean the cooking chamber and humidity probe, the condensation collection channel and tank, the air filters, and the vent. The PracticO manual similarly describes cleaning programs and manual cleaning of the chamber, condensation channel, air filters, and vent. Always use suitable detergents; the ACT.O models specify detergent in Power Pearls microgranules and descaling agent. Do not open the door during a washing cycle to avoid chemical emissions. #### Troubleshooting and alarm indications The ACT.O manual (3413811) separates what an operator can fix from what needs a qualified technician. If the oven does not switch on, a fuse may have blown (replacing it is covered in the installation manual) or a safety device such as the safety thermostat or overload cutout may have tripped and need its reset button pressed; a damaged electronic board is a call to after-sales service. A cooking or cleaning cycle that will not start or stops suddenly means either a damaged control board or an alarm on the display. The alarm table explains the codes. H2O means no water in the chamber or water pressure too low: check the mains water and its pressure, and convection cooking can still run meanwhile. H2OL is the same fault during washing, and its variant for missing drain water blocks cooking until a full wash or emergency rinse has been completed. OPE asks you to open or close the door, and the cycle waits until you do. CLE at switch-on means cleaning is required, and CAL means descaling is due. Press RESET to clear an alarm, and START if the cycle does not restart by itself; if a fault persists, contact the after-sales service. #### Service and support For any service needs, contact Angelo Po’s authorized service network. When requesting service, provide the appliance model and serial number from the nameplate, and describe the fault. The manuals state that all maintenance requiring technical expertise must be carried out by qualified personnel. Norpex does not perform installations or repairs; a licensed technician must handle all gas, electrical, and water work. For questions about a specific model, ask Norpex. #### Common questions ##### Can I install the oven myself? No. A qualified, licensed installer must handle gas, water, and electrical connections according to local code. The installation manual provides clearances and utility specs. ##### How often should I clean the oven? After use, run an automatic or semi-automatic washing program. On the ACT.O the oven reminds you: a washing notice after a set number of cooking hours (between 1 and 12) and a descaling notice after a set number of hours of steam use (between 1 and 15). ##### What should I do if an alarm code appears? Look the code up in the manual's alarm table. H2O, for example, means no water or low water pressure, OPE asks you to open or close the door, and CLE and CAL mean cleaning or descaling is due. Press RESET once the cause is cleared, and call the after-sales service if it persists. ##### Can the oven still cook if the water supply fails? Partly. According to the ACT.O alarm table, with an H2O alarm (no water in the chamber or low pressure) convection cycles can still be carried out, while the H2OL alarm for missing drain water during washing blocks cooking until a full wash or emergency rinse has been completed. ### Antunes Vizion Water Filtration: Install and Cartridge Changes > How to install an Antunes Vizion VZN ultrafiltration system, rinse it at start-up, and change its carbon, TAC and ultrafilter cartridges. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/antunes-vizion-water-filtration-guide ![Wall-mounted water filtration system with a horizontal ultrafilter and carbon cartridge](https://norpex.ca/m/6f/26/6f26da68411e5e99a6d969b4169bdeeb3cd2148c886e5f0bd2eeb7022653f2b5.webp) Pictured: [Antunes – Vizion Water Filtration System with Horizontal Extended Life Carbon Cartridge – VZN-541HE](https://norpex.ca/product/antunes-vizion-water-filtration-system-with-horizontal-extended-life-carbon-cartridge-vzn-541he) An Antunes Vizion (VZN) system mounts on a supplied bracket, feeds cold water through a hollow-fibre ultrafilter and a carbon element, and flushes its membrane on a set interval. The owner's manual's steps for installation, start-up rinsing and sanitizing, and carbon, TAC and ultrafilter cartridge changes are outlined here. #### Key takeaways - Vizion (VZN) systems pass cold water through a hollow-fibre ultrafilter cartridge and a carbon element, and T5 models add a TAC cartridge. - Mount the unit with the supplied bracket into wall studs, on hardware rated for 120 lb or more, keeping the manual's clearance for cartridge access. - Rinse the ultrafilter to drain before first use, sanitize the plumbing, then rinse the carbon element before serving water. - The owner's manual suggests replacing the ultrafilter cartridge about every 5 to 7 years, dependent on water quality, always with a new carbon element. - Sanitize the system and check the permeate tank pre-charge of 28 to 31 PSI every six months. #### The Antunes Vizion line and what the model names mean Antunes builds its Vizion line as the VZN 500 series of ultrafiltration systems, in horizontal and vertical panel formats. The owner's manual covers the horizontal VZN-521H, VZN-521HC, VZN-521HE, VZN-541H, VZN-541HC and VZN-541HE families and the vertical VZN-541V, VZN-541VC and VZN-541VE families. The catalogue also carries stand-alone UFL ultrafiltration cartridges: the UFL-410 at 4 gallons per minute, the UFL-520 at 7.9 gallons per minute and the UFL-540 at 15 gallons per minute. The wider Antunes water line includes reverse osmosis systems (AQ-RO-100, AQ-RO-600, AQ-RO-HC, DMS-500, DMS-800, DMS-1500), water softeners (WSS-0618-ENC, WSS-0948, WSS-1019-H, WSS-1252), TAC systems (TAC-01, TAC-02, TAC-05), the SI-XL scale inhibitor, the HRS-200 hardness reduction system for espresso and steam equipment, WFE iron filters, and the PF-10 and PF-20 prefilters along with a backwashing prefilter. - H marks a horizontal system and V a vertical system, as the model names state. - C marks a chloramine cartridge, as on the VZN-521HC and VZN-541VC. - E marks an extended life carbon cartridge, as on the VZN-521HE and VZN-541VE. - T5 marks a TAC cartridge fitted beside the carbon element, as on the VZN-521H-T5 and VZN-541VC-T5. #### How a Vizion system works The owner's manual describes the VZN system as a filtration system that uses proprietary multi-bore hollow fibre membranes as well as a carbon element. In Normal Operation Mode, water enters the inlet, flows through the ultrafilter and leaves the permeate outlet as usable product water. In Flush Mode, the drain valve opens and incoming water flushes debris off the membrane wall; the drain valve is powered only during a flush. The Universal Pulse Controller runs the flush cycle on a set interval. Pressing the FLUSH button opens the drain valve for 10 seconds while the flush LED flashes, and a manual flush does not change the interval setting. The manual warns against unplugging the unit during Flush Mode, because water is still filtered but the system will not flush, which can plug the ultrafilter prematurely and reduce filter life. The manual states the system is tested and certified by NSF International against NSF/ANSI Standards 42 and 53, covering particulate reduction Class I, cyst reduction and turbidity reduction, with chlorine reduction certified only on the extended life carbon models. The performance data sheet lists rated service flows of 7.7 gpm on those models, 7.9 gpm on the VZN-521H and VZN-521HC families and 13 gpm on the VZN-541V, VZN-541VC, VZN-541H and VZN-541HC families, plus a 500,000 gallon chlorine reduction capacity on the extended life models. #### Installation: mounting, plumbing and electrical The system must be mounted with the supplied bracket, secured into wall studs with heavy-duty hardware rated for 120 lb or more; the hardware is not supplied. The manual's access clearances are 23 inches left or right for the VZN-521H and VZN-521HC, 43 inches left or right for the VZN-541H and VZN-541HC, and 43 inches above or below for the VZN-541V and VZN-541VC. Mount near, but not above, an electrical outlet, near a drain, and upstream of all consumable water filtration processes. The manual's plumbing limits are cold water only, maximum operating pressure 100 psig (690 kPa), maximum trans membrane pressure 45 psi, water temperature between 40 and 100°F (4 and 38°C), and pH between 3 and 10. If inlet pressure is below 50 psig (345 kPa), it recommends a booster system with an outlet of 60 to 100 psig maximum. The inlet, outlet and drain are 3/4 inch FNPT, the rinse outlet takes a 3/4 inch garden hose or 3/4 inch FNPT, and the inlet plumbing must be flushed clear of debris before connecting. The drain line must be short, slope downward without kinks, and be secured at least 2 inches above the drain as an air gap; the drain must handle the flush flow, listed at up to 8 gpm for models such as the VZN-521H and VZN-541VE and up to 15 gpm for models such as the VZN-541V and VZN-541H. Electrical ratings are 100 to 240 volts, 10 watts, 0.08 amps, 50/60 Hz, and the manual requires a ground fault circuit interrupter, an unswitched outlet, no extension cord, and a bonding jumper across the inlet and outlet pipes on metallic plumbing. A qualified, licensed plumber must make all connections to the local plumbing code. The video Installing Your Antunes Water VZN Ultrafiltration System shows the manufacturer's installation steps. #### Start-up: rinsing, sanitizing and the first carbon rinse The ultrafilter cartridge comes pre-installed and must be rinsed to drain before first use to remove air and storage solution, with the carbon element and TAC cartridge still out of the system. Direct the rinse ball valve to a drain, close the outlet and inlet ball valves, open the rinse ball valve and slowly turn on the supply. Press FLUSH six times, run full flow from the rinse ball valve for at least 15 minutes, let the system sit 15 minutes, rinse for 15 more minutes and press FLUSH six more times, then open the closest downstream tap and run the outlet for five minutes. The manual says not to consume this water. To sanitize the plumbing, the manual calls for one ounce (30 ml) of unscented liquid chlorine bleach at 5.25 to 6 percent sodium hypochlorite, or a Kay-5 solution made by dissolving a 1 oz packet in 2 oz (60 ml) of clean warm water, which gives 60 to 100 ppm of chlorine. Remove the carbon element and TAC cartridge first, let the sanitizer stand in the system for at least 15 minutes, then flush it out; the sanitizing kit is not supplied. The carbon element is then installed and rinsed: hand tighten the housing plus 1/8 turn with the filter wrench, leaving a gap of about 3/32 inch (2.4 mm), and flush to drain for at least 5 minutes, or at least 10 minutes on the VZN-521HC-T5, VZN-541HC-T5 and VZN-541VC-T5. On T5 systems, the TAC cartridge goes in after the carbon rinse, arrow pointing up, followed by a flush of at least 5 minutes. #### Replacing the carbon element and the ultrafilter To change the carbon element, close the inlet and outlet ball valves and open the rinse ball valve until the permeate tank is empty, then remove the housing and discard the old element. Inspect the O-rings and replace any that are cracked, twisted or missing, lubricate them with a food-grade lubricant, and keep the gasket in the recessed grooves on both ends of the new element. Refit the housing hand tight plus 1/8 turn, direct the rinse valve to a drain, and flush the new element for at least 5 minutes, or 10 minutes on the HC-T5 models, before reinstalling the TAC cartridge and opening the outlet valve. The video Replacing the Carbon Element on Your Antunes Water VZN Ultrafiltration System shows the manufacturer's procedure. The manual's suggested replacement period for the ultrafilter cartridge is approximately 5 to 7 years, dependent on water quality, and a new carbon element and TAC cartridge always follow an ultrafilter change. Close both ball valves and press FLUSH several times to empty the permeate tank, remove the carbon and TAC elements, undo an end cap clamp, and disconnect the 180-degree bent tubing at the tee by pushing the collet against the fitting. Inspect the O-rings for nicks or cuts, record the new cartridge's serial number engraved on the outer tube, and lubricate all O-rings with a food-grade silicone lubricant before seating the cartridge, end cap and clamps. The video Replacing the Ultrafilter on Your Antunes Water VZN Ultrafiltration System shows the manufacturer's steps. Reattach the tubing, then repeat the ultrafilter rinse, sanitization and carbon rinse procedures before repressurizing, opening the outlet ball valve before the inlet. The TAC cartridge change follows the same pattern: drain down, inspect and lubricate the O-rings, install with the arrow pointing up and the end seal gasket in the recessed groove on the top end, and rinse for at least 5 minutes. #### Ongoing care: flush intervals and six-month tasks The system and downstream plumbing should be sanitized every six months, and the permeate tank air pre-charge checked at the same time. The pre-charge is checked only at zero system pressure with the tank fully drained, using a 5 to 40 psi gauge with a Schrader valve connection; the tank should read 28 to 31 PSI. If water comes out of the air valve, the bladder has ruptured and the tank needs replacing. The flush interval can be changed on the controller, though the manual cautions that this can plug the ultrafilter prematurely and recommends consulting the factory. Its chart lists 15, 30 and 45 minute and 1, 4, 6, 12 and 24 hour intervals, selected by holding buttons A to D for 5 or 10 seconds. To reset the timer, unplug the supply, wait 5 seconds and plug it back in. The troubleshooting table points to the usual culprits: no water usually means a closed ball valve, an open rinse valve, a stuck drain valve, a flush in progress or a plugged cartridge; bad taste points to a spent carbon element, storage solution not fully rinsed out, or biological growth in the pipes; and leaks at the ultrafilter ends or the carbon and TAC bowls usually mean O-rings that are unlubricated, cut or twisted, or clamps that are not secured. #### The rest of the Antunes water line, and service For reverse osmosis, the line includes the AQ-RO-100, AQ-RO-600 and AQ-RO-HC and the DMS-500, DMS-800 and DMS-1500. The video Reverse Osmosis RO System Installation covers the manufacturer's RO installation steps, and AQ-RO-100 - Reverse Osmosis Preventative Maintenance covers its upkeep; that video's description notes the AQ-RO-100 uses a 3-stage treatment process that filters sediment and chemical contaminants. Each model's manual gives its own steps. Softening is covered by the WSS-0618-ENC point-of-use unit, the WSS-0948 and WSS-1252 point-of-entry units and the WSS-1019-H hot water softener, and the video Water Softener System Installation covers the manufacturer's softener installation. The TAC-01, TAC-02 and TAC-05 systems are listed at 1, 2 and 5 gallons per minute with lime reduction of 96 to 98 percent. Ask Norpex about matching a model to your water. For repairs, the owner's manual says the equipment should be serviced by qualified personnel only, so service goes through the manufacturer's authorized service network. #### Videos from the maker - [Installing Your Antunes Water VZN Ultrafiltration System](https://www.youtube.com/watch?v=-Fk8_cOyGuE) (Antunes) - [Replacing the Carbon Element on Your Antunes Water VZN Ultrafiltration System](https://www.youtube.com/watch?v=eLzVCSn6Jvs) (Antunes) - [Replacing the Ultrafilter on Your Antunes Water VZN Ultrafiltration System](https://www.youtube.com/watch?v=4638Dy0RF4g) (Antunes) - [Reverse Osmosis RO System Installation](https://www.youtube.com/watch?v=kTlpj6adGe0) (Antunes) - [AQ-RO-100 - Reverse Osmosis Preventative Maintenance](https://www.youtube.com/watch?v=TwSbM2ZkCr0) (Antunes) - [Water Softener System Installation](https://www.youtube.com/watch?v=IOmwtof0r6M) (Antunes) #### Common questions ##### How often does the ultrafilter cartridge need replacing? The owner's manual suggests approximately every 5 to 7 years, dependent on water quality. A new carbon element and TAC cartridge always go in after an ultrafilter change. ##### Can a Vizion system be connected to hot water? No. The manual requires the cold water line only, with water temperature between 40 and 100°F (4 and 38°C). ##### What inlet pressure does the system need? Pressure must not exceed 100 psig (690 kPa), and trans membrane pressure must not exceed 45 psi. If inlet pressure is below 50 psig (345 kPa), the manual recommends a booster system with an outlet of 60 to 100 psig maximum. ##### How long should a new carbon element be rinsed? At least 5 minutes to drain on most models, and at least 10 minutes on the VZN-521HC-T5, VZN-541HC-T5 and VZN-541VC-T5. The rinse water is not for consumption. ##### What does the T5 suffix mean? It marks a system with a TAC cartridge fitted beside the carbon element, such as the VZN-521H-T5 and VZN-541VC-T5. The TAC cartridge installs with its arrow pointing up and rinses for at least 5 minutes. ### Atmovac Chamber Vacuum Packers and Sous-Vide Circulators > How to install, program, and maintain Atmovac chamber vacuum packers and sous-vide circulators, including oil care, cycle settings, and troubleshooting. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/atmovac-chamber-vacuum-packers-and-sous-vide ![Tabletop chamber vacuum packaging machine with an open lid](https://norpex.ca/m/75/44/75443adf8add4ff758554ef5691db3c9b3edc58a3383d4e12992f92977ef12ed.png) Pictured: [Atmovac – Premium Chamber Vacuum Machine](https://norpex.ca/product/atmovac-premium-chamber-vacuum-machine-2) This guide covers installation, oil and pump care, programming vacuum and seal cycles, sous-vide setup, cleaning, and troubleshooting for Atmovac chamber vacuum packers and sous-vide circulators. #### Key takeaways - New Diablo chamber machines ship without pump oil, and running the pump dry damages it. - On the Diablo 16, vacuum runs 5 to 90 seconds, seal 0 to 6 seconds and cool 0 to 10 seconds. - Keep water level between MIN and MAX on sous-vide circulators. - Change pump oil every 50 hours or every 6 months. - Contact the manufacturer’s authorized service network for repairs beyond routine maintenance. #### Installation and setup For Atmovac chamber vacuum packers such as the Diablo, Kaze, Arctic, and Chinook, place the machine on a level, stable surface with at least 4 inches (10 cm) clearance on all sides for ventilation, as stated in the Diablo 16 user manual. Keep the unit away from heat and steam sources like dishwashers or ranges. A qualified, licensed electrician must connect the machine to a properly grounded electrical supply according to local code. For the SV-310 circulator, the manual says to fix the unit to the container by turning its knob counterclockwise to open a gap, fitting it on the container and tightening the knob clockwise, then to add water so the level sits between the MIN and MAX marks. The SoftcookerXP operating instructions recommend adding 1/2 cup of vinegar per 40 litres of water to prevent scale buildup. #### Oil and pump care for chamber vacuum packers Atmovac chamber vacuum packers use oil-sealed vacuum pumps. The Diablo 16 manual warns that new machines are shipped without oil; operating the pump without oil will cause damage. With the pump stopped, remove the oil window, unscrew the fill cap and fill with the appropriate oil until the indicator reads 1/2 to 3/4 full, as the manual shows. Check the oil level weekly and top up if below half. Change the oil every 50 hours of operation or at least every 6 months, as recommended in the Diablo 16 manual. The Kaze user manual also describes how to run a pump cleaning program to maintain performance. The Diablo 16 manual also says to drain the pump oil before moving or shipping the machine. #### Programming a vacuum and seal cycle The control panel varies by model. On the Diablo 16, press SET to cycle through Vacuum, Seal, and Cool modes, then use the up and down arrows to adjust times. The manual specifies vacuum time from 5 to 90 seconds, seal time from 0 to 6 seconds, and cool time from 0 to 10 seconds. For the Kaze series, the user manual describes a more advanced control system with parameters such as Vacuum, Liquid Control (optional), Vacuum+ time, Seal, Red Meat (optional), and Soft Air. The video 'Atmovac - Kaze \| EURODIB' demonstrates the Kaze's sensor pressure control and liquid control technology. After setting the parameters, close the lid to start the cycle; the lid opens automatically when finished. The Chinook20 manual explains additional options like gas flushing and multi-cycle vacuum for specific applications. #### Sous-vide setup and use The SV-310 thermal immersion circulator has a temperature setting range of 5–95°C (41–203°F) and a timer from 5 minutes to 99 hours 59 minutes, according to its user manual. Press the TEMP/TIME button to switch between temperature and time settings, then use the + and – buttons to adjust. The SoftcookerXP offers 25 pre-set programs and a delayed start function, as detailed in its operating instructions. Always ensure the water level stays between the MIN and MAX marks on the unit. The SV-310 manual states that food must be vacuum packed before cooking. The SoftcookerXP manual advises that bags should not occupy more than 30% of the tank’s capacity to allow proper water circulation. After cooking, the unit beeps; press the stop button and remove the food. #### Cleaning and routine maintenance Unplug the machine before cleaning. The Diablo 16 manual says to clean with non-solvent detergents only and never use a pressure washer. Inspect the lid weekly, and if you see any damage, stop using the machine and contact your supplier for service. The Kaze manual provides instructions for replacing the sealing wire, silicone rubber, and lid gasket. For sous-vide circulators, the SV-310 manual recommends cleaning the unit after 20 uses or 100 working hours, and to use food-grade vinegar to remove scale. The SoftcookerXP manual says to change the water in the tank at least once a day to prevent deposits and algae. #### Troubleshooting common issues If the chamber vacuum packer displays error code E01, the Diablo 16 manual indicates the pressure switch did not close; ensure the lid is fully closed and locked, and check the gate control switch system. Error LP means power loss during operation; check the power supply and cord. For sous-vide units, the SoftcookerXP manual lists H2O when the water level is too low, and ERR when internal components overheat or temperature sensors differ. The Kaze manual includes a pump cleaning program in its maintenance chapter. For any error that persists, stop using the machine and contact the manufacturer’s authorized service network. #### Service and support The Diablo 16 manual says major servicing must be performed by qualified personnel, and recommends professional maintenance once every six months for a machine used more than 4 hours a day, or once a year below that. If the machine requires repairs beyond what is covered in the manual, contact the manufacturer’s authorized service network. For questions about a specific model, ask Norpex. #### Videos from the maker - [Atmovac - Kaze \| EURODIB](https://www.youtube.com/watch?v=awt3_WViDnA) (Eurodib) #### Common questions ##### Do I need to add oil to a new Atmovac chamber vacuum packer? Yes. The Diablo 16 user manual states that new machines are shipped without oil. Fill the pump with the appropriate oil until the indicator reads 1/2 to 3/4 full before first use, and never open the fill port while the pump is running. ##### How often should I change the vacuum pump oil? The Diablo 16 manual recommends changing the oil every 50 hours of operation or at least once every 6 months. Check the oil level weekly and top up if below half. ##### What water level is safe for the SV-310 circulator? The SV-310 manual specifies that the water level must be between the MIN and MAX marks on the unit. After adding food, ensure the water remains above MIN and below MAX. ##### Can I use any vacuum bags with Atmovac chamber machines? The Diablo 16 manual says to use a compatible chamber vacuum bag, leaving 1–2 inches of headspace. The bag edge must lie flat across the seal bar. For sous-vide, the SV-310 manual requires bags that can withstand temperatures up to 100°C (212°F). ##### What should I do if my chamber vacuum packer shows an E01 error? According to the Diablo 16 manual, E01 means the pressure switch did not close during vacuum. Ensure the lid is fully closed and locked, and check the gate control switch system. If the error persists, contact the manufacturer’s authorized service network. ### Aurora Reach-Ins, Prep Tables and Undercounters: Use and Care > How to install, run, clean and troubleshoot Aurora reach-ins, prep tables and undercounters, from the instruction manuals that come with them. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/aurora-reach-ins-prep-tables-and-undercounters ![One-door refrigerated prep table on casters](https://norpex.ca/m/d8/79/d879add8117b689e8925c81c0c414cb7fa3ed3f65d6dda3390a8b9c64d57ddba.jpg) Pictured: [Aurora 28″ One (1) Door Mega Top Refrigerated Prep Table, 7 cu.ft. (201 Liter), Stainless Steel](https://norpex.ca/product/aurora-28-one-1-door-mega-top-refrigerated-prep-table-7-cu-ft-201-liter-stainless-steel) This guide covers the proper use and care of Aurora reach-in refrigerators and freezers, prep tables, and undercounter units. Follow these steps to ensure reliable performance and food safety. #### Key takeaways - Let the unit stand upright for 24 hours after transport before plugging it in. - Maintain the specified rear clearance: 4 inches for reach-ins and undercounters, 6 inches for prep tables. - Clean the condenser coil monthly with a commercial cleaner, brushing from top to bottom. - Use only mild soap and warm water on interior surfaces; never use abrasive cleaners or bleach. - For any service beyond routine cleaning, contact the manufacturer's authorized service network. #### Models covered and manuals Aurora's refrigeration lineup includes reach-in refrigerators and freezers, glass door display units, prep tables (pizza, sandwich/salad, and mega top), undercounter refrigerators and freezers, and a back bar cooler. The instruction manuals provided by the manufacturer cover specific model groups. One manual covers items 59023, 59024 and 59025 (the 29-inch one-door reach-in freezer and refrigerator and the 54-inch two-door reach-in freezer). A second covers reach-in and glass door display refrigerators, including items 59026, 59032 and 59033. The prep table manual covers the sandwich/salad and mega top tables, including items 59045, 59048, 59049 and 59050, and the undercounter manual covers items 59055 and 59056. The other Aurora units in our list, such as the pizza prep tables, the 27-inch undercounters and the back bar cooler, come with their own manuals. #### Installation Before plugging in any Aurora unit, let it stand upright for at least 24 hours if it has been transported. This allows the compressor oil to settle. Install the unit on a strong, level surface indoors in a well-ventilated area. The reach-in and undercounter manuals specify a minimum clearance of 4 inches from the back of the unit; the prep table manual requires 6 inches. Avoid locations with high humidity, dust, or heat-generating equipment, as these can reduce efficiency and cause rust or malfunction. The specification tables give a maximum ambient temperature rating of 24°C (75°F). Outdoor use is not permitted. All electrical work must be performed by a qualified, licensed installer according to local code. Each unit requires a dedicated, grounded 110–120V / 60Hz single-phase outlet with appropriate overcurrent protection. Do not use an extension cord. The rating plate on the unit lists the exact electrical requirements. Ensure the unit reaches its operating temperature before loading it with product. Make sure all accessories (shelves, casters, etc.) are installed before plugging in. #### Daily operation and temperature controls Aurora refrigeration units are equipped with a digital temperature controller. On prep table models, the controller is factory-set to maintain an average temperature of 38°F (approximately 3.3°C). Reach-in refrigerators operate in the range of 0.5 to 4.4°C (33 to 40°F), while freezers maintain -22.2 to -17.8°C (-8 to 0°F). Undercounter refrigerators run at 0.6 to 4.4°C (33 to 40°F) and undercounter freezers at -22.2 to -17.8°C. To adjust the set point, press the SET button for one second until the value flashes, use the UP or DOWN arrows to change it, and press SET again to confirm. The prep table manual warns that setting the control to the coldest setting may cause the evaporator coil to ice up, eventually leading to a warmer cabinet. When loading product, leave 2 to 4 inches of space between the back wall and stored items to allow proper airflow. Blocking the evaporator fans can result in warmer temperatures and compressor failure. For prep tables, keep all food pans in place—even empty ones—to maintain correct air circulation, and close the insulated lid cover when the unit is not in use. The defrost system is automatic: refrigerators use off-cycle defrost, while freezers use electric defrost. Avoid excessive door opening to prevent coil freeze-up. #### Cleaning and routine care Always disconnect the power cord before cleaning any part of the unit. Clean the condenser coil at least once per month. Use a commercial condenser coil cleaner and brush the fins from top to bottom, never side to side. After cleaning, straighten any bent fins with a fin comb. If the fan blades or motor need cleaning, use a soft cloth; if the blades must be washed, cover the fan motor to prevent moisture damage. For the interior, use a solvent of warm water and mild soap. Do not use steel wool, caustic soap, abrasive cleaners, or bleach, as these can damage the stainless steel surface. If a door gasket is not sealing, make sure it is snapped in completely; if it still leaks, remove it, wash it with soap and water, and replace it if it is worn. Periodically remove the shelves and pilasters; clean them with mild soap and warm water. To remove the pilasters, first take out the shelves and shelf brackets, then lift the pilaster up and out. #### Troubleshooting If the compressor is not running, check for a blown fuse or tripped circuit breaker, ensure the power cord is plugged in, verify the thermostat is not set too high, and wait for the defrost cycle to finish if the unit is in defrost. If the condensing unit runs for long periods, the cabinet may have been loaded with too much warm product; allow time for cooling. Also check for prolonged door openings, a door gasket that is not sealing properly (clean or replace it), a dirty condenser coil, or an iced evaporator coil. An iced evaporator may indicate the thermostat is set too cold or the door gasket is leaking. When the cabinet temperature is too warm, first lower the thermostat setting. Re-arrange product so it does not block the air flow. Check for a blown fuse, dirty condenser, or door left ajar. If the evaporator coil is iced over, unplug the unit and allow it to defrost, then address the root cause. A noisy cabinet usually points to loose parts—locate and tighten them—or tubing vibration; ensure tubing is not touching other components. #### Service and support For any problem that cannot be resolved with the steps above, contact the manufacturer's authorized service network. Do not attempt to repair the refrigeration system yourself. These units use R290 flammable refrigerant; only trained service technicians should perform repairs. #### Common questions ##### How often should I clean the condenser coil? The Aurora manuals recommend cleaning the condenser coil and fins at least once a month, with a commercial condenser coil cleaner, brushing the fins from top to bottom and never side to side. ##### What clearance is required behind the unit? For reach-in refrigerators, freezers, and undercounter units, maintain 4 inches. For prep tables, the manual specifies 6 inches. ##### Can I use an extension cord? No. Each unit must be plugged directly into a dedicated, grounded outlet to prevent shock and fire hazards. ##### Why is my unit icing up? The evaporator coil may ice over if the thermostat is set too cold, the door gasket is not sealing, or the door is opened too frequently. Defrost the unit and correct the underlying issue. ##### How do I reverse the door on a single-door prep table? The prep table manual gives a step-by-step procedure for single-door units only. Do it with another person present so the door cannot fall: remove the top panel screws and open it, take off the bottom louver, then unscrew the upper and lower hinges and refit the door on the opposite side. ### Avancini Pasta Machines, Spiral Mixers and Sheeters: Use and Care > How to install, run, clean and troubleshoot Avancini La Pastaia pasta machines, SP, SPV and MOMA spiral mixers and Kemplex SF dough sheeters. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/avancini-pasta-machines-mixers-and-sheeters ![Stainless steel spiral dough mixer with a bowl guard](https://norpex.ca/m/cb/f7/cbf773a3400ce84b43ba61da957fa9f4d79f161bdd29a59ac70ccc77cf3c169d.webp) Pictured: [Avancini SPV50 66.5 qt Heavy-Duty Spiral Dough Mixer, 10 Speeds \| Trento – 240 V, 5.5 HP / 4100 W, 1 Ph](https://norpex.ca/product/avancini-spv50-66-5-qt-heavy-duty-spiral-dough-mixer-10-speeds-trento-240-v-5-5-hp-4100-w-1-ph) This guide explains how to install, operate, clean, and troubleshoot Avancini commercial pasta machines, spiral mixers, and dough sheeters, based on the manufacturer's manuals. It covers key steps for safe and efficient use in a commercial kitchen. #### Key takeaways - Always have a qualified, licensed installer handle electrical and water connections according to local code. - Clean all food-contact parts with the machine switched off after each use, following the manual's steps. - Follow the specific dough ratios and kneading times provided in your machine's instruction manual. - On the SPV mixers, check the hygiene of food-contact parts at the start of every shift and clean them at the end of every shift. - Each manual's troubleshooting table lists what an operator can check; repairs go to the manufacturer's authorized service network. #### Which manual covers your machine Avancini pasta machines, spiral mixers, and dough sheeters each come with a specific instruction manual. The floor model pasta machines—including the La Pastaia TR 110 (item 13236), TR 95 (item 13397), TRD 110 (item 13440), and similar models—are covered by the floor model pasta machine manual (item 13236). The countertop La Pastaia TR 70 (item 13320) and LP5 (item 48226) are covered by the countertop pasta machine manual (item 13320). The TR 75/E (item 49117) and TR 75 floor model with cooling (item 49118) are similar to the floor model series; use the manual provided with the machine or refer to the floor model manual. For spiral mixers, the SPV series (SPV50 item 49182, SPV60 item 49183) and the SP10 (item 18637) are covered by the mixer manual for item 49182. The MOMA series (MOMA80 item 49122, MOMA100 item 49123) are covered by the dough mixer manual for item 49122. The Kemplex SF dough sheeters (SF500 item 48763, SF600 items 48764 and 48765) are covered by the sheeter manual for item 48763. Always keep the manual that ships with your machine; it contains the exact specifications, safety warnings, and step-by-step procedures for your model. #### Installation requirements Position the machine on a smooth, compact floor in a well-ventilated room. The floor model pasta machine manual (item 13236) states that you need a free back space of about 50 cm and a side space of 70-80 cm to allow safe operation and cleaning. The countertop manual (item 13320) gives the same clearances. For machines with wheels, check that all four wheels rest firmly on the floor and engage the brake. On trolley models, clamp the brake by pulling the lever down. Electrical connection must be done by a qualified, licensed electrician. Check that the voltage on the machine's identification label matches the supply. The mixer manual (item 49182) requires that the power mains leading to the socket be fitted with an appropriate multi-polar switch protected against overloads and short circuits. The ground connection (yellow/green wire) is compulsory. Attach the correct plug to the machine's power cable; the electrician must take precautions to prevent the cable from being crimped or damaged. For pasta machines equipped with an extrusion sleeve cooling system, the floor model manual (item 13236) describes connecting a cold water supply to the back of the unit. Use a flexible tube with an inside diameter of 13 mm, secured by a metal band with a screw closure. Install a valve on the inlet and turn it on only when extruding pasta; the water flows continuously and is turned off after extrusion. The exit-flow tube must allow free water discharge. The manual recommends that water pressure inside the machine not exceed 1.0-1.5 bar. A licensed plumber must perform the water connection according to local code. After installation, verify correct operation. For pasta machines, check that the mixer rotates counter-clockwise in the mix position and clockwise in the draw-plate position, and that the safety lid microswitches activate when the lid is lifted approximately 10-15 mm (per the floor model manual). For spiral mixers, test the bowl cover safety micro and emergency stop as detailed in the mixer manual (item 49182). For dough sheeters, follow the installation checks in the sheeter manual (item 48763). #### Daily operation and controls Pasta machines: Before each cycle, ensure all parts that contact food—extrusion sleeve, worm screw, pool, mixer, drawplate, and knife—are perfectly clean. With the machine off, switch the selector to “0,” check the worm screw setup, and place the plastic cap and ring nut. Add flour first, then liquid ingredients. The floor model manual advises a ratio where flour humidity does not exceed 15%, and water added equals 33-35% of the flour weight. Close the lid, set the selector to MIX, and press the start button. Knead for about 10 minutes until the dough looks like coffee beans. Then switch off, install the drawplate, and start extrusion. The control panel includes a knead-draw selector, start and stop buttons, and on some models a fan switch, cutter switch, and cutter speed control. The TRD 110 dual-tank model adds tank lift buttons and an emergency stop. Spiral mixers: The SPV series (item 49182) is designed for kneading dough in pizzerias, bakeries, and pastry shops. Load ingredients with the bowl lowered, then raise it and close the cover. Select the desired speed and start the mixer. The SPV50 and SPV60 offer 10 speeds; the SP10 has 2 speeds. Never reach into the bowl while the mixer is running. The mixer manual (item 49182) warns of pinch points between the bowl and stand, and between the cover and bowl rim. Always wear tight-fitting clothing and keep hands clear of moving parts. Dough sheeters: The Kemplex SF series (item 48763) sheeters have adjustable roller gaps—0 to 35 mm for the SF500, and 0 to 40 mm for the SF600—and variable belt speeds. Place the dough on the infeed belt, set the desired thickness, and run the dough back and forth through the rollers. The sheeter manual describes using multiple passes to achieve the final sheet thickness. Keep hands away from the rollers and belts during operation. The cutting unit, if fitted, cuts shapes as the dough sheet exits. #### Cleaning and routine care Pasta machines: the floor model manual (item 13236) says to cut the power first and clean every part that touches the product while the dough is still soft: protection lid, pool, mixer, worm screw, drawplate, filter, ring nut and knife. The mixer comes out only with its external shovel in the upper vertical position; unscrew the ring nut with the wrench, taking care because the parts still weigh a few kilos, then take out the drawplate and filter and push the worm screw out from its internal end. Wash the pieces with water, using a soft brush or a plastic pallet knife; they can also go in a dishwasher. The drawplate and filter must be kept in a container of water whenever they are not in use, with the water changed every day. For the lid and pool, clear the dough from the hard-to-reach points (the worm screw and mixer connections, the extrusion sleeve and the lid grille couplings), rinse with warm water, dry with blotting paper and wipe with an odourless disinfectant. Never use abrasive or corrosive chemicals, steel wool or abrasive sponges. The same manual sets the first lubrication at 100 hours of operation and then every 500 hours, with USDA-H1 food-grade grease on the mixer support and SAE MR3 grease on the thrust bearing support and the chain. Spiral mixers: the SPV manual (item 49182) asks for a check of the food-contact parts at the start of every shift and their cleaning at the end of every shift, external cleaning at least once a week, and each month a check of belt tension and of the safety micro switch, which must stop the machine when the guard is raised by 10 to 15 mm. Clean the body with a well-wrung damp cloth and disinfect with alcohol; remove dough from the bowl with a scratch-resistant tool, wash it in water with a food-safe soap, rinse and sanitize. Only a biodegradable, phosphorus- and chloride-free detergent may be used, and never solvents such as gasoline or trichloroethylene. Dough sheeters: the Kemplex manual (item 48763) says to clean the machine thoroughly every day. With the guards raised, brush the conveyor belts with a medium-hard synthetic brush and vacuum away the residue, then wipe every food-contact surface, especially the sheeting rollers, with a clean cloth moistened with drinking water but not dripping. Wipe the other surfaces the same way except the control panel, which must not get wet, and dry everything thoroughly. Do not use metal objects or water jets. #### Troubleshooting common issues The floor model pasta machine table (item 13236) covers the operator's checks. If the machine will not run, check the plug and its leads, the trip switch setting, the fuses and that the safety lever on the pool lid is fully inserted. Dough that sticks when poured out is too humid, so reduce the water to the stated percentage; pasta that breaks and loses flour needs a longer kneading time or more water; pasta that will not come out of the drawplate means dried dough is blocking it, so take the drawplate off and clean it; and pasta crushed at one edge when cut needs a higher cutting speed. The SPV mixer table (item 49182) lists, for a machine that will not start: the plug, its wiring, the circuit breaker calibration, the TIMER selector, an open movable guard and a faulty safety micro switch. A motor that stops has tripped its thermal protector or overheated: reset the relay, let it cool and mix less product. If the spiral or bowl slows to a stop, the transmission belts are loose or the chain is worn. On the Kemplex sheeter, a START button that stays dark means no power; one that flashes quickly means a movable guard is raised; and two flashes then a pause mean the emergency button is pressed: release it by turning it in the direction of the arrow, cut the power for at least 10 seconds, then press START. Micro switch adjustments and inverter errors (three flashes) are for a maintenance technician. If a jam occurs on any machine, switch off the motor before clearing it, and contact the manufacturer's authorized service network for repairs. #### Service and support For any repair or service beyond routine cleaning and operator-level checks, contact Avancini's authorized service network. Norpex does not perform installations or repairs. A qualified, licensed technician must handle any electrical, water, or mechanical repairs. For questions about which Avancini model suits your kitchen, ask Norpex. #### Common questions ##### What clearance do I need around my Avancini pasta machine? The floor model and countertop manuals both specify a free back space of about 50 cm and side space of 70-80 cm to allow safe operation and cleaning. ##### How do I connect the water cooling on a La Pastaia TR 110? Connect a cold water supply to the inlet at the back using a 13 mm inside diameter flexible tube secured with a metal band. Install a valve and turn it on only during extrusion. The drain must allow free discharge. Water pressure should not exceed 1.0-1.5 bar. Have a licensed plumber perform the connection. ##### What is the correct dough ratio for Avancini pasta machines? The floor model manual recommends flour with no more than 15% humidity, and adding water equal to 33-35% of the flour weight. For egg dough, use about 2 eggs per kilogram of flour. The manual includes a table with exact quantities. ##### How do I clean the spiral mixer after use? With the machine de-energized, remove the dough with a scratch-resistant tool, wash the bowl in water with a food-safe soap, rinse and sanitize it, and wipe the body with a well-wrung damp cloth before disinfecting with alcohol. The SPV manual asks for this at the end of every shift. ##### What does a flashing START button mean on a Kemplex sheeter? Quick, constant flashing means a movable guard is raised; lower the guards. Two flashes and a pause mean the emergency button is pressed: release it, cut the power for at least 10 seconds and press START again. ### BakeMax Dough Mixers, Sheeters, Dividers and Deck Ovens: Use and Care > How to install, run, clean and troubleshoot BakeMax spiral mixers, dough sheeters, dividers, rounders and deck ovens, from the manufacturer's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/bakemax-dough-equipment-and-deck-ovens ![Countertop automatic dough ball rounder](https://norpex.ca/m/57/43/5743d0f303474612112a6b832f389990fa3f68212e8ae069d3c1201e59d1b3b0.jpg) Pictured: [BakeMax BMDBR03 Countertop Automatic Electric Dough Ball Rounder](https://norpex.ca/product/bakemax-bmdbr03-countertop-automatic-electric-dough-ball-rounder) This guide covers the proper installation, daily operation, cleaning, and basic troubleshooting for BakeMax spiral mixers, floor dough sheeters, semi-automatic dividers, dough ball rounders, and electric deck ovens, based on the manufacturer’s own manuals. #### Key takeaways - Always have a qualified, licensed installer handle gas and electrical connections to local code. - Follow the specific capacity and speed limits in the manual to avoid damaging the equipment. - Clean all food-contact surfaces daily with mild soap and water, and never spray down electrical components. - Wait for belts and motors to stop completely before changing direction on reversible sheeters. - For any repair beyond basic troubleshooting, contact BakeMax’s authorized service network. #### Understanding the BakeMax dough equipment line The BakeMax dough line in our list includes spiral mixers (BMSM series), floor model reversible dough sheeters (BMFRS01, BMFRS02, BMFRS03), semi-automatic dough dividers (BMBD030 and BMBD036), dough ball rounders (BMDBR30 and others), and electric deck ovens (BMDDD series). Each has its own operations manual covering safe use, installation, controls, cleaning, and troubleshooting. The spiral mixer manual applies to models BMSM30 through BMSM120, with capacities ranging from 30 kg to 120 kg of dough. The sheeter manual covers the three floor models, which differ in belt width and weight capacity. The divider manual is specific to the 30-piece and 36-piece semi-automatic units. The BMDBR30 soft dough ball rounder manual describes a machine designed for pizza and bread dough at room temperature. The deck oven manual covers the T-series electric ovens with digital controls and optional steam. #### Installation: clearances, utilities, and qualified trades All BakeMax equipment must be installed on a horizontally-level floor, as stated in each manual. The spiral mixer manual says the machine should be placed where operation and maintenance are convenient. The sheeter manual adds that the room must have adequate lighting and ventilation. For electrical connections, the manuals consistently require a qualified electrician to connect the machine in accordance with applicable codes and regulations. The deck oven manual warns that installation must be done by personnel qualified to work with electricity and plumbing, and the unit must be grounded. Specific voltage and phase requirements are on each machine’s nameplate; for example, the BMSM spiral mixers are three-phase 200V or 220V/60Hz, while the BMDBR30 rounder uses a standard NEMA 5-15P plug. The sheeter manual notes that countertop models are 110V and floor models are 220V. The manufacturer’s manual for each model gives any required clearances, and a qualified, licensed installer must make every electrical and gas connection to local code. #### Daily operation and controls Each type of equipment has specific controls and operating sequences. For spiral mixers, the BMSM operations manual describes a toggle switch for Manual or Auto mode, low and high speed buttons, and two timers. To run a timed two-speed mix, set both timers, press the low speed button, and the mixer will automatically switch to high speed when the low timer expires. The hook must rotate counterclockwise as indicated by the arrow on the frame; if dough rises on the hook, the direction is wrong and two wires must be swapped. The manual also warns to reduce capacity by 30% and use only first speed for stiff doughs like bagel dough, with a maximum mixing time of 15 minutes followed by a 15-minute break. For floor dough sheeters, the BMFRS01-03 manual instructs to place dough on the conveyor, press it flat by hand, and adjust the thickness handle to a large gap, then gradually reduce it. The movement control lever or foot pedal controls belt direction; you must wait until the belts and motor completely stop before changing direction, or you risk damaging the machine. The sheeter will not start with the safety guards raised; push them toward the back to release the locks. The semi-automatic divider (BMBD030/036) requires the operator to turn on the power switch, place a plastic plate with dough on the moulding plate, pull down the pressing lever, push the cutting handle to divide, then depress the moulding lever for 3–5 seconds to round the pieces. The moulding plate must rotate counter-clockwise. The manual emphasizes that total dough weight must be less than 3 kg for the 30-piece model and 3.6 kg for the 36-piece model. BakeMax’s video “BakeMax BMDBR03 Dough Ball Rounder” shows one of its rounders at work. The BMDBR30 soft dough ball rounder manual says the machine needs no adjustment and processes dough balls from 70 to 500 grams without adjustment. Its manual says to press the green start button, insert portions at the beginning of the conveyor belts keeping a minimum 20 cm distance, and collect the rounded balls at the exit. For electric deck ovens, the BMDDD manual explains the digital temperature controllers for top and bottom elements, a timer with audible alarm, and an optional steam function that activates only when the chamber temperature exceeds 150°C. The power switch, chamber light, and timer are all on the front control panel. #### Cleaning and routine care All manuals stress disconnecting power before cleaning. The spiral mixer manual says to wash the bowl and agitator daily with hot water and a mild soap solution, rinse with a mild soda or vinegar solution, and wipe with a clean damp cloth. Never spray water to wash down the mixer; just wipe with a damp cloth. The sheeter manual provides detailed steps for removing upper and lower scrapers. After cleaning the conveyor, flour pan, and scrapers with hot water and mild soap, apply a light coat of vegetable or mineral oil to the scrapers to prevent squeaking. The conveyor belts should be checked for alignment and tension; if the belt slips, adjust the roller with an Allen key, but do not overtighten. The divider manual instructs to tilt the upper portion of the machine to access the knives and moulding plate. Turn off the power, pull up the top, and use the cutting handle to extend the knives for brushing. The plastic plate must be dried naturally—never roasted or frozen. Lubricate the slide bearing with food-grade oil (A360B or Philip PF) and check the oil level every three months. The BMDBR30 rounder’s conveyor belts must never be cleaned with liquids; use only a brush with plastic bristles to remove dried dough. The housing requires only daily dry cleaning of dough and flour remains. The manual warns against using sodium hypochlorite-based solutions or abrasive detergents on the housing. The T-series deck oven manual has its own daily cleaning, weekly cleaning and deck cleaning sections; follow them for your model. #### Troubleshooting for operators The spiral mixer manual lists several common issues. If the mixer keeps running and does not shut off, check that the Manual/Auto toggle switch is not in Manual position, or the timer may be faulty. If dough rises on the hook, the hook is turning the wrong direction—reverse two wires. If the mixer does not start, verify the bowl guard is down and its switch is functional, check the main power and fuses, and look for a tripped internal breaker. A thumping noise often indicates badly worn belts or bearings in the bowl guide support rollers. For sheeters, if the machine will not start after a power surge, press the black reset button near the power cord entry. If the emergency stop button is pushed in, twist the red part to release it. The sheeter will not start with guards up; ensure they are lowered and the limit switches are engaged. The divider manual says that if the rounding action becomes slower after a couple of years of use, the belt is loose and needs adjusting. Any electrical or mechanical issue beyond these checks should be handled by a qualified technician. #### Service and support For repairs not covered by routine troubleshooting, contact BakeMax’s authorized service network. The manuals state that repairs must be performed by qualified personnel, and the BMDBR30 manual says to use the appliance only with approved genuine parts and accessories. For questions about a specific model, ask Norpex. #### Videos from the maker - [BakeMax BMDD005 Divider Rounder Combo](https://www.youtube.com/watch?v=2HtjHlRLpD8) (BakeMax) - [BakeMax BMDBR03 Dough Ball Rounder](https://www.youtube.com/watch?v=5l5v4qJyNf8) (BakeMax) #### Common questions ##### What should I do if my spiral mixer’s dough climbs the hook? The hook is likely turning in the wrong direction. According to the BMSM manual, the hook must rotate counterclockwise as shown by the arrow on the frame. Reverse two wires to correct the rotation. ##### Can I change the sheeting direction while the belts are moving? No. The BMFRS01-03 manual clearly states you must wait until the conveyor belts and motor have completely stopped before changing directions. Changing direction while they are running can damage the machine. ##### How do I clean the knives on the semi-automatic divider? Turn off the power, tilt the upper portion of the machine, and use the cutting handle to extend the knives. Brush and wipe them clean. The manual recommends using food-grade lubricant on the slide bearing afterward. ##### What type of detergent should I use on the dough ball rounder? The BMDBR30 manual says to use a sponge with a suitable sanitizing liquid detergent and rinse with cold water. Do not use sodium hypochlorite-based solutions, abrasive detergents, or sharp objects. The conveyor belts must only be brushed dry. ##### My deck oven has a steam function; when does it work? The BMDDD manual explains that the steam ready indicator lights up only when the chamber temperature exceeds 150°C. Press the steam push button when the indicator is on to generate steam for about 3 seconds. ### Biro Mixer Grinders and Meat-Room Machines: Use and Care > How to set up, run, clean and maintain Biro auto feed mixer grinders, the FBC-4800SS frozen block chipper and the VTS-100 vacuum tumbler. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/biro-mixer-grinders-and-meat-room-machines ![Auto feed mixer grinder on a mobile stainless steel stand](https://norpex.ca/m/c3/18/c31856afd5f5fe1d6f9aa8aa0297256df9677c76486a5a794e2bb123dee0d75b.jpg) Pictured: [Biro AFMG-24 Auto Feed Mixer Grinder Model](https://norpex.ca/product/biro-afmg-24-auto-feed-mixer-grinder-model) This guide explains daily operation, cleaning, and basic maintenance for Biro's mixer grinders, frozen block chipper, and vacuum tumbler. Always have a qualified installer handle electrical connections and refer to the manual for your specific model. #### Key takeaways - Always disconnect power and perform lockout/tagout before cleaning or servicing any Biro machine. - The AFMG-24 and MINI-32 mixer grinders have maximum hopper capacities of 140 lb and 55 lb respectively, and require counter-clockwise auger rotation. - The FBC-4800SS chipper processes 60 lb tempered meat blocks at 15–25°F and must have the chute cover fully closed to operate. - The VTS-100 vacuum tumbler pulls a vacuum of 15–20 in. Hg and requires monthly replacement of the filter element. - All electrical connections must be made by a qualified electrician in accordance with local codes. #### Which manual covers which machine The Biro machines covered here are the AFMG-24, AFMG-52, EMG-32, and MINI-32 auto feed mixer grinders, the FBC-4800SS frozen block chipper, and the VTS-100 vacuum tumbler. Biro provides separate instruction manuals for each model series. The Instruction Manual AFMG-24 applies to the AFMG-24; the Instruction Manual MINI-32 covers the MINI-32. The AFMG-52 and EMG-32 have their own instruction manuals with their capacities and electrical requirements. The Instruction Manual FBC-4800SS is dedicated to the frozen block chipper, and the Instruction Manual VTS-100 covers the vacuum tumbler. Always keep the correct manual with the machine and ensure every operator has read it before using the equipment. #### Installation and electrical setup All Biro machines must be installed by a qualified technician and electrician. The manuals stress that the equipment must be placed on a solid, level, non-skid surface in a well-lit work area away from children and visitors. For the AFMG-24, the adjustable legs allow a height from 24½ in. to 34 in. from the floor to the bowl centreline; the machine weighs approximately 600 lb. The MINI-32 does not have adjustable legs and is installed directly on the floor. The FBC-4800SS requires floor stops anchored to the floor with ⅜-16 × 1½ in. expansion anchors. The VTS-100 is a benchtop or floor unit with optional locking swivel casters. Electrical requirements vary by model. The AFMG-24 manual specifies a minimum of No. 10 wire from the power source. The MINI-32 requires a minimum of No. 12 wire. The FBC-4800SS needs No. 10 wire if the distance is 25 ft or less, and No. 8 wire if over 25 ft. All machines must be properly grounded. A qualified electrician must perform the connection according to local building codes and the National Electrical Code. The motor specifications (voltage, phase, amperage) are listed in each manual; verify that the supply matches the motor nameplate. Never bypass or modify any safety interlock switches. #### Daily operation and controls Mixer Grinders (AFMG-24, MINI-32, and similar): The AFMG-24 has a green start button, a red stop button, and a clutch arm to engage the grinding auger. The MINI-32 uses a start/stop switch and a grind engage/disengage lever. Both have a magnetic interlock on the product mixer safety cover; the machine will not run with the cover open. For the AFMG-24, fill the hopper with a maximum of 140 lb of product. For the MINI-32, the maximum is 55 lb. For the first grind, use a breaker plate with ⅜ in. or larger holes. Push the green button, engage the grind, and allow product to feed. When finished, push the red stop button and disengage the grind. For a second grind, refill the hopper, start the mixer, add seasonings through the sight holes (or by lifting the cover on the MINI-32), mix as desired, then engage the grind. Always unplug and perform lockout/tagout after use. The AFMG-24 manual warns never to operate without product in the grinding bowl, as this can heat and dull the knife and plate. Frozen Block Chipper (FBC-4800SS): Place a meat lug under the machine. Prepare a 60 lb tempered meat block at 15–25°F, with a maximum block size of 8 in. × 16½ in. × 19½ in. The chute cover must be completely closed; the magnet must contact the safety switch. Push the green start button. Chipping takes approximately 60 seconds. Push the red stop button, unplug, and perform lockout/tagout. The manual notes that an optional chute filler plate is available for narrower blocks. Vacuum Tumbler (VTS-100): Weigh the product and add marinade and water according to your recipe. Use the jog switch to position the drum opening upright. Install the lid gasket, place the cover, and secure the four latches. Connect the vacuum hose to the valve, with the valve handle parallel to the body (open). Turn on the vacuum pump; the gauge should rise to between 15 and 20 in. Hg, never exceeding 20 in. Hg. Close the valve (perpendicular), turn off the pump, and remove the hose. Program the timer and press the green start button; adjust the speed control knob to the desired RPM. When the cycle ends, turn off the motor, jog the drum to the upright position, open the valve to release vacuum, and remove the lid. Never turn the drum by hand. #### Cleaning and routine care All manuals require turning off, unplugging, and performing lockout/tagout before cleaning. Use warm soapy water and rinse with clean water. Power spray washing is allowed but never spray directly at electrical components. After cleaning, allow to air dry and coat exposed metal surfaces with a food-grade light oil or grease. Mixer Grinders: For the AFMG-24, remove the end ring, breaker plate, knife, and grinding auger. Remove the mixing paddle by loosening the thumb screw, removing the lock arm, turning the paddle counterclockwise, and sliding it forward. The MINI-32 requires removing the hopper and grinding bowl assembly as well; follow the disassembly instructions in the manual. Do not use abrasive cleaners on the clear hopper cover. The manuals provide do’s and don’ts for knife and plate care: always keep knives and plates as matched sets, never over-tighten the retaining ring, and never run the grinder without product. Frozen Block Chipper: Lift the chute cover, disengage the chute cover support, and open the upper frame assembly by loosening the hand wheel. The shuttle may be removed for cleaning. After cleaning, lubricate the slide rods with food-grade oil or grease. Vacuum Tumbler: Remove the drum, lid, and gasket; wash them in a utensil sink. Flush the vacuum valve with warm soapy water. Sanitize all parts with an approved sanitizer and air dry. The exterior can be wiped or pressure washed. For stains, use a product like Bon Ami or Soft Scrub, scrubbing with the grain of the stainless steel. Vinegar and water can remove streaks. #### Maintenance and lubrication Mixer Grinders: The AFMG-24 manual recommends relubricating motor bearings annually and main bearings semi-annually with a good grade of bearing grease. The transmissions are enclosed and sealed; do not over-grease. The MINI-32 manual states that motor bearings are pre-lubricated and should be relubricated annually. The roller chain and drive sprockets should be manually lubricated as often as needed, at least every three months. Frozen Block Chipper: Lubricate the slide rods daily with food-grade oil. Soak the crank pin felt wick once a year with 90 weight oil. Change the transmission oil after the first month of operation, then every year; use SAE 90 multi-purpose gear oil for room temperatures above 20°F, or SAE 80 below 20°F. Grease the motor and gearbox zerk fittings once a year. Check the guillotine knife and runner blades for wear and resharpening or replacement. Vacuum Tumbler: The vacuum pump is oilless; do not lubricate it. Drain the pump filter daily by unscrewing the drain plug. Replace the filter element (part VTS529-1) monthly. The Grove gear reducer requires an initial oil change after 250 hours of operation, then every 2,500 hours or six months, whichever comes first. Use an AGMA 7 compounded oil (e.g., Mobil 600 W Super Cylinder Oil) for ambient temperatures of 30–100°F. Do not mix different oils. #### Troubleshooting The FBC-4800SS manual includes a troubleshooting table. If the machine is not chipping properly, check: product temperature (should be 15–25°F), dull or broken blades, missing or broken chute spring, wrong rotation direction, worn slide bearings, or dry slide rods. If the machine is not operating, check for a sheared crank arm pin, damaged transmission gear, or sheared keys. The VTS-100 manual provides a troubleshooting table for the vacuum pump. Low vacuum or pressure can be caused by a dirty filter, dirty muffler, collapsed vacuum line, sticking vanes, or worn vanes. High vacuum or pressure may be due to a relief valve set too high. Overheating or overload can result from a dirty filter, plugged vacuum line, dust in the pump, or incorrect motor wiring. Always disconnect power before inspecting. If the mixer grinder fails to start, check that the safety cover is fully closed and the magnetic interlock is engaged. For any persistent issue, contact the manufacturer’s authorized service network. #### Service and support For repairs beyond routine maintenance, always use the manufacturer’s authorized service network. Biro’s manuals emphasize using only genuine Biro parts and accessories. If a warning label or manual becomes damaged or illegible, request a replacement from your distributor or Biro directly. For questions about a specific model or to order parts, ask Norpex. #### Common questions ##### What is the maximum hopper capacity for the AFMG-24 mixer grinder? The AFMG-24 instruction manual states a maximum of 140 pounds of product in the hopper; the MINI-32 manual gives 55 pounds. ##### Can I operate the FBC-4800SS with the chute cover open? No. The FBC-4800SS operating manual warns that the machine will not operate with the chute cover in the open position; the magnet must contact the safety switch. ##### How often should I replace the filter element in the VTS-100 vacuum tumbler? The VTS-100 operation manual specifies that the filter element (part VTS529-1) must be replaced once a month for proper vacuum pump operation. ##### What type of oil should I use in the FBC-4800SS transmission? The FBC-4800SS manual recommends SAE 90 multi-purpose gear oil for room temperatures above 20°F, and SAE 80 for temperatures below 20°F. ##### Do I need a qualified electrician to install my Biro machine? Yes. All Biro manuals require a qualified electrician to install the machine according to local building codes and to ensure proper grounding. ### Brema Ice Machines: Installation, Cleaning and Care > Learn how to install, operate, clean and troubleshoot Brema cube, flake and pebble ice machines using the manufacturer's manuals and video. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/brema-ice-machines-guide ![Stainless steel undercounter ice cube machine](https://norpex.ca/m/73/12/73120496c9e227f8902b883bf658545620292b95a9ffe2f670ed80e7b35d5bac.png) Pictured: [Brema – Ice Cube Machine](https://norpex.ca/product/brema-ice-cube-machine) This guide covers proper installation, daily operation, cleaning and basic troubleshooting for Brema CB, B-QUBE, GB, G, TB and TM ice machines, based on the manufacturer's manuals. Follow these steps to keep your Brema ice maker running reliably and producing sanitary ice. #### Key takeaways - Brema ice machines require specific clearances (5 cm for cube and flake, 20 cm for pebble) and must be installed by a qualified, licensed professional. - Daily operation is automatic: a thermostat probe stops and restarts production as the bin fills and empties. - Clean the water inlet filter every two months and the air-cooled condenser filter monthly to maintain performance. - Perform a full cleaning and sanitizing cycle at least once a month, discarding the first ice produced afterward. - For any fault beyond basic checks, contact the manufacturer's authorized service network. #### Brema ice machine series and manuals The Brema ice machines in our list include several series. The CB and B-QUBE models are self-contained cube ice machines with the Automatic Washing System (AWS). The GB and G series produce granular flake ice, while the TB and TM series make pebble ice. Separate BIN storage bins (BIN110, BIN200, BIN350) are designed to pair with modular G and TM units. Three manufacturer manuals cover the core models. The Brema installation and operation manual for the CB316ABHCAWS applies to cube machines. The user manual for the GB1504A covers flake machines, and the TM140AHC manual covers pebble machines. Each manual provides model-specific instructions for installation, operation, cleaning and troubleshooting. #### Installation requirements All Brema ice machines must be installed by a qualified, licensed installer in accordance with local codes. The manuals state that the appliance must be placed in a hygienically clean location, away from direct sunlight and heat sources. The ambient temperature range for operation is 10°C to 43°C, with best performance between 10°C and 35°C. The water supply temperature should be between 3°C and 25°C. Clearance requirements differ by series. The cube machine manual (CB316ABHCAWS) and flake machine manual (GB1504A) specify a minimum clearance of 5 cm all around the appliance. The pebble machine manual (TM140AHC) requires at least 20 cm all around. Modular units must be installed on a compatible Brema bin; the bin's instructions provide the correct mounting details. Water connection must use only cold potable water with an operating pressure between 0.1 and 0.6 MPa. A tap must be installed between the mains and the appliance, and the supplied backflow prevention valve must be fitted at each water inlet. The drain hose must have an internal diameter of 22 mm, slope downward by at least 15%, and discharge into an open drain trap. Electrical connection requires an omnipolar circuit-breaker with a contact-opening gap of at least 3 mm and a residual current device, as detailed in each manual. #### Daily operation and controls To start a Brema ice machine, turn on the water supply tap, switch on the power at the installed circuit-breaker, and press the luminous switch on the appliance. For cube models with continuous delivery, the manual instructs you to turn the timer adjustment screw clockwise three times at one-minute intervals before the unit begins automatic production. The Brema video "A dive inside Brema Ice Maker to discover "AWS" Technology" shows the internal operation of the Automatic Washing System. During normal operation, a thermostat probe in the ice bin stops production when the bin is full and restarts it when ice is removed. Models equipped with an electronic timer have ON/OFF, DEFR. and WASH push buttons with green, yellow and blue LEDs. Pressing the WASH button starts a cleaning cycle that includes a defrost phase, 30 minutes of pump-only operation, and 60 minutes with both the water inlet valve and pump running. Pebble machines (TM series) include a rotation sensor that performs a 10-minute check at every start-up. #### Cleaning and routine care The manuals prescribe a regular maintenance schedule. Clean the water inlet solenoid valve filter at least every two months: disconnect power and water, unscrew the hose ring nut, remove the filter with pliers, and rinse it under a strong jet of water. For air-cooled models, clean the external condenser filter monthly by removing it and blowing off dust with compressed air. Have the finned condenser cleaned by an authorized service centre every two months. A full cleaning and sanitizing procedure must be performed at least once a month. The cube machine manual (CB316ABHCAWS) describes the following steps: remove all ice, drain the basin, fill it with a 25% solution of water and white vinegar, run the pump for five one-minute cycles with five-minute pauses, then disassemble and clean the evaporator cover, sprayer bank, pump filter and other internal parts. Sanitizing uses a 200 mg/l sodium hypochlorite solution (or ½ ounce of normal bleach per gallon of water). After reassembly, discard all ice produced during the first five cycles. The flake and pebble machine manuals (GB1504A and TM140AHC) outline a similar process. The key difference is that after cleaning and sanitizing, you must discard the ice produced during the first 30 minutes of operation. Always disconnect the appliance from the power and water supplies before any cleaning. Do not use corrosive or abrasive cleaners, and never spray the machine with water jets. #### Troubleshooting before calling service If the machine stops producing ice, the manuals list several checks an operator can perform. First, confirm that the water supply tap is open and that power is reaching the appliance: the plug must be fully inserted, the circuit-breaker must be in the ON position, and the luminous switch must be lit. For pebble machines, also verify that the rotation sensor is not signalling an alarm. Excessive noise may indicate the appliance is touching nearby furniture or sheet metal. Water leaks often result from a clogged drain hole, kinked hoses, or improperly connected fill and drain pipes. Ensure the ambient and water temperatures do not exceed the limits given in the installation section. Check that the water inlet filter is not clogged, and on cube machines inspect the spray nozzles for scale buildup. If the problem persists after these checks, turn off the power at the circuit-breaker, unplug the unit, shut off the water tap, and contact the nearest authorized technical service centre. Have the model and serial number ready, as shown on the data plate affixed to the rear of the appliance. #### Service and support All repairs and maintenance beyond the routine cleaning described above must be carried out by the manufacturer's authorized service network. Norpex is an online store and does not perform installation, service or repairs. For questions about a specific Brema model's features or compatibility, ask Norpex. #### Videos from the maker - [A dive inside Brema Ice Maker to discover "AWS" Technology](https://www.youtube.com/watch?v=5PM51HSWOUg) (Brema) #### Common questions ##### What clearance does my Brema ice machine need? Cube and flake machines require at least 5 cm of clearance on all sides, as stated in the CB316ABHCAWS and GB1504A manuals. Pebble machines need at least 20 cm all around, per the TM140AHC manual. ##### How often should I clean the water inlet filter? The manufacturer's manuals recommend cleaning the water inlet solenoid valve filter at least every two months. Disconnect power and water, remove the filter with pliers, and rinse it under a strong jet of water. ##### What cleaning solutions can I use? For routine cleaning, use a 25% solution of water and white vinegar. For sanitizing, use a 200 mg/l sodium hypochlorite solution (or ½ ounce of normal bleach per gallon of water). Do not use corrosive or abrasive cleaners. ##### Why is my ice machine not producing ice? Check that the water tap is open, the power switch is on and the luminous switch is lit. Also verify that the ambient and water temperatures are within the operating limits, and that the water inlet filter is not clogged. For pebble machines, ensure the rotation sensor is not signalling an alarm. ##### Do I need a professional to install my Brema ice machine? Yes. The manuals specify that water, drain and electrical connections must be made by a qualified, licensed installer in compliance with local codes. ### Brika Gas Ranges, Fryers, Griddles and Hot Plates: Use and Care > How to install, light, clean and troubleshoot Brika gas ranges, tube-fired fryers, griddles, hot plates and stock pot ranges, from Brika's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/brika-gas-ranges-fryers-griddles-and-hot-plates ![Gas range with six burners and a griddle](https://norpex.ca/m/ab/c3/abc3a7d698513b81ebe59bffad08f7dabe55a1b559553eafd64fe4e7964c3e81.png) Pictured: [Brika – 60″ Natural Gas Range w/ 6 Burners & 24″ Griddle – BGR-6B-G24](https://norpex.ca/product/brika-60-natural-gas-range-w-6-burners-24-griddle-bgr-6b-g24) This guide explains how to properly install, operate, clean, and troubleshoot Brika gas ranges, fryers, griddles, hot plates, and stock pot ranges, using the manufacturer's instructions. It covers clearances, lighting pilots, daily cleaning steps, and when to call for authorized service. #### Key takeaways - All Brika gas equipment must be installed by a qualified, licensed gas technician according to local codes and the manufacturer's manuals. - Each appliance series has specific clearance requirements from combustible surfaces; always check the manual for your model. - Daily cleaning with non-abrasive cleaners, a weekly fryer boil-out and re-seasoning the griddle plate keep the equipment working. - Pilot lights must be lit following the exact steps in the manual; never use an open flame to check for gas leaks. - For any repair or gas conversion, contact the manufacturer's authorized service network; do not attempt to modify the unit yourself. #### Overview of the Brika gas cooking line Brika's commercial gas cooking equipment includes several series: BGR gas ranges with open burners and optional griddles, BFR tube-fired floor fryers, BMG manual griddles, BHP hot plates, and BSP stock pot ranges. Each series is covered by its own instruction manual. The BGR range manual (covering models BGR-4B, BGR-6B, BGR-10B, and combinations with griddles) provides installation, operation, and cleaning instructions. The BFR fryer manual covers the BFR-40, BFR-50 and BFR-70. The BMG griddle manual applies to 24-inch, 36-inch, and 48-inch manual griddles. The BHP hot plate manual covers the 12, 24 and 36 inch models (BHP-122, BHP-244 and BHP-366). The BSP stock pot range manual covers single (BSP-18) and double (BSP-18D) units. #### Installation requirements and clearances All Brika gas appliances must be installed by a qualified, licensed gas technician in accordance with local codes and the applicable national standards (CSA B149.1 for natural gas, CSA B149.2 for propane, or ANSI Z223.1/NFPA 54). The installation location must have a solid, level, non-combustible surface, adequate lighting, and proper ventilation under a hood. Each manual specifies minimum clearances from combustible construction: for BGR ranges, 11 inches on the sides and 14 inches at the back; for BFR fryers, 8 inches on the sides and 12 inches at the rear, with a 16-inch separation from open flames of adjacent appliances unless a non-combustible divider at least 7 inches above the fryer is installed; BMG griddles and BHP hot plates are for installation on non-combustible surfaces only, with 0 inches at the sides, 6 inches at the rear and 4 inches at the floor; for BSP stock pot ranges, 24 inches back, 18 inches left and right from combustibles, or 4 inches back and 0 inches sides from non-combustibles. The regulators are factory set at 5 inches W.C. for natural gas and 10 inches for propane on the BGR ranges and BSP stock pot ranges, and at 4 inches for natural gas and 10 inches for propane on the BFR fryers, BMG griddles and BHP hot plates. The fryer and stock pot manuals ask for a supply pressure of at least 7 inches W.C. for natural gas and 11 inches for propane, and no unit may be connected to more than 14 inches W.C. (1/2 psi) without a step-down regulator. The range manual asks for a manual shutoff valve upstream of the manifold, within 4 feet of the appliance, and for pipe joint compound that resists liquefied petroleum gas; do not use Teflon tape. Check every connection with a soap and water solution, never a flame. Legs must be attached before operation. For ranges, legs screw into threaded pads; for fryers, legs or optional casters (with locking brakes on the front) are mounted to base plates. The BSP stock pot range is shipped without legs attached; the leg plate must be screwed to the bottom. On the ranges and griddles the adjustable feet give one inch of adjustment. Level the appliance using a spirit level. For fryers with casters, a restraining device must be engaged to prevent tipping. The flue riser and shelf assembly on ranges must be installed as shown in the manual. #### Daily operation and controls Lighting pilots: For BGR ranges, each top burner has its own pilot. Turn all control knobs to OFF, then use a match or lighter to light the pilots. For the oven, turn the thermostat to OFF, open the kick panel, depress the button on the oven safety valve, light the pilot, and hold the button for 30 seconds before releasing. On BFR fryers, open the burner compartment door, turn the thermostat to OFF, press down the combination gas valve knob and turn to PILOT, light the pilot with a match while holding the knob down for about 30 seconds, then turn to ON. For BMG griddles and BHP hot plates, ensure all knobs are OFF, turn on the main gas valve, light each pilot through the front holes, and adjust the pilot flame to about 1/2 inch height using a screwdriver on the pilot valve screw. The BSP stock pot range follows a similar procedure: light each pilot, adjust to 1/2 inch flame. Using the equipment: On BGR ranges, turn the corresponding control knob to the desired flame level. The top griddle (if equipped) is manually operated—preheat for 15–20 minutes and adjust flame height to maintain temperature; there is no thermostat. The oven is controlled by a thermostat knob. For BFR fryers, never turn the thermostat on until the fry pot is filled with oil or solid shortening. When using solid shortening, pack it tightly around and above the heat tubes, then set the thermostat to the lowest temperature until melted, then add more shortening to reach the frying depth. Filter the oil between 254°F and 350°F (123°C and 177°C); a cold fryer will not drain properly. On BMG griddles, season the plate before first use: heat it to a low temperature, about 300 to 350°F (150 to 180°C), spread about one ounce of cooking oil per square foot into a thin film, wipe off the excess, and repeat 2 to 3 times until the surface is slick and mirror-like. Then preheat 15–20 minutes before cooking. BHP hot plates are ready after pilot lighting; turn knobs to ON and adjust flame. The BSP stock pot range has two burners per unit: a center star section (40,000 BTU) controlled by the right knob and an outer ring (40,000 BTU) controlled by the left knob, allowing flexible heat from simmer to full 80,000 BTU. #### Cleaning and routine care Turn off the range and the upstream gas valve before cleaning. The BGR manual asks for the burners and crumb tray to be cleaned regularly and the stainless steel to be washed every day with a non-corrosive detergent suited to it, then rinsed and dried; never spray the range with water, especially when hot. Do not use abrasive detergent, a brush or scraper, or any chlorine cleaner, even diluted, and do not let acidic foods or salt sit on the surfaces. Rub scrapes with a plastic scouring pad with the grain. Rust on the cast iron grates comes off with a wire brush; wash them in warm soapy water, dry them at once and coat them lightly with food-grade cooking oil. Daily, the BFR fryer manual has you turn the thermostat off, drain the oil into a safe container, flush the sediment out with a little hot oil, wipe the fry pot, and strain the oil back through several layers of cheesecloth or a filter machine before topping up to the MIN mark. Weekly, fill the fry pot with warm water and boil-out compound, bring it to a gentle boil for at least five minutes, let it stand until the deposits soften, scrub the walls and heat tubes, then drain, rinse, boil clean water once more, drain, rinse and wipe dry. Monthly, clean lint from around the burner and orifices and check that the carry-over ports are clear. On the BMG griddles, clean the plate after each use with a wire brush or metal spatula (a griddle stone if needed), rubbing with the grain while it is still warm; mild soap may be used, then remove all soap and debris with a damp cloth and cover the plate with a thin film of oil against rust. Empty the catch tray after each use or at least daily, and check monthly that the regulator vent is open. BHP hot plate grates are washed with soap and water daily. The BSP stock pot grates may soak overnight in a strong commercial cleaning compound, then be rinsed with hot water, dried and oiled; empty the grease drawer when it is cool. #### Troubleshooting common issues Each manual has its own table. On the BMG griddles and BHP hot plates: if a burner will not light, open the main gas line and light the pilot; a pilot that will not stay lit is set too low (raise it to about 1/2 inch with the pilot valve screw) or has a clogged pilot tube, which is a service call; a cooking surface that heats slowly has carbon build-up, so keep the burners clean. On the BSP stock pot range, pilot outage comes from a pilot flame set too low, a restricted pilot orifice or valve, poor burner combustion or poor ventilation. On the BFR fryer, burners that do not come on point to the gas supply being off or the gas valve set to OFF or PILOT; a pilot that will not light to the gas, its adjustment, the thermopile or its connections, a clogged orifice or air in the line. If the fryer shuts down on its high limit, which keeps the oil below about 450°F, let the oil cool below 400°F, then relight it; after a main burner fails to light, shut off all gas and wait five minutes before trying again. The BGR range table adds gas pressure, a blocked nozzle or orifice, the thermocouple and the gas valve for pilots and burners that will not light. Regulator, orifice, air shutter and valve work belongs to a qualified technician. #### Service and support All repairs, gas conversions, and adjustments beyond routine cleaning must be performed by a qualified, licensed technician. Brika's manuals state that conversions between natural gas and propane require a licensed and certified gas technician, using the conversion kit included with the appliance. The video 'BRIKA - HOW TO: Convert the Gas Regulator (NG to LPG / Propane to Natural Gas)' illustrates the regulator conversion process for BGR, BCB, BHP, and BMG units. For any service needs, contact the manufacturer's authorized service network. If you have questions about a specific model, ask Norpex. #### Videos from the maker - [BRIKA - HOW TO: Convert the Gas Regulator (NG to LPG / Propane to Natural Gas)](https://www.youtube.com/watch?v=Brwt-xRx6xU) (Brika) #### Common questions ##### What clearances are required for a Brika gas range? The BGR range manual specifies minimum clearances from combustible construction: 11 inches on the sides and 14 inches at the back. Ranges must be installed on non-combustible floors. ##### How do I light the pilot on a Brika floor fryer? Open the burner compartment door, turn the thermostat to OFF, press down the combination gas valve knob and turn to PILOT, light the pilot with a match while holding the knob down for about 30 seconds, then turn the knob to ON. Never turn the thermostat on until the fry pot is filled with oil or shortening. ##### Can I convert my Brika appliance from natural gas to propane? Yes, but only a licensed and certified gas technician may perform the conversion using the included LP conversion kit. The video 'BRIKA - HOW TO: Convert the Gas Regulator (NG to LPG / Propane to Natural Gas)' shows the regulator conversion step. ##### How often should I clean the griddle plate? The BMG griddle manual says to clean the plate after each use, while it is still warm, with a wire brush or metal spatula, rubbing with the grain. Wipe off soap and debris with a damp cloth, then cover the plate with a thin film of oil. Season it again after each weekly soap and water cleaning. ##### What should I do if I smell gas? Turn off the main gas valve. Do not light a flame, ignite anything or switch on anything electrical. The Brika griddle and hot plate manuals say to call the fire department if needed and then call for service. ### Broaster Pressure Fryers: Setup, Frying, Filtering and Care > Setup, operation, filtering and cleaning for Broaster pressure fryers, with clearances, oil care and lid safety from Broaster's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/broaster-pressure-fryer-guide ![Electric pressure fryer with a touch screen controller](https://norpex.ca/m/8c/ce/8cce2f1ea4539df439852ee2850b294ca9b7973c65fc8bdd222fe5634b81abc3.jpg) Pictured: [Broaster 2400E ST 63 lb Electric SmartTouch Pressure Deep Fryer](https://norpex.ca/product/broaster-2400e-st-63-lb-electric-smarttouch-pressure-deep-fryer) This guide covers installing, setting up, pressure frying, filtering and cleaning Broaster pressure fryers, using the steps, figures and warnings Broaster gives in its installation and operation manuals and its ES24 training videos. #### Key takeaways - Broaster pressure fryers cook at 12-14 PSI; open the cover only when the pressure regulating valve is open and no pressure remains in the cooking well. - In Canada, gas units are certified for a combustible floor with 1 inch side clearance and 6 inches at the back, and all hookups must be done by a qualified, licensed installer to local code. - Broaster recommends filtering the oil every 5 loads, and the SmartTouch controller counts cycles since the last filter. - The hi-limit control keeps oil below 475°F; if it trips, turn the unit off and leave it off until an authorized Broaster Company representative services it. - All adjustments and repairs are to be made by an authorized Broaster Company representative. #### The Broaster line at Norpex The Broaster line at Norpex runs from countertop ventless fryers to 70 lb floor models, plus the Perfect Hold holding cabinet for finished product. Every pressure fryer in the list cooks under a sealed lid at 12-14 PSI. The 1600, 1800 and 2400 models share an adjustable temperature range of 250°F to 375°F; the ES24G ST ranges from 250°F to 350°F. The VF-3 adds a built-in fire suppression system in accordance with NFPA 17A, a resettable high-temp limit switch and an auto-lift feature that raises and lowers the basket. The Perfect Hold cabinet holds prepared food by regulating air temperature and balancing humidity, and its manual says the airflow pattern keeps cabinet temperature consistent without drying out foods. - Broaster 1600E ST 21 lb Electric SmartTouch Pressure Deep Fryer, 208 / 240V - Broaster 1800E ST 42 lb Electric SmartTouch Pressure Deep Fryer, 208 / 240V - Broaster 1800GH 42 Lb. Natural Gas Pressure Fryer, 65,000 BTU - Broaster 2400E ST 63 lb Electric SmartTouch Pressure Deep Fryer - Broaster 2400GH ST 63 lb Gas SmartTouch Pressure Deep Fryer, 120V - Broaster E-Series 18G Gas Pressure Fryer, 14 lb fresh chicken per load, 42 lb oil capacity - Broaster ES24G ST E-Series 70 lbs Gas SmartTouch Pressure Deep Fryer, 120V - Broaster VF-2 14 Lb SmartTouch Ventless Countertop Deep Fryer, 208 / 240V - Broaster SmartTouch Ventless Fryer VF-3, 3 lb per load, 21 lb oil capacity - Broaster Perfect Hold 7-Pan Heated Insulated Cabinet, 120V #### Installation requirements Broaster's 1600/1800 and 2400 installation manuals call for a location where product flows in a straight line from storage through the fryer to the customer, with a landing table on at least one side. Do not install the unit where traffic areas are on either side or behind it, and restrain it against tipping in a battery of appliances, an alcove or with adequate ties. Level the unit by adjusting the front feet, adding blocking on a sloping floor. For Canada, the installation manuals certify gas units for installation on a combustible floor, with minimum clearances of 1 inch from the sides and 6 inches from the back. In the USA, gas units go only in non-combustible locations, with 0 inches from the sides and 6 inches from the back. The 1600/1800 installation manual sets the ventilation requirements. The exhaust hood must comply with ANSI/NFPA \#96 or the applicable national, state and local codes, and the canopy hood should cover the equipment with at least 6 inches of overhang on sides not against walls. Minimum exhaust volume is 1800 cu. ft. per minute for a canopy hood open on all four sides and 1200 cu. ft. per minute for one open on three sides or less, with ducts sized for at least 1500 ft. per minute air velocity. Do not extend the exhaust stack or flue. For electric models, the 1600/1800E installation manual points to the wiring diagram inside the front panel and the dataplate for the electrical characteristics, so check the voltage and phase on the dataplate and spec sheet of the model you order. A remote circuit breaker or fuse should sit in the main power supply, in a path of exit and clearly identified. Gas models need a shutoff valve in the supply line, also in a path of exit, a restraining device complying with ANSI Z83.11/CSA 1.8, and on the 2400GH a grounding plug that goes directly into a properly grounded three-prong receptacle. Gas and electrical connections must be made by a qualified, licensed installer to local code, and the local Broaster Company representative handles gas conversion. #### Daily setup and pressure frying Start each day by lubricating the cover O-ring and the filter pan riser line O-ring with cooking oil, then close the drain valve and fill the cooking well to the COLD OIL LEVEL, since oil expands as it heats. The 2400 operations manual requires hot oil at the HOT OIL LEVEL with the top heating element covered before the cook/filter switch goes to COOK, warns of fire danger below the minimum level, and notes that old oil loses flash point and risks surge boiling. The video ES24 Pressure Fryer Training, Video 2 - Daily Set Up covers the O-ring, oil level, the onboard oil reservoir, and the rack and shelves. On the 2400GH, the manual's lighting sequence is cook/filter switch OFF, gas shut-off valve ON, wait five minutes, gas control switch to ON, then cook/filter switch to COOK to light the intermittent pilot and main burner. Time N Temp models use a cook/filter switch with COOK, OFF and FILTER positions, Cook Temperature and Cook Time buttons, and AUTO COMP, which monitors oil temperature and adjusts the cook time to compensate for fluctuations. SmartTouch models put everything under Cook, Filter, Setup and Help tabs, with Broaster products preloaded as presets. Broaster recommends Auto Comp on when cooking a load; the temperature box shows Heat On in yellow and turns green at the set temperature. The video ES24 Pressure Fryer Training, Video 1 - Getting To Know Your Fryer covers start-up, oil level checks and the controller tabs. To cook, load the product once the temperature box is green, then move the small handle on top of the fryer from open to closed; that seals the well and starts the cycle timer. The pressure regulating valve is preset to hold 12-14 PSI, which the pressure gauge should show during a normal cycle. At the end of the cycle an alert sounds until the exhaust valve is opened by turning that handle from CLOSED to OPEN. - Open the cover only when no pressure is present in the cooking well, never force it, and rotate the handle fully open or closed. - If the cover will not open easily, confirm the pressure regulating valve is OPEN; if it still will not open, or a raised cover will not stay raised, turn the cook/filter switch OFF and do not operate until an authorized Broaster Company representative services the unit. - Never drain oil unless the cook/filter switch is OFF and the pressure regulating valve is OPEN; hot oil can spray out under pressure and cause serious burns. - Never rest the basket on the top flange of the cooking well; damage to the O-ring contact area can cause leaking under pressure or O-ring failure. - Keep the safety relief valve and pressure gauge ports on the bottom of the cover clear of oil and grease, never use the relief valve to end a cycle, and test it monthly by lifting the handle with a hot mitt during a cook cycle and letting it snap closed. #### Filtering and oil care with the filter pan The SmartTouch Cook tab counts cycles since the last filter, and Broaster recommends filtering the oil every 5 loads; if a filter cycle is bypassed, the next cycle turns red and flashes. Before any draining, the cook/filter switch must be OFF and the pressure regulating valve OPEN. The Filter tab posts two reminders before the pump starts: check the filter pan and its components, and stir the oil before opening the drain valve. Press Start Pump and the timer counts up; at 5:00 minutes an alert sounds with a reminder to close the drain valve, silenced with the speaker button rather than the Stop Pump button. Press Stop Pump once the oil has fully returned to the cooking well, or let the pump stop on its own at 10:00 minutes. The installation manuals cover filter pan assembly: compression nut and ferrule onto the riser line, the riser line into the elbow on the bottom of the pan, keps nuts left loose until the riser line aligns with the suction line, and an O-ring lubricated with cooking oil. The video Setting up the Filter Pan in a Broaster Pressure Fryer demonstrates this on the 1600, 1800 and 2400, and ES24 Pressure Fryer Training, Video 4 - Scrape Down, Polishing or Filtering Your Oil covers the scrape down and polishing oil through the filter pan. Do not run the fryer without the filter pan and its cover in place, wipe the cover after every filtering cycle, and see How to Clean Your Broaster Pressure Fryer Filter Pan for cleaning the pan. #### Cleaning schedule The 2400 operations manual's cleaning chapter covers the cooking well, food basket, unit surfaces, condensate pan, slide rods, cover, splash shield, gas spring covers, and the probe guard and basket guides, then lists minimum preventive maintenance requirements plus nightly and seasonal shutdown procedures. Follow the cleaning instructions before the first cook. Check the condensate pan several times a day and empty it as needed; never pour its contents into the cooking well or filter pan, because water and hot oil do not mix. The VF-3 has its own daily procedure in Broaster's cleaning instructions. With the power off and the unit disconnected, remove the access door, which lifts off its hinges, then the food basket and basket lift platform. Unlatch the filter tray, swing it down 45 degrees and pull it out, then remove the air filter and grease filter; the air filter must dry out overnight before going back in, since steam passes through it during cooking. Raise the element, remove the cooking pot, and pour the oil through a strainer and filter paper or discard it; the pot can be cleaned in the sink or dishwasher. Wipe the element guard and the chamber walls, floor and ceiling, and clean the outside panels with a non-abrasive stainless steel cleaner. The product door, food basket, lift platform, cooking pot, filter tray, grease filter and splash tray can go in the dishwasher; if soap is used, neutralize the parts with a vinegar and water solution, which is not needed with Broaster's Cooking Well Cleaner (99500). When changing oil, soak the cooking pot, food basket and lift platform in that cleaner for at least 15 minutes and no more than 12 hours, and seat the magnet end of the grease filter on the right side of the tray. Let the oil cool completely first, because moved oil can splash and cause serious burns, and dispose of oil-soaked rags and paper in a ventilated container away from heat. #### Operator troubleshooting The 2400 operations manual ends with troubleshooting tables for electrical, solid state controller, Smart Touch controller, gas, cover, yoke and lift, pressure system, product and filtering problems, with separate product tips for fresh and individually quick frozen chicken. The video Broaster Pressure Fryer - Operator Troubleshooting Series, Pressure System features Ron Kollasch, Broaster's service manager, walking through pressure system steps you can try before contacting your local service agent. A few operator-level checks appear throughout the manual. The hi-limit control keeps oil from exceeding 475°F; if it trips, turn the unit off and leave it off until it is serviced, though the manual notes it can trip during shipment, in which case fully depressing the red reset button and hearing a click confirms it was tripped. If the power on light stays on when the cook/filter switch moves to OFF, disconnect the power and contact the local Broaster Company representative immediately. During a power failure, turn the cook/filter switch OFF and do not operate the unit. #### Service through the manufacturer's network Broaster's manuals are consistent on service: all adjustments and repairs shall be made by an authorized Broaster Company representative, and the troubleshooting video frames its steps as what to try before contacting your local service agent. The Perfect Hold manual states the cabinet has no user serviceable parts and calls for authorized Broaster service agents and Genuine Broaster parts. When a problem is beyond the operator checks, contact the manufacturer's authorized service network with the model and serial number from the unit. For questions about any model in the Norpex catalogue, ask Norpex. #### Videos from the maker - [ES24 Pressure Fryer Training, Video 1 - Getting To Know Your Fryer](https://www.youtube.com/watch?v=kuwfL6_9ysc) (Broaster) - [ES24 Pressure Fryer Training, Video 2 - Daily Set Up](https://www.youtube.com/watch?v=dd_TFBLMYFw) (Broaster) - [ES24 Pressure Fryer Training, Video 4 - Scrape Down, Polishing or Filtering Your Oil](https://www.youtube.com/watch?v=R3RoPjfeAUU) (Broaster) - [Setting up the Filter Pan in a Broaster Pressure Fryer](https://www.youtube.com/watch?v=q9LcG6_mtRI) (Broaster) - [How to Clean Your Broaster Pressure Fryer Filter Pan](https://www.youtube.com/watch?v=nBpiouMkitE) (Broaster) - [Broaster Pressure Fryer - Operator Troubleshooting Series, Pressure System](https://www.youtube.com/watch?v=DcAsoXF1EpQ) (Broaster) #### Common questions ##### What pressure does a Broaster pressure fryer cook at? The pressure regulating valve is preset to hold 12-14 PSI during a cooking cycle, and the pressure gauge should read in that range. The safety relief valve opens only if pressure reaches its relief setting and must never be used to end a cycle. ##### How much clearance does a Broaster gas fryer need in Canada? Broaster's installation manuals certify gas units for installation on a combustible floor in Canada, with minimum clearances of 1 inch from the sides and 6 inches from the back. ##### How often should the oil be filtered? Broaster recommends filtering every 5 loads. The SmartTouch controller counts cycles since the last filter and flags the next cycle in red if a filter cycle is bypassed. ##### When is it safe to open the lid? Only when no pressure is present in the cooking well. Confirm the pressure regulating valve is OPEN; if the cover still will not open, turn the cook/filter switch OFF and have the unit serviced before using it again. ##### Can the oil be drained while the fryer is pressurized? No. The operations manual warns never to drain oil unless the cook/filter switch is OFF and the pressure regulating valve is OPEN, because hot oil can spray out and cause serious burns. ### CapKold Cook-Chill Kettles, Pumps and Tumble Chillers: Use and Care > How to install, run, clean and troubleshoot CapKold cook-chill kettles, the CKCP kettle control station and the CKTC-320 tumble chiller, from CapKold's manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/capkold-cook-chill-systems-guide ![Drawing of a CapKold CKHPCC electric sous vide cooker-chiller tank](https://norpex.ca/m/bb/56/bb5601d66c3019a47751e8e4de8c50f82180f14d1fa9034109cd8fd5df9e0452.jpg) Pictured: [CapKold – CKHPCC](https://norpex.ca/product/capkold-ckhpcc) This guide explains how to safely install, operate, clean and maintain CapKold cook-chill systems. It covers DH and INA2 kettles, CKCP control stations, CKTC-320 tumble chillers and cook tanks, with steps drawn from the manufacturer's manuals. #### Key takeaways - Always have a qualified, licensed installer handle gas, water and electrical connections to local code. - Check kettle jacket water level and vacuum daily before starting. - The CKCP HMI touch screen controls cooking, cooling, pump-out and batch recording. - The CKTC-320 tumble chiller chills up to 300 gallons of bagged product using a chilled water bath. - For any service beyond routine cleaning, contact the manufacturer's authorized service network. #### Equipment overview and manuals CapKold cook-chill systems include steam-jacketed kettles, kettle control stations, casing pumps, tumble chillers and cook tanks. The DH-400L and DH/INA/2-100 kettles are self-contained, gas-heated, floor-mounted tilting kettles with capacities of 400 litres (106 gallons) and 100 gallons respectively, as described in their operator manuals. The CKCP HMI kettle control station monitors and controls agitated steam-jacketed kettles, providing touch-screen control of steam heating, jacket cooling, agitator operation and batch time/temperature recording, per the CKCP operator manual. The CKTC-320 tumble chiller is a front-loading batch unit that chills up to 300 gallons of bagged product in a chilled water bath, as detailed in its operator manual. Cook tanks can be connected to the CKCP for temperature recording, as noted in the CKCP manual's HACCP recording section. #### Installation requirements All installation work involving gas, water, electrical or steam connections must be performed by a qualified, licensed installer in accordance with local codes. The DH-400L and DH/INA/2-100 manuals specify a minimum clearance of 24 inches from sides and 24 inches from the back, with the unit installed on non-combustible flooring in a well-ventilated room. The CKTC-320 manual requires a minimum of 3 feet clearance around the machine and a level floor with capacity to hold the static weight of the machine, water and product. The CKCP control panel should be located where it will not interfere with hoist systems and where operators can frequently access it, with room to open doors for maintenance. For the DH-400L and DH/INA/2-100 kettles, electrical supply must be 3-phase at the rated nameplate voltage (208V, 240V or 480V) with branch circuit protection; current draw is 7 amps per line at 208/240V and 3.5 amps at 480V. Gas supply must meet 7-10 inches W.C. for natural gas or 11-14 inches W.C. for propane, connected with a 1-inch NPT line. Water supply requires 30-60 PSIG and a 3/4-inch NPT connection with a check valve if required by local code. The kettle must be levelled using steel shims between the drip tray and frame, starting with the right stanchion, then the left, and finally checking the rim with a 4-foot carpenter's level. The CKTC-320 requires a 15-amp, 3-pole breaker for 208-480V 3-phase power, air supply at 90-100 PSI through a 1/4-inch pipe, mains and chilled water through 1-1/2-inch pipes, steam through a 1-1/4-inch pipe, and a 2-inch waste drain. Final levelling uses adjustable legs, maintaining a minimum 6-inch clearance from floor to machine bottom. The CKCP main breaker voltage is typically 208/3 to 480/3; agitator motor wiring should be 12 AWG with 75°C insulation rating, and sensor wiring should use shielded conductor cable in its own conduit, as detailed in the CKCP operator manual. #### Daily operation and controls Before starting any kettle, check the jacket water level in the sight glass; it must be in the middle of the bulls-eye. With the kettle cold, verify the pressure gauge shows 20 to 30 inches of vacuum below zero. If either is low, refer to the jacket filling or vacuum procedures in the preventive maintenance section of the kettle manual. To start heating on a DH-400L or DH/INA/2-100, open the main gas supply valve, pull out the emergency stop and turn on the control power switch. The touch screen will power on; then press COOK CONTROL to access the cooking screen. Ensure the kettle is fully upright using the TILT CONTROL, then set the desired cooking temperature in degrees Celsius via the COOK SETPOINT keypad. Tap the COOK switch to ON; the burners will cycle, with LOW FIRE and HIGH FIRE indicators showing green. The kettle must not be heated with less than 25% of its capacity of product or water, or the rate-of-rise feature will shut it down. The TURBO HEAT function provides a 30-second burst of both high and low fire for fine-tuning. The CKCP HMI control panel provides a main display with navigation to individual kettle screens, a recipe library for storing recipes, agitator speed control (0-100%, maximum 18 RPM), faucet fill with automatic water metering in gallons or litres (hot or cold only, no mixing), and batch control with a Eurotherm chart recorder that continuously records temperature data. The pump-out feature can maintain a set temperature by alternating cooling water and steam. The CKCP can also record temperatures from connected equipment such as cook tanks and tumble chillers, as described in its manual. The trend screen lets operators view temperature trends during cooking. For the CKTC-320 tumble chiller, complete all preoperational checks: verify air pressure at 80 psi, steam supply, water pressures, and voltage. Close and lock the door, select a chill formula from the touch screen, and press CYCLE START. The drum fills with water, the centrifugal pump and basket start when the low water level is reached, and the chilled water valve opens. The operator is alerted to load bags; after loading, press OK to start the batch timer. When the cycle ends, check bag temperature. If below 40°F, press END CYCLE; if above, press START to add 15 minutes. Drain the water to waste or recycle tank, then unlock the door and unload bags, using the JOG button to redistribute product. A clean cycle uses steam and sanitizer injection; always follow with a rinse cycle if chemicals were used. #### Cleaning and routine care Clean kettle food-contact surfaces as soon as possible after use, preferably while the kettle is still warm. Scrape and flush out large food residues, then wash with a detergent solution and rinse. The DH-400L manual suggests using a high-quality detergent and sanitizer, kettle brushes, spray degreaser (PN 114801), de-limiter/descaler (PN 114800), and a stainless steel cleaner. The DH-400L manual warns never to leave a chlorine sanitizer in contact with stainless steel for longer than 30 minutes; the DH/INA/2-100 manual limits this to 10 minutes. Always follow the specific manual for your model. Never spray or hose down the control console, electrical connections or burners. Use a cloth or soft brush; do not use metal implements that could scratch the kettle. For the CKTC-320, run a clean cycle as described in the operator manual. After the cycle, clean the in-line filter to prevent pump damage. The exterior can be wiped down with a mild detergent. Do not use high-pressure water on any electrical panels. The CKCP control panel must never be sprayed with any liquid; wipe it with a dry or slightly damp cloth only. Routine maintenance includes daily checks of kettle jacket water level and vacuum, and periodic inspection of the safety valve by lifting the lever to ensure it vents freely, as cautioned in the kettle manuals. The CKTC-320 manual advises checking the main air pressure regulator setting (80 psi) and inspecting the control panel interior for cleanliness, vacuuming if needed. All manuals stress that any service beyond these routine tasks must be performed by factory-authorized personnel. #### Troubleshooting common issues If a kettle does not heat, first confirm that the main gas supply valve is open, the emergency stop is pulled out, and the control power switch is on. Check that the jacket water level is correct and the pressure gauge shows adequate vacuum. The DH-400L and DH/INA/2-100 manuals note that heating an empty kettle may cause the safety valve to release steam. If the touch screen displays "TEMPERATURE RATE OF RISE EXCEEDED," add more water or product and press the ROR RESET button. For the CKCP, if the water meter fails, the Kettle Water Meter Alarm will activate after the set alarm time; reset the meter. If the chart recorder is not printing, verify the network connection and IP address as described in the CKCP manual's Review Printing Software set-up section. The CKTC-320 manual indicates that the door must be firmly pressed closed before locking; if the door will not lock, check air pressure and ensure the empty tank light is on. The centrifugal pump must not run dry; if the basket does not rotate, verify that the pump is on and water is present, as the ceramic seal is water-lubricated. For any persistent issue, consult the troubleshooting sections of the specific equipment manual. If the problem cannot be resolved, contact the manufacturer's authorized service network. Norpex does not provide repair services. #### Service and support All CapKold equipment should be serviced only by factory-authorized personnel. The manuals warn that replacement parts other than the manufacturer's own may cause injury or equipment damage. When contacting service, have the model number, serial number and installation date ready, as recommended in each manual. To shut down the CKCP or kettle HMI correctly, follow the manual's shutdown procedure: close the HMI application from its Settings screen, then shut down Windows from the start menu, and only then turn off the disconnect. Improper shutdown can corrupt system files. After a power outage, follow the recovery procedure in the manual to restore the HMI program from the backup file. For the CKTC-320, use the panel disconnect to power off, and lock it out during maintenance. #### Common questions ##### What should I check if my kettle won't heat? Ensure the main gas valve is open, the emergency stop is pulled out, and the control power switch is on. Verify the jacket water level is in the middle of the sight glass and the pressure gauge shows 20-30 inches of vacuum. If the screen shows a rate-of-rise warning, add more product or water and press ROR RESET. ##### How often should I clean the kettle? Clean food-contact surfaces as soon as possible after each use, preferably while the kettle is still warm. If the unit is in continuous use, clean and sanitize inside and outside at least once every 12 hours, per the operator manuals. ##### Can I use a high-pressure hose to clean the control panel? No. The manuals explicitly warn against spraying or hosing down the control console, electrical connections or burners. The CKCP manual states: "DO NOT SPRAY THE CKCP KETTLE CONTROL PANEL WITH ANY LIQUID." Use a damp cloth only. ##### What is the maximum capacity of the CKTC-320 tumble chiller? The CKTC-320 can chill up to 300 gallons of bagged product, as stated in its operator manual. The basket volume is 70.3 cubic feet, and the machine should not be operated beyond its designed load capacity. ##### How do I shut down the HMI correctly? Follow the shutdown procedure in the manual: close the HMI application from its Settings screen, then shut down Windows from the start menu, and only after Windows has fully shut down turn off the disconnect switch. Turning the power off first can corrupt the system files. ### Cofrimell Slush Machines and Juice Dispensers: Use and Care > How to install, operate, clean and troubleshoot Cofrimell OASIS slush machines and CD1J–CD4J juice dispensers. Practical steps from the manufacturer’s manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/cofrimell-slush-machines-and-juice-dispensers ![Two-tank slush machine with clear bowls and red taps](https://norpex.ca/m/df/03/df0313abd9c96c6d3d7215e88ea015e1474398dabe1a3d8622953b30300da3d0.jpg) Pictured: [Cofrimell OASIS-2 Two Tank Slush Machine](https://norpex.ca/product/cofrimell-oasis-2-two-tank-slush-machine) This guide covers daily use, cleaning, and basic troubleshooting for Cofrimell OASIS slush machines and CD-series refrigerated juice dispensers, based on the manufacturer’s user manuals. It explains installation clearances, control settings, disassembly for cleaning, and when to call for service. #### Key takeaways - Always disconnect power before cleaning or servicing any Cofrimell machine. - Slush machines require a minimum 13° Brix sugar content to avoid damaging the spiral blades. - Leave at least 25 cm (10 in) clearance around OASIS slush machines and 15 cm (6 in) around juice dispensers for ventilation. - Clean the condenser fins monthly to maintain cooling performance. - For any repair beyond basic checks, contact the manufacturer’s authorized service network. #### Understanding your Cofrimell machine Cofrimell offers two main types of commercial beverage equipment: OASIS slush machines and CD-series refrigerated juice dispensers. The OASIS line includes single-, double-, and triple-tank models (OASIS1, OASIS2, OASIS3) with 2.6-gallon polycarbonate tanks. The juice dispensers range from the single-tank CD1J (12 L) to the four-tank CD4J (4 x 3 gal). The manufacturer provides separate user manuals: one for the OASIS and Kream Line slush machines, and another for the Coldream, Jetcof, Mega, and Whipper juice dispenser series. This guide draws on both manuals for the models in our list. #### Installation and positioning Unpack the machine and remove all protective films. Check for damage. Keep packaging away from children. If the machine was transported on its side, the juice dispenser manual advises standing it upright for 30 minutes before plugging in to let compressor oil settle. Place the machine on a sturdy, level surface. For OASIS slush machines, the manual requires at least 25 cm (10 in) clearance on the sides and top, and 150 cm (60 in) in front for operation and maintenance. For CD juice dispensers, the minimum side clearance is 15 cm (6 in). Increase distance if near heat sources. Adjust the rubber legs to level the unit. Electrical connection must be performed by a qualified, licensed electrician according to local code. The machine must be grounded. Verify that the supply voltage matches the serial number plate. For slush machines, do not use multiple outlets or adapters; for juice dispensers, use only approved multiple outlets if needed. Never pull the cord to disconnect. #### Daily operation and controls For OASIS slush machines, the main power switch is on the right side (0 = off, I = on). A separate light switch controls the lid light. Each bowl has its own control box behind a transparent screen. Switch A selects mode: I for slush/frozen cream, II for cold drink dispenser, 0 for cooling off. Switch B turns the spiral blade on (I) or off (0). Thermostat C adjusts the product temperature in cold drink mode. To produce slush, pre-mix the concentrate with water according to the concentrate manufacturer’s instructions. The mixture must have a minimum sugar content of 13° Brix; lower concentrations can damage the spiral blades and gear motors. Pour the product into the bowl only when the machine is off and unplugged, and do not exceed the MAX level or go below MIN. Set switch A to I and switch B to I. The factory-set thickness can be adjusted by sliding open the back panel and turning the screw (clockwise to increase thickness). Over-icing or blade jamming may result from incorrect setting. For cold drink mode, set switch A to II and adjust thermostat C to the desired temperature. Keep the product level above the cylinder evaporator. For juice dispensers, fill the tanks with pre-chilled beverage, turn on the main switch, and dispense via the tap. Some models have a whipper motor; its speed can be adjusted behind the rear or side panel by turning the knob clockwise for faster RPM. Always pre-cool products to reduce cooling time. #### Cleaning and sanitizing Before first use and daily thereafter, clean all parts that contact product. Always disconnect power. For slush machines, empty the bowl, then disassemble the dispensing tap: remove the lever pin, tap valve, and spring. Remove the lid, unscrew the two front bowl knobs, and pull off the bowl. Gently remove the spiral blade and its gasket, and the bowl gasket. Lift off the drip tray. Wash all components except the lid in a basin of lukewarm water (approximately 40°C) with a neutral detergent suitable for plastics. Do not use a dishwasher. The lid should be wiped with a damp cloth—never submerge it. Rinse thoroughly with clean lukewarm water and dry with a soft cloth. Sanitize by washing with a solution of 10 g of hypochlorite (bleach) per 1 litre of water. Use a soft brush for better cleaning. Reassemble by lubricating the upper part of the bowl gasket, the transmission shaft outlet, and the spiral blade head with the supplied lubricant. Insert the spiral blade, bowl, and secure with knobs. Reassemble the tap by lubricating the valve and inserting it with the spring, then the pin. For juice dispensers, daily cleaning focuses on the whipper assembly: remove the bellows, whipping body, paddles, and support (refer to the manual’s Fig. 14). Wash and sanitize similarly. Clean the condenser at least once a month. For OASIS 1, remove the back panel; for OASIS 2 and 3, remove the left side panel. Use a soft, dry brush to remove dust from the condenser fins. For juice dispensers, access the condenser by removing the rear or side panel as shown in the manual. A dirty condenser reduces cooling efficiency. #### Troubleshooting common issues The OASIS manual lists several problems and solutions. If the machine does not turn on, check that the plug is inserted, the main switch is set to I, and the power cable is intact. If the machine is not cooling, ensure the condenser is clean and ventilation is adequate; a refrigerant leak or faulty micro-switch requires a specialized technician. If the spiral blade does not turn, verify switch B is set to I. Ice accumulation may jam the blade—turn off the machine and let the ice melt, then check lubrication. The juice dispenser manual provides a troubleshooting table. No power: check plug, main switch, and feeder cable. Machine not cooling: see compressor not starting; also check for gas leak, clogged condenser, or lack of airflow. Compressor doesn’t start: possible faulty main switch, protector, relay, or compressor—contact a technician. One bowl not cooling: likely a gas leak, clogged condenser, or clogged filter—requires a technician. Stirring paddles or pump not working: gearbox or switch failure—replace by a technician. For any problem not listed, or if the solution involves replacing components or recharging refrigerant, always contact a specialized technician. The operator should only perform the basic checks described. #### Service and support For repairs beyond routine cleaning and simple checks, contact the manufacturer’s authorized service network. Norpex does not provide installation, repair, or maintenance services. A qualified, licensed electrician must make the electrical connection to local code. If you have questions about a specific Cofrimell model or need help selecting the right machine for your operation, ask Norpex. #### Common questions ##### What clearance do I need around a Cofrimell OASIS slush machine? The manual states 25 cm (10 in) on sides and top, and 150 cm (60 in) in front for use and maintenance. ##### Can I use any sugar concentration for slush? No, the mixture must have at least 13° Brix. Lower sugar content can damage the spiral blades and gear motors. ##### How often should I clean the condenser? At least once a month. Use a soft, dry brush to remove dust from the fins after disconnecting power. ##### What should I do if the machine is not cooling? First check that the condenser is clean and ventilation is adequate. If the problem persists, a refrigerant leak or component failure may require a specialized technician. ##### Can I wash the bowl and parts in a dishwasher? No. The manual says to wash components by hand in lukewarm water (approx 40°C) with a neutral detergent, and never dip the lid in water. ### Cornelius Ice and Beverage Dispensers: Install, Use and Clean > Install, operate and clean Cornelius IDC Pro and Enduro dispensers and Chunklet ice makers using the figures in the manufacturer's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/cornelius-ice-and-beverage-dispensers ![Countertop ice and beverage dispenser](https://norpex.ca/m/89/7e/897e289c95f8b7916513010e90dd592389bf25ae4464a1b4eb21f2b07aa163b3.png) Pictured: [Cornelius – IDC215](https://norpex.ca/product/cornelius-idc215) This guide sets out how to install, run and clean Cornelius ice and beverage equipment using the manufacturer's own manuals. It covers counter and utility requirements for the IDC Pro 255 and Enduro 150 dispensers, the daily-to-annual cleaning schedule, and the installation and care of Chunklet WCC continuous flow ice makers. #### Key takeaways - The IDC Pro 255 holds 255 lb of manually loaded ice and cannot use crushed or flaked ice; bagged ice must be broken up and tempered for at least 20 minutes first. - The IDC Pro counter must support over 1,000 lb and the Enduro 150 counter over 390 lb, and both units must be sealed to the counter with NSF silastic sealant. - IDC Pro cleaning runs daily, weekly, monthly, quarterly and annually, with the syrup lines and hopper monthly and the cold plate quarterly. - The Chunklet WCC series is a continuous flow ice maker whose manual covers water, drain, electrical hook-up, auger engagement and mounting on Cornelius dispensers. - A qualified, licensed installer must make all connections to local code, and repairs go through the manufacturer's authorized service network. #### The Cornelius lines at Norpex Norpex carries Cornelius equipment across several lines. Ice and beverage dispensers include the IDC Pro, IDC215 and IDC255 ProGate; the Enduro 150, 175, 200, 250 and 300; and the CB1522, CB1722 and CB2323 High Performance Drop-In units. Ice makers include the Chunklet IMD300, the Chunklet WCC500, WCC700, WCC1400 and WCC2000, the Nordic Elite Full Cuber, Nordic Elite Half Cuber, Nordic Full Cuber, Nordic Half Cuber and Nordic Self Contained, and the IMD600 Ice Maker Dispenser. The flavour and frozen beverage equipment includes the FlavorFusion, Flavor Overload, Quest Elite R290 2 Flavor, Quest Elite R290 4 Flavor, Viper 2 Flavor, Viper 3 Flavor, Viper 4 Flavor, PR150BC Plus, Tea Tower Dispenser and Automated Crew-Serve Dispenser (ACSD). This guide covers the IDC Pro 255, the Enduro 150 and the Chunklet WCC ice makers, whose installation and operator manuals give the details below. #### Installing an IDC Pro and an Enduro Both installation manuals require an indoor, level counter. The IDC Pro 255 installation manual requires a counter supporting more than 1,000 lb (454 kg); the unit itself places 440 lb on the counter, is sealed to the counter or set on the included 4-inch legs on drip-tray style units, and the manual recommends a 9 by 12 inch counter opening for utilities and beverage tubing. The Enduro 150 installation manual requires a counter supporting more than 390 lb. Both units are sealed with a continuous bead of NSF silastic sealant (Dow 732 or equal) about 1/4 inch inside the outline, and neither may be placed where a water jet could be used. The drain tube runs to an open drain with its end above the flood level, pitching continuously downward with no traps. The IDC Pro installation manual requires a minimum plain-water flow of 125 gallons per hour, lists 50 to 60 psi at the carbonator pump, and keeps incoming water pressure at least 10 psi below the carbonator CO2 operating pressure; its example puts a 75 psi CO2 system at a 65 psi water maximum. The pump joins the unit with 3/8-inch food-grade tubing and must never run with the water shutoff valve closed. The Enduro 150 manual requires backflow protection by an air gap as defined in ANSI/ASME A112.1.2-1979 or an approved vacuum breaker. The IDC Pro installation manual sets the source CO2 regulator at a minimum of 80 psi feeding the carbonator pump, while the operator's manual lists 65 psig minimum for brand syrup and 30 to 45 psig for flavour shots. The IDC Pro 255 specification lists up to 32 valves: 20 brands, 8 flavours and 4 water. The IDC Pro 255 draws 8.5 A at 120 V, 60 Hz, single phase on a protected 15 A grounded receptacle, or 5.5 A at 220 to 240 V; the Enduro 150 draws 3 A at 120 V or 2.5 A at 220 to 240 V. CO2 displaces oxygen, so ventilate the area immediately if a leak is suspected, and all of these connections must be made by a qualified, licensed installer to local code. The IDC Pro's ice dispense rate is set at the gate restrictor plate: fully raised it gives a 2-1/2 inch gate opening at about 3 oz per second, and the four nuts holding the ice chute are re-tightened to no more than 35 in-lb of torque. #### Daily operation and operator controls The IDC Pro 255 is filled manually with ice from a remote ice-making source and holds 255 lb. The operator's manual allows cubes up to 1-1/4 inch, cubelets and compressed ice, prohibits crushed or flaked ice, and requires bagged ice to be broken into small cube-sized pieces and tempered at room temperature for a minimum of 20 minutes before loading. The unit must not be stored or operated below 32°F (0°C); its ambient operating range is 65 to 95°F, and the Enduro 150 installation manual rates that unit for ambient temperatures of 40 to 105°F. The hopper lid must be installed at all times. At start-up, fill the hopper, dispense several large cups of ice (about 20 to 30 seconds of total dispensing time) so ice fills the cold plate cabinet, refill, replace the lid and wait 10 to 15 minutes for the cold plate to cool down; the operator's manual says to repeat this whenever the unit runs out of ice. Pushing the ice dispenser mechanism pours ice until it is released, and any beverage valve dispenses the drink chosen on the 32-inch diagonal touch screen, with 9-3/4 inches of cup clearance. The Enduro 150 operator's manual gives the same fill and cooldown sequence and directs the operator to adjust the faucets to the proper brix; its installation manual adds that compressed-style ice requires Ice Diverter Kit 02394. The IDC Pro's ADA keypad sits on the lower right of the splash panel and illuminates when the ADA activation button is selected; its controls move the drink selection left or right, dispense the drink and revert to the previous setting. Service mode has three menu levels for operators, supervisors and service technicians, and shutdown or restart is done from the service UI. Operators must not make adjustments without a supervisor's approval, and changing to a different brand or flavour requires cleaning and sanitizing the syrup system first. #### Cleaning and sanitizing schedules The IDC Pro operator's manual sets a daily, weekly, monthly, quarterly and annual schedule, with each level repeating the ones before it. It specifies a soap solution of mild detergent in warm 100°F potable water, and a sanitizing solution of one 1 oz (29.5 ml) packet of KAY-5 in 2-1/2 gallons (9.5 l) of warm 80 to 100°F water for 100 ppm of chlorine. Metal scrapers, sharp objects, abrasives and solvents are off limits on the hopper, top cover, agitator disc and exterior. Daily work starts with an inspection: check the water supply valves, look for syrup and beverage line leaks and call a service technician if any are found, check the product's temperature, smell, taste and carbonation, check the backroom CO2 level and the bag-in-box dates, and clear the drip tray. Daily cleaning then covers the cup rest, the touch screen (reached by tapping the four corners counterclockwise from the upper right, then wiped while the Screen Cleaning lockout disables the display), the exterior, and the nozzles and diffusers, which come off anti-clockwise, are washed with the nylon brush provided, must not soak longer than 2 minutes, and go back on with the diffuser pushed up into its key-slot and the nozzle turned clockwise without cross-threading. The ice chute is brushed with the brush provided, sprayed with sanitizer and left to air dry. Weekly cleaning adds the splash panels and drip tray cover, removed after taking off the cup holder, loosening the thumbscrews and removing the two screws at the panel's top corners. Monthly cleaning adds the syrup lines and the hopper: sanitizing solution is drawn through the bag-in-box quick disconnects and held in the lines for 15 minutes before flushing until only syrup flows, and the hopper is cleaned with the agitator assembly removed by its thumbscrew, washed, rinsed, sprayed with sanitizer and air dried, pouring liquid in at no more than 1/2 gallon per minute. Quarterly cleaning adds the cold plate, washed top and bottom with warm soapy water, rinsed and sprayed with sanitizer; the annual procedure is an inspection that cleans and sanitizes the cold plate surface. The Enduro 150 operator's manual schedules daily cleaning of the dispensing valves plus daily maintenance, weekly cleaning on top of the daily work, monthly cleaning of interior surfaces and product tubing, and yearly cold plate maintenance. #### The Chunklet ice maker: installation and care The Chunklet WCC500, WCC700 and WCC2000 are continuous flow ice makers covered by one installation manual for the 500, 700 and 2000 series. It requires the unit to be kept upright when unpacked and inspected for damage, placed horizontally, and used indoors only, never where a water jet could be used; air-cooled units need airflow at the site. The specification chart lists the WCC500-A as air cooled on 115 VAC, 60 Hz, single phase with R404A refrigerant, and the WCC2001-R as a remote unit on 208/230 V. The manual's installation chapters cover the water inlet hook-up, drain connection, electrical supply, auger engagement and initial start-up checks and adjustments. The same manual covers mounting a Chunklet on a Cornelius dispenser, with compressed flaked ice adjustments listed for the ED150/175, ED/DF200, ED/DF250 and ED300 dispensers and for the FlavorFusion, Flavor Overload and IDC units, plus sections on off-cycle ice agitation, the gear motor and installing the bin control sensor. The Chunklet service manual schedules maintenance monthly, quarterly and semi-annually under its cleaning and sanitizing procedures and includes a guide to good ice. If the power cord is damaged, it must be replaced with a special cord from the manufacturer or its service agent. #### Operator troubleshooting If an IDC Pro fails to dispense ice or beverage, the operator's manual points to the troubleshooting section of the installation manual, part number 621058649INS. The daily inspection is the first check, and syrup, CO2 or water leaks are called in to a qualified service technician rather than repaired in-house. The 1800 psi gauge on the CO2 system shows the cylinder is nearly empty when its indicator sits in the shaded change-cylinder portion of the dial; the replenishing procedure closes the cylinder valve, bleeds the regulator, swaps cylinders on the safety chain, checks the gasket, then reopens the valve slowly and checks every connection for leaks. The Enduro 150 installation manual has a troubleshooting chapter covering a blown fuse or circuit breaker, a gate that will not open whether or not the agitator turns, ice dispensing continuously, slushy ice or water in the hopper, beverages that do not dispense, drinks too sweet or not sweet enough, beverages not cold on cold-plate models, and flavour faults such as syrup that will not dispense or flavour that runs longer than 1 second or more than 0.5 oz. The Chunklet service manual carries its own troubleshooting chapter alongside the guide to good ice. #### Service through the manufacturer's network Each of these Cornelius manuals states that only trained and certified electrical, plumbing and refrigeration technicians should service the equipment, with all wiring and plumbing conforming to national and local codes. Installation belongs to a qualified, licensed installer working to local code, and repairs to the manufacturer's authorized service network; the manuals point to cornelius.com for current documentation. For questions about a model, ask Norpex. For IDC Pro units connected to a network, the installation manual recommends the IDC Pro Security Bracket Kit (PN 620072895), changing the default passcodes during installation, and siting the unit where any attempt to open or tamper with it would be visible to staff, with passcodes kept securely with management. #### Common questions ##### What ice can be loaded into an IDC Pro 255? Cubes up to 1-1/4 inch, cubelets and compressed ice. Crushed and flaked ice are prohibited, and bagged ice must be broken into cube-sized pieces and tempered at room temperature for at least 20 minutes before loading. ##### What water supply does the IDC Pro installation manual require? A minimum flow of 125 gallons per hour, 50 to 60 psi at the carbonator pump, and water pressure at least 10 psi below the carbonator CO2 operating pressure. ##### How often are the syrup lines sanitized? Monthly, with the sanitizing solution held in the lines for 15 minutes before flushing until only syrup flows. The same cleaning is required whenever the brand or flavour changes. ##### Can a Chunklet ice maker be mounted on a Cornelius dispenser? Yes. The Chunklet installation manual lists compressed flaked ice adjustments for the ED150/175, ED/DF200, ED/DF250 and ED300 dispensers and for the FlavorFusion, Flavor Overload and IDC units. ##### Who should install and service this equipment? A qualified, licensed installer must make the water, drain, electrical and CO2 connections to local code. Repairs go through the manufacturer's authorized service network; the manuals state that only trained and certified electrical, plumbing and refrigeration technicians should service the units. ### Dito Sama PREP4YOU and Bermixer: Setup, Use and Cleaning > How to install, operate and clean Dito Sama PREP4YOU cutter mixers, vegetable slicers and Bermixer PRO immersion blenders, per the maker's manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/dito-sama-prep4you-and-bermixer-guide ![Combined vegetable slicer and cutter mixer with a stainless steel bowl](https://norpex.ca/m/95/1f/951f92e3bbeb07fbcd17c29741fa55cccbb842a289212364efbf54629cf49af2.jpg) Pictured: [Dito Sama – Combined Vegetable Slicer and Cutter Mixer 3,6LT/3.8 qt](https://norpex.ca/product/dito-sama-combined-vegetable-slicer-and-cutter-mixer-36lt-3-8-qt) This guide covers setup, daily use and cleaning for Dito Sama PREP4YOU cutter mixers, vegetable slicers and Bermixer PRO immersion blenders, with the speeds, load limits and washing steps taken from the manufacturer's user manuals. #### Key takeaways - The manuals require a qualified, authorized person for the electrical connection, with mandatory earthing and no multiple plugs. - A PREP4YOU cutter starts only with the bowl seated, the locking pin engaged and the lid locked; the slicer never runs above speed 4. - The Bermixer PRO immerses no deeper than two thirds of the tube and starts at speed 3 on 350 W and 450 W models, speed 2 on the larger ones. - Cutter bowls, lids, scrapers and rotors are dishwasher safe; the Bermixer motor unit is wiped clean only and never immersed. - Daily operator checks cover the seal, blades, rotors, discs and power cord; repairs belong to the manufacturer's authorized service network. #### The Dito Sama range at a glance The Dito Sama preparation line covers PREP4YOU cutter mixers, vegetable slicers and combined slicer/cutter mixers, TRS and SUPERCUBE slicers, the K45, K55, K70 and K120S cutters, Bermixer PRO immersion blenders and planetary mixers. The model list gives the figures that matter for daily use. - PREP4YOU single-speed machines run at 1800 rpm, with cutter bowls from 2.6 L (2.7 qt) to 3.6 L (3.8 qt); variable-speed combined units run from 300 to 3700 rpm. - The K45, K55 and K70 cutters hold 4.5 L (4.7 qt), 5.5 L (5.8 qt) and 7 L (7.4 qt) bowls, each variable from 300 to 3700 rpm; the K120S emulsifier holds 11.5 L (12.2 qt) on two speeds, 1500 and 3000 rpm. - The TRS slicer runs at 400 rpm on 370 W (1/2 HP); the SUPERCUBE combined unit works at 1800 rpm with a 3.6 L (3.8 qt) bowl. - Bermixer PRO immersion blenders come in 450, 650 and 750 W versions with 18, 22 and 26 inch stainless steel tubes, plus a 350 W model with an 18 inch tube, all on 120 V with a NEMA 5-15P plug. - The planetary mixers include a 20 qt model with three fixed speeds of 45, 85 and 170 rpm. #### Installation and electrical connection The combined slicer/cutter mixer manual says to place the machine on a strong, flat, stable support: a table between 700 and 900 mm high that leaves room for a receiving bowl up to 200 mm tall, or the optional mobile stand. It gives a storage range of -25°C to +50°C and an operating ambient range of +4°C to +40°C. The vegetable slicer manual asks for a flat, stable surface supporting a weight of 15 kg. For power, the combined slicer/cutter mixer manual requires connection by a qualified and authorized person, allows a maximum voltage variation of ±5% and a frequency variation of ±1% continuous and ±2% over short periods, forbids multiple plugs, and makes earthing mandatory with a green/yellow conductor. In practice, a qualified, licensed installer must make the connection to local code. The Bermixer PRO manual asks for a wall-mounted single-phase 10A socket protected by a circuit breaker or 10A fuse, with the socket voltage matching the rating plate. Both the combined slicer/cutter mixer and Bermixer PRO manuals require washing the food-contact parts before the first run. #### Using a PREP4YOU cutter mixer and vegetable slicer To set up the cutter, the combined slicer/cutter mixer manual says to install the bowl on the central shaft with its locking stud in its housing, fit the rotor on the drive shaft until it stops, and only then add the products. Close the lid with its seal and lock it with the handle. The videos How to use a commercial food processor PREP4YOU? and How to Use Your PREP4YOU Combined Cutter-Slicer cover this assembly. The safety systems gate every start. The cutter runs only with the bowl positioned, the locking pin engaged and the lid locked; the motor stops when the lid is unlocked and is braked before the rotor can be reached. The slicer runs only with the hopper locked and the ram press down, and the motor brakes each time the presser lever opens for loading. On speeds and loads, the combined slicer/cutter mixer manual says to always start at low speed and never to exceed speed 4 on the vegetable slicer. Its working examples cap the K45, K55 and K70 at 2, 2.5 and 3.5 kg of mayonnaise, with minimums of 100 to 150 g. If the machine stops mid-task, the motor heat sensor has triggered: wait a few minutes and restart with less product or a lower speed. On the slicer side, the same manual lists straight slicing plates C from 1 to 14 mm, wavy plates CW from 2 to 6 mm, curved plates CC from 1 to 5 mm for fragile products such as tomatoes, and shredding plates AS for 2 to 4 mm matchsticks. The FT screen cuts chips 6 to 12 mm thick and the MT screen cuts dice from 5 to 20 mm. The large hopper takes products up to 160 x 80 mm, and the small hopper takes long products up to 52 mm in diameter. How to Use Your PREP4YOU Vegetable Slicer covers this workflow. #### Using the Bermixer PRO The Bermixer PRO manual gives the start sequence: hold the mixer by the two handles on the motor unit, press the I button and the green + button together, then release + while keeping the I button held in. The mixer starts at speed 3 on the 350 W and 450 W models and at speed 2 on the 550 W, 650 W and 750 W models. After more than 30 seconds stopped it restarts at that base speed; after less than 30 seconds it returns to its previous speed. Never run the tool out of a recipient, and immerse it to two thirds of its length at most. Lower the tool to the bottom of the container before starting to avoid splashing hot liquids, angle it and stir with the blade off the bottom, then let it rest at the bottom to finish, and remove it only after it has stopped completely. Keep your hands on the handles, since the tube gets hot in boiling liquids. For whisk work, hold the whisk unit hub and one motor handle, start slowly and move from the centre outwards, and never grip the gearbox. The manual's recipes cap the whisk at 6 kg of mashed potatoes directly, or 20 kg if you rough-mix at high speed with the mixer first, then finish on the whisk at medium speed, between 1 and 4. The video Bermixer Pro Tutorial presents the Bermixer PRO as a lightweight hand mixer for professional kitchens with a completely dismountable tube. #### Cleaning after use The combined slicer/cutter mixer manual says to disconnect the appliance before dismantling any part, and never to clean it with a pressure cleaner. On the slicer, remove the plate, screen, ejector and pusher, then the cutting chamber, then the hopper-lid and presser lever, releasing the locking pin as the manual describes. Wash the parts in hot water, rinse and dry; the cutting chamber, hopper and presser lever can go in the dishwasher. On the cutter, remove the bowl, the lid with its seal, the scraper and the rotor, and clean them in hot water with a detergent-disinfectant, or a degreaser after greasy products. The bowl, lid and scraper can go in the dishwasher with the rotor if the blades are protected against impact; dry the rotor blades thoroughly, keep the rotor in the cold chamber, and leave the lid unlocked after cleaning so air circulates. Push trapped dice out of MT screens with a carrot, never with metal. For the Bermixer PRO, unplug first, and between uses swirl the dirty parts in hot water. After use, separate the tube from the shaft and blade by pushing the central plastic shaft with both thumbs over a table or sink, then clean the shaft and blade assembly and the tube with a brush, hot water and disinfectant detergent. Only the blade and tube can be cleaned in a machine; avoid dishwashing the shaft, because chlorine-based products can blacken it. The whisk unit must not go in the dishwasher, though the two whisks can, and the motor unit is only wiped with a damp sponge and detergent, never immersed. The vegetable slicer manual adds the prohibitions that protect these machines: no chlorine-based products even diluted, no metal utensils or scouring sponges, no abrasive powders, and no direct water jets or steam cleaners. #### Maintenance and troubleshooting for the operator The vegetable slicer manual sets daily user checks: general cleaning, the mechanical part that drives the attachments, the rotors and the seal, replacing a defective seal, the blades, rotors and shredding discs as wear parts, and the power cable. Annually, a service team checks screw tightening and carries out a general overhaul, and the manual advises an inspection by a certified technician at least every 12 months. The combined slicer/cutter mixer manual says the bearings, motor and mechanical parts are greased for life and recommends lubricating the seal at the base of the drive shaft. If the appliance will not start, the combined slicer/cutter mixer manual says to check the power connection and socket, the bowl in position, the hopper locked, the presser lever completely down, the lid locked and the pin pushed fully home. A stop mid-task points to the motor heat sensor, so wait a few minutes and reduce the quantity and/or the speed. With abnormal noise, stop the machine and check that the plate, screen and ejector are seated and that the bowl, rotor and scraper are positioned with no foreign bodies inside. On the Bermixer PRO, a flashing red overload lamp means you should reduce the speed until it goes out; if the mixer stops with the lamp lit constantly, the thermal safety has tripped, so unplug it and wait a few minutes for the motor to cool. If the device is accidentally immersed while running, do not touch it or the container: unplug the supply immediately. #### Service through the manufacturer's network The vegetable slicer manual reserves installation, maintenance and electrical repairs for specialized technicians approved by the manufacturer, and requires genuine spare parts; the combined slicer/cutter mixer manual says maintenance may only be carried out by a qualified, trained and authorized person. Anything beyond the daily checks and cleaning steps above belongs with the manufacturer's authorized service network. When you contact service, Dito Sama's manuals ask you to have the machine type, its serial number and its electrical characteristics ready for spare parts. For questions about which model or accessory suits your kitchen, ask Norpex. #### Videos from the maker - [How to use a commercial food processor PREP4YOU? \| Dito Sama](https://www.youtube.com/watch?v=JAenl6V9CYQ) (Dito Sama) - [How to Use Your PREP4YOU Combined Cutter-Slicer](https://www.youtube.com/watch?v=PeQM6ntunWM) (Dito Sama) - [How to Use Your PREP4YOU Vegetable Slicer](https://www.youtube.com/watch?v=6jC7z0O77Rg) (Dito Sama) - [Bermixer Pro Tutorial \| Dito Sama](https://www.youtube.com/watch?v=tpbLA0WVop4) (Dito Sama) #### Common questions ##### What speed should the vegetable slicer run at? The combined slicer/cutter mixer manual says never to exceed speed 4 when operating the vegetable slicer and to always start at low speed. Single-speed PREP4YOU slicers run at 1800 rpm. ##### How deep can the Bermixer PRO tube go into the liquid? The Bermixer PRO manual limits immersion to two thirds of the tube length at most and forbids running the tool out of a recipient. Lower the tool to the bottom before starting and remove it only after it stops. ##### Which parts can go in the dishwasher? On the combined units, the cutting chamber, hopper, presser lever, bowl, lid and scraper, plus the rotor if its blades are protected. On the Bermixer PRO, only the blade and tube; never the shaft, whisk unit or motor unit. ##### Why does the machine stop in the middle of a job? The motor heat sensor has triggered. The combined slicer/cutter mixer manual says to wait a few minutes, then restart with less product or a lower speed; on the Bermixer PRO, unplug it and let the motor cool. ##### Can I replace a damaged power cord myself? No. Dito Sama's manuals say a damaged cord must be replaced by the manufacturer, a certified service agent or qualified service personnel, so contact the manufacturer's authorized service network. ### Dry Ager Dry Aging Cabinets: Setup, Programs and Care > How to install, program, load and clean Dry Ager dry aging cabinets, with Standard and SmartAging modes and error codes, from the use and care manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/dry-ager-dry-aging-cabinets-guide ![Dry aging cabinet with cuts of beef hanging inside](https://norpex.ca/m/b6/5c/b65c07312c9b36e8c1986acaf7d417101b23370aff28154ad751a08129fee63d.jpg) Pictured: [Dry Ager UX 1500 PRO 100 Kg Dry Aging Cabinet](https://norpex.ca/product/dry-ager-ux-1500-pro-100-kg-dry-aging-cabinet) This guide walks you through installing, operating, and maintaining your Dry Ager cabinet, covering electrical requirements, standard and SmartAging modes, loading practices, cleaning steps, and troubleshooting error codes. #### Key takeaways - Dry Ager cabinets must be installed on a dedicated 15 A, 110-120 VAC grounded circuit with proper ventilation clearances. - Always switch on UVC disinfection before dry aging and replace the bulb annually or when the UCC message appears. - Standard mode starts at 34.7°F and 82% humidity, ideal for beef and pork; SmartAging programs automate the process. - Load only cold-chain-maintained food, wait for the set temperature, and ensure air circulation around pieces. - Clean the interior regularly with a soft cloth and mild detergent, and never use steam or abrasive cleaners. #### Overview of dry ager cabinets and manuals The Dry Ager cabinet line includes the UX 750 PRO and PRO S (models UX0750P, UX0750PS, UX0750PSP, UX750PRO), the UX 1500 PRO and PRO S (UX1500P, UX1500PRO S, UX1500PS, UX1500PSP), the UX 1550 PRO S with salt wall (UX1550PS, UX1550PSP), and the high production units UX 7000 and UX 8000. The Use and Care Manual for DRYAGER™ UX 1500 PRO S covers the larger PRO S cabinets, while the Use and Care Manual for DRYAGER™ UX 750 PRO S covers the smaller PRO S cabinets. The steps below come from the two PRO S manuals; for a UX 7000 or UX 8000 high production unit, check the documentation that ships with it. For a visual overview of the cabinet's features, watch the video 'DRY AGER Advantages and functions summarized \| DRY AGER'. #### Installation and electrical connection Before installation, examine the unit and packaging for shipping damage. The floor must be horizontal and level; use the adjustable feet to compensate for unevenness. Avoid placing the appliance in direct sunlight or near heat sources. Do not cover the ventilation openings. The manuals require a minimum distance of 1.97 in from the back of the appliance to the wall, and ventilation shafts must be at least the width of the appliance with a depth of at least 1.97 in. The appliance can be used free-standing or built-in; for built-in installations, follow the integration installation instructions in the manual. The electrical connection must be made by a qualified, licensed electrician in accordance with local codes. Connect the appliance to a 15 amp, 110-120 VAC, grounded circuit protected by a circuit breaker or fuse. The manufacturer recommends a dedicated circuit to prevent overload. Do not use extension cords, ungrounded adapters, or power strips. The appliance is equipped with a three-prong grounding plug. The minimum ambient temperature at the installation site is 50°F, and for NSF compliance the ambient temperature must not exceed 86°F. The climate rating is 7, with a maximum ambient temperature of 95°F and maximum relative humidity of 70%. The appliance is not intended for outdoor use. #### Switching on, lighting, and UVC disinfection After connecting to power, press the power button once until the display switches on. The interior light can be turned on permanently by pressing the light button; the symbol appears in the display. When the door is open, the interior light turns on automatically. On the UX 1500 PRO S and similar larger cabinets, the interior light brightness can be adjusted with a screwdriver using the adjusting screw. The UVC disinfection system must be switched on while dry aging food inside the appliance. Press and hold the UVC button for about 5 seconds until Led 2 lights up in the display. The UVC bulb needs to be replaced annually or when the display shows the warning message 'UCC'. Use only the original DRYAGER™ UVC bulb, item number DU0115, and follow the replacement instructions supplied with the new bulb. #### Standard mode and SmartAging mode The cabinet operates in two modes: Standard mode and SmartAging mode. In Standard mode, the display shows temperature and humidity. The factory setting at start-up is 34.7°F and 82% humidity, which is ideal for dry aging beef or pork. To activate Standard mode from a SmartAging program, press the program button and use the arrow button to decrease the program number until 'Std' is displayed; after a few seconds the standard mode starts automatically. Within Standard mode, you can select between 'dry' for dry aging and 'SAL' for ham and sausage production. The factory setting is 'dry'. To switch, press the button briefly, use arrows to select, and confirm. To set the temperature, press and hold the temperature button for about 5 seconds until the setpoint flashes, use the arrow buttons to change the value, and press the button to confirm. The temperature range is 32°F to 86°F. To set the humidity, press and hold the humidity button for about 5 seconds until the setpoint flashes, adjust with arrows, and confirm. The humidity range is 40% to 90%. SmartAging mode uses pre-programmed cycles for specific foods and taste intensities. Select the appropriate program using the program guide in the manual. Press the SmartAging button, use the arrow buttons to choose the program (displayed as 'PG' plus a number), and the program starts automatically after a few seconds. The display shows the current temperature and the program number. During SmartAging, the humidity value is not displayed. To check the remaining time, press the button; the displayed value multiplied by 10 gives the remaining hours. For programs without a runtime, '0.1' is shown. To end a program prematurely, activate Standard mode. The keypad can be locked by pressing and holding two buttons for 3 seconds; 'Pof' appears. Unlock with the same action; 'Pon' appears. The door can be locked with the key mechanism. #### Loading and aging practice Only use food that has been kept under a maintained cold chain and handled hygienically. For dry aging meat, the manual recommends fresh meat on the bone at a maximum of 5 days after slaughtering, or vacuum-matured meat up to 2 weeks (remove the foil before aging). Use half saddles or individual cuts of about 4-9 lbs on the bone. To minimize weight loss, choose meat with a thick protective layer of fat. For beef, a half saddle from a heifer with good fat cover and marbling is recommended. Before loading, wait until the temperature setpoint is reached. When filling the cabinet, position the food pieces at a distance from each other to allow air circulation; prevent contact with each other and with the inner container. The food can be placed lying down or hanging. The humidity regulation functions properly only when the appliance is loaded with food. If using frozen meat, defrost it before placing it inside. Aging times vary. In Standard mode, fresh beef typically ages for about 21-28 days, fresh pork for about 14-21 days, and vacuum-packed meat (foil removed) for up to about 14-18 days. SmartAging programs specify exact durations. During operation, check the food regularly. If you observe mold, an unusual smell such as a pungent or putrid odour, or other contamination, dispose of the food according to local regulations and clean the appliance thoroughly. #### Cleaning and care Clean the appliance regularly. Before cleaning, wear clean protective gloves. Remove all goods and store them in a cool place temporarily. Switch the appliance off, then disconnect the power cord or turn off the circuit breaker/unscrew the fuse. Remove the grid shelves, hanger, and tray. The shelves, hanger, and tray can be cleaned in a dishwasher. For the interior, use a moist soft cloth or sponge with lukewarm water and a suitable detergent. Use the provided brush to clean corners and grooves in the grid shelf area on the sidewalls and the area of the bull's heads. Thoroughly dry all parts with a soft cloth. Repeat if necessary. Clean the outside of the appliance with a clean, soft cloth. If needed, use a moist soft cloth with water and detergent. A good-quality stainless steel and glass cleaner can be used on the corresponding surfaces. Do not use abrasive sponges or abrasive cleaners containing acidic or chemical solvents. Do not use steam cleaning equipment. Ensure no detergent or water penetrates into the electrical parts or the ventilation panel. Do not damage or remove the type plate. #### Error messages and troubleshooting The display may show error messages accompanied by an acoustic alarm, which can be silenced by pressing any key. The messages include: P1 (air temperature sensor error) – cooling and heating are turned off; P2 (evaporator temperature sensor failure) – defrost occurs at fixed intervals; P3 (humidity sensor error) – humidity control is inactive; HA (high temperature alarm); LA (low temperature alarm); HHA (moisture-high alarm); LHA (moisture-low alarm); dA (door alarm) – door open for a prolonged time; UCC (UVC bulb lifetime reached). For P1, P2, and P3, contact the manufacturer's customer service department. The door alarm clears when the door is closed. For UCC, replace the UVC bulb. If the appliance does not function, check that it is switched on, the plug is correctly inserted, and the fuse/circuit breaker is intact. Loud running noises may be caused by the appliance not standing firmly on the floor or by vibrations transmitted to nearby objects; noises from the refrigerant circuit are normal. If the displayed temperature is not low enough, verify the temperature setting, check the ventilation system, and ensure the appliance is not too close to a heat source. For any unresolved issues, contact the manufacturer's authorized service network. For questions about a specific model, ask Norpex. #### Videos from the maker - [DRY AGER Advantages and functions summarized \| DRY AGER](https://www.youtube.com/watch?v=8pRl8jpIE_4) (Dry Ager) #### Common questions ##### What is the factory temperature and humidity setting for Dry Ager cabinets? The factory setting at start-up is 34.7°F and 82% humidity, which is ideal for dry aging beef or pork. You can adjust these setpoints in Standard mode. ##### Do I need to turn on the UVC light every time I use the cabinet? Yes, the UVC disinfection must be switched on while dry aging food inside the appliance. Press and hold the UVC button for about 5 seconds until Led 2 lights up. ##### How often should I clean the cabinet, and can I use a steam cleaner? Clean the interior and exterior regularly. Do not use steam cleaning equipment, as it can cause injury or damage. Use a soft cloth with lukewarm water and mild detergent, and a dishwasher for the shelves, hanger, and tray. ##### What should I do if the display shows 'UCC'? The 'UCC' message means the UVC bulb has reached its lifetime. Replace it with the original DRYAGER™ UVC bulb (item no. DU0115) following the instructions supplied with the new bulb. ##### Can I age frozen meat directly in the cabinet? No. The manual says frozen meat must be defrosted before it goes into the cabinet, and to wait until the set temperature is reached before loading. ### EcoFry Hop Air Fryers and Spriz Speed Ovens: Use and Care > How to install, run, clean and troubleshoot EcoFry Hop Air ventless fryers and Spriz speed ovens, from EcoFry's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/ecofry-air-fryers-and-speed-ovens ![Countertop ventless air fryer with a red front](https://norpex.ca/m/6a/f3/6af380c9636a201885b9736c44ef43c066eaff478ffa781fdb2ce52792b27401.jpg) Pictured: [EcoFry – Hop Air Pro – EFE475PRO](https://norpex.ca/product/ecofry-hop-air-pro-efe475pro) This guide explains proper installation clearances, daily control operation, cleaning routines, and basic troubleshooting for EcoFry Hop ventless air fryers and Spriz speed ovens. Always have a qualified installer handle electrical, gas, and water connections, and refer to the manufacturer's authorized service network for repairs. #### Key takeaways - Installation clearances vary by model and wall type; always follow the exact measurements in the manual. - Only a licensed electrician or qualified installer should perform electrical, water, and gas connections. - Daily cleaning of the cooking chamber and external surfaces prevents buildup and ensures food safety. - The control panels allow manual cooking, recipe storage, and multi-step programs; consult the specific manual for your model. - For any malfunction, check the troubleshooting table in the manual before contacting an authorized service centre. #### Which manual covers your EcoFry model EcoFry provides separate manuals for its Hop Air Fryer and Spriz Speed Oven series. The installation and operation manuals for the Spriz 12" non-ventless speed oven (model EFE12B) cover that unit, and the same series principles apply to the 16" models (EFE16B and EFE16VB), though the 16" models have different electrical requirements (23.75 A, 30 A breaker). For the Hop Air Fryers, the operation manual for the EFE35SPVB (3.5 lbs capacity ventless) covers that model, while the EFE475PRO (Hop Air Pro) has its own operation manual. #### Installation requirements and clearances All installation and extraordinary maintenance must be performed by qualified personnel authorized by the manufacturer, in accordance with local codes. The room must be indoors and well ventilated: the Spriz manual asks for +5°C to +35°C with non-condensing humidity, and the Hop Air manuals for +5°C to +45°C (41°F to 113°F) with humidity below 70%. The support surface must be non-flammable, level, and capable of bearing the appliance's full weight. For Spriz speed ovens, the installation manual (EFE12B) says to maintain at least 50 cm on the sides and 70 cm at the back from other high-temperature equipment, or interpose an insulating wall. The oven is not suitable for recessed installation and must not be placed near flammable materials. For Hop Air Fryers, the EFE35SPVB and EFE475PRO manuals specify minimum clearances: 100 mm from non-combustible walls on the sides and back, and 500 mm from combustible walls on the sides and 700 mm on the back. Always use the supplied feet to ensure proper airflow for cooling electrical components. Electrical connections must be made by a qualified electrician. The supply voltage must not differ by more than +/-10% from the nameplate value. The EFE475PRO comes with a NEMA LP6-30 plug; other models may require hardwiring according to the connection diagram on the appliance. For Hop Air Fryers that require a water connection (such as the EFE35SPVB), the operation manual specifies cold drinking water with free chlorine less than 0.1 ppm, hardness 60–90 ppm, chloride below 30 ppm, pH above 7.5, silica below 12 ppm, total dissolved solids 50–125 ppm, and pressure between 150 kPa and 200 kPa. A shut-off valve must be installed, and the drain line must have a minimum 5% slope with a siphon to prevent odours. Spriz ovens do not use a water connection; they exhaust fumes through a rear chimney that can be vented outdoors or used with an optional condensation hood. #### Daily operation and control panel overview The Spriz speed ovens (EFE12B operating manual) feature a digital control panel with buttons for ON/OFF, MENU, temperature, time, fan speed, temperature holding, phase/cycle, start/stop, and shortcut programs. You can set a manual cooking temperature between 30°C and 260°C, time, and fan speed (five levels). Preheating can be configured through parameter P20 (modes 0–4). The oven stores up to 99 recipes, each with up to four cooking phases. Special cycles include rapid cooling and a multi-timer for managing different products simultaneously. The Hop Air Fryer EFE35SPVB uses a 2.4" LCD display with dedicated buttons for temperature, time, fan speed, V-Dry (steam removal), basket rotation, temperature holding, and phases. It can store up to 100 programs with up to four phases (or six with a fixed preheat). Basket rotation modes range from 0 (stationary) to 4/4 (always rotating), with intermediate settings like 1/4 (3 seconds on, 27 off). The EFE475PRO Hop Air Pro has a simpler LED control panel with buttons for temperature (30–300°C preheat, 260°C cooking), time (up to 120 minutes or infinite), drum rotation (0 to 4), and cooking stages. Both models automatically realign the basket or drum at startup and after each cycle; do not open the door during realignment. To start a manual cook on any model, press the ON/OFF button, set the desired temperature and time using the respective buttons and the plus/minus keys, then press START/STOP. For stored recipes, navigate to the recipe list menu, select the program, and start. Always ensure the basket or drum is properly seated and free to rotate before beginning a cycle. #### Cleaning and routine care Before any cleaning, disconnect the appliance from the power supply and allow it to cool completely. Wear appropriate personal protective equipment such as gloves. The Spriz installation and maintenance manual (EFE12B) instructs users to clean the door, interior glass, cooking chamber, and external surfaces with non-abrasive products, avoiding scrapers or aggressive chemicals. For first use, remove all protective film and clean the interior thoroughly. For Hop Air Fryers, the EFE35SPVB operation manual recommends a first cleaning by heating the empty appliance to 204°C for 30 minutes to eliminate manufacturing odours, then wiping the chamber with hot water and soap. Routine cleaning involves washing the cooking chamber, basket, and tray. The EFE475PRO manual adds steps for removing the removable drum, internal drum, and front deflector for separate cleaning. Ventless models (Hop Air Pro) also require periodic cleaning of the air filter and replacement of the active carbon filter, as detailed in that manual. Always rinse away all detergent residue to prevent corrosion, and never use acidic or abrasive cleaners on stainless steel surfaces. #### Troubleshooting common issues On the Spriz, a camera (chamber) probe failure means the probe is shorted, interrupted or out of range; it stops any cooking in progress and resets itself once the cause is removed. The safety thermostat alarm means the maximum operating temperature was exceeded: check that the cooling fan filters are clean and the installation distances respected, then, with the oven cooled and the door open, remove the cap on the back and press the red button. If it trips repeatedly, wait for a technician rather than resetting it again. After a power cut of less than a minute, a cooking cycle resumes where it stopped with an alarm; after longer, it does not restart on its own. On the Hop Air Pro, alarms flash on the upper display with a beep that any key silences, and clear once the cause is gone. Er1 means the chamber temperature probe is faulty or disconnected, and Er2 a fault in the motor that turns the drum; both are for a skilled technician. To reset its safety thermostat, let the oven cool completely, unscrew the protective cap on the back and press the button until it clicks; the manual advises doing this with a qualified technician, and replacing the part if it trips often. Its fault table adds: water from the cooking chamber (check the discharge pipe), steam from the carbon filter cartridge (clear the air vents or have the condensation system cleaned) and strong cooking smells (replace a worn carbon filter or put it back in place). #### When to call for service All extraordinary maintenance, component replacement, and repairs must be carried out by an authorized service centre. The user is responsible only for routine cleaning. If the equipment malfunctions or shows structural or functional anomalies, disconnect it from the power supply and contact a service centre authorized by the manufacturer. Norpex does not provide installation or repair services; for service, refer to the manufacturer's authorized network. For questions about a specific model, ask Norpex. #### Common questions ##### What are the clearance requirements for EcoFry Hop Air Fryers? For non-combustible walls, allow 100 mm on the sides and back; for combustible walls, allow 500 mm on the sides and 700 mm on the back, as stated in the operation manuals for EFE35SPVB and EFE475PRO. ##### How do I clean the cooking chamber of a Spriz speed oven? Disconnect power, let the oven cool, and wear protective gloves. Clean the interior with a soft cloth and non-abrasive detergent, then rinse thoroughly. Avoid abrasive tools or aggressive chemicals, as per the Spriz installation and maintenance manual. ##### Can I operate the EcoFry air fryer without the basket rotating? Yes. On the EFE35SPVB the basket rotation can be set from 0, always stationary, up to 4/4, always rotating, with intermediate settings such as 1/4, which turns for 3 seconds and pauses for 27. The basket realigns itself at start-up and after each cycle. ##### What should I do if my EcoFry oven displays an error or alarm? Read the alarm on the display. A probe alarm needs a technician; a tripped safety thermostat is reset by hand at the back of the oven once it has cooled, and if it keeps tripping a technician should check it. If the problem persists, disconnect power and contact an authorized service centre. ##### Do I need a water connection for my EcoFry air fryer? Some Hop Air Fryer models, like the EFE35SPVB, require a water inlet connection with specific water quality (hardness 60–90 ppm, pressure 150–200 kPa) and a drain connection. The Spriz speed ovens do not require a water connection; they use a fumes exhaust chimney that can be vented or condensed with an optional hood. Check your model's manual for exact requirements. ### Eurodib Spiral and Planetary Mixers and Dough Sheeters > How to install, operate, clean and troubleshoot Eurodib LB-T, LM, LR-GM spiral mixers, M-A planetary mixers and P-Roll dough sheeters in a commercial kitchen. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/eurodib-spiral-and-planetary-mixers-and-sheeters ![Spiral dough mixer with a stainless steel bowl and guard](https://norpex.ca/m/ac/1a/ac1a50bbcf66104dc8b64bd1613f442ab7a88447dcbb2ba1849cd2459288898f.jpg) Pictured: [Eurodib – 30Qt. Spiral Mixer](https://norpex.ca/product/eurodib-30qt-spiral-mixer) This guide covers installation, daily use, cleaning and basic troubleshooting for Eurodib spiral mixers, planetary mixers and dough sheeters. Always follow the manufacturer's manual for your model and have a qualified, licensed installer handle electrical and gas connections. #### Key takeaways - Always disconnect power before cleaning or servicing any Eurodib mixer or sheeter. - Use only the recommended batch capacities from the model's manual to avoid overload and motor damage. - Clean bowls and agitators after each use with hot water and mild soap; M Series bowls and accessories are not dishwasher safe. - For electrical or gas installation, hire a licensed professional to meet local code; the machine must be properly grounded. - Contact the manufacturer's authorized service network for repairs beyond the basic troubleshooting steps in the manual. #### Which manual covers which model Eurodib provides a separate operation manual for each equipment series. The LB Series manual covers the LB20T, LB30T, LB40T, LB50T and LB60T spiral mixers. The LM Series manual applies to the LM20T, LM30T, LM40T and LM50T floor pizza spiral mixers. The LR-GM Series manual is for the large LR-GM25B, LR-GM50B and LR-GM75B spiral mixers. The M Series planetary mixer user manual covers the M10ETL and M20B and the M30AETL and M40AETL. The P-Roll rolling machine user and maintenance manual covers the P-Roll 320/1+, 320/2+, 420/2 RP+ and related sheeters. This guide references those manuals. Always keep the correct manual near the machine and ensure all operators have read it. #### Installation requirements All Eurodib mixers and sheeters must be installed by a qualified, licensed professional. Electrical and gas connections must comply with local codes. The LB Series manual warns that the machine must be grounded properly and that the user's power supply must include a ground wire. The LM Series manual states that a competent person must carry out the electrical installation in accordance with local or national electricity board regulations. Position the mixer on a horizontal, stable floor that can support the weight of the machine and a full bowl. The LM manual recommends setting the mixer at a height where the bowl handles are between knuckle and elbow height to reduce bending. The LR-GM manual describes fixing the machine in place using the two directed casters, one mecanum wheel and four regulating screws; after confirming the location, screw in the regulating screws to hold the machine firmly. No universal clearance dimensions are given across all manuals. The LM manual advises ensuring sufficient space around the mixer for safe operation and that service access on the top, side and rear are clear. For specific clearance requirements, refer to the installation section of the manual for your model. The video 'EURODIB LR-GM25/50/75 \| Wheel & Guard Installation Guide' demonstrates the step-by-step process for installing the wheel and guard on LR-GM25, LR-GM50 and LR-GM75 models. It shows the unboxing, required tools and installation procedure. #### Daily operation and controls Each series has distinct controls and operating steps. The following summaries are based on the manufacturer's manuals. - LB Series spiral mixers: The control panel has a Start button, Stop button, Speed control button and Timer button. Open the protective cover, add flour (do not exceed the maximum capacity for your model), then add water equal to 45–50% of the flour weight. Close the cover, start the machine and mix for approximately 8 minutes. Press the Stop button, open the cover and remove the dough. Never put hands or hard objects into the bowl while the machine is running. - LM Series spiral mixers: Operation is similar. The LM manual lists mixing speeds of 202 r/min for the hook and 16 r/min for the bowl. Capacities: the LM20T handles 5 kg dry flour (11 lbs), the LM30T 8 kg (17.5 lbs), the LM40T 10 kg (22 lbs) and the LM50T 12 kg (26.5 lbs). Always close the protective cover before starting. - LR-GM Series spiral mixers: These have a control panel with low-speed and high-speed timers, a power light, manual/automatic mode selector, Start, Stop and emergency stop buttons. You can set the duration of low- and high-speed operation up to 120 seconds each. In automatic mode, the mixer runs at low speed for the set time, then high speed for the set time and stops. The manual warns not to load the bowl over the specified capacity limit; for the LR-GM25B the flour mixing capacity is not more than 25 kg, for the LR-GM50B 50 kg, and for the LR-GM75B 75 kg. When mixing steamed bread or noodles, use only 80% of the listed maximum. - M Series planetary mixers: The M10ETL and M20B have a Stop button, Start button, speed lever, safety guard and bowl lever. The M30AETL and M40AETL add a pulse button and attachment hub. To operate: rotate the guard back, lower the bowl support, place the bowl and lock it, attach the desired accessory (spiral, beater or whisk) by turning it clockwise onto the centre pole, add ingredients, raise the bowl, close the guard, select the speed with the speed lever and press the green Start button. Stop with the red button and wait for the mixer to come to a full stop before lowering the bowl. The manual provides a capacity chart: the M10ETL and M20B are not suitable for bread or pizza dough; the M30AETL can mix bread dough with 17.5 lb flour (8 kg) yielding 13.5 kg dough at 70% hydration, and pizza dough with the same flour weight at 60% hydration. - P-Roll dough sheeters: The PLUS version adds a pedal control: with the pedal switch at O the machine does not start, pressing the pedal starts the rollers, and lifting your foot stops them. Adjust the roller gap with the knob. The dough must be lightly dusted with flour and risen for at least 6–8 hours. Squash the front edge into a wedge and feed it into the top rollers. The top rollers flatten the dough into an oval; on models with a rocker (32/2, 42/2), the dough rotates 90° and passes through the bottom rollers. On the 42 RP version, you must manually rotate the dough 90° and feed it through the second set of rollers. The manual cautions to run the dough through the rollers only once, otherwise it may break up and become sticky. #### Cleaning and routine care All Eurodib manuals stress that you must disconnect the machine from the power supply before cleaning. The M Series manual says to clean the mixer daily using mild soap and water. Do not use scouring powder, scouring pads or abrasive cleaners. For spiral mixers (LB, LM, LR-GM), clean the bowl and agitators after each use. The LB manual advises lubricating chains and main moving parts about once a month, checking belt and chain tension every six months, and inspecting the electric circuit once a year. The LM manual gives the same lubrication and inspection schedule. The LR-GM manual's schedule includes adjusting the conveyor tension every two months. For M Series planetary mixers, the bowl and accessories are not dishwasher safe. Wash them with hot water, mild soap and a soft bristle brush. The guard assembly can be removed for cleaning: lower the bowl, remove it, loosen the front screw with a screwdriver, take off the cage, clean it and reassemble. For P-Roll sheeters, clean after every use. Remove the guards, slides, scrapers and springs, and open the rollers fully. Use a brush to remove dough and flour residues, then clean all parts with a sponge or cloth, water and neutral detergent. Rinse thoroughly, dry with food-safe paper towel, and wipe with a disinfectant for food processing machinery. The PLUS version has an AISI 430 ceramic coated slide held by magnets for easy removal. Lubricate the shafts and rollers once a year with paraffin oil, following the disassembly steps in the manual. #### Basic troubleshooting The manuals include troubleshooting tables for common issues. Always disconnect power before inspecting the machine, unless the troubleshooting step requires the mixer to be energized—in that case, use extreme caution and only qualified personnel should proceed. For LB and LM spiral mixers: if the machine cannot start, check that the electrical connections are tight and the protective cover is fully closed. If the safety switch does not work, inspect the press plate of the safety switch and its circuit. If the machine temperature is too high, the working time may be too long, the supply voltage may be low, or the bowl may be overloaded. Low mixing efficiency can be caused by worn transmission parts or loose belts and chains; tighten or replace them. For LR-GM spiral mixers: if the machine stops suddenly and the indicator light flashes, the bowl has been overloaded. Turn off the power, open the electric box cover, press the reset button and remove the excess dough. If the power light does not illuminate, the bulb may be burnt out or the power line disconnected. If the mixer does not start when the Start button is pressed, check that the emergency stop button is reset (rotate clockwise) and that the protective cover is correctly positioned. For M Series planetary mixers: if the mixing pole does not rotate, verify the power cord and connections, and ensure the accessory is locked by turning it clockwise. Oil leakage indicates worn oil seals; have them replaced. A tight bowl lever may be corroded or dry—clean and oil it. If the motor temperature is high, check the supply voltage, reduce the ingredient load to match the recommended capacity chart, and confirm the correct speed and accessory are selected. For P-Roll sheeters, the manual says that if the machine is malfunctioning, do not use it and contact an authorized service centre immediately. #### When to call for service All Eurodib manuals state that repairs must be performed by qualified technicians or authorized service personnel. The LB manual says repairs need an expert using original spare parts. For any issue beyond the basic troubleshooting steps above, contact the manufacturer's authorized service network. Norpex is an online store and does not install, service or repair equipment. For installation, gas or electrical connections, always hire a qualified, licensed installer who will follow local code. If you have questions about a specific model's requirements, ask Norpex for the relevant manual or specification sheet. #### Videos from the maker - [EURODIB LR-GM25/50/75 \| Wheel & Guard Installation Guide](https://www.youtube.com/watch?v=-TzOdZzuei0) (Eurodib) #### Common questions ##### What is the maximum flour capacity for the Eurodib LB20T spiral mixer? According to the LB Series operation manual, the LB20T has a maximum flour capacity of 17.6 lbs (8 kg). Always check the capacity chart in the manual for your specific model, as capacities vary across the LB, LM and LR-GM series. ##### Can I wash the bowl and agitators from a Eurodib planetary mixer in a dishwasher? No. The M Series user manual explicitly states that the bowl and accessories are not dishwasher safe. Clean them with hot water, a mild soap solution and a soft bristle brush. ##### How often should I lubricate the chains and bearings on a Eurodib spiral mixer? The LB Series manual recommends lubricating chains and main moving parts about once a month. Check belt and chain tension every six months and inspect the electric circuit once a year. The LM and LR-GM manuals provide similar guidance. ##### What should I do if my LR-GM spiral mixer stops and the indicator light flashes? The LR-GM manual indicates this is a bowl overload. Turn off the power, open the electric box cover, press the reset button and remove the excess dough. If the machine still does not operate, contact the service department. ##### Do I need a special electrical connection for the Eurodib LR-GM50B mixer? Yes. The LR-GM50B requires a 208V, 3-phase electrical supply. A qualified, licensed electrician must install the connection according to local code. The manual warns that the machine must be properly grounded. ### FWE Heated Banquet Cabinets and Cook & Hold Ovens: Use and Care > A practical guide to setting up, operating, and maintaining FWE heated banquet cabinets and cook & hold ovens, based on the manufacturer's manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/fwe-heated-banquet-cabinets-and-cook-hold-ovens ![Heated banquet transport and serve cabinet](https://norpex.ca/m/34/0d/340d7503d5792f83ea82449639bf030c7cd81c22054dc48b43d79d9a2c3e63f5.jpg) Pictured: [FWE – Heated Banquet Transport & Serve Cabinets – E-1500-XL](https://norpex.ca/product/fwe-heated-banquet-transport-serve-cabinets-e-1500-xl) Learn how to properly receive, set up, operate, transport, and maintain FWE heated banquet cabinets and cook & hold ovens, following the manufacturer's instructions for safe and effective food holding. #### Key takeaways - Always plug FWE cabinets into a properly grounded outlet matching the voltage on the serial tag; consult a qualified electrician if wiring is uncertain. - Preheat the cabinet before loading—30 minutes for E series, or until the set temperature is reached for other series—and load only pre-heated food. - For Humi-Temp cabinets, fill the water pan with hot distilled water to create passive humidity; never use deionized water. - When transporting a loaded cabinet, allow it to recover to temperature, unplug, secure doors, disengage caster locks, and move carefully on level indoor surfaces. - Clean daily with a mild soapy solution and non-abrasive cloths; never use abrasive cleaners, acids, or strong chemicals, and keep electrical parts dry. #### Receiving and setting up your FWE cabinet When your FWE cabinet arrives, inspect the packaging immediately. FWE's operation manuals for the Humi-Temp, Radiant Heat, Top Mount Heat, and Dual-Heat series all state that the carrier assumes responsibility for safe delivery. If you see visible external damage, refuse the shipment and note 'refused due to damage' on the bill of lading. For concealed damage discovered after unpacking, save all packaging materials, and tell your dealer and the trucking company within five days of delivery, or the claim may be denied. Do not return a damaged unit without a written Return Merchandise Authorization from FWE. Unpack the cabinet carefully. The manuals describe removing heavy-duty staples, poly strapping, and the cardboard carton, then taking out interior cardboard padding, tray spacers, and foam blocks. If the unit has casters, use a two-person lift to tilt it and remove the caster blocks. Avoid laying the unit on the side with the control panel; if you must lay it down, place cardboard underneath to protect the finish. Once unpacked, move the cabinet to its operating location on solid, level flooring. Electrical supply must match the unit's requirements. The serial tag on the top rear panel lists the correct voltage and amperage. FWE's manuals warn that the cabinet must be plugged into a properly grounded electrical outlet of the correct voltage, size, and plug configuration. The E-1200 Dual-Heat Banquet Cabinets manual explicitly says: 'If you have any questions with regard to adequate wiring or grounding in your building, a qualified electrician should be contacted before using your cabinet.' This applies to all series. Never cut or remove the grounding prong from the plug. Place the cabinet in an area with a stable ambient air temperature of at least 70°F (21°C), away from drafts, exhaust fans, air conditioning ducts, and exterior doors. For the E series, FWE's Dual-Heat Banquet Cabinets manual specifies a minimum clearance of 1 inch (25 mm) from combustible walls and materials. For Humi-Temp, Radiant Heat, and Top Mount Heat series, the respective operation manuals require a minimum clearance of 6 inches between the unit's back and any wall or obstruction. Position the cabinet so its doors can open at least 90 degrees and latch to the side. Engage the caster locks once the cabinet is in place to prevent unintended movement. #### Preheating, loading, and holding food Always preheat the cabinet before loading food. The E-1200 manual instructs you to preheat for 30 minutes. For Humi-Temp cabinets, the manual explains that the display alternates between actual temperature and set point every five seconds until the set point is reached, at which point a beep sounds and the alternating stops. The Radiant Heat and Top Mount Heat manuals similarly indicate that the cycling light goes off when the cabinet reaches the set temperature. FWE recommends a minimum air temperature setting of 160°F (71°C) for holding. The manuals caution that holding food at temperatures below 140°F (60°C) may be dangerous because it promotes bacterial growth. Load only food that has already been heated to a safe internal temperature. The cabinets are designed to hold pre-heated food, not to cook or reheat. Keep the doors closed as much as possible during loading. For Humi-Temp series cabinets, fill the water pan with hot water before loading. The P-120-2 operation manual recommends using distilled water to prevent mineral buildup and notes that deionized water should never be used, as it can shorten the life of the water reservoir and heating element. The amount of water needed depends on start-up time, holding duration, and desired humidity level. Controls vary by series. The Humi-Temp manual control panel includes a power switch, a temperature control dial, a thermometer, a green power indicator, and an amber heat cycle indicator. The electronic version adds a digital temperature display, a temperature recall button, and an optional low-temperature alarm. The E series uses a simple power switch, thermostat knob, and cycling light. Across all series, set the thermostat to the desired holding temperature—typically between 150°F and 160°F (65.5°C to 71°C) for most foods—and monitor the cycling light or display to confirm the cabinet is maintaining temperature. The specification sheet for your model will provide pan capacity and slide configuration details. #### Transporting a loaded cabinet safely FWE cabinets are built for mobility, but a loaded unit requires careful handling. The E-1200 manual advises keeping the cabinet plugged in until the cycling light goes off after loading, allowing the internal temperature to recover. Then unplug the cabinet, secure the power cord around the rear handle, and wheel it to the serving area. The Humi-Temp, Radiant Heat, and Top Mount Heat manuals add that you should power off the unit, disconnect the cord, confirm the doors are firmly closed and latched, and disengage all caster locks before moving. Use the dedicated side or rear handles to push the cabinet. Move only on smooth, level indoor surfaces. The manuals warn that a loaded cabinet can become top-heavy, so approach uneven surfaces, door thresholds, drains, and grates with heightened caution to prevent tipping. At the serving location, plug the cabinet back into a grounded outlet to maintain the holding temperature. If an outlet is not available, the E series can operate on canned fuel; the manual describes placing cans in the drawer receptacles, igniting them, and monitoring the thermometer, as there is no thermostat control in that mode. #### Operating the LCH cook and hold oven FWE's LCH series cook and hold ovens combine low-temperature cooking with automatic holding. The LCH-10 operation manual explains that the control panel offers two cooking modes: Cook by Probe and Cook by Time. Before first use, run a burn-off cycle to remove factory oils. For daily operation, preheat the oven for 30 minutes. The temperature range is 100°F to 350°F (38°C to 177°C). To cook by probe, connect the probe to the socket inside the cabinet, place the probe tip outside, and close the door. Turn on the main power switch, press 'Stop Cycle,' then 'Cook by Probe.' Use Knob A to set the desired internal product temperature, Knob B for the cabinet cooking temperature, and Knob C for the hold temperature. Press 'Start/Pause' to begin preheating; the display shows 'PRHE.' When preheating finishes, the control beeps and displays 'RDY.' Load the product, insert the probe tip into the centre of the food, and press 'Start/Pause' again. The oven cooks until the probe reaches the set internal temperature, then automatically switches to hold mode. For time-based cooking, press 'Cook by Time' after stopping any cycle. Set the cook time with Knob A, cook temperature with Knob B, and hold temperature with Knob C. The preheat and start sequence is the same. The display counts down the cook time, and the oven enters hold mode when the timer expires. The oven stores up to 12 preset menu selections. Installation of the LCH oven requires proper clearance for cooling fans. The manual states that the oven is not required to be vented under most codes because its maximum temperature is 350°F (175°C), but installation must conform with local codes. For hardwire applications, a qualified electrician must install a cable restraint to limit oven movement. If the oven needs to be moved, allow a 15- to 30-minute cool-down period for the control panel, then disconnect power. #### Cleaning and routine care Clean your FWE cabinet daily to maintain sanitary operation and prevent malfunctions. All manuals specify using a damp cloth or sponge with a mild soapy solution. Never use abrasive cleaners, acids, or strong chemicals, as they can scratch the stainless steel and make it susceptible to soil accumulation. Do not flood electrical parts or allow them to become wet. The units are not jet-proof; do not use jet-clean spray or steam cleaning. For stainless steel exteriors, a stainless steel cleaner/polish can restore a like-new appearance. Avoid wax or strong cleaners on door gaskets and vinyl trim. The interior assemblies are removable for easier cleaning. For Humi-Temp cabinets, drain the water pan after the unit has cooled, and clean it regularly. Using distilled water helps minimize mineral buildup; if non-distilled water is used, the manual advises periodic deliming. The E-1200 manual adds that you should never use abrasives, acids, or strong cleaners, and that a stainless steel cleaner/polish is recommended for the exterior. #### Troubleshooting common issues If the cabinet temperature is too hot or not hot enough, first check the thermostat setting. The E-1200 manual's troubleshooting chart suggests that if the temperature is too high, lower the thermostat setting (no lower than 140°F). If it is too low, raise the setting and ensure the door is kept closed as much as possible. Verify that the cord is plugged into a working outlet and that the circuit breaker has not tripped. If the thermostat needs recalibration, the E-1200 manual provides a procedure: loosen the set screw in the thermostat knob, remove the knob, and adjust the set screw in the hollow stem—turning clockwise lowers the temperature about 10°F per quarter turn, counter-clockwise raises it. However, this should be performed by qualified personnel. When the cabinet produces no heat at all, confirm that it is plugged into a properly grounded outlet, the power switch is in the 'ON' position, and the thermostat is not set to 'OFF.' If these are correct, the troubleshooting chart points to a possible blown fuse, a faulty thermostat, or a burned-out heating element. The manuals state that the unit has no user-serviceable parts. For any repair beyond these basic checks, contact an authorized FWE service agent. Use only genuine FWE replacement parts; aftermarket parts may create electrical hazards and void the warranty. #### Service and support FWE's manuals emphasize that all service must be performed by qualified personnel. Unauthorized repairs can lead to electrical shock or burn and may void the warranty. If your cabinet requires service, contact an authorized FWE service agent or the FWE service department directly. For questions about a specific model, ask Norpex. Norpex is an online store and does not provide installation, service, or repair; a qualified, licensed installer must handle any electrical or gas connections according to local code. #### Common questions ##### What temperature should I set my FWE cabinet for holding food? FWE recommends a minimum air temperature setting of 160°F (71°C). For most foods, a holding temperature between 150°F and 160°F (65.5°C to 71°C) is adequate. Holding food below 140°F (60°C) is dangerous because it promotes bacterial growth. ##### How long should I preheat my FWE cabinet? For E series Dual-Heat cabinets, the manual specifies a 30-minute preheat. For Humi-Temp, Radiant Heat, and Top Mount Heat cabinets, preheat until the set temperature is reached—the cycling light goes off or the display stops alternating and beeps. Preheating ensures the cabinet is at the correct temperature before loading hot food. ##### Can I use tap water in the Humi-Temp water pan? FWE's Humi-Temp operation manual recommends using distilled water to prevent lime and mineral deposits that can damage components. Do not use deionized water, as it can shorten the life of the water reservoir and heating element. If you use tap water, the pan will require periodic deliming. ##### What should I do if my cabinet isn't heating? Check that the unit is plugged into a working grounded outlet, the power switch is on, the thermostat is set above room temperature, and the circuit breaker hasn't tripped. If these are all correct and the cabinet still doesn't heat, the thermostat or heating element may need replacement. Contact an authorized FWE service agent. ##### Do I need a vent hood for the LCH cook and hold oven? The LCH operation manual states that low-temperature ovens with a maximum temperature of 350°F (175°C) are not required to be vented under most codes. However, installation must conform with local codes, so check with your local authority having jurisdiction. ### Gemm Blast Chillers: Installation, Cycles and Care > Learn to install, operate, and maintain Gemm blast chillers (BCB, BCT, BCC4008) with clearances, cycles, and cleaning steps from the manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/gemm-blast-chillers-guide ![Reach-in blast chiller with a touch control panel](https://norpex.ca/m/34/08/3408f239b1a95793945bfb8c4e0ef6694cb205f7965d45ef36e823287c20c794.jpg) Pictured: [Gemm – Blast Chiller \| Freezer](https://norpex.ca/product/gemm-blast-chiller-freezer) This guide explains how to properly install, operate, and maintain Gemm BCB, BCT, and BCC4008 blast chillers, using the manufacturer's manuals for clearances, cycles, cleaning, and troubleshooting. #### Key takeaways - Gemm blast chillers require at least 30 cm (about 12 in) from walls and more if near heat sources. - Always use a qualified electrician for installation and wait two hours after positioning before powering on. - The main cycles are chilling and freezing, controlled by time or core probe temperature. - Clean the core probe before every cycle and the condenser every 30 days, as the BCB manual's maintenance table sets out. - For any error codes or alarms, consult the manual and contact the manufacturer's authorized service. #### Understanding the Gemm blast chiller lineup Gemm offers reach-in blast chillers in the BCB and BCT series, plus the BCC4008 trolley model. The BCB series uses the EVJS-824 control panel, while BCT and BCC4008 models feature a full touch control panel. The video "New Runner blast chillers - Basic: how to use the 2.8" digital touch control panel" demonstrates the touch interface on BCT units. The BCB series includes models with 5, 10, or 15 tray capacities, using R290, R404A, or R449A refrigerant depending on the specific model. For example, the BCB05USN uses R290 on 115 V. The BCT series also offers 5, 10, and 15 tray models, with R290 or R449A refrigerant. The BCC4008 is a larger trolley-loading unit with R449A, 230 V three-phase power, and automatic hot gas defrost. The spec sheets list the models as cETLus Listed and ETL Sanitation Listed by Intertek, and most as HACCP. Tray capacities are for GN 1/1 or 18" x 26" trays, which are not included with the unit. #### Installation requirements The Gemm user manual for BCB models states that the minimum distance between the appliance and walls must be at least 30 cm (about 12 in). If the chiller must be placed near equipment that reaches high temperatures, provide a space of at least 50 cm (19.6 in) on the side and 70 cm (27.6 in) at the back, or erect an insulating wall. The BCT manual adds that the installation room should have a temperature between 15 °C and 40 °C (59 °F to 104 °F) and relative humidity below 70%. Electrical connection must be performed by a qualified, licensed electrician in accordance with local codes. The BCB manual specifies that the appliance must be installed per ANSI/ASHRAE 15. The BCB manual lists 115 V, 60 Hz versions with a NEMA 5-20P plug and 230 V, 60 Hz versions with a NEMA 6-20P plug, each on a 9 ft cord, and the BCT manual lists NEMA 5-20P or 5-15P plugs for its 115 V versions; the ID plate on your unit gives its supply. The BCC4008 needs a 230 V three-phase supply. After positioning the unit, the BCB manual instructs to wait at least two hours before turning it on. This allows the refrigeration system to settle after transport. The appliance must remain upright during handling; never tilt it horizontally. #### Daily operation and control panels The BCB series uses the EVJS-824 control panel, while the BCT and BCC4008 models use a full touch control panel. The video "New Runner blast chillers - Basic: how to use the 2.8" digital touch control panel" shows how to navigate the touch interface on BCT units. Both panel types allow selection of chilling and freezing cycles. The main cycles are chilling (positive temperature) and freezing (negative temperature). Each cycle can be controlled by time or by a core probe. In temperature-controlled mode, the cycle ends when the core probe reaches the set temperature. In time-controlled mode, the cycle stops after the set duration. The BCB manual also lists special functions: pre-cooling, defrost, fish sanitization, ice cream hardening, and recipe storage. A door sensor triggers a "DOOR OPEN" alarm if the door is left open beyond a preset time; the display shows the message and an acoustic alarm sounds, and the compressor switches off. On the BCB, holding down the standby button for 3 seconds puts the machine in standby whatever it is doing. #### Cleaning and routine care The BCB manual's routine maintenance table gives the operator four jobs: clean the chamber when needed, clean the outside when needed, clean the condenser every 30 days and clean the core probe at every cycle. For each one the main switch goes to O (off), and for the chamber, outside and condenser the plug is disconnected from the mains as well. For the chamber, the manual says to clean the inside, the door closure surface and the gasket with a non-abrasive sponge soaked in neutral detergent, rinse with a sponge soaked in water and dry with a clean cloth; proper cleaning prevents bad odours that could affect the product. The outside (steel base and panelling) is cleaned the same way. Use only water and non-abrasive neutral detergent, no abrasive sponges, no cloths that leave lint and no water jets. Every 30 days the air condenser must be cleaned so that air can circulate freely. The manual says to remove the control panel by loosening its screws, brush the dust and fluff from the fins with a non-metal brush (a vacuum cleaner keeps the dust out of the air), remove greasy deposits with a brush soaked in alcohol, and never scrape the surfaces with pointed or abrasive objects. The condenser has sharp edges, so wear safety gloves, goggles and a face mask. The core probe must be cleaned before each new cycle so it cannot contaminate the product: remove all residue with a sponge soaked in neutral detergent, rinse with plenty of water and apply a sterilising product. The BCT manual adds a warning not to use mechanical devices or other means to accelerate defrosting other than those the manufacturer recommends. #### Troubleshooting common alarms and errors The BCB manual describes several operator-level alarms. A "DOOR OPEN" message with an acoustic alarm appears if the door stays open beyond a preset time, and the compressor switches off. A sensor on the cooling circuit detects overheating and places the machine on standby to protect components. If the appliance does not start, check that the power cord is securely connected and that the circuit breaker is on. The display may show error codes; the user manual for the specific model provides their meanings. For any persistent anomaly, the BCT manual advises to disconnect the appliance from the electrical supply and contact a service centre authorized by the manufacturer. Do not attempt to repair the refrigeration circuit or electrical components yourself. #### When to call for service The manufacturer's manuals state that servicing must be performed only as recommended by the manufacturer. All extraordinary maintenance, such as work on the refrigerant circuit or electrical components, must be carried out by a specialized technician authorized by the manufacturer. To request service, locate the appliance's ID plate on the outside, bottom right-hand corner of the front. Provide the model and serial number when contacting the manufacturer's after-sales service. Norpex does not perform installations or repairs; for service, reach out to the manufacturer's authorized network. #### Videos from the maker - [New Runner blast chillers - Basic: how to use the 2.8" digital touch control panel](https://www.youtube.com/watch?v=2wAwaZ304tA) (Gemm) #### Common questions ##### What is the difference between BCB and BCT models? The BCB models in the user manual use the EVJS-824 control panel; the BCT models have a touch control panel, shown in Gemm's New Runner video. Both take GN 1/1 or 18 x 26 in trays, not included; refrigerant and voltage depend on the model, so check its spec sheet. ##### How much clearance does a Gemm blast chiller need? The BCB manual requires at least 30 cm (about 12 in) from walls. If placed near high-temperature equipment, allow 50 cm on the side and 70 cm at the back, or install an insulating wall. ##### How often should the condenser and core probe be cleaned? The BCB manual sets the condenser at every 30 days and the core probe at every cycle. Clean the condenser fins with a non-metal brush after removing the control panel, and clean the probe with neutral detergent, rinse it and apply a sterilising product before the next cycle. ##### How long should I wait before switching a new chiller on? The BCB manual says to wait at least two hours after installing the appliance before turning it on. It must also be handled upright: never turn it upside down or place it horizontally. ##### What should I do if the display shows "DOOR OPEN"? Close the door fully. The door sensor shows the message with an acoustic alarm when the door stays open beyond a preset time, and the compressor switches off while it does. ### Global Solutions Countertop Equipment: Use and Care > How to install, run, clean and look after Global Solutions convection ovens, fryers, slicers, panini grills, induction ranges and soup kettles. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/global-solutions-countertop-equipment-guide ![Countertop convection oven with a glass door and four racks](https://norpex.ca/m/f6/18/f6186eb71b0308d309b7d52a77cb870d4db3dad3871629effd8d0850918c8590.jpg) Pictured: [Global Solutions – Half Size Convection Oven 208/240V – GS1742](https://norpex.ca/product/global-solutions-half-size-convection-oven-208-240v-gs1742) This guide walks you through the proper use and care of Global Solutions countertop commercial kitchen equipment, covering installation, daily operation, cleaning, and troubleshooting as detailed in the manufacturer’s instruction sheets. #### Key takeaways - Always have a qualified, licensed installer handle electrical, gas, and water connections per local code. - Refer to the specific manual for your model for exact clearances, voltages, and plug configurations. - Clean equipment daily with mild soap and water; never use abrasive cleaners or direct water jets. - For service or repairs, contact the manufacturer’s authorized service network. - Preheat ovens and grills before use, and never leave fryers unattended. #### Overview of the Global Solutions countertop line The Global Solutions countertop line in our list includes electric convection ovens, deep fryers, meat slicers, panini grills, a portable induction range, and a soup kettle. Each piece of equipment is covered by a dedicated instruction sheet from the manufacturer, and this guide summarizes the key points from those documents. The convection oven operator manual covers models GS1740 (quarter size), GS1741 (half size, 120V), GS1742 (half size, 208/240V), and GS1743 (full size with humidity). The deep fryer instructions apply to models GS1610 (10 lb), GS1611 (16 lb), and GS1612 (32 lb), including both 120V and 208/240V variants. The meat slicer manual covers the 9-inch GS1600, 10-inch GS1601, and 12-inch GS1602. Panini grill instructions are for the flat-plate GS1620 and grooved-plate GS1621. The induction range manual is for model GS1680, and the soup kettle instructions are for model GS1650. Additional models such as tomato slicers, onion slicers, and rotary fruit and vegetable slicers have their own instruction sheets; ask Norpex for details on those. #### Installation and electrical requirements All Global Solutions countertop equipment must be installed by a qualified, licensed installer in accordance with local codes. The data plate on the rear of each unit lists the voltage, wattage, serial number, and clearance specifications. Before connecting any appliance, verify that the electrical outlet matches the voltage and plug configuration shown on the data plate and in the manual. For example, the convection oven models GS1740 and GS1741 use a NEMA 5-15P plug on a 120V circuit, while GS1742 uses a NEMA 6-20P and GS1743 uses a NEMA 6-30P on 208/240V circuits. The deep fryer GS1610 and GS1611-120 use a 5-15P plug; GS1611 and GS1612 208/240V models use a 6-20P plug, with the GS1612 requiring two separate cords. Clearances are critical for safe operation. The convection oven manual states: do not install the oven closer than 1 inch on the control side from another oven, and do not install it closer than 12 inches on the control side from an uncontrolled heat source such as a char broiler or open flame. The deep fryer and panini grill manuals require that the appliance be mounted on noncombustible construction, with that construction extending not less than 12 inches beyond the equipment on all sides. The induction range manual specifies a minimum of 1 inch of space around the cooking unit, and warns not to block air intake or exhaust vents. For the GS1743 convection oven, a water connection is needed for the steam feature; the manual says to flush the supply line thoroughly, connect it to the 3/4-inch male water inlet at the left rear corner, and ensure the water pressure regulator reads 20–25 PSI. In areas with hard water, a water softener is recommended. #### Convection ovens: operation and controls The Global Solutions convection ovens are built with stainless steel chambers, rear fans, and double-pane tempered glass doors. The thermostat range is 150°F to 500°F on 120V models (GS1740, GS1741) and 150°F to 550°F on 208/240V models (GS1742, GS1743). The timer can be set from 0 to 120 minutes. All models have a heat indicator light, a power light, and an internal light. The GS1740 holds three racks; the other models hold four. The GS1743 adds a 1-shot steam button and an on/off switch, and it has two motors and fans. To start the oven, press the on/off switch (on the GS1743) or simply turn the temperature dial to the desired setting and set the timer to the manual position. The fan, heat, and indicator light come on. When the indicator light shuts off, the oven has reached the set temperature. Load the product, set the timer to the desired cook time, and the timer will count down. When the timer reaches 0, it chimes, but the heating elements do not shut off automatically—you must turn the timer or temperature dial off. The GS1743’s 1-shot steam button should be pressed for 1–2 seconds to clear air from the system before first use, and during cooking it should be used in shots of 5 seconds or less only when the oven is at operating temperature. If the oven reaches an unsafe temperature, a protection component shuts off the electrical components to prevent overheating. #### Deep fryers and panini grills: operation and controls Global Solutions deep fryers have a thermostat control dial that lets you select oil temperatures between 250°F and 375°F. An on/off switch powers the unit, and a working light (yellow or red) indicates when the heating element is active. The fryer is equipped with a safety thermostat that stops heating if the oil temperature exceeds 455°F. Always use fresh oil, and keep food as dry as possible to prevent foaming and overflow. The maximum amount of food to fry at one time is half the basket capacity. When the oil level approaches the minimum line on the tank, add cold oil carefully to reach the maximum line. Never leave the fryer with no oil in the tank, as this can trigger the safety thermostat. The panini grills (GS1620 with flat plates, GS1621 with grooved plates) preheat in 2–3 minutes. Set the thermostat control dial to the desired temperature—most sandwiches grill best between 480°F and 540°F—and close the top plate. A power light shows the grill is on. Before first use, wash the grill surface with soap and water, dry it thoroughly, and apply a non-stick spray. Sandwiches typically take 2–5 minutes to heat through. Use light pressure when lowering the top plate; excessive pressure does not speed cooking and may compromise quality. Between sandwiches, wipe the grill surfaces with a clean, oiled paper towel. Both the deep fryer and panini grill manuals warn that the exterior becomes hot during normal operation, and the appliances should never be left unattended while in use. #### Meat slicers: operation and blade care The GS1600, GS1601, and GS1602 meat slicers are designed for non-frozen meat, sausage, deli meats, and cheeses. Only slicers equipped with a non-stick coated blade should be used for cheese. Do not slice frozen foods, meat with bones, fish, or any non-food products. Place the food on the tray, adjust the slice thickness with the knob, and ensure the plastic food baffle is in place unless the food size prevents it. Press the switch to start the blade, then move the food locating arm toward the blade. When finished, turn the power off and always return the thickness adjusting knob to position “0”. The blade is made of high-strength stainless steel and needs sharpening only when it becomes too dull to make clean cuts. The manual provides a detailed sharpening procedure: unplug the unit, set the thickness knob to “0”, clean the blade, then plug the unit back in. Loosen the sharpener locking knob, lift and rotate the sharpener set 180° into working position, lower it until fixed, and press the button to bring the sharpener wheel to the blade edge. Tighten the locking knob, set the thickness knob to “2”, and run the blade for 10–60 seconds depending on dullness. If burrs remain, press the button for about 3 seconds to remove them. Return the thickness knob to “0”, put the sharpener set back, and clean the blade edge and sharpener stone with alcohol. Replace the blade when its diameter decreases by ¼ inch. The motor has overheat protection and will stop automatically; restart the slicer after the motor cools. #### Induction range and soup kettle: operation and controls The GS1680 portable induction range requires suitable cookware: flat-bottomed steel, cast iron, enameled iron, or stainless steel pans with a diameter of 5 to 10 inches. Do not use heat-resistant glass, ceramic, copper, aluminum, or round-bottomed pans, and never place empty cookware on the surface. Plug the unit into a grounded outlet of the correct voltage; it will beep once and the on/off button light will blink. Press the on/off button, then use the function button to toggle between heat, temp, and timer settings. Heat can be adjusted from 500W to 1800W (default 1200W), temperature from 140°F to 460°F (default 200°F), and the timer from 0 to 180 minutes in 5-minute increments. To activate the timer, ensure the timer indicator light is illuminated and let the settings stop blinking. The cooker will shut off automatically when the timer reaches 0, and the fan will cool the unit before turning off. Always press the on/off button and unplug the unit after use. The GS1650 soup kettle is not designed to cook soups or sauces, nor to rethermalize cold or frozen products. It is a warmer only. Before use, add 20 ounces of water to the kettle, then place the soup kettle insert into the warmer. The insert should never float when empty; if it does, remove excess water immediately. Turn the warmer on—the indicator light glows—and set the temperature control dial. Settings 8–12 are for initial preheat; warming settings range from 1–8. Once the desired temperature is reached, adjust the dial to the lowest setting that maintains safe holding temperatures. Keep the hinged lid closed when not serving. Never move or carry the kettle when it is on or full of hot liquids. #### Cleaning, troubleshooting, and service Daily cleaning is essential for all Global Solutions equipment. For convection ovens, the manual says to wipe down interiors daily and clean thoroughly weekly with warm water and mild detergent. Never use caustic cleaners, and keep water and solutions out of controls. The stainless exterior can be cleaned with a stainless steel cleaner applied when the oven is cold, rubbing in the direction of the grain. Do not let chlorine sanitizer contact stainless steel for more than 10 minutes. Oven racks and slides may be cleaned outside the cavity with oven cleaner. For deep fryers, turn the temperature control off, unplug the unit, let it cool for 30 minutes, drain the oil, and clean with a damp cloth and mild, non-abrasive soap. Never use steel wool pads or direct water jets. Panini grills should cool for 30 minutes, then the plates can be cleaned with a non-abrasive cleaner; the exterior is wiped with a damp cloth and mild soap. Meat slicers must be unplugged and the thickness knob set to “0” before cleaning. Use a damp cloth with mild soap (pH 7–8) and dry with a soft cloth. Do not spray the unit directly with water, and be cautious of the sharp blade. Clean the blade guard canopy’s inside and outside surfaces regularly with alcohol. The induction range should be unplugged and cooled, then wiped with a mild dishwashing cleaner and damp cloth; do not immerse in water or use a water jet. The soup kettle should be unplugged, and spilled food removed immediately from exterior surfaces and the top collar with a damp, soapy cloth. The food pan insert and lid are dishwasher safe; do not immerse the base in water. For any repair, always disconnect power and contact the manufacturer’s authorized service network. #### Common questions ##### What clearances do Global Solutions convection ovens need? The operator manual says not to install the oven closer than 1 inch on the control side from another oven, and not closer than 12 inches on the control side from an uncontrolled heat source like a char broiler or open flame. The data plate on the rear of the unit also lists clearance specifications. ##### How do I connect the water supply on the GS1743 convection oven? The manual instructs you to flush the water supply line thoroughly, then connect it to the 3/4-inch male water inlet at the left rear corner of the oven. A water pressure regulator (not provided) should read 20–25 PSI. After connecting, turn the oven on and press the 1-shot steam button for 1–2 seconds to clear air and impurities. ##### What should I do if the deep fryer stops heating during use? The deep fryer has a safety thermostat that shuts off heating if the oil temperature exceeds 455°F. Check that the oil level is not too low and that the thermostat control dial is set correctly. If the unit still does not operate, unplug it and contact the manufacturer’s authorized service network. ##### How often should I sharpen the meat slicer blade? The blade is made of high-strength stainless steel and needs sharpening only when it becomes too dull to make clean cuts. The manual provides a step-by-step sharpening procedure using the built-in sharpener set. Replace the blade when its diameter decreases by ¼ inch. ##### Can I use any pot on the GS1680 induction range? No. The manual specifies that you must use flat-bottomed steel, cast iron, enameled iron, or stainless steel pans with a diameter of 5 to 10 inches. Do not use heat-resistant glass, ceramic, copper, aluminum, or round-bottomed pans, and never place empty cookware on the surface. ### Groen Steam-Jacketed and Tilting Kettles: Use and Care > Install, clean and troubleshoot Groen steam-jacketed kettles using the figures in Groen's manuals for DH, EE, DEE, AH/1E, FT, PT, GT, GPT, TDB and TDH models. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/groen-steam-jacketed-and-tilting-kettles ![Table-top electric steam-jacketed kettle with a hand tilt](https://norpex.ca/m/14/f5/14f599f04195f0199d952e561a1f2a763a8be5ff9af63a6786bb050fc14ba29c.png) Pictured: [Groen – Steam-Jacketed Kettle, Hand Tilt, Table Top, Electric – TDB/6-10](https://norpex.ca/product/groen-steam-jacketed-kettle-hand-tilt-table-top-electric-tdb-6-10) Groen's operator manuals give the operating figures for each kettle line: clearances, jacket water checks, daily safety valve tests, controls and cleaning intervals. This guide collects them for the DH, EE, DEE, AH/1E, FT, PT, GT, GPT, D, TDB and TDH series and separates operator work from service network work. #### Key takeaways - Groen builds tilting gas kettles (DH, TDH), tilting electric kettles (EE, DEE, TDB), a stationary self-contained gas line (AH/1E) and direct steam kettles (FT, PT, GT, GPT, D). - Each manual requires installation by personnel qualified in gas, electricity or plumbing, done to local code. - Check the jacket water level in the gauge glass every day, and never heat an empty kettle. - Test the pressure relief valve daily, and inspect fittings and valves at least once every 90 days as the FT, PT, GT and GPT manual directs. - Clean after every use and sanitize with a 200 parts per million chlorine solution, then rinse the sanitizer off. #### The Groen kettle lines Groen's steam-jacketed kettles differ by heat source and mounting. The DH operator manual describes a floor-mounted, tilting kettle with a self-contained gas-heated steam source in 20, 40, 60 and 80 gallon capacities, tilted with a hand crank. The EE manual covers floor-mounted tilting kettles with self-contained electrically heated steam supplies in 20, 40, 60, 80 and 100 gallon capacities, and our list adds the crank tilt, floor mounted, electric DEE-4 series in 20, 40 and 60 gallons with Classic, Advanced or Cook2Temp™ controls. The AH/1E manual covers stationary, non-tilting kettles with a self-contained gas steam source, emptied through a 2 inch tangent draw-off. Direct steam models take steam from a remote source. The FT, PT, GT and GPT manual covers FT and PT deep kettles with 2/3 jackets and GT and GPT fully jacketed kettles; FT and GT stand on tubular legs and PT and GPT on a pedestal base. Our list also carries the crank tilt floor models D-20, D-40 and D-60 on pedestal bases with 2/3 jackets, plus hand tilt table and cabinet mounted direct steam kettles rated at 55 PSI with 304 or 316 stainless liners. For counter work, the TDB and TDBC are table top tilting kettles with a self-contained electrically heated steam supply in 20, 24, 40 and 48 quart capacities, and the TDH and TDHC are the gas-heated equivalents. The TDB tilts by handle and the TDBC by hand wheel crank, and the pouring height accepts pans up to four inches high on a table top. #### Installation requirements Every Groen manual requires installation by qualified personnel. The DH manual states the unit must be installed by personnel qualified to work with gas, electricity and plumbing, in accordance with applicable codes, and the AH/1E manual directs Canadian installations to the CAN/CGA B149 installation codes and the Canadian Electrical Code, CSA C22.1 Part 1. Gas and electrical connections must be made by a qualified, licensed installer to local code. The manuals give these clearance figures: - DH floor kettles: 6 inches minimum from combustible walls at each side and 10 inches at the rear, 0 inches at the sides from non-combustible walls, with 6, 10 and 12 inches recommended. - AH/1E: six inches minimum at the sides and six inches between the draft diverter and the wall. - TDH table top kettles: 1 inch minimum at the left and rear, 0 inches at the right, with 12 to 16 inches recommended at the right for servicing. - FT, PT, GT and GPT: clearance at the sides and rear as the specification drawings require, with the pedestal or legs anchored securely to the floor and a bead of silicone sealant at the flange. #### Supplies, levelling and steam piping Level the kettle by turning the bullet or flange feet; the DH manual says to use a spirit level on the bar rim. The gas models pipe to the service main with a 1/2 inch line on the DH and TDH and a 3/4 inch IPS line on the AH/1E, and take 115 VAC service: 5 amps on the DH, 15 amps on the AH/1E and 1 amp on the TDH. The DH and TDH manuals call for a vent hood and exhaust fan, with no direct connection between the vent duct and the kettle flue. The EE takes the power shown on its electrical information plate, ships ready for three-phase operation, and receives supply through a 1-1/4 inch conduit opening with a watertight 90 degree elbow recommended. TDB and TDBC units ship wired for 208V or 480V three-phase, with wiring diagrams for single-phase conversion, and the base fastens to the work surface through four 3/8 inch-16 NC threaded couplings with a silicone caulk bead around the perimeter. On direct steam kettles the supply line must be as large as the steam inlet fitting, a globe valve is required on the steam inlet, and a strainer, steam trap and check valve are needed on the condensate outlet, which runs to the boiler return line or a drain. A pressure reducing valve goes in the supply line near the kettle when steam pressure exceeds the nameplate maximum. On self-contained models the safety valve elbow must point downward, and the installer confirms the jacket water level before start-up: between the gauge glass markers on the DH, above the midpoint on the EE, and at or near the middle of the sight glass on the TDB and TDH. #### Start-up and daily operation The start-up tests use a little water: 1 to 2 gallons in the DH, about six inches of water plus a full draw-off test in the EE, 1 to 2 quarts in the TDB and at least one inch in the TDH, heated at the highest setting until it boils. The FT, PT, GT and GPT manual has you open the steam inlet valve, inspect the fittings for leaks once the water boils, and pull the safety valve chain to test it. Daily checks come first in every operation section. Confirm the jacket water level in the gauge glass each day on DH and EE kettles; the EE manual adds a cold check that the pressure gauge shows 20 to 30 inches of vacuum. The FT, PT, GT and GPT manual says to bleed entrapped air and test the safety valve once a day while there is still pressure in the jacket. Controls vary by line. DH Classic models set heat from 1 to 10 on a temperature knob; Advanced models set 1.0 to 10.0, with LOW TEMP, MANUAL and HIGH TEMP buttons defaulting to 2.0, 5.0 and 7.0, a timer from 1 minute to 10 hours, and a ready alarm of three beeps within 20 degrees of set point. Cook2Temp™ models set the unit between 100°F and 287°F, default 183°F, or an AUTO C2T product temperature between 100°F and 230°F, with the unit temperature set 100°F above it. The EE uses a thermostat dial and indicator light, and on the AH/1E a pressure limit switch turns the burner off at 27 PSI and relights it at 22 PSI. The EE and AH/1E manuals give kettle temperatures of 150°F to approximately 270°F, the DH manual 100°F to approximately 287°F, and the TDB and TDH manuals 150°F to 295°F. Direct steam kettles operate from five PSI to the nameplate maximum, normally 25 PSI. The DH and TDH gas supplies shut off automatically when the kettle is tilted, and the TDB has a tilt cut-off switch. Product leaves through the tangent draw-off: a 2 inch compression disc valve with a stainless strainer on the EE, and a 2 inch OD 316 stainless disc with a 1/4 inch perforated strainer on the FT, PT, GT and GPT, with a 3 inch draw-off optional. #### Safety rules the manuals stress The DH, EE, TDB and TDH manuals all warn not to heat an empty kettle, because excessive steam pressure could develop. Every manual says to keep liquids a minimum of 2 to 3 inches (5 to 8 cm) below the kettle rim to allow clearance for stirring, boiling and safe transfer. A low water indicator light or cutoff disables the gas valve or heating elements until the jacket is refilled. When tilting to transfer product, the manuals give these rules: - Wear a protective oven mitt and apron. - Use a container deep enough to minimize splashing, on a stable, flat surface as close to the kettle as possible. - Stand to the side of the kettle, not in the pour path, and pour slowly. - Return the kettle upright after the container is filled, and do not overfill the container. - Never tilt the kettle with the cover or a basket insert in place, and never stand on or apply weight to the kettle front or pouring lip. #### Cleaning and operator maintenance Clean food contact surfaces as soon as possible after use, preferably while the kettle is warm, and at least once every 12 hours in continuous use. Scrape and flush out residues, wash with a hot detergent solution, disassemble the tangent draw-off and brush the draw-off pipe and each valve part, then rinse and drain. Do not mix parts between draw-off assemblies; they are not interchangeable. Use brushes, sponges, cloth, plastic or rubber scrapers or plastic wool only; steel wool and metal tools scratch the surface, which makes it harder to clean and gives bacteria places to grow. Sanitize with a solution supplying 200 parts per million available chlorine, rinse the sanitizer off, and sanitize just before use. The FT, PT, GT and GPT, EE and TDH manuals say never to leave a chlorine sanitizer on stainless steel longer than 30 minutes, while the AH/1E manual sets the limit at 10 minutes. For mineral deposits or film, the manuals point to Groen Delimer/Descaler (Part Number 114800) or Lime-Away from Ecolab, following the manufacturer's directions, then rinse and drain. Keep water and solutions out of the controls and never clean with a high-pressure hose. Operator maintenance is mostly inspection. Test the safety valve each day: the FT, PT, GT and GPT manual says to pull the chain until steam is released and let it snap shut, and to stop using the kettle and contact a qualified Groen service representative if the lever does not activate, there is no discharge, or the valve leaks. At least once every 90 days, inspect fittings and valves for signs of damage or wear, and keep the maintenance log at the back of the manual up to date. #### Troubleshooting an operator may do The FT, PT, GT and GPT troubleshooting table lists the checks an operator may make. If the kettle will not heat, confirm that the steam inlet valve is open, the steam supply line is turned on, the condensate return valve is open, and the boiler supplies steam above five PSI. If the safety valve leaks a small amount of steam, lift the lever briefly all the way up, with substantial pressure in the jacket, to blow the valve clean, then let it snap back down. For pipe fitting leaks, check that the fitting is tight. The same table marks other work for a Groen Authorized Service Agent only: blockages in the steam supply or condensate return lines, steam trap operation, replacement of a defective safety valve with one rated at the same pressures, and packing replacement. The TDB manual says to recheck power supply connections first if the unit does not run, then contact the local Certified Service Agency, and the EE manual sends a unit that does not operate as described to the local Groen Certified Service Agency. #### Service through Groen's authorized network Repairs belong to Groen's authorized service network. The FT, PT, GT and GPT manual says to order replacement parts through your Authorized Service Agent, supplying the model designation, serial number, part description, part number, quantity and, where applicable, voltage and phase. Any mechanical or electrical change must be approved by Groen's engineering department. For questions about a specific model in our list, ask Norpex. #### Common questions ##### How much clearance does a Groen DH kettle need? The DH manual gives minimums of 6 inches from combustible walls at each side and 10 inches at the rear, with 6, 10 and 12 inches recommended. From non-combustible walls the side minimums drop to 0 inches. ##### How often should the safety valve be tested? Every day. The FT, PT, GT and GPT manual says to pull the valve chain with pressure in the jacket until steam escapes, then let it snap shut, and to contact a qualified Groen service representative if it leaks or does not discharge. ##### Can the kettle run with low jacket water? No. A low water indicator light or cutoff disables the gas valve or heating elements until the jacket is refilled, and the DH, EE, TDB and TDH manuals all warn against heating an empty kettle. ##### What temperatures do Groen kettles reach? The EE and AH/1E manuals give 150°F to approximately 270°F, the DH manual 100°F to approximately 287°F, and the TDB and TDH manuals 150°F to 295°F. Direct steam kettles run from five PSI to the nameplate maximum, normally 25 PSI. ##### How do I remove hard water film from the kettle? Clean the kettle thoroughly, then use a deliming agent such as Groen Delimer/Descaler (Part Number 114800) or Lime-Away from Ecolab, following the manufacturer's directions, and rinse and drain before further use. ### Hydra-Kool Deli Cases and Open Merchandisers: Use and Care > How to install, run, clean and troubleshoot Hydra-Kool deli, seafood, bakery and gelato cases and open merchandisers, from the maker's manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/hydra-kool-deli-cases-and-open-merchandisers ![Refrigerated seafood case with flat front glass](https://norpex.ca/m/bc/66/bc663d4085fabf5cf390fa671b2e8af8dab8c98c7757e006ca2d10def46b0407.jpg) Pictured: [Hydra-Kool KFM-SF-60-S 67″ Flat Glass Seafood Case](https://norpex.ca/product/hydra-kool-kfm-sf-60-s-67-flat-glass-seafood-case) This guide explains how to correctly install, operate, clean, and troubleshoot Hydra-Kool deli, bakery, gelato, and open merchandiser cases using the procedures and figures from the manufacturer's own manuals. #### Key takeaways - Always have a qualified, licensed installer handle electrical, plumbing, and refrigeration connections to local code. - KFM deli and seafood cases maintain 32°F, KBD bakery cases 39°F, KGV-MD/MR 32°F, KGV-MO 36°F, and KFM-GL gelato cases -20 to -18°C. - Clean the condenser monthly and the evaporator pan weekly, following the exact steps in the manual for your series. - Load only pre-chilled products, respect the load limits printed in each manual, and never block air discharge or return grilles. - For any repair beyond routine cleaning or lamp replacement, contact the manufacturer's authorized service network. #### Which manual covers your Hydra-Kool case Hydra-Kool produces several series of refrigerated display cases, and each series has its own installation and operation manual. The KFM series—including curved glass (KFM-CG), flat glass (KFM-FG), open front (KFM-OF), seafood curved glass (KFM-SC), seafood flat glass (KFM-SF), and seafood open front (KFM-SO) models—is covered by the KFM Installation and Operation Manual. That same manual also applies to KCP models. The KFM-GL curved glass gelato cases have a dedicated KFM-GL Instruction Manual. Bakery cases, both curved glass (KBD-CG) and flat glass (KBD-FG), are documented in the KBD Installation and Operation Manual. Open merchandisers with front doors or rear doors (KGV-MD, KGV-MR) and open front models (KGV-MO) are covered by the KGV Installation and Operation Manual, which also includes KGL series models. For KGH open merchandisers with electric shutters, consult the manufacturer's manual specific to that model. #### Installation requirements All Hydra-Kool cases are intended for indoor use only, on a level floor, away from direct sunlight, drafts, and air conditioning vents. The KFM Installation and Operation Manual states that units placed against a wall require a 2.4-inch clearance. The KGV Installation and Operation Manual specifies a safe distance of 2⅜ inches for models positioned against a wall. The KBD manual does not give a specific clearance figure; ensure adequate ventilation around the condenser area. The KFM-GL manual advises installing the equipment where the ambient temperature does not exceed 25°C and relative humidity does not exceed 60%. Electrical connections must be made by a qualified, licensed installer to local code. Every manual calls for a 120V/60Hz, grounded outlet with a NEMA 5-15P plug. The KFM manual adds that voltage fluctuations must not be greater than ±6%. Do not connect the case to a multiple socket block. For remote models, a drain must be prepared, and all refrigeration piping and wiring must be handled by a qualified technician. The KGV and KFM manuals note that remote units ship with nitrogen under pressure and an easy-prep kit for tubing connections. If you are joining multiple cases, follow the step-by-step joining instructions in the respective manual. The KFM, KGV, and KBD manuals all include detailed assembly diagrams and hardware lists. This work must be performed by a qualified technician using the specified bolts, washers, and nuts. #### Daily operation and temperature settings Each series has a control panel with a power switch, light switch, and electronic controller. The KFM/KCP manual shows buttons for on/off light, continuous cycle, defrost, and program. KGV and KBD panels are similar; the KFM-GL manual illustrates a digital controller with a main switch, lighting switch, and power outlet. Temperature set points are fixed by design. The KFM/KCP manual states the ventilated cooling system maintains a 32°F operating range. The KBD manual sets pastry and bakery cases to 39°F. The KGV manual specifies 32°F for KGV-MD/MR models and 36°F for KGV-MO open front models. The KFM-GL manual lists an operating temperature of -20 to -18°C for gelato. These cases are designed for temperature maintenance only. The KFM/KCP manual instructs you to leave the unit running for two hours before loading. Products must already be at the appropriate display temperature. Load evenly, keeping a 1-inch space between products and a maximum height 1 inch below the upper shelf. The KGV manual says to wait about 30 minutes before loading and to respect the shelf load limit of 31 lb/ft². KBD glass shelves have a 5.5 lb/ft² load limit. The KFM-GL manual gives a load limit of 26.9 lb/ft on the exposure plan and 9.4 lb/ft on each shelf. Never obstruct the air discharge or return grilles. #### Cleaning and routine care Before any cleaning, disconnect the unit from the power supply. For exterior surfaces, all manuals recommend a soft detergent or warm water; do not use abrasive cleansers. The KFM-GL manual specifies a 5% neutral detergent solution and drying with a soft cloth. Never use alcohol, methylated spirits, or solvents on plastics or painted surfaces. Interior cleaning: the KFM manual advises removing the front glass for easier access, then cleaning glass, metal, and plastic surfaces with soft detergent or warm water. The KBD manual gives the same instruction. For KFM-GL cases, wash the interior with warm water and 5% neutral detergent. When removing shelves, take care with light connections (KFM) or glass and light connections (KBD). Sliding rear doors on KFM and KBD models are removed by grabbing the door, pushing up, and tilting the bottom toward you. To replace a light, disconnect the light, unscrew the holder, insert a new lamp of the same type, and reconnect. The KFM-GL manual adds that you must first remove the acrylic protection with a screwdriver. Condenser cleaning: the manuals say the condenser must be cleaned every month. Disconnect power, remove the front panel or protection grille, and clean the condenser with a soft brush or vacuum. The evaporator must be cleaned by a qualified technician; the KFM manual describes lifting and removing exposition panels to access it. The evaporator pan should be cleaned weekly—disconnect power, remove the protection grille, unplug the pan, and wash it with soft detergent or warm water. For seafood models with fish pans, the KFM manual says a qualified technician must remove the front glass, empty the pan, clean it with detergent and warm water, and clear all particles from the drain. Inspect the drain monthly on remote models. #### Troubleshooting common issues The KFM Installation and Operation Manual includes a detailed troubleshooting table. If doors do not close, check for a level floor, obstructions, or worn bearings. Lights not working: verify the light switch position and connections. A warm case temperature may be caused by an obstructed air return grille, air drafts, high store temperature, a dirty condenser, a frozen evaporator, an incorrect set point, or overfilling the display area. Fans not working: inspect electrical connections and remove any debris. If the case is not aligning, check that the floor is level and review the joining instructions. A blank display points to the main power switch or electrical connections. Compressor not starting could be due to an open disconnect switch, blown fuse, tripped overload protector, low refrigerant charge, or a defective relay. The table also lists causes for continuous running, starting relay burnout, high or low head pressure, and unusual noise. The KBD manual contains a similar troubleshooting table. For KGV and KGL models, refer to the troubleshooting section of the KGV Installation and Operation Manual. The KFM-GL manual lists common problems and their remedies; consult that document for gelato cases. Always disconnect power before inspecting any component. If the issue persists, contact a qualified technician. #### When to call for service All service work beyond the cleaning and lamp replacement described in the manuals must be performed by a qualified technician. The KFM, KBD, and KGV manuals state that for spare parts you should contact your distributor. The KFM-GL manual emphasizes that the device may only be repaired by the authorized technical assistance service using original parts. Repairs should be arranged through the manufacturer's authorized service network. For any questions about a specific model, ask Norpex. #### Common questions ##### What temperature should my Hydra-Kool deli case maintain? KFM series deli and seafood cases are designed to maintain 32°F. KBD bakery cases are set for 39°F. KGV-MD/MR models hold 32°F, while KGV-MO open front models hold 36°F. KFM-GL gelato cases operate between -20°C and -18°C. ##### How often should I clean the condenser? The Hydra-Kool manuals call for cleaning the condenser every month. Disconnect the power, remove the front panel or grille, and use a soft brush or vacuum. ##### Can I load warm products into the case? No. All Hydra-Kool cases are designed for temperature maintenance only. Products must be pre-chilled to the appropriate display temperature before loading. The KFM/KCP manual says to run the case empty for two hours before loading; the KGV manual says about 30 minutes. ##### What clearance is needed behind the case? The KFM manual specifies a 2.4-inch clearance from the wall. The KGV manual specifies 2⅜ inches. The KBD manual does not give a specific figure, but you must ensure adequate ventilation around the condenser. The KFM-GL manual advises installing the unit away from heat sources and air currents. ##### Who should install the equipment? A qualified, licensed installer must handle all electrical, plumbing, and refrigeration connections, following local code. The manuals explicitly state that installation and service operations must be performed by a qualified technician. ### Ice-O-Matic Ice Machines: Install, Clean and Maintain > How to install, start up, clean and maintain Ice-O-Matic CIM, ICE, GEM and MFI ice machines, using the figures in the maker's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/ice-o-matic-ice-machines-guide ![Modular cube ice machine](https://norpex.ca/m/c8/50/c850785a2e6d94a6d28935db1ff0afeace1bb6e8c5e8be58c73b70443a06cad8.jpg) Pictured: [Ice-O-Matic – Cube Ice Machine – 316 lb – CIM0436AGA](https://norpex.ca/product/ice-o-matic-cube-ice-machine-316-lb-cim0436aga) This guide covers choosing, installing, operating, cleaning and maintaining Ice-O-Matic ice machines, using the temperatures, clearances, intervals and procedures stated in Ice-O-Matic's installation and service manuals. #### Key takeaways - Ice-O-Matic's manuals set de-scaling at a minimum of twice per year and sanitizing after each de-scaling, with nickel-safe chemicals only. - Standard exhaust air-cooled CIM machines need 6 inches of clearance at the rear, left, top and right. - Installation, electrical and plumbing connections must be done by a qualified, licensed installer to local code. - The Elevation Series Food Zone allows easy wipe-downs between service calls and its parts are dishwasher safe. - Repairs belong with the manufacturer's authorized service network, not with in-house staff. #### The Ice-O-Matic lines at Norpex Norpex lists Ice-O-Matic equipment across several lines. The Elevation Series CIM cubers are modular cube machines in 22, 30 and 48 inch cabinet widths, making half, full or grande cubes in air, water and remote cooled versions. Our list includes the CIM0320HA, a 22 inch air cooled half cube machine rated at 316 pounds, and the CIM0530HA, a 30 inch air cooled half cube machine rated at 561 pounds. The ICE series cubers run from ICE0250 through ICE2100 and include the ICEU150, ICEU220 and ICEU300 undercounter models, per the ICE Series manual. For other ice forms, the GEM machines make pearl ice and the MFI machines make flake ice, as the GEM, HEM and MFI installation manual's nomenclature states. Storage comes from the B series bins, from the B40 at 344 pounds up to the B1600-60 at 1,660 pounds, and the CD series dispensers include the CD40022 at 120 pounds and the CD40030 and CD40130 at 180 pounds, all listed at 115/60/1. #### Choosing the right machine Ice-O-Matic's Cool School: Intro To Machine Selection is the maker's own session on choosing the best machine for your application, led by instructor Art Wilson. Cool School was created by the ice experts at Ice-O-Matic to share knowledge of all things ice, from operations to customer service. The model number carries most of the detail. The CIM 60Hz installation manual explains that the capacity digits give nominal production in pounds per 24 hours times 100, rated at 70°F air and 50°F water; the width digit gives 22, 30 or 48 inches; H, F and G mark half, full and grande cubes; A, W and R mark air, water and remote cooling; and the final two digits give the refrigerant, 90 for R-290 and 49 for R449A. The CIM service manual sizes the cubes at 3/8 x 7/8 x 7/8 inches for half, 7/8 x 7/8 x 7/8 for full and 1 1/4 x 1 1/8 x 7/8 for grande. #### Installation requirements Installation, electrical and plumbing connections must be made by a qualified, licensed installer to local code. The CIM 60Hz installation manual rates the machines for ambient air of 50 to 100°F, supply water of 40 to 100°F, supply pressure of 20 to 145 psi and a maximum altitude of 14,000 feet, with remote condensers rated for -20 to 120°F. The ICE Series manual gives 20 to 60 psi water pressure and requires a regulator above 60 psi, and the GEM, HEM and MFI manual allows 20 to 80 psi. These machines are for indoor commercial use; the service manual states Ice-O-Matic icemakers are not approved for outdoor installation. CIM clearance options from the installation manual are: standard exhaust, 6 inches at rear, left, top and right; top exhaust bias, 6 inches rear and left, 3 inches top, 6 inches right; and side exhaust bias, 6 inches rear, left and top with 0 inches right. Systems with more than 150 grams of A3 refrigerant need 3 feet at rear, left and right and 19 inches on top. The ICE manual requires 6 inches at rear, top and sides for modular air cooled machines and 2 inches at the rear for self-contained units; the GEM, HEM and MFI manual asks 6 inches at rear, top and sides. - Water: potable supply only, through a filtration system, with 3/8 inch minimum outer diameter tubing on CIM and GEM/MFI machines and 1/4 inch minimum on air cooled ICE models; leave two coils of extra tubing so the machine can be pulled out for service. Our model list shows the IFQ1 filter system on CIM03 machines and IFQ1-XL on CIM05 machines. - Drain: 3/4 inch minimum outer diameter, vented, routed to a floor drain; the ICE manual sets the purge drain at 5/8 inch minimum. Flexible tubing and condensate pumps are not recommended, and cold drains should be insulated. - Electrical: a dedicated circuit, with voltage and breaker size from the serial nameplate. CIM machines have no cord set and are permanently connected, and GFCI receptacles shall not be used; if code requires GFCI protection it must be a breaker at the panel. The 115 volt ICE undercounter models do come with a cord. - Bin: lift with two or more people, set front and sides flush, secure with the two bin straps, and level within 1/8 inch in all directions. #### Start-up and normal operation CIM start-up, per the installation manual: confirm water is on and the drain is routed, turn on power so the indicator light is steady red, then quickly press and release the ON/OFF button; the light turns steady blue and ice production begins. In the freeze cycle the sump fills to the high float, the hot gas valve opens for five seconds while the compressor and fan start, the plate pre-chills, and the pump runs water over it, pausing twenty seconds at the factory set-point to prevent slushing. When the low float closes, the unit harvests: the hot gas, purge and inlet valves open and the harvest assist motor pushes the slab off the plate. If the curtain switch stays open past the preset time, the machine treats the bin as full and stops. Press the ON/OFF button quickly to shut down after the current cycle, hold it three seconds to harvest then stop, or six seconds to stop at once. GEM and MFI start-up, per their manual, begins with an inspection for shipping material, loose screws or wires and free-turning fan blades, then water on and the master switch on, with a fifteen second delay before the gear motor starts on remote models; at shutdown the auger clears the evaporator for one minute. The ICE Series manual has its own start-up procedure for those cubers. #### Cleaning, de-scaling and sanitizing The Elevation Series Food Zone, introduced in Ice-O-Matic Elevation Series Introduction to the Food Zone, is built to keep the machine cleaner longer, allow easy wipe-downs between service calls, and its parts are dishwasher safe. Cleaning still has two parts per the manuals: de-scaling, at a minimum of twice per year and never more than once per month, and sanitizing, after each de-scaling and never more than once per month. Ice-O-Matic requires a nickel-safe cleaner such as Nu-Calgon Nickel-Safe Ice Machine Cleaner, citric acid 5 to 10 percent at dilution, and a nickel-safe sanitizer such as Nu-Calgon IMS-III. Wear gloves, protective clothing and eye protection, do not mix the two solutions, and keep electrical power on to finish the cleaning cycle. Never use solutions containing nitric, sulfuric, hydrochloric, carbolic or acetic acid, diluted acetic acid, non-food-grade vinegar, bleach, chlorine dioxide, potassium chloride or sodium chloride; check the label or the safety data sheets. On a CIM, remove all bin ice, hold ON/OFF three seconds to force a harvest, and when the light is steady red quickly press the clean button; with the lights solid red and flashing yellow, pour descaler into the sump once water flows over the plate. The wash runs 15 minutes, then the machine purges, refills and rinses for one minute, twice; when the lights show steady red and steady yellow, press clean to return to OFF and complete the wipe-down steps in the manual. GEM and MFI machines follow their manual: front panel off, machine off at the selector switch, all ice out of the bin, reservoir cover off with the float blocked up, the reservoir and freezer assembly drained through the drain tube, then diluted cleaner added to the reservoir. The videos Ice-O-Matic Elevation Series De-Scaling and Sanitizing and Cleaning and Maintenance of Ice-O-Matic Machines cover the maker's cleaning and maintenance routines. #### Preventive maintenance an operator can do The CIM installation manual lists maintenance to perform every six months: clean the food zone, more often if local water conditions require; check and adjust the ice bridge thickness; clean the condenser and its filter; check for leaks of any kind; check electrical connections; replace the water filter if dirty or restricted; and inspect the evaporator water distribution tube for even water flow. The GEM, HEM and MFI manual lists the same core items for those machines. Bridge thickness is 3/16 inch on CIM03 machines and 1/8 inch on all others, measured across the middle of the slab on the second batch; the service manual words it as 3/16 inch below 400 pounds and 1/8 inch at 400 pounds and above. Adjust the float housing inside the sump, clockwise to decrease and counter-clockwise to increase, one or two clicks at a time. Half-cube batch weights run 2.9 to 3.15 pounds on CIM03, 4.9 to 5.15 on CIM04, 05 and 06, 6.9 to 7.4 on CIM08 and 11, and 13.8 to 14.8 on CIM14 and 20. On GEM dispenser applications, the manual sets agitation at 2 seconds on every 3 hours for Ice-O-Matic and Cornelius dispensers and 4 seconds on every 150 minutes for Lancer, with the restrictor plate adjusted to 1.5 inch open. #### Troubleshooting and service The indicator lights carry most of the operator diagnosis: steady red is off, steady blue is running, flashing blue marks a shutdown or harvest in progress, and flashing yellow marks the cleaning cycle. The CIM service manual maps the control board LEDs and a diagnostic mode for each component, and reports errors such as Error 7 when the high float switch does not close as expected during freeze. Install a water pressure regulator if supply pressure exceeds the limit your manual gives; the ICE manual requires one above 60 psi. Disconnect the electrical supply and shut off the water before working inside the machine. Check the refrigerant from the last two digits of the model number, 90 for R-290 and 49 for R449A; the service manual notes R-290 is propane, highly flammable, has no added odorant and is heavier than air. The manuals require all service work to be performed by authorized service personnel, and the CIM service manual points to the manufacturer's Find a Service Technician page, so route repairs through the manufacturer's authorized service network. Ask Norpex about any model before ordering. #### Videos from the maker - [Ice-O-Matic's Cool School: Intro To Machine Selection](https://www.youtube.com/watch?v=KcBAaqO8EMI) (Ice-O-Matic) - [Ice-O-Matic Elevation Series Introduction to the Food Zone](https://www.youtube.com/watch?v=M6jpc5HJktg) (Ice-O-Matic) - [Ice-O-Matic Elevation Series De-Scaling and Sanitizing](https://www.youtube.com/watch?v=fzSABeZ3a_w) (Ice-O-Matic) - [Cleaning and Maintenance of Ice-O-Matic Machines](https://www.youtube.com/watch?v=InTq8eMijEo) (Ice-O-Matic) #### Common questions ##### How often should an Ice-O-Matic ice machine be de-scaled and sanitized? The manuals set de-scaling at a minimum of twice per year and no more than once per month, with sanitizing after each de-scaling and no more than once per month. Local water conditions may call for more frequent cleaning. ##### What cleaning chemicals does Ice-O-Matic require? A nickel-safe cleaner such as Nu-Calgon Nickel-Safe Ice Machine Cleaner and a nickel-safe sanitizer such as Nu-Calgon IMS-III, each diluted per their instructions. Never use bleach, chlorine dioxide, vinegar or the acids and salts the manuals list. ##### How much clearance does an air-cooled CIM machine need? Six inches at the rear, left, top and right under standard exhaust. The top exhaust bias option allows 3 inches on top, and the side exhaust bias option allows 0 inches on the right. ##### Can I run an Ice-O-Matic machine on reverse osmosis water? Only with the water verified. The CIM manual says RO water is acidic and asks you to confirm a neutral pH of 7.0, and the GEM, HEM and MFI manual requires conductivity of no less than 35 microSiemens. ##### Who should install and repair an Ice-O-Matic machine? A qualified, licensed installer to local code handles installation, electrical and plumbing work. Repairs go through the manufacturer's authorized service network. ### Ikon Gas Ranges, Griddles and Charbroilers: Use and Care > How to install, light, season, clean and troubleshoot Ikon gas restaurant ranges, griddles and radiant charbroilers, from Ikon's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/ikon-gas-ranges-griddles-and-charbroilers ![Countertop radiant gas charbroiler](https://norpex.ca/m/95/64/9564bb8b4bbccb88c3de60ae5832b67c71774d9321419636e897fa428597565d.jpg) Pictured: [IKON COOKING – 12″ Radiant Gas Broiler – IRB-12](https://norpex.ca/product/ikon-cooking-12-radiant-gas-broiler-irb-12) This guide covers proper installation, daily operation, seasoning, cleaning, and basic troubleshooting for Ikon gas restaurant ranges, countertop griddles (manual and thermostatic), and radiant charbroilers, based on the manufacturer's manuals. #### Key takeaways - All gas connections, conversions, and regulator installations must be performed by a qualified, licensed installer in accordance with local codes. - Clearances from combustible construction are 12 inches at the sides and 10 inches at the rear for ranges; griddles need 6 inches at the back and sides from combustible construction, and the IRB charbroilers go on non-combustible surfaces only. - Season griddle plates with a thin film of cooking oil at low heat (300–350°F) before first use and after every cleaning to prevent sticking and corrosion. - Clean griddle and charbroiler surfaces daily with a wire brush or griddle stone; never use abrasive cleaners on stainless steel exteriors. - For any service beyond basic troubleshooting, contact the manufacturer’s authorized service network; for model-specific questions, ask Norpex. #### Installation requirements Proper installation is critical for safety and performance. Ikon’s installation and operation manuals for gas restaurant ranges (models IR-4-24, IR-6-36, IR-10-60, IR-6B-24MG-60, IR-6B-24RB-60, IR-6B-24TG-60), thermostatic griddles (ITG24, ITG36, ITG48, ITG60), manual griddles (IMG12, IMG24, IMG36, IMG48, IMG60), and radiant charbroilers (IRB12, IRB24, IRB36, IRB48) all stress that a qualified, licensed installer must handle gas connections and conversions to local code. Clearances: For gas restaurant ranges, the manual requires a minimum clearance from combustible construction of 12 inches at the sides and 10 inches at the rear; from non-combustible construction, 0 inches at the sides and 6 inches at the rear. A minimum front clearance of 40 inches is needed for servicing. The griddle manual gives 6 inches at the back and sides from combustible construction and 0 inches from non-combustible construction. The IRB charbroiler manual allows installation on non-combustible surfaces only, with 0 inches at the sides, 6 inches at the rear and 4 inches at the floor. Gas supply and regulator: Each range is factory-equipped for natural gas and includes a convertible regulator that must be field-installed. The natural gas regulator is preset for 5 inches W.C. (water column); propane regulators are preset for 10 inches W.C. The regulator must be mounted horizontally with the arrow pointing in the direction of gas flow. For thermostatic griddles, the supplied regulator is preset at 4 inches W.C. for natural gas, with a supply pressure of 7–9 inches W.C. (natural) or 11–12 inches W.C. (propane). Manual griddles and charbroilers also come with a regulator factory set at 4 inches W.C. for natural gas or 10 inches W.C. for propane. All units require a gas shutoff valve upstream and a leak check using soap and water solution—never an open flame. Leveling and restraint: Ranges must be leveled front-to-back and side-to-side using the adjustable legs; place a level on an oven rack. Griddles and charbroilers have adjustable feet with up to one inch of adjustment. If the appliance is mounted on casters, a flexible connector and quick-disconnect device compliant with ANSI Z21.69/CSA 6.16 must be used, along with a restraining device attached to the rear of the unit to limit movement. The manuals caution that if disconnection is necessary, turn off the gas supply first. #### Lighting pilots and daily operation Open top burners (ranges): According to the gas restaurant range manual, turn the main gas supply on, wait 30 seconds, and use a long lighter or taper to light the open top pilot. If the pilot fails to light, turn the main gas off, wait 5 minutes, and repeat. Then turn one burner valve on to purge air from the line, then off. For nightly shutdown, turn the burner valve off; the pilot remains lit. For complete shutdown, turn the main gas supply off. Standard oven (ranges): Light the open top pilots first. Turn the oven thermostat to OFF, remove the lower panel, depress the red button on the safety valve, and light the pilot through the observation area. Hold the button for at least 30 seconds, then release; the pilot should stay lit. Replace the panel and set the thermostat to the desired temperature. Preheat the oven for 25 minutes. For idle periods, turn the thermostat down to 250°F or OFF. Manual griddles (IMG series): The IMG manual instructs to ensure all knobs are OFF, close the main gas valve for 5 minutes to clear any gas, then open it. Light and hold an ignition source at each pilot through the holes in the front panel. Adjust the pilot flame to about 1/2 inch height using a screwdriver on the pilot valve. Turn the burner knob to ON; the flame can be adjusted between ON and OFF. Preheat for 15–20 minutes before cooking. Shutdown: turn the knob to OFF; the pilot will extinguish. Thermostatic griddles (ITG series): The ITG manual describes a standing pilot system with a safety valve. Turn the main gas shut-off and all thermostats to OFF, wait 5 minutes. Turn the main gas on. Depress and hold the safety valve button while lighting the corresponding pilot through the sight hole (using an outside ignition source). Hold for about 45 seconds, then release. Repeat for each pilot. Once lit, set the thermostat to the desired temperature. Preheat for 20–25 minutes. For shutdown, turn thermostats OFF; pilots remain lit. For extended shutdown, shut off the main gas supply and coat the griddle plate with vegetable oil. Radiant charbroilers (IRB series): The IRB manual’s lighting procedure is similar to the manual griddle. Ensure knobs are OFF, close the main gas valve for 5 minutes, then open. Light each pilot through the front holes or top grate (remove radiants first). Adjust pilot flame to 1/2 inch. Turn the burner knob to ON and adjust flame. Preheat for 15–20 minutes. When first heated, the charbroiler will smoke until manufacturing oils burn off; running at maximum for an hour is usually sufficient. Place radiants in their slots centred over the burners, and position cooking grates with grid bars angled toward the front to guide fat into the grease trough. #### Seasoning a griddle All Ikon griddles—whether manual or thermostatic—require seasoning to create a non-stick surface and prevent rust. The manuals for the IR range (with optional griddle), ITG thermostatic griddle, and IMG manual griddle provide similar instructions. Heat the griddle to a low temperature: the IR manual says a low burner setting; the ITG and IMG manuals specify 300–350°F. Pour about one ounce of cooking oil per square foot of griddle surface. Using an insulated cloth, spread the oil into a thin, even film over the entire surface. Wipe off any excess oil. Repeat this procedure 2 to 3 times (or until the surface has a slick, mirror-like finish). Season a new griddle before first use and again after every thorough cleaning. The manuals caution that the griddle plate is steel and can be scored or dented by careless use of a spatula; avoid tapping the spatula on the surface to knock off food. #### Cleaning procedures Ranges: The range manual states: do not use scouring powder or abrasives. Clean only with a soft cloth and mild detergent solution. The vent should be checked every six months for obstructions when cool. Griddles (manual and thermostatic): Daily, empty the grease drawer and clean the griddle surface with a wire brush or flexible spatula. Once a day, thoroughly clean the backsplash, sides, and front. Wash the grease drawer like a cooking utensil. Weekly (or more often if usage is high), clean the griddle surface thoroughly while still warm (not hot) using a griddle stone, screen, or Scotch Brite pad, rubbing with the grain of the metal. A mild detergent may be used, but it must be rinsed off completely with clear water. After cleaning, re-season the griddle. Never use ice on the griddle plate, as it may damage the plate. For stainless steel surfaces, use a damp cloth and polish with a soft dry cloth; to remove discoloration, use a non-abrasive cleaner. Charbroilers: The IRB manual provides a detailed cleaning routine. Daily, clean the body with a non-abrasive cleaner and soft cloth. For grates and radiants, place grates on the broiler with grid bars horizontal facing down, turn the broiler on for approximately 45 minutes, then turn off and let cool for 20 minutes. Clean top and bottom surfaces of grates with a wire brush to remove fats and carbonized grease; clean channels with a scraper. Remove grates and clean the top surface of radiants with a wire brush (they may be cleaned in place). Do not cover the top of the grates during burn-off, as this can cause warping and damage to valves and knobs. Remove the catch tray daily and discard waste. Burner ports should be kept clean; use a wire brush or a sharp-pointed metal instrument to clear ports. The regulator vent must be checked monthly to ensure it is not blocked. #### Troubleshooting common issues The manuals include troubleshooting tables that help operators identify and address common problems before calling for service. For gas restaurant ranges, the oven section lists issues such as too much bottom heat (possible causes: insufficient ventilation, improper fluing, thermostat bypass setting, thermostat out of calibration, fluctuating gas pressure), uneven baking side-to-side (range not level, oven burner or baffles improperly installed, warped pans), uneven baking front-to-rear (overactive flue, not level, door not closing properly), dried-out products (temperature too low, baking time too long, thermostat calibration), and pilot outage (pilot flame too low, restriction in pilot orifice, problem with shutoff valve, fluing problems, low pressure, improper gas line sizing). Top burner issues include improper combustion (poor ventilation, door fit, oven door left open, excessively large pots) and poor ignition (insufficient input, poor air-gas adjustment, restriction in pilot orifice or main burner ignition port). For manual griddles, thermostatic griddles, and charbroilers, the troubleshooting tables are similar. If the unit does not light, check that the main gas line is open and the pilot is lit; if unknown, call for service. If the flame is too high or too low, adjust the control knob. If the pilot will not stay lit, the flame may be too low—adjust the pilot flame height—or the pilot tube may be clogged and need replacement by a service technician. A strong gas smell indicates a main gas line leak: turn off the main gas valve immediately, do not light any flame or operate electrical switches, and call the fire department if necessary, then call for service. Slow heating may be due to carbon build-up; clean the unit. If the gas type needs conversion from natural gas to propane, contact an authorized servicer—do not attempt conversion yourself. Always refer to the specific manual for your model for complete troubleshooting steps. If the problem persists, contact the manufacturer’s authorized service agency. #### Service and support For any repair, service, or parts needs, contact the manufacturer’s authorized service network. The manuals state that when calling for service, have the model number, serial number and manufacture date (MD) ready. Do not attempt repairs or gas conversions yourself; these must be performed by a qualified technician. For questions about which Ikon model best fits your kitchen, or to clarify specifications, ask Norpex. Norpex is an online store and does not perform installations or repairs. #### Common questions ##### What are the clearance requirements for Ikon gas ranges? For combustible construction, 12 inches at the sides and 10 inches at the rear; for non-combustible, 0 inches sides and 6 inches rear. A 40-inch front clearance is needed for service. ##### How do I light the pilot on an Ikon thermostatic griddle? Turn off all thermostats and the main gas, wait 5 minutes. Turn on the main gas, depress and hold the safety valve button while lighting the pilot through the sight hole, hold for 45 seconds, then release. Repeat for each pilot. ##### How often should I season the griddle? Season before first use and after every thorough cleaning. Heat to 300–350°F, apply a thin film of oil (about 1 oz per sq ft), wipe off excess, and repeat 2–3 times until slick. ##### What should I do if I smell gas near the equipment? Immediately shut off the main gas valve, extinguish all flames, do not operate electrical switches, and call 911. Then contact a qualified service technician. ##### Can I convert my Ikon appliance from natural gas to propane myself? No. Gas conversion must be performed by a certified/licensed technician. The conversion kit is included, but the procedure involves changing orifices and adjusting the regulator, which requires professional expertise. ### InSinkErator Foodservice Disposers, PowerRinse and WasteXpress > How to choose, install, run and care for InSinkErator SS-Series disposers, the LC-50, PowerRinse, WasteXpress and instant hot water dispensers. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/insinkerator-foodservice-disposers-guide ![Stainless steel foodservice food waste disposer](https://norpex.ca/m/ba/16/ba16a7c5a75e1e28d3e596ef45bff541f224f8df9f84438056ef3981edbea745.jpg) Pictured: [InSinkErator – Medium Capacity Foodservice Disposer – SS-200](https://norpex.ca/product/insinkerator-medium-capacity-foodservice-disposer-ss-200) This guide covers the InSinkErator foodservice line in the Norpex catalogue — the SS-100, SS-200 and SS-500 disposers, the LC-50, PowerRinse PRS, PRP and PRT, the WasteXpress WX500, and the C1300 and HC1300 hot water dispensers — using the maker's own sizing, installation, operation and care figures. #### Key takeaways - The SS-100 (1 HP), SS-200 (2 HP) and SS-500 (3 or 5 HP) disposers step up by grind capacity; the LC-50 is a 1/2 HP unit for light-duty kitchens. - Start the water, feed waste in a steady continuous flow, and run the disposer and water about three minutes after the final load. - Clam or oyster shells, glass, china, plastic wrap, large bones, metal, grease, oil, syrup, drain cleaner and extremely hot water must never go in. - PowerRinse collects solids in a scrap basket without grinding; WasteXpress grinds and dewaters, cutting waste volume by up to 85 percent. - Plumbing and electrical work belongs to a qualified, licensed installer; repairs go through InSinkErator Factory Authorized Service Centers. #### The InSinkErator foodservice line The InSinkErator foodservice line in the Norpex catalogue runs from small prep sinks to high-volume dish lines. The disposers are the SS-100 small capacity, SS-200 medium capacity and SS-500 large capacity models, plus the LC-50 light capacity unit. Around them sit the PowerRinse waste collection systems in standard (PRS), pot/pan (PRP) and trough (PRT) tray sizes, the WasteXpress WX500 food waste reduction system, and the C1300 and HC1300 instant hot water dispensers. The SS-Series disposers share one build: a corrosion-resistant stainless steel grind chamber, a 3/4 inch rubber isolation mount above the grind chamber enclosed in chrome-plated covers, a totally enclosed 1725 RPM induction motor with built-in thermal overload protection, reverse-action shredding elements, double-tapered roller bearings, and a triple lip seal with a secondary spring-loaded oil seal. The SS-100 carries a 1 HP motor, the SS-200 a 2 HP motor, and the SS-500 a 3 or 5 HP motor. The LC-50 is the light-duty model: a 1/2 HP continuous-duty commercial motor with automatic reversing at 1725 RPM, single phase, a stainless steel grind chamber and a cast nickel chrome cutting element. It fits a standard 3-1/2 to 4 inch sink opening with no welding required, runs from a standard wall switch, and the Canadian/US LC50-11 version is 120V, 60Hz, 5.8A, CUL. #### Choosing a disposer size InSinkErator's video InSinkErator® SS-Series Disposers: How to Choose the Right Disposer for Your Commercial Kitchen covers the SS-100 through SS-1000 models and explains how to size a disposer based on kitchen volume and menu type. The SS-Series installation manual ties each model to a recommended cold water flow and drain line diameter: the SS-100 at 5 GPM standard (3 GPM optional) with a 1-1/2 inch drain line, the SS-200 at 7 GPM (5 GPM optional) with 2 inch NPT, and the SS-500 at 8 GPM (7 GPM optional) with 3 inch NPT. Our listing notes the SS-500's AquaSaver standard usage at 8 GPM (30.3 LPM). Electrical service narrows the choice. Our listing gives the SS-100 in 1-phase 115/208-230V at 11.6/5.1/5.7A or 3-phase at 2.0/2.4/1.2A, the SS-200 in 1-phase at 17.4/7.7/8.7A or 3-phase at 3.6/4.4/2.2A, and the SS-500 in 3-phase 208-230/460V at 8.5/11.0/5.5A only. The manual is explicit that motor voltage and phase must match the electrical supply. For light duty, the LC-50 installation manual names grocery and convenience stores, office and church kitchens, fast food restaurants, and bed and breakfast inns. Ask Norpex if you are unsure which model fits your kitchen. #### Installing an SS-Series disposer The SS-Series installation manual is written for the installing contractor, and InSinkErator states that it and its Factory Authorized Service Centers do not make original installations. Plumbing and electrical connections must be made by a qualified, licensed installer to local code. Before mounting, the installer clears hardened waste from the horizontal drain pipe between the trap and the main waste line with a drain auger. InSinkErator recommends a minimum countertop thickness of 16 gauge stainless steel to avoid excess vibration, and the manual requires at least 1 inch of clearance between the bottom of the disposer and the floor. The mounting flange fits over the collar adaptor lip or sink bowl flange, the mounting gasket must be fully seated, and the screws protrude about 1/4 inch below the gasket to engage the keyhole slots in the disposer body flange; on SS-200 through SS-1000 the legs are adjusted to support the unit. The maker's InSinkErator Food Service Disposers Installation Video covers SS100-SS1000 disposer and controller installation. The manual's plumbing requirements: Electrically, disposers ship from the factory not wired for a specific voltage; the motor connection wiring diagram inside the terminal box gives the connections. All control centres and disposers must be grounded, and a properly fused disposer control with a marked off position must be installed at the electrical supply source. The manual adds that pressure switches may be connected across the line at 5 horsepower or less, larger motors require connection in the pilot circuit of a magnetic starter, and a time delay may only be used with a water solenoid valve. - Place the P-trap as close to the disposer outlet flange as possible; do not connect the drain line to a grease trap, interceptor or drum trap. - Keep horizontal runs as short as possible, with a minimum fall of 1/4 inch per foot. - Connect to the cold water line only; fittings are 1/2 inch NPT, except sink bowl nozzles at 1/2 inch compression. - Install the flow control valve, solenoid valve and syphon breaker according to the flow arrows on each body, with the syphon breaker above the sink flood plane per local plumbing codes. #### Daily operation The Disposer Operation Instructions set a four-step routine. Push the start button on the control box; the disposer runs and water flows. Confirm a steady stream of water before feeding anything, then feed food waste in a steady, continuous flow. When the waste is flushed away, push the stop button. Two rules protect the unit. Never pre-load waste before starting; the installation manual warns that pre-loading can cause excessive strain and loosen mounting components. And never stop the disposer with waste inside — run the disposer and water approximately three minutes after the final load, which the instructions say keeps the unit clean and odour-free and avoids drain line stoppage. Water flow is set by horsepower: 1 HP needs 5 GPM, 2 HP needs 7 GPM, 3 and 5 HP need 8 GPM, and 10 HP needs 10 GPM, all cold. For volume adjustment, the top of the swirling water should occasionally crest to the body water inlet; grinding efficiency drops if the swirl rises more than halfway up the disposer body. The Manual Reversing Switch uses three-button FWD/STOP/REV operation, and the manual says not to restart until the rotating shredder has come to a stop. Never put these into the disposer: - Clam or oyster shells, large bones and metal objects. - Glass, china and plastic wrap. - Drain cleaner, grease, oil, syrup and extremely hot water. - Explosive materials. #### PowerRinse and WasteXpress The PowerRinse PRS/PRP manual describes a system that increases scrapping speed and reduces bulk waste: a plume of recirculated water aids pre-rinsing and scrapping, solids collect in a scrap basket for emptying into a waste or compost receptacle, and water-soluble waste goes down the drain. The manual positions it as an alternative to a disposer or pulper, and the maker's video InSinkErator Foodservice - Power Rinse Collection System presents it. The PRS standard tray measures 23.75 by 21.5 inches, the PRP pot/pan tray 35.5 by 21.5 inches for oversized cookware such as large sheet pans, and the PRT uses a 19.10 inch round trough tray with a 1/4 HP pump. PRS and PRP need 1 GPM of fresh water per hour and recirculate up to 30 GPM; the PRT needs 1 GPM per cycle and recirculates up to 70 GPM. Installation points from the manual: hot and cold supplies feed the mixer valve at 1/2 inch NPT with a minimum of 30 psi at the valve, and regulators are needed if pressure exceeds 80 psi. The drain is a 2 inch line through a P-trap, and the pump motor fan needs at least 1 inch of clearance from any wall or obstruction. A tray in line with a dishwasher mounts at least 24 inches from the loading end to leave dish rack space, each system fits under a standard table at a minimum height of 33 inches, and the built-in shutoff timer is factory set at 20 minutes. In operation the scrap basket must always be in place, the cover is optional but recommended to maximize workspace, and the pump engages about 70 seconds after pressing start, once the tank reaches its fill level. Adjust the ball valve until the plume hits the centre of the scrap basket or cover, scrap dishes under the plume, and press stop when done. On 3-phase units verify the pump motor fan rotates clockwise, and never use corrosive chemicals for scrapping. The WasteXpress WX500 pairs a 5 HP disposer with a dewatering unit that grinds waste, presses out water and expels semi-dry particles into a 10-gallon waste bin; the manual states the exiting solid waste is up to 85 percent less in volume, and our listing rates throughput at 700 lb (317.5 kg) per hour. The unit fits under a 34 inch table and carries a safety interlock on the discharge chute. The dewatering unit sits within 10 feet of the disposer outlet flange with no more than four 90 degree elbows (45 degree preferred), on a 2 inch NPT waste line sloped 1/4 inch per foot; hot water only feeds the WasteXpress spray, cold water only feeds the disposer, and the waste outlet should empty into a floor drain rather than a small inside grease trap. Plastic wrap, cans, silverware, rubber, glass and crockery cannot be processed, though paper, light rigid plastic and food wrappings can be when mixed with a minimum of 50 percent food waste. The WX-101A control runs both units from one button, reverses the disposer motor automatically on restart, flushes the drain line for up to 10 minutes after shutdown, and shuts the system off automatically after 10 minutes of running. #### Jams, resets and operator care If the disposer stops suddenly, the operation instructions point to overloading or a foreign object jam. Turn the control to the off position, insert the dejamming wrench (not supplied) slot down through the sink opening, place the slot over the raised bars on top of the rotating shredder, and twist back and forth until the shredder revolves freely. Remove all foreign materials with long-handled tongs or pliers, never fingers, let the disposer cool 3 to 5 minutes, then press the red reset button to reset the overload protector. Never strike the reset button with objects. The installation manual's troubleshooting table adds two start-up checks. If the disposer will not start and water does not flow, check the incoming water; reactivating the electrical disconnect switch starts a 30 second delay before the system can restart. If water flows but the disposer will not start, the overload protector is tripped or the disposer is jammed. If the unit remains inoperative, both manuals direct you to the nearest InSinkErator Factory Authorized Service Center, and the service manual says troubleshooting beyond the listed problems belongs to a qualified service person. Have the model number, serial number, voltage and phase from the specification decal on the motor trim cover ready. The LC-50 clears jams with its own self-service wrenchette, and its manual repeats the rule to switch off before freeing a jammed rotor. Day to day, replace the splash baffle when it wears, post the operating instructions near the disposer as the sheet instructs, and make sure the disposer is off before you leave the area. #### Instant hot water dispensers and service The C1300 and HC1300 dispensers hold a 2/3 gallon tank delivering up to 200°F water on average, on 115V AC with a 1300 watt, 11.3 amp heating element and a 36 inch cord with grounded plug. The snap-action thermostat adjusts from 160°F to 210°F and is factory pre-set at about 200°F, recommended supply pressure is 25 to 80 psi, and the HC1300 adds a dual cold lever with an optional filtration system. The maker's video InSinkErator Foodservice - Instant Hot Water Dispenser presents the line. The dispenser manual's key points: the tank needs a grounded GFCI outlet under the sink, fused at 15 amp for 120 volt, and not controlled by the same wall switch as the disposer; the tap needs a 1-3/8 inch (35 mm) hole in a counter no thicker than 3 inches (76 mm); and the tank must sit within 16 inches (400 mm) of the tap and 30 inches (760 mm) of the outlet, mounted vertically and level. Fill the tank before connecting power, and allow 12 to 15 minutes for the water to reach target temperature. For care, the manual says do not allow the water to boil, use only mild cleaners on the tap and plastic parts, replace the filter cartridge every 6 months or sooner if flow drops, and unplug and drain the unit for extended shutdowns or below-freezing conditions. Repairs go through InSinkErator's Factory Authorized Service Center network. For questions about which model fits your kitchen, ask Norpex. #### Videos from the maker - [InSinkErator Food Service Disposers Installation Video](https://www.youtube.com/watch?v=N99PtfRIKNw) (InSinkErator) - [InSinkErator® SS-Series Disposers: How to Choose the Right Disposer for Your Commercial Kitchen](https://www.youtube.com/watch?v=UGn0Dc7WPAs) (InSinkErator) - [InSinkErator Foodservice - Power Rinse Collection System](https://www.youtube.com/watch?v=D1iQj4ZFkA0) (InSinkErator) - [InSinkErator Foodservice - WasteXpress System](https://www.youtube.com/watch?v=cs0Wi8jDERI) (InSinkErator) - [InSinkErator Foodservice - Instant Hot Water Dispenser](https://www.youtube.com/watch?v=ikWhaoO1VM4) (InSinkErator) #### Common questions ##### Which InSinkErator disposer size does my kitchen need? The maker's How to Choose video sizes by kitchen volume and menu type across the SS-100 through SS-1000 range. In our list the SS-100 is 1 HP with a 5 GPM standard flow control valve, the SS-200 is 2 HP at 7 GPM, and the SS-500 is 3 or 5 HP at 8 GPM. The 1/2 HP LC-50 suits the light-duty applications its manual names, such as fast food restaurants and office or church kitchens. ##### What must never go into the disposer? The manuals prohibit clam or oyster shells, drain cleaner, glass, china, plastic wrap, large bones, metal objects, explosive materials, extremely hot water, grease, oil and syrup. ##### How do I clear a jam? Turn the control off, insert the dejamming wrench slot down over the raised bars on the rotating shredder, twist until it revolves freely, remove the foreign material, wait 3 to 5 minutes, then press the red reset button. Never strike the reset button. If the disposer still will not run, contact an InSinkErator Factory Authorized Service Center. ##### Does PowerRinse grind food waste? No. Solids collect in a scrap basket that you empty into a waste or compost receptacle while water-soluble waste goes down the drain, and the manual presents the system as an alternative to a disposer or pulper. ##### Can WasteXpress process non-food waste? Plastic wrap, cans, silverware, rubber, glass and crockery cannot be processed. Paper, light rigid plastic and food wrappings can be, when mixed with a minimum of 50 percent food waste. ### Kool-It Glass Door Coolers and Freezers: Use and Care > How to install, set, load, clean and troubleshoot Kool-It glass door coolers and freezers and KOM open merchandisers, from Kool-It's manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/kool-it-glass-door-coolers-and-freezers ![Two-door glass door cooler merchandiser](https://norpex.ca/m/c3/80/c3805001bcfd39c8ad20a97a07bb84e5299eb6b0b0624789145aed3ee19621a5.jpg) Pictured: [Kool-It KGM-36 44.5″ Glass Swing 2-Door Cooler Merchandiser](https://norpex.ca/product/kool-it-kgm-36-44-5-glass-swing-2-door-cooler-merchandiser) This guide provides step-by-step instructions for the safe installation, daily use, and maintenance of Kool-It glass door merchandisers. Following the manufacturer's recommendations helps ensure reliable cooling and extends equipment life. #### Key takeaways - Installation requires a qualified, licensed electrician and must comply with local codes. - Keep the condenser coil clean: every 30 days in heavy-use kitchens, or at least every 90 days. - Do not block air circulation inside the cabinet; leave space at the top rear for proper airflow. - Use the digital controller to set and monitor temperatures; factory settings are 34–38°F for coolers and -7 to -3°F for freezers. - For any malfunction, consult the troubleshooting table in the manual before calling for service. #### Installation and location requirements Kool-It glass door merchandisers are designed for indoor use only. The KGF-23 freezer manual specifies that the floor must support the total weight of the cabinet and its contents; a fully loaded unit can weigh up to 1500 pounds. Reinforce the floor if necessary. For proper air circulation, the manual for the KGF-23 recommends at least 2 inches of clearance from any wall and 12 inches of clear space above the unit. The KOM-36XBK open merchandiser manual requires a minimum 10 cm (about 4 inches) clearance around all sides. Avoid placing the unit near heat sources, direct sunlight, or in hot corners. Level the cabinet using the adjustable bullet feet (if equipped). A level unit ensures doors align correctly and prevents strain on the cabinet. Models with casters should have the front wheels locked during use. If the unit must be laid on its side during transport, the KGF-23 manual instructs waiting at least 24 hours before start-up to allow compressor oil to settle. #### Electrical connection and start-up All electrical work must be performed by a qualified, licensed electrician in accordance with local codes. The KGF-23 manual states that the unit must be connected to a dedicated circuit of the correct voltage and amperage. Refer to the serial tag on your specific model for exact electrical requirements. For example, the KGF-23 requires a 115V/60Hz/1Ph supply with a NEMA 5-15P plug, while the KGF-72DV needs a 4-wire L14-20R outlet for its dual voltage (115V and 230V). Before plugging in the unit, ensure the ON/OFF switch is in the OFF position. The KOM-36XBK manual advises waiting 2 hours after moving the unit before connecting power, to let the compressor stabilize. After a power outage, unplug the refrigerator and wait at least 5 minutes before restarting. Once connected, turn the unit on. The ON/OFF switch on the front bottom panel will glow green when the unit is powered. The light switch next to it controls the interior lights. #### Understanding the controls and settings Kool-It units use a digital temperature controller. The KGF-23 manual describes the front panel commands: press the SET key briefly to display the current setpoint; hold it for more than 2 seconds to change the setpoint. Use the up and down arrows to adjust the value, then press SET again to confirm. The factory default temperature range is 34°F to 38°F for refrigerators and -7°F to -3°F for freezers. The controller also manages defrost cycles. For refrigerators, the unit automatically defrosts every 6 hours; the defrost symbol appears on the display. The cycle ends when the coil reaches 41°F or after 20 minutes. Freezers defrost every 6 hours using a heater, ending at 45°F coil temperature or after 20 minutes. A manual defrost can be started by pushing the defrost key for more than 2 seconds. The KOM-36XBK manual explains a similar controller: press SET to view or change the setpoint, use the light button to toggle interior lights, and hold the defrost button for 6 seconds to manually start or stop defrost. The defrost LED indicates cooling status: on when cooling, off when at setpoint, flashing during a delay. To lock the keyboard and prevent accidental changes, hold the up and down arrow keys together for more than 3 seconds until 'POF' appears. Repeat to unlock. #### Daily operation and loading Proper loading is critical for maintaining temperature. The KGF-23 manual warns not to pack the cabinet so full that air cannot circulate. Refrigerated air is discharged at the top rear of the unit; it must flow down to the bottom. Shelves have a rear turn-up to prevent blocking, but bags and tall items can still obstruct airflow. Place large boxes and tall stacks on lower shelves. The KGM-36 instruction manual emphasizes that items should not block the cold air inlet and suction outlet. Overpacking or frequent door openings can cause inadequate cooling. For open merchandisers like the KOM series, ensure the air curtain is not disrupted by overhanging products. Monitor the digital display regularly. If the temperature deviates, check for obstructions, door seal issues, or a dirty condenser. The unit will cycle off periodically for defrost; this is normal. #### Cleaning and maintenance Disconnect power before any cleaning. The KGF-23 manual recommends cleaning the interior and exterior with soap and warm water. For tougher stains, use ammonia and water or a non-abrasive liquid cleaner. Always rub stainless steel with the grain to avoid marring. Never use abrasive cleaners, steel pads, or wire brushes, as they scratch surfaces and damage gaskets. The condenser coil must be cleaned regularly. The KGF-23 manual advises cleaning every 90 days, or every 30 days if the environment is greasy or dusty. Use a brush, vacuum, or compressed air. For heavy grease, apply a commercial-grade condenser cleaner and blow through with compressed air. Never use a high-pressure water wash, as it can damage electrical components. Neglecting coil cleaning can cause high temperatures and compressor failure. Gaskets should be cleaned with warm soapy water to prevent mold and maintain elasticity. Avoid full-strength cleaners that can make gaskets brittle. The KGF-23 manual notes that gaskets are 'Dart' style: pull the old gasket out of the groove in the door and press the new one into place. For open merchandisers, the KOM-36XBK manual says the condenser needs cleaning every month. If the display shows 'EE4', clean the condenser immediately. If the message persists, contact service. Check the drain line periodically. The KGF-23 manual explains that a disconnected or clogged drain can cause water accumulation inside the unit. Ensure the drain tube is connected from the evaporator housing to the drain pan, and that the unit is level. #### Troubleshooting common issues Before calling for service, consult the troubleshooting table in your unit's manual. The KGM-36 manual lists several common problems: no refrigeration at all (check power supply, plug, fuses, circuit breaker); inadequate cooling (check temperature setting, air blockage, door openings, condenser clogging); excessive noise (ensure feet are firmly on the floor, no contact with walls or objects); and condensation on the exterior (normal in high humidity; wipe with a dry cloth). The KOM-36XBK manual provides additional troubleshooting: strange noise from the bottom shelf may indicate a broken fan blade (call service); unit not getting cold could be due to being off, refrigerant leak, or failure (call service); defrost water overflowing may be caused by a damaged heating tube, water-level controller failure, or high ambient humidity (replace parts or improve conditions). If the unit displays an alarm code, the KGF-23 manual explains how to view and reset alarms: press the up or down arrow to see the alarm signal, then hold SET until 'rst' appears, and press SET again to reset. Always note the model and serial number (located inside the unit on the left wall near the top) before contacting service. #### When to call for service For any issue that cannot be resolved by the basic checks above, contact the manufacturer's authorized service network. Do not attempt to repair refrigeration components yourself. If you notice abnormal noise, smell, or smoke, the KOM-36XBK manual instructs to cut off power immediately and call for service. Do not restart the unit until the problem is rectified. For questions about a specific Kool-It model or to order replacement parts like gaskets or light bulbs, ask Norpex. Norpex does not perform installation or repairs; always use a qualified, licensed technician for electrical connections. #### Common questions ##### How often should I clean the condenser coil? The KGF-23 manual recommends cleaning every 90 days, or every 30 days if the unit is in a greasy or dusty environment. Use a brush, vacuum, or compressed air. For heavy grease, a commercial condenser cleaner may be needed. ##### What are the factory temperature settings for Kool-It coolers and freezers? According to the KGF-23 manual, the factory setting for refrigerators is 34°F to 38°F, and for freezers it is -7°F to -3°F. These can be adjusted using the digital controller. ##### Why is water collecting inside my cooler? The KGF-23 manual explains that a disconnected or clogged drain tube can cause water accumulation. Check that the drain tube is connected from the evaporator housing to the drain pan, and that the unit is level. Also ensure the drain line is free of obstructions. ##### What does the 'EE4' message on my open merchandiser mean? The KOM-36XBK manual indicates that 'EE4' means the condenser needs cleaning. Clean the condenser immediately. If the message reappears after cleaning, contact service. ##### Can I replace the door gasket myself? Yes. The KGF-23 manual states that gaskets are 'Dart' style and can be pulled out of the groove and replaced by pressing the new one into place. ### Krampouz Waffle Makers and Crêpe Machines: Use and Care > How to install, season, use and clean Krampouz waffle makers and crêpe machines, with the troubleshooting steps from Krampouz's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/krampouz-waffle-makers-and-crepe-machines ![Swivel cast iron waffle maker with its plates open](https://norpex.ca/m/8d/ab/8dabdc36edeafd6eb393c3f9668fdeec52fdc49b1e60be30e7f94acdef82ca9b.jpg) Pictured: [Krampouz – Swivel Liège style waffle maker](https://norpex.ca/product/krampouz-swivel-liege-style-waffle-maker) Learn how to install, season, operate, and clean Krampouz commercial waffle makers and electric crêpe machines, following the manufacturer's instructions for safe, long-lasting performance. #### Key takeaways - Season cast iron plates with vegetable oil before first use to create a non-stick surface. - Place the appliance on a dry, stable surface at least 20 cm from any heat-sensitive wall. - Use the thermostat (50–300 °C) to set the exact temperature recommended by your recipe. - Clean frames and drip trays with a sponge and mild liquid detergent; never use abrasive products or immerse the appliance. - For repairs, contact the manufacturer’s authorized service network; a qualified technician must handle all electrical or gas work. #### Understanding your Krampouz equipment Krampouz manufactures professional electric waffle irons and electric crêpe makers designed for high-volume commercial use. The waffle maker range includes single and double irons with 90° or 180° openings, swivel models, and specialty units for bubble waffles, churros waffles, and Liège-style waffles. The crêpe maker line offers single and double round cast iron griddles with a diameter of 40 cm (16 inches). All models share a stainless steel frame, removable drip trays, a thermostat adjustable from 50 to 300 °C, a heating indicator, and an on/off switch with an indicator light. The cast iron cooking surfaces contain shielded heating elements that spread heat evenly. The manufacturer’s instructions for use cover installation, seasoning, daily operation, cleaning, and basic troubleshooting for these appliances. #### Installation and placement Krampouz’s professional electric waffle iron instructions for use state that the appliance must be placed on a dry, stable work surface. The top of the irons should be between 85 and 95 cm from the ground for comfortable use. Maintain a minimum clearance of 20 cm from any vertical surface that is not heat-resistant. If the appliance must be near a wall or partition, that surface must be made of non-flammable material or covered with appropriate heat-insulating, non-combustible material, paying close attention to fire prevention regulations. For electrical connection, the waffle iron manual specifies a single-phase supply of 120 V, 208 V, or 240 V depending on the model. The appliance is delivered with a power cable type SJTOW, 3 conductors (phase + neutral + earth), cross-section 14 AWG. The crêpe maker manual indicates a single-phase 240 V network using a 16-amp two-pin plug with earth pin, and a cable type SJTOW 3 conductors, cross-section 1.5 mm². A qualified, licensed electrician must perform the final connection according to local code. Gas models need a qualified, licensed gas installer working to local code. The manuals also require that the appliance be connected to a residual current device with a rated residual operating current of 30 mA maximum. Do not use an extension lead unless it is fully unwound to prevent overheating. Always connect or disconnect the power cord with the control knob set to the minimum or ‘off’ position. #### Seasoning cast iron plates Both waffle irons and crêpe griddles require seasoning before first use to protect the cast iron and create a non-stick surface. The waffle iron manual describes the following procedure: plug in the appliance, open the irons, and set the thermostat to 300 °C. Let it heat for about 30 minutes, then reduce the thermostat to 270 °C and wait 5 minutes for the temperature to stabilize. Using a brush, apply a fine coat of frying oil (with no other ingredients) to all blocks and grooves, ensuring no excess oil pools. Let this first layer cook for 10 minutes, apply a second layer in the same way, wait another 10 minutes, then turn off the appliance. A properly seasoned surface will have a chestnut-coloured, varnish-like appearance. For crêpe griddles, the manufacturer’s instructions for use and installation outline a different process. The video ‘Krampouz professional-use crêpe maker: How to season the cast iron plate’ demonstrates this method. Set the thermostat to 250 °C and wait until the orange indicator light goes out. For the first four layers, pour 1 teaspoon of vegetable oil onto the plate, spread it uniformly with the cleaning pad (using 3 piled wipes), and allow each layer to dry until no more smoke appears (5 to 10 minutes). For the fifth through ninth layers, use only ½ teaspoon of oil per layer, spreading and drying in the same way. For the final layer, pass the pad over the plate without adding any fat. The result should be a light chestnut-coloured seasoning that looks like varnish. After seasoning, the crêpe manual advises greasing the plate well between each crêpe during the first cooking session. For waffle irons, the manual recommends lightly greasing the irons with a brush dipped in oil before the first waffle of each session. #### Daily operation and controls To make waffles, preheat the appliance with the thermostat set to the temperature specified in your recipe and the irons closed. The manual provides example recipes: Brussels waffles cook at 210–220 °C for about 3 minutes 30 seconds; Liège waffles at 180 °C for 3 to 4 minutes; and churros waffles at 220 °C for 2 to 3 minutes. Once the irons reach temperature, open them, brush all plate surfaces with oil, and pour or place the batter. For liquid batters (Brussels and churros), fill only one side so the tops of the blocks are barely covered, then close the irons and, except for 90° opening models, turn them over. Remove the waffle with a waffle fork and cool on a rack to keep it crisp. For crêpe making, the manual recommends a cooking temperature between 200 °C and 230 °C. Lightly grease the griddle before the first crêpe of each session. Pour a ladle of batter onto the hot griddle and spread it with a Krampouz wooden spreader. While cooking, simply wipe the griddle to remove residue. If the appliance stays heated without use for a long period, lightly grease the griddle before re-use. The manual suggests using sunflower oil for greasing and lists essential accessories: a spreader (18 to 20 cm), cleaning pad ATE1, cleaning wipes ATE2, a brush and water tray for the wooden spreader, a spatula, a ladle, and a batter container. Both appliance types feature a thermostat knob graduated from 50 to 300 °C, a heating indicator light, and a power indicator. On some crêpe models, an on/off switch with a green light is present. Always set the knob to the minimum position before plugging or unplugging the unit. #### Cleaning and routine care Before any cleaning, unplug the appliance and allow all surfaces to cool completely. The waffle iron manual instructs you to clean the stainless steel frame and removable drip trays with a sponge soaked in warm water and liquid detergent. Stubborn marks can be removed with a specific commercial product, but never use abrasive products or metal brushes. Do not immerse the appliance in water or use a water jet. The iron covers can be cleaned the same way; it is normal for them to brown over time due to high heat. The cast iron waffle plates require regular attention to prevent a thick buildup of carbonized fat, which acts as an insulator and can flake off. The manual recommends dismantling the heating element packs and irons for cleaning (the instructions include dismantling diagrams). Regular brushing helps control buildup; do not be afraid of scratching the metal. For Liège waffle irons, burnt caramel from pearl sugar can be removed by dismantling the irons and soaking them in hot water until the caramel dissolves. Never suddenly cool irons that are hotter than 100 °C by immersing them in water. For crêpe griddles, the manual states that after use you should simply wipe the griddle; do not wash it. Never suddenly cool the plate. Over time, fats from lubrication and batter will thicken the seasoning. If the seasoning becomes too thick, use the Krampouz abrasive stone (ref. APA1) regularly to strip it. If stripping by abrasive stone is insufficient, the plate can be stripped by sand blasting (contact the manufacturer’s customer service). After any stripping operation, you must re-season the griddle as if it were new. Clean the crêpe maker frame with a sponge dipped in warm water and unchlorinated liquid detergent. Do not use abrasive products or metallic brushes, and do not clean the appliance under running water or immerse it. #### Troubleshooting common issues The crêpe maker manual includes practical advice for common problems. If the batter runs on the griddle or sticks to the spreader, do not add more grease; instead, remove excess oil, as poorly made batter can cause the same effect. If the batter only bubbles, it may be too runny, badly made, or the griddle is too hot. If the griddle sticks, lightly grease it with a little cooking oil. When batter both bubbles and sticks, the seasoning may be insufficient (continue the seasoning operation), or the griddle may be charred (scrape and re-season). If the seasoning flakes off, scrape the griddle with an abrasive stone and start a new seasoning. For waffle irons, the manual notes that if waffles are difficult to remove, you can use a mixture of one spoonful of oil and one egg yolk to help release them. If the appliance remains heated for a long time without use, lightly grease the plates and close the irons to protect the surface. Should the iron plates develop a thick, flaking layer of carbonized fat, dismantle and clean them as described in the cleaning section, or have them stripped by sand blasting or pyrolysis, followed by a new seasoning. If the appliance fails to heat or shows signs of electrical malfunction, immediately disconnect it and contact the manufacturer’s authorized service network. All repairs must be carried out by a qualified technician. #### Service and support Repairs belong to the manufacturer’s authorized service network; the crêpe maker manual says a griddle whose seasoning will not strip with the abrasive stone can be sand blasted through the manufacturer’s customer service. For any repair or maintenance beyond routine cleaning, the manuals specify that a qualified technician must perform the work. Norpex is an online store and does not provide installation, service, or repair. For service, contact the manufacturer’s authorized service network. If you have questions about a specific Krampouz model, ask Norpex for assistance. #### Videos from the maker - [Krampouz professional-use crêpe maker: How to season the cast iron plate](https://www.youtube.com/watch?v=ZvJAF51I3do) (Krampouz) #### Common questions ##### How do I season a new Krampouz waffle iron? The waffle iron manual says to heat the open iron to 300 °C for 30 minutes, then reduce to 270 °C. Apply a fine coat of frying oil with a brush, let it cook for 10 minutes, apply a second coat, wait another 10 minutes, and turn off the appliance. The surface should look like dark brown varnish. ##### How do I season a new Krampouz crêpe griddle? The crêpe maker manual instructs you to heat the griddle to 250 °C. Apply four layers of 1 teaspoon of vegetable oil each, spreading with the pad and drying each layer 5–10 minutes until no smoke appears. Then apply five layers using ½ teaspoon of oil each, and finish with a dry pass of the pad. The video ‘Krampouz professional-use crêpe maker: How to season the cast iron plate’ shows this process. ##### What temperature should I use for cooking waffles or crêpes? The waffle iron manual suggests 210–220 °C for Brussels waffles, 180 °C for Liège waffles, and 220 °C for churros waffles. The crêpe maker manual recommends a cooking temperature between 200 °C and 230 °C for crêpes. Always follow your specific recipe and adjust after a few trial runs. ##### How do I clean the cast iron plates without damaging them? For waffle irons, dismantle the plates once cool and brush them regularly to prevent buildup; for Liège caramel, soak in hot water. Never suddenly cool plates hotter than 100 °C. For crêpe griddles, simply wipe after use; do not wash. If seasoning becomes too thick, use the Krampouz abrasive stone (ref. APA1) or have the plate sand blasted, then re-season. ##### What should I do if my crêpe batter sticks or bubbles? The crêpe manual advises: if batter runs or sticks to the spreader, remove excess oil and check batter consistency. If it only bubbles, the batter may be too runny or the griddle too hot. If it bubbles and sticks, the seasoning may be insufficient or the griddle charred; scrape and re-season as needed. ### Lainox NEO Blast Chillers: Installation, Cycles and Care > How to set up, run, clean and troubleshoot Lainox NEO blast chillers: chilling, shock freezing, slow cooking, special functions and alarms. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/lainox-neo-blast-chillers-guide ![Reach-in blast chiller with a touch screen control panel](https://norpex.ca/m/5e/ff/5eff17a701742b262f60a6adc993b99fc3f5da5a12e25b4374a6c9a438dd00b1.jpg) Pictured: [Lainox – NEO24 Blast Chiller-NEO051TA – NEO051TA-R290-US](https://norpex.ca/product/lainox-neo24-blast-chiller-neo051ta-neo051ta-r290-us) Learn how to properly install your Lainox NEO blast chiller, run blast chilling, shock freezing, and slow cooking cycles, and perform routine care to keep the unit working safely and efficiently. #### Key takeaways - Always have a qualified, licensed installer handle electrical and drain connections to local code. - Use the needle probe for core-temperature chilling and cooking; insert it to the food's centre without touching bone or fat. - Precool the chamber before blast chilling and preheat before slow cooking for consistent results. - Clean the chamber daily, wash the vent filter weekly and keep the defrost water drain hole clear. - For any malfunction, disconnect power and contact Lainox's authorized service network; do not attempt repairs yourself. #### Understanding your Lainox NEO blast chiller Lainox NEO blast chillers rapidly lower the temperature of fresh or cooked food to preserve organoleptic qualities and safety. The NEO series includes models such as the NEO051, NEO052, and NEO24 R290 units, as well as the NEOG051, NEOG084, NEOG121, NEOG124, and NEOG161. Each model combines blast chilling, shock freezing, slow cooking, thawing, and leavening functions in a single piece of equipment. According to Lainox's use and maintenance manual, positive chilling is for food that will not be eaten within two hours of preparation: it reduces the food's core temperature to +3°C (37.4°F) within 90 minutes. After the cycle, the product must be stored in a refrigerator at 0 to +3°C (32 to 37.4°F) and can be kept for up to 5 days. Negative chilling, or shock freezing, brings the core to -18°C (-0.4°F). The food then goes into a freezer at -20°C (-4°F) and may be stored for 3 to 18 months, depending on the product, provided the cold chain is maintained. The same manual explains that the slow cooking function uses low temperatures over long periods to keep meat tender and reduce weight loss. The thawing function returns frozen products to a positive temperature in a controlled way that meets HACCP standards. Leavening retarder cycles manage temperature, humidity, and time for bread and bakery doughs, allowing bakers to prepare dough during the day and schedule leavening to finish when needed. #### Installation and placement Lainox's use and maintenance manual leaves the electrical and water connections to a qualified installer working to local code; what it asks of the kitchen is about placement and air. Never obstruct the air vents, which the compressor and evaporator need, keep the motor compartment vents free of objects and dust, and keep the defrost water drain hole clear. Cleaning water drains into the collection tank at the bottom of the unit, or straight into the drain siphon where one is installed. A unit on wheels cannot be levelled, so the surface under it must be perfectly horizontal and flat, and the wheels must always be locked with their stops; push it gently when moving it. Do not hang on the doors. In case of fire, do not use water: the manual calls for a CO2 extinguisher and cooling the motor compartment as quickly as possible. #### Daily operation: starting a manual cycle To start a manual blast chilling or shock freezing cycle, press the Manual mode icon on the touchscreen. Select the desired mode: Shock Freezing, Blast chilling, or Slow cooking. The unit starts with a default temperature for that mode and an infinite time, and a timed process is set by default. You can customize the set temperature by scrolling on the touchscreen or using the \[+\] and \[-\] buttons. Choose between a timed process or a core probe process by pressing the relevant key. When using the core probe, insert the needle probe fully into the food so its tip reaches the centre, avoiding fatty areas and bones. For thin items, insert the probe parallel to the support surface. Set the fan speed as needed. Once the cycle finishes, a buzzer sounds and a pop-up message appears; the device automatically switches to conservation mode based on predefined parameters. For slow cooking, the process is similar but includes an Autoclima setting that controls humidity. The manual recommends preheating the chamber before inserting food. At the end of cooking, the holding function can maintain a set temperature until you are ready to serve. #### Special functions for better results The NEO blast chillers include several special functions accessible from the touchscreen. Precooling should be used before a +3°C blast chilling or -18°C shock freezing cycle. Press the precool icon, set the desired temperature, and wait for the buzzer to indicate the chamber is ready. Preheating works the same way before a slow cooking cycle. Defrosting can be started manually by touching the Defrost icon; it will also start automatically during conservation cycles when the evaporator temperature is below 3°C (37.4°F). The drying function is useful after washing the chamber or before low-temperature cooking that requires a dry environment. Choose between soft drying (about 40 minutes) and hard drying (about 80 minutes). If the needle probe becomes stuck in frozen product after blast freezing, use the needle probe heating function. This can only be activated when the probe temperature is below -5°C (23°F). The heating cycle stops automatically once the probe can be safely extracted. #### Cleaning and routine care Cut the power before any maintenance and wear gloves. The operator does only routine maintenance, meaning cleaning; anything more is for an authorised technician. Never use abrasive or powder detergents, corrosive products such as hydrochloric or sulphuric acid or caustic soda (not even on the floor under the unit), abrasive sponges, scrapers, steel brushes, or steam or pressurised water jets. At first use, wash the trays and chamber with a cloth dampened in hot soapy water, rinse and dry, then run the unit empty on Slow Cooking for about 30 minutes. Clean the chamber daily once it is cool, because grease or food residue could catch fire during slow cooking: hot soapy water on a cloth, then rinse and dry. The optional shower head connects under the door; remove the chamber plug so the water drains, never leave the shower kit in place while the unit runs, and finish with a drying cycle (soft, about 40 minutes, or hard, about 80). Wipe the outside with hot soapy water or a steel cleaner, then rinse and dry, and clean the touch screen with a cloth only slightly dampened with a glass cleaner. Vacuum or brush the vents often, and once a week take off the front panel and wash the filter behind it in hot soapy water. For a long shutdown, cut the power and water, wipe the steel with a little Vaseline oil and leave the door ajar; before restarting, clean it, inspect it and run it empty at a low temperature for at least 60 minutes. Lainox recommends a service visit by an authorised centre at least once a year. #### Troubleshooting and service The manual's checklist comes before any service call. If the unit is fully off, check that it has power and the plug is in. If it does not cool enough, check for a nearby heat source, that the doors are fully shut, that the condenser filter is not clogged, that the front vents are clear, that food is spread so air can circulate, and that the unit is not overloaded (the limit is 65 kg, 143 lb, evenly spread per tray or rack). If it is very noisy, check that it touches nothing else, is level and has its visible screws tight. Alarms show at the top of the display with a buzzer you mute by touching the screen. A door open alarm stops the compressor and clears when the door closes. High and low temperature alarms during storage clear when the temperature returns and are saved in the HACCP log. After a blackout, the cycle resumes where it left off. The chamber, evaporator and needle probe alarms, the high and low pressure alarms, the compressor overload alarm and the safety thermostat alarm all say to contact customer service. If the unit stops working, disconnect it from the power and water mains and call a service centre authorised by the manufacturer with the code and serial number from its plate; do not attempt repairs yourself. #### Common questions ##### What is the difference between positive and negative chilling? Positive chilling lowers the food's core temperature to +3°C (37.4°F) within 90 minutes and is used when the food will be eaten within 5 days. Negative chilling, or shock freezing, brings the core to -18°C (-0.4°F) for long-term frozen storage of 3 to 18 months, depending on the product. ##### How do I use the needle probe correctly? Insert the needle probe fully so its tip reaches the centre of the food, avoiding fatty areas and bones. For thin items, insert it parallel to the support surface. If it freezes into the product after shock freezing, use the needle probe heating function, which works once the probe is below -5°C (23°F). ##### How do I start a manual blast chilling cycle? Press the Manual mode icon and select Blast chilling. The unit starts with a default temperature and an infinite time; you can adjust the temperature, switch from a timed process to the core probe, and set the fan speed. At the end a buzzer sounds and the chiller switches to conservation. ##### What routine maintenance does the unit need? Clean the chamber every day once it is cool, vacuum or brush the vents often, and once a week remove the front panel to wash the filter behind it in hot soapy water. Keep the defrost water drain hole clear, and have the unit serviced by an authorised centre at least once a year. ##### What should I do if an alarm appears on the display? Read the alarm at the top of the display and touch the screen to mute the buzzer. A door open alarm clears when the door is closed and temperature alarms clear when the temperature returns; probe, pressure, compressor overload and safety thermostat alarms mean contacting an authorised service centre. Do not attempt repairs yourself. ### Lamber Dishwashers and Glasswashers: Use and Care > Learn how to install, operate, clean, and troubleshoot Lamber commercial dishwashers and glasswashers, including the F99, DSP4, DSP3, L21, L25, and P700 series. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/lamber-dishwashers-and-glasswashers-guide ![Undercounter dishwasher with its door open and a rack of plates](https://norpex.ca/m/de/71/de719049b18d9876234ee8e3bdb7d79a90f150924c4338330a89c953b5b50eed.jpg) Pictured: [Lamber – F99EKDPS Deluxe High-Temperature Undercounter Dishwasher – LMSF99EKDPS](https://norpex.ca/product/lamber-f99ekdps-deluxe-high-temperature-undercounter-dishwasher-lmsf99ekdps) This guide covers daily operation, routine cleaning, and basic troubleshooting for Lamber undercounter, pass-through, and glasswasher models. Follow the manufacturer's instructions to maintain hygiene and performance. #### Key takeaways - Always use non-foaming industrial alkaline detergent and rinse aid suitable for commercial washers. - Before each start, check that the filters are in their housings and the wash and rinse arms are free to pivot. - Choose the wash cycle based on soil level: 2-minute short, 3-minute medium, or 4-minute long. - At the end of the day, drain the tank completely and perform the daily cleaning routine outlined in the manual. - For any repair, contact the manufacturer's authorized service network; do not attempt to service the machine yourself. #### Overview of Lamber warewashers Lamber produces several series of commercial warewashers for different kitchen needs. The F99 and DSP4 are high-temperature undercounter dishwashers, the DSP3 is a dedicated glasswasher, the L21 and L25 are pass-through hood dishwashers, and the P700 is a pot and pan washer. Each model comes with a user manual that provides specific instructions for installation, operation, and care. For example, the F99EKDPS manual covers the F99 series, the DSP3 manual covers the DSP3 glasswasher, the L25EKS1PH manual covers the L25 pass-through, and the P700EKDPS manual covers the pot and pan washer. These machines are intended exclusively for washing dishes, glasses, cups, cutlery, trays, and common kitchen utensils in a commercial setting. They are not designed for residential use or for washing items that contain electrical components, fabric, metal sponges, or iron utensils. The Lamber user manuals emphasize that the equipment must be used only by trained and authorized personnel. #### Installation requirements Installation must be carried out by a qualified, licensed installer in accordance with all local codes and the manufacturer's instructions. The Lamber manuals state that the machine should be placed in an area with adequate air recirculation and that complies with local work hygiene rules. The installer must verify that the model plate data matches the electrical and water distribution network before connecting. Level the machine carefully during installation; the F99EKDPS manual calls good levelling a prerequisite for correct operation. The manual says the dishwasher must be installed to local codes and, in Canada, to the Canadian Electrical Code, Part 1, CSA C22.1, and that the machine and its accessories must be connected by a company specialized in electrical installations, with the mains voltage matching the voltage on the machine's data plate. The machine needs water, drain and electrical connections made by qualified, licensed trades. Before operation the F99EKDPS manual says the water valve must be open and the outer general feeding switch must be ON. The machine's protection degree is IP21, so it must not be washed with direct high-pressure water jets. #### Daily operation and controls Before starting the machine, ensure the water valve is open, the tank filters and overflow are correctly seated, and the wash and rinse arms can rotate freely. Load the detergent and rinse aid dispensers with products suitable for commercial warewashers. The F99EKDPS user manual instructs to turn on the machine via the wall switch and then press button 'A' on the control panel. The tank will fill, and when full, the cycle lamp '2' will light. Wait for lamp 'D' to illuminate, indicating the wash and rinse water has reached the ideal temperature. Load the basket without overloading; dishes must not be stacked, and water must reach all surfaces. The DSP3 glasswasher manual similarly advises placing glasses so they do not touch. Select the wash cycle using button 'B': a flashing lamp 1 gives a 2-minute short cycle, flashing lamp 2 a 3-minute medium cycle, and both lamps lit together a 4-minute long cycle. Close the door (or hood on pass-through models) and press cycle button 'C'. The cycle runs, followed by a 5-second pause and a rinse with clean water at 82–90°C (180–195°F) for 18 seconds on the F99EKDPS, or 23 seconds on the P700EKDPS. The L25EKS1PH manual specifies a rinse temperature of 85–90°C (180–195°F). The control lamp flashes until the cycle ends. Do not open the door during the cycle; if opened accidentally, the cycle stops and resumes when closed. At the end of the cycle, open the door carefully. Remove the basket and let dishes air-dry by evaporation. For models equipped with a drain pump, at the end of the working day, open the door, remove the overflow pipe, and press button 'F' for 3 seconds to drain the tank. The drain pump runs for up to 5 minutes and stops automatically. The L25EKS1PH manual describes a similar drain procedure for models with a drain pump. #### Cleaning and routine care The F99EKDPS manual's end-of-day routine follows the drain: switch the machine off with button A, wash the tank and the filter housing thoroughly to remove all impurities, take the filters out and clean them under running water, refit the overflow pipe and the filters, check and clean the wash and rinse jets, and clean the outer surface with a wet sponge, never with water jets or abrasive detergents. If the machine will stand idle for a long time, drain the water from the boiler (the drain plug is on its lower side) and from the electropump, and leave the wash tank open. For the interior, the manual says to disconnect the mains power first and suggests gloves and protective glasses. Remove the bottom filter, the front tank filters, the central support, the pump inlet filter and the overflow pipe, take any residual dirt out of the tank with a brush or cloth, and clean the pump inlet filter with a brush. Check that the upper and lower wash and rinse arms are free to rotate before refitting everything. The wash and rinse arms themselves are removed and cleaned every six months. Never wash the machine or the area around it with fire hydrants, steam jets or high-pressure cleaners. The manuals also suggest descaling dishes from time to time to remove calcareous or starchy sediments, by soaking them in a solution from your cleansing-agent supplier, generally one containing phosphoric acid. Always use non-foaming industrial alkaline detergent and rinse aid. The P700EKDPS manual warns that using residential dishwasher soap causes excessive foam. Do not mix different detergent products, as this can cause the dosing pump to crystallize and break down. #### Troubleshooting common issues If washed items show visible residue, the F99EKDPS manual advises checking four things: that the washing jets are clean, that there is detergent in the dispenser, that the pump suction filter is clean, and that the dishes are correctly positioned in the rack without overlapping. Each manual also has a table of inconveniences, possible causes and remedies for more specific symptoms. Halos on glassware point to insufficient rinsing: the manuals say to check that the rinse jets are clean and that there is sufficient pressure in the water distribution network, and, before each start, that the rinse aid and detergent containers are loaded. If the machine does not start a cycle, ensure the door or hood is fully closed; the control lamp 'E' flashes when it is open. Also confirm that the water has reached temperature (lamp 'D' is lit). For any persistent issue, consult the troubleshooting table in your model's manual. Do not attempt repairs yourself; contact the manufacturer's authorized service network. #### Service and support The Lamber manuals state that adjustments and repairs must be carried out only by qualified personnel. Repair by unskilled individuals may be dangerous. If the power cable is defective, it must be replaced by the manufacturer, a technical assistance service, or a qualified technician. For service, contact Lamber's authorized service network. For questions about a specific model or to order accessories such as racks and cutlery baskets, ask Norpex. #### Common questions ##### What type of detergent should I use in my Lamber dishwasher? Use only non-foaming industrial alkaline detergent and rinse aid formulated for commercial warewashers. The L25EKS1PH manual warns that residential dishwasher soap creates excessive foam. ##### How do I drain the tank at the end of the day? For models with a drain pump, open the door, remove the overflow pipe, and press button 'F' for 3 seconds. The drain runs for up to 5 minutes and stops automatically. Refer to your model's manual for exact instructions. ##### What do the cycle lamps on the control panel mean? Lamp 1 flashing indicates a 2-minute short cycle, lamp 2 flashing a 3-minute medium cycle, and both lamps lit together a 4-minute long cycle. Lamp 'D' shows the water has reached the correct temperature. Lamp 'E' flashes if the door is open. ##### How often should I clean the filters and rinse arms? The F99EKDPS manual's daily routine takes the filters out and cleans them under running water and cleans the pump inlet filter with a brush, then checks that the wash and rinse arms rotate freely. The arms themselves are removed and cleaned every six months. ##### What should I do if the machine stops mid-cycle? If the door or hood is accidentally opened, the cycle stops. Close it and, as the manual says, the cycle starts again from the point where it stopped. If the machine stops due to a fault, check the troubleshooting table in your manual. For repairs, contact the manufacturer's authorized service network. ### Master-Bilt Endless Merchandisers and Dipping Cabinets > How to install, start up, load and maintain Master-Bilt Endless merchandisers and DD, DC and FLR dipping cabinets, using figures from the maker's manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/master-bilt-endless-merchandisers-and-dipping-cabinets ![Three-door glass-door merchandiser with lit shelves](https://norpex.ca/m/a8/a8/a8a8badd999c6f43c6179e1dcdcc7bf3010646ef916af4e11f684c1f9dbb9498.jpg) Pictured: [Master-Bilt – 3-Door Endless Glass-Door Merchandiser Complete Package - Medium Temp – BEM-3-30CP](https://norpex.ca/product/master-bilt-3-door-endless-glass-door-merchandiser-complete-package-medium-temp-bem-3-30cp) Install Endless cases level and joined with butyl sealant in a store at or below 75°F with relative humidity of 55% or less, plumb each case to its own drain, and load product no sooner than 6 hours after start-up. Dipping cabinets run on a \#1 to \#9 dial and get a baking soda wash every 30 to 60 days. #### Key takeaways - Endless merchandisers come in BEL low-temp (0 to -15°F) and BEM medium-temp (34 to 41°F) lines, in 2- to 5-door sizes with remote, complete package, R290 self-contained and semi-self-contained versions. - Master-Bilt's manuals call for a store at or below 75°F with relative humidity of 55% or less, and 4 in. of clearance behind cases set against a wall. - Cases must be perfectly level before joining with butyl sealant, and the T-rail goes in place before the cases are bolted together. - Load product no sooner than 6 hours after start-up, never soft or partially thawed, and rotate stock first-in, first-out. - Dipping cabinets use a \#1 to \#9 dial and are washed every 30 to 60 days with 1 teaspoon of baking soda per quart of water; refrigeration and electrical work belongs to qualified, licensed installers. #### The Master-Bilt lines at a glance The Endless glass-door merchandiser family splits by temperature. BEL models are low temp, holding 0 to -15°F (-18 to -26°C); BEM models are medium temp, holding 34 to 41°F (1 to 5°C). Each comes in 2-, 3-, 4- and 5-door sizes (BEL-2-30 through BEL-5-30, BEM-2-30 through BEM-5-30) with 10, 15, 20 or 25 shelves, a 135 lb rating per shelf and an insulation R-factor of 20.0. Each size comes in four system versions. The base model is a remote cabinet only, with the condensing unit ordered separately through Master-Bilt's Split-Pak. The CP complete package is self-contained and ships complete, the CU version is self-contained on R290, and the SC version is semi-self-contained. Remote cabinets use R-448A/R-449A, CP and SC use R-404A or R449A, and all are hardwired: the model list shows CP, CU and SC at 208-230VAC/60/1 and remote cabinets at 120/208-230VAC/60/1. On the dipping side, DD dipping/display merchandisers hold 5 to -5°F (-15 to -21°C) with standard, low glass (L) and low curved glass (LCG) tops. DC conventional storage/dipping cabinets and FLR topping centers hold 10 to -10°F (-12 to -23°C). All run R290 on 115/60/1 cord and plug, with a 10 ft 16/3 NEMA 5-15P cord on DD, 9 ft 14/3 on DC and 8 ft 14/3 on FLR, and all list an insulation R-factor of 19.40. #### Receiving the cases and picking the location The video 01 Endless Install-Unpacking and Inspection says to check the delivery receipt for the number of pieces, inspect every piece as soon as unpacking is done, and look for torn shrink wrap or pierced cardboard. The BEL/BEM manual adds to inspect all cartons and crates as soon as they arrive, note any damage or shortage on the bill of lading before signing, and follow up concealed damage with a written report while keeping the crating for the inspector. The BEM-BEL-CU manual requires a forklift with minimum 60 in. tines and says to leave the protective gear on the edges and corners and the wrapping in place until the cases are ready to be bolted together at their final spot. For location, the video 03 Endless Install-Determining Location and both Endless manuals agree: keep cases out of direct sun and away from radiant heat or airflow, and do not build them into an enclosed area. Against a wall, allow at least 4 in. between the wall and the back of the case, 4 in. of open space at the top and 1 in. on each end so air can circulate and exterior condensation is prevented. Confirm the floor can support the lineup without sagging, clean the area, then measure the lineup and snap chalk lines where the base skids sit. Store conditions matter. The Endless manuals and both dipping cabinet manuals, which list the DD and DC/FLR cabinets as climate class 8, call for a store temperature at or below 75°F and relative humidity of 55% or less. Above those figures, the manuals say performance may be affected and capacity diminished, and new stores often sweat until the room settles. #### Levelling and joining the lineup The video 05 Endless Install-Leveling Cases calls levelling the most crucial step, and the manuals tie it to evaporator drainage and case-to-case alignment. Position each case on the chalk lines, lifting along the metal supports at the bottom, place the supplied hat channels under the skids, and shim from a level held against the front until the case is level. The manual's method is to use a transit to find the highest point on the chalk lines, mark the difference at each joining point, shim every joining point to equal that reference, tape the shims, and install the highest case first. Check the work at the door tops. The video says the tops of the doors should align precisely, and any unevenness or stair-stepping means the cases are not level. For joining, the video 06 Endless Install-Joining Cases and the manuals say to remove the shelves, rear plenum and coil cover at the end of the case being added, then tape the T-rail in place before the cases are sealed together, because fitting it afterwards damages the T-rail. Apply a generous bead of butyl sealant to all exposed foam edges and inspect it for gaps, then bolt the cases through the five holes in the end frame, tightening until the seams close without overtightening. Bolt the door frames together with the supplied bolts, keeping the gasket strips intact; the CU manual adds a small bead of butyl behind the gasket strips. To meet NSF requirements, the BEL/BEM manual says the cabinet must be sealed to the floor with NSF listed silicone sealant, and the dipping manuals allow 6 in. minimum legs, casters or a sealed base instead. #### Plumbing and electrical connections The video 08 Endless Install-Plumbing shows the pre-assembled condensate drain kit: a 90-degree elbow, threaded fitting, barbed fitting and trap. Connect the supplied flexible hose to the barbed fitting and then to a drain or condensate pump, and give each case its own drain or pump. The manual says the kit connects to the bottom middle of the cabinet, lists two 90-degree elbows, warns that the trap must be installed or performance suffers, and notes the kickplate must come off to see the piping. The manual's drain rules are to install drains in accordance with local codes, use the largest possible pipe with a one inch minimum, provide as much downhill slope as possible, and keep drains away from uninsulated suction lines so they cannot freeze. The video 09 Endless Install-Wiring states that condensing units on Endless cases require 230-volt, single-phase power. It shows four wires from the case's electrical box, with red and black to the T1 and T2 positions on the contactor, blue to the resistor and green to the ground lug, and supply voltage wiring to a customer-supplied disconnect box on top of the case, with voltages verified before start-up. The manuals are blunt: never use an extension cord, and installation and service of refrigeration and electrical components must be performed by a refrigeration mechanic and/or a licensed electrician. A qualified, licensed installer must make the final connection to local code, and the CU manual notes the disconnect is installed in the field. #### Start-up, set points and loading The Endless electronic control shows the measured temperature during normal operation. To change the set point, press SET for 1 second, adjust with UP or DOWN, and press SET to confirm. Press UP for more than 3 seconds to switch the control off, press DOWN for more than 3 seconds for a manual defrost, which the manual says starts only when temperature conditions are valid, and press UP and DOWN together for more than 3 seconds for a continuous cycle. The parameter menu behind SET for 3 seconds and password 22 is installer territory. Factory settings from the manual's parameter list are a set point of 35°F on BEM and -13°F on BEL, with the time between defrosts set at 6 hours on BEM and 8 hours on BEL. The starting procedure and final checklist, covering the holding range against the control setting, ice removal from the coil on each defrost, pressures, roughly 10°F superheat at the thermostatic expansion valve, the sight glass and P-traps on refrigeration and drain lines, are for the installing technician. Loading rules from the manuals: no product for at least 6 hours after the case is started, never product that is soft or partially thawed, stock cases quickly, and rotate first-in, first-out. Dipping cabinets use a dial from \#1, the warmest setting, to \#9, the coldest, turned in line with the punch mark near the condensing unit. The DC/FLR manual says the control is pre-set, to turn clockwise for colder, to wait at least four hours before readjusting, and to let the cabinet pull down and cycle off at least three times before loading. The DD manual recommends a separate 20 amp fuse circuit for each cabinet and says the unit is designed for plus or minus 10% of 115 volts, or 103 to 126.5 volts. #### Cleaning and routine care For Endless cases, the manuals say to wipe up spills, clean with water and a mild detergent, and rinse with clean water. The BEL/BEM manual's door notice matters for the anti-fog glass: no silicone-containing materials, no tape, glue, stickers, attachments or markers on the coating, no razor blades or mechanical devices, and no abrasive cleaners. For DD cabinets, the manual says that every 30 to 60 days depending on frost accumulation, the cabinet should be emptied, warmed up and wiped down with 1 teaspoon of baking soda in 1 quart of water, and that strong soaps and detergents should be avoided because they leave odours. Never remove frost with a knife, pick or sharp object, and no abrasive or caustic cleaners or scouring pads; if the power cannot be turned off, lay plastic sheeting on the floor of the cabinet and use a plastic scraper. The floor drain exits at the lower rear with a garden hose fitting. Frost shields come off at roughly 1/2 to 1 in. of frost, about two to three days, by lifting them from the keyhole slot; rinse under running water, dry and replace. For DC/FLR cabinets, wipe the exterior with mild detergent and warm water, rinse and dry with a soft cloth. For the interior, remove product, unplug, pull the cap and drain plug, attach a garden hose and route it to a floor drain while the cabinet defrosts, wash with mild detergent and warm water, rinse, dry, then replace the cap and plug and let the cabinet reach operating temperature before restocking. For condenser and drain care, the DD manual includes air filter cleaning instructions and a draining system section, so follow those steps in that document. The manuals' notice to owners says moisture or liquid around any cabinet is a slip hazard and must be investigated immediately by qualified personnel to determine whether the cabinet is malfunctioning or a drain is leaking. On CU cases, the condensate collection pan sits at the top of the unit with tubing down to the pump, and the manual says to cap the pump's blue auxiliary wires together. #### Troubleshooting and service Operator-level checks the manuals support include sweating on new installations until the store reaches design conditions, sagging or sawtooth doors on Endless cases, frost build-up on DD frost shields, and moisture under a cabinet, which points to a drain problem. The CU manual describes two door adjusters: the front adjuster turned counterclockwise increases closing tension, and the interior adjuster raises or lowers a corner to fix the sawtooth effect between sagging doors. The DD and DC/FLR manuals each include a troubleshooting guide, so start there. For the technician, the DD manual lists operating pressures with R290 at 75°F ambient: suction of 1 to 5 psig on DD-26, DD-26L, DD-26LCG, DD-46, DD-46L and DD-46LCG, and 2 to 4 psig on the DD-66 and DD-88 groups, with head pressure of 130 to 160 psig. These cabinets use flammable R290 refrigerant. Both dipping manuals say all service should be performed by factory authorized personnel with like components, and that technicians should hold EPA 608 Type 1 certification, use ventilation when opening a circuit, control ignition sources and keep a dry chemical or CO2 fire extinguisher at the charging area. Repairs go through the manufacturer's authorized service network, and for questions about a model, ask Norpex. #### Videos from the maker - [01 Endless Install-Unpacking and Inspection](https://www.youtube.com/watch?v=_CZPHHhGieE) (Master-Bilt) - [03 Endless Install-Determining Location](https://www.youtube.com/watch?v=4ZwuyPI2KAQ) (Master-Bilt) - [05 Endless Install-Leveling Cases](https://www.youtube.com/watch?v=1pTn3fa1YBg) (Master-Bilt) - [06 Endless Install-Joining Cases](https://www.youtube.com/watch?v=qyWWevJQlDw) (Master-Bilt) - [08 Endless Install-Plumbing](https://www.youtube.com/watch?v=dK0EW-V28v0) (Master-Bilt) - [09 Endless Install-Wiring](https://www.youtube.com/watch?v=N61ouLSI-3Y) (Master-Bilt) #### Common questions ##### What clearances do Master-Bilt Endless cases need? The manuals call for at least 4 in. between the wall and the back of the case, 4 in. of open space at the top and 1 in. on each end, with the case kept out of direct sun, radiant heat and airflow and not built into an enclosed area. ##### How soon can I load product after start-up? The manuals say to wait at least 6 hours after the case is started, never to load product that is soft or partially thawed, and to rotate stock first-in, first-out. ##### How do I set the temperature on an Endless case? Press SET for 1 second, change the value with UP or DOWN and press SET to confirm. The manual's factory set points are 35°F on BEM and -13°F on BEL, with defrost intervals of 6 and 8 hours respectively. ##### How often should a dipping cabinet be cleaned? The DD manual says every 30 to 60 days depending on frost accumulation, emptied and wiped with 1 teaspoon of baking soda in 1 quart of water. Frost shields should be rinsed off at roughly 1/2 to 1 in. of frost, about every two to three days. ##### Who should install and service these cabinets? The manuals require a refrigeration mechanic and/or a licensed electrician for installation and service, and all repairs should go through the manufacturer's authorized service network. A qualified, licensed installer must make electrical connections to local code. ### Meadow Creek Smokers, Chicken Cookers and Pig Roasters > How to season, light, cook with and look after Meadow Creek pig roasters, chicken cookers, offset smokers and box smokers, from Meadow Creek manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/meadow-creek-smokers-chicken-cookers-and-pig-roasters ![Black charcoal pig roaster on a wheeled frame](https://norpex.ca/m/8d/77/8d770337caf92e2184ad70e1b11ba22c693dc2e5bd598f150530371d1644f6e3.jpg) Pictured: [Meadow Creek – PR72 72" Charcoal Pig Roaster](https://norpex.ca/product/meadow-creek-pr72-72-charcoal-pig-roaster) This guide covers the essential steps for breaking in, lighting, cooking, and cleaning Meadow Creek outdoor cookers, from pig roasters and chicken flippers to offset and cabinet smokers, using the manufacturer's own manuals. #### Key takeaways - Always season a new cooker before first use to protect surfaces and improve performance. - Gas models must be connected by a qualified, licensed installer to meet local codes. - Use only charcoal lighter fluid or a torch to light charcoal; never use lighter fluid on a cooker with a lid. - Clean grates thoroughly after each use; do not allow buildup, which can cause corrosion. - For trailer models, check tire pressure monthly and lubricate wheel hubs once or twice per year. #### Which manual covers which cooker Meadow Creek’s outdoor cooking lineup includes PR pig roasters, BBQ chicken cookers and flatbeds, SQ and TS offset smokers, and BX cabinet smokers. Each series has its own operator’s manual that covers all variants within that family, including gas and trailer-mounted models. The PR Series Operator’s Manual applies to the PR36, PR42, PR60, PR72 and their gas (PR42G, PR60G, PR72G) and trailer (PR60T, PR60GT, PR72T, PR72GT) versions. The BBQ Series Operator’s Manual covers the BBQ26, BBQ26S, BBQ36, BBQ42, BBQ60, BBQ64P, BBQ96, BBQ144, and the gas flatbeds BBQ36G and BBQ60G. The BX Series Operator’s Manual is for the BX25, BX50, and BX100 cabinet smokers. The TS & SQ Series Operator’s Manual covers the TS70P, TS120, TS120P, TS250, TS500, TS1000 and the SQ36. Always refer to the manual that matches your model. If you need a copy, ask Norpex. #### Break-in and seasoning before first use Every new Meadow Creek cooker should be seasoned before cooking food. The PR Series Operator’s Manual instructs you to first remove the stainless steel grates and clean them with a general-purpose cleaner and hot water. Spray all interior surfaces with a light coat of cooking oil, build a fire, close the lid, and hold the temperature between 250°F and 350°F for one hour. For gas PR models, simply spray the inside with oil, light the burner as described in the manual, and maintain the same temperature range for an hour. The BBQ Series Operator’s Manual says to remove the stainless steel grate, spray the whole inside of the cooker with cooking oil, add a small amount of charcoal, and light it with a torch (or the burner on gas models). Close the lid and let the charcoal burn out. For chicken flippers without a lid, burn off approximately 10 lbs of charcoal. For BX cabinet smokers, the BX Series Operator’s Manual notes that models with a stainless steel interior need no break-in. For the standard BX, place the smoker on a level surface, add a gallon of water, open all vents, add about 20 lbs of charcoal, light it, add one log or a few wood chunks, slide the basket back in, and let the charcoal burn out. The TS & SQ Series Operator’s Manual describes a different process: remove the stainless steel racks, spray the entire cooking chamber with cooking oil, then build a fire with 10 lbs of charcoal and one log. Heat the smoker to 225°F, then let it rise to 300°F. Open the cooking chamber lid, mist the inside with water, close the lid, and repeat the misting three or four times when the temperature returns to 300°F. #### Setting up and lighting All Meadow Creek cookers must be placed on level ground. For charcoal models, the PR Series Operator’s Manual recommends using a torch to light charcoal because lighter fluid can leave a petroleum aftertaste. If you use lighter fluid, drench unlit charcoal with ¾ to one full quart, let it soak for 5 to 10 minutes, then light with an approved barbecue lighter or long match. Allow the coals to burn until a white ash forms, typically 30 minutes. The BBQ Series Operator’s Manual warns never to use lighter fluid on a cooker that has a lid; instead, use a long-handled lighter or propane torch. For gas models, a qualified, licensed installer must connect the appliance to the gas supply according to local code. The PR Series Operator’s Manual details the lighting procedure for PRG roasters: ensure the burner shut-off valve and gas safety valve are off, open the tank valve fully, turn the gas safety valve to pilot, hold a long-stem lighter to the pilot, depress the safety valve for about 10 seconds until the pilot lights, then continue to depress for an additional 30 seconds until the pilot stays lit. Replace the drip pan and grate, close the lid, open all vents, and open the burner valve fully. The BBQ Series Operator’s Manual gives a similar sequence for gas flatbeds: check all valves are off, slowly open the tank valve, light the pilots with a long-stemmed lighter, replace burner covers and grates, then open burner valves as needed. For offset smokers, the TS & SQ Series Operator’s Manual says to open the slide vents on both sides and the rain cap on the stack. Place 20 lbs of charcoal and one good-sized log in the firebox, angle the log, and use a torch to heat the tank while lighting the fire. The tank must be heated to draft properly. Once the smoker reaches 225°F, remove the torch and close the firebox door. The BX Series Operator’s Manual offers three lighting options: wax-type fire starters placed in the charcoal, a map torch aimed at the charcoal from the side, or a weed burner torch inserted into the basket after sliding it into the smoker. Never use lighter fluid in a BX smoker. #### Cooking and temperature control For pig roasters, the PR Series Operator’s Manual provides specific charcoal amounts: a PR-60 cooking a 200 lb live weight (120 lb dressed) pig needs 80–90 lbs of charcoal; a 250 lb live weight pig needs 100 lbs. A PR-42 cooking a 125 lb live weight pig needs 60 lbs. Place the pig belly down on the grate, close the lid, open all vents, and let the temperature rise to 300°F. Then adjust both top and bottom vents to maintain 275°F–300°F. Cooking times vary: at 250–275°F, a 125 lb pig takes 10–12 hours; at 300–325°F, 8–9 hours. The manual says a meat thermometer is the most accurate way to determine doneness, with pork shoulder done at 185°F and the manual’s own thermometer indicating 170°F. For chicken cookers, the BBQ Series Operator’s Manual recommends ¾ to 1 lb of charcoal per pound of chicken. Pile charcoal in the centre of each ash pan, drench with lighter fluid (½ to ¾ bottle per section), let soak 5–10 minutes, and light. While coals burn, place chicken on grates skin-side all the same direction, season, and lock the grates. When coals are white-edged, spread them, with fewer coals in the middle and more toward the outer edges. Place grates in the turn slots and turn frequently to prevent charring. Cooking takes 1–1½ hours. A clean, low-pressure sprayer can control flare-ups. For offset smokers, the TS & SQ Series Operator’s Manual says to tilt the smoker slightly forward so grease drains into a bucket. Keep the chimney vent fully open at all times. Adjust the firebox slide vent: generally, a 1-inch opening maintains 225°F. Add hardwood charcoal or wood as needed, preferably pre-lit charcoal for consistent temperature. Approximate cooking times at 225–250°F are: back ribs 2½–4 hours, pork butt or brisket 10–12 hours, whole chicken 2–3 hours. The SQ36 can also be used as a grill: place a charcoal grilling pan in the cooker, pile 10 lbs of charcoal, light, let burn until white, spread, and adjust the vents on both ends of the main chamber. For BX cabinet smokers, the BX Series Operator’s Manual says to fill the water trough about three-quarters full, open all vents, and add about 20 lbs of charcoal. Once lit, if using a temperature controller (guru), install it in the port and close the vents. Otherwise, leave vents open until the smoker is within 25°F of the target, then close the bottom vents halfway and adjust. Add four or five wood chunks or a small log for smoke. The same approximate cooking times apply as for the TS series. #### Cleaning, maintenance, and rust care All Meadow Creek manuals stress thorough cleaning after each use. The PR, BBQ, BX, and TS/SQ manuals describe cleaning with a 3500 lb pressure washer and a general-purpose household cleaner. Spray the cleaner on warm surfaces, rinse, and let the unit dry completely. Clean the stainless steel grates thoroughly; a household oven cleaner may be used on grates but never on painted surfaces. Wet wood and charcoal ash create acid that corrodes steel, so after coals are fully cooled, dispose of them in a responsible way. Hot coals must go into a safe, covered metal container. Rust prevention varies by model. The PR Series Operator’s Manual notes the interior is painted to inhibit rust; over time the paint may break down and should be cleaned but not necessarily repainted. The BX Series Operator’s Manual says the interior has a high-heat primer; if rust spots appear, buff or sand them. The TS & SQ Series Operator’s Manual states the inside of the cooker is purposely left unpainted and will rust, but frequent use and a light spray of cooking oil on the interior and hinges after drying will help. For all models, before off-season storage, buff out any rust with fine sandpaper, wipe away dust, and touch up with heat-resistant spray paint available from Meadow Creek. Check all hardware for looseness before storing. Lug nuts on trailer units must be kept tight. Tire pressure on trailer and push-around units should be checked monthly. Replace worn tires as needed. Store the cooker in a dry place, under a waterproof cover or tarp secured against wind. #### Towing and transport for trailer models Meadow Creek trailer units comply with standards established by the American Trailer Association, according to the PR, BBQ, BX, and TS/SQ manuals. Most can be licensed for road travel, but a certificate of origin may be required from Meadow Creek. All trailer units have easy-lube hubs. The manuals instruct you to check tire pressure monthly; under-inflated tires are a travel hazard and wear faster. Once or twice per year, remove the dust cap from the wheel hub and pump high-quality gear grease into the fitting until excess appears at the outer seal. Always ensure lug nuts are tight before towing. If you need replacement tires, they can be ordered mounted on rims through Meadow Creek. #### Safety warnings and service The manuals contain critical safety warnings. Never use lighter fluid on a cooker that has a lid (BBQ Series Operator’s Manual). Never walk away from a lit torch in a cooker (PR Series Operator’s Manual). If grease ignites inside a PR roaster, do not raise the lid; close the top and bottom vents to extinguish the flame. If draining grease ignites, use baking soda—never water (PR Series Operator’s Manual). For gas models, if the pilot will not stay lit, the PR Series Operator’s Manual troubleshooting table suggests checking alignment of the pilot and thermocoupling, or replacing defective parts. For any repair or service beyond routine maintenance, contact the manufacturer’s authorized service network. For questions about a specific model or its accessories, such as a second-tier grate, chip pan or vinyl cover, ask Norpex. #### Common questions ##### How much charcoal do I need for a whole pig on a PR60? The PR Series Operator’s Manual says a 200 lb live weight (120 lb dressed) pig requires 80–90 lbs of charcoal, and a 250 lb live weight (150 lb dressed) pig requires 100 lbs. ##### Can I use my SQ36 as a grill? Yes. The TS & SQ Series Operator’s Manual explains that you can place a charcoal grilling pan in the cooker, pile about 10 lbs of charcoal in the centre, light it, let it burn until white, spread the coals, and adjust the vents on both ends of the main chamber to regulate temperature. ##### How do I prevent rust on the inside of my smoker? The TS & SQ Series Operator’s Manual recommends spraying cooking oil on the inside of the cooker and on the hinges after it is dry. For BX smokers, the manual says to buff or sand any rust spots and touch up with heat-resistant paint. Frequent use also helps. ##### Do I need a special license to tow a Meadow Creek trailer smoker? The manuals state that most trailer units can be licensed for road travel, but a certificate of origin may be required from Meadow Creek. Check your local regulations. ##### What should I do if the gas pilot won’t stay lit on my PRG roaster? The PR Series Operator’s Manual troubleshooting table suggests ensuring the pilot and thermocoupling are aligned so the pilot flame is directly under the thermocoupling. If that does not work, the thermocoupling or safety control may need replacement. ### Nemox Gelato and Ice Cream Machines: Use and Care > How to install, operate, clean and troubleshoot Nemox gelato machines (Crea 5K, 6K, 10K, 12K ST, Fantasia Buffet) using the manufacturer's manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/nemox-gelato-machines-guide ![Countertop gelato machine with a stainless steel cabinet](https://norpex.ca/m/6a/9d/6a9dfcf9605d6b5f72c6eff563ad7f476a8964bdf6bb10923eda73946c8e1e66.jpg) Pictured: [Nemox – Gelato Machine 6K – 0038181250R02](https://norpex.ca/product/nemox-gelato-machine-6k-0038181250r02) This guide covers daily use, cleaning and basic troubleshooting for Nemox gelato and ice cream machines, based on the manufacturer's manuals. It explains which manual applies to each model and outlines proper installation, operation and maintenance procedures. #### Key takeaways - Always let the machine sit horizontal for at least 12 hours after transport to allow refrigerant to settle. - Leave at least 20 cm clearance on all sides for ventilation, and never use a water jet to clean the unit. - Use the automatic programs on Crea models for consistent gelato, and manually set the temperature on the 12K ST. - Clean all food-contact parts after each use, and sanitize weekly following the manual's steps. - For any repair beyond routine cleaning, contact an authorised Nemox service centre. #### Which manual covers your machine The Nemox models available include the Gelato 5K Crea, 6K Crea, 10K Crea, 10K Auto, 12K ST, and the Fantasia Buffet storage case. The manufacturer provides separate user manuals for each series. The manual for the GELATO 6K CREA (model 0038181250R02) covers the 6K Crea countertop machines. The GELATO 10K CREA NTC manual applies to the 10K Crea models, including the countertop GELATO10KCREA and the freestanding GELATO10KAUTO. The GELATO 12K ST manual is for the freestanding 12K ST model. The Fantasia Buffet manual covers the passive storage case. The 5K Crea has its own manual. #### Installation and site preparation All Nemox gelato machines must be installed by a qualified, licensed installer in accordance with local electrical codes. The manuals emphasize that the unit must be placed on a level surface to prevent tipping. Do not install in an area where a water jet or hose could be used, as this poses an electrocution risk. The manuals state that the machine contains refrigerant that must settle after transport. Leave the machine on a horizontal surface for at least 12 hours after purchase or any move that may have tilted it. This applies to the 6K Crea, 10K Crea, and 12K ST. One manual's first-use section says 8 hours, while the safety sections say 12; follow the longer period. For ventilation, the 10K Crea and 12K ST manuals require at least 20 cm of free space on each side of the machine. The 6K Crea manual specifies a minimum of 10 cm around the ventilation grids and also recommends 20 cm on each side for air circulation. Keep all vent slots unobstructed. The maximum ambient temperature for operation is 43°C (climatic class T), as noted in all manuals. Electrical connection: Each machine comes with a 3-wire cord and grounding-type plug for a single-phase, 60-cycle branch circuit. The manuals require a properly grounded receptacle with a minimum capacity of 16A. Check the data label on the back panel for the exact voltage and amperage of your model. If permanent wiring is required by local code, the manuals provide step-by-step conversion instructions; this work must be done by a licensed electrician. #### Daily operation: controls and programs The Nemox Crea series (5K, 6K, 10K) offers both manual and automatic modes. In manual mode, the compressor and paddle are controlled independently. On the 6K Crea, press button (1) for cooling and button (2) for the paddle; the paddle speed is adjustable via knob (8). The 10K Crea NTC uses button (2) for compressor and button (1) for paddle. A safety device stops the paddle if the lid is lifted. If the lid remains open for more than 2 minutes on the 10K Crea, the compressor shuts off to prevent ice block formation, indicated by a flashing compressor LED. It restarts automatically once the lid is closed and 2 minutes have passed. Automatic mode on Crea machines lets you select from four production programs: classic Italian gelato, semi-soft gelato, granita, and rapid cooling. On the 6K Crea, press button (11) to cycle through programs; the selected LED will flash for 3 seconds then stay steady. The machine will automatically switch to a preservation cycle when the gelato reaches the programmed consistency. The 10K Crea NTC manual gives target mix temperatures of about -7°C for semi-soft gelato, -6°C for granita and +6°C for rapid cooling. For rapid cooling, remove the plastic paddle inserts to avoid heat damage, and you can extract the liquid mix through the drain. The 12K ST operates differently. It has a thermostat with a digital display. The factory-set temperature is -6.5°C. To change it, press the SET button (28) for 3 seconds, then use the increase (26) and decrease (27) buttons. The machine maintains the gelato at the set temperature for storage and extrusion. To extrude, open the extrusion gate (9) and press the extrusion button (12). The paddle will rotate clockwise. If the gelato is too hard, raise the lid, wait for it to soften, then lower the lid and resume extrusion. The Fantasia Buffet is a passive storage case. Freeze the cooling cylinder in a freezer at -18°C for 20–22 hours (or at -30°C for 9–10 hours) before use. It keeps ice cream at an average temperature of -12°C for over 2 hours. Use the provided spatula to serve; never use sharp tools. #### Cleaning and routine care Always unplug the machine before cleaning. Never use a water jet or immerse the main body in water. The manuals warn against scouring powders, hard implements, and sharp utensils inside the bowl. A rubber spatula or metal spoon may be used only when the machine is off. For the 6K Crea, clean all parts that contact food after each use. The 10K Crea NTC manual details cleaning the containment ring, deflector, and gasket. These can be washed in a dishwasher or in hot water with a suitable detergent. Perform a deeper sanitization at least once a week. Avoid cleaning products containing chlorides on stainless steel parts, as they can cause corrosion. The 12K ST has a specific bowl-cleaning procedure. Switch off the machine, remove the ring and deflector, unscrew the fixing nut, and take out the paddle. Pour at least 3 litres of hot water into the bowl and wash with a sponge. Place a container of at least 5 litres under the slide, open the extrusion gate, and let the water drain. Repeat with hot water and a low-foaming detergent. Clean the extrusion gate and slide thoroughly. Remove the paddle scraper and bush for separate washing. The Fantasia Buffet's cooling cylinder, spatula, and plastic container should be cleaned with warm water and mild detergent. Do not put any parts in the dishwasher. Dry all parts completely before placing the cylinder back in the freezer; never freeze it while damp. #### Troubleshooting common issues The manuals include basic troubleshooting guidance. If the paddle stops during production, the mixture may have become too hard. On the 6K Crea, the paddle LED (2a) will flash. Turn off the compressor and paddle, wait for the mixture to soften, then restart. On the 10K Crea NTC, if the paddle is blocked after three automatic restart attempts, the machine will shut down and the paddle, compressor, and gelato cycle LEDs will flash together. Press any button to return to standby, then address the cause. If the 10K Crea compressor shuts off due to the lid being open too long, the compressor LED will flash. Close the lid and wait 2 minutes for automatic restart. On the 12K ST, if extrusion fails because the gelato is too hard, the thermal protection may trip. Raise the lid, wait for the gelato to soften (monitor the display temperature), then lower the lid and resume extrusion. Setting an excessively low storage temperature can make extrusion impossible; adjust the set point upward if needed. For all machines, if the unit does not power on, check that the main switch is on and the plug is securely inserted into a grounded outlet. Verify that the circuit breaker has not tripped. If the machine still does not operate, contact an authorised service centre. #### Service and support The manufacturer's manuals state that any servicing beyond cleaning and user maintenance must be performed by an authorised service representative. Do not attempt to repair the machine yourself. If the appliance malfunctions, is dropped, or shows damage, unplug it and contact an authorised Nemox service centre. For questions about a specific model or to locate a service provider, ask Norpex. #### Common questions ##### How long should I wait before plugging in a new Nemox machine? The manufacturer's manual says to leave the machine on a horizontal surface for at least 12 hours after transport to let the refrigerant settle. ##### What clearance is needed around the machine? The manuals specify at least 20 cm on each side for free air circulation. The 6K Crea manual also mentions a minimum of 10 cm around the ventilation grids. ##### Can I use the machine outdoors? No. The manuals say not to use the appliance outdoors, and never to wash it with water jets or place it in water. ##### What should I do if the paddle stops during production? If the mixture becomes too hard, the paddle may stop. Turn off the compressor and paddle, wait for the mixture to soften, then restart. If the machine shuts down after three attempts, press any button to reset. ##### How do I clean the extrusion system on the 12K ST? The 12K ST manual instructs to pour at least 3 litres of hot water into the bowl, wash with a sponge, then drain through the extrusion gate. Repeat with low-foaming detergent. ### Omcan Meat Grinders, Band Saws, Mixers and Tenderizers > How to set up, run, clean and troubleshoot Omcan meat grinders, band saws, meat mixers, tenderizers and patty makers, from Omcan's manuals and videos. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/omcan-meat-grinders-band-saws-and-tenderizers ![Stainless steel electric meat grinder with a feed tray](https://norpex.ca/m/2c/15/2c157307f8d14f131faa5be7285838f125853ec6a20d4fd187f2abb1831ffba3.jpg) Pictured: [\#12 Stainless Steel Meat grinder with 0.87 HP Motor](https://norpex.ca/product/12-stainless-steel-meat-grinder-with-0-87-hp-motor) This guide walks you through the proper installation, daily use, cleaning and basic troubleshooting of Omcan meat-room equipment, drawing directly from the manufacturer's instruction manuals and set-up videos. #### Key takeaways - Always unplug the machine and ensure all safety guards are in place before cleaning or maintenance. - Assemble grinder worm, knife and plate exactly as the manual shows; use the reverse function to clear jams. - Band saw blade tension must be set with the top handle and the door interlock must be engaged for the saw to run. - Electric meat mixers and tenderizers have safety switches that stop the motor when the cover is lifted. - For any repair beyond basic cleaning or blade replacement, contact the manufacturer's authorized service network. #### Which manual covers which machine Omcan provides a dedicated instruction manual with each machine. The manual for the MG-CN-0012-S and MG-CN-0022-S stainless steel meat grinders (items 23580 and 23626) covers assembly, grinding, reverse operation and cleaning. The band saw manuals cover the BS-CN-1651-T, BS-CN-2020 and BS-CN-2400 tabletop and floor models (items 46785, 46786, 46787) as well as the larger BS-BR-3150-SS and BS-BR-2820-SS floor saws (items 20236 and 20237). The meat mixer manual applies to the MM-IT-0030, MM-IT-0050 and MM-IT-0050-110V models (items 37459, 13159 and 47094). The MT-BR-0400 electric meat tenderizer (item 17847) has its own manual, and the economy patty makers (items 21572 and 21573) share a separate booklet. This guide consolidates the key steps from those documents; always keep the printed manual for your specific model on hand. #### Installation and electrical connection Every Omcan meat-room machine must be placed on a firm, level surface. The band saw manual for the BS-BR-3150-SS and BS-BR-2820-SS states that the saw needs a recommended area of 53.1 inches by 53.1 inches. The meat tenderizer manual says the unit should sit on a level working surface about 850 mm (33.46 inches) above the floor. For the MG-CN-0012-S and MG-CN-0022-S grinders, the manual instructs you to keep a minimum of 4 inches (10 cm) of free space around the motor housing so the air passages are not blocked. All electrical connections must be made by a qualified, licensed installer in accordance with local code. The manuals list the voltage, phase and amperage for each model: for example, the MG-CN-0012-S grinder runs on 110V/60Hz/1Ph, while the BS-BR-3150-SS band saw requires 230V/60Hz/1Ph. The machine must be properly grounded. Omcan's instruction manual for the meat grinders warns never to operate the appliance with a damaged cord or plug, and to unplug by grasping the plug, not the cord. The video 'Floor Band Saws - How to set-up and assemble' demonstrates the assembly process for floor-standing models. Once the machine is positioned and connected, check that all safety guards and doors are closed; the band saws and tenderizer will not start unless the doors and protection lids are properly in place. #### Grinding: assembly, feeding and reverse The Omcan instruction manual for the MG-CN-0012-S and MG-CN-0022-S grinders gives a step-by-step assembly sequence. Place the auger tube tightly onto the motor housing opening and tighten the locking knob clockwise. Insert the auger long end first, turning it slightly until it seats into the motor housing. Place the cutting blade onto the auger with the blade facing forward. Next, place the desired cutting plate against the blade, aligning the pin with the plate, and screw the locking ring onto the auger tube without over-tightening. Finally, fix the hopper plate onto the head. Cut all boneless meat into pieces that fit easily into the hopper opening. Plug in the machine, switch it on, and use the pusher to feed the meat — never feed by hand. Omcan's video 'Model ERT12 Electric Meat Grinder' introduces another of its electric grinders. If the minced meat comes out as a paste or does not discharge smoothly, the manual says the screw cap may be too tight, the cutting plate may be blocked, or the blade edges may be dull and need sharpening or replacement. When the circuit breaker trips or the motor runs but no meat exits, a jam has occurred. Switch the machine off immediately. Press the circuit breaker to reset, then turn the switch to REVERSE and hold it to clear the jam. The manual states that reverse operation continues only as long as the REVERSE position is held. After clearing the jam, clean the unit before resuming grinding. #### Band saw set-up, blade tension and guards The band saw manuals for the BS-CN-1651-T, BS-CN-2020 and BS-CN-2400 models explain that the saw blade must be installed with the correct direction. The scraper must be properly seated against the blade; if it is misaligned, the machine will make more noise than normal and blade life will decrease. The video 'Floor Band Saws - How to set-up and assemble' illustrates the entire set-up. Blade tension is adjusted with the handle on top of the saw. The manual says that if the blade is loose, turn the handle until it is tight. When properly tensioned, the saw will cut correctly and can be operated safely. The BS-BR-3150-SS and BS-BR-2820-SS manual adds that the saw is equipped with a safety system that prevents activation if the upper door, lower door or blade guard are not properly in place. An emergency stop button is located on the control panel; to restart, push the green ON button. To replace the blade, loosen the tightener by turning it counter-clockwise, remove the old blade and fit the new one, paying attention to the cutting direction. The blade must pass through the top wheel, bottom pulley, middle plate and guide groove. The manual notes that different blades are needed for different types of meat. Always wear cut-resistant safety gloves when handling the blade or operating the saw. #### Mixers, tenderizers and patty makers The meat mixer manual for the MM-IT-0030, MM-IT-0050 and MM-IT-0050-110V models describes how to disassemble the kneading paddle. The paddle can only be removed when the first scraper is in the vertical, lower position; if it stopped elsewhere, press the INDIETRO (reverse) button to jog it into place. The tank has a safety cover that immediately stops the paddle if lifted during operation. To restart, close the cover and press the AVANTI (forward) button. The video 'Omcan Heavy-Duty Electrical Meat Mixer' shows the machine's features, including the 90-degree tank rotation for emptying. The MT-BR-0400 electric meat tenderizer manual states that the machine has a safety switch that turns the motor off as soon as the protection lid is raised. The maximum continuous runtime is 1 hour; after that, allow the unit to cool for 10 minutes. Meat pieces can be up to 8 inches (200 mm) long and 0.8 inch (20 mm) thick. Never use frozen meat or meat with bones. The video 'How to Use, Clean and Set up the OMCAN Electric Meat Tenderizer' demonstrates the complete process. The economy patty makers (items 21572 and 21573) operate by pulling the lever to compress the meat; as the lever returns, the press opens automatically and removes the patty. The manual says the parts that contact meat are stainless steel and are easily removable for cleaning. The video 'Omcan Meat Grinder, Meat Mixer, and Sausage Stuffer' provides a brief overview of using the grinder, mixer and stuffer together. #### Cleaning and lubrication Always unplug the machine before any cleaning. For the MG-CN-0012-S and MG-CN-0022-S grinders, the manual instructs you to disassemble the auger tube, cutting plate, blade and feed screw, then wash each part in warm soapy water. Do not immerse the motor housing; wipe it with a damp cloth only. After washing and drying, apply a little salad oil to the plate and knife to keep them lubricated. The gearbox uses 80/90 weight gear oil, available at any auto store. Band saw cleaning requires opening the door, loosening and removing the blade, and taking off the scraper. The manual says to clean with hot water and a stiff brush, or use a hot damp towel on the main parts, then wipe dry with a cloth. Do not use water jets or sprays, and never immerse any part of the saw. After every 200 working hours, apply food-safe machine lubricant to the guide apparatus of the tightening device. The manual recommends replacing the wheel bearings after 5000 working hours. For the meat mixer, wash the removable paddle and tank with water and a neutral detergent; do not use acid or caustic products. The tenderizer manual says to wash removable parts with hot water and neutral soap, rinse and dry before reassembly. Check the oil level regularly and top up with Omcan Food Grade Mineral Oil (item 27336) or an equivalent. The patty maker manual advises cleaning the stainless steel plate and all contact parts with mild water, soap and disinfectant at least once a day. #### Troubleshooting steps an operator can take If the grinder produces paste-like meat or does not discharge properly, the manual lists three checks: the screw cap may be over-tightened, the cutting plate may be blocked, or the blade may be dull. For a jam, switch off, press the circuit breaker to reset, and use the REVERSE function to clear the obstruction. If the band saw blade is loose, tighten the top handle until the blade runs true. The BS-BR-3150-SS and BS-BR-2820-SS manual notes that the saw has a thermal protector for the motor. On the tenderizer, if the machine will not start, verify that the protection lid is fully closed and the safety switch is engaged. The manual also warns that a damaged power cable can cause the unit to malfunction; inspect the cord before each use. For any issue that cannot be resolved with these steps, stop using the machine and contact the manufacturer's authorized service network. Do not attempt electrical or mechanical repairs yourself. #### Videos from the maker - [Model ERT12 Electric Meat Grinder](https://www.youtube.com/watch?v=HqzDDHscF7E) (Omcan) - [Omcan Heavy-Duty Electrical Meat Mixer](https://www.youtube.com/watch?v=BbAGlFz6ATI) (Omcan) - [Floor Band Saws - How to set-up and assemble](https://www.youtube.com/watch?v=3aNAhqYw0zE) (Omcan) - [How to Use, Clean and Set up the OMCAN Electric Meat Tenderizer](https://www.youtube.com/watch?v=GwQKamNArUQ) (Omcan) - [Omcan Meat Grinder, Meat Mixer, and Sausage Stuffer](https://www.youtube.com/watch?v=5275QF9VeWM) (Omcan) #### Common questions ##### Can I grind bones or frozen meat in an Omcan electric grinder? No. The instruction manual for the MG-CN-0012-S and MG-CN-0022-S grinders explicitly states: do not grind hard foods such as bones, frozen meat, nuts, or vegetables. Doing so can damage the blade, plate and motor. ##### How do I clear a jam in the meat grinder? Switch the machine off immediately. Press the circuit breaker to reset it, then turn the switch to REVERSE and hold it. The auger will run backwards only while REVERSE is held. After the jam clears, clean the unit before resuming normal operation. ##### What type of oil should I use in the meat tenderizer? The MT-BR-0400 tenderizer manual specifies Omcan Food Grade Mineral Oil (item 27336) or a similar food-grade oil with the same characteristics. The oil capacity is 250 ml. Check the level regularly and top up as needed. ##### Why won't my band saw start even though it is plugged in? Omcan band saws have a safety interlock system. The upper door, lower door and blade guard must all be properly closed. If any of these is open, the saw will not run. Also check that the emergency stop button is not engaged; push the green ON button to restart. ##### How often should I replace the band saw blade? The manual states that blade life depends on the product being cut and the pressure used. Typically a blade lasts between 1000 kg and 2000 kg of product. If you cut only fresh boneless meat, the blade may last longer. Always use the correct blade type for the meat you are cutting. ### Power Soak Pot and Pan Washing Systems: Use and Care > Learn how to use and care for Power Soak pot and pan washers. Covers operation, installation, cleaning, and troubleshooting for PS-50 to PS-420 models. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/power-soak-pot-and-pan-washers-guide ![Stainless steel Power Soak sink system with a drainboard and pre-rinse faucet](https://norpex.ca/m/a2/33/a233a5548e5a7961287fedd640012df3dbd42b53d1b68e6ef9f0b4cc6d7b88cc.jpg) Pictured: [Power Soak – PS-300](https://norpex.ca/product/power-soak-ps-300) This guide explains how to operate, maintain, and troubleshoot Power Soak pot and pan washing systems, covering daily use, chemical requirements, and routine care for models PS-50 through PS-420. #### Key takeaways - Power Soak systems use continuous motion and random loading to clean pots and pans without racks. - Always use a low-foaming, metal-safe detergent and consult a chemical provider for proper sanitizer. - Installation must be performed by a qualified, licensed installer to local code. - Daily cleaning of liquid level sensors and monthly motor fan shroud cleaning keep the system reliable. - For service, contact the manufacturer's authorized service network. #### How Power Soak washing works Power Soak pot, pan and utensil washing systems use a continuous motion, random loading design. Unlike rack-style dishwashers, items are placed directly into the wash sink one at a time and circulate freely in the water. The video 'An Overview of Power Soak Operation' demonstrates this process. The systems covered in this guide include the PS-50, PS-100, PS-200, PS-225, PS-275, PS-300, PS-400 and PS-420. The PS-50 operator manual (part number 33019) covers the PS-50. The PS-100 service manual (part number 50826) covers the PS-100. The PS-300 is the Power Prep system; its installation and operator manual (part number 41654) covers it. The PS-400 and PS-420 are covered by the installation manual (part number 51967) and the operator manual (part number 51966). For the PS-200, PS-225 and PS-275, the manufacturer's manual for the specific model provides detailed instructions. A typical Power Soak system includes a wash sink with water jets, a rinse sink, and a sanitizer sink. The wash sink water is heated to approximately 115°F (48°C) and contains a low-foaming detergent. After washing, items are rinsed in fresh water and then submerged in a chemical sanitizer solution. The system is designed to run continuously during service, with items loaded and unloaded without stopping the pump. #### Installation requirements Installation of a Power Soak system must be performed by a qualified, licensed installer in accordance with all applicable local codes. The installation manuals for the PS-300 and PS-400/420 provide detailed steps. Before uncrating, verify the system direction (left-to-right or right-to-left) and the electrical requirements on the machine identification tag. Water supply lines must be ½ inch diameter or larger. The centre lines of the hot and cold water supply must be 10 inches or less above the floor to access shutoff valves. Install new ½ inch or larger ball-valve shutoff valves. The waste drain must be a minimum of 1½ inches in diameter, with its centre line 11 inches or less above the floor to allow proper drainage. A grease trap that meets local plumbing codes may be required. Electrical installation requires a dedicated circuit and a permanently mounted disconnect in a liquid-tight enclosure. Do not use a power cord and plug or an extension cord. The PS-300 installation manual states that a NEMA 3X disconnect should be incorporated in the fixed wiring, and a water-tight disconnect box with switch may be supplied. The PS-400/420 installation manual also warns against using a power cord and specifies that all electrical connections must be liquid tight and readily accessible for inspection. A licensed electrician must determine the appropriate breaker and wire size based on the machine's electrical rating. If the system includes a Power Soak brand chemical dispenser, it must be bolted to the underside of the front rim and connected to the chemical injectors. The chemical supplier must finalize the setup of the dispensing system. For any other chemical dispensing system, follow the manufacturer's installation guide. #### Daily operation At the start of each day or shift, fill the sinks with water at the correct temperatures. The PS-50 and PS-100 manuals specify wash sink water at 115°F (48°C), rinse sink at 75°F (24°C), and sanitizer sink at 75°F (24°C). The PS-400/420 operator manual gives the same temperatures. Fill each tank to the waterline mark; do not overfill. If the wash sink has dual waterlines, use the upper line when washing sheet pans held in racks and the lower line for all other purposes. Add detergent to the wash sink and sanitizer to the sanitizer sink only after the sinks are filled. Never add concentrated chemicals to an empty tank. The detergent must be low-foaming, safe for human hands, and metal/aluminum-safe. Consult a chemical provider for the correct detergent and sanitizer, including the required concentration and sanitizer submersion time to meet local health codes. The PS-100 manual notes that the machine can use two types of detergent: one for normal cleaning and one for deep cleaning. To start the wash action on a PS-50, turn the ON/OFF switch to ON. On a PS-100, press the green Start button; if the water temperature is below 104°F, the wash tank heater will warm it to 115°F. The PS-400 and PS-420 are run from on-screen prompts. After loading, the PS-400 displays a Standard Wash Cycle screen; the PS-420 offers a choice between Standard Wash and Deep Clean Wash. The maximum wash water temperature for a standard cycle is 115°F (46°C) and for a deep clean cycle is 128°F (53°C). The screen guides the user through filling, starting, and draining. Load pots and pans immediately after scraping off excess debris. Do not overload the wash sink; if items are stationary above the waterline, remove some. Separate nested items. Place utensils and small wares in the utensil basket. Never wash knives or sharp objects. The system is designed to run continuously; typical wash times range from three to fifteen minutes. After washing, rinse items thoroughly by spraying or dipping in the rinse sink, then submerge in the sanitizer solution for the required time. Dry on a clean drain board. For heavily soiled items, a deep clean or 'night wash' can be run by leaving the system on overnight. #### The Advanced Wash Insert and silverware pre-wash The Advanced Wash Insert (AWI) is an accessory that provides a designated area for washing utensils and small items. The video 'Advanced Wash Insert (AWI) Assembly and Daily Cleaning' shows how to assemble and clean the AWI. Daily cleaning of the AWI is essential to maintain performance. The Silverware Pre-Washing System uses a vortex of high-volume, self-heated, agitating water and detergent to pre-wash silverware. The video 'Silverware Pre-Washing System by Power Soak' demonstrates this system. It increases the consistency and quality of silverware cleanliness before final washing. #### Cleaning and routine care Routine preventative maintenance keeps the Power Soak system reliable. The PS-100 service manual outlines daily, monthly, and as-needed tasks. Daily: clean the liquid level sensors located on the side walls of the wash and sanitizer tanks. These are white plastic discs with metal centres. Clean the sensor faces thoroughly with a washcloth and soapy water. If the sensors are not cleaned regularly, the machine may fail to operate or run without water, causing serious damage. Monthly: turn off the power at the main breaker. Clean the pump motor fan shroud—the vented cover at the end of the motor closest to the control panel—with a damp, soapy cloth or a stiff bristle brush and vacuum. This prevents grease and dust from blocking airflow. The motor bearings are permanently sealed and do not need greasing. Also clean the heating element: remove the cover plate in the slanted surface of the back wall of the wash tank, remove debris, and reinstall the cover plate. As needed, de-lime the wash tank using a de-liming agent safe for plastics and stainless steel. Fill the tank with the mixture, turn on the pump to circulate it, then drain and rinse. The PS-400/420 operator manual instructs users to drain and clean all sinks at the end of each wash cycle. After draining, the screen resets for the next cycle. #### Troubleshooting common issues The PS-100 service manual's troubleshooting tables are written for qualified service personnel; the checks below are the ones an operator can safely make. If the wash pump will not operate, first check that the water is filled to the waterline and that the liquid level sensor is clean and its LED is illuminated. If the sensor is clean but the LED is off, the sensor may need replacement. Other causes include a blown 3-amp fuse, a defective pump contactor, or a tripped thermal overload. If the motor starts but makes noise, debris may be lodged in the pump housing, or the motor fan cover may be dented or clogged. Turn off power at the circuit breaker before inspecting. If the motor runs but there is little water flow, the impeller key may have fallen out, the impeller may be broken, or the motor may be rotating in the wrong direction (only after installation or replacement). A qualified electrician must correct wiring. If the water gets too hot and stops the machine, the detergent may be creating too much foam, which insulates the tank and reduces pump efficiency. Switch to a low-foaming detergent or reduce the amount used. If the chemical dispenser pump runs but does not pump, check for a punctured hose or an improperly seated fitting. For any issue not resolved by these checks, contact the manufacturer's authorized service network. The manufacturer's manual for your specific model provides complete troubleshooting steps. #### Service and support All service and repairs should be performed by the manufacturer's authorized service network. For questions about a particular model or to order parts, ask Norpex. Norpex is an online store and does not provide installation, service, or repair. #### Videos from the maker - [An Overview of Power Soak Operation](https://www.youtube.com/watch?v=3nY2W8gMhz8) (Power Soak) - [Advanced Wash Insert (AWI) Assembly and Daily Cleaning](https://www.youtube.com/watch?v=EY_rysML22c) (Power Soak) - [Silverware Pre-Washing System by Power Soak](https://www.youtube.com/watch?v=PtRcmTBnLn8) (Power Soak) #### Common questions ##### What type of detergent should I use in a Power Soak system? Use a low-foaming detergent that is safe for human hands and metal/aluminum-safe. It should have good grease-cutting ability without an excessively high or low pH. Consult a chemical provider for a suitable product. The PS-100 manual notes that two types can be used: one for normal cleaning and one for deep cleaning. ##### How often should I change the wash water? Most chemical companies recommend changing the wash water approximately every four hours, but this can vary. Check with your chemical provider and local health department requirements. The sanitizer solution also needs periodic replacement as directed by the chemical supplier. ##### Can I wash silverware and small items in the Power Soak? Yes, but always use the utensil basket or the Advanced Wash Insert (AWI). Do not place small items like spoons, forks, or scrub pads directly into the wash sink, as they can damage the machine or cause injury. The Silverware Pre-Washing System is a separate accessory designed specifically for silverware. ##### What water temperatures are required for each sink? The wash sink should be filled with water at approximately 115°F (48°C). The rinse sink and sanitizer sink should be at about 75°F (24°C). For deep clean cycles on PS-420 models, the wash water can be up to 128°F (53°C). The manuals warn that wash sink water can exceed 120°F (49°C), so wear personal protective equipment. ##### How do I clean the liquid level sensors? Daily, clean the white plastic discs with metal centres on the side walls of the wash and sanitizer tanks. Use a washcloth and soapy water. If not cleaned regularly, the machine may fail to operate or run without water, causing serious damage. ### Resolute Ice Machines and Ice and Water Dispensers: Use and Care > How to install, run, clean and troubleshoot Resolute ice cube machines and CDIW ice and water dispensers, from Resolute's own user manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/resolute-ice-machines-and-ice-water-dispensers ![Stainless steel self-contained ice cube machine](https://norpex.ca/m/3b/65/3b65669cb9ba52036b5cc5409540db8973f55123fb7a85a95f6c6eb9b1d4cc64.jpg) Pictured: [Resolute – Ice Cube Machine](https://norpex.ca/product/resolute-ice-cube-machine-2) This guide covers daily use, cleaning, and basic troubleshooting for Resolute ice cube machines, modular ice makers, ice bins, and ice and water dispensers. Follow the manufacturer's instructions for installation, operation, and maintenance to keep your equipment running reliably. #### Key takeaways - Resolute ice equipment includes self-contained cube machines, modular ice makers, bins, and countertop dispensers. - Installation requires a qualified, licensed installer to connect water, power, and drainage to local code. - Daily operation varies by model: CDIW dispensers use a touchscreen, while ICB cube machines use an LED panel with buttons. - Clean the condenser every three weeks and the air filter every two weeks for air-cooled models. - Discard the first ice: 30 minutes of production after start-up on the CDIW, the next five batches after cleaning on the ICB. #### Understanding your Resolute ice equipment Resolute offers several types of commercial ice equipment. The CDIW220 and CDIW360 are countertop water and ice dispensers that produce nugget ice. The ICB8033, ICB16080, and ICB28080 are self-contained ice cube machines that make and store cube ice in a single unit. The ICH700 and ICH1000 are modular ice makers designed to pair with separate ice bins, such as the IB305, IB445, and IB705. The IDB130 is an ice dispensing bin that stores and dispenses ice on demand. This guide draws on two Resolute user manuals: the CDIW220 manual covers the CDIW220 and CDIW360 dispensers, and the ICB8033 manual covers the ICB8033, ICB16080, and ICB28080 cube machines. For the ICH modular ice makers and IB/IDB bins, the manufacturer's manual for each model provides specific installation, operation, and maintenance details. Always keep the manual accessible to the user at any time, as the CDIW220 manual advises. #### Installation requirements and clearances A qualified, licensed installer must handle all water, electrical, and drainage connections according to local code. The CDIW220 manual states that the ice machine must be placed indoors at an altitude no greater than 2,000 metres, with an ambient temperature between 7.2°C and 40°C. The water supply must be potable, with pressure from 130 kPa to 550 kPa and temperature between 5°C and 35°C. The ICB8033 manual specifies an ambient temperature range of 5°C to 40°C, water pressure from 0.13 MPa to 0.55 MPa, and water temperature from 5°C to 35°C. Both manuals require sufficient ventilation. For the CDIW220, the clearance should be at least 30 cm in the front, 4 cm at the back, and 30 cm at the top. The ICB8033 manual calls for a ventilation space of more than 20–30 cm (9–12 inches) at the front and rear. The CDIW220 must sit on a countertop that can support its weight; the ICB8033 must be placed on a level floor. Both machines need a properly grounded socket with earth-leakage protection and a nearby floor drain. After delivery, keep the machine upright for more than 24 hours before starting it to allow the compressor lubricating oil to settle, as both manuals warn. The CDIW220 manual adds that the maximum tilt during handling must not exceed 45 degrees, and the machine must never be placed upside down or horizontally. Connect only to a potable water supply using the supplied 3/4-inch inlet water pipe. The ICB8033 manual notes that the machine comes with an inlet water filter that collects impurities and generally needs replacing every month to every three months. #### Daily operation and control panels The CDIW220 and CDIW360 dispensers use a touchscreen LCD. To start ice making from standby, press and hold the Set button for three seconds. The screen displays ice machine status, ice storage percentage, and operation time. Use the left-side buttons to select ice, water, or ice water, and the right-side buttons to choose small, medium, or large cup sizes. A manual dispense button on the lower right lets you dispense ice by touch and stop by releasing. The machine automatically shuts down when the ice bin reaches 100% and resumes when the level drops below 80%. The ICB8033, ICB16080, and ICB28080 self-contained cube machines use an LED display and push buttons. After power-on, the machine begins making ice automatically. At first power-on it runs a self-check and pumps out remaining water, fills to the set level and defrosts once before making ice; the display shows 'CLE' during cleaning. Press the on/off button to start or stop the machine. To adjust ice cube thickness, press the '–' button for three seconds during ice making, then use '+' or '–' to change the ice making time by 1.5 minutes per click. The machine stops when the ice bin is full and restarts once ice is removed. The CDIW220 manual says to discard the first 30 minutes of ice production after startup. The ICB8033 manual says to throw away the next five batches of ice after cleaning. If the machine will not be used for an extended period, both manuals recommend powering it on and running it for two to four hours every two months. During thunderstorms or long idle periods, cut off the water and power supplies. #### Cleaning and sanitizing procedures Regular cleaning is essential for food safety and machine performance. The CDIW220 manual provides an automatic cleaning sequence accessed through the touchscreen. First, remove all ice from the bin. Prepare a descaling solution by dissolving one package of disinfectant powder (2 ounces) in 1000 ml of water, and a disinfecting solution with one package (1 ounce) in 1000 ml of water. Press the Set button, select Cleaning, and follow the on-screen prompts. The machine will drain, ask you to add 800 ml of descaling solution, run a 60-minute cleaning cycle, rinse five times, then repeat with the disinfecting solution. After disinfection, spray the ice dispensing area and bin walls with disinfectant, rinse with clean water, and wipe dry. Discard ice produced during the first 30 minutes after restarting. The ICB8033 manual describes a clean function activated by holding the clean button for three seconds. Empty the bin beforehand. The machine drains the water trough, then prompts you to add cleaning solution manually. Press the clean button again to start a 15-minute auto-clean cycle; spray the evaporator with cleaner during this time. After draining, add sterilizing solution and repeat for 15 minutes, then the machine enters a 25-minute rinse mode. Throw away the next five batches of ice. For all air-cooled models, the CDIW220 and ICB8033 manuals both state that the condenser should be cleaned every three weeks using a soft brush or vacuum with a brush, moving along the fin direction to avoid damage. The air filter or filter screen should be cleaned every two weeks. The CDIW220 manual adds that the LCD panel and buttons should be wiped weekly with a towel soaked in alcohol, and the waste water box, ice dispensing chute, and ice bin interior should be cleaned weekly with warm water and baking soda. The ice full switch mirror surface should be wiped every one to three months. In winter or before a long shutdown, cut off water and power and drain residual water from the water tank, inlet pipe, and drain pipe, as both manuals advise. The CDIW220 manual warns never to splash water directly on the machine surface, and never to use a water hose to rinse parts other than the ice bin. #### Troubleshooting common issues Both manuals include troubleshooting tables. For CDIW220 dispensers, common fault codes include E04 (high temperature), E05 (water shortage), E02 (reducer motor overload), and E07 to E10 (sensor faults). If the LCD screen is not lit, check the power circuit switch, the power switch on the back of the machine, and the plug and outlet. For high temperature errors, ensure the ambient temperature is between 41°F and 104°F (5°C to 40°C), clean the condenser, and check the fan. A water shortage error may mean the inlet valve is closed or the water filter is blocked. For ICB8033 cube machines, error codes include E01 (sliding board failure), E03 (overtime ice making), E04 (high temperature), E05 (water shortage), and E06 (high pressure). If the machine shuts down every three minutes with E04, check that the ambient temperature is within 5°C to 40°C, clean the condenser, and verify the fan operates. Poor ice transparency or thin cubes may indicate low water pressure, high water temperature, or a dirty inlet water filter. Excessive noise often means the machine is not level. If the ice maker does not produce ice, confirm the water supply is on, the water pressure is within the specified range, and the water valve is open. For the CDIW220, the manual says to check that the LCD does not indicate standby mode. For the ICB8033, ensure the display is lit and not showing an error code. #### When to call for service Before contacting a service provider, the CDIW220 manual recommends confirming the water supply is normal, the water pressure is between 130 kPa and 550 kPa, the water temperature is 5°C to 35°C, and the water valve is open with no leaks. Check that the power is on, the LCD is lit, and the machine is not in standby. Record the model and serial number from the nameplate on the side of the machine. The ICB8033 manual similarly advises checking the water trough for water, verifying water pressure and temperature, and ensuring the display panel indicator is on. If the LED is off, inspect the plug, socket, and power supply switch. For any repair, contact the manufacturer's authorized service network. Norpex does not perform installation, service, or repairs. For questions about a specific model, ask Norpex. #### Common questions ##### How often should I clean the condenser on my Resolute ice machine? For air-cooled models, the CDIW220 and ICB8033 manuals both recommend cleaning the condenser every three weeks. Use a soft brush or a vacuum with a brush, moving along the fin direction to avoid damage. The air filter or filter screen should be cleaned every two weeks. ##### What does error code E04 mean on my CDIW220 dispenser? According to the CDIW220 manual, E04 indicates a high temperature condition. Check that the ambient temperature is between 41°F and 104°F (5°C to 40°C), clean the condenser if it is dirty or blocked, and verify the fan is working. ##### How do I start the ice maker after installation? For CDIW220 dispensers, press and hold the Set button on the LCD for three seconds to enter automatic ice-making mode. For ICB8033 cube machines, turn on the power switch and the machine begins making ice automatically. The CDIW220 manual says to discard the first 30 minutes of ice production. ##### Can I use the ice machine outdoors? No. Both the CDIW220 and ICB8033 manuals state that the product cannot be used outdoors. It must be installed indoors, away from direct sunlight and heat sources, with proper ventilation. ##### What should I do if the ice tastes or smells bad? The CDIW220 manual recommends regular cleaning and sanitizing of the water system, ice bin, and dispensing area. Use the automatic cleaning cycle with descaling and disinfecting solutions as described in the manual. Also check and replace the inlet water filter every one to three months, as the ICB8033 manual advises. ### Rheninghaus Gravity Slicers: Setup, Cleaning and Sharpening > How to set up, run, clean and sharpen Rheninghaus gravity slicers (SUPER START, START AUTO, 250 T SUPER, RTS12 300 T SUPER, MONDIAL) from their manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/rheninghaus-gravity-slicers-guide ![Gravity slicer with a round blade and product carriage](https://norpex.ca/m/65/d1/65d1740cefb18608a425898ab2a1ddd621a296d51e5ef722b059c162339bb02b.jpg) Pictured: [Rheninghaus – RTS12 300 T SUPER Gravity Slicer – RTS12 300 SUPER](https://norpex.ca/product/rheninghaus-rts12-300-t-super-gravity-slicer-rts12-300-super) This guide walks you through the correct setup, daily cleaning, and built-in sharpening procedures for Rheninghaus gravity slicers, using the manufacturer's own manuals to keep your slicer safe and productive. #### Key takeaways - Always turn the slicer off, close the gauge plate, and unplug the power cord before cleaning, sharpening, or servicing. - Clean and sanitize all food-contact surfaces at least every 4 hours, following the manual's disassembly steps and using a quaternary sanitizer. - Sharpen the blade lightly every few days rather than heavily at long intervals; a dull blade causes excess waste and a 'tail' on the unsliced portion. - Never use vegetable oil for lubrication; use only the oil supplied with the slicer or a food-safe lubricant. - Have an authorized service agent inspect the entire slicer at least every 6 months, including all seals and gaskets. #### Which manual covers your Rheninghaus slicer Rheninghaus gravity slicers are made by Essedue Srl in Italy. The model you have determines which instruction manual applies. The RTS10 (250 T SUPER) and RTS12 300 T SUPER are covered by the manual for models RTBS9, RTBS10, RTS10, and RTS12. The SUPER START 300 (SST12) and SUPER START 350 (SST14) share a dedicated manual. The MONDIAL (MO12) and MONDIAL 350 (MO14) share one manual. The START AUTO 300 (STA12) has its own manual that includes automatic operation instructions. While the core safety and operating principles are the same across all series, the terminology and some disassembly steps differ. The RTS10/RTS12 manual uses terms like food chute, end weight, and index knob. The SST, MO, and STA manuals refer to the product holder, food pusher, and regulator knob. This guide highlights those differences so you can follow the correct procedure for your machine. #### Installation and electrical connection Every Rheninghaus manual stresses that the slicer must be installed on a solid, level, nonskid surface that is nonflammable, in a well-lit work area away from children and visitors. The rubber feet are fixed and must never be unscrewed or removed. Use at least two people to lift the slicer onto the counter; never attempt to lift it alone. Seize the slicer by its base. The slicer comes with a three-prong grounding plug. The outlet must be properly grounded. The manuals explicitly warn: do not cut or remove the third ground prong, and never use an adapter plug. If the receptacle is not the proper grounding type, contact a licensed electrician. Do not operate the slicer with a damaged power cord or plug, and never use an extension cord. Before first use, inspect that the blade cover and sharpener are in place, the warning label is legible, and the manual is kept near the machine. Clean the slicer according to the cleaning section of the manual before operating it. For the MONDIAL series, the manual adds a step: unscrew the product holder handle, tilt the product holder, and remove the carriage bearing transport protection before first use. #### Operation: thickness control, carriage, and safety guards All Rheninghaus gravity slicers share the same basic operating sequence. With the slicer turned off, pull the carriage (food chute or product holder) completely toward you. Place only boneless, unfrozen product on the carriage and secure it with the end weight or food pusher. Never hold the product with your hand. Rotate the thickness control dial counterclockwise to set the desired slice thickness. On RTS10/RTS12 models this is the index knob; on SST, MO, and STA models it is the regulator knob. Turn the slicer on using the green button (RTS10/RTS12) or by switching to the ON position (SST/MO/STA). Use only the end weight handle or food pusher handle to move the carriage back and forth. Do not catch slices with your hand; let them drop onto the aluminium base. If you need to adjust the product during slicing, pull the carriage all the way toward you, turn the slicer off, and close the gauge plate before touching anything. After the last stroke, pull the carriage fully toward you, turn the slicer off, and turn the thickness dial clockwise until it stops to close the gauge plate over the blade edge. The START AUTO 300 (STA12) adds an automatic mode: after loading the product, lock the carriage lever, turn on the main switch, then the automatic operation switch at low speed until the carriage locks, and select the desired speed. The NVR breaker prevents unintentional restart after a power interruption. The SUPER START, MONDIAL and START AUTO slicers have a reset switch on the bottom that protects the motor from mechanical overload. If the slicer stops, turn it off, remove the cause of the overload, press the reset button, and resume operation. If the reset trips frequently during normal use, contact a repair service centre. #### Cleaning the blade, guards, and carriage The manuals require that the entire slicer, including all removable parts, be thoroughly cleaned and sanitized at least every 4 hours whenever it contacts food. Before any cleaning, always turn the slicer off, turn the thickness dial clockwise until it stops so the gauge plate covers the blade edge, and unplug the power cord. Wearing non-cutting safety gloves is recommended. Disassembly steps vary by series. For RTS10/RTS12 models, remove the food chute by rotating its knob counterclockwise, then remove the slice deflector by loosening its screw knobs. Remove the knife cover by turning the cover release knob counterclockwise and lifting upward. For SST, MO, and STA models, remove the blade cover by unscrewing and pushing the blade cover knob, then unscrew and remove the food pusher handle, the product holder shaft, and the food pusher. On all models, lift the sharpener, rotate it 90 degrees, and lift it off. Take all removable parts to a three-compartment sink. Soak, clean, and scrub them with a mild detergent and warm water solution. Rinse with fresh water, then soak in a quaternary sanitizer solution for at least two minutes, following the sanitizer label instructions. Allow all parts to air dry before reassembly—this is an important step to kill bacteria. To clean the blade, soak a clean cloth in mild detergent and warm water, wring it out, and wipe from the centre of the blade outward. Never allow moisture to get into the blade hub. For SST, MO, and STA models, also insert the cloth between the blade and the blade ring guard, pull outward, and rotate to clean the internal side of the guard. Clean the gauge plate by wiping from the blade toward you, never toward the blade. After cleaning, spray both sides of the blade, the gauge plate, and the entire slicer base with a non-bleach, non-chlorine sanitizer and allow to air dry. Reassembly: reinstall the blade cover, aligning the centre screw over the blade centre, and tighten the release knob. Reinstall the sharpener, then the food chute or product holder components. For RTS10/RTS12, reconnect the support arm and tighten the screw pin. For SST/MO/STA, reassemble the food pusher, product holder shaft, and handle. After reassembly, inspect all seals and gaskets. If any seal or gasket does not properly seal, is damaged, or is missing, the slicer must be removed from service until repaired by an authorized servicer. #### Blade sharpening with the built-in sharpener A dull blade causes excess waste or a 'tail' on the unsliced portion. The manuals recommend sharpening lightly every few days rather than heavy sharpening at long intervals. Before sharpening, turn the slicer off, close the gauge plate, and clean and dry both sides of the blade. The sharpening procedure differs between the RTS10/RTS12 series and the SST/MO/STA series. For RTS10/RTS12: loosen the sharpener release knob, lift the sharpener cover, rotate it clockwise, and lower it so the blade fits between the two stones. Tighten the release knob. Start the slicer, push the sharpening stone button for 3 to 4 seconds (repeat up to 3 times if needed), then push the truing stone button for 2 to 3 seconds to remove the burr. Turn the slicer off, unplug, and return the sharpener to its stored position. For SST, MO, and STA models: lift the sharpener, rotate it 180 degrees clockwise, and push downward until the sharpening stone contacts the blade. Turn the slicer on and let it run for approximately 20 seconds. Then push the deburring stone for approximately 2 seconds. Turn the slicer off, return the sharpener to its original position, and unplug. After any sharpening, clean the entire slicer as described in the cleaning section before use. #### Troubleshooting common issues Each manual ends with a troubleshooting table. If the slicer will not start, check that it is plugged in and switched on; on the SUPER START, MONDIAL and START AUTO, also check the reset switch and follow the reset steps above. Ragged cuts or poor yield point to a dull or chipped blade, a blade-to-gauge plate gap that is too wide, or a blade worn too small. Sharpen the blade with clean blade and stones, have a new blade installed when it is chipped or too small, and call for service to adjust the gauge plate (the RTS10/RTS12 manual calls it the slicer table). Metal rubbing the blade comes from the blade cover (tighten its release knob), the food chute or product holder (tighten or adjust its knob), the end weight or food pusher (have a defective one replaced) or the gauge plate (call for service). A slicer that is hard to sharpen has stones that are dirty, wet or clogged with grease (clean them with warm water and a brush and let them air dry), a dirty blade, or worn or misaligned stones, which need replacing or adjusting by service. On the RTS10/RTS12, a food chute that is hard to push needs its slide rod lubricated with oil, never vegetable oil, with the slicer off and unplugged. On the SUPER START, MONDIAL and START AUTO, a product holder that is hard to push is a service call to adjust the carriage. #### Service, maintenance, and lubrication Routine lubrication keeps the carriage moving smoothly. The manuals warn never to use vegetable oil; use only the oil supplied with the slicer or a food-safe lubricant. For RTS10/RTS12, lubricate the food chute slide rod if the chute becomes difficult to push, and lubricate the sharpener shafts weekly. For SST, MO, and STA models, lubricate the food pusher shaft periodically with a few drops of oil and slide it up and down to distribute. All adjustments and major maintenance should be performed by an authorized service company. The manufacturer recommends that an authorized service agent inspect the entire slicer at least every 6 months, including all detachable parts, seals, and gaskets. If you need service, contact the manufacturer's authorized service network. For questions about a specific model, ask Norpex. #### Common questions ##### How often must I clean and sanitize my Rheninghaus gravity slicer? The manuals state that the entire slicer, including all removable parts, must be thoroughly cleaned and sanitized at least every 4 hours whenever it has been in contact with food. Always follow your local health department regulations as well. ##### Can I put the removable parts in a dishwasher? No. The manuals explicitly say not to put components in a dishwasher, and never to hose down, pressure wash, or pour water on the slicer. All parts must be washed, rinsed, and sanitized by hand in a three-compartment sink. ##### What kind of oil should I use to lubricate the slide rod or food pusher shaft? Use only the oil supplied with the slicer or a food-safe lubricant. Never use vegetable oil, as it will damage the slicer. ##### How do I know when the blade needs sharpening? Symptoms of a dull blade include excess waste or a 'tail' on the unsliced portion remaining in the carriage. The manuals recommend sharpening lightly every few days for consistent slices and maximum yield. ##### What should I do if the slicer stops during use and won't restart? First, turn the slicer off and unplug it. Remove any item that may have caused an overload. On the SUPER START, MONDIAL and START AUTO, press the reset push-button on the bottom of the slicer, then plug it in and turn it on. If the reset trips frequently, contact a repair service centre. ### Rotisol Rotisseries: Setup, Roof Installation and Cleaning > How to place, set up and load Rotisol rotisseries, install the roof, and clean them, from Master Clean auto-clean to manual methods. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/rotisol-rotisserie-setup-and-cleaning ![Stainless steel spit rotisserie with six spits above a cabinet base on casters](https://norpex.ca/m/50/b8/50b8e4fc4f6f0fefe022905cc66a05d566169f6a31d713aaa9b39547152c23b3.png) Pictured: [Rotisol – Optima Gas Spit Rotisserie – 1050.6OPTIG](https://norpex.ca/product/rotisol-optima-gas-spit-rotisserie-1050-6optig) This guide covers the Rotisol lines at Norpex, what their spec sheets give, how to place a unit and install its roof, how to load spits or baskets, and how to clean Master Clean models automatically and other lines manually as each model's manual directs. #### Key takeaways - The Rotisol lines Norpex carries include Master Clean, Star Clean, Performance, Millenium, Roti Roaster, Faux Flame, Olympia and Brasilia, in spit and basket, gas and electric, countertop and floor formats. - The Faux Flame spec sheet rates the FF1175-4G at 16/20 chickens and the FF1175-6G at 24/30; the Brasilia spec sheet rates the Brasilia.G at 27 open poultries. - Rotisol's roof installation video walks through the roof step by step, for a new unit or after maintenance that removes the roof. - Master Clean models run an automatic 3-cycle cleaning system, with a self-clean cycle the maker describes as under 1 hour; other lines are cleaned manually per the model's manual. - Gas and electrical connections must be made by a qualified, licensed installer to local code, and repairs go through Rotisol's authorized service network. #### The Rotisol lines and what the names tell you Rotisol sorts its rotisseries into lines, and the line names carry the format. The Rotisol lines Norpex carries include Master Clean, Star Clean, Performance, Millenium, Roti Roaster, Faux Flame, Olympia and Brasilia. Within those lines, models split along spit versus basket, gas versus electric, and countertop versus floor, as the names state. Most spit machines we list carry a capacity in chickens per batch. The Olympia gas spit rotisserie 975.2OLG is rated at 4/6 chickens, while the Millenium gas spit rotisserie 1375.8MLG is rated at 40/48. The Performance gas line runs from 16/20 chickens on the 1160.4PG to 40/48 on the 1400.8PG, and the Special Market gas rotisseries run from 4/6 on the 1175.4SMIG to 30/36 on the 1425.6SMIG. Basket machines roast spatchcock, or butterflied, birds. The Brasilia line is dedicated to the spatchcock cooking method, and the Millenium Spatchking 1375.6MAI is listed at 24/30 open chickens. The Faux Flame spec sheet positions that line for mobility instead: lightweight and compact, designed for markets and food trucks. #### What the spec sheets give Rotisol's spec sheets for the Faux Flame and Brasilia lines give capacity, gas power, power supply, electrical power, weight and size. For other models, the product listing gives the details we have, such as spit counts and capacities, and the manufacturer's manual for the model gives the installation and operating details. Rotisol's Faux Flame spec sheet rates the FF1175-4G at 16/20 chickens, 41000 BTU/h of gas power, a 208-240V~60Hz supply at 2.5 Amps, 0.47 kW of electrical power, 200 lbs, and 69 7/8 x 23 1/4 x 46 1/4 inches in height, depth and width. The FF1175-6G is rated at 24/30 chickens, 61500 BTU/h, 208-240V~60Hz at 3 Amps, 0.53 kW, 298 lbs, and 74 5/8 x 23 1/4 x 46 1/4 inches. The Brasilia spec sheet rates the Brasilia.G at 27 open poultries, 15 kW of gas power, a 208-230V~50Hz/60Hz supply, 0.23 kW of electrical power, 165 kg, and 1792 x 535 x 1110 mm. The same sheet notes 27 chickens in 30 minutes, gas consumption of 41000 BTU/h across its 9 spits, and a shallow depth of 535 mm. #### Placement, setup and the roof installation Start with weight and width. The Optima gas spit rotisserie 1050.6OPTIG is listed at 145 kg with its base and 105 kg without, and Millenium oven widths run from 40-3/8 inches on the 975.2MIG to 68 inches on the 1675.8MLG. Countertop models such as the Millenium 1375.2MILG need a counter that carries the load; floor models such as the 1375.8MIG stand on their own base. The roof is its own step in setup. Rotisol's video How to Install the Roof on Your Rotisol Rotisserie Unit \| Step-by-Step Guide walks through the installation from start to finish, and it applies both when you set up a new unit and when you reinstall the roof after maintenance. Work through it in order, since the maker ties correct installation to performance, stability and a professional finish. For an outdoor cooking station, Rotisol's video Olympia Garden: Set Up your Rotisserie in Minutes! shows the assembly and preparation steps. Gas and electrical connections, indoors or out, must be made by a qualified, licensed installer to local code. The Faux Flame spec sheet notes that the gas and electric chambers are separated to avoid any risk of explosion, but that design point does not replace code-compliant connection work. #### Loading spits and baskets On spit machines, the Performance infrared and Millenium oven models in the list use stainless steel V-shaped spits. The Faux Flame spec sheet lists an independent motor for each spit, Bakelite handles on the spits, and independent floating, swinging and adjustable motors that make placement and removal of the spits easy. Rotisol sells spit accessories for products beyond whole chickens. The Faux Flame spec sheet names the following, each with its reference: - CUI1175 anti-cutting prongless V-spit - BPOR1175 porchetta spit - BRC1175 rectangular basket spit - BS1175 spit for ham or turkey - BRRO1175 roast-clamp spit - BA1175 lamb and suckling-pig spit - BCR1175 spatchcock chicken basket - DEC spit mover - PID1175 tray for unspitting #### Cleaning: auto-clean on Master Clean, manual on the rest Cleaning splits along the lines. On Master Clean models, Rotisol's videos describe an automatic 3-cycle cleaning system; the Master Clean Rotisserie — Load. Roast. Self-clean. video shows the cycle taking over once the roasting is done. In the video Master Clean: The new Standard in Auto-Clean Rotisserie Ovens!, Rotisol describes a full self-cleaning cycle in less than 1 hour, along with up to 40 chickens per batch, optional ventless hood technology and an integrated cooking drip pan. On lines without auto-clean, the manufacturer's manual for the model sets the cleaning method and schedule, so follow the manual rather than a rule of thumb. The hardware helps either way. The Faux Flame spec sheet lists a bottom drip tray with drainage tap, removable inside side-panels that double the protection of the motors against grease, and K-glass doors that come off for transport. The Brasilia spec sheet lists the same bottom drip tray with drainage tap. Between cleans, the Faux Flame spec sheet notes that the glass overlaps the drip pan to keep splatters inside and that the anti-scald K-glass reduces external thermal radiation. Drain the drip tray through its tap and refit the side panels the way the manual directs. #### Service, repairs and next steps Repairs go through the manufacturer's authorized service network. When you arrange service, give the full model number, such as 1375.8MLG or FF1175-6G, so the technician arrives prepared. For questions about a specific model, its accessories or its manual, ask Norpex. The related guides below cover general rotisserie buying advice and holding finished birds hot. #### Videos from the maker - [How to Install the Roof on Your Rotisol Rotisserie Unit \| Step-by-Step Guide](https://www.youtube.com/watch?v=vEnHxgB2NZ4) (Rotisol) - [Olympia Garden: Set Up your Rotisserie in Minutes!](https://www.youtube.com/watch?v=-iTrPS030U4) (Rotisol) - [Master Clean Rotisserie — Load. Roast. Self-clean.](https://www.youtube.com/watch?v=wEnYNwGipYQ) (Rotisol) - [Master Clean: The new Standard in Auto-Clean Rotisserie Ovens!](https://www.youtube.com/watch?v=w_wl2gUkEAo) (Rotisol) #### Common questions ##### Which Rotisol lines does Norpex carry? Master Clean, Star Clean, Performance, Millenium, Roti Roaster, Faux Flame, Olympia and Brasilia, in spit and basket, gas and electric, and countertop and floor formats as the names state. ##### How do I install the roof on a Rotisol rotisserie? Follow Rotisol's video How to Install the Roof on Your Rotisol Rotisserie Unit \| Step-by-Step Guide, which covers the process from start to finish for a new unit and for reinstalling the roof after maintenance. ##### Does the Master Clean clean itself? Rotisol's videos describe an automatic 3-cycle cleaning system on Master Clean models, with a full self-cleaning cycle in less than 1 hour. ##### How should I clean a Rotisol model without auto-clean? The manufacturer's manual for the model sets the method and schedule. Both the Faux Flame and Brasilia spec sheets list a bottom drip tray with a drainage tap. ##### Who should connect the gas and electricity? A qualified, licensed installer must make gas and electrical connections to local code. Repairs afterward go through Rotisol's authorized service network. ### Royal Range RR Ranges and Fryers: Setup, Boil-Out and Filtering > Set up, light, clean and filter Royal Range RR series ranges and RFT and REEF fryers using the steps in Royal's own manuals and videos. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/royal-range-rr-ranges-and-fryers-care ![Gas fryer with its doors open, showing the built-in oil filter system and hose](https://norpex.ca/m/10/bd/10bd20385c08ecd8296c239ca03b5cd4693894ac688b54447544770e5eacbbce.jpg) Pictured: [Royal – Gas Fryer With Built In Filter System – RFT FS](https://norpex.ca/product/royal-gas-fryer-with-built-in-filter-system-rft-fs) This guide follows Royal's owner's manuals for the RR series ranges and the RFT and REEF fryers: installation clearances, pilot lighting, daily cleaning, weekly boil-outs and built-in oil filtering. All gas and electrical connections must be done by a qualified, licensed installer to local code. #### Key takeaways - Royal's manuals require qualified, licensed installers; gas and electrical work must meet local code. - RR ranges need 4 inches rear and 15 inches side clearance from combustible walls, none from non-combustible. - Check gas joints with soapy water, never an open flame, before lighting pilots. - Boil out RFT and REEF vessels weekly, soaking about one hour. - Filter the oil daily through the built-in Permafil system; replace oil when necessary. #### The RR series and the RFT and REEF fryer families Royal's RR series gas ranges pair a cooktop with an oven base. The maker's video Royal Range - RR Series Gas Range lists the configurations: open burners, griddles, char-broilers, raised griddle-broilers, hot tops, convection ovens and open storage bases. The owner's manual for the RR and RDR series covers the tops plus both the standard and convection ovens, and the manufacturer's spec sheet for each model gives its width and other dimensions. Royal's fryer manual covers the RFT, REEF and RCF series. Catalogue models run from the RFT-25 (25 lb oil capacity, 2 burners, 76,000 BTU) through the RFT-50 (50 lb, 3 burners, 114,000 BTU) and RFT-60 (60 lb, 4 burners, 152,000 BTU), plus the REEF-35 (3 burners, 72,000 BTU per tank) and REEF-65 (4 burners, 96,000 BTU, 18 x 18 inch cooking area). Royal's videos also cover the RHEF 45 and 75 fryers. Multi-tank RFT and REEF units come in 2 to 5 tank layouts, 31 to 97.5 inches wide, with CM product computer controls, DM2 two-channel digital controls or EM electro-mechanical dials. For choosing configurations, see our commercial range buying guide and the natural gas versus propane guide. #### Installation: gas, clearances and electrical Royal's owner's manual requires installation by qualified, certified, licensed personnel, conforming to local codes or, in their absence, the national fuel gas code ANSI Z223.1. The supplied gas pressure regulator must be installed when the appliance is connected to the gas supply, and the supply line must be at least the same size as the inlet; Royal ranges and ovens use a 3/4 inch NPT inlet. The convection oven needs a 120 volt supply for its ignition system and blower, on a grounded three-prong receptacle; in Canada the wiring must conform to CSA-C22.1. Do not cut or remove the grounding prong, and the oven cannot be operated during a power failure. Both manuals also require the local gas supplier's instructions for a gas odour to be posted in a prominent location. Fryer installations follow the fryer manual: 6 inches of clearance to combustibles at the sides, rear and floor, and 0 inches to non-combustible surfaces. On a non-combustible floor, the fryer installs on the factory-supplied legs or casters. - Non-combustible walls: 0 inches at the rear and sides. - Combustible walls: 4 inches at the rear, 15 inches at the sides. - Without legs or casters, the unit must extend 2 inches beyond the front edge of a non-combustible curb or platform. - Broilers are for installation in non-combustible locations only. #### Lighting the range and ovens Before lighting, check every joint in the gas supply line for leaks with a soap and water solution; never use an open flame. Top section burners carry constant-burning pilots, lit manually once the gas is on and the leak check is done, and each pilot adjusts at the brass pilot valve through the valve cover. Hot top and griddle pilots are reached with a long match through the valve cover, or by lifting the plate. The standard oven pilot lights in this sequence: For the convection oven, set the thermostat and power switch to OFF, wait five minutes, then switch the power ON and set the thermostat. Never run the oven with the motor off; if it will sit unused for more than half an hour, put the switch in the COOL position and open the door, then turn it off at room temperature. - Turn the oven thermostat off and wait 5 minutes. - Lift out the lower kick plate to reach the pilot safety valve and igniter button. - Check near the floor for the odour of propane, which is heavier than air. - Depress the red safety valve button and hold it; press the red igniter button until you hear a snap and see a spark, or apply a lit match. - Keep holding until the pilot stays lit, then set the thermostat and confirm the burner lights with no yellow flames. - Replace the kick plate. #### Cleaning the range Daily care, per the manual: clean the top grates with warm water, mild cleaner and a wire brush; brush debris from the burner area; and empty and clean the grease pan. Griddle plates are washed with warm water and a fine-grit griddle brick, and can be brightened with vinegar, pickle juice or club soda while warm. For the oven, remove the racks and wash them in hot soapy water, then lift the oven bottom out from the front and slide it forward. Scrape food with a nylon griddle scraper, careful not to scratch the porcelain liner panels. Ammonia is allowed only in a cold oven with direct ventilation, spray oven cleaners must not touch the temperature probe, and after cleaning you rinse with 1/4 cup of vinegar to one quart of clear water and wipe dry. Periodically, remove the open burners and clean them with warm water and a wire brush, keeping the ports clear; the manual says valves should be checked and lubricated by your service agency or the local gas company. On stainless surfaces, skip steel wool and abrasives: hot soapy water during the day, a stainless liquid cleaner at day's end, and a wood or nylon scraper for encrusted material. #### Fryer setup and first use New Royal fryers ship with a coating of oil inside the vessel. The fryer manual says to remove it with hot soapy water, washing soda or another grease-dissolving liquid, then rinse thoroughly, drain, wipe dry, and clean the baskets and crumb screen before first use. To light the fryer, set the thermostat and the gas cock dial on the combination gas valve to OFF, wait five minutes, turn the gas cock to PILOT, depress it and apply a match, holding about 30 seconds until the pilot stays lit. With the gas cock ON, the burners should ignite within four seconds of a thermostat setting. Main burners must never be ON when the vessel is empty. With solid shortening, fill to the oil level marking, cut it into small pieces and pack tightly, then cycle the burner 10 seconds ON and about a minute OFF until melted, shortening the ON time if scorching occurs. Do not overfill. At day's end, turn the gas cock dial and thermostat to OFF, the power OFF where applicable, and filter the oil in all fryers. #### Boiling out a Royal fryer Royal's video How to Boil Out a Royal RFT or a REEF Royal Fryer demonstrates the boil-out procedure for both series. The fryer manual schedules a full boil-out weekly, in this sequence: The manual and the maker's videos add two warnings: remove all water before adding oil or shortening, or hot oil will splatter, and wear proper protective gear when boiling out or filtering because hot liquid can cause serious injuries. Drain hot oil into metal containers only, never plastic buckets or glass. - Shut the fryer down: gas cock dial and power off. - Drain into the filter pan or a steel container, flushing sediment from the bottom with liquid oil. - Close the drain valve and fill the vessel with a boil-out solution mixed with water. - Relight the pilot and turn the burner on; when the solution boils, turn the thermostat off and soak about 1 hour. - Drain, scrub with a brush, rinse thoroughly, repeat if necessary. - Wipe dry with soft towels and refill with clean oil or shortening. #### Filtering with the built-in system, and service Royal's video How to filter a Royal fryer with Ultra Plus filtration covers the built-in filter system, which the maker says suits fryers from 35 lb to 75 lb and up to five fryers in one system. The fryer manual's daily list: wash the loose parts (basket hangers, baskets, crumb screen), wipe all accessible surfaces, and filter the oil at the end of the day, replacing it if necessary and filtering more often under heavy use. For the broader routine, see our fryer oil filtering and changing guide. The RFT and REEF filter parts list names the consumables: Permafil flat paper 15 x 15 inches for pans built before November 2023, a Permafil paper envelope 15 x 23 inches, fine-mesh screens, 80 lb and 100 lb filter pans, the pump and motor assembly, and a 60 inch hose wand with quick-disconnect couplings. The list also separates natural and LP pilot assemblies and gas valves, so have your gas type ready when ordering. For repairs, Royal's manuals direct maintenance and service to qualified personnel knowledgeable with Royal equipment, through the manufacturer's authorized service network. Ask Norpex about a specific model or its filter parts. #### Videos from the maker - [Royal Range - RR Series Gas Range](https://www.youtube.com/watch?v=iLK7sqNPjMI) (Royal Range) - [Royal Range - RR Series Gas Oven](https://www.youtube.com/watch?v=selmv1PO8GY) (Royal Range) - [How to Boil Out a Royal RFT or a REEF Royal Fryer](https://www.youtube.com/watch?v=ahO8kQ_m2CI) (Royal Range) - [How to filter a Royal fryer with Ultra Plus filtration](https://www.youtube.com/watch?v=BkCTld-g6Z4) (Royal Range) - [Royal Range - Fryer Filter System](https://www.youtube.com/watch?v=iDm49APw7xM) (Royal Range) #### Common questions ##### What clearances do Royal fryers need? The fryer manual lists 6 inches to combustibles at the sides, rear and floor, and 0 inches to non-combustibles. On a non-combustible floor, install on the factory-supplied legs or casters. ##### How often should I boil out my Royal fryer? Royal's manual sets the boil-out as a weekly task, and a new vessel needs a wash-out before first use. Let the solution soak about one hour before scrubbing and rinsing. ##### Does the RR convection oven need electricity? Yes. The manual says it needs a 120 volt supply for the ignition system and blower, on a grounded three-prong receptacle, and it cannot be operated during a power failure. ##### Who should service my Royal range or fryer? Royal's manuals direct maintenance and repairs to qualified personnel knowledgeable with Royal equipment, through the manufacturer's authorized service network. Ask Norpex about model or parts questions. ### Santos Juicers, Grinders and Blenders: Use and Care > Practical use and care for Santos commercial juicers, grinders, blenders and more: installation, operation, cleaning and troubleshooting. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/santos-juicers-grinders-and-blenders ![Centrifugal fruit and vegetable juice extractor](https://norpex.ca/m/11/18/1118d569ed00c398b5c5d976b28485f42e2837f63c2ee3a2991896d4aed14ac5.jpg) Pictured: [Santos \#50 Centrifugal Fruit and Vegetable Juice Extractor](https://norpex.ca/product/santos-50-centrifugal-fruit-and-vegetable-juice-extractor) This guide provides step-by-step instructions for installing, using, cleaning and troubleshooting Santos commercial kitchen equipment, based on the manufacturer's manuals and videos. #### Key takeaways - Always have a qualified electrician install the machine to local code with a 16A fuse and RCD. - Clean removable parts with standard dishwashing liquid; never immerse the base or use pressure washers. - Use only original Santos spare parts for repairs. - Releasing the clamping handle on a centrifugal extractor stops the machine and its rotating parts in less than 3 seconds. - For service, contact the manufacturer's authorized service network. #### Installation and electrical connection All Santos machines covered in this guide require a dedicated electrical supply. The instruction and maintenance manual for models 10 and 70 states that the appliance can operate at both 50 Hz and 60 Hz without any adjustments, and is available in 110-120 V or 220-240 V single-phase. Before connecting, check that the mains voltage matches the value on the identification plate under the machine. Line protection must be provided by a standard 2-pole + earth socket, fitted with a differential circuit breaker and a 16A fuse. The earthing of the appliance is compulsory. The manual for the Santos 02 cheese grater adds that the branch circuit must be established by a qualified electrician according to national and local codes and laws, with suitable protective equipment such as a fuse or circuit breaker. If the power cable is damaged, the manual says it must be replaced by Santos or a similarly qualified person to avoid a hazard. For any electrical work, always engage a licensed electrician. The machine must not be connected to the same socket as other appliances, and it must never be used outdoors or placed near a heat source. #### Operating Santos citrus juicers (models 10, 11, 52, 70) Before first use, thoroughly clean all parts that contact food. For lever models 10 and 70, the manual says to raise the pressing lever, remove the cone by hand, and on model 70 also remove the juice container and the pressing cup by rotating it a quarter turn. Wash the cone, pressing cup, splash guard and the inside of the juice container with a standard dishwashing product. For models 11 and 52, remove the anti-splash dome (model 52), pull the cone upwards, take off the bowl, the pulp grating (model 52) and the trim (models 11 and 38), then wash these parts with standard washing-up liquid or in a dishwasher. The manuals specify which fruits may be processed. Model 10 is for lemons or oranges only; model 70 can also handle grapefruit. Models 11, 38 and 52 may press limes, lemons, oranges and grapefruit. On lever machines, do not apply pressure to the fruit until the On/Off switch is in position 1. On model 70, always check that the juice container is properly fitted before starting. Turn the switch to 0 when the appliance is not in use. Hourly production capacities from the model list are: model 10, 30 L; model 11, 30 L; model 52, 20 to 40 L; and model 70, 50 L. The video 'SANTOS Classic Citrus Juicer \#11 - Juicer maintenance' demonstrates proper cleaning and care for these juicers. #### Operating Santos centrifugal juice extractors (models 50, 68) For the model 50 extractor, the manual instructs you to remove the plunger, turn the clamping handle upwards to release the cover, then turn the handle and clamping rods assembly to the front to lift off the cover. Remove the bowl and the basket assembly, and wash all food-contact parts in clean water. The model 68 manual adds that you must rotate the clamping handle a quarter turn, then lift the cover, raise the bowl, and take out the basket. Before first use, install the product discharge channel on the bowl using the two screws provided. A safety interlock prevents the motor from starting unless the cover and bowl are correctly centred and the clamping handle is locked. Releasing the handle stops the machine and immobilizes the rotating elements in less than 3 seconds. The model 50 manual warns that you must monitor the pulp container level to avoid clogging the cover pulp outlet; an imbalance can damage the machine. As an indication, the container can hold the pulp from approximately 10 kg of apples or 6 kg of carrots before it needs emptying. On the model 50, if the motor blocks due to a foreign object or excessive pressure, the On/Off switch trips to 0. Correct the cause and press the switch back to position 1. If the motor overheats, wait 15 to 30 minutes for it to cool before restarting. Production capacities are 100 L per hour for model 50 and 140 L per hour for model 68. The video 'SANTOS Centrifugal Juice Extractor 68 - EN' covers cleaning procedures. #### Assembling and using the cold press juicer (Nutrisantos 65) The Nutrisantos 65 manual recommends two people for unpacking and handling. Place the machine on a table or work surface so the juice spout is in front of the user; a height of about 90 cm is suggested. Assembly steps are shown in the video 'SANTOS Cold Press Juicer Nutrisantos 65 - Assembling Procedure'. Fit the scrapers around the sieve and insert the assembly into the bottom of the bowl, aligning the bowl pins with the sieve housings. Turn the bowl over, fit the ring and seal, then screw in the discharge cone. Place the bowl on the machine, position the bottom screw so its two bosses engage the scraper housings, then position the top screw. Turn the unlocking lever a quarter turn and lower the cover; if the cover does not lock, raise it and slightly turn the top screw or check the internal screw position. Finally, install the feed channel and the plunger. Remove the stones from fruit such as mangoes, apricots and peaches first; the manual says stones must not go into the machine. The motor runs at 5 to 80 RPM and draws 650 W. The machine must not be left unattended while operating. #### Using the brushless blender, coffee grinders, graters and other machines The Santos 62 brushless blender requires the jar and lid to be correctly installed on the motor base before starting. The maximum capacity marked on the jar is 1.4 litres; reduce this for thick mixtures. The blender comes with 30 pre-programmed cycles and the Dual Crushing Action blade. You can also create custom recipes using free software and the USB port. The video 'SANTOS Brushless blenders models \#66 and \#62 - Jug maintenance' shows how to care for the jug. The model 55 automatic espresso coffee grinder dispenses a pre-set dose for one or two espressos directly into the portafilter when it is placed under the outlet tube. Use the '+' and '-' buttons to adjust the dose. The video 'SANTOS Espresso Coffee Grinder \#55 - How to set your grinder?' illustrates the setting procedure. The high-output model 63 grinder produces up to 120 kg per hour. The model 01 spice grinder handles pepper and spices at 14 kg per hour. For the model 02 cheese grater, the manual says to run it with dry bread before initial use to clean it. Make sure the drawer is correctly in place; a safety switch stops the motor if the drawer is removed or the lever is lifted. Insert pieces of cheese and push the lever steadily without forcing. To change the grating disc, push the end of the lever, pull the closing key, and remove the chute and lever unit. The disc screw has a left-hand thread: clamp the disc and turn the screw clockwise to undo it, and anti-clockwise to tighten. The video 'SANTOS Grater \#02 - Maintenance' demonstrates upkeep. The model 53 ice crusher produces up to 150 kg of ice per hour. The model 54 drink mixer operates at 8,000 to 16,000 RPM for milkshakes and blended drinks. The model 18 dough fork mixer has a 10-litre bowl capacity and a fork speed of 84 strokes per minute. #### Cleaning and maintenance Always unplug the appliance before any cleaning or maintenance. The manuals for all models prohibit cleaning with a water jet or high-pressure spray, and the base must never be immersed in water. Use only original Santos spare parts for any replacement. For citrus juicers, wash removable parts with standard dishwashing liquid; models 11, 38 and 52 parts can also go in a dishwasher. The video 'SANTOS Classic Citrus Juicer \#11 - Juicer maintenance' shows the process. Centrifugal extractor parts should be washed in clean water; do not use an abrasive sponge on the basket. The video 'SANTOS Centrifugal Juice Extractor 68 - EN' covers cleaning. On the cold press juicer, wash all food-contact components in clean water. Clean the blender jar and lid after each use; avoid abrasive sponges on the plastic jar. The video 'SANTOS Brushless blenders models \#66 and \#62 - Jug maintenance' provides guidance. For the cheese grater, do not leave food to dry in the drawer or on the disc; clean promptly. The video 'SANTOS Grater \#02 - Maintenance' illustrates the procedure. Coffee grinder bean containers and ground coffee collectors can be washed with standard dishwashing product. #### Troubleshooting If a machine does not start, first check that the power cord is undamaged, the plug is securely connected, and the On/Off switch is in position 1. Verify that all safety interlocks are engaged: on citrus juicers, the cone must be seated; on centrifugal extractors, the cover and bowl must be locked; on the blender, the jar and lid must be in place; on the grater, the drawer must be fully inserted and the lever not extended. When the motor stops during use, it is often due to an overload or overheating. The model 50 manual states that the On/Off switch trips to 0. Wait 15 to 30 minutes for the motor to cool, then press the switch back to position 1. If the problem persists, unplug the machine and contact the manufacturer's authorized service network. On centrifugal extractors, an imbalance or clogging may occur; clean the basket and pulp container. On the cold press juicer, if the cover will not lock, adjust the top screw or check the internal screw position. For any issue not resolved by these steps, or for questions about a specific model, ask Norpex. Repairs must be carried out by the manufacturer's authorized service network. #### Videos from the maker - [SANTOS Classic Citrus Juicer \#11 - Juicer maintenance](https://www.youtube.com/watch?v=cuqIFdHblDQ) (Santos) - [SANTOS Centrifugal Juice Extractor 68 - EN](https://www.youtube.com/watch?v=fD5PfIkVJNA) (Santos) - [SANTOS Cold Press Juicer Nutrisantos 65 - Assembling Procedure](https://www.youtube.com/watch?v=XOLfMDJymcw) (Santos) - [SANTOS Brushless blenders models \#66 and \#62 - Jug maintenance](https://www.youtube.com/watch?v=WlDbbm9a99U) (Santos) - [SANTOS Grater \#02 - Maintenance](https://www.youtube.com/watch?v=wFaygaNhlos) (Santos) - [SANTOS Espresso Coffee Grinder \#55 - How to set your grinder?](https://www.youtube.com/watch?v=XdvzKY6shog) (Santos) #### Common questions ##### Can I wash Santos juicer parts in a dishwasher? For models 11, 38 and 52, the manual states that the removable parts can be washed in a dishwasher. For models 10 and 70, wash the cone, pressing cup, splash guard and juice container with a standard dishwashing product. For other machines, refer to the specific manual. ##### What should I do if the motor stops during use? The motor may have overheated or overloaded. The model 50 manual says to wait 15 to 30 minutes for the motor to cool, then press the On/Off switch back to position 1. If the problem recurs, unplug the machine and contact the manufacturer's authorized service network. ##### Which fruits can I juice in a Santos citrus juicer? Model 10 is designed for lemons and oranges only. Model 70 can also process grapefruit. Models 11, 38 and 52 can press limes, lemons, oranges and grapefruit. Do not use these machines for any other foods. ##### How do I change the grating disc on the Santos 02 cheese grater? Push the end of the lever, pull the closing key, and remove the chute and lever unit. The disc screw has a left-hand thread: clamp the disc and turn the screw clockwise to undo it. After replacing the disc, tighten the screw anti-clockwise. ##### What electrical supply does a Santos machine need? All models require a standard 2-pole + earth socket protected by a differential circuit breaker and a 16A fuse. The machine must be grounded. A qualified electrician must install the circuit according to local codes. Check that the voltage matches the rating on the identification plate. ### Scotsman Undercounter Ice Machines: Install, Use and Clean > How to install, start up, operate and clean Scotsman undercounter ice machines, using the maker's own clearance, temperature and cleaning figures. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/scotsman-undercounter-ice-machine-guide ![Stainless steel undercounter ice machine with a front control panel](https://norpex.ca/m/b1/87/b187b973ab324e090f4f79a88c51f6331aed89473327a4e9c3315470cee2da2d.jpg) Pictured: [Scotsman UC0918GAX-1 18″ Air-Cooled Undercounter Self-Contained Ice Machine with Storage – 95 Lbs.](https://norpex.ca/product/scotsman-uc0918gax-1-18-air-cooled-undercounter-self-contained-ice-machine-with-storage-95-lbs) Scotsman's undercounter cube, nugget and flake machines install under a counter with front airflow, a water line, a gravity drain and a dedicated 115 volt circuit. This guide collects the maker's figures for clearances, start-up, daily operation, cleaning and service. #### Key takeaways - Scotsman undercounter machines come in cube (CU), nugget (UN), flake (UF) and UC Prodigy series, in air-cooled and water-cooled versions. - The manuals require air between 50 and 100 degrees F, water between 40 and 100 degrees F, and a drain falling at least 1/4 inch per foot. - The manuals here describe 115 volt, cord-connected units with a 5-15P plug on a dedicated circuit. - Scotsman calls for water system cleaning about twice a year with Clear 1 scale remover followed by a sanitizer. - On R290 models, repairs must be done by a technician certified for R290 using Scotsman factory service parts. #### The Scotsman undercounter range Scotsman sorts its undercounter machines by ice type. The CU series makes cubes in small, medium, large and gourmet sizes, the UN series makes nugget ice, the UF series makes flake ice, and the UC Prodigy models are self-contained cube machines with built-in storage. Named capacities run from 58 lbs on the CU0415MA-1 up to 440 lbs on the UF424A-1 flaker, with the AFE424 at 395 lbs. Most models are air cooled; water-cooled versions include the UC2024SW-1, UC2724MW-1, UF424W-1 and CU3030SWX-1. The manuals covered here are for 115 volt models; check the spec sheet for any other voltage. Several models, including the X-series nugget and flake units, use flammable R290 refrigerant. #### Where to install it Every manual describes an indoor machine for a controlled environment. The installation and user manual for the CU0415, CU0715 and CU0920 and the UN and UF manuals set air limits at 50 to 100 degrees F and water between 40 and 100 degrees F; the UC2024 and UC2724 manual lists the same air range and a 40 degrees F water minimum. Airflow moves in and out the front, so the unit can be built into a cabinet. The CU, UN and UF manuals suggest 1/8 inch (3 mm) of side clearance, 1/4 inch (7 mm) on top and 4 inches (100 mm) at the back for utilities; the UC2024 and UC2724 manual allows 0 clearance at the back. Never block the front louvers, and leave room to remove panels for service. #### Water, drain and electrical setup The CU, UN and UF models connect through a 5 foot (1.5 m) 1/4 inch OD plastic tube at the back, with a hand shut-off valve within sight; the UC2024 and UC2724 manual specifies a 3/8 inch FPT inlet and a filtered supply. The UN and UF manuals require a conductivity of at least 10 microSiemens/cm, so ultra-pure water will not work. Each machine needs a gravity drain: a 3/4 inch FPT fitting, rigid tubing to local code, a fall of at least 1/4 inch per foot (20 mm per metre), an 8 inch (200 mm) vertical vent tube at the machine and venting on horizontal runs of 5 feet or more. These are cord-connected 115 volt units with a 5-15P plug on a dedicated circuit; the UC2024 and UC2724 manual allows a 15 A maximum fuse or HACR breaker and 104 to 126 VAC. The Scotsman Undercounter Units - Easy Install video notes that the power cord, plug and adjustable legs come included. A qualified, licensed installer must make the water and electrical connections to local code. #### Start-up For the CU0415, CU0715 and CU0920, the manual's start-up is to remove the front panel, turn the water on first, then move the On/Off/Wash master switch to On. The reservoir fills, and after 2 minutes the pump and fan start under a blue freeze light. Cycles run 28-30 minutes for the CU0415, 16-18 for the CU0715 and 14-16 for the CU0920 at 70/50 degrees F, and a warm bin fills in about 10-12 hours. The ice bridge is factory set at about 1/8 inch (3 to 4 mm). On the UN and UF models, confirm the Power light is on and the Water light is off, then push and release the On button; a blinking red Water light means the reservoir has not filled. The UC2024 and UC2724 start when the On/Wash/Off rocker moves to On; after a 90 second delay, water flows into the sump and the unit begins its cycle. Their manual gives the cycle times for each model. #### Daily use and the controls Lift the door by its bottom edge and slide it up, scoop the ice, and close the door. The bin is insulated but not refrigerated, so some melt is normal. Keep the front vents clear and never stand on the cabinet. The cube models run from a three-position master switch, with a Freeze Mode light on during the freeze cycle and a Timer On light at the trigger temperature. Harvest time adjusts with the plus and minus buttons across 10 settings, and the ice bridge comes preset from the factory. The machine stops when ice touches the bin's metal tube and restarts when ice is removed. The nugget and flake models have On and Off buttons behind the louvered panel: a green Status light while making ice or when the bin is full, a Clean light after 6 months of power-up time, and a Water light that shuts the unit down until water returns. On the UC2024 and UC2724, an ice sensing plate stops the machine when ice piles onto it; the manual's tip is to scoop ice to the sides and front. The Scotsman Undercounter Cube - Simple to Operate video points to each unit's QR code, which pulls up its model number, serial number, user manuals, cleaning instructions and parts list. #### Cleaning and sanitizing The manuals call for water system cleaning about twice a year, more often with heavy use or mineralized water. Our how to clean a commercial ice machine guide covers the general method; the figures here are the Scotsman-specific ones from the maker's manuals. The CU0415, CU0715 and CU0920 manual mixes 5 oz of Scotsman Clear 1 into 2.5 quarts (2.4 L) of 95 to 115 degree F water for a 10 minute Wash, then sanitizes with 1.6 oz of nu-Calgon IMS in 1 gallon of water. The UN and UF manuals use 2.5 oz of Clear 1 per quart of 90 to 110 degree F water, started by holding the On and Off buttons for 5 seconds; the auger runs 20 minutes, ice resumes in 5 to 8 minutes and the cycle ends after 40 minutes. Sanitizing uses 4 oz (118 ml) of NuCalgon IMS in 2.5 gal (9.5 L) of water for 200 ppm, run at least 15 minutes. The UC2024 and UC2724 manual has its own cleaning sequence with Clear 1 scale remover and a sanitizer; follow it step by step for those models. Its air filter slides out of the lower front grill for washing, and the condenser fins need semi-annual brushing and vacuuming with the unit unplugged. Scaled optical sensors on the nugget and flake models cause a false bin-full signal; the manuals clean the lens with a cotton swab and 4 oz of Clear 1 in 1.5 qt (1.4 L) of water, never a sharp object. #### Service and troubleshooting Before service, the manuals point to the water supply, power supply or room temperature when there is no ice; a dirty condenser, hot room or blocked airflow when production slows; and restricted spray jets when cubes form poorly. On the nugget and flake models, a green Status light with no ice being made means scaled sensors, and all four indicator lights blinking means call for service. The R290 manual requires a Scotsman recommended technician certified for R290 equipment and Scotsman factory service parts; for any repair, contact the manufacturer's authorized service network. For questions about a model, ask Norpex. #### Videos from the maker - [Scotsman Undercounter Units - Easy Install](https://www.youtube.com/watch?v=fMEofc72ReI) (Scotsman) - [Scotsman Undercounter Cube - Simple to Operate](https://www.youtube.com/watch?v=F-QY2GagJd4) (Scotsman) #### Common questions ##### Can a Scotsman undercounter machine be built into a counter? Yes. Airflow is in and out the front, so the manuals allow built-in installation with the front unblocked, about 1/8 inch at the sides, 1/4 inch on top and 4 inches at the back, or 0 back clearance on the UC2024 and UC2724. ##### What room and water conditions do these machines need? The manuals call for indoor air between 50 and 100 degrees F and water between 40 and 100 degrees F. Pressure limits run from 15 to 80 psi on the CU, UN and UF models and 20 to 80 psi potable on the UC2024 and UC2724. ##### How often should the machine be cleaned? About twice a year, more often with heavy use or mineralized water. On the nugget and flake models, a Clean light comes on after 6 months of power-up time between cleanings. ##### Do water-cooled models need extra plumbing? Yes. The UC2024 and UC2724 manual adds a 3/8 inch FPT condenser inlet that must not be filtered, a 1/2 inch FPT condenser drain, and a water regulating valve factory set to 135 PSIG, with condenser inlet pressure between 20 and 145 psi. ### SilverKing Prep Tables, Chef Bases and Dispensers: Use and Care > How to install, start up, load, clean and troubleshoot SilverKing chef bases, prep tables and refrigerated dispensers using the maker's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/silverking-prep-tables-chef-bases-and-dispensers ![Refrigerated pizza prep table](https://norpex.ca/m/81/c6/81c676f7ca9d7ce0012baf6b2f4f1e060477f7161000165bea50ce80f1575336.jpg) Pictured: [SilverKing – Prep Table – SKPZ92-EDUS1](https://norpex.ca/product/silverking-prep-table-skpz92-edus1) SilverKing refrigerated chef bases, prep tables, undercounter and drop-in freezers, cold holding dispensers and Majestic milk dispensers are installed, started and maintained according to the figures in each model's technical manual. This guide collects those figures: clearances, electrical requirements, controller settings, drawer load limits, pan configurations and cleaning intervals. #### Key takeaways - Let any SilverKing unit that travelled on its side stand upright for a minimum of 24 hours before plugging it in, and run it at least two hours before loading product. - Chef bases need at least 2 inches of space on the right and back with the top left open; prep tables can be installed tight on the sides and back but must stay off the floor on legs or casters. - Standard units use a 115 Volt, 60 cycle, 1 phase grounded receptacle on a dedicated 15 or 20 ampere circuit, with no extension cord. - Drawer load limits are 100 pounds per drawer on chef bases, the 60 inch prep tables and the salad dispenser, and 75 pounds per drawer on the SKPZ27-EDUS1 pizza prep table. - All servicing of the R290 refrigeration circuit must be done by the manufacturer's authorized service personnel. #### The SilverKing lines SilverKing, a Marmon Foodservice Technologies brand, builds its refrigeration around full-size 12 inch W x 20 inch H x 6 inch D hotel pans and standard fractional food pans. The refrigerated chef bases run from the 38 inch SKRCB38H-EDUS3, which holds four full-size hotel pans, through the 50 and 60 inch SKRCB50H-EDUS3 and SKRCB60H-EDUS3 models at six pans each, up to the 79 inch SKRCB79H-EDUS1 at ten pans. Freezer chef bases include the 50 inch SKFCB50H-EDUS1 at six pans and the 84 inch SKFCB84H-EDUS2 at ten pans with a flat top and riser skirt. Prep tables cover pizza, sandwich and general preparation. The SKPZ27-EDUS1 pizza prep table is supplied with three 1/3 size 6 inch deep pans in the rail and two 1/6 size plus eight 1/3 size pans in its drawers. The 60 inch SKPZ60-EDUS10 carries eight 1/3 size pans in the rail and accommodates eight full-size hotel pans in its drawers, while the SKPZ60-EDUS11 uses six 1/3 and four 1/6 size 4 inch deep pans that can be replaced with up to 6 inch deep pans. Countertop models such as the SKPS8A-ELUS1 and SKPS12A-ELUS1 take eight and twelve 1/6 size pans respectively. The rest of the line covers undercounter refrigerators and freezers such as the SKR27A-ESUS2 and SKF27A-ESUS1, drop-in freezers, mobile and Meatwell freezers, the SKDL18-EDUS4 cold holding dispenser and the Majestic milk dispensers. Every model in the list uses R290 refrigerant, and the refrigerated units hold set ranges of roughly 36 to 40°F while freezers run at -5 to 5°F. #### Installation: location, clearances, levelling and electrical SilverKing's chef base technical manual for the SKRCB50H-EDUS3 and SKRCB60H-EDUS3 gives specific placement rules. Allow at least 2 inches of space on the right and back side, no space on the left side, and leave the top open for proper air flow. The unit must be level, and all caster brakes should be set once it is in place. When stacking cooking equipment on these chef bases, the manual sets a maximum load limit of 650 pounds of stacked equipment, and it warns that cabinet surface temperatures above 150°F can damage the cabinet insulation. The prep table manuals are more permissive on sides. The SKPZ60-EDUS10 manual says the unit can be installed tight on the sides, but the bottom front and rear must not be obstructed and the unit must sit on legs or casters to raise it off the floor. The SKPZ27-EDUS1 pizza prep manual and the SKR27A-ES front-breathing undercounter manual both allow installation tight on the sides and back, again with the bottom front unobstructed. All three manuals require the unit to be level or tilted backwards slightly, and all say to avoid placing the refrigerator adjacent to an oven, heating element or hot air source. The SKPZ60 manual adds a climate class 4 rating: the prep table is designed for use in areas not exceeding 30°C (86°F). The chef base and pizza prep manuals state a class 4 energy rating tested at an ambient of 40°C at 40 percent relative humidity, and the salad dispenser and milk dispenser manuals state a class 5 rating tested under the same conditions. Electrical requirements come from the data plate on the cabinet liner, and the manuals say the data plate supersedes anything else. The chef base manual specifies a seven foot power cord requiring a 115 Volt, 60 cycle, 1 phase properly grounded receptacle, with a 3 prong grounding plug. The SKPZ60 prep table and the Majestic milk dispenser manuals specify an eight foot cord on the same 115 Volt, 60 cycle, 1 phase grounded supply. In each case the circuit must be protected with a 15 or 20 ampere fuse or breaker, the unit must be isolated on its own circuit, and it must not be plugged into an extension cord. Have a qualified, licensed installer make any electrical connection to local code. - Chef bases: at least 2 inches clearance right and back, none on the left, top open, maximum 650 pounds of stacked equipment. - Prep tables and undercounter units: tight to sides and back is permitted, but the bottom front must stay clear and the unit must be on legs or casters. - All units: level or tilted slightly backwards, away from ovens and hot air sources. - Electrical: 115V, 60Hz, 1 phase, grounded 3 prong receptacle, dedicated 15 or 20 ampere circuit, no extension cord. #### Start-up and the temperature controller Two waiting periods matter before start-up. If a unit was transported on its side, every SilverKing manual requires it to stand on its casters or feet for a minimum of 24 hours before plugging it in. After installing casters on the chef bases and the SKPZ60 prep tables, the manuals again call for at least 24 hours of off time before connecting power; the SKR27A-ES undercounter manual instead calls for at least two hours of off time after its casters are threaded in. The chef base manual's initial start-up instruction is to allow the unit to run a minimum of two hours before loading it with product. The electronic temperature control sits on the front of the unit. To check the set point, push and release the 'set' button and the display shows the set point temperature. To adjust it, push and hold the 'set' button for two seconds, then use the up or down arrows; press 'set' again or wait 10 seconds and the control stores the new value. The manual says to allow the unit a minimum of one hour to respond to a control setting adjustment. Defrost is automatic, with no plumbing required. Defrost water collects in a pan in the compressor compartment and evaporates into the room air, which is why the unit must be level so condensate drains properly. To start a defrost cycle manually, push the bottom right button, marked with a melting snowflake, for two seconds. #### Loading pans, drawers and product Load limits are stated per model family. The chef base, SKPZ60 prep table and SKDL18-EDUS4 salad dispenser manuals all set a maximum of 100 pounds per drawer, and the SKPZ27-EDUS1 pizza prep manual sets 75 pounds per drawer. The undercounter and milk dispenser manuals set a maximum of 50 pounds per shelf. Every drawer manual repeats that drawers are not designed to be stood on, and the chef base manual states the drawer slide system itself is rated for a maximum load of 100 pounds. Pans and pan supports ship packaged with the prep tables. The SKPZ60 manual describes the cutting board installation: the boards have two holes that align with studs on the cabinet top, so place the back of the board under the lip in front of the raised rail and set it down onto the studs. The cutting boards are reversible to extend wear. On the pizza prep table, the condenser filter screen and filter guides are packaged inside the unit, with installation instructions in the technical manual. Drawers come out for cleaning by different methods depending on the model. On chef bases, open the drawer fully, release the gray tabs and lift the front of the drawer off the tracks, then slide it out; the SKDL18-EDUS4 salad dispenser uses the same procedure with white tabs. The SKPZ27-EDUS1 uses stop levers on the cabinet drawer tracks: open fully, unlock the levers and lift the drawer out, then lock the levers again on reinstallation. Drawer pans lift out with the drawer extended, and the rolling tracks can be removed for cleaning. #### The Majestic milk dispensers The Majestic series runs from the SKMAJ1-ESUS3 and SKMAJ1-ESUS4 one-valve units at 6 gallons, through the SKMAJ2-ESUS3 and SKMAJ2-ESUS4 two-valve units at 12 gallons, to the SKMAJ3-ESUS3 and SKMAJ3-ESUS4 three-valve units at 18 gallons. Each uses spring-loaded lift valves, and the listed temperature range is 38 to 40°F (3.3 to 4.4°C). The Majestic manual's setup section is strict about counter mounting. The counter must support a minimum of 300 pounds, the unit must sit on the legs supplied and be secured to the counter with the hold-down brackets supplied, and nothing may be stored or placed on top of the unit. The unit must be level, and the feet on the front legs are adjustable to help level it. The drip tray mounts following the instructions supplied with it. For loading bags, tubes and valves, follow the startup and operation steps in the Majestic Series technical manual for your model; the manual covers that procedure along with maintenance and thermistor field testing. If you have questions about a specific SKMAJ model, ask Norpex. #### Cleaning and maintenance Before first use, strip the plastic protective covering from the stainless exterior, then wash interior and exterior surfaces with a warm, mild soapy water solution and a sponge or soft cloth, rinse with clean water and wipe dry. The chef base and salad dispenser manuals say not to use chlorinated cleaners. The chef base manual notes the interior is aluminum and the exterior stainless steel, and that stainless steel cleaners can be used on the exterior. The condenser needs regular attention. Every manual warns to use caution when cleaning the condenser because the fins are very sharp, and the Majestic dispenser manual states that condensing coils must be cleaned at regular intervals and advocates a minimum monthly cleaning. The pizza prep table's condenser filter screen is removable for this purpose. Preventive maintenance is otherwise minimal. Periodically inspect the casters to confirm they are mounted tightly, as the salad dispenser manual directs, and keep the area around the unit clean and free of clutter. Keep any required ventilation openings clear of obstruction, and do not store aerosol cans with a flammable propellant in any of these units. #### Troubleshooting and service Several checks are within an operator's reach. If the display temperature is wrong, verify the set point with the 'set' button and remember the one hour response time after an adjustment. If defrost water is not draining, check that the unit is level, since the chef base manual ties proper condensate drainage directly to levelling. If a door needs straightening, the undercounter manual says to loosen the hinge screws, square the door with the cabinet and retighten; on single door units the door swing is reversible by moving the hinges to the opposite side. If the unit will not run, confirm the data plate voltage against the supply, confirm a 15 or 20 ampere breaker on a dedicated circuit, and confirm the unit is not on an extension cord. Anything involving the refrigeration circuit is off limits for kitchen staff. These units use flammable R290 refrigerant, and the manuals state that all servicing must be done by factory authorized service personnel using only Silver King approved replacement parts, with no puncturing of refrigeration tubing and no mechanical devices to accelerate defrosting. The manuals also state the units are not intended for use at altitudes above 2000 meters. For repairs, contact the manufacturer's authorized service network; a factory service authorization must be obtained before warranty work is performed, so start with the manufacturer's service line. For questions about a model or its manual, ask Norpex. #### Common questions ##### How long should a SilverKing unit run before I load it with food? The chef base manual says to allow the unit to run a minimum of two hours before loading it with product, after all installation requirements are met. Also allow at least 24 hours of upright standing time first if the unit was transported on its side. ##### Can a SilverKing prep table be pushed tight against the wall? The SKPZ27-EDUS1 and SKR27A-ES manuals allow installation tight on the sides and back, provided the bottom front stays unobstructed and the unit sits on legs or casters. Chef bases are different: the manual requires at least 2 inches on the right and back, none on the left, and an open top. ##### How much weight can the drawers and shelves hold? Chef bases, the SKPZ60 prep tables and the SKDL18-EDUS4 salad dispenser are limited to 100 pounds per drawer, and the SKPZ27-EDUS1 pizza prep table to 75 pounds per drawer. Undercounter and milk dispenser shelves are limited to 50 pounds per shelf. Drawers must never be used as a platform to stand on. ##### What temperature should the Majestic milk dispensers hold? The listed temperature range for the SKMAJ1, SKMAJ2 and SKMAJ3 series is 38 to 40°F (3.3 to 4.4°C). Check and adjust the set point using the procedure in the unit's manual, and allow at least one hour for the unit to respond to a change. ##### Who should repair a SilverKing unit? The manuals require all servicing to be performed by factory authorized service personnel, because the R290 refrigerant is flammable. Use the manufacturer's authorized service network for repairs, and ask Norpex if you need help identifying the right manual or model. ### Trento Meat Slicers and Cheese Graters: Use and Care > How to set up, slice, sharpen, clean and troubleshoot Trento meat slicers and cheese graters, from the Omcan manuals and videos for each series. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/trento-meat-slicers-and-cheese-graters ![Flywheel manual meat slicer with a red frame](https://norpex.ca/m/5e/62/5e62ca1485aa72d8856a7e187efa3b8657b773bb9a060cd033d9d98a679c0206.jpg) Pictured: [Trento 10″ Diameter Blade Volano Manual Slicer with Standard Flywheel and Stainless Steel Tray](https://norpex.ca/product/trento-10-diameter-blade-volano-manual-slicer-with-standard-flywheel-and-stainless-steel-tray) This guide explains how to safely operate, clean, and maintain your Trento meat slicer or cheese grater, drawing directly from the manufacturer's manuals and instructional videos. Follow these steps to keep your equipment running reliably and producing consistent results. #### Key takeaways - Match your model to the correct manual: belt-driven gravity slicers, gear-driven automatic slicers, Volano manual slicers, and cheese graters each have specific instructions. - Always have a licensed electrician handle the electrical connection and ensure proper grounding. - Only slice approved products; never slice frozen food or food with bones, and no cheese on the models whose manual forbids it. - Use the built-in sharpener for 10–15 seconds only when needed, and clean the blade with mild soap and water, never steel pads. - Graters are made for Parmesan-type cheese and need breaks within a 20-minute run time; never bypass a safety microswitch. #### Understanding your Trento slicer or grater and its manual Trento equipment distributed by Omcan includes several distinct series: belt-driven gravity slicers (such as models 13620, 13621, 13628), gear-driven automatic slicers (13641, 13642, 13643), Volano flywheel manual slicers (26072, 26074, 20387), and cheese graters (retro, stainless steel, and hydraulic). Each series has its own instruction manual. Omcan’s manual for gravity slicers covers items like 13620 and 13628; the gear-driven manual covers 13641 through 13643; the Volano manual covers 26072, 26074, and 20387; and separate manuals cover the cheese graters (items 21719, 48109, 11403, 11405, 39884, 45404, 47930). Before doing anything else, locate the manual that matches your model number. The manuals contain critical safety warnings, technical specifications, and step-by-step procedures that this guide summarizes but cannot replace. For example, the gravity slicer manual lists environmental operating conditions of -5°C to 40°C and maximum 95% relative humidity. Always read the full manual before first use. #### Installation and electrical connection Position the slicer or grater on a level, dry surface that can support the machine’s weight plus the product. For Volano slicers, the manual recommends ensuring no obstructions to the flywheel and carriage stroke. If using the optional stand, check that all feet rest firmly on the floor. The gravity slicer manual says the top must be suitably dimensioned to withstand the machine weight. Electrical connection must be performed by a qualified, licensed electrician in accordance with local codes. The gear-driven slicer manual states that the machine comes with a grounding plug and must be plugged into a properly grounded outlet. If the receptacle is not the correct grounding type, contact an electrician. The gravity slicer manual adds that the user is responsible for verifying that the supply line, outlet, distribution panel, differential protecting breaker, and grounding are suitably dimensioned and functioning. Before connecting, confirm that the mains voltage and frequency match the data plate on the machine. For cheese graters, the hydraulic grater manual emphasizes that all electrical work must be done by qualified technical personnel with reference to the wiring diagram. The cheese grater manual also warns that the unit cannot run continuously; it requires intermittent breaks within a 20-minute run time, with the break period longer than the run time to cool the motor. #### Slicing operation: thickness, carriage, and safety guards Before loading any product, turn the slice thickness control knob fully clockwise to the “0” position so the gauge plate shields the blade. The gravity slicer manual instructs that you place or remove goods only when the carriage is completely pushed back and the thickness knob is at zero. For Volano slicers, the video “Volano Meat Slicer \| Slicing” demonstrates safe slicing technique: rotate the flywheel clockwise to move the carriage and spin the blade simultaneously. Load the product onto the tray, then use the product grip handle or carriage handle to push the tray back and forth across the blade. On gear-driven models, the manual notes that the numbers on the thickness control are reference marks, not actual measurements. Adjust the knob gradually until you achieve the desired slice thickness. Volano slices are set with the graduated slice thickness knob, and the Volano specifications list a cut thickness of 0 to 2 mm (0 to 0.07 in). All slicers have mechanical guards: a blade cover, a product tray hand protection, and a slice deflector. The gravity slicer manual lists a series of aluminium and transparent plastic guards on the carriage. Some models offer an optional safety micro-switch that prevents the motor from starting if the blade guard is removed. Never remove or bypass these guards. The manuals warn that residual cutting risks remain even with guards in place, and the gravity slicer manual says to always use scratch-proof, non-slip gloves during cleaning or maintenance. Only slice approved products. The gravity and Volano manuals list cold cuts, boneless meat (at a temperature not below +3°C), and vegetables. They explicitly prohibit frozen or deep-frozen food, food with bones, cheese, and any non-food item. The gear-driven manual does not list cheese as prohibited, and those models carry a cheese slicing rating of High (4/4) in the specifications. If your model’s manual says no cheese, do not attempt it. #### Blade sharpening Trento slicers come with a built-in blade sharpener. The gear-driven manual provides a detailed sharpening procedure: first, switch off the slicer and turn the thickness control to “0”. Lift the sharpener cover, disengage the pin, and rotate the sharpener assembly into the sharpening position. Turn the slicer on, then slowly rotate the lever to bring both stones into contact with the spinning blade. The manual says sharpening and trimming are done at the same time. The manual recommends 10 to 15 seconds of sharpening; longer times reduce blade life without benefit. After sharpening, return the sharpener to its horizontal position, close the cover, and wipe the slicer with a clean damp cloth to remove any grinding particles. For Volano slicers, the video “Everything you need to know about The Volano Meat Slicer from OMCAN” highlights the built-in sharpener. The Volano manual’s maintenance section will give the exact steps; always refer to it. The grinding stone on gear-driven models can be removed for cleaning if it becomes clogged with grease. Keep the stone clean and free of grease for effective sharpening. #### Cleaning your equipment Unplug the machine and turn the slice thickness control fully clockwise before cleaning. The gear-driven manual instructs you to turn the slice deflector for access to the back of the blade. Remove the product holder by rotating its handle counterclockwise. Wash all surfaces with a mild soap and hot water solution using a clean cloth, then rinse thoroughly with fresh water and a separate cloth. Remove the blade cover by unscrewing the hand knob, then carefully wash both sides of the blade, wiping outward from the centre. Never use steel pads or abrasive cleaners on the blade. The manual explicitly states: do not wash any slicer components in a dishwasher. Omcan's video “Instructional Cleaning Video \| Volano Meat Slicer \| Omcan” shows how to clean a Volano slicer. Whatever the model, keep the thickness control at zero while you work near the blade and wear scratch-proof, non-slip gloves, as the gravity slicer manual requires, and dry the parts before reassembling them. For the retro cheese graters, the manual says to run the grater with dry bread before first use to clean it, and warns that flammable, corrosive or harmful cleaning agents are dangerous. The hydraulic grater manual says to clean the machine inside and out every day after switching off its power at the disconnecting device and disconnecting the pneumatic supply: remove the upper casing, the discharge hopper, the internal hopper, the rear collecting tray and the toothed belts, clean the inner drum area, and clean food residue off every part with food-grade products. For internal descaling it advises removing the upper and lower parts and directing a jet of water into the parts that need it. #### Grating cheese: loading, guards, and capacity Trento cheese graters are designed exclusively for hard cheeses like Parmesan, Grana Padano, and Trentingrana. The hydraulic grater manual states that the manufacturer does not guarantee correct functioning with other cheese types. Load the cheese into the hopper and use the pusher to feed it toward the grating drum. On graters fitted with a microswitch, such as the retro 21719 and 48109, the switch sits on the handle and pressure group, and lifting the handle of the grater mouth stops the grater roll immediately. Never bypass it. Capacity varies by model. For example, the stainless steel cheese grater (item 11403) produces up to 132 lb./hr, while the retro model (48109) produces 66 lb./hr. The hydraulic grater (45404) has an hourly production rate of 200–300 kg (440–661 lb). Check your model’s spec sheet for exact figures. The video “Omcan Cheese Graters” shows the range of models and their stainless steel basins, hoppers, and iron steel drums. Always ensure the discharge area is clear and that the grated cheese falls freely into a container. #### Troubleshooting and service Omcan's video “Instructional & Troubleshooting \| Volano Meat Slicer \| Omcan” walks through the slicing process and how to troubleshoot different slice sizes and thicknesses. For anything else, the gravity slicer manual says to stop the machine immediately if you notice anomalies, defective operation, incorrect movement or unusual noise, and to have qualified personnel look at it. Lubrication is part of the operator's care. The gear-driven manual says the rod the product holder slides on, underneath the slicer, should be lubricated weekly with several drops of oil (never vegetable oil), and the slice thickness plate slide rod coated lightly now and then. For extraordinary maintenance, such as replacing the sharpener wheels or the blade, the gear-driven manual says to contact the manufacturer or qualified, authorized personnel, and the manuals warn that any modification to the machine can harm the people using it. For questions about a specific model, ask Norpex. #### Videos from the maker - [Everything you need to know about The Volano Meat Slicer from OMCAN](https://www.youtube.com/watch?v=6xwo2XQZpP0) (Omcan) - [Volano Meat Slicer \| Slicing](https://www.youtube.com/watch?v=gW3IkcpGHX0) (Omcan) - [Instructional Cleaning Video \| Volano Meat Slicer \| Omcan](https://www.youtube.com/watch?v=YuAUpzEo2Sw) (Omcan) - [Instructional & Troubleshooting \| Volano Meat Slicer \| Omcan](https://www.youtube.com/watch?v=NlPuG3i6ePs) (Omcan) - [Omcan’s 13-inch Gear Driven Automatic Best Meat Slicer](https://www.youtube.com/watch?v=d7ENWTOsJVU) (Omcan) - [Omcan Cheese Graters](https://www.youtube.com/watch?v=9oyY2nPTMq4) (Omcan) #### Common questions ##### Can I slice cheese on my Trento slicer? It depends on the model. The manuals for belt-driven gravity slicers and Volano manual slicers list cheese as a product that must not be sliced. Gear-driven models (13641, 13642, 13643) do not have this restriction and are rated for high cheese slicing. Always check your model’s manual and cheese slicing rating before attempting. ##### How often should I sharpen the blade? Sharpen only when you notice a decline in cutting performance. The gear-driven manual recommends a sharpening cycle of 10 to 15 seconds. Frequent or prolonged sharpening shortens blade life. Keep the sharpening stones clean and free of grease. ##### What should I do if the slicer won’t start? First, ensure the power cord is plugged into a grounded outlet and that the outlet is live. Check that all guards are properly installed and that any safety micro-switches are engaged. If the machine still does not start, refer to the troubleshooting section of your manual or the Volano troubleshooting video, and contact a qualified technician if needed. ##### Can I put slicer parts in the dishwasher? No. The gear-driven slicer manual explicitly states: “DO NOT wash any slicer components in a dishwasher.” Hand wash all removable parts with mild soap and hot water, rinse, and dry thoroughly. ##### What type of cheese can I use in a Trento cheese grater? Only hard, dry cheeses such as Parmesan, Grana Padano, or Trentingrana. The hydraulic grater manual warns that the manufacturer does not guarantee correct functioning with other cheese types. ### Turbo Air M3 Reach-Ins: Setup, Temperature and Care > How to set up and care for Turbo Air M3 reach-in refrigerators, freezers and heated cabinets: placement, temperature settings and cleaning. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/turbo-air-m3-reach-in-setup-and-care ![Digital temperature display on a stainless steel reach-in refrigerator](https://norpex.ca/m/74/44/7444bede5ab7b653c7d76418ff08dc3a33cf155965bbcf5aac98fd788515b7e6.jpg) Pictured: [Turbo Air – M3 Series 29″ Stainless Steel Reach-In Refrigerator With 1 Field Reversable Door – M3R24-1-N](https://norpex.ca/product/turbo-air-m3-series-29-stainless-steel-reach-in-refrigerator-with-1-field-reversable-door-m3r24-1-n-eta-5-6-weeks) To set up a Turbo Air M3 reach-in, give it 5 inches of rear clearance, level it, run it 24 hours before loading, then set the controller between levels 1 and 7. The steps here come from Turbo Air's installation and operation manual, its cut sheets and the maker's videos. #### Key takeaways - Turbo Air's installation and operation manual says to run the unit 24 hours before loading food. - Keep the rear of the cabinet at least 5 inches from the wall and install indoors between 50°F and 100°F ambient. - The controller defaults to level 4; push the down button toward 7 for colder and the up button toward 1 for warmer. - Clean the condenser coil at least every three months, or blow it out with nitrogen once or twice a year on self-cleaning condenser models. - The manual's reversible door instructions cover the single-door M3R19-1-N, M3R24-1-N, M3R24-1-G-N, M3F19-1-N and M3F24-1-N. #### What the M3 series covers The M3 series is Turbo Air's reach-in line, covering solid and glass door refrigerators, solid door freezers, dual-temperature refrigerator/freezer units and heated holding cabinets. Refrigerators run from the 25.25-inch one-section M3R19-1-N6, with 18.44 cubic feet, through the 29-inch M3R24-1-N at 21.6 cubic feet, the 52-inch two-door M3R47-2-N at 42.3 cubic feet and the 78-inch three-door M3R72-3-N at 65.8 cubic feet. Freezers follow the same footprints, from the 25-inch M3F19-1-N at 18.7 cubic feet to the 78-inch M3F72-3-N at 65.8 cubic feet. Half-door versions split those cabinets into more openings: the M3R24-2-N and M3F24-2-N have two solid half doors, the M3R47-4-N and M3F47-4-N have four, and the M3R72-6-N and M3F72-6-N have six. Glass door refrigerators include the M3R24-1-G-N and M3R47-2-G-N, the dual-temperature M3RF19-2-N and M3RF45-2-N combine freezer and refrigerator sections, and the heated cabinets M3H24-1 and M3H47-2 come in solid door, glass window and tray-slide versions. Turbo Air's demo video Turbo Air / M3 Series Reach-ins introduces the line. The refrigerators and freezers listed here all run on 115/60/1 with a NEMA 5-15P plug and a 9-foot cord; the heated cabinets use the same voltage and plug with an 8-foot cord. Most models use R-290 refrigerant, while the M3R19-1-N6 uses R-600a. The manual warns that both hydrocarbons are flammable: do not puncture the refrigerant tubing, and have repairs done only by trained service personnel. #### Unboxing, placement and levelling Turbo Air's video How To Unbox Reach-in Units shows the unboxing process. The manual asks you to handle the unit carefully, because the refrigerant tubing, condenser and evaporator coils are prone to damage while moving and installing, and never to start a unit that shows signs of damage. The installation section of Turbo Air's installation and operation manual sets the placement rules: Standard units ship on 4-inch swivel casters with locks on the front set, and the cut sheets list optional 2.5-inch and 5-inch casters and a 6-inch stainless steel leg. The video How To Install Casters & Level Reach-In Units shows the caster and levelling work. The cut sheets also note that refrigerator depth excludes 2-1/4 inches for the rear condensate enclosure and 4-3/4 inches of caster height, while heated cabinet depth excludes 1-3/8 inches for the door handle and 5 inches of caster height. Have any new dedicated circuit installed by a qualified, licensed installer to local code. - Install on a firm, level floor that supports the cabinet and its contents. - Keep the rear of the unit no less than 5 inches from the wall; the manual says poor air flow causes vibration noise, inefficient refrigeration and damage to the refrigeration system. - Install indoors only, where the ambient temperature is never over 100°F (43°C) or below 50°F (10°C), away from stoves and hot corners. - Level the unit front to back and side to side, and lock the front casters while it is in use. - Use a grounded, dedicated outlet; no extension cords or adapter plugs, and the plug must stay accessible without moving the unit. #### Start-up and setting the temperature Turbo Air's installation and operation manual says to run the refrigerator or freezer 24 hours prior to usage. To start it, plug in and turn on the power switch located on the control box; the display panel lights and beeps and the compressor begins to run. If the unit has been unplugged, wait at least five minutes before plugging it back in. The default temperature setting is number 4. Push the up and down buttons to set the inside temperature level from 1 to 7: toward 1 for a higher temperature and toward 7 for a lower one. The display shows the inside temperature, and the manual notes the panel shows a dedicated display when the inside temperature is higher than 99°F. The interior light is activated by the switch at the bottom of the grille when the door opens, and the evaporator fan runs only after all doors are completely closed. The video How To Set The Temperature on M3 Refrigerator Units walks through the controller. Freezers defrost automatically: the electronic defrost controller is factory set for a cycle every 6 hours, four times a day, and a manual defrost starts when you press the down button five times while pressing the up button. In freezers and dual-temperature units the manual says good air flow is critical, so load product so it neither presses against the back wall nor reaches within four inches of the evaporator compartment. Dual-temperature models add a turbo freeze button that runs the unit at full speed and a meat button the manual says keeps meats and fishes fresh; push either again to cancel. Heated cabinets hold 140°F to 180°F per the cut sheet, with the on/off switch located on the control panel. #### Reversing a single door Single-door M3 units are field reversible. Turbo Air's manual gives reversible door instructions for the M3R19-1-N, M3R24-1-N, M3R24-1-G-N, M3F19-1-N and M3F24-1-N, and the video How To Reverse The Door For M3 Single Door Units shows the job. Unplug the unit before starting, as the manual directs for repair and cleaning work. The work has two stages. First, remove the top grilles: lift top grille (T), unscrew the screws on top grille (B) including those at its bottom, and pull out the display PCB harness and the door switch harness on the back of top grille (B); the manual cautions you to hold the grille while unscrewing so it does not fall. Second, replace the door: unscrew the top hinge on the right, lift the door off, disassemble the bottom hinge on the left, move the stopper plates to their new positions, rotate the door about 180 degrees, then reassemble the hinges and grilles in reverse order. Left-hinged versions such as the M3R24-2-N-L and the M3H24-1-G-L are also listed if you would rather order the hinge side you need. #### Routine care: condenser, gaskets, shelves and stainless The cleaning section of the manual is the maintenance schedule. The condenser coil must be free of dust, dirt and grease, and should be cleaned at least every three months (90 days) or as needed. Unplug the power cord first, then clean the condenser with a vacuum, brush or CO2 high-pressure air. On self-cleaning condenser models, which the M3R19-1-N6 cut sheet describes as a rotating brush moving up and down daily behind a fine mesh filter, cleaning is not required, but the manual recommends blowing the coil out with nitrogen once or twice a year and notes the condenser cleaner may not remove grease. Empty the drain pan under the unit periodically, and make sure the drain hose goes back into the pan when you reinstall it. Clean the interior and exterior with warm water and soap, without abrasive cleaners. Do not obstruct the air inlet at the back inside of the unit, and keep within the manual's loading note: 110 lb (50 kg) on a shelf, with nothing overhanging its front or rear edge. For stainless steel, the manual prohibits steel wool, abrasives and chlorine-based products. Scrub along the visible polish lines with soft cloths or plastic scouring pads, use alkaline or non-chloride cleaners, rinse and wipe dry, and never use hydrochloric acid. Door gaskets are magnetic, and the cut sheets describe them as one-piece and easy to replace; if a door does not close tightly, the troubleshooting chart says to check whether the door is bent, the unit is level or the gasket has come off, and to reposition the gasket. Accessory shelves include the PE coated wire shelf K1F9000103 for the M3R19 and the stainless steel wire shelf T24H938760 for the heated cabinets. #### When to call the manufacturer's service network The manual asks you to work through its troubleshooting chart first: poor cooling can come from a clogged condenser, a temperature dial in the wrong position or a unit too close to the wall, and noise can come from a weak floor or incorrect levelling. It also lists non-malfunctions, such as a water-flowing sound when the compressor stops, condensation around the door edge and gurgling in the circuit. Restart the unit to see whether the fault repeats; if it persists, switch off and try again after an hour. If the problem continues, contact Turbo Air's customer service with the nature of the problem, the model number, the serial number and your address and phone number; the serial number is on the rating label on the left interior wall. Because these units use flammable R-290 or R-600a refrigerant, the manual requires repairs by a qualified technician familiar with such refrigerants, using genuine replacement parts, and forbids puncturing the refrigerant tubing. Route repairs through the manufacturer's authorized service network, and ask Norpex about any specific M3 model. #### Videos from the maker - [Turbo Air / M3 Series Reach-ins](https://www.youtube.com/watch?v=q1nYGOXiFE0) (Turbo Air) - [How To Unbox Reach-in Units](https://www.youtube.com/watch?v=Xoaa-bHFCMU) (Turbo Air) - [How To Install Casters & Level Reach-In Units](https://www.youtube.com/watch?v=LaBMnKqrFW8) (Turbo Air) - [How To Reverse The Door For M3 Single Door Units](https://www.youtube.com/watch?v=mgpMwj-pjHU) (Turbo Air) - [How To Set The Temperature on M3 Refrigerator Units](https://www.youtube.com/watch?v=PzjqoPK_nC4) (Turbo Air) #### Common questions ##### How much clearance does an M3 need behind it? Turbo Air recommends the rear of the unit be no less than 5 inches from the wall, with air flow allowed to the rear and sides. The manual says insufficient space causes vibration noise, inefficient refrigeration and damage to the refrigeration system. ##### How long should an M3 run before loading it with food? The installation and operation manual says to run the refrigerator or freezer 24 hours prior to usage. Load product only after that period. ##### What temperature range does an M3 hold? The refrigerator cut sheet states 33°F to 38°F, and the heated cabinet cut sheet states 140°F to 180°F. The controller offers levels 1 to 7 and defaults to level 4. ##### Which M3 units have field reversible doors? The manual covers the single-door M3R19-1-N, M3R24-1-N, M3R24-1-G-N, M3F19-1-N and M3F24-1-N. Half-door and multi-door units are not in the reversible door instructions. ##### How often does the condenser need cleaning? At least every three months (90 days) or as needed, after unplugging the unit; use a vacuum, brush or CO2 high-pressure air. On self-cleaning condenser models, blow the coil out with nitrogen once or twice a year instead. ### Turbo Air Prep Tables: Setup, Controller Settings and Care > How to place, level, start up, set the controller and care for Turbo Air sandwich, salad, Mega Top and pizza prep tables, with steps from the maker's manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/turbo-air-prep-table-setup-and-care ![Three-door refrigerated sandwich prep table with its ingredient pans uncovered](https://norpex.ca/m/40/e6/40e66ce9132e1e6aa5366631fbc430fca2b0272b8c38093e7ef6a78aeaa34df6.jpg) Pictured: [Turbo Air – Super Deluxe 72.4″ 3 Swing Door Refrigerated Sandwich Prep Table with Undercounter Specify Side for Work Station – TST-72SD-18M-N(-LW)](https://norpex.ca/product/turbo-air-super-deluxe-72-4-3-swing-door-refrigerated-sandwich-prep-table-with-undercounter-specify-side-for-work-station-tst-72sd-18m-n-lw) Set up a Turbo Air prep table on a firm, level floor with 5 inches behind it, and run it 24 hours before loading pans. Turbo Air's J Series manual sets the controller default at No. 4. Care means wiping the cabinet and gaskets with neutral detergent and cleaning the condenser at least every three months. #### Key takeaways - The J Series installation and operation manual says to run the unit 24 hours before loading food. - Keep the rear at least 5 inches from the wall and install indoors where the temperature stays between 50°F and 100°F. - On J Series units the controller defaults to No. 4, with 1 the warmest setting and 8 the coldest; other series' manuals give their own scale. - Unplug the unit before cleaning, and clean the condenser fins at least every three months (90 days). - Route repairs through the manufacturer's authorized service network; hydrocarbon refrigerant units must be repaired only by trained service personnel. #### The Turbo Air prep table lines Turbo Air's prep tables in our catalogue span the Super Deluxe, PRO, M3, E-Line and J series in sandwich/salad, Mega Top and pizza configurations. The PRO Series PST-60-24-N is a 60.25 inch Mega Top unit with two solid doors that holds 24 pans and 19 cu. ft. of net capacity. The M3 Series MST-36-N6 is a 36 inch two-door sandwich prep table that holds 10 pans, and the J Series JST-48-N holds 12 pans with 11 cu. ft. of net capacity. The E-Line CTST models are refrigerated countertop salad prep tables. The CTST-1200-13-N accepts 8 sixth-size or 4 third-size pans and runs on 115/60/1 with a NEMA 5-15P plug and a 9 ft cord. The models named here run on 115/60/1 with a NEMA 5-15P plug; refrigerant is R-290 on many models and R-600a on others, such as the M3 Series MST-36-N6. The steps below come from Turbo Air's J Series installation and operation manual, which covers the JST sandwich/salad units and JUR and JUF undercounters. Super Deluxe, PRO, M3 and E-Line units ship with their own manuals, so check yours where a setting or step differs. The J Series manual warns that R-290 (propane) and R-600a (isobutane) are flammable refrigerants, and that the refrigerant tubing, condenser and evaporator coils are prone to damage while handling, moving, installing and cleaning. Handle the cabinet with care and never start a unit that shows signs of damage. #### Placement, casters and levelling The J Series installation and operation manual says to install the refrigerator on a firm and level floor, and that Turbo Air recommends the rear of the unit be no less than 5 inches from the wall. Air must be allowed to flow to the rear and sides of the unit; insufficient space causes vibration noise, inefficient refrigeration and damage to the refrigeration system. Install the unit indoors only, where the temperature is not over 100°F (43°C) or below 50°F (10°C), and away from hot corners such as near stoves. The manual says to use the casters or legs, to level the unit front to back and side to side, and to keep it stable with the front wheels locked while in use. An unlevel appliance may make unusual noises and cool poorly. Turbo Air covers this in its video How To Install Casters & Level Prep Tables, Undercounters, & Underbar Units. Plug the unit into a grounded 3-prong wall socket used exclusively for this appliance. The manual says not to use an extension cord or adapter plug, not to cut or remove the ground prong, and the plug must be accessible without moving the unit. It also states that installation work must be performed in accordance with the National Electric Code by qualified and authorized personnel only, so have a qualified, licensed installer make the electrical connection to local code. #### First start-up and pan loading The manual's notice to customer section says you must run the refrigerator 24 hours prior to usage. Turn on the power switch located on the top side of the unit front cover; the display panel will light and make a beep sound, and the compressor will begin to run. If the unit is unplugged, wait at least five minutes before plugging it back in. When loading, keep product from pressing against the back wall or reaching within four inches of the evaporator compartment, because good air flow in the unit is critical. The manual's loading note sets 110 lb (50 kg) on a shelf, and loads must not overhang the front and rear edges of the shelves. Do not put hot food in the unit, and do not store volatile or flammable substances in it. #### The digital controller The J Series manual says the default temperature setting is No. 4. Set the level toward 1 for higher temperature and toward 8 for lower temperatures. The compressor is automatically cycled by the electronic controller (PCB), and the defrost cycle is automatically controlled by the PCB. The display panel shows an indicator when the inside temperature is lower than -49°F (-45°C) or higher than 64.4°F (18°C). Turbo Air covers the controller in a set of how-to videos: How To Set The Temperature For Prep Tables & Undercounter Units, How To Change The Fan Option For Prep Tables & Undercounter Units, How To Change The Model Setting For Prep Tables & Undercounter Units, How To Set The PCB For Prep Tables & Undercounter Units, and How To Test The Units For Prep Tables & Undercounter Units. The button sequences for the fan option, model setting and PCB functions are not spelled out in the J Series manual. The manufacturer's manual for the model gives the steps for the controller shipped with your unit; ask Norpex if you need help locating it. #### Daily and weekly care Unplug the refrigerator before cleaning. The manual says to clean the product with a soft damp cloth, and to use a cloth with a little neutral detergent when it is too dirty; pull out the shelves to clean them. Do not spray water directly at the interior or exterior of the appliance. For the door gasket, the manual warns that grease and food wastes will destroy the gasket surface, especially the bottom side, and says to wipe it with a cloth with neutral detergent. For stainless steel, the manual says not to use steel wool, abrasive or chlorine based products. Scrub along the visible polish lines with a soft cloth or plastic scouring pad, use alkaline or non-chloride cleaners, rinse and wipe dry immediately after chlorinated cleaners, and never use hydrochloric acid. The condenser coil must stay free of dust, dirt and grease: the manual says condenser fins should be cleaned at least every three months (90 days) or as needed. #### Troubleshooting and service The manual's troubleshooting guide lists common symptoms, causes and solutions. Work through these before calling for service. The manual notes that some things are not malfunctions: a water-flowing sound when the compressor stops is the refrigerant flowing, the compressor does not run during the defrost cycle, condensation around the door edge and the front of the cabinet is normal, and gurgling noises inside the circuit are normal. Before calling for service, the manual says to read the troubleshooting guide, restart the appliance to check whether the fault repeats, and if it persists, switch off and try again after an hour. Then contact service with the nature of the problem and the model and serial number; the serial number is on the rating label on the left interior wall. Repairs must be performed by a qualified and authorized service professional using genuine replacement parts, and hydrocarbon units are to be repaired only by trained service personnel, so route repairs through the manufacturer's authorized service network. - Cooler is freezing food: the thermostat is set too cold; turn the setting to a higher temperature position. - The unit does not refrigerate at all: check the power cord and plug it in correctly. - The unit does not refrigerate well: the condenser may be clogged, the door may be opened too frequently or left open too long, or the unit may contain hot food or too much food. - There is a loud noise: the floor may be too weak, the levelling feet may be set incorrectly, or the back of the unit may be too close to the wall. - The door does not close tightly: level the unit again, or reposition the door gasket if it has come off. #### Videos from the maker - [How To Set The Temperature For Prep Tables & Undercounter Units](https://www.youtube.com/watch?v=7ehozMrkQ0I) (Turbo Air) - [How To Install Casters & Level Prep Tables, Undercounters, & Underbar Units](https://www.youtube.com/watch?v=F2ZdY1FKMuI) (Turbo Air) - [How To Test The Units For Prep Tables & Undercounter Units](https://www.youtube.com/watch?v=st7mAGN_Se0) (Turbo Air) - [How To Change The Fan Option For Prep Tables & Undercounter Units](https://www.youtube.com/watch?v=v6znn3uQPSc) (Turbo Air) - [How To Change The Model Setting For Prep Tables & Undercounter Units](https://www.youtube.com/watch?v=eDlEQOHQpvE) (Turbo Air) - [How To Set The PCB For Prep Tables & Undercounter Units](https://www.youtube.com/watch?v=QQkguqXbpoE) (Turbo Air) #### Common questions ##### How long should a Turbo Air prep table run before I load food into it? The J Series installation and operation manual says you must run the refrigerator 24 hours prior to usage. ##### What temperature setting should the controller be on? On J Series units the default is No. 4, with 1 for a higher temperature and 8 for a lower one. Other series ship with their own manuals; the manual for your model gives its controller's scale and steps. ##### How much clearance does a Turbo Air prep table need? Turbo Air recommends the rear of the unit be no less than 5 inches from the wall, with air allowed to flow to the rear and sides. The manual also says to install the unit indoors where the temperature is not over 100°F (43°C) or below 50°F (10°C). ##### Can I run a prep table on an extension cord? No. The manual says to plug into a grounded 3-prong wall socket used exclusively for this appliance, and not to use an extension cord or adapter plug. ##### How often should I clean the condenser? The manual says condenser fins should be cleaned at least every three months (90 days), or more often if needed, so the coil stays free of dust, dirt and grease. ### Ugolini Granita Machines and Juice Dispensers: Use and Care > How to install, run, clean and troubleshoot Ugolini MT and GIANT granita machines and Arctic juice dispensers, from Ugolini's instruction manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/ugolini-granita-machines-and-juice-dispensers ![Two-bowl refrigerated juice dispenser](https://norpex.ca/m/46/a6/46a6402378df5e3e133673b02fbc77c1854a174997ea31e28bbeae906a877213.jpg) Pictured: [Ugolini Arctic Deluxe Impeller Double Bowl Juice Dispenser with 2 x 20L Capacity – 115V](https://norpex.ca/product/ugolini-arctic-deluxe-impeller-double-bowl-juice-dispenser-with-2-x-20l-capacity-115v) This guide covers daily use and care for Ugolini's magnetic-drive granita machines and Arctic juice dispensers, from proper installation and control settings to step-by-step cleaning and common troubleshooting checks. #### Key takeaways - All Ugolini machines require 15 cm (6 in) of free air space on all sides and a grounded, dedicated electrical circuit installed by a qualified electrician. - Granita models use a mixer/refrigeration switch: position I for soft drinks, position II for granita; viscosity is adjusted with a screw at the rear of each bowl. - Juice dispensers (Arctic Compact and Deluxe) have a power switch and individual mixing device switches; beverage temperature is factory preset. - Daily disassembly, cleaning with warm detergent solution, and sanitizing with a 100 PPM chlorine solution are required before first use and between products. - If the magnetic drive makes an intermittent dull noise, unplug the machine immediately, empty the bowl, and remove the cause of the seizure. #### Which manual covers your Ugolini machine Ugolini's granita and juice dispenser line includes several series, each with its own instruction manual. The GIANT double-bowl granita machine (item 49080) is covered by a dedicated manual. The MT1 single-bowl (49081), MT2 double-bowl (49082), and MT3 triple-bowl (49083) granita machines share a single manual. The Arctic Compact juice dispensers with two bowls (49085) and three bowls (49086) have their own manual, while the Arctic Deluxe impeller juice dispensers with one, two, three, or four bowls (items 49087 through 49090) are covered by a separate manual. All manuals contain the same core safety, installation, operation, and cleaning procedures, with differences noted for each series. Before using any machine, read the entire manual for your model. The instructions below summarize the key steps, but always defer to the specific figures and warnings in the manufacturer's documentation. If you need a copy of the manual for your unit, ask Norpex. #### Installation requirements Unpack the machine and inspect for damage immediately. The manuals for all Ugolini models instruct you to keep the original packaging for possible future transport. When lifting the unit, never grasp it by the bowls or evaporator cylinders. Place the dispenser on a countertop that can support the combined weight of the machine and its full product load. The GIANT model weighs 134.5 lbs (61 kg) empty; the MT3 weighs 108 lbs (49 kg); the Arctic Deluxe four-bowl weighs 63.9 lbs (29 kg). Every Ugolini machine requires a minimum of 15 cm (6 inches) of free air space on all sides to ensure adequate ventilation. Screw the legs tightly into the base; if 100 mm (4-inch) legs are provided, replace the standard legs with them. A qualified, licensed electrician must connect the unit to a grounded, protected single-phase electrical supply that matches the data plate rating—all models listed run on 110–120 V / 60 Hz / 1 phase. Do not use an extension cord. The plug must be easily accessible after installation. The machines do not arrive sanitized from the factory. Before serving any product, you must disassemble, clean, and sanitize the dispenser following the steps in the cleaning section of the manual. The installation section of each manual emphasizes that failure to provide proper electrical ground can result in serious shock hazard. #### Daily operation and controls Granita machines (GIANT, MT1, MT2, MT3) have a power switch, a light switch, and individual mixer/refrigeration switches for each bowl. The power switch (position I) energizes the fan motor and enables the other controls. The light switch turns the top cover lights on or off. Each bowl's mixer/refrigeration switch has three positions: 0 (off), I (soft drink mode—mixer and refrigeration on, temperature controlled by the thermostat), and II (granita mode—mixer and refrigeration on, viscosity controlled by the adjustment screw). The thermostat knob is turned clockwise to decrease temperature and counterclockwise to increase it. Granita viscosity is adjusted with a standard screwdriver at the rear wall of each container: clockwise for thicker product, counterclockwise for thinner. To start a granita bowl, set the power switch to I, then set the mixer/refrigeration switch to II for granita or I for a chilled soft drink. Fill the bowl with product only to the maximum level mark; do not overfill. The exact quantity is shown by marks on the bowl. For products that require dilution, pour potable water first, then add the concentrate. The manual states that granita mix must have a Brix (sugar percent content) of at least 13. For natural juices or sugarless products like coffee, dissolve 150–200 grams of sugar per litre. Always leave the dispenser on: refrigeration stops automatically when granita reaches the correct thickness, but the mixers continue to turn. Juice dispensers (Arctic Compact and Arctic Deluxe) are simpler. The power switch (position I) turns on the fan motor and enables the mixing device switches. Each bowl has its own mixing device switch (I = on, 0 = off). There is no separate refrigeration switch; cooling runs automatically and stops when the beverage reaches the preset temperature. The proper temperature is factory set and can only be reset by a technician. Fill bowls to the maximum mark, install covers, and keep the unit running overnight to maintain flavour. The Arctic Deluxe manual notes that on machines with a lighted top cover, turning the cover 180 degrees switches the light off. Several operating hints apply across all models. Pre-chill product to shorten cooling or freeze-down time. Refill bowls when the product level drops below half of the evaporator cylinder and at the start of each day. For granita machines, if product remains in the bowls overnight, run the unit in soft drink mode (position I) to prevent ice blocks from forming; if ice blocks do form, remove them before restarting the mixers. Never turn off the mixers while frozen product is in the bowl—the product can freeze solid and damage the mixers or motor upon restart. The magnetic drive acts as an intelligent clutch: if mixers seize, an intermittent dull noise warns you. Unplug the machine immediately, empty the bowl, and clear the obstruction. #### Cleaning and sanitizing procedures The manufacturer recommends daily cleaning and sanitizing to preserve product taste and machine efficiency. Always disconnect the dispenser from its power source by unplugging it or switching off the 2-pole wall breaker before any disassembly. First, empty the bowls: set the power switch to I, set mixer/refrigeration switches to I (soft drink mode) to melt any frozen product, drain all product through the faucets into a pail, then set all switches to 0. Disassembly steps are similar across models. Remove the cover, then lift the bowl off its fastening hooks and slide it out. For granita machines, slide out the outer spiral and then the inside auger; remove the bowl gasket and dismantle the faucet assembly. For juice dispensers, remove the bowl gasket, take out the pump impeller, and remove the pinch tube or gravity faucet piston. Slide out and empty the drip tray. Do not wash any components in a dishwasher. Prepare at least two gallons of a mild cleaning solution using warm (45–60 °C / 120–140 °F) potable water and dishwashing detergent suitable for plastic parts. Do not use abrasive cleaners. Using a soft brush, thoroughly clean all disassembled parts, the evaporator cylinders (granita) or evaporator plates (juice), and the undersides of the lighted top covers—never immerse the covers in liquid. Rinse everything with cool clean water. Then prepare a sanitizing solution of 100 PPM available chlorine (1 spoon of sodium hypoclorite diluted with 2 litres of water) at the same warm temperature. Soak the parts for five minutes, wash the cover undersides with the solution, and let all parts air dry on a clean surface. Wipe the exterior with a non-abrasive cleaner. Reassembly requires food-grade lubricant (the grease supplied by the manufacturer or an approved equivalent). Lubricate the faucet piston, inside auger, and outer spiral (granita) or the faucet piston and impeller (juice). Fit the bowl gasket with its largest brim facing the rear wall (granita) or the drip plate (juice). Insert the auger carefully to the end, install the outer spiral so its front notch engages the auger shaft, and push the bowl firmly into place. For juice dispensers, wet the gasket for easier insertion and ensure the bowl's back hook seats properly. After assembly, chase any remaining sanitizer from the bowl bottoms with fresh product and drain it—do not rinse with water. An optional in-place sanitation step can be performed by running sanitizing solution in the assembled machine for two minutes, then draining and chasing with product. #### Routine maintenance Daily: inspect the machine for product leaks around seals and gaskets. If leaks persist after proper assembly, check for inadequate lubrication or worn parts and replace as needed with original spare parts. Monthly: for granita models (MT1, MT2, MT3, GIANT), remove dust from the condenser filter. On the MT series, remove the left panel (from the faucet side) by unscrewing the two plastic-coated screws. The GIANT manual similarly instructs removing the left panel. For Arctic Compact and Deluxe juice dispensers, monthly cleaning of internal components, primarily the condenser, must be carried out by qualified service personnel only. They will unplug the unit, remove the front panel, and use compressed air. Condenser fins are very sharp—use extreme caution. Lighted top cover bulb replacement: on granita machines, remove the fixing screw in the upper part of the cover, lift the socket, and replace the bulb (MT series use a 24–28V 21W max bulb). Reassemble the cover and screw. Annually, qualified service personnel should remove all panels and clean the interior, including the base, side panels, and condenser. They should also check the auger bushings for wear or ovalization and replace them if necessary. Never remove the insulating jacket from the suction tubing of the evaporator. All plastic parts must be lubricated only with the manufacturer's grease or a lubricant compatible with polycarbonate. #### Troubleshooting common issues The manuals include troubleshooting guidance for operators. If the warning light on the granita machine's switch panel illuminates, it signals insufficient ventilation. Check that the 15 cm (6 in) clearance is maintained on all sides and that the condenser filter is free of dust. If the light stays on after these checks, a service call is required. An intermittent dull noise from a granita machine indicates that the magnetic drive has disconnected the mixers because they are seized by ice or another obstruction. Immediately unplug the dispenser, empty the bowl, and remove the cause of the seizure before restarting. If the product is not freezing or cooling properly, verify that the room temperature is between +5°C and +32°C, that the mix has the correct sugar content (at least 13 Brix for granita), and that the viscosity or thermostat settings have not been altered. For juice dispensers, if the beverage is not cold enough, confirm that the condenser is clean and that the unit has adequate ventilation; temperature adjustment requires a technician. Keep air flow through the slotted panels clear of walls and boxes, and leave the anti-splash filters inside those panels in place. For any electrical fault, unplug the machine and contact the manufacturer's authorized service network. Do not attempt internal repairs yourself. #### Service and support All major internal maintenance—including refrigerant circuit service, compressor work, and annual deep cleaning—must be performed by qualified service personnel. The manuals provide detailed procedures for checking refrigerant leaks, discharging, evacuating, and charging the system, but these are intended for trained technicians only. For service, contact the manufacturer's authorized service network. If you have questions about which manual applies to your model, need replacement parts, or want to confirm a procedure, ask Norpex. Always have your model number and serial number ready; the data plate is located on the dispensing side panel just behind the drip tray (right side drip tray on multiple-bowl models), and the serial number is inside the left switch box. #### Common questions ##### What clearance do Ugolini granita and juice machines need? All models require a minimum of 15 cm (6 inches) of free air space on all sides to ensure proper ventilation. The manuals stress that blocking airflow can cause the compressor to overheat and trigger the warning light. ##### Can I switch a granita bowl between soft drink and frozen mode? Yes. Each bowl has a mixer/refrigeration switch. Position I runs the mixer and refrigeration with temperature controlled by the thermostat (soft drink mode). Position II runs both with viscosity controlled by the adjustment screw (granita mode). You can change modes as needed, but always ensure the bowl contains liquid product before switching. ##### How do I clean the machine at the end of the day? Empty the bowls by running in soft drink mode, then unplug the unit. Disassemble the bowls, spirals, augers (or impellers), gaskets, and faucet parts. Wash all components in a warm detergent solution, rinse, then soak in a 100 PPM chlorine sanitizing solution for five minutes. Air dry, lubricate specified points with food-grade grease, and reassemble. Chase residual sanitizer with fresh product before serving. ##### Why does my granita machine make a dull knocking noise? That noise indicates the magnetic drive has disengaged because the mixers are seized—usually by ice or a foreign object. Unplug the machine immediately, empty the bowl, and remove the obstruction. Restart only after the cause is cleared. ##### Who should install the electrical connection? A qualified, licensed electrician must connect the dispenser to a grounded, protected single-phase circuit that matches the voltage on the data plate (110–120 V / 60 Hz). Do not use an extension cord. The installation must comply with all local electrical codes. ### Ultra Fryer Filtration: How the Built-In Filter Works > How UltraClear and UltraClear Plus built-in filtration work on Ultra Fryer gas and electric models, what the spec sheets say, and how to care for fryer oil. Explainer by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/ultra-fryer-filtration-and-oil-care ![Two-vat gas fryer with baskets and a built-in filtration drawer](https://norpex.ca/m/db/2a/db2a0647c0ebf1f50e5824850687f62772bd1276f3b62bed059620988d30f1b0.jpg) Pictured: [Ultra Fryer – Two Vat Gas Deep Fryer with UltraClear Plus Filtration – B-P30-18-2-UCP](https://norpex.ca/product/ultra-fryer-two-vat-gas-deep-fryer-with-ultraclear-plus-filtration-b-p30-18-2-ucp) Ultra Fryer fryers have UltraClear or UltraClear Plus built-in filtration, which the spec sheets say cleans shortening to increase food quality and extend oil life; Plus models add internal plumbing and pumps. It runs across the electric E-series, gas P-series and Right Size IR-RS lines, and each model's manual gives the filtering procedure. #### Key takeaways - UltraClear and UltraClear Plus are the built-in filtration systems on Ultra Fryer units; the spec sheets say both clean shortening to increase food quality and extend oil life. - UltraClear Plus adds all internal plumbing and pumps, per the UltraGold spec sheets. - Built-in filtration is offered across the electric E-series, the gas P-series and the Right Size IR-RS line, in two to six vat configurations depending on the model. - Every spec sheet lists six fast-flow filter envelopes as a standard feature, with pads, a stainless steel filter screen and triple filtration as accessories. - The manufacturer's manual for the model gives the filtering procedure and schedule; repairs belong to Ultrafryer's authorized service network. #### What UltraClear and UltraClear Plus filtration are Ultra Fryer units in our catalogue come with one of two built-in filtration systems, and the naming is consistent across the line: UltraClear on UC models and UltraClear Plus on UCP models. The UltraGold 14 electric spec sheet for B-E17-14-UC states that the UltraClear filtration system cleans shortening to increase food quality and extend oil life. The gas spec sheets for the P30-18 and P20-20 series use the same wording. UltraClear Plus adds hardware. The spec sheets for B-E17-14-UCP, B-E20-18-UCP, B-E20-20-UCP and B-P30-18-UCP all describe UltraClear Plus as a system with all internal plumbing and pumps that cleans shortening to increase food quality and extend oil life. In the maker's video Ultrafryer Commercial Deep Fryer Tour & Filtering, Ultrafryer presents its Energy Star rated fryers and states that UltraClear filtration keeps oil clean and fresh longer. Neither the spec sheets nor the video publish a filtering interval or an oil-life figure. The manufacturer's manual for the specific model gives the filtering procedure and any recommended schedule, and that manual is the document to follow. #### Which Ultra Fryer lines include the built-in filter Built-in filtration runs across the Ultra Fryer lines in our catalogue: the electric E-series, the gas P-series and the Right Size IR-RS gas fryers. Their model codes end in UC for UltraClear or UCP for UltraClear Plus: the filter is part of the fryer rather than a separate portable unit. - Electric E-series: E17-14 with 14 in. vats and a 35-45 lb (22 L) oil capacity per vat, E20-18 with 18 in. vats and 70-110 lb (36 L) per vat, and E20-20 with 20 in. vats and 125 lb (63.7 L) per vat. The spec sheets cover two to six vats. - Gas P-series: P20-18 and P30-18 with 18 in. vats and 70-110 lb (36 L) per vat, and P20-20 with 20 in. vats and 125 lb (63.7 L) per vat. The sheets cover two to six vats on the P30-18 and three to six on the P20-18 and P20-20. - Right Size IR-RS: a 20x14 gas fryer with 20 in. by 14 in. vats and a 65 lb oil capacity per vat, in two to four vat configurations per its spec sheet. #### What ships with the filter system The spec sheets list what comes with the filter system. Every sheet lists six fast-flow filter envelopes as a standard feature, and the electric sheets also list a wash wand hose, a continuous drain board, a tub scraper and cleaning brush, and a drain cleaning rod and vat cleaning brush. The accessories lists on the spec sheets include the following filtration-related items. The manufacturer's manual for the model explains how each is used with the filtration system. - Fast-flow filter pads and a stainless steel filter screen - Triple filtration - A drain valve for the filter tub - A boil-out hose - A shortening disposal line, with a rear shortening disposal valve on the UCP sheets - Heat tape and a shortening shuttle on some models #### Assembling the filter The maker's video Ultrafryer Deep Fryer Filter Assembly Procedure shows the steps involved in assembling an Ultrafryer filter. Watch it before the first filtering session so the assembly order is clear, then confirm against the manufacturer's manual for the model, which is the controlling document. Assembly is part of installation and first-time setup. A qualified, licensed installer must make the gas or electrical connections to local code before the fryer is commissioned. The electric spec sheets note that cord sets and plugs are not included, and the gas sheets specify 7 in. water column for natural gas and 14 in. water column for LP, with gas line sizes that vary by model and vat count. #### Filtering as part of daily oil care A built-in filter changes the mechanics of oil care, not the routine. The general steps for draining, filtering, testing and changing fryer oil are covered in our guide to filtering and changing fryer oil and apply to any brand. What is specific to Ultra Fryer units is that the filter is built in, and on UltraClear Plus models the plumbing and pumps are internal too, so no separate portable filter machine is needed. The spec sheets publish no filtering interval and no oil-life claim, so set the schedule from the manufacturer's manual for the model and your own oil testing. The UltraGuard automatic melt cycle, standard on the E17-14 sheets and optional on the E20-18, E20-20, P20-18, P30-18 and P20-20 sheets, gently brings shortening to temperature to prevent scorching and overheating. The E17-14 sheets also describe the UltraStat 23 controller, with ten keys for menu programming, as maintaining consistent temperatures and hold times. #### Gas and electric models as the spec sheets describe them The electric E-series uses high-efficiency flat bar heating elements and is available in 208 V or 240 V, three phase. The E17-14 sheet lists 17 kW at 47 amps per vat on 208 V and 41 amps per vat on 240 V; the E20-18 and E20-20 sheets list 20 kW at 56 amps per vat on 208 V and 48 amps per vat on 240 V. Controller power on the electric sheets is 120 V, 60 Hz, single phase at 8.5 A, on a 6 ft cord at the rear right-hand side. The gas P-series uses phased-array heat exchangers with pilotless electronic ignition. The P20-18 and P20-20 sheets describe the PAR-2 exchanger as suited to menu items that need consistent low temperatures over long periods, such as bone-in chicken; the P30-18 sheet describes the PAR-3 as built for higher heat and faster cooking times. The IR-RS sheet lists dual phased-array heat exchangers with infrared burners, total inputs from 240,000 BTUH on a two-vat unit to 480,000 BTUH on a four-vat unit, and controller power of 1.2 amps per vat plus 3.1 amps with the pump. The P30-18 sheet publishes ASTM heavy-load results of a 2.30 minute French fry cook time, an average recovery time under 10 seconds, a production rate of 120 lb per hour and a cooking energy efficiency of 61.1 per cent. The P20-18 sheet lists an idle energy rate of 6,281 BTU per hour and a cooking energy efficiency of 60.1 per cent. #### Service, parts and questions Filtration repairs, including pump or plumbing work on UltraClear Plus systems, belong to the manufacturer's authorized service network. The spec sheets list fast-flow filter envelopes as standard and filter pads as an accessory; ask Norpex about consumables for a model. For questions about which Ultra Fryer model or filtration variant suits a particular menu, ask Norpex. General buying considerations are covered in our commercial fryer buying guide. #### Videos from the maker - [Ultrafryer Commercial Deep Fryer Tour & Filtering](https://www.youtube.com/watch?v=_pueAf93HwY) (Ultrafryer) - [Ultrafryer Deep Fryer Filter Assembly Procedure](https://www.youtube.com/watch?v=Wg2LkFN7QlI) (Ultrafryer) #### Common questions ##### What is the difference between UltraClear and UltraClear Plus? Per the UltraGold spec sheets, both systems clean shortening to increase food quality and extend oil life. UltraClear Plus adds all internal plumbing and pumps. ##### Which Ultra Fryer models come with built-in filtration? All of the lines in our catalogue: the electric E17-14, E20-18 and E20-20 series, the gas P20-18, P30-18 and P20-20 series, and the Right Size IR-RS 20x14. Model codes ending in UC carry UltraClear and those ending in UCP carry UltraClear Plus. ##### How often should I filter the oil in an Ultra Fryer? The spec sheets do not state an interval. The manufacturer's manual for the model gives the filtering procedure and schedule, and our guide to filtering and changing fryer oil covers the general routine. ##### Do I need to buy extra parts to use the filter? Each fryer includes six fast-flow filter envelopes as a standard feature. Fast-flow filter pads, a stainless steel filter screen and triple filtration appear on the spec sheet accessories lists. ##### Who repairs the filtration pump? The manufacturer's authorized service network handles repairs, including pump and plumbing work. Ask Norpex if you need help identifying a model or a part. ### Unox Cheftop Combi Ovens: How They Work and What to Check > An explainer on Unox Cheftop MIND.Maps combi ovens: how air flow and dry air work, how to read model names, and what to check before ordering. Explainer by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/unox-cheftop-combi-oven-basics ![Countertop combi oven with a glass door and touch screen controls](https://norpex.ca/m/0d/cc/0dcc3630c2ad38dd3febf4fafec8eb3127f8ddb1ff0b03df0b43e217791a98dc.jpg) Pictured: [Unox XAVC-06FS-GPRM ChefTop MIND.Maps Plus Liquid Propane Countertop Combi Oven with 120V, 1Ph – Full Size](https://norpex.ca/product/unox-xavc-06fs-gprm-cheftop-mind-maps-plus-liquid-propane-countertop-combi-oven-with-120v-1ph-full-size) A Cheftop MIND.Maps combi oven runs dry heat, steam or a mix in one chamber. This guide covers what Unox's course videos say about air flow and dry air, how to decode the model names, and what to confirm before ordering. #### Key takeaways - A combi oven runs dry heat, steam and mixed cycles in one cooking chamber. - Unox's course videos AirFlow and Dry Air cover how the fan moves air and how steam is cleared without dropping the temperature. - Cheftop MIND.Maps model names state the pan count, tray size, electric or gas power, and countertop or trolley format. - Match voltage, phase, gas type, water and ventilation to the spec sheet for your model before ordering. - The manual for your model sets the cleaning and descaling routine; follow it instead of a generic schedule. #### What a combi oven does A combi oven is one cooking chamber that can run dry convection heat, steam, or a controlled mix of the two. Instead of separate convection and steam equipment, a single unit covers both kinds of cooking, and the operator sets how much humidity each cycle uses. That is the idea behind every model in Unox's Cheftop MIND.Maps range. The humidity question is what makes a combi flexible. Unox's course video Dry Air, How a Commercial Combi-Oven Works Course \#4 names grilling, baking, frying and dehydration as processes that require no humidity, while other jobs depend on steam held in the chamber. One cavity serves both, which is why air and steam control matter. The Cheftop MIND.Maps listings that name a control panel give a 9.5-inch touch control panel for setting those cycles. This guide sticks to Unox's own series; if you are still weighing a combi against a plain convection unit, our convection versus combi oven guide covers that comparison in general terms. #### What Unox's course videos say about air flow and dry air Unox publishes a course series called How a Commercial Combi-Oven Works, and two episodes are embedded below. The episode AirFlow, How a Commercial Combi-Oven Works Course \#2 explains the operation of a fan, the air flows it generates, and how they move inside a combi oven, according to the episode's description. It is the second instalment of the series. The episode Dry Air, How a Commercial Combi-Oven Works Course \#4 explains how to get all the steam out of the cooking chamber without decreasing the temperature in the combi oven. Its description states that this is necessary for the cooking processes that require no humidity, such as grilling, baking, frying and dehydration. It is the fourth instalment of the series. Put together, the two episodes point to the two things an operator manages on a combi oven: how air moves through the chamber, and how much humidity stays in it. Watch both before planning a menu around a Cheftop. #### How to read a Cheftop MIND.Maps model name The codes look dense, but the catalogue names decode them. Codes beginning XACC are CHEFTOP MIND.Maps COMPACT PLUS models, codes beginning XAVC are COUNTERTOP PLUS models, and codes beginning XAVL are BIG PLUS trolley models. The two digits after the prefix are the pan count, and the list runs from 5 to 20 trays. The tray format is stated in the product name and in the tray line of the spec. XACC-0513-EPLM is a 5 Pan Half-Size model listed with 5 trays GN 1/1, while XAVC-10FS-EPRM is listed with 10 trays 18 x 26 inch, which the name marks as Full Size. GN 2/1 appears on the six-tray and twenty-tray models, and GN 1/1 on the half-size models. The letters around the number cover power and hardware. E marks electric (D on the electric BIG PLUS trolleys) and G marks gas, L and R mark left- and right-hinged doors as the product names spell out, and suffixes such as -3PH-240V state the phase and voltage of that variant. Codes ending HPLM or HPRM are the higher-voltage electric versions, listed as 480V 3~ / 440V 3~. - XACC: CHEFTOP MIND.Maps COMPACT PLUS countertop models. - XAVC: CHEFTOP MIND.Maps COUNTERTOP PLUS countertop models. - XAVL: CHEFTOP MIND.Maps BIG PLUS trolley models with 20 trays GN 2/1. - E (or D on the trolleys) or G: electric or gas heat; gas models still list a 120V connection for the controls. - L or R: left- or right-hinged door, as the product name states. - -3PH-240V, -1PH-208V and similar: the phase and voltage of that variant. #### Pan counts, power and formats across the range Countertop Cheftop models run from 5 to 10 pans, and the BIG PLUS trolley line takes 20 trays GN 2/1. Power scales with size. The spec sheet for the 5-tray COMPACT PLUS XACC-0513-EPLM lists 7.7 / 5.8 kW at 240V 3~ / 208V 3~, and the 10-tray full-size XAVC-10FS-EPRM lists 28.7 to 21.8 kW. For the 20-tray trolleys, the spec sheet for the exact variant gives the figure. Gas versions sit alongside the electric ones. The 5-pan COUNTERTOP PLUS gas model lists a nominal gas power max. of 15 kW, and the 10-pan full-size gas model lists 42.5 kW. Each gas model also lists a 120V 1N~ connection for the controls, with listed electric power from 0.6 kW to 2.6 kW depending on the model. Product names state natural gas or liquid propane, and some codes carry an LP or NG marker. The trolley format changes the kitchen plan. XAVL-2021-DPLS is listed at 45 inches long, 35 inches wide and 73 inches high, weighing 748 lb (339.3 kg), and the name for XAVL-2021-GPLS describes a mobile trolley. The catalogue lists the smaller units as commercial countertop combi ovens and the XAVL line as commercial trolley combi ovens, so plan floor space and loading around that difference. The catalogue also lists the Unox Speed-X, sold as XAPA-0523-EXRS, a countertop combi speed oven with 5 trays GN 2/3 and a 16-inch touch control panel. It is a separate line from Cheftop, so do not apply the Cheftop decoding rules to it. #### What to check before you order Most Cheftop models exist in several electrical variants, so match the code to your building's service before ordering. The list includes 208V and 240V in single and three phase, plus 440V and 480V three-phase versions. Gas models are listed as natural gas or liquid propane and still need the 120V 1N~ connection for the controls. A qualified, licensed installer must make the electrical and gas connections, to local code. Water and ventilation come next. Because a combi oven generates steam, the spec sheet for your model gives the water supply, drain and ventilation requirements; confirm them against your kitchen before the unit arrives. Do not carry a spec from one model to another, because the requirements change with pan count and power. Finally, check the physical fit. The spec sheet for your model lists length, width, height and weight; the 20-tray trolley, for example, is listed at 748 lb, so plan the route from the door to its final position. If you are unsure which variant matches your service, ask Norpex before ordering. - Voltage and phase: 208V or 240V, single or three phase, or 440V and 480V three phase. - Fuel: natural gas or liquid propane, plus the 120V control connection on gas models. - Water, drain and ventilation: confirm against the spec sheet for your model. - Space: compare listed dimensions and weight with your doorway, counter and floor. - Door hinge: the L and R codes set which side the door opens, as the product names state. #### Cleaning, descaling and care Follow the cleaning and descaling instructions in Unox's manual for your model, including the products it names and any water treatment it requires, rather than a generic schedule. This guide gives no intervals because they belong to the manual for the exact model. Keep the manual with the oven so staff follow the model's own routine. For any fault, use Unox's authorized service network, and ask Norpex if you need help finding the manual for a model. #### Videos from the maker - [AirFlow, How a Commercial Combi-Oven Works Course \#2](https://www.youtube.com/watch?v=ggUhsL_U-a8) (Unox) - [Dry Air, How a Commercial Combi-Oven Works Course \#4](https://www.youtube.com/watch?v=GYje9Ggftjs) (Unox) #### Common questions ##### What do the letters in a Cheftop MIND.Maps code mean? XACC, XAVC and XAVL mark the COMPACT PLUS, COUNTERTOP PLUS and BIG PLUS trolley lines. E and G mark electric and gas, L and R mark left- and right-hinged doors as the names state, and suffixes such as -3PH-240V give the phase and voltage. ##### Do gas Cheftop models still need an electrical connection? Yes. The spec sheets list a 120V 1N~ connection for the controls, with listed electric power from 0.6 kW on the 5-pan model to 2.6 kW on the 20-tray trolley. ##### What tray sizes do Cheftop ovens take? Depending on the model, GN 1/1, GN 2/1, or 18 x 26 inch full-size sheet pans; the Speed-X line takes GN 2/3. Each product name and spec sheet states the tray count and size. ##### How often should a Cheftop combi oven be cleaned and descaled? Unox's manual for the model sets the cleaning and descaling intervals and the products to use. Follow it rather than a generic schedule. ##### Who should install and repair a Cheftop combi oven? A qualified, licensed installer must make the electrical and gas connections to local code. For repairs, use Unox's authorized service network. ### Valoriani Wood-Fired Pizza Ovens: Installation, Curing and Care > How to place, install, cure and look after Valoriani Baby, Igloo and Rotativo wood and gas pizza ovens, with each manual's first-firing schedule. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/valoriani-wood-fired-pizza-ovens-guide ![Red-domed wood and gas pizza oven on a stand](https://norpex.ca/m/d9/58/d9582ffa1cd3603dffcfbb0263881b2c0e1d3fb128ab7303d0be5cda0517fa2e.jpg) Pictured: [Valoriani Baby 60 Red Metal Dome Wood Fired and Gas Oven with Stand and Casters – 44,358 BTU](https://norpex.ca/product/valoriani-baby-60-red-metal-dome-wood-fired-and-gas-oven-with-stand-and-casters-44358-btu) This guide walks you through the proper installation, curing and daily care of Valoriani wood-fired and gas pizza ovens, including the Baby, Igloo and Rotativo series, using the manufacturer's exact procedures. #### Key takeaways - Always have a qualified, licensed installer handle gas connections, venting and electrical work to meet local codes. - Follow the model-specific first-fire curing schedule exactly to prevent cracks from thermal shock. - Use only dry hardwood, never exceed 3 kg of wood per load, and avoid resinous woods like pine. - Clean the cooking floor with a brass brush only; never use water, wet rags or salt inside the oven. - For any repair or service, contact the manufacturer's authorized service network; ask Norpex for model-specific questions. #### Valoriani oven series and which manual to use The Valoriani wood-fired and gas pizza ovens in our list are the Baby 60 and Baby 75, the Igloo series (100, 120, 140, 160, 180), and the Rotativo 120 with a rotating deck. All models can operate with wood or gas, and the gas burners are factory-set for natural gas or liquid propane depending on the model. The Baby 60 and Baby 75 are covered by the Valoriani instruction manual for items 48144, 48142, 48137 and 48143. The Igloo series (items 48126, 48127, 48203 through 48207) are covered by the Valoriani instruction manual for item 48203. The Rotativo 120 (item 48145) has its own dedicated manual. Moving instructions for the Igloo and similar ovens are provided in the separate Valoriani Igloo moving instructions document. Each manual contains critical safety warnings, technical specifications, installation requirements, first-firing schedules, daily operation steps, maintenance and troubleshooting tables. Always refer to the manual that matches your oven's item number. #### Moving and placing the oven The Valoriani Igloo moving instructions state that the oven must be moved with a forklift of adequate capacity and forks long enough to support the entire base. Load the oven from the back, never from the front. For lifting with a jib crane, place two rigid bars under the metal base, keep the lifting ropes spaced so they do not press against the dome or sheet metal, and use rubber strips to increase friction. Once on site, position the oven on its metal base on a flat, non-yielding floor with adequate load capacity. The Igloo moving instructions show that after placing the oven on its base, you can use a pallet truck under the base crosspieces for final positioning on a smooth, resistant floor. Do not move the oven while it contains fuel or is still hot. For the Baby series, the manual warns that if optional wheels are installed, move the oven only on plain, perfectly level floors; inclined surfaces, stairs, ramps, lawn or gravel may cause tipping. Always move the oven with more than one person. #### Installation: flue, gas and electrical All Valoriani ovens require a properly installed chimney flue. The Igloo and Rotativo manuals specify that single-wall and B-type vent pipes are not acceptable. Installation of the exhaust vent must comply with NFPA 96, referencing UL 737 for direct venting and UL 2162 for indirect venting. In Canada, the chimney installation must also conform with CAN/CSA-B365. Do not connect the oven to a chimney flue serving another appliance. A qualified, licensed installer must handle the gas connection. The Rotativo manual states that the installation must conform with local codes or, in the absence of local codes, with the National Fuel Gas Code ANS Z223.1/NFPA 54 or the Natural Gas and Propane Installation Code CSA B149.1. The gas pressure range for the Spitfire NEXT 99 burner on the Rotativo is from 5 mbar to 50 mbar (2" wc to 20" wc). For Igloo models, the intake pressure should be within 18–25 mbar for methane gas and 20–45 mbar for propane LPG, with a supply pipe not less than 1/2" diameter. Electrical connections also require a qualified professional. The Rotativo 120 needs two industrial 110/120V 60Hz 500W 6A outlets, and the control panel has more than one power supply connection point—disconnect all before servicing. The Baby and Igloo models have a 300W, 1A electrical requirement at 110-120V/60Hz/1Ph. Always install an omni-polar switch upstream with at least 3 mm contact opening and a sensitive protective device. #### First firing and curing schedules Curing a new oven is essential to drive out residual moisture without cracking the refractory. The Valoriani instruction manual for Baby ovens (item 48144) prescribes a three-day wood firing: on day one, light a small fire in the centre and keep the temperature constant at 100–150°C. On day two, raise the temperature by 50°C every four hours. When the dome begins to whiten, you can start baking tests. For gas firing on the Baby, ignite the pilot flame only for at least four hours, then switch to minimum flame for another four hours. On day two, run minimum flame for two hours, then increase to maximum flame until the desired temperature is reached, then set an intermediate position. The Igloo manual (item 48203) requires a longer wood curing: keep the oven at 100–150°C constantly for the first two days, then raise the temperature by 50°C each day from day three onward until the handwork is fully dehumidified—this takes about one week. For gas curing on the Igloo, set the burner to minimum flame for six to eight hours on days one and two. On day three, switch to automatic mode with a set point of 200°C for six to eight hours; on day four, use 250°C for six to eight hours. From day five, you can set the desired operating temperature and begin baking tests. The Rotativo 120 manual (item 48145) emphasizes that the refractory cement contains about 10% water by weight—roughly 26 gallons in the dome—and must be dried slowly. It recommends running the Spitfire burner on minimum flame for 48 consecutive hours, or until the temperature control unit reads over 320°F. Cover the burner box and control panel with plastic film to protect them from dripping water during drying. Even a used oven that has been idle for more than two weeks must be re-cured with a slow minimum-flame heating, as the refractory will have reabsorbed humidity. #### Daily firing, gas burner operation and the rotating deck For wood firing, the Baby and Igloo manuals advise using small, dry hardwood logs no longer than 20 cm and about 4 cm in diameter. Never load more than 3 kg of wood at once, and keep the flame entirely inside the oven—it must never reach the metal flue manifold. Avoid resinous woods like pine and fir, as well as poplar and birch, which leave high carbonic residues. Alternate the fire between the left and right sides over time to balance thermal expansion. Gas burner operation varies by model. On the Baby, you press and turn the gas knob to the star position to light the pilot, then to position 2 for high flame. The maximum flame should reach about 15 cm from the baking floor on the opposite side of the burner; the minimum flame should be half that length. The Igloo's Spitfire GOLD burner control box offers minimum flame, maximum flame (adjustable from 40% to 100% power), automatic temperature control with a set point, and a timed blaze function that delivers 100% flame for 15 seconds. The Rotativo's Spitfire burner panel includes similar controls: press MIN for 20% power, MAX for full power, AUTO for thermostatic control, and a timed blaze by pressing MAX for less than one second. The Rotativo 120 features a rotating cooking floor and an RHS (Recirculating Heat System) fan. The control panel lets you select three rotation speeds (baking, baking/cooking, cooking) and a fourth fast speed activated by the timer start button. The RHS system draws superheated air from the chamber and circulates it under the floor to maintain even surface temperature; its fan speed is adjustable from 1 (minimum) to 6 (maximum). The video 'VALORIANI ROTATING OVEN - HOW IT WORKS' demonstrates these features in operation. #### Cleaning and care of the floor and dome The Igloo manual recommends using proper brass brushes to clean the inside of the oven. Never beat a shovel or tool against the baking surface, as this can damage the refractory. Do not use wet rags or any material containing moisture, and never throw water inside the oven—thermal shock can crack the handwork. Salt must also be kept out of the oven. Small cracks that appear in the crown elements are normal and result from thermal expansion; they do not affect performance and indicate proper dehumidification. The oven crown must have a thermal expansion joint that may widen or narrow over time—this movement is expected and does not compromise stability. After extended inactivity, always relight the oven slowly over 24 to 36 hours to avoid rapid drying stress. #### Troubleshooting and service The Igloo manual's troubleshooting table lists common issues. If the oven does not heat, possible causes include insufficient gas flow rate, excessive chimney extraction, lack of combustion air, or lack of air reinstatement in the room. If the oven emits smoke, check for insufficient chimney extraction, inadequate flue design, lack of air reinstatement, or a gas burner in need of maintenance. For any repair or extraordinary maintenance, the manuals state that only qualified personnel should carry out the work, using original spare parts. Contact the manufacturer's authorized service network for service. For questions about a specific Valoriani model or its operation, ask Norpex. #### Videos from the maker - [VALORIANI ROTATING OVEN - HOW IT WORKS](https://www.youtube.com/watch?v=STq2YHrWKro) (Valoriani) #### Common questions ##### How long does the first curing take for a Valoriani Igloo wood-fired oven? The Valoriani instruction manual for the Igloo series specifies a one-week curing process: keep the oven at 100–150°C for the first two days, then raise the temperature by 50°C each day from day three until the handwork is fully dehumidified. ##### Can I move a Valoriani Igloo oven with a pallet truck? Yes, after the oven is positioned on its metal base, the Valoriani Igloo moving instructions allow moving it on a flat, non-yielding floor using a pallet truck placed under the base crosspieces. Do not move the oven while it contains fuel or is still hot. ##### What type of wood should I use in a Valoriani oven? The manuals recommend small, dry hardwood logs no longer than 20 cm and about 4 cm in diameter. Avoid resinous woods like pine and fir, as well as poplar and birch. Never exceed 3 kg of wood per load. ##### How do I clean the cooking floor of a Valoriani oven? Use a brass brush to clean the inside. Do not beat tools on the surface, do not use wet rags or water, and never put salt inside the oven. These precautions prevent thermal shock and damage to the refractory. ##### What should I do if my Valoriani oven emits smoke into the room? The Igloo manual's troubleshooting table suggests checking for insufficient chimney extraction, an inadequate flue, lack of air reinstatement in the room, or a gas burner needing maintenance. Have a qualified professional inspect the venting system. ### Visvardis Gas Gyro and Shawarma Machines: Use and Care > How to install, light, load, clean and maintain Visvardis gas gyro and shawarma machines, DG-A and DG-V series, from the maker's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/visvardis-gas-gyro-and-shawarma-machines ![Vertical gas gyro machine with a row of burners](https://norpex.ca/m/59/c4/59c46ce38adae39e998ed89c7bcf6fe314477066472c1b1df947faa5df8f53ab.png) Pictured: [Visvardis – Gas Gyro Machine – 20 burners](https://norpex.ca/product/visvardis-gas-gyro-machine-20-burners) This guide covers proper installation, daily operation, cleaning and routine care for Visvardis gas-powered gyro and shawarma machines, based on the manufacturer's manuals. It also explains when to call a qualified technician for gas connections, conversions and service. #### Key takeaways - Installation and gas connections must be performed by a licensed gas fitter according to local codes. - Always ignite burners from bottom to top and turn them off from top to bottom. - Clean the machine after each use, only when cold and with power disconnected, using stainless steel-safe products. - Never use water jets on the appliance; keep water away from the motor and electrical components. - For any repairs or gas conversion, contact the manufacturer's authorized service network. #### Before you begin: important safety and installation requirements Visvardis gas gyro and shawarma machines are designed for professional use and must be operated only by experienced, well-trained personnel. The DG-A series (DG4A, DG6A, DG8A, DG10A) and DG-V series (DG12V, DG16V, DG20V) are covered in this guide; the electric DE models are not included. Both the DG20VN installation and operation manual and the DG4A N manual stress that the appliance must be constantly supervised during use. Installation, connection and calibration must be performed by authorized technicians in accordance with local codes, or, in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1/NFPA 54, or the Natural Gas and Propane Installation Code, CSA B149.1, as applicable. The DG20VN manual adds that the appliance must be electrically grounded in accordance with local codes or the National Electrical Code, NFPA 70, or the Canadian Electrical Code, CSA C22.2. The machine is equipped with a three-prong grounding plug; do not remove the grounding prong. Clearances differ between series. The DG20VN manual requires at least 20 inches (51 cm) from combustible materials on the back and both sides, and at least 20 inches from an incombustible wall at the back to allow service access. The DG4A N manual states a minimum of 2 cm from an incombustible wall. The appliance must be located in a very well-ventilated area under an air extractor so that combustion gases are fully absorbed. The DG20VN manual also specifies a minimum ambient temperature of 5°C (41°F) for safe use. The gas supply connection must use an appropriate metallic tube without junctions or a special flexible metallic tube as per local codes. The DG20VN manual has the appliance and its individual shutoff valve disconnected or isolated from the gas supply during any pressure testing of the supply piping. After all connections are made, check for leaks using only a special spray; never use a flame for this test. The purchaser should post instructions from the local gas supplier on what to do if gas is smelled. #### Gas connection, pressure adjustment and conversion The DG-V series (DG12V, DG16V, DG20V) is factory-set for natural gas at a pressure of 7 i.w.c. (17.4 mbar), as stated in the DG20VN manual. For LP gas, the required pressure is 11 i.w.c. (27.4 mbar). The DG-A series (DG4A, DG6A, DG8A, DG10A) is set for natural gas at 20/25 mbar, and for LPG at 28-30/37 mbar, according to the DG4A N manual. A pressure regulator must be installed to achieve the correct manifold pressure; the DG20VN manual recommends regulators type 96 or 97 with an adjustment range of 2.5 to 12 i.w.c. To check the pressure, use a manometer with a division of at least 0.1 mbar. Unscrew the insulating bolt from the pressure control point, connect the manometer, verify the pressure matches the required value for the gas type, then remove the manometer and screw the bolt back in. Always check for leaks after this procedure. Converting the appliance from natural gas to propane or vice versa requires changing the burner injectors (or nozzles) and adjusting the pressure regulator. The DG20VN manual instructs to change the injectors according to the sizes in its Table 1 and to convert the pressure regulator following the steps in its Figure 5. The DG4A N manual similarly directs to change the nozzles using the sizes in its Table 1; the appropriate nozzles are supplied in a socket on the appliance. After changing injectors or nozzles, perform a leak check. Regulation of the small flame is done by turning the knob to the MIN position, pulling off the knob, and adjusting the screw behind the hole with a small screwdriver: turn right to reduce the flame, left to increase it. A final function check should confirm that the flame is widespread, steady and deep blue. #### Daily operation: igniting and using the burners Before first use, clean the machine thoroughly as described in the cleaning section. Open the gas supply. The DG20VN manual and the DG4A N manual both emphasize that burners must be ignited from the bottom to the top and turned off from the top to the bottom. For the DG-V series, the DG20VN manual provides a correlation between knobs, buttons and burners: for example, on the DG20V, knob A controls burners 1 and 2, knob B controls burners 6 and 7, and so on; buttons a and b ignite groups of five burners each. On the DG-A series, each gas valve knob controls one burner. To ignite a burner on a DG-V model, press the gas valve knob slightly inward and turn it anticlockwise to the MAX position, keep it pressed, and simultaneously press the corresponding lighter button. On DG-A models, the DG4A N manual says to give fire to the burner while holding the knob pressed at MAX. At first start-up, you may need to repeat the procedure to purge air from the burner. Once the burner ignites, keep the knob pressed for 10 seconds to heat the thermocouple so the flame stays on. To reduce the flame intensity, turn the knob to the MIN position. To turn a burner off, turn the gas valve knob clockwise until the flame stops. Always switch off burners starting from the top and moving downward. #### Loading the spit and adjusting distance The machine must be switched off when placing the spit with meat. Place the loaded spit into the bottom support base, pull up the top round disk, insert the top of the spit, then lower the top disk. Both manuals warn to double-check that the spit is securely in position and that neither the top nor bottom supports move. The distance between the burners and the meat can be adjusted in two ways. Pull out the body movement mechanism to move the main burner body forward or backward. You can also adjust the top disk by unscrewing the top fixing handle (DG20VN manual) or top regulator (DG4A N manual) and sliding the disk to the desired position. To start the motor, push the motor button to the ON position. #### Cleaning and routine care Clean the appliance only when it is cold and with the power supply disconnected. Never use a flow of water, pressure washer or potent acids, as these can cause rust or damage electrical components. Use a sponge and products specifically made for stainless steel surfaces. After each operation, remove all movable parts for cleaning. The DG20VN manual lists these steps: remove the spit, remove the doors if present, remove the burners' protection net, remove the spit's support mechanism, and pull out the collector. The DG4A N manual gives a similar sequence: remove the spit, remove the burners' protection net, remove the spit's support mechanism, and pull out the oil collector. Wash and clean these parts, then reassemble them. Keep water away from underneath the machine where the motor and electrical connections are located. The manuals explicitly warn not to direct jets of water against the appliance to prevent water from entering the components. #### Maintenance and service The manufacturer recommends having the appliance inspected by a qualified technician at least once a year; a service contract is advisable. Keep the thermocouple clean and handle it carefully. Any repairs or maintenance beyond routine cleaning must be performed only by qualified technicians. The manuals give no fault table, but their lighting steps cover the two common start-up problems: at first start-up the procedure may need repeating to clear the air inside the burner, and a burner that goes out when the knob is released needs the knob held in for the full 10 seconds so the thermocouple heats. For anything else, contact the manufacturer's authorized service network. Do not attempt to service internal components yourself. #### Common questions ##### Can I install the machine myself? No. Installation, gas connection and electrical grounding must be done by a licensed gas fitter and qualified electrician in accordance with local codes. The Visvardis manuals explicitly state that installation and calibration must be performed by authorized technicians. ##### What clearances are required around the machine? For DG-V series (DG12V, DG16V, DG20V), the DG20VN manual requires at least 20 inches (51 cm) from combustible materials on the back and sides, and at least 20 inches from an incombustible wall at the back for service access. For DG-A series (DG4A, DG6A, DG8A, DG10A), the DG4A N manual specifies a minimum of 2 cm from an incombustible wall. Always check the manual for your specific model. ##### How do I convert the machine from natural gas to propane? Conversion must be performed by a qualified technician. The process involves changing the burner injectors or nozzles to the sizes listed in the manual's technical data table, and adjusting or converting the pressure regulator. The appropriate injectors or nozzles are supplied with the appliance. After conversion, a leak check and flame adjustment are required. ##### How often should I clean the machine? Clean the machine after each use, once it has cooled down and the power is disconnected. Remove all movable parts, wash them with a sponge and stainless steel-safe cleaner, and reassemble. Never use water jets or acids. ##### What should I do if I smell gas? Follow the instructions from your local gas supplier for a gas smell; the DG20VN manual asks the purchaser to post them in a prominent location. Leaks are checked only with a special leak-detection spray, never with a flame. ### Vitamix Commercial Blenders: Setup, Blending and Care > Set up, run, program and clean Vitamix commercial blenders, from Vita-Prep and The Quiet One to the Drink Machine, plus container rinsing and blade care. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/vitamix-commercial-blenders-guide ![Commercial food preparation blender](https://norpex.ca/m/08/17/081745b81d68ba4db43dcbd46c44e9b8c9b096a3701949e0d74f7c8dd977037c.png) Pictured: [Vitamix – Power-Prep™ Blender](https://norpex.ca/product/vitamix-power-prep-blender) This how-to covers setup, blending technique, programming, cleaning and blade care for the Vitamix commercial machines on the Norpex listing, from Vitamix owner's manuals, spec sheets and support videos: the Vita-Prep blenders, the Drink Machine Advance and Two-Speed, The Quiet One, Quick & Quiet, the XL, Touch & Go Advance, Mix'n Machine, the immersion blender and the Rinse-O-Matic. #### Key takeaways - Plug Vitamix blenders into a grounded outlet only; the manuals forbid adapters, extension cords and timer-controlled outlets. - Load liquids and soft foods first, solid items and ice last, and always start on the lowest speed setting. - After an overload shutdown, check the machine after 5 minutes; a full reset can take up to 45 minutes. - Rinse containers immediately after use, and run the Rinse-O-Matic on cold water only at a minimum of 25 psi. - Any repair, servicing or part replacement must be done by Vitamix or its authorized service network. #### The Vitamix machines on the Norpex listing The Norpex listing spans Vitamix machines for food prep and beverages. The Vita-Prep 3 (062826) lists an approximately 3 peak output horsepower motor, and the Vita-Prep with variable speed control (EB62827) lists approximately 2.3 peak output horsepower with a 64 oz container. The XL (05201) is a 4.2 HP variable speed food prep blender. For beverages, the Drink Machine Advance (EB62824) is a 48 oz machine at approximately 2.3 peak output horsepower, and the Drink Machine 2-Speed (62828) holds 64 oz at the same rating. The Quiet One (EB36019) is a 48 oz, 3 peak hp machine, the Quick & Quiet (071771) is a 40 oz, 2.7 hp blender with a sound enclosure, and the Touch & Go Advance (EB068255-ABAB) is a 32 oz, 2.3 peak hp model with 4-inch blades. The Mix'n Machine (0570) frozen treat mixer lists a 3440 RPM bare motor speed. The listing also includes the Rinse-O-Matic container rinser and immersion blenders, including an 18-inch stainless model (67991), and consumer Ascent and Explorian models appear by name. #### Setting up: electrical, placement, container and lid The Vita-Prep and Vita-Prep 3 owner's manual specifies 120 VAC at 50/60 Hz, drawing 11.5 A for the Vita-Prep and 13 A for the Vita-Prep 3, on a three-prong grounding plug. It requires an earthed outlet and forbids removing the ground prong, adapters and extension cables, and the Drink Machine owner's manual adds that the appliance must never plug into a timer or an outlet controlled by a switch. Have a qualified, licensed installer or electrician confirm the outlet and circuit to local code before the machines go into service. Keep the cord from hanging over a counter edge or touching hot surfaces, unplug before cleaning or changing parts, and shut the power switch off at night. The Vita-Prep's 64 oz container locks with a two-part lid: push one side of the rim under one container tab and push down over the opposite tab, and turn the lid plug clockwise to lock it and counterclockwise to remove it. The centering pad must sit properly on the base, a container must never go onto an operating base, and the container must never come off before the blades stop, since removing it while the drive socket rotates strips the drive spline teeth. #### Blending: speeds, loading, the tamper and thermal protection Both manuals load the container the same way: liquids and soft foods first, solid items and ice last, and never above the MAXIMUM CAPACITY line. The Drink Machine manual's Ingredient Load Order runs liquids, dry goods, leafy greens, fruits and vegetables, then ice and frozen ingredients kept no colder than -18°C (0°F). The video Blending Best Practices 101: How to Load a Container covers loading tips that improve blend quality and decrease blend time. On the Vita-Prep, always start with the variable speed dial at 1 and the High/Variable switch in Variable, never on High, and process on High as much as possible, because the manual notes that High engages the motor's cooling fan while blending too long at too low a speed overheats the machine. On the Drink Machine Two-Speed, start on LOW, switch to HIGH until the blend is done, then return to LOW before switching off. The tamper works through the lid plug opening to release air pockets and keep the mixture circulating, with the container no more than two-thirds full. Lids and tampers are not interchangeable between container styles and sizes, and on the Drink Machine Two-Speed standard 2.0 L (64 oz) container the tamper is limited to 30 consecutive seconds. The video Thermal Protection covers avoiding overheating on dense, high-volume or long-duration blends. Automatic Overload Protection shuts the motor off if it overheats; the Vita-Prep manual says to switch off, turn back on after 5 minutes to check the reset, and allow up to 45 minutes for a full reset. The 5-speed immersion blender owner's manual limits continuous runs to 4 minutes at a time, with a 1 minute motor rest between uses. #### Programs on the Drink Machine Advance The Drink Machine Advance's Program Dial selects pre-programmed settings, and the machine shuts off automatically at the end of a program. The owner's manual lists six programs and notes the machine is optimized for the 1.4 L (48 oz) Advance container; other Vitamix standard containers may require programming adjustments. A custom programming chip inserts into the port on the bottom of the Advance base and re-programs the six pre-set programs within 5 seconds. To reset the factory settings, remove the container, press the On/Off switch to OFF, hold the Pulse button while pressing the switch to ON, and the switch flashes to confirm. - Program 1, Single Thin: 15 seconds, 49 percent top speed, for 350 to 700 mL frappes, frozen cocktails and smoothies. - Program 2, Double Thin: 21 seconds, 49 percent top speed, for 700 to 1500 mL frappes and cocktails. - Program 3, Thick Single Smoothie: 26 seconds, 100 percent top speed, for 350 to 700 mL smoothies. - Program 4, Thick Single Smoothie: 32 seconds, 100 percent top speed, for 700 to 1500 mL smoothies. - Program 5, Hard Pack Shake: 25 seconds, 87 percent top speed, for 500 to 600 mL milkshakes. - Program 6, Hard to Blend: 45 seconds, 100 percent top speed. #### Cleaning containers and the Rinse-O-Matic The Vita-Prep manual's cleaning routine fills the container half full of warm water with a couple of drops of dish detergent, locks the two-part lid, and runs from variable speed 1 up to 10 then High for 30 to 60 seconds before rinsing and draining. Its sanitizing routine adds 1-1/2 teaspoons of liquid bleach, a 1-1/2 minute stand and air drying without rinsing. Both manuals say to wash the lid, lid plug and tamper in warm soapy water and wipe the unplugged motor base with a damp cloth without immersing it, and the centering pad can be removed for washing. The Drink Machine manual says to rinse the container immediately after use, because dried product around the blade assembly can weaken or tear the bearing seal on restart. Its cycle runs half a container of warm 43°C (110°F) soapy water for 30 seconds, low then high on the Two-Speed and Program 1 on the Advance, then a warm water rinse. Sanitizing fills the container three-quarters full with 7.4 mL (1.5 tsp) of household bleach in 1.9 L (2 qt) of water, runs 30 seconds on high, stands 1-1/2 minutes and runs empty for 5 seconds, with no rinse afterward. The manual also forbids abrasive cleaners, concentrated bleach, automatic dishwashing detergents, oven cleaners, scouring pads and quaternary sanitizers on polycarbonate, and dishwasher washing is not recommended. The video Overview: Rinse-o-Matic shows how the rinser reduces time spent cleaning containers. Its manual says the unit is to be installed to comply with applicable plumbing codes: place the container upside down with the bottom internal surface on the plunger, never the blades, and press for 2 to 5 seconds. Use cold water only at 25 psi (1.72 bar) minimum and 110°F (43°C) maximum, disconnect the unit after closing time, inspect the sprayhead weekly for wear, and never expose it above 140°F (60°C). #### Blade assembly wear and replacement The Drink Machine manual says to check the blades daily for loose, nicked or missing parts and never run the appliance with a damaged assembly. Never tighten the acorn nut on top of the blade assembly; if it is loose, replace the assembly immediately, and never let the assembly soak in water. The Vita-Prep manual calls for periodically inspecting the drive socket for wear, cracks or breaks and replacing it with the extra drive socket enclosed with the blender. It also says to rotate the blade bearing assembly by hand to confirm it turns without hesitation and does not spin too freely, and the Drink Machine manual adds inspection of the drive spline and drive socket with the retainer nut wrench. The video Blade Assembly Replacement gives step-by-step instructions for changing the blade assembly on a Vitamix commercial machine, and the video Equipment Longevity covers preventative maintenance and cleaning to maximize equipment life. The Vita-Prep manual states that any repair, servicing or replacement of parts must be performed by Vitamix or an authorized service representative. #### Troubleshooting and service If the appliance will not run, the Drink Machine troubleshooting table says to check that the power cord is firm in the outlet, confirm the On/Off switch is ON and the switches are clean and moving freely, and try a new outlet. If the circuit protector keeps tripping, unplug and contact a qualified electrician, and for an overload allow the motor to cool up to 45 minutes, checking after 5. Increased vibration, leaking from the bottom of the container or increased container noise points to the blade assembly: check for loose, damaged or nicked components and tighten the retainer nut until snug. A blade assembly that spins freely by its drive spindle with no resistance, or a drive socket with a fine crack or worn teeth, needs replacing, and a selection that starts the wrong program calls for a factory reset. For anything these remedies do not resolve, the manuals direct you to Vitamix Commercial Technical Support; the troubleshooting table notes that a loud grinding noise from the blender motor means contacting them to replace the motor bearings. Any repair, servicing or replacement of parts must be performed by Vitamix or its authorized service network. Ask Norpex if you have questions about which model suits your kitchen. #### Videos from the maker - [Blending Best Practices 101: How to Load a Container](https://www.youtube.com/watch?v=gwvRSe3ibYs) (Vitamix) - [Thermal Protection](https://www.youtube.com/watch?v=Ah-rxTgJrko) (Vitamix) - [Blade Assembly Replacement](https://www.youtube.com/watch?v=yvXubwwBMr8) (Vitamix) - [Overview: Rinse-o-Matic](https://www.youtube.com/watch?v=LlS6mz15NtA) (Vitamix) - [Quick & Quiet ™ Programming](https://www.youtube.com/watch?v=DhCk2ZHFHYg) (Vitamix) - [Equipment Longevity](https://www.youtube.com/watch?v=q8ZSYsWUXHc) (Vitamix) #### Common questions ##### How long does Automatic Overload Protection take to reset? The Vita-Prep manual says to switch the machine off and turn it back on after 5 minutes to check the reset. A full reset can take up to 45 minutes, and unplugging the machine or moving it to a cooler location can speed cooling. ##### Can I run a Vitamix commercial blender on an extension cord? No. The Vita-Prep manual requires an earthed outlet and forbids adapters and extension cables, and the Drink Machine manual also forbids plugging into a timer or a switch-controlled outlet. ##### Which container is the Drink Machine Advance optimized for? The owner's manual says the machine is optimized for the 1.4 L (48 oz) Advance container. Using other Vitamix standard containers may require programming adjustments. ##### How do I reset the Drink Machine Advance to its factory programs? Remove the container, press the On/Off switch to OFF, hold the Pulse button while pressing the switch to ON, and the switch flashes to confirm the reset. Then press the switch to OFF and replace the container. ##### Can the Rinse-O-Matic rinse with hot water? No. Its manual says to use cold water only, with a maximum operating temperature of 110°F (43°C), because hot water may cause scalding. Never rest the container blades on the plunger. ### Zumoval Automatic Citrus Juicers: Use and Cleaning > How to set up, run and clean Zumoval Minimax, Minimatic, Top, FastTop and Big Basic automatic citrus juicers, from Zumoval's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/zumoval-automatic-citrus-juicers ![Automatic citrus juicer with an orange-filled feeder](https://norpex.ca/m/02/6c/026cc316b7f20abf2e908a9095760f58fdd1a16110716b43455c56cb3faca333.jpg) Pictured: [Zumoval Top Juice Extractor With Auto Feeder, Self-Cleaning System, Push and Juice Button, 28 Fruits per Minute \| Trento](https://norpex.ca/product/zumoval-top-juice-extractor-with-auto-feeder-self-cleaning-system-push-and-juice-button-28-fruits-per-minute-trento) This guide covers daily operation, cleaning, and basic troubleshooting for Zumoval automatic citrus juicers. Follow the manufacturer's instructions for your specific model to keep the machine running safely and efficiently. #### Key takeaways - Always unplug the machine and activate maintenance stop before cleaning. - Use only cold water and mild detergent; never abrasive cleaners or pressure washers. - A qualified installer must handle electrical and water connections to local code. - Refer to the troubleshooting table in your manual for common issues like blockages or warning lights. - For service, contact the manufacturer's authorized network; ask Norpex for model-specific questions. #### Models and manuals The Zumoval automatic citrus juicers in our list are the Minimax, Minimatic, Top, FastTop, and Big Basic. The Minimax and Minimatic models (items 39517, 39518, 39519, 39520, and their variants) are covered by the instruction manual for those item numbers. The Top, FastTop, and Big Basic models (including items 47989, 47990, 47960, 48009, 40531, and 41965) are covered by the manuals for the newer N-series and the earlier 45-series. Check the model number on your machine's identification plate to confirm which manual applies. The Big Basic takes larger fruit than the other models; the maker's video 'ZUMOVAL BIGBASIC LEMONS' shows one at work. #### Installation All Zumoval juicers require a grounded 110–120 V, 60 Hz single-phase outlet. The manufacturer's manual states that the machine should be placed on a dry, stable, and level surface indoors, with adequate ventilation around it. A qualified installer makes the electrical connection to local code. For models equipped with the self-cleaning system, a cold-water supply line with a G 1/4" female thread must be connected to the rear socket. The manual specifies a water pressure between 1.5 and 3 bars. A licensed plumber should make this connection. Assembly steps vary by series. For Minimax: unscrew the thumbscrew, place the feeder tube, and set the peel bucket and juice tray. For Minimatic: also unscrew the head feeder screw before mounting the feeder tube. For Top and FastTop: place the basket, remove the filter and cover screen, fit the feeding tube, replace the cover screen and filter, then place the peel buckets and juice tray. For Big Basic: place the peel bucket and juice tray; no feeder basket assembly is needed. If your model includes a stand, set the brakes on the front wheels to prevent movement. #### Daily operation Minimax and Minimatic models use a simple on/off switch located at the upper right side. Turn the switch to I to start. Depending on the model, you may have a self-service tap, a programmer with red buttons for 1, 2, or 3 oranges and a continuous button, or a juice level detector. The manual for these models details each control: for the self-tap, turn the self switch to AUT and press the tap; for the programmer, push the desired button; for the level detector, turn the detector switch to AUT. To stop, press the 0 red button or close the tap. Top, FastTop, and Big Basic models with the digital control panel (items 47989, 47990, 47960, 48009) are activated by pressing the switch on the back, then pressing and holding the Start button for 2 seconds. Use the + and – buttons to choose continuous mode (set to 0) or selector mode (set the number of oranges). Press Start to begin squeezing. For models with the stainless steel self-tap option, ensure the green Ready LED is lit, then turn on the tap. For the level detector option, press Start to activate; the machine will run until the tank reaches maximum level or Stop is pressed. The self-cleaning function, when available, is started by pressing the Home button while the machine is running, after locking the feeder to stop fruit from entering. The cycle runs for the duration set in the configuration menu. The automatic filter, if present, moves during squeezing and stops 10 seconds after the process ends. #### Cleaning and maintenance The manufacturer's manuals stress that cleaning must be performed daily, immediately after use, before residues dry. Always unplug the machine and activate the maintenance stop function (press and hold Stop and Home simultaneously on digital models) so that the squeezing males and drums are in the correct position for disassembly. For Minimax and Minimatic: empty the waste bin, remove the front cover, slide the positioner upward, unscrew the knifepiece (caution: sharp blade), unscrew the thumbscrews to release the males and drums, remove them, and pull out the ejector. On Minimatic, also remove the turning feeder plate by unscrewing its thumbscrew. Wash all parts with cold water and mild detergent. The manual states that parts except the cover can be washed in a dishwasher at a maximum temperature of 40 °C. Do not use abrasive cleaners, solvents, or pressurized water. Dry all components thoroughly before reassembly. For Top, FastTop, and Big Basic: remove the juice filter, empty the peel buckets, take out the drip tray and down tubes. Unscrew the knobs holding the cover, remove the cover, then unscrew the central knob and splash guard. Extract the central blade (sharp) by pulling it forward. Unscrew the four knobs securing the drums and squeezers, remove the two squeezers and two drums, and slide out the feeder tube. On models with a feeder basket, unscrew the knob securing the turning feeder plate and remove the plate and basket. Clean all parts as described above. The stainless steel self-tap must be disassembled periodically: unscrew the knurled nut and the knurled thread underneath the actuator, then clean with a brush and detergent. The automatic shower system provides a quick rinse during the day but does not replace the full daily cleaning. #### Troubleshooting The instruction manuals include a troubleshooting table. If the machine does not operate, check that it is plugged in, the outlet has power, and the transparent front cover is correctly seated. If the machine blocks while squeezing, verify that the supply voltage matches the label and that the fruit diameter is within the specified range (65 to 80 mm for most models and 75 to 90 mm for the Big Basic and BigTop, according to the manual). Frequent stopping may be caused by covered ventilation grilles or low voltage. A broken or bent positioner usually indicates a misaligned drum or positioner. A blocked tap is often due to seeds or excessive pulp; disassemble and clean the tap as described in the manual. If the counter increases incorrectly, unplug the machine and plug it back in after a few minutes. The digital display shows warning messages for specific conditions: front cover not properly assembled, maintenance stop reached, motor overheating, voltage out of range, control fuse blown (replace with 10 A fuse), full dispenser during automatic shower, or peel basket full. To clear a warning, resolve the cause and press the Stop button. #### Service and support For any repair or electrical issue, contact the manufacturer's authorized service network. If you have questions about which model suits your operation, ask Norpex. #### Videos from the maker - [ZUMOVAL BIGBASIC LEMONS](https://www.youtube.com/watch?v=-UZHEOwmFMQ) (Zumoval) #### Common questions ##### What fruit sizes can each Zumoval model handle? The manual gives 65 to 80 mm as the best fruit diameter for most models and 75 to 90 mm for the Big Basic and BigTop. Fruit outside the range for your model can block the machine while it squeezes. ##### Can I put the juicer parts in a dishwasher? Yes, according to the manufacturer's manual, all removable parts except the cover can be washed in a dishwasher at a maximum temperature of 40 °C. The manual also says to clean the parts and the machine block with cold water and detergent, never abrasive products, solvents or pressurized water. ##### How do I activate the self-cleaning cycle? On models with the self-cleaning option, first lock the feeder to stop fruit from entering. Then, while the machine is running, press the Home (self-cleaning) button. The shower will run for the duration set in the configuration menu and stop automatically. ##### What should I do if the machine displays a warning and stops? Check the display for the specific warning (e.g., front cover open, peel basket full, motor overheating). Resolve the issue—such as emptying the peel basket or letting the motor cool—then press the Stop button to clear the warning. If the warning persists, the cause has not been fully resolved. ##### Do I need a technician to install the water connection for the self-cleaning system? Yes. The manual specifies a G 1/4" female thread connection with water pressure between 1.5 and 3 bars. A licensed plumber must install the water line according to local plumbing codes. ### Café and Coffee Shop Equipment List: Planning the Bar and Kitchen > What a café needs behind the bar and in the kitchen: espresso machine, grinders, brewers, blenders, refrigeration, light cooking and the utilities to plan. Checklist by Norpex. Published 2026-10-02, updated 2026-10-02. Canonical: https://norpex.ca/guides/cafe-equipment-list ![Blender with fresh fruit beside two blended drinks](https://norpex.ca/m/d6/b9/d6b91e5cec594e07661daf4a207c64c901aaebec089f708c12733b4c2c688f22.jpg) Pictured: [Vitamix – VX1 – 2L Black 2.2HP Variable Speed Blender](https://norpex.ca/product/vitamix-vx1-2l-black-2-2hp-variable-speed-blender) Plan a café from the menu and the busiest hour: the espresso machine, grinders and brewers form the bar, blenders and an ice machine cover cold drinks, and refrigeration and light cooking follow the food menu. Confirm water, drain and electrical needs before ordering anything. #### Key takeaways - Peak-hour drink volume and the number of baristas decide the espresso machine and the number of group heads. - Use separate grinders for espresso and brewed coffee; many cafés add one for decaf. - Most commercial espresso machines need a water line, a drain and water treatment. - Keep milk at the bar in an undercounter refrigerator and grab-and-go food at 4 °C or below. - Collect every manufacturer's electrical and plumbing requirements and have them reviewed before ordering. #### Start with the menu and the busiest hour List what you will sell: espresso drinks, brewed coffee, tea, cold and blended drinks, baked goods and any food. Then estimate how many of each you expect to make in your busiest hour, and how many people will work the bar at that time. Those two numbers size almost everything behind the counter. An espresso machine, a grinder, a blender and an ice machine each have a limit on what they can do in an hour, and the morning rush is when you find out where that limit is. #### The espresso machine The espresso machine is usually the largest purchase on the bar. Its capacity comes mostly from the number of group heads, the parts that hold the portafilter. A machine needs enough groups for the baristas working it at the same time, plus enough steam and hot water capacity for the milk drinks on your menu. Machines differ in how shots are controlled. Volumetric machines stop each shot at a programmed volume, which keeps drinks consistent across staff; manual machines leave it to the barista. The boiler design and size affect how well the machine keeps up with steaming during a rush. Most commercial espresso machines connect to a water supply line and a drain rather than a tank. The manual lists the water pressure, the drain and the electrical supply the machine needs, so give it to your plumber and electrician early. #### Grinders, brewers and hot water Espresso and brewed coffee need very different grind settings, so cafés use separate grinders for each rather than adjusting one grinder back and forth. Many cafés add a second espresso grinder for decaf or a rotating single-origin coffee. For brewed coffee, a batch brewer makes coffee into servers or airpots that hold it for service. A hot water dispenser handles tea, americanos and cleaning, so the espresso machine's hot water tap is not tied up during the rush. Water quality matters for every machine on the bar. Scale from hard water builds up in boilers and lines, and many manufacturers specify water treatment for their equipment. Check the manual and the warranty terms for what they say about water, and plan a filtration system on the supply line. #### Cold and blended drinks A commercial blender handles smoothies and frozen drinks. Blenders are loud, and a sound enclosure around the blender makes a big difference at a counter where customers are ordering. Choose the container size for the drink sizes on your menu. An ice machine is essential for iced coffee, cold drinks and blended drinks. Ice machine production is rated per day by the manufacturer, and output depends on the room and water temperature, so size it for your busiest days with a margin, and plan the storage bin to carry you through the peak. If fresh juice is on the menu, choose a commercial juicer suited to the fruit and the volume. Citrus juicers and centrifugal juicers do different jobs. #### Refrigeration and display An undercounter refrigerator at the bar keeps milk and alternatives within reach of the espresso machine, so baristas do not leave the station during the rush. Measure the space under the counter, including the door swing and ventilation clearance the manual asks for. Grab-and-go sandwiches, salads and dairy desserts belong in a refrigerated display case. Health Canada's guidance is to keep cold food at 4 °C or below, so check the case with a probe thermometer. Baked goods that do not need refrigeration can go in a non-refrigerated display case; ask your local health unit which of your items need cold holding. #### Light cooking Many cafés heat food rather than cook it from raw. A panini grill toasts sandwiches, a countertop convection oven bakes and reheats pastries, and a high-speed oven heats sandwiches and breakfast items quickly. Whether a cooking appliance needs a hood depends on the appliance and on your local building and fire codes. The manual says what the manufacturer requires, and some countertop units are designed for use without a hood. Check with your local authorities before you choose. #### Warewashing and sinks Cups, glasses, jugs and smallwares need cleaning all day. An undercounter dishwasher or glasswasher keeps up with a café's volume in a small footprint and needs hot water, a drain and an electrical supply. Your local public health unit sets the sink requirements: commonly a dedicated hand-washing sink, plus a compartment sink or a commercial dishwasher. Ask before the layout is final, because sinks fix where the plumbing goes. #### Utilities and next steps Before ordering, collect the specification sheet for every machine: voltage, amperage, plug type, water connection and drain. Espresso machines, ovens and dishwashers often need dedicated circuits or a higher voltage than a standard outlet. Have an electrician and a plumber review the full list together. Then send the equipment list or a floor plan through the project quote form. A person prices the whole list with freight included and replies within one business day, and a liftgate, delivery appointment or inside delivery is arranged with Norpex before you pay. #### Common questions ##### How many group heads does a café espresso machine need? Enough for the baristas who will pull shots at the same time in your busiest hour, with steam capacity for your milk drinks. Start from your peak drink count and staffing, and compare it with the manufacturer's specifications. ##### Do I need separate grinders for espresso and brewed coffee? Yes. The grind settings are very different, and adjusting one grinder back and forth wastes coffee and time. Many cafés also keep a separate espresso grinder for decaf. ##### Does an espresso machine need a water filter? Most manufacturers specify water treatment, because scale from hard water damages boilers and lines. Check the manual and the warranty terms, and plan a filtration system on the water supply. ##### What refrigeration does a café bar need? At least an undercounter refrigerator at the bar for milk, within reach of the espresso machine. Grab-and-go food needs a refrigerated display case holding 4 °C or below under Health Canada's guidance. ##### How do I plan the electrical and plumbing? Collect the specification sheet for every machine, listing voltage, amperage, plug type, water connection and drain. Have an electrician and a plumber review them together before you order, because several machines usually need dedicated circuits. ### Commercial Refrigerator and Freezer Temperatures: What to Set and Why > Health Canada's guidance is 4 °C or below for cold food and -18 °C or below frozen. How to measure, why units run warm and what maintenance prevents it. Explainer by Norpex. Published 2026-10-02, updated 2026-10-02. Canonical: https://norpex.ca/guides/commercial-refrigerator-temperatures ![Single glass-door display refrigerator with shelves](https://norpex.ca/m/d8/ca/d8ca0e0ec028b8f2bd02b10fbe2eef820bd2c422dbf8eaa0f39d13db043c1900.png) Pictured: [28″ One (1) Glass Door Display Refrigerator with Lightbox, 23 cu.ft. (651 L), White](https://norpex.ca/product/28-one-1-glass-door-display-refrigerator-with-lightbox-23-cu-ft-651-l-white-50036) Health Canada's guidance is to keep refrigerated food at 4 °C or below and frozen food at -18 °C or below, and provincial rules and local health units set the requirements you are inspected against. Measure the food with a calibrated probe thermometer, because a display can differ from what is on the shelf. #### Key takeaways - Health Canada's guidance: cold food at 4 °C or below, frozen food at -18 °C or below; check your local health unit for the rules you are inspected against. - Measure product temperature with a calibrated probe thermometer, not just the display. - Overloading, blocked air flow, worn gaskets, dirty condenser coils and hot surroundings are the common causes of a warm unit. - Cleaning coils, checking gaskets and keeping the clearance the manual asks for prevent most problems. - If a unit cannot hold temperature, move the product and call a technician from the manufacturer's service network. #### The temperatures to hold Health Canada's food safety guidance is to keep refrigerated food at 4 °C or below and frozen food at -18 °C or below. Between 4 °C and 60 °C is the temperature danger zone, where bacteria can grow quickly. Provincial food premises rules and your local public health unit set the requirements you are inspected against, including how often temperatures must be checked and recorded. Check with yours, ideally before the equipment is bought. #### Set point versus actual temperature Temperature is not uniform inside a cabinet. A unit set to its target can read warmer at the door, on some shelves or near the front, which is why the food matters more than the display. Use a calibrated probe thermometer in the product itself, not in the air space. Many operators set the unit a degree or two below the limit to leave a margin for door openings and busy periods. #### Logging and monitoring Many food safety plans call for temperature logs at set times each day. A log shows compliance and catches a slow drift before it becomes a problem. Digital monitoring with alarms can warn staff when a unit drifts out of range, which helps where manual checks are hard to keep up during service. Some systems record automatically, which is useful at inspection time. #### Why units run warm A packed cabinet cannot circulate cold air. When product blocks the air flow inside, temperatures rise and become uneven. Frequent door openings let warm air in. Worn door gaskets, or a door that does not close fully, let cold air out. Dirty condenser coils reduce the system's ability to reject heat. Hot kitchen air around the compressor makes it work harder. Putting hot food in to cool loads the unit heavily, which is why hot food should be cooled by an approved method, such as a blast chiller, before it goes into storage. #### How different equipment behaves Reach-ins can vary from top to bottom and front to back, depending on where the evaporator sits and how air moves. Display cases also face store lighting, warm surroundings and frequent opening. Undercounters and prep tables hold a small volume of air, so they warm quickly when a door or lid is open, and a prep table rail left uncovered between services works the unit hard. Chest freezers can be warmer near the top, so probe at the depth where product sits. #### Loading and organizing a cabinet Cold air has to reach every product. Leave space between products and between product and the walls, keep the evaporator fan and the air vents inside the cabinet clear, and do not line shelves with foil or cardboard that blocks the air flow. Store raw meat, poultry and fish below ready-to-eat food, so nothing can drip onto food that will not be cooked. Cover and label containers with the contents and the date, and rotate stock so the oldest product is used first. A cabinet organized this way also opens for less time, because staff find things faster. #### Maintenance that keeps units cold Clean the condenser coils on the schedule in the manufacturer's manual. Dust and grease on the coils are among the most common causes of a unit that struggles. Check door gaskets and door alignment regularly and replace a gasket that is hard, cracked or loose. Keep the clearance around the unit that the manual asks for, so the condenser can breathe. #### When to call a refrigeration technician If a unit cannot hold temperature despite good maintenance and sensible loading, move the product to a working unit and contact a refrigeration technician from the manufacturer's authorized service network. Refrigerant and compressor work is not a do-it-yourself job. Keep the manufacturer's service contact where staff can find it, so a failing unit is reported the moment it is noticed. #### Common questions ##### How do I know if my refrigerator is cold enough? Measure the food, not the air: put a calibrated probe thermometer into a product and read it once the reading settles. Cold food should be at 4 °C or below under Health Canada's guidance. ##### Why is one shelf warmer than another? Air does not move evenly through a cabinet, and the warmest spot depends on where the evaporator and fan sit and how full the unit is. Probe several shelves, keep air paths clear and store the most sensitive items where your readings are coldest. ##### Can I fix a warm refrigerator myself? You can check the simple causes: nothing blocking the air vents inside, a door that closes fully, enough clearance outside and clean condenser coils. If the unit still runs warm, call a refrigeration technician rather than opening the refrigeration system. ##### What is the temperature danger zone? Health Canada describes 4 °C to 60 °C as the danger zone, where bacteria can grow quickly. Keep cold food at 4 °C or below and hot food at 60 °C or above. ##### How often do I need to log temperatures? That depends on your local health unit and your food safety plan. Many operations log at least daily, often before service, and some use continuous digital monitoring. Ask your health unit what it expects. ### Fryer Oil: How to Filter It, Test It and Know When to Change It > Fryer oil management for food quality, cost and safety: when to filter, how to test for breakdown, how to make oil last and how to dispose of it. How-to by Norpex. Published 2026-10-02, updated 2026-10-02. Canonical: https://norpex.ca/guides/fryer-oil-filtering-and-changing ![Single-tank gas floor fryer](https://norpex.ca/m/c1/25/c1253dc03356c94ac2ec0a9563660724d0d3d53fe7f51b7cdd596a3313eda892.webp) Pictured: [75 – 80 lb Single Tank Tube-Fired Natural Gas Floor Fryer – 150,000 BTU](https://norpex.ca/product/75-80-lb-single-tank-tube-fired-natural-gas-floor-fryer-150000-btu) Good oil management keeps fried food consistent, makes oil last longer and lowers fire risk. Filter regularly, test the oil rather than guessing, protect it from water and salt, and send used oil to a licensed collector, never down the drain. #### Key takeaways - Busy kitchens commonly filter daily or more often; handle oil only at the temperature the manufacturer allows. - Heat, water from frozen food, salt and crumbs, and idling at full temperature all break oil down. - Test strips and electronic testers measure total polar materials (TPM), a better signal than colour alone. - Skim during service, keep salt away from the vat and use separate fryers for fish, breaded and allergen-sensitive items. - Used oil goes to a licensed collector or as your municipality allows, never down the drain. #### Why oil management matters Fryer oil shapes the flavour and colour of everything cooked in it. As oil breaks down, food tastes and looks different from one batch to the next, and the oil has to be replaced more often. Oil condition is also a safety issue. Degraded oil smokes at lower temperatures, and oil that foams or is overheated raises the risk of a fire. Regular filtering and testing keep a fryer working as designed. #### Filtering Many kitchens filter once a day, and high-volume kitchens filter more often. Filtering removes crumbs, breading and seasoning before they burn and darken the oil. Many floor fryers have built-in filtration that pumps oil through a filter and back into the vat. Portable filter machines do the same job for fryers without it. Either way, follow the manufacturer's instructions on oil temperature before handling or moving oil, and wear the protective gear they recommend. #### What breaks oil down Heat drives breakdown, and the longer oil sits hot the faster it goes. Water speeds it up: ice crystals on frozen food and moisture from wet product end up in the vat. Salt and seasoning shaken over the vat, and crumbs left to settle, break oil down too. Leaving a fryer at full temperature during quiet periods costs oil life; many fryers have an idle or setback mode for exactly this. #### Testing for breakdown Colour, smell and behaviour are a first check: oil that has darkened a lot, foams, smokes at normal frying temperature or gives food an off flavour is past its best. Colour alone is unreliable, though, because some foods darken oil quickly while it is still usable. Test strips and electronic oil testers measure total polar materials (TPM), the compounds that build up as oil breaks down. Some jurisdictions and many operators set a TPM limit for changing oil; the tester comes with its maker's guidance, and your local health unit can tell you whether a limit applies to you. #### Making oil last longer Skim floating crumbs during service. Shake ice crystals off frozen product before it goes in. Season food away from the fryer rather than over the vat. Cook at the temperature the recipe and the fryer manufacturer call for; hotter than needed wears oil out faster without cooking food better. Cover the fryer once the oil has cooled. Where possible, keep separate fryers for fish, heavily breaded items and allergen-sensitive foods, because flavours and allergens transfer through the oil. Use idle or setback modes during slow periods. #### Filter media and boil-outs Built-in and portable filtration systems use filter paper, pads or envelopes specified by the manufacturer, sometimes with a filter powder. Use the media the manual names and change it on its schedule; a clogged filter slows filtering and stops removing fine particles. Fryer manufacturers also describe a boil-out: cleaning the empty vat with water and a fryer cleaner to remove carbon and residue. Follow the manual exactly, stay with the fryer the whole time, and make sure every trace of water is gone before fresh oil goes in, because water in hot oil spatters violently. #### Topping up and fire safety Most kitchens top up oil during the day as food absorbs it. Fresh oil keeps the level where the fryer is designed to cook, but it does not repair oil that has already broken down; when testing says the oil is done, change it. Never put water on an oil fire. Fire codes commonly require a Class K extinguisher near deep fat fryers, and hoods over fryers usually have a fire suppression system that must be serviced on schedule. Your local fire department can confirm what applies to your kitchen. Keep the oil at or below the fill line, and never leave a fryer heating without oil in the vat. #### Disposal Many municipalities regulate how used cooking oil is disposed of. Licensed collectors serve restaurants and often supply containers and pick-up; much of what they collect is recycled, for example into biodiesel. Never pour used oil down a drain. Municipal sewer-use bylaws commonly prohibit it, and grease in the plumbing leads to blockages. Check your municipality's rules or ask your local health unit about approved collectors. #### Common questions ##### How often should we filter fryer oil? Many busy kitchens filter at least daily and filter more often during heavy service, while light-use fryers can go longer. Follow the manufacturer's guidance and adjust to how quickly your oil collects debris and darkens. ##### What temperature should oil be before filtering? The temperature the fryer's or filter's manufacturer specifies. Built-in systems and portable filters have different requirements, so check the manual for each before handling oil. ##### Can we fry fish in the same oil as other items? It is better not to. Fish passes its flavour to the oil and to everything cooked after it, so a separate fryer for fish keeps other items tasting right. ##### What does TPM mean on an oil tester? Total polar materials: compounds that build up as oil breaks down. A higher reading means more degraded oil. Use the tester maker's guidance, and ask your local health unit whether a limit applies where you operate. ##### Where can we dispose of used cooking oil? Use a licensed used-oil collector or the disposal route your municipality allows. Never pour it down the drain; sewer-use bylaws commonly prohibit it and it blocks plumbing. ### Holiday Catering Equipment Checklist for Busy Season > Plan busy-season catering with the right equipment for hot and cold holding, transport, production and service, plus food safety on the move. Checklist by Norpex. Published 2026-10-02, updated 2026-10-02. Canonical: https://norpex.ca/guides/holiday-catering-equipment-checklist ![Countertop triple well warmer with lidded containers](https://norpex.ca/m/75/ef/75ef888a95424c8d9de11e827249514802f1c10ad9447f6dd98e13db26a0ad12.jpg) Pictured: [Triple Well Warmer with 3.8L per Container Capacity](https://norpex.ca/product/triple-well-warmer-with-3-8l-per-container-capacity) Holiday catering runs on planning: size equipment from your bookings, keep hot food at 60 °C or above and cold food at 4 °C or below from kitchen to table, and order early, because busy season and winter freight can stretch dispatch timing. #### Key takeaways - Plan equipment from your bookings: number and size of events, on-site or drop-off, hot and cold menus. - Health Canada's guidance: hot food at 60 °C or above, cold food at 4 °C or below. - Add production and holding capacity for your busiest day, not your average one. - Bring a probe thermometer to every event and check your local health unit's catering rules. - For a larger kit, send the whole list through the project quote form. #### Plan from your bookings Before ordering, write down the season: how many events, typical party sizes, and how many are full service versus drop-off. Outline the menus so you know whether the pinch point will be cold storage for salads and desserts or hot holding for mains and sides. Order as early as you can. Busy season and winter freight can stretch dispatch timing, which depends on the supplier and the destination. For a larger order, send the equipment list or a floor plan through the project quote form: a person prices the whole list with freight included and replies within one business day. #### Hot holding and transport Health Canada's guidance is to keep hot food at 60 °C or above. On site, holding cabinets, food warmers and heat lamps keep food at temperature through service. For drop-off events, insulated transport carriers keep cooked food hot on the road. Chafing dishes, with fuel or electric heat, hold food on the serving line, and smaller warmers handle sauces and gravy. If two events run on the same day, a second holding cabinet or set of chafers lets one batch hold while the next is prepared. #### Cold holding and transport Cold food should stay at 4 °C or below through prep, holding and service. Plan enough refrigerated space in your own kitchen for prep days, and do not count on a venue's coolers having room. For drop-off events, insulated carriers with ice packs keep cold food cold in transit. On the line, cold wells and ice-filled displays hold salads and desserts at temperature. #### Production and prep Plan oven and range capacity for the busiest day of the season. Sheet pans and hotel pans in the sizes your recipes and your holding equipment use keep prep moving. Food storage containers with fitted lids and labels are essential: label every container with the contents and the date. A separate work table for plating and garnish keeps event assembly out of the way of regular production. #### Serving and allergens Match chafers, serving utensils and servingware to the menu and the service style. Beverage dispensers for water, coffee, tea or punch save space and handling on the serving table. Label allergens clearly at the serving table and keep ingredient lists on hand to answer questions. Check what your local health unit requires you to disclose. #### Power and fuel at the venue Electric warmers and holding cabinets need outlets and circuits that can carry them. Ask each venue where the outlets are and how many warmers can run on each circuit before the day, because several warmers on one circuit can trip a breaker in the middle of service. Use cords rated for the load and run them where nobody will trip. Fuel-heated chafers work where power is scarce, but many venues restrict open flames, so check the venue's rules first. Bring enough fuel for the length of service, keep spare fuel away from the serving line, and have a way to extinguish and dispose of it safely afterwards. #### Food safety on the move A probe thermometer is essential. Check food temperatures when you pack, when you arrive and before you serve, and keep a time and temperature log for each event. Keep raw ingredients and ready-to-eat food apart from packing to service, with separate utensils and boards. Catering rules vary by province and municipality, including food handler certification, so check with your local public health unit. #### After service and next season Clean equipment thoroughly after every event: take chafers, carriers and warmers apart and wash them so they are ready for the next booking. Note anything damaged or worn. Store holding and transport equipment clean and dry between bookings, with lids, gaskets and small parts kept together so nothing goes missing before the next event. At the end of the season, list what to replace, add or upgrade for next year, and send the list through the project quote form if a bigger kit makes sense. #### Common questions ##### Can I use residential kitchen equipment for catering? Residential appliances are not built for commercial volume, and many health units expect commercial equipment certified to food equipment standards in a food business. Check with your local health unit before relying on home appliances. ##### What temperature should hot food be held at? Health Canada's guidance is 60 °C or above. Check the inside of the food with a probe thermometer at packing, on arrival and before service, and follow your local health unit's rules for food that has dropped below temperature. ##### How do I know food is safe to serve after transport? Probe it on arrival. Cold food should be at 4 °C or below and hot food at 60 °C or above. If food is outside those temperatures, follow your local health unit's rules rather than guessing, and keep a log for every event. ##### Do I need to buy everything at once? No. Start with the holding and transport equipment your busiest events need, then add serving and production capacity where you see bottlenecks. A project quote can cover the full kit even if you buy it in stages. ##### What if a venue has limited fridge space? Bring your own cold holding: insulated carriers with ice packs or portable refrigeration. Pack cold items as close to departure as possible and keep them in your own cold storage until then. ### How to Clean and Sanitize a Commercial Ice Machine > Ice machine cleaning is two jobs: descaling and sanitizing. How often to do it, the general steps, what else to check and when to call a technician. How-to by Norpex. Published 2026-10-02, updated 2026-10-02. Canonical: https://norpex.ca/guides/how-to-clean-a-commercial-ice-machine ![Cube ice machine head](https://norpex.ca/m/14/b9/14b9d26369cf9d155585b89aa41154ba602404a1911deb94f59ce2e8eace6a1c.webp) Pictured: [Ice-O-Matic – 1432 lb Remote Cooled Condenser Full Cube Ice Machine Head – ICE1506FR](https://norpex.ca/product/ice-o-matic-1432-lb-remote-cooled-condenser-full-cube-ice-machine-head-ice1506fr) Most Canadian health units treat ice as food, so the machine that makes it needs regular cleaning. That is two separate jobs: descaling removes mineral scale and sanitizing kills slime and biofilm. Follow the manufacturer's schedule, which is more often with hard water or heavy use. #### Key takeaways - Descaling and sanitizing are separate steps with separate products. - Use only the cleaner and sanitizer the manufacturer approves for that machine. - Many manufacturers recommend cleaning at least twice a year, and more often with hard water, heavy use or yeast in the air. - Check the air filter, the condenser coil and the water filter while the machine is open. - Discard the ice the manual says to after cleaning, and call an authorized technician when cleaning does not fix the problem. #### Why ice machine cleaning matters Most Canadian health units treat ice as food. Scale and slime build up inside the machine where you cannot see them, and they affect the taste and clarity of the ice, slow production and shorten the machine's working life. Two different problems build up. Mineral scale forms where water freezes, from the minerals in your water supply. Slime and biofilm grow from bacteria, yeast and mould that thrive in a wet, cold machine. Each needs its own product and its own step. #### Descaling and sanitizing are separate steps Descaling dissolves the mineral deposits that restrict water flow and cloud the ice. Sanitizing kills the organisms that cause slime, smells and off tastes. A machine that only ever gets one of the two still builds up the other. Many commercial ice machines have a built-in clean cycle: you add the manufacturer's approved cleaner and the machine circulates it through the water system and the freezing surface. Sanitizing is then a separate step with the approved sanitizer, followed by rinsing, before the machine goes back to making ice. - Never substitute an unapproved cleaner. - Some machines need a nickel-safe cleaner because of the metal on the evaporator. - The manual names the products and the steps for your model. #### How often to clean Follow the manufacturer's schedule. Many recommend at least twice a year in ordinary conditions. Hard water, heavy use, warm or humid rooms and yeast in the air, as in bakeries and breweries, all call for more frequent cleaning. Keep a simple log of each cleaning. It shows when the next one is due, and it helps a technician if a problem comes back. #### The steps in general terms Turn the machine off and empty the bin, discarding all the ice in it. Remove the panels and parts the manual says you may remove, and wash them as it directs. Run the clean cycle with the approved cleaner, following the manual's quantities. Rinse as the manual specifies, then run the sanitizing step with the approved sanitizer and rinse again. Reassemble the machine and restart it, then discard the first batches of ice as the manual instructs. Clean and sanitize the bin and the scoop as well, because ice touches both. #### What else to check while it is open On an air-cooled machine, clean or replace the air filter. A clogged filter makes the condenser work harder and slows production. Check the condenser coil for dust and grease, and clean it as the manual directs. Replace the water filter cartridge on the schedule its maker gives; a spent cartridge restricts flow and stops protecting the machine from scale. #### Water, drains and placement A water filtration system on the inlet line reduces sediment and slows scale, which keeps the machine cleaner between cleanings. Change the cartridge on its maker's schedule, because a spent cartridge stops doing either job. Where the machine sits affects how hard it works. Air-cooled machines need the clearance the manual specifies around their vents, and a hot room or a spot next to a fryer or oven reduces how much ice the machine makes. Plumbing codes commonly require ice machine and bin drains to discharge through an air gap, so dirty water cannot back up into the ice. #### Signs it needs cleaning now Cloudy or soft ice, slower production, an off taste or smell in the ice, and visible slime in the bin or on components are all reasons to clean before the next scheduled date. If any of these return soon after a full clean, the cause may not be dirt. #### When to call an authorized technician If the machine does not make ice after cleaning, or a problem keeps coming back, contact an authorized service company in the manufacturer's network. A failed pump, a refrigeration fault or a sensor problem cannot be cleaned away. The same goes for slime or discolouration that remains after a complete clean and sanitize: some internal surfaces may need a technician to reach them. #### Common questions ##### Can I use any cleaner or sanitizer in my ice machine? No. Use only the products the manufacturer specifies for that model. The wrong product can damage the evaporator, seals and other components, and some machines need a nickel-safe cleaner. ##### How long does cleaning take? It depends on the model and on how much of the machine you take apart, and the manual gives the cycle times. Plan for the machine to be out of production for part of a shift, with enough ice set aside to cover it. ##### Is the ice safe to use right after cleaning? Not the first batches. The manual says how much ice to discard after a clean and sanitize, to clear any residue from the system. Follow it before serving ice again. ##### What causes scale in an ice machine? Minerals such as calcium and magnesium in the water supply deposit on the cold surfaces where water freezes. Machines on hard water scale faster, and a water filtration system on the inlet can reduce how quickly it builds. ##### Should a busy kitchen clean more often? Usually, yes. More water and more ice through the machine means faster scale and biofilm build-up. Ask the manufacturer what interval suits your volume and water, and keep a log so you can see when problems start. ### Natural Gas or Propane: Ordering Kitchen Equipment for the Right Gas > Gas kitchen equipment is set up for natural gas or propane, not both. How to find out which you have, order the right version and handle a conversion. Explainer by Norpex. Published 2026-10-02, updated 2026-10-02. Canonical: https://norpex.ca/guides/natural-gas-vs-propane-equipment ![Close-up of gas burners and grates on a restaurant range](https://norpex.ca/m/c0/39/c0394a502a6b8f2c999d3b14d3698ee58c3fb7cce6dbf25999ec0284dc2be3fd.jpg) Pictured: [American Range – 60″ Stainless Steel Restaurant Range 12″ Griddles and 8 Burners With 26.5″ 2 Convection Oven – AR-12G-8B-CC](https://norpex.ca/product/american-range-60-stainless-steel-restaurant-range-12-griddles-and-8-burners-with-26-5-2-convection-oven-ar-12g-8b-cc) Gas kitchen equipment is set up at the factory for either natural gas or propane, because the two gases are supplied at different pressures and need different orifices and regulator settings. Confirm which gas your site has before ordering, state it on the order, and leave any conversion to a licensed gas fitter. #### Key takeaways - Natural gas and propane need different orifices and regulator settings; an appliance set for one must not run on the other. - Confirm your gas type with the utility, the landlord or a licensed gas fitter before ordering. - State the gas type on every order and quote, and check the rating plate when the equipment arrives. - Conversions use the manufacturer's parts and instructions and are done by a licensed gas fitter. - Your total gas load has to fit your gas service; a gas fitter checks the supply before new equipment goes in. #### Why the gas type matters Natural gas and propane are both used in commercial kitchens, but they are not interchangeable. They are supplied at different pressures and carry different amounts of energy for the same volume of gas, so an appliance is fitted with orifices and a regulator setting matched to one of them. An appliance running on the wrong gas does not burn properly. Flames can be too large or too small, burners can soot up, and incomplete combustion produces carbon monoxide. That is a safety problem first and an equipment problem second, so gas type is something to settle before the order, not after delivery. #### Find out which gas your site has Ask your gas utility, your landlord or property manager, or a licensed gas fitter. Many urban sites are on natural gas, while sites without a natural gas main, food trucks and some rural kitchens run on propane, but there is no rule you can rely on by location. If the kitchen already has gas appliances, their rating plates show which gas each one is set up for. A rating plate tells you how that appliance is set, not what the building supply is, so confirm with the utility or a gas fitter as well. Write the answer down and use it every time you order. #### Ordering the right version Many commercial gas appliances are sold in a natural gas version and a propane version, and the gas type is part of the order. Some ship set up for one gas with a conversion kit included or available from the manufacturer. State your gas type on every order and every quote request, even when it seems obvious. All sales are final, with no returns or exchanges, so an order placed for the wrong gas is an expensive mistake to fix. When the equipment arrives, check the rating plate against your gas type before anyone connects it, and contact Norpex right away if it does not match. #### Converting between gases Some appliances can be converted from one gas to the other with the manufacturer's conversion kit: new orifices, a regulator change or adjustment, and sometimes other parts. Not every model can be converted, and the manual or the manufacturer will say which can. A conversion is not a do-it-yourself job. Your provincial gas safety authority sets who may convert and install gas appliances, which in practice means a licensed gas fitter working to the manufacturer's instructions. The fitter then checks the appliance's operation and updates its labelling as the instructions require. Warranty terms vary by manufacturer. Before converting, read what the warranty says about conversions, and keep the paperwork from the fitter with the appliance's records. #### Your gas supply and total load Every gas appliance has an input rating, usually in BTU per hour, on its rating plate and specification sheet. Add up the input ratings of every appliance that may run at the same time; the gas meter, the regulator and the pipe sizes have to supply that total at the right pressure. Adding a range, a fryer or a second oven to an existing kitchen can push the total past what the supply was sized for, and the symptom is burners that weaken when everything is on. Have a licensed gas fitter check the supply before new equipment is ordered, not after it arrives. #### Connections, shut-offs and ventilation Appliances on casters, such as fryers, ranges and griddles that are pulled out for cleaning, are commonly connected with a commercial quick-disconnect gas connector and a restraining cable that stops the appliance from straining the hose. Each appliance should have an accessible manual shut-off valve. Gas cooking appliances need ventilation and make-up air. The requirements come from your local building and fire codes, and the manual lists the clearances the manufacturer requires. Your gas fitter and your local authorities will know what applies to your site. #### Altitude Gas appliances may need adjustment at high elevation, because the air holds less oxygen. Manufacturers publish the elevation above which their equipment needs adjusting and how to do it. If your kitchen is at a high elevation, raise it with the manufacturer before ordering, and have the gas fitter make any adjustment at installation. #### Common questions ##### Can I convert a natural gas appliance to propane myself? No. Conversions use the manufacturer's kit and instructions, and your provincial gas safety authority sets who may do the work, which in practice means a licensed gas fitter. An incorrect conversion can cause poor combustion and carbon monoxide. ##### How do I find out whether my kitchen has natural gas or propane? Ask your gas utility, your landlord or property manager, or a licensed gas fitter. Rating plates on existing appliances show how those appliances are set, but confirm the building supply rather than relying on them alone. ##### What if the equipment that arrives is set for the wrong gas? Do not connect it. Check the rating plate when the equipment arrives, and contact Norpex right away if the gas type does not match your order. A licensed gas fitter can tell you whether that model can be converted. ##### Does converting an appliance affect the warranty? It depends on the manufacturer. Read the warranty terms before converting, use the manufacturer's conversion parts and instructions, and keep the gas fitter's paperwork with the appliance's records. ##### What does the rating plate on a gas appliance tell me? The rating plate shows the gas type the appliance is set for, its input rating and other details a gas fitter needs. Check it on delivery and keep it readable, because inspectors and service technicians use it too. ### Pizza Shop Equipment List: What a New Pizzeria Needs > The equipment a new pizzeria needs, from the oven and dough line to the make table, refrigeration and delivery, planned around your style and volume. Checklist by Norpex. Published 2026-10-02, updated 2026-10-02. Canonical: https://norpex.ca/guides/pizza-shop-equipment-list ![Two-deck electric stone hearth pizza oven on a stand](https://norpex.ca/m/62/e9/62e9043a8ca1011b09a5dff9f6c0414c95349d877284fce345bf0a319401a7ea.jpg) Pictured: [PizzaMaster – 900 Series 1 Stone Hearth, 2 Deck, Modular Electric Pizza Oven – PM 912ED](https://norpex.ca/product/pizzamaster-900-series-1-stone-hearth-2-deck-modular-electric-pizza-oven-pm-912ed) Decide your pizza style and your peak-hour volume first, then build the kitchen around an oven that suits both. The dough line, the refrigerated make table, cold storage and delivery equipment follow from that choice, and ventilation, gas and electrical needs come from each manufacturer's manual. #### Key takeaways - Style and peak-hour volume decide the oven: deck, conveyor or wood-fired. - Size the mixer from the manufacturer's capacity chart for your dough, not from the bowl size. - A refrigerated pizza prep table keeps toppings cold at the point of assembly. - Ventilation, gas and electrical requirements come from the manual and your local authorities; confirm them before ordering. - Send the full list through the project quote form for one quote with freight included. #### Start with style and volume Your pizza style shapes every equipment decision. A Neapolitan-style menu built around a very hot oven needs different equipment from a New York-style slice shop or a takeout and delivery operation built on consistency and speed. Then estimate how many pizzas you need to make in your busiest hour. Volume decides the size and number of ovens, the size of the mixer and how much make-line space you need. Plan for your busiest night rather than an average one, with some room to grow. #### The oven Deck ovens bake on a stone or steel deck and suit many styles, from thin crust to pan pizza. They take skill to run well, because the person at the oven manages placement and timing, and decks can be stacked to add capacity in the same footprint. Conveyor ovens move pizzas through a heated chamber on a belt at a set speed and temperature, so each pizza bakes the same way with less oven skill. They suit high-volume and delivery menus, and conveyor models can also be stacked. Wood-fired and other high-temperature dome ovens give a distinctive bake and char. They need the most planning for venting and clearances, and some building and fire codes treat solid-fuel cooking differently from gas or electric. Whatever the type, the manual lists the gas or electrical supply, the clearances and the ventilation the oven needs. Ventilation and hood requirements are set by your local building and fire authorities, and gas and electrical work is done by licensed trades. #### The dough line A spiral mixer is the usual choice for pizza dough. The bowl turns while the spiral hook kneads, which develops the gluten in stiff, lower-hydration doughs efficiently. Mixer capacity is usually given in a manufacturer's chart as a weight of dough or flour at a stated hydration. Size the mixer from that chart for your recipe and batch size, not from the volume of the bowl, because a stiff dough can overload a mixer well before the bowl looks full. As volume grows, a dough divider portions dough into consistent weights and a rounder shapes the portions into balls, saving labour and making every pizza start the same. Some styles also use a dough sheeter or press to open the dough. Many pizzerias cold-ferment dough in dough boxes in a refrigerator or walk-in, so plan shelf space for those boxes. #### The make line A refrigerated pizza prep table is the centre of assembly: a refrigerated rail of topping pans above, a cutting board work surface and refrigerated storage below. Health Canada's guidance is to keep cold food at 4 °C or below, and that applies to toppings on the rail as much as in storage. Choose the table length for the number of people who will build pizzas at once and the number of toppings on your menu. Small tools complete the line. - Pizza peels for loading and turning, and screens or pans if your style bakes on them. - Dough dockers, cutters and a cutting board for the finished pizza. - A portion scale for cheese and toppings, which keeps quality and food cost consistent. - Sauce ladles or dispensers sized to your portions. #### Refrigeration and storage Cheese, meats, vegetables and dough all need cold storage beyond the prep table. Smaller shops start with reach-in refrigerators; higher volumes and shops that cold-ferment a lot of dough often need a walk-in cooler. Flour, canned tomatoes, boxes and packaging need dry storage. Store food on shelving off the floor, and keep boxes where they are easy to reach at the make line and the pass. #### Front of house and delivery Delivery and takeout need insulated delivery bags and, for busy pickup counters, heated holding to keep finished pizzas warm until they are collected. A slice shop needs a heated display case so customers can see what is ready. Hot holding follows the same guidance as the kitchen: 60 °C or above. Check finished pizzas held for slice service with a probe thermometer, and follow your local health unit's rules on how long they may be held. #### Sinks, warewashing and next steps Your local public health unit sets the sink requirements for your kitchen: commonly a hand-washing sink separate from food preparation, and either a compartment sink or a commercial dishwasher for pans, tools and smallwares. Ask before your layout is final, because sinks need plumbing and drains in the right places. Once you have a menu, a volume estimate and a floor plan, send the full equipment list through the project quote form. A person prices the whole list with freight included and replies within one business day. Liftgate, delivery appointment or inside delivery are arranged with Norpex before you pay. #### Common questions ##### Should a new pizzeria choose a deck oven or a conveyor oven? Deck ovens suit a wide range of styles and reward skilled oven staff. Conveyor ovens bake every pizza the same way at a set speed and suit high-volume and delivery menus. Your style and your busiest hour decide which fits. ##### What size mixer does a pizza shop need? Use the manufacturer's capacity chart, which gives the dough or flour weight the mixer can handle at a stated hydration. Size it for your recipe and the largest batch you will make, not for the bowl volume. ##### Does a pizza oven need a hood? Ventilation requirements depend on the oven, the fuel and your local building and fire codes. The oven's manual lists what the manufacturer requires, and your local authorities decide what must be installed. ##### How cold should pizza toppings be kept? Health Canada's guidance is 4 °C or below for cold food, including toppings on the prep table rail. Keep the rail covered between rushes and check the food temperature with a probe thermometer. ##### Can I get one quote for the whole kitchen? Yes. Send the equipment list or a floor plan through the project quote form. A person prices the full list with freight included and replies within one business day. ### Receiving Commercial Kitchen Equipment in a Canadian Winter > Winter deliveries need planning: clear the route, let cold-soaked refrigeration warm up before start-up, check for frozen lines and inspect before you sign. How-to by Norpex. Published 2026-10-02, updated 2026-10-02. Canonical: https://norpex.ca/guides/receiving-equipment-in-winter ![Display chest freezer with sliding glass lids](https://norpex.ca/m/2c/5c/2c5ca0e75addc14a30b43045c40ff6b8b9ac67a281d7d77093d5e29bf83523e6.jpg) Pictured: [COLDZONE – F10.60 DISPLAY CHEST FREEZER 47″](https://norpex.ca/product/coldzone-f10-60-display-chest-freezer-47) Winter delivery of commercial kitchen equipment needs extra planning. Snow and ice can shift a carrier's timing, cold-soaked refrigeration must warm up before it is switched on, and the route to your door has to be clear. Inspect everything before signing and call Norpex the same day about any damage. #### Key takeaways - Snow, ice and road conditions can shift delivery timing; arrange a liftgate, appointment or inside delivery with Norpex before paying. - Clear the curb or dock and the path inside, and protect floors from slush and road salt. - Refrigeration that travelled in the cold must stand upright and reach room temperature for the time the manufacturer's manual gives before it is plugged in. - Check equipment that holds water for cracked lines before connecting it. - Inspect every delivery before signing, note damage on the delivery receipt and call Norpex the same day. #### Why winter changes a delivery Canadian winter weather makes delivery timing less predictable. Snow and ice at the curb or dock, road closures and carriers working around conditions they cannot control can move a delivery earlier or later than planned, and shorter daylight leaves drivers less time to finish their routes. Equipment also spends hours or days in a cold trailer. That is not a problem for most machines, but it changes how a unit should be handled and started once it arrives. Arrange the delivery details with Norpex before you pay, so someone is there to receive it and the carrier knows what the site needs. #### Clear the route and protect your space Start outside. Shovel and salt the driveway, the parking area and the path to the dock or delivery door, and clear any snowbank that blocks truck access. Obstacles buried under snow are invisible to a driver backing a pallet jack. Inside, clear the receiving area so the pallet has somewhere to land. Lay cardboard or floor protection along the route, because slush and road salt come in with the equipment and the people moving it, and salt residue is hard on many floor finishes. #### Cold-soaked equipment and start-up Refrigeration, ice machines and other equipment with a refrigeration system need time to acclimate after a cold trip. The manufacturer's manual gives the stand time: the unit should stand upright and reach room temperature before it is plugged in, and the figure varies by maker and by how the unit travelled. Do not rush start-up to meet a service deadline. As cold stainless steel and glass warm up, condensation forms on them. Wipe it away and let any exposed electronics and wiring dry before powering on. If the manual did not come with the unit, ask Norpex or the manufacturer for it before you switch anything on. #### Liquids and water lines Some equipment can hold water or other liquid in its lines or reservoirs, including ice machines, dishwashers, coffee equipment and some beverage dispensers. If water froze in transit, it can crack a line or a fitting that only starts leaking once the unit warms and is connected. Before connecting to the water supply, read the manual and inspect the visible plumbing, the inlet connection and anything behind access panels for cracks or moisture. If you find a crack or a leak, do not connect the equipment, and call Norpex the same day. #### Inspect before you sign Freight damage can happen in any season, and winter handling adds risk. Before you sign the delivery receipt, count the pieces and walk around every pallet and crate looking for crushed corners, holes and broken slats. Where the packaging is damaged, look inside with the driver present if you can. Photograph any damage in good light, write it on the delivery receipt in specific words before the driver leaves, and call Norpex the same day. Do not power up equipment with electrical or structural damage. Specific notes and photos are what a damage claim relies on. #### If installation has to wait Equipment often arrives before the trades are ready to install it. Keep it inside a heated space, in its packaging, off the wet floor and away from doors where slush and cold air come in. Leave refrigeration upright, as it shipped; laying a unit on its side can let compressor oil move into the refrigerant lines. Keep the manual, the warranty card and the packing list with the unit, and register the warranty the way the manufacturer asks. When the installer arrives, give them the manual first, because the stand time, clearances, electrical supply and water connections it lists are what the installation has to meet. #### Plan your delivery appointment Tell Norpex what the site needs before you pay. If there is no dock, the delivery needs a liftgate. If the item has to go up stairs, through a narrow door or past a tight corner, say so before the truck is booked. For a storefront without a dock or easy access, inside delivery may be the right choice. A driver cannot re-plan a delivery at the curb, so the details have to be arranged with Norpex before paying. #### Common questions ##### How long should refrigeration equipment stand before I plug it in? Use the stand time in the manufacturer's manual. It varies by maker and by how the unit travelled, so there is no single figure. The unit should be upright, at room temperature and free of condensation before it is switched on. ##### What should I do if I find damage when the truck arrives? Write the damage on the delivery receipt in specific words before the driver leaves, take photos in good light and call Norpex the same day. Do not use equipment that is electrically or structurally damaged. ##### Do I need to arrange anything special for a winter delivery? Yes. Tell Norpex about the dock or lack of one, stairs, narrow doors and any access problems, and arrange a liftgate, a delivery appointment or inside delivery before paying. Then keep the route clear of snow and ice on the day. ##### What if a water line cracked in the cold? Do not connect the equipment to the water supply. Photograph the crack and call Norpex the same day, so the problem is recorded before the unit is installed or used. ### Soup Season: Choosing Soup Kettles, Warmers and Steam Tables > A countertop soup kettle holds hot soup; it does not cook it. How to choose kettles, warmers and steam tables, size them and hold soup safely. Buying guide by Norpex. Published 2026-10-02, updated 2026-10-02. Canonical: https://norpex.ca/guides/soup-season-kettles-and-warmers ![Countertop soup kettle with a hinged lid](https://norpex.ca/m/23/eb/23ebaa0563974cf5ca90842c4699b5bdce338dd57f6df805b910025c8fac27fd.jpg) Pictured: [11 qt Soup Kettle with Metal Lid](https://norpex.ca/product/11-qt-soup-kettle-with-metal-lid-19073) A countertop soup kettle or warmer holds soup that is already hot; it is not built to cook or reheat it from cold. Choose between water-bath and dry heat, size by the number of soups you serve at once, and keep soup at 60 °C or above. #### Key takeaways - Holding equipment keeps hot food hot; cook and reheat soup on a range or in a kettle built for cooking first. - Health Canada's guidance is to keep hot food at 60 °C or above; your local health unit sets the reheating rules. - Water-bath warmers heat gently and evenly; dry-heat warmers need no water but the manual's stirring and food guidance matters more. - Size by how many soups you offer at once and the inset sizes your kitchen already uses. - Empty, clean and refill every day, and never top up old soup with fresh. #### Holding is not cooking The most common mistake with soup equipment is buying a holding unit to do a cooking job. A countertop soup kettle, also called a soup warmer or merchandiser, is designed to keep soup that is already hot at serving temperature. Most are not designed to bring cold soup up to temperature, and trying makes the soup sit too long at temperatures where bacteria grow. Cooking happens on a range, in a stock pot on a stock pot range, in a steam-jacketed kettle or in a tilting skillet. The soup is cooked or reheated there, then moved to the warmer for service. If a manufacturer says a particular warmer can rethermalize food, that is stated in its specifications; do not assume it. #### Temperature and food safety Health Canada's guidance is to keep hot food at 60 °C or above. Soup held below that sits in the temperature danger zone, between 4 °C and 60 °C, where bacteria can grow quickly. Check the soup itself with a probe thermometer, not just the dial on the warmer. A thermostat setting is not a food temperature, and a lid left open, a nearly empty inset or a cold draft can drop the soup below the line without the dial changing. Your local public health unit sets the rules for reheating, for how long soup may be held and for what to do with soup that has dropped below temperature. Ask before soup goes on the menu, not after an inspection. #### Countertop kettles and warmers Many countertop warmers heat a water bath that surrounds the inset holding the soup. The water spreads the heat evenly around the inset, which is gentle on thick soups, chowders and sauces. The water level has to be kept where the manual says, because a well that runs dry stops heating the way it was designed to. Dry-heat warmers heat the inset without water. There is nothing to fill or drain, which suits busy counters, but heat goes more directly into the pot, so the manual's guidance on stirring and on which foods the unit suits matters more. Most warmers have a removable inset, so the soup can be emptied and the pot washed at the sink. A hinged lid with a notch for the ladle keeps heat in, cuts evaporation and lets customers serve themselves at a self-serve station without taking the lid off. - Removable inset for washing. - Hinged lid with a ladle notch for self-serve. - A thermostat you can read and adjust easily. - Clear instructions on water level, if it uses a water bath. #### Steam tables and multi-well units A steam table holds several pans at once in heated wells, which suits operations with more than one soup, or soups beside sides and sauces on a hot line or buffet. Hotel pans and fractional pans sit in the wells, and adapter plates let round insets sit in a well built for rectangular pans. Steam tables come with open wells or sealed wells. Open wells heat each well from its own element, and many models have a control for each well. Sealed wells hold the water in one sealed pan over the elements, which keeps water off the elements and makes the unit easier to clean. The specifications say which design a model uses and whether it may be run with or without water. A self-serve buffet usually needs a sneeze guard over the wells. What your health unit expects depends on how the food is served, so ask before you buy. #### Sizing for your menu Countertop warmers are sized by the capacity of the inset, in litres or quarts. Start with how many soups you serve at the same time and how much of each sells in a service. A warmer that is too large for its soup holds a shallow layer that cools faster and looks unappetising; one that is too small means refilling in the middle of the rush. For steam tables, count the wells you need for every hot item on the line, then add one if your menu changes often. Match the pan sizes you already use in your kitchen, so food can move from storage to the line without being transferred to another container. Measure the counter before ordering. Check the depth and height of the unit with the lid open, the space a person needs to reach and ladle, and the clearance the manual asks for around the unit. #### Power and placement Most countertop warmers plug into a standard outlet, while larger warmers and steam tables may need a higher voltage or a dedicated circuit. The specification sheet lists the voltage, amperage and plug type. Have an electrician confirm the circuit before the unit arrives, because a breaker that trips during lunch service leaves the soup cooling in the well. Place the warmer out of the main walkway, on a stable surface, with its cord away from where people walk. Hot surfaces, steam and full insets are a burn hazard, so think about who reaches over the unit and how staff will refill it during service. #### Daily cleaning and labelling Empty the warmer at the end of every day. Wash and sanitize the inset, lid and ladle, and drain and wipe the water bath as the manual directs. In hard-water areas, mineral scale builds up in water baths, so descale on the manufacturer's schedule. Never top up old soup with fresh soup. The old soup at the bottom never leaves the warmer, and there is no way to tell how long it has been held. Start each batch in a clean inset and label it with the time it went into the warmer, so staff know how long it has been held. Check the soup temperature with a probe thermometer at set times during service, and record the readings if your food safety plan or health unit asks for it. #### Common questions ##### Can a countertop soup kettle cook soup from cold? Most cannot. Countertop kettles and warmers are built to hold soup that is already hot. Cook or reheat it on a range or in a cooking kettle first, unless the manufacturer's specifications say that model can rethermalize food. ##### What temperature should soup be held at? Health Canada's guidance is 60 °C or above for hot food. Check the soup with a probe thermometer rather than trusting the dial, and follow your local health unit's rules for soup that has dropped below that temperature. ##### What is the difference between a water-bath warmer and a dry-heat warmer? A water-bath warmer heats water around the inset, which spreads heat evenly and gently. A dry-heat warmer heats the inset directly, with no water to fill or drain, so the manual's guidance on stirring and suitable foods matters more. ##### Can I add fresh soup to what is left in the kettle? No. Topping up leaves old soup at the bottom indefinitely and makes it impossible to know how long it has been held. Empty the inset, clean it and start each batch fresh, labelled with the time it went in. ##### Do I need a lid on my soup warmer? A lid keeps heat in, cuts evaporation and protects the soup on a busy counter. For self-serve stations, a hinged lid with a ladle notch lets customers serve themselves without leaving the soup uncovered. ### Bar Refrigeration Guide: Back Bar Coolers, Kegerators and Wine Coolers > Choose bar refrigeration: back bar coolers, bottle coolers, beer dispensers and kegerators, glass chillers and wine coolers, and how to fit them under a bar. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/bar-refrigeration-guide ![Three-door glass back bar refrigerator stocked with bottles](https://norpex.ca/m/1f/50/1f501404acfaaa6afe785ee3fcd7ccfe90e4856f8ac8e579fb1274bbd67298c1.jpg) Pictured: [Fagor – FBB Series 115V, 95.5″ Black Vinyl Finish Three Glass Door Back Bar Refrigerator – FBB-95G-N](https://norpex.ca/product/fagor-fbb-series-115v-95-5-black-vinyl-finish-three-glass-door-back-bar-refrigerator-fbb-95g-n) Fit bar refrigeration to the drinks and the space: back bar coolers for bottles and mixers under the back counter, bottle coolers for fast grab-and-serve, a beer dispenser matched to your kegs and taps, glass chillers for chilled glassware, and wine coolers with the zones your list needs, all front-breathing if built in. #### Key takeaways - Measure the clear height under the bar top, the depth of the counter and the aisle behind it before choosing any unit. - Built-in bar units need front breathing; a rear-breathing unit boxed under a counter overheats. - Sliding doors suit narrow aisles, swing doors seal well, and glass doors let bartenders find stock without opening. - Match a beer dispenser to the keg sizes and couplers your breweries use, and plan regular line cleaning. - Wine service temperature and long-term storage are different jobs, so choose zones for the list you pour. #### Map the bar before choosing the boxes Bar refrigeration lives in the tightest, warmest space in most restaurants: under a counter, behind a bartender, beside an ice bin and a glass washer. Getting it right starts with a drawing of the bar, not a product page. Bartenders work from their station. A unit that holds the right product within one step of the well saves more time than a larger unit at the far end of the bar. - What is poured: bottled beer, draft, wine by the glass, mixers, garnishes, dairy for coffee. - Where each bartender stands and what they reach for most. - The clear height under the bar top and the depth from the front of the counter to the wall. - The aisle width behind the bar, which decides whether doors can swing. - Where power, drains and beer lines will run. #### Back bar coolers Back bar coolers are low, wide refrigerators built to sit under the back counter, holding bottled beer, wine, mixers and garnish backups. They are sold in several heights and depths to fit different bar tops, in one, two, three or more sections. Check whether shelves are adjustable and sized for the bottles you stock, and whether the unit is meant for cases or loose bottles. Tall wine bottles and some large-format cans need more shelf height than a standard beer bottle. - Solid doors hold temperature best and hide stock; glass doors let staff and customers see labels and cut door-open time. - Swing doors seal well but need aisle room to open; sliding doors suit narrow aisles, though a slider opens only part of the unit at a time. - Stainless steel suits a working bar; black and other finishes suit a bar the guests look at. - Front-breathing designs take in and exhaust condenser air through the front grille, and they are the ones to use when the unit is built in under a counter. #### Bottle coolers and underbar coolers Bottle coolers are top-loading chests with sliding or hinged lids. Bottles stand or lie in deep bins and are pulled from above, and because cold air sinks, much of it stays in the chest when a lid lifts. They hold a lot of bottles in a small footprint and suit high-volume beer service. The trade-off is reach. The bottom of a deep bin is hard to get to, stock rotation takes discipline, and the lid cannot double as a work surface while it is opened constantly. Many bars pair a bottle cooler for the fast sellers with a back bar cooler for everything else. Underbar coolers, often listed simply as bar coolers, fit the service side of the bar near the well. They are usually narrower and shallower than back bar units and keep mixers, juices, garnishes and dairy within reach of the bartender. #### Beer dispensers and kegerators A beer dispenser, often called a kegerator, is a refrigerated cabinet that holds kegs under a tower of taps. This is direct draw: the kegs sit right under the faucets and the lines are short, so the cabinet keeps the beer cold all the way to the tap. Beer that warms anywhere between the keg and the glass foams at the tap. Keep the keg, lines and tower cold end to end, and set the gas pressure for the beer and the system rather than by guesswork. When kegs live in a walk-in cooler away from the bar, the system becomes long draw, with lines bundled in an insulated trunk line, usually chilled by a glycol power pack on longer runs. That is a design and installation job for a draft beer specialist, not a cabinet purchase. Either way, draft lines need regular cleaning; many brewers recommend about every two weeks, so follow your breweries' and the system maker's guidance. - Keg sizes and couplers: domestic and imported beers ship in several keg sizes and use different coupler types, so confirm what your breweries or distributors supply before choosing a cabinet. - Tap count: count the beers you want on at once, then check the cabinet actually holds that many kegs of the sizes you buy. - Gas: most beers dispense on carbon dioxide, while nitro stouts use a nitrogen blend and a stout faucet, so the regulator and gas setup have to match. - Tower: an air-cooled tower carries cold air from the cabinet up to the faucets; a warm tower pours foam. #### Glass and plate chillers Glass chillers and frosters keep glassware cold so drinks stay colder longer, and plate chillers keep salad and dessert plates cold for plating. Most are top-opening or reach-in cabinets that fit under or behind the bar. They chill empty glassware and plates; they are not food storage. Some bars frost mugs heavily while others only chill them, since frost can melt into the drink. Capacity depends on glass size, so count your tallest glasses when comparing models. #### Wine coolers Wine coolers hold wine at serving or cellar temperature, and many add humidity or vibration control that a general-purpose refrigerator does not offer. For a restaurant, the choice comes down to how many bottles, which styles and whether guests see the cooler. Service temperature and long-term storage are different jobs. A cooler set up to pour by the glass is not necessarily the right place to age a cellar, so decide which one the unit is for before comparing models. - Single-zone units hold one temperature, which suits a list of mostly one style or long-term storage. - Dual-zone and multi-zone units hold two or more temperatures, so whites and sparkling can be served colder than reds. - On glass-door units, look for UV-filtering glass, since light can damage wine over time. - Built-in units need front breathing, like any refrigeration under a counter. - Check shelf spacing against the bottles you pour; sparkling and Burgundy-style bottles are wider than slim Bordeaux-style bottles. #### Heat, noise and cleaning behind the bar Several refrigeration units, an ice machine and a glass washer under one counter can turn the underbar into an oven. Every self-contained unit pushes heat out of its condenser, and if that heat has nowhere to go, the units work harder and hold temperature less well. If the bar is open to the dining room, compressor noise matters too. Ask about sound levels, or consider remote refrigeration on a large new build. - Keep front grilles clear of stored bottles, bags and bar mats. - Clean condensers on the manual's schedule; lint from bar towels and dust build up quickly behind a bar. - Wipe spills from cabinet floors and bottle wells before sugar and beer dry into the drain lines. - Check door gaskets, especially on sliding doors, which wear with constant use. - Keep drip trays, drains and faucets clean on beer dispensers. #### Before you order Measure the clear height under the bar top, the counter depth, the aisle behind the bar and the delivery path, and confirm voltage, plug type and door type. All sales are final, with no returns or exchanges, so those checks are worth doing twice. Refrigeration ships by freight carrier, and a liftgate, a delivery appointment or inside delivery needs to be arranged with Norpex before paying. Inspect each unit before signing and note any damage on the delivery receipt. For a full bar fit-out, send the equipment list through the project quote form and Norpex prices the whole list with freight included. #### Common questions ##### What is the difference between a back bar cooler and a bottle cooler? A back bar cooler is a low, front-opening refrigerator with shelves behind doors. A bottle cooler is a top-loading chest with deep bins that holds many bottles in a small footprint but is harder to reach into and rotate. ##### Can a back bar cooler be built in under a counter? Yes, if it is a front-breathing model that takes in and exhausts air through the front grille. A rear-breathing unit needs open space behind it and can overheat when boxed in. ##### How many taps should a beer dispenser have? Count the draft beers you want on at once, then confirm the cabinet holds that many kegs of the sizes your breweries supply. Leave room for a rotating tap if you plan seasonal or guest beers. ##### How often should draft beer lines be cleaned? Many brewers recommend cleaning draft lines about every two weeks. Dirty lines affect taste and foaming, so follow your breweries' guidance and the system manufacturer's instructions. ##### Can a regular refrigerator hold wine for a restaurant? It can chill bottles for service, but it usually runs colder and drier than wine storage calls for and offers no zones or vibration control. A wine cooler holds serving or cellar temperatures more precisely. ### Butcher Equipment Guide: Grinders, Band Saws, Stuffers and More > What to know before buying meat grinders and plates, band saws, sausage stuffers, patty makers, tenderizers and meat mixers for a kitchen or butcher shop. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/butcher-equipment-guide ![Tabletop meat band saw](https://norpex.ca/m/89/9d/899d3f2557705562acd4376608302ab998605eb7ee33f5de8d07f78481b5e058.jpg) Pictured: [European Tabletop Band Saw with 72″ Blade Length and 1.2 HP Motor Medium-duty (Round)](https://norpex.ca/product/european-tabletop-band-saw-with-72-blade-length-and-1-2-hp-motor-medium-duty-round) Buy butcher equipment for the products and volumes you actually process. A grinder of the right head size covers most kitchens; add a band saw only if you cut bone-in or frozen product, a piston stuffer for sausage, and a patty maker when burgers are a staple. #### Key takeaways - Grinders are sized by a number such as 12, 22 or 32; it sets the head, plate and knife size, and parts only fit the matching size. - Keep meat and grinder parts very cold, and sharpen or replace the knife and plate together, to avoid smeared, pasty ground meat. - A band saw is for bone-in and frozen product. It is one of the most hazardous machines in a kitchen, so guarding and training come first. - A piston sausage stuffer is faster and gentler than stuffing through a grinder, and a meat mixer blends seasoning evenly before grinding or stuffing. - Grinding, curing and sausage-making raise food safety expectations; check with your public health unit before you start. #### Match the equipment to what you process A restaurant grinding its own burger blend needs very different equipment from a retail butcher breaking down sides or a sausage maker producing in volume. List the products you make, the weight you process on a busy day, and whether any of it is bone-in or frozen. That list decides which machines you need and how large they should be. - Grinding burger, sausage meat or other ground product: a meat grinder and a set of plates. - Cutting bone-in chops, steaks and ribs, or frozen blocks: a meat band saw. - Making sausage: a sausage stuffer, plus a meat mixer at volume. - Forming burger patties consistently: a patty maker. - Tenderizing cutlets and schnitzel: a meat tenderizer. - Portioning cooked or cured meats: a slicer, covered in the meat slicer guide. #### Meat grinders and grinder plates Commercial grinders are sized by a number, commonly 12, 22 or 32, which refers to the size of the grinding head, plate and knife. Higher numbers mean a larger head and more throughput. Plates and knives are made to fit a specific size, so a plate for one size will not fit a grinder of another, and hub styles can differ within a size; confirm the size and style before ordering spares. Small countertop grinders suit restaurants that grind a few batches a day. Larger countertop and floor models with bigger motors and heads suit butcher shops and production kitchens. Compare the motor's continuous rating rather than a peak figure, the construction of the head and auger, and whether the grinder has a reverse function to clear sinew that wraps around the knife. Plates come with different hole sizes. A coarse plate is used for a first grind or a chili-style texture, and a finer plate for a second grind, burgers or finer products. Many operators grind twice, coarse then fine, for a better texture. Stainless steel plates resist corrosion; carbon steel plates hold a sharp edge well but must be dried and lightly oiled after washing to prevent rust. Keep everything cold. Warm meat and a warm head smear fat instead of cutting it cleanly, which gives a pasty texture. Chill the head, auger, knife and plate before grinding, keep the meat as cold as you can without it being frozen solid, and work in batches. A dull knife or a worn plate also smears, and because the two wear against each other, they should be resharpened or replaced as a set. - Head size number, with matching plates and knives available. - Motor continuous rating and throughput for your batch size. - Stainless steel or tinned cast iron head and auger, and how each must be cleaned. - Reverse function for clearing jams. - Feed pan size and a stomper that keeps hands out of the feed throat. #### Meat band saws A meat band saw cuts with a continuous blade running around two wheels. It is the tool for bone-in cuts such as chops, T-bones and ribs, and for cutting frozen blocks. Kitchens that buy boneless cuts rarely need one; knives and a cutting board do the job. Compare the cutting height and throat depth, which limit the size of product, along with table size, blade length and frame construction. Stainless steel frames are easier to keep clean. A sliding table or carriage and a pusher plate let the operator feed product without bringing hands near the blade. Band saws are among the most hazardous machines in food service. Use every guard, lower the blade guide to just above the product, use the pusher plate for the last pieces, and never reach across the blade. Unplug the saw and let the blade stop completely before cleaning. Your provincial workplace safety authority may have training and guarding requirements that apply. Bone dust and meat particles build up on the wheels, blade, guides and scrapers. Clean the saw fully after each use, following the manual on removing the blade and wheels, check blade tension, and replace blades that are dull or cracked. Blades differ by tooth pattern for fresh and frozen product, so use what the manufacturer specifies. #### Sausage stuffers and meat mixers A dedicated sausage stuffer is faster and gentler than stuffing through a grinder with a stuffing tube. Stuffing through a grinder pushes the meat through the auger a second time, which warms and smears it. A piston stuffer pushes the whole charge with a plate, keeping the texture intact and letting you control the speed. Vertical piston stuffers are the common commercial type. Manual models use a hand crank, often with a two-speed gearbox; hydraulic and electric models free both hands to manage the casing, which matters at volume. Capacity is given in litres or pounds of meat per fill. Buy stuffing tubes that match the casings you use, whether natural hog or sheep casings or collagen. A meat mixer blends ground meat with seasoning, cure, water or other ingredients before grinding or stuffing. It distributes seasoning far more evenly than mixing by hand and saves strain on large batches. Hand-crank mixers suit small batches; electric models with tilting tubs suit production, and some grinders are built as mixer-grinders that do both jobs. #### Patty makers, tenderizers and smaller tools A patty maker forms ground meat into patties of consistent weight and thickness, which makes cooking times and portion costs predictable. Manual presses form one patty per stroke, with interchangeable moulds and paper interleaving; automatic formers produce patties continuously for high-volume and production kitchens. A meat tenderizer, often called a cuber, passes a cut between rows of rotating blades that cut through connective tissue. Needle-type tenderizers push blades or needles into the meat. Either way, tenderizing can carry surface bacteria into the centre of the cut. Canadian food safety guidance treats mechanically tenderized beef differently from intact cuts for that reason. Check current Health Canada and Canadian Food Inspection Agency guidance on cooking and labelling before serving or selling it, and ask your public health unit how it fits your food safety plan. Smaller tools round out a butchery station: spare grinder plates and knives in several hole sizes, meat netting and a netting tube for roasts, brine injectors, boning and breaking knives, cleavers and cut-resistant gloves. #### Food safety, space and cleaning Grinding, curing and sausage-making carry more risk than cooking intact cuts, because they spread surface bacteria through the product. Health units commonly look for clear procedures for temperature control, cleaning and allergens in a kitchen doing this, and some expect a written food safety plan before you cure or ferment meat. Check with your local public health unit first. If you plan to sell meat wholesale or to other businesses, provincial or federal licensing may apply as well as health unit approval. Ask your provincial agriculture ministry or the Canadian Food Inspection Agency which rules cover your operation. Plan the space around cold. Grinders, stuffers and mixers work best close to the walk-in cooler, on sturdy stainless tables, with a hand sink and a compartment sink nearby for cleaning parts. Band saws and floor grinders need a solid, level floor and clearance around the machine for safe use and cleaning. Every machine here needs full disassembly and cleaning after use. Take the head, auger, knife and plate off the grinder, then wash, rinse, sanitize and dry them, drying carbon steel parts immediately. Check the manual before putting any part in a dishwasher, since some heads and augers are not dishwasher safe. Floor grinders, band saws and hydraulic stuffers usually ship by freight, and a liftgate, a delivery appointment or inside delivery needs to be arranged with Norpex before paying. All sales are final, with no returns or exchanges, so confirm voltage and size before ordering. #### Common questions ##### What grinder size do I need for a restaurant? A countertop grinder in a 12 or 22 size covers most restaurants that grind their own blend a few times a day. Butcher shops and production kitchens grinding for hours need larger heads and motors. ##### What grinder plate should I use for burgers? Many kitchens grind burger meat twice, first through a coarse plate and then through a finer one. The exact hole size depends on the texture you want, so test a couple of plates with your own blend. ##### Can I use my mixer's attachment hub to grind meat? Yes, for small batches, if the grinder attachment matches your mixer's hub size. For daily or large-volume grinding, a dedicated grinder is faster and saves wear on the mixer. ##### Do I need a band saw if I buy boneless meat? Usually not. A band saw earns its place when you cut bone-in product or frozen blocks. For boneless cuts, good knives, a cutting board and a slicer cover most portioning. ##### Why does my ground meat look smeared or pasty? Usually because the meat or the grinder parts are too warm, the knife is dull, or the knife and plate are worn. Chill everything, work in smaller batches, and sharpen or replace the knife and plate together. ### Chamber vs External Vacuum Sealers: Which Does a Kitchen Need? > Chamber vs external suction vacuum sealers compared: liquids, sous vide, bag types, pump size, seal bars and maintenance for commercial kitchens. Comparison by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/vacuum-sealer-guide ![Chamber vacuum packaging machine with an open lid](https://norpex.ca/m/49/fa/49fa99b57264e4a96fc1aae8eeb4788421de79eefcf612183dec066b631f2cec.jpg) Pictured: [Eurodib CHINOOK16D Vacuum Packaging Machine with Double 16″ Seal Bar and 21 m³h Pump Speed](https://norpex.ca/product/eurodib-chinook16d-vacuum-packaging-machine-with-double-16-seal-bar-and-21-m3h-pump-speed) Choose a chamber vacuum sealer if you pack liquids, marinades or soups, cook sous vide, or seal more than a few bags a day. Choose an external suction sealer for occasional sealing of dry, solid foods, where portability and a lower purchase price matter more. #### Key takeaways - External sealers pull air out of a textured bag from outside the machine; chamber sealers lower the pressure around the whole bag, so liquids stay put. - Chamber sealers use smooth bags, which generally cost less per bag than the textured bags external sealers need. - Pump size sets cycle speed, seal bar length sets the widest bag, and chamber depth sets the tallest product. - Oil pumps need regular oil changes and conditioning cycles; skipped maintenance is a common cause of a slow, weak vacuum. - Vacuum packing does not replace refrigeration, and many health units expect a written food safety plan for vacuum packing and sous vide. #### How the two types work An external sealer, also called a suction or edge sealer, works with the bag outside the machine. You lay the open end of the bag across the seal bar, close the lid, and the pump draws air out through the bag's textured channels before the bar heats and seals it. Because air is pulled out of the bag itself, the bag must have an embossed or channelled surface for the air to travel through. A chamber sealer holds the whole bag inside a closed chamber. The pump removes air from the entire chamber, so the pressure inside and outside the bag drops together; the seal bar then closes the bag, and air rushing back into the chamber presses the bag tight against the food. Because nothing is sucked out of the bag directly, liquids stay inside it and smooth bags work. Some commercial external sealers use a retractable nozzle inserted into the bag instead of relying on channels, which lets them work with smooth bags and larger packages. They sit between the two main types and are mostly found in packaging operations rather than restaurant kitchens. #### Chamber vs external, side by side The differences come down to liquids, volume and running cost. Here is how the two compare on the points that matter in a kitchen: - Liquids and wet foods: chamber sealers handle soups, sauces, marinades and brines; external sealers draw liquid toward the pump and struggle with anything wet. - Bags: chamber sealers use smooth pouches; external sealers need embossed or channelled bags or rolls. - Speed and volume: chamber sealers seal one or several bags per cycle and suit continuous use; external sealers are slower and suit occasional use. - Vacuum level: chamber sealers reach a deeper, more consistent vacuum; results from external sealers vary more with the bag and the product. - Size and weight: external sealers are light and portable; chamber sealers are heavier and need a permanent spot on a counter or stand. - Purchase and running cost: external sealers cost less to buy; chamber sealers cost more up front but usually less per bag over time. - Maintenance: external sealers need seal-bar care; chamber sealers with oil pumps also need oil changes. #### Which kitchens need which For most restaurants that vacuum pack every day, a chamber sealer is the practical choice. It seals portions of protein, stocks, sauces and prepped vegetables in the same machine, and the lower bag cost adds up quickly when you seal dozens of bags a day. External sealers still make sense for a small café sealing dry goods, a food truck with little counter space, a caterer who needs something portable, or as a backup for occasional jobs. They are also a reasonable first step for a kitchen testing whether vacuum packing fits its workflow. Butcher shops, commissaries and production kitchens packing all day usually move to floor-standing or double-chamber machines, where one chamber is loaded while the other runs its cycle. #### Sous vide, marinating and compression Chamber sealers are the standard tool for sous vide cooking in restaurants because they seal liquids, oils and marinades cleanly and produce tight, consistent packs that heat evenly in a water bath. Use bags rated for cooking at the temperatures and times you plan to use; not every vacuum bag is designed for extended cooking. Deep vacuum has other uses. Compressing fruit such as watermelon or pineapple in a chamber changes its texture and colour, and some kitchens use vacuum to help marinades and brines work into thin cuts. Vacuum tumblers go further, turning meat in a drum under vacuum to distribute marinade or brine through larger batches. Liquids boil at a much lower temperature under deep vacuum, so hot or even room-temperature liquids can bubble up and spill into the chamber. Chill soups, sauces and marinades before sealing, and use a lower vacuum setting or a liquid-sensing mode if the machine has one. #### What to compare on a chamber sealer Pump capacity is commonly given in cubic metres per hour. A larger pump empties the chamber faster, which matters when you seal many bags in a row, but it adds cost, weight and noise. Match it to the number of cycles you run in a busy session rather than buying the largest available. - Pump type: oil-lubricated rotary vane pumps are the commercial standard; dry pumps need no oil changes and appear mostly on smaller machines. - Seal bar length: sets the widest bag you can seal. Machines with two bars, or bars on two sides, seal more bags per cycle. - Chamber size and depth: set the largest and tallest product. Measure your biggest roasts and containers. - Controls: sensor-controlled machines stop at a set vacuum level for repeatable results; time-controlled machines run for a set period. Presets help when several staff use the machine. - Soft air: lets air back in gradually so sharp or delicate products are not crushed and bags are not punctured. - Gas flush: some models replace air with a protective gas, such as nitrogen, for crushable or delicate products; it needs a gas supply and training. - Double or cut-off seal: a second seal line adds security, and a cut-off seal trims the excess bag. #### Bags and pouches Bag choice affects seal quality, cost and food safety. Chamber pouches are smooth and made in many sizes and thicknesses. Thicker bags resist punctures from bones and shells, and bone guards add protection for bone-in cuts. Cook-in bags are made to withstand the temperatures and times of sous vide and reheating. External sealers need embossed or channelled bags or rolls. Rolls let you cut bags to length, which reduces waste on odd-sized products. Whatever the type, match the bag width to the seal bar, leave enough empty bag at the top for a clean seal, and keep the sealing area dry and free of grease. Shrink bags, passed through a hot water tank or heat tunnel after sealing, tighten around meat and cheese for retail presentation. They are a separate system worth considering if you sell packed product at a counter. #### Maintenance and food safety Many performance complaints about chamber sealers trace back to the pump. Oil pumps need their oil changed on the manufacturer's schedule, and many machines have a conditioning or drying cycle that runs the pump warm to drive out moisture drawn in from wet products. Run it as the manual recommends, especially if you seal liquids often. Clean the chamber after each session, wipe the seal bar and the pad opposite it, and replace the seal bar's heat-resistant tape and the silicone strip when seals start to fail or show gaps. Inspect the lid gasket for cracks, because a worn gasket slows the vacuum. External sealers need their drip tray emptied and the seal area kept clean. Vacuum packing slows spoilage but does not make food shelf-stable. Removing oxygen can favour bacteria that grow without it, including the one that causes botulism, so packed food still needs refrigeration or freezing and a clear use-by date. Many Canadian health units expect a written food safety plan before a restaurant vacuum packs food for storage or cooks sous vide; ask your local public health unit what they require. Keep the model number, serial number, install date and order confirmation on file for the manufacturer's service network. Floor-standing machines ship by freight and, like everything Norpex sells, are final sale. #### Common questions ##### Can an external vacuum sealer seal liquids? Not well. The pump draws liquid toward the seal and into the machine. Freezing the liquid first can work in a pinch, but a chamber sealer is the right tool for soups, sauces and marinades. ##### Do chamber vacuum sealers need special bags? They use smooth chamber pouches, which come in many sizes and are generally less expensive per bag than the embossed bags external sealers need. Use cook-in rated bags for sous vide. ##### What pump size should I get on a chamber sealer? Match the pump to how many cycles you run in a busy session. A smaller pump suits a restaurant sealing a few batches a day; larger pumps shorten cycle times for butcher shops and production kitchens. ##### Why is my chamber sealer getting slower? Common causes are old or contaminated pump oil, moisture in the pump and a worn lid gasket. Change the oil, run the conditioning cycle and inspect the gasket, following the manual. ##### Does the health unit need to approve vacuum packing? Many Canadian health units expect a written food safety plan for vacuum packing and sous vide, because removing oxygen changes which bacteria can grow. Check with your local public health unit before you start. ### Commercial Blender Buying Guide: Bar vs Food, Containers and Controls > How to choose a commercial blender: bar vs food models, duty ratings, container size and material, sound enclosures, and programmable vs manual controls. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/commercial-blender-buying-guide ![Commercial blender with a container of blended fruit](https://norpex.ca/m/04/5c/045c48348c2835791db8d2c9a0943ea3b75fc236ef25d05eb957011d4019820e.jpg) Pictured: [Vitamix – 1500 W Ascent X4 Series Brushed Stainless Blender – 73494](https://norpex.ca/product/vitamix-1500-w-ascent-x4-series-brushed-stainless-blender-73494) Choose a commercial blender by what it blends and how often. A bar blender suits drinks made in short bursts, a food blender suits purées, soups and sauces, a sound enclosure belongs anywhere guests are close, and programmed cycles pay off when many staff make the same recipes. #### Key takeaways - Buy for the busiest hour: where the manufacturer gives a duty rating or a drinks-per-day guide, it tells you more than the horsepower figure does. - Budget for extra containers so one can be washed while another is working, and keep labelled containers for allergen-free recipes. - A sound enclosure is worth it wherever customers stand near the blender, such as a café counter, juice bar or open bar. - Programmed cycles give the same drink from every staff member; variable speed and pulse suit cooks who judge texture by eye. - Confirm the plug, the circuit and the clearance under any overhead shelf before ordering. #### Bar blenders and food blenders do different jobs A bar blender is built for short, hard cycles: ice, frozen fruit and liquid turned into a drink in under a minute, many times an hour. Smoothie shops, cafés, juice bars and cocktail bars run them this way, so the design favours fast ice crushing, a container shaped to pull ingredients down into the blades, and controls a server can run without watching. A food blender is built for torque and longer runs: puréed soups, sauces, dressings, hummus, nut butters and the smooth textures that hospitals and long-term care kitchens prepare for texture-modified meals. These jobs load the motor for longer and often involve thick or hot product, so food blenders tend to have variable speed, sturdier drive assemblies and larger containers, with the biggest models holding a gallon or more. Some kitchens are better served by a different tool. An immersion blender purées in the pot, which avoids ladling hot soup into a container at all, and a spindle drink mixer mixes milkshakes and malts in a mixing cup without a blade. If most of the work is chopping, slicing or making crumbs rather than liquefying, a food processor is the right machine. #### Motor, horsepower and duty rating Horsepower is the number most listings lead with and the least useful for comparing brands, because makers quote peak and running figures differently. Compare horsepower within one manufacturer's line if you like, but choose on the duty rating where one is given: many manufacturers group commercial blenders into light, medium and heavy duty by the number of drinks or cycles a day each model is built for. Size for your busiest hour, not your average day. A blender that makes a handful of drinks an hour at breakfast and runs back to back through a lunch rush needs the heavier rating. An undersized motor overheats, and many commercial blenders carry a thermal overload that shuts the motor off to protect it, which in practice means a stalled drink line in the middle of service. Look at the drive as well as the motor. The coupling between the base and the container, often called the drive socket or clutch, is a wear part, and on some models it is designed to give way before the motor is damaged. Check that replacements are easy to get and quick to fit, because a worn coupling causes grinding, slipping and uneven blends long before it stops working. #### Containers: size, material and how many to buy Container sizes are usually given in ounces. Common bar sizes are 32, 48 and 64 ounces, roughly 0.95, 1.4 and 1.9 litres, and food blenders run larger. Pick the size that makes your typical batch with room to spare: a container filled to the brim leaks at the lid and blends unevenly, while a very small batch in a big container may sit under the blades without circulating. Most containers are clear, shatter-resistant plastic, often a BPA-free copolyester, though polycarbonate is also used. Stainless steel containers suit hot food and do not cloud, but you cannot see the blend through them. Narrow-based containers keep small batches circulating, while wide-based containers suit larger batches. Buy more containers than blenders. A busy bar rinses one while another is on the base, and many operators keep separate labelled containers for dairy-free or nut-free recipes so an allergen does not carry into the next order. Containers are also consumables: scratching, clouding and a dulling blade assembly all creep up with use, so plan to replace them. - Compatibility with the exact base model, since containers and lids are rarely interchangeable across model families - The blade assembly the manufacturer specifies for ice and frozen drinks, or for wet food and purées, where it offers a choice - Lid design, including a removable plug or vent for hot liquids and an opening for a tamper on thick blends - Whether the manufacturer allows the container in a commercial dishwasher #### Sound enclosures and where the blender goes A commercial blender crushing ice is loud enough to stop conversation at the counter. A sound enclosure, a clear hinged cover over the container, cuts that noise considerably and keeps splashes in. Many enclosure models also have an interlock that keeps the motor from starting while the cover is open, which keeps hands away from the blades. Measure the space before choosing. With the container seated, and with an enclosure cover raised, a blender can be taller than the gap under an overhead shelf or cabinet, and staff end up lifting the container out at an angle. Some models mount into the counter with the motor below, leaving only the container and controls on top, which suits a busy drink station with little counter space. Keep blenders away from sinks that splash and give them a stable, level surface. A drink station with the blender, ice, refrigerated ingredients and a rinse point within reach saves more time than any feature on the blender itself. #### Programmable or manual controls Manual controls, usually high, low and pulse switches or a variable-speed dial, give the operator full control and are the norm on food blenders, where a cook stops, checks the texture and carries on. They are also simpler to repair and to explain to new staff. Programmable blenders run a stored cycle, ramping speed up and down and stopping on their own. That gives the same smoothie from a new hire as from the manager, and it frees the server to do something else while the cycle runs. Many models let you set or change the programs yourself, which matters when the menu changes, so check how that is done before buying. For hot liquids, follow the manufacturer's limits. Most advise starting on low speed, venting the lid the way the manual describes and not filling the container too high, because steam pressure can lift the lid. - Toggle or dial: the simplest and most flexible, best for food work and small menus - Timed buttons: one-touch cycles of a set length, a middle ground for cafés - Programmable: stored speed profiles for consistent drinks across staff and shifts #### Cleaning and daily care Clean containers right after use. The usual routine is a rinse, a short run with warm water and a drop of detergent, another rinse, then sanitizing according to your health unit's requirements. Dried smoothie and nut butter residue take far longer to remove than fresh. Never submerge the motor base; wipe it down and keep the drive area dry, because liquid that runs into the coupling shortens its life. Check the manufacturer's instructions before putting containers through a commercial dishwasher: some are rated for it, and some cloud, crack or warp at high rinse temperatures. Keep a small stock of wear parts: a spare drive coupling, a lid or two and a blade assembly. They cost little next to a blender out of service during a rush, and staff can usually fit them in minutes. #### Power, ordering and warranty Most countertop blenders run on a standard 120-volt receptacle, but a high-power blender can draw a large share of a 15-amp circuit, and some large food blenders need a dedicated or higher-amperage circuit. The plug type and electrical rating are on the spec sheet; compare them with the outlets at the station before ordering, and avoid sharing the circuit with other heavy loads. Each Norpex product page says whether the item can be bought online by card, with shipping calculated at checkout from live carrier rates, or goes to a quote priced by a person. All sales are final, with no returns or exchanges, so confirm the model, voltage and container before ordering. Warranty terms are set by the manufacturer and vary by product line. Most commercial equipment warranties are void if the unit is installed in a residential setting, which is worth knowing before buying a commercial blender for home use. #### Common questions ##### What is the difference between a bar blender and a food blender? A bar blender is built for short, frequent cycles of ice and frozen drinks. A food blender is built for longer runs with thick or hot product such as soups, sauces and purées, and usually has variable speed and larger containers. ##### How many containers should I buy for each blender? At least two per blender on a busy station, so one can be cleaned while the other works, plus separate labelled containers for any allergen-free recipes you offer. ##### Can a commercial blender crush ice? Yes. Commercial bar blenders are designed around crushing ice and frozen fruit. Use the container and blade assembly the manufacturer specifies for ice, and match the duty rating to your drink volume. ##### Is a sound enclosure worth it? Where customers or front-of-house staff stand within a few metres of the blender, usually yes. It makes a busy counter much quieter, contains splashes and on many models has an interlock that stops the motor from starting while the cover is open. ##### Can I use a commercial blender at home? You can, but most commercial equipment warranties are void if the unit is installed in a residential setting, so read the manufacturer's warranty terms before buying one for a home kitchen. ### Commercial Dishwasher Buying Guide: Undercounter, Door-Type or Conveyor > How to choose a commercial dishwasher: undercounter, door-type or conveyor, high-temp or low-temp chemical sanitizing, booster heaters and dish room layout. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/commercial-dishwasher-buying-guide ![Pass-through dishwasher with dish tables and a rack](https://norpex.ca/m/e1/4e/e14ed9f4597703419a67703dc1998064abe19819ddca269f3d38bedd82eb7bf8.jpg) Pictured: [Lamber – High Temperature Pass Through Dishwasher 208-240 V 6650 W – L21EKS](https://norpex.ca/product/lamber-high-temperature-pass-through-dishwasher-208-240-v-6650-w-l21eks) Size the machine for your busiest hour: undercounter units suit bars and small cafés, door-type machines suit most full-service restaurants, and conveyors suit high-volume and institutional kitchens. Then choose high-temperature sanitizing, which needs a booster heater and more power, or low-temperature chemical sanitizing, which costs less up front but uses sanitizer every cycle. #### Key takeaways - Choose the machine type by racks per hour at peak, not by the number of seats alone. - High-temperature machines sanitize with a very hot final rinse and usually need a booster heater; low-temperature machines sanitize with a chemical and run cooler. - Hard water shortens a dishwasher's life; ask about water treatment before installation. - The dish tables and the direction of flow matter as much as the machine itself. - Confirm voltage, phase, water supply, drain and ventilation requirements from the spec sheet before ordering. #### The main types of commercial dishwasher Commercial dishwashers wash a rack, not a load. Most North American machines take the standard dish rack of about 20 by 20 inches (roughly 500 mm square), and the difference between types is how many racks they can turn over in an hour and how the racks get in and out. - Undercounter: fits under a counter like a household machine and is loaded from the front, one rack at a time. Suits bars, cafés, small restaurants and glass washing. - Door-type, also called hood-type or pass-through: a stand-alone machine with a lifting door, fed from a dish table on one side and emptied onto a table on the other. The usual choice for full-service restaurants. - Conveyor, or rack conveyor: racks are pushed through wash, rinse and sanitize zones by a conveyor. Suits banquet halls, hospitals, schools and high-volume restaurants. Larger flight-type machines carry dishes on a belt without racks. - Glasswashers and utensil washers: specialized machines for a bar's glassware or for heavy pots, pans and sheet pans. #### Sizing by racks per hour Count racks, not seats. Estimate how many plates, glasses, cups and pieces of cutlery a cover uses, divide by what fits in a rack, and multiply by the covers in your busiest hour. That is the demand the machine has to meet, with room to spare for the pots, pans and trays that also come back. Manufacturers publish a rated racks-per-hour figure, but treat it as a maximum. It assumes the operator loads and unloads without a pause, which does not happen at peak. Undercounter machines clear the fewest racks, door-type machines considerably more, and conveyors the most; if your peak demand sits near the top of a machine's rating, move up a size. Cycle time matters too. A short cycle keeps glasses moving at a bar, while a longer cycle may clean heavily soiled plates better. Many machines offer selectable cycles so one unit can do both. #### High-temperature or low-temperature sanitizing Every commercial dishwasher sanitizes as well as washes, and it does so one of two ways. A high-temperature machine uses a very hot final rinse, commonly around 82°C (180°F) at the rinse arms, to sanitize with heat. A low-temperature machine washes and rinses at lower temperatures and injects a chemical sanitizer, usually chlorine-based, into the final rinse. Neither is better in every kitchen. The choice comes down to your electrical supply, your ventilation, what you wash and how you want to pay: more up front for a high-temperature machine, or an ongoing sanitizer cost for a low-temperature one. - High-temperature strengths: dishes dry quickly because they leave the machine hot, no sanitizer is needed, and there is no chlorine to tarnish metal or leave an odour. - High-temperature trade-offs: a booster heater and a larger electrical supply, more steam released when the door opens, and, depending on local codes, a condensate hood or ventilation over the machine. - Low-temperature strengths: a lower purchase price, no booster heater, less steam and lower electrical demand. - Low-temperature trade-offs: an ongoing sanitizer cost, slower drying, and chlorine can be hard on silver, aluminum and some plastics over time. - Heat-recovery or ventless high-temperature models capture steam and use it to preheat incoming water, which can remove the need for a separate hood in some jurisdictions. Confirm with your local authority before counting on it. #### Booster heaters, hot water and power A booster heater raises the building's hot water to final rinse temperature. Many high-temperature machines have one built in; others need a separate booster mounted beside or under the machine. The building's own water heater still has to deliver enough hot water, hot enough, for the wash tank and the rest of the kitchen, so size it with your plumber. Boosters draw a lot of power. Door-type and conveyor machines with built-in boosters commonly need 208 or 240 volt service and sometimes three-phase power, so confirm the voltage, phase and amperage on the spec sheet against your electrical panel before ordering. A machine built for the wrong supply cannot simply be plugged into a different outlet. #### Water, drains and chemicals Hard water leaves scale on heating elements, wash arms and rinse jets, which lowers rinse temperature, spots glassware and shortens the machine's life. Many manufacturers recommend water treatment or a scale-inhibiting filter where water is hard, so read the manual and the warranty terms on scale before you install without one. Commercial dishwashers drain by gravity or with a built-in drain pump, and plumbing codes often require an indirect connection to the building drain, through an air gap or air break. Where the drain has to rise to reach the floor drain, a model with a drain pump can save re-plumbing. Grease interceptor rules are set locally, so ask your plumber or municipality. Detergent and rinse aid, plus sanitizer on a low-temperature machine, are fed by small pumps from containers beside the machine. Many kitchens get the dispensing equipment through their chemical supplier, so decide who is supplying chemicals before the machine arrives. #### Dish tables and flow Set the direction of flow first. A door-type machine is fed from one side and emptied from the other, so decide whether dirty dishes travel left to right or right to left, and whether the tables run in a straight line or turn a corner. Many door-type machines can be installed straight-through or in a corner, but dish tables are built for one configuration. The soiled table needs a scrap area, a pre-rinse sink or spray, and landing space for full racks. The clean table needs room for racks to drain and air-dry before they are stacked. A clean table that is too short forces staff to unload wet racks, which slows the line and leaves water spots. - A soiled dish table with a pre-rinse sink and pre-rinse faucet. - A clean dish table long enough for racks to drain before they are unloaded. - Dish racks for plates, cups, glasses and cutlery, plus rack dollies. - Overshelves or wall shelving above the tables for rack storage. #### Daily care and common mistakes A dishwasher runs every day, so daily care decides how long it lasts. Drain and clean the tank at the end of each day, pull and rinse the scrap screens and wash arms, check the rinse jets for scale, and delime on the schedule the manufacturer sets. Watch the temperature gauges, or test the sanitizer with test strips on a low-temperature machine, and log both if your health unit expects records. - Buying on seat count and finding the machine cannot keep up at peak. - Ordering a high-temperature machine without a booster, or without the electrical supply the booster needs. - Skipping water treatment in a hard-water area. - Forgetting the ventilation a high-temperature machine may need under local rules. - Leaving no room on the clean side for racks to drain. #### Common questions ##### What is the difference between a high-temp and a low-temp dishwasher? A high-temperature dishwasher sanitizes with a very hot final rinse, usually heated by a booster heater. A low-temperature dishwasher runs cooler and sanitizes with a chemical, usually chlorine-based, added to the final rinse. ##### Do I need a hood over a commercial dishwasher? Many jurisdictions require a condensate hood or ventilation over high-temperature door-type and conveyor machines because of the steam they release. Low-temperature and ventless heat-recovery models often avoid it, but check with your local building and health authorities. ##### Is an undercounter dishwasher enough for a restaurant? For a small café, bar or restaurant with a short menu, often yes. A full-service restaurant with a real dinner rush usually needs a door-type machine, because an undercounter unit cannot turn racks over fast enough at peak. ##### Can a dishwasher replace a three-compartment sink? Usually not entirely. Many Canadian health units still expect a way to wash, rinse and sanitize items that do not fit the machine, and large pots and pans rarely fit a rack. Check with your local health unit. ##### Can I return a dishwasher if it does not suit my kitchen? All sales are final, with no returns or exchanges, so confirm the voltage, water supply, drain and fit before ordering. ### Commercial Food Processor Guide: Batch Bowl vs Continuous Feed > How to choose a commercial food processor: batch bowl vs continuous feed, discs and dicing grids, vegetable cutters, bowl cutters and immersion blenders. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/food-processor-buying-guide ![Combined vegetable slicer and cutter mixer with its bowl](https://norpex.ca/m/0c/c1/0cc194bdf2df0eaf5dd433468bbe6a079703f48e5dbe9abcdc7b528d8088a631.jpg) Pictured: [Dito Sama – Combined Vegetable Slicer and Cutter Mixer 2.7 qt](https://norpex.ca/product/dito-sama-combined-vegetable-slicer-and-cutter-mixer-2-7-qt-2) Buy a batch bowl processor to chop, purée, emulsify and mix; buy a continuous-feed processor or vegetable cutter to slice, grate, julienne and dice produce in volume. Many kitchens choose a combination unit. Size by bowl capacity and throughput, and budget for the discs you need. #### Key takeaways - Batch bowl processors chop and purée in a closed bowl; continuous-feed machines slice, grate and dice into a separate container, one disc at a time. - Combination units share one motor base between a bowl and a continuous-feed head, a good fit for kitchens that do some of both. - Discs and grids decide what a continuous-feed machine can do, so plan the disc set with the machine, not after it arrives. - Bowl cutters handle large batches of chopping and emulsifying; immersion blenders purée in the pot and save moving hot food. - Choose parts that come apart easily, because a processor that is hard to clean gets cleaned badly. #### Batch bowl or continuous feed A batch bowl processor, sometimes called a cutter mixer, works like a larger, stronger version of a home food processor. Food goes into a bowl, an S-shaped blade spins at the bottom, and you chop, mince, purée, emulsify or mix until the texture is right. It is the tool for sauces, pestos, dips, dressings, hummus, breadcrumbs, nut butters and small batches of pastry. A continuous-feed processor, often called a vegetable prep machine, pushes food through a feed opening onto a spinning disc and out a chute into a pan or bin. It slices, grates, shreds, juliennes, dices and cuts fries depending on the disc, and it keeps going as long as you keep feeding it. It is the tool for coleslaw, salad prep, shredded cheese, sliced potatoes and diced onions. Combination processors put both on one motor base: you swap the bowl for the continuous-feed head. They save counter space and cost less than two machines, but only one job can run at a time. Kitchens that do heavy volumes of both often end up with separate machines. - Chopping, puréeing, emulsifying and mixing: a batch bowl processor. - Slicing, grating, julienne and dicing in volume: a continuous-feed processor or vegetable cutter. - Some of both with limited space: a combination unit. - Large batches of chopped or emulsified product: a bowl cutter. - Puréeing soups and sauces in the pot: an immersion blender. #### Sizing and power Batch bowl processors are sized by bowl capacity, in quarts or litres. Small bowls suit bars and cafés, mid-size bowls suit most restaurants, and large bowls suit high-volume and institutional kitchens. Usable capacity depends on the product: a bowl holds less liquid than its full volume, and most have a maximum fill line for liquids. Continuous-feed machines are rated by throughput, usually as a weight of product per hour, and by the size of their feed openings. A large hopper takes bulky produce such as cabbage, or blocks of cheese, while a narrow tube keeps long vegetables such as cucumbers, zucchini and carrots upright for even slices. Many machines have both. Look at the motor and the drive. Heavier commercial machines often use induction motors with direct drive, which are generally quieter and better suited to long running times; smaller machines often use lighter universal motors that are louder. Two speeds or variable speed help on a batch bowl machine: low for coarse chopping, high for fine purées and emulsions. Most smaller processors plug into a standard 120 volt outlet. Large vegetable prep machines and bowl cutters may need 208 or 240 volts or three-phase power, so check the specification sheet against your circuit before ordering. #### Discs, grids and the cuts you need A continuous-feed processor is only as useful as its discs. Slicing discs come in a range of thicknesses, with straight or rippled edges; grating and shredding discs range from fine to coarse; julienne discs cut matchsticks; dicing uses a slicing disc paired with a grid; and fry kits pair a disc with a fry grid. Some machines come with a disc or two, but most cuts are bought separately, so check what is included. Plan the disc set from your prep list. Write down every cut you make regularly, the product and the size, then choose discs for the cuts that cost you the most knife time. A wall rack or disc holder keeps edges from knocking against each other in a drawer, which keeps them sharp longer. Discs made for one machine rarely fit another brand, and sometimes not another model from the same maker. Confirm compatibility before ordering spares or extra cuts. - Slicing: thin to thick, straight or rippled. - Grating and shredding: cheese, carrots, cabbage for slaw. - Julienne: matchsticks for salads and garnish. - Dicing: a slicing disc with a matching grid, in several cube sizes. - Fries: a slicing disc with a fry grid. - Specialty cuts: crinkle-cut discs and purée kits on some machines. #### Vegetable slicers and cutters Standalone vegetable slicers and cutters make the same cuts as a continuous-feed processor head but are built around that job, often with larger hoppers, heavier motors and higher throughput. They suit kitchens that process produce all day: salad production, commissaries, institutional kitchens and caterers. Manual slicers and cutters, such as lever-operated dicers, wedgers, tomato slicers and fry cutters, still earn a place for single products at speed with no motor to clean. For one quick task, a manual cutter can be faster than setting up and cleaning a powered machine. When comparing powered machines, look at cut quality on your own products, especially soft ones such as tomatoes and mushrooms, how the pusher and hopper work, and how quickly one person can change discs and clean between products. #### Bowl cutters and immersion blenders A bowl cutter handles chopping and emulsifying in batches larger than a batch bowl processor can manage. Vertical cutter mixers have a tall bowl with blades at the bottom and often tilt to empty. Rotating-bowl cutters turn the bowl past high-speed knives under a cover, and are common in meat processing for emulsified sausages, pâtés and terrines. Both are production tools for commissaries, butcher shops and large kitchens. An immersion blender, also called a stick blender, purées soups, sauces and batters directly in the pot, which saves transferring hot food into a blender. Choose the shaft length for your deepest pot: the blade should reach the bottom with the motor housing well clear of the liquid. Larger models with long shafts suit stock pots and kettles; smaller ones suit sauces and bar use. Look for a shaft that detaches for cleaning, variable speed, a comfortable grip and a whisk attachment if you want to whip. Keep the blade submerged while it runs to avoid splashing hot food, and hang the blender on a wall bracket rather than leaving it in the pot. #### Cleaning, safety and common mistakes Processors are cleaned many times a day, so ease of cleaning matters as much as performance. Look for bowls, lids, blades and heads that come off without tools, smooth surfaces without hidden crevices, and parts the manufacturer says are dishwasher safe. Wash blades and discs by hand if the manual advises it, and dry them promptly. Choose a processor with interlocks that stop the motor when the lid or head is open, and never bypass them. Use the pusher, never fingers or a utensil, in a feed opening, and handle blades and discs by their hubs. Unplug the machine before cleaning around the drive shaft. Warranty terms are set by the manufacturer and vary by product line; keep the model number, serial number and install date on file for its service network. The mistakes buyers most often regret are these: - Buying a batch bowl processor for high-volume slicing, or a continuous-feed machine for sauces. - Filling the bowl with liquid past the maximum line, so it leaks around the centre. - Budgeting for the machine but not for the discs the menu actually needs. - Storing loose discs in a drawer, where the cutting edges chip. - Choosing a model that is hard to take apart, so it is not cleaned properly between allergens. #### Common questions ##### What is the difference between a food processor and a blender? A food processor works with solids and thick mixtures: chopping, slicing, grating and puréeing. A blender is built around liquids, such as smoothies, soups and sauces, with a tall container that pulls food down into the blades. ##### Is a combination food processor worth it? It is a good fit when you need both chopping and slicing, but not heavily at the same time, and counter space is tight. If both jobs run all day, two machines avoid waiting and swapping heads. ##### What size batch bowl processor does a restaurant need? Most restaurants choose a mid-size bowl sized to their largest regular batch of sauce, dressing or dip. Liquid capacity is lower than the full bowl volume, so check the maximum liquid line. ##### Can a commercial food processor dice vegetables? Yes, with a continuous-feed head and a dicing kit, which pairs a slicing disc with a grid. The cube size is set by the grid and disc, so choose sizes that match the cuts on your menu. ##### Are food processor parts dishwasher safe? Many bowls, lids and some discs are, but not all. Check the manual for each part; some blades and discs should be washed by hand and dried promptly to protect their edges. ### Commercial Fryer Buying Guide: Gas vs Electric, Floor vs Countertop > Choose a commercial deep fryer: floor or countertop, gas or electric, tube, open-pot or flat-bottom pots, oil capacity, recovery, filtration and hood needs. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/commercial-fryer-buying-guide ![Gas floor fryer with two baskets](https://norpex.ca/m/ae/c2/aec2dce5fb2d36393e7e8a31f690609ef45d2ccc21212c9272f734762974c55b.jpg) Pictured: [50 lbs. Open Pot Natural Gas Fryer Floor Model – 122,000 BTU](https://norpex.ca/product/50-lbs-open-pot-natural-gas-fryer-floor-model-122000-btu) Pick a fryer by volume and product. Floor fryers suit steady, high-volume frying and countertop units suit light volume or a second product. Tube pots handle breaded food, open pots clean easily and flat-bottom pots suit floating batters. Then compare recovery, filtration, fuel and the hood it must sit under. #### Key takeaways - Size by peak output: compare the rated production per hour on the specification sheet with your busiest hour, not oil capacity alone. - Match the pot to the food: tube for breaded and high-sediment items, open-pot for fries and easy cleaning, flat-bottom for batters that float. - Recovery, the time oil takes to return to temperature after a load, decides how the food holds up during the rush. - Built-in filtration and a daily filtering habit extend oil life and keep flavour consistent. - Dedicated vats keep allergens and flavours apart: fish, breaded items and gluten-free products are best fried in separate oil. #### Floor or countertop Floor fryers are freestanding units on legs or casters, and they carry the volume on a busy line. Many full-size floor fryers hold roughly 35 to 50 pounds of oil, with oil-conserving models holding less and high-volume models more, and several can be banked together into a battery that shares one filtration system. Countertop fryers hold much less oil and sit on an equipment stand or counter. They suit cafés, bars and concession menus with modest fry volume, or a kitchen that wants a small separate vat for one product. Many are electric; some small models plug into a standard outlet, while larger ones need a dedicated circuit. The mistake to avoid is buying on oil capacity alone. A bigger pot takes longer to heat, costs more to fill and ages its oil whether it is used or not. Size by output instead: many manufacturers state production in pounds of frozen fries per hour, which you can check against your busiest hour of service. #### Gas or electric Gas fryers heat through burners that fire against the outside of the frypot or through tubes that run through the oil. They are the usual choice where gas service is available and volume is high, and they need a gas connection sized for their rating, in the gas type the building supplies. Electric fryers heat with elements immersed in the oil. Because the heat goes straight into the oil, electric models are efficient and often recover quickly, and the elements usually swing up out of the pot for cleaning. They need the right voltage and phase; a fryer built for 240 volts heats more slowly on a 208 volt supply. Fuel does not decide ventilation. Most codes treat a deep fryer as grease-producing equipment whatever it runs on, so plan for it to sit under the exhaust hood and fire suppression system, and let your local building and fire officials confirm. Ventless fryers with their own air filtration and fire suppression are sold for some settings, but whether one is allowed without a hood depends on its listing and your local authority. #### Tube, open-pot or flat-bottom The shape of the frypot decides what it fries well and how much work it is to clean. Split-pot models divide one pot into two smaller vats with separate controls, which helps when you fry small batches of two products or need a separate vat without buying a second fryer. - Tube fryers: gas-fired tubes run through the oil and leave a cool zone underneath where crumbs and breading settle away from the heat. They suit breaded chicken, fish and other high-sediment menus, though the tubes take more work to clean around. - Open-pot fryers: heat is applied to the outside of the pot, so the inside is smooth and quick to wipe down. They suit fries and lower-sediment products and are the simplest to clean. - Flat-bottom fryers: a shallow, open pan for products that float, such as doughnuts, tempura, funnel cakes and tortilla chips. There is little or no cool zone, so crumbs scorch and the oil needs filtering more often. - Electric element fryers: elements sit in the oil and lift out for cleaning, with sediment settling below them. - Pressure fryers: a sealed lid fries under pressure, a specialty choice for bone-in chicken that needs its own training and maintenance routine. #### Recovery, controls and oil temperature Most frying happens between about 325 and 375 F, roughly 160 to 190 C. When a basket of frozen product goes in, the oil temperature drops, and recovery is how quickly the fryer brings it back. Slow recovery means soggy, greasy food at exactly the moment the kitchen is busiest, so compare recovery or rated output rather than BTU or kilowatts alone. Controls range from a simple mechanical or millivolt thermostat to solid-state and computer controls with programmed cook times for each product. Programmed controls can adjust for load size, time each basket and take the guesswork away from new staff. Automatic basket lifts raise the basket when the timer ends, which protects quality when cooks get pulled away. Ask whether the fryer needs an electrical connection even when it runs on gas. Millivolt models do not; most solid-state, computer-controlled and built-in filtration models do, so the outlet has to be planned with the gas line. #### Filtration and oil life Frying oil breaks down with heat, moisture, salt and food particles, and dark, foaming or smoking oil passes its flavour to everything cooked in it. Filtering removes the crumbs and sediment that speed that breakdown. Many operators filter at least once a day, and busy fry stations more often. Built-in filtration puts a pump and filter pan under the fryer so staff can filter hot oil in minutes without carrying it; on a battery, one system usually serves several vats. Without built-in filtration, a portable filter machine does the same job, and a disposal caddy moves used oil safely to a collection container. Plan for used oil from the start. Most kitchens arrange pickup with a rendering or used-oil collection company, and municipal sewer-use bylaws commonly prohibit pouring grease down a drain. Skimming between loads, topping up with fresh oil and seasoning food away from the vat all stretch oil life. #### Safety, placement and cleaning A fryer beside an open-flame burner is a fire risk, and many codes call for space or a steel divider between them. Fire codes commonly call for a Class K extinguisher near deep fryers in addition to the hood's suppression system; your hood contractor and local fire department can confirm what applies. Gas fryers on casters need a quick-disconnect hose with a restraining cable so the unit cannot be pulled far enough to strain the gas line. Leave room to reach the drain valve and filter pan, and never move a fryer with hot oil in it. Boil out the frypot on the schedule the manufacturer recommends, using the cleaner it specifies, and dry the pot completely before refilling. Water and hot oil do not mix: ice, wet baskets or a damp pot cause violent boiling over. Allergen control belongs in the plan too, so many kitchens dedicate and label a vat for fish, one for breaded items and one for gluten-free products. #### Ordering a fryer Each product page says whether a fryer can be bought online by card, with shipping calculated at checkout, or goes to a quote. Floor fryers and batteries ship by freight carrier, and a liftgate, delivery appointment or inside delivery needs to be arranged with Norpex before paying. Configured batteries and other large equipment are priced on a quote with freight included, and quotes come back within one business day. Confirm gas type, voltage, pot style and whether the fryer needs an electrical outlet before ordering. All sales are final, with no returns or exchanges. #### Common questions ##### How much oil does a commercial fryer hold? Many full-size floor fryers hold roughly 35 to 50 pounds of oil, with oil-conserving models below that and high-volume models above, while countertop fryers hold much less. The exact capacity is on each model's specification sheet; size by rated output per hour rather than oil alone. ##### Is a gas or electric fryer better? Neither wins everywhere. Gas suits kitchens with gas service and heavy volume, while electric heats the oil directly, recovers quickly and suits buildings without gas. Match the fuel to your utilities, then let output and recovery decide between models. ##### How often should fryer oil be filtered? Many kitchens filter at least once a day, busy stations more often, and skim crumbs between loads. Follow the manufacturer's guidance for your fryer and replace the oil when it darkens, foams or smokes at normal frying temperature. ##### Does an electric fryer need a hood? In most Canadian jurisdictions, yes. A deep fryer produces grease-laden vapour whatever its fuel, so it normally sits under an exhaust hood with fire suppression. Your local building and fire officials make the final call. ##### What is a tube fryer? A tube fryer runs gas-fired heat tubes through the oil and leaves a cool zone below them where breading and crumbs settle. It suits breaded products that shed a lot of sediment into the oil. ### Commercial Ice Machine Buying Guide: Cube Types, Cooling and Sizing > Choose a commercial ice machine: full, half, nugget or flake ice, air, water or remote cooling, head and bin sizing, drains and water filtration. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/ice-machine-buying-guide ![Undercounter ice machine with a stainless steel cabinet](https://norpex.ca/m/0c/6f/0c6fb36a8af41baf5d7e89523082e1362b953db7d726a0d642cdf5a4e8f4a112.png) Pictured: [Brema CB674A HC USA Undercounter Ice Machine](https://norpex.ca/product/brema-cb674a-hc-usa-undercounter-ice-machine-2) Pick the ice first, then the machine: choose the cube type your drinks and displays need, size daily production to your busiest day with a bin that covers the peak, and choose air, water or remote cooling by where the heat can go, with filtration matched to your water. #### Key takeaways - Full cubes melt slowly for cocktails and bagged ice, half cubes fill cups for soft drinks, nugget ice is soft and chewable, and flake ice suits displays. - Production is rated per 24 hours at standard test conditions; hotter rooms and warmer water cut real output. - The bin, not the machine, covers the rush, so size storage to peak demand and production to the busiest day. - Air-cooled units heat the room, water-cooled units use extra water, and remote-cooled units move heat and noise outside at the cost of a more involved installation. - Plan water filtration, an open, indirect connection to a floor drain and a cleaning schedule before the machine arrives. #### Choose the ice before the machine Commercial ice machines are built around one ice shape, and most cannot switch. So the first decision is what the ice is for: cocktails, soft drinks, blended drinks, seafood display, healthcare or bagged sales. Manufacturers use different names and sizes for similar shapes, so compare the cube dimensions on the spec sheet. - Full cube, also called dice or regular cube: dense and slow to melt, good for mixed drinks, spirits on the rocks and bagging. - Half cube, or half dice: smaller, so it packs tighter in a cup and displaces more drink; common for soft drinks, fountain service and blending. - Nugget, also called pellet or chewable ice: soft, compressed ice that takes on the flavour of the drink and is easy to chew; popular for soft drinks, smoothies and healthcare. - Flake: soft, mouldable pieces that pack around food; used for seafood and produce displays, salad bars and some healthcare uses. - Specialty shapes, such as gourmet or top-hat cubes and large-format cubes, are made for bars that want a particular look in the glass. #### Modular, undercounter or dispenser Ice machines are built in three main formats, and the right one depends on how much ice you need and who takes it out. A modular head has to match its bin. Heads and bins from the same manufacturer usually pair directly, while some combinations need an adapter or top kit, so check compatibility on the spec sheet before ordering them separately. The same applies to stacking two heads on one bin. - Modular: an ice-making head that sits on a separate storage bin or on a beverage dispenser. This is the format for higher production, and it lets you size production and storage separately. - Self-contained undercounter: the ice maker and bin in one cabinet that fits under a counter. Lower production and storage, suited to small bars, cafes and offices. - Countertop dispensers: make and dispense ice, sometimes water too, without anyone reaching into a bin; common in healthcare and self-serve settings. #### Air-cooled, water-cooled or remote-cooled Every ice machine has to reject the heat it pulls out of the water. Where that heat goes is the cooling choice. Also check the minimum and maximum room and water temperatures the manufacturer allows. An air-cooled machine in an unheated storage room in winter, or in a sealed closet in summer, can fall outside them. - Air-cooled: a fan pushes room air across the condenser and puts the heat back into the room. The most common and simplest to install, but it needs clearance around the air path, adds heat and noise to the space and loses output in a hot room. - Water-cooled: water carries the heat away. Useful in hot, dusty or poorly ventilated spaces, but it uses water beyond what becomes ice, and some municipalities restrict water-cooled equipment that sends cooling water straight to drain, so check local rules first. - Remote-cooled: the condenser sits outside or on the roof, connected by refrigerant lines. Heat and most of the noise leave the building, which suits open kitchens and bars, but installation involves a refrigeration contractor and a line run the manufacturer approves. #### Sizing by daily production and bin storage Ice machines are rated by how much ice they produce in 24 hours at standard test temperatures for the room and the incoming water. Real kitchens are often warmer than the test, and manufacturers publish charts showing how output drops as air and water temperatures rise. Size from the chart at your conditions, not from the headline figure. Production and storage are separate numbers. A machine makes ice steadily through the day and night, while most businesses use it in peaks: lunch and dinner service, a patio on a hot evening, a banquet. The bin has to hold enough to cover the peak, and the machine has to refill the bin before the next one. An undersized machine runs almost constantly, wears faster and still leaves the bar short on a busy night, so when the numbers are close, size up. - Estimate use on your busiest day, not your average one, counting drinks served, blended drinks, ice for displays and any bagged ice. - Add headroom for summer, growth and the days the machine is down for cleaning. - Check that the bin holds a full peak period's worth of ice, and that the space above it fits the head plus any clearance the manual asks for. #### Water, drains and filtration Water quality shows up in the ice and in the machine. Hard water leaves scale on the evaporator and in the water system, which slows harvest, reduces output and shortens the machine's life; sediment and chlorine affect clarity and taste. Most manufacturers recommend a water filtration system sized for the machine, and some warranties exclude damage from scale or require a filter, so read the warranty terms for the model you choose. Change cartridges on the schedule the filter maker gives, or sooner if output or ice quality drops. Plan the plumbing before delivery day: - A cold potable water supply with a shut-off valve close to the machine. - A floor drain nearby, with the drain line sloped the whole way; plumbing codes generally require an indirect connection, with open air between the end of the drain line and the floor drain, so confirm the details with your plumber or local inspector. - Separate drain lines for the head and the bin where the manufacturer calls for them. - An electrical circuit that matches the spec sheet, which for larger heads is often a dedicated circuit. #### Cleaning, sanitizing and the inspector Most health units treat ice as food. That means the bin, the scoop and the machine need the same care as any food-contact surface. Many machines have cleaning reminders or automatic sanitizing features. They help, but they do not replace a scheduled clean by someone trained on that model. - Clean and sanitize the machine on the manufacturer's schedule; many call for it at least twice a year, and more often with hard water, heavy use or yeast in the air from baking or brewing. - Use the cleaning and sanitizing products the manufacturer specifies, since the wrong chemical can damage parts of the machine. - Keep a dedicated scoop in a holder outside the ice, and never scoop with a glass, which can chip into the bin. - Keep the bin door closed and never chill bottles, food or anything else in the ice. - Clean the air filter and condenser on air-cooled models regularly; a clogged condenser cuts production and strains the compressor. #### Before you order Measure the spot, including the height of a head stacked on a bin, and the delivery path. Confirm voltage, cooling type and drain arrangement, because all sales are final, with no returns or exchanges. Larger ice machines and bins ship by freight carrier, and a liftgate, a delivery appointment or inside delivery has to be arranged with Norpex before paying. Inspect the unit before signing and note any damage on the delivery receipt. A head, bin and filter can be priced together on one quote with freight included, and quotes come back within one business day. #### Common questions ##### What is the difference between full cube and half cube ice? Full cubes are larger and denser, so they melt slowly and suit cocktails and bagged ice. Half cubes are smaller, pack tighter in a cup and suit soft drinks, fountain service and blending. ##### How big an ice machine do I need? Estimate the ice you use on your busiest day, including drinks, blending, displays and bagged ice, then add headroom. Read production from the manufacturer's chart at your room and water temperatures, and choose a bin that holds a full peak period. ##### Does a commercial ice machine need a water filter? Most manufacturers recommend one, because scale and sediment reduce output and shorten the machine's life. Some warranties exclude scale damage or require filtration, so check the terms for the model you choose. ##### How often should an ice machine be cleaned and sanitized? Follow the manufacturer's schedule. Many call for cleaning and sanitizing at least twice a year, and more often with hard water, heavy use or yeast in the air from a bakery or brewery. ##### Is an air-cooled or water-cooled ice machine better? Air-cooled machines are the simplest and most common, but they heat the room and lose output when it is hot. Water-cooled machines handle hot spaces better but use more water, and some municipalities restrict them. ### Commercial Juicer Buying Guide: Citrus, Centrifugal and Cold Press > Which commercial juicer fits your menu: automatic citrus juicers, centrifugal juicers and cold presses compared on volume, pulp handling, yield and cleaning. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/commercial-juicer-guide ![Centrifugal fruit and vegetable juicer](https://norpex.ca/m/c0/a0/c0a0f17b84988b86ba5db36c11ecc4bc817c8ade9fc4336f6cb15cfc90dce3a1.jpg) Pictured: [Trento Santos \#68 Fruit and Vegetable Juicer – 140 L/Hour – 39684](https://norpex.ca/product/trento-santos-68-fruit-and-vegetable-juicer-140-l-hour-39684) Match the juicer to the fruit and the volume. Citrus juicers, from electric reamers to automatic whole-fruit machines, handle oranges, lemons and limes; centrifugal juicers handle hard fruit and vegetables quickly; slow juicers and hydraulic cold presses handle leafy greens and bottled juice at a slower pace. #### Key takeaways - Citrus and non-citrus need different machines: an automatic citrus juicer will not juice carrots, and a centrifugal juicer is a poor tool for oranges. - Size by peak demand, in glasses per hour or fruit per minute, and by how much fruit prep and loading the staff can keep up with. - Pulp handling decides how long a juicer runs between stops: continuous pulp ejection suits volume, a basket that holds pulp suits short runs. - Cleaning is daily and unavoidable, so count the parts that come off and check they fit the sink or dishwasher. - Bottling juice to sell later raises food safety questions that fresh-squeezed service does not; check with your public health unit first. #### Start with the fruit and the volume The first split is citrus versus everything else. Citrus is juiced by pressing or reaming a halved or whole fruit, and the peel has to be kept out of the juice because its oils are bitter. Apples, carrots, beets, ginger, celery and greens are juiced by grinding or pressing the whole produce and separating the juice from the pulp. Few machines do both jobs well. The second split is volume. A bar squeezing lemons and limes for cocktails, a café selling fresh orange juice through the morning, a hotel breakfast buffet and a juice bar built around green juice each point to a different machine. Estimate juice per day and, more importantly, per peak hour, then work out how many pieces of fruit that means. - Cocktail citrus in small amounts: a manual lever press or a small electric citrus juicer - Fresh orange juice in volume: an automatic-feed citrus juicer - Hard fruit and vegetable juice made to order: a centrifugal juicer - Leafy greens, wheatgrass and low-foam juice: a slow masticating juicer - Bottled cold-pressed juice: a hydraulic press, with a food safety plan #### Citrus juicers: manual, electric and automatic Manual lever presses squeeze a halved fruit between a cone and a cup. They are quiet, need no power and suit a bar that juices limes and lemons for drinks. Electric citrus juicers spin a ribbed cone while the operator presses the half fruit down, often with a lever arm that does the pressing; they are faster and less tiring over a long shift. Automatic-feed citrus juicers take whole fruit into a hopper, cut each piece and squeeze both halves, dropping the peel into a bin. Once loaded they run with little attention, which is why cafés, hotels and grocery stores use them, sometimes as a self-serve machine in front of customers. Makers such as Zummo and Zumoval build this type of machine. Automatic juicers are rated by fruit per minute and accept a set range of fruit sizes, so check that range against the oranges, grapefruit, lemons or limes you buy; some models need a separate kit for small fruit. With any citrus juicer, look at how the machine keeps peel away from the juice and how peel and pulp are collected. Pressing into the pith adds bitterness, and a small waste bin that fills mid-rush stops the line. #### Centrifugal juicers for hard fruit and vegetables A centrifugal juicer grates produce against a fast-spinning disc and flings the pulp against a fine screen, so juice passes through and pulp stays behind. It is quick, handles apples, carrots, beets and ginger well, and a wide feed chute cuts prep time because fruit goes in whole or halved. Commercial models differ mainly in how they handle pulp. Pulp-ejection models throw pulp out into a separate container and can run continuously; basket models hold the pulp inside the basket, which then needs emptying and cleaning, so they suit shorter runs. Check the size of the pulp container against a busy hour. The trade-offs are foam, some separation in the glass and weak results with leafy greens, which tend to pass through with little juice extracted. Serve centrifugal juice promptly; it is made to be drunk, not stored. #### Slow juicers and hydraulic cold presses Slow or masticating juicers crush produce with a slowly turning auger and press the juice through a screen. They take more time per glass than a centrifugal machine but handle leafy greens and wheatgrass better and produce less foam. Feed chutes are often narrower, so plan on more cutting. Hydraulic cold presses grind produce first, then press the pulp in filter bags under high pressure. They give a high yield and a smooth juice, which is why businesses that bottle cold-pressed juice use them, but they work in batches, need more labour and take longer to clean. Cold-pressed describes the extraction method, not a shelf life. Juice bottled for later sale rather than poured to order raises food safety requirements that fresh service does not, and some producers use high-pressure processing to extend shelf life. If a bottled program is part of the plan, check with your local public health unit before choosing equipment. #### Sizing, yield and prep Capacity is only useful if staff can feed the machine. An automatic citrus juicer's hopper holds a limited number of fruit, so someone has to keep it topped up at peak. A centrifugal juicer depends on how much produce is washed, trimmed and ready beside it. Build the station around the prep, not just the juicer. Yield depends on the fruit as much as the machine: variety, ripeness and size all change the juice per piece. Track it for a few weeks after a new juicer goes into service, because yield, more than the purchase price, decides what each glass costs. - How many glasses in the busiest hour, and at what size? - Which fruit and vegetables, and how large are they? - Will staff juice to order, or batch ahead of service? - Is the machine front of house, where noise and appearance matter, or in the kitchen? - Where do the peel and pulp go, and who empties them? #### Cleaning and hygiene Juicers need a full clean at least daily, and a rinse between different produce where allergens or strong flavours are involved. Sugar and fruit residue sour quickly and attract fruit flies, and dried pulp in a screen is slow to remove, so clean while it is still wet. Before buying, look at the parts that touch juice: how many there are, whether they come off without tools, whether they fit your sinks and whether the manufacturer allows them in a dishwasher. A juicer that takes a long time to strip down tends to be cleaned less thoroughly at the end of a long day. Screens and filters are the parts that wear and clog. A soft brush clears them; a damaged screen lets pulp through and should be replaced. Keep spare screens and seals on hand if the juicer is central to your menu. #### Power, delivery and ordering Check the electrical rating on the spec sheet against the outlet where the juicer will sit. Most countertop juicers run on a standard 120-volt receptacle; confirm larger automatic machines on their spec sheet. Measure height as well as footprint, since hoppers and feed chutes add height under shelves. Each Norpex product page says whether a juicer can be bought online by card or is priced on a quote. Inspect any freight delivery before signing, note damage on the delivery receipt and call Norpex the same day. All sales are final, with no returns or exchanges, so confirm the model and its fruit-size range before ordering. #### Common questions ##### What type of juicer suits fresh orange juice? For a few glasses at a time, an electric citrus juicer is enough. For steady volume, an automatic-feed citrus juicer cuts and squeezes whole oranges on its own and keeps the peel out of the juice. ##### Can a centrifugal juicer juice leafy greens? It can, but the yield is usually poor because greens pass through with little juice extracted. A slow masticating juicer or a hydraulic press handles kale, spinach and wheatgrass better. ##### What does cold-pressed juice mean? It means the juice was extracted by pressing rather than by a fast-spinning disc, either in a hydraulic press after grinding or in a slow masticating juicer. It describes the method and does not by itself make juice safe to store for long. ##### Can an automatic citrus juicer handle lemons and limes? Often, but each machine accepts a set range of fruit sizes. Check that range, and whether a kit for small fruit is needed, against the lemons and limes you actually buy. ##### How often does a commercial juicer need cleaning? At least once a day with the juice-contact parts removed, and more often in heavy use. Fruit residue sours quickly, so clean screens and baskets before the pulp dries. ### Commercial Mixer Buying Guide: Planetary vs Spiral, Sizes and Duty > How to choose a commercial mixer: planetary vs spiral, bowl sizes in quarts and litres, dough capacity and hydration, attachments, power and cleaning. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/commercial-mixer-buying-guide ![Floor planetary mixer with a stainless steel bowl and guard](https://norpex.ca/m/bb/a0/bba05476337b57d98575ec23afca23ba8e9d9e5960bf535118c6f1c7b22c1d2a.png) Pictured: [Eurodib M20A Planetary Mixer](https://norpex.ca/product/eurodib-m20a-planetary-mixer) Buy a planetary mixer if you mix a bit of everything, from batters and whipped cream to moderate batches of dough. Buy a spiral mixer if dough is the main job, especially bread and pizza. Size either one from the manufacturer's dough capacity chart for your recipe, not from the bowl volume. #### Key takeaways - A planetary mixer is the versatile choice: interchangeable beater, whip and hook, plus an attachment hub on many models. - A spiral mixer is built for dough. Its bowl turns with the hook, which develops dough efficiently and puts less heat into it. - Bowl size is not dough capacity. Stiff, low-hydration doughs cut a mixer's rated capacity sharply, so read the manufacturer's chart at your recipe's hydration. - Small mixers often plug into a 120 volt outlet; larger floor models often need 208 or 240 volts and some are three-phase, so check your circuit first. - All sales are final, with no returns or exchanges, so confirm voltage, doorways and floor space before ordering. #### Planetary or spiral: the decision that matters most The two designs mix in different ways, and that difference decides almost everything else. In a planetary mixer the bowl stays still while the agitator spins on its own axis and travels around the inside of the bowl, the way a planet orbits the sun. In a spiral mixer a spiral-shaped hook turns in place while the bowl itself rotates, so the dough is folded and stretched continuously as it passes the hook. A planetary mixer takes a flat beater, a wire whip and a dough hook, so one machine handles cake batter, mashed potatoes, meringue, cookie dough, fillings and moderate batches of bread or pizza dough. A spiral mixer does one job: dough. It cannot whip cream or cream butter and sugar, but it handles large, stiff batches of dough more gently and more consistently than a planetary mixer of similar size. Most restaurants, cafés, hotels and institutional kitchens that make a little of everything are better served by a planetary mixer. Pizzerias, bakeries and bagel shops that mix dough every day often end up with a spiral mixer, and many bakeries run both: a spiral for bread and a planetary for everything else. - Choose planetary for batters, icings, whipped products, mashed vegetables, mixed menus and occasional dough. - Choose spiral for daily bread, pizza, bagel and other yeasted doughs in volume. - Choose both for bakeries and pizzerias that also make desserts, sauces or fillings. #### Sizing: quarts, litres and real dough capacity Mixers are named by bowl volume. North American makers usually give it in quarts and most European makers give it in litres. One US quart is just under a litre, so a 20-quart bowl holds roughly 19 litres. Spiral mixers are also often rated by the weight of dough or flour they can handle per batch, which is the more useful number for a baker. Bowl volume tells you how much batter or whipped product fits. It does not tell you how much dough the mixer can knead, because dough loads the motor and gears far harder than batter does. Manufacturers publish capacity charts that list the maximum batch for each type of product, and the dough figures are well below what the bowl could physically hold. Size from your largest regular batch, not your average one, and leave headroom. A mixer run at its limit every day wears faster, and a batch that is too big for the bowl does not mix evenly. If your volume is growing, buying one size up is often better than splitting every batch in two. As a rough guide to how the sizes are used: - Countertop sizes, roughly 5 to 12 quarts: cafés, pastry stations and small batches. - Bench or floor models around 20 quarts: the common all-purpose size for restaurants. - 30 to 40 quarts: high-volume restaurants, commissaries and institutional kitchens. - 60 quarts and up: bakeries, large institutions and central production kitchens. #### Hydration and duty: why stiff dough changes the answer Hydration is the weight of water in a dough divided by the weight of flour, expressed as a percentage. A wet dough is easy work for a mixer. A stiff, low-hydration dough, such as bagel dough or some pizza doughs, makes the motor and transmission work much harder, so manufacturers reduce the rated dough capacity as hydration falls, often by a wide margin. Work out the hydration of your stiffest dough before you shop, then read the capacity chart at that figure. If the chart assumes a wetter dough than yours, the real capacity for your recipe is lower than the headline number. Sizing a planetary mixer for pizza from bowl volume alone is a common mistake with these machines. Duty is the other half of the question. A mixer that runs a few batches a week is in a different class from one that runs dough every morning and batters every afternoon. Ask how many batches of your largest recipe the model is designed to handle per day, how long each batch takes, and whether the manufacturer rates it for that kind of continuous use. On a planetary mixer, manufacturers typically restrict stiff dough to low speed, and the manual or capacity chart says which speeds each product may use. Running stiff dough faster than the manual allows strains the transmission, and damage from misuse is generally excluded from manufacturer warranties. Spiral mixers typically offer two speeds: the low speed to bring ingredients together and the high speed to develop the dough. #### Features and attachments worth paying for Beyond size, a few features separate a mixer that suits your kitchen from one that fights it. Check what ships with the machine before comparing prices, because some models include a full set of agitators and others list them as accessories. An attachment hub is useful for occasional grinding or slicing, but it is not a substitute for a dedicated grinder or vegetable prep machine in a kitchen that does those jobs every day. - Agitators: a flat beater, wire whip and dough hook on a planetary; a spiral mixer has only its spiral hook. - Attachment hub: many planetary mixers have a front hub that drives a meat grinder, vegetable slicer or shredder. Confirm the hub size matches the accessory before ordering it. - Transmission: gear-driven machines hold speed under load; variable-speed designs allow fine control but differ in how they handle heavy dough, so read the capacity chart. - Timer and controls: a digital timer with automatic shut-off makes batches repeatable from one shift to the next. - Bowl handling: on larger planetary mixers, a bowl lift and a bowl dolly save strain; on spiral mixers, a removable bowl makes emptying and cleaning easier than a fixed one. - Safety guard: most current commercial mixers have a bowl guard interlocked with the motor, so the mixer stops when the guard is opened. #### Power, space and delivery Small countertop mixers commonly plug into a standard 120 volt outlet. Larger floor models often need a 208 or 240 volt circuit, and some are three-phase only. Check the voltage, phase, amperage and plug type on the specification sheet against the circuit you actually have, and have an electrician confirm it before you order. Measure the spot and the path to it. Floor mixers are heavy and tall, so check the overall height, room in front to lower and roll out the bowl, and the doorways, halls and elevators on the way in. Floor mixers ship by freight carrier. A liftgate, a delivery appointment or inside delivery has to be arranged with Norpex before paying, and every freight delivery should be inspected before you sign, with any damage noted on the delivery receipt and reported to Norpex the same day. All sales are final, with no returns or exchanges, which is one more reason to confirm voltage and fit first. For larger or configured machines, ask for a quote: a person prices it with freight included, and quotes come back within one business day. #### Cleaning, maintenance and common mistakes Daily cleaning is simple. Remove the bowl and agitator, wash and sanitize them, and wipe down the head, column and bowl guard with a damp cloth. Do not hose down or submerge the mixer body, and check the manual before putting agitators in a dishwasher, because some aluminum agitators discolour or corrode in dish machine detergents. Maintenance is mostly about the transmission. Follow the manufacturer's schedule for lubrication and service, pay attention to new noises, and replace a cracked whip, a bent hook or a damaged bowl guard promptly. A broken whip wire in a batch is a foreign-object problem as well as a repair. Warranty terms are set by the manufacturer and vary by product line; if a claim is needed, the manufacturer's authorized service network handles it and asks for the model number, serial number and install date. The mistakes that most often lead to early repairs are these: - Sizing a planetary mixer for pizza from bowl volume instead of the dough capacity chart. - Mixing stiff dough on a planetary mixer at a higher speed than the manual allows. - Buying a spiral mixer for a menu that also needs whipping and creaming. - Ordering a three-phase model for a building with single-phase power. - Overfilling the bowl to save a batch, which strains the gears and mixes unevenly. #### Common questions ##### What size mixer does a small restaurant need? A 20-quart planetary mixer is a common all-purpose size for a small to mid-size restaurant. Size from your largest regular batch using the manufacturer's capacity chart for that product, and go larger if you mix stiff dough often. ##### Can a planetary mixer make pizza dough? Yes, in moderate batches and at the low speed the manual specifies. Pizza dough is often stiff, so the real capacity is well below the bowl size. If you mix dough daily in volume, a spiral mixer is usually the better tool. ##### Should a spiral mixer have a fixed or removable bowl? A fixed bowl is part of the machine, so dough is lifted out by hand. A removable bowl comes out of the machine for emptying and cleaning, which helps with large batches, but it adds cost and mechanism. ##### How do I convert mixer quarts to litres? One US quart is about 0.95 litres, so multiply the quart size by 0.95. A 20-quart bowl is about 19 litres, and a 60-quart bowl is about 57 litres. ##### Do commercial mixers need a special electrical circuit? Small countertop models usually plug into a standard 120 volt outlet. Larger floor models often need 208 or 240 volts and some are three-phase, so check the specification sheet against your panel with an electrician before ordering. ### Commercial Pasta Equipment Guide: Extruders, Dies, Sheeters, Cookers > How to choose pasta equipment for a restaurant or shop: extruders and output, bronze vs Teflon dies, sheeters for filled pasta, and pasta cookers for service. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/pasta-equipment-guide ![Electric countertop pasta sheeter with cutters](https://norpex.ca/m/f0/c9/f0c90386434a034bd900430a23f338752f8f36b12210a10505ddbad7ea49c093.jpg) Pictured: [Electric Countertop Pasta Sheeter with 3 Cutters](https://norpex.ca/product/electric-countertop-pasta-sheeter-with-3-cutters) Fresh pasta can take up to three machines: an extruder with dies for shaped pasta, a sheeter or roller for sheets and filled pasta, and a pasta cooker to cook it to order. Size each to the kilograms you make in a day and the portions you cook in the busiest hour. #### Key takeaways - Extruders are rated by output per hour and tank capacity; pick one that makes a day's pasta in the time the staff actually have. - Bronze dies give a rough surface that holds sauce; Teflon-lined dies give a smoother pasta and extrude more easily. Dies are usually made for one machine model or die size. - Sheeters and rollers make lasagna, ravioli and ribbon cuts; an extruder is not a substitute for them when the menu leans on filled pasta. - A dedicated pasta cooker beats a stock pot on recovery, starch skimming and portion control once pasta volume is steady. - Cleaning dough out of augers and dies is the daily cost of fresh pasta, so check how the machine comes apart before buying. #### What each machine does An extruder mixes flour and liquid into a crumbly dough in a tank, then pushes it with an auger through a die that gives the shape: spaghetti, bucatini, rigatoni, fusilli and many more. A cutter at the die face sets the length of short shapes. A sheeter or roller presses dough between rollers into thin sheets for lasagna, tagliatelle, pappardelle and filled pasta such as ravioli and tortellini. A pasta cooker is a tank of boiling water with baskets, built to cook portions to order through a whole service. Not every kitchen needs all three. A restaurant making one or two fresh shapes may start with a small extruder and cook in a stock pot, while a pasta bar cooking dried pasta all day may need a cooker first and no production equipment at all. #### Choosing an extruder Extruders are rated by output in kilograms per hour and by the capacity of the mixing tank. Countertop models suit restaurants making pasta for their own menu; floor models suit shops, commissaries and wholesale production. Pick one that makes a day's pasta within the time the staff actually have for it, with room to grow. On most countertop machines the tank mixes the dough and then feeds it to the auger, so each batch finishes before the next begins. Friction warms the dough as it is forced through the die, and some machines add a fan or cooling at the head so the dough does not overheat and the pasta keeps its texture. Extruders work with a stiff, low-moisture dough that would be hard to roll by hand, often made with durum semolina. Start from the manufacturer's recommended recipes, because a dough that is too wet sticks in the die and one that is too dry cracks. - Output per hour and tank capacity, measured against your daily need - The range of dies made for that model, and how quickly a die is changed - Electrical requirements: smaller units often run on 120 volts, larger ones may need 208 or 240 volts or three-phase power - How the tank, auger and die come apart for cleaning #### Dies: bronze or Teflon, and fit The die gives pasta its shape and its surface. Bronze dies leave a rough, matte surface that holds sauce well, which is why many cooks prefer them for traditional shapes. Dies with Teflon (PTFE) inserts produce a smoother, glossier pasta, extrude with less friction and are easier to clean. Dies are almost always made for a specific machine or die diameter, so a die from one maker rarely fits another's extruder. Buy dies by the exact model of your machine, and check the full list of shapes available for it before choosing the extruder, since that die list is what you will be working with for years. Follow the manufacturer's cleaning method, which usually means soaking the dough soft or letting it dry so it can be pushed or brushed out; many advise against putting bronze dies through a dishwasher. Store dies clean and dry, and handle them with care, because a dented die face makes rough or uneven pasta. #### Sheeters and rollers for sheets and filled pasta Pasta sheeters press dough through a pair of rollers, stepping down the gap until the sheet reaches the thickness you want. Countertop electric rollers suit restaurants, and wider, heavier machines suit shops making sheets in volume. Many take cutting attachments for tagliatelle, fettuccine and similar ribbon cuts. A pasta sheeter is not the same machine as a bakery dough sheeter, although both use rollers. Bakery sheeters are built for laminated pastry and bread doughs on a moving belt; for pasta, choose a machine the manufacturer sells for pasta, or confirm that it handles egg pasta dough at the thickness you need. For low volume, many planetary mixers have an attachment hub, and some makers offer pasta rolling or extruding attachments for it. That is a sensible way to test a fresh pasta program before buying dedicated equipment, though it ties up the mixer while it runs. #### Pasta cookers for service A pasta cooker is a tank of water held at a rolling boil, with baskets that hold individual portions. Compared with a stock pot on a range, it returns to the boil faster after pasta goes in, holds many portions at once, and on many models skims starch away through an overflow as fresh water flows in, so the water does not turn cloudy and foamy through service. Cookers come as countertop and floor models, gas or electric, and some are built into a range line. Automatic basket lifts with timers raise each basket when its time is up, which keeps pasta from overcooking while the cook is busy elsewhere. Most need a water supply for filling and a drain, so check both against the spot on the line. Many kitchens par-cook pasta ahead, cool it quickly as their food safety plan requires, portion it, then drop each portion into the cooker for a short final heat to order. Fresh pasta cooks in a fraction of the time dried pasta takes, so a kitchen serving both should set timers by product. #### Workflow, storage and food safety Fresh pasta is perishable. Plan where it goes after it leaves the machine: trays and drying racks for short shapes, refrigerated storage for the day's production, and freezing or a blast chiller for anything made further ahead. Label and date every batch. Egg doughs and filled pastas carry the same food safety expectations as other perishable food made in-house. If you plan to sell fresh pasta wholesale or packaged for retail, check with your local public health unit about the requirements that apply before sizing production equipment. Keep flour dust in check. A pasta room with an extruder running is dusty, and flour packed into motor vents and control panels shortens the life of the equipment. #### Cleaning, power and ordering Clean extruders at the end of each production run: remove the die, auger and tank parts, soak or knock out the dough, and dry every part fully before reassembly so nothing rusts or grows mould. Never wash the motor housing under running water. Pasta cookers need draining and cleaning daily, and regular descaling where the water is hard. Confirm voltage, phase and plug for extruders and electric cookers, and gas type for gas cookers, before ordering. Inspect freight deliveries before signing, note any damage on the delivery receipt and call Norpex the same day. All sales are final, with no returns or exchanges, so confirm dies, voltage and dimensions first. #### Common questions ##### Should I buy bronze or Teflon pasta dies? Bronze dies give a rough surface that holds sauce and suit traditional shapes. Teflon-lined dies give a smoother pasta, extrude more easily and clean up faster. The choice is about texture and handling, and many kitchens keep some of each. ##### Will dies from one pasta extruder fit another brand? Rarely. Dies are made for a specific machine or die diameter. Buy dies by the exact model of your extruder, and check the shapes available for it before choosing the machine. ##### Can a pasta extruder make lasagna sheets? Some extruders accept a flat die that extrudes a sheet, but for lasagna and filled pasta a sheeter or roller is the usual tool, because it gives thinner, more even sheets. ##### Do I need a pasta cooker, or will a stock pot do? A stock pot works for low volume. Once pasta is a steady part of the menu, a pasta cooker returns to the boil faster, cooks many portions at once in separate baskets and, on many models, skims starch continuously. ##### How much pasta can a countertop extruder make? It depends on the model and the dough. Compare the output per hour and tank capacity on each spec sheet with the kilograms you need in a day, leaving time for changing dies and cleaning. ### Commercial Range Buying Guide: Gas vs Electric, Burners and Bases > How to choose a commercial range: gas or electric, burner count and width, oven or storage base, griddle and charbroiler tops, BTU and hood planning. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/commercial-range-buying-guide ![Six-burner gas restaurant range with a griddle and two ovens](https://norpex.ca/m/3e/8e/3e8e93a5d540a857e2ee0599d077d7202c76aa582c63f47099d73b18c787a82a.jpg) Pictured: [American Range AR-36G-6B 72″ Natural Gas 6-Burner Restaurant Range with 2 Standard Ovens & 36″ Left Griddle Plate – 322,000 BTU](https://norpex.ca/product/american-range-ar-36g-6b-72-natural-gas-6-burner-restaurant-range-with-2-standard-ovens-36-left-griddle-plate-322000-btu) Choose a commercial range by fuel first, then width and top configuration, then base. Match burners to the pans you run at peak, take an oven base only if you will bake in it, and confirm gas type, voltage, clearances and hood coverage before ordering, because freight equipment cannot be returned once delivered in good condition. #### Key takeaways - Fuel follows the building: confirm natural gas or propane supply, or electrical voltage and phase, before you compare models. - Size the top to your peak service: count the burners, griddle and broiler space you need at the same moment, not on an average night. - An oven base earns its place only if you will bake or roast in it regularly; otherwise a storage base holds pans, and serious baking is often better done in a separate convection oven. - In most jurisdictions the range has to fit under a code-compliant hood, with the clearances listed in the manufacturer's installation manual. - Confirm gas type, voltage and dimensions in writing before ordering: all sales are final, with no returns or exchanges. #### Start with fuel: gas or electric Gas is the usual choice for a restaurant line: an open flame responds instantly and works with any pot or pan. Electric ranges make sense where there is no gas service, where the building or landlord restricts it, or where the menu leans on steady, moderate heat rather than hard searing. Gas ranges are built for either natural gas or propane. The orifices and regulator setting differ, so order the version that matches the building's supply; converting later usually means the manufacturer's kit and a licensed gas fitter. Electric ranges are wired for a specific voltage and phase, commonly 208 or 240 volts in single or three phase, and some lines are offered for the 600 volt service found in many larger Canadian buildings. Voltage matters more than it looks. An element built for 240 volts that runs on a 208 volt supply produces roughly a quarter less heat, so a range that looked right on paper can feel sluggish on the line. Have an electrician confirm what the panel actually delivers before you choose. For a deeper comparison of the three fuels, see the guide to gas, electric and induction cooking. #### Width, burners and top configuration Commercial ranges are sold by width, commonly from 24 to 72 inches. Open burners are usually arranged in pairs, front and back, on grates about 12 inches wide, so a 24 inch range typically carries four burners, a 36 inch range six and a 60 inch range ten. Many operators give up some burners for a griddle or charbroiler section built into the top. Count what you need at the busiest moment of service. Walk through a full ticket rail on your heaviest night: which pans are on heat at the same time, and how many are large stock or sauce pots that tie up a burner for hours. Pots that simmer all day are often better moved to a stock pot range, which sits low to the floor so heavy pots do not have to be lifted as high. - Open burners: the most flexible top, for sautéing, boiling and simmering in any pan. - Griddle section: a flat steel plate for eggs, pancakes, burgers and sandwiches; thermostatic controls hold a set temperature, manual ones hold a set flame. - Charbroiler section: grates over radiant burners for grill marks and char, which adds smoke and grease load to the hood. - Hot top or French top: a solid plate that holds several pots at graded temperatures, often hottest in the centre. - Step-up burners: the rear row sits higher so pots at the back are easier to see and reach. - Wok ranges: high-output burners set into rings for wok cooking, usually bought as a separate unit beside the main range. #### Oven base, convection base or storage base The space under the top can hold a standard oven, a convection oven, a storage cabinet or an open stand. A standard oven base suits roasting, braising and moderate baking. A convection base adds a fan for faster, more even baking, at the cost of more parts to service and an electrical connection for the fan even when the range burns gas. Be honest about whether you will use the oven. A range oven sits low, is awkward to load and heats the cook's legs; if your baking is serious, a dedicated convection or combi oven often does the job better, and a storage base under the range holds pans instead. Check that the oven interior accepts full-size sheet pans in the direction you load them, because some narrower oven bases do not. Modular range sections without a base can sit on an equipment stand or on a refrigerated chef base, which keeps proteins at the cook's knees in a tight line. Confirm that the stand or base is rated for the weight and heat of the section above it. #### Heat output, gas supply and ventilation On a gas range, every burner, griddle and oven carries a heat rating in BTU per hour on the specification sheet, and the total for the range is what the gas supply has to deliver. Add the range to everything else on the line before you order. A meter or supply pipe sized for a small café may not keep up with a full cooking line, and burners starve when everything is lit at once. Most Canadian jurisdictions require cooking that produces grease-laden vapour, which includes a range line, to sit under a commercial exhaust hood with a fire suppression system, and the range has to fit inside the hood's footprint with the overhang the hood design calls for. Give the hood contractor the range width, depth and heat ratings early, and check requirements with your local building and fire officials and your provincial gas safety authority. Clearances matter as much as the hood. The installation manual lists minimum distances to combustible and non-combustible walls. Where the manual allows it, mounting the range on casters with a gas quick-disconnect hose and a restraining cable lets staff pull it out to clean behind it without straining the gas line. #### Build quality, controls and service Look at what the cook touches every day. Heavy cast iron grates that lift off in sections are easier to clean, and lift-off burner heads and removable drip trays save time at close. Stainless fronts and sides resist corrosion, and the backguard style decides what can mount above the range later, such as a shelf, a salamander or a cheese melter. Ask how the range lights. Standing pilots are simple and need no power to light, while electronic ignition saves the gas a pilot burns but depends on an electrical supply. Oven thermostats, valve quality and access to parts through the manufacturer's service network matter more over the life of a range than any single feature on the brochure. Check the rating plate for a certification mark recognised in Canada for the fuel, because gas and electrical inspectors look for it. Warranty terms are set by the manufacturer and vary by product line, and most commercial equipment warranties are void if the unit is installed in a residential setting. #### Measuring, ordering and delivery Measure the space and the path to it. Compare the crated dimensions with the narrowest doorway, hallway, corner, stair or elevator on the way in, and ask whether legs, the backguard or oven doors can come off for the move. The guide to measuring before you order covers clearances and utilities in detail. Ranges ship by freight carrier. A liftgate, a delivery appointment or inside delivery needs to be arranged with Norpex before paying. Inspect every freight delivery before signing, note any damage on the delivery receipt and call Norpex the same day. Large and configured ranges are priced by a person on a quote with freight included, and quotes come back within one business day. - Gas type: natural gas or propane, matched to the building. - Voltage and phase for electric ranges and for convection bases on gas ranges. - Width, depth and height, including the backguard and any shelf. - Top configuration, including which side any griddle or charbroiler sits on. - Base type: standard oven, convection oven, storage or stand. - Hood coverage and the clearances in the installation manual. #### Common questions ##### How many burners does a restaurant range need? Count the pans on heat at your busiest moment rather than on an average night. A 36 inch six burner range is a common starting point for a small line, and larger kitchens move to 60 inch models or add separate griddles and fryers. ##### Can I convert a natural gas range to propane? Many ranges can be converted with the manufacturer's kit, which changes the orifices and regulator setting, and the work belongs to a licensed gas fitter. Ordering the correct gas type from the start is simpler, since all sales are final, with no returns or exchanges. ##### Do I need a hood for an electric range? In most Canadian jurisdictions, commercial cooking that produces grease-laden vapour needs an exhaust hood whatever the fuel, so an electric range usually still sits under one. Confirm the requirement with your local building and fire officials before planning the line. ##### Can I install a commercial range in my home? Commercial ranges need clearances, gas supply and ventilation that most homes are not built for, and most commercial equipment warranties are void if the unit is installed in a residential setting. Check with the manufacturer and your local authority before buying one for home use. ##### What is the difference between a range oven and a convection oven? A standard range oven heats with a burner or element and still air, while a convection oven adds a fan that moves hot air for faster, more even cooking. A convection base on a gas range usually needs an electrical connection for the fan. ### Commercial Sinks Explained: Compartment, Hand and Prep Sinks > Which commercial sinks a food business needs: compartment, hand, prep and mop sinks, bowl sizes, drainboards, faucets, drains and what health units ask for. Explainer by Norpex. Published 2026-09-25, updated 2026-10-22. Canonical: https://norpex.ca/guides/commercial-sink-guide ![Stainless steel three-compartment sink](https://norpex.ca/m/91/46/9146ddfe2332132940ea67b1ea9f2b2ee5a688d6a3505c5ab5f826deff947c84.jpg) Pictured: [10″ x 14″ x 10″ Stainless Steel Three Tub Space Saver Sink without Drainboard with Corner Drain](https://norpex.ca/product/10-x-14-x-10-stainless-steel-three-tub-space-saver-sink-without-drainboard-with-corner-drain) Most commercial kitchens need three kinds of sink: a compartment sink for washing, rinsing and sanitizing wares, dedicated hand sinks, and a separate prep sink for food. Many health units also expect a mop or utility sink. Size compartments to your largest pan and check your local health unit's rules before the plumbing goes in. #### Key takeaways - A three-compartment sink handles wash, rinse and sanitize for anything that does not go through a dishwasher. - Hand sinks are for handwashing only; most Canadian health units require them within easy reach of food handling areas. - Size each compartment to the largest item you wash; a full-size sheet pan is 18 by 26 inches. - Drainboards, faucets and drains are separate choices; confirm the faucet hole spacing before ordering. - Plumbing codes often require food prep sinks to drain indirectly, through an air gap or air break; ask your plumber. #### The sinks a commercial kitchen usually needs A commercial kitchen is plumbed by purpose. Washing dishes, washing hands and washing food are kept apart so that one cannot contaminate another, which is why a kitchen that seems to have too many sinks usually has the right number. - Compartment sink: two or three deep bowls for manual warewashing, usually three for wash, rinse and sanitize. - Hand sink: a small sink used only for handwashing, placed where staff handle food. - Prep sink: one or two compartments for washing produce and thawing, kept separate from dishwashing. - Mop or utility sink: a low basin at or near the floor for filling and emptying mop buckets. - Bar and underbar sinks: compact compartment sinks, dump sinks and glass-washing sinks built into the bar. - Specialty sinks: dipper wells for ice cream scoops, mobile hand sinks for events, and sinks built to fit a particular station. #### Compartment sinks: two or three bowls Where wares are washed by hand, the usual method is wash, rinse and sanitize, one step per bowl, followed by air-drying. That is why the three-compartment sink is the usual choice, and why many health units ask for one even where a dishwasher handles most of the plates. A two-compartment sink can suit a bar or a prep area, but check whether your health unit accepts it for warewashing before you buy one for that job. Size the bowls to the largest item. A full-size sheet pan measures 18 by 26 inches, and stock pots, hotel pans and mixer bowls all need to go fully under water in the sanitizing bowl. Bowls that are too small mean washing pans on edge, which is slow and leaves the part above the water unsanitized. Deeper bowls hold more water and take bigger pots, but they are harder on the back for staff who wash all shift. Check the bowl depth and the overall work height together, and set the height with the sink's adjustable feet when it is installed. #### Drainboards and layout Drainboards are the flat, slightly sloped surfaces at one or both ends of a compartment sink. The one before the wash bowl holds dirty wares; the one after the sanitizing bowl lets clean wares drain and air-dry. A sink without enough drainboard pushes wet pans onto work tables and back into use before they are dry. Order the sink to match the room. Drainboards come on the left, the right or both sides, and the work should run from dirty to clean without crossing another station. If the sink sits beside a dishwasher, the pre-rinse area and the soiled dish table often combine into one run. - Left, right or dual drainboards, sized to the wares you handle. - A backsplash tall enough to protect the wall behind the faucets. - Legs with adjustable feet to level the sink and set the slope of the drainboards. - Steel grade and gauge: 304 stainless resists corrosion better than 430, and a lower gauge number means thicker steel. #### Hand sinks Most Canadian health units require at least one sink used only for handwashing, within easy reach of each area where food is handled, with hot and cold running water, soap and a hygienic way to dry hands, usually single-use towels. The exact number and placement are set locally, so confirm them with your public health unit when you plan the layout. A hand sink is small by design: it is meant to be used often, not for filling buckets or rinsing produce. Hands-free faucets, operated by a knee valve, foot pedal or sensor, keep clean hands off the handle, and some health units require or recommend them. A side splash guard helps where a hand sink sits right beside a prep surface, and some health units expect one there. Plan the soap and towel dispensers at the same time as the sink, with a waste bin beside it. An inspector looks at the whole handwashing station, not just the tap. #### Prep sinks and mop sinks A prep sink is for food: washing vegetables, rinsing seafood, thawing under running water. Many health units expect it to be separate from the warewashing sink, so that the bowl used for dirty pots is not the bowl the lettuce goes into. One or two compartments with a drainboard usually cover it, and a drain basket helps with heavy produce work. A mop sink, also called a janitorial or service sink, sits at or near floor level so a full bucket does not have to be lifted into a food sink to be emptied. Without one, dirty floor water ends up in a hand or compartment sink, which health inspectors commonly flag. #### Faucets, drains and plumbing The faucet is often bought separately from the sink, so match the two. Deck-mount faucets sit on the ledge behind the bowls and splash-mount faucets attach to the backsplash, and the holes have to be spaced for the faucet, commonly on 8-inch centres and sometimes 4-inch. Check the sink's faucet holes before ordering the faucet. Choose the spout by the bowl. The spout should reach roughly the middle of each bowl it serves, and a swing spout lets one faucet fill two compartments. Pre-rinse units, with a spring-mounted spray head, sit over the soiled end of a dish table or the first bowl of a compartment sink, and gooseneck spouts give clearance for tall stock pots. Each bowl needs a drain, commonly a lever waste or twist waste that opens and closes from above, or a basket strainer. Plumbing codes often require food prep sinks to drain indirectly, through an air gap or air break to a floor sink, so that a backed-up drain cannot flow back into the bowl. Grease interceptor requirements for warewashing sinks are set locally, and your plumber will know them. #### Cleaning and care Stainless steel stays corrosion-resistant only while its protective surface film is intact. Clean with a soft cloth or non-scratch pad along the grain, rinse off chlorine sanitizer and salty solutions rather than leaving them to dry, and avoid steel wool, which leaves particles that rust on the surface. Check the drains and overflows for build-up every week, keep the faucet aerators and pre-rinse heads free of scale, and reseal any gap where the sink meets the wall so water cannot sit behind it. #### Common questions ##### Do I need a three-compartment sink if I have a dishwasher? In many cases, yes. Pots, large pans and equipment parts that do not fit the dishwasher still need to be washed, rinsed and sanitized, and many Canadian health units expect a compartment sink for them. Check with your local public health unit. ##### Can a hand sink be used to rinse food or fill buckets? No. Most health units require hand sinks to be used only for handwashing, and inspectors commonly note a hand sink that is blocked, used for storage or used for anything else. ##### What size compartment sink do I need? Size each bowl to the largest item you wash. A full-size sheet pan is 18 by 26 inches, so bowls smaller than that force you to wash it on edge. Deeper bowls take bigger pots. ##### Does a faucet come with a commercial sink? Often it does not, and the faucet is sold separately. Check the number and spacing of the faucet holes on the sink, commonly 8-inch centres, and choose a faucet to match. ##### What is the difference between 304 and 430 stainless steel in a sink? 304 stainless contains nickel and resists corrosion from salt, acids and sanitizers better than 430, which is magnetic and less expensive. For a sink that sits wet all day, 304 is usually the better choice. ##### Who checks commercial sinks and hand sinks in Canada? Your local public health unit inspects food premises under your province's food safety rules, including hand sinks and warewashing, and a plumbing inspector checks the plumbing. Norpex's province pages list the food safety and trades authorities for most provinces. ### Convection Oven vs Combi Oven: Which Does Your Kitchen Need? > Convection vs combi ovens compared: what each cooks, steam modes, footprint, water, drain and filtration needs, upkeep, and which kitchens need which. Comparison by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/convection-vs-combi-oven ![Countertop electric convection oven with twin fans](https://norpex.ca/m/fa/e8/fae8efbee0fd00b363d9a54e02127f3c7e5bca693d3ecd9aa43e49dc2b55d31d.jpg) Pictured: [Unox XAFR-04FS-ETLV Rosella Bakerlux Full Size Countertop Left Handle Convection Oven – 208-240V](https://norpex.ca/product/unox-xafr-04fs-etlv-rosella-bakerlux-full-size-countertop-left-handle-convection-oven-208-240v) A convection oven circulates hot, dry air with a fan and suits baking and roasting. A combi oven adds controlled steam, so it can roast, steam or combine both. Buy convection for baking and simple roasting; buy a combi when one oven must do several jobs and you can supply water, drainage and maintenance. #### Key takeaways - Convection ovens cook with fan-driven dry heat; combi ovens add steam and humidity control to the same cavity. - A combi can take over from a steamer and a convection oven, but it needs a water supply, a drain and, in most cases, water treatment. - Size either oven by pans: full-size sheet pans for convection, hotel pans for a combi, counted at your busiest hour. - Boiler combis generally make more steam but need descaling; boilerless models are simpler and generally make less steam. - A combi justifies its extra cost only if the menu and staff will use its steam and programming. #### What each oven does A convection oven is a heated box with a fan. Moving air strips away the layer of cooler air around the food, so it cooks faster and browns more evenly than a still oven, often at a lower set temperature. It bakes cookies, pastry, sheet cakes, bread and roasted vegetables well, and it is simple to run and to service. A combi, short for combination oven, adds a steam system to a convection oven. It runs as a convection oven, as a steamer, or in combination mode where heat and moisture work together at a controlled humidity. One cavity can roast meat with less shrinkage, steam vegetables and fish, proof dough, rethermalize plated food and cook overnight at low temperature. Some convection ovens offer moisture injection or a humidity feature. That helps bread crust and roasts, but it is not the same as a combi, which is built to generate steam and control humidity across all of its cooking modes. Unox, Lainox and Angelo Po are examples of combi oven makers in the catalogue. #### Steam systems: boiler or boilerless Combis make steam in one of two ways. A boiler, or steam generator, heats water in a separate tank and feeds steam into the cavity; it produces plenty of steam quickly and suits heavy steaming. Boilerless or injection models spray water onto the fan or a heating element inside the cavity; they use less water and have fewer parts, but they generally produce less steam than a boiler. The trade-off is maintenance. A boiler collects scale from hard water and needs regular descaling, which many models automate. Boilerless ovens avoid the tank but still need clean water and care for the parts that touch it. Before choosing, ask what the cleaning and descaling routine involves, how long it takes and which chemicals it uses. #### Water, drain and filtration A convection oven usually needs only power, or gas and power. A combi also needs a cold water supply, often with separate lines for steam generation and for cooling, and a drain of the type the manufacturer specifies. Plumbing codes commonly call for an indirect drain connection with an air gap, so plan a floor drain or floor sink near the oven. Water quality matters more for a combi than for any other oven. Scale from hard water coats boilers, probes and spray nozzles, and chlorides in some supplies corrode stainless steel. Many manufacturers set water quality limits, and warranty terms often exclude damage caused by water outside them, so test your water and budget for the filtration system the installation manual recommends. Plan for the steam that leaves the oven too. Opening the door releases a cloud, and whether a combi needs to sit under a hood depends on the model, its fuel and local code. Some electric models are sold with a condensing hood designed to reduce the need for one; confirm with your local building officials before counting on it. #### Footprint, capacity and power Convection ovens are usually sold as full-size or half-size. A full-size oven holds 18 by 26 inch sheet pans, while half-size countertop units suit cafés and small kitchens. Full-size models stack two high on a stand to double capacity in the same floor space, and bakery-depth versions have a deeper cavity that changes how sheet pans load. Combis are sized by how many full-size hotel pans they hold, and common sizes include 6, 10 and 20 pan models. Countertop sizes sit on a stand or counter, while the largest floor models load from a roll-in rack so a whole cart of pans goes in at once. Some lines also offer compact models for tight kitchens. Count pans at your busiest hour, including banquet or batch loads, rather than on an average day. Then check the utility side: larger electric combis usually need three-phase power, gas combis still need electricity for controls and fans, and both need the clearances in the installation manual for heat and service access. #### Which kitchen needs which Choose a convection oven when the work is mostly baking and dry roasting: cafés, bakeries, pizzerias baking bread or desserts, and restaurants that need a second oven for sheet-pan work. It costs less to buy and to maintain, and staff learn it quickly. Choose a combi when one appliance has to do several jobs or when volume and consistency matter: banquets and catering, hotels, hospitals, schools and other institutional kitchens, and restaurants that roast, steam and retherm large batches. Programmed recipes and core temperature probes let less experienced staff repeat a result, and cook-and-hold or overnight programs put the oven to work while the kitchen is closed. - You steam vegetables, fish or rice in volume and would otherwise buy a steamer. - You roast large proteins and want less shrinkage and doneness set by a probe. - You rethermalize plated or batch food for banquets or tray service. - You have floor space for one oven but need several cooking functions. - You can provide the water supply, drain, treatment and staff training a combi needs. #### Cleaning, maintenance and warranty Convection ovens need little beyond wiping the cavity, cleaning the racks, checking the door gasket and keeping the fan guard and motor vents clear. Grease left on the fan guard bakes on and gets harder to remove, so clean it on a fixed schedule. Most combis have an automatic cleaning cycle that washes the cavity with detergent and rinse aid, often run after close. Use the cleaning products the manufacturer specifies, because the wrong chemicals can damage seals and may affect warranty coverage. Descale on the schedule the manual sets, change water filter cartridges on time and keep the door gasket and drain clear. Warranty terms are set by the manufacturer, and claims go to its authorized service network. Before buying a combi, ask whether the manufacturer has service coverage near you, since its steam system and controls need trained technicians. #### Common questions ##### Can a combi oven replace a convection oven? In most kitchens, yes. A combi has a dry-heat convection mode, so it covers most convection work and adds steaming and combination cooking; check that its racks take the sheet pans you bake on. The question is whether you need the extra functions enough to justify the water, drainage and maintenance. ##### Does a combi oven need a water filter? In practice, usually. Scale and chlorides in untreated water damage steam systems, and many manufacturers set water quality limits that warranty coverage depends on. Test your water and follow the treatment the installation manual recommends. ##### Does a convection oven need a hood? It depends on the fuel, what you cook in it and local code. Gas ovens produce combustion products and greasy food produces vapour, so many kitchens place ovens under a hood; your local building officials can confirm what yours requires. ##### What size combi oven do I need? Count the full-size hotel pans you need in the oven at once during your busiest period. Six and ten pan models are common in restaurants, while twenty pan roll-in models suit banquet, hotel and institutional kitchens. ##### Is a boilerless combi good enough? For menus that roast, bake and steam in moderate volume, a boilerless combi works well and is simpler to maintain. Kitchens that steam heavily all day often prefer a boiler model for its greater steam output. ### Dough Equipment Guide: Sheeters, Dividers, Presses and Proofers > Which dough equipment a bakery or pizzeria needs: sheeters, dividers and rounders, dough presses and proofers, with sizing, space and cleaning advice. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/dough-equipment-guide ![Countertop dough roller sheeter](https://norpex.ca/m/3e/b6/3eb647191ef971d4853b030732efe0ddcfef76a064ab5dcb43057082ec854b4f.jpg) Pictured: [Eurodib P-ROLL 320/1 12” One Stage Dough Roller Sheeter](https://norpex.ca/product/eurodib-p-roll-320-1-12-one-stage-dough-roller-sheeter) Buy dough equipment in the order your bottlenecks appear. Pizzerias usually need a mixer, a way to portion and ball dough, and a press or sheeter to open it. Bakeries add a reversible sheeter for laminated pastry, a divider-rounder and a proofer or retarder-proofer. #### Key takeaways - Start with the step that costs you the most labour or causes the most inconsistency, not with the machine that looks most impressive. - A reversible sheeter is for laminated and rolled pastry; a pizza sheeter or dough roller opens dough balls to a set thickness. - Dividers cut a charge of dough into equal pieces, rounders shape them into balls, and divider-rounders do both in one machine. - Heated dough presses are fast and consistent but give a different crust from hand-stretched dough, so test with your own recipe. - Proofers control warmth and humidity; retarder-proofers add refrigeration so dough can rest overnight and be ready at opening. #### Map your dough workflow first Most yeasted doughs go through broadly the same steps: mixing, bulk fermentation, dividing, rounding, resting, shaping or opening, proofing and baking. Equipment exists for each step, and no pizzeria or bakery needs all of it on day one. The right purchase is the one that removes your worst bottleneck. Time each step on a busy day and note where staff wait or where products come out inconsistent. If two people spend the morning scaling and balling dough by hand, a divider or divider-rounder is the first thing to look at. If crusts vary in size and thickness through a rush, a press or sheeter is the fix. If dough is over- or under-proofed depending on the weather, a proofer or retarder-proofer is. - Mixing: a planetary or spiral mixer, covered in the mixer buying guide. - Dividing and rounding: dough dividers, rounders and divider-rounders. - Opening and shaping: reversible sheeters, pizza sheeters and dough rollers, and dough presses. - Proofing and retarding: proofer cabinets, proofer and holding combinations, and retarder-proofers. - Handling: dough boxes, scrapers, scales and bench tools. #### Dough sheeters and dough rollers A dough sheeter passes dough between a pair of rollers, reducing its thickness a little on each pass. Reversible sheeters have a conveyor belt on each side of the rollers; the operator runs the dough back and forth, closing the gap each time, until it reaches the target thickness. They are the standard tool for croissant, puff pastry, Danish and other laminated doughs, and they also roll pie dough, cookie dough and fondant. Pizza sheeters and dough rollers are simpler. A dough ball goes in the top, passes through one or two sets of rollers, often set at right angles to each other, and comes out as a round or oval sheet at a set thickness. They are fast and consistent, but they produce a flatter, more even crust than hand stretching, with little raised edge unless the dough is finished by hand. When comparing reversible sheeters, look at roller width, which limits the width of the sheet, belt length, which limits how long a piece can be, and the thickness range. Floor models are more productive but need a long clear run when the belts are folded down; many fold up for storage. Tabletop models suit smaller bakeries but still need a sturdy bench with room at both ends. #### Dough dividers, rounders and divider-rounders A dough divider cuts one charge of dough into a fixed number of equal pieces. Manual and hydraulic press dividers spread the dough in a chamber and cut it with a set of blades, so piece weight depends on how much dough you load: weigh the charge and the pieces come out close to equal. Volumetric dividers used in larger bakeries meter dough continuously by volume. A rounder takes those pieces and shapes them into tight balls with a smooth skin, which helps the dough hold gas and makes the next step easier. Divider-rounders combine both jobs: the machine divides the charge, then moves a plate in a circular motion to round every piece at once. For bun, roll and pizza-ball production, a divider-rounder replaces a great deal of repetitive hand work. Check the weight range each model or head can produce, because a divider set up for small rolls will not make large pizza balls, and the reverse is also true. Many machines take interchangeable plates or heads for different piece counts. Ask how the machine handles your dough: very wet or oily doughs can stick, and some models are better suited to firmer dough. - Piece count per cycle and the range of piece weights. - Manual, semi-automatic or fully automatic operation. - Plates or heads available for other piece counts. - Suitability for your dough's hydration and fat content. - How the chamber and blades come apart for cleaning. #### Dough presses A dough press flattens a dough ball between two plates. Heated presses, common for pizza and tortillas, warm the dough as they press it, which relaxes it so the crust holds its size instead of springing back. Presses may be manual, with a lever, or powered, and some are designed to press without heat. Presses open dough quickly to a consistent diameter and thickness, which makes them popular in high-volume and delivery pizza. The trade-off is texture: a pressed crust tends to be denser and flatter at the rim than hand-stretched dough. Test your own recipe; many operators adjust hydration, dough temperature or the press settings to get closer to the crust they want. Check the plate diameter against your largest crust size, the temperature control on each plate, the thickness adjustment, and whether plates are coated or removable for easier release and cleaning. Heated presses need a suitable electrical circuit, so confirm voltage and amperage on the specification sheet. #### Proofers and retarder-proofers A proofer is a warm, humid cabinet that lets shaped dough rise at a controlled rate. Temperature and humidity are both controlled: the warmth speeds fermentation, and the humidity keeps the surface from drying into a skin. Most yeasted doughs proof in a range commonly quoted as the high 20s to mid 30s Celsius with high humidity, but your recipe and the manufacturer's guidance come first. Reach-in proofers hold sheet pans on slides, and roll-in proofers take a full rack, which saves handling in larger bakeries. Combination proofer and holding cabinets switch between a humid proofing mode and a heated holding mode, useful for a kitchen that proofs in the morning and holds hot food later. Some proofers are built as a base for a countertop convection oven. Retarder-proofers add refrigeration. Dough goes in at the end of the day, is held cold to slow fermentation overnight, then the cabinet warms and humidifies on a programmed schedule so product is ready to bake at opening. They cost more than a simple proofer, but they move labour out of the early morning and can improve flavour in many doughs. Size a proofer by the number of pans or racks you need to proof at once, and check the water arrangement: some proofers have a manual-fill water pan, while others need a water line and a drain. #### What a pizzeria, bakery or café actually needs These are starting points, not rules. Your menu, your dough recipes and your labour costs decide which machine earns its place first. - Small pizzeria: a mixer sized for daily dough, dough boxes, a scale, and a press or pizza sheeter if you do not hand-stretch. A divider-rounder becomes worthwhile as volume grows. - High-volume or delivery pizza: a spiral mixer, a divider or divider-rounder, a heated press or sheeter, and refrigerated space for cold-fermenting dough balls. - Artisan bakery: a spiral mixer, a divider or divider-rounder, bench space for shaping, and a proofer or retarder-proofer, plus a reversible sheeter if you laminate. - Pastry shop or café: a planetary mixer, a tabletop reversible sheeter for laminated pastry, and a proofer or combination cabinet. - Tortilla or flatbread production: a heated press matched to the product diameter. #### Space, power, cleaning and ordering Dough equipment tends to be heavy and awkward to move. Measure the floor or bench space with belts, lids and doors open, check the path from the delivery door, and confirm voltage, phase and amperage on each specification sheet. Heated presses and proofers need a circuit that matches their rating, and some larger sheeters and divider-rounders are three-phase. Clean flour and dough residue every day. Scrapers and brushes do most of the work on sheeter rollers and belts; follow the manufacturer on whether belts can be removed and washed. Divider chambers and blades must be kept free of dried dough, and proofer water pans need draining and cleaning to prevent scale and mould. Floor sheeters, divider-rounders and roll-in proofers are final sale, with no returns or exchanges, so confirm dimensions and power before ordering. Larger and configured machines are priced on a quote with freight included, and Norpex replies within one business day. #### Common questions ##### Do I need a dough sheeter for pizza? Not necessarily. Many pizzerias hand-stretch, and others use a press. A pizza sheeter or dough roller helps when you need consistent size and thickness at speed and are happy with a flatter, more even crust. ##### What is the difference between a dough press and a dough sheeter? A press flattens a dough ball between two plates, usually heated, in one stroke. A sheeter rolls dough between rollers to a set thickness. Presses are faster for rounds; sheeters are more versatile and also handle pastry. ##### Is a retarder-proofer worth it for a small bakery? It is worth considering when early-morning labour is your biggest cost or problem. Holding dough cold overnight and proofing on a timer means product can be ready to bake at opening without someone arriving hours early. ##### Can a divider-rounder handle wet dough? Some models handle higher-hydration dough better than others, and very wet or oily doughs can stick. Check the manufacturer's recommended dough range for the model and test with your own recipe where you can. ##### What temperature should a proofer be set to? It depends on the dough. Most yeasted doughs proof in a warm, humid cabinet, commonly in the high 20s to mid 30s Celsius, but your recipe and the manufacturer's guidance take precedence. ### Dry-Aging and Curing Cabinets: What They Control and Who Needs One > How dry-aging and curing cabinets control temperature, humidity and air flow, how they differ from a fridge, and what to check for display or back-of-house use. Explainer by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/dry-aging-and-curing-cabinets-guide ![Meat curing cabinets with glass doors in a restaurant dining room](https://norpex.ca/m/ba/d2/bad2dd807f859395b271df5ec2e76e3761f178c36e4c06d62a92a95719df224d.jpg) Pictured: [Maturmeat Stagionello® 150 Kg Meat Curing Cabinet – 40299](https://norpex.ca/product/maturmeat-stagionello-150-kg-meat-curing-cabinet-40299) A dry-aging or curing cabinet is a refrigerated cabinet that holds temperature, humidity and air movement steady for weeks at a time, which an ordinary fridge cannot do. Dry-aging cabinets run cold for beef; curing cabinets run warmer and step through fermenting and drying stages for salumi. #### Key takeaways - The cabinet controls three things together: temperature, relative humidity and gentle, even air flow. Losing any one of them spoils the result. - Dry-aging runs just above freezing; curing runs warmer, at cellar-like temperatures, and usually follows a programmed sequence. - Size by the full aging cycle: product sits for weeks, so capacity has to cover every batch in progress, not one week's sales. - Glass-door display cabinets sell the program in a dining room or butcher counter; solid-door cabinets in back of house hold conditions more steadily. - Many Canadian public health units treat in-house curing as a specialized process, so ask yours what it needs before starting. #### What these cabinets do that a fridge cannot A standard reach-in refrigerator is designed to keep food cold, and it pulls moisture out of the air as it cycles. That is fine for storage and wrong for aging. Meat that is aging or curing needs a narrow, stable band of temperature and humidity and a slow, even movement of air for weeks, while an ordinary fridge swings through defrost cycles, dries product unevenly and shares its air with everything else inside it. Dedicated cabinets add humidity control, which removes moisture and on many models adds it too, adjustable fan speeds, and controllers that hold set points and often log them. Many add UV-C lamps to limit surface bacteria and unwanted mould, and some add air filters to manage odour. They also keep aging product apart. Raw meat left for weeks does not belong beside ready-to-eat food, and strong aging odours transfer to anything nearby. #### Temperature, humidity and air flow Temperature sets the pace of everything else. Dry-aging beef is commonly done just above freezing, usually somewhere between 1 and 4°C, which keeps spoilage slow while the meat's own enzymes tenderize it. Curing whole muscles and fermented sausages runs noticeably warmer, at cellar-like temperatures, because the fermenting and drying stages need it. Relative humidity controls how fast moisture leaves the surface. Too dry, and the outside hardens and seals before the inside has dried, a defect curers call case hardening; too humid, and unwanted mould and surface slime take hold. Recipes specify a humidity band, and a good cabinet holds it without large swings. Air flow has to be gentle and even. Still air lets moisture collect around the product; strong fans dry the surface too fast. Look for adjustable fan speeds and a layout where air reaches every hanging piece or shelf, and leave space between pieces so it can. - Separate set points for temperature and humidity, not temperature alone - Stored programs or stages for fermenting and drying, if you plan to cure - A display of actual conditions, not only set points, and ideally a data log or export - Alarms for a door left open, high temperature and a humidifier that needs water #### Dry-aging versus curing Dry-aging is for large cuts of beef, and sometimes lamb, pork or duck, left unwrapped in the cabinet so moisture evaporates and flavour concentrates. The dried outer crust is trimmed off before steaks are cut, and the moisture loss and trim are the real cost of the process: an aged loin yields fewer saleable steaks than a fresh one. Curing is for salumi, whole-muscle cures such as coppa or bresaola, and fermented sausages. Fermented sausages need a warm, humid fermenting stage after they are made, and both sausages and salted whole muscles then need a long, cooler drying stage while the product loses weight toward its target. Curing cabinets are built to step through those stages on a program; many dry-aging cabinets are not, and are set once and left. Some operators use the same class of cabinet to mature cheese or fish. If that is the plan, check that the controller's temperature and humidity ranges cover what that product needs, and keep different products apart where flavours or moulds could cross over. Makers such as Dry Ager, Maturmeat and Stagionello build cabinets for this kind of work. #### Display cabinets or back-of-house cabinets A glass-door cabinet in the dining room or at a butcher counter is part of the menu: guests see the beef or the salumi aging, and that visibility helps sell the program. Display models add interior lighting and finishes that suit a front-of-house setting. Glass and frequent door openings both work against stable conditions, and a display cabinet in a warm dining room works harder than one in a cool back room. For the bulk of an aging program, a solid-door cabinet in back of house holds conditions more steadily. Many operators run both, with a display cabinet showing a few pieces and the volume aging out of sight. Whichever you choose, check the ambient temperature range the cabinet is rated for. Refrigeration systems are designed for a maximum room temperature, and a unit placed beside a hot cooking line or in a sunny window may not hold its set points. #### Sizing for the full cycle Aging is measured in weeks, so capacity has to cover every batch in progress at once. If you age beef for four weeks and sell two loins a week, the cabinet has to hold eight loins at a time, plus room to stagger new pieces in. Work the same arithmetic for curing, where drying can take longer still. Capacity is quoted in kilograms of product, in hooks or rails, or in shelves. Hanging suits salumi and some whole cuts; shelves or racks suit bone-in loins and primals. Check the load rating of the rails and whether the interior layout can be changed as the program grows. The aging time itself is a menu decision. Longer aging gives stronger flavour but more weight loss and trim, so settle the target before sizing the cabinet, and expect to revisit it once you see how the product sells. #### Installation, food safety and cleaning Some cabinets humidify from a refillable reservoir and some need a plumbed water line; many need a condensate drain or a tray to empty. Confirm the water, drain and electrical requirements on the spec sheet, along with the clearances the manufacturer's installation manual gives for air flow around the refrigeration unit. Many Canadian public health units treat curing and fermenting, and often dry-aging, in a restaurant or shop as specialized processes and may ask for a written food safety plan, temperature and humidity records, or product testing before you start. Check with your local public health unit early; the controller's data log is often the easiest way to keep the records it asks for. Clean and sanitize the interior between batches, clean humidifier reservoirs and filters on the manufacturer's schedule, and replace UV lamps when the manual says. Keep a log of what went in, when, and its starting weight, because weight loss is how many curers judge when a product is ready. #### Ordering a cabinet from Norpex Curing and aging cabinets are refrigeration and ship by freight carrier. A liftgate, a delivery appointment or inside delivery has to be arranged with Norpex before paying, so measure doorways and the route to the room first. Inspect the cabinet before signing, note any damage on the delivery receipt and call Norpex the same day. Configured and large cabinets are priced on a quote by a person, with freight included, and quotes come back within one business day. All sales are final, with no returns or exchanges, so confirm voltage, door swing, capacity and water connection before ordering. #### Common questions ##### Can I dry-age beef in a regular walk-in cooler? It is possible but hard to do well. A walk-in's humidity and air flow swing with door openings and defrost cycles, and aging meat shares air with other food. A dedicated cabinet holds conditions steady and keeps the product separate. ##### What is the difference between a dry-aging cabinet and a curing cabinet? A dry-aging cabinet holds one cold setting for beef and other large cuts. A curing cabinet runs warmer and can usually step through stages on a program, such as the fermenting and drying stages that fermented sausages need. ##### Does a dry-aging cabinet need a water line? Some do, and some humidify from a refillable reservoir. Many also need a drain or a condensate tray. The spec sheet lists the water, drain and electrical requirements for each model. ##### Do health inspectors allow in-house curing and dry-aging? Many Canadian public health units allow it with conditions, such as a written food safety plan and temperature and humidity records. Requirements differ, so check with your local public health unit before starting. ##### How much weight does beef lose when it is dry-aged? It loses moisture throughout aging, and the dried crust is trimmed before cutting, so saleable yield falls as aging time rises. Weigh each piece going in and coming out so aged cuts are priced on their real yield. ### Gas, Electric or Induction: Choosing Fuel for a Commercial Kitchen > Gas, electric or induction cooking for a commercial kitchen: utility supply, ventilation, heat output and control, running cost factors and cookware needs. Comparison by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/gas-electric-or-induction ![Countertop induction cooker with a digital control panel](https://norpex.ca/m/4b/f7/4bf7643c97a4d5e7939a2a0fa0413f7214c01ce2d790ad1e54f0c7d932eedafc.jpg) Pictured: [Eurodib SWI3500 Induction Cooker](https://norpex.ca/product/eurodib-swi3500-induction-cooker) Choose fuel by what the building can supply first, then by how you cook. Gas gives instant, visible heat and works with any pan. Electric suits buildings without gas. Induction heats the pan directly, responds quickly and adds less heat to the room, but needs magnetic cookware and substantial electrical capacity. #### Key takeaways - Start with the building: gas service and meter capacity, electrical panel capacity, voltage and phase. - Gas is the flexible default for a busy line; induction gives precise control and adds the least heat to the room of the three. - Running cost depends on local utility rates, how efficiently each appliance uses energy and how long it idles, not on the fuel alone. - Induction only works with magnetic cookware; test every pan with a magnet before you switch. - Changing fuel rarely removes the hood: grease-producing cooking needs exhaust whatever the heat source. #### Start with what the building can supply The first question is not which fuel you prefer but which the site can deliver. Many restaurant spaces in Canada already have natural gas, and rural or remote sites often run on propane from a tank. Adding or upsizing gas service involves the utility, a licensed gas fitter and often the landlord, and it takes time. Electric cooking depends on the panel. A line of electric ranges, fryers and ovens draws a lot of current, and many buildings have little spare capacity. Know the service size, the voltage, commonly 208 or 240 volts or 600 volts in many larger Canadian buildings, and whether three-phase power is available before you choose equipment. An electrician can tell you what the panel can carry. Mixed kitchens are common. A gas range and fryers on the hot line, with an induction hob for sauces or a front-of-house station, uses each fuel where it works best. #### Heat output and control Gas gives visible, instant heat that cooks read at a glance, and it works with any pan, including woks and pans with rounded or slightly warped bottoms. Output is rated in BTU per hour, but much of a flame's heat goes around the pan and into the kitchen rather than into the food. Electric elements, solid tops and hot plates respond more slowly: they take time to heat up and to cool down. They are steady, simple and quiet, and they suit holding, simmering and kitchens without gas. Induction heats the pan itself with a magnetic field. It responds quickly, holds precise settings and puts most of its energy into the pan, so less heat spills into the room. The glass surface is warmed mainly by the pan sitting on it, so spills are easier to wipe up, and most commercial units sense when a pan is lifted and stop heating. #### Ventilation and kitchen heat Changing fuel does not usually remove the hood. Most Canadian jurisdictions require an exhaust hood over cooking that produces grease-laden vapour, whether the heat comes from a flame, an element or an induction coil. Check with your local building and fire officials before counting on a fuel choice to change the hood. Fuel does change what the hood and the air conditioning have to handle. Gas burners add combustion products and a lot of radiant heat to the kitchen, which the exhaust and make-up air systems must remove. Induction and many electric appliances put less waste heat into the room, which can make the kitchen more comfortable and may reduce the ventilation and cooling load; your mechanical designer can size that. #### Running cost factors No fuel costs the least everywhere. What an appliance costs to run depends on local gas and electricity rates, which vary by province and utility, on how efficiently it turns energy into heat in the food, and on how many hours it sits idle at temperature. Compare with your own utility bills rather than a general rule. - Utility rates: gas and electricity prices, and for electricity any demand charges on peak draw. - Appliance efficiency: induction hobs and electric fryers put more of their energy into the pan or the oil than open flames do; ENERGY STAR ratings help compare models where they exist. - Idle time: equipment left on between rushes burns energy doing nothing, while induction draws cooking power only when a pan is on it. - Heat in the room: waste heat raises air conditioning and make-up air costs. - Installation: new gas lines, a larger electrical service or a panel upgrade can outweigh the difference in energy costs for a long time. - Utility programs: some Canadian gas and electric utilities have offered incentives for high-efficiency commercial kitchen equipment, so ask yours whether one applies before you order. #### Induction: cookware and practicalities Induction only heats cookware that a magnet sticks to. Cast iron, carbon steel and magnetic stainless steel work; plain aluminum, copper and glass do not unless the pan has a magnetic base made for induction. Test every pan in the kitchen with a fridge magnet before switching, and budget for replacing the ones that fail. Flat bottoms matter. A warped pan loses contact with the surface and heats unevenly, and because most units stop heating when the pan lifts, tossing a sauté works differently than on gas. Induction wok units use a curved surface and a matching round-bottomed wok. Glass tops are tough but not indestructible. A dropped heavy pot can crack one and dragged pans scratch it, so lift rather than slide, and keep the air vents under the unit clear so the electronics stay cool. - Countertop induction hobs: single or double units for sauces, eggs, stations and catering; low-output models may plug into a standard outlet, higher-output ones need a 208 or 240 volt circuit. - Drop-in units: built into a counter for buffets, action stations and front-of-house cooking. - Induction ranges and wok ranges: full line equipment that usually needs substantial three-phase power. - Induction warmers: low-power units that hold food in chafers or pans at serving temperature. #### Gas and electric in practice Gas appliances are built for natural gas or propane, and switching between them takes the manufacturer's conversion kit. Plan on a licensed gas fitter for every connection; provincial gas safety authorities regulate who may do the work. Do not count on gas equipment to keep cooking through a power cut: many hood installations interlock the gas supply with the exhaust fan, which shuts the gas off when the fan stops. Electric equipment is rated for a specific voltage and phase, and running an element below its rated voltage cuts its output: a 240 volt element on a 208 volt supply gives roughly a quarter less heat. Confirm the supply before ordering, because all sales are final, with no returns or exchanges. Hot plates and portable burners fill gaps. Countertop gas or electric hot plates add burners to a line or prep area, and portable butane burners are common for catering and tableside cooking. Many fire codes restrict how butane canisters are used and stored indoors, so check with your local fire department before relying on them. #### How to decide Whichever fuel you choose, confirm voltage, phase and gas type with your trades before ordering, and check that each appliance carries a certification mark recognised in Canada for its fuel. - Choose gas when the building has adequate gas service, the menu depends on high heat, woks or searing, and cooks are trained on flame. - Choose electric when there is no gas, the menu runs on steady, moderate heat, or the building restricts gas. - Choose induction when precision, a cooler kitchen, easy cleaning or front-of-house cooking matter most and the electrical service can carry it. - Mix fuels when different stations need different strengths, as many kitchens do. #### Common questions ##### Is induction cheaper to run than gas? It depends on local utility rates and how you cook. Induction puts more of its energy into the pan and draws cooking power only when a pan is on it, but in many areas electricity costs more per unit of energy than natural gas, so compare using your own rates. ##### Do I need special pans for induction? Yes. Induction only heats cookware a magnet sticks to, such as cast iron, carbon steel and magnetic stainless steel. Aluminum and copper pans work only if they have a magnetic base made for induction. ##### Does an induction kitchen still need a hood? Usually. Most Canadian jurisdictions require an exhaust hood over cooking that produces grease-laden vapour regardless of the heat source. Induction can reduce the heat load on the ventilation, but confirm the requirements with your local officials. ##### Can I run gas equipment on propane? Yes, if the appliance is built or converted for propane. Order the propane version or have a licensed gas fitter install the manufacturer's conversion kit, since natural gas and propane use different orifices and pressures. ##### What voltage do commercial electric cooking appliances need? Most run on 208 or 240 volts, single or three phase, and some are offered for the 600 volt service in many larger Canadian buildings. Small countertop units may plug into a standard 120 volt outlet, so check the rating plate against your supply. ### Griddle vs Charbroiler: Flat-Top, Grill or Salamander for Your Menu > Griddle, charbroiler, salamander or panini grill? How each cooks, thermostatic vs manual controls, plate thickness, hood load and which menus suit each. Comparison by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/griddle-vs-charbroiler ![Countertop electric charbroiler with grill grates](https://norpex.ca/m/22/b1/22b1dcb548b6d117868569eb78945800ce2b8b9a137da88ab955900337aa5671.jpg) Pictured: [14″ Electric Charbroiler with Grill and Griddle Plate Attachments – 3.6 KW, 240 V](https://norpex.ca/product/14-electric-charbroiler-with-grill-and-griddle-plate-attachments-3-6-kw-240-v) A griddle cooks on a flat, even steel plate and suits breakfast, smash burgers and sandwiches. A charbroiler cooks over open grates for grill marks and char, suited to steaks and burgers. A salamander broils from above to finish and melt. Many lines need two of the three, and the menu decides which. #### Key takeaways - Griddles give even, controllable contact heat; charbroilers give char and grill flavour at the cost of more smoke and hood load. - Thermostatic griddles hold a set temperature under changing loads; manual griddles hold a set flame and suit steady, single-item cooking. - Thicker griddle plates hold heat and recover better under cold loads; thinner plates heat up faster. - Salamanders finish, brown and broil from above; cheese melters run cooler for melting and short holding. - Clean both daily: scrape and season the griddle, brush the grates and empty the grease and water pans on the charbroiler. #### How each one cooks A griddle, or flat-top, is a thick steel plate heated from below by burners or elements. Food sits in full contact with the plate, so it browns evenly and nothing falls through. Eggs, pancakes, smash burgers, grilled sandwiches, onions, fish and delicate items belong on a griddle. A charbroiler cooks on grates over radiant burners, lava rock or infrared elements. Fat drips onto the hot surface below and flares into smoke that flavours the food, and the grates leave char marks. Steaks, burgers, chicken, kebabs and vegetables are charbroiler food. A salamander is an overhead broiler: intense heat from above for finishing, browning, gratinating and broiling fish or steaks. A cheese melter looks similar but runs cooler, for melting cheese on plates and holding food briefly. A panini or contact grill clamps food between two hot plates and cooks both sides at once. #### Which menus suit which If you can only fit one unit, choose by the items that make most of your sales, not the one dish that would be nice to offer. A range with a griddle section can cover light griddle work without a separate unit. - Breakfast and brunch: the griddle is the workhorse, and a second griddle or a wider plate comes before anything else. - Burgers: smash burgers belong on a griddle, flame-grilled burgers need a charbroiler, and many burger kitchens run both. - Steakhouses and grills: a charbroiler for proteins, a salamander for finishing and a griddle for sides. - Diners and family restaurants: a griddle and charbroiler side by side, often with a cheese melter above. - Cafés and sandwich shops: a panini grill or small countertop griddle may cover the whole menu. - Street-food, Mexican and Asian menus: griddles or planchas for proteins and tortillas, with a charbroiler if the menu calls for char. #### Griddles: controls, plate and surface Manual griddles use a gas valve or an infinite switch for each zone: the cook sets a flame or power level, and the plate temperature drifts as food goes on and comes off. They are simple, robust and fine for steady work such as a morning of pancakes. Thermostatic griddles hold a set temperature and add heat when a cold load pulls it down, which gives more consistent results when the plate is full of mixed items. Many gas griddles put one burner and one control on each 12 inches of width, so a 36 inch griddle typically has three heat zones. Zoning lets one end run hot for searing while the other stays cooler for eggs or holding. Plate thickness on commercial griddles often runs from about half an inch to an inch. A thicker plate holds more heat, recovers more evenly under frozen patties and resists warping, but it takes longer to heat up; a thinner plate heats quickly and suits lighter, intermittent use. Chrome-finished plates radiate less heat into the kitchen and release food easily, but the chrome can be scratched, so use only the scrapers and cleaners the manufacturer approves and never a pumice brick. Grooved sections add grill marks without a charbroiler, at the cost of harder cleaning. #### Charbroilers: heat source, grates and smoke The heat source shapes both the flavour and the upkeep, so ask how each part is cleaned and replaced before you choose. - Radiant charbroilers: burners heat steel or cast iron radiants above them, drippings flare on the radiants for smoky flavour, and the radiants are straightforward to clean and replace. - Lava rock charbroilers: burners heat a bed of lava rock or ceramic briquettes that gives heavy smoke flavour, but the rock soaks up grease and needs replacing periodically. - Infrared charbroilers: infrared burners run very hot and heat up quickly; ask about burner replacement, since the elements are specialized parts. #### Grates, smoke and placement Grates matter. Heavy cast iron grates hold heat and leave strong marks, while stainless grates are lighter and resist rust. Reversible or adjustable grates give a choice of fine or broad marks, or tilt so fat runs forward to the trough. Charbroilers make more smoke and grease vapour than almost anything else on the line, and hood designers typically classify them as heavy-duty appliances. Adding one under an existing hood can mean a higher exhaust rate, so show the hood contractor the unit before you buy. Keep a charbroiler away from fryers, where a flare-up could reach the oil. Countertop griddles and charbroilers commonly sit on a refrigerated chef base or an equipment stand. Check that the base is rated for the unit's weight and heat, and follow both installation manuals. #### Salamanders, cheese melters and panini grills Salamanders and cheese melters mount on a range backshelf or on the wall, or sit on a counter. Salamanders use high-output burners or infrared elements and an adjustable rack to set the distance from the heat. Cheese melters run at lower output, which makes them simpler to use for melting and plate finishing. If you plan to mount one on a range, confirm the range manufacturer allows it and which riser or shelf it requires. Panini and contact grills have ribbed or smooth plates, top and bottom, in cast iron, aluminum or chrome finishes. They suit sandwiches, wraps, quesadillas and some proteins, and many plug into a standard outlet, which makes them common in cafés. Whether a panini grill needs a hood depends on what it cooks and on local code. #### Cleaning and ordering Scrape the griddle between loads and after service, clear the grease trough and empty the drawer before it overflows. Steel plates are seasoned like a pan: a thin film of oil after cleaning prevents rust and helps food release. Griddle screens and pumice bricks are for steel plates only, never chrome. Brush charbroiler grates while hot, empty the drip and water pans daily and clean the radiants on a schedule, because grease that builds up under the grates is a fire risk. Salamander racks and drip trays need the same daily attention, and keep the hood filters above all of these on a tight cleaning schedule. Before ordering, confirm width, gas type or voltage, and what the unit will sit on. Each product page says whether it can be bought online or goes to a quote, and all sales are final, with no returns or exchanges. #### Common questions ##### Is a griddle or a charbroiler better for burgers? Both work, for different burgers. A griddle sears the whole surface for smash-style and diner burgers, while a charbroiler gives grill marks and smoke flavour. Many burger kitchens run both side by side. ##### What griddle plate thickness should I buy? For heavy, continuous use with frozen product, a thicker plate holds and recovers heat better. For light or intermittent use, a thinner plate heats up faster. Many commercial plates fall between about half an inch and an inch, so compare the figure on each specification sheet. ##### What is the difference between a salamander and a cheese melter? A salamander is a high-heat overhead broiler for browning, gratinating and cooking, usually with an adjustable rack. A cheese melter runs at lower heat for melting cheese and short holding before the plate goes out. ##### Do I need a thermostatic griddle? Choose thermostatic controls when the plate carries mixed items or heavy, changing loads and consistency matters. Manual controls are simpler and suit steady cooking of one item at a time. ##### Does a charbroiler need a bigger hood than a griddle? Often it does. Charbroilers produce heavy smoke and grease vapour, so hood designers usually allow a higher exhaust rate over them. Show your hood contractor the exact unit before buying. ### Hot Food Holding Equipment Guide: Cabinets, Steam Tables, Warmers > How to choose hot food holding equipment: holding cabinets, steam tables, food warmers, heat lamps, strip heaters and display warmers, and what each is for. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/hot-food-holding-guide ![Countertop food warmer with four heated channels](https://norpex.ca/m/2d/50/2d503520c8763aebc188a8c82344a843c3a351eaa87bcc32c93f900170a27fa9.jpg) Pictured: [37” Horizontal 4-Channel Countertop Food Warmer – 3400W (4.5 HP), 220V/60Hz/1Ph](https://norpex.ca/product/37-horizontal-4-channel-countertop-food-warmer-3400w-4-5-hp-220v-60hz-1ph) Hot holding equipment keeps food that is already cooked at a safe serving temperature; it is not built to cook or reheat. Choose by the food, the holding time and the place: cabinets for volume behind the line, steam tables for service, lamps and strip heaters for the pass, display warmers for grab-and-go. #### Key takeaways - Holding is not cooking: bring food to temperature on cooking equipment, then move it to holding. Most provincial food safety rules in Canada set hot holding at 60°C or above. - Match moisture to the food: humidified holding keeps proteins, rice and vegetables moist, while dry heat keeps fried and breaded food crisp. - Every food has a holding life. Equipment extends it but does not make it indefinite, so hold on a timer. - Count pans at peak, not on average, and confirm pan sizes, power and any water or drain connections before ordering. #### Holding is not cooking Hot holding equipment is designed to keep cooked food at a steady, safe serving temperature. It does not have the power to bring cold food up to a safe temperature quickly, and manufacturers commonly say so in the manual. Cook or reheat on a range, oven, combi or rethermalizer, then move the food into holding. Most provincial food safety rules in Canada set hot holding at 60°C (140°F) or above; confirm the figure and any reheating rules with your local public health unit. Check the food itself with a probe thermometer rather than trusting the dial, which reads the air or the water, not the product. Holding quality is a separate question from safety. A tray of fries stays safe long after it has gone limp and unsaleable, so good operators set a holding time for each item and discard on the timer. #### Heated holding cabinets Holding cabinets keep pans of cooked food in a heated, enclosed space behind the line, for banquets, catering and high-volume service. Sizes run from full-height and half-height to undercounter, on legs or casters, and some are pass-through, with doors on both sides so the kitchen loads and the servers unload. Insulated cabinets hold temperature better through door openings and use less energy; non-insulated cabinets are lighter and suit short holds or moving food a short distance. Humidified cabinets add a water pan or reservoir so moist foods such as roasted meats, rice and vegetables do not dry out, while crisp foods are held with the humidity turned down or off. Check the pan capacity and slide spacing against the pans you use. Cabinets are usually built around full-size sheet pans (18 by 26 inches) and hotel pans (nominally 12 by 20 inches), and the number of pans depends on the spacing between slides. Mobile cabinets for off-site catering need sturdy casters, bumpers and door latches that hold in transit. #### Steam tables and food wells Steam tables hold hotel pans in heated wells for service lines, cafeterias and buffets. They come as mobile units, countertop units and drop-in wells built into a counter, mostly electric with some gas models, from a single well to a long line. Each well usually takes a full-size hotel pan, or smaller pans with adapter bars. In an open well the heating element sits exposed inside the well; in a sealed well it sits beneath a sealed, one-piece well bottom, which is easier to clean. Wet operation, with water in the well, gives more even heat and is gentler on food. Many sealed-well units can also run dry, which saves refilling but scorches more easily, and not every model allows it, so check the manual. Look at how each well drains. Individual drains with valves, or a manifold that drains every well to one point, save staff from bailing hot water at close. Automatic water fill needs a water line; manual fill needs a tap nearby. Hard water leaves scale in wells, so plan on regular descaling. - How many pans the line holds at peak, and in what sizes - Counter depth and height for drop-in or countertop units - Where the wells drain, and whether a floor drain is within reach - The electrical circuit or gas supply available at the service line #### Countertop food warmers Countertop warmers are single-well or small multi-well units for sauces, soups, toppings and sides at a station that does not justify a steam table. Round soup warmers take inset crocks, and square units take hotel pans. They plug in where the food is used and move easily when the menu changes. Check whether a unit is a warmer or a rethermalizer. A warmer only holds food that is already hot; a rethermalizer is built with enough power to bring chilled food up to temperature, which matters for soups and sauces made ahead and chilled. Reheating in a plain warmer is slow enough to become a food safety problem, and it is a common error. #### Heat lamps and strip heaters at the pass Overhead heat keeps plated food hot for the short time between the line and the server. Bulb heat lamps focus infrared heat on a spot and suit a single plate area or a carving station. Strip heaters run the length of a pass shelf in a long housing, with metal-sheathed or quartz elements, and cover a whole row of plates. Match the strip length to the pass, and mount it at the height the manufacturer specifies: too high and the food cools, too low and garnishes wilt and sauces skin over. Units with an infinite control let staff turn the heat down for delicate plates, and a lighted model helps the expediter see the food. Over open food, most health units expect bulbs that are shatter-resistant or shielded, so a broken bulb cannot drop glass onto a plate. Heat lamps and strip heaters are for minutes, not hours; food that waits longer belongs in a cabinet or warmer. #### Display warmers for grab-and-go Heated display warmers hold packaged or open food in front of customers: pizza slices, pastries, sandwiches, fried chicken and hot snacks. Countertop merchandisers with glass sides, heated shelves and humidity control are common in convenience stores, cafés, cafeterias and concession stands. Decide between self-serve and staff-serve first, because it sets whether the doors open on the customer side, the staff side or both. Humidified display suits breads, pastries and moist foods; dry display suits fried food. A warmer placed by an entrance or in a draft works harder to hold temperature, so choose the spot as carefully as the unit. #### Power, delivery and daily care Confirm the voltage and plug for each unit. Countertop warmers and lamps often run on 120 volts, while larger steam tables and holding cabinets may need 208 or 240 volts. Gas steam tables need the correct gas type and a connection made to the requirements of your provincial gas safety authority. Heavy holding cabinets and steam tables ship by freight, and a liftgate, a delivery appointment or inside delivery has to be arranged with Norpex before paying. Inspect each delivery before signing, note any damage on the delivery receipt and call Norpex the same day. All sales are final, with no returns or exchanges, so check pan capacity, voltage and door swing before ordering. Clean daily: drain and wipe wells, empty and clean humidity pans, wipe door gaskets and check them for tears, and descale wells and water pans on a schedule set by your water hardness. Check the thermostat against a probe thermometer now and then; a unit that reads correctly but holds low is a food safety problem nobody sees. #### Common questions ##### What temperature should hot food be held at in Canada? Most provincial food safety rules in Canada set hot holding at 60°C (140°F) or above. Requirements can differ by province and health unit, so confirm the figure and any reheating rules with your local public health unit. ##### Can I reheat food in a holding cabinet or steam table? Generally no. Holding equipment is built to keep hot food hot, not to bring cold food up to temperature quickly. Reheat on cooking equipment or in a rethermalizer, then move the food to holding. ##### Should a steam table run wet or dry? Wet operation gives more even heat and is gentler on food, and some units must always run wet. Sealed-well units that allow dry operation save refilling but scorch more easily. The manual says which your model allows. ##### What is the difference between insulated and non-insulated holding cabinets? An insulated cabinet holds temperature better when the doors open and uses less energy, which suits long holds. A non-insulated cabinet is lighter and suits short holds or moving food a short distance. ##### Should I use a heat lamp or a strip heater at the pass? A bulb heat lamp heats a spot and suits one plate area or a carving station. A strip heater covers the length of a pass shelf and suits a line sending out many plates at once. ### How to Receive a Freight Delivery of Commercial Kitchen Equipment > How commercial kitchen equipment ships, what liftgate, dock and inside delivery mean, and how to inspect a freight delivery and note damage before you sign. How-to by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/receiving-freight-equipment ![Commercial chest freezer with a solid lid](https://norpex.ca/m/d1/56/d1563ed6e4b9d345ea1eea9b595da05044af8e8fe73ff211860702783d69794a.png) Pictured: [Omcan 46504 Chest Freezer – Solid Door – 60 Inch](https://norpex.ca/product/omcan-46504-chest-freezer-solid-door-60-inch) Heavy equipment ships by freight carrier on a pallet or in a crate, and a standard delivery ends at the truck or the dock, not inside. Arrange a liftgate, appointment or inside delivery before paying, clear the route, then inspect every piece before signing, note damage on the delivery receipt and call Norpex the same day. #### Key takeaways - Small items ship by parcel courier; ranges, refrigeration and other heavy equipment ship by freight carrier. - A liftgate, a delivery appointment or inside delivery needs to be arranged with Norpex before paying. - Have people and a pallet jack, dolly or hand truck ready; a standard freight delivery ends at the back of the truck. - Inspect every freight delivery before signing, note any damage on the delivery receipt and call Norpex the same day. - Check for hidden damage as soon as the unit is unpacked, and keep the packaging until you are sure all is well. #### Parcel or freight: how equipment ships Commercial kitchen products travel one of two ways. Smallwares, supplies and lighter countertop equipment go by parcel courier, like any other package. Ranges, refrigeration and other heavy equipment ship by freight carrier, strapped to a pallet or built into a wooden crate, on a truck shared with other shipments. The trade calls this LTL, for less than truckload. Norpex ships to delivery addresses across Canada. Equipment ships from distributor warehouses, so dispatch timing depends on the supplier and the destination. When an order includes equipment from more than one supplier, it may arrive in separate deliveries, so check each one against its own paperwork. How shipping is priced depends on how the item is bought. For items that can be bought online, shipping is calculated at checkout from live carrier rates for the delivery address and confirmed before payment. Large equipment and anything that cannot be bought online is priced on a quote, with freight included. #### Delivery options: dock, curbside, liftgate and inside A standard freight delivery ends at the back of the truck. Where there is a loading dock the pallet can roll straight off; where there is not, getting it down to the ground takes a liftgate or your own crew. Bringing it into the kitchen, uncrating it and putting it in place are not part of a standard delivery. What you get depends on what the receiving address has and what was booked. - Dock delivery: a loading dock at trailer height lets the driver roll the pallet straight off. The simplest option where a dock exists. - Liftgate: a hydraulic platform on the back of the truck lowers the pallet to street level. Needed wherever there is no dock, which includes many street-front restaurants. - Delivery appointment: the carrier calls ahead to book a window, so someone is there to receive. Useful for any site that is not staffed all day. - Inside delivery: the carrier brings the shipment inside the building, usually just past the entrance rather than to the final spot. Stairs, tight corners and elevators limit what is possible, so describe the route when it is booked. - Arrange a liftgate, an appointment or inside delivery with Norpex before paying. Carriers schedule these services when the shipment is booked, so asking the driver on the day is usually too late. #### Prepare the site before the truck arrives Many receiving problems are decided before the truck arrives. Measure the route from the curb or dock to the final spot against the crated size, not just the equipment size, because a pallet and crate add width, depth and height. Doorways, hallways, corners, stairs and elevators all need to fit, and doors may need to come off their hinges. Make sure someone who can inspect and sign is on site for the whole delivery window, with the tools and help to move the unit safely once it is on the ground. - A clear path from the street or dock to the final location, with floors protected where needed. - A pallet jack, an appliance dolly or a hand truck, and enough people to move the unit safely. - A utility knife, a pry bar, a drill or screwdriver for crates, and work gloves. - A phone or camera for photos, and the order confirmation to check against. - A plan for the crate, pallet and packaging, but keep them until the unit has been checked. - Your electrician, gas fitter or plumber booked to connect the unit once it has been inspected. #### Inspect before you sign The paperwork the driver asks you to sign, the delivery receipt or proof of delivery, is where the condition of the shipment is recorded. A clean signature generally tells the carrier the shipment arrived in good order, which makes a later claim harder to support. Take a few minutes before signing, even if the driver is in a hurry. - Count the pieces against the paperwork; a missing box is easy to overlook when it is a small one. - Walk around every pallet and crate. Look for crushed corners, holes, broken slats, torn wrap, and tip or shock indicators that have been triggered. - Where packaging is damaged, look inside with the driver present if you can, and photograph the damage before anything is moved further. - Write the damage on the delivery receipt in specific words, such as crate crushed at rear corner or side panel dented. A vague note like "subject to inspection" often carries little weight with carriers. - Keep a copy of the signed receipt with your notes on it. - Call Norpex the same day about anything you noted. Photos and specific notes are the evidence a damage claim relies on. #### Hidden damage and what to do next Some damage does not show until the packaging comes off: a dent behind intact cardboard, a cracked glass door inside a crate, a bent refrigeration line. Unpack and inspect the unit as soon as possible after delivery, the same day if you can, and photograph anything wrong along with the packaging it came in. To start a damage claim, email Norpex with the order number and photos of the damage, and Norpex replies within one business day. Keep the unit, the crate and the packaging until the claim is settled, because carriers commonly ask to see them. Do not install or use a damaged unit in the meantime. All sales are final, with no returns or exchanges, which is one more reason to inspect carefully on the day: the delivery receipt is the record of the condition it arrived in. #### Handling and setting up equipment after delivery Move equipment upright wherever you can, and check the manual before tipping anything. Refrigeration is the main concern: a refrigerator or freezer that has been on its side or back should stand upright for the time the manufacturer specifies before it is plugged in, so the compressor oil can drain back. The wait varies by manufacturer and by how the unit travelled, so use the figure in the manual for that model. Remove all the shipping materials. Some units have brackets, bolts or blocks holding compressors, fans or moving parts in place for transport, and the manual says which ones must come out before start-up. Peel protective film off stainless panels before the unit heats up, because film baked on by an oven or fryer is very hard to remove. Level the unit on its adjustable feet, keep the documents together, and register the warranty if the manufacturer asks you to. Warranty terms are set by the manufacturer and vary by product line, and installation by a qualified electrician, gas fitter or plumber, following the manufacturer's installation manual, is commonly a condition of the warranty. #### Common questions ##### What is a liftgate delivery? The truck has a hydraulic platform that lowers the pallet from the trailer to street level. You need one wherever there is no loading dock, and with Norpex it has to be arranged before paying. ##### Will the freight driver bring the equipment into my kitchen? Not on a standard freight delivery, which ends at the back of the truck or on the loading dock. Inside delivery is a separate service that needs to be arranged with Norpex before paying, and the route has to allow it. ##### What should I write on the delivery receipt if something is damaged? Describe what you see in specific terms, such as a crate crushed at one corner or a dented door, and note any missing pieces. Then call Norpex the same day and email photos with the order number. ##### What if I find damage after the driver has left? Photograph the damage and the packaging right away, keep everything, and email Norpex with the order number and photos to start a damage claim. Norpex replies within one business day. ##### Why does a refrigerator have to stand before I plug it in? If a unit travelled on its side or back, compressor oil can move into the refrigeration lines. Standing it upright for the time the manufacturer specifies lets the oil drain back before the compressor starts. ### Meat Slicer Buying Guide: Blade Size, Duty Class and Safe Cleaning > How to choose a commercial meat slicer: blade diameter, light vs heavy duty, manual vs automatic, slicing cheese, safety features and daily cleaning. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/meat-slicer-buying-guide ![Commercial meat slicer with a circular blade](https://norpex.ca/m/08/db/08db16fcf7f2c5e83cf5a33df43e70dbaf2acb6df17cdd25ad152a530639ed73.jpg) Pictured: [Eurodib – MIRRA220 9″ Meat Slicer – SMSMIRRA220110](https://norpex.ca/product/eurodib-mirra220-9-meat-slicer-smsmirra220110) Choose a slicer by how many hours a day it will run and what it will slice. A 12-inch blade on a medium or heavy-duty machine is the common choice for delis and restaurants; if you slice a lot of cheese, buy heavy duty. Automatic carriages pay off only at high volume. #### Key takeaways - Duty class matters more than blade size: light-duty slicers suit short daily use on meat, heavy-duty machines run for hours and handle cheese. - Twelve-inch blades are the common all-round size; smaller blades suit light use and small products, larger ones suit big roasts and high volume. - Automatic slicers drive the carriage for you, which saves labour and gives consistent slices at high volume, but adds cost and parts to clean. - Buy a slicer you can take apart and clean easily. Slicers are a well-known cross-contamination risk when cleaning is skipped or rushed. #### Start with duty class, not blade size Slicers are sold in duty classes, and the class tells you how long the machine is designed to run and what it can handle. The names and ratings vary by manufacturer, but the pattern is broadly similar: light-duty machines have smaller motors and are meant for short periods of slicing each day, mostly meat; medium-duty machines handle longer daily use with some cheese; heavy-duty machines are built for all-day use, cheese included. Cheese is the test. It is dense and sticky, and slicing it regularly strains a light-duty motor and drive. If you slice cheese every day, treat medium duty as the minimum and heavy duty as the safer choice for long runs. Heavy-duty models typically have larger motors, sturdier drives and heavier bases that stay steady under load. Estimate your real use before comparing models: how many hours the slicer will run on your busiest day, what you will slice, and how thin. A machine running near its limit every day wears faster and slices less cleanly. - Light duty: short daily use, mostly meat; small cafés and low-volume sandwich counters. - Medium duty: several hours a day, meat and some cheese; busy restaurants and sandwich shops. - Heavy duty: all-day use, meat and cheese; delis, butcher counters and high-volume kitchens. #### Blade diameter and what it limits Commercial slicer blades commonly range from about 9 to 14 inches in diameter. The blade size largely sets the largest product you can slice cleanly. Twelve inches is the common all-round size for restaurants and delis; 9- and 10-inch blades suit light use and smaller products; 13- and 14-inch blades suit large roasts, whole muscle cuts and high volume. Check the maximum product size on the specification sheet as well as the blade diameter, because the carriage design also limits what fits. If you slice large items, such as whole hams, turkey breasts or large blocks of cheese, measure them and compare before you order. Blades are commonly hollow-ground steel, often with a hardened, plated or coated finish. They need regular sharpening, and most slicers have a built-in or removable sharpener for it. A blade that has been sharpened down past the manufacturer's limit should be replaced. #### Manual or automatic, and how the product feeds On a manual slicer the operator pushes the carriage back and forth across the blade. It is simple, has fewer parts, and suits most restaurants. An automatic slicer has a motor that drives the carriage, usually with adjustable speed and stroke length, so the operator is not pushing the carriage for every slice. Many automatic models can also be run manually. Automatic slicing pays off when volume is high and consistency matters, such as portioning deli meat for sandwiches all day or slicing product for retail packs. For a kitchen slicing a few roasts a day, the extra cost and the extra parts to clean are hard to justify. Many slicers use a gravity-feed carriage, angled so the product rests against the gauge plate under its own weight, which helps it feed evenly toward the blade. Specialty machines such as hand-cranked flywheel slicers, often used for cured meats, are chosen for presentation as much as production and are a separate decision. - Slice thickness range and how precisely the gauge adjusts. - Carriage size, and a product clamp or end weight to hold the last piece. - Built-in or removable knife sharpener. - Size of the receiving area for sliced product. - On automatic models: speed settings, stroke length and, on some, a slice counter. #### Safety features to insist on A slicer is one of the most dangerous machines in a commercial kitchen, and many injuries happen during cleaning rather than slicing. Modern slicers include guards and interlocks that reduce the risk; treat them as requirements, not options. Train every operator before they use the slicer, keep cut-resistant gloves at the station for cleaning, and unplug the machine and close the gauge plate before any disassembly. Your provincial workplace safety authority may have guarding and training requirements that apply to slicers. - A fixed ring guard around the blade edge that is not in use. - An interlock that prevents removing the carriage unless the gauge plate is fully closed. - A no-volt release, so the slicer does not restart by itself after a power interruption. - A product pusher or end weight that keeps hands away from the blade. - A blade removal tool, if the blade comes off for cleaning. - Clear on and off controls within easy reach of the operator. #### Cleaning and food safety Slicers are a known source of cross-contamination in delis and kitchens when they are not cleaned thoroughly, because meat and cheese residue builds up in places that are hard to reach. Many health units expect a slicer in continuous use to be taken apart, cleaned and sanitized at regular intervals during the day as well as at the end of service. Check with your local public health unit for the frequency they expect. Clean between raw and ready-to-eat products, and think about allergens: cheese, and processed meats that contain milk or other allergens, leave residue that can transfer to the next product. Some kitchens dedicate one slicer to cheese for that reason. When comparing models, look at how the slicer comes apart. Carriages, blade covers and sharpeners that come off without tools make proper cleaning faster, which makes it more likely to happen. Smooth surfaces with few seams are easier to clean than parts with crevices. Follow the manufacturer on cleaning chemicals. Many slicers are made of anodized aluminum, and some cleaners and sanitizers damage the finish. Do not put slicer parts in a dishwasher unless the manual says they are dishwasher safe. A typical routine looks like this: - Close the gauge plate, switch the slicer off and unplug it. - Remove the carriage, sharpener, blade cover and other parts as the manual allows. - Scrape off debris, then wash, rinse and sanitize every removable part and the fixed surfaces. - Clean the blade from the centre outwards, wearing cut-resistant gloves or using a long-handled tool. - Let parts air-dry, reassemble, and check that guards and interlocks work before the next use. #### Power, placement and ordering Most slicers sold for the North American market run on a standard 120 volt outlet, but confirm the plug and amperage on the specification sheet. Place the slicer on a stable, level surface at a comfortable working height, with room on the operator side for the full carriage stroke and space on the receiving side for trays. Look for a Canadian electrical certification mark and a sanitation listing on the model you choose; health and electrical inspectors commonly look for both. The certification marks guide explains what each mark means. Warranty terms are set by the manufacturer and vary by product line. Keep the model number, serial number and install date on file, because the manufacturer's service network asks for them on any claim. #### Common questions ##### What size meat slicer do I need? A 12-inch blade is the common all-round size for restaurants and delis. Choose a smaller blade for light use and small products, and a 13- or 14-inch blade for large roasts and high volume. ##### Can I slice cheese on a light-duty slicer? Not on a regular basis. Cheese is dense and sticky, and light-duty slicers are generally not built for it. For regular cheese slicing, choose at least medium duty, and heavy duty for long daily runs. ##### Is an automatic slicer worth it? It is worth it when you slice for long stretches every day and need consistent portions, such as a deli counter or sandwich production. For occasional slicing, a manual machine is simpler and has fewer parts to clean. ##### How often should a meat slicer be cleaned? Clean it fully at the end of every day, at regular intervals during continuous use, and between raw and ready-to-eat products or different allergens. Your local public health unit can tell you the interval they expect. ##### When does a slicer blade need sharpening? Sharpen when slices start to tear, shred or drag instead of cutting cleanly, following the manufacturer's sharpening instructions. Replace the blade once it has been sharpened down past the manufacturer's limit. ### NSF, CSA, cUL and ETL Marks Explained for Canadian Kitchens > What NSF, CSA, cUL and cETLus marks mean on commercial kitchen equipment, which ones Canadian inspectors look for, and how to check a listing before you buy. Explainer by Norpex. Published 2026-09-25, updated 2026-10-22. Canonical: https://norpex.ca/guides/certification-marks-explained ![Two-door stainless steel undercounter refrigerator](https://norpex.ca/m/16/ae/16ae18127e8c6cd83c3378eaecf23ec049f47fbc41952a324d636cb38982483f.jpg) Pictured: [47″ Two (2) Door Undercounter Refrigerator, 12 cu.ft. (338 L), Stainless Steel](https://norpex.ca/product/47-two-2-door-undercounter-refrigerator-12-cu-ft-338-l-stainless-steel-50056) Commercial kitchen equipment in Canada usually needs two kinds of certification: a safety listing for Canada, such as CSA, cUL or cETLus, for electrical and gas equipment, and a sanitation listing, such as NSF, for food equipment. A plain UL, ETL or CE mark without the Canadian indicator does not show approval for use in Canada. #### Key takeaways - Safety and sanitation are separate certifications, and most commercial food equipment needs both. - A small c beside a mark means it is certified to the Canadian standard and us means the United States; UL's newer mark prints CA and US instead. - Electrical and gas equipment used in Canada is generally required to carry a mark from a certification body accredited by the Standards Council of Canada. - Health inspectors commonly look for NSF or an equivalent sanitation listing on food equipment; electrical and gas inspectors look for the Canadian safety mark. - Check the data plate on the unit and the listing itself, not only the brochure. #### Two separate questions: is it safe, and is it sanitary Certification marks on commercial kitchen equipment answer two separate questions. A safety listing says the electrical or gas design has been tested against the Canadian standard for that type of appliance, so it should not shock, overheat or leak gas when installed correctly. A sanitation listing says the materials and construction can be cleaned properly and will not contaminate food. The two are issued against different standards, often by different organizations, and one does not imply the other. A fryer can be safety-certified for Canada without a sanitation listing, and a stainless table can be sanitation-listed with no safety mark at all because it has no wiring or gas. Different inspectors look at each. The electrical or gas inspector looks for the safety mark when the equipment is connected; the public health inspector looks at food equipment for a sanitation listing or construction that meets the same intent. Requirements are set by your province and your local authority, so treat this guide as help reading labels, not a statement of the rules where you are. #### Safety marks for Canada: CSA, cUL, cETLus and others In Canada, electrical equipment is generally required to be certified by a certification body accredited by the Standards Council of Canada before it is sold or connected, and gas appliances are generally required to be certified to the Canadian gas standards as well. Several organizations are accredited, so more than one mark is acceptable. Your province's electrical and gas safety authorities set the exact rules. - CSA: the CSA Group's mark. A CSA mark on its own, or with c and us beside it, indicates certification for Canada; one with only us beside it covers the United States. - cUL or cULus: UL's mark with the c indicating Canada; cULus covers both countries. A UL mark without the c is a United States listing. UL's newer Enhanced Mark uses two-letter country codes instead, CA for Canada and US for the United States, and the older c and us labels remain valid. - cETL or cETLus: Intertek's ETL mark. As with UL, the c is what matters for Canada; ETL with only us covers the United States. - Other accredited bodies: several other certification organizations are accredited in Canada and use a Canadian indicator with their own mark. Check the Standards Council of Canada's list if a mark is unfamiliar. #### Sanitation marks: NSF and its equivalents NSF International writes and certifies to the NSF/ANSI food equipment standards, which are split by equipment type. For example, NSF/ANSI 2 covers general food equipment such as tables and sinks, NSF/ANSI 3 covers commercial dishwashers, and NSF/ANSI 7 covers commercial refrigerators and freezers. They set requirements for smooth, cleanable, corrosion-resistant food-contact surfaces without crevices where food and bacteria collect. NSF is not the only route. UL and Intertek also certify equipment to the NSF/ANSI sanitation standards under their own sanitation marks, and many health units accept these equivalents. If a piece of food equipment carries none of them, ask your health unit before buying; some will assess it on its construction, and some will not accept it. Sanitation listings matter most on anything that touches food or sits in a food area: refrigeration, prep tables, slicers, mixers, ice machines, dishwashers, sinks and work tables. Smallwares such as cutting boards, food containers and utensils can carry them too. CSA Group lists food equipment to the same standards: a spec sheet may read "CSA to NSF 4 listed", as the hot holding cabinet below does, beside its CSA safety listing for Canada. #### Reading the c and us indicators The small letters beside a mark are easy to misread. A c at the left, or below and to the left, means the product was evaluated to the Canadian standard; us at the right means the United States standard. A product with both is certified for both markets. This matters because many models are built in more than one version. The same model may be sold in the United States with a US-only listing and in Canada with a Canadian listing, sometimes with different electrical components or gas controls. When comparing listings, check that the unit you are getting is the Canadian version. - cULus, cETLus, CSA with c and us, or UL's newer mark with CA and US: certified for Canada and the United States. - cUL, cETL, or UL's newer mark with CA: certified for Canada. - UL, ETL, or CSA with only us: certified for the United States only. - CE: a European conformity mark, not a Canadian approval. #### Imported and European equipment Many well-known pizza, pasta, bakery and combi ovens are designed in Europe, where products carry the CE mark and run on 230 volt, 50 hertz power. CE shows conformity with European rules; it is not an approval for use in Canada. Equipment sold for the Canadian market should carry a Canadian safety mark and be built for North American voltage and frequency. Frequency matters as well as voltage. Motors, compressors and timers designed for 50 hertz can run at the wrong speed on Canada's 60 hertz supply, so a European-specification machine run through a transformer is not a substitute for the North American version. A unit without Canadian certification can sometimes be approved on site through a special inspection or field evaluation by an accredited inspection body, but that takes time and money, may require modifications and is not certain to pass. It is far simpler to buy a model that already carries the Canadian mark. #### Gas equipment and fuel type Gas appliances are certified for a specific gas and input. The data plate states whether the unit is set up for natural gas or propane, its input in BTU per hour and the pressure it expects. Converting from one gas to the other generally has to be done by a licensed gas fitter using the manufacturer's conversion kit, with the conversion recorded on the unit. Your province's gas and electrical safety authorities set who may install and connect equipment and what inspection follows. Ask your gas fitter and electrician which marks they need to see before they connect anything; they are the ones signing off the installation. #### What inspectors look for, and how to check before you buy Before an opening inspection, walk the kitchen the way an inspector will. Every connected appliance should carry a Canadian safety mark on its data plate, food equipment should carry a sanitation listing, and model and serial numbers should be readable. The data plate is usually on the back, inside a door or behind a kick panel. Keep the installation manuals and spec sheets together, because inspectors and service technicians both ask for them. Residential appliances are a common problem. Most carry safety marks but not commercial sanitation listings, and many health units will not accept them in a commercial kitchen. The reverse applies too: most commercial equipment warranties are void if the unit is installed in a residential setting. The products below list both kinds of mark in their spec tables, cETLus for safety and NSF for sanitation, which is how a listing for a Canadian kitchen should read. - Read the certification marks on the product's spec sheet and confirm they include the Canadian indicator. - Look for a sanitation listing on the same sheet for anything that touches food. - For gas equipment, confirm the gas type at order and whether a conversion kit exists for that model. - If a mark is unfamiliar, search the certification body's online directory with the model number. - Ask your inspector early if you are unsure about a specific piece. #### Common questions ##### Is a UL mark accepted in Canada? A UL mark on its own is a United States listing. For Canada, look for cUL or cULus, where the small c shows the product was certified to the Canadian standard, or CA on UL's newer Enhanced Mark. ##### What does cETLus mean? It is Intertek's ETL mark with indicators for both countries: c means the product is certified to the Canadian standard and us means the United States standard. It is one of several Canadian safety marks issued by accredited certification bodies. ##### Does commercial kitchen equipment have to be NSF certified? Not always by NSF itself, but most health units expect food equipment to carry NSF or an equivalent sanitation listing, such as one from UL or Intertek. Requirements vary, so check with your local public health unit before buying anything without one. ##### Can I use European equipment with a CE mark in Canada? Not on the strength of the CE mark alone. It needs a Canadian safety mark and a North American electrical specification, or an approval on site through a special inspection, which is slower and not certain to pass. ##### Where do I find the certification marks on a unit? On the data plate or rating label, usually on the back, inside a door or behind a kick panel. It lists the model, serial number, electrical rating or gas input, and the certification marks. ##### Who decides which certification marks are accepted in Canada? The Standards Council of Canada accredits the certification bodies, and your province's electrical and gas safety authorities and your public health unit decide what they accept at inspection. A Canadian mark from an accredited body, such as CSA, cUL or cETLus, is generally accepted for safety. ### Pizza Oven Buying Guide: Deck, Conveyor, Wood-Fired or Countertop > Choosing a commercial pizza oven: deck vs conveyor vs wood-fired vs countertop, stone hearths, throughput, fuel, footprint, venting and cleaning. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/pizza-oven-buying-guide ![Double-stack electric conveyor pizza oven](https://norpex.ca/m/67/56/6756f3c129f7db547b62caa5a866821fc6613e7e0b2476d18e4232edfa2e8fa1.jpg) Pictured: [XLT 3255 Double Stack Electric Conveyor Pizza Oven (32″ belt, 55″ chamber)](https://norpex.ca/product/xlt-3255-double-stack-electric-conveyor-pizza-oven-32-belt-55-chamber) Choose a pizza oven by style and volume. Deck ovens bake traditional crusts on stone and reward a skilled operator, conveyor ovens bake consistently with little training, wood-fired and high-heat dome ovens suit Neapolitan-style pizza, and countertop ovens suit low volume. Then check fuel, venting, footprint and throughput at your busiest hour. #### Key takeaways - The pizza you sell decides the oven: traditional and bar styles suit deck ovens, delivery volume suits conveyors, Neapolitan style needs a high-heat dome or purpose-built high-heat oven. - Throughput comes from deck area or belt width and speed; count how many of your pies bake at once and how long each takes. - Conveyor ovens trade some crust character for consistency that new staff can repeat. - Wood-fired ovens need venting, fuel storage and a long heat-up, and local fire and building officials set the rules. - Stone decks are cleaned dry: water and soap on a hot stone cause cracks and absorbed flavours. #### Start with the pizza you sell Every oven type is best at one kind of pizza. Decide the style, the size of pie and how many you sell in your busiest hour, and the choice narrows quickly. - Deck ovens: traditional, New York and bar pizza baked directly on stone or steel, pan pizza baked in pans on the deck, plus bread and other bakery items. - Conveyor ovens: pies travel through on a moving belt, suited to delivery and takeout volume and to menus that also bake sandwiches and wings. - Wood-fired and dome ovens: very high heat and fast bakes for Neapolitan and artisan pizza, often with the oven on show in the dining room. - Countertop ovens: small electric ovens for cafés, bars and snack menus that sell a modest number of pizzas. - Rotating deck ovens: a turning stone that evens out the bake without the operator turning each pie by hand. #### Deck ovens A deck oven bakes with heat stored in a stone or steel deck under the pie and radiant heat from above. They come in gas and electric versions, and many stack two or three decks high to add capacity in the same floor space. Electric deck ovens often have separate top and bottom heat controls. PizzaMaster and Cuppone are examples of pizza oven makers in the catalogue. Deck ovens reward skill. Cooks load with a peel, watch the bake and turn pies to even out hot spots, and a busy deck needs someone who knows the oven. Deck height matters too: low decks hold heat well for pizza, while taller decks leave room for pans, bread and roasting. Measure deck capacity in your own pies. The deck's interior width and depth tell you how many pizzas of your size fit at once; multiply by the bakes you can complete in an hour, allowing time for the stone to recover between loads. #### Conveyor and impinger ovens A conveyor oven moves food on a belt through a heated chamber, and impinger models blow jets of hot air onto the top and bottom of the pie. Set the belt speed and temperature once and every pizza comes out the same, which is why delivery-focused kitchens rely on them. XLT and Sierra are examples of conveyor oven makers in the catalogue. Throughput depends on belt width and chamber length. A wider belt carries larger pies or two smaller ones side by side, and a longer chamber allows a faster belt for the same bake time. Many conveyor ovens stack two or three high to add capacity without adding floor space. The trade-off is crust character. A conveyor does not produce the charred, blistered crust of a hot deck or dome, and without an energy-saving mode it heats its whole chamber whether one pizza or twenty are on the belt. Ask about energy-saving modes, and whether a split belt is available if you bake items that need different times. #### Wood-fired and high-heat dome ovens A wood-fired oven stores heat in a thick refractory dome and floor. Neapolitan-style pizza is traditionally baked in roughly 60 to 90 seconds at around 430 to 480 C, about 800 to 900 F, which only a dome oven or a purpose-built high-heat gas or electric oven reaches. Valoriani and Wood Stone are examples of hearth oven makers in the catalogue. The oven takes time and fuel. A masonry dome needs a long heat-up before service, dry hardwood has to be stored and handled, and ash is cleared daily. Some wood-fired ovens can be fitted with a gas burner, which makes temperature easier to hold and helps where solid fuel is restricted. Solid-fuel cooking has its own rules. Most Canadian jurisdictions treat a wood-burning oven as a solid-fuel appliance with specific chimney, exhaust, clearance and fire suppression requirements, and your insurer may add conditions. Speak with your local building and fire officials and your hood designer before committing. Dome ovens are heavy and some arrive in sections or as kits built on site, so check floor loading and the delivery path. #### Countertop and other ovens Countertop pizza ovens are small electric deck or conveyor units that sit on a counter or stand. They suit cafés, bars, convenience counters and menus where pizza is one item among many. Check the plug and circuit before ordering: some run on a standard outlet, while higher-output models need a dedicated 208 or 240 volt circuit. Other ovens bake pizza as a side job. Convection ovens handle par-baked and pan pizza, and high-speed ovens reheat or finish pies quickly. They do not replace a proper pizza oven for fresh dough at volume, but they may be enough for a limited menu. #### Fuel, venting and the pizza station Gas and electric pizza ovens each have trade-offs. Gas decks suit kitchens with gas service; electric decks give even heat with separate top and bottom control on many models; larger electric conveyors need a substantial electrical supply, often three-phase. Confirm the gas type, or the voltage and phase, before ordering. Most pizza ovens sit under an exhaust hood, and whether a particular model needs one depends on its fuel, its listing and local code. Give your hood designer the oven's dimensions and heat ratings early, and keep the clearances to combustible surfaces listed in the installation manual. Plan the whole station, not only the oven. A pizza line usually needs a refrigerated pizza prep table for dough, sauce and toppings, room to stretch dough, a cutting area, peels and pans, and a warmer or display for slices. Dough mixers and sheeters belong in the plan if you make dough in house. #### Cleaning, care and ordering Clean a stone deck dry. Brush it while warm, let spills burn off and scrape the residue; water on a hot stone can crack it, and soap soaks into the stone and flavours the next bake. Conveyor ovens need their belts, air fingers and crumb trays cleaned on a schedule, which is far easier on models whose parts slide out without tools. Pizza ovens ship by freight carrier, and a liftgate, delivery appointment or inside delivery needs to be arranged with Norpex before paying. Inspect every freight delivery before signing, note any damage on the delivery receipt and call Norpex the same day. Stacked decks, conveyors with options and other large ovens are priced on a quote with freight included, and quotes come back within one business day. All sales are final, with no returns or exchanges, so confirm fuel, voltage and dimensions first. #### Common questions ##### Which pizza oven is best for a new pizzeria? Match the oven to your style and volume. A gas or electric deck oven suits traditional pizza with skilled staff, a conveyor suits high-volume delivery with changing staff, and a high-heat dome suits Neapolitan-style pizza. ##### How long does a wood-fired oven take to heat up? A masonry dome takes much longer than a gas or electric deck to reach baking temperature, and the time depends on the oven's mass and the fire. Follow the manufacturer's guidance and light it well before service. ##### Can a conveyor oven cook things other than pizza? Yes. Conveyor ovens are commonly used for sandwiches, flatbreads, wings, cookies and anything that bakes at a set time and temperature. A split belt or a second stacked oven helps when items need different settings. ##### Do pizza ovens need a hood? Most do, particularly gas and wood-burning ovens. Whether a specific electric model can run without one depends on its listing and your local code, so confirm with your local building and fire officials. ##### How do I clean a pizza stone? Brush the deck while it is warm, let spills carbonize and scrape them off. Keep water and soap away from the stone, since they can crack it and leave flavours in the next bake. ### Reach-In Refrigerator Buying Guide: Doors, Sizes and Compressors > How to choose a commercial reach-in fridge or freezer: one, two or three doors, solid or glass, top or bottom compressor, pass-thru and sizing. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/reach-in-refrigerator-buying-guide ![Two-door stainless steel reach-in refrigerator](https://norpex.ca/m/f8/9e/f89ef078b0d45c6937da8b7039b6e76610145ddd28a9b97da56b15576d6485c4.webp) Pictured: [Omcan CFD-2RR-HC Reach In Refrigerator](https://norpex.ca/product/omcan-cfd-2rr-hc-reach-in-refrigerator) Choose a reach-in by the space and heat it will work in: size the sections to what you actually store, use solid doors for back-of-house holding and glass where people need to see stock, and match the compressor position, plug and door swing to the room before comparing cubic feet. #### Key takeaways - Measure the spot, the delivery path and the clearance the condenser needs before you pick a size. - Rated cubic feet overstate usable space, so plan by the pans, cases and sheet trays you actually hold. - Solid doors hold temperature better and hide clutter, while glass doors trade some efficiency for visibility. - A bottom-mount compressor breathes cooler floor air near a hot line; a top-mount unit keeps the compressor away from flour and floor debris. - Confirm voltage, plug type and door swing before ordering, because all sales are final, with no returns or exchanges. #### Start with what you store and where it will stand A reach-in refrigerator or freezer is the upright, full-height cabinet most kitchens use for backup stock: proteins, dairy, prepped sauces and anything that does not fit in the line's prep tables. The right unit depends less on finish or features than on two things: the volume and shape of what you store, and the conditions in the spot where it will run. Before looking at models, list what goes inside on your busiest day. Count full-size hotel pans, sheet trays, milk crates and cases, and note anything tall, such as stock pots or bulk containers. That list tells you how many shelves you need and whether pan slides would serve you better than wire shelving. Then look at the spot. A reach-in beside a fryer bank or under a hot ceiling works harder than one in a cool corridor, and a unit wedged into an alcove with no air space around it can struggle to hold temperature at all. #### One, two or three sections: sizing by cubic feet Reach-ins are sold by the number of door sections and by interior volume in cubic feet. Figures vary by manufacturer, but single-section units commonly fall around 20 to 30 cubic feet, two-section units around 40 to 55 and three-section units around 65 to 75, with narrow and extra-wide models outside those ranges. Width grows with each section, so the floor space you have often decides the section count before the menu does. Rated cubic feet describes the cabinet's interior volume, not what you can load. Shelves, pan slides and the air gaps that keep cold air moving all take a share, so plan from your list of pans and cases rather than from the headline number. - Full doors give one large opening per section and fewer gaskets to maintain. - Half doors split each section into upper and lower compartments, so less cold air spills out when staff open one; they suit busy lines that grab small quantities often. - Pan slides, sometimes called universal tray slides, hold sheet pans or hotel pans on runners and suit bakeries and prep-heavy kitchens; wire shelves suit cases and mixed containers. - Refrigerator-freezer combinations put a refrigerated section and a frozen section in one cabinet, which saves floor space in a small kitchen. #### Solid doors or glass doors Solid doors are the default for back-of-house storage. Foamed-in insulation holds temperature better than glass, recovers faster after a door opening and keeps a cluttered interior out of sight in an open kitchen. Glass doors let staff find product without opening the door, which can cut door-open time on a busy line, and they let customers see stock in a front-of-house or grab-and-go setting. The trade-off is heat: glass usually lets in more heat than a foamed door and most glass-door units add interior lighting, so a glass-door unit generally works harder in the same room. Glass-door merchandisers built for retail display are a related category. They are designed around product visibility and lighting, and some are meant for the cooler air of a retail floor rather than a hot kitchen, so check the manufacturer's rated ambient temperature before putting one near a cooking line. #### Top-mount or bottom-mount compressor The compressor and condenser sit either on top of the cabinet or underneath it. Neither is better in every kitchen; the choice depends on the air around the unit and on how you use the bottom shelf. - Bottom-mount: draws cooler air from near the floor, which helps in hot kitchens, and raises the lowest shelf to a more comfortable height. It also draws in floor dust, flour and grease, so the condenser needs more frequent cleaning. - Top-mount: keeps the condenser away from floor debris and gives more usable interior space at the bottom of the cabinet. It breathes the warmest air in the room, which near a hot line or under a low ceiling means it works harder. - Service access: a bottom-mount condenser is usually easier to reach for cleaning; a top-mount unit may need a step stool, and it needs clear space above it for air. #### Pass-thru, roll-in and other configurations Beyond the standard reach-in, a few configurations solve specific layout problems. Match the configuration to how food moves through the kitchen, not only to the space on the floor plan. - Pass-thru units have doors on both sides, so the kitchen loads from the back and servers or a salad station take from the front. They suit banquet kitchens, cafeterias and any layout where the cabinet sits in a wall or divider. - Roll-in units take a loaded pan rack straight in through a full-height door, which suits catering and institutional kitchens that portion onto racks. - Roll-thru units combine the two, with doors on both sides for rack traffic. - Undercounter and worktop refrigerators are the low-profile alternative when the space is under a counter rather than against a wall; the prep table guide covers them. #### Power, clearance and the room it runs in Many one- and two-section reach-ins plug into a standard 115-volt receptacle, but some larger or freezer models need a 20-amp receptacle, a dedicated circuit or 208-230 volt power. Read the plug type and amperage on the spec sheet, and have an electrician confirm the circuit before delivery day. Every self-contained unit rejects heat into the room through its condenser. The manufacturer's installation manual lists the clearance needed at the top, sides and back, and ignoring it is a common reason a new unit runs constantly and still reads warm. Keep reach-ins out of the path of fryer and oven exhaust where you can. Many newer units use hydrocarbon refrigerants such as R290, which should be serviced by a technician trained to work with them. If running cost matters, look for ENERGY STAR certified models, which have to meet tighter energy-use limits than standard models of the same type. For inspections, look for a sanitation certification such as NSF and a Canadian electrical certification mark such as CSA, cUL or cETLus; your local health and electrical inspectors have the final word. #### Cleaning and maintenance that keep it holding temperature A reach-in that holds temperature on day one can drift within months if the basics slip. Most problems trace back to a dirty condenser, a tired gasket or blocked airflow inside the cabinet. Canadian food safety guidance generally calls for cold-held food at 4°C (40°F) or colder and frozen food at -18°C (0°F) or colder. Check with your local public health unit for the rules that apply to you, and keep a thermometer in every section rather than trusting the display alone. - Clean the condenser coil on the schedule in the manual, and more often in greasy or floury kitchens; a coated coil makes the compressor run longer and hotter. - Check door gaskets for tears and gaps; a strip of paper closed in the door should be held firmly all the way around. - Keep product off the back wall and away from the evaporator fan so cold air can circulate. - Wipe spills from shelves and the cabinet floor before they dry, using a cleaner the manufacturer approves for the interior finish. - In a freezer, frost building up around the door or inside the cabinet often points to a gasket that no longer seals or a door left ajar; heavy frost on the coil can also mean a defrost fault that needs a service technician. - Log temperatures as often as your food safety plan requires, and act on a slow upward trend before it becomes a failure. #### Before you order Measure every doorway, hallway, stair and elevator on the way to the final spot and compare them against the unit's crated dimensions. Confirm voltage, plug type and door swing at the same time; many reach-ins have hinges that can be reversed in the field, but not all. All sales are final, with no returns or exchanges, so these checks matter. Reach-ins ship by freight carrier. A liftgate, a delivery appointment or inside delivery needs to be arranged with Norpex before paying. Inspect the unit before you sign, note any damage on the delivery receipt and call Norpex the same day. Each product page says whether a unit can be bought online by card or goes to a quote. Large equipment and anything that cannot be bought online is priced by a person with freight included, and quotes come back within one business day. #### Common questions ##### How many cubic feet of refrigeration does a restaurant need? There is no reliable rule by seat count. List what you store on your busiest day, including pans, cases and sheet trays, then choose the section count that holds it with room for air to circulate, after counting what your prep tables and any walk-in already hold. ##### Do glass door refrigerators use more energy than solid door models? Generally, yes. Glass usually lets in more heat than a foamed solid door and most glass-door units add lighting, so they work harder in the same room. Glass can cut door-open time on a busy line, which can offset part of that. ##### Is a top-mount or bottom-mount compressor better? It depends on the room. Bottom-mount units breathe cooler floor air and suit hot kitchens but pull in dust and flour; top-mount units stay cleaner and free up bottom storage but breathe the warmest air in the room. ##### Can I cool hot food in a reach-in refrigerator? A reach-in is built to hold cold food, not to pull heat out of hot food quickly. Large hot batches raise the cabinet temperature and put everything else at risk; a blast chiller or another cooling method in your food safety plan is the tool for that job. ##### Can a commercial reach-in be installed in a home kitchen? Most commercial equipment warranties are void if the unit is installed in a residential setting, so check the manufacturer's terms before buying one for a home. Commercial units are also usually louder and larger than household refrigerators. ### Refrigerated Display Case Buying Guide: Deli, Gelato and Grab-and-Go > How to choose a refrigerated display case: deli and meat showcases, gelato cases, open-air grab-and-go, countertop units, and curved or straight glass. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/refrigerated-display-case-guide ![Black open-front grab-and-go refrigerated display case](https://norpex.ca/m/5a/8a/5a8a3ae7d93518fb246c43f65b6f5ef091898f3e4640088c6ed9d5b80352356c.jpg) Pictured: [36″ Three (3) Shelf Grab-and-Go Open Refrigerated Self-Serve Display Case, 13.77 cu.ft. (390 L), Black](https://norpex.ca/product/36-three-3-shelf-grab-and-go-open-refrigerated-self-serve-display-case-13-77-cu-ft-390-l-black-47514) Choose a refrigerated display case by the product and the room: service showcases with gentle cooling for deli, meat and cheese, a case with the right temperature range for gelato, open-air merchandisers only for packaged food away from drafts, and always load any case with product that is already cold. #### Key takeaways - A display case shows and holds pre-chilled product; it is not built to cool food down. - Gravity-coil cases are gentler on fresh meat and cheese, while forced-air cases hold a more even temperature for packaged product. - Open-air merchandisers are sensitive to drafts, heat and humidity, so placement decides whether they hold temperature. - Gelato is usually served warmer and softer than hard-scoop ice cream, so match the case's range to the product. - Measure the counter run, the delivery path and the power before ordering, since all sales are final, with no returns or exchanges. #### Display first, holding second A refrigerated display case does two jobs at once: it shows product to customers and keeps it cold. Those jobs pull against each other. Glass, lighting and open fronts sell product, and every one of them lets heat in. That is why a display case is designed to hold food that is already cold, not to cool it down. Load it with pre-chilled product, keep within the load lines marked inside, and expect it to need more care than a closed storage cabinet in the same room. Canadian food safety guidance generally calls for cold-held food at 4°C (40°F) or colder. Check with your local public health unit, and probe the food itself rather than relying on the case display. #### Service case or self-serve The first split is who reaches in. That decides the door arrangement, the depth of the case and how much floor space each side needs. Service cases are usually deeper, to leave the server a work shelf, and the server's side needs room for staff to move. Self-serve cases need aisle space in front for customers and, on doored models, space for the doors to swing or slide. - Service cases are loaded and served by staff from the back, usually through sliding rear doors, with fixed glass on the customer side. They suit deli counters, butchers, bakeries and gelato shops where staff portion or weigh product. - Self-serve cases open to the customer through front doors, a lift-up front or an open front, and suit packaged grab-and-go food and drinks. #### Deli, meat and cheese showcases Fresh meat, fish and cheese lose moisture and colour when fast-moving cold air passes over them. Showcases for these products handle that in one of two ways. Lighting matters as much as cooling. LED lighting adds less heat than older lamps, and some cases offer lighting tuned to show meat in its natural colour, so ask about lighting options if red meat or fish is the main product. Also look at the deck: sloped or flat, with or without shelves, and whether it takes the trays or pans you already use. - Gravity-coil, or static, cooling lets cold air fall gently from a coil at the top of the case with little or no fan, which keeps humidity higher and slows drying. It is common in butcher and fresh-meat cases. - Forced-air cooling moves air with fans for a more even temperature through the case. It suits deli salads, packaged product and mixed displays, and many cases use baffles to soften the airflow over the product. #### Gelato and ice cream cases Frozen dessert cases hold product in pans behind glass for scooping. Gelato is usually served warmer and softer than hard-scoop ice cream, so a case built for gelato holds a different range than an ice cream dipping cabinet. Check that the temperature range on the spec sheet suits what you serve, and whether it can be adjusted. Count pans the way you count flavours: most shops want every flavour visible at once, plus spare pans in storage. Check the pan size the case takes, since gelato pans are sold in several formats, and whether the case has a storage compartment underneath. Glass fogging is a common complaint in humid summer weather. Heated or treated glass reduces it, and so does keeping the case away from doors and air vents. Frozen cases also need regular defrosting, automatic or manual, so ask how the model handles it. #### Open-air and grab-and-go merchandisers Open-air merchandisers have no doors. A curtain of cold air flowing down across the front keeps product cold while customers reach straight through it. They sell well because nothing stands between the customer and the product, but placement affects them more than almost any other refrigerated case. Grab-and-go coolers with doors hold temperature better and use less energy, at the cost of a small barrier to the customer. For a space that is hot, humid or drafty, a doored merchandiser is usually the safer choice. - Keep open-air cases away from entrance doors, HVAC vents, ceiling fans and sunny windows; a draft breaks the air curtain and the case cannot keep up. - Check the room conditions the case is rated for. Many are designed for a space kept at moderate temperature and humidity and struggle in a hotter, more humid room. - Load only to the marked load line. Product past it sits in the air curtain's path, warms and pushes warm air into the case. - Use night curtains or covers after hours if the model has them. - Stock packaged food and drinks; open trays of food belong in a service case. #### Countertop and specialty cases Countertop refrigerated cases put a small display at the till or on a service counter: pastries, desserts, sandwiches or bottled drinks. They save floor space but still need air around them, and many plug into a standard receptacle. Check the counter height, the depth of the case and where its condenser exhausts. Sushi cases are long, narrow and shallow, built to sit on the sushi bar in front of the chef. Floor display cases are larger, floor-standing merchandisers, often for bakery and pastry, with several shelves. Dry and heated display cases look similar but do not refrigerate at all, so read the product type before comparing sizes. #### Curved or straight glass, self-contained or remote Curved glass gives a classic, open look and a wide viewing angle. Straight glass gives cleaner lines and suits modern counters. Both hold product the same way, so the choice is mainly about the look of the counter and the availability of replacement glass, which is worth asking about for large curved panes. Most small and mid-sized cases are self-contained, with the compressor built in. Installation is simple, but the case puts its heat and compressor noise into the room. Larger lineups can use remote condensing units outside or in a mechanical room, which keeps heat and noise off the sales floor but brings in a refrigeration contractor and refrigerant piping. Check the power as well. A lineup of cases along one wall can need more circuits than the room has. #### Cleaning, placement and ordering A display case is judged by how it looks, so cleaning is part of the job, not an extra. A short routine keeps the glass clear and the case holding temperature. Before ordering, measure the counter run, the path to it and the power at the location, and confirm dimensions, voltage and door arrangement. All sales are final, with no returns or exchanges. Display cases ship by freight carrier, and a liftgate, a delivery appointment or inside delivery needs to be arranged with Norpex before paying. Glass is the most fragile part, so inspect it before signing, note any damage on the delivery receipt and call Norpex the same day. Larger and configured cases are priced on a quote with freight included, and quotes come back within one business day. - Clean glass inside and out with a cleaner that is safe for any coating on it. - Empty and clean decks, pans and the drain trough on a schedule; a blocked drain leads to water on the floor or ice in the case. - Clean the condenser on the manual's schedule, especially on self-contained cases close to a kitchen. - Check rear door and front gaskets for gaps. #### Common questions ##### Why is my open-air cooler not holding temperature? The usual causes are drafts from doors or vents breaking the air curtain, product loaded past the load line, a room hotter or more humid than the case is rated for, or a dirty condenser. Fix placement and loading first. ##### Should I choose curved or straight glass for a display case? Both hold product the same way. Curved glass gives a classic look and a wide viewing angle; straight glass gives cleaner, modern lines. Ask about replacement glass for large curved panes before deciding. ##### Can I use an ice cream dipping cabinet for gelato? Only if its temperature range suits gelato, which is usually served warmer and softer than hard-scoop ice cream. Check the adjustable range on the spec sheet against the serving temperature your gelato supplier or recipe calls for. ##### Can a display case cool down freshly made food? No. Display cases are designed to hold product that is already cold. Chill food first in a refrigerator or blast chiller, following your food safety plan, then load it into the case. ##### What is the difference between gravity-coil and forced-air display cases? Gravity-coil cases let cold air fall gently from a coil, keeping humidity higher and slowing the drying of fresh meat and cheese. Forced-air cases use fans for a more even temperature, which suits packaged and mixed product. ### Refrigerated Prep Table Buying Guide: Sandwich, Pizza and Mega-Top > Compare sandwich, pizza and mega-top prep tables, pan counts and cutting board depth, and learn when an undercounter, worktop or chef base fits better. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/prep-table-buying-guide ![Two-door refrigerated pizza prep table with a granite top](https://norpex.ca/m/ff/64/ff64bd2364711c27ec270db352067412b1cb077f066781679eec30945fe1627f.jpg) Pictured: [59″ Two (2) Doors Granite Top Refrigerated Pizza Prep Table, 13.8 cu.ft. (390 L), Stainless Steel](https://norpex.ca/product/59-two-2-doors-granite-top-refrigerated-pizza-prep-table-13-8-cu-ft-390-l-stainless-steel) A refrigerated prep table keeps ingredients cold in a pan rail above a refrigerated base. Choose sandwich, pizza or mega-top by how many ingredients the station uses and how much board depth the work needs, and pick an undercounter, worktop or chef base when the station needs storage or a cooking surface instead. #### Key takeaways - Count the ingredients the station uses at once, then choose the width and top style that holds them in the right pan sizes. - A mega-top has a deeper rail with an extra row of pans, often holding about half again as many pans as a standard top of the same width. - Pizza prep tables have a deep work surface and larger pans; sandwich units have a shallower board sized for assembly. - A chef base is the refrigerated base built to carry countertop cooking equipment, and only the equipment its manual allows. - Keep product below the pan rim, pre-chill what goes in and close the lid whenever the station is idle. #### What a prep table is for A refrigerated prep table combines three things at one station: a refrigerated rail of ingredient pans across the top, a cutting board in front of it, and a refrigerated base below for backup product. The cook builds sandwiches, salads, bowls or pizzas without walking to a reach-in, and the base restocks the rail during service. The rail is a holding space, not a cooling space. It is designed to keep pre-chilled ingredients cold while the lid is open for service, so what goes into the pans should already be at refrigeration temperature. Loading warm product into the rail is one of the most common reasons a prep table reads warm. #### Sandwich and salad, pizza or mega-top The three main styles share the same idea and differ in rail layout and work surface. The menu, more than the space, usually decides which one fits. - Sandwich and salad tables have a rail of small pans, usually 1/6 or 1/9 size, and a cutting board sized for assembling sandwiches, wraps and salads. - Pizza prep tables have a deeper work surface for stretching and topping dough, with larger pans, often 1/3 size, set in a raised rail behind it. If you plan to keep dough in the base, check that it takes your dough boxes or sheet pans. - Mega-top tables have a deeper rail with an extra row of pans, usually over a deeper cabinet, for menus with many toppings such as sub shops and burrito or bowl concepts. #### Counting pans and choosing a width Prep tables are sold by width and by the number of pans the rail holds. Widths run from compact single-door units to three-door tables for long lines, and the pan count rises with width. At the same width, a mega-top often holds about half again as many pans as a standard top; the spec sheet gives the exact count and pan sizes. Start with the menu. Write down every ingredient the station reaches for during service and how fast each one empties. Fast movers earn larger pans; slow movers and garnishes can share smaller ones. Then add one or two spare positions for specials, because rails fill up faster than menus shrink. - Check the maximum pan depth the rail accepts before buying deeper pans for extra capacity. - Confirm whether pans, adapter bars and lids are included or sold separately. - Match the rail's pan sizes to the pans you already own, so the station can be restocked from the base without transferring product. - Measure the length of the line, leaving room for the doors of neighbouring equipment to open. #### Cutting board depth and the work surface The cutting board is where the work happens, and its depth decides what the station can do. Standard boards on sandwich units are sized for assembling one item at a time. Many models offer a deeper board as an option, which gives room for plating, rolling wraps or resting a sheet tray. Boards are usually removable polyethylene, which makes them easy to take to the dish area for cleaning and sanitizing. Look for a board that lifts out without tools and check that replacements are available, since boards get knifed and stained over time and eventually need replacing. On pizza tables, the work surface is deeper and runs the full length of the unit. Measure your largest pizza plus room for the peel and the cook's hands, and compare that against the surface depth on the spec sheet. #### Doors or drawers in the base The refrigerated base under the rail usually has doors, drawers or a mix of both. Doors hold more for the footprint, have fewer moving parts and suit bulk backup such as cases and large containers. Drawers hold pans at the front, where a cook can reach them without bending into a cabinet, which speeds restocking and cuts door-open time. The trade-off is maintenance: drawer slides and drawer gaskets wear and eventually need replacing, and a drawer loaded past its rating strains the slides. Also check how the base breathes. Many prep tables take in and exhaust condenser air at the front grille, which lets them stand close to a wall; others need clearance behind. The installation manual says which. #### When an undercounter, worktop or chef base fits better Not every station needs a pan rail. Three related units put refrigeration under a counter-height surface instead. - Undercounter refrigerators and freezers slide under an existing counter. Units meant to be built in need front breathing, meaning they take in and exhaust air through the front grille; a rear-breathing unit boxed into a counter can overheat. - Worktop refrigerators and freezers have a finished work surface on top, often with a backsplash, so the unit itself becomes the counter. - Chef bases are low refrigerated drawer units with a reinforced top built to carry countertop cooking equipment such as griddles and charbroilers, keeping proteins directly under the cook. Each is rated for certain equipment and heat, so check the chef base manual against what you plan to set on it. - A common line pairs a sandwich or mega-top table at the cold station with chef bases under the griddle and charbroiler, and undercounter units wherever counter space is spare. #### Keeping the rail cold: loading, lids and cleaning Most prep table complaints are about the rail, and most rail problems come down to how the station is run. Canadian food safety guidance generally calls for cold-held food at 4°C (40°F) or colder; check with your local public health unit, and probe the food in the pans during service rather than relying on the cabinet display. - Keep product below the pan rim, or below any fill line the manufacturer marks. Product mounded above the rim sits in room air and warms regardless of the refrigeration. - Pre-chill ingredients before they go into the rail, and restock from the refrigerated base rather than from a warm prep area. - Close the lid whenever the station is idle; many operators move pans to the base or a reach-in at close. - Keep the air path around the rail clear of stacked containers and towels. - Clean and sanitize the board and pans daily, wipe the rail and lid gaskets, and clear the pan well drain if the model has one. - Clean the condenser on the schedule in the manual, more often in greasy or floury kitchens. #### Before you order Measure the station, the delivery path and the height under any shelf or counter above. Confirm voltage, plug type and the door or drawer layout, since all sales are final, with no returns or exchanges. Prep tables ship by freight carrier, and a liftgate, a delivery appointment or inside delivery has to be arranged with Norpex before paying. Inspect the unit before signing, note any damage on the delivery receipt and call Norpex the same day. For a whole line, the project quote form takes the full equipment list or a floor plan and Norpex prices it with freight included. #### Common questions ##### What is the difference between a sandwich prep table and a mega-top? Both have a refrigerated pan rail over a refrigerated base. A mega-top has a deeper rail with an extra row of pans, so at the same width it often holds about half again as many, which suits menus with many toppings. ##### Can I put a griddle on top of a refrigerated prep table? Not on a standard prep table. Countertop cooking equipment belongs on a chef base, which has a reinforced top built for it, and only equipment the chef base manual allows. ##### Why is the top of my prep table warmer than the base? The rail is open to room air during service, so it relies on pre-chilled product, pans kept below the rim and a closed lid when idle. Warm product, overfilled pans and a dirty condenser are the usual causes. ##### What does front-breathing mean on an undercounter refrigerator? It means the unit takes in and exhausts condenser air through the front grille, so it can be built into a counter with no gap behind it. A rear-breathing unit needs open space behind it and can overheat when boxed in. ##### Should I choose doors or drawers under a prep table? Drawers put pans within easy reach and cut restocking time, but their slides and gaskets wear. Doors hold more bulk product for the footprint and have fewer moving parts to maintain. ### Restaurant Equipment Checklist: What to Buy to Open in Canada > A station-by-station checklist of the commercial kitchen equipment a new Canadian restaurant needs, and the decisions to make before you order any of it. Checklist by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/restaurant-equipment-checklist ![Ten-burner restaurant range with two convection ovens](https://norpex.ca/m/94/d9/94d989a33364605e27af2b346f01db1996d71f0c8a398daead39980662001b4b.jpg) Pictured: [American Range – 60″ Stainless Steel Restaurant Range 10 Burners With 26.5″ 2 Convection Oven – AR-10-CC](https://norpex.ca/product/american-range-60-stainless-steel-restaurant-range-10-burners-with-26-5-2-convection-oven-ar-10-cc) Decide the menu, the utilities and the hood before anything else, then equip station by station: cooking, refrigeration, prep, warewashing, storage, front of house and smallwares. Order long-lead items such as the hood, walk-in and specialty ovens first, and confirm voltage, gas type and fit for every piece before it ships. #### Key takeaways - The menu decides the equipment list; write it down and estimate your busiest service before you price anything. - Confirm what the building can supply (gas, electrical service, water, drains and exhaust) before choosing between gas and electric models. - Many Canadian public health units review plans or inspect before opening, so ask about their requirements for sinks, surfaces and refrigeration early. - Refrigeration and warewashing are easy stations to undersize; plan them for the busiest day, not an average one. - All sales are final, with no returns or exchanges, so confirm voltage, gas type and door swing before ordering. #### Decide these before you buy anything Equipment is the last decision in a kitchen plan, not the first. The menu sets what has to be cooked, held and chilled; the building sets what can be powered, vented and drained. Buy in the other order and you can end up owning a range the gas line cannot feed or a dishwasher the electrical panel cannot power. Settle the points below with your designer, landlord and trades first. Each one narrows the equipment list, and several of them decide between two entirely different machines. - Menu and volume: the dishes, the busiest service you expect and how many covers it has to handle. - Utilities: whether natural gas is available or propane is needed, the electrical service size and phase, and where the water lines and floor drains are. - Ventilation: which appliances will sit under an exhaust hood, and whether the hood, fire suppression and make-up air are designed for them. - Layout: the size and shape of each station, the route food takes from receiving to the plate, and the doors every piece has to pass through. - Approvals: what your local public health unit, fire department and building department expect to review before construction and before opening. #### Cooking line Build the line around the two or three items that sell most. A burger and fries menu leans on a griddle, a charbroiler and fryers; a full-service menu leans on a range with an oven base, a convection or combi oven and a salamander. Cooking equipment that produces grease-laden vapour generally has to sit under a commercial hood, so the hood length caps how much you can put on the line. Check each piece against the fuel you actually have. Gas and electric versions of the same appliance are not interchangeable at the wall, and a gas unit also has to be ordered for the right gas, natural gas or propane. - Range or ranges: burner count, oven base or storage base, and any griddle or charbroiler section on top. - Fryers: floor or countertop, the number of vats, and whether you want built-in oil filtration. - Griddle, charbroiler or both, on equipment stands or refrigerated chef bases. - Ovens: convection, combi, deck or conveyor pizza ovens, depending on the menu. - A salamander or cheese melter for finishing. - Hot holding at the pass: food warmers, heat lamps or strip heaters. #### Refrigeration Refrigeration is easy to undersize. Work out cold storage from your deliveries: how many days of product you hold between orders, and how much of it is chilled or frozen. Once volume is high, a walk-in cooler often makes more sense than a row of reach-ins, but it is a construction project that may need permits and has its own lead time. At the line, cold storage should sit where the cook reaches for it. Prep tables, undercounter and worktop units, and refrigerated chef bases under the griddle keep product within arm's length and cut trips to the walk-in during service. - A walk-in cooler and freezer, or reach-in refrigerators and freezers. - Sandwich, salad or pizza prep tables for the make line. - Undercounter, worktop and chef base units at the cooking line. - An ice machine with a storage bin sized for the bar and the kitchen together. - Bar refrigeration: back bar coolers, bottle coolers or a beer dispenser. - A blast chiller if you cook in batches and cool food for later service. #### Food preparation Prep equipment follows the menu more closely than any other station. A bakery or pizzeria needs a mixer sized for its biggest dough batch, a deli needs a slicer, and a kitchen that cuts its own vegetables needs a food processor or vegetable slicer rather than more knives and more labour hours. Give prep its own tables and its own sink. Many health units expect a sink for washing produce and thawing that is separate from the dishwashing sink and from hand sinks, so plan the plumbing for it now rather than after the walls are closed. - Stainless work tables, with poly cutting boards or poly-top tables where you cut. - A mixer: planetary for general bakery work, spiral for bread and pizza dough. - A meat slicer, food processor, vegetable slicer and immersion blender as the menu requires. - Portion scales and a receiving scale. - A vacuum sealer if you portion, store or cook sous vide. - A prep sink with a drainboard. #### Warewashing and sinks Plan the dish room for the worst hour of the week. Soiled plates, glasses and pots arrive faster than any machine can clear them, so the soiled-side table needs room to land and scrape a full bus tub before the rack goes in. A machine that is too small for the rush becomes the bottleneck for the whole restaurant. Most Canadian health units expect dedicated hand sinks in food handling areas and a way to wash, rinse and sanitize wares, usually a dishwasher, a three-compartment sink or both. Requirements differ between health units, so confirm yours before the plumbing is roughed in. - A commercial dishwasher: undercounter, door-type or conveyor, high-temperature or low-temperature. - Soiled and clean dish tables, with a pre-rinse faucet on the soiled side. - A three-compartment sink for pots and anything that does not fit a rack. - Hand sinks at each work area, plus a mop sink. - Dish racks, a rack dolly and chemical dispensers. #### Storage, front of house and smallwares Storage is often where a kitchen runs short of room. Dry storage shelving, walk-in shelving that tolerates humidity, dunnage racks for heavy sacks and cases, and pan racks for sheet pans all compete for floor space, so measure the storage rooms before you choose shelf widths. Most health units expect food to be stored off the floor. Front of house and beverage equipment depends on the concept: coffee and espresso equipment, cold beverage dispensers, display cases for grab-and-go, and dining room furniture. Smallwares are easy to leave out of the budget, and they add up quickly once every station has its own pans, utensils, knives, cutting boards, thermometers and storage containers. - Wire or polymer shelving, dunnage racks, pan racks and ingredient bins. - Utility carts and a hand truck for receiving. - Beverage equipment, display cases and dining room furniture. - Smallwares for every station, with spares of the pans and utensils that spend time in the dishwasher. - Probe thermometers and refrigerator thermometers for your food safety records. #### Ordering, lead times and common mistakes Order the long-lead items first. Hoods, walk-ins, combi ovens and configured or special-order equipment can take longer to arrive than stock items, and lead time depends on the supplier and the destination, so ask for a lead time on anything you cannot open without before you set an opening date. For a full kitchen, you can send the equipment list or a floor plan through the Norpex project quote form, and the whole list is priced with freight included. Large equipment and anything that cannot be bought online is priced by a person on a quote, and quotes come back within one business day. Some of the costliest mistakes are the ones discovered on delivery day. - Buying before the gas, electrical and exhaust capacity is confirmed. - Ordering the wrong gas type or voltage; all sales are final, with no returns or exchanges. - Not measuring the doorways, stairs and corners on the delivery route. - Using residential appliances in a commercial kitchen, when many health units expect commercial, sanitation-certified equipment. - Leaving smallwares, shelving and dish racks out of the budget. #### Common questions ##### What equipment do I need to open a small restaurant? At minimum: cooking equipment for your menu under a proper hood, enough refrigeration for your delivery schedule, prep tables, a dishwasher or three-compartment sink, hand sinks, shelving and smallwares. The menu decides the specific pieces. ##### Should I buy equipment before or after the health unit reviews my plans? After, or at least after you have asked what they require. Many Canadian public health units review floor plans or inspect before opening, and their requirements for sinks and surfaces can change what you buy. ##### Is used equipment a good idea for a first restaurant? It can be for simple, durable pieces such as stainless tables and shelving; refrigeration and dishwashers carry more risk because compressor and pump wear is hard to judge by looking. Used equipment is sold separately in the Norpex marketplace, including rent-to-own units through Econolease. ##### How do I get one price for a whole kitchen? Send the equipment list or a floor plan through the Norpex project quote form. The whole list is priced by a person with freight included, and quotes come back within one business day. ### Rotisserie and Shawarma Machine Guide: Spits, Baskets, Gas or Electric > How to choose a commercial rotisserie or vertical shawarma broiler: spit vs basket, capacity, burner count, gas vs electric, ventilation and cleaning. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/rotisserie-and-shawarma-guide ![Gas vertical shawarma broiler](https://norpex.ca/m/3e/22/3e224b4af404c15df540524a98e897cca6948ea5bf72c7cfe74e908c2c363782.jpg) Pictured: [Potis MU-GD4-NG Shawarma Grill](https://norpex.ca/product/potis-mu-gd4-ng-shawarma-grill) For whole chickens and roasts, choose a spit rotisserie for volume and display or a basket rotisserie for mixed and irregular items. For shawarma, doner, gyro or al pastor, choose a vertical broiler sized to the cone you sell in a day, with gas or electric heat to suit your utilities and hood. #### Key takeaways - Size a rotisserie by birds per load and loads per peak period, and a vertical broiler by the weight and height of the cone you sell in a day. - Spits suit whole birds in volume; baskets suit wings, pieces, ribs, vegetables and anything hard to skewer. - Individually controlled burners on a vertical broiler let the cook turn heat off as the cone shrinks, which saves fuel and keeps the meat from drying. - Both machines produce grease-laden vapour, so plan the hood, the gas or electrical supply and the clearances before ordering. - Many public health units publish guidance for vertical broilers; read yours before building a menu around one. #### Two machines, one principle Rotisseries and vertical broilers both cook meat by turning it slowly in front of a heat source, so the surface browns evenly and fat bastes the meat as it renders. A rotisserie turns whole birds, roasts or baskets of pieces on horizontal spits. A vertical broiler turns a stacked cone of seasoned meat on an upright spit, and the cook shaves off the outside as it browns. The rotisserie is a batch cooker: a load goes in, cooks and comes out finished. The vertical broiler is continuous: the cone cooks from the outside in over a service, and the cook slices to order. That difference shapes everything from sizing to food safety. #### Spit or basket rotisserie Spit rotisseries run skewers or forks through whole chickens, ducks, roasts or porchetta. They are the classic display machine, loading is quick once staff are practised, and a row of browning birds behind glass is its own advertising. Some models move the spits around a central axis, often called Ferris-wheel or planetary rotation, so every spit passes the heat evenly. Basket rotisseries hold food in hinged wire baskets that clip onto the drive. They take wings, drumsticks, ribs, sausages, potatoes and vegetables that cannot be skewered, and they avoid piercing whole birds. Many rotisseries accept both, so the same machine can run whole chickens at dinner and baskets of wings at lunch. Capacity is quoted as birds per load at a stated bird size. Multiply by the loads you can cook in your busiest period, allowing for cook time plus loading and unloading, and compare that with what you sell. A heated holding cabinet or display beneath the rotisserie keeps finished birds hot while the next load cooks. #### Vertical broilers for shawarma, doner, gyro and al pastor Shawarma, doner kebab, gyros and tacos al pastor all come off the same kind of machine: an upright spit turned by a motor, with heat panels on one side. The cone is built from sliced or ground meat and can be bought ready-made or stacked in-house. The number and height of the burners or elements set the tallest cone the machine cooks evenly. A machine with two stacked burners suits a small cone, and taller cones need three, four or more. Individually controlled burners let the cook turn off the top zones as the cone shrinks through service, which saves fuel and stops the thinning top from drying out. Check the maximum cone weight the spit and motor are rated for, whether the motor sits at the top or the bottom, and how the heat panels adjust. Many machines let the panels move closer to or farther from the meat, which gives the cook control over browning. A drip tray at the base collects fat and juices and needs emptying through the day. #### Sizing a vertical broiler Size to the meat you sell in a day, not to the biggest cone on offer. An oversized cone that only half sells wastes product and ties up the machine; an undersized one means loading a second cone in the middle of service. Many shops start with a cone that sells through by the end of the day and adjust from their sales records. Busy operations often run two machines, or a double machine, so one cone can cook up while the other is being served, or so chicken and beef or lamb run side by side. That also gives a fallback if one machine is down. - Which meats, and how many cones of each in a day? - Pre-made cones, or cones stacked in-house? - Shaving with a hand knife or an electric doner knife? - Is the machine on display to customers or behind the line? #### Gas or electric Gas machines, usually with infrared burners, heat quickly and suit kitchens that already have gas at the line. They need the correct gas type, natural gas or propane, and a connection made to the requirements of your provincial gas safety authority. Some models convert between gases with a kit; confirm which gas the unit is set up for before ordering. Electric machines suit buildings without gas, food courts and kiosks where gas is restricted, and sites where the landlord or insurer prefers electric. Check voltage, phase and amperage against the circuit available, because larger rotisseries and multi-element broilers often need 208 or 240 volts. Both produce grease-laden vapour. Most installations need a commercial hood, and the clearances to walls and combustibles are set in the manufacturer's installation manual. A few electric rotisseries are listed for use without a hood when fitted with their own filtration, but whether that is accepted depends on your local building and fire authorities, so check before planning around it. #### Food safety with vertical broilers Because the cone cooks from the outside in, only the browned surface is ready to serve at any moment. Slice only the cooked outer layer, and many operators give shaved meat a final sear on a griddle before serving. A probe thermometer on the slices is the only way to know they are done. Many Canadian public health units publish guidance specific to vertical broilers, covering how shaved meat must be cooked, how raw cones are stored and what can be done with a partly cooked cone at the end of the day. Read your local guidance before opening, because it can decide how large a cone makes sense. Rotisserie chicken has its own checks: probe the thickest part of each load, and either hold finished birds hot or chill them quickly, using the cooking, holding and cooling temperatures your public health unit requires. #### Cleaning and daily care Empty and clean drip trays daily, and more often in heavy use, because rendered fat that builds up near a burner is a fire risk. Spits, forks and baskets come out for washing. Wipe heat panels and glass once they have cooled enough to handle, following the manual, and never spray water onto burners or elements unless the manufacturer allows it. Keep the hood filters above these machines on a frequent cleaning schedule, since both put a steady load of grease into them, and check that the drip tray and grease path drain freely before each service. #### Ordering from Norpex Rotisseries and vertical broilers usually ship by freight. Arrange any liftgate, delivery appointment or inside delivery with Norpex before paying, inspect the machine before signing, and note any damage on the delivery receipt. All sales are final, with no returns or exchanges, so confirm gas type or voltage, capacity and dimensions first. Machines that cannot be bought online are priced on a quote by a person, with freight included, and quotes come back within one business day. #### Common questions ##### Should I buy a spit or a basket rotisserie? Choose spits for whole birds and roasts in volume and on display. Choose baskets for wings, pieces, ribs and vegetables that cannot be skewered. Many machines accept both, which is the flexible choice for a mixed menu. ##### Does a shawarma machine need a hood? In most installations, yes, because a vertical broiler produces grease-laden vapour. Your local building and fire authorities decide what ventilation is required, and the installation manual sets clearances to walls and combustibles. ##### How many burners does a shawarma machine need? Enough to cover the height of the cone you plan to cook. Small cones suit two burners, and taller cones need three or more. Individually controlled burners let you shut off the top zones as the cone shrinks. ##### Is a gas or an electric shawarma machine better? Neither is better in general. Gas heats quickly and suits kitchens with gas at the line; electric suits sites without gas or where gas is restricted. Check the utility available and what your hood and landlord allow. ##### Can one vertical broiler cook shawarma, doner, gyro and al pastor? Usually, yes, because they are all cooked on the same kind of upright rotating spit. Check that the machine's height, burner count and weight rating suit the size of cone each item needs. ### Stainless Steel Work Tables and Shelving: Grades, Gauges, Racks > Choosing stainless work tables, equipment stands and kitchen shelving: 304 vs 430 steel, what gauge means, undershelves, wire vs poly shelving and pan racks. Buying guide by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/work-tables-and-shelving-guide ![Stainless steel work table with an undershelf and backsplash](https://norpex.ca/m/e1/2b/e12b97f5a4d53c1366fa70502fe3719c0c9e73666ac0fd20f6fd27b35ec8aed7.jpg) Pictured: [Winholt – 24″ x 48″ Standard Series Stainless Steel Work Tables with Stainless Steel Undershelf & Backsplash – DTSB-2448](https://norpex.ca/product/winholt-24-x-48-standard-series-stainless-steel-work-tables-with-stainless-steel-undershelf-backsplash-dtsb-2448) For most kitchens, choose 304 stainless tops where the table gets wet or sees acids and salt, and 430 for dry prep. Pick 16 gauge for general prep and 14 gauge for heavy equipment; the lower the number, the thicker the steel. Match shelving to the room: chrome wire for dry storage, epoxy or poly in coolers. #### Key takeaways - 304 stainless resists corrosion better than 430; 430 is magnetic, less costly and fine for dry areas. - Gauge runs backwards: 14 gauge is thicker and stronger than 16, which is thicker than 18. - Equipment stands carry countertop cooking equipment and have to be rated for its weight and heat. - Chrome wire shelving is for dry storage; use epoxy-coated wire, stainless or polymer shelving in walk-in coolers and freezers. - Most health units expect food stored off the floor, so plan dunnage racks and a raised bottom shelf for every storage room. #### Stainless steel grades: 304 or 430 Most commercial work tables are made from one of two stainless steels. Type 304, often called 18/8 for its chromium and nickel content, resists corrosion from salt, acidic foods, brine and sanitizers well. Type 430 has little or no nickel, is magnetic and costs less; it holds up in dry areas but pits and stains sooner when it sits wet or meets salt and acid. Many tables mix the two, with a 304 top where food and moisture are and a 430 or galvanized undershelf and legs. That is a sensible way to spend where it matters. If you are unsure which grade a table uses, the spec sheet will say, and a magnet sticks firmly to 430 and barely, if at all, to 304. - Choose 304 for butchery, seafood, pickling and brining, dish tables and anywhere near a sink or dishwasher. - 430 is fine for dry prep, packing, bakery benches that stay dry and equipment stands in dry areas. - Galvanized undershelves and legs cost less and suit dry rooms, but they corrode sooner in wet areas. #### Gauge: the lower the number, the thicker the steel Sheet steel thickness is given as a gauge, and the scale runs backwards: the lower the number, the thicker the metal. For stainless, 14 gauge is roughly 2 mm, 16 gauge roughly 1.6 mm and 18 gauge roughly 1.3 mm. The difference sounds small, but it shows up in how a top handles a mixer, a meat grinder or a dropped stock pot. - 14 gauge: heavy-duty tops and equipment stands for mixers, slicers, grinders and countertop cooking equipment. - 16 gauge: a common choice for general prep tables in daily use. - 18 gauge: light-duty tables for packing, plating, dry storage or occasional use. - Reinforcement matters as much as gauge: channels welded or fastened under the top keep it flat under load. - Check the load rating on the spec sheet, and treat it as evenly spread weight rather than a load on one spot. #### Choosing a work table Work tables are commonly sold 24, 30 or 36 inches deep, in a range of standard lengths. Depth decides what fits on the table and how far the cook reaches: 30 inches suits most prep, 24 inches fits tight aisles, and 36 inches suits large batch work. Before choosing a length, measure the wall, leave clearance for doors and aisles, and remember that two shorter tables are easier to move, clean behind and deliver than one long one. - Top edge: a rolled or bullnose front edge is easier on forearms; a marine edge, raised all round, keeps liquids on the table. - Backsplash: a raised back edge keeps food and water off the wall where the table stands against it. - Undershelf: fixed or adjustable, stainless or galvanized; an open base without an undershelf lets a bin or undercounter unit roll beneath. - Legs and feet: adjustable bullet feet level the table on an uneven floor, and locking casters make it mobile for cleaning. - Accessories: overshelves, drawers, pot racks and sink inserts can be added to many tables. - Poly-top tables: a polyethylene cutting top you can cut on directly, common in butchery and fish prep. #### Equipment stands An equipment stand is a heavy, shorter table built to carry a griddle, charbroiler, countertop fryer, countertop oven or mixer. Stands are lower than work tables so the cooking surface of the appliance lands at a comfortable working height, and they are built to take weight and heat. Many have a marine edge, an undershelf and casters so the line can be pulled out for cleaning. Size the stand to the appliance's footprint and weight, and check the heat. The appliance's installation manual lists the clearances it needs to combustible materials and the kind of surface it may stand on. Where the line sits on casters, gas appliances generally need a flexible connector with a restraining cable so the hose cannot be stretched when the stand moves; your gas fitter will know the local requirement. #### Shelving: wire, epoxy, polymer and solid Shelving choice depends on the room more than the load. The humid air of a walk-in cooler rusts chrome, and open wire lets cold air circulate around stock, which refrigerated rooms need. Solid shelves suit small items that fall through wire and keep spills from dripping onto the stock below. Shelving is built from posts and shelves, so choose the post height and the shelf size separately. Stationary posts have feet; mobile posts take casters, and the caster height adds to the overall height. Keep the top shelf low enough to reach safely and clear of sprinkler heads by the distance your fire code sets, and raise the bottom shelf off the floor: most health units expect food stored off the floor, commonly at least 15 cm (6 inches), so check your local requirement. - Chrome wire: bright and economical for dry storage rooms; it rusts in humid or wet areas. - Epoxy-coated wire: coated steel wire made for walk-in coolers and freezers, with far more resistance to moisture than chrome. - Stainless wire: the most corrosion-resistant wire option, for wet areas and harsh conditions. - Polymer shelving: plastic shelf mats on posts that lift out for washing and will not rust, a common choice for walk-ins. - Solid shelving: galvanized, aluminum or stainless steel for dry goods, small items and chemical storage. #### Dunnage racks and pan racks A dunnage rack is a low, heavy-duty platform for sacks of flour, sugar and rice, cases of cans and cartons of product. It keeps bulk goods off the floor without lifting heavy sacks onto a high shelf, and it takes far more weight than a wire shelf. Aluminum and polymer dunnage racks resist moisture and suit walk-ins. Pan racks, also called bun or sheet pan racks, hold full-size sheet pans on slides. Choose end-loading or side-loading to suit the aisle and full or half height to suit the space, then count the slides you need; closer spacing holds more pans but leaves less room for tall products. Most are aluminum on casters, and a fitted cover protects product while it is stored or moved. Pot racks, lug racks for storage containers, and wall shelves fill the gaps where floor space is short. #### Cleaning, care and common mistakes Clean stainless along the grain with a soft cloth and a non-abrasive cleaner, rinse off chlorine and salty solutions, and dry the surface. Avoid steel wool and wire brushes, which scratch the finish and leave particles that rust. Wipe down wire shelving, pull polymer shelf mats for washing, and check the wheels and locks on anything that rolls. - Buying 430 for a wet or salty station and watching it pit. - Choosing 18 gauge for a table that will carry a mixer or slicer. - Putting chrome wire shelving in a walk-in cooler. - Ordering shelving without measuring post height against the ceiling, sprinklers and door frames. - Forgetting that a long table has to fit through the door and around the corner on delivery. #### Common questions ##### Is 430 stainless steel good enough for a work table? For dry prep, packing and dry storage, yes. Where the table stays wet or handles salt, brine, acids or sanitizers, 304 stainless resists corrosion much better and is usually the better buy. ##### What gauge work table do I need? 16 gauge suits most everyday prep. Choose 14 gauge for tables that carry mixers, slicers, grinders or countertop cooking equipment, and 18 gauge only for light-duty uses such as packing or plating. ##### Can I use chrome wire shelving in a walk-in cooler? It is not a good idea. Chrome wire rusts in the humid air of a walk-in; epoxy-coated wire, stainless wire or polymer shelving is made for coolers and freezers. ##### How high off the floor does food storage need to be? Most Canadian health units expect food to be stored off the floor, and a common figure is at least 15 cm (6 inches). Requirements vary, so check with your local public health unit. ##### What is the difference between a work table and an equipment stand? An equipment stand is lower and built heavier, to carry a countertop appliance such as a griddle or charbroiler at a working height. A work table is taller and made for prep at counter height. ### What Is a Blast Chiller? Cook-Chill, Capacity and Roll-In vs Reach-In > What a blast chiller does, how it differs from a freezer, why cook-chill kitchens use one, and how to size a reach-in or roll-in unit by pans and load. Explainer by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/blast-chiller-guide ![Reach-in blast chiller and freezer with a touch control panel](https://norpex.ca/m/34/08/3408f239b1a95793945bfb8c4e0ef6694cb205f7965d45ef36e823287c20c794.jpg) Pictured: [Gemm – Blast Chiller \| Freezer](https://norpex.ca/product/gemm-blast-chiller-freezer) A blast chiller pulls heat out of freshly cooked food fast with high-velocity cold air, moving it through the temperature range where bacteria multiply far quicker than a refrigerator can. Kitchens that cook ahead use one to cool batches safely and consistently, then move the food into ordinary cold storage. #### Key takeaways - A blast chiller is a cooling tool, not storage: it chills or freezes a batch, then the food moves to a refrigerator or freezer. - A standard reach-in is built to hold cold food, and loading it with hot batches warms everything else inside. - Capacity is rated as a number of pans and a load weight per cycle, so compare both along with the cycle time. - Shallow pans, a core probe and an uncrowded cabinet make every cycle faster and more predictable. #### What a blast chiller does A blast chiller is a refrigerated cabinet built to remove heat quickly rather than to hold temperature. A powerful refrigeration system and fans drive very cold air across the food at high speed, pulling the core temperature of a hot batch down far faster than it would fall in a standard refrigerator. Most units can run on a core probe: a thermometer pushed into the thickest part of the product that tells the machine when the food, not just the air, has reached its target. When the cycle ends, most switch to a holding mode that keeps the product cold until someone unloads it. Many models are combination blast chiller-freezers. They can chill cooked food to refrigeration temperature, or keep going and freeze it quickly, which forms smaller ice crystals and does less damage to texture than slow freezing. #### Why a freezer or reach-in is not the same thing A reach-in refrigerator or freezer is designed to hold food that is already cold. Its refrigeration system is sized to cover door openings and heat leaking through the walls, not to pull a large amount of heat out of a hot stockpot. Put a hot batch into a standard reach-in and two things happen. The food cools slowly, especially in the centre of a deep container, and the cabinet warms, taking everything else stored inside with it. A blast chiller is built for exactly the load that a storage cabinet struggles with. The reverse is also true: a blast chiller is a poor place to store food. Product left inside after a cycle ties up the cabinet you need for the next batch. #### Cook-chill and food safety plans Cook-chill is the practice of cooking in batches, chilling fast, holding cold and reheating to order. Banquet kitchens, caterers, commissaries, hospitals, schools and restaurants with long prep lists use it to spread production across the week and serve consistent food. Cooling is one of the steps food safety plans watch most closely, because cooked food that cools slowly spends a long time between 4°C and 60°C (40°F and 140°F), the range Health Canada calls the danger zone, where bacteria grow quickly. Many Canadian jurisdictions set a two-stage cooling target for cooked food, commonly written as 60°C to 20°C within two hours, then 20°C to 4°C within a further four hours. The exact rule and the records you keep depend on where you operate, so check with your local public health unit. A blast chiller makes that step repeatable. Some models record each cycle's probe temperatures and times and can print or export the log, which helps when your plan follows HACCP principles and an inspector asks for cooling records. #### Chill, freeze, hard and soft cycles The controls on a modern unit are built around a few cycle types. Knowing them helps you compare control panels and choose the right cycle for each product. - Soft chill keeps the air at or just above freezing, for delicate or thin items such as vegetables, rice, custards and pastry that would freeze on the surface in colder air. - Hard chill starts with air below freezing to pull heat out of dense or large items such as roasts, stews and sauces faster, then eases off before the surface freezes. - Blast freeze keeps going to freezing temperatures, for product headed to frozen storage. - Probe cycles end when the core reaches its target; timed cycles run for a set time, which suits small items a probe will not fit into. - Holding mode keeps the product at its end temperature until it is unloaded. #### Sizing: pans, load weight and cycle time Manufacturers rate blast chillers two ways: how many pans the cabinet holds, and how much food by weight it can take from hot to chilled or frozen in a stated cycle time. Compare both, and read the conditions the rating assumes, because a cabinet can often hold more pans than it can chill in one cycle. To size one, work from a real production day: - List what you cook in batches and how much of each, by weight. - Group it into cycles: what comes out of the oven or kettle together has to chill together. - Check the pan format, whether full-size hotel pans, sheet pans or both, and the spacing between pan slides. - Allow for pan depth. Shallow pans chill much faster than deep ones, so use the maximum product depth your food safety plan or local public health unit sets for cooling. - Leave room for growth and for the day two batches come off the stove at once. #### Undercounter, reach-in or roll-in Blast chillers are built in the same shapes as other refrigeration and are chosen by throughput and by how product moves through the kitchen. A roll-in needs a rack that matches the chiller and a level floor or ramp, and larger units can use remote condensing units, which bring in a refrigeration contractor. Plan the rack route from oven to chiller to storage at the same time. - Undercounter and countertop units take a handful of pans and suit restaurants that chill sauces, stocks and prep in small batches. - Reach-in units are upright cabinets taking more pans on slides, the usual choice for busy restaurants, bakeries and caterers. - Roll-in units take a loaded pan rack straight from the oven or combi into the chiller, which suits banquet, institutional and commissary kitchens that cook and chill on the same rack. #### Installation, cleaning and daily use Blast chillers usually draw more power than a reach-in of similar size and reject a lot of heat while a cycle runs. Check the voltage, phase and amperage on the spec sheet, keep the clearances the installation manual gives, and avoid putting a self-contained unit in a closed room with no air change. Overloading is the most common failure in daily use. Pans stacked tight, lids sealed and product piled deep can stretch a cycle far past its rating. - Pre-cool the cabinet before loading if the manual calls for it. - Clean and sanitize the probe between products, and return it to its holder rather than leaving it hanging. - Leave space between pans so air reaches every surface, and follow your food safety plan on covering product while it chills. - Wipe the interior daily, clear the drain and check the evaporator and fan area for ice or debris. - Clean the condenser on the manual's schedule, more often in a greasy kitchen. #### Before you order Confirm voltage, phase and dimensions, and measure the delivery path, because all sales are final, with no returns or exchanges. Blast chillers ship by freight carrier, and a liftgate, a delivery appointment or inside delivery needs to be arranged with Norpex before paying. Inspect the unit before you sign, note any damage on the delivery receipt and call Norpex the same day. Larger and configured units are priced by a person on a quote with freight included, and quotes come back within one business day. #### Common questions ##### Can a blast chiller be used as a regular refrigerator? Most units have a holding mode that keeps food cold after a cycle, but they are built to cool, not to store. Leaving product inside ties up the cabinet you need for the next batch, so move chilled food into ordinary cold storage. ##### What is the difference between a blast chiller and a blast freezer? A blast chiller brings hot food down to refrigeration temperature. A blast freezer, or the freeze cycle of a combination unit, keeps going to freezing temperatures for product headed to frozen storage. ##### Does a restaurant need a blast chiller? Not every restaurant does. Kitchens that cook large batches ahead, such as caterers, banquet kitchens and prep-heavy restaurants, benefit most; your food safety plan and your local public health unit's cooling rules should guide the decision. ##### How is blast chiller capacity measured? By the number of pans the cabinet holds and by the weight of food it can chill or freeze in a stated cycle time. Compare both, since a cabinet can often hold more pans than it can chill at once. ##### Should food be covered in a blast chiller? Uncovered or loosely covered food generally chills faster because air reaches the surface, but covering protects against contamination. Follow your food safety plan, and avoid sealing lids tight on hot food before it has chilled. ### What to Measure Before Ordering Commercial Kitchen Equipment > What to check before ordering commercial kitchen equipment: the delivery route, clearances, voltage, phase, plug, gas type, water, drains and ventilation. How-to by Norpex. Published 2026-09-25, updated 2026-09-25. Canonical: https://norpex.ca/guides/measuring-before-ordering ![Freestanding narrow warming drawer](https://norpex.ca/m/5c/58/5c58e6cb33c80de6f7875edb7dd8966dce7726e79de8792c403072114450984b.jpg) Pictured: [Single Freestanding Narrow Warming Drawer – 120 V, 450W](https://norpex.ca/product/single-freestanding-narrow-warming-drawer-120-v-450w) Before ordering, measure the whole delivery route against the crated size, measure the final spot including clearances, and confirm the utilities: voltage, phase, amperage and plug; natural gas or propane and the supply's capacity; water, drain and ventilation. All sales are final, so check first. #### Key takeaways - Measure every door, hall, corner, stair and elevator between the truck and the final spot, and compare them with the crated dimensions. - The spec sheet lists the clearances a unit needs for airflow and from combustible surfaces; include them in the space you measure. - Voltage, phase, amperage and plug type must all match the circuit; a 240-volt heating element on 208 volts produces roughly a quarter less heat. - Order gas equipment for the gas you have, natural gas or propane, and have a licensed gas fitter confirm the supply can carry the total load. - Confirm voltage, gas type and door swing before ordering: all sales are final, with no returns or exchanges. #### Why measuring comes first Many equipment problems found on delivery day could have been measured weeks earlier. A reach-in that will not clear the back door, a fryer ordered for propane in a natural gas kitchen, or a range built for a supply the building does not have can all be caught with a tape measure, a look at the electrical panel and a careful read of the spec sheet. Every product has a manufacturer's spec sheet listing its dimensions, weight, electrical rating or gas input, required clearances and connection sizes. Download it before you order and check it against the measurements below. Where a listing and a spec sheet disagree, the manufacturer's sheet is the one your trades will work from, so ask before ordering. #### The delivery route Measure the path from where the truck stops to where the unit will stand, one opening at a time. Use the crated or packed dimensions where the manufacturer lists them, because a pallet and crate add width, depth and height, and plan for the unit to travel upright. - Doorways: measure the clear width with the door fully open, from the face of the door to the opposite stop. The door's own thickness, the stops and the hardware all eat into the opening, and taking the door off its hinges gains space. - Hallways and corners: a long unit that fits down a corridor may not make the turn. Measure the width of both corridors at the corner and check whether the unit's length can swing through. - Stairs: measure the width, the headroom and the landing where the stair turns. A heavy unit on stairs needs a stair-climbing dolly or a crew, and some carriers will not take freight up stairs. - Elevators: measure the door opening and the cab's width, depth and height, and check the weight capacity against the unit's shipping weight. - Floors and thresholds: note steps, ramps and soft flooring that a loaded pallet jack cannot cross. - If a unit will not fit, look for models that come apart: doors, handles and hinges can come off many refrigerators, and legs or casters can usually be removed to lower the height. Confirm with the spec sheet or the manufacturer before counting on it. #### The final spot and its clearances Measure the space where the unit will stand: width, depth, and height to the underside of anything above it, such as a shelf, a hood or a counter. Include the space doors and drawers need to open, the aisle a cook needs in front of the unit, and room to pull it out for cleaning. - Refrigeration airflow: air-cooled condensers need space to breathe. Front-breathing units can sit tight to walls and under counters; rear- or side-breathing units need the clearance the spec sheet lists, and a unit starved of air runs hot, works harder and wears out sooner. - Door swing: reach-in and undercounter doors hinge on one side. Check which way they open against walls, aisles and neighbouring equipment, and whether the hinges can be moved in the field or must be ordered for one side. - Cooking equipment: gas and electric appliances list minimum clearances to combustible and non-combustible construction on the data plate and in the installation manual. Install to those figures and keep every appliance that needs the hood within its coverage. - Height: undercounter units have to fit under the counter above with room for airflow where needed; tall units have to clear the hood, shelving and any sprinkler heads. #### Electrical: voltage, phase, amperage and plug Match four things to the circuit: voltage, phase, amperage and plug. Commercial kitchens commonly have 120-volt circuits for small equipment and 208 or 240 volts for larger equipment, in single-phase or three-phase. The spec sheet gives what the unit needs; your electrician can tell you what the panel supplies and whether a new circuit is needed. Voltage has to match what the unit is rated for. 208 volts is common in commercial buildings with three-phase service and 240 volts in many smaller buildings, and they are not interchangeable for heating equipment: a 240-volt element on 208 volts produces roughly a quarter less heat, so a fryer, oven or booster heater recovers more slowly. Many models are sold in both voltages, so choose the right one when you order. - Phase: three-phase equipment will not run on a single-phase supply. Some models can be set up for either, so check before ordering. - Amperage: the circuit's breaker has to be rated for the unit's draw, and many manufacturers ask for a dedicated circuit for refrigeration. - Plug: plug-in equipment ships with a specific plug named by its NEMA configuration, for example 5-15P or 5-20P for 120-volt equipment, and larger 208 or 240 volt plugs such as the 6-series or locking types. The receptacle has to match; an adapter is not a fix. - Hardwired equipment: larger units have no plug and are connected directly by an electrician. #### Gas: type, supply and connection Gas equipment is built or set up for one gas, natural gas or propane, and the burner orifices and regulator differ between them. Order the correct type. Some models ship with a conversion kit and some can be ordered for either gas, but conversion generally has to be done by a licensed gas fitter, so it is easier to get it right on the order. The supply matters as much as the type. Every gas appliance has an input rating in BTU per hour on its data plate. Add up the inputs of everything that runs at once, including anything you plan to add, and have a licensed gas fitter confirm that the meter and piping can deliver that total at the right pressure. Undersized piping can show up as weak flames when the whole line is on. - Connection size and location: the spec sheet gives the gas inlet size and where it sits on the unit. - Flexible connectors: equipment on casters commonly needs a commercial flexible gas connector with a quick disconnect and a restraining cable, sized for the appliance. - Regulators: some appliances need an external pressure regulator, and the installation manual says so. - Shut-off valves: a manual shut-off ahead of each appliance lets one unit be serviced without shutting down the line. #### Water, drains and ventilation Anything that uses water needs a supply line of the right size and pressure, often with a shut-off and backflow protection, and many units need filtered water. Ice machines, combi ovens, steamers, coffee equipment and dishwashers list water quality and filtration requirements in their manuals, and scale from untreated hard water is a common cause of service calls. Drains need planning too. Many units drain by gravity, so the drain has to sit lower than the outlet. Ice machines, dishwashers and some refrigeration need a floor drain or floor sink nearby, and plumbing codes often require an indirect connection, such as an air gap. If the drain is higher than the outlet or far away, check whether a drain pump is available for that model. Ventilation is one of the most expensive things to get wrong. Cooking equipment that produces grease-laden vapour generally has to sit under a commercial hood with fire suppression, and the hood, exhaust fan and make-up air are designed for the appliances beneath them. Adding a fryer or charbroiler to an existing line can mean changes to the hood and suppression system, so ask your ventilation contractor before ordering. Air-cooled refrigeration and ice machines also add heat to the room, which the ventilation or air conditioning has to remove. #### Before you place the order Put your measurements and the spec sheet side by side and confirm each line below before paying, because special-order and freight equipment cannot be sent back once it has been delivered in good condition. Large equipment, configured machines and anything that cannot be bought online are priced by a person on a quote, with freight included, and quotes come back within one business day. - The crated size fits every opening on the route, and delivery services such as a liftgate or inside delivery are arranged. - The unit plus its clearances fits the final spot, with room for doors and drawers to open. - Voltage, phase, amperage and plug match the circuit. - The gas type matches the supply, and a gas fitter has confirmed its capacity. - Water, filtration, drains and ventilation are in place or booked. #### Common questions ##### How do I know if a refrigerator will fit through my door? Compare the clear width of the fully open doorway with the unit's narrowest side, using the crated size where it is listed, and check the height against the door frame. If it is close, see whether the doors, handles and legs can be removed. ##### Can I plug 240-volt equipment into a 208-volt circuit? Only if the manufacturer rates it for 208 volts. A heating element built for 240 volts produces roughly a quarter less heat on 208, and some equipment will not run correctly. Order the voltage your building supplies. ##### Can gas equipment be converted from natural gas to propane? Many models can, using the manufacturer's conversion kit, but the work generally has to be done by a licensed gas fitter. Ordering the unit for the correct gas avoids the extra step. ##### How much clearance does commercial refrigeration need? It depends on where the condenser breathes. Front-breathing units can sit close to walls and under counters, while rear- or side-breathing units need the clearance listed on the spec sheet to avoid overheating. ##### Can I return equipment that does not fit? All sales are final, with no returns or exchanges, so measure the route and the space, and confirm voltage, gas type and door swing, before ordering. ## Quick answers ### Does a commercial espresso machine need a water line? Quick answer by Norpex (Beverage & bar). Updated 2026-09-25. Canonical: https://norpex.ca/answers/espresso-machine-water-line Most commercial espresso machines, especially two- and three-group models, are plumbed into a cold water line and a drain. Smaller pour-over models with a built-in reservoir exist for low volume or mobile service. Plan the water supply, the drain and a water filter or softener before the machine arrives. #### Details Scale from hard water is a common cause of espresso machine problems. Manufacturers generally recommend water treatment matched to your local water hardness, and some warranties exclude scale damage, so read the terms before installing. Larger machines usually need a dedicated circuit at a higher voltage than a standard outlet provides. Check the voltage, phase and amperage on the spec sheet against your electrical panel before ordering. Leave room beside the machine for the grinder, a knock box and cups, and make sure the counter can carry the weight of a multi-group machine. ### How often should draft beer lines be cleaned? Quick answer by Norpex (Beverage & bar). Updated 2026-09-25. Canonical: https://norpex.ca/answers/how-often-to-clean-beer-lines Draft quality guides from the brewing industry commonly recommend cleaning beer lines with a line-cleaning chemical about every two weeks, with a periodic acid cleaning and regular disassembly of faucets and couplers. Dirty lines build up yeast, bacteria and beer stone, which cause off-flavours, cloudy beer and excess foam. #### Details Many bars contract line cleaning to a service; others train staff to do it. Either way, keep a dated log of each cleaning. Kegerators and short-draw systems need the same care as long-draw systems. The lines are shorter, not cleaner. Check the beer dispenser's manual for the cleaning fittings it takes, and use a cleaner made for beer lines rather than a general kitchen sanitizer. ### What equipment does a commercial bar need? Quick answer by Norpex (Beverage & bar). Updated 2026-09-25. Canonical: https://norpex.ca/answers/equipment-for-a-commercial-bar A working bar usually needs an underbar station with an ice bin and speed rails, a way to wash glasses (a compartment sink or a glass washer), a hand sink, back bar or bottle coolers, an ice machine and bar tools. Add a draft beer system, blender or juicer only if the menu calls for them. #### Details Lay the bar out as a line: ice, bottles, mixers and tools within reach of each bartender's station, with glass washing and the hand sink close by. Health units commonly expect a hand sink at the bar, separate from the glass-washing sinks, so check with yours. Measure the space under the counter and behind the bar before ordering. Back bar coolers are built to sit under a bar top, but depths and heights vary by model. Ice is easy to underestimate: cocktails, chilled glasses and bottle tubs all draw on it, so size the ice machine on daily production with room to spare. ### What is the difference between a bar blender and a food blender? Quick answer by Norpex (Beverage & bar). Updated 2026-09-25. Canonical: https://norpex.ca/answers/bar-blender-vs-food-blender A bar blender is built to crush ice and blend frozen drinks in short, repeated cycles, often with preset drink programs. A food blender is built for longer runs with thicker loads, such as purees, soups, sauces and nut butters. Running a bar blender through thick purees every day can wear it out sooner, so match the machine to the work. #### Details Front-of-house blenders often come with a sound enclosure, which matters at a bar or counter where guests are waiting. Look at container size and material, whether the programs can be set to your recipes, and how easily containers can be swapped during service. Spare containers let staff blend the next drink while one is being washed. Ask what volume a model is meant for. Many manufacturers rate their blenders by duty level or drinks per day, and a household blender is not built for a busy bar. ### What type of commercial juicer should a restaurant or bar buy? Quick answer by Norpex (Beverage & bar). Updated 2026-09-25. Canonical: https://norpex.ca/answers/which-commercial-juicer-to-buy It depends on the fruit. A manual or electric citrus juicer suits lemons, limes and oranges, and automatic-feed citrus machines take whole fruit for high-volume fresh orange juice. A centrifugal juicer handles apples, carrots and other hard produce quickly. A cold press or masticating juicer suits leafy greens and works more slowly, with less foam. #### Details For a bar squeezing limes and lemons to order, an electric citrus reamer or a lever press is usually enough. An automatic citrus machine makes sense when fresh orange juice sells in volume. Centrifugal juicers are fast but whip air into the juice, so it foams and separates sooner. Cold press machines take longer and need more cleaning but tend to extract more from greens. Count the cleaning time. A juicer that is slow to strip down at close tends not to get cleaned properly on a busy night, so look at how the parts come apart and whether they are dishwasher-safe. ### Can I return commercial kitchen equipment? Quick answer by Norpex (Buying, delivery & warranty). Updated 2026-09-25. Canonical: https://norpex.ca/answers/return-commercial-kitchen-equipment It depends on the item. At Norpex all sales are final, with no returns or exchanges on equipment, smallwares or supplies, so confirm voltage, gas type and door swing before ordering. Damaged, missing or wrong items are made right when reported within 24 hours of delivery. #### Details Opened case goods such as disposables and chemicals cannot be returned once the case seal is broken. Return shipping is paid by Norpex when the mistake is Norpex's, and by the customer otherwise. To start a return, email Norpex with the order number; Norpex replies within one business day. Most equipment return problems are avoided by checking the spec sheet before ordering: the electrical supply, natural gas or propane, which side the door hinges on, and whether the unit fits through every doorway on its way in. ### Do I need a liftgate for a commercial equipment delivery? Quick answer by Norpex (Buying, delivery & warranty). Updated 2026-09-25. Canonical: https://norpex.ca/answers/liftgate-for-equipment-delivery You need a liftgate if the delivery address has no loading dock or forklift. A freight trailer's floor sits at dock height, and the liftgate lowers the pallet from the truck to the ground. If you need one, arrange it with Norpex before paying, along with any delivery appointment or inside delivery. #### Details A liftgate gets the pallet to the ground, not into the kitchen. Plan who will move it inside, with what equipment and over what route: curbs, steps, gravel and snow all matter with a heavy crate on a pallet jack. If the equipment has to go through a building, up stairs or around tight corners, measure the path first and consider inside delivery or a moving or rigging company for the heaviest pieces. ### How does a warranty claim work on commercial kitchen equipment? Quick answer by Norpex (Buying, delivery & warranty). Updated 2026-09-25. Canonical: https://norpex.ca/answers/commercial-kitchen-equipment-warranty-claim A warranty claim goes to the manufacturer's authorized service network for your product. Have the model number, serial number, install date and proof of purchase ready, then call the manufacturer's service line or the authorized service company for your area. Terms vary by manufacturer and product line. #### Details Record the model and serial number from the data plate when the unit is installed, and keep the order confirmation. Those details are what a claim needs, and they are harder to reach once the unit is built into a line. Most commercial equipment warranties are void if the unit is installed in a residential setting. Many manufacturers also require installation by a qualified, licensed installer following the installation manual, especially for gas and hardwired electrical equipment. Read the warranty terms before installation, not after a fault. ### How is shipping calculated for commercial kitchen equipment? Quick answer by Norpex (Buying, delivery & warranty). Updated 2026-09-25. Canonical: https://norpex.ca/answers/how-shipping-is-calculated At Norpex, items that can be bought online have shipping calculated at checkout from live carrier rates for the delivery address, confirmed before payment. Large equipment, configured machines and anything that cannot be bought online are priced by a person on a quote, with freight included. Each product page says which path it takes. #### Details Shipping is not a set amount. Carrier rates depend on the delivery address and the shipment itself, and extra services such as a liftgate or a delivery appointment are arranged with Norpex before paying. Quotes come back within one business day. For a full kitchen, send the equipment list or a floor plan through the project quote form and Norpex prices the whole list, freight included. Norpex ships to delivery addresses across Canada. Equipment ships from distributor warehouses, so dispatch timing depends on the supplier and the destination. ### What is LTL freight? Quick answer by Norpex (Buying, delivery & warranty). Updated 2026-09-25. Canonical: https://norpex.ca/answers/what-is-ltl-freight LTL means less-than-truckload: a shipment that does not fill a trailer, so it shares one with other customers' freight and moves through the carrier's terminals. Commercial kitchen equipment too heavy or bulky for a parcel carrier, such as ranges and refrigeration, usually ships this way, on a pallet or in a crate. #### Details LTL is priced on weight, dimensions, distance and any extra services. Standard service generally ends at the back of the truck, so plan how the equipment will get from the truck into the building. At Norpex, ranges, refrigeration and other heavy equipment ship by freight carrier. A liftgate, a delivery appointment or inside delivery needs to be arranged with Norpex before paying. Equipment ships from distributor warehouses, so dispatch timing depends on the supplier and the destination. ### What should I check when a freight delivery arrives? Quick answer by Norpex (Buying, delivery & warranty). Updated 2026-09-25. Canonical: https://norpex.ca/answers/check-a-freight-delivery Before signing, count the pieces against the delivery receipt and inspect every side of each crate or pallet for crushed corners, punctures, torn wrap or triggered tilt indicators. Note any damage on the receipt in specific words, take photos while the driver is there, and call Norpex the same day. #### Details Write exactly what you see, such as "crate crushed at rear corner, unit door dented", rather than a general word like "damaged". A receipt signed with no notes makes a damage claim much harder. If the packaging looks fine but you suspect damage inside, open and inspect the unit as soon as possible and keep the packaging, since a carrier may want to see it. To start a damage claim, email Norpex the order number with photos of the damage. Norpex replies within one business day. ### What should I measure before ordering commercial kitchen equipment? Quick answer by Norpex (Buying, delivery & warranty). Updated 2026-09-25. Canonical: https://norpex.ca/answers/measure-before-ordering-kitchen-equipment Measure every doorway, hallway, stair and elevator on the route from the truck to the final spot, then the space itself with the clearances the installation manual requires. Confirm the voltage, phase, amperage and plug type, the gas type (natural gas or propane), and any water supply, drain and ventilation the unit needs. #### Details Check the route against the crated dimensions, which are larger than the unit's own, unless the unit will be uncrated outside. Some units can pass through a tight doorway with doors, legs or handles removed; the spec sheet or the manufacturer will say whether that is possible. Self-contained refrigeration needs clearance around the condenser for airflow, and gas equipment needs the clearance to combustibles set out in its installation manual. Your provincial gas and electrical safety authorities and local codes govern the connections. At Norpex, all sales are final, with no returns or exchanges, so confirm voltage, gas type and door swing before ordering. ### Can commercial gas equipment run on propane? Quick answer by Norpex (Cooking equipment). Updated 2026-09-25. Canonical: https://norpex.ca/answers/commercial-gas-equipment-on-propane Most commercial gas equipment is made in natural gas and propane versions, and many models can be converted from one to the other with the manufacturer's conversion kit. The conversion changes orifices and regulator settings and should be done by a licensed gas fitter. Order the gas type your building actually has, and confirm it on the data plate. #### Details Propane burns differently from natural gas and is supplied at a different pressure, which is why the orifices differ. Running an appliance on the wrong gas can cause poor flames, soot, carbon monoxide and damage, so never connect one without the correct setup. Gas type matters when ordering because all sales are final, with no returns or exchanges. Confirm with your gas fitter or utility which gas the kitchen has before you buy. Your provincial gas safety authority sets the rules for installing and converting gas appliances, including who may do the work. ### How many BTUs does a commercial range need? Quick answer by Norpex (Cooking equipment). Updated 2026-09-25. Canonical: https://norpex.ca/answers/commercial-range-btu There is no single target: add up the burners and ovens your menu needs. Open burners on commercial ranges are commonly rated somewhere around 20,000 to 35,000 BTU per hour each, depending on the model; wok burners run far higher, and an oven base adds its own rating. What matters is that your gas line and meter can supply the whole line at once. #### Details A burner's rating is its maximum, not what it uses all day, but the gas supply has to be sized for everything running together at peak. A gas fitter sizes the line from the total BTU rating of every appliance and the length of the run. More output per burner means faster boiling and searing, not better cooking on its own. A kitchen doing high-heat saute or stock work benefits from stronger burners, while one that mostly holds sauces does not. A range with a standard oven base doubles as an oven station. Where the kitchen already has convection or combi ovens, a storage base or a countertop hot plate on an equipment stand can use the space better. ### How often should you change fryer oil in a restaurant? Quick answer by Norpex (Cooking equipment). Updated 2026-09-25. Canonical: https://norpex.ca/answers/how-often-change-fryer-oil Change fryer oil when it shows it is worn out, not on a fixed calendar: dark colour, smoking at normal frying temperature, heavy foaming, a strong odour or off flavours in the food. How long that takes depends on volume, what you fry and how often you filter. Filtering at least once a day usually extends oil life considerably. #### Details Breaded and battered foods and fish break oil down faster and leave more debris than plain fries, and salt dropped over the vat speeds breakdown. Many kitchens keep a separate vat for fish or allergen-sensitive items. Topping up with fresh oil between changes and keeping the fryer at its set temperature, rather than hotter, both help. Turning the fryer down during slow periods also reduces wear on the oil. Oil test strips, or a handheld meter that reads total polar materials, give an objective reading if you want one consistent change rule across staff and shifts. ### Is a gas or electric fryer better for a restaurant? Quick answer by Norpex (Cooking equipment). Updated 2026-09-25. Canonical: https://norpex.ca/answers/gas-vs-electric-fryer Gas fryers are the usual choice for high-volume kitchens that already have gas service, while electric fryers suit countertop use and buildings without gas. Most electric models heat the oil through elements immersed in it and need no gas line or flue. Neither is better everywhere, so let your utilities, volume and space decide. #### Details Electric fryers transfer more of their energy into the oil, because the elements sit in it, while a gas fryer loses some heat up the flue. Which is cheaper to run depends on your local gas and electricity rates, so compare them for your own site. Large electric fryers often need 208 or 240 volt power, and some need three-phase, so check the building's service before choosing. Gas fryers must match your gas type, natural gas or propane, and are connected by a licensed gas fitter. Either way, a fryer normally goes under a hood with fire suppression. Your local building department and fire authority decide the exact requirement. ### Is induction cooking good for a commercial kitchen? Quick answer by Norpex (Cooking equipment). Updated 2026-09-25. Canonical: https://norpex.ca/answers/induction-in-commercial-kitchen Induction works well in many commercial kitchens: it heats the pan directly, responds quickly, puts less heat into the room and has no open flame. The trade-offs are that it needs magnetic cookware, such as cast iron or magnetic stainless steel, and enough electrical capacity. It suits saute stations, front-of-house cooking, buffets and sites without gas. #### Details Test cookware with a magnet: if it sticks firmly to the base, the pan will work. Aluminium and copper pans only work if they have a magnetic base made for induction. Some countertop induction units run on a standard outlet at lower power, while high-output units and induction ranges need higher-voltage circuits, commonly 208 or 240 volt, and some need three-phase. Check the data plate against your electrical panel before ordering. Induction does not automatically remove the need for ventilation. Cooking still produces grease and steam, so ask your local building department and fire authority what your cooking line requires. ### Should I get a griddle or a charbroiler? Quick answer by Norpex (Cooking equipment). Updated 2026-09-25. Canonical: https://norpex.ca/answers/griddle-vs-charbroiler Get a griddle if you cook eggs, pancakes, smash burgers, sandwiches or anything small that needs a flat, even surface. Get a charbroiler if you want grill marks and a flame-grilled flavour on steaks, burgers, chicken and vegetables. Many kitchens with a varied menu run both side by side, because they do different jobs. #### Details A griddle cooks by contact with a steel plate, sometimes chrome-finished. Thicker plates hold heat better when you load cold product, and thermostatic controls hold a set temperature, which suits busy lines, while manual controls simply set the flame or element. A charbroiler cooks over gas burners with radiants, lava rock or ceramic briquettes, or over electric elements, below a grate, so fat drips onto the heat and flares, which gives the grilled flavour. It produces more smoke and grease vapour than a griddle and needs regular grate and radiant cleaning. Both normally sit under a hood with fire suppression. A salamander or cheese melter is a third option when you need top-down heat for finishing rather than a cooking surface. ### What is the difference between a convection oven and a combi oven? Quick answer by Norpex (Cooking equipment). Updated 2026-09-25. Canonical: https://norpex.ca/answers/convection-vs-combi-oven A convection oven cooks with dry heat circulated by a fan. A combi oven does that too, but can also add steam or cook with steam alone, so it can roast, steam, bake and braise in one cabinet while controlling moisture. Combis cost more and need a water supply and drain; a basic convection oven needs no water line or drain. #### Details Convection ovens are the everyday choice for baking, roasting and reheating. They are built in half-size and full-size cavities, as countertop or floor models, single or double stacked. A combi makes sense when one oven must do several jobs: steaming vegetables, roasting with humidity control to limit moisture loss, proofing, overnight cooking and rethermalizing. Most combis are programmable, which helps kitchens with less experienced staff produce consistent results. Most combi manufacturers call for water treatment or filtration, because scale in the steam system is a common cause of service calls, and warranty terms can depend on water quality. Plan for a filter and a drain location when you lay out the space. ### What is the difference between a deck oven and a conveyor oven? Quick answer by Norpex (Cooking equipment). Updated 2026-09-25. Canonical: https://norpex.ca/answers/deck-vs-conveyor-oven A deck oven bakes on a hot stone or steel deck, with an operator loading and turning each pizza or tray by hand. A conveyor oven moves food through a heated tunnel on a belt at a set speed, so items come out consistently with little operator skill. Deck ovens are usually chosen for a traditional bake; conveyors for speed and consistency. #### Details Deck ovens suit pizzerias and bakeries that want a traditional bake and have staff to manage it. They stack, so capacity grows by adding decks, and stone decks store heat well, which helps the crust, but they need time to recover their temperature after a heavy rush. Conveyor ovens, including impingement models that blow hot air at the food, suit high-volume delivery and takeout, sandwich toasting and any menu where the same item must come out identically. Many can be stacked, and the belt width, chamber length and bake time set how much they produce. Both types are made in gas and electric versions. Check the clearances and ventilation requirements in the manufacturer's installation manual before planning the space. ### What is the difference between a salamander and a cheese melter? Quick answer by Norpex (Cooking equipment). Updated 2026-09-25. Canonical: https://norpex.ca/answers/salamander-vs-cheese-melter A salamander is a high-heat overhead broiler used to brown, finish and even cook food, with a rack you can raise or lower. A cheese melter runs cooler and is meant for melting cheese, browning toppings and warming dishes briefly before service. Choose a salamander for real broiling and a cheese melter for gentle finishing. #### Details Both are usually mounted on a range riser or a wall, or set on a counter, so they take little floor space. Gas and electric versions of each are common, and infrared burners on some models heat up faster. If a dish needs a crust or char from above, such as a gratin or broiled fish, a cheese melter will be too slow. If you only melt cheese on nachos and sandwiches, a salamander's extra heat is more than you need. ### What size commercial fryer do I need? Quick answer by Norpex (Cooking equipment). Updated 2026-09-25. Canonical: https://norpex.ca/answers/what-size-commercial-fryer Size a fryer by oil capacity and by how much product you must cook in your busiest hour. Many floor fryers hold roughly 35 to 50 pounds of oil, larger models more, and suit restaurants where fried food is a core item; countertop fryers hold less and suit lighter or occasional use. If fried items sell heavily, two fryers often work better than one oversized one. #### Details Oil capacity is only half of it. Recovery, how fast the oil returns to temperature after a cold basket goes in, decides how many loads an hour you get, so compare the manufacturers' stated production rates for the product you fry most. Separate vats let you keep fish, gluten-free or allergen-sensitive items apart from fries, and split-vat models give two small pots in one cabinet for lower-volume menus. Built-in filtration is worth considering on any fryer that runs all day, because it makes daily filtering quick enough that staff actually do it. ### Should a restaurant buy a chamber or an external vacuum sealer? Quick answer by Norpex (Food preparation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/chamber-vs-external-vacuum-sealer Most restaurants that vacuum pack regularly are better served by a chamber sealer: it pulls a stronger vacuum, seals liquids, soups and marinades, and uses smooth bags that cost less than textured ones. An external, or suction, sealer is smaller and cheaper to buy but usually needs textured bags, struggles with liquids and suits light, occasional use. #### Details Chamber sealers are the usual choice for sous vide, portioning proteins and packing for storage, because the vacuum is even and repeatable. Pump size and chamber size decide how fast the machine cycles and how large a bag fits. Vacuum packing does not make food shelf-stable. Packed food still needs refrigeration or freezing, and cooking or holding food in sealed bags can carry specific food safety requirements, so check with your local public health unit if you plan sous vide or reduced-oxygen packaging. ### What do meat grinder sizes like \#12 and \#22 mean? Quick answer by Norpex (Food preparation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/meat-grinder-sizes The number is the grinder's head or hub size, an industry convention that sets the diameter of its plates and knives. A larger number means a bigger plate and more meat per hour: \#8 and \#12 suit restaurants and lighter grinding, while \#22 and \#32 suit higher-volume shops and processing. Buy plates and knives in the grinder's number, and confirm they fit its make. #### Details Plate hole size sets the texture: small holes give a fine grind, larger holes a coarse one. Many kitchens grind coarse first and then fine for burgers and sausage, which gives a more even texture. Keep the meat, the grinder head and the plates very cold while grinding. Warm fat smears instead of cutting cleanly, and cold equipment also makes it easier to keep the meat within safe temperatures. Motor power, and whether the head, auger and plates come apart easily for cleaning, matter as much as throughput. Check the manufacturer's rating for continuous use if you grind for long periods. ### What is the difference between a batch bowl and a continuous feed food processor? Quick answer by Norpex (Food preparation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/batch-bowl-vs-continuous-feed-food-processor A batch bowl processor chops, mixes and purees inside a closed bowl, which suits sauces, dressings, pesto and fillings. A continuous feed processor pushes food past a spinning disc and out into a separate container, so it slices, shreds, grates or dices large volumes without stopping. Many commercial models accept both a bowl and a continuous feed head. #### Details If most of your prep is slicing and shredding vegetables or cheese, a continuous feed unit or a dedicated vegetable slicer saves the most labour. If it is purees and emulsions, a batch bowl does the job, and larger kitchens may add a bowl cutter for big batches. Dicing and julienne cuts need specific discs and grids, sold separately for many models, so check which cuts come with the machine and which are accessories. ### What is the difference between a planetary mixer and a spiral mixer? Quick answer by Norpex (Food preparation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/planetary-vs-spiral-mixer A planetary mixer turns its attachment while moving it around a stationary bowl and takes a hook, beater and whip, so it handles doughs, batters, icings and mashed foods. A spiral mixer turns the bowl and a spiral hook together and is built for dough, kneading large, heavy batches gently and evenly. Dough-heavy bakeries and pizzerias usually choose a spiral; general kitchens usually choose a planetary. #### Details A spiral mixer kneads with less heat build-up and handles stiff, high-volume dough without straining, which is why pizza and bread producers prefer it. Many have a fixed bowl; some have a removable bowl for moving dough. A planetary mixer is the more versatile machine, and many models can run attachments such as a meat grinder or vegetable slicer from a front hub. Its dough capacity is lower than its bowl size suggests. Check the manufacturer's capacity chart for the dough you make. Stiff, low-hydration doughs reduce the safe batch size on either type. ### What size commercial mixer do I need? Quick answer by Norpex (Food preparation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/what-size-commercial-mixer Choose a mixer by the largest batch you make, checked against the manufacturer's capacity chart for that product, not by bowl size alone. Bowl capacity is usually stated in quarts, sometimes litres; countertop models suit small bakeries and cafes, while floor models handle larger batches. Heavy or stiff doughs need a bigger machine than the same weight of batter or cream. #### Details Capacity charts list the maximum batch for each product, often by weight of flour or finished dough, and tie dough capacity to its water content, called the absorption ratio. Lower absorption means stiffer dough and a smaller safe batch. Overloading is a common cause of mixer breakdowns. If you regularly run the machine at its limit, size up, or split the work into more batches. Check the power supply too. Larger floor mixers often need higher-voltage or three-phase power, so confirm what the building supplies before you order. ### What size meat slicer blade do I need? Quick answer by Norpex (Food preparation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/meat-slicer-blade-size Most commercial slicers use blades between about 9 and 14 inches. Smaller blades suit light, occasional slicing in cafes and delis; 12-inch blades are a common all-round choice; 13- and 14-inch blades, usually on heavy-duty models, suit large roasts and all-day slicing. Match the motor and duty rating to how many hours a day you slice. #### Details Blade size limits the largest piece you can slice, and the carriage size matters too. Measure your biggest roast, ham or block of cheese and check that it fits the carriage. Cheese is harder on a slicer than meat. Some light-duty models are not rated for cheese, or only for small amounts, so check the manufacturer's rating if cheese is a big part of what you slice. European-made slicers often state blade size in millimetres, so a 300 mm blade is close to 12 inches. Automatic slicers move the carriage for you, which helps high-volume delis, while manual models suit lower volume. ### Do I need a hood over commercial cooking equipment? Quick answer by Norpex (Opening a restaurant). Updated 2026-09-25. Canonical: https://norpex.ca/answers/commercial-kitchen-hood-requirements In most cases, yes. Equipment that produces grease-laden smoke or vapour, such as fryers, ranges, griddles and charbroilers, is normally installed under a commercial exhaust hood with a fire suppression system. What your kitchen needs is decided by your local building department and fire authority, so confirm with them before you buy the cooking line. #### Details Hood rules usually turn on what the equipment gives off, not on whether it is gas or electric: an electric fryer still produces grease vapour. Some low-output countertop equipment may be allowed without a hood where it produces no grease vapour, but that is a decision for the authority having jurisdiction, not the equipment seller. Plan the hood and the cooking line together. The hood's length and the placement of the fire suppression nozzles are laid out for specific appliances, so swapping a griddle for a charbroiler later can mean changes to the system. An exhaust hood also needs makeup air to replace what it removes, and gas appliances need a connection made by a licensed gas fitter under your provincial gas safety rules. ### Does restaurant equipment need to be certified in Canada? Quick answer by Norpex (Opening a restaurant). Updated 2026-09-25. Canonical: https://norpex.ca/answers/restaurant-equipment-certification-canada Yes, in most cases. Electrical and gas equipment used in Canada has to be certified by an accredited body, shown by a mark such as CSA, cUL or cETLus, and many health inspectors look for a food-equipment sanitation mark such as NSF. Check the data plate or listing for Canadian marks before you buy, especially on imported equipment. #### Details A small 'c' beside a mark, as in cUL or cETLus, means the product was certified to Canadian standards. A mark with only 'us' covers the United States and is not a Canadian approval, so your provincial electrical or gas safety authority may not accept it; a unit with a US-only listing may need a field evaluation or special inspection before it can be used, which adds cost and delay. Sanitation marks such as NSF show that the materials, design and construction were evaluated against a food equipment standard, including how easily the food-contact surfaces can be cleaned. Health units vary in what they ask for, so check with your local public health unit if you are unsure. ### Should I buy new or used restaurant equipment? Quick answer by Norpex (Opening a restaurant). Updated 2026-09-25. Canonical: https://norpex.ca/answers/new-vs-used-restaurant-equipment New usually makes sense for equipment that works hard and is costly to repair, such as refrigeration, ice machines and fryers, where a manufacturer's warranty matters. Used can make sense for simple stainless items like work tables, sinks and shelving, or for a tight opening budget, as long as you inspect it and accept that it usually carries little or no manufacturer warranty. #### Details Manufacturers generally cover new equipment with their own warranty, with terms that vary by manufacturer and product line. That coverage is most valuable on machines with compressors, electronic controls and pumps. With used equipment, check the age, the data plate, the gas type and voltage, and whether parts are still available for the model. A refrigerated unit should run long enough to show it reaches and holds temperature before you rely on it. Used equipment is sold separately in the Norpex marketplace, including rent-to-own units through Econolease, if you want to compare both routes. ### What equipment do I need to open a restaurant? Quick answer by Norpex (Opening a restaurant). Updated 2026-09-25. Canonical: https://norpex.ca/answers/equipment-needed-to-open-a-restaurant Most restaurants need equipment in six groups: cooking (such as a range, fryer and oven), refrigeration (reach-ins, prep tables, freezer, ice machine), food prep (work tables, mixer, slicer or processor), warewashing (sinks and usually a dishwasher), storage (shelving and racks) and smallwares. The menu decides the exact list, so write it first and equip each station for the dishes it produces. #### Details Walk through each station on the menu. A fry-heavy menu needs fryer capacity and somewhere to hold cooked product; a pizza program that makes its own dough needs an oven, a mixer and a pizza prep table; a bakery-cafe leans on mixers, proofers and ovens more than on a range line. Plan for the building as well as the menu. Cooking equipment usually sits under a ventilation hood, most Canadian health units expect separate hand sinks and a way to wash and sanitize dishes, and every piece needs the right gas, power, water or drain. Check with your local public health unit and building department before you finalise the list. For a full kitchen, you can send the equipment list or a floor plan through Norpex's project quote form and have the whole list priced with freight included. ### What should I decide before buying equipment for a new restaurant? Quick answer by Norpex (Opening a restaurant). Updated 2026-09-25. Canonical: https://norpex.ca/answers/what-to-decide-before-buying-restaurant-equipment Decide the menu, the expected volume and the kitchen's utilities first. The menu sets which machines you need, volume sets their size, and the building's gas type, electrical service, water, drains and ventilation set which models will actually work. Buying before those three are settled is how kitchens end up with equipment that is the wrong size or cannot be connected. #### Details Start with the dishes and the busiest service you expect, then work out what each station must produce in that hour. That gives you capacity targets: burners, fryer vats, oven decks, refrigerated pan space and ice per day. Then match the equipment to the site. Confirm whether the building has natural gas or propane, the voltage and phase of the electrical service, where the water lines and floor drains are, and what the hood covers. Measure doorways, halls and stairs as well: special-order and freight equipment cannot be returned once it has been delivered in good condition, so voltage, gas type, door swing and fit all need to be confirmed before ordering. Your local public health unit, building department and fire authority may each have requirements for the layout, so share the plan with them early. ### What utilities does a commercial kitchen need? Quick answer by Norpex (Opening a restaurant). Updated 2026-09-25. Canonical: https://norpex.ca/answers/commercial-kitchen-utilities A commercial kitchen typically needs a gas supply sized for all the gas appliances, an electrical service with enough capacity and the right voltage and phase, hot and cold water with drains, and an exhaust hood with makeup air. Size each one from the equipment list, because the equipment's data plates set the load. #### Details Gas: add up the BTU rating of every gas appliance. The total, along with the length of the run and the supply pressure, sets the size of the gas line and meter, and the gas type, natural gas or propane, must match what each appliance was built or converted for. Electrical: note the voltage, phase and amperage on each data plate. Many larger units need 208 or 240 volt power and some need three-phase, so confirm what the building supplies before choosing a model; the same machine is often built in several electrical versions. Water and drains: dishwashers, combi ovens, steamers, ice machines and some coffee equipment need a water line, and many need a drain nearby. Most Canadian health units also have requirements for hand sinks and dishwashing sinks, so check with your local public health unit and a licensed plumber. ### How often should a commercial ice machine be cleaned? Quick answer by Norpex (Refrigeration & ice). Updated 2026-09-25. Canonical: https://norpex.ca/answers/how-often-clean-ice-machine Ice machine manufacturers commonly call for a full cleaning and sanitizing once or twice a year, and more often where water is hard, the air carries flour or yeast, or the machine runs heavily. Follow the schedule in your model's manual, and use the cleaner and sanitizer it specifies. The bin and scoop need more frequent cleaning than that. #### Details Health units generally expect ice to be handled as food, so the inside of the machine and the bin should be kept to the same standard as other food-contact surfaces. Slime, mould and scale can build up inside even when the ice looks clear. Scale from hard water slows production and can damage components. A water filter, with its cartridge changed as often as the filter maker specifies, reduces how often the machine needs descaling. Keep the scoop out of the ice, in a holder, and never scoop ice with glassware. Air-cooled machines also need their condenser cleaned so they keep making ice at their rated capacity. ### Is a top-mount or bottom-mount compressor better on a commercial refrigerator? Quick answer by Norpex (Refrigeration & ice). Updated 2026-09-25. Canonical: https://norpex.ca/answers/top-mount-vs-bottom-mount-compressor Bottom-mount compressors usually suit hot, busy cooking lines: the condenser draws cooler air near the floor, is easy to reach for cleaning and raises the lowest shelf. Top-mount compressors keep the condenser away from floor-level dust, flour and debris, which some operators prefer in bakeries and dusty back rooms, but they breathe warmer air and can pull in rising grease vapour. #### Details Heat rises, so a top-mount unit in a hot kitchen breathes the warmest air in the room, which makes the compressor work harder. That is the main reason bottom-mount units are common on busy cooking lines. Flour, dust and grease all clog condenser coils. A condenser near the floor collects more flour and floor debris, while one on top of a unit beside fryers and ranges collects rising grease vapour, so weigh which your space has more of. Whichever you choose, leave the clearance the manufacturer specifies for airflow and clean the condenser on a regular schedule. A blocked condenser is a common cause of refrigeration failures. ### Should I get an air-cooled or water-cooled ice machine? Quick answer by Norpex (Refrigeration & ice). Updated 2026-09-25. Canonical: https://norpex.ca/answers/air-vs-water-cooled-ice-machine Choose air-cooled for most kitchens: it is the most common type, simplest to install and uses less water, but it releases heat into the room and needs clear airflow. Water-cooled units suit hot or tight spaces but use far more water. Remote-cooled units put the condenser outside, moving heat and noise out of the kitchen. #### Details An air-cooled machine's rated production assumes moderate room and water temperatures. In a hot kitchen or a closet with poor ventilation it makes noticeably less ice and works harder, so leave the clearances given in the installation manual. Water-cooled condensers run water through the condenser to carry heat away while the machine runs, which adds to water bills, and some Canadian municipalities restrict or ban single-pass water cooling. Check your local water bylaws before choosing one. Remote condensers take more installation work, because refrigerant lines run to the roof or an outside wall, but they suit high-output machines and quiet front-of-house locations. ### What is the difference between a blast chiller and a regular freezer? Quick answer by Norpex (Refrigeration & ice). Updated 2026-09-25. Canonical: https://norpex.ca/answers/blast-chiller-vs-freezer A blast chiller is built to pull heat out of freshly cooked food fast, using high-velocity cold air, so food passes through the temperature danger zone, 4°C to 60°C, quickly. A regular refrigerator or freezer is built to hold food that is already cold; loading it with hot food warms everything inside and cools the hot food slowly. #### Details Kitchens that cook ahead in batches, such as soups, sauces, braises and cooked rice, use blast chillers to cool food before storage. Most food safety plans set time limits for cooling hot food, so ask your local public health unit what applies to you. Many models both chill and blast freeze. They are rated by the weight of food they can bring down in a cycle and by how many pans they hold: reach-in models suit most restaurants, and roll-in models take a full rack for high-volume production. A blast chiller does not replace storage refrigeration. Once food is chilled, it moves to a refrigerator or freezer to be held. ### What is the difference between a sandwich prep table and a pizza prep table? Quick answer by Norpex (Refrigeration & ice). Updated 2026-09-25. Canonical: https://norpex.ca/answers/sandwich-vs-pizza-prep-table Both hold chilled ingredients in pans above refrigerated storage. A sandwich or salad prep table has pans set into the top behind a narrower cutting board. A pizza prep table has a deeper cutting board, often deep enough to stretch and top a pie, with the pans set higher at the back. Mega-top tables fit extra pans for large menus. #### Details Pizza tables usually have a raised refrigerated rail and a cutting board deep enough to work dough on, sometimes in marble or composite. Sandwich tables keep the pans close to the cutting surface for fast assembly. Count the pans you need for every topping at your busiest hour, then choose the table width that fits them. The base can have doors or drawers; drawers put product within reach without bending into a cabinet. Keep the lids closed when the table is idle. Open pan rails are designed to hold cold product during service, not to cool warm ingredients. ### What size ice machine do I need? Quick answer by Norpex (Refrigeration & ice). Updated 2026-09-25. Canonical: https://norpex.ca/answers/what-size-ice-machine Size an ice machine by daily production, stated in pounds or kilograms per 24 hours, to cover your busiest day with a margin. Add up the ice used for drinks, food display and any bagged or blended use, then allow extra for hot weather, because real output falls in warm rooms and with warm water. The bin must also hold your peak-hour demand. #### Details Production ratings are measured at standard test conditions. Manufacturers publish charts showing lower output at higher air and water temperatures, so read the chart for the conditions in your kitchen, especially if the machine sits near cooking equipment. Production and storage are separate numbers. A modular ice machine sits on a separate bin, so you can pair a head with a bin sized for your rush, while undercounter units combine both in one cabinet with a smaller bin. Choose the ice type for the use: full and half cubes for drinks, nugget for chewable drink ice, and flake for food display. ### What size walk-in or reach-in cooler does a small restaurant need? Quick answer by Norpex (Refrigeration & ice). Updated 2026-09-25. Canonical: https://norpex.ca/answers/walk-in-or-reach-in-cooler-size Size cold storage from your deliveries and menu, not from a seat count. Estimate how much chilled and frozen product you hold between deliveries at your busiest, then allow room for airflow. Many small restaurants manage with reach-ins and refrigerated prep tables on the line, and add a walk-in when they buy in bulk or receive deliveries only once or twice a week. #### Details Reach-ins are sold in one, two and three door sections, with capacity stated in cubic feet. That figure describes the cabinet volume; usable space is less once shelves, pans and airflow gaps are accounted for. Put cold storage where it is used. Refrigerated prep tables, undercounter units and chef bases on the line cut trips to the main cooler during service, which matters as much as total capacity. Plan refrigerator and freezer space separately. A menu built on frozen product needs more freezer capacity than a fresh-prep kitchen of the same size. ### What temperature should a commercial refrigerator be set to? Quick answer by Norpex (Refrigeration & ice). Updated 2026-09-25. Canonical: https://norpex.ca/answers/commercial-refrigerator-temperature Set a commercial refrigerator so food stays at 4°C (about 40°F) or colder, which is the cold-holding limit most Canadian health units use. Many kitchens set the unit a little colder than that to leave a margin when doors open during service. Freezers should hold food at -18°C (0°F) or colder. Check with a thermometer, not only the display. #### Details Measure the food, or a container of water kept inside the unit, rather than the air near the door, and log it. Air temperature swings every time the door opens, while product temperature tells you whether food is being held safely. If a unit cannot hold temperature, check the basics first: blocked airflow from overloading, dirty condenser coils, a door gasket that no longer seals, or a hot spot next to the fryer or range. Clean condenser coils on the schedule in the manual, and more often in greasy or floury kitchens. Your local public health unit sets the rules that apply to your premises, so confirm their cold-holding requirement if you are unsure. ### Should restaurant cookware be aluminum or stainless steel? Quick answer by Norpex (Smallwares & tabletop). Updated 2026-09-25. Canonical: https://norpex.ca/answers/aluminum-vs-stainless-steel-cookware Most kitchens use both. Aluminum heats quickly and evenly and is lighter, but it reacts with acidic foods and does not work on induction unless it has a magnetic base. Stainless steel is durable, non-reactive and easy to clean, but it conducts heat poorly on its own, so good stainless pans have an aluminum or copper core or base. #### Details Aluminum is a common choice for fry pans, sheet pans and large stock pots, where even heat and low weight matter. Anodized aluminum has a hardened surface that reacts less with food. Stainless or clad stainless suits sauces, braises and anything acidic, such as tomato or wine reductions, which can discolour in plain aluminum. For induction, check that each pan is marked as induction-ready. A magnet that sticks firmly to the base is a quick test. ### What are the standard steam table pan sizes? Quick answer by Norpex (Smallwares & tabletop). Updated 2026-09-25. Canonical: https://norpex.ca/answers/steam-table-pan-sizes Steam table pans, also called hotel pans, are sized as fractions of a full-size pan, which is nominally 12 by 20 inches: two-thirds, half, third, quarter, sixth and ninth. Common depths are about 2.5, 4 and 6 inches. Fractions combine to fill one full-size opening in a steam table or prep table. #### Details European Gastronorm pans follow the same fraction system, with a GN 1/1 pan measuring 530 by 325 mm. The sizes are close to North American pans but not always identical, so check the fit before mixing the two in one unit. Some fraction layouts need adapter bars to support the pans in a well. Deeper pans hold more but take longer to heat through and to chill, which matters for food held hot or cooled in the pan. Stainless pans suit hot holding and the oven; polycarbonate and other plastic pans suit cold storage and prep, within the temperature range the manufacturer lists. ### What do the colours of cutting boards mean? Quick answer by Norpex (Smallwares & tabletop). Updated 2026-09-25. Canonical: https://norpex.ca/answers/coloured-cutting-boards-meaning Colour-coded cutting boards keep foods apart to prevent cross-contamination. A common scheme is red for raw meat, yellow for raw poultry, blue for raw fish, green for produce, brown for cooked meat and white for dairy and bread, with purple often kept for allergen-free prep. Schemes vary between kitchens, so post yours where staff can see it. #### Details What matters is that everyone uses the same system. Match knives, tongs and storage containers to the same colours where you can, so a raw-chicken board and knife do not end up at the salad station. Replace boards when they are deeply scored or warped. Grooves trap food and bacteria that washing and sanitizing may not reach, and a warped board rocks on the counter. Many polyethylene boards can go through a commercial dishwasher; check the manufacturer's guidance on temperature limits. ### What does NSF certified mean? Quick answer by Norpex (Smallwares & tabletop). Updated 2026-09-25. Canonical: https://norpex.ca/answers/what-does-nsf-certified-mean NSF certified means a product was evaluated by NSF International, an independent standards organization, and found to meet a public health standard for food equipment covering materials, cleanability and construction. It is a sanitation mark, not an electrical safety mark. Many Canadian health inspectors look for NSF or an equivalent sanitation listing on food-contact equipment. #### Details NSF standards cover different kinds of equipment, for example NSF/ANSI 2 for food equipment, NSF/ANSI 7 for commercial refrigerators and freezers, and NSF/ANSI 3 for commercial dishwashers. Other certifiers, such as UL and Intertek (ETL), also list products to sanitation standards. Electrical and gas equipment used in Canada generally needs a separate safety certification mark from an accredited certifier, such as CSA, cUL or cETLus, which provincial electrical and gas safety authorities check for. A product can carry one kind of mark without the other, so check the listing for both. The mark should appear on the product or its data plate, and the certifier's online listing confirms it. On smallwares such as containers and cutting boards, it is often printed on the packaging or moulded into the item. ### What size is a full sheet pan? Quick answer by Norpex (Smallwares & tabletop). Updated 2026-09-25. Canonical: https://norpex.ca/answers/full-sheet-pan-size A full sheet pan measures about 18 by 26 inches. A half sheet is about 18 by 13 inches and a quarter sheet about 9 by 13 inches. Full sheets fit full-size commercial ovens and racks but not most home ovens, while half-size convection ovens take half sheets. #### Details Sizes are nominal and vary slightly between makers, so check the oven and rack specifications if the fit is tight. Pans are usually listed by their outside dimensions, and the flat baking surface is smaller. Aluminum is widely used because it heats evenly. Heavier gauges resist warping, and a wire-reinforced rim helps a pan hold its shape through hot ovens and repeated washing. Sheet pans, also sold as bun pans, are used for baking, roasting, holding and transport, and they slide into standard sheet pan racks. ### Should I buy a stainless steel or a poly top work table? Quick answer by Norpex (Storage, shelving & work tables). Updated 2026-09-25. Canonical: https://norpex.ca/answers/stainless-vs-poly-top-work-table Buy stainless for general prep, hot pans and wet areas: it is non-porous, heat-tolerant and easy to sanitize. Buy a poly top table when staff cut directly on the surface, such as for butchery or portioning, because the polyethylene top is gentle on knife edges. Many kitchens have both. #### Details Do not cut directly on stainless. It dulls knives quickly and scratches the surface, and a loose cutting board on steel can slide. A poly top should not take hot pans, and it scores with use. Deep grooves are hard to clean, so the top needs resurfacing or replacing once it is heavily scored; on many tables the top can be replaced on its own. Check that the poly surface is rated for food contact, and that the frame underneath is stainless or otherwise suited to a wet kitchen. ### What gauge stainless steel is best for a work table? Quick answer by Norpex (Storage, shelving & work tables). Updated 2026-09-25. Canonical: https://norpex.ca/answers/stainless-steel-gauge-for-work-table For most prep, 16-gauge stainless is a sound choice; choose 14-gauge for heavy work such as holding countertop mixers or slicers, butchery or working dough. 18-gauge suits light duty like plating or staging. With steel, a lower gauge number means thicker metal, so 14-gauge is thicker and stiffer than 18-gauge. #### Details Gauge is only half the question. The grade of stainless matters too: type 304 resists corrosion better than type 430, which counts near sinks and in wet or salty prep areas. Check what is under the top. Reinforcing channels, the number of legs, crossbracing and an undershelf all affect how much weight the table carries, and the manufacturer's load rating is the figure to go by. Add a backsplash where the table sits against a wall, so food and water do not fall behind it. An island table does not need one. ### What is a dunnage rack? Quick answer by Norpex (Storage, shelving & work tables). Updated 2026-09-25. Canonical: https://norpex.ca/answers/what-is-a-dunnage-rack A dunnage rack is a low, heavy-duty platform that keeps bulk goods such as sacks of flour, cases and kegs off the floor. Most are aluminum or polymer, with a solid or slotted top. They are common in walk-in coolers, freezers and dry storage rooms. #### Details Health units commonly require food and packaging to be stored off the floor, so the floor can be cleaned and pests are easier to spot. Ask yours what clearance it expects. Choose the size by what sits on it: stacked flour sacks or cases of canned goods need a longer, higher-rated rack than a few kegs. Check the manufacturer's weight rating rather than guessing. ### What is a sheet pan rack used for? Quick answer by Norpex (Storage, shelving & work tables). Updated 2026-09-25. Canonical: https://norpex.ca/answers/what-is-a-sheet-pan-rack A sheet pan rack is a tall, usually mobile frame with slides that hold pans level, so a kitchen or bakery can stage, cool, proof or store many pans in one footprint. Racks differ by height, slide spacing, whether pans load from the end or the side, and whether they are sized for sheet pans or steam table pans. #### Details Closer slide spacing holds more pans but leaves less room for tall items such as cakes or proofed loaves. Wider spacing holds fewer pans with more clearance. A rack meant to roll into a roll-in oven, proofer or blast chiller must match that unit's dimensions, so check the equipment's specs before ordering. Casters with brakes and a fitted cover are worth having on racks that move through the kitchen or hold proofing dough. ### What is the difference between 304 and 430 stainless steel? Quick answer by Norpex (Storage, shelving & work tables). Updated 2026-09-25. Canonical: https://norpex.ca/answers/304-vs-430-stainless-steel Type 304 stainless contains nickel, which gives it better resistance to rust, salt and acidic foods; it is the usual choice for sinks, wet areas and food-contact tops. Type 430 has little or no nickel, costs less and is magnetic, but it corrodes more readily. It works well for dry uses such as shelves, undershelves and equipment sides. #### Details Many work tables pair a 304 top with a 430 or galvanized undershelf and legs to balance cost and durability. Read the spec sheet for each part, not only the top. A magnet gives a rough test: it grips 430 firmly, while 304 is non-magnetic or only faintly magnetic. It is not a lab test, but it tells the two apart in the field. Any stainless can stain or pit if chlorine sanitizer, salt or acidic food sits on it. Rinse and wipe surfaces dry, and use cleaners the manufacturer approves. ### What kind of shelving should I use in a walk-in cooler? Quick answer by Norpex (Storage, shelving & work tables). Updated 2026-09-25. Canonical: https://norpex.ca/answers/shelving-for-a-walk-in-cooler Use shelving built for cold, wet conditions: epoxy-coated wire, polymer or stainless steel. Chrome wire shelving is made for dry storage and tends to rust in the constant humidity of a walk-in cooler or freezer. Open shelves also let cold air circulate around the product, which helps the unit hold temperature. #### Details Epoxy-coated wire resists moisture at a moderate cost, but a chipped coating exposes steel that can rust. Polymer shelving resists rust, and on many systems the shelf mats lift out for washing. Stainless usually costs the most. Measure the walk-in's interior and door opening before ordering, and leave space at the evaporator so shelves and product do not block its airflow. Keep the bottom shelf high enough off the floor for the floor to be cleaned underneath. For heavy cases and sacks, a dunnage rack is sturdier than a low shelf. ### Does a commercial kitchen need a separate hand sink? Quick answer by Norpex (Sinks, dishwashing & sanitation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/commercial-kitchen-hand-sink In practice, yes. Most Canadian health units require dedicated handwashing sinks in food preparation areas, supplied with hot and cold running water, soap in a dispenser and single-use towels or another approved way to dry hands, and used for nothing else. Prep sinks and dish sinks do not count. Ask your local health unit or inspector how many you need and where they go. #### Details Placement matters as much as the sink itself. Health units generally want a hand sink within easy reach of each work area, which is why larger kitchens often need several, plus one at the bar. Wall-mounted hand sinks save floor space, and some come with knee or foot valves or sensor faucets so staff do not touch the handles with clean hands. Some health units ask for hands-free operation; others accept a standard mixing faucet. Inspectors check that a hand sink is stocked and reachable, so keep it clear of bus tubs, ice and dishes. ### Does a restaurant need a grease trap? Quick answer by Norpex (Sinks, dishwashing & sanitation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/does-a-restaurant-need-a-grease-trap Usually, yes. Many Canadian municipalities require a grease interceptor on kitchen drains that carry fats, oils and grease through their sewer-use bylaws, and provincial plumbing codes also set rules for them. Which fixtures connect to it and how large it must be depend on local rules, so have a licensed plumber size it with your municipality's requirements in hand. #### Details A grease interceptor slows the wastewater so fat floats and solids settle before the water reaches the sewer. It sits in line with fixtures such as pot and prep sinks, either under a sink, set into the floor or as a larger unit outside. It only works if it is maintained. Plan for regular cleaning or pumping and keep records, because some municipalities inspect grease interceptors and ask for maintenance logs. Scraping plates into the garbage before washing, and never pouring fryer oil down a drain, keeps the interceptor from filling quickly. ### Does a restaurant need a three-compartment sink if it has a dishwasher? Quick answer by Norpex (Sinks, dishwashing & sanitation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/three-compartment-sink-with-a-dishwasher Often, yes. Many Canadian health units expect a kitchen to have a way to wash, rinse and sanitize by hand even when a commercial dishwasher is installed, usually a two- or three-compartment sink, for pots too large for the machine and as a backup when it breaks down. Rules differ by province and health unit, so confirm with yours before you finalize the layout. #### Details The sink also covers what a dishwasher cannot: stock pots, sheet pans, mixer bowls and equipment parts that do not fit in a rack. Size the compartments for the largest item you wash by hand, because a pot that does not fit under the water cannot be washed or sanitized properly. Plan drainboards on both sides, one for soiled items and one for clean ones. Food safety guidance generally calls for sanitized items to air-dry rather than be towel-dried, so the clean side needs room. Ask your health unit about its plan review requirements early. Many review kitchen drawings before construction, and moving plumbing after the walls are closed is slow and costly. ### How do I check that my sanitizer is at the right concentration? Quick answer by Norpex (Sinks, dishwashing & sanitation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/check-sanitizer-concentration Use test strips made for the sanitizer you use: dip one in the solution and compare the colour to the chart. Chlorine, quaternary ammonium and iodine sanitizers each need their own strips. The correct concentration and contact time come from the product label, and your health unit may set its own range. #### Details Test every time you mix a new batch for a sink or bucket, and again during service, because the concentration drops as the water gets soiled. For a low-temp dishwasher, test the final rinse water regularly to confirm the chemical pump is working. Too weak and the solution does not sanitize; too strong and it can leave residue on food-contact surfaces and irritate skin. Measure the chemical rather than pouring by eye. Store strips dry and check their expiry date. Many kitchens keep a simple log of readings, which shows an inspector the routine is being followed. ### What is a booster heater on a commercial dishwasher? Quick answer by Norpex (Sinks, dishwashing & sanitation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/dishwasher-booster-heater A booster heater raises the building's hot water to the higher final-rinse temperature a high-temp dishwasher needs to sanitize. Some machines have one built in; others need a separate booster installed beside or under the machine. Low-temp chemical dishwashers sanitize with a chemical instead and do not need one. #### Details A typical building water heater is not set hot enough for a sanitizing rinse, and raising the whole building's supply would waste energy and create a scald risk at every tap. The booster heats only the water going to the dishwasher's rinse. Boosters are usually electric and often need their own circuit, so check the voltage and amperage on the spec sheet before ordering. The size required depends on the machine and on how hot the incoming water is, which the manufacturer's installation manual sets out. ### What is the difference between a high-temp and a low-temp dishwasher? Quick answer by Norpex (Sinks, dishwashing & sanitation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/high-temp-vs-low-temp-dishwasher A high-temp dishwasher sanitizes with a very hot final rinse, typically 82°C (180°F) or hotter, and usually relies on a booster heater, built in or separate. A low-temp dishwasher sanitizes with a chemical, usually chlorine-based, at a lower water temperature. High-temp uses more energy but no chemical sanitizer; low-temp is simpler to install but needs a steady chemical supply. #### Details High-temp machines leave dishes hot enough to dry quickly, and they avoid chlorine, which can be hard on some metals and finishes. The trade-offs are energy use, the booster heater and more steam, which can mean a hood or a condensate option depending on the machine and your local code. Low-temp machines run on the building's hot water and rely on a sanitizer pumped in at a set concentration. Dishes come out cooler and dry more slowly, and someone has to keep the chemical containers full and check the concentration with test strips. Health units generally accept either method when the machine is certified to a commercial sanitation standard and run as the manufacturer specifies. Ask yours how it expects you to verify sanitizing, whether by a temperature log or a concentration log. ### What is the difference between an undercounter, door-type and conveyor dishwasher? Quick answer by Norpex (Sinks, dishwashing & sanitation). Updated 2026-09-25. Canonical: https://norpex.ca/answers/undercounter-vs-door-type-vs-conveyor-dishwasher They differ by volume and footprint. An undercounter dishwasher loads from the front and fits under a counter, suiting cafes and bars. A door-type machine sits between dish tables and takes racks through a lifting door, suiting many full-service restaurants. A conveyor machine pulls racks through continuously, for high-volume kitchens and institutions. #### Details Each step up handles more racks per hour and needs more floor space, water, power and ventilation. Match the machine to your busiest service, not an average day, because a dish room that falls behind soon leaves the line short of plates. Door-type and conveyor machines are built into a dish room layout, with a soiled table and pre-rinse sink on one side and a clean table on the other. Undercounter units need no tables but are loaded and unloaded one rack at a time. Bars often use an undercounter glass washer, a smaller machine with racks sized for glassware. ## News ## Product buyer's notes Notes on individual product pages: what the machine is for, who it fits and what to confirm before ordering. Each was written from that product's own record and is shown only while the record still matches. ### (SHOWROOM MODEL) Eurodib LB40T 42 Qt. Spiral Mixer with Timer – 208V/230V, 1 PH Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/showroom-model-eurodib-lb40t-42-qt-spiral-mixer-with-timer-208v-230v-1-ph A showroom model Eurodib LB40T spiral mixer with a 42.2 quarts (40 L) bowl and a built-in timer, sold as an outlet item, for bakeries and pizzerias mixing large batches. It takes up to 35.3 lbs (16 kg) of flour, the hook runs 140–240 RPM and the bowl 17–27 RPM on a 2.2 kW motor, and the bowl, hook and safety guard are stainless steel with an emergency stop. As a showroom model it has minimal scratches and minimal small dents, and outlet items are sold as is with all sales final. #### Check before ordering - It runs on 208V/230V 1-phase, 60 Hz, through a Nema 6-20P plug. - It measures 34.1 x 18.9 x 29.9 in (865 x 480 x 760 mm) and weighs 287 lb. - Read the outlet terms before ordering: it is sold as is and returns are not accepted. #### Is it new? It is a showroom model with minimal scratches and small dents, sold as is. #### How much flour can it take? Up to 35.3 lbs (16 kg). ### \#12 Stainless Steel Meat grinder with 0.87 HP Motor Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/12-stainless-steel-meat-grinder-with-0-87-hp-motor A \#12 stainless steel meat grinder with a 0.87 HP motor, for delis and small kitchens grinding meat and filling sausages in small batches. It comes with 6mm and 8mm plates for two grinds and three spouts of 15mm, 20mm and 23mm for stuffing, and feeds through a throat opening of approx. 2". #### Check before ordering - It runs on 110V / 60Hz / 1Ph; confirm the plug on the spec sheet. - Its motor is 0.87 HP at maximum and 0.40 HP nominal, so it suits smaller batches. - It weighs 81 lb; place it on a solid counter near a sink. #### What plates come with it? Two plates, 6mm and 8mm, plus three spouts of 15mm, 20mm and 23mm. #### What is it made of? Stainless steel. #### How big is the throat? Approx. 2". ### \#22 Aluminum Meat Grinder with 1.48HP Motor Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/22-aluminum-meat-grinder-with-1-48hp-motor A \#22 meat grinder that grinds up to 485 lb / 220 kg an hour on a 120V outlet, for butcher counters and kitchens grinding in volume. The body is die-cast aluminum with a stainless steel meat tray and feeder, and the 1100 W motor turns the head at 191.7 rpm. #### Check before ordering - It runs on 110-120V / 60Hz / 1Ph at 1100 W; confirm the plug on the spec sheet. - Plan 23.7" x 10.3" of counter and 18.1" of height. - Order plates for the grinds you need; the \#22 plate is 82 mm across. #### How much can it grind? Up to 485 lb / 220 kg per hour. #### What is it made of? Die-cast aluminum, with a stainless steel meat tray and feeder. #### How fast does it turn? The motor runs at 1450 rpm and the grinding head at 191.7 rpm. ### \#22 Cast Iron Meat Grinder with 0.68 HP Motor Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/22-cast-iron-meat-grinder-with-0-68-hp-motor A \#22 cast iron electric meat grinder with a 0.68 HP (500 W) motor, sold with a 3/16 plate and a knife, for small butcher shops and delis that want a grinder at an economical price. The head turns at 100 RPM through a throat opening of approx. 2", and the machine is made in Italy (model MG-IT-0022) with cCSAus and CE certification. #### Check before ordering - It runs on 110V / 60Hz / 1Ph; ask us about the plug. - Order extra plates if you grind more than one texture: it comes with the 3/16 plate only. - Cut meat to fit the approx. 2" throat before feeding, and ask us for the machine's size, as the listed figures match its box. #### What comes with it? A 3/16 plate and a knife. #### How fast does it turn? 100 RPM, on a 0.68 HP motor. ### \#32 Commercial Medium-Duty Stainless Steel Meat Grinder with 1.5 HP Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/32-commercial-medium-duty-stainless-steel-meat-grinder-with-1-5-hp An Omcan \#32 medium-duty stainless steel meat grinder with a 1.5 HP / 1,100 W gear-driven motor that grinds 720 - 750 lb. an hour, for butcher shops, food stores and restaurants. Coarse and fine 4.5 mm + 10 mm plates, 3 stuffing tubes for sausage and 1 meat stomper come with it, the outlet runs at 110 RPM or 150 RPM, and a micro safety switch on the 15.5” x 11” x 3” meat tray plus a built-in circuit breaker protect the operator. The motor is permanently lubricated, and a heavy-duty handle helps move it. #### Check before ordering - It runs on 120V / 60Hz / 1Ph; ask us about the plug. - Ask us for its own size and weight; the listed figures are those of its box. - Chill meat and parts before grinding for a cleaner cut. #### How much does it grind an hour? 720 - 750 lb. / 326.6 - 340 kg. #### Can it stuff sausage? Yes, with the 3 stuffing tubes included. ### 1.8 kW Stainless Steel Commercial Countertop Induction Cooker Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/1-8-kw-stainless-steel-commercial-countertop-induction-cooker An Omcan 1.8 kW stainless steel countertop induction cooker with an 11" x 11" cooking surface, for catering stations, buffets and small kitchens adding a burner without gas. An LED digital display sets 140°F - 460°F (60°C - 238°C) across 10 power temperature settings, a 4-hour timer runs it, and auto shut-off adds safety. Heat goes straight into the pan through the A-grade black crystal plate, so the kitchen stays cooler, and it is cETLus certified. #### Check before ordering - It plugs into a 5-20 P outlet on 120V / 60 Hz / 1Ph and draws 15 A (1,800 W); that plug needs a 20 A receptacle. - Plan 13" of width, 16.5" of depth and 4" of height for 21.7 lb. - Use induction-ready pans: check them with a magnet. #### What temperature range? 140°F - 460°F (60°C - 238°C). #### Does it have a timer? Yes, up to 4 hours. ### 10 L Countertop Blender with Removable Cutting Unit, 373W (0.5 HP) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/10-l-countertop-blender-with-removable-cutting-unit-373w-0-5-hp-48006 An Omcan 10 L countertop blender with a removable cutting unit and a 373 W / 0.5 HP motor, for restaurants and caterers blending soups, sauces and creams in volume. The 10 L / 2.6 Gal seamless stainless steel cup has 4 internal pressed ribs that keep heavy recipes moving at 3,500 rpm, and the cutting unit comes out for cleaning. It handles hot soups and cold emulsions such as mayonnaise, and it is made in Brazil with cULus and UL Sanitation listings. #### Check before ordering - It plugs into a 5-20 P outlet on 110V / 60Hz / 1Ph; that plug needs a 20 A receptacle. - Plan 13.4" of width, 13" of depth and 30.7" of height for 22.7 lb. - Fill the cup below the brim when blending hot soup. #### How much does it hold? 10 L / 2.6 Gal. #### Does the blade come out? Yes, the cutting unit is removable. ### 10″ x 14″ x 10″ Stainless Steel Triple Drop in Sink with Flat Top Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/10-x-14-x-10-stainless-steel-triple-drop-in-sink-with-flat-top-39783 Three small stainless basins for drop‑in mounting that handle separate wash, rinse and sanitize tasks; suited to operations that need compact, dedicated utensil and small-ware sinks rather than large pot washing setups. Each tub measures 10" x 14" x 10". This triple drop‑in sink is for kitchens that require separate small basins for sequential tasks and have limited counter space. With three 10" x 14" x 10" tubs it accommodates small‑batch prep, utensil rinsing and portioned washing rather than full‑size sheet pans or large pots. Pick this when a compact, multi‑basin arrangement fits your workflow and countertop footprint. #### Check before ordering - Confirm your counter cutout and mounting method will accept the 37" overall width and 19" depth so the unit seats properly. - Verify drain plumbing will mate with the 3.5" drain basket provided and that branch piping can handle three basins. - Check that a single person or team can lift and place the 25 lb sink; also plan for the 33 lb shipping package dimensions 39" x 20" x 11" when moving through doorways. - If local inspection or acceptance requires a marked product, note this unit is listed with cCSAus and confirm that meets your authority having jurisdiction. #### Will this drop into a standard countertop cutout? The sink is a drop‑in design so it needs a matching cutout and top support; check the spec sheet for exact cutout recommendations before cutting the countertop. #### Are the basins large enough for washing full pans or pots? Each basin measures 10" x 14" x 10" and is sized for small items, utensils and food prep tasks rather than full‑size pans or large stockpots. #### What size drain connection do I need to provide? The unit comes with a 3.5" drain basket, so supply piping and trap arrangements should accommodate that outlet size. ### 110 Cup (55 Cups Raw) Natural Gas Rice Cooker/Warmer, 24,400 BTU Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/110-cup-55-cups-raw-natural-gas-rice-cooker-warmer-24400-btu Large single-batch rice cooker and warmer that prepares rice for a busy service line; suited to kitchens that need up to 110 Cups cooked rice from one pot and run on natural gas. This model is for operations that want to cook one substantial batch at a time: it handles 55 Cups raw (yielding 110 Cups cooked) in a single inner pot. Choose this if you schedule rice prep in discrete batches rather than continuous small replenishments, and if a single large-capacity vessel fits the service rhythm. #### Check before ordering - Fuel: this unit requires Natural Gas and a compatible supply. - Heat input: burner rating is 24,400 BTUh — confirm gas line pressure and capacity with your gas fitter. - Gas hookup: 1/2" NPT connection and a 2.5mm orifice are specified for the installation. - Shipping/package size and weight: shipping weight is 35 lb — confirm you can receive and move the boxed item to its final location. #### Can this cooker prepare rice for an entire service in one run? One batch is 55 Cups raw rice in the single inner pot, which yields 110 Cups cooked. #### What kind of gas connection and parts should be on-site? Arrange for a natural gas supply with a 1/2" NPT connection and verify the 2.5mm orifice is compatible with your gas fitter’s requirements. #### How much space and weight should I plan for when receiving this unit? Plan on handling a boxed weight of 35 lb and confirm the receiving area and route can accommodate that packaged size and mass. ### 110lb/50kg Heavy-Duty Electric Meat Mixer with Single Mixing Arm – 220 V, 1.5 HP/1120 W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/110lb-50kg-heavy-duty-electric-meat-mixer-with-single-mixing-arm-220-v-1-5-hp-1120-w An Omcan heavy-duty meat mixer (MM-IT-0050) with a single mixing arm, a 110 lb / 50 kg working capacity and a 73 L / 77 QT tank, for butcher shops and sausage makers. A 1.5 HP / 1,120 W motor turns the arm, and it rolls on 4 casters. It is made in Italy, cQPSus certified and complies with the Province of Quebec safety standards. #### Check before ordering - It plugs into a 6-20 P outlet on 220V / 60Hz / 1Ph and draws 9.7 A. - Its net size is 19" x 31.5" x 42" and it weighs 165 lb net; the larger listed figures are the box. - Batch to the 110 lb working capacity rather than the tank volume. #### How much does it mix? 110 lb / 50 kg per batch, in a 73 L tank. #### What power does it need? 220V with a 6-20 P plug. ### 12 qt Electric Food Processor – 2.68 HP, 110 V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/12-qt-electric-food-processor-2-68-hp-110-v A 12 qt electric food processor with a 2.68 HP / 2 kW motor running at 986 ~ 2470 RPM, for kitchens chopping and mixing vegetables, sauces and fillings in batches. The bowl is 10" across and 9.86" high with a working capacity of 6 Qt. Everything that touches food is 304 stainless steel, the knives are 4Cr13 stainless for a sharp edge, and the stainless steel bottom can take heated product. The maker states that it is not designed for hummus. #### Check before ordering - It runs on 110V / 60Hz; ask us for the plug type before it arrives. - Work to the 6 Qt. working capacity, not the 12 Qt. bowl, when you plan batch sizes. - Choose another machine for hummus, as the maker advises against it. #### Can it make hummus? No. The maker states this unit is not designed for hummus. #### How much does it hold? The bowl holds 12 Qt.; the working capacity is 6 Qt. #### Is it certified? Yes, cETLus. ### 12" Blade Horizontal Belt-Driven Meat Slicer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/12-blade-horizontal-belt-driven-meat-slicer-46162 An Omcan 12" horizontal belt-driven meat slicer, for delis and restaurants slicing sausages, roasts, cheese and other compact meats. Its 12” / 300 mm blade cuts 0” - 0.62” / 0 - 16 mm thick on a decimal thickness regulator across a 10.23” x 8.66” cut size at 280 RPM on 0.5 hp, and the plate rides on ball bearings for smooth slicing. The anodized aluminium body is easy to clean, a blade sharpener is built in, and it is rated for 1 hour of slicing at a time. Made in Italy. #### Check before ordering - It runs on 110V / 60Hz / 1Ph; ask us about the plug. - It is 28" wide, 21.6" deep and 21.6" high at 75 lb. - Plan for short slicing runs rather than all-day use. #### How thick can it slice? 0” - 0.62” (16 mm). #### How long can it run? It is rated for 1 hour of slicing. ### 127 qt Spiral Dough Mixer, 2 Speeds – 220V, 2.7-5 HP, 3 Phase Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/127-qt-spiral-dough-mixer-2-speeds-220v-2-7-5-hp-3-phase A commercial 127 QT spiral dough mixer built for producing one large bowl per cycle, suited to operations that mix full-size batches of dough and need a heavy-duty electric spiral solution. This mixer is for kitchens that handle single large batches rather than many small pans at once. With a stated maximum dough capacity of 88 lb / 40 kg it suits bakeries, pizzerias or restaurants that mix full-bowl doughs for breads or pizza rather than incremental small batches. Choose this when your workflow is set up to mix one substantial batch on each cycle and store or divide that dough afterward. #### Check before ordering - Confirm electrical supply with your electrician: 220V / 60Hz / 3Ph - Verify room clearances and headroom where the mixer will operate and be serviced - Check floor loading and final placement access through doors, stairways or elevators - Confirm working space around the mixer for loading the bowl. #### Can this mixer handle a typical pizza dough batch? Up to 88 lb (40 kg) of dough per batch, the maker's stated maximum. #### Will it fit through my kitchen doorway and into my prep area? Measure your access routes and compare them with the machine footprint and required service clearances before committing to the purchase. #### Do I need a special power connection? Confirm with your electrician that you have the specified three-phase supply and suitable breaker and plug configuration at the intended location. ### 14″ Round Crepe Griddle Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/14-round-crepe-griddle An Omcan 14″ round electric crepe griddle with a 13.77” plate, for cafés, food stands and dessert counters making crepes to order. It heats from 280°F - 570°F on 1,800 W, so the plate can run hot for thin crepes or lower for thicker galettes, and it is cQPSus certified. At 24.25 lb net and 19.3” x 19.3” x 9.8”, it sits on a small counter or a cart at an event. #### Check before ordering - It plugs into a 5-20 P outlet on 120V / 60Hz / 1Ph and draws 15 A; that plug needs a 20 A receptacle. - Leave room around the plate for batter and spreading tools. - Season the plate before first use. #### How big is the plate? 13.77”. #### What temperature range? 280°F - 570°F. ### 15 lb Oil Capacity Commercial Countertop Propane Gas Fryer with 26,500 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/15-lb-oil-capacity-commercial-countertop-propane-gas-fryer-with-26-500-btu-43087 A 15 lb / 7 kg countertop propane fryer with 26,500 BTU and thermostatic control from 200°F - 400°F, for concession stands, fast food counters and small restaurants frying in small batches. Its compact stainless steel body fits limited kitchen space and cleans easily, and the thermostat holds the oil anywhere from 93°C - 204°C / 200°F - 400°F. #### Check before ordering - It runs on propane only; a licensed gas fitter connects it. - Plan a 33" x 11" footprint and 30" of height for its 97 lb. - Plan an exhaust hood as your local authority requires. #### How much oil does it hold? 15 lb / 7 kg. #### What temperature range does it have? 200°F - 400°F (93°C - 204°C). #### Can it run on natural gas? This model is listed for propane. ### 15 lb Single Countertop Electric Fryer – 220V, 1Ph, 2500W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/15-lb-single-countertop-electric-fryer-220v-1ph-2500w Countertop electric fryer for small-batch frying with a single 15 lb oil capacity and two baskets, suited to kitchens that need a compact, plug-in fryer for focused menu items. This unit is for a kitchen that runs small, discrete fry jobs rather than continuous high-volume frying. With a single 15 lb oil capacity and two baskets, it handles short runs or multiple small items in sequence and fits on a countertop where space is limited. #### Check before ordering - Confirm electrical supply matches 220V / 60Hz / 1Ph and can provide 11.36 A to the dedicated circuit. - Confirm a receptacle that matches its 6-15 P plug, or have an electrician install one. - Measure counter space against the fryer’s footprint to ensure it fits the work surface and allows required clearance and ventilation. - Confirm shipping/installation access for a unit boxed and weighing 13 lb (5.9 kg). #### How much oil does this fryer hold? The fryer is sized for a single 15 lb oil fill, which is intended for batch-style frying rather than continuous large-volume use. #### How many baskets can I fry at once? It comes with 2 baskets, so it fries two small baskets at a time. #### Will this plug into a standard kitchen circuit? The unit uses a 6-15 P plug and requires a 220V / 60Hz / 1Ph supply rated for 11.36 A, so confirm the outlet and circuit capacity before placing the fryer. ### 15″ x 48″ x 32.5″ Stainless Steel Open Wall Cabinet Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/15-x-48-x-32-5-stainless-steel-open-wall-cabinet-46409 An 18 gauge 304 stainless steel open wall cabinet, 15" x 48" x 32.5", with a 380 lb loading capacity and a sloped top shelf. It suits a kitchen or store room that wants tools, supplies or stock on an open shelf off the floor; the sloped top sheds dust and is easier to clean. #### Check before ordering - Confirm the wall location fits its 15" x 48" x 32.5" dimensions. - Verify the wall structure and mounting method can safely support the 380 lb loading capacity; mounting hardware is not specified in the product details. - Plan for handling the unit’s net weight of 120 lb and shipping weight of 124 lb; check that the boxed dimensions 16" x 49" x 33" will clear doorways and corridors. - Note the cabinet is 18 Gauge 304 Stainless Steel; confirm that finish and material meet the kitchen’s cleaning and corrosion requirements. #### Does this cabinet come with mounting hardware or brackets? The product details do not list included mounting hardware; confirm with the seller and arrange appropriate wall anchors or brackets through a contractor if needed. #### Is the cabinet stainless steel and what gauge is it? Yes, the cabinet is 18 Gauge 304 Stainless Steel as shown in the specifications. #### Can the cabinet safely support heavy equipment or stacked supplies up to the listed capacity? The listed loading capacity is 380 lb; have a contractor or installer verify the chosen wall and mounting method can carry that load in your installation location. ### 152 L Draft Beer Fridge Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/152-l-draft-beer-fridge An Omcan 152 L draft beer fridge (kegerator) that takes a 58.5 L (15.5 Gallons), 30 L (7.75 Gallons) or 20 L (5 Gallons) keg, for bars, restaurants and taprooms adding one draft line. It holds 2 - 8°C / 35.6 - 46.4°F with an adjustable thermostat on R600A, and it comes with the beer tower, CO2 regulator, CO2 gas cylinder and support, a 2-piece drip tray, a safety guard rail, 2 big shelves and 1 small, a reversible door and four casters (2 with brake). It is cCSAus certified. #### Check before ordering - It runs on 115V / 60Hz / 1Ph; ask us about the plug and current draw. - Ask us for its own size and weight; the listed figures are its box. - Have the CO2 cylinder filled locally, and ask your brewer which keg coupler they use. #### What keg sizes fit? 58.5 L (15.5 Gallons), 30 L (7.75 Gallons) or 20 L (5 Gallons). #### Does it come with a tower? Yes, plus the CO2 regulator and cylinder. ### 16 qt (15 Liter) High Performance Stainless Steel Vertical Tilting Blender Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/16-qt-15-liter-high-performance-stainless-steel-vertical-tilting-blender-37969 A 16 qt (15 Liter) high performance stainless steel vertical tilting blender with a 1.5 HP motor, for kitchens blending soups, sauces and batters in volume. A stainless steel container and knives turn at 3500 rpm under a plastic cover, and the container tilts to pour on a steel frame with anti-skid pads. It is made in Brazil with CE and QPS certification. #### Check before ordering - It plugs into a 5-20 P outlet on 110V / 60Hz / 1Ph; that plug needs a 20 A receptacle. - Plan 14.25" of width, 20.75" of depth and 41.75" of height for its 41.8 lb. - Tilt it toward a stable pot or container when pouring. #### How much does it hold? 15 L / 16 QT. #### How does it empty? The container tilts to pour. ### 16 Trays Stainless Steel Food Dehydrator with Digital Control Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/16-trays-stainless-steel-food-dehydrator-with-digital-control A 16-tray stainless steel food dehydrator with a digital time and temperature controller, for kitchens and cafés making fruit, vegetable chips, jerky and bread crumbs in house. Sixteen 400 x 380 mm stainless steel trays and a crumb tray sit in a double-layer body, with the temperature set from 86 °F to 194 °F (30 °C – 90 °C) and a timer up to 24 hr. It runs at 50 – 55 dB. #### Check before ordering - It plugs into a 120 V / 60 Hz outlet and is rated 1500 W (integrated power consumption 1200 W). - Plan 22.4" x 18.5" of counter and 27.9" of height, for 71.65 lb. - Leave air space around it while it runs, as the manual describes. #### How many trays does it have? 16 stainless steel trays of 400 x 380 mm, plus a crumb tray. #### How long can it run? The timer adjusts from 0 to 24 hr. ### 16″ x 20″ x 12″ Stainless Steel Triple Drop in Sink with Flat Top Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/16-x-20-x-12-stainless-steel-triple-drop-in-sink-with-flat-top-44604 Three 16" x 20" x 12" wash basins built into a flat top, for on-counter drop-in use where a compact, dedicated triple sink is needed. Suits small-batch washing and prep stations that need separate basins. This triple drop-in sink fits kitchens or prep lines that need three separate, shallow basins rather than a large single sink — each tub is 16" x 20" x 12", so expect to wash one pan or a few items per basin at a time. Choose this when countertop space allows a flat-top drop-in and workflows benefit from segregated wash, rinse and sanitize stations. #### Check before ordering - Confirm the countertop cutout and flat-top mounting with your contractor so the 16" x 20" x 12" tubs will fit the intended counter opening and support. - Verify the drain plumbing size and accessories: the model lists a 3.5" drain basket, so ensure waste and trap fittings match. - Note the unit weight is 86 lb — confirm that handling from unpacking to placement is possible with available staff or equipment. - Confirm the sink's cCSAus marking meets your local inspection requirements, and discuss drain and vent routing with your plumber. #### Will this sink accept standard-sized hotel pans or sheet pans? Each basin is 16" x 20" x 12", so standard pans must fit within those tub dimensions; measure the pans you use to confirm clearance and immersion depth. #### Can this be installed as a drop-in on any countertop? It is a flat-top drop-in model, so the countertop must be cut and reinforced to the sink's drop-in profile; have a contractor confirm the counter material and cutout details before ordering. #### What should the plumber know before installation? Provide the plumber with the 3.5" drain basket size and the basin dimensions so they can plan trap, waste, and vent connections and ensure proper drainage alignment. ### 17” Slim One (1) Glass Door Display Freezer with Top Lightbox, 3.7 cu.ft. (105L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/17-slim-one-1-glass-door-display-freezer-with-top-lightbox-3-7-cu-ft-105l-black A 17” slim one-door glass display freezer in black with a lightbox on top and 3.7 cu.ft. / 105 L of space, for convenience stores and cafés selling ice cream and frozen novelties where floor space is short. Eight metal shelves carry 33 lb (15 kg) each in an 11” x 12” x 50” interior held at 5°F to -4°F (-15°C to -20°C) by a digital controller on R290, and the lightbox draws the eye to new or promoted products. Defrost is manual. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph (180 W). - Ask us for its own size and weight; the listed figures match the crate. - Plan a manual defrost now and then; it has no automatic defrost. #### How much does it hold? 3.7 cu.ft. / 105 L on 8 shelves. #### How cold does it get? 5°F to -4°F (-15°C to -20°C). ### 17″ Three (3) Shelf Countertop Pass-Through Refrigerated Display Case, 3.0 cu.ft. (86 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/17-three-3-shelf-countertop-pass-through-refrigerated-display-case-3-0-cu-ft-86-l-black An Omcan 17″ countertop pass-through refrigerated display case with four-sided glass, 3 adjustable shelves and 86 L / 3.0 cu. ft. of space, in black, for cafés and bakeries short on counter space. It holds 0°C to 12°C / 32°F to 53.6 °F on R290 under digital temperature controls and internal LED lighting, with shelves of 14” x 13.8” in a 15.5” x 15” x 24” interior and doors on both sides. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 1.7 A (190 W). - It is 17" wide, 16.7" deep and 38.6" high at 86 lb. - Leave reach room on both sides for the two doors. #### How much does it hold? 86 L / 3.0 cu. ft. on 3 shelves. #### Can staff and customers both reach in? Yes, it has 2 doors. ### 18″ Countertop Display Warmer, 4 Shelves, Sliding Doors, Full-Service 3.4 cu.ft. (97L) Capacity – 110V, 800W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/18-countertop-display-warmer-4-shelves-sliding-doors-full-service-3-4-cu-ft-97l-capacity-110v-800w An Omcan 18″ countertop display warmer with rear sliding doors and 97 L / 3.4 cu.ft of space, for convenience stores, cafeterias and coffee counters showing hot snacks. It holds 30°C - 90°C / 86°F - 194°F on an adjustable temperature controller, chrome-plated shelves of 16.7” x 13.1” carry 22 lb / 10 kg each in a 17.2” x 16.2” x 20.3” interior, and internal LED lighting shows the food. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 110V / 60Hz / 1Ph and draws 7.2 A (786 W). - It is 18” x 17.8” and 30.9” high; leave room behind for the sliding doors. - Keep it at the temperature your local hot-holding rule requires. #### How much does it hold? 97 L / 3.4 cu.ft. #### What temperature range does it have? 30°C - 90°C (86°F - 194°F). ### 18″ Countertop Food Display Warmer, 4 Shelves, Self/Full-Service – 120V, 640W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/18-countertop-food-display-warmer-4-shelves-self-full-service-120v-640w An Omcan 18″ countertop food display warmer with 4 adjustable shelves for self or full service, for convenience stores and cafeterias keeping hot snacks on show. Circulating heated air holds food from 80°F to above 150°F (26.7°C to above 65.6°C), and the shelving adjusts to suit the items you sell. It is made in the United States with cULus and NSF listings, so the warmer can sit where customers serve themselves or behind the counter. #### Check before ordering - It plugs in on 120V / 60Hz / 1Ph and draws 5.3 Amps (640 W); ask us about the plug. - Ask us for its own size and weight; the listed figures are those of its box. - Hold food above the temperature your local rule requires; it reaches above 150°F. #### Can customers serve themselves? Yes, it is built for self or full service. #### How does it heat? With circulating, heated air. ### 18″ x 18″ x 11″ 18-gauge stainless steel Two Tub Sink with 1.8″ Corner Drain Without Drainboard Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/18-x-18-x-11-18-gauge-stainless-steel-two-tub-sink-with-1-8-corner-drain-without-drainboard-22113 A two-compartment stainless sink with two 18" x 18" x 11" bowls and no drainboards, for prep, bar or utility washing where wall space is short. Two 11" deep bowls let you wash in one and rinse in the other, at 41" overall width. Without drainboards, wet items need a table or rack beside it. #### Check before ordering - It is 41" wide, 23.5" deep and 44" high; check the wall length. - Each bowl drains through a 1.8" corner drain; a plumber connects them, and a food prep sink may need an indirect drain under your plumbing code. - Most health units expect three compartments for manual warewashing; ask yours before using a two-compartment sink for dishes. #### How big are the bowls? 18" x 18" x 11" each. #### How heavy is it? 55 lb. ### 18″ x 21″ x 14″ 18-gauge stainless steel One Tub Sink with 1.8″ Corner Drain and Left Drainboard Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/18-x-21-x-14-18-gauge-stainless-steel-one-tub-sink-with-1-8-corner-drain-and-left-drainboard-25263 A one-compartment stainless sink with an 18" x 21" x 14" bowl and a left drainboard, for prep, bar or utility washing. The single 14" deep bowl takes pans and produce, and the drainboard on the left gives wet items somewhere to drain. It is built in 18 gauge 430 stainless steel; confirm that grade suits the station if it will stand wet with brine or sanitizer all day. #### Check before ordering - Overall it is 38.5" wide, 26.5" deep and 44" high; check the length of wall it goes on. - The drainboard is on the left; confirm that matches your dirty-to-clean flow. - It has a 1.8" corner drain; a plumber connects it, and a food prep sink may need an indirect drain under your plumbing code. - A faucet is not part of the listing; confirm what the deck takes before ordering one. #### Is one compartment enough for washing dishes? Usually not on its own: most health units expect wash, rinse and sanitize compartments for manual warewashing. Use this one for prep or utility, and ask your health unit. #### How heavy is it? 62 lb. ### 2 x 1 Gallon (4L) Double Tank Electric Countertop Pasta Cooker (120V) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/2-x-1-gallon-4l-double-tank-electric-countertop-pasta-cooker-120v-43558 Two small electric boiling tanks that let you cook multiple short-pasta or small-portion items simultaneously, suited to a countertop setup for operations that need staggered, short batches rather than continuous high-volume cooking. This unit has two separate 4L tanks and four baskets, so it works for kitchens that run small batches or need to stage a few pots at once—for example, offering a couple of different pastas or quick single-portion servings without tying up a full-range burner. Use it where countertop space and short cook cycles are common and where the limited tank volumes match the portioning rhythm. #### Check before ordering - Confirm the electrical supply: 120V / 60Hz / 1Ph and that a 5-15P receptacle is available or can be provided by your electrician. - Verify countertop space and that the boxed unit will fit through doorways or service routes: box size is 21" x 20" x 15" and shipping weight is 25 lb (11.3 kg). - Plan clearances and local ventilation for a countertop boiling appliance and confirm surface can handle hot-water use and drainage needs. - Compare the four basket layout against portioning needs so the two-tank, four-basket arrangement matches the menu workflow. #### Can this run on a standard kitchen outlet? Yes, it is set up for 120V single-phase and includes a 5-15P plug, but confirm the circuit with your electrician before plugging in. #### How many baskets or portions can I cook at once? There are four baskets across two independent 4L tanks, so you can run multiple small baskets concurrently or stage short, separate cooks in each tank. #### Will it fit on a typical service counter and through kitchen doors? It is a countertop unit; check the boxed dimensions of 21" x 20" x 15" against access routes and the appliance footprint on the counter before ordering. ### 2 x 11 Gallon (42L) Natural Gas Floor Model Pasta Cooker, 140,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/2-x-11-gallon-42l-natural-gas-floor-model-pasta-cooker-140000-btu A natural gas floor model pasta cooker with two 11 gallon tanks (22 Gal / 41.6L in total) and 140,000 BTU, for Italian restaurants and busy lines cooking pasta to order. Twelve stainless steel baskets of 5" x 5" x 7" share two cooking areas of 12.9" x 20" x 8.27", so many portions cook at once. The stainless steel body cleans easily, and it carries cETLus and ETL Sanitation certification. #### Check before ordering - It runs on natural gas; a licensed gas fitter confirms the supply for 140,000 BTU. - A plumber connects the water fill and drain; ask us for the fittings. - Ask us for its own size and weight; the listed figures match the crate. #### How many baskets come with it? 12 stainless steel baskets of 5" x 5" x 7". #### How much water does it hold? 22 Gal / 41.6L across two tanks. ### 2 x 2.5 Gallon (9L) Double Tank Electric Countertop Pasta Cooker (240V) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/2-x-2-5-gallon-9l-double-tank-electric-countertop-pasta-cooker-240v-41883 A double-tank electric countertop pasta cooker with two 9L tanks and 7200 watt of heat, for restaurants and cafés cooking pasta to order on a counter (model CE-CN-0008-P). It comes with 8 circular baskets (3.5" x 6") and 4 rectangular baskets, heats to 110°C / 230°F, and a front sliding door gives access to the water refill and waste outlet. Non-slip feet keep it in place, and it carries QPS certification. #### Check before ordering - It is hardwired on 240V / 60Hz / 1Ph at 30A (no plug); an electrician connects it. - Plan 28" of width, 21.8" of depth and 19" of height on the counter for its 66 lb. - Keep the baskets dry between services so they stay free of rust, as the maker advises. #### How many baskets come with it? 8 circular and 4 rectangular baskets. #### How much water does each tank hold? 9L. ### 2 x 20 lb Capacity Elite Series Electric Countertop 23.6” Double Basket Deep Fryer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/2-x-20-lb-capacity-elite-series-electric-countertop-23-6-double-basket-deep-fryer An Elite series electric countertop fryer with two 20 lb / 10 L tanks and two baskets in a 23.6” body, for small kitchens that want floor-fryer output on a counter. Two tanks let two products fry at once, or one keep frying while the other is filtered or topped up, and the small footprint suits places with limited space. The maker builds it for establishments that fry at a high rate without room for a floor model, and it carries cQPSus certification. #### Check before ordering - It plugs into a 6-20 P outlet on 240 V / 60 Hz / 1 and draws 3600 W in total; have that receptacle installed first. - Ask us for the fryer's own footprint; the listed size matches its box. - Place it under an exhaust hood as your local authority requires. #### How much oil does it hold? 20 lb / 10 L in each of its two tanks. #### What power does it need? 240 V / 60 Hz / 1 with a 6-20 P plug, 3600 W. ### 2 x 35-40 lb Tube-Fired Liquid Propane Gas Floor Fryer – 120,000 BTU/hr Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/2-x-35-40-lb-tube-fired-liquid-propane-gas-floor-fryer-120000-btu-hr A propane floor fryer split into two 37 lb tanks with their own gas controls, 120,000 BTU across four tubes, for frying two foods without sharing oil. It suits a kitchen that fries fish and fries, or keeps one tank for breaded items, on a site with propane rather than natural gas. #### Check before ordering - This listing is liquid propane; confirm the supply and regulator with your gas fitter. - No electrical connection is needed: the millivolt thermostats sit behind the door. - It is packed at 225 lb; confirm hood requirements with your contractor. #### Can the two tanks run separately? Yes. Each tank has its own gas control system. #### How much oil per tank? 37 lb (16.8 kg), or 18 to 19 L. #### What is the temperature range? 200 to 400°F (93 to 205°C), with gas shut-off at 450°F. ### 2 x 35-40 lb. Double Tank Tube-Fired Natural Gas Floor Fryer – 120,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/2-x-35-40-lb-double-tank-tube-fired-natural-gas-floor-fryer-120000-btu A double-tank tube-fired natural gas floor fryer with two 37 lb tanks and 120,000 BTU/hr from 4 tubes, for restaurants and fast food kitchens frying two products at once. Split tanks have two independent gas control systems, snap-action millivolt thermostats behind the door need no electrical connection, and the range runs 200°F – 400°F. The tube heat exchangers recover temperature fast, a large cold zone catches food particles to extend oil life, and the peened stainless steel tanks clean easily. It carries cCSAus and CSA Sanitation certification. #### Check before ordering - It is set for natural gas; a licensed gas fitter connects it, and no electrical outlet is needed. - Ask us for its own size and weight; the listed figures match the packaging. - Place it under an exhaust hood as your local authority requires. #### How much oil does it hold? 2 x 37 lb. #### Does it need electricity? No. Its millivolt thermostats need no electrical connection. ### 20 qt Standard-Duty Planetary Mixer with Guard – 110V, 1120W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/20-qt-standard-duty-planetary-mixer-with-guard-110v-1120w A gear-driven 20 qt planetary mixer with 3 speeds, a safety guard, three attachments and a \#12 drive hub, running on 110V. It suits a bakery or restaurant that mixes batters, fillings and bread in its 20 qt stainless bowl. #### Check before ordering - It plugs into a 110V outlet (5-15 P) and has a 1.5 HP motor. - There is no timer. - It is packed at 271 lb; plan how it reaches its spot. - Its motor is 1.5 HP / 1.12 kW, driven through gears. #### What speeds does it have? 108, 195 and 355 rpm. #### What comes with it? Three attachments, a stainless steel bowl and a safety guard. #### What drive hub does it have? A \#12 drive hub. ### 20″ Ice Maker Machine with 33 lb. Ice Bin – Ice Yield 80 lb. per Day Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/20-ice-maker-machine-with-33-lb-ice-bin-ice-yield-80-lb-per-day-47773 A 20″ self-contained cube ice maker that makes 80 lb / 36 kg of ice a day into a built-in 33 lb / 15 kg bin, for cafés, offices and small restaurants. An air condenser and R290 refrigerant do the cooling, the digital control panel sets cube size, ice thickness and cleaning cycles, and it carries Energy Star, cETLus and ETL Sanitation marks. The maker describes installation as simple, with basic tools. #### Check before ordering - It plugs into a 5-20 P outlet on 115V / 60Hz / 1Ph (350 W); that plug needs a 20 A receptacle. - Plan 19.7" of width, 17.7" of depth and 35.4" of height for its 79.4 lb, with air space around it. - Have a water line and a drain ready where it will stand. #### How much ice does it make? 80 lb / 36 kg a day. #### How much does the bin hold? 33 lb / 15 kg. ### 20″ Ice Maker Machine with 40 lb. Ice Bin – Ice Yield 120 lb. per Day Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/20-ice-maker-machine-with-40-lb-ice-bin-ice-yield-120-lb-per-day-47483 A 20" self-contained cube ice machine with a 40 lb bin that makes up to 121.3 lb / 55 kg a day, for cafés, bars and small restaurants that want ice from one cabinet. It needs no separate bin: the 40 lb / 18 kg of storage sits inside the 19.7"-wide cabinet, cooled by an air condenser on R290 refrigerant. #### Check before ordering - It plugs into a 5-20 P outlet on 115V / 60Hz / 1Ph (446 W), which needs a 20 A receptacle. - Keep the room between 41 and 104°F (5 - 40°C), with air space around the condenser. - Plan a water line and a drain where it will stand; it is 23.2" deep and 35.4" high. #### How much ice does it make and hold? Up to 121.3 lb / 55 kg a day, with 40 lb / 18 kg of storage. #### What shape is the ice? Cubes. ### 21” 2-Channel Countertop Food Warmer – 1700W (2.3 HP), 220V/60Hz/1Ph Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/21-2-channel-countertop-food-warmer-1700w-2-3-hp-220v-60hz-1ph A 21” two-channel countertop food warmer rated 1700W, holding 4 pans, for buffets and hot counters keeping cooked dishes at serving temperature. Each channel takes trays of 24.8” x 6.4” x 2.4”, and the thermostat runs from 86°F to 212°F (30°C to 100). Two channels let staff keep two dishes at different settings across the 4 pans, and the unit carries cQPS certification. #### Check before ordering - It plugs into a 6-15 P outlet on 220V / 60Hz / 1Ph and draws 11.3A. - Ask us for its own footprint and weight; the listed figures match its box. - Order trays to fit the 24.8” x 6.4” channels. #### How many pans does it hold? 4 pans in 2 channels. #### Does it need a 220V outlet? Yes: 220V / 60Hz / 1Ph with a 6-15 P plug. #### What temperature range does it have? 86°F to 212°F (30°C to 100). ### 22 qt Spiral Mixer with Fixed Bowl – 120V, 750W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/22-qt-spiral-mixer-with-fixed-bowl-120v-750w A 22 QT fixed-bowl spiral mixer built for batch mixing of dough, with a 750 W motor and single-phase 120V electrical connection; suited for operations that need one full bowl mixed at a time. This mixer suits kitchens and bakeries that process single-bowl batches up to the unit’s stated capacity. With a maximum dough capacity of 37.5 lb / 17 kg and a fixed 22 QT bowl, it works for small to moderate batch recipes where one bowl is kneaded at a time rather than continuous multi-batch production. #### Check before ordering - Electrical circuit: confirm 120V / 60Hz / 1Ph availability and compatibility with the provided 5-15 P plug. - Shop clearances: verify doorway and service-area dimensions to accommodate the unit’s length and width and its 179 lb shipping weight. - Worktop height and ventilation: ensure the fixed-bowl mixer will fit under any local shelving and there’s room to operate the lid and add ingredients safely. #### How much dough can this mixer handle at once? The mixer’s maximum dough capacity is 37.5 lb / 17 kg, which is the limit for a single mixing cycle. #### Is the bowl fixed or removable? This model has a fixed bowl design; the bowl remains in place during mixing rather than being lifted out. #### What electrical connection does this machine require? It requires a 120V / 60Hz / 1Ph supply and comes with a 5-15 P plug; confirm the circuit and outlet with an electrician before purchase. ### 22 qt Spiral Mixer with Fixed Bowl and Timer – 120V, 750W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/22-qt-spiral-mixer-with-fixed-bowl-and-timer-120v-750w A 22 qt fixed-bowl spiral mixer with a timer that kneads up to 37.5 lb of dough on an ordinary 120V outlet. The timer lets staff set the knead and move on, which suits a pizzeria or bakery repeating the same mix through the week. #### Check before ordering - It plugs into a 120V outlet (5-15 P) and has a 750 W / 1 hp motor. - With the lid open it reaches 37.4" high; check under shelves. - Its shipping weight is 179 lb, packed 22.8" x 32.7" x 39.4". #### What is its capacity? Maximum dry flour capacity is 23 lb / 10.5 kg. Maximum dough capacity is 37.5 lb / 17 kg. #### Can the bowl be removed? No. The bowl is fixed. #### How fast does it turn? The bowl turns at 10 rpm and the spiral at 85 rpm. ### 22 qt Spiral Mixer with Removable Bowl and Timer – 120V, 750W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/22-qt-spiral-mixer-with-removable-bowl-and-timer-120v-750w A Trento 22 QT spiral mixer with a removable bowl and timer on 120V, for pizzerias and bakeries mixing bread and pizza dough in medium batches. The bowl turns at 10 RPM against an 85 RPM spiral on a 750 W / 1 hp motor, the bowl measures 14.2” x 8.3” and lifts out for cleaning, and the lid has an opening to add ingredients safely while it mixes. It is steel built, made in Italy with cETLus and ETL Sanitation listings. #### Check before ordering - It plugs into a 5-15 P outlet on 120V / 60Hz / 1Ph. - Ask us for its own size and weight; the listed figures are those of its box. - Keep each batch of dough under 37.5 lb / 17 kg. #### Does the bowl come out? Yes, it is removable. #### Does it have a timer? Yes. #### How much flour can it take? Up to 23 lb / 10.5 kg of dry flour. ### 23″ One (1) Glass Door Countertop Display Freezer with Top Lightbox, 3.46 cu.ft. (98 L), Black Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/23-one-1-glass-door-countertop-display-freezer-with-top-lightbox-3-46-cu-ft-98-l-black Compact countertop display freezer for merchandising frozen items with a lit top lightbox and clear single glass door; suited to operations needing a small, visible frozen display with a 3.46 cu.ft. internal volume. This unit suits locations that need a small frozen merchandiser for limited counter space. With 3 adjustable shelves and a total capacity of 3.46 cu.ft., it handles small batches or single-item focused displays rather than bulk storage. Use it where you want frozen product visible on the counter and occasional restocking is acceptable. #### Check before ordering - Electrical: this model uses 110V / 60Hz and plugs with a 5-15 P — confirm a nearby standard receptacle and the outlet rating with your electrician. - Ambient limits: rated for operation up to 32°C / 90°F, so verify the intended location stays within that temperature range. - Shipping and placement: shipping weight is 155 lb (70.3 kg) and box dimensions are 47" x 36" x 47" — confirm doorway and countertop space for unpacking and placement. - Refrigerant and servicing: uses R290a / 18g refrigerant; confirm service access and local handling requirements with your maintenance contractor. #### How cold will this display freezer keep products? It is rated to hold ≤ -18°C and has a digital controller for setting the temperature. #### How much product can I put on the shelves? There are 3 adjustable shelves, each rated for 33 lb / 15 kg, so plan shelf loading and shelf spacing for the items you will display. #### What power connection do I need? It plugs into a standard 110V / 60Hz outlet with a 5-15 P plug, so confirm a compatible outlet is available at the intended location. ### 23″ Under Counter High Temperature Dishwasher with Digital Control Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/23-under-counter-high-temperature-dishwasher-with-digital-control A high-temperature undercounter dishwasher that handles one 20" x 20" rack per cycle, suited to operations that need a compact machine for frequent single-rack washing and sanitizing. This unit is for a kitchen that runs one standard 20" x 20" rack at a time and needs high-temperature wash and rinse cycles in a small footprint. It suits a foodservice line where space is limited and washing of plates, glasses or small pans is done in short, repeated runs rather than large continuous batches. #### Check before ordering - Confirm electrical supply and breaker capacity: 208-240V / 60Hz / 1Ph and 16 A circuit are required for this model; a certified electrician must complete final hookup. - Verify the door and loading clearance at the intended location: Door Clearance 14" / 360 mm with Useful Door Opening 12.8" / 325 mm — ensure tall items will fit through the opening. - Check the rack size and internal wash capacity to match trays and racks: this machine is built for a 20" x 20" rack and a 35L wash tank; confirm supplied racks meet your needs. #### What rack size does this dishwasher take? It is built to accept a standard 20" x 20" rack; confirm your current racks or trays match that dimension before ordering. #### What electrical hookup will the kitchen need to provide? Plan for a 208-240V / 60Hz / 1Ph supply and a 16 A circuit; a certified electrician should install the final connection and any required wiring or breaker changes. #### Will tall plates or pitchers fit through the door? Check the useful door opening of 12.8" / 325 mm against the tallest items you intend to wash; taller pieces will not pass through that opening. ### 24” Commercial Electric Range with 4 Burners and Standard Oven – 208V, 13kW, 1Ph Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/24-commercial-electric-range-with-4-burners-and-standard-oven-208v-13kw-1ph A 24-inch electric range with four burners and a standard oven in one unit, on a 208 V, single-phase supply. It suits a small restaurant or café kitchen that needs four burners and an oven in a 24-inch space. It draws 62.5A at 208V, so the electrical service is the first thing to confirm. #### Check before ordering - Confirm the required electrical circuit: 208V / 62.5A / 1Ph matches your site power or can be supplied by your electrician. - Confirm the oven interior and burner layout will accept your standard pans and cookware before ordering. - Confirm clearances, ventilation and heat load with your contractor for the unit’s intended placement. - Confirm handling and placement for a shipping weight of 312 lb and gate/door clearances to the install location. #### What electrical connection does this range require? This model requires a 208V electrical supply and draws 62.5A on a single phase circuit, so confirm that capacity and breaker configuration with your electrician. #### Can this range be pushed against a wall or under a hood? Confirm local clearance and ventilation requirements with your contractor, and verify the planned location provides the needed air flow and service access. ### 24″ Electric Charbroiler with Grill and Griddle Plates – 2 x 3.6 kW, 240V/60Hz/1Ph Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/24-electric-charbroiler-with-grill-and-griddle-plates-2-x-3-6-kw-240v-60hz-1ph A 24″ electric charbroiler with reversible 1" cast iron plates that switch between grilling and griddling, 2 x 3,600 W, for kitchens without gas that still want char-grilled food. Two serpentine elements under thermostats heat a 24" x 19" (610 x 483 mm) cooking area up to 300°C (570°F); the charbroil side is 1.2” (30 mm) thick and the griddle side 1” (23 mm). It carries cQPSus certification. #### Check before ordering - It has 2 power cords, each a 6-20P on 240V / 60Hz / 1Ph drawing 15 A, so plan two 20 A receptacles. - Ask us for its own footprint and weight; the listed figures match its box. - Place it under an exhaust hood as your local authority requires. #### Can it griddle as well as grill? Yes. The cast iron plates convert from grilling to griddling. #### How hot does it get? Up to 300°C (570°F). ### 24″ One (1) Door Kegerator / Beer Dispenser with 1 Tap, 6 cu.ft. (170 L) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/24-one-1-door-kegerator-beer-dispenser-with-1-tap-6-cu-ft-170-l A one-tap kegerator that holds a single half-barrel keg at 33 to 41°F behind a locking, self-closing door, for a bar, restaurant or café pouring one draft line. At 23.5" wide on four casters it fits behind a short bar, and the stainless steel top gives a small surface beside the tap. #### Check before ordering - It plugs into a 115V outlet (5-15 P) and draws 1.92 A. - Confirm the coupler your brewery's kegs need; the listing does not name one. - Keep the front reachable: the removable installation board is how the condenser coil is cleaned. - It stands 51.5" high; check the height under any back-bar shelf. #### How many kegs fit? One half-barrel keg. #### How cold does it keep beer? The digital control holds 33 to 41°F (0.5 to 5°C). #### Does the door lock? Yes. The door is self-closing and has a lock. ### 24″ x 24″ Heavy-Duty Cheese Cutter Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/24-x-24-heavy-duty-cheese-cutter-24573 Slices blocks of cheese with a floating wire for smooth, consistent action; suited to kitchens that need a compact, table-top cutter with a 24" x 24" footprint and a low 4" profile for tight prep spaces. This unit suits kitchens that process one block or small batches at a time and need a compact cutter that sits on a counter or prep surface. Its 24" x 24" footprint and 4" height mean it takes minimal horizontal and vertical space, while the 18 lb net weight makes it light enough to reposition when needed. #### Check before ordering - Confirm the available counter or shelf space for the 24" x 24" x 4" unit dimensions so the cutter sits level and stable. - Confirm doorways and storage fit the 24" x 24" x 4" package at 19 lb. - Review the included Instruction Manual and Spec Sheet for maintenance and wire replacement guidance before putting the unit into service. #### How does the floating wire affect the cut? The wire floats as it cuts through the block. #### Will this unit fit on a standard prep counter? With a 24" by 24" footprint and a low 4" profile it is designed to sit on most counters, but measure the intended location to ensure a proper fit. #### What is involved in cleaning and replacing the wire? Cleaning follows the steps in the Instruction Manual; the manual also outlines how to access and change the wire when needed. ### 24″ x 24″ Natural Gas Stainless Steel Tandoor Clay Oven – 48,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/24-x-24-natural-gas-stainless-steel-tandoor-clay-oven-48-000-btu-47338 A 24″ x 24″ natural gas tandoor clay oven with a stainless steel shell, 48,000 BTU, for restaurants adding naan and tandoori dishes on a smaller footprint. Its clay pot is 19” / 483 mm across and 29” / 736 mm deep with a 12” / 305 mm mouth and a 17” / 432 mm lid, fired by an 8” umbrella burner on a 15” pipe extension. Skewers, a tawa, clay balls, a gaddi for naan and a repair kit with seasoning and extra clay come with it, and it rolls on casters. #### Check before ordering - Buy the natural gas pressure regulator separately; a licensed gas fitter connects it. - It is 24" x 24" and 36" high at 374 lb; plan an exhaust hood as your local authority requires. - Season the clay before the first firing, using the kit. #### What size naan or skewers fit? The clay pot is 19” across with a 12” mouth. #### Is the regulator included? No. It is purchased separately. ### 24″ x 24″ x 14″ 18-gauge stainless steel Three Tub Sink with 1.8″ Corner Drain Without Drainboard Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/24-x-24-x-14-18-gauge-stainless-steel-three-tub-sink-with-1-8-corner-drain-without-drainboard-22120 A three-tub sink in 18-gauge stainless steel with 24" x 24" x 14" tubs and 1.8" corner drains, without drainboards, for dish rooms washing, rinsing and sanitizing pots and wares. Overall it measures 77" x 29 1/2" x 44" (WDH) and weighs 110 lbs, and it carries cCSAus certification. With no drainboards it fits a run where dish tables or racks stand on either side of it. #### Check before ordering - Order a faucet with it: the record lists none, and a plumber connects it and the three 1.8" drains. - Plan 77" of wall length and 29 1/2" of depth. - Check with your local health authority how many compartments and what tub size your dish room needs. #### How big are the tubs? 24" x 24" x 14" each. #### What size are the drains? 1.8" corner drains. #### Does it have drainboards? No. ### 24″ x 24″ x 14″ 18-gauge stainless steel Two Tub Sink with 1.8″ Corner Drain and Left Drainboard Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/24-x-24-x-14-18-gauge-stainless-steel-two-tub-sink-with-1-8-corner-drain-and-left-drainboard-25256 A two-tub 18-gauge stainless steel sink with 24" x 24" x 14" tubs, a left drainboard and 1.8" corner drains, for prep and dish areas that need two deep tubs and a place to drain wares. Overall it is 74.5" x 29.5" x 44" (WDH) and weighs 106 lbs; the drainboard sits on the left of the tubs, and the sink carries cCSAus certification. #### Check before ordering - Check the drainboard side against your room: it is on the left. - A plumber connects the two 1.8" drains; order a faucet with it, since the record lists none. - Plan 74.5" of wall length and 29.5" of depth. #### How deep are the tubs? 14", in tubs of 24" x 24". #### Which side is the drainboard? The left. #### What gauge is the steel? 18-gauge stainless steel. ### 24″ x 24″ x 14″ 18-gauge stainless steel Two Tub Sink with 1.8″ Corner Drain and Right Drainboard Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/24-x-24-x-14-18-gauge-stainless-steel-two-tub-sink-with-1-8-corner-drain-and-right-drainboard-25257 A two-compartment stainless sink with two deep 24" x 24" x 14" bowls and a right-hand drainboard, for prep and pot washing where big pans need room. Bowls 24" square and 14" deep take large pots and hotel pans, and the drainboard on the right gives rinsed items a place to drain. Overall it runs 74.5" along the wall. #### Check before ordering - It is 74.5" wide, 29.5" deep and 44" high; check the wall length. - A plumber connects the two 1.8" corner drains; your plumbing code may call for an indirect drain on a food prep sink. - The drainboard is on the right; confirm it matches your dirty-to-clean flow. #### Is two compartments enough for washing dishes? Most health units expect wash, rinse and sanitize compartments for manual warewashing, so ask yours before using it for dishes. #### How heavy is it? 106 lb. ### 24″ x 24″ x 14″ Stainless Steel Three Tub Sink with 3.5″ Center Drain and Right Drainboard Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/24-x-24-x-14-stainless-steel-three-tub-sink-with-3-5-center-drain-and-right-drainboard A three-tub stainless steel sink with 24" x 24" x 14" tubs, 3.5" center drains and a right drainboard, for dish rooms washing, rinsing and sanitizing in sequence with a place to drain. Overall it measures 98 1/2" x 29 1/2" x 44" (WDH) and weighs 136 lbs, and it carries cCSAus certification. The drains sit in the center of each tub. #### Check before ordering - Plan 98 1/2" of wall length: the listing's 100" x 30" x 29" is the crate. - A plumber connects the three 3.5" drains; order a faucet with it, since the record lists none. - Check that a right-hand drainboard suits the way dishes move through your room. #### How big are the tubs? 24" x 24" x 14" each. #### What size are the drains? 3.5" center drains. #### Which side is the drainboard? The right. ### 25″ Display Warmer, 4 Shelves, Full-Service Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/25-display-warmer-4-shelves-full-service An Omcan 25″ display warmer with 4 shelves and glass on all sides, for concession stands, convenience stores and cafeterias keeping hot food on show. It holds 30° - 85°C / 86° - 185°F under a temperature control, the trays adjust, and the cabinet opens from the back for full service, so staff restock without reaching around the customer. Shelves measure 11.8” x 22”, and it is cQPSus certified. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph at 1 kW. - Ask us for its own size; the listed figures are those of its box, and it weighs 57 lb. - Keep hot food at the temperature your local rule requires. #### How many shelves does it have? 4, of 11.8” x 22”. #### Which side opens? The back. #### What temperature range? 30° - 85°C (86° - 185°F). ### 26 Blade Bread Slicer 5/8″ Slice Thickness, 120 Loaves per Hour – 1/2 HP, 120 V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/26-blade-bread-slicer-5-8-slice-thickness-120-loaves-per-hour-1-2-hp-120-v A 26 blade bread slicer that cuts 5/8" slices at 120 loaves per hour, for bakeries and grocery counters slicing loaves up to 15" long. A 1/2 HP / 0.375 kW motor drives a heavy duty blade frame for even slices, an interlocked safety loaf pusher and safety guard protect the operator, and a bagging shelf and crumb drawer keep the counter tidy. It is made in Taiwan with QPS certification and meets Quebec safety standards. #### Check before ordering - It runs on 120V / 60Hz / 1Ph at 8A; ask us about the plug. - Ask us for its own size and weight; the listed figures match the crate. - Check your loaves: the maximum length is 15". #### How thick are the slices? 5/8". #### How fast is it? 120 loaves per hour. ### 26.5 x 26.5 x16″ Stainless Steel Corner Mop Sink with Drain Basket Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/26-5-x-26-5-x16-stainless-steel-corner-mop-sink-with-drain-basket A floor-mounted 26.5 x 26.5 x 16″ corner mop sink in 16-gauge 304 stainless steel with a drain basket, for kitchens and janitor closets where staff empty and fill mop buckets without lifting them. The bowl is 24" x 24" x 12", it sits in a corner on the floor so heavy buckets never have to be lifted, and it is NSF listed. The drain pipe is 2.36" and is not included. #### Check before ordering - Order the 2.36" drain pipe and a faucet separately; the record includes neither. - Plan a 28" x 28" corner and the floor drain connection with your plumber. - Fit the wall faucet high enough to fill a bucket standing in the sink. #### How big is the bowl? 24" x 24" x 12". #### Is the drain pipe included? No. The 2.36" drain pipe is excluded. ### 26” One (1) Glass Door Display Refrigerator with LED Light, 16 cu.ft. (450 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/26-one-1-glass-door-display-refrigerator-with-led-light-16-cu-ft-450-l-black An Omcan 26″ one glass door display refrigerator with LED light and 450 L / 16 cu.ft. of space, in black, for convenience stores, cafés and small shops selling drinks and packaged food. Ventilated cooling on R600a holds 0°C to 10°C / 32°F to 50°F across 4 shelves, and the LED light shows the stock through the glass door. It is cETLus and ETL Sanitation listed, so it suits food as well as drinks. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 3.2 A (350 W). - Ask us for its own size and weight; the listed figures are those of its box. - Leave room in front for the door to swing. #### How much does it hold? 450 L / 16 cu.ft. on 4 shelves. #### What temperature does it hold? 0°C to 10°C (32°F to 50°F). ### 26″ Four (4) Pan Gelato Dipping Cabinet with Flat Sneeze Guard Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/26-four-4-pan-gelato-dipping-cabinet-with-flat-sneeze-guard A 26″ four-pan gelato dipping cabinet with a flat sneeze guard and 4.25 cu.ft. / 120 L of space, for gelato and ice cream shops, cafés and dessert counters. Four 5 L pans of 14.2” x 4.7” x 6.5” and one 180g pan sit on display, and storage space below takes backup pans behind 2 sliding doors. A digital controller holds -15°F to 32°F / -26°C to 0°C on R290 with a 1/4+ hp compressor, and defrost is manual. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 2 A (210 W). - The cabinet is 29.1” x 29.9” x 37.4” (WDH); the larger listed size matches its crate. - Defrost is manual: plan a time to empty and defrost it. #### How many pans does it hold? Four 5 L pans plus one 180g pan. #### What temperature range does it have? -15°F to 32°F (-26°C to 0°C). ### 26″ Ice Maker Machine with 80 lb. Ice Bin – Ice Yield 210 lb. per Day Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/26-ice-maker-machine-with-80-lb-ice-bin-ice-yield-210-lb-per-day-47484 A self-contained cube ice machine with its own 80 lb bin that makes up to 210 lb of ice a day, so a café, bar or small restaurant gets ice from one plug-in cabinet. It suits a site that uses ice steadily through the day and has no room for a separate head and bin: the 26" wide cabinet holds both. The digital panel sets ice thickness, cube size and cleaning cycles. #### Check before ordering - It runs on 115V / 60Hz / 1Ph with a 5-20 P plug, which needs a 20 A receptacle. - The condenser is air-cooled and rated for rooms from 41 to 104°F; keep air space around the cabinet. - Plan a water line and a drain where it will stand; the box is 30.7" x 29.3" x 35.4" at 145.5 lb. #### How much ice does it hold and make? The bin holds 80 lb (36 kg) and the machine makes up to 210 lb (95 kg) a day. #### Can I change the cubes? Yes. The digital panel adjusts ice thickness and cube size. #### What refrigerant does it use? R290, with an air-cooled condenser. ### 26″ Single Zone Wine Cooler with 81 Bottle capacity Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/26-single-zone-wine-cooler-with-81-bottle-capacity A 26″ single zone wine cooler that holds up to 81 bottles, for restaurants, bars and liquor stores storing and showing wine. It holds 41°F - 64°F / 5°C - 18°C on R290 with a digital temperature controller and display, LED lighting shows the bottles, the top-mounted compressor runs quietly and stays clear of residue, and adjustable shelves of 22.2” x 19.6” x 2.1” sit in a 21.9” x 21.7” x 55.8” interior. It rolls on 4 casters. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz/ 1Ph and draws 3.8 A (390 W). - Plan 25.8" of width, 25.7" of depth and 74.5" of height; ask us for its own weight, as the listed figure matches the crate. - Set one temperature for everything inside: it is a single zone cooler. #### How many bottles does it hold? Up to 81 bottles. #### What temperature range does it have? 41°F - 64°F (5°C - 18°C). ### 26″ Upright High Temperature Dishwasher with Digital Control Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/26-upright-high-temperature-dishwasher-with-digital-control High-temperature upright dishwasher that cleans a single 20" x 20" rack per cycle, built for operations that need high-temp sanitizing in compact footprint and straightforward digital controls. This unit suits kitchens that process one standard 20" x 20" rack at a time and need a true high-temperature wash cycle rather than batch warewashing. Its internal tank volumes and single-rack flow make it a fit for operations running small, repeated loads where a compact, upright washer can sit near the dish drop. #### Check before ordering - Electrical circuit: 208-240V / 60Hz / 1Ph at 39A — confirm available breaker and cable. - A certified electrician is required to install plug and wire; the unit does not include a cord or plug. - Water pressure requirement: 30-72 PSI — verify supply and incoming line valves. - Door clearance / useful opening: 16" / 400 mm (useful door opening 15.5" / 395 mm) — check passing width and placement. #### Can this dishwasher handle large sheet pans or odd-sized items? It is designed around a single 20" x 20" rack, so any item must fit within that basket footprint or be placed flat within the rack to cycle through. #### What should be confirmed for electrical hookup? Confirm a dedicated 208-240V / 60Hz / 1Ph supply able to carry 39A and plan for a certified electrician to wire the unit, since no cord or plug is supplied. #### Does this machine require special plumbing or water conditions? It needs a consistent water pressure between 30 and 72 PSI and typical drain connections for a high-temperature tank-style dishwasher; verify local supply meets that range. ### 27.5″ Stainless Steel Welded Utility Cart Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/27-5-stainless-steel-welded-utility-cart-44697 A welded two-shelf stainless steel utility cart, 27.5" wide, for moving and staging supplies, with 200 lb per shelf and 400 lb in total. It suits a kitchen moving supplies between prep and service in tight aisles: 27.5" x 16.2" x 30" on 4" swivel casters, with 200 lb per shelf and 400 lb in total. #### Check before ordering - Confirm the cart fits the space: net dimensions are 27.5" (width) x 16.2" (depth) x 30" (height). - Confirm weight needs: shelf weight capacity is 200 lb and total load capacity is 400 lb so check planned loads against those limits. - Casters: it has 4" swivel casters; decide whether you need locking or different casters for your floor. - Confirm receiving access for the crate: the shipping box is 28" x 17" x 27" and shipping weight is 35 lb. #### How much weight can each shelf hold? Each shelf holds 200 lb, and the cart 400 lb in total. #### Will it fit through standard kitchen doorways and narrow aisles? Compare the cart's width and depth to door and aisle clearances; the cart's net width and depth give the exact footprint to measure against. #### Are the casters suitable for my floor? This model comes with 4" swivel casters; confirm whether that size and type work on your floor finish and whether you require brakes or specialty casters. ### 27″ Countertop Double Chamber Electric Pizza Oven with Ceramic Deck- 240V, 1 Ph, 3.2 kW Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/27-countertop-double-chamber-electric-pizza-oven-with-ceramic-deck-240v-1-ph-3-2-kw An Omcan 27″ countertop double chamber electric pizza oven with ceramic decks, for snack bars, cafés and small pizzerias baking pizza, pies, bread sticks and pretzels. Each chamber of 18.11" x 18.11" x 3.93" has a removable half-inch thick ceramic deck that fits 18-inch pizzas, with separate on/off switches for the top and bottom elements, set from 350°F - 750°F. A manual 30-minute timer, an interior light and a viewing window come with it, the ovens stack, and they stand on 4-inch adjustable legs. #### Check before ordering - It plugs into a 6-20 P outlet on 240V / 60 Hz / 1Ph at 3.2 kW. - Its outside size is 27.18" x 27.37" x 25.75"; ask us for its own weight. - Preheat the decks before the first bake. #### What size pizza fits? Up to 18-inch pizzas. #### How hot does it get? 350°F - 750°F. ### 27″ Two (2) Shelf Countertop Refrigerated Display, 4.24 cu.ft. (120 Liter), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/27-two-2-shelf-countertop-refrigerated-display-4-24-cu-ft-120-liter-stainless-steel-44629 A 27″ countertop refrigerated display with curved front glass, two shelves and 4.24 Cu. Ft. (120L) of space, for cafés, bakeries and convenience counters showing chilled items at the till. It holds 32° - 53.5°F (0° - 12°C) with ventilated R290 cooling, a digital controller and automatic defrost, and LED lighting shows the products. Adjustable chrome-plated shelves of 25" x 13" and 25" x 14.4" carry 33 lb / 15 kg each, and the condenser is maintenance-free. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 2.7A (0.23 kW). - Plan 27.4" of counter width, 22" of depth and 27" of height, on a counter that carries 126 lb. - Set the temperature for what you show: the range runs from 32° to 53.5°F. #### How much does it hold? 4.24 Cu. Ft. (120L) on two shelves. #### What temperature range does it have? 32° - 53.5°F (0° - 12°C). ### 28″ Countertop Double Chamber Pizza Oven with 18″ Chamber Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/28-countertop-double-chamber-pizza-oven-with-18-chamber A countertop electric pizza oven with two separate chambers that each fit an 18" pizza, built for kitchens that need single-pan baking in two independent spaces and want a compact footprint. This unit suits a small kitchen, café or pizzeria running small batches where each chamber is used for one pizza at a time. With 2 chambers and a 2 x 18" Dia. capacity, it works well when operators prefer to run short, separate bakes rather than a continuous high-volume conveyor workflow. #### Check before ordering - Confirm electrical supply: 240V / 60 Hz / 1 Ph and 13 A to match the oven's circuit requirements. - Verify the outlet and plug match the 6-20 P plug type on this model. - Account for the boxed shipping dimensions: 32.6" x 27.5" x 27.1" and shipping weight of 132.2 lb (60 kg) for receiving and move-in. - Confirm the chamber size and door clearances fit the workspace — this model has two doors and chamber dimensions listed in the specs. #### Can I cook two 18" pizzas at once? The oven has 2 chambers and is specified for 2 x 18" Dia., so each chamber will hold one 18" pizza; the two chambers provide separate cooking spaces. #### What electrical connection do I need? This model requires a 240V / 60 Hz / 1 Ph supply and draws 13 A, and it uses a 6-20 P plug; confirm the kitchen circuit and outlet match those requirements. #### Is there a built-in timer for short bakes? The unit includes a mechanical timer with a 0-30 mins range as listed in the specifications for timing shorter cooking cycles. ### 28″ Countertop Refrigerated Prep Rail with 8 x GN 1/6 Pans Capacity Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/28-countertop-refrigerated-prep-rail-with-8-x-gn-1-6-pans-capacity A 28″ countertop refrigerated prep rail that holds 8 x 1/6 GN pans (included) on an angled top, for buffets, cafeterias, dessert bars and small lines keeping toppings and condiments cold. Static cooling on R600a with a mechanical thermostat holds 35.6 - 50°F / 2 - 10°C, and the angled stainless steel design shows the pans while saving counter space. #### Check before ordering - It plugs into a 5-15 P outlet on 110 V / 60 Hz / 1 Ph and draws 1.4 A (160 W). - It is rated for rooms up to 75°F / 24°C; keep it away from cooking heat. - Ask us for its own footprint; the listed size and weight match its box. #### How many pans does it hold? 8 x 1/6 GN pans, which come with it. #### What temperature does it hold? 35.6 - 50°F (2 - 10°C). ### 28″ Countertop Single Chamber Pizza Oven with 18″ Chamber Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/28-countertop-single-chamber-pizza-oven-with-18-chamber A compact countertop deck oven built to bake a single 18" pizza or four 9" pizzas per cycle; suited to kitchens that need a small, dedicated pizza oven with simple mechanical controls and a short 30-minute timer. This oven suits operations that run small, focused pizza production or need a dedicated finishing oven on a countertop. With a single chamber and the ability to hold 1 x 18" Dia. or 4 x 9" Dia. pizzas, it works for tight spaces and batch-by-batch preparation rather than continuous high-throughput lines. Choose it when one 18" or four 9" pizzas per bake covers your service. #### Check before ordering - Confirm the electrical circuit: 120V / 60 Hz / 1 Ph and 14 A are required for this unit. - Verify the plug on site matches the unit’s 5-20 P plug and that the outlet location suits countertop placement. - Measure counter depth and overhead clearance against the chamber dimensions and the oven’s boxed dimensions so it will fit through doorways and under shelves. - Plan ventilation and surrounding clearances with the kitchen contractor since this is a countertop oven with top and bottom heating elements and an insulated double-wall body. #### Can this oven handle a full 18-inch pizza? Yes — the chamber is specified to accept 1 x 18" Dia. pizza per cycle. #### Will the controls let staff time short bakes repeatedly? The oven uses mechanical controls and a 0-30 minute timer, suitable for repeatable short bake cycles without digital programming. #### What electrical service does this model need? It runs on standard 120V / 60 Hz / 1 Ph service and draws 14 A, so confirm the dedicated circuit and outlet type before placing the oven. ### 29″ x 20 1/2″ x 30″ Aluminum Multi-Utility Cart with Cutting Board Drawer and 6 Pan Slots Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/29-x-20-1-2-x-30-aluminum-multi-utility-cart-with-cutting-board-drawer-and-6-pan-slots A mobile aluminum worktable that creates a dedicated slicing station with a cutting-board drawer and six pan slots, suited to operations that need organized ingredient staging and a single, movable prep point. This cart suits kitchens or concession stands that want a compact, movable slicer or prep station with integrated ingredient pans. With six pan slots it holds multiple pans for mise en place while the top supports moderate equipment loads; the sliding panel gives a small extra work or storage area. Choose it for a single, dedicated cart that keeps slicer tools and pans together and moves where needed. #### Check before ordering - Confirm the top table load capacity of 45 kg / 99 lb against the slicer or equipment weight you plan to set on it. - Confirm the sliding panel load capacity of 10 kg / 22 lb for any accessories or small items you expect to place there. - Verify the six pan slots and cutting-board drawer dimensions fit your pans and cutting board before purchase. - Confirm the unit meets your sanitation needs — this model is listed with NSF certification. #### Will my slicer fit and be supported safely on this cart? Measure your slicer footprint and weight and compare them to the cart top dimensions and the stated top table load capacity to ensure safe support. #### How much staging space for pans does this cart provide? This model provides six pan slots for organized staging; check the pan dimensions you use to make sure they slide in and out freely. #### Is this unit acceptable for food-contact prep areas? The cart carries an NSF listing, so confirm that matches your local health department requirements for food-contact equipment. ### 3 Compartment Underbar Sink, No Drainboard Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/3-compartment-underbar-sink-no-drainboard A 3-compartment stainless steel underbar sink with 10” x 14” x 10” compartments and no drainboard, for bars washing glasses and bar tools under the counter. Overall it measures 38.5” x 18.75” x 33” (978 x 476 x 838 mm), sized to sit beneath a bar top, and it carries cCSAus certification. #### Check before ordering - Plan 38.5" of length and 18.75" of depth under the bar, and 33" of height. - A plumber connects the drains and faucet; order a faucet with it, since the record lists none. - Check with your local health authority which sinks your bar needs. #### How big are the compartments? 10” x 14” x 10” each. #### Does it have a drainboard? No. #### Will it fit under a bar? It is 33" high, sized to sit beneath a bar top. ### 30 lb (16 Liters) Electric Corn Dog Fryer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/30-lb-16-liters-electric-corn-dog-fryer An Omcan electric corn dog fryer with a 30 lb / 16 L oil tank that fries 12 corn dogs or sticks at a time, for concession stands, fairs and snack bars. It heats to a max of 200°C / 392°F on 1.7kW and is cQPSus certified, at 22 lb net and 10″ x 25″ x 22″ on the counter. #### Check before ordering - It plugs into a 5-20 P outlet on 120V / 60Hz / 1Ph; that plug needs a 20 A receptacle. - Install it under a hood with fire protection as your local authority requires. - Filter and change the oil on a schedule for consistent frying. #### How many corn dogs at once? 12. #### How much oil does it hold? 30 lb / 16 L. ### 30 qt Standard-Duty Planetary Mixer with Guard and Timer – 110V, 1500W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/30-qt-standard-duty-planetary-mixer-with-guard-and-timer-110v-1500w A 30 qt gear-driven planetary mixer with a timer, guard and a 2 HP motor that runs on 110V single phase. A timer and 3 speeds (91, 166 and 282 rpm) suit a bakery or commissary running repeat mixes in the 30 qt bowl. #### Check before ordering - It runs on 110V / 60Hz / 1Ph; the plug type is not listed, so confirm the receptacle. - The crate is 48" x 40" x 57" at 487 lb. - Three attachments and a stainless steel bowl come with it. #### Does it have a timer? Yes. #### What speeds does it have? 91, 166 and 282 rpm. #### What motor does it have? 2 HP / 1.5 kW, gear-driven. ### 30“ Countertop Blast Chiller 5 x GN 1/1 Pan Capacity – 110 V, 1 Phase Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/30-countertop-blast-chiller-5-x-gn-1-1-pan-capacity-110-v-1-phase A blast chiller that takes five full-size GN 1/1 pans and brings food from 90°C to 3°C in 90 minutes, or to -18°C in 240, on a 110V plug. It suits a restaurant or caterer that cooks ahead and has to cool batches quickly before storage, in a 33" x 33" cabinet. #### Check before ordering - It plugs into a 110V outlet (5-15 P) and draws 6.4 A. - The stand or counter must carry 204 lb; the cabinet is 35" high. - It takes GN 1/1 pans; check your hotel pans match. #### How many pans does it take? Five GN 1/1 pans. #### How fast does it chill? From 90°C to 3°C in 90 minutes, or from 90°C to -18°C in 240 minutes. #### What refrigerant does it use? R290, with cyclopentane-foamed insulation. ### 30" One (1) Glass Door Display Refrigerator, 16.3 cu.ft. (461 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/30-one-1-glass-door-display-refrigerator-16-3-cu-ft-461-l-black-50123 A 30" one-door glass display refrigerator with 16.3 cu.ft. (461 L) on four shelves at 33°F to 40°F, for cafés, delis and markets showing drinks and packaged food. Each of the four 24" x 18" plastic coated shelves carries up to 88 lb, forced-air cooling on R290 refrigerant defrosts automatically, and a digital controller sets the temperature. It rolls on four casters. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 3.4 A. - Omcan rates it for rooms up to 26°C (80°F) and 55% relative humidity; a hotter or more humid spot is outside its design. - It is 30" wide, 26.3" deep and 82.2" high, at 242 lb; measure doorways and the ceiling. #### How much does it hold? 16.3 cu.ft. (461 L) on four shelves. #### How much weight can a shelf take? 88 lb / 40 kg each. ### 30″ x 72″ Stainless Steel Table with Right Sink, 6″ Backsplash, and Galvanized Leg & Socket Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/30-x-72-stainless-steel-table-with-right-sink-6-backsplash-and-galvanized-leg-socket-43244 A 30 by 72-inch stainless steel table with a right-side sink and 6" backsplash, for prep with a sink at one end. This table suits operations that need a single continuous preparation run with a built-in sink rather than multiple stations. With a load capacity of 1200 lb and an undershelf rated at 480 lb, it supports heavy prep equipment or stacked trays on the bench while keeping supplies beneath. The overall footprint of 30" x 72" x 34" (40" with backsplash) signals a long, narrow work surface for tight lines or along a wall. #### Check before ordering - Confirm the overall footprint of 30" x 72" x 34" (40" with backsplash) will fit the intended wall run and doorway clearances. - Verify plumbing for the right-side sink location and that the sink position suits current drain and supply layouts. - Plan for countertop load up to 1200 lb and undershelf use up to 480 lb when arranging shelving and equipment placement. - Confirm on-site space for the unit length during handling — the packaged length is shown in the product shipping details. #### Is the sink on the left or right side of the table? This model has the sink mounted on the right side of the worktop, so plan workflow and plumbing accordingly. #### Can heavy equipment be placed directly on the bench? Yes; the bench is rated for a 1200 lb total load, so locate the heaviest items near supportive leg positions and the undershelf as needed. #### How much storage is available below the table? The undershelf carries up to 480 lb, which tells you how much weight can be stored there but not the individual shelf layout. ### 30″ x 72″ Stainless Steel Worktable With Cabinets And Drawers Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/30-x-72-stainless-steel-worktable-with-cabinets-and-drawers-44197 A 30 by 72-inch stainless steel worktable with enclosed cabinets and drawers, for kitchens that want one long prep surface with storage underneath. The 30" x 72" x 36" table gives one continuous work surface with built-in storage instead of several small stations. Its top is rated for 600 lb / 272 kg, so it can carry countertop equipment, and at 252 lb (114 kg) it is a fixed piece to plan into the prep area rather than a movable cart. #### Check before ordering - Confirm the top's 600 lb / 272 kg rating covers the equipment you plan to set on it. - Confirm floor space for a 30 by 72-inch table plus room to open the cabinet doors and drawers. - Confirm doorways and the route fit the boxed table and its 330 lb (149.7 kg) shipping weight. #### Can the top hold a mixer or slicer? The top is rated for 600 lb / 272 kg, so typical countertop equipment sits within that rating; check the weight of what you plan to put on it. #### What is it made of? It is 18 gauge 430 stainless steel. #### Is the storage enclosed? Yes: the base has cabinets and drawers rather than an open undershelf. ### 31“ Floor Blast Chiller 10 x GN 1/1 Pan Capacity, 110 V, 1 Phase Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/31-floor-blast-chiller-10-x-gn-1-1-pan-capacity-110-v-1-phase An Omcan 31“ floor blast chiller for 10×GN1/1 pans on 110 V, for hotels, restaurants and caterers cooling cooked food through the danger zone fast. It chills from 90°C to 3°C in 90 mins and freezes from 90°C to -18°C in 240 mins; quick freezing forms smaller ice crystals that do less damage to the food. It runs on R290 with cyclopentane insulation and is cETLus and ETL Sanitation listed. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 12A (1300W); keep other appliances off that circuit. - Ask us for its own size and weight; the listed figures are those of its box. - Put hot food in shallow GN pans for the fastest pull-down. #### How fast does it chill? 90°C to 3°C in 90 mins. #### Can it freeze? Yes, 90°C to -18°C in 240 mins. ### 31” One (1) Glass Door Display Freezer, 23 cu.ft (648 L), White Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/31-one-1-glass-door-display-freezer-23-cu-ft-648-l-white A 31” white one-door glass display freezer with 23 cu. ft. / 648 L of space, for convenience stores, cafés and grocers showing frozen products and ice cream. Four plastic coated shelves at 88 lb / 40 kg each sit in a 25.2” x 28.3” x 62” interior held at -10 to -0.4°F (-23 to -18°C) by ventilated R290 cooling on a 3/4 HP compressor. The exterior is painted coated steel over an aluminum liner with a stainless steel floor, LED lighting shows the stock, the door closes itself, and defrost is automatic. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 110-120V / 60Hz / 1Ph and draws 9.4 A. - Ask us for its own size and weight; the listed figures match the crate. - Leave room in the aisle for the door to swing open. #### How much does it hold? 23 cu. ft. / 648 L on 4 shelves. #### How cold does it get? -10 to -0.4°F (-23 to -18°C). ### 32-Tray 2-Door Stainless Steel Food Dehydrator with Digital Control and LED Light – 220V, 3000W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/32-tray-2-door-stainless-steel-food-dehydrator-with-digital-control-and-led-light-220v-3000w A high-capacity electric dehydrator built to run full racks of fruit, jerky and snacks at once; its 32 trays and two-door access suit operations that need continuous batch drying while keeping product visible and reachable. This dehydrator is for kitchens, shops or production lines that need to process many small items in parallel: with 32 tray positions and two doors, it handles full-tray batches rather than single-sheet jobs. Choose this unit if your workflow benefits from loading multiple trays at once and accessing product with minimal disruption to other trays. #### Check before ordering - Confirm a compatible 220 V supply and that your electrician can provide the required circuit for a 3000 W appliance. - Verify the 2-door swing and glass-door clearance fits the intended placement and traffic flow in your prep area. - Make sure floor and shelving support the unit weight of 121 lb where it will be located. - Check the unit footprint and doorway access so the dehydrator and its shipping crate can be moved into the final space. #### How many trays can I run at once? This model accommodates 32 trays, so it’s intended to dry items across all tray positions in the same run. #### What power connection does this dehydrator need? It is an electric unit rated for 220 V and 3000 W, so confirm your site supply matches before purchase. #### Will the glass swing doors work in a tight space? Doors are swing-style with glass panels; verify there is clearance for door swing and operator access at the chosen location. ### 32″ Stainless Steel Hand Sink Cabinet Stand With Faucet, Water Pipe, 2-Door Storage, Storage Tray Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/32-stainless-steel-hand-sink-cabinet-stand-with-faucet-water-pipe-2-door-storage-storage-tray A mobile stainless steel hand sink with faucet and built-in two-door storage, suited for compact prep or service areas that need a moveable wash station with an integrated storage tray and water pipe connection. Fits small service stations, temporary hand-wash points or back-of-house areas where a single-sink setup and some storage are sufficient. Capacity and mobility come from one sink and an under-sink cabinet on casters, so it works for operations that need small-batch or single-sink handwashing and on-demand storage rather than multiple simultaneous wash stations. #### Check before ordering - Confirm plumbing hookups and shut-off locations match the included water pipe and faucet connections and that your plumber can tie into them. - Note the caster arrangement of (x2) 3" fixed casters + (x2) 3" locking swivel casters to ensure the mobility and locking function suit floor surfaces and traffic flow. - Verify shipping box size and handling: box dimensions are 34.8" x 28.7" x 17.9" and the shipping weight is 90.4 lb so confirm access through doors and corridors. - Confirm local fixture placement and clearances around the two-door storage to allow the cabinet doors to open fully in the intended location. #### Does this unit include a faucet and water connection? Yes: it comes with a faucet and a water pipe connection; confirm the supply line type and shut-off locations with your plumber. #### Can the unit be moved easily once installed? The unit sits on casters—two fixed and two locking swivel—so it can be repositioned on-site, but check floor type and the caster specification to ensure smooth mobility. #### Is there storage beneath the sink and how is it accessed? There is a two-door storage cabinet and a storage tray beneath the sink; confirm the clearance where it will sit so the doors can open without obstruction. ### 32″ Stainless Steel Wood Fired Pizza Oven Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/32-stainless-steel-wood-fired-pizza-oven Wood-fired oven for baking pizzas, roasting and grilling, sized for small-batch production and on-site flexibility; fits operators who need a single large cooking surface with mobile placement options. Its 25.19" x 29.5" cooking area and 20.75" x 10.5" opening suit a restaurant, patio or caterer baking wood-fired pizzas and roasting in small batches. It sits on wheels so it can be repositioned, though at 210 lb it is moved with planning. #### Check before ordering - Confirm that wood firing and smoke venting meet local ventilation and clearance requirements for your kitchen or outdoor location. - Verify the oven opening (20.75" x 10.5") and cooking area (25.19" x 29.5") will accommodate the pizza sizes and pans you plan to use. - Account for the unit weight of 210 lb and boxed dimensions when planning access and placement; check doorway and service route widths accordingly. - Note the listed heat-up time of 5 minutes and confirm staff procedures for preheating and safe wood fueling. #### How quickly does this oven reach cooking temperature? The manufacturer lists a heat-up time of 5 minutes, so plan preheating into your prep routine to have the hearth ready when needed. #### What pizza sizes will fit through the oven opening? The front opening is 20.75" x 10.5", and the internal cooking area is 25.19" x 29.5", so confirm those dimensions match the maximum pizza diameter or pan footprint intended. #### Can the oven be moved around the kitchen? This model includes wheels for repositioning, but at a weight of 210 lb, moving it will require planning for floor protection and sufficient clearance along the route. ### 32″ Wood Fired Pizza Oven Stainless Steel with Red Enamel Coating Shield Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/32-wood-fired-pizza-oven-stainless-steel-with-red-enamel-coating-shield A 32" wood-fired pizza oven on wheels with a fire brick floor that reaches 800°F, for patios, caterers and pop-ups baking pizza over wood. The cooking area is 25.19" x 29.5" behind a 20.75" x 10.5" opening, the listing gives a heating time of 5 minutes, and a pizza peel, pizza cutter, brush and pie server come with it. #### Check before ordering - Confirm with your fire department and local authority where you may burn wood, and keep clearances to combustibles. - The smoker stack is 5" x 29"; plan its height and clearance. - It is 36" wide, 47" long and 33" high, at 205 lb, on wheels. #### How hot does it get? Up to 426°C / 800°F. #### What comes with it? A pizza peel, pizza cutter, brush and pie server. ### 32″ x 32″ Natural Gas Stainless Steel Square Tandoor Oven – 85,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/32-x-32-natural-gas-stainless-steel-square-tandoor-oven-85000-btu A 32″ x 32″ square natural gas tandoor with a stainless steel body, an 85,000 BTU burner and a front panel thermometer, for restaurants cooking tandoori chicken, lamb chops, naan and roasted vegetables. The handcrafted clay pot has a 16" / 406.4 mm mouth, a 27" / 685.8 mm belly and a 23" / 584.2 mm base over a 12” burner, and the thermometer on the front shows the inside temperature. It rolls on 4 casters, 2 with brakes. #### Check before ordering - A licensed gas fitter connects the 1/2" female NPT inlet; the maker recommends a 3/4” hose x 4’ long with a reducer. - It is 32" x 32" and 36" high at 550 lb; plan an exhaust hood as your local authority requires. - Season the clay before the first firing. #### How big is the clay pot? 16" mouth, 27" belly, 23" base. #### Does it show the temperature? Yes, on a front panel thermometer. ### 33″ Countertop Wood Burning and Propane Gas 35,000 BTU Pizza Oven Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/33-countertop-wood-burning-and-propane-gas-35000-btu-pizza-oven-stainless-steel An Omcan 33″ countertop pizza oven that burns wood or propane at 35,000 BTU, with firebrick inside and a 25.2" x 29.5" (640 × 750 mm) cooking chamber, for pizzerias, caterers and patios baking pizza in minutes. It heats up in 20-30 minutes and bakes in 3-5 minutes, the body is \#430 stainless steel, the feet adjust, and it is cCSAus certified. #### Check before ordering - A licensed gas fitter connects the propane; your fire authority must approve wood burning where you install it. - Ask us for its own size and weight; the listed figures are those of its box. - Plan ventilation and clearances as your local authority requires. #### What fuel does it use? Wood and propane. #### How long to heat up? 20-30 minutes. ### 33″ Three (3) Shelf Refrigerated Display Case with Four-Sided Glass 75″ Tall, 19.42 cu.ft. (550 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/33-three-3-shelf-refrigerated-display-case-with-four-sided-glass-75-tall-19-42-cu-ft-550-l-stainless-steel-44474 An Omcan 33″ refrigerated display case with four-sided glass, 3 shelves and 550 L / 19.42 cu. ft. of space, standing 75″ tall, for cafés, bakeries and delis showing cakes and drinks from every side. LED illumination on the sides lights 3 adjustable chrome-plated shelves of 27.8” x 22” in a 29.4” x 21.1” x 47.9” interior, held at 2°C - 10°C / 35.6°F - 50°F by ventilated R290 cooling under a digital controller and display. The front flat glass door opens onto a stainless steel cabinet. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 3.8 A (361 W). - It is 33.5" wide, 25.6" deep and 75" high at 423.3 lb. - Leave room for the front door to swing. #### Can customers see in from all sides? Yes. It has four-sided glass. #### How much does it hold? 550 L / 19.42 cu. ft. on 3 shelves. ### 34″ 8 Milk Crates Milk Cooler with 12.4 cu.ft. (351 Liter) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/34-8-milk-crates-milk-cooler-with-12-4-cu-ft-351-liter A 34″ milk cooler for 8 milk crates with 12.4 cu.ft. / 351 L of space, for schools, cafeterias, hospitals and canteens keeping cartons ready to grab. A fold-down door and a locking lift-top lid open onto a stainless steel interior of 30.9" x 27" x 25.8", held at 33–40ºF / 0.6–4.4ºC by direct cooling on R290 with a digital controller and automatic defrost. A drain plug simplifies cleaning, the exterior is white powder-coated steel, and it rolls on 4 casters. #### Check before ordering - It plugs into a 5-15 P outlet on 110–120V / 60Hz / 1Ph and draws 2.28 A (240 W). - Plan 34" of width, 30.6" of depth and 41.4" of height for its 242.5 lb. - Keep the room under 82°F, its maximum ambient rating. #### How many milk crates fit? 8 milk crates. #### Does it lock? Yes, the lift-top lid locks. ### 34″ Two (2) Shelf Refrigerated Floor Open Display Case, 12.7 cu.ft (360 L), White Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/34-two-2-shelf-refrigerated-floor-open-display-case-12-7-cu-ft-360-l-white A 34″ white two-shelf refrigerated open floor display case with 360 L / 12.71 cu.ft. of space, for cafés, restaurants, supermarkets and convenience stores selling grab-and-go items. Customers reach in through the open front, glass sides show the products, LED lighting highlights them, and a night curtain saves energy after hours. A digital controller holds 35.6°F - 50°F / 2°C - 10°C on R290, and shelves of 30.7” x 12” and 30.7” x 14” sit in a 32” x 24” x 34” interior. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 14.5 A (1667 W); give it its own circuit. - Ask us for its outside size and weight; the listing gives the crate only. - Keep it away from entrances and vents, where drafts work against an open front. #### How much does it hold? 360 L / 12.71 cu.ft. on two shelves. #### Does it have a cover for nights? Yes, a night curtain. ### 34″x 34″ Natural Gas Stainless Steel Tandoor Clay Oven – 70,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/34-x-34-natural-gas-stainless-steel-tandoor-clay-oven-70000-btu A 34″ x 34″ natural gas tandoor with a stainless steel exterior and a clay pot, 70,000 BTU, for Indian and South Asian restaurants cooking naan, tikka and kebabs. The clay pot is 28” / 711 mm across and 29” / 736 mm high with an 18” / 457 mm mouth and a 23” / 584 mm lid, fired by a 12” umbrella burner. Skewers, a tawa, clay balls, a gaddi for naan and a repair kit with seasoning and extra clay come with it, and it rolls on casters. #### Check before ordering - Order the natural gas pressure regulator separately; a licensed gas fitter connects it. - It is 34" x 34" and 36" high at 539 lb; plan the floor and an exhaust hood as your local authority requires. - Season the clay with the kit before first use, as the maker supplies it for. #### What comes with it? Skewers, a tawa, clay balls, a gaddi for naan and a repair kit. #### Is the gas regulator included? No. It is purchased separately. ### 35-40 lb Tube-Fired Natural Gas Floor Fryer – 90,000 BTU Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/35-40-lb-tube-fired-natural-gas-floor-fryer-90000-btu A three-tube natural gas fryer holding 35 to 40 lb of oil at 90,000 BTU, sized for a restaurant's fries and breaded items. The cold zone below the tubes catches crumbs from breaded food, and the millivolt thermostat behind the door works without electricity. #### Check before ordering - This listing is natural gas; have your gas fitter confirm the line for 90,000 BTU/hr. - It is packed at 16.5" x 32.3" x 33.5" and 145 lb. - Confirm hood and clearance requirements with your contractor. #### How much oil does it hold? 35 to 40 lb (17 to 20 L). #### What comes with it? Twin fry baskets and four adjustable stainless steel legs. #### What is the temperature range? 200 to 400°F (93 to 205°C); the gas shuts off automatically at 450°F. ### 35-40 lb. Natural Gas Floor Fryer – 90,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/35-40-lb-natural-gas-floor-fryer-90-000-btu-44225 A 35-40 lb natural gas floor fryer with 90,000 BTU and thermostatic temperature control (model CE-CN-0023-FN), for restaurants, fast food businesses and cafeterias frying in volume. The stainless steel body cleans easily, the tank holds 35-40 lb / 18.5-23 L of oil, and the thermostat holds the frying temperature. It carries cETLus and ETL Sanitation certification. #### Check before ordering - It is set for natural gas; a licensed gas fitter connects it and confirms the supply for 90,000 BTU. - Ask us for its exact width, depth and weight before planning the line; the listing's figures need checking. - Place it under an exhaust hood as your local authority requires. #### How much oil does it hold? 35-40 lb / 18.5-23 L. #### How much heat does it make? 90,000 BTU. #### Does it run on propane? This listing is the natural gas model. ### 35” Two (2) Shelf Refrigerated Self-service Countertop Display Case, 4.8 cu.ft. (136 L), Black Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/35-two-2-shelf-refrigerated-self-service-countertop-display-case-4-8-cu-ft-136-l-black A 35" self-service countertop case holding 4.8 cu. ft. on two shelves at 35.6 to 46.4°F, sized for a short counter beside the register. It suits a coffee bar or kiosk selling a few lines of chilled drinks, yogurt or sandwiches where counter space is short. #### Check before ordering - It runs on 110V at 3 A and 250 W. - The counter must take 34.6" x 22.3" and 145.5 lb. - It is rated for indoor use only. #### How much does it hold? 4.8 cu. ft. (136 L) on two shelves. #### How cold? 2 to 8°C (35.6 to 46.4°F). #### What does it draw? 250 W at 3 A on 110V, with R290 refrigerant. ### 35″ Drop-in Refrigerated Showcase, 3.95 cu.ft. (112 L) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/35-drop-in-refrigerated-showcase-3-95-cu-ft-112-l-48887 A 35″ drop-in refrigerated showcase with curved glass and 112L / 3.95 cu.ft of space, for bakeries, cafés and sandwich shops building a chilled display into their counter. A digital thermostat holds 32 - 53.6°F / 0 - 12°C on R290 with automatic defrost, chrome-plated shelves carry 44 lb / 20 kg each in a 33” x 18” x 16” interior, and staff reach in through rear sliding doors. #### Check before ordering - It plugs into a 5-15 P outlet on 110-120V / 60Hz and draws 3 A (300 W). - Your millworker cuts the counter to fit its 34.6" x 22.6" body; ask us for the cut-out size. - It gives off 1261 BTU/hr; plan ventilation inside the counter. #### How much does it hold? 112L / 3.95 cu.ft. #### What temperature range does it have? 32 - 53.6°F (0 - 12°C). ### 36" Black Glass Froster / Plate Chiller with 240L Capacity Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/36-black-glass-froster-plate-chiller-with-240l-capacity-50113 A 36" black glass froster and plate chiller with 240 L / 8.5 cu. ft. of space, for bars and restaurants serving beer in frosted glasses or cold plates for salads and desserts. It holds 0°F to 7°F / -17°C to -13°C with ventilated R290 cooling and automatic defrost, on 5 shelves. A stainless steel top sits over a vinyl-on-steel exterior and a coated aluminum interior, and it rolls on 4 casters. #### Check before ordering - It plugs into a 5-15 P outlet on 115 V / 60 Hz / 1 Ph and draws 3.3A (280W). - Net it is 36" x 26.6" x 34.2" at 158 lb; check it fits under the bar top. - Plan the glass sizes against the 5 shelves. #### How cold does it get? 0°F to 7°F (-17°C to -13°C). #### Can it chill plates too? Yes, it is a glass froster and plate chiller. ### 36” Chrome Plated Heavy Duty Griddle Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/36-chrome-plated-heavy-duty-griddle An Omcan 36” heavy duty electric griddle with a chrome plated 33.6” x 19” (855 x 485 mm) surface, for diners, breakfast lines and burger kitchens that want a clean, even griddle. The chromed plate cooks evenly and recovers temperature fast, and durable metal knobs resist accidental damage. It is cQPSus certified. #### Check before ordering - It is hardwired (No Plug/Wire) on 240 V / 60 Hz / 1 at 10800 W; an electrician sizes the circuit. - Ask us for its own size and weight; the listed figures are those of its box. - Clean the chrome surface with the methods the maker recommends so the plating lasts. #### How big is the cooking surface? 33.6” x 19” (855 x 485 mm). #### Is it gas or electric? Electric, 10800 W on 240 V. ### 36” Commercial Electric Range with 6 Burners and Standard Oven – 208V, 17kW, 1Ph Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/36-commercial-electric-range-with-6-burners-and-standard-oven-208v-17kw-1ph A 36" electric range with six round hot-plate burners over a standard oven, for kitchens without gas that need a full range on one 208V single-phase circuit. Its 17 kW load runs the six plates and an oven that heats from 150°F to 550°F inside a 25.8" x 22.4" x 13.8" cavity, so one connection covers both the cooktop and the oven. #### Check before ordering - It draws 81.7A at 208V / 60Hz / 1Ph; an electrician has to confirm the panel can supply it and size the circuit. - It is 36" wide, 30.8" deep and 59" high, at 434 lb; check the route and the floor. - Check your pans against the 25.8" x 22.4" oven interior. - Ask your local authority whether it must sit under an exhaust hood. #### What kind of burners are they? Six round hot-plate elements. #### How big is the oven? 25.8" x 22.4" x 13.8" inside, running from 150°F to 550°F. ### 36" Countertop Display Warmer, 3 Shelves, Sliding Doors, Self/Full-Service, 1500 W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/36-countertop-display-warmer-3-shelves-sliding-doors-self-full-service-1500-w-21570 An Omcan 36" countertop display warmer with 3 shelves and sliding doors, for concession stands, convenience stores and cafeterias serving hot food self-serve or full-service. It holds 30-85 °C / 86-185 °F with a built-in thermostat, a water tray adds humidity so food does not dry out, and glass panels on all sides show the food under 2 fluorescent interior lights and 2 incandescent exterior lights. The trays adjust, and the cabinet opens from both the front and the back. #### Check before ordering - It runs on 110V / 60Hz / 1Ph at 1.50 kW; ask us about the plug. - It is 35.3" wide, 18.8" deep and 23" high at 110 lb. - Top up the water tray at the start of each shift. #### Can customers serve themselves? Yes, it opens from both the front and the back. #### Does it keep food moist? Yes, with a water tray for humidity. ### 36″ 6-Burner Residential Gas Range – 106,000 BTU/hr – Natural Gas Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/36-6-burner-residential-gas-range-106000-btu-hr-natural-gas A 36″ residential gas range with 6 open burners totalling 106,000 BTU and a 5.2 cu. ft. oven, for staff kitchens, small operations and homes that want six burners in a 36" space. The burners sauté, boil and simmer, and the standard oven runs from 250° - 550°F (121° - 288°C) for baking desserts or warming food. It carries cCSAus certification and is set for natural gas. #### Check before ordering - Omcan sells it as a residential range: confirm with your local authority whether it is accepted before you install it in a commercial kitchen. - A licensed gas fitter connects it to natural gas, and its 5-15 P plug needs a standard outlet behind it. - Ask us for the range's own size and weight; the listed figures match the crate. #### How hot does the oven get? 250° - 550°F (121° - 288°C). #### How big is the oven? 5.2 cu. ft. ### 36″ Countertop Gas Combination Hot Plate, Charbroiler and Griddle Combo- 115,000 BTU Natural Gas Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/36-countertop-gas-combination-hot-plate-charbroiler-and-griddle-combo-115000-btu-natural-gas A 36″ countertop gas cooking station that combines two 12” hot plates, one 12” charbroiler and one 12” griddle at 115,000 BTU in total, for kitchens short on line space that need to grill, sear and griddle at the same time. Each surface has its own burner rating: 50,000 BTU for the two hot plates together, 35,000 BTU for the charbroiler and 30,000 BTU for the griddle. That puts steaks, vegetables and breakfast items on one countertop unit. It carries CSA Design, CSA Gas Certified, cCSAus and CSA Sanitation marks. #### Check before ordering - This listing is the natural gas model, although the record names natural gas / liquid propane; confirm your gas before ordering and have a licensed gas fitter connect it. - Set it on a stand or counter rated for 195 lb, under an exhaust hood as your local authority requires. - Ask us for the unit's exact footprint; the listed size matches its box. #### What cooking surfaces does it have? Two 12” hot plates, one 12” charbroiler and one 12” griddle. #### What is the total gas input? 115,000 BTU per hour. ### 36″ Three (3) Shelf Refrigerated Floor Showcase with Curved Glass, 16 cu.ft. (467 L), Black Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/36-three-3-shelf-refrigerated-floor-showcase-with-curved-glass-16-cu-ft-467-l-black-48351 A refrigerated curved-glass floor showcase for displaying chilled food and grab-and-go items, built with three adjustable shelves and a 16.49 cu. ft. / 467 L interior, for floor placement in retail food outlets. This unit fits operations that need visible, chilled merchandising for multiple product types without large storage capacity: three shelves provide separate display layers for pastries, beverages or plated sandwiches while the 16.49 cu. ft. / 467 L volume keeps stock to small-to-moderate on-floor quantities. Use it where merchandising and customer access are primary — not as a back-of-house bulk cooler. #### Check before ordering - Confirm electrical supply and circuit: 110V / 60Hz / 1Ph and 6.4 A are required for this model. - Verify floor and service access for a shipping weight of 441 lb (200 kg) and the cabinet’s boxed dimensions (39" x 35" x 60"). - Confirm clearance and traffic flow for front-hinged access plus the rear sliding door — ensure the front door swing won’t block aisles during service. - Plan ventilation and service access to the bottom-mounted refrigeration compartment and note this model uses R290 refrigerant so confirm safe placement and technician access. #### How much product will fit on the shelves? There are three adjustable shelves, each rated for the specified shelf load, so lay out items across the tiers to match the 16.49 cu. ft. / 467 L interior volume. #### Can this sit on any floor surface? It comes with casters for mobility, but confirm floor strength and that the area can safely support the unit’s shipping weight before final placement. #### What service access is needed for repairs or maintenance? Service access to the front and the rear sliding door is helpful, and technicians will need room at the bottom where the compressor and ventilation are located. ### 36″ Two (2) Door Undercounter Freezer, 8.7 cu. ft (246 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/36-two-2-door-undercounter-freezer-8-7-cu-ft-246-l-stainless-steel An Omcan 36″ two-door undercounter freezer with 8.7 cu. ft / 246 L of space, for kitchens and bars keeping frozen ingredients under a counter or work table. It holds -8°F - 0°F on a 1/2 HP - 275 W system with R290 and cyclopentane insulation, ventilated cooling and automatic defrost, under a mechanical controller with a digital display. Self-closing doors open onto 2 plastic coated steel shelves at 88 lb / 39.9 kg each in a 33" x 19.8" x 23.5" interior, all in stainless steel inside and out. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph. - Ask us for its own size and weight; the listed figures are those of its box. - Leave room in front for both doors to open. #### How cold does it get? -8°F to 0°F. #### Do the doors close themselves? Yes. ### 36″ Two (2) Shelf Curved Edge Refrigerated Floor Display Case, 9.5 cu.ft. (270 L) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/36-two-2-shelf-curved-edge-refrigerated-floor-display-case-9-5-cu-ft-270-l-39539 A refrigerated curved-edge floor display case that keeps plated or packaged chilled items visible and lit while occupying a compact footprint; for a shop floor where a single, medium-capacity merchandiser is needed. This unit is sized for operations that need a single, medium display capacity — 270 L / 9.5 cu.ft. of product space — presented across two adjustable shelves with full glass visibility. It fits establishments that rotate small to moderate batches and want a mobile refrigerated showcase that can be moved and locked in place with its castors and brakes. #### Check before ordering - Confirm electrical supply: 110V / 60Hz / 1Ph and that the circuit can handle a 3.7 A draw. - This model uses R290 refrigerant; verify local rules and the service capability of local technicians for hydrocarbon refrigerants. - Use the stated 270 L / 9.5 cu.ft. capacity to ensure the internal shelf layout meets product display needs. - Check the intended location meets the manufacturer’s ambient operating limits and that floor strength is adequate for the unit; refer to the spec sheet for net and shipping weights and carton dimensions. #### How are the shelves configured and adjusted? Shelves are chrome-plated and adjustable, allowing repositioning to accommodate taller or shorter display items without changing the unit. #### Is the lighting integrated and where is it located? LED illumination is provided under each shelf to light product planes and improve visibility through the triple-layer glass sides. #### Can this case be moved once in place? Yes — it rolls on four castors and includes two brakes so it can be repositioned for cleaning or layout changes and then locked into place. ### 36″ Two (2) Shelf Floor Refrigerated Showcase, 11.6 cu.ft. (328 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/36-two-2-shelf-floor-refrigerated-showcase-11-6-cu-ft-328-l-stainless-steel-50084 A 36″ refrigerated floor showcase with curved front glass, 11.6 cu.ft. / 328 L of storage and 3 shelves, for stores and delis showing refrigerated products to customers. Staff load it through rear sliding glass doors, LED lighting shows the products, and the digital controller holds 32ºF to 43ºF / 0ºC to 6ºC with ventilated R290 cooling and automatic defrost. The interior is lined with aluminum over a stainless steel floor with rounded corners for cleaning, and the installation board lifts out for service. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 4.7 A on a 1/3 HP compressor. - Plan 36" of width, 32.5" of depth and 43" of height for its 260 lb, with room behind it for staff to reach the sliding doors. - The listing calls it stainless steel and the description a black coated steel exterior; ask us which finish you will receive. #### What temperature does it hold? 32ºF to 43ºF / 0ºC to 6ºC. #### How do staff load it? Through 2 rear sliding glass doors. ### 37.5” x 37.5” Refrigerated Island Top-Open Showcase, 4.2 cu.ft. (120 L), Black Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/37-5-x-37-5-refrigerated-island-top-open-showcase-4-2-cu-ft-120-l-black A 37.5" square refrigerated island case, glass on four sides and open on top, for showing cakes and desserts from every angle at 35.6 to 46.4°F. Its 4.2 cu. ft. is a showpiece volume rather than storage, which suits the centre of a bakery or dessert shop. #### Check before ordering - It runs on 110V at 3.5 A; the plug type is not listed, so confirm it before placing the outlet. - It weighs 313 lb. - Ask your health inspector whether open-top display needs covers for your products. #### How cold does it hold? 2 to 8°C (35.6 to 46.4°F), with a digital controller. #### Is it lit? Yes, with internal LED lighting. #### What does it draw? 320 W at 3.5 A on 110V / 60Hz / 1Ph, with ventilated cooling. ### 39″ Three (3) Shelf Grab-and-Go Open Refrigerated Floor Display Showcase, 13.42 cu.ft (380 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/39-three-3-shelf-grab-and-go-open-refrigerated-floor-display-showcase-13-42-cu-ft-380-l-stainless-steel An Omcan 39″ open grab-and-go floor showcase with three stepped shelves and 380 L / 13.42 cu. ft. of space, for cafés, convenience stores and small markets selling packaged food at the door. The shelves step back from 35” x 10” to 35” x 12” and 35” x 14” in a 37” x 25.6” x 35” interior held at 2°C - 10°C / 35.6°F - 50°F, with a digital controller, internal LED lighting and a pull-down night curtain for off-hours. It runs on R290 and rolls on casters. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 12.1 A (1230W); give it its own circuit. - Ask us for the cabinet's own size and weight; the figures listed are the box's. - Keep the open front away from drafts and direct sun. #### How many shelves does it have? Three, in widths of 10”, 12” and 14” deep. #### Does it close after hours? Yes, with a pull-down night curtain. ### 40 lb Oil Capacity 75,000 BTU – Natural Gas Countertop Donut/ Funnel Cake Deep Fryer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/40-lb-oil-capacity-75000-btu-natural-gas-countertop-donut-funnel-cake-deep-fryer A 40 lb natural gas countertop donut and funnel cake fryer with 75,000 BTU/HR from 3 tube burners and a wide 29″ x 21″ fry pot, for bakeries, fairs and dessert counters. It holds 20 – 40 lb / 9 – 18 kg of oil in a 29″ x 21″ x 4.3″ pot, millivolt control with a standby pilot sets the heat, and one mesh tray comes with it. The gas conversion kit AS857 is sold separately, and it carries cETLus and ETL Sanitation certification. #### Check before ordering - It is set for natural gas; a licensed gas fitter connects it. For propane, order conversion kit AS857. - Ask us for its own footprint and weight; the listed figures match the crate. - Place it under an exhaust hood as your local authority requires. #### How much oil does it hold? 20 – 40 lb / 9 – 18 kg. #### Can it run on propane? With conversion kit AS857, sold separately. ### 40 qt Heavy-Duty Planetary Mixer with Guard and Timer – 220V, 2200W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/40-qt-heavy-duty-planetary-mixer-with-guard-and-timer-220v-2200w A 40 qt / 10 Gal heavy-duty planetary mixer with a bowl guard and timer, for bakeries and commissaries mixing dough, batter and fillings in large batches. A 2200 W motor drives a gear-driven transmission at 120, 268 or 372 RPM, and it comes with a paddle, wire whip, hook and stainless steel bowl. The stainless steel guard keeps foreign objects out of the bowl, and an overload protection switch adds safety. #### Check before ordering - It is hardwired on 220V / 60Hz / 3Ph (no plug); an electrician connects it. - Ask us for the mixer's own size and weight; the listed figures match the crate. - Plan floor space with room around the bowl for loading. #### What comes with it? A paddle, wire whip, hook and stainless steel bowl. #### What power does it need? 220V / 60Hz / 3Ph, hardwired. ### 40” Four (4) Shelf 4-Sided Glass Display Freezer with Front and Back Glass Door, 21.18 cu.ft. (600 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/40-four-4-shelf-4-sided-glass-display-freezer-with-front-and-back-glass-door-21-18-cu-ft-600-l-stainless-steel A 79"-tall freezer merchandiser glazed on all four sides with doors front and back, so it can stand in an aisle and be shopped or stocked from either side. 21.18 cu. ft. on four shelves at -13 to -22°C suits a convenience or grocery store selling frozen meals, pizzas and treats. #### Check before ordering - It runs on 110V at 13.6 A and 1500 W; put it on its own circuit. - At 530 lb and 79" tall, check ceiling height, doorways and floor. - Leave space in front and behind for both doors to open. #### Can it be reached from both sides? Yes. It has a glass door at the front and another at the back. #### How cold does it run? -13 to -22°C (8.6 to -7.6°F), with a digital controller. ### 40" Two (2) Glass Door Display Refrigerator, 31.5 cu.ft. (892 L), Black Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/40-two-2-glass-door-display-refrigerator-31-5-cu-ft-892-l-black-50128 A two-door, glass-front refrigerated display designed to showcase chilled product while keeping it accessible; suited to operations that need a full-height, medium-capacity display with visible shelving and straightforward electrical requirements. With a cabinet volume of 31.5 cu. ft., two swing doors and eight adjustable shelves, this unit fits operations that need a single full-height display for chilled goods in moderate batches. Use it where staff and customers need to see the product and the ability to rearrange shelving for different package sizes. #### Check before ordering - Confirm the electrical supply: 115V / 60Hz / 1Ph with a 3.7 A draw and compatible outlet or circuit. - Verify the space and clearances for two swing doors to open fully and room for front or rear service access. - Note the refrigerant type (R290) and confirm any local handling or service requirements with your technician. - Check shipping box dimensions and weight to plan receiving: 43" x 31" x 85" and shipping weight 342 lb (155.1 kg). #### Can the interior shelves be rearranged to fit taller items? Yes — the unit has adjustable shelving so shelf positions can be changed to accommodate taller or differently sized packages. #### How is the temperature controlled and monitored? Temperature is managed with a digital controller and display that lets staff set and check the cabinet temperature without opening the doors. #### Will the unit roll into place on its casters? It has 4 casters; confirm floor clearances and whether to lock them once it is in place. ### 40" Two (2) Glass Door Display Refrigerator, 31.5 cu.ft. (892 L), White Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/40-two-2-glass-door-display-refrigerator-31-5-cu-ft-892-l-white-50126 A 40" two-door glass display refrigerator with 31.5 cu. ft. / 892 L of space and 8 shelves, for supermarkets, cafés and delis selling drinks and chilled food. Two swing glass doors open onto 8 plastic coated shelves of 15” x 20” at 88 lb / 40 kg each, in a 37" x 26" x 62" interior held at 33°F to 40°F by forced air R290 cooling. The bottom-mounted compressor raises the lowest shelf within reach, and it rolls on 4 casters. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 3.7 A (400 W). - Plan 40" of width, 30" of depth and 84" of height for its 304 lb, in a room under 80 °F. - The name says white and the spec a stainless steel exterior; ask us which finish you will receive. #### How much does it hold? 31.5 cu. ft. / 892 L on 8 shelves. #### What temperature does it hold? 33°F to 40°F (0.5°C to 4.4°C). ### 40" Two (2) Sliding Glass Door Display Refrigerator, 31.5 cu.ft. (892 L), White Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/40-two-2-sliding-glass-door-display-refrigerator-31-5-cu-ft-892-l-white-50127 A two-door sliding glass merchandiser that keeps refrigerated products visible and within a compact footprint; suited to operations that need a medium-capacity display cooler with a controlled retail temperature. This refrigerator holds 31.5 cu. ft. of product, so it works for businesses that need a single medium-sized display cabinet rather than multiple units. With sliding glass doors it is set up for front-facing retail presentation and frequent customer access; plan for using it when one cabinet of chilled product meets daily display needs rather than continuous high-volume restocking. #### Check before ordering - Confirm the electrical supply: 115V / 60Hz / 1Ph and 3.7 A are required for this unit. - Verify that using R290 refrigerant is acceptable for the intended space and that local code and service providers are prepared to work with it. - Check doorway and room access against the packed dimensions and overall cabinet height to ensure the unit and its crate will fit through entrances and into the final location. - Confirm ventilation and maximum ambient conditions for the room where the cabinet will run so the refrigeration can maintain the specified temperature range. #### Are the shelves adjustable to fit taller bottles or cases? Shelves are designed to be repositioned; check the included shelf spacing options in the spec sheet to confirm the layouts that meet planned product heights. #### Does the unit have casters for moving it once installed? This model is supplied with casters to assist positioning; if fixed mounting or locking casters are required, confirm those details before ordering. ### 40″ Convection Oven Single Full Size 60,000 BTU – Natural Gas Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/40-convection-oven-single-full-size-60000-btu-natural-gas A single full-size convection oven built for natural gas, set up with three internal shelves for batch staging and standard kitchen power. Suits operations that need one full oven footprint and predictable shelf capacity. This unit is a single-oven convection cooker with three shelf positions, so it fits kitchens that run one oven at a time and need to stage a few trays or pans inside a full-size cavity. Choose this when your workflow schedules batches sequentially rather than simultaneously across multiple ovens, and when a single, movable oven on casters matches prep and service patterns. #### Check before ordering - Confirm the gas hookup: Natural Gas supply and appropriate gas fitting are required for this model. - Verify the electrical circuit listed on the unit: 110-120V / 60Hz / 1Ph with the correct breaker and receptacle configuration for your kitchen. - Plan for the crate and handling weight: shipping weight is 489 lb so floor loading and handling equipment should be checked in advance. - Allow clearance for the oven access and exhaust pattern in your planned location and confirm ventilation needs with your contractor. #### What fuel and power does it need? Natural gas for the 60,000 BTU burner, plus a 110-120V / 60Hz / 1Ph outlet listed for the unit. #### How many shelves does it have? Three shelves in a single full-size oven cavity. ### 44" One (1) Door Chest Freezer with Solid Flat Top, 10 cu.ft. (283 L) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/44-one-1-door-chest-freezer-with-solid-flat-top-10-cu-ft-283-l-46503 A 44" white chest freezer with a solid hinged lid and 10 cu. ft. of storage, for convenience stores, ice cream shops, supermarkets and restaurants holding frozen stock and novelties. It holds -8°F to 5°F / -22°C to -15°C on a 1/4 HP compressor with R600a refrigerant, the hinged lid stays open while customers load or retrieve items, and the embossed aluminum walls clean easily. One basket is included, the thermostat is mechanical, and it rolls on 4 casters, 2 with brakes. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 2.2 amps. - Defrost is manual: plan a time to empty it, and use the defrost drain to clear the water. - Plan 43.9" x 25.4" of floor and 33.3" of height for its 90 lb; there is no lock, so keep it where staff can see it. #### Does it come with baskets? One basket is included. #### What temperature does it hold? -8°F to 5°F / -22°C to -15°C. ### 44″ 3 Pan Open Well Electric Steam Table with Cutting Board and Adjustable Undershelf, 208-240 V, 1 Ph, 2.25 kW – 3 kW Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/44-3-pan-open-well-electric-steam-table-with-cutting-board-and-adjustable-undershelf-208-240-v-1-ph-2-25-kw-3-kw An electric open-well steam table that holds three full-size pans and adds a 44″ cutting board plus an adjustable undershelf, suited for keeping multiple hot items ready for service in a buffet or catering line. This unit fits operations that need to hold several discrete hot items at once without large continuous-volume cooking — it accepts three full-size pans, so it handles small-to-moderate batch service where items are held and served from individual pans rather than a single large kettle. Choose it when a compact counter footprint with a built-in cutting board and shelf is useful for prep and service flow. #### Check before ordering - Confirm electrical supply: 208-240V / 60Hz / 1Ph and plan for a circuit that supports 10.82 / 12.5 amps as listed for this model. - Pans are not included — check the pan dimensions (20.78" x 12.8" x 6" full size) and whether you need optional spillage pans for moist heat (sold separately). - Verify the counter depth and service clearances against the unit length and width and confirm the cutting board access and undershelf fit in your service layout. - Shipping box is 48" x 40" x 25" with a shipping weight of 189 lb — confirm receiving doorways, pallet jack or lift capacity, and on-site handling plans. #### Are full-size pans included with this steam table? No, the unit is supplied without pans; it accepts three full-size pans and spillage pans for moist heat are offered separately. #### Will it produce steam for wet bain-marie service? The unit is intended for dry use by default; spillage pans enable moist heat but those accessories must be added for wet service. ### 44″ Heated Pass-Through Station with 4.27 cu.ft. (121 Liter) Capacity, 110V, 1800W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/44-heated-pass-through-station-with-4-27-cu-ft-121-liter-capacity-110v-1800w-47512 An Omcan 44″ heated pass-through station with 121 L / 4.27 cu. ft. of space, for kitchens passing hot food to the front counter or holding orders for pickup. It holds 30°C - 90°C / 86°F - 194°F on an adjustable temperature controller with internal LED lighting, in a 42” x 22.7” x 17.6” interior, and it is cETLus and ETL Sanitation listed. #### Check before ordering - It plugs into a NEMA 5-20P outlet on 110V / 60Hz / 1Ph and draws 15A (1800 W); that plug needs a 20 A receptacle. - It is 43.5" wide, 27.8" deep and 27.2" high at 121.2 lb. - Ask us how the doors open on each side before planning the pass. #### How much does it hold? 121 L / 4.27 cu. ft. #### What temperature range does it have? 30°C - 90°C (86°F - 194°F). ### 46.5″ Bain Marie with 4 Half-size Pans – 1.5 kW, 120V/60Hz/1Ph Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/46-5-bain-marie-with-4-half-size-pans-1-5-kw-120v-60hz-1ph An Omcan 46.5″ bain marie with 4 half-size pans, a glass sneeze guard and clear lids, for buffets, banquet halls and cafeterias holding hot food on the counter. A thermostat holds 85°F to 175°F on 1500W in a stainless steel body, and the pans, lids and sneeze guard come with it, so it is ready for a buffet line out of the box. It is cCSAus and CSA Sanitation certified. #### Check before ordering - It plugs into a 5-15 P outlet on 120V / 60Hz / 1Ph. - It is 46.5" wide, 14" deep and 12" high at 55 lb. - Fill the water well before switching it on. #### How many pans does it take? 4 half-size pans, included. #### Does it have a sneeze guard? Yes, glass. #### What temperature range? 85°F to 175°F. ### 46″ Electric Rotisserie Grill, 6 Spits, up to 36 Chicken Capacity – 220 V, 3 Ph+N, 12kW Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/46-electric-rotisserie-grill-6-spits-up-to-36-chicken-capacity-220-v-3-phn-12kw A 46-inch electric rotisserie cabinet that turns up to 36 chickens on 6 spits with continuous 360° rotation, on a 220 V, three-phase supply. Fits kitchens that want to roast multiple whole birds at once without using gas; the 6-spit arrangement and stated 36-chicken capacity means it handles moderate batches where several skewers run together rather than single-item, one-at-a-time cooking. Choose this when the volume is driven by grouped spits rather than individual portion-by-portion roasting. #### Check before ordering - Confirm electrical circuit: 220 V with 3 Ph+N and the installation can supply the listed heater load of 12,000 W. - Plan access and clearance: unit dimensions are 48" L × 28" W × 75" H and its shipping/installed weight is 265 lb, so measure doors, service aisles and placement height. - Skewers are sold separately — verify which spit/skewer style and lengths work with this 6-spit arrangement. - Confirm kitchen ventilation and clearance around the cabinet for continuous high-temperature operation with the installing contractor or electrician. #### Does this rotisserie require a special electrical hookup? Yes, it is specified for a 220 V, three-phase plus neutral supply and the heater load should be confirmed with an electrician before ordering. #### How many chickens can I load at once? The cabinet is arranged for 6 spits with an overall stated capacity of up to 36 chickens when configured with the appropriate skewers. #### Are skewers included? No, skewers are sold separately so confirm the compatible spit/skewer type and lengths you need for your product mix. ### 46″ Floor Display Warmer, 4 Shelves, Open Front, Self-Service, 26.8 cu. ft. (760 L) Capacity – 220V, 3100W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/46-floor-display-warmer-4-shelves-open-front-self-service-26-8-cu-ft-760-l-capacity-220v-3100w An Omcan 46″ open-front floor display warmer with 4 aluminum shelves and 26.8 cu. ft. / 760 L of space, for bakeries, airport stalls and cafés where customers serve themselves hot food. Shelves of 44” x 16” sit in a 45" x 21" x 51" interior held at 30 to 60°C / 86 to 140°F by a digital controller, warm lighting shows the food, and a curtain closes the front. The full metal and glass cabinet rolls on 4 casters. #### Check before ordering - It needs a 6-30 P receptacle on 220V / 60Hz / 1Ph at 18.1A (3100W); an electrician installs it. - Ask us for its own size and weight; the listed figures are its box. - Check your local hot-holding rule against the 140°F top setting. #### Can customers serve themselves? Yes. The open front is made for self-service. #### How much does it hold? 26.8 cu. ft. / 760 L on 4 shelves. ### 46″ Sushi Showcase with, 1.5 cu.ft. (42 L), Beige Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/46-sushi-showcase-with-1-5-cu-ft-42-l-beige An Omcan 46″ curved glass sushi showcase in beige with 42 L / 1.5 cu.ft. of space, for sushi counters and small restaurants that want a compact chilled display. Direct cooling holds 0°C - 12°C / 32°F - 53.6°F with automatic defrost, a top-mounted evaporator has a basin that collects condensation, and LED lighting and a digital controller with display sit inside a 29.1” x 13.6” x 7.7” interior. A hermetic compressor on R290 runs it, and staff work through sliding doors. Compatible GN pans are available on request. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60HZ and draws 1.3 A (160 W). - Ask us for its own footprint; the listed size and weight are those of its box. - Empty the condensation basin as part of closing. #### How much does it hold? 42 L / 1.5 cu.ft. #### Can I get pans for it? Yes, compatible GN pans are available on request. ### 47” 8+4 Tubs Capacity Ice Cream Dipping Display with Sneeze Guard Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/47-84-tubs-capacity-ice-cream-dipping-display-with-sneeze-guard A 47” ice cream dipping display with a sneeze guard, showing 8 tubs and storing 4 more 3 gallon tubs, for ice cream shops and cafés with room for a smaller dipping case. Ventilated R290 cooling with automatic defrost holds -15 to 11°F (-26 to -11.6 °C), the glass front shows every flavour, and one sliding door opens to 4 storage shelves below. It rolls on four casters. #### Check before ordering - Give it a NEMA 5-15P outlet on 115 V / 60 Hz / 1 Ph; it draws 5.16 A (438W). - At 47.2" wide, 27.7" deep and 51.4" high it fits a smaller shop; it weighs 350 lb. - Stock 8 flavours up front and 4 three-gallon tubs in reserve. #### How many tubs does it hold? 8 on display plus 4 (3 Gallon Tubs) in storage. #### What temperature does it hold? -15 to 11°F (-26 to -11.6 °C). ### 47" Refrigerated Topping Rail with Stainless Steel Cover Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/47-refrigerated-topping-rail-with-stainless-steel-cover-46658 A 47" refrigerated topping rail with a stainless steel cover that holds 4 x GN1/3 pans, for pizza and sandwich lines adding a cold rail to an existing counter. R600a refrigeration holds 35.6 - 46.4°F (2 - 8°C), and the lid lifts to 24" open to reach the pans and closes over them between orders. It carries cETLus and ETL Sanitation certification. #### Check before ordering - It runs on 115V / 60Hz / 1Ph; ask us about the plug. - Plan 46" of counter length and 15.5" of depth, 11" high (24" with the lid open), for 81.6 lb. - Keep the room at or below 75°F and 55% humidity, the rated ambient. #### How many pans does it hold? 4 x GN1/3 pans. #### What temperature does it hold? 35.6 - 46.4°F (2 - 8°C). ### 47″ Two (2) Door Mega Top Refrigerated Prep Table, 9.5 cu.ft. (269 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/47-two-2-door-mega-top-refrigerated-prep-table-9-5-cu-ft-269-l-stainless-steel-50050 A refrigerated prep table that stages and chills ingredient pans on top while holding refrigerated storage below, suited to operations needing a compact, two-door cabinet with Eighteen 1/6 pans capacity and 9.5 cu.ft. of refrigerated volume. This model fits kitchens that work in small-to-medium batches and like keeping multiple ingredient pans ready on the worktop. With Eighteen 1/6 pans in the insert and a two-door refrigerated cabinet beneath, it’s intended for operations that prepare several composed items at once and need refrigerated storage directly under the prep surface. #### Check before ordering - Electrical circuit: 115V / 60Hz / 1Ph and 4.56 amps — confirm the dedicated outlet and circuit with your electrician. - Refrigerant and ventilation: this unit uses R290 and a ventilated cooling system — confirm placement and clearances with your contractor for adequate airflow. - Shipping and space: crate measures 52" x 40" x 50" and shipping weight is 346 lb (156.9 kg) — confirm doorways and on-site handling for those box dimensions and weight. - Plug type: 5-15 P — verify compatibility with the outlet you plan to use. #### Can the top accept standard pan sizes used for sandwich or salad prep? Yes — the top is built to hold Eighteen 1/6 pans so standard 1/6-size pans for ingredient staging are accommodated. #### How much refrigerated storage is available inside the cabinet? The internal refrigerated volume is 9.5 cu.ft., organized behind two doors with removable shelving for storing chilled ingredients under the prep surface. #### Will the unit run on a regular kitchen circuit? It requires a 115V / 60Hz / 1Ph circuit drawing 4.56 amps, so confirm that your outlet and circuit capacity match before installation. ### 47″ Two (2) Door Worktop Freezer with Backsplash, 11 cu.ft. (320 Liter), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/47-two-2-door-worktop-freezer-with-backsplash-11-cu-ft-320-liter-stainless-steel-50096 Counter-height worktop freezer that gives a dedicated frozen storage area with two self-closing doors and a 11 cu. ft. interior, suited to operations needing organized, frozen staging under a prep surface. This two-door, 11 cu. ft. worktop freezer fits kitchens that need a compact frozen storage footprint while keeping product accessible at counter height. The two-door layout lets operators separate categories or prep batches inside a single cabinet. With its single interior cabinet volume, plan usage for small, managed frozen inventories rather than high-turn, large-volume storage. #### Check before ordering - Confirm the electrical circuit: 115V / 60Hz / 1Ph and 4.5 A to ensure the outlet and breaker match the unit. - Verify the self-closing door swing and space at the installation site so both doors can open fully and clear any obstacles. - Allow for room for ventilated cooling airflow as required by the model’s ventilated system and confirm the unit’s weight of 214 lb for floor loading. - Plan for shipping crate dimensions and handling: shipping weight is 275 lb so check access and threshold clearances for the boxed unit. #### How much frozen capacity does this cabinet provide? This model provides 11 cu. ft. of net frozen volume, arranged behind two doors for organized storage. #### What electrical connection does the freezer need? It plugs into a standard 115V / 60Hz / 1Ph circuit and draws 4.5 A, so confirm the dedicated receptacle location and breaker capacity with an electrician. #### Will the doors stay shut during busy service? Yes; the doors are self-closing, helping keep the cabinet sealed when not actively in use. ### 48" Countertop Stainless Steel Electric Griddle Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/48-countertop-stainless-steel-electric-griddle-48602 A 48″ countertop electric griddle in heavy-duty stainless steel with a 48” x 20.5” cooking area and 14000 W of heat, for busy lines cooking breakfast, burgers and sandwiches in volume. A thick steel plate spreads and holds the heat, independent thermostat controls set 150°F - 570°F (65.6°C - 298.9°C), and overheating protection guards the elements. Stainless steel control knobs and a large removable grease tray make cleaning simple, and it carries cETLus and ETL Sanitation certification. #### Check before ordering - It is hardwired on 208V / 60Hz / 1Ph at 14000 W (no plug); an electrician sizes the circuit. - It is 48.1" wide, 24.9" deep and 11.7" high at 363.8 lb; set it on a stand built for that weight. - Place it under an exhaust hood as your local authority requires. #### How big is the cooking area? 48” x 20.5” (1219 x 521 mm). #### What temperature range does it have? 150°F - 570°F (65.6°C - 298.9°C). ### 48” Two (2) Shelf Refrigerated Self-service Countertop Display Case, 7.06 cu. ft. (200 L), Black Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/48-two-2-shelf-refrigerated-self-service-countertop-display-case-7-06-cu-ft-200-l-black A 48" self-service countertop case with two shelves and 7.06 cu. ft. at 35.6 to 46.4°F, so customers take drinks and grab-and-go items off the counter themselves. It suits a café, bakery or convenience counter that wants chilled impulse sales at the till. #### Check before ordering - It runs on 110V at 3.9 A. - The counter must take 48" x 22.3" and 203 lb. - It is rated for indoor use only. #### How many shelves? Two. #### What temperature does it hold? 2 to 8°C (35.6 to 46.4°F). #### What does it draw? 330 W at 3.9 A. #### What refrigerant does it use? R290. ### 48″ 3 Pan Sealed Well Steam Table with Integrated Lighting Canopy, All-Stainless-Steel, 110V, 1450W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/48-3-pan-sealed-well-steam-table-with-integrated-lighting-canopy-all-stainless-steel-110v-1450w A mobile 48" hot food table with three sealed wells for full-size GN 1/1 pans and a lit canopy over them, for buffets and self-serve lines. Four casters, two with brakes, let a caterer or hotel roll it into place on a 110V line; the lower shelf holds plates and utensils. #### Check before ordering - Its 5-20 P plug needs a 20 A, 110V receptacle; it draws 13 A. - The wells hold 86 to 194°F (30 to 90°C). - Packed it measures 53" x 35" x 42" at 220 lb. #### How many pans? Three GN 1/1 pans. #### Can it be moved? Yes, on four casters; two have brakes. #### What is it made of? Stainless steel throughout, with a lower shelf for utensils, glassware or plates. ### 48″ 6-Burner Residential Gas Range with 30″ & 18″ Ovens with Infrared Broil Burner– 135,000 BTU/hr – Natural Gas Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/48-6-burner-residential-gas-range-with-30-18-ovens-with-infrared-broil-burner-135000-btu-hr-natural-gas A 48" residential-rated gas range with six burners, a 30" and an 18" oven and an infrared broil burner, 135,000 BTU on natural gas. The 30" oven holds 4.4 cu. ft and the 18" oven 2.5 cu. ft, both from 250°F - 550°F, under six open top burners. Omcan sells it as a residential range. #### Check before ordering - It is rated as a residential range: many health units do not accept residential appliances in a commercial kitchen, so check with yours first. - It runs on natural gas, connected by a licensed gas fitter, and also plugs into a 5-15 P outlet. - Check doors and floor for 412 lb. #### How big are the ovens? 4.4 cu. ft for the 30" oven and 2.5 cu. ft for the 18" oven. #### What is the oven temperature range? 250°F - 550°F (121°C - 288°C). ### 48″ Cocktail Mix Unit with 7″ Back Splash, 32″ x 12″ x 10″ Ice Bin with Sliding Cover, and 10″ x 12″ x 10″ Sinks Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/48-cocktail-mix-unit-with-7-back-splash-32-x-12-x-10-ice-bin-with-sliding-cover-and-10-x-12-x-10-sinks-48138 A compact underbar cocktail station that organizes an ice bin, a service sink and a 7" backsplash into a single 48" wide stainless steel counter — built for bars or beverage stations that need a single, dedicated prep area. Fits operations that work in short, focused service runs and need a single ice well plus a nearby sink rather than multiple stations. The 32" long ice bin and the sink’s 10" depth make this unit suited to small-batch drink prep and quick rinsing tasks at one time, not continuous high-volume production. #### Check before ordering - Confirm the unit’s 48" overall width will fit the intended underbar opening and service pass. - Verify the 7" backsplash clearance and wall attachment needs at the rear of the unit against your counter-wall layout. - Plan where the ice bin sliding cover will sit and confirm the 32" bin length and 10" bin height match your ice handling workflow. - Review the listed packaging dimensions in the spec sheet so receiving can accommodate the crated unit and its footprint. #### Does the ice bin have a cover that stays in place during service? This model includes a sliding cover for the ice bin, so the cover can be moved during service to access ice and closed when not in use. #### Will the sink handle rinsing glassware or only small prep tasks? The sink is 10" x 12" x 10", which suits rinsing and small prep at the station; larger soaking needs a bigger sink. #### How much wall clearance does the backsplash require? The unit includes a 7" backsplash, so confirm that your wall and any wall-mounted fittings leave enough space for mounting and cleaning access. ### 48″ Countertop Display Warmer, 3 Shelves, Front Curved Glass, Full-Service, 7.14 cu. ft. (202 L) Capacity Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/48-countertop-display-warmer-3-shelves-front-curved-glass-full-service-7-14-cu-ft-202-l-capacity-47456 An Omcan 48″ countertop display warmer with front curved glass, 3 shelves and 7.14 cu. ft. / 202 L of space, for cafés, bakeries and delis serving hot food from the counter. A digital controller with display holds 30 - 82.2°C / 86 - 180°F, LED lighting shows the food, and chrome-plated shelves of 45.9" x 13.2" (top), 45.9" x 14.4" (middle) and 45.9" x 15.7" (bottom) carry 33.1 lb / 15 kg each. Staff serve and restock through rear sliding doors. #### Check before ordering - It plugs into a 5-20 P outlet on 115V / 60Hz / 1Ph at 1800W; that plug needs a 20 A receptacle. - It is 48" wide, 22.4" deep and 26.4" high at 124 lb; leave room behind for the doors. - Hold food at the temperature your local rule requires. #### How much does it hold? 7.14 cu. ft. / 202 L on 3 shelves. #### What temperature range does it have? 30 - 82.2°C (86 - 180°F). ### 48″ Floor Display Warmer, 2 Shelves, Square-Glass Front, Full-Service, 16.4 cu.ft. (465 L) Capacity – 110V, 800W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/48-floor-display-warmer-2-shelves-square-glass-front-full-service-16-4-cu-ft-465-l-capacity-110v-800w A 48″ full-service floor display warmer with a square glass front, 2 shelves and 16.4 cu. ft. / 465 L of space, for bakeries, pizzerias and delis keeping hot food on show. A digital controller holds 86 to 140°F (30 to 60°C), two metal shelves of 42” x 15.2” sit in a 45" x 24" x 26" interior, warm lighting shows the products, and staff serve through 1 sliding door. It rolls on 4 casters. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 7 A (800W). - Ask us for its own size and weight; the listed figures match the crate. - Set the temperature for what you show: it runs from 86 to 140°F. #### How much does it hold? 16.4 cu. ft. / 465 L on 2 shelves. #### What temperature range does it have? 86 to 140°F (30 to 60°C). ### 48″ Three (3) Shelf Countertop Square Glass Refrigerated Display, 8 cu.ft. (225 L) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/48-three-3-shelf-countertop-square-glass-refrigerated-display-8-cu-ft-225-l-47964 Showcase chilled grab-and-go items on a countertop while keeping them visible from all sides; this glass refrigerated display fits operations needing compact, merchandised refrigeration with three display shelves and a modest internal volume. With 3 fixed shelves and 7.94 cu.ft. / 225 L of internal volume, this unit suits small-scale display needs where items are rotated in small batches rather than refrigerated in bulk. Its countertop footprint and sliding rear doors work well for cafes, bakeries, or market stalls that want easy customer visibility without floor space for a full reach-in case. #### Check before ordering - Confirm the electrical circuit: 110–120V / 60Hz / 1Ph and the listed 7 A draw match your available outlet and breaker. - R290 refrigerant is specified — check with your service technician about local handling and venting practices for hydrocarbon refrigerants. - Measure the counter or tabletop to support the unit’s net weight of 242.5 lb and the box dimensions (51" x 25" x 42") for unpacking clearance. - Allow rear access for the sliding doors and routine cleaning when siting the unit against a wall or under shelving. #### Can this display be placed on any countertop? Confirm the countertop can safely support the unit’s net weight and that there is space behind it for the rear sliding doors to open fully. #### Is interior lighting included for product presentation? Yes; the unit has built-in interior lighting so displayed merchandise will be illuminated without separate fixtures. ### 48″ Two (2) Drawer Chef Base Cooler, 8.5 cu.ft. (240 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/48-two-2-drawer-chef-base-cooler-8-5-cu-ft-240-l-stainless-steel A 48″ two-drawer refrigerated chef base with 8.5 cu. ft. (240 L) of storage, for cook lines that set griddles or charbroilers on top and keep their cold ingredients right below. Each drawer takes (2) full size 12” x 20” x 4” GN pans and (3) 1/6 GN pans, held at 33°F - 40°F / 0.5°C - 4.4°C by ventilated R290 cooling with automatic defrost, and it rolls on 4 casters. #### Check before ordering - It plugs into a 5-15 P outlet on 115 V / 60 Hz / 1 Ph and draws 4.32A. - It is 48" wide, 32" deep and 26" high at 257.4 lb; add the equipment on top to your working height. - Ask us how much the top carries before setting cooking equipment on it. #### What fits in each drawer? (2) full size 12” x 20” x 4” pans and (3) 1/6 GN pans. #### What temperature does it hold? 33°F - 40°F (0.5°C - 4.4°C). ### 48″ Two (2) Shelf Square Glass Countertop Refrigerated Showcase, 7.13 cu.ft. (202 Liter), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/48-two-2-shelf-square-glass-countertop-refrigerated-showcase-7-13-cu-ft-202-liter-stainless-steel-47279 An Omcan 48″ square glass countertop refrigerated showcase with 2 shelves and 202 L / 7.13 cu.ft. of space, for cafés, bakeries and convenience counters showing cold food on all sides. Glass all round gives a full 360° view, shelves of 45.5” x 13.2” and 45.5” x 14.4” carry 33 lb / 15 kg each in a 46.1” x 19.4” x 16.1” interior, and a digital temperature controller with lighting control holds 0°C - 12°C / 32°F - 53.6°F on R290. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 3.9 A (300 W). - It is 48" wide, 22.4" deep and 27" high at 198 lb; check the counter carries it. - Keep it out of direct sun to hold temperature. #### How much does it hold? 202 L / 7.13 cu.ft. on 2 shelves. #### Can customers see in from every side? Yes, the square glass gives a 360° view. ### 5 Pan Open Well Propane Steam Table with Cutting Board and Undershelf Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/5-pan-open-well-propane-steam-table-with-cutting-board-and-undershelf-47365 Keeps hot food ready to serve from a 5-pan open well with an integrated 72" cutting board and undershelf; made for operations that need a single long service line with full-size food pans for continuous buffet or catering service. It holds five full-size pans (20.78" x 12.8" x 6") in one row, which suits a buffet or catering line with five hot items, and it runs on propane where there is no electrical supply for an electric unit. #### Check before ordering - Confirm propane supply and on-site hookup with your gas fitter; this model operates on propane and generates 17,500 BTU. - Verify the 72" overall width fits your service line and that there’s room to work on the included 72" x 7.9" cutting board. - Measure doorways and service elevators against the shipping box: 75" x 25" x 20" and shipping weight 194 lb to ensure access. - Confirm clearances and exhaust/ventilation requirements with your contractor for safe operation of an open-well propane unit. #### How many food pans will this steam table hold? It is built to hold five full-size pans across the open well; pans are not included so order pans sized 20.78" x 12.8" x 6" to match the well. #### Do I need a special gas hookup for this unit? Yes — this model uses propane. Have a qualified gas fitter confirm the local supply, routing and shutoff for a 17,500 BTU propane appliance. #### Is the cutting board and undershelf useful for service prep? The integrated 72" cutting board provides front-facing workspace and the full-length undershelf stores extra pans or utensils close to the service line. ### 5 qt Universal Food Processor – 2 HP, 110 V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/5-qt-universal-food-processor-2-hp-110-v An Omcan 5 qt universal food processor with a 2 HP / 1.5 kW motor and a 5 L / 5.3 QT bowl, for restaurants and caterers cutting and pureeing sauces, dips and fillings. The motor turns at 1400 RPM (rated input 2.5 HP / 1.9 kW), and safety inter-locks stop it when the bowl or lid is not in place. It is a QS Series bowl processor with QPS certification, small enough to sit on a prep counter. #### Check before ordering - It runs on 110V / 60Hz / 1; ask us about the plug. - Ask us for its own size and weight; the listed figures are its box. - Fill to the 5 L bowl's working level rather than the brim. #### How big is the bowl? 5 L / 5.3 QT. #### Does it have safety interlocks? Yes. ### 50 lb Capacity Electric Fryer 15.26 kW – 208V/60Hz/3 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/50-lb-capacity-electric-fryer-15-26-kw-208v-60hz-3 An Omcan 50 lb electric floor fryer of 15.26 kW, for restaurants and takeouts frying chicken, fries and breaded products, fresh or frozen. Its elements sit fully submersed in the 50 lb / 27 L of oil, so heat goes straight into the oil for quick heat-up and lower energy per pound fried, and the thermostat runs from 86°F - 374°F / 30°C - 190°C over a full size frying area. It is cETLus and ETL Sanitation listed. #### Check before ordering - It is hardwired (No Plug/Wire) on 208 V / 60 Hz / 3 Ph at 43 A; an electrician connects it. - It is 15.5" wide, 30.2" deep and 44.5" high at 130 lb. - Install it under a hood with fire suppression as your local authority requires. #### How much oil does it hold? 50 lb / 27 L. #### What temperature range does it have? 86°F - 374°F (30°C - 190°C). ### 50 lbs. Open Pot Natural Gas Fryer Floor Model – 122,000 BTU Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/50-lbs-open-pot-natural-gas-fryer-floor-model-122000-btu A single-vat floor fryer built for high-heat, high-volume frying using natural gas; designed to handle one large batch at a time and hold a substantial amount of cooking oil for continuous run cycles. This model suits a kitchen that needs one open pot capable of handling single large batches rather than multiple small baskets at once. With a heavy-capacity oil hold and a single vat layout, it fits operations that process one product or batch per cook cycle and want a high input of thermal power to reach and maintain frying temperatures quickly. #### Check before ordering - Fuel connection: this unit is configured for natural gas — confirm pipe size and shutoff location with the gas fitter. - Heat input: the burner rating is 122,000 BTU, so verify kitchen ventilation and make-up air capacity for that heat load. - Oil handling: oil capacity is listed as 56-60 lb, so confirm supply and disposal procedures for that volume of oil. - Placement and floor load: unit weight is 163 lb (73.9 kg); confirm floor strength and clear access to the intended install location. #### Does this fryer use natural gas or propane? This specific model is set up for natural gas; if a propane hookup is required, confirm whether conversion kits are available from the supplier or manufacturer. #### How much oil will the vat hold? The vat is sized to hold 56-60 lb of cooking oil, which determines how much oil you need on hand for each change or refill. #### What should be checked for ventilation and heat load? Because this fryer has a high burner rating, confirm that kitchen ventilation, make-up air and clearances meet the local ventilation plan and the restaurant’s HVAC capacity before ordering. ### 53″ Two (2) Glass Door Freezer, 45 cu.ft (1270 L), White Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/53-two-2-glass-door-freezer-45-cu-ft-1270-l-white A 53″ two-door glass freezer in white with 45 cu. ft. / 1270 L of storage, for stores showing frozen products to customers. Swing glass doors close themselves, bright LED lighting shows the stock, and ten plastic coated shelves each take 95 lb / 43 kg. It holds -10°F to -0.4°F (-23°C to -18°C) with ventilated R290 cooling on a 1 HP compressor, behind a painted coated steel exterior with an aluminum liner and a stainless steel floor. #### Check before ordering - It plugs into a 5-15 P outlet on 110-120V / 60Hz / 1Ph and draws 9.2 A. - Inside it measures 47” x 25” x 58”; the outside size and weight listed are the crate's, so ask us for the cabinet's own. - Place it where both doors can swing fully open in the aisle. #### How many shelves does it have? 10 plastic coated shelves, 95 lb / 43 kg each. #### How cold does it get? -10°F to -0.4°F (-23°C to -18°C). ### 54″ Three (3) Sliding Door Back Bar Beverage Cooler with Lock, 11.6 cu.ft (328 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/54-three-3-sliding-door-back-bar-beverage-cooler-with-lock-11-6-cu-ft-328-l-black An Omcan 54″ three sliding door back bar beverage cooler with a lock and 11.6 cu. ft. / 328 L of space, in black, for bars and lounges where swing doors would block the bartender. Forced air cooling on R290 holds 2ºC to 8ºC / 35.6ºF to 45.4ºF under a digital controller with automatic defrost, 6 adjustable epoxy coated steel shelves fit bottles of different heights, and LED lights show the stock. The exterior is black pre-coated steel and the interior embossed aluminum. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 2.6 A (300 W). - Ask us for its own size and weight; the listed figures are those of the box. - Measure the height under your bar before ordering. #### Do the doors swing out? No. All 3 doors slide. #### Does it lock? Yes. ### 54″ Two (2) Door Reach-in Freezer, 47 cu.ft. (1330 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/54-two-2-door-reach-in-freezer-47-cu-ft-1330-l-stainless-steel A 54″ two-door stainless steel reach-in freezer with 47 cu.ft. / 1331 L of storage, for restaurants, cafés and bakeries keeping frozen stock near the line. It holds -8 to 0°F (-22.2 to -17.8°C) with ventilated R290 cooling, a digital controller with an LCD display and automatic defrost. Six adjustable plastic coated shelves carry 90 lb / 41 kg each in a 49.4” x 27.1” x 51.5” usable interior, the self-closing doors keep the cold in, interior lighting shows the stock, and it is Energy Star certified. #### Check before ordering - It plugs into a 5-15 P outlet on 110-120V / 60Hz / 1Ph and draws 8.5A (780 W). - Ask us for its outside size and weight; the listed figures match the crate. - Leave room in front for both doors to swing. #### How much does it hold? 47 cu.ft. / 1331 L on 6 shelves. #### How cold does it get? -8 to 0°F (-22.2 to -17.8°C). ### 54″ Two (2) Door Top-Mounted Reach-in Freezer, 43.1 cu.ft. (1220 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/54-two-2-door-top-mounted-reach-in-freezer-43-1-cu-ft-1220-l-stainless-steel A 54" two-door reach-in freezer with a top-mounted compressor and 1220 L of storage at -8°F to 0°F, for kitchens that need a full bank of frozen storage on a 115 V outlet. Six plastic-coated shelves hold up to 88 lbs each, the doors close themselves, and the cooling is ventilated with automatic defrost. #### Check before ordering - It plugs into a 5-15 P outlet on 115 V / 60 Hz / 1 Ph and draws 7.2A (720W). - It is 54" wide, 32.2" deep and 81.7" high, at 523.6 lb; with the compressor on top, check the clearance above it. - The usable interior is 49.4" x 27.1" x 56.8"; check your cases fit. #### How cold does it hold? -8°F to 0°F (-22°C to -17 °C). #### How much weight can a shelf take? Up to 88 lbs per shelf, on six shelves. ### 54″ Two (2) Glass Door Top Mounted Reach-In Refrigerator, 43.1 cu.ft. (1220 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/54-two-2-glass-door-top-mounted-reach-in-refrigerator-43-1-cu-ft-1220-l-stainless-steel An Omcan 54″ two glass door top mounted reach-in refrigerator with 43.1 cu. ft. / 1220 L of space, for kitchens and back rooms that want to see stock without opening the doors. Ventilated R290 cooling with automatic defrost holds 0.5°C to 4.4°C / 33°F to 40°F across 6 shelves in a 49.4" x 27.1" x 56.8" usable interior, behind 2 self closing glass doors with a wide handle and cyclopentane insulation. The refrigeration sits on top, it rolls on 4 casters, and it carries cETLus, ETL Sanitation and Energy Star listings. #### Check before ordering - It plugs into a 5-15 P outlet on 115 V / 60 Hz / 1 Ph and draws 4.2A (456W). - It is 54" wide, 32.2" deep and 81.7" high; check the ceiling for the top-mounted unit. - Leave room in front for both doors to swing. #### How much does it hold? 43.1 cu. ft. / 1220 L on 6 shelves. #### Is it Energy Star? Yes. ### 55 lb. Heavy Duty Potato Peeler – 110 V, 1 HP Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/55-lb-heavy-duty-potato-peeler-110-v-1-hp A 55 lb. heavy-duty stainless steel potato peeler with a 1 HP motor, peeling about 1100 lb/hr, for restaurants and institutions peeling potatoes in volume. A timer sets each cycle, a sieve collects the peel waste, and the stainless steel body cleans easily; the maker says the cycle is swift with minimum waste. It is made in Brazil with QPS certification and uses 0.73 kW/h. #### Check before ordering - It runs on 110V / 60Hz / 1Ph and draws 14A without load and 16A with load; give it its own circuit and ask us about the plug. - A plumber connects the water supply and drain; ask us for the fittings. - Ask us for its own footprint; the listed size and weight match its box. #### How much does it peel? 55 lbs. per load, about 1100 lb/hr. #### How is waste collected? In a sieve. ### 59″ Three (3) Shelf Refrigerated Corner Floor Glass Display Case, 16.8 cu.ft (475 L), Stainless steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/59-three-3-shelf-refrigerated-corner-floor-glass-display-case-16-8-cu-ft-475-l-stainless-steel An Omcan 59″ refrigerated corner floor display case with four-sided double glass and 475 L / 16.78 cu.ft of space, for cafés, bakeries and shops showing cakes and chilled food at the end of a counter run. Three adjustable chrome shelves of 41” x 14” sit in a 54” x 23” x 25” interior, each with LED lighting beneath, held at 0°C - 12°C / 32°F - 54°F by ventilated R290 cooling with a digital controller and automatic defrost. Staff open one swing glass door, and it rolls on 5 casters, 2 with brakes. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph at 650 W. - Ask us for its own size and weight; the listed figures are those of its box. - Plan where the door swings in your corner layout. #### Can customers see in from all sides? Yes. It has four-sided double glass. #### How many shelves does it have? 3 adjustable chrome-plated shelves. ### 59″ Two (2) Doors Granite Top Refrigerated Pizza Prep Table, 13.8 cu.ft. (390 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/59-two-2-doors-granite-top-refrigerated-pizza-prep-table-13-8-cu-ft-390-l-stainless-steel A 59″ two-door refrigerated pizza prep table with a granite top and 390L / 13.8 Cu.Ft. of storage, for pizzerias with a shorter make line. A 1 1/6" / 29.6 mm granite countertop sits in front of a 6" / 180 mm backsplash for the topping pans, and an Embraco compressor on R290 holds -2°C - 10°C / 28.4°F - 50°F with no-frost cooling and automatic defrost. Two partitions of 17.1” each give a 37.2” wide, 22.4” high and 27" deep interior. #### Check before ordering - It runs on 110V / 60Hz / 1Ph; ask us about the plug. - Overall it is 59.4” x 31.5” x 39.4”; ask us for its weight, as the listed figure matches the crate. - Keep flour and dough on the granite and toppings in the rear pans. #### What is the top made of? Granite, 1 1/6" / 29.6 mm thick. #### How much storage is below? 390L / 13.8 Cu.Ft. behind 2 doors. ### 60” Four (4) Shelf Grab-and-Go Open Front Refrigerated Showcase, 33.90 cu.ft. (960 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/60-four-4-shelf-grab-and-go-open-front-refrigerated-showcase-33-90-cu-ft-960-l-black A 60” black open-front grab-and-go refrigerated showcase with 4 glass shelves and 33.9 cu.ft. / 960 L of space, for convenience stores, cafeterias and cafés with a shorter wall to fill. Customers take drinks, sandwiches and salads from 53.7” x 12.3” glass shelves in a 56.5” x 21.1” x 51.2” interior kept at 2 - 10°C / 35.6 - 50°F by ventilated R290 cooling, and a pull-down night curtain closes it after hours. Four castors, two with brakes, make it movable for cleaning. #### Check before ordering - It runs on 220V / 60Hz / 1Ph at 1880 W and 11 A; ask us about the plug. - Ask us for its own size and weight; the listed figures match the crate. - Pull the curtain down at closing to save energy. #### How much does it hold? 33.9 cu.ft. / 960 L on 4 shelves. #### What temperature does it hold? 2 - 10°C (35.6 - 50°F). ### 60" Three (3) Shelf Curved Glass Floor Refrigerated Showcase, 18.89 cu.ft. (535 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/60-three-3-shelf-curved-glass-floor-refrigerated-showcase-18-89-cu-ft-535-l-stainless-steel-44503 A 60" curved-glass refrigerated showcase with three shelves and LED lighting that holds 32 to 54°F, for deli, café and sandwich-shop displays. 18.89 cu. ft. behind tempered curved glass suits a counter that shows salads, sandwiches and desserts; automatic defrost and fan cooling are built in. #### Check before ordering - It plugs into a 110V outlet (5-15 P) and draws 6.5 A. - The box is 64" x 30" x 64" and weighs 542 lb; check doorways and the route to the floor. - Its 32 to 54°F range is for chilled display, not frozen product. #### How many shelves are there? Three display shelves, lit by LEDs. #### What temperature does it hold? 0 to 12°C (32 to 54°F). #### How big is it? 60" wide, 26.8" deep and 56" high, at 463 lb (210 kg) unpacked. ### 60″ Commercial Gas Range with 6 Burners, 24″ Griddle and 2 Standard Ovens 282,000 BTU – Natural Gas Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/60-commercial-gas-range-with-6-burners-24-griddle-and-2-standard-ovens-282-000-btu-natural-gas-46028 A 60" natural gas range with six 30,000 BTU burners, a 24" griddle and two standard ovens, 282,000 BTU in all. It suits a restaurant line that sautés, griddles and roasts from one piece of equipment; each oven runs 250 to 550°F. #### Check before ordering - Confirm the gas line and hood are sized for 282,000 BTU. - Each oven is 26.6" wide x 23.5" deep x 13.9" high; measure your pans. - The crate is 65" x 40" x 48" at 816 lb. #### How is the heat split? Six burners at 30,000 BTU, the griddle at 20,000 BTU and each oven at 31,000 BTU. #### Natural gas or propane? This listing is natural gas. #### How big is each burner section? 12" x 12". ### 60″ Three (3) Shelf Refrigerated Floor Showcase with Curved Glass, 28 cu.ft. (799 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/60-three-3-shelf-refrigerated-floor-showcase-with-curved-glass-28-cu-ft-799-l-black-46471 A 60″ refrigerated floor showcase with curved glass, 3 shelves and 28 cu. ft. / 799 L of space, for cafés, bakeries and restaurants showing desserts, pastries, cakes and drinks. Staff serve through a back sliding door, the front hinged door opens for cleaning, and adjustable shelves of 54” x 10.3”, 54” x 14.4” and 54” x 19” carry 55 lb / 25 kg each. The digital controller holds 32°F to 54°F / 0°C to 12°C with ventilated R290 cooling and automatic defrost inside a 55” x 26.5” x 40.75” interior. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 6.2 A (680 W). - Plan 59.8" of width, 32.6" of depth and 56.7" of height for its 518 lb, with room behind it for staff. - The name says black and the spec a 430 stainless steel exterior; ask us which finish you will receive. #### How much does it hold? 28 cu. ft. / 799 L on 3 shelves. #### What temperature range does it have? 32°F to 54°F (0°C to 12°C). ### 60″ Two (2) Door Worktop Freezer With Backsplash, 15 cu.ft. (425 Liter), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/60-two-2-door-worktop-freezer-with-backsplash-15-cu-ft-425-liter-stainless-steel-50098 A 60″ two-door worktop freezer with a backsplash and 15 cu. ft. / 425 L of frozen storage, for kitchens that want a freezer under their prep counter. It holds -8°F ~ -0°F (-22°C ~ -18°C) with ventilated R290 cooling, a digital display and automatic defrost. The interior is 55.6” x 19.84” x 23.5” with 2 plastic coated shelves at 88 lb each, and the self-closing doors seal in the cold. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 4.5 A (345 W). - Plan 60.2" of width, 29.5" of depth and 38.8" of height for its 254 lb. - Keep the front clear for both doors to swing. #### How cold does it get? -8°F ~ -0°F (-22°C ~ -18°C). #### How much does it hold? 15 cu. ft. / 425 L on 2 shelves. ### 60″ Two (2) Door Worktop Refrigerator with Backsplash, 15 cu.ft. (425 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/60-two-2-door-worktop-refrigerator-with-backsplash-15-cu-ft-425-l-stainless-steel-50099 A 60″ two-door worktop refrigerator with a backsplash and 15 cu.ft / 425 L of storage, for kitchens that want chilled ingredients under a prep surface. Two self-closing solid doors open onto a 55.6" x 19.8" x 23.5" interior with 2 plastic coated shelves at 88 lb each, held at 33°F - 41°F / 0.5°C - 5°C by ventilated R290 cooling with automatic defrost. The backsplash keeps spills off the wall while staff chop and assemble on the stainless top. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 2.6 A (285 W). - It is 60.2" wide, 29.5" deep and 38.8" high at 254 lb. - Leave room in front for both doors to open. #### How much does it hold? 15 cu.ft / 425 L on 2 shelves. #### What temperature does it hold? 33°F - 41°F (0.5°C - 5°C). ### 66lb/30kg Heavy-Duty Electrical Meat Mixer with Single Mixing Arm – 110V, 1HP/750W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/66lb-30kg-heavy-duty-electrical-meat-mixer-with-single-mixing-arm-110v-1hp-750w A heavy-duty electric meat mixer from Italy with a single mixing arm, mixing up to 66 lb / 30 kg of ground meat in a 42.25 QT / 40 L tank, for butcher shops and delis blending sausage and burger mixes. A 1 HP / 750 W motor drives the arm, and the machine meets Quebec safety standards with cQPSus certification (model MM-IT-0030). The net weight is 88 lb / 40 kg. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 6.8 A. - The machine itself is 14" x 28.4" x 22.4" (WDH); the larger listed size matches its crate. - Batch to the 66 lb / 30 kg working capacity. #### How much meat does it mix? Up to 66 lb / 30 kg in a 42.25 QT / 40 L tank. #### What power does it need? 110V / 60Hz / 1Ph at 6.8 A. ### 69.5″ Thirteen (13) Pan Gelato Display Showcase with Flat Sneeze Guard (Black Exterior) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/69-5-thirteen-13-pan-gelato-display-showcase-with-flat-sneeze-guard-black-exterior-49008 A 69.5″ black gelato display showcase with 13 x 5L pans, a scoop pan and a flat sneeze guard, for gelato shops and dessert counters serving a wide flavour range. Ventilated R290 cooling (160g) holds -7.6°F to 10.4°F (-22°C to -12°C) under digital control with an LED display, and auto-defrost with a heating element keeps it running. Staff serve from sliding doors at the back; pans measure 14.2” x 6.5” x 4.5” and the scoop pan 6.5” x 7.6” x 2.4” (model FR-CN-0013B). #### Check before ordering - It runs on 110V - 120V / 60Hz at 13.6 A (1500 W); give it its own circuit and ask us about the plug. - It is 69.5" wide, 33" deep and 51" high at 434 lb, in a room no warmer than 75°F. - Order spare pans to rotate flavours. #### How many pans does it hold? 13 x 5L ice cream pans and 1 scoop pan. #### What temperature does it hold? -7.6°F to 10.4°F (-22°C to -12°C). ### 70″ Three (3) Door Refrigerated Prep Table, 15.5 cu.ft. (440 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/70-three-3-door-refrigerated-prep-table-15-5-cu-ft-440-l-stainless-steel A 70″ three-door refrigerated sandwich and salad prep table with 15.5 cu.ft / 440 L below and eighteen 1/6 pans on top, for delis, sandwich shops and salad lines. A 70.4" x 10.3" x 0.4" cutting board runs along the front, ventilated R290 refrigeration on a 3/4 HP compressor holds 33°F - 41°F / 0.5°C - 5°C, and cyclopentane insulation keeps the cold in. Inside are 3 shelves rated 44.1 lb / 20 kg each, and heavy-duty casters let staff roll it out to clean. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 8.9A. - The interior is 66" x 24" x 23.5"; for the outside dimensions and weight, ask us, since the figures listed are the crate's. - Leave room in front for three doors to open. #### How many pans does the top take? Eighteen 1/6 pans. #### How big is the cutting board? 70.4" x 10.3" x 0.4" (1787 x 262 x 10 mm). ### 71" Refrigerated Flat Glass Sushi Display Case, 4.7 cu.ft. (132 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/71-refrigerated-flat-glass-sushi-display-case-4-7-cu-ft-132-l-black-48670 A 71" refrigerated flat glass sushi display case in black with 132 L of space for 5 x 1/2 Size pans, for sushi bars and restaurants showing rolls and sashimi at the counter. Direct cooling on R290 (35g) holds 32° - 53.6 °F / 0° - 12°C behind a front flat glass, internal LED lighting shows the product, and staff reach in through 1 sliding door. Defrost is manual (model RS-CN-0132-2). #### Check before ordering - It plugs into a NEMA 5-15P outlet on 110-120V / 60 Hz / 1 Ph and draws 1.3 A (150 W). - It is 71" x 16.7" x 11.6" and weighs 108 lb net; check the counter length. - Plan a manual defrost and clean between services. #### How many pans does it hold? 5 x 1/2 Size pans. #### What temperature range does it have? 32° - 53.6 °F (0° - 12°C). ### 71″ Thirteen (13) Pan Gelato Dipping Cabinet with Flat Sneeze Guard and Pans Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/71-thirteen-13-pan-gelato-dipping-cabinet-with-flat-sneeze-guard-and-pans A 71″ gelato dipping cabinet with 13 pans and a flat sneeze guard, holding 15.9 cu.ft. / 450 L, for gelato shops serving a wide range of flavours. Thirteen 5L pans of 14.2” x 4.7” x 6.5” plus one 180g pan come with it, storage below holds backup pans behind 2 doors, and a digital controller holds -15°F to 32°F / -26°C to 0°C on a 2/3+ HP compressor with R290. It rolls on 6 casters, and defrost is manual. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 4A (295W). - Ask us for its own size; the listed size and weight match the crate. - Schedule a manual defrost and plan where the gelato waits meanwhile. #### How many pans does it take? 13 x 5L pans and 1 x 180g pan, included. #### What temperature range does it have? -15°F to 32°F (-26°C to 0°C). ### 72 ” 5 Pan Open Well Electric Steam Table with Cutting Board and Undershelf, 4 kW 1ph, 240V Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/72-5-pan-open-well-electric-steam-table-with-cutting-board-and-undershelf-4-kw-1ph-240v Holds and heats five full-size pans in a single open well, with an integrated polycarbonate cutting board and undershelf for staging and short-term prep; suited to on-demand serving lines and buffet counters. It keeps up to five full-size GN pans hot at once, which suits a buffet, cafeteria or catering line serving five hot items. The polycarbonate cutting board and undershelf give prep and staging space at the same station. #### Check before ordering - Confirm electrical supply: 240 V / 60 Hz / 1Ph at 16.7 A and that a matching 6-30P receptacle/circuit is available. - Verify countertop or station clearances and any local ventilation requirements for an open well steam table. - Ensure doorway, elevator and back-of-house access for a boxed shipping weight of 301 lb and crate dimensions of 74" × 35" × 36". - Confirm space for the integrated polycarbonate cutting board and the control-side storage compartments to fit your service layout. #### How many full-size pans does this steam table accept? It holds five full-size GN pans in the open well, so plan for pan rotation and replenishment with that capacity in mind. #### What electrical circuit does this model require? This model is built for a single-phase 240 V supply drawing 16.7 A and plugs with a 6-30P; have an electrician confirm the dedicated circuit and receptacle placement. #### Is a cutting board included and how does it affect countertop space? Yes — a polycarbonate cutting board is integrated on the control side and includes extra storage compartments, so allow room for the board when siting the unit. ### 72” Four (4) Shelf Grab-and-Go0 Open Front Refrigerated Showcase, 40.96 cu.ft. (1160 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/72-four-4-shelf-grab-and-go0-open-front-refrigerated-showcase-40-96-cu-ft-1160-l-black A 72” black open-front grab-and-go refrigerated showcase with 4 glass shelves and 40.96 cu.ft. / 1160 L of space, for convenience stores, cafés and cafeterias selling drinks, sandwiches and salads to walk-up customers. Shelves of 65.5” x 12.3” sit in a 68.3” x 21.1” x 51.2” interior held at 2 - 10°C / 35.6 - 50°F by ventilated R290 cooling with a digital controller and automatic defrost, and a pull-down night curtain saves energy after hours. It rolls on four casters, two with brakes. #### Check before ordering - It runs on 220V / 60Hz / 1Ph at 2050 W and 11 A; ask us about the plug before your electrician prepares the outlet. - Ask us for its own size and weight; the listed figures match the crate. - Pull the night curtain down when the store closes. #### How much does it hold? 40.96 cu.ft. / 1160 L on 4 shelves. #### Does it have a cover for nights? Yes, a pull-down night curtain. ### 72" Right Side Soiled Dish Table with Three Sinks Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/72-right-side-soiled-dish-table-with-three-sinks-48496 A 72" stainless work table with three integrated sinks for washing and staging dishes, suited to kitchens that need a dedicated soiled-dish station with three equal-sized bowls for sequential cleaning and rinsing. Three 20" x 20" x 12" bowls in one 72" bench give a wash, rinse and sanitize sequence at the soiled side of a dish room. It suits a kitchen that wants the three sinks in one continuous run rather than separate units. #### Check before ordering - Confirm the footprint: 72" wide x 30" deep and overall height 44" will need to fit through doorways and under any overhead obstructions. - Verify the sink arrangement: (3) 20" x 20" x 12" bowls—confirm the bowl sizes and spacing match your planned faucet and pre-rinse locations. - Ask your plumber to confirm drain/trap routing and faucet mounting for a three-basin bench; plumbing locations are not shown on the product page. - Confirm counter-to-floor height of 44" with staff ergonomic needs and any splashguard or undershelf clearance required. #### Can this table be used as the primary dishwashing station? Yes, it provides three separate bowls for a wash/rinse/sanitize workflow, but it’s a single continuous bench with three equal bowls rather than separate standalone sinks. #### Will my pre-rinse fitting work with this layout? Check the location and spacing of the (3) 20" x 20" x 12" bowls against your pre-rinse faucet or sprayer to ensure reach and clearance for loading racks or trays. #### What should I confirm with my contractor before the unit arrives? Verify that the 72" x 30" footprint and 44" height clear entryways and that plumbing lines, trap placement and faucet mounts align with the three-bowl configuration. ### 72” x 30” x 34” Bubble Tea Station with 6” Backsplash, Two 15” x 15” x 10” Sinks, Drainage Panels & Overshelves Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/72-x-30-x-34-bubble-tea-station-with-6-backsplash-two-15-x-15-x-10-sinks-drainage-panels-overshelves A 72" x 30" stainless bubble tea station with two 15" x 15" x 10" sinks, drainage panels and overshelves, for tea and coffee shops building one drink bar. Built in 16-gauge 304 stainless steel, it carries the small equipment a bubble tea shop runs on, such as sealing machines, tea extractors, smoothie makers, sugar dispensers and coolers, with the sinks and drainage panels in the same run. #### Check before ordering - It is 72" long and 30" deep with a 34" working height and a 6" backsplash; measure the wall and the doorway on the way in. - Plan water and drain lines for two sinks; a plumber connects them to code. - It weighs 407.8 lb; plan how it comes into the shop. #### What is it made of? 16-gauge 304 stainless steel. #### How big are the sinks? Two sinks of 15" x 15" x 10". ### 72″ Four (4) Drawer Refrigerated Chef Base, 14 cu.ft. (385 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/72-four-4-drawer-refrigerated-chef-base-14-cu-ft-385-l-stainless-steel A 72″ four-drawer refrigerated chef base with 385 L / 13.6 cu.ft. of storage, for long cook lines that keep cold ingredients right under the griddle or broiler. Each drawer takes (2) full size 12” x 20” x 4” pans at 33°F - 41°F / 0.5°C - 5°C on a 1/3 HP compressor with R290, the 304 stainless steel cabinet has rounded inside corners, and the reinforced top has a drip-resistant "V" edge to contain spills. It rolls on casters. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 3.9 A; the cord is 7.4 ft. / 2.25 m. - Ask us for its own size, and how much the top carries, before you place equipment on it. - Add the height of the equipment on top to your working height. #### How many drawers does it have? Four, each taking 2 full size pans. #### What temperature does it hold? 33°F - 41°F (0.5°C - 5°C). ### 72″ Four (4) Shelf Grab-and-Go Open Refrigerated Floor Self-Serve Display Case, 37 cu.ft. (1048 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/72-four-4-shelf-grab-and-go-open-refrigerated-floor-self-serve-display-case-37-cu-ft-1048-l-black-48269 A 72″ black self-serve grab-and-go refrigerated floor display with 37.1 cu. ft. / 1050 L of space and 5 shelves, for convenience stores, cafeterias and cafés selling packaged food and drinks. Five shelves of 54” x 12.2” carry 50 kg / 110 lb each in a 69” x 21” x 51” interior held at 2 - 10°C / 35.6 - 50°F by ventilated R290 cooling, LED lights run under each shelf, and a pull-down night curtain closes it after hours. Digital control, automatic defrost and four casters round it out; it runs at 65.2 dB. #### Check before ordering - It plugs into a 6-20 P outlet on 220V / 60Hz / 1Ph and draws 11.5 A (2400 W). - It is 72" wide, 30.1" deep and 81.5" high at 565.5 lb; measure the route in. - Keep it away from entrances and air vents that would disturb the open front. #### How much does it hold? 37.1 cu. ft. / 1050 L on 5 shelves. #### Does it close at night? Yes, with a pull-down night curtain. ### 75 – 80 lb Single Tank Tube-Fired Natural Gas Floor Fryer – 150,000 BTU Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/75-80-lb-single-tank-tube-fired-natural-gas-floor-fryer-150000-btu A five-tube natural gas floor fryer that holds 75 to 80 lb of oil at 150,000 BTU, with a millivolt thermostat that needs no power. It suits a busy chicken, fish or fries station that wants one large tank and twin baskets; gas shuts off automatically if the oil passes 450°F. #### Check before ordering - This listing is natural gas; confirm the line can supply 150,000 BTU/hr. - The 1-1/4" full-port drain valve empties the tank fast; plan a container that suits it. - Confirm hood and clearance requirements with your contractor. #### Does it need electricity? No. The snap-action millivolt thermostat behind the door works without an electrical connection. #### What is the temperature range? 200 to 400°F (93 to 205°C), with over-temperature protection at 450°F. #### What comes with it? Twin fry baskets with plastic-coated handles, on four adjustable stainless steel legs. ### 76″ Two (2) Door Chest Freezer With Solid Flat Top 19.8 cu.ft. (560 L) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/76-two-2-door-chest-freezer-with-solid-flat-top-19-8-cu-ft-560-l A 76″ two-door white chest freezer with a solid flat top, a lock and 19.8 cu. ft. of storage, for convenience stores, ice cream shops, supermarkets and restaurants holding frozen stock. It holds -8°F to 5°F / -22°C to -15°C on a 1/2 HP compressor with R290, both hinged lids stay up on their own during loading, and the pre-coated steel interior wipes clean. Two baskets are included (up to 6 fit), the thermostat is mechanical, and it rolls on 6 casters, 2 with brakes. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 3.6 amps. - Plan a quiet day to defrost it by hand; the cabinet has a defrost drain for the melt water. - Ask us for its own size; the listed size and weight match the crate. #### Does it lock? Yes. #### How many baskets come with it? 2 baskets included, up to 6 fit. ### 79″ Three (3) Glass Door Display Refrigerator, 59.5 cu.ft. (1985 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/79-three-3-glass-door-display-refrigerator-59-5-cu-ft-1985-l-black A 79″ three-door glass display refrigerator with 59.5 cu.ft. / 1985 L of space and 12 shelves, for supermarkets, cafés and delis selling drinks and chilled products. Three swing glass doors open onto 12 plastic coated shelves of 25” x 22” that carry 88 lb / 40 kg each, in a 74.1” x 26.4” x 58.8” interior held at 33°F to 40°F / 0.5°C to 4.4°C by forced air R290 cooling with a digital controller and automatic defrost. It rolls on 6 casters. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 6.9 A (625 W). - It is rated for rooms up to 26°C(80°F) and 55% relative humidity; ask us for its outside size, as the listed figures match the crate. - The name says black and the spec a stainless steel exterior; ask us which finish you will receive. #### How much does it hold? 59.5 cu.ft. / 1985 L on 12 shelves. #### What temperature does it hold? 33°F to 40°F (0.5°C to 4.4°C). ### 80″ Two (2) Door Granite Top Refrigerated Pizza Prep Table, 20.5 cu.ft. (580 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/80-two-2-door-granite-top-refrigerated-pizza-prep-table-20-5-cu-ft-580-l-stainless-steel An 80″ two-door refrigerated pizza prep table with a granite top and 580 L / 20.5 cu. ft. of storage below, for pizzerias stretching and topping pizzas on stone. The granite countertop is 1 1/6” / 29.6 mm thick behind a 6" / 180 mm tapered backsplash that holds the topping rail, and an Embraco compressor on R290 cools the cabinet from -2 – 10°C / 28.4 – 50°F with no-frost cooling and automatic defrost. Two partitions of 29.4” each give an overall interior of 61.5” wide, 22.2” high and 27" deep. #### Check before ordering - It runs on 115V / 60Hz / 1Ph at 4.3A; ask us about the plug. - Overall it is 79.5" x 31.5" x 39.5" (WDH); ask us for its weight, as the listed figure matches the crate. - Plan the room under it: the doors swing on spring hinges. #### What is the top made of? Granite, 1 1/6” / 29.6 mm thick. #### How much storage is below? 580 L / 20.5 cu. ft. behind 2 doors. ### 81″ Three (3) Door Reach-in Freezer, 72 cu.ft (2040 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/81-three-3-door-reach-in-freezer-72-cu-ft-2040-l-stainless-steel An 81″ three-door stainless steel reach-in freezer with 72 cu.ft. / 2040 L of storage, for restaurants, cafés and bakeries that keep a lot of frozen stock by the line. It holds -8°F to 0°F (-22.2°C to -17.8°C) on a 1 1/4 HP compressor with R290 refrigerant and ventilated cooling, and the digital controller and automatic defrost keep it running without attention. Nine plastic coated shelves each carry 61.7 lb / 28 kg, the three solid doors close themselves, and it rolls on 4 casters. #### Check before ordering - It plugs into a 5-20 P outlet on 110-120V / 60Hz / 1Ph and draws 12A; that plug needs a 20 A receptacle. - Usable interior is 76.3” x 27.1” x 51.5”. Ask us for the outside size and weight, as the listed figures belong to the crate. - Leave room for three doors to swing open in front of it. #### How much does it hold? 72 cu.ft. / 2040 L on 9 shelves. #### What temperature does it run at? -8°F to 0°F (-22.2°C to -17.8°C). ### 81″ Three (3) Glass Door Reach-In Refrigerator, 72 cu.ft. (2,024 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/81-three-3-glass-door-reach-in-refrigerator-72-cu-ft-2024-l-stainless-steel An 81″ three-door glass reach-in refrigerator with 72 cu. ft. (2038.8 L) of space, for supermarkets, cafés and kitchens that want chilled stock on show. Dual pane tempered glass doors in aluminum frames open onto 9 shelves in a 76.3" x 27" x 51.5" usable interior, held at 33°- 41°F / 0.5°C to 5°C by ventilated R290 cooling on a 3/4 HP compressor (model RE-CN-0067-G-HC). #### Check before ordering - It runs on 115V / 60Hz / 1Ph at 8.5A; ask us about the plug. - Net it is 80.9" x 32.2" x 82.5" (WDH) and 615.1 lb; the larger listed figures belong to the crate. - It is rated for rooms up to 89.6°F / 32°C. #### How much does it hold? 72 cu. ft. (2038.8 L) on 9 shelves. #### What temperature does it hold? 33°- 41°F (0.5°C to 5°C). ### 89” 16+12 Tubs Capacity Ice Cream Dipping Display with Sneeze Guard Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/89-1612-tubs-capacity-ice-cream-dipping-display-with-sneeze-guard An 89” ice cream dipping display with a sneeze guard, holding 16 tubs on display and storing 12 more 3 gallon tubs below, for ice cream and gelato shops serving many flavours. It holds -15 to 11°F (-26 to -11.6 °C) with ventilated R290 cooling and automatic defrost, the glass front shows every flavour, and 2 sliding doors open to 4 storage shelves. It rolls on four casters. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115 V / 60 Hz / 1 Ph and draws 7.1 A (700 W). - Plan 88.7" of width, 27.7" of depth and 51.4" of height for its 517 lb. - Order tubs to fit: 16 on display and 12 three-gallon tubs in storage. #### How many tubs does it hold? 16 on display, plus 12 (3 Gallon Tubs) in storage. #### What temperature does it hold? -15 to 11°F (-26 to -11.6 °C). ### 90″ Pyramid Style Freestanding Powder Coated Patio Heater – 42,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/90-pyramid-style-freestanding-powder-coated-patio-heater-42000-btu An Omcan 90″ pyramid style freestanding powder coated patio heater rated at 42,000 BTU, for restaurant patios and terraces extending the outdoor season. It burns propane only from a 20 lb tank at 945 g/hr and warms 113 - 175 sq. ft. around it with a 13 kW output; it is cETLus certified, at 50.7 lb net and 20.5″ x 20.5″ x 89.4″ assembled. #### Check before ordering - Use it outdoors only, with a 20 lb propane tank. - Check your local fire rules for clearances from walls, awnings and umbrellas. - Plan where the tank sits and how staff change it. #### What fuel does it use? Propane only, from a 20 lb tank. #### How big an area does it heat? 113 - 175 sq. ft. #### How much propane does it use? 945 g/hr. ### 94” Two (2) Door Refrigerated Pizza Prep Table with Drawers, 32 cu.ft. (906 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/94-two-2-door-refrigerated-pizza-prep-table-with-drawers-32-cu-ft-906-l-stainless-steel A 94” two-door refrigerated pizza prep table with 2 drawers and 32 cu.ft (906 L) of storage, for pizza shops, sandwich bars and salad stations. The top holds 12 polycarbonate 1/3 GN pans under hinged lids, ventilated R290 refrigeration keeps ingredients at 33 – 41°F / 0.6 – 5°C, and the 201 stainless steel cabinet has a 304 stainless steel interior bottom. Inside are 3 shelves, and the table rolls on 4” / 102mm casters. #### Check before ordering - It plugs into a 5-15 P outlet on 110–120V / 60 Hz / 1Ph and draws 2.5 A on a 1/4 HP compressor. - It is rated for rooms up to 75°F / 24°C; plan its spot away from oven heat. - Ask us for the table's exact length and depth; the listed size matches the crate. #### How many pans does the top hold? 12 polycarbonate 1/3 GN pans. #### What temperature does it keep? 33 – 41°F / 0.6 – 5°C. ### 95″ Blade All-Stainless-Steel Floor Model Band Saw – 2.95 HP Motor, 220/240V, 3 Phase Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/95-blade-all-stainless-steel-floor-model-band-saw-2-95-hp-motor-220-240v-3-phase Heavy stainless-steel band saw built for cutting whole primals, bone-in sections and large blocks of product; suited to operations that need a single large-capacity saw on the floor with a fixed cutting table and sanitary surfaces. It suits a butcher shop or meat room cutting primals, bone-in sections and large blocks, with pieces up to 9.9" x 14" through the blade. The all-stainless build and fixed table are made to stay in one spot and be cleaned in place. #### Check before ordering - Confirm your electrical supply matches 220V / 60Hz / 3Ph and that your electrician can provide the required three-phase circuit. - Verify doorways, ceilings and aisles fit the machine's packed dimensions listed on the product page. - Check the floor can support the unit’s shipping weight of 450 lb (204.1 kg) and that a stable, level location is available for operation. - Make sure a fixed cutting table fits the intended workflow and that there’s enough room for sanitary access and routine cleaning around the saw. #### How large of a cut will this saw handle? The saw’s cutting capacity is 9.9" x 14", so it accepts single pieces up to that height and width without rerunning or reorienting them. #### What electrical hookup does this model require? It is supplied for a 220V / 60Hz / 3Ph electrical feed; confirm a compatible three-phase supply and breaker arrangement with an electrician. #### Will this unit fit through standard service doors? Check the boxed and unpacked dimensions on the spec table against your door and corridor widths, and plan for sufficient clearance to move the pallet into place. ### Adjustable Dough Roller with 15.75″ Max Roller Width – 110 V, 0.5 HP Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/adjustable-dough-roller-with-15-75-max-roller-width-110-v-0-5-hp-40640 An adjustable electric dough roller from Italy that sheets pizza bases from 10.2" – 15.75" across, for pizzerias and restaurants shaping portions quickly and evenly. It takes portions of 7.4 – 21.2 oz / 210 – 600 g and sets thickness from 0.1 – 4 mm in 0.2 mm increments, on a 0.5 HP / 0.37 kW motor. It carries QPS certification. #### Check before ordering - It runs on 110V / 60Hz / 1Ph; ask us about the plug. - Plan 22.4" of depth, 17.7" of width and 15.7" of height on the counter for 57.3 lb. - Weigh portions within 210 – 600 g for consistent bases. #### What size pizzas can it roll? From 10.2" to 15.75" (26 – 40 cm). #### How thin can it go? Thickness adjusts from 0.1 to 4 mm in 0.2 mm steps. ### Affinacheese® 330 lb. (150 kg.) Cheese Drying Cabinet with ClimaTouch® and Fumotic® Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/affinacheese-330-lb-150-kg-cheese-drying-cabinet-with-climatouch-and-fumotic-45516 An Affinacheese 330 lb (150 kg) cheese drying cabinet with ClimaTouch and Fumotic, for cheese shops, delis and restaurants drying and aging their own cheese. ClimaTouch controls temperature and Fumotic regulates humidity, so cheese dries and seasons evenly, working from -5°C to 50°C. Seven polypropylene shelves hold the cheese behind glass doors that show the stock without opening, in a 304-type stainless steel cabinet made in Italy with QPS certification. #### Check before ordering - It runs on 220V / 60Hz / 1Ph; ask us for the amperage and plug. - It is 35" wide, 31" deep and 83" high at 617 lb; plan the route in. - Ask us about the recipes and humidity settings for your cheeses. #### How much cheese does it hold? 330 lb / 150 kg. #### How many shelves? 7 polypropylene shelves. ### Alfa Quick 2 Pizze Silver Grey Professional Pizza Oven – Q2P Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/alfa-quick-2-pizze-silver-grey-professional-pizza-oven-q2p A commercial pizza oven that bakes two 13" pizzas at once and is rated at 50 pizzas per hour, for pizzerias that want high-temperature baking in a small footprint. Two 13" pizzas per load and 50 per hour suit a pizzeria or restaurant running short, frequent pizza orders. It is offered for wood, gas or hybrid operation, and it needs 40 min to reach operating temperature. #### Check before ordering - Select fuel configuration: this model is available for wood, gas or hybrid operation; confirm whether the unit will be supplied for methane or LPG so your gas fitter can prepare the proper connection. - Confirm site ventilation and clearances for the oven’s Double Flue System and verify local venting requirements with a contractor. - Base sold separately — confirm whether a compatible base or stand will be ordered and that floor/load capacity accommodates the oven’s 705 lb (319.8 kg) weight. - Allow for the stated 40 min heating time to reach operating temperature when planning service starts and kitchen workflow. #### Can this oven really handle two pizzas at once? Yes; the cooking chamber is arranged to load and bake two 13" pizzas simultaneously, so batches are in pairs rather than single pizzas. #### How long before the oven reaches full baking temperature? Plan for a 40 min heat-up to reach the high operating temperature stated for this model before starting full production. #### What should be checked for a gas installation? Confirm whether the unit is configured for methane or LPG and have a qualified gas fitter verify gas supply sizing and the proper connection type for that fuel. ### Alfa Quick Series Natural Gas Pizza Oven with Stand – 6 Pizza, 116,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/alfa-quick-series-natural-gas-pizza-oven-with-stand-6-pizza-116000-btu An Alfa Quick Series natural gas pizza oven on its stand, baking 6 pizzas at a time and 70 an hour, for food trucks, small shops, bistros and busy pizzerias adding pizza without masonry work. The 47.25” x 43.3” / 1200 x 1100 mm cooking floor reaches a maximum oven temperature of 500°C / 932°F, taking 70 minutes to heat to that point, on a 116,012.82 BTU (34 kW) burner. Stainless steel, iron sheet and ceramic fiber make up the body, it needs no masonry work, and it carries cULus and NSF certification. #### Check before ordering - This listing is the natural gas version (the series also runs on liquid propane); a licensed gas fitter connects it. - Plan the exhaust for a suction flow rate of 55 m³/h with smoke at 410°C / 770°F, as your local authority requires. - Ask us for the oven's own dimensions before planning the route in; the listed figures match the crate, at 1420.9 lb. #### How many pizzas an hour? 70 pizzas per hour, 6 at a time. #### How long does it take to heat up? 70 minutes to 500°C / 932°F. ### Alfa Zeno Series Electric Pizza Oven – 6 Pizza, 18kW, 240 V, 3 Ph \| Trento Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/alfa-zeno-series-electric-pizza-oven-6-pizza-18kw-240-v-3-ph-trento An Alfa Zeno series electric pizza oven that bakes 6 pizzas at a time and 80 an hour on 18 kW, for pizzerias that want Neapolitan, Roman or by-the-slice pizza without gas or masonry. Its 29.5” x 44.3” / 750 x 1125 mm cooking floor reaches 500°C / 932°F, a touch screen runs it, and it is built of stainless steel, iron sheet and ceramic fiber with cULus and NSF listing. With its stand it is 68.9” / 1750 mm high. #### Check before ordering - It runs on 240V / 60Hz / 3Ph at 26 A with a 10 kA power break; an electrician plans the circuit. - Ask us for its own size and weight; the listed figures match the crate. - Plan ventilation for the oven as your local authority requires. #### How many pizzas an hour? 80, 6 at a time. #### How hot does it get? 500°C / 932°F. ### Amana – HDC Heavy Volume Commercial Microwave Oven 1800W – HDC18Y2 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/amana-hdc-heavy-volume-commercial-microwave-oven-1800w-hdc18y2 An 1800 W commercial microwave with two magnetrons in a 17.3"-wide cabinet that takes a 6"-deep half-size pan, for steaming and reheating to order. Bottom-mounted controls make it workable on a shelf above the line, which suits quick-service restaurants, cafés and convenience stores. #### Check before ordering - It needs 208/240V single phase and a NEMA 6-20 receptacle at the spot. - The cord is 5.5 ft long. - The shelf must hold 71 lb. #### Can it steam? Yes. The maker rates it for steaming vegetables and seafood and for regenerating food. #### How big is the cavity? 0.6 cu.ft (17 L), taking a 6"-deep half-size pan. #### Does it adjust to the supply voltage? Yes. It has an automatic voltage sensor for 208 or 240V. ### Amana – MFS Menumaster Commercial Microwave Oven 1200W – MFS12TS Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/amana-mfs-menumaster-commercial-microwave-oven-1200w-mfs12ts A 1200 W commercial microwave with a 1.2 cu ft cavity that takes a 14" platter, for quick-service counters, cafés and bars reheating to order. One-touch presets let crew reheat the same items the same way every time, and 1200 W of output covers reheating and boosting plated food between orders. It sits on 21.7" x 21" of counter at 14.4" high. #### Check before ordering - It needs a 120V outlet for its NEMA 5-20 plug; it draws 16A (2000 W). - It has no automatic voltage sensor: it is for a 120V, 60Hz, single phase supply only. - The unit weighs 66 lb; check the shelf or counter it goes on. #### How big a plate fits? A 14" (356mm) platter, in a 1.2 cu ft (34L) cavity. #### How much power does it use? 2000 W at 16A from the outlet, for 1200 W of microwave output. ### Amana – RFS Commercial Microwave Oven 2100W – RFS21TS Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/amana-rfs-commercial-microwave-oven-2100w-rfs21ts An Amana RFS21TS commercial microwave with 2100 W of output and a 1.2 cu ft cavity that fits a 14” platter, for quick-service chains and restaurants steaming and reheating fast. Two magnetrons give 2100 watts, enough to steam fish, shellfish and vegetables, and one-touch pre-sets keep operation simple. An automatic voltage sensor reads the supply, and Amana says it needs no ventilation, plumbing or descaling. #### Check before ordering - It plugs into a NEMA 6-20 outlet on 208 / 240V, 60Hz, single phase, drawing 15.5A (3200 W); the cord is 5 ft long. - Plan 21.7" of width, 21" of depth and 14.4" of height for its 66 lb. - Confirm with your local authority that no hood is needed where you install it. #### How powerful is it? 2100 W output from 2 magnetrons. #### What fits inside? The 1.2 cu ft cavity takes a 14” platter. ### Amana – XpressChef 2c High Speed Oven/Microwave 1900W w/ Catalytic Converter – JET19V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/amana-xpresschef-2c-high-speed-oven-microwave-1900w-w-catalytic-converter-jet19v An Amana XpressChef 2c high speed oven with 1900 Watts of microwave power and a catalytic converter (JET19V), for bake shops, delis, pubs and sandwich shops baking and toasting on demand. Convection and gentle microwave work together to bake delicate goods, toast sandwiches, grill, roast and steam vegetables, and a simplified control strip gives one-touch cooking that works with Amana's Menu Management application. The catalytic converter filters grease and odours, and the maker says it conforms to NFPA96 ventless recommendations by the EPA202 test method. #### Check before ordering - It is single phase with an automatic voltage sensor; ask us for the voltage, amperage and plug. - It is 19.3" wide, 26.4" deep and 18.1" high; ask us for its weight. - The 2 solid bottom baskets, non-stick liner kit and oven paddle are sold separately. #### Does it need a hood? It is tested ventless by EPA202; confirm with your local authority. #### How powerful is the microwave? 1900 Watts. ### Amana HDC212 2100W Microwave Oven with Touch Control – 240V/60Hz Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/amana-hdc212-2100w-microwave-oven-with-touch-control-240v-60hz An Amana HDC212 heavy-duty commercial microwave with 2100 W of cooking power, two magnetrons and touch control, for restaurants and cafés steaming, re-therming and cooking single portions fast. Top and bottom antennas spread the energy, it takes one 6" deep 1/2 size food pan, and it stores 100 programs with 4 stages of cooking and up to 60:00 of cook time. An automatic voltage sensor reads the supply, and Amana states it needs no vent hood. #### Check before ordering - It plugs into a NEMA 6-20 outlet on 208 / 240V, 60Hz, single phase, drawing 15.4 A (3200 W); the cord is 5.5 ft long. - Plan 16.5" of width, 21.6" of depth and 13.5" of height, at 67 lb. - Confirm with your local authority that no hood is needed where you install it. #### How powerful is it? 2100 W of microwave output from 2 magnetrons. #### What pan fits? One 6" deep 1/2 size food pan. ### Amana MXP22TLT XpressChef 4i Stainless Steel LED Touch Screen High Speed Combination Oven – 230V/1PH Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/amana-mxp22tlt-xpresschef-4i-stainless-steel-led-touch-screen-high-speed-combination-oven-230v-1ph A high-speed combination oven that toasts and heats with radiant heat, convection and microwave together, for quick-service counters, cafés and bars cooking to order. It stores up to 360 programmable menu items, loaded through the EZCard menu system, and an automatic voltage sensor adjusts it for a 208 or 230 V installation. A catalytic converter filters grease from the air, and the maker lists it for ventless installation. #### Check before ordering - It runs single phase on 208 or 230 V; confirm the receptacle on the spec sheet with your electrician. - The maker lists it for ventless installation; confirm with your local authority whether it may run without a hood in your kitchen. - It is 25" wide, 25.6" deep and 20" high, at 150 lb; check the counter carries it. #### How many menu items can it store? Up to 360 programmable items. #### Does it need 208 or 230 V? Either: an automatic voltage sensor adjusts it to the installation. ### Angelo PO – ACT.O Electric Combi Oven 10 x GN 1/1 Pans Capacity with Equipment Stand – AT101E Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/angelo-po-act-o-electric-combi-oven-10-x-gn-1-1-pans-capacity-with-equipment-stand-at101e An Angelo Po ACT.O electric combi oven for 10 x 1/1GN pans on its equipment stand, with a 10" capacitive touchscreen, for restaurants, hotels and institutions cooking up to 140 portions per cooking process. It cooks manually, automatically or from memorized programs, with low temperature, Delta T, regeneration, banqueting and vacuum cooking among its functions, and a standard multipoint core probe. Automatic washing recirculates water and detergent with Power Pearls microgranules and descaling, the door knob opens with full hands, and it takes 8 60x40cm containers with an accessory. #### Check before ordering - The record lists 400V 3N~ / 230V 3~ at 17 kW; ask us which voltage it is built for before your electrician plans the three-phase circuit. - A plumber connects the 3/4" cold water supply and the drain; the oven is 36.2" wide, 35.2" deep and 42.2" high at 359.4 lb. - Plan ventilation for the oven as your local authority requires. #### How many pans does it take? 10 x 1/1GN, or 8 60x40cm containers with an accessory. #### Does it clean itself? Yes. Automatic washing recirculates water and detergent, with Power Pearls microgranules and descaling. ### Angelo PO – ACT.O Electric Combi Oven, 6 x GN 1/1 Pans – AT61E Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/angelo-po-act-o-electric-combi-oven-6-x-gn-1-1-pans-at61e An Angelo Po ACT.O electric combi oven for 6 x 1/1GN pans with a 10" capacitive touchscreen, for restaurants and smaller kitchens cooking up to 85 portions per process. It offers manual, automatic and multi-timer cooking with vacuum cooking, in-jar pasteurization and low-temperature programs, a standard multipoint core probe, and automatic washing with Power Pearls microgranules and descaling. It takes 5 60x40cm containers with an accessory and works with the SMOK accessory. #### Check before ordering - The record lists 400V 3N~ / 230V 3~ at 12 kW; ask us which voltage it is built for before your electrician plans the three-phase supply. - A plumber connects the 3/4" cold water line and the drain; it is 36.2" wide, 35.2" deep and 32.9" high at 308.6 lb. - Plan ventilation for the oven as your local authority requires. #### How many pans does it take? 6 x 1/1GN, or 5 60x40cm containers with an accessory. #### Does it wash itself? Yes, with automatic washing and descaling. ### Angelo PO – PracticO Countertop Electric Combi Oven, 6 x GN 1/1 Pans – TT61 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/angelo-po-practico-countertop-electric-combi-oven-6-x-gn-1-1-pans-tt61 An Angelo Po PracticO countertop electric combi oven (TT61) for 6 x GN 1/1 pans, for restaurants and cafés cooking up to 60 portions per process in a narrow footprint. A 7" capacitive touchscreen stores up to 300 recipes with 18 stages each, a multipoint core probe with 5 sensors comes with it, and functions include pasteurization, vacuum cooking and smoking. Automatic washing uses detergent, and USB access and remote power peak control are built in. #### Check before ordering - The record lists 400V 3N / 230V 3÷1N at 6,9 kW; ask us which supply it is built for before your electrician plans it. - A plumber connects the 3/4" cold water (18 l/h) and the drain; it is 20.2" wide, 35.3" deep and 32.8" high at 154.3 lb. - Plan ventilation as your local authority requires. #### How many pans does it take? 6 x GN 1/1, 40 mm deep. #### How many recipes does it store? Up to 300, with 18 stages each. ### Antunes – 12″ x 52″ Commercial Point-Of-Entry Water Softener System – WSS-1252 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-12-x-52-commercial-point-of-entry-water-softener-system-wss-1252 A point-of-entry water softener that treats the incoming supply for a whole kitchen, so the equipment downstream gets softened water and builds up less scale. Grain capacity depends on the salt setting: 40,000 @ 12.0, 48,000 @ 16.0 and 60,000 @ 30.0, and the listing gives a 15 GPM flow rate. The tank is 12" across and 52" high. #### Check before ordering - A plumber installs it on the main supply; plan a drain for its regeneration and room to add salt, as the installation sheet shows. - It needs a 120 V outlet for its controls (40 VA, 0.33 A). - Check your water hardness and peak flow against its 15 GPM rating before ordering. #### Does it treat all the water in the building? It is a point-of-entry unit, installed where the water comes in, so everything downstream of it is softened. #### How heavy is it? 99.79 lb, at 12" wide and 52" high. ### Antunes – 208-230V Conveyor Type Contact Grill Toaster – 9210929 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-208-230v-conveyor-type-contact-grill-toaster-9210929-eta-4-6-weeks An Antunes conveyor type contact grill toaster (9210929) with a variable speed motor, for quick-service kitchens toasting buns, bagels and English muffins continuously. A conveyor carries each product past heating on both sides for even browning, the temperature adjusts, and the motor speed sets the toast. It takes apart for cleaning and is built for heavy-duty commercial use in a narrow, upright footprint. #### Check before ordering - It runs on 208-230 V at 3100 W and 14.9-13.5 A; ask us about the plug. - Plan 14" of width, 10.5" of depth and 25.5" of height for 30.39 lb. - Ask us about lead time before planning an opening date. #### What can it toast? Buns, bagels and English muffins. #### Does it toast both sides? Yes, it heats both sides as the conveyor moves. ### Antunes – 208-230V Vertical Toaster with Variable Speed Motor & without Auxiliary Heater – VCTM-2-9210960 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-208-230v-vertical-toaster-with-variable-speed-motor-without-auxiliary-heater-vctm-2-9210960-eta-4-6-weeks An Antunes VCTM-2 vertical toaster with a variable speed motor and no auxiliary heater, for quick-service kitchens toasting buns where counter space is tight. It toasts two complete buns at once in a footprint 30% smaller than the VCT-2000, the motor speed sets light or dark, separate heel and crown compression knobs control the toast, and a digital controller holds the temperature. #### Check before ordering - It runs on 208-230 V at 2100 W and 10.1-9.1 A; ask us about the plug. - Plan 10.5" of width, 14" of depth and 25.5" of height for 31.75 lb. - Ask us about lead time before planning an opening date. #### How many buns at once? Two complete buns. #### How do I adjust the toast? With the motor speed and the heel and crown compression knobs. ### Antunes – DCH-320 120V, 42.5″ Full Service Countertop Heated Display Case with 2 Shelves – 9500550 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-dch-320-120v-42-5-full-service-countertop-heated-display-case-with-2-shelves-9500550-eta-4-6-weeks An Antunes DCH-320 120V 42.5″ full service countertop heated display case with 2 shelves, holding three full-size 2 1/2" (64 mm) pans, for cafeterias and delis showing pasta, vegetables, meats and desserts hot. Digital temperature control holds the food, two shelves give room to present it, and the case takes apart for cleaning. It is built for heavy-duty commercial use. #### Check before ordering - It plugs into a NEMA 5-20P outlet on 120 V and draws 15 A (1800 W); that plug needs a 20 A receptacle. - It is 42.5" wide, 31.25" deep and 22" high; ask us for its weight. - Order three full-size 2 1/2" pans for it. #### What pans does it take? Three full-size 2 1/2" (64 mm) pans. #### How many shelves? Two. ### Antunes – DFW-150 120V 1 Pan Portion Steamer – 9100104 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/antunes-dfw-150-120v-1-pan-portion-steamer-9100104 Countertop portion steamer that holds a single half-size pan for steam-based warming; suited to kitchens that need to hold one small pan of vegetables, sauces or sides at serving temperature using standard 120 V power. This model is for operations that warm small, single-pan batches rather than continuous high-volume steaming. With capacity for one half-size pan (2 7/8" deep), it suits a prep line or short-order station where space is limited and one pan of a menu item at a time is enough. Use it where occasional reheating or holding of one menu item at a time matches service patterns. #### Check before ordering - Electrical: requires 120 volts and 15 amps on a NEMA 5-15P receptacle. - Fuel type: electric — confirm outlet location and that the counter or shelf can handle an electric unit and steam clearance. - Pan size and fit: accepts a single half-size 2 7/8" (73 mm) deep pan — verify this matches existing pans or order compatible pans. - Weight and space: shipping weight is 42 lb, and overall height is 8.75" — confirm countertop depth, clearance above, and handling for that packed weight. #### Can this unit run on a standard wall outlet? Yes; it is configured for a standard 120 V circuit and plugs into a NEMA 5-15P receptacle, but confirm the dedicated circuit and outlet location with an electrician. #### What size pans will fit in this steamer? It accepts a single half-size pan that is 2 7/8" deep; check existing pan inventory or order half-size pans of that depth. #### Is this suitable for continuous high-volume service? Because it holds one pan at a time, it is intended for small-batch warming and single-dish holding rather than continuous high-throughput steaming. ### Antunes – DFWT-100 Deluxe Food Warmer – DFWT-100 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/antunes-dfwt-100-deluxe-food-warmer-dfwt-100-eta-4-6-weeks A countertop steam food warmer for one two-thirds size pan, 2 7/8" deep, that keeps food hot and moist at a buffet line, pass or catering station. Steam keeps food moist while it holds, and an adjustable thermostat sets the temperature. At 20" wide and 8.7" high it fits on a counter beside the line, and it weighs 24.95 lb. #### Check before ordering - It needs its own 120 V, 15 A outlet: it draws 1800 W on a NEMA 5-15P plug. - It takes a two-thirds size pan 2 7/8" (73 mm) deep; check your pans before ordering. - Allow 17.25" of counter depth. #### What pan does it take? One two-thirds size pan, 2 7/8" (73 mm) deep. #### How does it keep food warm? With steam, which keeps food moist while it holds, set by an adjustable thermostat. ### Antunes – GST-2V 208V Gold Standard Toaster – GST-2V-9210999 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-gst-2v-208v-gold-standard-toaster-gst-2v-9210999-eta-4-6-weeks An Antunes GST-2V Gold Standard vertical toaster with a dual-belt moving conveyor, for high-volume quick-service kitchens toasting buns continuously in a small footprint. Programmable electronic temperature and a variable speed motor set the toast, and adjustable compression handles everything from thin wheat slices to thick pretzel buns. It toasts without using a grill, so each batch comes out alike. #### Check before ordering - It plugs into a NEMA 6-20P outlet on 208-240 V at 2000 W; that is not a household outlet. - It is 20" wide, 9" deep and 21.6" high at 53.07 lb. - Set the compression for your thickest bun before service. #### Can it toast thick buns? Yes. Compression adjusts from thin wheat slices to thick pretzel buns. #### Is it a conveyor? Yes, a vertical dual-belt conveyor. ### Antunes – HDC-50A 120V 50 Hot Dog Roller Grill With Slanted Top – 9300350 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-hdc-50a-120v-50-hot-dog-roller-grill-with-slanted-top-9300350-eta-4-6-weeks An Antunes HDC-50A roller grill with a slanted top that holds 50 four-to-a-pound 5" (127 mm) hot dogs, for convenience stores, concession stands and quick-service counters. The slanted top tips the hot dogs toward the customer or server so they are easy to reach, and the grill comes apart for cleaning at the end of the day. It is built for heavy-duty commercial use in a compact countertop footprint. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 14.6 A (1750 W); keep other appliances off that circuit. - Plan 32.5" of width, 19.75" of depth and 7.25" of height on the counter for 28.12 lb. - Ask us about lead time before planning an opening date. #### How many hot dogs does it hold? 50 four-to-a-pound 5" (127 mm) hot dogs. #### Why is the top slanted? It puts the hot dogs within easy reach for faster service. ### Antunes – MS-150 208V Miracle Steamer with Manual Water Fill – MS-150-9100443 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-ms-150-208v-miracle-steamer-with-manual-water-fill-ms-150-9100443-eta-4-6-weeks An Antunes MS-150 208V Miracle Steamer with manual water fill and a 14" (356 mm) spatula, for sandwich and burger kitchens melting cheese and finishing sandwiches fast. Intense steam from above keeps food's texture, colour and flavour, a programmable timer sets each portion, and it takes apart for cleaning. Water is filled by hand, so no plumbing is needed, and the compact countertop body fits beside a sandwich board or a burger line. #### Check before ordering - It plugs into a NEMA 6-20P outlet on 208 V and draws 15.9 A (3300 W). - Plan 21.38" of width, 21" of depth and 10.25" of height for 26.31 lb. - Fill the water before each service. #### Does it need a water line? No. It is filled manually. #### What is it for? Melting cheese, finishing sandwiches and steaming portions. ### Antunes – MS-355 120V 1 Pan Countertop Portion Steamer – 9100483 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-ms-355-120v-1-pan-countertop-portion-steamer-9100483-eta-4-6-weeks An Antunes MS-355 countertop portion steamer with a 14" (356 mm) drawer, for kitchens steaming and re-heating single portions of vegetables, seafood and sides to order. Steam keeps food moist with its texture and flavour intact, an adjustable thermostat sets it, and it comes apart for cleaning in a compact countertop body. #### Check before ordering - It plugs into a NEMA 5-20P outlet on 120 V, drawing 15 amps (1800 W); that plug needs a 20 A receptacle. - Plan 25.25" of width, 17.25" of depth and 10.25" of height for 29.48 lb. - Ask us about lead time and the water connection before ordering. #### How big is the drawer? 14" (356 mm). #### What power does it need? 120 V, 15 amps, with a NEMA 5-20P plug. ### Antunes – MS-355 120V 1 Pan Countertop Portion Steamer with Self-Contained Water Reservoir – MS-355-9100482 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-ms-355-120v-1-pan-countertop-portion-steamer-with-self-contained-water-reservoir-ms-355-9100482-eta-4-6-weeks An Antunes MS-355 Miracle Steamer with a self-contained water reservoir and a 14" (356 mm) drawer, for sandwich shops and kitchens that melt cheese, finish dishes and reheat portions. Super-heated dry steam from above keeps food's texture and flavour, it offers instant steam and a programmable steam cycle, and the reservoir means there is no direct water hookup to plumb. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 15 A (1800 W); keep other appliances off that circuit. - Plan 25.25" of width, 17.25" of depth and 10.25" of height for 29.48 lb. - Keep the reservoir filled before service. #### Does it need a water line? No. It has a self-contained water reservoir. #### What is it good for? Melting cheese, finishing dishes and reheating. ### Antunes – RS-1000 208V 1 Pan Countertop Programmable Portion Steamer – 9100650 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-rs-1000-208v-1-pan-countertop-programmable-portion-steamer-9100650-eta-4-6-weeks An Antunes RS-1000 208V countertop programmable portion steamer that steams (2) 17-oz. baskets at a time, for kitchens warming pasta, rice and vegetables to order. Steam keeps food moist and holds its texture and flavour, programmable controls set the time and temperature, and the unit comes apart for cleaning. It is compact enough for a small counter. #### Check before ordering - It needs a NEMA L6-30P locking receptacle on 208 V at 24 A (5000 W); an electrician installs it. - Plan 17.3" of width, 16.8" of depth and 12.7" of height for 43.09 lb. - Ask us whether it needs a water line where you will install it. #### How much does it steam at once? (2) 17-oz. baskets. #### What plug does it use? A NEMA L6-30P on 208 V. ### Antunes – VCT-2000 208V Toaster Vertical Contact Toaster With Two-sided Heated Platen and 10 Second Toast Time – 9210116 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-vct-2000-208v-toaster-vertical-contact-toaster-with-two-sided-heated-platen-and-10-second-toast-time-9210116-eta-4-6-weeks An Antunes VCT-2000 vertical contact toaster with a two-sided heated platen and a 10-sec. toast time, for quick-service restaurants toasting buns at high speed. Buns toast on both sides at once against the heated platen, a digital controller sets time and temperature, and it comes apart for cleaning. It is built for heavy-duty commercial use and suits busy burger and sandwich counters where buns are toasted for every order. #### Check before ordering - It plugs into a NEMA 6-20P outlet on 208 V, drawing 15.8 A (3291 W). - Plan 21.25" of width, 10.75" of depth and 23.25" of height for its 39.92 lb. - Ask us about lead time before planning an opening date. #### How fast does it toast? 10-sec. toast time. #### Does it toast both sides? Yes. The platen is heated on two sides. #### What power does it need? 208 V with a NEMA 6-20P plug. ### Antunes – VCT-50 208V Vertical Contact Toaster – VCT 9200606 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-vct-50-208v-vertical-contact-toaster-vct-9200606-eta-4-6-weeks An Antunes VCT-50 vertical contact toaster with a two-sided heated platen and a 50-sec. toast time, for restaurants toasting buns and bread evenly on both sides. Buns press against the heated platen for even browning with minimal waste, an adjustable timer sets the toast, and it comes apart for cleaning. It is built for heavy-duty commercial use in busy kitchens, cafés and hotels, and its upright design keeps the footprint small beside the assembly line. #### Check before ordering - It plugs into a NEMA 6-20P outlet on 208-240 V, drawing 12.5- 14.4 A (3460 W); a regular household outlet will not run it. - Plan 15.25" of width, 23.25" of depth and 23.25" of height for 38.1 lb. - Ask us about lead time before planning an opening date. #### How long is a toast cycle? 50-sec. toast time. #### What power does it need? 208-240 V with a NEMA 6-20P plug. ### Antunes – WD-20AP 120V Humidified Hot Dog Bun Warmer with 40 Bun Capacity – WD 9400100 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-wd-20ap-120v-humidified-hot-dog-bun-warmer-with-40-bun-capacity-wd-9400100-eta-4-6-weeks An Antunes WD-20AP humidified hot dog bun warmer that holds 40 hot dog buns for 1.5 hours, for concession stands, convenience stores and restaurants serving hot dogs. Humidified warming keeps buns soft and fresh, an adjustable thermostat sets it, and it comes apart for cleaning. It is built for heavy-duty commercial use. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V, drawing 4.2 A (500 W). - Plan 22" of depth, 18.75" of width and 10.25" of height on the counter for 25.4 lb. - Ask us about lead time before planning an opening date. #### How many buns does it hold? 40 hot dog buns for 1.5 hours. #### Does it dry the buns out? No. It is humidified to keep buns soft. ### Antunes – WD-35A 120V Dry Hot Dog Bun Warmer with 60 Bun Capacity – 9400150 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/antunes-wd-35a-120v-dry-hot-dog-bun-warmer-with-60-bun-capacity-9400150-eta-4-6-weeks An Antunes WD-35A dry heat hot dog bun warmer that holds 50-60 hot dog buns for 1.5 hours, for concession stands, arenas and convenience stores with a steady hot dog trade. Dry heat keeps the buns' texture and flavour without a water pan, an adjustable thermostat sets the warmth, and it comes apart for cleaning. It is built for heavy-duty commercial use. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 11.7 A (1400 W). - Plan 32.5" of width, 17.5" of depth and 10.5" of height on the counter for 27.22 lb. - Rotate buns within the 1.5 hours the maker rates it for. #### How many buns does it hold? 50-60 hot dog buns. #### How long will buns hold? The maker rates it for 1.5 hours. ### Atmovac – Chamber Vacuum Machine Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/atmovac-chamber-vacuum-machine A countertop chamber vacuum that seals single bags or trays, suited for kitchens that need controlled vacuuming, timed cycles and a built‑in marinating function for small-batch, countertop vacuum packaging. This unit’s shallow chamber and 12" seal length mean it handles one bag or one tray at a time, so it fits operations running small batches or using the machine at a prep station rather than for continuous high-throughput packaging. Choose this model when controlled, repeatable vacuuming and a compact footprint are priorities and when packaging volumes are moderate and intermittent. #### Check before ordering - Confirm electrical compatibility with your electrician: 120 V - 850 W - 60 Hz and the unit uses a 5-15P plug. - Verify the seal length you need for bags or trays: the machine has a 12" (30 cm) seal bar. - Measure available counter space and access: chamber internal length is 13.7" (35 cm) and width is 11.8" (30 cm); confirm the machine height and work clearance. - Plan where the 52 lb (23.6 kg) unit will sit, and who will handle the oil-sealed pump's routine oil checks. #### How wide a bag or tray can I seal with this machine? The maximum seal width is set by the 12" (30 cm) seal bar, so bags or tray edges longer than that will need a different approach or trimming. #### Can I use the marinate mode for delicate proteins without crushing them? The marinate function alternates vacuum and release to help liquid soak in; test your product to find the cycle time that suits it. #### What kind of pump maintenance should I expect for this model? This machine uses an oil-sealed vacuum pump, so plan for regular oil checks and changes per the operator manual to keep vacuum performance consistent. ### Atmovac – Cyclone 203D Chamber Vacuum Machine with Cut-Off Seal – CYCLONE203D+CUT Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/atmovac-cyclone-203d-chamber-vacuum-machine-with-cut-off-seal-cyclone203d-cut An Atmovac Cyclone 203D freestanding chamber vacuum machine with two 20.5 in seal bars, a cut-off seal and a 75 m3h pump, for kitchens, butchers and food producers packing in volume. Oversized pumps and a large chamber speed up production, and a 10-program panel sets % of vacuum, VAC+, seal time and soft air, with sensor control that ends the vacuum at the preset percentage. Liquid control (which stops the cycle at the boiling point and seals the bag) and gas flush are optional, and it rolls on locking wheels. #### Check before ordering - It runs on 208V at 18A (2500W) through an L15-30P plug; have that receptacle installed first. - Order the options you need with it: liquid control and gas flush are extra. - Ask us for its weight before planning the move; the listing gives none. #### How long are the seal bars? 2 X 20.5 in (2 X 52 cm). #### What does sensor control do? It ends the vacuum when the preset percentage is reached. ### Atmovac – CYCLONE 203D Vacuum Machine with Gas Option – CYCLONE 203DG Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/atmovac-cyclone-203d-vacuum-machine-with-gas-option-cyclone-203dg An Atmovac Cyclone 203D double-bar chamber vacuum machine with a gas option (CYCLONE 203DG), for butchers, processors and commissaries vacuum or MAP packing in volume. Its 20.5" L x 19.7" W x 7.9" H chamber has 2 x 20.5" seal bars, a Busch pump (75 m³h) runs 15-35 sec cycles, and sensor control, cut off seal, soft air and gas flush come standard. MAP packing limits oxidation and bacterial growth. Made in The Netherlands with HACCP, NSF and cETLus. #### Check before ordering - It needs an L15-30P receptacle on 208V (3PH) at 18A (2500W); an electrician runs three-phase power. - It is 27.4" wide, 28" deep and 40.4" high at 364 lb. - Ask us about the gas supply for MAP flushing. #### How many seal bars? 2 x 20.5". #### Can it flush with gas? Yes, it has the gas option. ### Atmovac – Kaze 16 XL Premium Chamber Vacuum Packaging Machine – HKSKAZE16XL Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/atmovac-kaze-16-xl-premium-chamber-vacuum-packaging-machine-hkskaze16xl An Atmovac Kaze 16 XL chamber vacuum packaging machine with an 18" L x 16.5" W x 7" H chamber and a 16.5" seal bar, for restaurants, butchers and caterers vacuum packing and storing food. A Busch pump (25 m³h) runs 30 sec cycles, sensor control ends the vacuum at a preset percentage, and liquid control stops the cycle and seals when liquids start to boil, so nothing boils over. Three program memory, soft air, double seal, a red meat setting, a pump cleaning cycle, a service alarm and a graphic display are standard; it is made in The Netherlands with NSF and cETLus listings. #### Check before ordering - It plugs into a 5-20P outlet on 120V and draws 17A (1760W); that plug needs a 20 A receptacle. - It is 19.3" wide, 24" deep and 18.5" high at 150 lb. - Run the pump cleaning cycle as the maker recommends. #### Can it pack liquids? Yes, liquid control stops the cycle before they boil over. #### How long is a cycle? About 30 sec. ### Atmovac – Pampero 30/20D3 Industrial Chamber Vacuum Packaging Machine – HKSPAMPERO3020D3 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/atmovac-pampero-30-20d3-industrial-chamber-vacuum-packaging-machine-hkspampero3020d3 Heavy-duty chamber vacuum that seals with two L-shaped beams — one 30" and one 20" — suited to operations that need a versatile single-chamber sealer for batch-by-batch packaging. This unit suits kitchens or processing lines that pack product one chamber load at a time: it accommodates a single large tray or several smaller packs per cycle and is set up for horizontal and right-angle sealing patterns thanks to its L-shaped beams. Choose it when a single, repeatable vacuum cycle is the workflow rather than continuous conveyor sealing. #### Check before ordering - Confirm electrical supply: 208V 3PH hardwire and a 22A circuit are required for this model. - Verify the chamber clearance for tall products — the chamber height is 9.5". - Verify the L-shaped seal layout (1 x 30" front, 1 x 20" right) matches how you orient bags or trays in the chamber. - Confirm the aluminum chamber with sight glass on the lid and removable holders meet cleaning and visibility needs for your operation. #### Can this machine handle tall containers or trays? Check the internal chamber height of 9.5" to ensure your tallest container fits comfortably before ordering. #### What electrical hookup do I need for this machine? This model requires a 208V 3PH hardwired connection and a circuit capable of 22A; confirm with an electrician before purchase. #### How are bags oriented for sealing with the dual beams? The machine uses an L-configuration with a 30" front bar and a 20" right bar, so bags can be placed for either front or right-side sealing depending on pack layout. ### Atmovac – Premium Chamber Vacuum Machine Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/atmovac-premium-chamber-vacuum-machine-2 An Atmovac Arctic series countertop chamber vacuum machine with an 11" seal bar and a Busch pump, for kitchens vacuum packing portions for storage and cooking prep. The 12" L x 11" W x 5.1" H chamber pulls down on a 10 m³h Busch pump in a machine cycle of 15-35 sec, and sensor control ends the vacuum as soon as the pre-set percentage is reached. The control panel sets % of VACUUM, VAC+ and SEAL time, the single-piece chamber and dome lid are stainless steel, and it is made in The Netherlands. #### Check before ordering - It plugs into a 5-15P outlet on 120V and draws 6A (500W). - Plan 13.1" x 17.7" of counter and 13.4" of height, plus room to lift the lid; it weighs 73 lb. - Bags must fit the 12" x 11" chamber and the 11" seal bar; order bags to match. #### How long is a cycle? 15-35 sec. #### What pump does it use? A Busch pump at 10 m³h. #### Is it certified? Yes, NSF and cETLus. ### Atmovac – Single Integrated Bath for Sous Vide – SOFTCOOKERSR23 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/atmovac-single-integrated-bath-for-sous-vide-softcookersr23 Compact integrated sous-vide bath that holds up to 5 gallons (19L) for low-temperature cooking; suited to operations that run single-pan or small-batch sous-vide jobs and need precise temperature control in a small footprint. This unit suits kitchens that need a single, countertop sous-vide bath for focused, small-batch production. With a maximum internal capacity of 5 gallons (19L), it handles one GN container or a single tray at a time, so it fits operations that run limited sous-vide loads rather than continuous, high-throughput cooking. #### Check before ordering - Confirm electrical: requires 110V at 10.5A on an appropriate dedicated circuit. - Verify that a single 5-gallon (19L) bath fits workflow — it accepts GN2/3 containers and one tray at a time. - Plan for drain routing: the unit has an integrated drain valve so confirm where and how you will run the waste water. - Confirm available counter space and that recessed side handles and the unit’s lid clear surrounding equipment and shelving when in use. #### Can this unit run on a standard kitchen outlet? It is designed for 110V operation drawing 10.5A, so confirm with an electrician whether your outlet and circuit can safely handle that load. #### Will my GN pans fit inside? The bath is compatible with GN2/3 containers and accepts a single GN tray or container sized to that specification. #### How do I empty and clean the bath between shifts? The unit includes an integrated drain valve for routing water away; plan a safe drain connection and allow access to the valve for regular cleaning. ### Atmovac – Solar 2-24D3W Industrial Chamber Vacuum Packaging Machine – HKSSOLAR224D3W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/atmovac-solar-2-24d3w-industrial-chamber-vacuum-packaging-machine-hkssolar224d3w An Atmovac Solar 2-24D3W double chamber vacuum packaging machine, for butchers, processors and commissaries vacuum or MAP packing in volume. Two aluminum chambers of 16.9" L x 24.4" W x 9.4" H, each with a 24.4 in seal bar, run 15-40 sec cycles on a Busch pump, with soft air and double sealing on a flat stainless work plate. It is HACCP compatible, cETLus listed and made in The Netherlands. #### Check before ordering - It needs 208V 3PH at 24A (3400W); an electrician runs three-phase power. - It is 58.75" wide, 36.25" deep and 52" high at 761 lb. - Ask us for the pump rating; the record lists more than one. #### How many chambers does it have? Two. #### How long is a cycle? 15-40 sec. ### Aurora 26″ One (1) Glass Door Display Refrigerator with Lightbox, 13 cu.ft. (382 L), White Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/aurora-26-one-1-glass-door-display-refrigerator-with-lightbox-13-cu-ft-382-l-white-59035 An Aurora 26″ white one-door glass refrigerator with a lightbox and 13.5 cu.ft. / 382 L of space, for cafés, delis and stores with a narrow spot for a drink cooler. Four plastic coated shelves at 88 lb / 40 kg each sit in a 22.8” x 19.5” x 55.5” interior kept at 33°F – 40°F / 0.5°C – 4.4°C by ventilated R290 cooling, and the lightbox on top carries your branding. The glass door closes itself; it stands on feet, without casters. #### Check before ordering - It plugs into a 5-15 P outlet on 110–120V / 60Hz / 1Ph and draws 3 A (288 W). - Plan 25.6" of width, 22.8" of depth and 79.3" of height for 264.6 lb, and check the ceiling for the lightbox. - Leave room for the door to swing. #### How much does it hold? 13.5 cu.ft. / 382 L on 4 shelves. #### Does it have casters? No. ### Aurora 29" Reach-In Stainless Steel Refrigerator with Glass Door, 20.6 cuft Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/aurora-29-reach-in-stainless-steel-refrigerator-with-glass-door-20-6-cuft-59124 An Aurora 29" stainless steel reach-in refrigerator with a glass door and 20.6 cuft (583 L) of space, for kitchens and cafés that want to see stock without opening the door. Forced air R290 cooling holds 33°F - 40°F (0.5°C - 4.45°C) with automatic defrost, 3 shelves carry 88 lb ( 40 kg) each in a 24.4” x 27” x 53.5” interior, the door closes itself, and it rolls on 4 casters (model RE-CN-0021E-G-HC). #### Check before ordering - It plugs into a 5-15 P outlet on 115 V / 60 Hz / 1 Ph and draws 3.6 A (348 W). - It is 29" wide, 32.2" deep and 82.5" high at 282 lb. - Leave room in front for the door to swing. #### How much does it hold? 20.6 cuft (583 L) on 3 shelves. #### What temperature does it hold? 33°F - 40°F (0.5°C - 4.45°C). ### Aurora 29″ One (1) Glass Door Display Refrigerator with Lightbox, 22.6 cu.ft. (640 Liter), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/aurora-29-one-1-glass-door-display-refrigerator-with-lightbox-22-6-cu-ft-640-liter-black-59036 An Aurora 29″ black one-door glass display refrigerator with a lightbox on top and 22.6 cu.ft. / 640 L of space, for supermarkets, cafés and delis selling drinks and chilled products. The built-in lightbox draws attention to the products, 4 adjustable plastic coated shelves carry 88 lb. / 40 kg each, and ventilated R290 cooling holds 33°F – 40°F / 0.5°C – 4.4°C under a digital controller with automatic defrost. The interior and exterior are stainless steel with an aluminum back, and the glass door closes itself. #### Check before ordering - It plugs into a 5-15 P outlet on 110–120V / 60Hz / 1Ph and draws 4 A (384 W). - Plan 28.3" of width, 31.9" of depth and 79.3" of height for its 319.7 lb, and measure the ceiling for the lightbox. - Leave room in front for the door to swing open. #### How much does it hold? 22.6 cu.ft. / 640 L on 4 shelves. #### What is on top? A built-in lightbox for your branding or products. ### Aurora 47″ Two (2) Door Refrigerated Sandwich/Salad Prep Table, 13 cu.ft. (357 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/aurora-47-two-2-door-refrigerated-sandwich-salad-prep-table-13-cu-ft-357-l-stainless-steel-59046 An Aurora 47″ two-door refrigerated sandwich and salad prep table with 12.6 cu.ft. / 357 L below and 12 x 1/6 pans or 6 x 1/3 pans on top, for sandwich shops, delis and salad stations. A 46.8” x 10.3” x 0.4” cutting board runs along the front, ventilated R290 cooling holds 33°F – 40°F / 0.5°C – 4.4°C under a digital controller with automatic defrost, and 2 plastic coated shelves carry 88 lb. / 40 kg each inside a 43” x 19.8” x 23.5” interior. The self-closing doors swing on a stainless steel body. #### Check before ordering - It plugs into a 5-15 P outlet on 110V-120V / 60Hz / 1Ph and draws 4.1 A (408 W). - Plan 46.8" of width, 29.5" of depth and 42.3" of height for its 253.5 lb. - Buy pans to fit: 12 x 1/6 or 6 x 1/3. #### How many pans does the top hold? 12 x 1/6 pans or 6 x 1/3 pans. #### What temperature does it keep? 33°F – 40°F (0.5°C – 4.4°C). ### Aurora 54″ Two (2) Sliding Glass Doors Display Refrigerator with Lightbox, 45 cu.ft. (1274 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/aurora-54-two-2-sliding-glass-doors-display-refrigerator-with-lightbox-45-cu-ft-1274-l-black An Aurora 54″ black two-door sliding glass display refrigerator with a lightbox and 45 cu. ft. / 1274 L of space, for supermarkets, cafés and delis where swinging doors would block an aisle. Two self-closing sliding glass doors open onto 8 plastic coated shelves at 88 lb / 40 kg each in a 50" x 28.3" x 62" interior, held at 33°F - 41°F / 0.5°C - 5°C by ventilated R290 cooling; the lightbox carries your branding. It has a painted steel exterior and no casters. #### Check before ordering - It plugs into a 5-15 P outlet on 110-120 V / 60 Hz /1 Ph and draws 4.3 A (249 W). - Ask us for its own size and weight; the listed figures match the crate. - Measure the ceiling for the lightbox. #### Do the doors swing out? No. They slide. #### How much does it hold? 45 cu. ft. / 1274 L on 8 shelves. ### Aurora 60″ Two (2) Door Mega Top Refrigerated Prep Table, 16 cu.ft. (469 Liter), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/aurora-60-two-2-door-mega-top-refrigerated-prep-table-16-cu-ft-469-liter-stainless-steel-59051 An Aurora 60″ two-door mega top refrigerated prep table that holds 24 x 1/6 GN pans on top and 16.6 cu.ft. / 469 L below, for pizza, sandwich and salad lines with many toppings. Two self-closing solid doors open onto a 56.5” x 19.8” x 23.5” interior with 2 plastic coated shelves at 88 lb. / 40 kg each, and ventilated R290 cooling holds 33°F – 40°F / 0.5°C – 4.4°C with a digital controller and automatic defrost. The stainless steel body rolls on 4 casters. #### Check before ordering - It plugs into a 5-15 P outlet on 110V-120V / 60Hz / 1Ph and draws 5 A (504 W). - Plan 60.2" of width, 34" of depth and 42.3" of height for its 341.7 lb. - Count your toppings: the mega top holds 24 x 1/6 GN pans. #### How many pans does the top hold? 24 x 1/6 GN pans. #### How much storage is below? 16.6 cu.ft. / 469 L behind 2 doors. ### Aurora 61″ Two (2) Glass Door Back Bar Cooler with Lock, 15.8 cu.ft. (446 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/aurora-61-two-2-glass-door-back-bar-cooler-with-lock-15-8-cu-ft-446-l-black An Aurora 61″ black back bar cooler with 2 glass doors, a lock and 15.8 cu.ft. / 446 L of storage, for bars and restaurants keeping beer, cider and other drinks at counter height behind the bar. It holds 912 - 12 oz. cans, 504 - 12 oz. bottles or 2 kegs on 4 plastic coated steel shelves that carry 88 lb / 40 kg each, at 33°F - 41°F / 0°C - 5°C with ventilated R290 cooling, a digital controller and automatic defrost. The self-closing doors lock, the finished top adds work space, and it rolls on casters. #### Check before ordering - It plugs into a 5-15 P outlet on 110-120V / 60Hz / 1Ph and draws 2.9 A (460 W). - Ask us for its own size before planning the bar; the listed size and weight match the crate. - Plan which drinks go where: kegs, cans and bottles share the same 15.8 cu.ft. cabinet. #### How much does it hold? 912 - 12 oz. cans, 504 - 12 oz. bottles or 2 kegs. #### Does it lock? Yes. It has a lock and self-closing glass doors. ### Aurora 67″ Two (2) Door Refrigerated Pizza Prep Table, 16 cu.ft. (442 L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/aurora-67-two-2-door-refrigerated-pizza-prep-table-16-cu-ft-442-l-stainless-steel An Aurora 67″ two-door refrigerated pizza prep table that holds 18 x 1/6 pans or 9 x 1/3 pans on top and 15.6 cu.ft. / 442 L below, for pizzerias and sandwich shops. Ventilated R290 cooling holds 33°F – 40°F / 0.5°C – 4.4°C under a digital controller with automatic defrost, and 2 plastic coated shelves at 88 lb / 40 kg each sit in a 45” x 27.2” x 22.9” interior. The stainless steel body rolls on 4 casters. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 5.52 A (552 W). - Ask us for its own size and weight; the listed figures match the crate. - Buy pans to fit the top: 18 x 1/6 or 9 x 1/3. #### How many pans does the top hold? 18 x 1/6 pans or 9 x 1/3 pans. #### How much storage is below? 15.6 cu.ft. / 442 L. ### Aurora 72″ Three (3) Door Undercounter Refrigerator, 16 cu.ft. (440L), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/aurora-72-three-3-door-undercounter-refrigerator-16-cu-ft-440l-stainless-steel Three-door undercounter refrigeration with 440 L of storage, to keep ingredients within reach under a prep counter. Three separate swing-door compartments under one counter let staff open only the section they need, which suits staging grouped ingredients at a prep line. The doors are self-closing with a 90-degree stay-open function. #### Check before ordering - Confirm electrical supply: 110-120V / 60Hz / 1Ph and 1.9 A circuit available at the planned location. - R290 refrigerant is used; verify with the on-site service contractor about any local handling or ventilation considerations for hydrocarbon refrigerants. - The shipping box is 74" x 32" x 38" and weighs 373 lb (169.2 kg); confirm doorways and service access for it. - Note the unit has self-closing doors with a 90-degree stay-open function; confirm counter cutout, clearance and swing space to use the doors comfortably. #### Can the three doors be opened independently during service? Yes — the design uses separate swing doors so you can open only the compartment you need while the others remain closed. #### Will this fit under a standard prep counter? The unit is built to slide beneath a counter at its stated external height; measure from floor to underside of your counter and confirm the interior clearance and door swing before ordering. #### What should the kitchen team tell the electrician before installation? Provide the electrical specifications 110-120V / 60Hz / 1Ph and 1.9 A so the electrician can confirm a suitable outlet and circuit location at the installation point. ### Avancini Kemplex SF500 11 lb (5 kg) Dough Sheeter Floor Model with 28″ Table \| Trento – 750 W, 220 V, 1 Phase Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/avancini-kemplex-sf500-11-lb-5-kg-dough-sheeter-floor-model-with-28-table-trento-750-w-220-v-1-phase An Avancini Kemplex SF500 floor dough sheeter with 28” tables that rolls up to 11 lb / 5 kg of dough at a time, for bakeries, restaurants and hotels with less room than the larger SF600 needs. Its 19.7” / 500 mm cylinders of 2.4” / 60 mm diameter sheet from 0-1.4” / 0 - 35 mm, the belts run at 0.275 - 0.475 m/s, and the 28” / 710 mm tables fold up. Open, it works at 70.8” x 34.6” x 43.3”; folded, it stands 23.6” x 34.6” x 57.5”. It meets Quebec safety standards and carries QPS certification. #### Check before ordering - It runs on 220V/ 60Hz / 1Ph at 750 W; ask us about the plug. - Plan the 70.8” working length, and ask us for its own weight; the listed figure matches the crate. - Keep the tables folded between uses to save floor space. #### How much dough at once? Up to 11 lb / 5 kg. #### How thin can it sheet? From 0 to 1.4” (0 - 35 mm). ### Avancini Kemplex SF600 17.6 lb (8 kg) Dough Sheeter Floor Model with 48″ Table \| Trento – 750W, 220V, 1 Phase Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/avancini-kemplex-sf600-17-6-lb-8-kg-dough-sheeter-floor-model-with-48-table-trento-750w-220v-1-phase An Avancini Kemplex SF600 floor dough sheeter with 48" tables that takes up to 8 kg / 17.6 lb of dough at a time, for bakeries, restaurants and hotels sheeting dough in volume. Rolling thickness runs from 0 to 40 mm with preset roller controls, the belts move at 0.303/0.513 m/s in and out, and the 48" / 1200 mm x 23.6" / 600 mm tables fold up for storage. Open, it works across 109.4" x 39.8" x 45.7"; folded, it stands 35.4" x 39.8" x 77.2". It is made in Italy, carries QPS certification and meets Quebec safety standards. #### Check before ordering - It runs on 220V/ 60Hz/ 1 ph at 750 W/1 HP; ask us about the plug. - Plan the 109.4" working length when the tables are down, and 77.2" of height when they are folded. - Ask us for the machine's weight; the listed figure matches the crate. #### How much dough can it take? Up to 8 kg / 17.6 lb at a time. #### Do the tables fold? Yes, for space-saving storage. ### Avancini La Pastaia LP5 11 lb/hr Countertop Pasta Machine 110V \| Trento Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/avancini-la-pastaia-lp5-11-lb-hr-countertop-pasta-machine-110v-trento An Avancini La Pastaia LP5 countertop pasta machine making 11 lb / 5 kg an hour, for restaurants and supermarkets making their own fresh pasta in small batches. Each cycle takes 4 lb / 1.8 kg, ingredients load into the hopper and the dough comes out through the nozzle, and the pasta sheet width is 3.1″ / 80 mm. The stainless steel body runs on a 380W / 0.5 HP motor; it is made in Italy with cQPS certification. #### Check before ordering - It runs on 110V/ 60Hz/ 1Ph; ask us about the plug. - Ask us for its own footprint; the listed size and weight match its box. - Plan batches of 4 lb per cycle. #### How much pasta an hour? 11 lb / 5 kg. #### How much per cycle? 4 lb / 1.8 kg. ### Avancini La Pastaia TR 110 62 lb/hr Floor Model Pasta Machine with Cooling System, 220 V, 1 Ph \| Trento Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/avancini-la-pastaia-tr-110-62-lb-hr-floor-model-pasta-machine-with-cooling-system-220-v-1-ph-trento An Avancini La Pastaia TR 110 floor-model pasta extruder that produces up to 62 lbs/hr / 28 kg/hr of fresh pasta, with a water cooling system, for restaurants and supermarkets. All ingredients load into the hopper and the machine extrudes shaped pasta through the nozzle. The hopper's capacity is 33 lb / 15 kg, a 1.5 HP / 1.12 kW motor drives it, and the cooling system runs cold water through a loop around the head, in and out at the back of the unit. #### Check before ordering - It runs on 220V/60Hz/1; ask us about the plug. - A certified plumber connects a cold water inlet and a drain at the back; either port can be the supply. - Ask us for the machine's own size and weight; the listed figures match the crate. #### How much pasta an hour? Up to 62 lbs/hr (28 kg/hr). #### Does the cooling system need plumbing? Yes. A certified plumber connects a cold water supply and a drain. ### Avancini La Pastaia TRD 110 75 lb/hr Floor Model Pasta Machine with Dual Tank and Cooling System, 208 V, 3 Ph \| Trento Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/avancini-la-pastaia-trd-110-75-lb-hr-floor-model-pasta-machine-with-dual-tank-and-cooling-system-208-v-3-ph-trento Continuous floor-model pasta extruder with dual dough tanks for making shaped pasta; suited to operations that need two separate doughs or steady small-batch extrusion at a moderate hourly rate of 75 lb / 34 kg. This model is for kitchens that want a compact floor extruder capable of running two separate doughs back-to-back or switching blends without stopping. With dual 33 + 33 lb / 15 + 15 kg tanks it handles small-to-medium batches and short production runs where you need consistent extrusion and frequent changeovers between dough types. #### Check before ordering - Electrical supply: this unit is 208V/60Hz/3 — confirm available circuit and breaker with an electrician. - Cooling water: the rear cooling system requires a cold water inlet and a drain; plan for a certified plumber to connect the inlet/outlet loop. - Dies and shapes: cutting assembly is included but dies are sold separately — confirm which die profiles are required for desired pasta shapes. - Shipping and placement: unit shipping weight is 430 lb (195 kg); verify receiving access and floor capacity for that crate weight. #### Can the two tanks run different recipes at the same time? Yes — the dual 33 + 33 lb / 15 + 15 kg tanks let you prepare two distinct doughs so you can switch extrusion from one recipe to the other without emptying a single tank. #### Does the machine need a water connection? Yes — the cooling system at the back uses a cold water inlet and a drain as an internal loop; a certified plumber should make the connections. #### Are extrusion dies included? No — the cutting assembly comes with the machine but dies for specific pasta shapes are sold separately and must be selected for the profiles you want to produce. ### Avancini MOMA100 164 qt Heavy-duty Spiral Dough Mixer, 2 Speed \| Trento – 4.5 kW, 208 V, 3 Ph Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/avancini-moma100-164-qt-heavy-duty-spiral-dough-mixer-2-speed-trento-4-5-kw-208-v-3-ph A heavy-duty spiral dough mixer with a 164 QT bowl, designed for businesses that mix single large batches and need a single-bowl spiral capable of handling substantial dough weights. This unit is for bakeries or pizzerias that work with one bowl at a time and want to run large, single-batch mixes rather than continuous multi-bowl production. With a maximum dough capacity of 220 lb / 100 kg it suits operations that need to produce heavy doughs or larger-volume batches in one mixing cycle. #### Check before ordering - Electrical: confirm a 208V / 60Hz / 3Ph circuit is available where the machine will be located - Verify the planned space and clearances will fit the mixer footprint and allow the bowl and guard to be accessed safely - Confirm floor strength and route access for positioning the machine, and have an electrician coordinate final connection #### How much dough does it take per batch? Up to 220 lb (100 kg) of dough per batch, in a 164-quart bowl. #### Will the machine fit through my service doorway and into the prep area? Measure the doorway and route, then compare with the mixer’s shipping dimensions to confirm it can be moved into place without disassembly. #### What electrical preparation is needed on site? Provide your electrician with the mixer’s electrical rating so they can confirm the availability of the specified 208V / 60Hz / 3Ph supply and plan the required wiring. ### Avancini MOMA80 143 qt Heavy-duty Spiral Dough Mixer, 2 Speed \| Trento – 4 kW, 208 V, 3 Ph Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/avancini-moma80-143-qt-heavy-duty-spiral-dough-mixer-2-speed-trento-4-kw-208-v-3-ph A two-speed spiral dough mixer with a 143-quart bowl that takes up to 176 lb (80 kg) of dough or 110 lb (50 kg) of dry flour per batch, for bakeries and pizzerias mixing large batches. It suits a bakery or pizzeria that mixes one large batch at a time: up to 176 lb (80 kg) of dough per cycle, with two kneading speeds and two timers to program the cycle. The safety grill stops the machine when opened, and its wheels and adjustable feet let it be moved and levelled. #### Check before ordering - Electrical supply: confirm a 208V / 3 Phase feed is available and compatible with the space - Confirm your electrical panel and branch circuit can support the listed bowl motor amperage of 19.4 A and provide appropriate breaker/wiring - Verify doorway, aisle and floor load capacity for moving a heavy mixer into place and enough clearance for the protective grill and bowl access #### How much flour or dough will this mixer handle per load? Up to 176 lb (80 kg) of dough or 110 lb (50 kg) of dry flour per batch. #### Can I stop the mixer quickly if something goes wrong? Yes, the mixer includes an emergency stop control and the safety grill automatically stops the machine when opened. #### Is this unit electric or gas-powered? This model is electric and requires the appropriate three-phase electrical supply; there is no gas connection on this unit. ### Avancini SP10 2SP 13 qt Heavy-Duty Spiral Dough Mixer, 2 speed \| Trento – 208V, 0.6/0.4HP, 3 Ph Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/avancini-sp10-2sp-13-qt-heavy-duty-spiral-dough-mixer-2-speed-trento-208v-0-6-0-4hp-3-ph A compact, electric spiral dough mixer with a 13 QT bowl and room for up to 22 lb / 10 kg of dough, built for kitchens that need a small-capacity spiral mixer on a 208V, 3Ph circuit. This model suits operations that mix small batches or single-batch recipes where a single bowl load covers the task. Use it when your process favours preparing one batch at a time rather than continuous high-volume mixing. The listed dough capacity guides how much dough can be mixed in a single cycle, so choose this unit when that single-load size matches typical production needs. #### Check before ordering - Confirm electrical supply: 208V, 3Ph at the point where the mixer will be placed. - Verify available counter or floor space and clearances for the mixer’s footprint and access to the bowl. - Check that doorways, elevators or stairways allow the unit to be brought to its final location. - Review whether the plug type and local outlet match the mixer or if an electrician is needed to adapt the connection. #### How much dough can I mix in one batch with this mixer? Up to 22 lb (10 kg) of dough per batch, in a 13-quart bowl. #### Will this mixer fit on my prep counter? Measure the spot and compare it with the mixer's footprint and height, leaving room to load the bowl. #### What should I confirm with my electrician before installation? Confirm the available circuit matches the mixer’s electrical requirements and that the plug type and breaker configuration are compatible with the kitchen’s wiring. ### Avancini SPV50 66.5 qt Heavy-Duty Spiral Dough Mixer, 10 Speeds \| Trento – 240 V, 5.5 HP / 4100 W, 1 Ph Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/avancini-spv50-66-5-qt-heavy-duty-spiral-dough-mixer-10-speeds-trento-240-v-5-5-hp-4100-w-1-ph A heavy-duty spiral dough mixer with a 66.5 Qt bowl that takes up to 110 lb of dough per batch, on a 240 V, 24 A, single-phase supply. It fits operations that prepare one large batch at a time or run frequent medium-to-large mixes: up to 110 lb of dough in a 66.5 Qt bowl. Use it where single-batch mixing of pizza or bread dough is part of regular production and floor space allows for a full-size spiral mixer. #### Check before ordering - Electrical: confirm a 240V / 24 A / 1 Ph circuit is available and acceptable for the kitchen. - Fuel: unit is electric only — no gas hookup required. - Clearances & ventilation: confirm space for operation, cleaning access and any required service clearances around the mixer. - Physical access: measure doorways, corridors and service elevators to ensure the mixer (box dimensions) can be brought into the space. #### How much dough can this mixer handle at once? The mixer’s listed maximum dough capacity is 110 lb and it uses a 66.5 Qt bowl, so plan batches up to that limit. #### What electrical connection and plug does this model require? This model is built for a 240V circuit at 24 A, 1 Ph and is supplied with a NEMA L6-30P plug; have an electrician confirm breaker and connection details. #### How big is the bowl? The bowl is 19.7 by 12.6 inches (500 by 320 mm) and holds 66.5 Qt. ### Avancini SPV60 89.8 qt Heavy-Duty Spiral Dough Mixer, 10 Speeds \| Trento – 240 V, 5.5 HP / 4100 W, 1 Ph Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/avancini-spv60-89-8-qt-heavy-duty-spiral-dough-mixer-10-speeds-trento-240-v-5-5-hp-4100-w-1-ph A heavy-duty 89.8 Qt spiral dough mixer built for single large-batch mixing; suited to kitchens that need to produce one big mix at a time. It runs on 240V electrical service and draws 24 A, 1 Ph. This mixer is for operations that prepare individual large batches rather than many small ones. With a maximum dough capacity of 132 lb it handles one full-volume mix in a single bowl, so it suits bakeries or pizzerias that stage dough in large, discrete batches. #### Check before ordering - Confirm electrical supply: 240V, 24 A, single phase (1 Ph) at the installation point. - Verify the outlet and plug type compatibility with the unit’s power connection. - Measure doorways, aisles and final placement clearances to accommodate the machine footprint and service access. #### How much dough can this mixer handle in one batch? Up to 132 lb of dough per batch, in an 89.8-quart bowl. #### Will my kitchen electrical circuit support this machine? This model requires a 240V, single-phase supply drawing 24 A; have an electrician verify the circuit and outlet match before purchase. #### Can the mixer fit through my service doors and into the intended spot? Compare the machine footprint and height to door and corridor dimensions and leave room for moving and servicing the unit once positioned. ### Bakemax – 110V Stainless Steel Commercial Countertop Electric 2-Slice Wide Conveyor Toaster – BMCT305 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-110v-stainless-steel-commercial-countertop-electric-2-slice-wide-conveyor-toaster-bmct305 Continuous conveyor toasting for busy counters that handles a wide range of breads; suited to operations that need up to 360 Slices per Hour and will accept items up to 9.8 Inches across. It suits a café or breakfast counter toasting steadily through service: 360 Slices per Hour on a belt that takes items up to 9.8 Inches wide. #### Check before ordering - Confirm electrical requirements with an electrician: 120 volts, 15 amps, 1Ph. - Confirm fuel: None — this is electric only and needs appropriate electrical connection. - Verify the maximum usable feed width and item size will work for menu items up to 9.8 Inches. - Confirm handling and space for shipping: shipping weight is 55 lb (24.9 kg) and box dimensions will affect access into the kitchen. #### How wide an item fits on the belt? Items up to 9.8 Inches across fit on the conveyor. #### How many slices per hour can be expected? The unit is rated for a production output of 360 Slices per Hour, which describes its continuous toasting capacity under normal operation. #### Do I need a special circuit or plug? Check your electrical supply: this model runs on 120 volts at 15 amps and single-phase power, so confirm that circuit capacity and breaker allocation with your electrician. ### Bakemax – 120V Stainless Steel Commercial Countertop Single Upper Heat Swing Away Manual Pizza Press – BMDMS18-120 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-120v-stainless-steel-commercial-countertop-single-upper-heat-swing-away-manual-pizza-press-bmdms18-120 A BakeMax 18″ swing away pizza press with a single heated upper platen (BMDMS18-120), pressing up to 200 pizzas per hour, for pizzerias that press cold dough straight from the walk-in. Analog control sets the upper platen from Off – 400°F, 204°C, a light turns off when it reaches temperature, thickness runs from paper thin to 7/8", and the swing away top moves clear of the aluminum platens. The heated platen helps stop dough shrinking or sticking. Made in the U.S.A. with ETL Electrical and NSF approvals. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 10 amps (1,150 watts). - Plan 18.5" of width, 28" of depth and 30" of height on a counter that carries 139.99 lb. - Level the upper platen when installing. #### How many pizzas an hour? 200 Pizzas Per Hour. #### Is the top heated? Yes, the upper platen heats to 400°F. ### Bakemax – 120V Stainless Steel White Commercial Countertop Powder Coat Manual Single Heat Dough Press – BMDXMW Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-120v-stainless-steel-white-commercial-countertop-powder-coat-manual-single-heat-dough-press-bmdxmw A BakeMax BMDXMW countertop heated dough press that flattens dough balls up to 18 Inches across at 400 pizzas per hour, for pizzerias, bakeries and restaurants pressing crusts, flatbreads and tortillas. A single heated platen warms the dough as it presses, digital controls set it, and the steel frame has a white powder coat finish. It is made in the USA with ETL Electrical and NSF approval. #### Check before ordering - Size your dough balls to the 18 Inches maximum. - It plugs into a NEMA 5-15P outlet on 120 V, drawing 9 amps (1,150 watts). - Plan 29" of depth, 26" of width and 36" of height on a counter that carries 175 lb. #### How big a crust can it press? Up to 18 Inches across. #### How fast is it? 400 pizzas per hour. ### Bakemax – 14″ Stainless Steel Commercial Countertop Electric Wide Conveyor Baker Pizza Oven – BMCB001 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-14-stainless-steel-commercial-countertop-electric-wide-conveyor-baker-pizza-oven-bmcb001 A 14″ stainless steel countertop conveyor pizza oven rated for Sixteen 12” or Twelve 14” pizzas per hour, for cafés, bars and small restaurants that want pizza without a deck oven or someone tending it. Pizzas ride a conveyor through the oven and come out the far end, so nobody watches the bake. Temperature and conveyor speed both adjust, which lets the same oven toast sandwiches and bake other items. Controls are manual, there is no door to open, and it carries ETL Electrical, ETL Sanitation and CE approvals. #### Check before ordering - It runs on 240 V, 60 Hz, single phase, drawing 15 amps (3,600 watts) through a NEMA 6-20P plug; have a matching receptacle installed first. - The oven is 30" long, 18.75" wide and 15.5" high and weighs 60 lb; leave clear counter at both ends for loading and catching pizzas. - Pies wider than 14 inches will not fit the belt. #### How many pizzas an hour can it bake? Sixteen 12” pizzas or twelve 14” pizzas per hour. #### What plug does it use? A NEMA 6-20P on 240 V. ### Bakemax – 16″ x 20″, 120V Countertop Electric Flat Grill Tortilla Warmer – BMTXW1620-120 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-16-x-20-120v-countertop-electric-flat-grill-tortilla-warmer-bmtxw1620-120 A BakeMax BMTXW1620-120 countertop electric flat grill tortilla warmer with a 16" x 20" surface, for taquerias, restaurants and food trucks warming up to 700 tortillas per hour. It holds 8 tortillas at a time on a stainless steel flat grill that heats quickly and evenly, and manual controls set the temperature. It is made in the USA with ETL Electrical, ETL Sanitation and NSF approvals, and it warms flatbreads too. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V, drawing 15 amps (1,800 watts); give it its own circuit. - Plan 22" of depth, 18.1" of width and 6.2" of height on the counter, for 50 lb. - Size it to your rush: 8 at a time, up to 700 an hour. #### How many tortillas can it hold? 8 at a time, up to 700 per hour. #### How big is the surface? 16" x 20". ### Bakemax – 18″, 120V Pizza Dough Press – BMDM18-120 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-18-120v-pizza-dough-press-bmdm18-120 A BakeMax 18″ countertop pizza press on 120V (BMDM18-120) that presses crusts up to 18 Inches at 100 pizzas per hour, for pizzerias and bakeries that want even crusts without hand stretching. Digital controls run it, the steel frame carries a white powder coat, and it is made in the USA with ETL Electrical, CE and NSF approvals. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 10 amps (1,125 watts). - Choose dough ball weights for the crust sizes you sell, up to 18 Inches. - Plan 18" of width, 28" of depth and 20" of height on a sturdy counter; the press weighs 92 lb. #### How many pizzas an hour? 100 pizzas per hour. #### How big a crust? Up to 18 Inches. ### Bakemax – 220V Stainless Steel Commercial Countertop Manual Swing Away Dual Heat Dough Press – BMTXM218 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-220v-stainless-steel-commercial-countertop-manual-swing-away-dual-heat-dough-press-bmtxm218 A BakeMax 18″ swing away pizza press with heated top and bottom plates and digital controls (BMTXM218), pressing up to 400 Pizzas Per Hour, for busy pizzerias and bakeries. Both plates heat for even pressing of pizza crusts, flatbreads, tortillas and pastry bases, the heat settings adjust, and the swing-away top makes each press quick. The press is stainless steel, made in the USA with ETL Electrical, ETL Sanitation and NSF approvals. #### Check before ordering - It plugs into a NEMA 6-20P outlet on 208, 220 or 240 V and draws 15 amps (3,600 watts). - It is 26" wide, 29" deep and 36" high; the press weighs 175 lb, so put it on a sturdy counter. - Set plate temperatures for each product you press. #### How many pizzas an hour? Up to 400. #### Are both plates heated? Yes, top and bottom. ### Bakemax – BACG Series 36″ Stainless Steel Countertop Manual Gas Griddle – BACG36-3 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bacg-series-36-stainless-steel-countertop-manual-gas-griddle-bacg36-3 A BakeMax BACG Series 36″ stainless steel countertop manual gas griddle (BACG36-3) with 90,000 BTU, for diners, breakfast lines and burger kitchens. U-shaped burners spread heat across a thick, polished top plate, black paint-injected aluminum knobs control each 12" enameled burner, and it stands on 4" heavy-duty adjustable legs that set the cooking height for the cook. The stainless-steel exterior wipes clean, and it is made in Brazil with UL approval. #### Check before ordering - A licensed gas fitter connects it; ask us which gas it is set up for. - It is 36" wide, 30.52" deep and 16.85" high at 182 lb; check the stand or counter carries it. - Install it under a hood as your local authority requires. #### How powerful is it? 90,000 BTU. #### Are the controls manual? Yes. #### Do the legs adjust? Yes, 4" heavy-duty adjustable legs. ### Bakemax – Commercial Countertop Manual Dough Hand Bun Divider with 9 Parts and Square Head – BMDMSQ09 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-commercial-countertop-manual-dough-hand-bun-divider-with-9-parts-and-square-head-bmdmsq09 A manual countertop divider that presses up to 12.94 lb of dough into nine equal portions under a square head, with nothing to plug in. It suits a bakery or café shaping buns and rolls in sets of nine where an electric divider would be more machine than the volume needs. #### Check before ordering - It weighs 83 lb and stands 41" high; the counter must carry it. - It needs no electrical or gas connection. - The square head shapes nine equal portions for buns and rolls. - Its shipping weight is 91 lb. #### How many pieces per press? Nine equal portions. #### Does it need power? No. It is operated by hand. #### Is it listed for sanitation? Its listing shows ETL Sanitation and NSF approvals. ### Bakemax – DoughXpress 120V Stainless Steel White Single Heat Automatic Pizza Dough Press – BMDXEW Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-doughxpress-120v-stainless-steel-white-single-heat-automatic-pizza-dough-press-bmdxew A BakeMax DoughXpress automatic single-heat pizza dough press (BMDXEW) that presses crusts up to 18 Inches at 400 pizzas per hour, for pizzerias and bakeries pressing without hand stretching. Automatic electromechanical operation presses each dough ball evenly while one heated platen relaxes the dough, under digital controls, on a steel frame with a white powder coat. It is made in the USA with ETL Electrical and NSF approval. #### Check before ordering - Choose dough ball weights for crusts up to 18 Inches. - It plugs into a NEMA 5-15P outlet on 120 V, drawing 11 amps (1,300 watts). - Plan 18" of width, 25" of depth and 25" of height on a sturdy counter; the press weighs 217 lb. #### How big a crust can it press? Up to 18 Inches. #### Is it automatic? Yes, it presses automatically. ### BakeMax America BADCO5E Commercial Floor Model Double Stacked Electric Convection Oven Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-america-badco5e-commercial-floor-model-double-stacked-electric-convection-oven A BakeMax America BADCO5E double stacked electric convection oven, for bakeries, schools and restaurants baking in volume from two independent ovens. A solid state thermostat runs 150-500°F (65-260°C), forced air circulation from a ¾ HP blower motor (1125 and 1725 RPM) bakes evenly, and power to the fan cuts off when a door opens. Each oven has a stainless steel door with a double glass front window that lifts off for cleaning, a porcelain-enameled cavity with rounded corners and removable rack supports, and halogen lights; 24 rack positions at 1.5” spacing are listed. Made in Brazil with ETL and UL approvals. #### Check before ordering - It is hard wired on 240 V single phase at 102 A (22,000 W); an electrician plans the circuit. - It is 38" wide, 46.6" deep and 71.4" high at 885 lb; check doorways and the floor. - Plan the hood as your local authority requires. #### How hot does it get? 150-500°F (65-260°C). #### How many ovens? Two, stacked, each with its own door. ### BakeMax America BADCO5G Commercial Floor Model Double Stacked Gas Convection Oven Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-america-badco5g-commercial-floor-model-double-stacked-gas-convection-oven A BakeMax America BADCO5G floor-model double-stacked gas convection oven rated 360,000 BTU, with 24 rack positions at 1.5” spacing, for bakeries and busy kitchens baking and roasting in volume. A solid state thermostat runs 150-500°F (65-260°C) under digital controls, a ¾ HP blower with reversible rotation circulates the air, and a safety system cuts the fan when a door opens. The porcelain-enameled cavities have rounded corners and removable rack supports, the doors have double glass windows and lift off for cleaning, and halogen lights show the bake. #### Check before ordering - Tell us your gas: the record lists gas type "Both". A licensed gas fitter connects it, and an electrician hard wires the 240 V, 9 A (1,440 W) supply. - It is 38" wide, 46.6" deep and 71.4" high at 913 lb; measure doorways and the hood above it. - Place it under an exhaust hood as your local authority requires. #### How many racks can it take? 24 different rack positions at 1.5” spacing across the two ovens. #### What temperature range does it have? 150-500°F (65-260°C). ### Bakemax BAS36O 36″ Natural Gas Range With 6 Open Burner Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bas36o-36-natural-gas-range-with-6-open-burner A 36″ floor-model gas range with 6 open-top burners over a standard oven, rated 185,000 BTU in total, for restaurants and cafés that need a full range in a 36" footprint. Each top burner reaches 30,000 BTU’s. Set the oven anywhere between 150 F and 500 F by thermostat; its cast iron burner is shaped like an H for more even heat, and a matchless push button lights the pilot. Walls are doubled and heavily insulated so the front runs cooler, and 430 stainless covers the body and the burner box. #### Check before ordering - It is listed as the natural gas model while the record shows gas type "Both"; tell us which gas you have so it arrives set up for it, and have a licensed gas fitter connect it. - Plan 36" of width, 35" of depth and 62.5" of height, and a floor that carries 386 lb. - Put it under an exhaust hood sized for a 36" range, as your local authority requires. #### How hot do the burners get? Each open burner reaches 30,000 BTU’s; the range totals 185,000 BTU. #### Where is it made? In Brazil, with UL approval. ### Bakemax BAS60O 60″ Natural Gas Range With 10 Open Burner Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bas60o-60-natural-gas-range-with-10-open-burner A 60" gas range with 10 open burners of 30,000 BTU each over an oven base, for busy restaurant lines that need a lot of burners in one run. The burner box is 430 corrosion resistant stainless steel with 304 stainless brackets, the double-wall cabinet is heavily insulated, and the oven runs from 150 F to 500 F on a cast iron "H" burner lit by push button ignition. #### Check before ordering - Order it for your gas, natural or propane; a licensed gas fitter connects it, and the supply has to carry 315,000 BTU. - It goes under an exhaust hood as your local authority requires; the hood has to cover the full 60". - It is 60" wide, 35" deep and 62.5" high, at 662 lb. #### How many burners does it have? 10 open burners, each 30,000 BTU. #### What is the oven range? 150 F to 500 F, on a thermostat. ### BakeMax BMBD030 Floor Model 30 Division Semi-Automatic Dough Divider Rounder Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmbd030-floor-model-30-division-semi-automatic-dough-divider-rounder A semi-automatic floor divider rounder that cuts and rounds up to 7.9lbs of dough into 30 balls at a time, up to 3500 pieces per hour, for bakeries and pizzerias. Cutting blades are formed in \#304 stainless steel, the transmission is permanently lubricated, and three moulding plates come with it. Bolted to the floor, it runs quietly with little vibration. #### Check before ordering - It is hardwired on 220 V single phase at 10 amps (750 watts); three-phase is a special order. - Plan a spot where it can be bolted to the floor, 25.2" x 30.7" and 52" high, at 728 lb. - Set the weight per ball before each batch; it adjusts for different weights. #### What size balls does it make? 30 balls of 1.41-4.23oz per cycle. #### How fast is it? Up to 3500 pieces per hour, depending on the operator. ### BakeMax BMBD036 Floor Model 36 Division Semi-Automatic Dough Divider Rounder Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmbd036-floor-model-36-division-semi-automatic-dough-divider-rounder Divides and rounds dough into 36 equal pieces from a single batch up to 7lbs 15oz, producing up to 3500 Pieces Per Hour; suited to shops that need neat, consistent portioning from one large dough mass. This semi-automatic floor model handles a single bulk piece of dough up to 7lbs 15oz and splits it into 36 pieces, so it fits operations that work in single-batch production and need uniform dough balls rather than continuous multi-pan feeding. If you plan to portion one large dough lump per cycle and value controlled, repeatable sizing, this machine matches that workflow. #### Check before ordering - Confirm electrical supply: 220 volts, 10 amps, 1Ph hard-wired connection is available at the install location. - No gas connection is required — Gas Type: None. - Plan for floor mounting and bolting; the unit is a floor model and operates with minimal vibration when secured to the floor. - Verify ceiling height and workspace clearance for a tall floor unit and that staff can access moulding plates and cutting blades for cleaning and adjustments. #### How large a dough piece can this divider handle? It accepts a single bulk dough mass up to 7lbs 15oz for dividing and rounding into the set number of portions. #### How many pieces will it divide one batch into? This model divides the batch into 36 equal dough pieces per cycle. #### What electrical connection does it need? The unit requires a hard-wired 220 volt supply at 10 amps on single phase power. ### BakeMax BMBPD125 Floor Model 66″ Wide Commercial Gas Pizza Stone Deck Oven Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmbpd125-floor-model-66-wide-commercial-gas-pizza-stone-deck-oven A 66-inch-wide floor-model gas pizza deck oven with a stone baking surface that holds twelve 9-inch pizzas at a time, rated at 120 nine-inch pizzas per hour, on natural gas or LP. Twelve 9-inch pizzas per load makes it a fit for a pizzeria that bakes in full loads at peak times. Choose it when one wide gas deck covers the busiest hour and the kitchen has floor space for a 66-inch oven with a 3/4-inch NPT gas connection at the left side or rear. #### Check before ordering - Confirm gas type on site: this model accepts Both Natural Gas and LP Gas and uses a left-side or rear 3/4’’ (19 mm) NPT gas connection. - Confirm ventilation and clearance needs with the kitchen contractor so the oven vents and insulated doors have adequate space. - Verify access and floor space for a unit of this size and weight through all doorways and service areas. #### Does this oven run on natural gas or propane? This model is configured to operate on both Natural Gas and LP Gas; specify which gas the line will supply when arranging connections. #### How many 9" pizzas can I bake in one cycle? Up to twelve 9-inch pizzas at a time, so plan batch sizes around that capacity. #### Where is the gas connection located and what size is it? The gas inlet can be left-side or rear and uses a 3/4’’ (19 mm) NPT connection; confirm orientation and connection type with your gas fitter. ### BakeMax BMBPD152 Floor Model 78″ Wide Commercial Gas Pizza Stone Deck Oven Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmbpd152-floor-model-78-wide-commercial-gas-pizza-stone-deck-oven A 78-inch-wide floor-model gas pizza deck oven with a stone baking surface that holds fifteen 9-inch pizzas at a time, rated at 150 nine-inch pizzas per hour, with manual thermostatic control. It suits a high-volume pizzeria that bakes on one large deck: fifteen 9-inch pizzas per load, rated at 150 nine-inch pizzas per hour. Use it where one-deck stone baking with manual thermostatic control matches the workflow and a single large deck covers service. #### Check before ordering - Confirm fuel: Gas Type listed as Both (Natural Gas or LP) and that the facility can supply the chosen gas. - Confirm the gas inlet location and size: left-side or rear 3/4'' (19 mm) NPT gas connection is required. - Verify ventilation and clearance requirements with the local contractor or kitchen planner for a floor model deck oven. - Confirm the route and door clearances fit a 78-inch-wide oven with one hinged door. #### Can this oven run on natural gas and LP gas? Yes — the unit accepts both Natural Gas and LP Gas, so confirm which fuel will be supplied before ordering. #### How many 9" pizzas can I bake at once? Up to fifteen 9-inch pizzas at a time, so plan your bakes around that capacity. #### Are the temperature controls automatic or manual? The controls are manual with a thermostatic temperature control, so an operator sets and monitors oven temperature during use. ### BakeMax BMBPD915 55” Wide Commercial Commercial Gas Pizza Stone Deck Oven Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmbpd915-55-wide-commercial-commercial-gas-pizza-stone-deck-oven A 55-inch-wide floor-model gas pizza deck oven with a stone baking surface that holds nine 9-inch pizzas at a time, rated by BakeMax at ninety 9-inch pizzas per hour. It suits a pizzeria running one wide deck through a busy service: nine 9-inch pizzas per load, with the rated output of ninety 9-inch pizzas per hour as the ceiling. It runs on natural gas or LP, so it fits sites with either supply, and its spring-balanced, insulated doors are made for frequent loading. #### Check before ordering - Confirm the gas connection and fuel option — this model accepts Both Natural and LP and specifies a left-side or rear 3/4’’ (19 mm) NPT gas connection. - Verify kitchen clearances, hooding or local ventilation requirements for a floor-model deck oven and that there is adequate overhead and side room for the spring-balanced doors. - Confirm building access and in-restaurant placement for a 982 lb unit and its packed dimensions so the oven can be moved into its final position. #### Can this oven run on either natural gas or propane (LP)? Yes; the unit is set up to operate on both Natural Gas and LP, but confirm the gas type and the 3/4’’ (19 mm) NPT connection location with your gas fitter before purchase. #### How many pizzas can I fit in the oven at once? The deck holds nine 9-inch pizzas at a time, so plan batches around that single-deck capacity rather than stacking multiple pans simultaneously. #### Are the doors spring-balanced and insulated for frequent use? Yes: the doors are spring-balanced and insulated. ### BakeMax BMCBS01 Titan Series Countertop Electric 1HP Frozen Bone / Meat Saw Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmcbs01-titan-series-countertop-electric-1hp-frozen-bone-meat-saw A BakeMax BMCBS01 Titan series countertop electric 1HP band saw for frozen bone, meat and fish, with an 8.25" maximum cutting height, for butchers, grocers and restaurants portioning frozen product. It comes with three 65” blades (3P for frozen fish, 4P for frozen meat, 6P for frozen bone), a 17.2" x 18.3" feeding table and an adjustable thickness gauge for consistent cuts. A safety switch cuts power when the door opens, and a hand guard keeps hands clear of the blade. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V, 7 Amps (750 W). - Plan 18.9" of width, 18.1" of depth and 34.3" of height on a sturdy counter for its 82 lb. - Fit the blade to the product: 3P for fish, 4P for meat, 6P for bone. #### What blades come with it? Three 65” blades: 3P for frozen fish, 4P for frozen meat and 6P for frozen bone. #### How tall a cut can it make? 8.25". ### BakeMax BMCCD01 Countertop Electric Automatic Continuous Dough Divider Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmccd01-countertop-electric-automatic-continuous-dough-divider A countertop automatic continuous dough divider that portions up to 33lbs. of dough, up to 2000 pieces per hour, for bakeries and pizzerias. Four scaling cones set the portion range of 30-350g, a conveyor belt carries the pieces out and can feed a BakeMax BMDBR01, BMDBR02 or BMDBR03 dough ball rounder, and safety switches cut power when the top or side door opens. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 10 amps (1,100 watts). - It needs 26" x 36" of counter, 24" high, strong enough for 235 lb. - Check your portion weights against the range of the scaling cones. #### Can it feed a rounder? Yes. The conveyor can feed the BakeMax BMDBR01, BMDBR02 or BMDBR03 dough ball rounders. #### What is it made of? 304 stainless steel throughout. ### BakeMax BMCT150 Commercial Countertop Electric 1-Slice Wide Conveyor Toaster Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmct150-commercial-countertop-electric-1-slice-wide-conveyor-toaster Conveyor toaster that feeds a single slice at a time and holds a 5.9" clearance, built for countertop use and steady small-batch toasting; suited to operations that need 180 slices per hour. This model is for kitchens that need controlled, continuous toasting in small batches rather than large batch loading — it accepts one slice at a time and is rated for 180 slices per hour. Use it where a compact countertop toaster can be put into regular rotation for steady service, keeping in mind the 5.9" clearance for the items being toasted. #### Check before ordering - Confirm the electrical circuit: 120 volts, 15 amps, 1Ph to match the unit's requirements. - It has a NEMA 5-20P plug; confirm a matching outlet or have an electrician install one. - This unit is electric only (Gas Type: None); no gas hookup is required. - Check receiving and counter access for the shipping weight of 44 lb and the countertop footprint prior to placement. #### How many slices can this toaster handle in an hour? The unit is rated for a production output of 180 slices per hour, which indicates its continuous throughput under normal operating conditions. #### What thickness of product will fit through the conveyor? The toaster provides a 5.9" clearance, so confirm the combined height of the product and any toppings will pass through that space. #### How easy is it to remove crumbs and clean the unit? It includes a removable crumb tray and a front guard; plan for regular tray removal and exterior wipe-down to maintain operation. ### BakeMax BMCT300 Commercial Countertop Electric 2-Slice Wide Conveyor Toaster Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmct300-commercial-countertop-electric-2-slice-wide-conveyor-toaster A countertop electric conveyor toaster, two slices wide, that takes breads up to 9.8 inches, on a single-phase 220-volt supply. It suits a café, breakfast counter or concession stand that toasts steadily through service, feeding two slices side by side. The 9.8-inch conveyor clearance takes wider breakfast breads and sandwiches. #### Check before ordering - Confirm the electrical circuit: 220 volts, 12 amps, single-phase (1Ph) and that the listed plug type matches the outlet. - This model is electric only (no gas) so plan power routing instead of a gas line. - Verify the shipping weight and handling: shipping weight is 55 lb so check receiving doorway and cart access. - Allow countertop clearance and ventilation at the back and sides per the operations manual and plan where the conveyor infeed/outfeed will sit. #### How many slices can it toast at once? It feeds two slices at a time through the conveyor; use that feed size to plan how quickly you can cycle products. #### Will it handle wider sandwich buns or bagels? The conveyor clearance is 9.8 inches, so it takes wider items that fit within that opening. #### What power connection do I need? It requires a single-phase 220 V supply wired to the listed amperage and plug configuration, so confirm compatibility with the kitchen's electrical setup. ### BakeMax BMDBR01 Countertop Electric Automatic Dough Ball Rounder Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmdbr01-countertop-electric-automatic-dough-ball-rounder Rounds dough into consistent balls on a countertop for operations that need up to 1200 Pieces Per Hour and individual portions up to 10.6oz; suited to kitchens that process small to moderate-sized batches. Three interchangeable heads cover portions up to 10.6oz at up to 1200 Pieces Per Hour, which suits a pizzeria or bakery rounding divided dough into balls on the counter. #### Check before ordering - Confirm electrical supply: 120 volts, 8 amps, 1Ph circuit and compatible outlet type. - Machine is electric only — Gas Type: None — there is no gas connection required. - Verify countertop space and clearance for dimensions 20" (W) x 20" (D) x 21" (H) and the unit weight of 110 lb to ensure stable placement. - Check shipping box size and handling needs: boxed dimensions 22" x 22" x 28" and shipping weight 190 lb (86.2 kg). #### Does this model include different size heads for portioning? Yes — it includes three interchangeable heads that cover the rounding range from small pieces up through the maximum 10.6oz portion size. #### What electrical connection does this unit need? It runs on standard single-phase power and requires a 120 volt, 8 amp supply; confirm the outlet and circuit capacity with an electrician before ordering. ### BakeMax BMDD005 Floor Model Electric Automatic Dough Divider Rounder Combo Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmdd005-floor-model-electric-automatic-dough-divider-rounder-combo Automatic divider-rounder that portions and rounds dough from a single 44 Liters hopper, suited to bakeries or pizzerias that need an electric floor unit for batch processing and consistent portion shaping. This floor model is built around a single 44 Liters dough hopper, so it suits operations that load one batch at a time and need portioning and rounding without extra hoppers. Choose it when portioning and rounding one batch at a time from a single hopper fits the workflow. #### Check before ordering - Confirm electrical supply: 120 volts, 13 amps, 1Ph circuit and compatible receptacle. - No gas connection: Gas Type listed as None — no gas hookup required. - Check door clearance and room height for a hinged, single door and the unit’s stated height. - Confirm doorways and the route fit the shipping box and weight on the spec sheet. #### How much dough fits in the hopper at once? The machine’s hopper capacity is 44 Liters, which determines the size of each load you can process before refilling. #### What electrical circuit does this unit need? It runs on a 120 volt, 13 amp, single-phase supply, so confirm that circuit and plug type are available where the unit will be placed. #### Are there any special door or clearance requirements? The unit has a single hinged door and a tall profile; confirm ceiling height and that the hinged door can open fully in its intended location. ### BakeMax BMDD007 Floor Model Electric Automatic Dough Divider Rounder Combo Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmdd007-floor-model-electric-automatic-dough-divider-rounder-combo A floor‑standing automatic dough divider‑rounder that portions and rounds dough balls up to 1100g, suited to operations that need continuous portioning at higher throughput (up to 400kg per Hour). This machine is for bakeries or production kitchens that work with individual dough portions in the 260g–1100g range and need a continuous divider/rounder rather than hand shaping. Its floor model layout and hopper capacity suit steady runs of the same portion size — use it when recipes call for repeatedly portioned dough balls rather than very small single portions or large one‑off pieces. #### Check before ordering - Confirm the electrical circuit: 120 volts, 13 amps, 1Ph and compatible receptacle. - There is no gas connection on this unit (Gas Type: None). - Confirm vertical clearance and door swing for the floor model height of 63.4". - Verify shipping crate footprint and weight with the site team so the footprint and access match receiving space. #### Can this unit handle the portion sizes I use? The divider rounds portions up to 1100g; check that your target piece weight falls within the machine’s dividing range before ordering. #### What electrical hook‑up do I need on site? It requires a single‑phase 120 V circuit drawing 13 A; have an electrician confirm the dedicated circuit and receptacle location. #### Is a gas connection required for this model? No — this model is fully electric and does not require any gas hookup. ### BakeMax BMDDD01 Single Deck Two Pan Wide Floor Model Electric Artisan Stone Deck Oven Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmddd01-single-deck-two-pan-wide-floor-model-electric-artisan-stone-deck-oven A single-deck, electric artisan stone deck oven built to run two 18” x 26” full-size pans at once; suited for operators who need a floor-model deck with stone hearth baking and digital controls. This single stone deck takes two 18” x 26” full-size pans at a time, so it suits a bakery or café baking two full-size pans per load. Each bake gets independent top and bottom heat and a steam generator for crust. #### Check before ordering - Electrical circuit: confirm a 220 volt, 28 amp, 3Ph hard-wired supply is available where the oven will be located. - No gas connection: the oven is electric. - Clearances and ventilation: verify surrounding clearances, hooding or local exhaust and that the room can handle the oven’s heat output and steam handling. - Site access and openings: confirm floor capacity and that doorways, corridors and service openings accommodate the oven’s boxed dimensions to position it where needed. #### How many pans fit in this oven at once? This single deck accommodates Two 18” x 26” full-size pans simultaneously, so planning should assume that batch size per cycle. #### What electrical hook-up does this oven need? It requires a 220 volt, 28 amp, 3Ph hard-wired supply; confirm a suitably rated circuit and breaker with your electrician before ordering. #### Is a gas supply required for steam or baking? No — this model does not use gas; steam generation and heating are handled electrically within the oven. ### BakeMax BMDDM24 Automatic Dough Divider Rounder for High Hydration Dough Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmddm24-automatic-dough-divider-rounder-for-high-hydration-dough Up to 250 kg an hour of closed, rounded portions from an automatic divider and rounder built for high-hydration pizza and bread dough (approx. 65 to 78%). Dough loads into a removable hopper that holds up to 66lbs., a photocell measures each cut, and it divides 280 to 550 grams and rounds 70 to 600 grams per portion, so a pizzeria or bakery stops scaling and balling by hand. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 8 amps (920 watts). - It is 28.4" wide, 56" deep and 56.3" high, at 351 lb; check the floor space and the route in. - Check that your portion weights fall within 280 to 550 grams for dividing. #### What dough is it for? Pizza and some bread doughs of high hydration, approx. 65 to 78%. #### How much dough does the hopper take? Up to 66lbs., and the hopper is removable for cleaning. ### BakeMax BMDM18NH Commercial Countertop No Heat Manual Cold Pizza Press Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmdm18nh-commercial-countertop-no-heat-manual-cold-pizza-press A countertop manual pizza press that uses no heat, flattening dough balls into pizzas up to 18” in diameter at a rated 200 pizzas per hour, for pizzerias and caterers working where electricity may not be available. Aluminum upper and lower platens close on the dough ball and press it to approximately 60% in a fraction of the time, and the cook finishes it by hand. A thickness adjustment sets the result for different products, the steel frame has a white powder coat finish, and it is made in the U.S.A. It needs no skilled labour to run. #### Check before ordering - There is no plug and no heater, so it works at events and outdoor stations as well as in the kitchen. - Plan 18.5" x 28" of counter and 31" of height, on a sturdy table that carries 90 lb and stays put while the press closes. - Plan for staff to finish each pressed base by hand. #### Does it heat the dough? No. It is a no-heat cold press; the aluminum platens only flatten the dough. #### What size pizza does it make? It flattens dough balls into pizzas up to 18” in diameter. #### What approval does it carry? NSF. ### BakeMax BMDN1703R Heavy Duty Commercial Electric 6-Burner Shawarma Machine Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmdn1703r-heavy-duty-commercial-electric-6-burner-shawarma-machine Countertop electric shawarma cooker that turns a single large cone of meat with individually controlled heat zones; suited to kitchens that need a single high-capacity doner/shawarma unit with focused temperature control. This unit is built for a kitchen that wants to run one substantial meat cone at a time: its 180lbs. meat capacity and six independently controlled heating elements let an operator manage browning across the whole stack without relying on multiple machines. It suits operations that prefer a compact countertop footprint but need the ability to roast large volumes in a single, continuous cook cycle. #### Check before ordering - Electrical supply: requires 208 volts, 23 amps, 3Ph and is sold hard-wired — confirm final hookup with an electrician and whether to field-convert to single phase on-site. - Fuel: this is electric only (no gas) — ensure the kitchen has the circuit capacity and breakers to support an 8100W load. - Access and placement: sliding door design and countertop format mean you should confirm counter clearance and ventilation around the unit before siting it. - Shipping/handling: shipping weight is 117 lb (53.1 kg) — confirm receiving doorways and storage area can accommodate the crate dimensions. #### Can this model be converted to single-phase power? Yes — the unit is field convertible; have an electrician confirm what parts or adjustments are required for conversion prior to installation. #### How much meat can I fit on the spit? The cooker is specified for a single cone capacity of 180lbs., so plan for one large stack rather than multiple small cones inside the same chamber. #### What kind of control do the burners provide? There are six individually controlled heating elements so you can vary heat zones across the meat cone for tailored browning while it rotates. ### BakeMax BMDN1713R Heavy Duty Commercial Electric 6-Burner Shawarma Machine Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmdn1713r-heavy-duty-commercial-electric-6-burner-shawarma-machine An electric shawarma machine with six individually controlled heating elements and a 39.4" spit for up to 220lbs. of meat, for doner, gyro, shawarma and al pastor shops. The six elements total 9000W, a rocker switch reverses the spit's rotation, and the bottom housing slides so the meat can move closer to the heat. A large oil drip container lifts out for emptying. #### Check before ordering - It is hard wired on 208V three-phase at 25 amps; an electrician connects it, and the listing says it is field convertible to single phase. - It stands 51" high on a 28" x 28" base; check the height under any hood or shelf. - Ask your local authority whether it must sit under an exhaust hood. #### How much meat does it hold? Up to 220lbs. on a 39.4" (1002mm) spit. #### Can it run on single phase? The listing says it is field convertible to single phase; have an electrician confirm the conversion. ### BakeMax BMDN1722R Heavy Duty Commercial Electric 2-Burner Shawarma Machine Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmdn1722r-heavy-duty-commercial-electric-2-burner-shawarma-machine A BakeMax BMDN1722R electric shawarma machine with 2 individually controlled elements totalling 6000W and a 130lbs. meat capacity, for gyro, doner kebab, shawarma and al pastor counters. The spit is 33.5” / 853mm long, a rocker switch changes its rotation, and the sliding bottom housing moves the meat closer to the elements. A large drip container lifts out for cleaning, the body is stainless steel, and it is made in Turkey with ETL Electrical and ETL Sanitation approval. #### Check before ordering - It is hard wired on 208 V three-phase at 25 Amps (6,000 W) and is field convertible to single phase; an electrician connects it. - Plan 20" of width, 24" of depth and 46" of height on the counter for its 83 lb, under an exhaust hood as your local authority requires. - Stack cones to the 33.5” spit length. #### How much meat does it hold? 130lbs. #### Can it run on single phase? Yes. It is field convertible to single phase. ### BakeMax BMFRS01 Heavy-Duty 17.7″ Wide Floor Model Reversible Dough Sheeter Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmfrs01-heavy-duty-17-7-wide-floor-model-reversible-dough-sheeter A 17.7" wide reversible floor dough sheeter that rolls dough from 30mm down to 3mm, for bakeries and pastry kitchens sheeting dough back and forth. Dough travels on a 17.7" x 79" belt through 3.5" stainless steel rollers in either direction, run by a foot pedal or a directional lever, with synchronized infeed and outfeed. The sides fold up to save room when it is not in use. #### Check before ordering - It plugs into a NEMA 6-15P outlet on 220 V single phase and draws 8 amps (750 watts). - It needs 83" of length with the sides down (32" deep, 44" high), at 344 lb. - Safety guards cut the power when lifted, and the motor has overload protection. #### How thin can it roll? Thickness adjusts from 3 to 30mm. #### How much dough per pass? Up to 3.5lbs, 17" wide. ### BakeMax BMMG004 Titan Series Electric Countertop 1.5HP \#22 Hub Meat Grinder 660lbs. Per Hour Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmmg004-titan-series-electric-countertop-1-5hp-22-hub-meat-grinder-660lbs-per-hour Grinds fresh meat on a countertop workstation for continuous prep at moderate throughput; suited to operations that need up to 660lbs. per hour and a 1.5HP grinder motor for frequent daily use. This electric countertop meat grinder is sized for kitchens and butcher-prep stations that process moderate batches of ground meat. The listed 660lbs. per hour output and 1.5HP motor capacity mean it handles steady stream processing rather than single-piece or bulk industrial runs. Choose this unit when a compact, motorized grinder that sits on a counter meets the daily production needs. #### Check before ordering - Confirm electrical supply: 120 volts, 9 amps, single phase (1Ph) circuit is available where the unit will be used. - Outlet required: unit plugs with a NEMA 5-15P — verify the outlet location and cord reach. - Fuel connection: this model is electric only (Gas Type: None), so no gas hookups are needed. - Verify counter strength and access for a 32 lb unit; check the dimensions and shipping box in the spec sheet for fit through doors and onto the intended countertop. #### How much meat can this grinder handle per hour? The rated production is 660lbs. per hour, which indicates its steady processing capability under typical conditions. #### What electrical circuit do I need for this machine? It runs on a standard 120 volt, 9 amp, single-phase circuit and uses a NEMA 5-15P plug, so confirm that circuit and outlet are available at the installation location. #### Does this unit require a gas connection or special fuel? No — the model is electric only (Gas Type: None), so no gas hookup is required. ### BakeMax BMPLFPLSD5K Commercial Gas Stone Pita & Pizza Oven Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmplfplsd5k-commercial-gas-stone-pita-pizza-oven A countertop gas stone oven for pita and pizza with separate upper and lower burners, two 12" x 24" stones and room for four 12" pizzas. Independent top and bottom heat lets a bakery or pizzeria balance the bake for pita and pizza alike, on natural gas or propane at 25,591 BTU. #### Check before ordering - Confirm natural gas or propane at the site; it works with both and lights by piezo ignition. - The door opening is 14" wide x 8" high, the chamber 15.2" high. - The crate is 45" x 44" x 40" at 309 lb; confirm hood requirements with your contractor. #### How many pizzas fit? Four 12" pizzas. #### Are the burners controlled separately? Yes. Upper and lower burners have their own controls, with a temperature range of 0 to 752°F. ### BakeMax BMPLS7IE040 Heavy Duty Countertop 48” Electric Thermostatic Flat Top Griddle Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmpls7ie040-heavy-duty-countertop-48-electric-thermostatic-flat-top-griddle A BakeMax BMPLS7IE040 heavy-duty 48” electric countertop griddle with a 3/4” thick polished steel plate and thermostatic control, for busy lines cooking on a full four-foot flat-top. Each 12” section is controlled individually from 150-500°F, a 3.25” deep front grease trap feeds a 5” x 20” removable grease tray, and it stands on heavy-duty 4” adjustable legs. It is made in Turkey with ETL Electrical, ETL Sanitation and CE approval. #### Check before ordering - It is hard wired on 208 V three-phase at 45 Amps (16,800 W); it is field convertible to single phase (77A). An electrician sizes the circuit. - It is 48" wide, 34.6" deep and 17.24" high at 353 lb; set it on a stand built for that weight. - Place it under an exhaust hood as your local authority requires. #### How thick is the plate? 3/4” polished steel. #### Can I run different temperatures? Yes. Each 12” section is controlled individually. ### BakeMax BMPLS7IND020 Countertop 4 Burner Electric Induction Cooker Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmpls7ind020-countertop-4-burner-electric-induction-cooker A BakeMax BMPLS7IND020 countertop 4 burner electric induction cooker with a glass cooking surface and 12,000 W, for kitchens adding fast burners without an open flame. Thermostatic controls run from 140-464°F in 10 steps of 68°F, a digital timer and auto shut-off add safety, and the stainless steel body (2mm top plate, 1mm body) stands on heavy-duty 4” adjustable legs. It is made in Turkey with ETL, ETL Sanitation, CE and NSF approval. #### Check before ordering - It is hard wired on 208 V three-phase at 40 Amps; an electrician connects it. - It is 26.2" wide, 36" deep and 12.95" high at 95 lb. - Use induction-ready pans: check them with a magnet before service. #### How many burners does it have? 4 induction burners. #### What temperature range does it have? 140-464°F. ### BakeMax BMPLS7KE020 Heavy Duty Commercial Countertop 4 Burner Electric Hot Plate Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmpls7ke020-heavy-duty-commercial-countertop-4-burner-electric-hot-plate A BakeMax BMPLS7KE020 heavy-duty countertop electric hot plate with 4 burners and 8,000 W, for kitchens without gas that need extra burners on a counter or stand. Thermostatic controls with 6 stages run from 140°F to 464°F, a safety high limit protects the operator, and the stainless steel body stands on heavy-duty 4” adjustable legs. It is made in Turkey with ETL Electrical, ETL Sanitation and CE approval. #### Check before ordering - It is hard wired on 208 V three-phase at 23 Amps and is field convertible to single phase (38.5A). - It is 24.09" wide, 34.85" deep and 14.29" high at 84 lb. - Place it under an exhaust hood as your local authority requires. #### How many burners does it have? 4. #### What temperature range does it have? 140°F to 464°F. ### BakeMax BMPLS7KE021 Commercial Floor Model 24” Wide 4 Burner Electric Range Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmpls7ke021-commercial-floor-model-24-wide-4-burner-electric-range A BakeMax BMPLS7KE021 24” wide floor-model electric range with 4 burners over an oven, for kitchens without gas that need a compact full range. The insulated stainless steel oven reaches up to 572°F on a 5.3 kW element with a thermostat from 150-572°F, the burners have 6-stage heat controls, a stainless steel high riser adds a shelf, and it rolls on 6” locking casters. One oven rack comes with it; it is made in Turkey with ETL and CE approval. #### Check before ordering - It is hard wired on 208 V three-phase at 40 Amps (13,300 W) and is field convertible to single phase (64A). - It is 24" wide, 37.6" deep and 56" high at 256 lb. - Place it under an exhaust hood as your local authority requires. #### How hot does the oven get? Up to 572°F. #### Can it run on single phase? Yes. It is field convertible to single phase (64A). ### BakeMax BMPLS7KE031 Commercial Floor Model 36” 6 Burner Electric Range Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmpls7ke031-commercial-floor-model-36-6-burner-electric-range A BakeMax BMPLS7KE031 36” floor-model electric range with 6 burners over a full oven, for kitchens without gas that need six burners and an oven in one unit. Six burners sit on a 36” top under digital controls with 6 heat stages each, and below them a fully insulated stainless steel oven heats to 572°F from a 5.3 kW element, with one rack and removable shelf supports. A high riser with a shelf sits at the back, 6” locking casters let it roll out for cleaning, and it is built in Turkey with ETL Electrical, ETL Sanitation and CE approval. #### Check before ordering - It is hard wired on 208 V three-phase at 49 Amps (17,300 W), field convertible to single phase (83.2A); an electrician sizes the circuit. - It is 36" wide, 37.6" deep and 57" high at 313 lb. - Place it under an exhaust hood as your local authority requires. #### How many burners does it have? 6, with 6-stage heat controls. #### How hot does the oven get? Up to 572°F. ### BakeMax BMPM030 Commercial Floor Model Heavy Duty Electric 30-Quart 3-Speed Gear Driven Planetary Mixer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmpm030-commercial-floor-model-heavy-duty-electric-30-quart-3-speed-gear-driven-planetary-mixer A 30 quart gear-driven planetary floor mixer on a standard 120V plug, for bakeries, pizzerias and kitchens mixing dough, batter and cream. A 1 HP motor turns hardened alloy steel gears at 116, 214 or 391 RPM, chosen on a manual control, with a 15-minute timer. A \#12 hub runs vegetable slicer, cheese grater, meat grinder and sausage stuffer attachments, and a dough hook, flat beater and wire whip come with it. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 16 amps (1,760 watts). - It is 22" wide, 25" deep and 44" high, at 407 lb; plan floor space with room to lower the bowl. - The safety guard stops it when opened at any speed, and there is an emergency stop button. #### What attachments can it run? Vegetable slicer, cheese grater, meat grinder and sausage stuffer attachments on its \#12 hub. #### What comes with it? A dough hook, flat beater and wire whip. ### BakeMax BMPM120 Commercial Floor Model Heavy Duty Electric 120 Quart 4 Speed Planetary Mixer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmpm120-commercial-floor-model-heavy-duty-electric-120-quart-4-speed-planetary-mixer A 120 quart planetary floor mixer with a 5 HP motor and an electric bowl lift, for bakeries and commissaries mixing large batches of dough and batter. A manual control picks 69, 104, 247 or 371 RPM, a 30-minute timer sets the mix, and the power bowl lift raises the bowl. A dough hook, flat beater, wire whip and a bowl dolly come with it, and a \#12 hub runs slicer, grater and grinder attachments. #### Check before ordering - It is hardwired on 220 V three-phase at 20 amps (3,600 watts); an electrician connects it. - At 1760 lb, 33.1" wide, 47.24" deep and 65" high, check the floor load and the doorways. - The guard shuts it off when opened at any speed, and there is an emergency stop button. #### Does the bowl lift by hand? No. It has an electric power bowl lift, and a bowl dolly comes with it. #### What attachments can it run? Vegetable slicer, cheese grater and meat grinder attachments on its \#12 hub. ### BakeMax BMPM20A Commercial Countertop Heavy Duty Electric 20-Quart 3-Speed Planetary Mixer Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmpm20a-commercial-countertop-heavy-duty-electric-20-quart-3-speed-planetary-mixer A countertop planetary mixer with a 20-quart bowl, three speeds and digital controls, on a standard 120 V circuit. This machine suits kitchens that mix one bowl at a time and need a 20 Quarts capacity for medium batches. Use it where countertop space is preferred over floor models and where a single, sizable bowl handles your routine mixing tasks rather than continuous multi-batch production. #### Check before ordering - Confirm electric circuit: 120 V, 8 A, 1Ph to match the plug and supply. - Unit is electric only — Gas Type: None; no gas connection needed. - Shipping package is 150 lb (68 kg) — confirm receiving area and lifting capacity for that crate. - Verify countertop clearance for a 20 Quarts bowl and space for the guard and hand bowl lift during use. #### Can this mixer run on a standard wall outlet? Yes — it is intended to connect to a standard outlet matching the unit’s 120 V, 8 A, 1Ph electrical requirements. #### Will the mixer accept common attachments for grinding or stuffing? This model includes a standard attachment hub intended for compatible accessories listed for the hub size; check accessory fitment before ordering. #### How is the bowl raised and removed for cleaning or tool changes? Bowl lift is manual with a hand lift mechanism designed for single-bowl removal and attachment changes. ### BakeMax BMPME30 Floor Model Economy 30-Quart 3-Speed Gear Driven Planetary Mixer Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmpme30-floor-model-economy-30-quart-3-speed-gear-driven-planetary-mixer A floor-model, gear-driven planetary mixer with a 30-quart bowl and three manual speeds, on a 120 V NEMA 5-15P plug. Works for operations that mix one 30 Quart bowl at a time and need a compact, gear-driven planetary mixer for doughs, batters and whipped products. Because the bowl size is fixed, this model fits kitchens that process small to moderate single-batch workloads rather than continuous or very large-volume mixing. #### Check before ordering - Electrical circuit: requires 120 volts, 17 amps, single-phase — confirm an appropriate dedicated circuit and outlet location. - Plug is NEMA 5-15P: verify the site outlet matches or that an electrician can provide one. - No gas connection required: this unit lists no gas type. - Allow floor space and overhead clearance to use the manual hand lift and open the safety guard for tool changes and bowl removal. #### Can this mixer handle stiff doughs? It is gear driven and comes with a dough hook; check that the 30 Quart bowl suits your batch weight. #### Will it plug into a standard kitchen outlet? Yes — it uses a NEMA 5-15P plug for a standard 120 V outlet, but confirm the dedicated circuit can supply 17 amps without tripping. #### How are attachments changed and the bowl removed? Attachments and the bowl are changed using a simple hand lift and the safety guard includes an automatic shut-off when opened, so plan sufficient clearance for those movements. ### BakeMax BMSD001 Single Deck One Pan Wide Floor Model Electric Artisan Stone Deck Oven Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmsd001-single-deck-one-pan-wide-floor-model-electric-artisan-stone-deck-oven Single-deck electric stone deck oven built to bake one 18” x 26” full-size pan at a time, suited to food businesses that need a floor-standing oven for single-pan batches with digital controls and stone hearth baking. This single-deck unit holds one 18” x 26” full-size pan in its chamber, so it suits operations that run small, single-pan batches rather than continuous high-volume loads. Use it where you want a stone-hearth baking surface and digital temperature control for one pan per cycle; it fits kitchens that can schedule production in discrete batches. #### Check before ordering - Electrical supply: 220 V, 16 A, electric-only appliance (no gas connection). - Confirm available circuit capacity and any required dedicated breaker with your electrician. - Confirm clearances, ventilation and any hood requirement for the oven's heat and steam with your contractor. - Confirm doorways, elevators and the route to the oven's final spot fit its crated size and weight. #### How many pans can I bake at once in this oven? The chamber is sized for one 18” x 26” full-size pan, so a single full-size pan fits per bake cycle. #### What power requirements should my kitchen provide? This model runs on 220 V and draws 16 A; confirm a suitable dedicated circuit and breaker with your electrician. #### Does this unit use gas or need a gas hookup? No — the oven is electric only and does not require a gas connection. ### BakeMax BMSD003 Three Deck One Pan Wide Floor Model Electric Artisan Stone Deck Oven Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmsd003-three-deck-one-pan-wide-floor-model-electric-artisan-stone-deck-oven A three-deck electric artisan stone deck oven that bakes one 18” x 26” full-size pan per deck, three in all, with a power switch and a digital temperature controller on each deck. Three separate decks suit a bakery or pizzeria that bakes different products at once, or staggers bakes so one deck is always ready. Each deck has independent top and bottom heating elements, and the oven has a steam generator for crust. It runs on 220 V, 32 A, three-phase and is hard-wired. #### Check before ordering - Confirm a 220 V, 32 A, three-phase hard-wired circuit with your electrician. - No gas connection: the oven is electric. - Confirm clearances, ventilation and any hood requirement with your contractor. - Confirm doorways and the route fit its crated size (40 by 53 by 80 inches) and 1125 lb shipping weight. #### How many pans fit in the oven at once? This model accommodates three 18” x 26” full-size pans total, arranged one pan per deck. #### Does the oven produce steam for crust and bake control? Yes — it includes a compartment steam generator above the heating elements that uses recovered heat to generate steam. #### Can this be plugged into a standard outlet? No — the oven is intended to be hard-wired to a 220 V, 32 A, 3Ph circuit; have a licensed electrician verify the supply and breaker sizing. ### BakeMax BMSM020 Heavy Duty Floor Model 2 Speed 20KG Dough Spiral Mixer Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmsm020-heavy-duty-floor-model-2-speed-20kg-dough-spiral-mixer A floor-model spiral dough mixer that takes up to 20 kg (44 lb) of dough per batch, with two speeds, timed and manual mixing and a safety guard, for bakeries and pizzerias mixing one batch at a time. This unit is for bakeries, pizzerias or kitchens that run small to medium single-batch doughs: it handles one bowl at a time with up to 20 kg (44 lb) of dough, so plan workflows around individual batch cycles rather than continuous multi-bowl production. The floor design and single bowl suit spaces that can dedicate an area for a stationary mixer and want a machine focused on mixing larger individual dough loads. #### Check before ordering - Confirm electrical supply: 220 volts, 8 amps, 3Ph hard-wired connection — verify with your electrician. - Gas type is listed as None, so no gas connection is required. - Verify floor strength and permanent location clearances so the machine can be placed and used safely with its guard engaged. - Confirm access for moving the boxed unit into place and that the intended site has room to operate and service the mixer. #### How much dough will this mixer hold per batch? Up to 20 kg (44 lb) of dough per batch. #### Does the machine need a special electrical hookup? Yes — it is set up for a hard-wired 220 V supply at 8 A on a 3Ph circuit; have an electrician confirm site compatibility before ordering. #### Can it run timed mixes and also be used manually? The model includes timed mixing controls and also offers a manual mixing mode so timers can be bypassed when needed. ### BakeMax BMSM030 Heavy Duty Floor Model 2 Speed 30KG Dough Spiral Mixer Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmsm030-heavy-duty-floor-model-2-speed-30kg-dough-spiral-mixer A heavy-duty floor spiral mixer built for dough batches up to 30kg / 66lbs., with two mixing speeds and manual controls. Suits kitchens needing single large-batch mixing in a floor-mounted footprint. This spiral mixer handles one bowl of dough up to 30kg / 66lbs. per mixing cycle, so it fits operations that mix individual medium-to-large batches rather than continuous small increments. Choose this unit if your workflow includes periodic single-batch dough preparation where a standalone floor model can be scheduled into production sequences. #### Check before ordering - Electrical supply: confirm a 220 V, 10 A, 3Ph circuit and hard-wired connection with your electrician. - Gas: none — no gas hook-up required; confirm no on-site gas connections are needed. - Clearances and access: verify room space and doorway/path clearances for the assembled unit and its boxed shipping size. - Ventilation and floor support: confirm adequate ventilation around the unit and that the floor can support its weight. #### Can this mixer run on a standard single-phase outlet? This model is specified for a 3Ph electrical supply, so check with an electrician if single-phase conversion or a different supply is required for your site. #### How many batches can I mix at once? The mixer handles a single bowl with up to 30kg / 66lbs. of dough per cycle, so each mixing cycle is one full batch at that capacity. #### What controls are available for timing and manual operation? The machine includes manual controls and timer functions that allow set mixing durations as well as a manual mixing mode if you prefer to control run time directly. ### BakeMax BMSPO01 Commercial Floor Model Electric Rotating Pizza Oven Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmspo01-commercial-floor-model-electric-rotating-pizza-oven An electric pizza oven with a rotating refractory stone 39.37" across that bakes six 11" pizzas at a time and up to 75 an hour, for pizzerias that want the stone, not the cook, to turn the pies. Top and bottom heat have independent thermostats and displays, from 0 – 752°F (0 °C - 400 °C), in a stainless steel chamber 6.69" high with a 19.68" x 5.51" door opening. #### Check before ordering - It is hardwired on 208 V three-phase at 47 amps (15,500 watts); an electrician connects it. - It is 47.2" wide, 54.3" deep and 78.6" high, at 730 lb; measure the doors and ceiling on the route in. - Confirm hood requirements for the oven with your local authority. #### How many pizzas fit? Six 11" pizzas at a time, up to 75 pizzas per hour. #### How big is the door opening? 19.68" x 5.51". ### BakeMax BMSPOH70B Mini Dome Gas Stone Pizza Oven Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmspoh70b-mini-dome-gas-stone-pizza-oven A mini dome gas pizza oven with a 27.5" round stone, a sliding door and heat up to 752°F, sold with a stand on casters. It suits a pizzeria, restaurant or caterer adding stone-baked pies without a full deck oven; it runs on natural gas or propane at 37,533 BTU. #### Check before ordering - Confirm natural gas or propane at the site; the oven works with both. - The door opening is 16.5" wide x 8.6" high and the chamber 12.2" high; check your peels and pans. - Confirm hood and clearance requirements for a gas oven with your contractor; the crate is 40" x 38" x 40" at 319 lb. #### What size is the stone? 27.5" in diameter. #### Does it come with a stand? Yes, a stand with casters is included. #### How hot does it go? The thermostat adjusts from 0 to 752°F (0 to 400°C). ### BakeMax BMSRAF 5 Lb Countertop Rapid Air Fryer Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/bakemax-bmsraf-5-lb-countertop-rapid-air-fryer A countertop greaseless air fryer that cooks 5 lbs per batch at up to 525° F, for counters that want fries, wings and snacks without a deep fryer. The maker lists frozen french fries in less than 3 ½ minutes and 50 hot dogs in 4 minutes, and an open-ended pizza tray bakes flatbreads, pretzels and hot sandwiches in 2 to 4 minutes. A touch screen stores up to 108 recipes. #### Check before ordering - It runs on 208 or 240 V, single phase, through a NEMA 6-30R receptacle; an electrician confirms the circuit. - The maker states no exhaust vents are required (a heated catalytic converter and two-stage air filtration); confirm with your local fire and building authority before planning it without a hood. - Plan 29" x 21" of counter and 23.4" of height, for 165 lb. - Its listed approvals are UL and CE; ask Norpex which Canadian certification your inspector will see on it. #### How much does it cook per batch? 5 lbs per batch. #### How many recipes can it store? Up to 108, on the touch screen. ### BakeMax BMTD001 Single Deck Three Pan Wide Floor Model Electric Artisan Stone Deck Oven Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmtd001-single-deck-three-pan-wide-floor-model-electric-artisan-stone-deck-oven Single-deck electric stone-hearth deck oven that holds three 18” x 26” full-size pans at once, built as a wide hinged-door floor model with digital controls for operators who bake full-size sheet pans in defined batches. This model suits kitchens that need to run full-size sheet pans in batches of up to three per bake cycle. As a wide, floor-mounted oven with a stone hearth and a single deck, it is set up for baking applications where visibility through the tempered glass door and independent top/bottom heat control are useful. Choose this when workflow centers on tray-style items that fit 18” x 26” pans and benefit from a stone deck surface. #### Check before ordering - Confirm electrical supply: 220 volts, 35 amps, 3Ph and that hard-wired hookup provisions meet local electrical requirements. - Gas type: None — no gas connection required. - Verify floor footprint, door swing and required clearances for a floor model and the planned placement in the kitchen. - Confirm floor load capacity where the 617 lb unit will sit and that service access and ventilation meet local contractor or electrician recommendations. #### Can this oven run on a standard single-phase kitchen circuit? This specific unit is specified for 220 volts, 3Ph power; check with an electrician whether the site has the matching three-phase supply or needs service changes. #### How many pans can be baked at once and what size are they? The deck accommodates three 18” x 26” full-size pans at the same time, so plan batches around that tray capacity. #### Does this model generate steam for crust control? Yes — the oven description notes a built-in steam generation method above the heating elements to introduce moisture into the chamber during baking. ### BakeMax BMTXM15CP Commercial Countertop White Powder Coated Manual Swing Away Cold Meat Press Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bakemax-bmtxm15cp-commercial-countertop-white-powder-coated-manual-swing-away-cold-meat-press A manual cold meat press with 15" x 15" non-stick platens that flattens chicken, pork, veal, hamburger and fish to an even thickness, for kitchens portioning cutlets and patties. The upper platen swings away for loading, meat can be pressed straight from refrigeration, and it needs no power. At 68 lb with a white powder coated steel frame, it moves between kitchens and catering setups. #### Check before ordering - Plan 16.75" x 24" of counter, 15.25" high, and room above for the platen to swing away. - The platens are PTFE coated; clean them with non-abrasive tools to protect the coating. - It is manual, so no electrical connection is needed. #### What can it press? Chicken, pork, veal, hamburger and fish, straight from refrigeration. #### How big are the platens? 15" x 15", PTFE coated top and bottom. ### BakeMax BMVC001 Commercial Countertop Electric Vegetable Slicer and Grater Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/bakemax-bmvc001-commercial-countertop-electric-vegetable-slicer-and-grater A countertop electric slicer and grater that processes vegetables, fruits and cheese through a 6" x 3" opening at 270 RPM, suited to kitchens that need a single-piece, continuous feed for small-batch prep. Fits operations that prepare one hopper’s worth of product at a time rather than continuous large-volume lines. With a stated output of 400lbs/hour and a single kidney-shaped and cylindrical hopper, this unit is useful where compact footprint and direct manual feeding match daily prep patterns. #### Check before ordering - Electrical: requires 120 volts, 5 amps, 1Ph — verify your dedicated circuit and plug compatibility. - Gas: none — this is fully electric and needs only the listed electrical supply. - Feeding and access: unit has a hinged type of door and a 6" x 3" opening — confirm this matches your product sizes and bench clearance for loading the pusher. - Shipping box: packed dimensions 23" x 23" x 12" and shipping weight 60 lb — confirm receiving doorways and storage space for the crate. #### Can this handle both slicing and shredding with the same machine? Yes. The unit is supplied with slicing knives and shredding discs so it performs both functions by changing attachments rather than swapping machines. #### How big of pieces can I feed through the hopper? The main kidney-shaped hopper measures 6" x 3", so plan on feeding product that fits comfortably within that opening for safe processing. #### What electrical supply do I need at the counter? You need a 120 volt, 5 amp, single-phase supply and a matching receptacle; have an electrician confirm circuit capacity and outlet location before purchase. ### Biro Model 3334SS-3 Meat Band Saws Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/biro-model-3334ss-3-meat-band-saws A floor-standing 16" meat band saw with a 2 hp motor and a 124" x 5/8" blade, for supermarket meat departments and small meat plants. The base is a unitized, welded and enclosed stainless steel structure under an aluminum head, and true blade alignment keeps the blade tracking straight. #### Check before ordering - Confirm the electrical version (voltage and phase) on the spec sheet: the listing does not state it. - It stands 70.75" high on a 37.5" x 31" footprint, at 538 lb; check the floor and the ceiling. - Keep spare 124" x 5/8" blades on hand. #### What blade does it take? 124" x 5/8". #### What motor does it have? A 2 hp commercial motor. #### What is it built from? Stainless steel, plated and plastic subcomponents, on a stainless base with an aluminum head. ### Bread Slicer with 0.25 HP Motor and 1″ Size Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bread-slicer-with-0-25-hp-motor-and-1-size A bread slicer with a 0.25 HP motor set to 1" slices, for bakeries, delis and hotels slicing loaves up to 15" long and 6" high. A heavy duty poly pusher and a stainless steel bagger come with it, and the maker offers other cutting widths of 1/2", 3/4", 5/8" and 7/16". It takes up very little counter space and carries QPS certification. #### Check before ordering - It runs on 110V / 60Hz / 1Ph; ask us about the plug. - Check your loaves: a maximum of 15" long and 6" high. - Ask us for its own size and weight; the listed figures match the crate. #### How thick are the slices? 1" on this model. #### What comes with it? A heavy duty poly pusher and a stainless steel bagger. ### Bread Slicer with 0.25 HP Motor and 7/16″ Size Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/bread-slicer-with-0-25-hp-motor-and-7-16-size A bread slicer that cuts whole loaves into 7/16" slices, for bakeries, delis and hotels slicing bread to order. It takes loaves up to 15" long and 6" high, and comes with a heavy duty poly pusher and a stainless steel bagger. The 7/16" spacing is one of five standard sizes (1", 1/2", 3/4", 5/8" and 7/16"). #### Check before ordering - It runs on 110V / 60Hz / 1Ph with a 0.25 HP / 0.18 kW motor; confirm the plug on the spec sheet. - Order the slice width you want: this listing is the 7/16" model. - Check your largest loaf against the 15" by 6" limit. #### What slice thickness does it cut? 7/16" on this model. #### What comes with it? A heavy duty poly pusher and a stainless steel bagger. ### Brema – B-Qube Ice Machine Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/brema-b-qube-ice-machine-4 A Brema B-Qube undercounter cube ice machine from Italy that makes 90 lbs/24 hrs of crystal cubes into a 55 lbs bin, for bars, restaurants, hotels and clubs mixing drinks. Its 23g cubes (1.28" L x 1.24" H) do not break when shaken and melt slower than ordinary cubes. It is air cooled on R290, built of AISI 304 stainless steel with a Scotch Brite finish and rounded internal surfaces, and its AWS Automatic Washing System cleans and descales the machine in 1.5 hours. #### Check before ordering - It plugs into a 5-15P outlet on 115V and draws 3.3A (380W). - Plan 19.7" of width, 22.8" of depth and 31.5" of height under the counter for its 123 lb, plus a water line and a drain. - Size it to your bar: 90 lbs a day fills a 55 lbs bin. #### How much ice does it make? 90 lbs/24 hrs, into a 55 lbs bin. #### How is it cleaned? Its Automatic Washing System cleans and descales it in 1.5 hours. ### Brema – Ice Flake Machine Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/brema-ice-flake-machine-3 Produces malleable flake ice for chilled displays and presentations, suited to operations that need steady flake production and short-term storage. This undercounter flake ice machine suits businesses that need on-demand flake ice for displays and handling: it stores up to 88 lbs in its insulated bin and makes 368 lbs in a 24 hour period, so it fits kitchens or counters needing continuous flake supply with limited holding space. #### Check before ordering - Confirm the electrical circuit: 115V, 15A and NEMA 5-15P plug are required for this unit. - Plan ventilation and clearance for an air-cooled undercounter ice maker and confirm the retractable insulated door will fit your counter opening. - Account for the unit weight and shipping package when moving it into place: unit weight 187 lb, shipping weight 209 lb. - Verify bin capacity meets service needs: this model holds 88 lbs of ice in the insulated storage bin. #### How cold and workable is the ice produced by this machine? Flakes are produced at a temperature just below 0°C and are malleable, making them easy to shape for displays and presentations. #### Is the interior easy to clean and access? The unit has an internal rounded-surface design and a retractable insulated door to simplify cleaning access to the water basin and evaporator. ### Brema – Ice Flake Machine Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/brema-ice-flake-machine-4 Produces loose, malleable ice flakes for chilled displays, seafood beds and presentation work, built for operations that need a steady daytime ice supply with short-term storage rather than long-term bulk piling. This machine makes 253 lbs/24 hrs and stores 66 lbs ready for use, so it fits kitchens, bars or retail counters that use a continuous flow of flake ice and need a reserve for peak service periods. The bin size supports short-term holding and on-demand topping up rather than overnight stockpiling; plan workflow so production and bin drawdown stay balanced. #### Check before ordering - Confirm the electrical circuit: 115V, 4.5A supply and a 5-15P plug are required for this unit. - Allow clearance and room for air-cooled ventilation around the cabinet and access to the retractable insulated door for loading and cleaning. - Verify the footprint and shipping package: unit weight 148 lb and shipping weight 167.5 lb to ensure handling and floor support are adequate. - Confirm water supply quality and service access for the internal water basin and routine cleaning procedures at the installed location. #### What is the texture and temperature of the ice produced by this model? It makes granular/flake-style ice that is slightly below 0°C and malleable, suitable for displays and delicate chilling where sculpting or packing around product is needed. #### How does the bin capacity relate to production—will it run continuously? With a 66 lb bin and 253 lbs/24 hrs production, the machine produces more ice than the bin holds, so it will cycle production into the bin and require regular drawdown during busy periods to avoid the bin filling and stopping production. #### Will the supplied plug work in a standard kitchen receptacle? The unit comes with a 5-15P plug for 115V circuits; confirm the service outlet is on a dedicated circuit that matches that rating before installation. ### Brema – Ice Pebble Machine Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/brema-ice-pebble-machine Produces chewable pebble ice for drinks and display; sized for under-counter placement and continuous service where 300 lbs of pebble ice per day with on-board storage is useful. It suits a bar, café or restaurant that serves pebble ice in drinks, cocktails or displays: 300 lbs/24 hrs of production with an 88 lb internal bin under the counter, rather than a large remote bin. #### Check before ordering - Confirm electrical supply and cord: this unit uses 115V at 6A on a NEMA 5-15P plug so verify the dedicated outlet location and circuit capacity. - Air-cooled machine — confirm ventilation and minimum clearances in the chosen location so the condenser has unrestricted airflow. - Measure doorways and service access against the unit weight and package weight: unit weight 130 lb, shipping/package weight 220 lb, and packed height to ensure entry and positioning. - Verify the retractable insulated door swing and under-counter fit with the specified external height so the door clears counters and nearby equipment. #### Can this machine run on a standard 120V kitchen receptacle? Yes — it plugs to a standard 115V/120V style outlet and draws 6A on a NEMA 5-15P plug, but confirm the outlet is on an appropriate circuit for continuous use. #### How much ice can I store on the unit between shifts? The built-in bin holds 88 lbs of pebble ice, so plan storage use and retrieval based on that on-board capacity rather than long-term bulk storage. #### Is this machine suitable for a bar counter or under-counter installation? The model is designed for under-counter use and has an air-cooled condenser; ensure the chosen counter cutout and nearby ventilation meet the machine’s clearance needs. ### Brema – Ice Pebble Machine Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/brema-ice-pebble-machine-2 Makes pebble (nugget) ice for drinks and blending, up to 216 lbs/24 hrs, with 44 lbs held in its integrated bin. This undercounter pebble ice machine is aimed at bars, cafés or foodservice lines that require day-to-day access to chewable, drinkable ice rather than large long-term storage. With a production rate of 216 lbs/24 hrs and a 44 lb bin capacity, it supports small-to-moderate continuous service where an integrated bin and compact footprint are priorities. #### Check before ordering - Electrical: unit uses 120V and draws 4A on a NEMA 5-15P plug — confirm the dedicated circuit and outlet location with the electrical contractor. - Water: machine has automatic water charge — confirm a reliably pressured potable water connection and an appropriate drain or plumbing tie-in at the installation point. - Clearance and ventilation: this is an air-cooled undercounter unit with retractable insulated door and listed dimensions — confirm undercounter airflow and front access for the retractable door and routine cleaning. - Shipping weight is 148 lb (package length 28.25" and height 35"); confirm doorways and space to unpack and position it. #### How much ice does this machine produce in a day? The rated production is 216 lbs per 24 hours, which is the figure to use when planning daily ice needs. #### How much ice can the integrated bin hold at once? The built-in storage holds 44 lbs of pebble ice, so plan for frequent use or a secondary storage strategy if peak demand exceeds that amount. #### What electrical hook-up does this model require? It runs on 120V at 4A and connects with a standard NEMA 5-15P plug; confirm the exact outlet location and whether a dedicated circuit is needed. ### Brema GB903A HC 20″ Air Cooled Undercounter Granular Flake Ice Machine – 253 Lbs. Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/brema-gb903a-hc-20-air-cooled-undercounter-granular-flake-ice-machine-253-lbs Produces granular flake ice for displays and service, sized for businesses that need up to 253 lbs/24 hrs and short-term storage of 66 lbs. Compact, undercounter, front-breathing layout for tight spaces. This undercounter flaker serves operations that require up to 253 lbs of ice per day but only need to hold about 66 lbs at once — think small to medium daily demand and limited backroom space. Its front-breathing design and compact footprint suit locations where installing a freestanding bin is not possible and where ice is accessed frequently from the counter level. #### Check before ordering - Electrical feed: unit ships with a 5-15P plug and runs on 115V at 4.5A — confirm the outlet and circuit with your electrician. - Front-breathing clearance: the machine is engineered to breathe from the front, but confirm surrounding cabinetry and counter overhang allow the bin door to slide up and stow. - Weight and handling: unit weight is 170 lb — verify floor loading and lift/placement plan. - Plumbing and drainage: confirm local water supply and drain routing meet appliance placement and service access needs. #### How much ice will this make in a day? Production is rated up to 253 lbs in a 24‑hour period; actual daily output will depend on site water temperature and ambient conditions. #### Can this sit inside a cabinet or under a counter? Yes — it is an undercounter, front‑breathing unit, but ensure the bin door can slide up and that the front remains unobstructed for ventilation and service. #### What electrical hook-up do I need? The machine plugs into a 5-15P outlet and draws 115V at 4.5A, so confirm the dedicated receptacle and circuit capacity before installation. ### Brika BFR-50 50 Lb Floor Tube Fired Natural Gas Fryer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/brika-bfr-50-50-lb-floor-tube-fired-natural-gas-fryer A 50 lb natural gas floor fryer with four 30,000 BTU tube burners, for restaurant lines that fry through every service. Its 14" x 13-3/4" frying area holds 50 lbs of oil (~25.75 L), heated by 120K BTU in total, with a thermostat from 200°F to 400°F and a millivolt safety control system. A large cold zone and a forward sloping bottom collect sediment away from the frying area, behind a double panel insulated door. #### Check before ordering - It is a natural gas model; a licensed gas fitter connects it, and it goes under an exhaust hood as your local authority requires. - It is 15.5" wide, 31.1" deep and 45.1" high, for 176 lb. - Two fryer baskets come with it. #### How much oil does it take? 50 lbs, ~25.75 L. #### What is the temperature range? 200°F to 400°F. ### Brika BRB-36 36″ Natural Gas Radiant Charbroiler Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/brika-brb-36-36-natural-gas-radiant-charbroiler High-heat radiant charbroiler for a 36" cooking surface, built to run on natural gas and sized for kitchens that need a full-width grilling area with independent 12" control sections. This 36" charbroiler suits operations that need a single, full-width cooking surface . With three independent 12" control sections and a 36" x 19-3/4" cooking area, it is set up for small-to-medium batch grilling where items are cooked across one long grate at a time. #### Check before ordering - Confirm natural gas hookup and that the included LP conversion kit (if switching fuels) is acceptable for your site. - Verify clearances and kitchen ventilation for a 36" wide radiant charbroiler and for appliance combustion air in your hood plan. - Confirm the route fits the crate: 181 lb unit, 212 lb shipping weight, box 38.2" x 32.6" x 20.5". - Confirm gas supply pressure and that your gas fitter accepts the standing pilot ignition and the charbroiler’s 12" burner sections with 35,000 BTU per section. #### How are the burners controlled and adjusted? This model has independent manual controls every 12", so each of the three sections is adjusted separately to concentrate heat where needed. #### What kind of ignition does the charbroiler use? It uses a standing pilot for ignition, so it maintains a pilot flame rather than an electronic spark system. #### Can the unit height be adjusted for countertop fit? It comes with adjustable stainless steel legs to set the cooking height. ### Brika BRB-48 48″ Natural Gas Radiant Charbroiler Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/brika-brb-48-48-natural-gas-radiant-charbroiler A 48″ natural gas radiant charbroiler from Brika with four independent 12” sections and a 48” x 19-3/4” cooking area, for busy lines that grill large batches across one wide grate. Each 12” section has its own 35,000 BTU burner, pilot light and manual control, with a standing pilot for instant ignition. The top grate sets at 2 positions, the full-width crumb tray pulls out for cleaning, the double-walled sides are stainless steel, and the front edge stays cool to the touch. #### Check before ordering - It comes set for natural gas with an LP conversion kit in the box; a licensed gas fitter makes the connection. - It is 48" wide, 28.8" deep and 15.4" high on adjustable stainless steel legs, at 230 lb; check the stand or counter. - Plan an exhaust hood that covers the full 48" as your local authority requires. #### How many burners does it have? Four, one under each 12” section, each with its own manual control. #### Can it run on propane? Yes. An LP conversion kit is included. ### Brika BSP-18 18″ Natural Single Burner Stock Pot Range Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/brika-bsp-18-18-natural-single-burner-stock-pot-range A Brika BSP-18 18″ natural gas single burner stock pot range with a three-ring burner rated at 80,000 BTU/H, for kitchens boiling stock, pasta and seafood in big pots. Two manual controls run the inner and outer rings separately (2 x 40,000 BTU/H), each ring has two continuous pilots, and heavy duty cast-iron grates carry large pots. It has stainless steel sides and legs and a full-length seamless drip pan. #### Check before ordering - A licensed gas fitter connects the natural gas. - Ask us for its size; it weighs 115 lb. - Install it under a hood as your local authority requires. #### How powerful is it? 80,000 BTU/H from one three-ring burner. #### Can I run part of the burner? Yes, the inner and outer rings have separate controls. ### Broaster 1800GH 42 Lb. Natural Gas Pressure Fryer – 65,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/broaster-1800gh-42-lb-natural-gas-pressure-fryer-65000-btu A Broaster 1800GH 42 lb natural gas pressure fryer of 65,000 BTU, for chicken restaurants, convenience stores and delis frying bone-in chicken under pressure. Its round, fully welded cooking well holds 42 pound of oil and fries at 12-14 PSI, with temperature adjustable from 250°F – 375°F. A pressure-activated cover lock, a chrome plated relief valve and a stainless splash guard make up its safety system, and Auto Comp, an automatic cook cycle counter and a built-in filter system are standard (a touch screen controller is optional). It is stainless steel on a powder-coated frame with front leveling feet and rear casters. #### Check before ordering - A licensed gas fitter connects the natural gas. - It is 18" wide, 35.75" deep and 45.4" high; ask us for its weight. - Install it under a hood with fire suppression as your local authority requires. #### How much oil does it hold? 42 pound. #### What pressure does it fry at? 12-14 PSI. ### Calcana – PH-40 HO 5' Heater, Marine Grade, High Output Infrared Heating, Propane – 3162002 Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/calcana-ph-40-ho-5-heater-marine-grade-high-output-infrared-heating-propane-3162002 A 5' propane infrared patio heater in 316 marine-grade stainless steel, for restaurant patios and waterfront terraces that need heat in the open air. Its output modulates from 20,000 to 40,000 BTU/hr and it heats 60 to 80 sq ft under average exposed conditions, so a long patio needs one heater for each section of seating. It is designed for coastal and marine settings. #### Check before ordering - It runs on propane; a licensed gas fitter makes the connection. - Mount it at least 78" above the patio and no more than 10' up. - Keep the listed clearances: 8" above, 41" below and 17" at the sides. - It is designed for open-air installations. #### How much area does one heater cover? 60 to 80 sq ft in average, exposed conditions. #### How big is it? 62" long, 15" deep and 9.25" high, at 75 lb. #### Can the heat be turned down? Yes. The input modulates, adjustable anywhere from 20,000 to 40,000 BTU/hr. ### Calcana – PH-75 HO 10' Heater, Marine Grade, High Output Infrared Heating, Natural Gas – 3162004 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/calcana-ph-75-ho-10-heater-marine-grade-high-output-infrared-heating-natural-gas-3162004 A Calcana PH-75 HO 10' natural gas infrared patio heater in 316 marine-grade stainless steel, for restaurant patios, docks and waterfront terraces that need strong heat outdoors. A modulating burner adjusts infinitely from 37,500–75,000 BTU/hr and covers about 120 to 160 sq ft under average exposed conditions, and the marine-grade steel stands up to humid, salty air. #### Check before ordering - A licensed gas fitter connects it to natural gas. - Mount it 78" min above the patio and no greater than 10' up, keeping 6" above, 42" below and 12" at the sides clear. - Plan one heater per 120 to 160 sq ft of seating. #### How much area does it heat? 120 to 160 sq ft in average exposed conditions. #### Is the output adjustable? Yes. It modulates from 37,500 to 75,000 BTU/hr. ### Celcold – 30″ Commercial Ice Cream Dipping Cabinet Freezer – CF30ESG Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/celcold-30-commercial-ice-cream-dipping-cabinet-freezer-cf30esg A 30" ice cream dipping cabinet that displays four 3 gallon tubs under a sliding glass lid and stores two more below, for ice cream shops, dessert counters and concession stands. It holds 5.8 cu. ft. at -10°F to 7°F on R290 hydrocarbon refrigerant, with a sliding glass lid that locks, so the tubs stay covered between scoops. A kick plate, casters and a bumper come with it. #### Check before ordering - It is 30" wide, 27.3" deep and 32.2" high; check the space behind the counter for the server. - The listing does not state volts or amps: confirm the electrical rating on the spec sheet. #### How many tubs does it hold? Four 3 gallon tubs on display and two in storage below. #### Does the lid lock? Yes. The sliding glass lid has locks. #### What is it made of? A white aluminum interior and a white enamel exterior. ### Celcold – 48″ Commercial Undercounter Refrigerator – CUC48R Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/celcold-48-commercial-undercounter-refrigerator-cuc48r A 48" two-door undercounter refrigerator with 12 cu ft held at 33℉ to 41℉, for bars, cafés and prep lines that need cold storage under the work surface. Two doors over two shelves keep drinks, dairy or prepped ingredients within reach of the counter above, cooled by a 3/8HP compressor on R600a refrigerant. #### Check before ordering - It plugs into a 5-15P outlet and draws 3 A. - It is 48.23" wide, 29.92" deep and 35.51" high; measure under the counter it goes beneath, including any overhang. - Leave room in the aisle for both doors to open. #### What temperature does it hold? 33℉ to 41℉. #### How much does it store? 12 cu ft, on two shelves behind two doors. #### What refrigerant does it use? R600a, with a 3/8HP compressor. ### Celcold – 54″ Commercial Solid Door Reach-In Freezer – CF54SD Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/celcold-54-commercial-solid-door-reach-in-freezer-cf54sd A two-door, 54" reach-in freezer with 49 cu.ft of storage held between -10°F and 10°F, for kitchens that need bulk frozen storage on the floor. Six adjustable epoxy-coated wire shelves behind two lockable solid doors keep case goods and prepped product organized, and the refrigeration sits at the bottom, self-contained. An electronic thermostat with a digital LED display shows the temperature at a glance. #### Check before ordering - It stands 82.28" high; measure the ceiling and every doorway on the way in, and allow for 514 lb packed. - The footprint is 53.94" wide by 31.89" deep; leave room for both hinged doors to open. - The listing does not state volts or amps: confirm the electrical rating on the spec sheet before wiring the spot. #### How cold does it hold? Between -10°F and 10°F, set on an electronic thermostat. #### Do the doors lock? Yes. Both solid hinged doors are lockable. #### What shelves come with it? Six adjustable heavy duty epoxy coated wire shelves. ### Celcold – 60″ Commercial Mega Top Sandwich/Salad Prep Table – CMT6024 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/celcold-60-commercial-mega-top-sandwich-salad-prep-table-cmt6024 Refrigerated prep counter that organizes up to twenty-four 1/6 pans at the work surface and keeps ingredients chilled for sandwich, salad or pizza lines; suited to operations needing a compact, two-door refrigerated workstation. This unit is built for a prep line that stages ingredients in multiple small pans: it accepts twenty-four 1/6 pans in the top and provides two doors for organized lower storage. Because it concentrates ingredient access at the counter, it fits kitchens that prepare in small to medium batches and want ingredients immediately available during assembly. #### Check before ordering - Electrical: confirm a circuit for the supplied 5-15P cord and its 7.5 amps. - Footprint: verify the 61.22" width fits the line and the route through doors or elevators. - Weight for handling: note the shipping weight of 408 lb to plan on-site movement and floor loading. - Doors: confirm the two self-closing lockable doors have swing clearance in the planned layout. #### How many prep pans fit in the top well? The top well is sized to hold twenty-four 1/6 pans, so plan your ingredient layout around that pan count and configuration. #### Will the standard plug work on a typical kitchen circuit? The unit uses a 5-15P plug and draws 7.5 amps, so check that the outlet and circuit in the installation area match those requirements. #### Can the lower section store tall containers or extra pans? Behind the two doors are two adjustable heavy-duty epoxy coated wire shelves; check their spacing against your tallest containers. ### Celcold – Undercounter Worktop Freezer – CUC60FW Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/celcold-undercounter-worktop-freezer-cuc60fw A Celcold CUC60FW undercounter worktop freezer with 2 doors and 15.5 cu-ft of space, for kitchens keeping frozen product under a prep surface. It holds -10℉~10℉ on R290 under an electronic thermostat with an external digital LED display, and the self-closing doors stay open at 90 degrees for loading. Plate casters (two lockable), a removable magnetic gasket and a larger fan for faster recovery are standard. #### Check before ordering - It plugs into a 5-15P outlet and draws 5 amps on a 1/2HP compressor. - It is 61.22" wide, 29.92" deep and 39.45" high at 355 lb. - Leave room in front for both doors to open fully. #### How cold does it get? -10℉ to 10℉. #### How much does it hold? 15.5 cu-ft on 2 shelves. ### Celcook – ACL LINE 24.4″ Heated Display Case – CHD2-24ACL Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/celcook-acl-line-24-4-heated-display-case-chd2-24acl Countertop heated display for short-run hot holding and full-service presentation, suited for operations that need a compact, single-deck warmer with space for several individual trays. Fits on counters where direct customer access is required. It holds eight trays across its deck and intermediate shelf under curved glass, which suits hot holding and full-service display of individual portions. At 24.4" wide it fits a narrow counter. #### Check before ordering - Electrical: 120v/60/1-ph, 4.1 amps — confirm available circuit and plug location with your electrician. - Tray sizing: unit is specified to hold 8 trays of the listed tray dimensions — confirm your trays match those dimensions before ordering. - Countertop space: unit width is 24.4" — verify countertop depth and frontage to accommodate the curved glass front. - Shipping weight: 19.18 lb — confirm handling and receiving arrangements for a boxed countertop unit of this shipping weight. #### Can this display hold full-size pans? This model is built for the specific shallow trays listed in the specification; full-size pans are not indicated as compatible. #### Is the heated space accessible for server-side full service? Yes — the unit is described as full service with a curved glass front and an intermediate shelf for server access to displayed items. #### Will it run on a standard outlet? The unit requires a 120v/60/1-ph supply drawing 4.1 amps, so it will run on a standard dedicated circuit if that circuit meets local electrical requirements. ### Celcook – Caliope Line 22″ Heated Display Case – CHD-22CAL Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/celcook-caliope-line-22-heated-display-case-chd-22cal A Celcook Caliope Line 22″ countertop heated display case with curved glass, for cafés, bakeries and convenience counters showing hot pastries and snacks. It holds four 10"W x 13"D x 1"H trays on one intermediate shelf under LED lighting, with temperature control, in a stainless steel and aluminum body with full-service access, so staff serve from behind while customers see the food. It is cULus and NSF listed. #### Check before ordering - It runs on 120v/60/1-ph at 4.2 amps; ask us about the plug. - Plan 22" of width, 18" of depth and 21" of height for 21.77 lb. - Buy the 10" x 13" trays it is built around. #### How many trays does it hold? Four 10"W x 13"D trays. #### Is it self-service? It is full service. #### Is it lit? Yes, with LED lighting. ### Celcook – Erato Line 18″ Heated Display Case – CHD-TOWER Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/celcook-erato-line-18-heated-display-case-chd-tower An 18" countertop heated display case with three intermediate shelves and LED lighting that holds nine trays of hot food behind a straight glass front, for delis, cafés and convenience counters. It is a full-service case: staff load and serve it from their side, and customers see the food through the glass. Its nine 8-3/5"W x 13"D trays suit hot items sold by the piece at a counter. #### Check before ordering - It plugs into a 120v/60/1-ph outlet and draws 5.9 amps. - It is 18" wide, 17" deep and 32" high; check the height under any shelf above the counter. - Trays are 8-3/5"W x 13"D x 1"H; confirm your pans or order trays to match. #### Can customers serve themselves? No. It is a full-service case, served from the staff side. #### How many trays does it hold? Nine, on three intermediate shelves, with a temperature control. ### Cofrimell – Commercial Frozen Slush Dispenser Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/cofrimell-commercial-frozen-slush-dispenser-2 A three-bowl slush dispenser with 2.6 Gal (10 L) tanks, for cafés, bars and concession stands serving frozen drinks from powder or syrup mixes. Each tank freezes on a stainless steel weld-free cylindrical evaporator, cooled by a forced air-cooled hermetic compressor, under a wire-free lid with LED lighting, and the parts come apart without tools for cleaning. The maker designs it for mixes diluted with water only. #### Check before ordering - It plugs into a 5-15P outlet on 110V and draws 10A (1100W). - Place it in a room between 46.4 and 95 °F. - It is 23.6" wide, 21" deep and 33" high, at 158.5 lb; leave air space around it for the compressor. #### Can it make alcoholic slush? The listing says it may be used with alcohol, such as vodka or tequila, in mixes diluted with water. #### What are the tanks made of? Polycarbonate, on a stainless steel and ABS plastic body. ### Cofrimell – Triple 2.6 Gallon Slush Machine – OASIS3 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/cofrimell-triple-2-6-gallon-slush-machine-oasis3 A Cofrimell OASIS3 slush machine from Italy with three 2.6 Gal (10 L) polycarbonate tanks, for cafés, bars and convenience stores serving frozen drinks in three flavours. A forced air-cooled hermetic compressor chills stainless steel weld-free cylindrical evaporators, the lids carry low tension (12V) LED lighting with no wires, and the machine comes apart for cleaning without tools. It is designed for powder or syrup mixes diluted with water only; alcohol may be added as long as no pre-mixed canned or bottled drinks are used. #### Check before ordering - It plugs into a 5-15P outlet on 110V and draws 10A (1100W). - Plan 23.6" of width, 21" of depth and 33" of height on the counter for its 158.5 lb, with air space around it. - Use mixes diluted with water only, as the maker requires. #### How many flavours can it run? Three, in 3 x 2.6 Gal (10 L) tanks. #### Can I use alcohol? Yes, with powder or syrup mixes, but no pre-mixed canned or bottled drinks. ### Cofrimell OASIS-1 One Tank Slush Machine Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/cofrimell-oasis-1-one-tank-slush-machine Dispenses frozen slush and cold beverages from a single countertop tank; built for small-batch, display-ready service where one continuous 10 litre reservoir is sufficient and a standard 110V outlet is available. One 10 litre tank suits a café, snack bar or convenience counter serving a single slush flavour on display, refilled during service. For several flavours at once, look at a multi-tank model. #### Check before ordering - Confirm the electrical circuit: 110V / 4.8A / 1 Phase to match your outlet and breaker capacity. - It has a NEMA 5-15P plug; confirm an outlet within reach of the counter spot. - Check handling for a 90 lb unit so staff or movers can plan lifting and placement into the final prep or service location. #### Can the tank be removed for cleaning easily? Yes — the model is designed so the bowl detaches without extra tools, letting staff access the interior for routine cleaning and sanitizing. #### Will this run on a standard countertop outlet? Yes: it runs on 110V at 4.8A with a NEMA 5-15P plug. #### How many flavours can I serve at once with this unit? This model has a single tank, so it serves one flavour or product at a time and is intended for sequential refill or flavour changes rather than simultaneous multi-flavour service. ### COLD Modena W-20 PSP-K 82″ Static Curved Glass Serve-Over Refrigerated Display Case Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/cold-modena-w-20-psp-k Serve chilled product on a curved, static glass counter that shows 1.71 m² of product surface; suited to operators who need a wide single-run display with a raised, tiltable viewing pane and built-in lighting. This 82" wide, 48" deep and 48" high serve-over is for businesses that need a single, wide refrigerated showcase for moderate-volume display rather than multiple small units. With a 1.71 m² display area it supports continuous presentation of trays and prepared items in one long run; the high, tiltable front glass and telescopic lift system give convenient access for stocking and service. #### Check before ordering - Electrical supply: confirm a dedicated 230V 50Hz circuit at the installation location. - Cooling configuration: choose whether you want the built-in R290 condensing unit or provision for an external unit and confirm ventilation/clearance needs for that option. - Site access and floor load: note the unit dimensions 82" × 48" × 48" and weight 555.6 lb (252 kg) to verify doorways, ramps and floor capacity. - Finish and options: decide on worktop material (granite or acid-resistant stainless steel), side colour/RAL choices and any optional extras before ordering. #### What temperature range will this display hold? It is designed to maintain product temperatures between +2°C and +8°C when operated at the stated ambient conditions. #### Can the unit be set up with an external condensing unit instead of the built-in one? Yes — this model is available with the built-in R290 condensing unit or configured to work with an external condensing unit; confirm which configuration is required for the space. #### How do staff access product for serving and cleaning? The display has a high, tiltable front glass and a telescopic glass lift system to allow forward access to the display area for stocking and cleaning. ### COLD Vega R-25 F/O 99″ Remote Multideck Open Merchandiser Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/cold-vega-r-25-f-o A 99" open multideck merchandiser for grocery and convenience stores, built in Poland to run off a remote refrigeration system, with 4.8 m² of display area. It holds +6°C to +12°C (rated at +25ºC and 60% relative humidity), which suits produce and bottled drinks; it is not cold enough for dairy or meat. Cooling is dynamic (fan-driven), defrosting is automatic, LED lighting runs along the boom, and the sides are insulated. It ships without a condensing unit. #### Check before ordering - It needs a remote condensing unit and refrigeration lines; a refrigeration contractor sizes them from the 1300 W/m cooling demand at To=-15ºC. - It is 99" long (2500 mm with sides), 44" deep and 84" high, at 992.1 lb (450 kg); check the store's doors and aisle. - The listing gives no electrical rating for the lights and controls; confirm it with your contractor. #### Does it come with a compressor? No. The condensing unit is remote, so it connects to a separate refrigeration system. #### How cold does it run? +6°C to +12°C at an ambient of +25ºC and 60% relative humidity. ### COLD Vega R-30 F/O 115″ Remote Multideck Open Merchandiser Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/cold-vega-r-30-f-o An open multideck refrigerated merchandiser for remote-condensing systems, designed to display chilled products at +6°C to +12°C. Suited to operations needing a long, continuous display run with a large visible area. The 115" wide, 44" deep, 84" high case gives 5.59 m² of display surface, which suits a store with a long run of chilled product and a remote condensing system. It holds +6°C to +12°C, so check that range against what you plan to display. #### Check before ordering - It comes without a condensing unit: plan the remote system, its location and refrigerant line routing. - Verify installation footprint and service clearances for the unit dimensions: 115" wide × 44" deep × 84" high. - Account for unit mass of 1190.5 lb (540 kg) when planning handling, floor capacity and in-store positioning. - Confirm the interior temperature range of +6°C to +12°C meets the storage/display needs for the products you intend to show. #### Does this unit include a condensing unit? No, it is supplied for connection to a remote condensing unit and requires an external condenser to be provided and piped in by your refrigeration contractor. #### What temperatures will it maintain for displayed items? The merchandiser is specified for an interior temperature range of +6°C to +12°C at the stated ambient conditions, so confirm that range suits the specific chilled products you plan to display. #### Can the unit be fitted with a night curtain or different front finishes? Yes; the model includes preparation for a night curtain and offers front bumper colour selections and other accessory options listed in the product details to match store needs. ### Commercial 10″ wide Conveyor Toaster with 3″ Opening – 120 V, 1800W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/commercial-10-wide-conveyor-toaster-with-3-opening-120-v-1800w A 10-inch-wide conveyor toaster with a 3" opening, feeding two slices side by side, on a standard 120V / 1Ph circuit. It suits a café or breakfast counter toasting steadily through service in limited counter space. Adjustable speed and top and bottom heat control set the colour for breads that fit the 3" opening. #### Check before ordering - Confirm electrical: 120V / 60Hz / 1Ph, draw 15 amps and plugs with a 5-20 P configuration. - Verify the 3" opening height matches the bread products you plan to run through the conveyor. - Confirm counter space and clearances for the toaster footprint (25" L × 18" W × 19" H) and a 44 lb unit weight for placement. - Plan for clearance at inlet and outlet for the removable crumb tray and bread catcher during routine cleaning. #### How many slices does this conveyor move at once? The conveyor is set up to pass two slices at a time through the toasting chamber. #### Does this toaster need a special electrical circuit? It runs on a standard 120V / 60Hz / 1Ph supply and draws 15 amps, so confirm the dedicated circuit and plug compatibility with the location. #### Will thicker items like bagels fit through the conveyor? The vertical opening is 3", so items taller than that will not pass; adjustable speed and heat control help with toasting different thicknesses that do fit. ### Conveyor Toaster Oven with 14″ Belt – 3.6kW, 240V, 1Ph Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/conveyor-toaster-oven-with-14-belt-3-6kw-240v-1ph A conveyor toaster oven with a 14″ belt and a 3.25" x 14" opening, for diners, cafés and breakfast counters toasting bread, bagels and sandwiches and crisping par-baked pizza. Infrared heaters top and bottom each run Low, Medium or High from 158 - 500 ºF (70 - 260 ºC), and the belt speed is variable. The stainless steel body is made in Taiwan with cETLus certification; the maker notes it is for toasting and crisping, not for baking raw dough. #### Check before ordering - It runs on 240V / 60Hz / 1Ph at 15 A (3.6 kW); ask us about the plug. - Ask us for its own footprint; the listed size and weight match its box. - Use it for bread, bagels, flatbreads and par-baked pizza. #### How tall can items be? Up to the 3.25" opening height. #### Can it bake raw pizza? No. It is for toasting and crisping par-baked products. ### Countertop Candy Floss Machine with 28″ Bowl Size Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/countertop-candy-floss-machine-with-28-bowl-size-41337 Countertop cotton-candy equipment that spins sugar into floss in a single large bowl, suited to small-event service and concession setups that need a portable, single-station cotton candy solution. This model is for operators who will run one bowl at a time and need small-batch, event-style cotton candy rather than continuous high-volume production. The machine’s bowl dimensions and its measured output of 1.5 kg/h mean it supports short runs and on-demand service at fairs, pop-ups or concession stands where space is limited and mobility matters. #### Check before ordering - Confirm electrical supply: 110V / 60Hz / 1Ph at your outlet and that your circuit can handle a 1.03 kW load. - Verify the 28.34" x 6" bowl clearance and surrounding counter space so the bowl and front controls are accessible during use. - Check shipping carton size and weight against your receiving access: 29" x 29" x 18" box and 38 lb (17.2 kg) shipping weight. - Plan where to store the included accessories and the machine’s 28.6 lb (13 kg) net weight when not in use. #### How fast does this machine make cotton candy? It produces confection at a rated output of 1.5 kg/h, which reflects small-batch, event-style throughput rather than continuous production for large catering runs. #### Is the bowl removable for cleaning? Yes — the large stainless steel bowl is secured for use and designed to be removed for cleaning and maintenance. #### What accessories come with the machine? A stainless steel scoop is included and the unit has a built-in drawer for storing tools and consumables used during service. ### Countertop Electric Hot Plate, 2 Burners, 4000W, 208V/60Hz/1Ph Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/countertop-electric-hot-plate-2-burners-4000w-208v-60hz-1ph A countertop electric hot plate with two 9" round plates of 2 kW each, for kitchens adding burners without gas, on a 208V circuit. Infinite heat controls set each plate, and the flat 9" (229 mm) plates give full contact with flat-bottomed pans. At 48 lb it can move between stations. #### Check before ordering - It runs on 208V / 60 Hz / 1ph at 16.7 A (4,000 W) and needs a 6-30 P receptacle. - Plan 29" x 17" of heat-safe counter, 14" high, for 48 lb. - Use flat-bottomed pans sized to the 9" plates. #### How many burners does it have? Two round plates of 2 kW each. #### What plug does it have? A 6-30 P plug, for 208V. #### How are the plates controlled? Each has an infinite heat control. ### Countertop Stainless Steel Gas Hot Plate with 6 Burners Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/countertop-stainless-steel-gas-hot-plate-with-6-burners A countertop stainless steel gas hot plate with 6 burners totalling 132,000 BTU over a 36" x 24" cooking area (model CE-CN-HP636M), for kitchens adding open burners on a stand or counter. Six open burners give pots and pans room across the 36" width, it runs on propane or natural gas, and it carries cETLus certification. #### Check before ordering - Tell us your gas: the record lists propane / natural gas, and a licensed gas fitter connects it. - Set it on a stand or counter that carries 246 lb, under an exhaust hood as your local authority requires. - Ask us for its own footprint; the listed size matches its crate. #### How much heat does it make? 132,000 BTU across 6 burners. #### How big is the cooking area? 36" x 24". #### Does it need a stand? It sits on a counter or stand that carries 246 lb. ### Cres Cor – 120V Insulated Mobile Serving Cart – H339264AC (Pre-Order Now, ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/cres-cor-120v-insulated-mobile-serving-cart-h339264ac-pre-order-now-eta-4-6-weeks An insulated mobile serving cart with a heated compartment, an unheated compartment and two heated top wells, for catering, banquets and buffets that hold and serve hot food on the move. It holds food at up to 200°F, takes 16 (12" x 20") pans on 2 3/4" centers, and is built from 18 gauge, 304 type stainless steel reinforced with internal frames. #### Check before ordering - It plugs into a 120 V outlet and draws 12 amps (1500 watts). - It is 46.7" wide, 27.8" deep and 37.3" high, at 225 lb; check doorways and the elevator on the route to the event room. - Plan which items go in the heated and unheated compartments before service. #### How many pans fit? 16 pans of 12" x 20" on 2 3/4" centers. #### How hot does it hold? Up to 200°F. ### Cres Cor – 120V Insulated Undercounter Aluminum Hot Cabinet – EO H-339-X-128C Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/cres-cor-120v-insulated-undercounter-aluminum-hot-cabinet-eo-h-339-x-128c A Cres Cor EO H-339-X-128C insulated undercounter hot cabinet, for kitchens holding plated or pan food hot under the counter. It holds dishes at up to 200°F in a fully insulated cabinet of hi-tensile, non-corrosive aluminum that is light yet sturdy, and it is CSA-US, CSA-C and CSA to NSF4 listed. Its undercounter size keeps a stock of hot food at the line without taking floor space. #### Check before ordering - It runs on 120 V single phase at 7.5 A (900 W); ask us about the plug. - It is 22.6" wide, 27.2" deep and 32" high at 111.99 lb; check it fits under your counter. - Preheat it before the first pans go in. #### How hot does it hold? Up to 200°F. #### What is it made of? Insulated hi-tensile aluminum. #### Does it fit under a counter? Yes, at 32 inches high; measure your counter first. ### Cres Cor – 2 Door 120V Heated Banquet Cabinet – EO CCB-120A Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/cres-cor-2-door-120v-heated-banquet-cabinet-eo-ccb-120a A Cres Cor EO CCB-120A 2-door heated banquet cabinet that holds up to 120 meals on 11" covered plates, for hotels, convention centres and banquet halls moving plated meals. A 1650W heating system reaches up to 200°F quickly, six adjustable shelves carry the plates in a fully insulated cabinet, and optional Kold Keepers (sold separately) keep meals cool for a while instead. It is CSA-C and CSA to NSF4 listed. #### Check before ordering - It runs on 120 V single phase at 13.8 A (1650 W); ask us about the plug. - It is 59" wide, 32.3" deep and 68.8" high at 530 lb; check doorways and lifts on its route. - Preheat it before plating starts. #### How many meals does it hold? Up to 120 on 11" covered plates. #### Can it hold cold food? With optional Kold Keepers, sold separately. ### Cres Cor 121-PH-UA-11D 24.25″ Non-Insulated Proof Cabinet with Analog Control – 120V/2,000W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/cres-cor-121-ph-ua-11d-24-25-non-insulated-proof-cabinet-with-analog-control-120v-2000w A Cres Cor 121-PH-UA-11D 24.25″ non-insulated proof cabinet with analog control, for bakeries, cafeterias and restaurants that proof dough or hold food hot in one mobile unit. As a proofer it runs at 960 Watts for 80°F. (26.5°C.) to 95°F. (35°C.) at 95% relative humidity; as a holding cabinet it uses its full 2000 Watt heat to hold food up to 180°F. (82°C.). The body is non-corrosive Hi-Tensile aluminum, and a field reversible Lexan door with a perimeter gasket shows the products; right hand hinging is standard. CSA-C and CSA to NSF4 listed. #### Check before ordering - It runs on 120 V single phase at 16.7 A (2000 W); ask us about the plug, which needs a 20 A circuit. - It is 24.25" wide, 32" deep and 69.75" high; ask us for its weight. - Being non-insulated, it is for use inside a heated kitchen. #### Can it hold food as well as proof? Yes, up to 180°F. #### Can the door swing the other way? Yes. The Lexan door is field reversible. ### Cres Cor H-137-SUA-12D 28.75″ Digital Insulated Stainless Steel Holding Cabinet with 12 Full-Size Pan – 120V/1,500W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/cres-cor-h-137-sua-12d-28-75-digital-insulated-stainless-steel-holding-cabinet-with-12-full-size-pan-120v-1500w A Cres Cor H-137-SUA-12D digital insulated stainless steel holding cabinet for 12 full-size pans, for banquet kitchens, hospitals and caterers holding prepared food hot. Its 1500 Watt heating system holds up to 200°F. (93°C.) under a solid state electronic control with a large LED digital display, inside a fully insulated stainless steel cabinet with coved interior corners. An internal frame keeps it rigid, a one piece extended base protects the body, and the latches are anti-microbial. #### Check before ordering - It runs on 120 V single phase at 12 A (1500 W); ask us about the plug. - It is 28.75" wide, 32.75" deep and 73" high at 283 lb. - Plan pans against the 12 full-size positions. #### How many pans does it hold? 12 full-size pans. #### How hot does it hold? Up to 200°F. (93°C.). ### Dito Sama – 20 Qt Planetary Mixer – DXBE20AB Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/dito-sama-20-qt-planetary-mixer-dxbe20ab A Dito Sama DXBE20AB 20 qt. planetary mixer, for bakeries, pastry shops and restaurants kneading, blending and whipping. Fixed speeds of 45, 85 and 170 rpm and an electronic speed from 30 to 190 rpm cover a wide range of recipes, the bowl lifts by lever with an automatic lock, and the control panel is waterproof. The bowl, spiral hook, beater paddle and reinforced whip come with it; it is made in France and cETLus listed. #### Check before ordering - It runs on 120 V - 1 PH - 60 Hz at 1500 W; ask us about the plug. - It is 20.4" wide, 26.2" deep and 47.2" high at 258 lb; check the floor or stand. - Keep each batch of dough under 25 lb (12 kg). #### What attachments come with it? Bowl, spiral hook, beater paddle and reinforced whip. #### Can I vary the speed? Yes, electronically from 30 to 190 rpm. #### How much flour can the bowl take? Up to 15 lb (7 kg). ### Dito Sama – Combined Vegetable Slicer and Cutter Mixer 3,6LT/3.8 qt Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/dito-sama-combined-vegetable-slicer-and-cutter-mixer-36lt-3-8-qt A two-in-one prep machine that slices and grates with its two discs and chops or mixes in a 3.6 L (3.8 qt) stainless bowl, on one 120V base. It suits a café, small restaurant or caterer that wants vegetable prep and a cutter mixer in one footprint 14" wide. #### Check before ordering - It plugs into a 120V outlet (NEMA 5-15P) and draws 9 A at 1000 W. - Two discs come with it, a 5/64" grater and a 5/32" slicer; other cuts need extra discs. - Allow 21" of height under shelves. #### Which discs are included? A 5/64" grater and a 5/32" slicer. #### What is the bowl made of? Stainless steel, 3.6 L (3.8 qt). #### How fast does it run? 1800 rpm; the bowl is stainless steel and the machine is listed as BPA free. ### Dito Sama – TRS Vegetable Slicer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/dito-sama-trs-vegetable-slicer A Dito Sama TRS vegetable slicer (602239) with a 370W (1/2 HP) motor at 400 RPM, for restaurants and caterers that slice, grate and shred fruit and vegetables in volume. It works with a wide range of Dito Sama disks and grids, sold separately, so one base covers many cuts, and it is made in France with NSF and cETLus listings. Eurodib distributes it in Canada. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 3 A. - Plan 10" of width, 20" of depth and 20.2" of height; ask us for its weight. - Order the disks and grids for the cuts on your menu. #### Does it come with disks? Disks and grids are sold separately. #### What can it do? Slice, grate and shred fruit and vegetables. ### Dito Sama 602250 Prep4You Single Speed Vegetable Slicer with 2 Discs – 1 HP / 115V Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/dito-sama-602250-prep4you-single-speed-vegetable-slicer-with-2-discs-1-hp-115v A countertop vegetable slicer with a 1 HP motor and two cutting discs, for repeatable slicing and grating. Fits foodservice operations that do batch or prep work one pan or container at a time: compact footprint and single-speed operation make it appropriate for small-batch vegetable slicing, grating and shredding tasks where a single operator loads and processes produce in repeated runs. #### Check before ordering - Electrical circuit: it has a NEMA 5-15P plug and needs 120 volts at 9 amps on a dedicated receptacle. - Confirm counter or shelf space for the footprint and access: overall dimensions are listed and the unit weighs 46.3 lb. - Included cutting discs are 5/32" slicer and 5/64" grater — verify these sizes meet your slice and shred requirements. - Removable cutting parts and guard are dishwasher-safe; confirm your dishwashing capacity and handling for sharp discs. #### What discs come with this slicer? It includes a 5/32" slicer disc and a 5/64" grater disc installed for basic slicing and grating tasks. #### Does the unit plug into a standard outlet? Yes, it uses a NEMA 5-15P plug and runs on 120 volts drawing 9 amps, so a standard dedicated outlet is required. #### Are the parts easy to clean after use? The removable parts and guard are dishwasher-safe, which helps with daily sanitation and part handling. ### Doner Kebab Machine / Vertical Broiler / Shawarma Grill with 4 burners and 100 lb capacity – Natural Gas/Liquid Propane Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/doner-kebab-machine-vertical-broiler-shawarma-grill-with-4-burners-and-100-lb-capacity-natural-gas-liquid-propane A gas vertical broiler for doner kebab, shawarma and gyros with four burners and a 28" spit that holds 100 lb of meat. It is offered for natural gas at 38,000 BTU or propane at 32,000 BTU, and takes a 120V connection as well. At 21" wide it fits a small counter station. #### Check before ordering - Order the gas type you have; a licensed gas fitter connects it. - Plan a 120V outlet beside it. - Ask your local authority whether it must sit under an exhaust hood. - It is 21" wide, 22.7" deep and 37" high, at 70 lb. #### How much meat does it hold? 100 lb, on a 28" spit. #### Natural gas or propane? Both are offered: 38,000 BTU on natural gas, 32,000 BTU on propane. ### Double Panini Grill with Smooth Plates and Timer – 10″ x 18″ Cooking Surface – 220V, 3200W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/double-panini-grill-with-smooth-plates-and-timer-10-x-18-cooking-surface-220v-3200w Countertop electric panini grill with a 10” x 18” cooking surface, smooth top and bottom plates and a built-in timer; suited to kitchens that need a single, consistent press for sandwiches and similar items. This model suits operations that prepare one or a few sandwiches at a time from the single 10” x 18” cooking surface. Because it grills on smooth top and bottom plates and includes a timer, it works for small-batch service, limited-line prep stations, or front-of-house sandwich production where space is limited and a single continuous cooking area is adequate. #### Check before ordering - Confirm electrical circuit: 220V, 14.5 A, 1Ph to match your breaker and outlet. - Unit is electric (no gas); verify hooding, ventilation and clearance requirements at the planned install location. - Plug type is 6-20 P — check your outlet or plan for an appropriate receptacle. - Shipping/weight dimensions to plan access: box 20" x 23" x 14" and shipping weight 75 lb (34 kg). #### Can this grill handle breads and fillings that need a flat press rather than ridged marks? Yes: both plates are smooth, so it presses sandwiches flat without grill marks. #### How does the timer help during service? The integrated timer lets staff set a cooking interval and focus on assembly or plating rather than watching each sandwich continuously. #### Will this unit fit on a standard countertop work area? Its compact footprint is intended for countertop use; still confirm the exact counter depth and clearances where the grill will sit before placing an order. ### Dough Roller with 16″ Max Roller Width – 0.5 HP, 110 V Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/dough-roller-with-16-max-roller-width-0-5-hp-110-v-39638 Rolls and stretches single portions of pizza or bread dough to a controlled diameter and thickness, suited to operations that need shaped dough in small batches and consistent portion sizes. This automatic electric dough roller is aimed at kitchens and pizzerias that work with individual dough portions within the model’s weight range of 1.76 oz – 17.64 oz and need finished diameters from 4" – 16". Because it processes one piece at a time, it fits a workflow focused on small, repeatable batches rather than continuous high-volume lines. Choose it if the portion sizes match the menu and prep rhythm. #### Check before ordering - Confirm electrical supply: 110V / 60Hz / 1Ph is required for this unit. - Ensure available service space and clearances for the boxed shipment: Box length 48" (122 cm) must fit through entryways. - Plan for weight handling: Shipping weight 165 lb (74.8 kg) when moving the crate into place. - Verify table space for the roller and a 110V outlet within reach. #### What dough sizes and finished diameters will this roller handle? It accepts dough portions from 1.76 oz to 17.64 oz and produces finished pieces between 4" and 16" in diameter. #### What electrical circuit do I need to provide? This model runs on a standard 110V / 60Hz / 1Ph supply, so confirm that dedicated outlet and circuit capacity with your electrician. ### Dry Ager – 220 lb UX 1500 Pro S Stainless Steel Dry Aging Cabinet – UX1500PS Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/dry-ager-220-lb-ux-1500-pro-s-stainless-steel-dry-aging-cabinet-ux1500ps A dry aging cabinet that holds up to 220 lbs (100 kg) of meat, charcuterie or cheese at 32 °F to 86 °F with humidity set from 40 % to 90 %, for steakhouses and butcher counters aging in view of guests. SmartAging programs set the conditions for beef, pork, game, fish, ham, sausages or cheese at the press of a button, and a UVC sterilisation system runs inside. It needs no water or drain connection, so it can stand free or be built in. #### Check before ordering - It plugs into a 5–15 P outlet on 115 V / 2 A / 60 Hz. - Place it in a room between 50 °F and 86 °F. - It is 64.96" high, 27.56" wide and 29.21" deep; the door is reversible, so choose the hinge side for the room. - It comes on a pallet 83.00 x 42.00 x 42.00 in; check the doorways. #### How much does it hold? A maximum load of 220 lbs (100 kg), in 15.3 cu. ft. net. #### How much power does it use? Average consumption is ~1.6 kWh / 24h. ### Dry Ager – 44 lb UX 750 Pro S Black Dry Aging Cabinet – UX0750PSP Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/dry-ager-44-lb-ux-750-pro-s-black-dry-aging-cabinet-ux0750psp A Dry Ager UX 750 Pro S dry aging cabinet in black that ages up to 44 lbs (20 kg) of beef, pork, ham, salami, fish or cheese, for restaurants and food retail counters aging in view of customers. SmartAging Technology holds 32 °F to 86 °F (0 °C to 30 °C) and 40 % to 90 % humidity, a UVC sterilisation system runs inside, and it needs no water or drain connection. The tinted glass door is reversible and lockable with an exchangeable magnetic seal, and a visual and acoustic alarm watches the cabinet. It is made in Germany. #### Check before ordering - It plugs into a 5 –15 P outlet on 115 V / 2 A / 60 Hz and uses ~1.7 kWh / 24 h. - It stands 35.63 x 23.62 x 24.02 in (HxWxD) and weighs 106 lbs empty; it can be built in or stand free. - Keep the room between 50 °F to 95 °F (10 °C to 35 °C), its rated ambient range. #### How much meat does it hold? Up to 44 lbs (20 kg). #### Does it need plumbing? No. No water or drain connection is required. ### Dry Ager – UX 8000 High Production Unit Dry Aging Unit – UX8000 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/dry-ager-ux-8000-high-production-unit-dry-aging-unit-ux8000 A ceiling-mounted dry aging unit that turns an existing walk-in or cold room of up to 950 ft3 into a dry aging room, for butchers, steakhouses and producers aging at volume. Compressor, condenser, evaporator and controls come in one unit that drops into a ceiling cutout of 29.13 x 17.72 in, then holds the room at 32 °F to 77 °F with humidity from 60 % to 90 %. Cooling capacity is 1900 W / 6500 BTU at a 32 °F room and 89.6 °F ambient. #### Check before ordering - It needs a 208–220 V / 60 Hz supply with 16 A fuse protection; an electrician connects it. - Have the walk-in ceiling cut to 29.13 x 17.72 in, and check it carries a unit of 21.06 x 37.20 x 46.06 in. - The air around the unit must stay between 50 °F and 100 °F, and it runs at 80 db(A), so plan where the sound goes. #### How big a room can it serve? An estimated maximum chamber volume of 950 ft3. #### What refrigerant does it use? R290, with a fully hermetic reciprocating compressor. ### EcoFry – Hop Air Pro – EFE475PRO Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/ecofry-hop-air-pro-efe475pro A countertop air fryer with a rotating basket, a condensation system and a carbon filter, for kitchens that want fried-style menu items from an air fryer. It stores 99 cooking programs with 4 cycles each, preheats to 300°C / 572°F, and loads recipes up or down by USB. Two rotating stainless steel baskets, a Teflon tray, two extractor handles, a carbon filter and an install kit come with it. #### Check before ordering - It runs on 208V-240V single phase, draws 24 A on a 30 Amp breaker and plugs into a NEMA L6-30R receptacle. - It needs a water inlet (8mm OD tubing) and a drain connection (1-1/8"); plan both at the counter. - Leave 4" clear at the left, right and rear. - Plan 31.8" x 27.8" of counter, 21.9" high, for 115 lb. #### Does it clean itself? It has an integrated self-clean system, with an inside drain pipe for the water. #### How many programs does it store? 99, each with 4 cycles, at 4.75 Kw. ### EcoFry – Spriz 16” Non-Ventless Speed Oven – EFE16B Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/ecofry-spriz-16-non-ventless-speed-oven-efe16b An EcoFry Spriz 16” speed oven (EFE16B, the non-ventless model), for cafés, pizza counters and bars finishing pizzas, sandwiches and snacks quickly under a hood. Its 18-1/2” x 18” x 8-1/2” chamber has fan settings from 1850 RPM up to 3300 RPM, a digital LCD panel with Wi-Fi and a USB port, a holding temperature selector, LED lighting and a cool door. A removable drip tray, a pizza peel, a pizza tray and a 12” x 12” non-stick liner come with it. #### Check before ordering - It plugs into a 6-30P outlet on 208V – 240V single phase at 23.75 amps (5.7 Kw) on a 30 Amp breaker. - It is not ventless: plan an exhaust hood as your local authority requires, or ask us about the EFE16VB. - Plan 24" of width, 31" of depth and 24" of height without the handle. #### Is it ventless? No. The EFE16VB is the ventless version. #### What comes with it? A drip tray, pizza peel, pizza tray and a 12” x 12” non-stick liner. ### Electric Meat Tenderizer, 0.5 HP Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/electric-meat-tenderizer-0-5-hp A tabletop electric meat tenderizer (MT-BR-0400) with a 0.5 HP motor and an average production of 400 kg/h, for butcher shops and restaurants tenderizing boneless beef. It takes refrigerated, unfrozen beef that is as free as possible of bone, skin, nerves, tendons and cartilage. A safety switch stops it the moment the cover is lifted, and it is built of polished aluminum, stainless steel and food grade plastic. It holds 250 ml of oil and is made in Brazil with QPS certification. #### Check before ordering - It runs on 110V / 60Hz / 1Ph (0.37 kW); ask us about the plug. - Never feed it frozen or bone-in meat: the maker limits it to refrigerated, boneless cuts. - Ask us for the unit's own size; the listed figures match its box. #### What meat can it take? Refrigerated, unfrozen beef, as free as possible of bone, skin, nerves, tendons and cartilage. #### Is there a safety cut-off? Yes. It turns off as soon as the cover is lifted. ### Elite 15″ Countertop Gas Griddle 1 Burner with Manual Control, 30,000 BTU Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/elite-15-countertop-gas-griddle-1-burner-with-manual-control-30000-btu A 15-inch countertop gas griddle with one 30,000 BTU burner and manual control, for searing, eggs and sandwiches. Its single 15” x 20” cooking area suits a café, breakfast counter or small line that needs a dedicated griddle for eggs, sandwiches and short runs. It is supplied for Natural Gas and comes with a Liquid Propane conversion kit. #### Check before ordering - Fuel hookup: it is supplied for Natural Gas and comes with a Liquid Propane conversion kit; confirm which gas you will connect. - Confirm the heat capacity and service needs for your menu: this griddle is rated at 30,000 BTU and has one burner to supply the surface. - Verify countertop footprint and access: the cooking surface is 15” x 20”, so check that the unit fits your counter cutout or work area and allows required clearances and ventilation. - Plan lifting and placement: the boxed/shipped weight is 140 lb, so ensure staff or contractors can handle that weight and the counter can support it. #### Can this griddle run on my kitchen’s gas supply? It can be connected to Natural Gas or converted to Liquid Propane using the included conversion kit; confirm gas type and pipe pressure with your gas fitter before ordering. #### How much cooking surface do I get and what is it good for? The flat top gives one 15” x 20” cooking area, for searing, eggs and sandwiches. #### What should I prepare for placement and ventilation? Treat it as a countertop gas appliance: confirm required clearances, local ventilation requirements and that the counter and surrounding surfaces are heat-resistant before installation. ### Elite 15″ Countertop Gas Griddle 1 Burner with Thermostatic Control – 30,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/elite-15-countertop-gas-griddle-1-burner-with-thermostatic-control-30000-btu An Elite 15″ countertop gas griddle with one 30,000 BTU burner under thermostatic control (model CE-CN-G15TPF), for small lines and cafés that need steady heat on a compact plate. Its polished steel plate gives a 15” x 20” / 380 x 510 mm cooking area held at a set temperature by the thermostat, which helps when eggs and pancakes need even heat. It runs on natural gas or propane, with the conversion kit included. #### Check before ordering - A licensed gas fitter connects it to natural gas or propane; the conversion kit comes with it. - The unit is 15" x 32.7" x 16.7" and 111.6 lb net; the bigger listed size and weight belong to its crate. - Plan exhaust hood coverage with your local authority. #### How big is the plate? 15” x 20” (380 x 510 mm). #### Can it run on propane? Yes, a conversion kit is included. ### Elite 24″ Countertop Gas Griddle 2 Burners with Thermostatic Control – 60,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/elite-24-countertop-gas-griddle-2-burners-with-thermostatic-control-60000-btu An Elite 24″ countertop gas griddle with 2 burners and thermostatic control, 60,000 BTU in total, for diners, cafés and lines cooking breakfast, lunch and dinner on one flat-top. The polished steel surface gives a 24” x 20” / 610 x 510 mm cooking area, and the thermostat holds the plate at the temperature you set. It runs on natural gas or liquid propane, with the conversion kit included (model CE-CN-G24TPF). #### Check before ordering - Tell us your gas, then have a licensed gas fitter connect it; the conversion kit is included. - The griddle itself is 24" x 32.7" x 16.7" and weighs 125 lb; the larger figures on the listing are its crate. - Place it under an exhaust hood as your local authority requires. #### How big is the cooking area? 24” x 20” (610 x 510 mm). #### How is the heat controlled? By thermostat. ### Elite 24″ Countertop Radiant Gas Charbroiler 2 Burners, 80,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/elite-24-countertop-radiant-gas-charbroiler-2-burners-80000-btu An Elite 24″ countertop radiant gas charbroiler with 2 burners totalling 80,000 BTU over a 24" x 20" grate (model CE-CN-CBR24), for grilling steaks, chops, hamburgers and seafood. It is a radiant charbroiler: the two burners heat radiants under the grate for char-grilled food across the 24" x 20" cooking area. It runs on propane or natural gas and carries cETLus certification. #### Check before ordering - Tell us your gas: the record lists propane / natural gas, and a licensed gas fitter connects it. - It measures 24" x 30.3" x 16.7" and weighs 137 lbs; set it on a stand or counter that carries that. - Place it under an exhaust hood as your local authority requires. #### How big is the grate? 24" x 20". #### What can it cook? Steaks, chops, hamburgers and seafood, as the maker lists. ### Elite Electric Meat Tenderizer & Strip Cutter Equipment (w/o Blade Assembly), 120V, 1/2 HP (370 W) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/elite-electric-meat-tenderizer-strip-cutter-equipment-w-o-blade-assembly-120v-1-2-hp-370-w A Trento Elite electric meat tenderizer and strip cutter on 120V (blade assembly not included), for bistros, restaurants and caterers tenderizing and cutting meat. Meat feeds through a 10” x 1.18” opening at 110 RPM on a 370 W / 0.5 hp motor, in a stainless steel body made for the countertop. It is made in Italy with cETLus and ETL Sanitation listings. #### Check before ordering - It plugs into a 5-15 P outlet on 120V / 60Hz / 1Ph and draws 6.4 A. - Order the blade assembly separately; ask us which suits your cuts. - Ask us for its own size and weight; the listed figures are those of its box. #### Does it come with blades? No, the blade assembly is sold separately. #### How big is the feed opening? 10” x 1.18” (254 x 30 mm). ### Elite Series 24″ x 36″ Stainless Steel Heavy-Duty Worktable Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/elite-series-24-x-36-stainless-steel-heavy-duty-worktable A 24 by 36-inch stainless steel worktable with an NSF listing and a 992.1 lb / 450 kg top rating, at a 34” working height. It suits a kitchen that needs one general-purpose surface for staging, prep or plating, including heavy countertop equipment within its 992.1 lb / 450 kg rating. At 34” high, check it against adjacent counters. #### Check before ordering - Confirm the footprint fits your space: boxed length 26" (66 cm) and box width 38" (97 cm). - Verify floor or shelving supports the listed load: 992.1 lb / 450 kg maximum load capacity for the top. - Confirm the work height with existing counters or passthroughs: 34” / 863.6 mm overall height. - Allow for unpacking and clearance: box height 6" (15 cm) and shipping weight 56 lb (25.4 kg). #### Is the tabletop suitable for direct food contact? Yes; the unit is stainless steel and the product listing includes NSF as the cited certification for food-contact environments. #### Can heavy mixers or stacked containers be placed on this table? The table has a specified maximum load of 992.1 lb / 450 kg; confirm your equipment weight and any dynamic loads stay below that limit. #### Will this table align with existing counter heights? The listed overall height is 34” / 863.6 mm, so measure against adjacent surfaces to ensure a level work plane or plan for shimming if needed. ### EmberGlo 25C 26″ Countertop Radiant Natural Gas Charbroiler – 39,600 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/emberglo-25c-26-countertop-radiant-natural-gas-charbroiler-39600-btu An EmberGlo 25C 26″ countertop radiant natural gas charbroiler with 39,600 BTU and a 333 sq. in. grill, for steakhouses and grills that sear over a glowing ceramic hearth. Six inshot burners of 6,600 BTU each sit along the sides of the recessed hearth rather than beneath it, so dripping grease does not clog them, and the ceramic hearth glows to 1600°. The hearth cleans itself and there is no grease tray to empty. The grill measures 21 3/8″ W x 15 5/8″ D, and a Flaretrol control draws 1.5 amp max. on 120V. #### Check before ordering - A licensed gas fitter connects the natural gas; a 120V outlet runs the Flaretrol. - It is 26" wide, 18" deep and 17" high; ask us for its weight. - Install it under a hood as your local authority requires. #### How big is the grill? 21 3/8″ W x 15 5/8″ D, 333 sq. in. #### Is there a grease tray? No. ### EmberGlo ES5M-5400703 1/2-Size Food Pan Electric Countertop Steamer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/emberglo-es5m-5400703-1-2-size-food-pan-electric-countertop-steamer An EmberGlo ES5M countertop steamer that takes a 1/2-size food pan up to 4" deep, for delis and sandwich shops heating tortillas, meats and vegetables in seconds of steam. Its open-style pressureless steam system heats quickly and gently, a manual push-button pump sends targeted bursts of steam, and the stainless steel body resists rust. It runs from its own removable water drawer or a direct water line where plumbing is close. #### Check before ordering - It plugs in on 120V-60Hz at 1500 watts and 12.5 amps on a 3 wire cord. - Plan 16.5" of depth, 14" of width and 12.25" of height on the counter for 48 lb. - Choose the water drawer or a direct line before installation. #### What pan does it take? A 1/2-size food pan up to 4" deep. #### Does it need plumbing? No; it can run from its removable water drawer or a direct line. ### Eurodib – 14″ Commercial Meat Slicer 120 V 400 W – HBS-350L Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-14-commercial-meat-slicer-120-v-400-w-hbs-350l A 14" belt-driven meat slicer on a 120V plug, for delis and kitchens slicing deli meats and vegetables at low volume. It cuts slices from 0.2mm to 15mm thick and takes product up to 6.25" across, with a built-in blade sharpener, a Perspex protector guard and a waterproof emergency shut off switch. The body is anodized aluminum around a stainless steel blade, and it comes apart for cleaning. #### Check before ordering - It plugs into a 5-15P outlet on 120V and draws 2.3A (400W). - Plan 24" by 31" of counter, 19.5" high, strong enough for 132 lb. - The widest piece it slices is 6.25"; check your largest product. #### How thin does it slice? From 0.2mm to 15mm. #### How is the blade kept sharp? A blade sharpener is built in. ### Eurodib – 154 Bottle Dual Temperature Wine Cooler – USF168D Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-154-bottle-dual-temperature-wine-cooler-usf168d A Eurodib USF168D dual temperature wine cooler that holds up to 154 bottles, for restaurants and bars keeping reds and whites at different temperatures. Fourteen beechwood shelves store bottles horizontally under white LED lighting, and fan forced cooling on R600A runs two zones: the upper at 5-10°C (41-50°F) and the lower at 10-18°C (50-64°F). The black cabinet has a stainless steel framed glass door and adjustable feet; it stands alone rather than building into a counter, and it is cETLus listed. #### Check before ordering - It plugs into a 5-15P outlet on 110V and draws 1.7A (140W). - It is 23.4" wide, 26.8" deep and 71.3" high at 227 lb. - Decide which wines go in each zone before loading. #### How many bottles does it hold? Up to 154. #### Can it hold two temperatures? Yes. It has two zones. ### Eurodib – 2 Burner Commercial Induction Cooktop – CCI2351PH Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/eurodib-2-burner-commercial-induction-cooktop-cci2351ph Commercial countertop induction unit with two cooking zones for simultaneous use, built to accept induction-compatible pots. Suits operations that need two fast, high-power burners in a compact footprint and can supply the electrical requirements. Two induction zones let one cook run two pans at once without a full range; the SCHOTT glass top is rated for a 176 lbs load. It takes induction-compatible cookware with bases from Ø 5.5" to 11", so check your pans against that range. #### Check before ordering - Confirm available circuit: 240V / 60Hz and 1 phase power are required; have an electrician verify the branch circuit. - Verify plug and outlet compatibility: this unit uses a 6-30P (240 V) connection and may need a matching receptacle. - Confirm ventilation and clearance around the unit on the counter or cart it will sit on. - Measure the intended space against the unit footprint and the 14.2" x 15" glass size and Ø 5.5"–11" heating areas to ensure pans fit and controls remain accessible. #### What cookware will work on this cooktop? Use induction-compatible pots and pans whose base diameters fall within the specified Ø 5.5"–11" range so the burners detect and heat correctly. #### Can this run on a standard kitchen circuit? This model requires 240V / 60Hz single-phase power; have an electrician confirm the existing circuit and the 6-30P (240 V) plug compatibility before ordering. #### What built-in safety or automatic shutdown features does it have? The unit includes automatic pan detection, overheating protection and a 6-hour auto shutoff timer to stop heating after extended unattended operation. ### Eurodib – 30 Qt, 110V Electrical Planetary Mixer (ETL) – M30A ETL 110V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-30-qt-110v-electrical-planetary-mixer-etl-m30a-etl-110v A Eurodib 30 qt. (28 L) planetary mixer that runs on 110 V, for bakeries and kitchens mixing batter, dough and sauces without three-phase power. It mixes at 65 / 102 / 296 rpm in a bowl 15" (38 cm) across and 15.5" (39 cm) deep, and it carries cULus, NSF and ETL Sanitation listings. #### Check before ordering - It plugs into a 5-20P outlet on 110 V and draws 16 A (1500 W); that needs a 20 A receptacle on its own circuit. - Plan 21" of width, 24" of depth and 40" of height; ask us for the mixer's weight before choosing where it stands. - Size batches to the 30 qt. bowl. #### What speeds does it run at? 65 / 102 / 296 rpm. #### Does it need three-phase power? No. It runs on 110 V with a 5-20P plug. ### Eurodib – 36″ Electric Griddle 240V – SFE04910240 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-36-electric-griddle-240v-sfe04910240 A 36″ stainless steel electric griddle from Eurodib with a 16" x 36" cooking surface and a 1/2" plate that holds its heat, for kitchens and events cooking large quantities at once. The temperature runs from 140-560°F / 60-293°C, a stainless steel backsplash keeps splatter off the wall, and a removable drip-tray catches grease for cleaning. The surface is non-stick, and the griddle is cULus listed and NSF. #### Check before ordering - It runs on 208-240V at 3600W and 16A; the listing does not name the plug, so ask us before your electrician prepares the outlet. - It needs 36.5" of counter width, 22" of depth and 11" of height, on a stand or counter for 122 lb. - Check your building's voltage: this model is the 240V version. #### How big is the cooking surface? 16" x 36". #### What temperatures does it reach? 140-560°F / 60-293°C. ### Eurodib – 8″ Commercial Meat Slicer 120 Volts 120 Watts – HBS-195JS Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-8-commercial-meat-slicer-120-volts-120-watts-hbs-195js A Eurodib HBS-195JS 8″ commercial meat slicer, belt driven, for cafés, delis and small kitchens slicing deli meats and vegetables in low volume. It slices from 0.2mm-15mm thick up to a maximum slicing width of 6.25″, with a built-in blade sharpener, a Perspex protector guard, a waterproof emergency shut off switch and a robust handle. The body is anodized aluminum with a stainless steel blade, it takes apart for cleaning, and it is cETLus and ETL Sanitation listed. #### Check before ordering - It plugs into a 5-15P outlet on 120V and draws 1.1A. - Plan 15.7" x 14.7" on the counter, 12" high, for 26.5 lb. - Keep it to light, low volume slicing; it is not built for all-day runs. #### How thick can it slice? 0.2mm-15mm. #### How wide a product fits? Up to 6.25″. ### Eurodib – EcoBlast 320 Blast Chiller w/ 5 Trays – RGSECOBLAST320 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-ecoblast-320-blast-chiller-w-5-trays-rgsecoblast320 A Eurodib EcoBlast 320 blast chiller for 5 GN trays that plugs into a standard outlet, for bistros, cafés and small kitchens cooling cooked food to safe temperatures fast. It chills 31 lb (14 kg) from 197 °F to 37 °F in 90 mins and freezes 26.5 lb (12 kg) to 0 °F in 240 min, in a 3.4 ft3 (96 L) chamber of 24.5 x 16 x 14.7 in., with touchscreen and HACCP control on R290. #### Check before ordering - It plugs into a 5-15P outlet on 110 - 120 V, drawing 6.4 A (660 W). - Ask us for the cabinet's outside size; the listed dimensions are not the machine's. It weighs 152 lb. - Load hot food in shallow pans for the fastest pull-down. #### How fast does it chill? 31 lb from 197 °F to 37 °F in 90 mins. #### Does it need a special outlet? No. It uses a standard 5-15P on 110 - 120 V. ### Eurodib – Freestanding 2 Burner Commercial Induction Cooktop – FCI235OS1PH Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/eurodib-freestanding-2-burner-commercial-induction-cooktop-fci235os1ph Two powered induction cooking zones for quick, repeatable stovetop work in a compact freestanding footprint; suited to kitchens that need simultaneous use of two induction pans without taking much floor space. This unit has 2 induction cooktops and two 3,500 W cooking zones, so it fits operations that want to run one or two pans at the same time — small-batch sautéing, boiling or reducing where two active burners suffice. Its slim freestanding size works where counter space is limited but simultaneous dual-zone cooking is required. #### Check before ordering - Confirm a 240V / 60Hz / 1 Phase supply; the unit lists a 6-30P (240 V) connection, so plan the matching receptacle or wiring. - Its glass top is rated for a 176 lb (79 kg) load; confirm the stand or counter holds the unit and full pots. - Measure the planned location against the unit footprint and height to ensure fit and service access. #### Can I run both burners at full power at the same time? The cooktop provides two 3,500 W zones intended for simultaneous use, but the site electrical service must match the listed 240V / 60Hz / 1 Phase hardwired requirements to support full load. #### What cookware will work on this induction surface? Use induction-compatible pots and pans with a base diameter in the 5.5–11" range to ensure proper contact and heat transfer on the glass surface. #### How much weight can the glass take? The cooking surface is rated for a maximum load of 176 lb (79 kg). ### Eurodib – Planetary mixer – 60 qt. (56 L) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-planetary-mixer-60-qt-56-l A Eurodib M60A planetary mixer with a 60 qt. (56 L) bowl and four mixing speeds, for bakeries, restaurants and caterers mixing large batches. It mixes at 73 / 109 / 143 / 216 rpm in a bowl 20" (50 cm) across and 19" (48 cm) deep, and the hub takes a \#22 meat grinder attachment. It carries cULus, NSF and ETL Sanitation listings. #### Check before ordering - It is hardwired on 220 V – 14 A – 3 PH (2220 / 2800 W); an electrician connects it. - Ask us for the mixer's size and weight before planning the floor; the record gives two different weights. - Size batches to the 60 qt. bowl. #### What speeds does it run at? 73 / 109 / 143 / 216 rpm. #### Can it run a meat grinder? Its hub takes a \#22 meat grinder attachment. ### Eurodib – Spiral Mixer Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/eurodib-spiral-mixer-3 A 110 V spiral dough mixer with a 21.1-quart (20 L) bowl that takes up to 17.6 lb (8 kg) of flour per batch, for small bakeries, restaurants and pasta dough prep. The bowl and the spiral turn together, which suits small batches of bread or pasta dough. With a 17.6 lb (8 kg) flour limit it fits a café, restaurant or small bakery mixing one modest batch at a time, and it plugs into a NEMA 5-15 outlet on 110 V. #### Check before ordering - Confirm a 110 V, single-phase circuit with a NEMA 5-15 outlet near the mixer. - Confirm counter or floor space and room around the bowl for loading and cleaning. - Confirm doorways and the route fit its 165.3 lb shipping weight. #### How much can I mix at once? Up to 17.6 lb (8 kg) of flour per batch; the dough weight depends on your recipe. #### Will it plug into a regular outlet? It has a NEMA 5-15 plug for a 110 V circuit and draws 0.75 kW, so have your electrician confirm the circuit's load. #### How fast does it mix? The spiral turns at 140 to 240 RPM and the bowl at 17 to 27 RPM. ### Eurodib – Spiral Mixer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-spiral-mixer A Eurodib LB30T spiral mixer with a 31.7 quarts (30 L) bowl that takes up to 26.5 lbs (12 kg) of flour, for bakeries, pastry shops and small kitchens mixing medium batches. The spiral and the bowl turn at the same time for quick, even dough, and a built-in frequency converter sets the speed exactly: the hook runs 140–240 RPM and the bowl 17–27 RPM on a 1.1 kW motor. Its compact frame suits kitchens short on space, and it is cETLus and ETL Sanitation listed. #### Check before ordering - It runs on 208V/230V 1-phase, 60 Hz, through a Nema 6-20P plug. - It measures 29.1 x 17.3 x 26.7 in (740 x 440 x 680 mm) and weighs 161 lb; check the stand or table it will sit on. - Plan batches to the 26.5 lbs (12 kg) flour limit. #### How big is the bowl? 31.7 quarts (30 L). #### Is the speed adjustable? Yes. A frequency converter sets the hook from 140–240 RPM and the bowl from 17–27 RPM. ### Eurodib – Spiral Mixer Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/eurodib-spiral-mixer-2 Spiral dough mixer built to handle single large batches: a 52.8 quarts bowl with a maximum flour capacity of 44.1 lbs, running on 208V/230V 1-phase service for kitchens that need one heavy-duty mixing cycle at a time. This model fits operations that mix single large dough batches rather than many small ones. With a 52.8 quarts bowl and a maximum flour capacity of 44.1 lbs, it suits bakeries or kitchens that prepare full-size doughs in one cycle and can dedicate a single machine to that task. Choose this unit if your workflow schedules fewer, larger mixes instead of continuous small-batch mixing. #### Check before ordering - Confirm your electrical supply matches 208V/230V 1-phase and that the existing circuit can accommodate the mixer. - Verify the site accepts a Nema 6-20P plug configuration or plan for a matching receptacle. - Compare the mixer’s footprint and shipping dimensions in the spec sheet with doorways and stair or elevator clearances at the receiving location. - Confirm ventilation, floor load capacity and a stable, level surface where the mixer will sit during operation. #### How much dough can I mix in one batch? Maximum flour capacity is 44.1 lbs, and the bowl holds 52.8 quarts, so plan single full-size batches around those figures. #### Can this run on standard single-phase power? Yes — the mixer is configured for 208V/230V single-phase service; confirm the kitchen circuit matches before ordering. #### Will it fit through my doorway or into a prep room? Check the detailed dimensions and shipping box sizes in the spec sheet against your door, hallway and elevator clearances to ensure physical access. ### Eurodib – Stainless Steel Dough Sheeter with Top and Bottom Rollers – P-ROLL 320/2 + Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-stainless-steel-dough-sheeter-with-top-and-bottom-rollers-p-roll-320-2 A Eurodib P-ROLL 320/2 + stainless steel dough sheeter with top (8.7") and bottom (12.6") rollers, for pizzerias, bakeries and pastry kitchens rolling dough on the counter. The body is AISI 304 stainless steel, the IP67 controls are dust-proof and water-proof, and aluminum knobs set the rollers. It is made in Italy with cETLus and ETL Sanitation listings. #### Check before ordering - It plugs into a 5-15P outlet on 120V and draws 4.5A (220W, 0.33HP). - Brush the rollers clean after each session. - Plan 18.5" of width, 18" of depth and 28" of height on a counter that carries 89 lb. #### How many rollers does it have? Two: a top (8.7") and a bottom (12.6") roller. #### Are the controls waterproof? Yes, IP67. #### What is the body made of? AISI 304 stainless steel. ### Eurodib – Stock Pot Induction Cooktop – SPCI151PH Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/eurodib-stock-pot-induction-cooktop-spci151ph High-power induction cooktop built to heat a single large stock pot for boiling, simmering and long cooks; suited to kitchens that need one concentrated induction hub for heavy stock or sauce work. A single induction hub suits a kitchen that keeps one large stock pot, soup or sauce on the go; its SCHOTT glass top is rated for a 176 lbs load. It takes induction cookware with a base from ø140 to 410 mm (5.5 to 16.1"). #### Check before ordering - Confirm available electrical supply: 240V / 1 phase circuit is required. - Verify the outlet and cord compatibility: unit lists a 6-30P (220V) plug. - Make sure your cookware matches the compatible base diameter range: ø140–410 mm (5.5–16.1"). - Confirm the counter or stand can support the unit weight of 62.86 lb (shipping weight 68.34 lb) and that the installation location provides adequate ventilation and clearance for the SCHOTT glass surface. #### Can this handle one very large stock pot? Yes; the cooktop is a single induction hub designed to concentrate its 5 kW output on one pot at a time and accommodates wide-base cookware within the listed diameter range. #### What electrical circuit do I need to arrange with my electrician? Plan for a single-phase 240V supply and confirm the outlet style for the supplied 6-30P (220V) plug so the cord and breaker match the unit. #### Will regular pots work on this surface? Only induction-capable cookware with a flat base within the ø140–410 mm range will heat properly on the induction surface. ### Eurodib ARCTIC16D Vacuum Packaging Machine with 16.5″ Double Seal Bar and 25 m3h Pump Speed Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/eurodib-arctic16d-vacuum-packaging-machine-with-16-5-double-seal-bar-and-25-m3h-pump-speed A tabletop chamber vacuum packager with two 16.5" seal bars and a 25 m3h pump, for sealing one large bag or several smaller bags per cycle. This model fits kitchens or food-prep lines that package in chamber bags up to the length of the seal bars and process small to moderate batches per cycle. The 18" x 16.5" x 7" chamber and two 16.5" seal bars let you run a single large bag or several smaller bags together, while the 25 m3h pump speed defines the machine's ability to evacuate air for that chamber volume in each cycle. #### Check before ordering - Confirm electrical supply matches the machine: 120V at 12A is required at the point of use. - Plan for the physical footprint and clearance using the chamber interior 18" L x 16.5" W x 7" H and overall dimensions shown on the spec sheet. - Make sure the facility can handle the unit weight and handling: shipping weight is 174 lb (78.9 kg). - Decide whether the 2 x 16.5" seal bars meet bag size needs and confirm any preferred bag lengths and sealing locations. #### How big of a bag can this unit seal? Seal length is limited to the 16.5" beams, and the chamber interior dimensions determine maximum bag depth, so bags should be sized to fit within those limits. #### How fast will the vacuum cycle be? Cycle times depend on bag volume and operator settings, but the machine uses a 25 m3h pump which governs how quickly air is removed from the specified chamber size. #### Can this sit on a standard countertop? It is a tabletop design, but confirm the counter can support the shipping weight and that there is room for the chamber lid to open and for ventilation around the unit. ### Eurodib CD3J by Cofrimell Refrigerated Juice Dispenser with 3 12L Tanks Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-cd3j-by-cofrimell-refrigerated-juice-dispenser-with-3-12l-tanks A Eurodib CD3J refrigerated juice dispenser by Cofrimell with three 12 L tanks, for hotels, breakfast buffets and cafés serving three cold drinks at once. Paddles keep each drink moving without froth or oxidation, an adjustable thermostat sets the cooling, the stainless steel two-piece taps reduce drips through a mesh filter, and the clear polycarbonate tanks lift off for cleaning. A forced air-cooled hermetic compressor on R134A does the cooling; it is made in Italy. #### Check before ordering - It plugs into a 5-15P outlet on 110V and draws 5A (550W). - Plan 23.25" of width, 16.5" of depth and 25.5" of height on the counter for 115 lb. - Clean each tank and tap daily as part of the closing routine. #### How many drinks can it serve? Three, from 3 x 12 L tanks. #### How are the drinks kept from foaming? A paddle mixing system avoids froth and oxidation. ### Eurodib LB60T 63 Qt. Spiral Mixer with Timer – 208V/230V, 1 PH Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-lb60t-63-qt-spiral-mixer-with-timer-208v-230v-1-ph A 63 quart spiral mixer with a timer, for bakeries and pizzerias mixing up to 55.1 lbs (25 kg) of flour per batch on 208V/230V single phase. A 3 kW motor drives it, a built-in timer sets each mix, and a safety guard covers the bowl while it runs. #### Check before ordering - It needs a 208V/230V, 1-phase, 60 Hz circuit with a NEMA 6-20P receptacle. - It is 35.8" wide, 21.1" deep and 32.3" high; check the floor space. - Size batches by flour weight: the maximum is 55.1 lbs (25 kg). #### How much flour can it take? Up to 55.1 lbs (25 kg) per batch, in a 63.4 quart bowl. #### Does it have a timer? Yes, for setting mixing times. #### What does it need from the panel? 208V/230V single phase at 60 Hz, through a NEMA 6-20P plug. #### How heavy is it? 342 lb. ### Eurodib LM20T 20 Qt. Spiral Floor Pizza Mixer – 110V, 1 Phase Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/eurodib-lm20t-20-qt-spiral-floor-pizza-mixer-110v-1-phase A 20 quart spiral mixer on 110 V for pizzerias, bakeries and pastry shops mixing anything from stiff, low-hydration dough to wet ciabatta and pizza dough. The spiral turns at a single 185 revolutions per minute, and a built-in timer sets the mixing time for each recipe, so a small pizzeria can repeat its batches. An emergency stop and a bowl guard switch are built in. #### Check before ordering - It runs on 110 V and draws 10 Amps (1,110 Watts); confirm the plug and outlet on the spec sheet. - Its footprint is 27.5" by 15", and it stands 30" high. - 20 quarts is the bowl volume, not a dough weight: check the dough limit for your hydration on the spec sheet. #### Does it have more than one speed? No. It runs at one speed, 185 revolutions per minute. #### What doughs can it mix? The maker lists stiff, low-hydration dough through high-hydration ciabatta and pizza dough, plus pie dough, scones and biscuits. ### Eurodib LM40T 40 Qt. Spiral Floor Pizza Mixer – 220V, 1 Phase Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/eurodib-lm40t-40-qt-spiral-floor-pizza-mixer-220v-1-phase A 40 quart spiral floor mixer on 220V single phase for bakeries and pizzerias mixing larger batches, from stiff low-hydration dough to wet ciabatta. It runs at 185 revolutions per minute on a 3,080 Watt motor, and its built-in timer lets a bakery set each dough's mixing time. An emergency stop and a bowl guard switch are part of the build. #### Check before ordering - It needs a 220 V, single-phase circuit and draws 14 Amps; an electrician confirms the receptacle. - The footprint is 34" by 19" and it stands 37" high; check the floor for 400 lb. - 40 quarts is the bowl volume; check the dough limit for your recipe on the spec sheet. #### What doughs is it for? The maker lists low-hydration stiff dough, high-hydration ciabatta and pizza dough, plus pie dough, scones and biscuits. #### Does it have a timer? Yes, built in, to set the mixing time for each product. ### Eurodib PDM3000 20″ Double Panini Grill with Grooved Top and Smooth Left Bottom – 208V Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/eurodib-pdm3000-20-double-panini-grill-with-grooved-top-and-smooth-left-bottom-208v A double panini grill with two upper plates and two heat zones, grooved on top with a smooth plate on the left bottom, so one side marks bread and the other toasts it flat. Its 10" x 19.7" surface and self-balancing upper plates suit a café pressing two different sandwiches at once. #### Check before ordering - It runs on 208-240V with a 6-20P plug and draws 15.7 A at 3000 W. - The grease drawer pulls out at the front; keep that side clear. - Plan 20.5" of counter width for a 62 lb unit. #### Can each side run at its own temperature? Yes. The zones are controlled independently, up to 572°F. #### Which plates are smooth? The left bottom plate; the top plates are grooved. #### What are the plates made of? Ceramic-coated cast iron, in a stainless steel body. ### Eurodib PDR3000 20″ Double Grooved Panini Grill – 220V Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/eurodib-pdr3000-20-double-grooved-panini-grill-220v A double panini grill with grooved plates top and bottom on a 10" x 19.7" surface, for grill marks on both sides of every sandwich. Two upper plates on independent zones let a deli press a thick and a thin sandwich side by side, and the plates balance themselves to the food's thickness. #### Check before ordering - It needs a 208-240V circuit and a 6-20P receptacle; it draws 15.7 A. - Keep the front clear for the removable grease drawer. - It weighs 62 lb. - The plates are ceramic-coated cast iron. #### Are both plates grooved? Yes, top and bottom. #### How hot does it get? The thermostat adjusts up to 572°F. #### How big is the surface? 10" x 19.7" under two upper plates. ### Eurodib SFE02365 18″ x 11″ Cooking Surface Double Panini Grill with Ribbed Plates – 240V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-sfe02365-18-x-11-cooking-surface-double-panini-grill-with-ribbed-plates-240v A double panini grill with ribbed cast iron plates over an 18" x 11" cooking surface, for delis, sandwich shops and concession stands pressing sandwiches to order. The self-balancing upper plate adjusts to the thickness of the food, the grooved non-stick plates leave grill marks, and a removable front-mounted grease drawer catches drippings. The thermostat goes up to 572 degrees Fahrenheit, in a stainless steel body. #### Check before ordering - It runs on 240V and draws 13.3A (3200W) on a 6-20P plug, so it needs a 240V receptacle. - Plan 18.7" x 15.4" of counter, 9.3" high, for 60 lb. - Leave room above for the upper plates to lift. #### Are the plates flat or ribbed? Ribbed, top and bottom, in cast iron. #### How hot does it get? Up to 572 degrees Fahrenheit. ### Eurodib TCF15 15 Lb Single Pot Countertop Natural Gas Fryer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-tcf15-15-lb-single-pot-countertop-natural-gas-fryer A Eurodib TCF15 15 lb single pot countertop natural gas fryer, for food trucks, snack bars and small kitchens adding fries and fried snacks. A stainless steel tube style tank with stainless burners heats the oil under thermostat controls, with flame failure protection, burner safety valves and piezo ignition with a pilot light. Heavy duty baskets, an attachable drain connection and heavy duty adjustable feet come with it; it is cULus listed and NSF. #### Check before ordering - A licensed gas fitter connects it; it must be ordered for either natural gas or propane, and this one is natural gas. - Plan 11" of width, 29" of depth and 25" of height for 45.36 lb. - Install it under a hood as your local authority requires. #### How much oil does it hold? It is a 15 lb fryer. #### Can it run on propane? Propane is a separate order; this one is natural gas. ### Eurodib USF328S 32″ Single Temperature Wine Cabinet – 272 Bottles Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/eurodib-usf328s-32-single-temperature-wine-cabinet-272-bottles A Eurodib USF328S 32″ single temperature wine cabinet that holds up to 272 bottles, for restaurants and bars keeping one style of wine at one setting. Sixteen beechwood shelves store the bottles horizontally under white LED lighting, a digital control sets the single zone, and fan forced cooling runs on R600A. It stands alone rather than building into a counter, sits on adjustable feet, and is cETLus listed. #### Check before ordering - It plugs into a 5-15P outlet on 120V and draws 1.6A (200W). - It is 32.2" wide, 29.3" deep and 79.2" high; ask us for its weight before planning the route. - Choose it for one zone; reds and whites at different settings need a dual-zone cabinet. #### How many bottles does it hold? Up to 272. #### How many temperature zones does it have? One. ### European Heavy-duty Cheese Grater for Hard Cheese, 240 lb./hr – 2 HP, 240 V, 1 Ph Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/european-heavy-duty-cheese-grater-for-hard-cheese-240-lb-hr-2-hp-240-v-1-ph A European heavy-duty cheese grater for hard cheese and stale bread, rated 240 lb./hr on a 2 hp motor, for restaurants and pizzerias grating their own parmesan and breadcrumbs. The stainless steel roller turns at 1400 RPM behind a 3.75” x 7.5” / 95 x 190 mm mouth, a brake motor stops it quickly, and the self-cooled motor suits continuous use. It is made in Italy with QPS certification and meets Quebec safety standards. #### Check before ordering - It plugs into a 6-15 P outlet on 240V / 60Hz / 1Ph (1490 W / 2 hp). - Ask us for its own footprint; the listed size and weight match its box. - Cut cheese to fit the 3.75” x 7.5” mouth before feeding. #### What can it grate? Hard cheese and stale bread. #### How fast is it? 240 lb./hr, with the roller at 1400 RPM. ### European Tabletop Band Saw with 72″ Blade Length and 1.2 HP Motor Medium-duty (Round) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/european-tabletop-band-saw-with-72-blade-length-and-1-2-hp-motor-medium-duty-round A tabletop band saw with a 72" blade and a 1.2 HP motor, for butcher shops and delis portioning meat on a counter. It cuts product up to 10.6" x 8.3" (270 x 210 mm) on a fixed cutting table and plugs into a standard 5-15 P outlet. It is built in Italy. #### Check before ordering - It runs on 120V / 60Hz / 1Ph and draws 12.50 A; keep it on its own circuit. - Plan 36" x 24" of sturdy counter and 43" of height for 105 lb. - Keep spare 72" / 1830 mm blades on hand. #### How large a piece can it cut? Up to 10.6" x 8.3" (270 x 210 mm). #### What motor does it have? 1.2 HP / 0.9 kW. ### Fagor – 115V Double Section Reach-in Freezers With Solid Door – QVF-2-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-115v-double-section-reach-in-freezers-with-solid-door-qvf-2-n A two-section, solid-door reach-in freezer from Fagor's QV Series, rated to hold temperature in kitchens up to 100°F, for back-of-house frozen storage on a 115 V circuit. Stainless steel inside and out, it defrosts automatically, an air distribution channel spreads the cold through the cabinet, and the interior takes 18"x26" pans. The solid doors are field-reversible. #### Check before ordering - It runs on 115 V and draws 11.5 amps, with a 1 HP compressor; give it its own circuit. - It is 55.25" wide, 31.12" deep and 79.38" high; measure the ceiling and doorways on the way in. - Choose the door swing for your aisle: the doors can be reversed in the field. #### Does it work in a hot kitchen? Fagor says it holds proper temperatures in environments up to 100°F. #### Does it take sheet pans? Yes, it accommodates 18"x26" pans. ### Fagor – 115V Double Section Reach-in Refrigerators With Solid Door – QVR-2-N Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/fagor-115v-double-section-reach-in-refrigerators-with-solid-door-qvr-2-n A two-section reach-in fridge built to hold a moderate volume of chilled product, offering flexible shelf layouts and solid doors for insulated storage; suited to kitchens that need organized, tray-friendly refrigeration in a single footprint. With a total capacity of 52 cu.ft. split across two sections and six adjustable wire shelves, this unit is for operations that need moderate cold storage and the flexibility to run a few tray or pan configurations at a time. The cabinet accepts standard 18" x 26" bun trays, so it fits workflows that use full-size bun or sheet pans and want segregated sections for different product types. #### Check before ordering - Electrical circuit: this model runs on 115 volts at 6.9 amps; confirm the kitchen circuit and plug type with your electrician. - Fuel type: electric powered—verify availability of an appropriate outlet where the unit will sit. - Weight and access: unit weight is 208.65 lb and the shipping weight is 460 lb; confirm floor loading and the route for the crate. - Door clearances and placement: two full solid doors and 4" castors (front two with brakes) require floor clearance and enough swing/working space in the intended location. #### Can this refrigerator hold full-size bun or sheet pans? Yes — the interior accepts standard 18" x 26" bun trays, so full-size tray workflows can be accommodated on the adjustable shelving. #### What electrical supply does this model need? It operates on 115 volts drawing 6.9 amps, so confirm a dedicated circuit and compatible outlet at the installation point. #### Is this unit movable once in place? The refrigerator is fitted with 4" castors, with the front two having brakes, allowing repositioning when needed and stability during use. ### Fagor – 115V Single Section Merchandisers Freezer With Swing Door – FMD-23F Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-115v-single-section-merchandisers-freezer-with-swing-door-fmd-23f A Fagor FMD-23F single section glass door merchandiser freezer with 23 cu. ft. of space, for convenience stores, cafés and grocers selling frozen products. An electronic controller keeps the temperature even, "Low-E" LED interior lighting lights the products evenly, without shadows, and the NSF approved white coated steel interior has a stainless steel floor that is easy to clean. The exterior is a no-chip black vinyl finish. #### Check before ordering - It runs on 115 V at 9.8 A on a 3/4 HP compressor; give it its own circuit and ask us about the plug. - It is 27" wide, 33.5" deep and 78.62" high; ask us for its weight. - Leave room in the aisle for the swing door. #### How much does it hold? 23 cu. ft. #### What is the exterior finish? No-chip black vinyl. ### Fagor – 115V Single Section Reach-in Refrigerators With Glass Door – QVR-1G-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-115v-single-section-reach-in-refrigerators-with-glass-door-qvr-1g-n A Fagor QVR-1G-N single section reach-in refrigerator with a dual pane glass door and 24.5 cu.ft. of space, for kitchens and cafés that want to see stock at a glance. A digital controller with a display thermometer and a door alarm guard the temperature, an LED light shows the interior, and three adjustable wire shelves sit in a standard depth cabinet that takes 18" x 26" bun trays. The door is field-reversible, it is built to hold temperature in rooms up to 100°F, and it rolls on 4" castors, the front 2 with brakes, over a bottom mount 1/4 hp refrigeration system. #### Check before ordering - It runs on 115 V at 5.2 A; ask us about the plug. - It is 27.5" wide, 33" deep and 79.38" high; ask us for its weight. - Set the door hinge for your aisle before installing. #### Does it take bun trays? Yes, 18" x 26" bun trays. #### Can the door swing the other way? Yes. It is field-reversible. ### Fagor – 115V, 10 cu. ft. Double Door Refrigerated Sandwich Prep Table – FST-36-10-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-115v-10-cu-ft-double-door-refrigerated-sandwich-prep-table-fst-36-10-n A 36" two-door refrigerated sandwich prep table with 10 cu. ft. of storage under the pan rail, for sandwich and salad lines on a 115 V outlet. The doors close themselves and stay open past 120˚, their magnetic gaskets come off without tools for cleaning, and the interior is stainless steel with a coved floor. 2" of foamed-in-place insulation surrounds the cabinet. #### Check before ordering - It runs on 115 V and draws 2.7 amps, with a 1/6 HP compressor. - It is 36.38" wide, 30.12" deep and 44.62" high; check the aisle for both doors. - The listing does not say how many pans the top takes; confirm it on the spec sheet. #### What is the cabinet made of? Stainless steel inside and on the top, front and sides, with a galvanized back panel. #### Do the doors stay open? Yes, past 120˚, and they are self closing. ### Fagor – 115V, 49 cu. ft. Double Section Merchandisers Refrigerators With Swing Door – FMD-49 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-115v-49-cu-ft-double-section-merchandisers-refrigerators-with-swing-door-fmd-49 A Fagor FMD-49 double section glass door merchandiser refrigerator with 49 cu. ft. of space, for convenience stores, cafés and restaurants selling drinks and grab-and-go food. A back-lit front panel and full door-length LED lighting show the products, a large digital display makes the temperature easy to read, and an intelligent controller has an ECO function for off-peak hours. The swing doors have an on/off rocker switch, the insulation is high-density, and the interior is white-coated steel with a stainless steel floor behind a black vinyl exterior. #### Check before ordering - It runs on 115 V at 6.9 A on a 1/3 HP compressor; ask us about the plug. - It is 54" wide, 33.5" deep and 78.62" high; ask us for its weight. - Leave room in the aisle for both swing doors. #### How much does it hold? 49 cu. ft. #### Is it lit? Yes, with a back-lit front panel and full door-length LEDs. ### Fagor – 18″ High Temperature Evo Concept Undercounter Glasswasher & Sanitizer, Silver – CO-402W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/fagor-18-high-temperature-evo-concept-undercounter-glasswasher-sanitizer-silver-co-402w High-temperature undercounter glasswasher that processes standard 15 3/4 x 15 3/4 racks and is built for repeated bar or beverage service cycles, fitting operations that need steady, single-rack throughput. With a capacity to handle 30 racks per hour and a useful loading height of 10 5/8, this unit is suited to venues that wash one standard rack at a time and need consistent glass turnover. It fits bars, cafés, or small restaurant stations where space is limited but glassware needs frequent, high-temperature sanitizing. Plan workflows around single-rack loading rather than multi-rack or large-batch washing. #### Check before ordering - Electrical supply: confirm 208-230V/1Ph/60Hz circuit at the installation point matches the unit. - Hot water: confirm available inlet water temperature meets 120°F - 140°F for correct cycle performance. - Clearances and fit: confirm counter cutout and undercounter space accommodate unit dimensions and the 10 5/8 useful loading height. - The box is 26" x 21" x 35" and weighs 103 lb (46.7 kg); confirm doorway and aisle clearance. #### What size racks and glassware will this machine accept? It accepts the standard 15 3/4 x 15 3/4 rack and provides a useful loading clearance of 10 5/8, so confirm your tallest glass fits within that loading height. #### How many cycles can it handle in an hour? Rated for 30 racks per hour, plan for single-rack loading cadence rather than batch processing when scheduling wash runs. #### What electrical supply is required? This model requires a 208-230V/1Ph/60Hz electrical circuit, so verify the installation point has the correct voltage and phase available. ### Fagor – 208-240V Evo Concept+ 38 Racks/Hr 26″ Hood Type Dishwasher with Heat Recovery System – COP-174W-HRS Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-208-240v-evo-concept-38-racks-hr-26-hood-type-dishwasher-with-heat-recovery-system-cop-174w-hrs A Fagor Evo Concept+ hood type dishwasher with a heat recovery system (COP-174W-HRS) that washes 38 racks an hour, for restaurants and institutional kitchens washing in volume. It handles 950 dishes or 1368 glasses an hour on cycles of 140/170/230 seconds, using 0.53 gal. per rack and up to 21.2 gal. an hour, and the heat recovery system reuses residual heat. A soft-start wash system protects wares; the tank is stamped in one piece from Type 304 stainless steel, and the maker calls it ventless. #### Check before ordering - An electrician plans the 208-240V/1-3Ph supply (12.77 - 18.76 KW; single phase draws 46.12 A at 208, 53.22 A at 240). - A plumber connects water at 41 - 77ºF and 15 - 58 psi, plus the drain. - It is 24.75" wide and 29.5" deep; leave 76 1/3" of height for the open hood and 17 3/8" clearance for tall wares. #### How many racks an hour? 38 racks/hour. #### What rack size does it take? 19 3/4 x 19 3/4 inch racks. ### Fagor – 208-240V Evo Concept+ 60 Racks/Hr 26″ Hood Type Dishwasher – COP-174W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/fagor-208-240v-evo-concept-60-racks-hr-26-hood-type-dishwasher-cop-174w A hood-type commercial dishwasher designed to process up to 60 racks per hour and built for continuous kitchen service; suited to operations that need a high-throughput, hood-style loader and standard electrical supply 208-240V/1-3Ph/60Hz. Fits kitchens that wash at rack-through pace and need a hood-style workflow: steady, repeated rack loading rather than batch single-tray cycles. The machine’s useful loading height of 17 3/8 limits the maximum height of trays, pitchers or tall glassware that can be loaded, so check it against your tallest wares. #### Check before ordering - Confirm electrical service available matches the unit’s rating: 208-240V/1-3Ph/60Hz and discuss required amperage with your electrician. - This model is electric — verify your hot water inlet temperature and any booster requirements with your contractor. - Measure for the open hood height so staff can load racks comfortably. - Shipping weight is 363 lb; plan handling for the crate. #### How flexible are wash times and cycles? The machine offers selectable wash cycles so operators can choose shorter or longer cycles depending on soil level and turnaround needs. #### Will tall glassware or pitchers fit in the rack? Confirm the useful loading height of 17 3/8 against the tallest items to be washed, since anything taller than that will not load upright. #### What water and rinse conditions should be ready at install? The dishwasher uses high-temperature rinse and has built-in rinse systems, so verify incoming water temperature, local water pressure, and any booster or plumbing provisions before ordering. ### Fagor – FBB Series 115V, 69.5″ Black Vinyl Finish Double Glass Door Back Bar Refrigerator – FBB-69G-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-fbb-series-115v-69-5-black-vinyl-finish-double-glass-door-back-bar-refrigerator-fbb-69g-n A Fagor FBB Series 69.5″ double glass door back bar refrigerator in black vinyl (FBB-69G-N), for bars and restaurants showing bottled drinks behind the counter. Dual-pane glass doors in black frames lock, their magnetic gaskets come out for cleaning, and plastic breaker strips stop condensation. Air circulates through the whole cabinet on R-290 to keep it cold under an 18 gauge stainless steel top, with 2” Ecomate polyurethane insulation, a coved corner floor and an LED light under the mullion; it is NSF approved for bottles and pre-packed goods. #### Check before ordering - It runs on 115 V at 6.5 A on a 1/3 HP compressor; ask us about the plug. - It is 69.5" wide, 29" deep and 36.88" high; ask us for its weight and measure under the bar. - Leave room for both doors to swing. #### Do the doors lock? Yes. #### Is it approved for bottles? Yes, NSF approved for bottle and pre-packed goods. ### Fagor – FBB Slim Line Series 115V, 62.25″ Stainless Steel Finish Double Solid Door Back Bar Refrigerator – FBB-24-60S Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-fbb-slim-line-series-115v-62-25-stainless-steel-finish-double-solid-door-back-bar-refrigerator-fbb-24-60s A 62.25" slim back bar refrigerator with two solid doors and a stainless steel finish, for bars that need chilled storage under the back counter in a shallow footprint. At 24.62" deep it suits a narrow bar, and the 18-gauge heavy-duty stainless steel top doubles as a work surface. The front and sides are stainless steel on this S model, with a galvanized back panel. #### Check before ordering - It runs on 115 V and draws 5.5 amps, with a 1/3 HP compressor. - It is 62.25" wide, 24.62" deep and 35.5" high; measure under the back bar. - Leave room in front for both doors to open. #### How deep is it? 24.62", for shallow back-bar spaces. #### What is the top made of? 18-gauge heavy-duty stainless steel. #### What is the back panel? Galvanized steel. ### Fagor – FBC Serie 115V, 50.5″ Stainless Steel Bottle Cooler with 3 Dividers – FBC-50S Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-fbc-serie-115v-50-5-stainless-steel-bottle-cooler-with-3-dividers-fbc-50s A Fagor FBC Series 50.5″ stainless steel bottle cooler with 3 dividers (FBC-50S), for bars and restaurants keeping bottled beer and mixers cold under the back bar. Its stainless steel exterior and 18-gauge stainless steel top stand up to daily wear and wipe clean, and three dividers sort the stock so bartenders find the right bottle quickly. It runs on 115V and suits bars where a beverage temperature must hold through service. #### Check before ordering - It runs on 115V at 4.2 A on a 1/4 HP compressor; ask us about the plug. - It is 50.5" wide, 26.5" deep and 33.38" high; ask us for its weight and bottle capacity. - Measure the height under your bar before ordering. #### How many dividers? 3. #### Is it stainless? Yes, with an 18-gauge stainless steel top. ### Fagor – FCBR Series 115V, 96.62″ Refrigerated Chef Base – FCBR-96 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-fcbr-series-115v-96-62-refrigerated-chef-base-fcbr-96 A Fagor FCBR Series 96.62″ refrigerated chef base (FCBR-96), for long cook lines that keep cold ingredients right under the griddles and broilers. Each drawer takes two 12” x 20” x 4” deep pans on heavy-duty slides with full-length recessed handles, forced air holds 32 °F to 41 °F under a digital controller, and the all stainless cabinet has a coved corner floor and a drip-resistant "V" marine edge. It breathes from the side for built-in applications, has 2” Ecomate polyurethane insulation and rolls on heavy-duty 5” casters; it conforms to UL & NSF-7. #### Check before ordering - It runs on 115 V at 5 A on a 1/4 HP compressor; ask us about the plug. - It is 96.62" wide, 32" deep and 25.38" high; ask us for its weight and how many drawers it has. - Add the height of the equipment on top to your working height. #### What pans fit in the drawers? Two 12” x 20” x 4” deep pans per drawer. #### What temperature does it hold? 32 °F to 41 °F. ### Fagor – FDD Series 115V, 59.5″ Stainless Steel Double Door Direct Draw Beer Cooler with 2 Towers & 3 Taps – FDD-59S-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-fdd-series-115v-59-5-stainless-steel-double-door-direct-draw-beer-cooler-with-2-towers-3-taps-fdd-59s-n A Fagor FDD Series 59.5″ stainless steel double door direct draw beer cooler with 2 towers and 3 taps (FDD-59S-N), for bars and restaurants pouring three drafts from one cabinet. The S model has stainless steel fronts, sides and backs under an 18-gauge stainless top, each door locks, the magnetic gaskets come off without tools, and plastic breaker strips stop condensation. Inside, air circulating on R-290 cools 19.4 cu. ft. over an NSF-approved stainless floor with coved corners. #### Check before ordering - It runs on 115 V at 6.5 A on a 1/3 HP compressor; ask us about the plug. - It is 59.5" wide, 29" deep and 36.88" high; ask us for its weight and how many kegs fit. - Order couplers for your brewers' kegs. #### How many taps does it have? 3, on 2 towers. #### Do the doors lock? Yes. ### Fagor – FGF Series 115V, 36.62″ Stainless Steel Single Door Glass & Plate Frosters / Chiller – FGF-36S Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-fgf-series-115v-36-62-stainless-steel-single-door-glass-plate-frosters-chiller-fgf-36s A Fagor FGF Series 36.62″ stainless steel single door glass and plate froster / chiller (FGF-36S), for bars and catering kitchens frosting glassware and chilling plates. A digitally controlled cold wall system frosts or chills across the cabinet, four heavy-duty shelving systems with slides use the space, and the top and middle shelves slide side to side. It has a heavy duty 18 gauge stainless steel top, galvanized interior walls with a coved floor, foamed-in-place lids and R-290 refrigerant; the compressor sits on the right on a slide-out rail for service. #### Check before ordering - It runs on 115 V at 8.0 A on a 3/4 HP compressor; ask us about the plug. - It is 36.62" wide, 27" deep and 35.75" high; ask us for its weight. - Plan for the drain in the back compressor house. #### Can it chill plates too? Yes. It is a glass and plate froster / chiller. #### How is the compressor serviced? It slides out on a rail on the right side. ### Fagor – FUR Series 115V, 27″ Undercounter Refrigerator With Two Drawer – FUR-27-D2-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-fur-series-115v-27-undercounter-refrigerator-with-two-drawer-fur-27-d2-n A Fagor FUR Series 27″ undercounter refrigerator with two drawers (FUR-27-D2-N) and 9.5 cu. ft. of storage, for bars and line stations short on space. Two drawers keep ingredients, drinks and prepped food organised and easy to reach, digital temperature control holds them, and the stainless steel construction stands up to daily use and cleans easily. At 27.75" wide it fits a short gap under a counter or beside a fryer. #### Check before ordering - It runs on 115 V at 2.7 A on a 1/6 HP compressor; ask us about the plug. - It is 27.75" wide, 30.12" deep and 36" high; ask us for its weight and check the height under your counter. - Leave room in front for the drawers to open. #### How many drawers? Two. #### How much does it hold? 9.5 cu. ft. ### Fagor – FWR Series 115V, 60″ Double Door Worktop Freezer – FWF-60-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-fwr-series-115v-60-double-door-worktop-freezer-fwf-60-n A Fagor FWR Series 60″ double door worktop freezer (FWF-60-N) with 16.7 cu. ft. of space, for kitchens keeping frozen product under a 36” high prep surface. It runs on R-290 under digital temperature control, it is designed to hold temperature in 100°F environments, and it breathes from the front for built-in use. The interior and exterior are stainless steel with a coved floor and a 4” fixed backsplash; optional 3” casters set it for 34” high work. #### Check before ordering - It runs on 115 V at 6.5 A on a 1/2 HP compressor; ask us about the plug. - It is 60.38" wide, 29.38" deep and 39.62" high; ask us for its weight. - Leave room in front for both doors to open. #### What is the working height? 36” with the standard setup, or 34” on optional 3” casters. #### Can it be built in? Yes. It is front-breathing. ### Fagor – FWR Series 115V, 72″ Worktop Refrigerator With Six Drawers – FWR-72-D6-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-fwr-series-115v-72-worktop-refrigerator-with-six-drawers-fwr-72-d6-n A Fagor FWR Series 72″ worktop refrigerator with six drawers (FWR-72-D6-N) and 25.4 cu. ft. of storage, for line kitchens that want chilled ingredients in drawers right under the prep surface. Its refrigeration is designed to hold temperature even in 100°F environments, and it breathes from the front, so it can be built in. Digital temperature control runs it, and the interior and exterior are stainless steel with a coved corner floor, plus NSF and UL listings. #### Check before ordering - It runs on 115 V at 5 A on a 1/4 HP compressor; ask us about the plug. - It is 72.5" wide, 30.12" deep and 39.62" high; ask us for its weight. - Leave room in front for the drawers to pull out fully. #### How many drawers does it have? Six. #### Can it be built in? Yes. It has a front-breathing refrigeration system. ### Fagor – SWR Series 115V, 67″ Deep Undercounter Worktops Refrigerator With Four Drawer – SWR-67-D4 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fagor-swr-series-115v-67-deep-undercounter-worktops-refrigerator-with-four-drawer-swr-67-d4 A Fagor SWR Series 67″ deep undercounter worktop refrigerator with four drawers (SWR-67-D4) and 18.6 cu. ft. of storage, for kitchens that want drawer storage and a prep surface in one deeper cabinet. Its four drawers keep perishables organised under the integrated worktop, the all-stainless steel interior and exterior has a coved corner floor that meets NSF standards, and a factory-balanced system runs on R-134A. #### Check before ordering - It runs on 115 V at 6.5 A on a 1/3 HP compressor; ask us about the plug. - It is 67.25" wide, 32.5" deep and 40" high; ask us for its weight and check the depth against your line. - Leave room in front for the drawers to open fully. #### How many drawers does it have? Four. #### How much does it hold? 18.6 cu. ft. ### Floor Band Saw with 126″ Blade Length and 3 HP Motor – Three Phase Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/floor-band-saw-with-126-blade-length-and-3-hp-motor-three-phase A floor band saw with a 126" blade and a 3 HP three-phase motor, for butcher shops and meat departments cutting large pieces up to 15" x 18". Product rides a stainless steel table on a four-wheel base that slides on rails, under an aluminum head on a steel frame finished in electrostatic paint, and the saw comes apart for cleaning. #### Check before ordering - It runs on 220V / 60Hz / 3Ph at 9 A; an electrician confirms the connection. - It weighs 536 lb; check the floor and leave room for the sliding table's travel. - Keep spare 126" blades on hand. #### How large a piece can it cut? Up to 15" high by 18" wide. #### Can it be levelled? Yes, it has adjustable legs. ### Floor Model Heavy-duty Vacuum Packaging Machine with 1.2 HP and 15″ Single Seal Bar Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/floor-model-heavy-duty-vacuum-packaging-machine-with-1-2-hp-and-15-single-seal-bar-24082 An Omcan floor model heavy-duty vacuum packaging machine with a 1.2 HP motor and a 15.7" seal bar, for restaurants, butchers and caterers packing portions all day. Its 23" x 16.5" x 4" chamber runs 26 second cycles on a 20 m³/h pump, and a digital control panel sets sealing temperature, sealing time, air drawing time and cooling time; closing the lid starts the cycle. It is cMETus certified. #### Check before ordering - It plugs into a 5-15 P outlet on 110 V / 60 Hz / 1 at 0.9 kW. - It is 28.5" wide, 19" deep and 38" high at 200.8 lb. - Set sealing time for the bag thickness you use. #### How long is a cycle? 26 seconds. #### Does it start automatically? Yes, when the lid closes. ### Fryer For Funnel Cake and Donut, 125 lb. Oil Capacity, 90,000 BTU – Natural Gas Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/fryer-for-funnel-cake-and-donut-125-lb-oil-capacity-90000-btu-natural-gas Floor fryer built to hold 125 lb of frying oil and supply continuous high heat from natural gas burners; suited to operations that run one fry pot with a single basket and need strong, steady capacity. This unit has a single fry pot with one basket and 125 lb oil capacity, so it fits kitchens that run one active frying station at a time and handle moderate, continuous frying on that single pot. Use it where a single high-output fryer is needed rather than multiple simultaneous fry pots. #### Check before ordering - Fuel connection: this model is set up for natural gas with a 1/2” gas inlet and can be converted to LP only with a conversion kit (not included). - Confirm room ventilation and clearance needs for a 90,000 BTU appliance and any local code requirements with the facility’s gas fitter or mechanical contractor. - Confirm floor strength and the route: shipping weight is 286 lb. - Replacement parts and conversion: the conversion kit referenced in the product information is required to change fuel type, so decide before ordering if LP conversion will be needed. #### How much oil does this fryer hold? The fryer uses a single large pot designed for 125 lb of oil, which sets how often oil needs topping or full changes for a single frying station. #### Can I run multiple batches at once? This model has one fry pot and one basket, so it processes one basket at a time rather than simultaneous, separate pots. #### Is conversion to propane included or straightforward? Conversion to LP requires a specific conversion kit that is not included; confirm availability of the kit and have a qualified gas fitter perform the conversion. ### Fryer for Funnel Cake and Donut, 170 lb. Oil Capacity, 120,000 BTU – Natural Gas Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/fryer-for-funnel-cake-and-donut-170-lb-oil-capacity-120000-btu-natural-gas A floor fryer with one large pot and a 170 lb oil capacity, for funnel cakes and donuts on natural gas at 120,000 BTU. This model has one fry pot and one basket, so it handles one batch at a time rather than multiple simultaneous loads. The 170 lb oil capacity gives a substantial reservoir for repeated frying cycles from the same pot, making it appropriate for kitchens or concession setups that process continuous single‑pot runs rather than parallel frying stations. #### Check before ordering - Fuel and connection: this unit is Natural Gas with a Gas Inlet Size of 1/2”. Confirm the supply pressure and that a conversion kit will be purchased separately if LP is needed. - Heat capacity: Total BTU is 120,000 — verify the gas line size and regulator with your gas fitter to support that input. - Space and access: boxed/shipping weight is 310 lb and package dimensions match the unit footprint; confirm doorways, floor load and maneuvering path for that weight and size. - Ventilation and clearances: confirm local ventilation and clearance requirements for a high‑output single‑pot floor fryer with the kitchen contractor. #### Can this fryer be converted to propane? Yes — the unit is convertible, but a conversion kit is not included and must be obtained separately for LP use. #### How many baskets or pots can run at once? This model has one fry pot and one basket, so it operates a single batch at a time in that single vat. #### Does it need electrical power to run controls? No: it uses millivolt controls with a standing pilot, so the record lists no electrical connection. ### Full-Size Countertop Convection Oven, 3.53 Cu. Ft. (100 L) – 220 V, 4600 W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/full-size-countertop-convection-oven-3-53-cu-ft-100-l-220-v-4600-w A full-size countertop convection oven with 3.53 Cu. Ft. (100 L) inside and 4 racks, for coffee shops, quick-service restaurants and kitchens reheating and doing supplemental baking. It runs from 150°F - 550°F (65°C - 300°C) with an adjustable timer of 0 - 120 mins. The maker rates it light-medium duty and says it is not designed for a professional bakery: it bakes 1 or 2 trays at a time, food should be rotated periodically for even baking, and wire racks are recommended for heating. #### Check before ordering - It runs on 220V/60Hz/1 at 4600W through a 6-30 P plug; have that receptacle installed first. - Ask us for the oven's own footprint and weight; the listed figures match the crate. - Choose a bakery oven instead if you bake full loads all day. #### How hot does it get? 150°F - 550°F (65°C - 300°C). #### Is it a bakery oven? No. The maker designs it for light-medium duty, 1 or 2 trays at a time. ### FWE – Aluminum Racks – OTR-UA-12 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-aluminum-racks-otr-ua-12 An FWE OTR series aluminum transport rack with 12 adjustable universal slides, for bakeries, commissaries, schools and healthcare kitchens moving and storing sheet pans, steam table pans and trays. Built from high-tensile extruded aluminum, it is light but durable, takes 18" x 26" sheet pans, 12" x 20" steam table pans and oval trays, and rolls on 5" all-swivel casters. It is non-heated, open with no doors, and NSF listed. #### Check before ordering - It needs no power or plumbing. - Plan 24.5" x 26" of floor and 64" of height, and a path wide enough to roll it between rooms. - Count your pans: it takes 12 on the standard slides at 5" spacing, and the slides adjust. #### What pans fit? 18" x 26" sheet pans, 12" x 20" steam table pans and oval trays. #### Is it heated? No. It is a non-heated aluminum rack. ### FWE – Bag-in-Box Mobile Beverage Bar (8 feet) – BBC-8 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/fwe-bag-in-box-mobile-beverage-bar-8-feet-bbc-8 A mobile bag-in-box and post-mix beverage bar built for portable service at events and banquets, suited to operations that need chilled, multi-flavour dispensing and a self-contained service surface. This unit fits operations that need on-the-go beverage service with multiple flavours and a refrigerated service area rather than continuous back-of-house dispensing. With a 50 lb. insulated ice bin and capacity for six beverage flavour circuits, it works for event-driven setups and temporary service points that handle several drink options in one station. #### Check before ordering - Confirm electrical: the spec lists 3 Phase = No so verify the available circuit and voltage with your electrician for single-phase connection. - Confirm plumbing and dispense hookups for post-mix and bag-in-box systems, and the insulated ice bin drain location for waste or condensate routing. - Confirm doorways, service aisles and staging space fit the 8-foot bar. - Confirm floor and clearance for the mobile base: this model uses 5" casters in a 6 caster configuration and needs unobstructed caster operation and turning room. #### Can this bar run both bag-in-box and post-mix dispensers? Yes — it is designed for compatibility with bag-in-box and post-mix beverage systems and includes a cold plate and ice bin to keep concentrate circuits chilled. #### How many flavours can be set up at once? The unit supports six beverage flavour circuits so multiple drink options can be dispensed from the same mobile bar. #### What should be checked for mobility and placement? Check that the planned route and service area accommodate the 6-caster configuration and 5" casters, and confirm floor load capacity where it will be used. ### FWE – Bake Center Companion - Proofer / Heater – PH-BCC-HS Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-bake-center-companion-proofer-heater-ph-bcc-hs An FWE Bake Center Companion proofer and heater (PH-BCC-HS) built to sit under a commercial convection oven, for bakeries, schools and restaurants that proof, hold and bake in one footprint. Its reinforced top deck carries a convection oven while the insulated cabinet below proofs dough or holds hot food on 4 adjustable stainless steel proofer slides under mechanical controls. The door hinges on the left and can be moved, and it rolls on 5" EZ Roll heavy duty poly casters. #### Check before ordering - It plugs in on 120.00 V at 1650.00 W and draws 13.80 A. - It is 30.25" wide, 32.25" deep and 33.25" high at 230 lb; ask us whether your oven fits on top. - Plan the oven's own power and ventilation separately. #### Can an oven sit on it? Yes, it is built to support a commercial convection oven. #### What can it do? Proof dough or hold hot food on 4 slides. ### FWE – Controlled Moisture Retherm & Hold Cabinet – RH-18-MT Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-controlled-moisture-retherm-hold-cabinet-rh-18-mt An FWE RH-18-MT controlled moisture retherm and hold cabinet that reheats, cooks and holds prepared food, with 18 adjustable slides behind gasket-sealed Dutch doors, for hospitals, schools, commissaries and institutions. Touch screen moisture-temp retherm controls manage heat and humidity through rethermalization and holding, and HACCP data collection records the process. The cabinet is insulated stainless steel, the slides adjust for baskets, trays and pans, and it rolls on 5" EZ Roll heavy duty poly casters. #### Check before ordering - It runs on 208.00 V single phase at 11204.00 W and draws 53.90 A; an electrician sizes the circuit. - It is 29.25" wide, 39" deep and 77.5" high at 620 lb; check ceiling height and doorways. - Plan how staff load it: the Dutch doors open in halves on the right-hand hinges. #### What can it do? Reheat, cook and hold prepared food with controlled moisture. #### Does it record temperatures? Yes. It has HACCP data collection. ### FWE – Cook & Hold Smoker Ovens – LCH-1826-7-7-SK-G2 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-cook-hold-smoker-ovens-lch-1826-7-7-sk-g2 An FWE LCH-1826-7-7-SK-G2 cook and hold smoker oven that cooks, smokes, reheats and holds, for restaurants, caterers and institutions doing low-and-slow meats with less shrinkage. FWE's G2 heat system with the smoke feature pairs radiant heat with low-volume convection, cook and hold electronic controls run the program, and 14 fixed slides for 18x26 pans with 6 stainless steel shelves sit behind vented, gasket-sealed Dutch doors. It rolls on 5" EZ Roll heavy duty poly casters. #### Check before ordering - It runs on 208.00 V single phase at 5070.00 W and draws 24.40 A; an electrician sizes the circuit. - It is 24.75" wide, 39" deep and 71.25" high at 590 lb. - Plan smoke and ventilation with your local authority before installing. #### Can it smoke? Yes. It has a smoke feature built into the G2 heat system. #### What pans does it take? 18x26 pans on 14 fixed slides, plus 6 shelves. ### FWE – Heated & Refrigerated Transport Cabinets – UHRS-7-7 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-heated-refrigerated-transport-cabinets-uhrs-7-7 An FWE dual-temperature transport cabinet (UHRS-7-7) that holds hot food on one side and cold food on the other, for caterers, hospitals and banquet halls moving full meals. Each side takes "HOT" or "COLD" forced air, so salads stay crisp beside hot entrées, and adjustable universal slides at 5" spacing take various trays, pans and Gastro-Norm. Side by side gasket-sealed stainless doors with SaniGuard handles close the insulated cabinet; it self-defrosts and rolls on six 6" multi-terrain quiet ride casters inside a full bumper. #### Check before ordering - It plugs in on 120.00 V at 1800.00 W and draws 15.00 A; give it its own circuit. - It is 62" wide, 32.5" deep and 62" high at 650 lb; check doorways and lifts on its route. - Set each side to hot or cold before filling it. #### Can one side be hot and the other cold? Yes. #### Which agency approvals does it carry? UL, UL EPH, CUL and UL Energy Verified. ### FWE – Heated Banquet Transport & Serve Cabinets – BT-200-XL Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-heated-banquet-transport-serve-cabinets-bt-200-xl An FWE BT-200-XL heated banquet transport and serve cabinet with four Dutch doors and 4 fixed shelves, for banquet halls, caterers and institutions moving and serving pre-plated meals hot. A top-mounted heat system with hidden elements and top mount electronic controls warms the insulated stainless steel cabinet, and the side by side Dutch doors open in halves so less heat escapes during service. It rolls on six 6" EZ Roll heavy duty poly casters inside a full bumper, with push pull handles and recessed antimicrobial grips. #### Check before ordering - It plugs in on 120.00 V at 2400.00 W and draws 20.00 A through a tri-directional cord; give it its own circuit. - It is 70.5" wide, 33" deep and 76" high at 750 lb; check doorways, ramps and lifts on every route. - Plan plated meals against the 4 fixed shelves at 14" spacing. #### What does it carry? Pre-plated meals on 4 fixed shelves. #### How is it heated? By a top-mounted heat system with hidden elements. ### FWE – Heated Banquet Transport & Serve Cabinets – P-48 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-heated-banquet-transport-serve-cabinets-p-48 A humidified heated banquet cabinet that keeps pre-plated meals hot and moist on the way to service, for hotels, banquet halls, healthcare and large catering events. FWE's Humi-Temp system circulates heated, humidified air through an insulated stainless steel cabinet with 2 fixed shelves at 17" spacing, set by mechanical controls. It rolls on 6" casters with a full bumper. #### Check before ordering - It plugs into a 120.00 V outlet and draws 11.00 A (1315.00 W). - It is 31.75" wide, 28.5" deep and 50.5" high, at 260 lb; check doorways and elevators on the route. - Plan how plated meals stack on the 2 shelves before ordering; spacing is 17". #### How does it keep plates from drying out? The Humi-Temp system adds humidity to the heated air. #### How many shelves are there? 2 fixed shelves at 17" spacing. ### FWE – Heated Banquet Transport & Serve Cabinets – UHST-GN-3240-BQ Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-heated-banquet-transport-serve-cabinets-uhst-gn-3240-bq A heated banquet cabinet for transporting and holding pre-plated meals, pans and gastronorm containers with top-mounted forced-air heat, for banquet halls, caterers and institutions. Eleven fixed universal slides at 3" spacing and 2 shelves sit in an insulated stainless steel cabinet behind a gasket-sealed door with a magnetic latch, and the hinging is field reversible. Electronic controls are mounted on top. #### Check before ordering - It plugs into a 120.00 V outlet and draws 14.20 A (1700.00 W). - It is 30.75" wide, 35.25" deep and 49.75" high on 5" casters, at 310 lb; check doorways and elevators on the route to service. - Choose the hinge side for your space; it can be reversed in the field. #### How many slides does it have? 11 fixed universal slides at 3" spacing, plus 2 shelves. #### How is it heated? A top-mounted forced-air heat system. ### FWE – Heated Display Cabinets – HLC-1717-11-UC Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-heated-display-cabinets-hlc-1717-11-uc An FWE HLC-1717 heated display cabinet with 11 adjustable shelves and radiant heat, for food courts, convenience stores and grab-and-go counters holding pizza, packaged meals and hot snacks at serving temperature. Radiant heat keeps the insulated stainless steel cabinet even from top to bottom, electronic controls set it, and the gasket-sealed door closes on a magnetic work flow handle hinged on the right. It rolls on 2" all-swivel casters and carries UL, UL EPH, CUL and CE approvals. #### Check before ordering - It plugs in on 120.00 V at 500.00 W and draws 4.20 A through a tri-directional cord. - It is 23.5" wide, 22" deep and 31" high at 160 lb; check the counter or stand it will sit on. - Plan product heights against the 11 shelves at 2" spacing. #### How many shelves does it have? 11 adjustable shelves. #### How is it heated? By a radiant heat system. ### FWE – Heated Display Cabinets – HLC-1717-13 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-heated-display-cabinets-hlc-1717-13 An FWE HLC-1717-13 heated display cabinet with 13 adjustable shelves behind a see-thru Lexan door, for grab-and-go counters and food courts showing hot pizza slices, wraps and packaged meals. Radiant heat holds the insulated stainless steel cabinet at serving temperature, electronic controls set it, and customers or staff see the stock through the gasket-sealed Lexan door hinged on the right. It stands on stationary adjustable legs and carries CUL, CE, UL and UL EPH approvals. #### Check before ordering - It plugs in on 120.00 V at 500.00 W and draws 4.20 A through a tri-directional cord. - It is 23.5" wide, 22" deep and 36.75" high at 180 lb; set it on a counter that carries that. - Space products for the 13 shelves at 2" spacing. #### Can customers see the food? Yes, through a see-thru Lexan door. #### How many shelves does it have? 13 adjustable shelves. ### FWE – Heated Fry Dump Station – HMC-1220-3-FD Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-heated-fry-dump-station-hmc-1220-3-fd An FWE HMC-1220-3-FD heated fry dump station with infrared heat, for quick-service restaurants and cafeterias holding fries, chicken and other crispy food for salting and portioning. The HHS infrared heat system keeps fried food hot and crisp in an insulated stainless steel station with mechanical controls and no doors. It stands on stationary adjustable legs and carries UL and UL EPH approval. #### Check before ordering - It plugs in on 120.00 V at 1920.00 W and draws 16.00 A; plan a 20 A circuit and ask us about the plug. - It is 42" wide, 27" deep and 24.25" high at 155 lb; place it right beside the fryers. - Plan the salting and bagging flow around its open front. #### How is it heated? By the HHS infrared heat system. #### Does it roll? No. It stands on stationary adjustable legs. ### FWE – Heated Holding Shelves – HHS-413-2039 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-heated-holding-shelves-hhs-413-2039 An FWE HHS-413-2039 heated holding unit with four open shelves, for pick-up counters, expo lines and cafeterias keeping bagged orders and catering boxes hot until they are collected. The HHS heat system warms each of the 4 stainless steel shelves, set 13" apart with no doors in the way, on a non-insulated frame that stands on stationary adjustable legs. It is UL, UL EPH and CUL approved. #### Check before ordering - It plugs in on 120.00 V at 1388.00 W and draws 11.60 A. - It stands 44.25" wide, 20.75" deep and 54.75" high, at 255 lb. - Place it where customers or drivers can reach the open front without entering the kitchen. #### How many shelves does it have? 4 heated shelves. #### Is it on casters? No, it stands on adjustable legs. ### FWE – Heated Holding Shelves – HHS-513-2039 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-heated-holding-shelves-hhs-513-2039 An FWE HHS-513-2039 set of five open heated holding shelves, for kitchen expo lines, pick-up stations and self-serve areas keeping trays, takeout containers, catering boxes and bagged meals hot. Five stainless steel shelves at 13" spacing are heated by the HHS heat system and have no doors, so staff and customers grab orders quickly. The frame is non-insulated stainless steel on stationary adjustable legs, with UL, UL EPH and CUL approvals. #### Check before ordering - It plugs in on 120.00 V at 1735.00 W and draws 14.50 A; give it its own circuit. - It is 44.25" wide, 20.75" deep and 69.25" high at 330 lb, on legs rather than casters. - Plan the pick-up flow: orders are reached from the open front. #### How many shelves does it have? 5 heated shelves at 13" spacing. #### Does it have doors? No. The shelves are open. ### FWE – Heated Holding Transport Cabinets – TST-10 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/fwe-heated-holding-transport-cabinets-tst-10 Heated transport cabinet that holds and maintains plated or bulk food on adjustable slides; suited to operations that need a mobile, single-door cabinet with six tray positions for standard full-size trays and GN 1/1 containers. This unit is for kitchens that need to move and hold several full-size 18" x 26" trays at once without a permanent rack footprint — it uses 6 adjustable tray slides so it handles modest batches on a single-door, mobile cabinet. Choose this model when holding capacity for a handful of full-size trays, flexible slide spacing, and transportability matter more than large multi-deck stacking. #### Check before ordering - Electrical circuit: 120 V, 14.2 A, single-phase; confirm the circuit and breaker with your electrician. - Door: hinged on the right, with field reversible hinging; confirm the swing for your traffic flow. - Mobility: it rolls on 5" EZ Roll heavy duty poly casters; confirm floor transitions and doorway clearances. - Tray fit and slide layout: standard \# of slides is 6 with adjustable slides sized for 18x26 trays — verify tray/pan sizes and spacing meet your service needs. #### Can this cabinet be used to transport full-size sheet trays? Yes. The slide assemblies accommodate 18" x 26" trays and are adjustable and removable for cleaning or different pan sizes. #### Will the door swing work in a tight corridor or cart setup? It is hinged on the right, and the hinging is field reversible, so the swing can be changed to suit the corridor. #### What should be considered when wheeling it between sites or rooms? Check thresholds and narrow doorways against the cabinet width and its 5" casters, and plan for its weight on ramps. ### FWE – Heated Holding Transport Cabinets – UHST-20 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-heated-holding-transport-cabinets-uhst-20 An FWE UHST-20 insulated heated holding and transport cabinet with 20 adjustable universal slides behind two side-by-side doors, for caterers, banquet kitchens and institutions moving hot food between rooms or buildings. A top-mounted heat system circulates hot air evenly and keeps the elements away from spills, top-mounted electronic controls set it, and the slides take 12" x 20" pans, 18" x 26" sheet trays or GN containers and lift out for cleaning. It rolls on six 6" EZ Roll heavy duty poly casters inside a full bumper. #### Check before ordering - It plugs into a 120.00 V circuit at 2200.00 W and draws 18.30 A; plan a 20 A circuit for it. - It is 54" wide, 33.75" deep and 65.75" high at 465 lb; check doorways, ramps and lifts on the route it travels. - Count your pans: 20 slides at 5" spacing as standard, and the slides adjust. #### What pans fit? 12" x 20" pans, 18" x 26" sheet trays or GN containers. #### How is it heated? By a top-mounted heat system that circulates hot air through the cabinet. ### FWE – Humidified & Heated Holding Cabinets – MTU-12 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-humidified-heated-holding-cabinets-mtu-12 An FWE MTU-12 humidified heated holding cabinet with 12 adjustable universal slides, for hospitals, schools, caterers and restaurants holding hot food moist for long periods. FWE's Moisture-Temp system controls heat and humidity separately through electronic moisture-temp controls, in an insulated stainless steel cabinet behind a gasket-sealed door hinged on the right. It rolls on 5" EZ Roll heavy duty poly casters and is Energy Star, NSF, UL and CUL listed. #### Check before ordering - It plugs in on 120.00 V at 1650.00 W and draws 13.80 A. - It is 29.75" wide, 32.25" deep and 69" high at 375 lb. - Count pans against the 12 slides at 5" spacing. #### Does it control humidity? Yes, separately from heat. #### How many slides does it have? 12 adjustable universal slides. ### FWE – Infrared Heated Holding Shelves – HHS-IR-3-1220-6 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-infrared-heated-holding-shelves-hhs-ir-3-1220-6 An FWE HHS-IR infrared heated holding unit (HHS-IR-3-1220-6), for quick-service restaurants and convenience counters keeping fried and crispy food hot without going soggy. Infrared controls run the HHS infrared heat system over an open, non-insulated stainless steel frame with no doors, so staff grab orders fast; it stands on stationary adjustable legs and is UL, UL EPH and CUL approved. #### Check before ordering - It plugs in on 120.00 V at 1800.00 W and draws 15.00 A; give it its own circuit. - It is 32.25" wide, 22" deep and 41.75" high at 180 lb. - Place it between the fryers and the pass so food moves one way. #### What is it for? Holding fried and crispy food at serving temperature. #### How is it heated? By infrared heat. ### FWE – Low Voltage Cook & Hold Smoker Ovens – LCH-5-SK-LV-G2 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-low-voltage-cook-hold-smoker-ovens-lch-5-sk-lv-g2 An FWE LCH-5-SK-LV-G2 low voltage cook and hold smoker oven that cooks, smokes, reheats and holds from a 120V outlet, for restaurants and caterers doing low-and-slow meats without heavy wiring. The G2 heat system with the smoke feature cuts shrinkage and adds flavour, cook and hold electronic controls run it, and 3 adjustable stainless slides with 3 shelves sit behind a vented, gasket-sealed door. It rolls on 5" EZ Roll heavy duty poly casters. #### Check before ordering - It runs on 120.00 V at 2364.00 W and draws 19.70 A; give it its own circuit and ask us about the plug. - It is 27.5" wide, 39" deep and 35" high at 340 lb. - Plan smoke ventilation with your local authority. #### Does it need a high-voltage circuit? No. It is a low voltage model on 120.00 V. #### Can it smoke? Yes, it has a smoke feature. ### FWE – Low Voltage Cook & Hold Smoker Ovens – LCHR-1220-4 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-low-voltage-cook-hold-smoker-ovens-lchr-1220-4 An FWE LCHR-1220-4 compact cook and hold oven with fixed slides for 12x20 pans, for restaurants, food courts and convenience counters cooking low and slow in a small space. It cooks, reheats and holds, switching to hold automatically when cooking ends, with electronic controls that store up to 8 recipe presets and an internal product probe. Four slides at 3" spacing come with 2 stainless shelves, it can be stacked, and it fits countertop, undercounter or built-in. The vented door hinges on the right and is field reversible; CE, UL and UL EPH. #### Check before ordering - It plugs in on 120.00 V at 950.00 W and draws 7.90 A. - It is 18.25" wide, 27" deep and 20.75" high at 125 lb, on 1" rubber feet. - Use the probe to cook by product temperature. #### Can it be stacked? Yes, the countertop model stacks. #### Does it hold after cooking? Yes, it switches to hold automatically. ### FWE – Mobile Bars – AS-CB-6 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/fwe-mobile-bars-as-cb-6 A mobile beverage service station built for can and bottle service with a single insulated ice bin and mobile-ready construction, suited to event or catering setups that need a movable bar surface and speed rail access. This unit fits operations that need a single self-contained mobile bar for serving cans and bottles and for working off a stainless work surface. The 60 lb insulated ice bin and integrated speed rail suit small-to-midsize mobile setups where one bar station is used at a time. It is meant for venues that require a movable, finished exterior and a compact footprint rather than a fixed backbar or multi-station line. #### Check before ordering - Confirm doorways, ramps and staging areas fit the listed 73.25 x 32.5 x 45.75 dimensions and the bar's weight. - Verify finish choice and that the exterior mahogany wood is acceptable for the event look and handling needs; unit has No Doors on the service side. - It rolls on 5" EZ Roll heavy duty poly casters; check braking and manoeuvring for your venue. - Confirm plumbing/drain routing for the insulated ice bin drain and that no hand sink is included, so separate handwash provisions are required. #### How much ice does the bin hold? The insulated ice bin is rated at 60 lb and includes a drain plus a sliding stainless steel cover for service and cleanup. #### Is this bar ready to move between sites? Yes — it is built as a mobile-ready unit with heavy-duty polyurethane casters (5" poly casters) and a tubular welded base frame designed to absorb transport shock. #### Does this model include a hand sink or need electrical power? This model has No Hand Sink and is Non Heated; check site electrical only if using additional powered accessories but the unit itself does not include heating. ### FWE – Mobile Bars – AS-CB-6-HS Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-mobile-bars-as-cb-6-hs An FWE AS-CB-6-HS mobile bar with a built-in electric hand sink, an insulated ice bin and a mahogany exterior, for caterers, venues and events serving cans and bottles. The hand sink draws from a 5 gallon fresh water tank through a water heater with an adjustable thermostat and drains into a 7.5 gallon waste water tank, so it needs no plumbing. A removable bottle speed rail, a towel ring and a condiment holder sit around the drained ice bin, and it rolls on 5" EZ Roll heavy duty poly casters. #### Check before ordering - It plugs in on 120.00 V at 1620.00 W and draws 13.50 A for the water heater. - It is 73.25" wide, 32.5" deep and 45.75" high at 575 lb; check doorways, ramps and lifts at each venue. - Fill the fresh tank and empty the waste tank at every event. #### Does it need plumbing? No. It has a 5 gallon fresh water tank and a 7.5 gallon waste tank. #### Is there a hand sink? Yes, a built-in electric hand sink with a water heater. ### FWE – Mobile Freezer – UFS-10 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-mobile-freezer-ufs-10 An FWE UFS-10 mobile freezer with 10 adjustable universal slides, for caterers, hospitals, schools and commissaries storing and moving frozen food. The fully welded stainless steel cabinet sits on a reinforced tubular base built for vibration and shock, behind one gasket-sealed stainless door with an edgemount latch, hinged on the right. Electronic cold temp controls run it, it self-defrosts, slides sit at 5" spacing, and it rolls on 6" EZ Roll heavy duty poly casters inside a full bumper. NSF, UL and CUL listed. #### Check before ordering - It plugs in on 120.00 V at 732.00 W and draws 6.10 A. - It is 33.75" wide, 37.5" deep and 78.75" high at 490 lb; check doorways and lifts on its route. - Ask us for its temperature range before planning what it holds. #### How many slides does it have? 10 adjustable universal slides at 5" spacing. #### Is it built to travel? Yes, on a reinforced tubular base and 6" casters with a full bumper. ### FWE – Mobile Hand Sinks – HS-24 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-mobile-hand-sinks-hs-24 An FWE HS-24 mobile hand sink with fresh and waste water tanks, heated water and touchless controls, for food trucks, events, healthcare and temporary sites without fixed plumbing. A 5 gallon fresh water tank feeds a water heater with an adjustable thermostat, the used water drains to a 7.5 gallon waste tank, and a soap dispenser and paper towel dispenser are built in. The stainless steel cabinet locks with a cam latch and rolls on 5" casters; it is NSF listed. #### Check before ordering - It plugs in on 120.00 V at 1625.00 W and draws 13.50 A. - It is 24.25" x 24.25" and 44.25" high at 205 lb. - Check with your local health authority that a mobile hand sink meets its rules for your site. #### Does it need plumbing? No. It is self-contained with fresh and waste water tanks. #### Is the water heated? Yes, by a water heater with an adjustable thermostat. ### FWE – Mobile Refrigerated Cabinets – R-60 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-mobile-refrigerated-cabinets-r-60 An FWE R-60 two-door mobile refrigerated cabinet with 20 adjustable slides for 18x26 trays, for caterers, banquet halls, hospitals and schools moving large loads cold. Side by side gasket-sealed doors open onto the insulated, fully welded stainless steel cabinet, a self-defrosting compressor and condenser keep it cold under electronic controls, and it rolls on six 6" EZ Roll heavy duty poly casters inside a full bumper. It is Energy Star, NSF, UL and CUL listed. #### Check before ordering - It plugs in on 120.00 V at 768.00 W and draws 6.40 A. - It is 60" wide, 35.5" deep and 78.25" high at 670 lb; check doorways, lifts and ceilings on its route. - Plan trays against the 20 slides at 5" spacing. #### What trays fit? 18x26 trays on 20 adjustable slides. #### How many doors does it have? Two, side by side. ### FWE – Mobile Refrigerated Cabinets – URS-10-GN Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-mobile-refrigerated-cabinets-urs-10-gn An FWE URS-10-GN insulated mobile refrigerated cabinet for pre-plated meals, GN containers, trays and pans, for hospitals, schools, caterers and satellite kitchens moving cold food. It has 15 fixed slides for 12x20 pans and 3 stainless steel shelves behind a gasket-sealed door hinged on the right, electronic cold temperature controls, a self-defrosting compressor and condenser assembly, and a rear tubular push handle with recessed antimicrobial hand grips. It rolls on 6" EZ Roll heavy duty poly casters and carries Energy Star, NSF, UL and CUL listings. #### Check before ordering - It plugs into a 120.00 V outlet at 564.00 W and draws 4.70 A. - It is 32.5" wide, 37.5" deep and 74.5" high at 490 lb; check doors and lifts on the route it travels. - Count your pans against the 15 fixed slides at 3" spacing. #### What does it hold? Pre-plated meals, GN containers, trays and 12x20 pans on 15 fixed slides and 3 shelves. #### Does it defrost itself? Yes, it is self defrosting. ### FWE – Mobile Refrigerated Cabinets – URS-14-GN Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-mobile-refrigerated-cabinets-urs-14-gn An FWE URS-14-GN two-door insulated mobile refrigerated cabinet, the widest of the URS-GN series at 63", for hospitals, schools and caterers moving large loads of plated meals and GN pans cold. Two gasket-sealed doors hinged left and right open onto 22 fixed slides for 12x20 pans and 4 stainless steel shelves, cooled by a self-defrosting cold system under electronic controls. It rolls on six 6" EZ Roll heavy duty poly casters inside a full bumper and carries NSF, UL and CUL listings. #### Check before ordering - It plugs in on 120.00 V at 768.00 W and draws 6.40 A. - It is 63" wide, 33.5" deep and 66.25" high at 580 lb; check lifts and doorways on its route. - Count pans against the 22 fixed slides at 3" spacing. #### What does it hold? 22 fixed slides for 12x20 pans and 4 shelves. #### How many doors does it have? Two. ### FWE – Mobile Refrigerated Cabinets – URS-7-GN Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-mobile-refrigerated-cabinets-urs-7-gn An FWE URS-7-GN insulated mobile refrigerated cabinet, a shorter model at 62.25" high, for hospitals, schools and caterers moving plated meals and GN pans cold. Behind one gasket-sealed door hinged on the right are 11 fixed slides for 12x20 pans and 2 stainless steel shelves; electronic controls run a self-defrosting cold system. A rear tubular push handle and recessed antimicrobial grips move it on 6" casters, and it is Energy Star, NSF, UL and CUL listed. #### Check before ordering - It plugs in on 120.00 V at 564.00 W and draws 4.70 A. - It is 32.5" wide and 37.5" deep at 405 lb; check lifts and doorways on its route. - Count pans against the 11 fixed slides at 3" spacing. #### What does it hold? 11 fixed slides for 12x20 pans and 2 shelves. #### How tall is it? 62.25". ### FWE – Precise Humidity Combi-Companion – PHTT-CC-202 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-precise-humidity-combi-companion-phtt-cc-202 An FWE PHTT-CC-202 Combi-Companion Clymate IQ holding cabinet that takes full-size roll-in racks straight from a combi oven, for hospitals, universities, hotels and commissaries. Moving a finished rack into it frees the combi for the next batch, while humidity from 0% to 90% RH and temperature from 90°F to 200°F (32°C to 93°C) are set separately and push-pull air keeps them even. Color-coded controls, low water and temperature indicators and an easy-clean water reservoir come with it, behind two Dutch doors with magnetic latches. #### Check before ordering - It plugs in on 120.00 V at 2200.00 W and draws 18.30 A; ask us about the plug and circuit. - It is 36.25" wide, 39" deep and 81" high at 460 lb, on adjustable legs. - Check your combi's roll-in rack fits the open cavity. #### Does it take roll-in racks? Yes, full-size roll-in racks. #### What humidity range does it hold? 0% to 90% RH. ### FWE – Precise Humidity Temperature Technology – PHTT-6 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-precise-humidity-temperature-technology-phtt-6 An FWE PHTT-6 Clymate IQ precise humidity temperature cabinet with 6 adjustable slides, for restaurants, convenience stores, schools and hospitals holding food from crisp to moist. FWE's patented system sets humidity from 0% to 90% RH and temperature from 90°F to 200°F (32°C to 93°C) separately, and push-pull air distribution keeps every rack position alike and recovers fast after the door opens. Stainless steel universal slides sit at 5" spacing behind one gasket-sealed door with a magnetic latch and field reversible hinging; it rolls on 5" EZ Roll casters. NSF, UL and CUL listed. #### Check before ordering - It plugs in on 120.00 V at 2192.00 W and draws 18.30 A; ask us about the plug and circuit. - It is 27.75" wide, 32.5" deep and 44.25" high at 290 lb. - Set humidity low for crisp items and high for moist ones. #### What humidity range does it have? 0% to 90% RH. #### What temperature range? 90°F to 200°F (32°C to 93°C). ### FWE – Proofer & Heated Holding Cabinets – ETC-UA-12PH Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-proofer-heated-holding-cabinets-etc-ua-12ph A mobile FWE cabinet that proofs dough and holds hot food, with 12 adjustable universal slides behind a full stainless steel door, for bakeries, caterers and commercial kitchens. Mechanical proofer controls set the heat and humidity, so one cabinet raises dough early in the day and keeps finished food hot later. The stainless steel body is non-insulated, the gasket-sealed door closes on edgemount hinges and a magnetic work flow handle, and it rolls on 5" EZ Roll heavy duty poly casters. #### Check before ordering - It runs on 120.00 V at 1900.00 W and draws 15.80 A; plan a dedicated circuit and ask us about the plug on its tri-directional cord. - Count your pans: it takes 12 on the standard slides, and the slides adjust. - The door hinges on the right as standard and can be re-hung in the field if your layout needs the other side. #### Can it proof and hold? Yes. It is a proofer and a heated holding cabinet in one. #### How many slides does it have? 12 adjustable universal stainless steel slides. #### What listings does it carry? NSF, UL and CUL, plus CE. ### FWE – Proofer & Heated Holding Cabinets – ETC-UA-4PH Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-proofer-heated-holding-cabinets-etc-ua-4ph An FWE ETC-UA-4PH compact proofer and heated holding cabinet with 4 adjustable universal slides, for bakeries, cafés and caterers that need proofing and hot holding in a countertop-height unit. Proofer controls set heat and humidity, so it raises dough or holds finished food, and the gasket-sealed stainless steel door hinges on the right and can be moved in the field. It rolls on 2" all-swivel casters and carries NSF, UL, CUL and CE approvals. #### Check before ordering - It plugs in on 120.00 V at 1900.00 W, drawing 15.80 A through a tri-directional cord; plan a dedicated circuit. - It is 25.25" wide, 33.5" deep and 34" high at 230 lb. - Count your trays: 4 slides at 5" spacing. #### Can it proof and hold? Yes, one cabinet does both. #### How many slides does it have? 4 adjustable universal slides. ### FWE – Proofer & Heated Holding Cabinets – PHU-12P Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-proofer-heated-holding-cabinets-phu-12p An FWE PHU-12P insulated proofer and heated holding cabinet with 12 adjustable stainless steel proofer slides and pass-through doors, for bakeries, schools, hospitals and restaurants. Mechanical proofer controls run the heat and humidity, so the same cabinet proofs dough and holds hot food, and staff fill it from one side and take product out from the other through the gasket-sealed doors with SaniGuard handles. It rolls on 5" EZ Roll heavy duty poly casters and carries Energy Star, NSF, UL, CUL and CE approvals. #### Check before ordering - It plugs into a 120.00 V outlet at 1650.00 W and draws 13.80 A. - It is 29.75" wide, 32.75" deep and 69.25" high at 420 lb; plan clear space on both sides for the pass-through doors. - Count your trays: 12 slides at 5" spacing as standard. #### Can it proof and hold? Yes. It is a proofer and a heated holding cabinet in one. #### What are pass-through doors? Doors on both sides, so staff fill it from one side and take product out from the other. ### FWE – Proofer & Heated Holding Cabinets – PHU-4 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-proofer-heated-holding-cabinets-phu-4 A low (31.25") cabinet that proofs dough and holds hot food, with separate temperature and humidity controls, for bakeries, schools and restaurants short on space. Four adjustable stainless steel slides at 5" spacing take a range of trays and pans in an insulated stainless steel cabinet, and the door hinging is field reversible. It rolls on 3.5" swivel casters. #### Check before ordering - It plugs into a 120.00 V outlet and draws 13.80 A (1650.00 W). - It is 29.75" wide, 32.5" deep and 31.25" high, at 235 lb; check it fits where you plan to use it. - Choose the hinge side for your space; it can be reversed in the field. #### What can it do? Proof dough and hold hot food, with independent temperature and humidity controls. #### How many slides does it have? 4 adjustable slides at 5" spacing. ### FWE – Rethermalization Cabinets – RH-B-24-HO Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-rethermalization-cabinets-rh-b-24-ho An FWE RH-B-24-HO high output rethermalization cabinet for wire baskets, for hospitals, schools, correctional facilities and commissaries reheating pre-portioned meals in volume. It reheats, then switches itself to holding so food does not overcook. Its 24 fixed slides take 13.5" x 26" wire baskets at 4" spacing, the high output model reheats dense foods faster, and electronic controls store up to eight menu settings, with an optional product probe. A vented gasketless door lets moisture out for browning. #### Check before ordering - It runs on 208.00 V three-phase at 11480.00 W and 32.37 A; an electrician plans the circuit. - It is 35.5" wide, 37.5" deep and 61" high at 610 lb on 5" casters. - FWE says no hood is required where local regulations permit; confirm with your authority. #### Does it hold food after reheating? Yes, it switches to holding mode automatically. #### What baskets does it take? 13.5" x 26" wire baskets. ### FWE – Tray Line Serving Wells – HLC-4W6-7H-28-HWR Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-tray-line-serving-wells-hlc-4w6-7h-28-hwr An FWE tray line serving cabinet (HLC-4W6-7H-28-HWR) with dry heated serving wells on top and heated storage below, for school, university and hospital cafeterias. The wells heat with direct elements, so they need no water or drain, and take full-size pans 6.5" deep, 12" x 20", GN 1/1 or 18" x 13" trays. Below, 4 gasket-sealed stainless doors with magnetic work flow handles close heated compartments held at 90°F to 190°F by radiant heat on 28 fixed slides for 12x20 pans, and each well and compartment has its own thermostat. #### Check before ordering - It runs on 240.00 V at 6188.00 W and draws 25.80 A (single phase); an electrician plans the circuit. - It is 68.75" wide, 27.5" deep and 37.25" high at 615 lb on 5" EZ Roll heavy duty poly casters. - Add sneeze guards and tray slides as your serving line requires. #### Does it need a water line? No. The wells are dry heated. #### What temperature do the compartments hold? 90°F to 190°F (32°C to 88°C). ### FWE – Tray Line Serving Wells – HLC-6W6-7H-42-DRN Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/fwe-tray-line-serving-wells-hlc-6w6-7h-42-drn An FWE tray line serving cabinet (HLC-6W6-7H-42-DRN) with heated wet serving wells on top and heated compartments below, for cafeterias and institutional tray lines serving hot food. Staff serve straight from the heated wet wells while backup product waits in the insulated, radiant-heated compartments behind 6 gasket-sealed stainless steel doors with 42 fixed slides for 12x20 pans. Mechanical controls set the heat, and it rolls on six 5" EZ Roll heavy duty poly casters. #### Check before ordering - It runs on 240.00 V single phase at 7140.00 W and draws 29.80 A; an electrician sizes the circuit. - It is 103.25" long, 27.5" deep and 37.25" high at 840 lb; plan the serving line and the route in. - The wells drain: plan where the drain water goes on your line. #### How many pans does it hold below? 42 fixed slides for 12x20 pans behind 6 doors. #### How is it heated? Heated wet serving wells on top and a radiant heat system below. ### GEMM – 252 Bottle Stainless Steel Wine Display – WD7121 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/gemm-252-bottle-stainless-steel-wine-display-wd7121 A GEMM WD7121 Brera series stainless steel wine display that holds 252 bottles upright, for restaurants, wine bars and hotels presenting champagne, whites and reds. An all-glass door and a polished steel interior reflect the lit bottles, and two refrigeration modes let you choose ventilated cooling for an even temperature throughout the cabinet. It is single temperature, stands alone, and is made in Italy. #### Check before ordering - It plugs into a 5-15P (120V) outlet on 115V. - It is 31.9" wide, 27.6" deep and 82.7" high; ask us for its weight before planning the route. - Measure the ceiling and doorways for a cabinet this tall. #### How many bottles does it hold? 252, stored vertically. #### How many temperature zones does it have? One, with two refrigeration modes. ### GEMM – Blast Chiller w/ 10 Trays & R290 Refrigerant – BCT10USN Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/gemm-blast-chiller-w-10-trays-r290-refrigerant-bct10usn A GEMM BCT10USN blast chiller from Italy that takes 10 GN 1/1 or 18" x 26" trays (not included), for restaurants, bakeries, caterers and institutional kitchens cooling food fast and safely. It chills 81.5 lb from 149 °F to 37 °F in 90 min and freezes 53 lb from 149 °F to 0 °F in 240 min, with air down to -40 °F (-40 °C). A touchscreen with HACCP runs it, racking for both tray sizes is included at a 2.6" (6 cm) pitch, and it cools on R290. #### Check before ordering - It plugs into a 6-20P outlet on 220 V – 60 Hz, single phase. - Ask us for the cabinet's own size before planning the space; the listed dimensions are not the cabinet's. It weighs 364 lb. - Order trays with it: they are not included. #### How fast does it chill? 81.5 lb from 149 °F to 37 °F in 90 min. #### Can it freeze too? Yes: 53 lb from 149 °F to 0 °F in 240 min. ### GEMM – Blast Chiller w/ 15 Trays & R290 Refrigerant – BCB15USN Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/gemm-blast-chiller-w-15-trays-r290-refrigerant-bcb15usn Rapidly chill or freeze full-size sheet pans and GN 1/1 pans in a single cabinet that holds up to 15 pans; made for kitchens that need a dedicated blast chiller with sizeable internal volume and a tall footprint. Up to 15 pans in one vertical cabinet (339 qt. (321 L)) suits a kitchen that cooks in batches and needs to chill or freeze them quickly for storage. #### Check before ordering - Electrical: unit is configured for 230 V ~ 60 Hz and requires 3 Phase hardwired power—confirm the available circuit and breaker with an electrician. - Physical fit: confirm ceiling height and door openings for the cabinet height of 74.8" (190 cm) and plan for a unit weight of 500 lb (226.8 kg) during site placement. - Pans and racks: trays/pans are not included—verify compatibility with 18 x 26 in (46 x 66 cm) GN 1/1 or full-size sheet pans and that required racks are ordered. - Ventilation and clearance: confirm room ventilation and clearances for a self-contained blast chiller and the selected location in the kitchen layout. #### How many pans fit in this blast chiller at once? Up to 15 pans: full-size 18 x 26 in sheet pans or GN 1/1 pans. #### What power connection does this model need? This model is hardwired for 230 V ~ 60 Hz and requires a 3 Phase supply; have an electrician verify the site service and conduit access before ordering. #### Will the unit arrive ready to use out of the box? Trays are sold separately and the unit is meant to be hardwired; confirm that required pans, any separate racks, and the electrical hookup are prepared prior to installation. ### GEMM – Blast Chiller w/ 15 Trays & R290 Refrigerant – BCT15USN Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/gemm-blast-chiller-w-15-trays-r290-refrigerant-bct15usn A GEMM BCT15USN 15-tray blast chiller from Italy for GN 1/1 or 18" x 26" trays (not included), for kitchens, bakeries and caterers chilling large batches quickly. It brings 150 lb from 149 °F to 37 °F in 90 min, or freezes 108 lb from 149 °F to 0.4 °F in 240 min, with air as cold as -40 °F (-40 °C). Trays sit at a 2.6" (66 mm) pitch, a touchscreen with HACCP runs it, and it cools on R290. #### Check before ordering - It is hardwired on 230 V - 60 Hz three-phase; an electrician connects it. - It is 33.8" wide, 34.6" deep and 74.8" high at 412 lb; check the ceiling and doors. - Trays are not included; order them with it. #### How fast does it chill? 150 lb from 149 °F to 37 °F in 90 min. #### How many trays does it take? 15 trays, GN 1/1 or 18" x 26". ### Gemm – Gelato & Ice Cream Cabinet Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/gemm-gelato-ice-cream-cabinet A Gemm ARG30 gelato and ice cream freezing cabinet that stores 54 x 5.3 Qt (5 L) containers in a 26.5CuFt (750 L) chamber, for gelato shops and restaurants keeping reserve flavours behind the counter. It holds -22 to -10°C (-7.6 to 14°F) on R290 under an electronic control panel, 5 shelves take 22" x 29" trays (not included) or containers of 14.2" L x 6.3" W x 4.7" H in a 30" L x 25.5" W x 56.25" H chamber, and the bottom is radial with no corners. The magnetic door seal comes out for replacement, and it is made in Italy with cETLus and ETL Sanitation listings. #### Check before ordering - It plugs into a 5-20P outlet on 115V and draws 10A (1000W); that plug needs a 20 A receptacle. - It is 30.75" wide, 35.5" deep and 83.25" high at 375 lb. - Buy the trays or 5 L containers it is laid out for. #### How many containers does it hold? 54 x 5.3 Qt (5 L). #### What temperature does it hold? -22 to -10°C (-7.6 to 14°F). ### Global Solutions – Electric Juicer – GS1750 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/global-solutions-electric-juicer-gs1750 Countertop electric juicer for single-serve and small-batch citrus pressing, suited to operations needing a compact, lever-actuated machine with a removable stainless-steel bowl and reamer for quick, sanitary juicing. This model is built for small-batch or single-serve juicing where a compact footprint and hands-free lever operation matter. Its design suits operations that will extract one portion at a time rather than continuous high-volume runs, and it lives on a counter rather than in a production line. #### Check before ordering - Confirm the electrical circuit: 110V, 2.1 amps with a NEMA 5-15P plug supplied. - Verify countertop clearance and placement for the unit’s 16" height. - Plan for handling and space: unit weight is 19 lb with a shipping weight of 20 lb. - Confirm that removable stainless-steel bowl, reamer and splash guard meet the kitchen’s cleaning and sanitation procedures. #### Can I plug this into a standard kitchen outlet? Yes — it uses a NEMA 5-15P plug and is rated for 110V at 2.1 amps, so it will run from a typical 110V receptacle. #### How fast does the juicer run? The motor turns at 980 revolutions per minute; actual throughput will depend on fruit size and how quickly each item is processed. #### Is it easy to clean after use? The bowl, reamer and splash guard are removable for cleaning. ### Global Solutions – Full Size Convection Oven w/ Humidity – GS1743 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/global-solutions-full-size-convection-oven-w-humidity-gs1743 A Global Solutions full size countertop convection oven with humidity (GS1743), for cafés, small kitchens and caterers baking and roasting where space is tight. A steam feature adds humidity so food keeps its moisture, high performance elements and rear fans circulate the heat, and the bake chamber is stainless steel behind a double pane tempered glass door. Chrome plated wire racks and rack slides come with it. #### Check before ordering - It plugs into a NEMA 6-30P outlet on 208/240V, 60Hz, at 3500/4500 W and 16.8/18.8 A; an electrician installs the receptacle. - Plan 31.88" of width, 25.75" of depth and 18.75" of height on a counter that carries 101 lb. - Ask us whether it needs a water connection for the steam feature. #### Can it add humidity? Yes, it has a steam feature. #### Is it full size? Yes, a full size countertop oven. ### Global Solutions – Quarter Size Convection Oven – GS1740 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/global-solutions-quarter-size-convection-oven-gs1740 A Global Solutions GS1740 quarter size countertop convection oven on 120V, for coffee shops, convenience stores and small kitchens baking in small batches. High performance elements and rear fans circulate heat through a stainless steel bake chamber, the body is double wall and fully insulated, and the double pane tempered glass door has a robust hinge. Chrome plated wire racks and rack slides come with it. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120V, 60Hz, drawing 12.0 A (1440 W). - Plan 18.75" of width, 19.88" of depth and 15" of height for 33 lb. - Buy quarter size pans for it. #### What size pans fit? Quarter size. #### Does it need special power? No, a standard NEMA 5-15P on 120V. #### Is the door glass? Yes, double pane tempered glass. ### Half Size Countertop Convection Oven with Grill Function and Humidity Control, 2.33 cu.ft (66 L) – 220 V, 2800 W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/half-size-countertop-convection-oven-with-grill-function-and-humidity-control-2-33-cu-ft-66-l-220-v-2800-w A light-to-medium duty half-size countertop convection oven with grill and humidity functions, for coffee shops and quick-service counters reheating and baking small batches. It holds 66L (half size) on 4 racks, with temperature from 150°F to 500°F and a timer up to 120 mins. Omcan says it is not designed for a professional bakery and bakes 1 or 2 trays at a time, rotated during the bake. #### Check before ordering - It plugs into a 6-20 P outlet on 220V / 60Hz single phase (2800W). - Plan 26" x 26" of counter and 23" of height, for 63 lb. - For steady bakery volume choose a heavier oven; this one is built for supplemental baking and reheating. #### How many trays can it bake at once? Omcan recommends 1 or 2 trays at a time, rotated during baking. #### What is the timer range? 0 - 120 mins. ### Ice-O-Matic CIM0430HA 30″ Elevation Series Air Cooled Modular Half Size Cube Ice Machine – 435 Lbs Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/ice-o-matic-cim0430ha-30-elevation-series-air-cooled-modular-half-size-cube-ice-machine-435-lbs A 30" modular ice machine head that makes up to 435 lb of half cube ice a day at 70°F, for restaurants, bars and hotels using ice all day. As a modular head it sits on a separate bin or dispenser, and it can exhaust hot air from the top or the side, which widens where it can go. Cleaning is a 1-touch sanitize and descale cycle, with indicator LEDs that say when it is due, and the water distribution tube is dishwasher-safe. #### Check before ordering - Plan a bin: a modular head needs a separate bin or dispenser to store its ice; confirm the model that fits. - It runs on 115/60/1; confirm the circuit on the spec sheet. - Plan a water line with the IFQ1 filter system, and a drain. - It is air-cooled: output depends on room air, and 435 lb is the rating at 70°F. #### What refrigerant does it use? R290A, air-cooled. #### How big is the head? 30" wide, 24" deep and 21" high, at 253.53 lb. ### Ice-O-Matic CIM0520FA 22″ Elevation Series Air Cooled Modular Full Size Cube Ice Machine – 561 Lbs Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/ice-o-matic-cim0520fa-22-elevation-series-air-cooled-modular-full-size-cube-ice-machine-561-lbs A 22" modular ice machine head that makes up to 561 lb of full cube ice (7/8" x 7/8" x 7/8") a day, for restaurants and bars wanting a large cube. At 22" wide it suits a narrow space, and hot air leaves from the top or the side. The food-zone parts and water distribution tube are dishwasher-safe, Agion antimicrobial protection is built in, and LEDs signal when the 1-touch sanitize and descale cycle is due. #### Check before ordering - Pair it with a bin that fits a 22" head; it does not store ice itself. - Plan a 115/60/1 circuit, a water line with the IFQ1-XL filter system, and a drain. - It is air-cooled, so room temperature affects how much it makes. #### How big are the cubes? Full cubes of 7/8" x 7/8" x 7/8". #### Which filter does it use? The IFQ1-XL filter system. ### Ice-O-Matic UCG130A 18″ Air Cooled Undercounter Gourmet Cube Ice Machine – 121 Lbs. Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/ice-o-matic-ucg130a-18-air-cooled-undercounter-gourmet-cube-ice-machine-121-lbs An 18" undercounter ice machine that makes up to 121 lbs. of clear, slow-melting gourmet cubes a day, for bars and restaurants serving cocktails and spirits. At 18.25" wide it fits under a bar counter, built from corrosion-resistant stainless steel and fingerprint-proof plastic, with an air-cooled condenser on R290A refrigerant. #### Check before ordering - It runs on 115/60/1; confirm the circuit on the spec sheet. - Plan a water line with the IFQ1-S filter, and a drain beneath it. - It is 18.25" wide, 22.25" deep and 31" high; check the space under your counter. #### How much ice does it make? Up to 121 lbs. (55 kg) a day. #### What kind of ice is it? Gourmet cubes, clear and slow-melting. #### Is it air or water cooled? Air-cooled. ### Ikon – 36in Manual-Control Gas Range with Griddle and Oven – IR-36MG-36 Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/ikon-36in-manual-control-gas-range-with-griddle-and-oven-ir-36mg-36 A 36" gas range with a full-width griddle over a 30,000 BTU oven and manual controls, for diners, breakfast and burger kitchens that cook mostly on the flat top. The whole top is a 36 in griddle plate on individual standing pilots, and the oven below has a porcelain-coated interior with 2 racks on a 3-position guide. Total input is 153,000 BTU/hr on natural gas or 136,000 BTU/hr on propane, and a conversion kit comes with it. #### Check before ordering - Order it for your gas; a licensed gas fitter makes the connection and any conversion with the included kit. - Confirm the hood and the gas supply can carry 153,000 BTU/hr. - It is 35.9" wide, 31.4" deep and 60.2" high, at 528 lb, and comes on casters. #### Does it have burners on top? No. The top is a full 36" griddle plate. #### How is it controlled? Manually, with an individual standing pilot. ### Imbera 19″ One (1) Glass Door Countertop Refrigerator, 4 cu.ft. (113 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/imbera-19-one-1-glass-door-countertop-refrigerator-4-cu-ft-113-l-black-45801 An Imbera 19″ black one-door glass countertop refrigerator with 4 cu.ft. / 113.3 L of space, holding 50 flat 20 oz bottles, for cafés and counters selling drinks at the till. Three shelves sit in a 17" x 16" x 24.75" interior held at 32°F to 44.6°F (0°C to 7°C) by a 1/6 HP / 122 W system with an electronic controller. It is made in Mexico, Energy Star certified and cULus listed. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 2.1 A. - Plan 19" of width, 18" of depth and 37.4" of height on the counter for its 96.3 lb. - Leave room in front for the door to swing open. #### How many bottles does it hold? 50 x 20 oz bottles, laid flat. #### What temperature range does it have? 32°F to 44.6°F (0°C to 7°C). ### Imbera 30″ One (1) Glass Door Freezer, 23 cu.ft. (651 L), Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/imbera-30-one-1-glass-door-freezer-23-cu-ft-651-l-black An Imbera 30″ black one-door glass freezer with 23 Cu.Ft. / 651.2 L of space, for convenience stores and grocers showing frozen food and ice cream. Five shelves of 25.75" x 21.25" sit in a 26.5" x 25.37" x 60.75" interior held at -18.4°F to -9.4°F (-28°C to -23°C) on a 3/4 horsepower system using 10.220 kWh/day. It is made in Mexico, Energy Star certified and cULus listed. #### Check before ordering - It runs on 115V / 60Hz / 1Ph at 7.0 amps on a 118" cord; ask us about the plug. - Ask us for its own size and weight; the listed figures match the crate. - Leave room in the aisle for the door to swing. #### How much does it hold? 23 Cu.Ft. (651.2 L) on 5 shelves. #### How cold does it get? -18.4°F to -9.4°F (-28°C to -23°C). ### Imbera 79″ Three (3) Glass Door Refrigerator, 71 cu.ft. (2011 L), Black Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/imbera-79-three-3-glass-door-refrigerator-71-cu-ft-2011-l-black Large refrigerated display and storage with three glass doors and 70.8 cu. ft. of interior capacity, built for operations that need visible chilled stock and significant cold storage in one unit. Three glass doors and 70.8 cu. ft. of space suit a café, store or beverage service that needs one large display for drinks and chilled stock instead of several small cabinets. #### Check before ordering - Confirm the electrical supply: 115V / 60Hz with a draw of 13.8 amps and that the dedicated circuit and receptacle match the plug location. - Verify door swing and aisle clearance for three glass doors so all doors can be opened fully where it will be placed. - Plan for the unit weight and handling: shipping weight is 734 lb and the floor area must support that load. - Check the cord reach from the planned position — and confirm any site ventilation or clearance requirements with the installer or contractor. #### How much visible display space do the glass doors provide? Three glass doors across the width give separate front-facing sections for organizing and showing product. #### Will this unit fit through a standard service doorway? Measure the route and door openings against the boxed dimensions and the shipping weight, and plan the equipment to move it. #### Is the electrical supply in a typical kitchen sufficient? This model runs on standard 115V / 60Hz power with a specific amp draw; confirm a dedicated circuit and compatible receptacle are available where the unit will be sited. ### InSinkErator – Instant Hot Water Dispenser – C1300 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/insinkerator-instant-hot-water-dispenser-c1300 An InSinkErator C1300 instant hot water dispenser with a 2/3-gallon tank that holds water up to 200F (average), for coffee shops, kitchens, cafeterias and food trucks needing near-boiling water on demand. A snap action thermostat adjusts from 160F-210F (factory pre-set ~200F), an instant self-closing valve pours it, and the all-brass polished chrome faucet has a swiveling gooseneck spout with 90 degree travel. It suits coffee, tea, soups and sauces. #### Check before ordering - It plugs in on 115V AC with a 36" cord and grounded plug, drawing 11.3A (1300 Watts). - A plumber connects the water at 25-80 psi recommended supply pressure. - Plan space under the sink for the tank. #### How hot is the water? Up to 200F on average, adjustable 160F-210F. #### How big is the tank? 2/3-gallon. ### InSinkErator – Large Capacity Foodservice Disposer – SS-500 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/insinkerator-large-capacity-foodservice-disposer-ss-500 An InSinkErator SS-500 large capacity foodservice disposer, for restaurant and institutional dish rooms grinding food waste at the pot sink or dish table. A totally enclosed induction motor at 1725 RPM with built-in thermal overload protection drives reverse-action shredding elements in a corrosion-resistant stainless steel grind chamber, on double-tapered roller bearings with triple lip seals. A 3/4" rubber isolation mount above the grind chamber cuts noise, and the package includes the mounting/bowl assembly, electrical control, syphon breaker, solenoid valve and flow control valve. #### Check before ordering - It runs on 208-230/460V, 60Hz, 3Ph (8.5/11.0/5.5A); an electrician wires the control. - A plumber connects it; the AquaSaver standard flow is 8 GPM (30.3 LPM), with 7 GPM optional. - Ask us for its size, weight and motor rating before planning the sink. #### What three-phase voltages does it take? 208-230/460V, 60Hz, 3Ph. #### What comes in the package? The mounting/bowl assembly, electrical control, syphon breaker, solenoid valve and flow control valve. ### InSinkErator – Medium Capacity Foodservice Disposer – SS-200 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/insinkerator-medium-capacity-foodservice-disposer-ss-200 A 2 HP medium capacity foodservice disposer, sold as a package with its controls and water valves, for dish rooms and prep sinks that scrape a steady stream of food waste. Reverse-action shredding elements turn in a corrosion-resistant stainless steel grind chamber on a 1725 RPM induction motor with thermal overload protection. The package includes the mounting and bowl assembly, an electrical control, a syphon breaker, a solenoid valve and a flow control valve. #### Check before ordering - Choose the electrical version: single-phase 115 or 208-230V, or three-phase 208-230 or 460V; an electrician wires it. - A plumber installs it with the supplied syphon breaker and solenoid valve. - Check whether your municipality allows food waste disposers in commercial kitchens before ordering. #### How much water does it use? The flow control valve is 7 GPM as standard, with a 5 GPM option. #### What motor does it have? A 2 HP induction motor at 1725 RPM, totally enclosed. ### Iwatani – 15000 BTU High-Powered Portable Butane Stove – 35FW Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/iwatani-15000-btu-high-powered-portable-butane-stove-35fw A compact portable butane cooktop that puts out 15,000 BTU for single-pot or single-pan tasks, suited to temporary cooking stations, demonstrations, or small-volume prep where a high-output portable burner is needed. This model fits operations that need a single high-output burner for short-duration tasks: searing, boiling, or finishing a dish on one pan at a time. Its small footprint and light weight suit front-of-house cooking, catering stations, food demos, or kitchens needing a temporary extra burner rather than continuous full-shift production. #### Check before ordering - Fuel: uses disposable butane canisters — confirm the canister type and local availability before you buy - Safety and operation: unit has a magnetic locking canister system and an automatic safety stop that prevents use if canister pressure becomes unsafe - Shipping and size: packed shipping weight is 5.9 lb (2.7 kg); box dimensions are compact — check storage space and cart/bench footprint - Weight and portability: unit weight is 4.2 lb (1.9 kg) and low profile; confirm where it will sit and that the drip pan and windbreaker have room to operate properly #### Can this stove run on larger propane or natural gas cylinders? No: it is built for disposable butane canisters with a magnetic locking system and does not take propane or natural gas. #### How long will a single canister last at high output? At maximum output the maker lists about 55 minutes per canister. #### Is the flame protected for use outdoors? The unit includes a built-in double windbreaker intended to shield the flame from wind and drafts for outdoor or air-conditioned environments. ### Janitor Cabinet, 2 Doors with Left Mop Sink, Service Faucet and Hose Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/janitor-cabinet-2-doors-with-left-mop-sink-service-faucet-and-hose A two-door stainless steel janitor cabinet with a built-in left mop sink, service faucet and hose, for restaurants and facilities that keep cleaning supplies and mop work in one place. It is all-welded 18GA.304 stainless steel with three shelves for supplies, extra-tall space for brooms, mops and vacuums, reinforced door stiffeners and a locking handle; it can be opened from the back. It is NSF listed. #### Check before ordering - A plumber connects the faucet, hose and mop sink drain; plan the water lines and drain on the left side. - It stands 86.2" high, 51.8" wide and 24.2" deep; check the ceiling height and the route in. - It weighs 297 lb; plan help to stand it upright. #### What is inside? Three shelves, extra-tall space for brooms and mops, and a mop sink with service faucet and hose. #### Does it lock? Yes, it has a secure locking handle. ### Juneau 27″ One (1) Door Reach-In Freezer, 18 cu.ft. capacity, Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/juneau-27-one-1-door-reach-in-freezer-18-cu-ft-capacity-stainless-steel A Juneau 27″ one-door reach-in freezer with 17.8 cu.ft. / 505 L of space and a lock, for restaurants and cafés in tight kitchens. Ventilated R290 cooling with automatic defrost holds -22 to -18°C / -8 to 0°F under digital control with an LCD display, 3 shelves sit inside, and it rolls on 4 wheels, 2 with brake. It is made in Thailand with cETLus and ETL Sanitation listings. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph at 630 W. - Ask us for its own size and weight; the listed figures are those of its box. - Leave room in front for the door to swing. #### How cold does it get? -22 to -18°C (-8 to 0°F). #### Does it lock? Yes. ### Juneau 28″ One (1) Door Refrigerated Prep Table, 3.4 cu.ft (95 Liters), Stainless Steel Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/juneau-28-one-1-door-refrigerated-prep-table-3-4-cu-ft-95-liters-stainless-steel A Juneau 28″ one-door refrigerated sandwich and salad prep table with 3.4 cu.ft. / 95 L below, for cafés and small sandwich shops building orders on a compact line. The top takes 6 x 1/6 and 2 x 1/9 GN pans, ventilated R290 cooling holds 0.5 to 4°C / 33 to 40°F under an Elitech controller with automatic defrost, and one shelf sits inside. It rolls on 4 wheels, 2 with brake; a door handle is optional and there is no lock. It is made in Thailand with cETLus listing. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph at 510 W. - Ask us for its own size and weight; the listed figures are its box. - Buy the 1/6 and 1/9 pans the top is laid out for. #### How many pans does the top hold? 6 x 1/6 and 2 x 1/9 GN pans. #### What temperature does it hold? 0.5 to 4°C (33 to 40°F). ### Kelvinator 59″ Chest Freezer with Solid Top 17 cu. ft. – KCCF170WH Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/kelvinator-59-chest-freezer-with-solid-top-17-cu-ft-kccf170wh Chest-style freezer for holding large batches of frozen goods with 17 cu. ft. of space; works on a standard 115 V/1 ph/60 Hz circuit drawing 1.9 Amps. Good for operations needing one large, accessible cold storage unit. This chest freezer suits kitchens or food outlets that need a single, roomy frozen storage chest rather than multiple upright compartments. The 17 cu. ft. capacity and included storage basket make it appropriate for storing bulk frozen items and frequently accessed product in one place. The solid top, soft‑closing lid and lock give simple security and access control without shelves or drawers—plan storage around a single large cavity. #### Check before ordering - Confirm electrical circuit: 115 V/1 ph/60 Hz and 1.9 Amps to match on‑site supply. - Verify the included lid features you need: solid top with soft closing mechanism and lock are supplied. - Confirm handling and floor loading using the shipping weight of 205 lb and the unit’s castors (two lockable) for movement. - Make sure the single included basket and chest layout fits how you’ll organize frozen product and access items. #### Does it carry sanitation listings? Its listing shows NSF and ETL marks. #### Can the lid be left partly open for loading? The lid features a soft‑closing mechanism and is a solid top design; plan loading procedures around a single top access point and the single included basket for organizing items. #### Can it be moved for cleaning? The freezer is mounted on castors, with two that lock; that allows it to be rolled for access and then secured in place when in use. ### Kelvinator 70″ Chest Freezer with Mechanical Control 21 Cu. Ft – 1/5 hp – KCCF210WH Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/kelvinator-70-chest-freezer-with-mechanical-control-21-cu-ft-1-5-hp-kccf210wh A 70" solid-top chest freezer with 21 cu. ft. of storage, for restaurants and shops that keep bulk frozen stock on a 115 V outlet. A mechanical control sets the temperature, the lid locks with a key and closes softly, and a bottom drain with a plug lets the water out when you defrost it by hand. One basket with a vertical divider keeps small items at the top. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 1.9 Amps. - It is 70.87" wide, 29.3" deep and 36.5" high; leave room above to lift the lid. - Defrost is manual: plan a time to empty it and drain the water. - It weighs 198 lb, and the cord is 3000 mm long. #### What refrigerant does it use? R290, with a 1/5 hp compressor. #### Does it come with baskets? One basket with a vertical divider is included. ### Kelvinator Commercial – 25″ Back Bar Beer Dispenser with 1 Door & 1 Beer Column – KCHBBD1D1T Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-25-back-bar-beer-dispenser-with-1-door-1-beer-column-kchbbd1d1t A Kelvinator Commercial 25″ back bar beer dispenser with 1 door and 1 beer column, for bars and restaurants pouring draft beer from a compact cabinet behind the bar. It holds 32 °F (0 ° C) to 41 °F (5° C) with a 1/8 hp compressor on R600a refrigerant, auto defrost and a finned evaporator. The exterior is black prepainted steel over a stainless steel interior, the door hinges on the right, and the cabinet's gross capacity is 8.99997 cu.feet. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 3 Amps; the cord is 2500 mm long. - It is 24.1" wide, 32.1" deep and 53.4" high at 134 lb; check the height under the bar top with the column. - Ask us which keg sizes fit before ordering kegs and couplers. #### How many taps does it have? 1 beer column. #### What temperature does it hold? 32 °F (0 ° C) to 41 °F (5° C). ### Kelvinator Commercial – 27″ Under Counter Refrigerator with 2 Drawers – KCHUC27.2DR Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-27-under-counter-refrigerator-with-2-drawers-kchuc27-2dr A Kelvinator Commercial 27″ undercounter refrigerator with 2 drawers (KCHUC27.2DR), for bars and line stations keeping garnishes and prep in drawers under the counter. It holds 32 °F (0 ° C) to 41 °F (5° C) with auto defrost on a 1/10 hp compressor with R600a, the interior is 304 AISI stainless and the exterior stainless steel, and it meets NSF / ANSI 7 standards. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 1.5 Amps; the cable is 2500 mm long. - It is 27.8" wide, 29.9" deep and 35.7" high at 176 lb; check it fits under your counter. - The refrigeration unit sits at the back; ask us how much space it needs behind. #### How many drawers does it have? 2. #### What temperature does it hold? 32 °F (0 ° C) to 41 °F (5° C). ### Kelvinator Commercial – 32″ Reach-In Freezer with 1 Door – KCHRI25R1DFE Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/kelvinator-commercial-32-reach-in-freezer-with-1-door-kchri25r1dfe A 32" one-door reach-in freezer with auto defrost, holding -10.01 °F to -0 °F, for restaurant kitchens that need frozen stock next to the line on a 115 V outlet. Behind a single right-hinged door it has 3+1 grids for shelving, with a 3/4 hp compressor on R290 refrigerant. The cabinet is prepainted steel outside and high impact white polystyrene inside. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 8 Amps. - It is 32" wide, 30.5" deep and 75" high; the door hinges on the right, so check which way it opens in your aisle. - Packed it is 82.7" tall; measure doorways and ceilings on the way in. #### Does it defrost itself? Yes, it has auto defrost. #### How long is the cord? 2500 mm. #### What is the gross capacity? 22.6721 cu.feet, behind 1 full door. ### Kelvinator Commercial – 42″ Back Bar Beer Dispenser with 2 Doors & 2 Beer Columns – KCHBBD2D2T Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-42-back-bar-beer-dispenser-with-2-doors-2-beer-columns-kchbbd2d2t A Kelvinator Commercial back bar beer dispenser with 2 doors and 2 beer columns (KCHBBD2D2T), for bars pouring two draft beers from one cabinet. A 1/5 hp compressor on R290 keeps 12.5 cu.feet at 32 °F (0 ° C) to 41 °F (5° C) with auto defrost, the doors hinge one left and one right, and the black prepainted steel cabinet has a stainless steel interior. The refrigeration unit sits on the left. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz at 3 Amps, on a 2500 mm cord. - It is listed at 49.1" wide, 24.4" deep and 56.9" high with the columns, at 220 lb; measure the bar. - Ask us which keg sizes fit and order couplers to match. #### How many taps does it have? 2 beer columns. #### What temperature does it hold? 32 °F (0 ° C) to 41 °F (5° C). ### Kelvinator Commercial – 48″ 2-Drawer Refrigerated Chef Base – KCHCB48R Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-48-2-drawer-refrigerated-chef-base-kchcb48r A 48″ refrigerated chef base with 2 drawers and a stainless steel exterior, holding ingredients between 32 °F (0 ° C) and 41 °F (5° C) right at the cook line, for restaurants that want cold storage under their countertop cooking equipment. A 1/5 hp compressor on R290 refrigerant cools a 304 AISI interior through a finned evaporator, with auto defrost so nobody stops service to clear ice. The refrigeration unit sits on the right side, and the cabinet carries ETL C&US and ETL Sanitation approvals. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 2.1 Amps; the cord is 2500 mm long, so place the outlet within reach. - It weighs 214 lb empty. The listing does not print its height or depth, so ask us for them before planning the cook line. - Ask us for the load rating of the top before setting a griddle or charbroiler on it, and check the right side, where the refrigeration unit sits, against walls and neighbouring equipment. #### What temperature does it hold? Between 32 °F (0 ° C) and 41 °F (5° C). #### Does it defrost itself? Yes, it has auto defrost. ### Kelvinator Commercial – 48″ Back Bar Refrigerator with 2 Black Solid Door – KCHBB48S Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-48-back-bar-refrigerator-with-2-black-solid-door-kchbb48s A Kelvinator Commercial 48″ back bar refrigerator with 2 black solid doors and 12.5 cu.feet of space, for bars and restaurants keeping bottles and cans under the back counter. It holds 32 °F (0 ° C) to 41 °F (5° C) on a 1/5 hp compressor with R290 and auto defrost, 4 grids of 440x476 come with it, and the doors hinge one left and one right over a stainless steel interior. The refrigeration unit sits on the left. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz at 3 Amps, on a 2500 mm cord. - It is 49.1" wide, 24.44" deep and 36.3" high at 207 lb; check it fits under the bar top. - Leave space for both doors to open. #### How many shelves come with it? 4 grids of 440x476. #### What temperature does it hold? 32 °F (0 ° C) to 41 °F (5° C). ### Kelvinator Commercial – 48″ Mega-Top Table with 4 Drawers & 18 GN 1/6 Containers – KCHMT48.18.2D Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-48-mega-top-table-with-4-drawers-18-gn-1-6-containers-kchmt48-18-2d A Kelvinator Commercial 48″ mega-top table with 4 drawers and 18 GN 1/6 containers (KCHMT48.18.2D), for pizza and sandwich lines that want a full row of toppings over drawer storage. The top holds 18 GN 1/6 containers under an insulated lid, and four drawers below keep 12 cu.feet gross at +33/+41°F with auto defrost and an external digital display, on a 1/3 hp compressor with R290 (90 g). #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 4.3 Amps; the cable is 2500 mm long. - It is 48.2" wide, 35.4" deep and 43.3" high at 271 lb. - Leave room in front for the drawers to pull out. #### How many containers does the top hold? 18 GN 1/6. #### Drawers or doors? Four drawers. ### Kelvinator Commercial – 48″ Under Counter Freezer with 2 Doors & Worktop – KCHUCWT48F Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-48-under-counter-freezer-with-2-doors-worktop-kchucwt48f A Kelvinator Commercial 48″ undercounter freezer with 2 doors and a stainless steel worktop, for kitchens that want 12 cu.feet of frozen storage under a prep surface. It holds -9.4 °F (-23 ° C) to 8.6 °F (-13° C) on a 1/3 hp compressor with R290, auto defrost and a finned evaporator. The doors hinge one left and one right over a 304 AISI interior with 2 grids of 538x425, and the refrigeration unit sits at the back. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 4 Amps; the cord is 2500 mm long. - It is 48.2" wide, 29.9" deep and 39.6" high at 225 lb. - Leave room for both doors to open, one to each side. #### How cold does it get? -9.4 °F (-23 ° C) to 8.6 °F (-13° C). #### How much does it hold? 12 cu.feet gross, with 2 grids. ### Kelvinator Commercial – 54″ Reach-In Freezer with 2 Doors – KCHRI54R2DFE Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-54-reach-in-freezer-with-2-doors-kchri54r2dfe A 54″ two-door stainless steel reach-in freezer from Kelvinator Commercial with 49 cu.feet of gross capacity, holding -10.01 °F to 0 °F, for restaurants and institutions that keep a lot of frozen stock near the line. A 1 1/4 hp compressor on R290 refrigerant cools a 304 AISI interior through a finned evaporator, and auto defrost keeps the coil clear. The two full doors hinge one left and one right, 6 grids of 618x600 come with it, and the refrigeration unit sits at the back bottom. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 9 Amps; the cord is 2500 mm long. - It weighs 452 lb. The listing does not print its own height, width or depth, so ask us for them and measure the doorways before ordering. - Plan the aisle so each door can swing fully to its own side. #### How cold does it hold? From -10.01 °F (-23.34 ° C) to 0 °F (-17.78° C). #### How many shelves come with it? 6 grids of 618x600. ### Kelvinator Commercial – 54″ Upright Reach-In Refrigerator with 2 Doors – KCHRI54R2DRE Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/kelvinator-commercial-54-upright-reach-in-refrigerator-with-2-doors-kchri54r2dre A 54" two-door reach-in refrigerator in stainless steel inside and out, holding 32 °F to 41 °F, for kitchens that need a full-height bank of chilled storage on a 115 V outlet. Six 618x600 grids fill two sections behind doors hinged on the left and the right, and the interior is 304 AISI stainless steel. A 1/3 hp compressor on R290 runs it, with auto defrost. #### Check before ordering - It plugs into a NEMA 5-15P outlet and draws 4.5 Amps. - The listing gives no unpacked size; packed it is 55.3" x 34.1" x 84.6" at 489 lb, so measure doorways and the ceiling. - Leave room in front for both doors to swing open. #### How many shelves come with it? Six grids, each 618x600. #### What is the cabinet made of? Stainless steel outside and 304 AISI stainless steel inside. #### How much does it hold? 46.6508 cu.feet gross. ### Kelvinator Commercial – 60″ Sandwich/Salad Preparation Table with 2 Doors – KCHST60.16 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-60-sandwich-salad-preparation-table-with-2-doors-kchst60-16 A Kelvinator Commercial 60″ sandwich and salad preparation table with 2 doors (KCHST60.16) and 15.5 cu.feet gross capacity, for sandwich shops and cafés building orders on a chilled line. An insulated lid covers the top, a full-depth cutting board of 61.2″ x 11.4″ x 0.5″ runs along the front, and vinyl-coated steel shelves adjust inside self-closing doors that stay open at 90 degrees. It holds 32 °F (0 ° C) to 41 °F (5° C) with auto defrost on a 1/3 hp compressor with R290; 2 grids come with it. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 4.3 Amps. - It is 61.2" wide, 29.9" deep and 43.3" high at 260 lb; the refrigeration unit sits at the back. - Ask us how many pans the top takes before ordering them. #### How big is the cutting board? 61.2″ x 11.4″ x 0.5″. #### Do the doors stay open? Yes, at 90 degrees. ### Kelvinator Commercial – 65″ Black Bottle Cooler with 2-Door Slide Top – KCHBC65 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-65-black-bottle-cooler-with-2-door-slide-top-kchbc65 A Kelvinator Commercial 65″ black bottle cooler with a 2-door slide top and 19.0001 cu.feet of gross capacity, for bars with a mid-length back counter. The slide-top doors open from above onto 3 grids of 513x605, a 1/8 hp compressor on R600a holds 32 °F (0 ° C) to 41 °F (5° C) with auto defrost, and the black prepainted steel cabinet has a stainless steel interior. The refrigeration unit sits on the right. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz at 3 Amps, on a 2500 mm cord. - It is 64.3" wide, 28.6" deep and 34.9" high at 216 lb; check it fits under the bar top. - Leave the right side clear of walls where the refrigeration unit sits. #### How do staff load it? Through 2 sliding doors in the top. #### How big is it? 64.3" wide, 19.0001 cu.feet gross. ### Kelvinator Commercial – 71″ Novelty Chest Freezer with Glass Lid & 1 Wire Basket – KCNF170WH Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-71-novelty-chest-freezer-with-glass-lid-1-wire-basket-kcnf170wh A Kelvinator Commercial 71″ novelty chest freezer with sliding glass lids and 22.9546 cu.feet of gross capacity, for convenience stores and ice cream counters selling frozen treats. It holds -18.4 °F (-28 ° C) to 6.8 °F (-14° C) on a 1/2 hp compressor with R290 and a foamed evaporator, customers see the stock through 2 sliding glass lids, and 1 wire basket comes with it. The cabinet is white prepainted steel inside and out; defrost is manual. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 4.1 Amps; the cord is 3000 mm long. - It is 70.9" wide, 27.3" deep and 34.8" high at 209 lb. - Plan a manual defrost and somewhere to keep stock meanwhile. #### Can customers see inside? Yes, through 2 sliding glass lids. #### How cold does it get? Down to -18.4 °F (-28 ° C). ### Kelvinator Commercial – 72″ Back Bar Beer Dispenser with 3 Doors & 2 Beer Columns – KCHBBD3D2T Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/kelvinator-commercial-72-back-bar-beer-dispenser-with-3-doors-2-beer-columns-kchbbd3d2t Cold, refrigerated back-bar for dispensing beer with three full doors and two tap columns, designed for restaurants or bars that need separated refrigerated storage and two-connector draft service in a single footprint. With three full doors and a gross refrigerated volume of 20.8 cu. ft., this unit suits operations that need organized chilled storage across multiple compartments while running two draft lines. The three-door layout supports storing bottles, cans or keg-related product in separate sections, so it works for venues that require divided access and frequent front-of-house service. #### Check before ordering - Electrical: unit is supplied at 115 V/1 ph/60 Hz and draws 3 Amps — confirm dedicated circuit and outlet type with an electrician. - Draft hardware: this model includes 2 beer columns; confirm keg coupler types, glycol or ambient tower requirements, and routing through the cabinet with a beer-system technician. - Door layout and clearance: door hinges are arranged 1 Left + 2 Right and doors are full-height; verify service access and swing clearance behind the bar. - Refrigerant: uses R290 hydrocarbon refrigerant — confirm local code and service support for R290 equipment with your technician. #### Can the two beer columns serve two different beer lines at once? Yes; the cabinet is fitted with two columns so each column can be dedicated to a separate draft line, but routing and coupler compatibility should be checked with your draft technician. #### Will the three doors let staff separate inventory for quick access? The three full-door sections provide distinct refrigerated compartments for separating bottles, cans, or keg-related supplies to speed front-of-house access. #### Do I need special handling because this uses R290 refrigerant? R290 is a hydrocarbon refrigerant; confirm that your service provider and local regulations permit R290 equipment and handle any maintenance accordingly. ### Kelvinator Commercial – 72″ Mega Top Preparation Table with 3 Doors – KCHMT70.30 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-72-mega-top-preparation-table-with-3-doors-kchmt70-30 A Kelvinator Commercial 72″ mega top preparation table with 3 doors (KCHMT70.30), for pizzerias and sandwich lines that need a deep row of chilled ingredients on top and storage below. It holds 32 °F (0 ° C) to 41 °F (5° C) with auto defrost on a 1/3 hp compressor with R290 (95 g), 3 grids come with it, and the doors hinge 1 left and 2 right. The interior is 304 AISI stainless and the exterior stainless steel, meeting NSF / ANSI 7. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 4.3 Amps; the cable is 2500 mm long. - It is 71.8" wide, 35.4" deep and 43.3" high at 291 lb. - Ask us how many pans the mega top takes before ordering pans. #### How many doors does it have? 3. #### What temperature does it hold? 32 °F (0 ° C) to 41 °F (5° C). ### Kelvinator Commercial – 72″ Under Counter Refrigerator with 3 Doors – KCHUC72R Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/kelvinator-commercial-72-under-counter-refrigerator-with-3-doors-kchuc72r A 72-inch undercounter refrigerator with three doors and three adjustable shelves, for chilled ingredients right under a prep or service counter. This unit fits kitchens that need compact refrigerated storage with three separate front access points and three included adjustable shelves, letting staff organize small batches or ingredient groups rather than large pallet loads. Because it’s built for under-counter placement, choose it when a refrigerated surface is wanted directly beneath a prep or service counter and when accessing three separate compartments is useful. #### Check before ordering - Electrical: the unit is supplied at 115 V/1 ph/60 Hz and lists 3.5 Amps — confirm the available circuit and plug compatibility with the kitchen electrician. - Door layout: it has 3 full doors with door hinges arranged as 1 Left+2 Right — verify door swing and clearance in the planned location. - Rear service access: the refrigerant/compressor is on the back — confirm rear clearance and any ventilation requirements with the contractor. - Shipping size: confirm handling and doorway clearances for the carton dimensions and shipping weight if tight access is expected. #### How much shelving and compartment access does this under-counter refrigerator provide? It comes with 3 adjustable vinyl-coated shelves (three grids included) and three full doors, giving separate access to each compartment for organized storage. #### What temperatures can this unit maintain for refrigerated product? The operating range is shown as 32 °F (0 ° C) up to 41 °F (5° C), suitable for standard refrigeration of perishable ingredients. #### Will the unit need special rear clearance or service access? Yes — the refrigeration components are located at the back, so leave rear access and ventilation space for service and heat dissipation. ### Kelvinator Commercial – 92″ Pizza Prep Table with 3 Doors – KCHPT92.12 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-92-pizza-prep-table-with-3-doors-kchpt92-12 A Kelvinator Commercial 92″ pizza prep table with 3 doors (KCHPT92.12), for pizzerias building pies on a long refrigerated line. An insulated lid covers the chilled ingredients, a full-depth cutting board runs along the front, and the cabinet holds 32 °F (0 ° C) to 41 °F (5° C) with auto defrost on a 1/2 hp compressor with R290 and a fin and tube condenser. Doors are self-closing with a 90-degree stay-open feature and hinge 1 left and 2 right; 3 grids come with it, and the refrigeration unit sits on the right. #### Check before ordering - It plugs into a NEMA 5-15 outlet on 115 V/1 ph/60 Hz and draws 5.5 Amps; the cable is 2500 mm long. - It is 94.2" wide, 32.2" deep and 41.3" high at 463 lb. - Ask us how many pans the top takes before ordering them. #### How many doors does it have? 3. #### Does it have a cutting board? Yes, a full-depth cutting board. ### Kelvinator Commercial – 95″ Bottle Cooler with 3-Door Slide Top – KCHBC95 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-commercial-95-bottle-cooler-with-3-door-slide-top-kchbc95 A Kelvinator Commercial 95″ bottle cooler with a 3-door slide top, for bars and restaurants keeping bottled beer and drinks cold under the back counter. It holds 32 °F (0 ° C) to 41 °F (5° C) on a 1/5 hp compressor with R290 refrigerant, auto defrost and a finned evaporator, with a gross capacity of 29.1001 cu.feet and 3 grids of 513x605. The exterior is black prepainted steel over a stainless steel interior. #### Check before ordering - It plugs into a USA NEMA 5-15P outlet on 115 V/1 ph/60 Hz and draws 3 Amps; the cord is 2500 mm long. - It is 95.3" wide, 28.6" deep and 34.9" high at 317 lb; check it fits under the bar top. - The refrigeration unit sits on the right side; check that side against walls and equipment. #### How do staff reach the bottles? Through 3 sliding doors in the top. #### What temperature does it hold? 32 °F (0 ° C) to 41 °F (5° C). ### Kelvinator KCHGF24 26″ Sliding Door Glass Chiller Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-kchgf24-26-sliding-door-glass-chiller A Kelvinator KCHGF24 26″ sliding-door glass chiller that frosts glasses at -5.01 °F to -2 °F, for bars with room for a compact chiller under the counter. It has 2.95585 cu.feet of gross capacity on a 1/5 hp compressor with R600a, an external temperature display, automatic defrost and a fin and tube condenser for hot rooms. Vinyl-coated steel dividers adjust to your glasses, and the cabinet is ADA height compliant. #### Check before ordering - It plugs into a NEMA 5-15 outlet on 115 V/1 ph/60 Hz and draws 1.5 Amps; the cord is 3000 mm. - It is 24.1" wide, 27.1" deep and 34.8" high at 121 lb. - Set the dividers for your glassware first. #### How cold does it get? -5.01 °F (-20.56 ° C) to -2 °F (-18.89° C). #### How big is it? 24.1" wide, 2.95585 cu.feet gross. ### Kelvinator KCHGF36 38″ Sliding Door Glass Chiller Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kelvinator-kchgf36-38-sliding-door-glass-chiller A Kelvinator KCHGF36 38″ glass chiller with a sliding door, frosting glasses at -5.01 °F to -2 °F, for bars serving beer and cocktails in chilled glasses. Electronic temperature control with an external display sets it, automatic defrost keeps it running, and a fin and tube condenser helps in hot rooms. The cabinet is ADA height compliant, insulated with high density polyurethane, and vinyl-coated steel dividers adjust to fit your glassware. #### Check before ordering - It plugs into a NEMA 5-15 outlet on 115 V/1 ph/60 Hz and draws 1.5 Amps; the cord is 3000 mm long. - It is 36.9" wide, 27.1" deep and 34.8" high at 150 lb; check it fits under the bar top. - Arrange the dividers for your glass sizes before service. #### How cold does it get? -5.01 °F (-20.56 ° C) to -2 °F (-18.89° C). #### Is it ADA compliant? It is ADA height compliant. ### Krampouz – Bubble waffle maker, 180° opening Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/krampouz-bubble-waffle-maker-180-opening A Krampouz bubble waffle maker from France with a 180° opening, making one egg-cell waffle at a time, for dessert shops and cafés selling bubble waffle cones with ice cream and fruit. Its irons form thin cells that use less batter, the 180 x 190 x 17 mm plate turns out a waffle ready to roll into a cone, and the Easy Clean system lets the irons come out for the dishwasher. It draws 1800W and is NSF and cETLus listed. #### Check before ordering - It plugs into a 5-15P outlet on 120V. - Ask us for its own footprint; the listed size matches its box. It weighs 52.91 lb. - It makes one waffle per cycle; plan peak hours around that. #### How many waffles at a time? One. #### How is it cleaned? The irons come out for the dishwasher (Easy Clean). ### Krampouz – Churros Waffle Maker Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/krampouz-churros-waffle-maker A Krampouz churros waffle maker, a single iron that bakes churros-style waffles, for dessert shops, cafés, food trucks and fairs. It opens to 180, it is made in France, and it carries cETLus and ETL Sanitation listings. The maker says it handles other waffle styles too, and its simple controls make it easy for new staff to run during a rush. Churros waffles sell well at events and dessert counters as a snack customers can hold. #### Check before ordering - It plugs into a 5-15P outlet on 120V at 1440W. - It is 19.3 in deep and weighs 43 lb; ask us for its width and height. - Size your menu to one iron at a time. #### What does it make? Churros-style waffles. #### How many irons? A single iron. #### Where is it made? In France. ### Krampouz – Commercial Round Waffle Iron Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/krampouz-commercial-round-waffle-iron A Krampouz commercial round waffle iron (WECDCAAS) that bakes one Brussels-style round waffle at a time, for cafés, dessert shops and brunch kitchens. Cast iron plates in a stainless steel frame hold and spread heat evenly for a crisp, golden waffle, and Krampouz's patented Heating Element Pack covers the whole cooking surface. The iron opens to 180, it is made in France, and it carries NSF/ANSI 4 and cETLus listings. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 110V and draws 12A (1440W). - Plan 22.6" of width, 20" of depth and 11.3" of height, plus room above for the lid to open. - Size your menu to a single iron: it makes 1 waffle per cycle. #### What kind of waffle does it make? Round Brussels-style waffles. #### How many at once? One. It has a single iron. ### Krampouz – Electric crepe machine Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/krampouz-electric-crepe-machine A Krampouz electric crepe machine from France with a Ø 15.8" (40 cm) cast-iron griddle, for crêperies, cafés and dessert counters making crepes in volume. Three coiled heating elements spread the heat across the griddle, a thermostat sets 122 °F – 572 °F (50 °C – 300 °C), and the stainless steel frame cleans easily. Accessories come with it for immediate use, and it is NSF, cETLus and ETL Sanitation listed. #### Check before ordering - It plugs into a 6-20P outlet on 220 V at 3750 W. - Plan 20.5" x 17.7" of counter and 6.6" of height; it weighs 53 lb net. - One griddle makes one crepe at a time; plan peak service around that. #### How big is the griddle? Ø 15.8" (40 cm), cast iron. #### What temperature range does it have? 122 °F – 572 °F (50 °C – 300 °C). ### Krampouz – Swivel waffle maker Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/krampouz-swivel-waffle-maker A Krampouz swivel waffle maker from France that bakes 4 Brussels waffles per batch on cast iron plates, for cafés, bakeries and dessert counters. The swivel design turns the plates so the batter spreads evenly, each 4X6 imprint makes a 7.2" x 4.5" x 1.1" waffle, the temperature adjusts for different batters, and an integrated drip tray catches spills. It is NSF, cETLus and ETL Sanitation listed. #### Check before ordering - It runs on 240 V at 2600 W through a 6-20P plug; have that receptacle installed first. - Plan 19.4" x 17.1" of counter and 16.1" of height, with room to swivel the iron; it weighs 69 lb. - It is a single iron, so output comes in batches of 4; plan peak hours around that. #### How many waffles per batch? 4 Brussels waffles, each 7.2" x 4.5" x 1.1". #### What are the plates made of? Cast iron. ### Krampouz CECIF4220 15.75″ Round Electric Crepe Maker – By Eurodib Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/krampouz-cecif4220-15-75-round-electric-crepe-maker-by-eurodib A Krampouz 15.75″ round electric crepe maker (CECIF4220) on 208/240 V, for crêperies, cafés and dessert stations making crepes and galettes to order. Its machined food-grade cast iron griddle spreads heat evenly, the thermostat runs from 50°C to 300°C, and a stainless steel band around the plate guards against splashes. An on/off switch, power light and heating light sit on the stainless steel frame; it is made in France with NSF and cETLus listings. #### Check before ordering - It runs on 208/240 V; ask us for the wattage and plug. - It weighs 28.12 lb; plan counter space around the 15.75″ plate for batter and spreading tools. - Season the cast iron before first use. #### How big is the plate? 15.75″ round. #### What temperature range does it have? 50°C to 300°C. ### Kromo Aqua-50-USA High-Temperature Undercounter Dishwasher \| Trento – 220-240 V, 1 Ph, 7.09 kW Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/kromo-aqua-50-usa-high-temperature-undercounter-dishwasher-trento-220-240-v-1-ph-7-09-kw High-temperature undercounter dishwasher designed to run one 20” x 20” rack per cycle, suited to kitchens that need single-rack, high-temperature sanitizing on a compact footprint; works with a 220-240V, single-phase supply. This machine is for operations that process one standard rack at a time: small-batch dishwashing where each cycle cleans a single 20” x 20” rack. Because it uses high-temperature rinse cycles, it suits kitchens that prioritize thermal sanitizing rather than longer bulk throughput. Expect a compact unit footprint and cycle-based workflow rather than continuous multi-rack loading. #### Check before ordering - Confirm a 220-240V / 60 Hz / 1 Ph supply at 30.1 A; it comes without a plug or wire, so it is hardwired. - Verify clearance for the 20” x 20” rack and door swing plus available service access to the rear and top for the double-skin door and internal components. - Confirm hot-water/booster requirements and that on-site water and drain connections accommodate the 185 °F / 85 °C rinse set point and drain pump arrangement. - Account for boxed dimensions and weight when moving into place: box is 26" × 26" × 40" and shipping weight 143 lb. #### Can this handle standard 20” x 20” dish racks? Yes — the machine is built for a single 20” x 20” rack per cycle, so plan operations around one-rack throughput. #### What electrical hookup do I need? It requires a 220-240V, 60 Hz, single-phase supply drawing 30.1 A and is supplied without a plug, so confirm a compatible hardwired connection with an electrician. #### Does it sanitize with heat or chemicals? This model uses a high-temperature rinse set to 185 °F / 85 °C for thermal sanitizing; confirm your water/booster can meet that temperature. ### Kromo HD-130-Premium-USA Heavy-Duty Upright High-Temperature Dishwasher \| Trento – 220-240V, 3 Ph, 10.75 kW Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/kromo-hd-130-premium-usa-heavy-duty-upright-high-temperature-dishwasher-trento-220-240v-3-ph-10-75-kw A Kromo HD-130 heavy-duty upright high-temperature dishwasher from Trento, for restaurants and institutions washing racks of 20” x 20” all day. Five wash cycles suit different loads, it rinses at 185 °F / 85 °C from a 15.84 qt / 15 L booster with a 9000 W element, and the 44.4 qt / 42 L tank heats on 2700 W, using 2.76 qt / 2.61 L a cycle. A double insulated hood holds heat and cuts noise, split wash and rinse arms reach every dish, and a break tank system, drain pump, rinse-aid dispenser, temperature displays and a self-cleaning vertical pump are standard. Made in Italy, cETLus and ETL Sanitation. #### Check before ordering - It is hardwired (No Plug/Wire) on 220-240V / 60 Hz / 3 Ph at 27.3 A (10.75 kW); an electrician connects it. - A plumber connects the water and drain; the drain pump means no floor drain is needed under it. - Ask us for its own size and weight; the listed figures are those of its box. #### What rack size does it take? 20” x 20” racks. #### How hot is the rinse? 185 °F / 85 °C. ### Lamber – Commercial Dishwasher for Pots and Pans Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/lamber-commercial-dishwasher-for-pots-and-pans A high-capacity pot and pan dishwasher built for batch washing of large cookware and baking pans, suited to kitchens that run repeat basket cycles and need consistent throughputs of 30 - 20 - 15 baskets/hr. Choose this machine when your operation processes baskets of cookware rather than individual plates: the listed throughput of 30 - 20 - 15 baskets/hr reflects its ability to handle repeated basket loads at different cycle lengths. That makes it a fit for businesses that clean full baskets of pots, pans and sheet pans in successive cycles rather than continuous rack-style plate washing. #### Check before ordering - Confirm electrical supply and hardwiring matches 208V, 28A, 3PH as listed for this model. - Verify the basket size and included pan insert match existing racks and the cookware sizes you use. - Ask your service contractor about drain pump hookup and the required water inlet pressure and temperature for correct operation. - Measure planned installation clearance and work height to ensure the counterbalanced door and frontal controls have adequate access. #### Can this handle full baking pans and large pots? Yes; the unit is configured for basket-style washing and includes a baking pan insert so it is intended to accept full baskets of pans and cookware rather than single plates. #### What electrical connection do I need to provide? This model requires a three-phase hardwired connection at the volt and amperage listed, so confirm those exact service specifications with your electrician before purchase. #### How does cycle choice affect throughput? Throughput varies with which cycle length you use; the published basket rates correspond to different cycle selections and reflect how many baskets will be completed per hour at each setting. ### Lamber – Commercial Glasswasher 208-240 V 3200W – DSP3 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/lamber-commercial-glasswasher-208-240-v-3200w-dsp3 High-temperature glasswashing designed for small back-of-house runs and bar service, this undercounter glasswasher handles short, single-cycle washes and is sized for operations needing quick throughput of individual baskets. With a listed capacity of 30 baskets/hr and included baskets that cover glasses, saucers and cutlery, this machine suits operations running small batches or one basket at a time rather than continuous heavy warewashing. Choose this model if the typical workload is short, frequent cycles and space is limited to an undercounter footprint. #### Check before ordering - Electrical: unit is 208 - 240V, 15A, single phase — confirm the circuit and plug compatibility with an electrician. - Drain: this model uses a gravity drain — verify plumbing routing and trap location with your contractor. - Included baskets: 2 x flat (16" x 16"), 1 x saucer insert, 2 x cutlery inserts — confirm these match the glassware and utensils used. - Clearance: door/clearance listed as 11.8" — confirm installation space and undercounter fit. #### How fast is each wash cycle? This model runs a single wash cycle of 2 mins., so plan workflow around short, repeated cycles rather than multi-step programs. #### What rinse temperatures does it reach? Rinse temperature is specified at 179–194°F (82–90°C), which is the operating range during the rinse stage. #### What is the electrical plug type and do I need a special outlet? The unit uses a NEMA 6-20P style connection; have an electrician confirm the outlet and breaker meet the 208 - 240V, 15A single-phase requirements. ### Lamber – F99EKDPS Deluxe High-Temperature Undercounter Dishwasher – LMSF99EKDPS Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/lamber-f99ekdps-deluxe-high-temperature-undercounter-dishwasher-lmsf99ekdps A high-temperature undercounter dishwasher for restaurants and bars, washing up to 30 baskets an hour with a 180 to 195 °F rinse and its own drain pump. Three cycles of 2, 3 or 4 minutes give 30, 20 or 15 baskets per hour, in 19.6" x 19.6" baskets with 14.5" of clearance for plates and trays. Soap and rinse pumps, automatic tank filling and a soft start are built in, and double-wall insulation keeps it under 54 dB(A). #### Check before ordering - It is hardwired on 208 V single phase at 29 A (6500 W); an electrician connects it. - Feed it hot water at 131 to 140 °F and 40 to 80 psi. - It drains by pump, so the drain connection does not have to sit below the machine. - It is 23.62" wide, 25.59" deep and 32.5" high, at 175 lb; check it fits under your counter. #### How much water does it use? The listing gives water consumption of 0.6 gal (2.2 L). #### How tall a plate fits? Clearance is 14.5" (36 cm). ### Lamber – High Temperature Glasswasher W/ Drain Pump 208-240 V 3200 W – S480EKDPS Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/lamber-high-temperature-glasswasher-w-drain-pump-208-240-v-3200-w-s480ekdps A Lamber undercounter high-temperature glasswasher with a built-in drain pump, rinsing at 179–194°F (82–90°C) so no sanitizers are needed, for bars, cafés and restaurants washing glasses behind the counter. Cycles run 1, 2 or 3 minutes on a 4.8 Gal (18.2 L) tank and use 0.63 Gal (2.4 L) of water each, and the drain pump pushes waste water out, which helps where the drain sits higher than the machine. It is built from AISI 304 18/10 stainless steel inside and out, carries Energy Star and cULus listings, and is made in Italy. #### Check before ordering - It runs on 208-240 V single phase at 3200 W and 15 Amps; your electrician confirms the circuit and the plug. - It fits under a counter with 19" of width, 20" of depth and 29.25" of height, and glasses up to the 11.8" clearance fit inside. - Plan the water supply and drain connections with your plumber before it arrives. #### Does it need chemical sanitizer? No. It rinses at 179–194°F (82–90°C) with a built-in high temperature booster. #### What baskets come with it? 2 flat 16" x 16" baskets, 1 saucer insert and 1 cutlery insert. ### Lamber – High-Temperature Pass-Through Dishwasher Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/lamber-high-temperature-pass-through-dishwasher-2 High-temperature pass-through dishwasher built for continuous warewashing in a busy kitchen; suited to operations that need a single, commercial-size rack wash with sanitizing rinse cycles and a 16.3" plate clearance. This pass-through handles one standard 19.6" x 19.6" rack at a time and is configured for high-temperature sanitizing. That makes it appropriate where small-to-moderate batches of plates, pans or utensils are processed in repeated cycles rather than a continuous multi-rack conveyor flow. Choose it when workflow accepts single-rack loading and the kitchen can supply the required hot water and electrical circuit. #### Check before ordering - Electrical circuit: unit is hardwired - 1PH (208/240 V) and draws 33 A; confirm a dedicated circuit and breaker with your electrician. - Water supply: confirm incoming water temperature and pressure can meet the machine’s requirements (inlet temp 131 ÷ 140 °F and inlet pressure 20 ± 5 psi). - Clearances: plates clearance is 16.3" — verify your largest plates and items fit the wash envelope and that hood operation has room to open. - Shipping weight is 357 lb (161.9 kg) with a box of 31.5" x 36.2" x 63"; confirm receiving access and floor capacity. #### How do the selectable wash cycles affect throughput? Shorter cycles reduce time per rack but may be for lighter soiling; longer cycles increase cleaning dwell time for heavier soil. Match cycle length to soil level and service pace. #### Will larger plates or tall glassware fit inside? Plate clearance is 16.3", so measure your tallest items against that vertical space and the 19.6" x 19.6" basket footprint before ordering. #### What needs to be confirmed for electrical hookup? The unit requires a hardwired single-phase 208/240 V circuit at 33 A; have an electrician confirm supply, conduit, and breaker sizing before installation. ### Lamber – High-Temperature Undercounter Dishwasher Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/lamber-high-temperature-undercounter-dishwasher A Lamber high-temperature undercounter dishwasher with a top rotating rinse arm and a built-in drain pump, washing up to 600 dishes per hour, for restaurants, cafés and bars. Four cycles of 2 - 3 - 4 - 15 min. give 30/20/15/4 baskets/h in 19.6" x 19.6" racks with 12.6" of clearance, and it rinses at 180 ÷ 195 °F (82 ÷ 90 °C) using 0.6 gal (2 L) of water per cycle. A 1.32 gal (5 L) boiler, a 4 gal (15 L) tank, automatic tank loading and a soft start are built in, it runs under 70 dB (A), and it is Energy Star and cULus listed. #### Check before ordering - It is hardwired on 3550 W - 208 V - 1 PH - 60 Hz - 17 A; an electrician connects it. - Feed it water at 131 ÷ 140 °F and 40 ÷ 80 psi; the pump drain does not need a floor drain below it. - It is 23.7" wide, 25.6" deep and 32.2" high at 136 lb. #### How many racks an hour? Up to 30 on the 2-minute cycle. #### What rinse temperature does it reach? 180 ÷ 195 °F (82 ÷ 90 °C). ### Lamber – Multi-Function Universal Dishwasher w/ Soap Pump – LMSP800EK Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/lamber-multi-function-universal-dishwasher-w-soap-pump-lmsp800ek A Lamber LMSP800EK multi-function universal dishwasher with a soap pump and a 19.7" wash height, for pizzerias, bakeries and restaurants washing pizza plates, sheet pans and GN containers as well as dishes. It washes 30 - 20 - 15 baskets/hr on cycles of 2, 3 or 4 minutes or an endless cycle up to 15 minutes, rinsing at 180–195°F (82–90°C) with 1.05 gallons (4 liters) a cycle from a 16 gallons (61 liters) tank. A booster pump feeds upper and lower wash and rinse arms, and soft-touch electronic controls with digital thermostats run it. Baskets for 28 x 12” pizza plates and 34 soup bowls/plates, racks for GN 1/1 and utensils, and a basket for up to six 18×26 sheet pans come with it. Energy Star, made in Italy. #### Check before ordering - It is hardwired on 208-240V 3PH at 28A (10500W); an electrician connects it. - A plumber connects the water and a gravity drain. - It is 33" wide, 32" deep and 63" high at 415 lb. #### Can it wash sheet pans? Yes, up to six 18×26 sheet pans in their basket. #### How tall can items be? Up to the 19.7" wash height. ### Manconi Kolossal 330 IK US 13” Gear-Driven Slicer \| Trento – 0.48 HP (360 W), 120 V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/manconi-kolossal-330-ik-us-13-gear-driven-slicer-trento-0-48-hp-360-w-120-v A Manconi Kolossal 330 IK US gear-driven slicer from Italy with a 13” (330 mm) blade, built for all-day slicing at supermarket deli counters. It cuts from 0 - 0.94” (0 - 24 mm), takes product up to 11.4” x 8.26” (290 x 210 mm) or 9.45” (240 mm), and turns the blade at 255 RPM. It is rated high for cheese, has a built-in sharpener, a reduced loading height that eases strain on the operator, and a removable, swinging, transparent last-slice device. #### Check before ordering - It runs on 120V / 60Hz / 1Ph at 360 W / 0.48 hp; ask us about the plug. - Ask us for the slicer's own footprint and weight before choosing a counter; the listed figures match the crate. - Tell us how it will be used: its plates can be equipped differently for each supermarket use. #### How thick can it slice? From 0 to 0.94” (0 - 24 mm). #### Is it certified? Yes, cETLus and ETL Sanitation. ### Manual Sausage Linker and Portion Cutter 120 mm (4.7″) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/manual-sausage-linker-and-portion-cutter-120-mm-4-7 A manual sausage linker and portion cutter that produces uniform links and portions for small-scale to mid-volume sausage production, suited to operations working with casings and wanting controlled manual portioning using a 120 mm linking head. This model suits kitchens and artisanal producers that need a hand-operated portioning tool with a measurable throughput. With an output range of 100 to 400 pieces per minute and compatibility with sausage diameters from 10 to 35 mm, it handles small batches through moderate continuous runs where manual control and casing versatility matter. #### Check before ordering - This is a manual unit — no electrical or gas hookup is required. - Confirm the sausage diameter you use fits the 10 to 35 mm range and that the 120 mm linking capability meets your product needs. - Verify the unit footprint and shipping dimensions to ensure counter or bench space clearance; box measures match the product footprint and the shipping weight is 22 lb (10 kg). - Materials are stainless steel and food-grade plastics — confirm these are acceptable for your cleaning and sanitation procedures. #### Does this machine need power to operate? No — it is a manual linker and portion cutter designed for hand operation, so no electrical or gas connection is required. #### What range of sausage sizes will it handle? It accommodates sausage diameters between 10 and 35 mm and uses a 120 mm linking head, so confirm your casing size and link length plan match those ranges. #### Is it suitable for steady production during a busy service? Throughput is specified as 100 to 400 pieces per minute, so judge whether that output aligns with the pace needed during peak periods. ### Meatico – Double-Door Commercial Fish Dry Aging Cabinet with iFish Soft-Air System – FISH 1500 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/meatico-double-door-commercial-fish-dry-aging-cabinet-with-ifish-soft-air-system-fish-1500 A Meatico FISH 1500 double-door fish dry aging cabinet with the iFish Soft-Air system and 396 lbs of internal storage, for sushi restaurants, seafood kitchens and fish markets aging fish at scale. It holds +28.4°F to +50°F at 40% – 90% humidity with no water line, gentle airflow is tuned for fish, and U.V. germicidal lamps help control microbes. A hook rail with 4 stainless steel hooks (rated to 110 lbs) hangs whole fish beside 6 wire shelves of 25.59" x 20.87", and the FISHtouch touchscreen logs HACCP data, with WiFi + Bluetooth for the Meatico app. The interior is mirror-polished stainless steel with a key lock; R290, 58.6 dB(A), cETLus and NSF/ANSI 7. #### Check before ordering - It runs on 115V / 60Hz at 1.56 kW and 15.8 amps; ask us about the plug and give it its own circuit. - It is 59"W x 33"D x 82"H; the door hinges right as standard, left as an option. - Ask us about the FISH 1500 Panorama if you want front and rear glass. #### Does it need a water line? No. Humidity control works without one. #### Can I hang whole fish? Yes, on 4 hooks rated to 110 lbs. ### Medium-Duty Meat Mixer with 110lb / 50kg Capacity Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/medium-duty-meat-mixer-with-110lb-50kg-capacity A medium-duty meat mixer that blends up to 110 lb / 50 kg of ground meat and seasoning per batch, for butcher shops, delis and small meat counters. The stainless steel tank, mixing blades and cover sit on a cast iron structure with a steel body, and a 0.5 HP / 370 W motor turns the blades at 50 RPM. It is made in Brazil with QPS certification. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph and draws 3.4A. - Ask us for its own footprint; the listed size and weight match its box. - Batch to the 110 lb / 50 kg bowl capacity. #### How much meat does it mix? Up to 110 lb / 50 kg. #### What is the tank made of? Stainless steel, with stainless blades and cover. ### Musso Stella Ice Cream Maker 3 Liter Capacity – 110V, 250W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/musso-stella-ice-cream-maker-3-liter-capacity-110v-250w A Musso Stella ice cream maker from Italy with a 3 L non-removable bowl, from Musso's residential line, for small cafés or chefs making a litre and a half of gelato at a time. It takes up to 1.5 L of ingredients and freezes them in 30 / 40 min with its own compressor on R134A, so the bowl needs no pre-cooling. The paddle turns at 76 RPM, a 60 min mechanical timer runs it, and the body and spatula are stainless steel. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz (250 W). - Musso sells it as a residential machine; for continuous commercial production choose a commercial batch freezer. - Plan 12.2" of width, 20.1" of depth and 13.8" of height on the counter for its 70.5 lb. #### How much can it make? Up to 1.5 L of ingredients per batch in a 3 L bowl. #### Does the bowl need pre-freezing? No. Its own compressor cools it. ### Nemco – 120V 18″ Slanted Double Shelf Merchandiser – 6480-18S Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/nemco-120v-18-slanted-double-shelf-merchandiser-6480-18s Countertop warm display with two slanted shelves to keep ready-to-serve items visible and heated; suited for operations that need a small, accessible merchandiser on the counter rather than large batch warming. This unit is for kitchens or service counters that need to hold two slanted shelves of prepared items at a time, meaning small to modest batch display and quick access during service. Because it is a compact countertop merchandiser, it fits where only a single small warming station is required and where staff will frequently restock the two shelves. #### Check before ordering - Electrical: requires 120 volts at 7.2 amps and comes with a NEMA 5-15P plug — confirm the outlet and circuit capacity with your electrician. - Footprint and clearances: confirm the unit width of 18" and overall height of 25.4" will fit your countertop and any overhead shelving or signage. - Counter support: the merchandiser weight is 40.82 lb — confirm the counter can support that load plus the product weight. - Service access: verify there is enough front access and ventilation space on the countertop for loading the two slanted shelves and for cleaning. #### How many shelves of product can this merchandiser hold at once? This model has two slanted shelves, so it presents and warms two shelf levels of items at a time for quick pickup and restocking. #### Will it plug into a standard wall outlet? Yes — it uses a standard NEMA 5-15P plug and runs on 120 V; confirm the dedicated outlet and circuit can handle 7.2 amps during operation. #### Can it sit on any countertop or does it need special support? It is designed for countertop placement but check that the surface can support the unit weight of 40.82 lb plus the weight of the food you plan to display. ### Nemco – 120V 28″ Mini Steam Table Food Warmer Hold Standard Insets – 6060A (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemco-120v-28-mini-steam-table-food-warmer-hold-standard-insets-6060a-eta-4-6-weeks A Nemco 6060A 28″ mini steam table food warmer that holds standard insets, for buffets, catered events and small kitchens where a full steam table will not fit. It takes a variety of inset sizes and configurations, and its smooth surfaces and removable parts clean quickly. It is light enough at 22.91 lb to move between events, and it plugs into an ordinary outlet. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 15.0 A (1800 W); keep other appliances off that circuit. - Plan 27.5" of width, 24.5" of depth and 12.5" of height on the counter. - Choose your insets before service. #### What insets does it take? Standard insets in a variety of sizes. #### What power does it need? 120 V with a NEMA 5-15P plug. ### Nemco – 120V 72″ Heated Shelf Warmer with Stainless Steel Sides – 6301-72-SS Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemco-120v-72-heated-shelf-warmer-with-stainless-steel-sides-6301-72-ss A Nemco 6301-72-SS 72″ heated shelf warmer with stainless steel sides, for buffets, catering lines and pass windows keeping plated food and platters warm. Its 72” x 20” heated shelf spreads heat evenly under plates and platters on 1000 W, in stainless steel that cleans easily. The long shelf covers a full pass or buffet run, from appetizer plates to large platters of main courses. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 8.3 A. - It is 72” x 20” x 7” and weighs 22.68 lb; plan the counter run. - Pair it with a heat lamp above if food needs heat from both sides. #### How big is the shelf? 72” x 20”. #### What power does it need? 120 V, 8.3 A, on a NEMA 5-15P. ### Nemco – 120V Dry or Moist Food Warmer for (2) 2.5″ and (2) 4″ Deep Pans – 6070-TF (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemco-120v-dry-or-moist-food-warmer-for-2-2-5-and-2-4-deep-pans-6070-tf-eta-4-6-weeks A Nemco 6070-TF countertop food warmer for (2) 2.5″ and (2) 4″ deep pans, running dry or moist heat, for buffets, cafeterias and caterers holding soups, sauces, sides and entrées. Choosing dry or moist heat per service lets one unit hold crisp items and saucy ones, and the stainless steel exterior wipes down easily between shifts. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 7.5 A (900 W). - Plan 19.5" of width, 13.2" of depth and 12.6" of height on the counter for 30.84 lb. - Order the two 2.5″ and two 4″ deep pans it is built around. #### What pans does it take? Two 2.5″ deep and two 4″ deep pans. #### Does it use water? It can run moist heat or dry heat. ### Nemco – 120V Revolving Pretzel Merchandiser with Thermostat Control – 6453 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemco-120v-revolving-pretzel-merchandiser-with-thermostat-control-6453-eta-4-6-weeks A Nemco 6453 revolving pretzel merchandiser with thermostat control, for stadiums, arenas, concession stands and convenience stores selling warm pretzels. A rotating rack turns the pretzels past the heat so they warm evenly without drying out, and the thermostat sets the temperature. The display shows the stock to customers while it holds, so pretzels sell themselves at the counter. It is built for high-volume settings such as stadiums and food courts. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 12.3 A (1480 W). - Plan 22.25" x 22.25" on the counter and 33.88" of height for 42.18 lb. - Ask us about lead time before planning an opening date. #### Does the rack turn? Yes, it revolves. #### Can I set the temperature? Yes, with the thermostat control. ### Nemco – 240V Strip Type Heat Lamp – 6155-48-DL-240 (ETA 4-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemco-240v-strip-type-heat-lamp-6155-48-dl-240-eta-4-6-weeks A Nemco 6155-48-DL-240 48" strip type heat lamp on 240V, for pass windows, buffets and carving stations keeping food warm from above. A linear array of heating elements spreads heat evenly across the strip, on a slim 2.75" body that mounts over a pass or line. It is built for commercial use, wipes clean, and keeps plated food warm while it waits for a server. #### Check before ordering - It runs on 240 V at 2320 W and 9.7 A, 50/60 Hz; an electrician connects it. - It is 48" wide, 15.75" deep and 2.75" high at 21.77 lb; plan the mounting height with your contractor. - Pair it with a heated shelf below for food that needs heat from both sides. #### How long is it? 48". #### What voltage? 240 V. ### Nemco – 36″ Moist Heat Bun & Food Warmer 220V – 8075-BW-220 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemco-36-moist-heat-bun-food-warmer-220v-8075-bw-220 A Nemco 36″ moist heat bun and food warmer (8075-BW-220) that holds 64 buns, built to fit Nemco 8075 Series roller grills, for hot dog counters and convenience stores. Gentle moist heat keeps buns soft rather than drying them out, it preheats in 15 minutes, and it pairs with the roller grill so buns are warmed, stored and served from one compact station. #### Check before ordering - It plugs into a NEMA 6-15P outlet on 220 V, drawing 3.0 A (650 W); a household outlet will not run it. - It is 35.5" wide, 25" deep and 10.63" high; ask us for its weight. - Check that your roller grill is an 8075 Series model before ordering. #### How many buns does it hold? 64. #### How long does it take to heat up? About 15 minutes. ### Nemco – 45 Hot Dog Wide Slanted Roller Grill – 8045W-SLT Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemco-45-hot-dog-wide-slanted-roller-grill-8045w-slt A Nemco 8045W-SLT wide slanted roller grill with 10 rollers that holds 45 hot dogs and cooks 45-900 five-inch franks an hour, for convenience stores and concession stands where the display sells. The rollers are tiered and slanted at a 7° angle from front to rear, so hot dogs and other roller-grill items face the customer while they cook, and each roller has its own heating element. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120 V and draws 15.0 A (1800 W); keep other appliances off that circuit. - Plan 35.5" of width, 16.25" of depth and 10.25" of height; ask us for its weight. - Place it where customers can see the slanted face. #### How many hot dogs does it hold? 45. #### Why is it slanted? The 7° angle shows the products to customers. ### Nemco – 75 Hot Dog Roller Grill 220V w/ Nonstick Coating – 8075SX-220 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemco-75-hot-dog-roller-grill-220v-w-nonstick-coating-8075sx-220 A Nemco 8075SX-220 roller grill with 16 GripsIt nonstick rollers that holds 75 hot dogs and cooks up to 1500 five-inch franks per hour, for convenience stores, stadiums and concession stands. Each roller has its own heating element for even heat end to end, the rollers turn 360° to stop residue building up, and seven infinite heat settings cover cooking and holding. Tamales, egg rolls, taquitos and sausages work too. A sealed motor with ball bearings, a removable drip pan and quiet running suit a front counter, and it preheats in about 10 minutes. #### Check before ordering - It plugs into a NEMA 6-15P outlet on 220 V, drawing 13.1 A (2880 W); a household outlet will not run it. - Plan 35.5" of width, 25.75" of depth and 7" of height; ask us for its weight. - Nemco says it needs no ventilation system; confirm with your local authority. #### How many hot dogs does it hold? 75, and it can cook up to 1500 five-inch franks per hour. #### Can it cook other snacks? Yes: tamales, egg rolls, taquitos and sausages. ### Nemco – Drop-In Induction Warmer 208/240V w/ Separate Mounted Controls – 9101A-1 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemco-drop-in-induction-warmer-208-240v-w-separate-mounted-controls-9101a-1 A Nemco 9101A-1 drop-in induction warmer with separately mounted controls, for buffet lines, hotels, casinos and country clubs holding food without gel fuel. It holds cooked food gently without scorching on seven warm/hold settings, and the separate control module guards against unwanted setting changes while replacing the labour and waste of gel fuel cans. With no open flame on the line, buffets run cleaner and safer for staff and guests. #### Check before ordering - It plugs into a NEMA 6-20P outlet on 208/240 V, drawing 1.9/1.7 A (400 W). - Your millworker cuts the counter for its 11.63" x 14.56" x 3.13" body and mounts the control separately. - Use induction-ready pans on it. #### How many settings does it have? Seven warm/hold settings. #### Does it replace gel fuel? Yes. #### Where do the controls go? In a separately mounted control module. ### Nemco – PaniniPro High Speed Sandwich Press 208V w/ Flat Top & Bottom – 6900A-208-FF Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemco-paninipro-high-speed-sandwich-press-208v-w-flat-top-bottom-6900a-208-ff A Nemco PaniniPro 208V high speed sandwich press with flat top and bottom plates (6900A-208-FF), for sandwich shops and cafés serving hot sandwiches in about a minute. It combines two heating technologies in one unit, so proteins need no separate preheat step in another device and a hot sandwich comes out in about a minute from one small footprint. That saves both counter space and a second machine on a busy sandwich line. #### Check before ordering - It plugs into a NEMA 6-30P outlet on 208 V and draws 28.0 A (5824 W); an electrician installs the receptacle. - Plan 14.5" of width, 26.5" of depth and 23.5" of height; ask us for its weight. - Program each sandwich before service. #### How fast is it? About a minute per sandwich. #### What plates does it have? Flat top and bottom. #### Do I need a separate oven for proteins? No, it heats them in the same unit. ### Nemco 6480-24S 24″ Slanted Countertop Heated Display Case Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemco-6480-24s-24-slanted-countertop-heated-display-case A 24" slanted countertop heated display case with independent heat and light controls on each shelf, for convenience stores, delis and quick-service counters selling hot grab-and-go items. Slanted shelves present wrapped food toward the customer, adjustable divider rods keep items in rows, and the sides are tempered glass on a stainless steel body standing on 2 ½" adjustable feet. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 120V and draws 9.7A (1160W). - It is 24" x 19 3/4" x 27 1/2"; check the height under any shelf above the counter. - Set each shelf's heat for the products on it. #### Can each shelf run at a different heat? Yes. Each shelf has its own heat and light controls. #### How much does it weigh? 34.02 lb. ### Nemox – Countertop Gelato Machine Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemox-countertop-gelato-machine A Nemox countertop gelato machine that makes up to 22 lb (10 kg) an hour in 12–15 min. cycles, for gelato shops, restaurants and pastry kitchens making their own gelato. Four automatic programs cover classic gelato, semi-soft gelato, granita and rapid cooling, an inverter sets paddle speed from 60–130 rpm for each recipe, and an NTC probe holds the finished gelato at temperature. The 6.3 qt. (6 L) bowl takes up to 3.7 qt. (3.5 L) of mix, a removable scraper empties it fully, and an integrated drain helps cleaning. It runs on R290 and is made in Italy. #### Check before ordering - It plugs into a 5-15P (120 V) outlet at 650 W. - Plan 19.8" of width, 22.4" of depth and 17.3" of height on a counter that carries 125 lb. - Chill the mix before each batch for the shortest cycle. #### How much gelato an hour? Up to 22 lb (10 kg). #### Can it make granita? Yes, it has a granita program. ### Nemox – Freestanding Commercial Gelato Machine Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemox-freestanding-commercial-gelato-machine A Nemox freestanding commercial gelato machine from Italy that makes up to 26.5 lb (12 kg) of gelato an hour from a 6.3 qt. (6 L) bowl, for gelato shops and restaurants. Each 10–15 min. cycle takes up to 4.2 qt. (4 L) of mix, and a containment ring lifts that to 5 lb (2.5 kg) per batch. An electronic inverter controls the paddle at 60–130 rpm, a manual temperature control and speed variator shape the texture, and an integrated discharge gate with a shelf dispenses into containers. It runs on R290. #### Check before ordering - It runs on 220 V - 1200 W - 60 Hz; ask us about the plug. - Plan 17.7" of width, 26.5" of depth and 45.2" of height for its 180 lb, with air space around it. - Size production to 26.5 lb an hour. #### How much gelato an hour? Up to 26.5 lb (12 kg). #### How long is a cycle? 10–15 min. ### Nemox – Freestanding Gelato Machine Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/nemox-freestanding-gelato-machine A freestanding gelato machine that freezes a 2.5 L batch in 12 to 15 minutes, up to 22 lb an hour, from a standard 120V outlet. It suits a café, restaurant or small gelato shop making flavours in rotation: mix can be poured in through the lid while it runs, and the magnetic lid stops the blade when lifted. #### Check before ordering - It plugs into a 120V outlet (5-15P) and draws 12 A at 950 W. - The box is 53.1" high and 169 lb; check doorways. - It has an integrated drain; plan where it empties during cleaning. #### How big is a batch? Up to 2.5 L (2.6 qt) of mix in a 6 L bowl, ready in 12 to 15 minutes. #### Automatic or manual? The control panel runs it either way. ### Nemox – Gelato Display Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemox-gelato-display A Nemox countertop gelato display for 4 pans of 2.7 qt. (2.5 L), for cafés, restaurants and dessert counters showing a small range of gelato beside a Nemox gelato machine. It holds 14 °F to 3 °F (-10 °C to -16 °C) with an electric thermostat and a ventilated evaporator, its double-wall insulated stainless body runs on R290, and a transparent lid with an air-insulated gap shows the flavours. Storage capacity is 10.6 qt. (10 L); defrost is manual, and it is made in Italy with cETLus listing. #### Check before ordering - It runs on 120 V at 200 W; ask us about the plug. - Ask us for its exact size; the record lists more than one. - Plan a manual defrost and somewhere cold to keep the gelato meanwhile. #### How many flavours does it show? Up to 4. #### What temperature does it hold? 14 °F to 3 °F (-10 °C to -16 °C). ### Nemox Crea 12K 3.8 Qt. Ice Cream and Gelato Machine – 120V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/nemox-crea-12k-3-8-qt-ice-cream-and-gelato-machine-120v A Nemox Crea 12K freestanding ice cream and gelato machine that makes 3.8 Qt (3.6 L) per cycle in 10-12 minutes from 5.5 lbs (2.5 kg) of mix, for gelato shops, restaurants and cafés making their own. The stainless steel body and blade have adjustable, replaceable scrapers, an electronic inverter controls the mixing paddle at 80-120 RPM, and the large lid has a magnetic safety device. It is air cooled, rolls on locking wheels, and is made in Italy with NSF listing. #### Check before ordering - It runs on 120V; ask us for the amperage and plug before your electrician prepares the outlet. - Plan 17.7" of width, 29" of depth and 41.5" of height for its 181 lb, with air space around it for the air cooling. - Plan batches: each cycle takes 5.5 lbs (2.5 kg) of ingredients. #### How much does it make per cycle? 3.8 Qt (3.6 L) in 10-12 minutes. #### How is it cooled? By air. ### New Air – 28″ Stainless Steel Freezer w/ 1 Glass Door – NSGF-28-H Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-28-stainless-steel-freezer-w-1-glass-door-nsgf-28-h A New Air NSGF-28-H 28″ stainless steel reach-in freezer with one glass door and 17.79 cu. ft. (503.75 L) of space, for restaurants, cafés and convenience stores that want to see frozen stock at a glance. A tempered glass door with built-in UV protection shows four shelves of product, the interior and exterior are stainless steel, and it runs on R290. New Air rates it for a 25°C room at 60% humidity. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115V / 60Hz and draws 3.1 A. - It is 27.5" wide, 34" deep and 80.4" high; ask us for its weight and temperature range. - Leave room in the aisle for the hinged door to swing. #### How much does it hold? 17.79 cu. ft. (503.75 L) on 4 shelves. #### Is the door glass? Yes, tempered glass with UV protection. ### New Air NBB-69-SB 69" Solid Door Back Bar Cooler Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-nbb-69-sb-69-solid-door-back-bar-cooler A New Air NBB-69-SB 69" solid door back bar cooler with 23.5 cu. ft. (665 L) of space, for bars, pubs and restaurants keeping drinks within reach behind the bar. It holds 0 to 5°C on R290 with a digital temperature control and an internal thermometer, the doors close themselves and lock, the exterior is black-coated steel, and it rolls on casters. Shelves measure 27 3/4" x 21 1/4". #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115V/60Hz and draws 4.0 A. - It is 69 1/4" x 27 3/4" x 36 1/4" and weighs 298 lbs net; check the height under the bar top. - Ask us what comes with it for draft beer before ordering kegs and couplers. #### How much does it hold? 23.5 cu. ft. (665 L). #### Does it lock? Yes, the doors are lockable. ### New Air NCB-052-SS 52″ Two Drawer Refrigerated Chef Base Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-ncb-052-ss-52-two-drawer-refrigerated-chef-base A New Air NCB-052-SS 52″ two drawer refrigerated chef base, for cook lines that keep cold ingredients right under a griddle or charbroiler. The drawers run on industrial-grade track and rollers, a one piece, drip resistant stainless steel top with a V-edge contains spills, and the temperature set point and defrost frequency both adjust, holding 0.5-5 °C with automatic defrost on R290. Inside corners are rounded for cleaning. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115V / 60Hz and draws 2.09 A. - It is 52" wide, 32.5" deep and 26.5" high at 260 lb. - Ask us how much the top carries before placing equipment on it. #### How many drawers does it have? 2. #### What temperature does it hold? 0.5-5 °C. ### New Air NCD-32-CD 32″ Refrigerated Countertop Display Case Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-ncd-32-cd-32-refrigerated-countertop-display-case A New Air NCD-32-CD 32″ refrigerated countertop display case with 6.92 cu. ft. (196 L) of space and 3 shelves, for bakeries, cafés, delis and convenience stores showing cold items at the till. Digital temperature control holds 2°C and 12°C (36°F and 54°F), interior LED lighting shows the products behind stainless steel and double pane glass, and staff serve from sliding doors at the back. It runs on R290 and is rated for a room at ≤ 30°C and ≤ 55% humidity. #### Check before ordering - It plugs into a NEMA 5-15P outlet and draws 3.90A. - It is 31.25" wide, 22.3" deep and 34.4" high at 150 lb; check the counter carries it. - Leave working room behind for the sliding doors. #### How many shelves does it have? 3 adjustable shelves. #### What temperature does it hold? 2°C to 12°C (36°F to 54°F). ### New Air NCDC-48-SV 48″ Square Countertop Display Case Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-ncdc-48-sv-48-square-countertop-display-case A New Air NCDC-48-SV 48″ square countertop display case with 9 cu. ft. (255 L) of space and 2 adjustable shelves, for bakeries, cafés and dessert counters showing chilled cakes and pastries. Tempered glass front and sides show the products under LED lighting, sliding doors at the back and front let staff or customers reach in, the silver exterior has a clean look, and it runs quietly on R290 with adjustable temperature control. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 110 - 120 V / 60Hz and draws 3.1 A. - It is 47.75" wide, 20.75" deep and 27.75" high at 293 lb; check the counter carries it. - Ask us for its temperature range before planning what it holds. #### Does it open front and back? Yes, with sliding doors at the back and front. #### How many shelves does it have? 2 adjustable shelves. ### New Air NDC-71-SG 71″ Curved Refrigerated Display Case Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-ndc-71-sg-71-curved-refrigerated-display-case A New Air NDC-71-SG 71″ curved glass refrigerated display case with 29.3 cu. ft. (830 L) of space, for delis, cafés and restaurants showing cold food and drinks. It holds 2 to 5°C on R290 with a digital temperature display and automatic defrost, LED lighting lights the products, the shelves lift out, and staff restock from sliding rear doors. The cabinet is stainless steel with a self-contained refrigeration system. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115V/60Hz and draws 10.3A; give it its own circuit. - It is 72" wide, 27" deep and 47.5" high at 565 lb; measure doorways on the way in. - Leave a working aisle behind it for the sliding rear doors. #### How much does it hold? 29.3 cu. ft. (830 L). #### What temperature does it hold? 2 to 5°C. ### New Air NGR-182-H 79″ Triple Door Glass Door Refrigerator Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-ngr-182-h-79-triple-door-glass-door-refrigerator A New Air NGR-182-H 79″ triple glass door refrigerator with 61.8 cu. ft. (1750 L) of space and 12 shelves, for convenience stores, cafés and back rooms keeping canned and bottled drinks. It holds 0 to 10°C under digital control with automatic defrost, double-pane tempered glass doors show the stock, a backlit branding panel and exterior LED sign light carry your name, and the shelves adjust. It runs on R290 and is rated for a room up to 38°C and 65% humidity. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 110V / 60Hz and draws 8 A. - It is 78.5" wide, 33" deep and 79" high at 726 lb; measure the route in. - Leave room in the aisle for three hinged doors. #### How much does it hold? 61.8 cu. ft. (1750 L) on 12 shelves. #### Can it carry our branding? Yes, on the backlit branding panel. ### New Air NMD-100-4H 100" Seamless Glass Door Refrigerated Merchandiser Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-nmd-100-4h-100-seamless-glass-door-refrigerated-merchandiser A New Air NMD-100-4H 100" four-door seamless glass refrigerated merchandiser with 54 cu. ft. (1529 L) of space, for convenience stores, grocers, cafés and front-of-house drink displays. Four hinged self-closing seamless glass doors open onto 20 shelves on 5 levels, LED lighting shows the products, and R290 refrigeration runs under front-panel controls. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 110V / 60Hz and draws 7.0 A. - It is 98 1/2" x 29 1/8" x 78 3/4" and weighs 970 lbs; measure the route in and the floor. - Keep the room at or below 25°C and 60% humidity, its rated ambient; ask us for the cabinet's temperature range. #### How much does it hold? 54 cu. ft. (1529 L) on 20 shelves. #### How many doors does it have? 4 hinged glass doors. ### New Air NOM-40-HT 40" Vertical Heated Open Merchandiser Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-nom-40-ht-40-vertical-heated-open-merchandiser A New Air NOM-40-HT 40" vertical heated open merchandiser with 13.7 cu. ft. (388 L) of space, for food markets and grocery stores selling hot grab-and-go meals. It holds 65 to 71°C, and the temperature of each of its 3 shelves plus the base is set separately under digital control, with warm-toned LED lighting on top and under each shelf. A pull-down night curtain closes it after hours, and it stands on 4 casters and 2 front legs in a black-brushed stainless steel finish. #### Check before ordering - It runs on 208V - 240V / 60Hz at 17A - 20A with a NEMA 6-30P plug; an electrician installs the receptacle. - It is rated for a room at ≤ 30°C and ≤ 55% humidity; keep it away from fryers and open doors. - It is 39 1/2" wide and 27 5/8" deep; ask us for its height and weight. #### Can each shelf run at its own temperature? Yes, each shelf is controlled independently. #### What temperature does it hold? 65 to 71°C. ### New Air NOM-48-CDS Medium Profile Open Merchandiser 48" Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-nom-48-cds-medium-profile-open-merchandiser-48 A New Air NOM-48-CDS 48" medium profile open merchandiser with 9.11 cu. ft. (258 L) of space, for restaurants, food markets and grocery stores selling chilled grab-and-go items. It holds 2 to 5°C under digital control with a separate light switch, and 2 shelves plus the base adjust for height and angle under cool-tone LED lighting. A pull-down night curtain closes it after hours, the double tempered glass sides show the stock, a price tag channel runs along each shelf, and the front-facing condenser has a filter that is easy to clean. A heated drain pan evaporates condensation, and the exterior is black-brushed stainless steel. #### Check before ordering - It plugs into a NEMA 5-15P outlet and draws 8.5A. - It is 47 1/4" wide and 35 1/4" deep, rated for a room at ≤ 30°C and ≤ 55% humidity; ask us for its height and weight. - Clean the condenser filter on a schedule. #### Do the shelves adjust? Yes, for height and angle. #### What temperature does it hold? 2 to 5°C. ### New Air NPT-044-PI 44″ 1-Door Refrigerated Pizza Prep Table Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-npt-044-pi-44-1-door-refrigerated-pizza-prep-table A one-door refrigerated pizza prep table with a wide cutting board and six ingredient pans under an insulated lid, for pizzerias building pies on one counter. Toppings stay in the six clear plastic pans at the top and back-up stock goes in the 17.58 cu ft cabinet below, held at 0.5 to 5°C on a digital control with automatic defrost. It is stainless steel inside and out, with adjustable shelves. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115V / 60Hz and draws 2.2 A. - It is 45" wide, 32" deep and 43" high, at 253 lb; check the aisle in front of the door. - It is rated for a room at 25°C and 55% humidity; a hotter kitchen works it harder. #### How many pans come with it? Six clear plastic pans. #### What refrigerant does it use? R290. ### New Air NUF-048-SS 48″ 2 Door Undercounter Freezer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-nuf-048-ss-48-2-door-undercounter-freezer A New Air NUF-048-SS 48″ 2-door undercounter freezer with 12.21 cu. ft. (345.75 L) of space, for kitchens and bars keeping frozen stock under the counter. It holds -22 to -18°C under electronic control with an adjustable set point and defrost frequency, the PVC coated shelves adjust, and the 304 stainless interior has rounded corners. The exterior is 430 stainless, the condensing unit slides out from the back for service, and it rolls on casters. New Air rates it for a 25°C room at 55% humidity; it runs on R290. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115V / 60Hz and draws 8.0 A. - It is 48" wide, 31.5" deep and 35" high at 211 lb; check the height under your counter. - Leave room in front for both doors. #### How much does it hold? 12.21 cu. ft. (345.75 L). #### How cold does it get? -22 to -18°C. ### New Air NUR-072-SS 72″ Solid 3-Door Undercounter Refrigerator Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/new-air-nur-072-ss-72-solid-3-door-undercounter-refrigerator A 72" three-door undercounter refrigerator with 18.96 cu ft of storage, for prep lines and bars that need a long run of cold storage under the counter. Three solid doors open onto adjustable shelves in a stainless steel interior with rounded corners, the compressor is mounted at the back, and locking wheels let it roll out for cleaning. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115V / 60Hz and draws 3.4 A. - The listing gives no height or depth; confirm both on the spec sheet against the counter it goes under. - Leave room for all three doors to open. #### What refrigerant does it use? R290. #### How heavy is it? 242 lb. #### Can it be moved for cleaning? Yes. It rolls on locking wheels. ### Omas 12″ Belt-Driven Automatic Gravity Feed Slicer \| Trento – 2 x 0.5 HP, 120 V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omas-12-belt-driven-automatic-gravity-feed-slicer-trento-2-x-0-5-hp-120-v An Omas 12″ belt-driven automatic gravity feed slicer from Trento, with a 12” / 300 mm blade and two motors, for delis and supermarkets slicing high volumes. Two separate fan-cooled 0.5 hp motors run the blade and the carriage, the carriage stroke adjusts, and it cuts 0 - 0.6” / 0 - 14 mm thick across an 8.85” x 8.66” cut size at 200 RPM. The anodized aluminium body carries a tempered chromium steel blade, a removable sharpener, a fixed blade ring guard and a stainless slice deflector; Trento rates it 8 Hours or more and 3/4 (Medium) for cheese. Made in Italy, cETLus and NSF. #### Check before ordering - It runs on 120V / 60Hz / 1Ph; ask us about the plug. - It is 25.2" wide, 21.6" deep and 20.9" high at 103.4 lb. - Train staff on the guard and sharpener before first use. #### Is it automatic? Yes, a motor drives the carriage. #### How thick can it cut? 0 - 0.6” (14 mm). ### Omas 13″ Blade Gear-Driven Automatic Slicer \| Trento – 2 x 0.5 HP, 110 V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omas-13-blade-gear-driven-automatic-slicer-trento-2-x-0-5-hp-110-v An Omas 13″ gear-driven automatic slicer from Trento, with a 13” / 330 mm blade, for delis, butcher shops and supermarkets slicing meat and cheese for long shifts. It cuts 0 - 0.55” / 0 - 14 mm thick across a 10.2” x 6.7” (260 x 170 mm) or 9.25” (235 mm) slicing capacity at 250 RPM, with 2 x 0.5 hp (370 W) motors. Trento rates it for 8 Hours or more of slicing and High (4/4) for cheese. Made in Italy, cETLus; the old model number was MS-IT-0330-A. #### Check before ordering - It runs on 110V / 60Hz / 1Ph; ask us about the plug. - Ask us for its own size and weight; the listed figures are the box's. - Train staff on the blade guard and cleaning before first use. #### Is it good for cheese? Yes, rated High (4/4). #### Is it automatic? Yes, it is an automatic, gear-driven slicer. ### Omas 14.5″ Volano Automatic Meat Slicer Standard Flywheel \| Trento – 120 V, 1 HP Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omas-14-5-volano-automatic-meat-slicer-standard-flywheel-trento-120-v-1-hp An Omas 14.5″ automatic flywheel meat slicer from Italy, with a chromium-plated blade and semi-automatic and automatic modes, for sandwich stores and large bakeries slicing in large batches. Blade rotation, gauge plate, carriage and flywheel are all automatic, with a slice counter, a cycle function, adjustable carriage advance speed and slice thickness from 0 – 0.25″ / 0 – 7 mm. It takes product up to 11.5″ x 10″ / 292 x 254 mm, has a built-in sharpener and safety blade guard, and the meat table moves away from the blade on the return stroke. #### Check before ordering - It runs on 120V / 60Hz / 1Ph at 746 W / 1 hp; ask us about the plug. - Ask us for the machine's own size and weight before choosing a stand; the listed figures match the crate. - The maker rates it for high-to-medium intensity bulk slicing. #### How thick can it slice? From 0 to 0.25″ (0 – 7 mm). #### What size product fits? Up to 11.5″ x 10″ (292 x 254 mm). ### Omas 14.5″ Volano Semi-Automatic Meat Slicer Standard Flywheel \| Trento – 120 V, 1 HP Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omas-14-5-volano-semi-automatic-meat-slicer-standard-flywheel-trento-120-v-1-hp An Omas 14.5″ semi-automatic flywheel meat slicer from Italy with a chromium-plated blade, for supermarkets and delis slicing a large selection of charcuterie in small batches. The motor turns the blade and sets the gauge plate; the operator pushes the carriage by hand. It has a slice counter, slice thickness from 0 – 0.25″ / 0 – 7 mm, a built-in sharpener and a safety blade guard. It slices product up to 11.5″ x 10″ / 292 x 254 mm, a stainless steel retractable flywheel knob turns the flywheel by hand when needed, and parts in contact with food are stainless steel. #### Check before ordering - It runs on 120V / 60Hz / 1Ph at 746 W / 1 hp; ask us about the plug. - The listed size and weight are the crate's, so ask us for the machine's own before you pick the stand it sits on. - Choose it for many products in small runs: the maker rates it for semi-bulk slicing. #### How thick can it slice? From 0 to 0.25″ (0 – 7 mm). #### What is automatic on it? Blade rotation and the gauge plate. ### Omas Volano S37 14.5″ Manual Flywheel Slicer \| Trento Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/omas-volano-s37-14-5-manual-flywheel-slicer-trento Manual flywheel slicer built to cut medium-format product with a large 14.5” blade and a rectangular carriage. Suits kitchens that need precise, hand-controlled slicing of items that fit the 11.4” x 10.2” cutting area. It suits a delicatessen, salumeria or restaurant that slices cured meats or loaves to order, one piece at a time, within the 11.4" x 10.2" cutting area. Slicing is driven by hand through the flywheel, so it needs no power and gives the operator direct control of the feed. #### Check before ordering - Blade diameter is 14.5” — confirm this blade size meets your product diameter and blade-handling procedures. - Cutting carriage accepts items up to 11.4” x 10.2” — verify your largest pieces sit flat within that footprint. - Boxed height is 46.5” so confirm vertical clearance where it will be stored or used. - Shipping weight is 396.8 lb — confirm the bench or stand and handling equipment can support and move that weight safely. #### What size product fits on the carriage? Pieces up to 11.4" x 10.2" sit within the cutting area, with a 14.5" blade. #### Does it need electricity? No: it is a manual flywheel slicer driven by hand. #### How heavy is it to place? The shipping weight is 396.8 lb, so plan a solid bench or stand and the equipment to move it. ### Omcan – \#22 Moderate-Duty Meat Grinder 2 HP – 11067 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-22-moderate-duty-meat-grinder-2-hp-11067 An Omcan \#22 moderate-duty meat grinder with a 2 HP / 1.47 kW gear-driven motor (11067), for butcher shops, food stores and restaurants grinding in house. A 1 5/8" throat and a 2.5" hopper opening feed the worm at 150 RPM (1750 on the motor), and 3 mm and 5 mm \#22 plates come with it, under a stainless steel pan. It takes apart for quick cleaning and is made in Brazil. #### Check before ordering - It runs on 110V / 60Hz / 1Ph; ask us about the plug. - It is 36" long, 24" wide and 24" high at 57.61 lb as listed; ask us to confirm before planning the counter. - Chill the meat before grinding for a cleaner cut. #### What plates come with it? 3 mm and 5 mm \#22 plates. #### How powerful is it? 2 HP / 1.47 kW, gear-driven. ### Omcan – 0.75 HP – 208 V European Heavy-Duty Electric Commercial Mixer – 13162 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-0-75-hp-208-v-european-heavy-duty-electric-commercial-mixer-13162 A compact Italian spiral mixer that takes up to 22 lb / 10 kg of dough in a 13 QT bowl, for small bakeries and pizza shops on three-phase power. The fixed stainless steel spiral turns at 126 RPM against a bowl at 11 RPM, and a safety device stops the machine when the bowl cover is lifted. Omcan says it handles both hard and soft dough. #### Check before ordering - It runs on 208V / 60Hz / 3Ph and plugs into an L15-20 P receptacle (0.75 hp / 550 W, 2.5 A). - Plan 13" x 22" of counter and 25" of height. - Size batches by the dough limit, 22 lb / 10 kg, not by the 13 QT bowl. #### How big is the bowl? 13 QT, Ø 10″ x 8.26″ (254 x 210 mm), in stainless steel. #### Where is it made? Italy. #### How much dry flour can it take? Up to 14 lb / 6 kg. ### Omcan – 20 HP Hydraulic Cheese Grater – GR-IT-1500-H Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-20-hp-hydraulic-cheese-grater-gr-it-1500-h An Omcan 20 HP industrial hydraulic cheese grater (GR-IT-1500-H) that grates 1200 / 1500 kg (2640 / 3306 lb) an hour, for cheese plants and food processors. A SEW 20 HP (14.92 kW) self-braking motor drives it, a cylinder with pneumatic thrust feeds the cheese, and a fast extraction system with cogwheel comes apart for daily cleaning. It is built entirely of AISI 304 stainless steel, made in Italy and CE certified. #### Check before ordering - It needs 208v / 60Hz / 3Ph; an electrician runs the supply. - It is 98.6" long, 44" wide and 53" high at 1874 lb; plan the floor, the route in and rigging. - Ask us about air supply for the pneumatic cylinder. #### How much does it grate an hour? 1200 / 1500 kg (2640 / 3306 lb). #### What is it made of? AISI 304 stainless steel. ### Omcan – 208V, 132 lb Spiral Dough Mixer – MX-IT-0060-M Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/omcan-208v-132-lb-spiral-dough-mixer-mx-it-0060-m High-capacity spiral mixer designed to mix single large batches of dough; suited to kitchens that need a bowl holding 107 qt and a maximum dough batch of 132 lb on a 208V, 3Ph electrical supply. This spiral mixer serves operations that produce one large batch at a time rather than many small batches. The 107 qt bowl and 132 lb dough capacity mean it handles single heavy mixes—useful where cooks load full bowls for bread or pizza dough rather than running continuous small cycles. #### Check before ordering - Electrical service: this unit requires 208V / 60Hz / 3Ph — confirm your site panel and disconnect match. - Plug/wiring: it comes without a plug or wire; a qualified electrician fits the hardwire or plug. - Shipping weight and handling: shipping weight is 760.6 lb — confirm floor strength, receiving area and equipment to move this crate. - Clearances and ventilation: confirm available footprint and ceiling/door clearances where the 107 qt bowl and large mixer head will be loaded and operated. #### How much dough can this mixer handle in one cycle? The mixer’s stated maximum dough capacity is 132 lb, so plan your single-batch recipes to stay at or below that weight. #### What electrical service do I need for installation? It needs a 208V, three-phase supply; a licensed electrician should confirm the circuit and make the connection, as it comes without a plug or cord. #### Does it include safety features for operators? The product description lists a bowl guard and an emergency stop; confirm those controls are present and understand their locations before regular operation. ### Omcan – 3.4kW Super Wide Commercial Countertop Induction Cooker – CE-CN-0034-T Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/omcan-3-4kw-super-wide-commercial-countertop-induction-cooker-ce-cn-0034-t Countertop induction cooker that concentrates high electrical heating into a single, extra-wide cooking zone for use with large pots and pans; suited to kitchens that need one high-power induction station rather than multiple burners. This unit suits a kitchen that needs a single, wide cooking surface for cooking one large pot or pan at a time. The 8.6" / 220 mm cooking zone fits larger cookware rather than multiple small pans, so it works for batch tasks where one vessel is used on the countertop rather than line-cooking many items simultaneously. #### Check before ordering - Confirm the available circuit: this model requires 208-240V / 50-60Hz electrical supply. - Verify the countertop space and clearances against the unit footprint and 5" height to ensure a flush, stable installation. - Check that your cookware matches the 8.6" / 220 mm induction cooking surface for full contact and proper heat transfer. - Plan for handling the unit weight and packed size when received; review the listed shipping weight and box dimensions in the spec sheet with receiving staff. #### Can this cook with a standard induction-compatible pot or pan? Yes, but the pot or pan base should cover the 8.6" / 220 mm cooking surface to get even heating. #### What electrical supply does this require? It operates on a 208-240V / 50-60Hz supply, so confirm a matching dedicated circuit with an electrician. #### Is this intended to replace multiple burners on a prep line? This model provides one wide induction zone for a single vessel at a time, so it replaces one burner position rather than several simultaneous burners. ### Omcan – 30 L Food Processor Bowl Cutter – FP-ES-0030-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-30-l-food-processor-bowl-cutter-fp-es-0030-n An Omcan 30 L bowl cutter (FP-ES-0030-N) with a 31.7 Qt. bowl, for butcher shops, sausage makers and meat plants chopping and emulsifying meat. It takes 11 - 48 lb / 5 - 22 kg of soft meat or 11 - 33 lb / 5 - 15 kg of tough meat, and a 3-knife head turns at 750 - 3000 RPM (14 - 45 m/s) on 5600 W / 7.5 hp. An anti-noise lid and digital thermometer are standard, the build is all stainless steel, and it is made in Spain with QPS approval. #### Check before ordering - It needs an L15-30 P receptacle on 208V / 60Hz / 3Ph at 13.2 A; an electrician runs three-phase power. - It is 36.6" x 40.5" and 44.5" high at 350.17 lb; check the floor and the route in. - Batch to the meat ranges, not the bowl volume. #### How much meat does it take? 11 - 48 lb soft meat or 11 - 33 lb tough meat. #### Does it show the temperature? Yes, on a digital thermometer. ### Omcan – 4.0 HP 132 lbs Capacity European Heavy-Duty Electric Commercial Mixer – 13174 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-4-0-hp-132-lbs-capacity-european-heavy-duty-electric-commercial-mixer-13174 A European heavy-duty spiral mixer from Omcan, made in Italy, that mixes up to 132 lb / 60 kg of dough per batch, for bakeries and pizza shops working hard or soft dough in large batches. The bowl turns at 7 or 14 RPM and the spiral at 70 or 140 RPM, on a 4 / 2 hp (3000 / 1500 W) motor. The stainless steel bowl holds 90 QT and measures Ø 21.7” x 14.2”, the high-strength spirals are fixed stainless steel, and a safety device stops the machine when the bowl cover is lifted. #### Check before ordering - It runs on 208V / 60Hz / 3Ph, drawing 10 / 5.2 A through an L15-20 P plug; three-phase power must be on site. - Ask us for the machine's own size and weight; the listed figures match the crate. - Confirm your largest batch fits the 132 lb / 60 kg dough limit. #### How much does it mix? Up to 132 lb / 60 kg of dough per batch. #### What power does it need? 208V / 60Hz / 3Ph with an L15-20 P plug. ### Omcan – 40 lbs Capacity Elite Potato Peelers With Microswitch and Floor Water Discharge – PE-IT-0018 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-40-lbs-capacity-elite-potato-peelers-with-microswitch-and-floor-water-discharge-pe-it-0018 An Omcan Elite potato peeler (PE-IT-0018) that peels 40 lb / 18 kg per load and up to 1102.3 lb / 500 kg an hour, for restaurants, caterers and food processors. A load peels in 120 - 150 seconds at 320 RPM on a 900 W / 1.2 hp motor, a microswitch stops it when opened, and the water drains to the floor through a ø 2” side or ø 1.6” lower manifold. Cold water at 41° - 68°F / 5° - 20°C feeds through a 0.75” / 19 mm hose; it is made in Italy with cQPSus certification. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph. - A plumber connects the water feed and the floor drain. - It is 26" wide, 20.8" deep and 37.4" high at 99.2 lb. #### How much does it peel per hour? Up to 1102.3 lb / 500 kg. #### How long is a cycle? 120 - 150 seconds. ### Omcan – 46″ Ice Cream Display Chest Freezer with Flat Glass Top – 45293 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/omcan-46-ice-cream-display-chest-freezer-with-flat-glass-top-45293 An ice cream chest freezer with a flat glass top and sliding lids, so customers see frozen novelties from above while the case holds -18 to -10°C. With 11 cu.ft. inside, one basket supplied and room for four, it suits a convenience store, ice cream shop or snack bar selling packaged frozen treats. Casters let staff move it for cleaning. #### Check before ordering - It plugs into a 110V outlet (5-15 P) and draws 2.1 A. - One basket is included; order more if you want the chest split into four sections. - The packed box is 50" x 36" x 40" at 140 lb; check doorways on the way in. #### Does it lock? Yes, it has a built-in lock. #### How many baskets does it take? It comes with one basket and fits up to four. ### Omcan – 47″, 186 Liters Capacity Display Warmer – DW-CN-0186 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-47-186-liters-capacity-display-warmer-dw-cn-0186 An Omcan 47″ heated display warmer with 186 L / 6.6 cu. ft. of space on three shelves, for bakeries, cafés and caterers keeping pastries, hot sandwiches and appetizers warm in view. It runs from 86°F - 194°F / 30°C - 90°C, the shelves measure 45.7” x 11.3”, 45.7” x 12.4” and 45.7” x 13.7” and carry 22 lb / 10 kg each, and lamps light the 47” x 17” x 16” interior. It carries cETLus and ETL Sanitation certification. #### Check before ordering - It plugs into a 5-20 P outlet on 110V / 60Hz / 1Ph and draws 12.8 A (1500 W); that plug needs a 20 A receptacle. - Plan 47.4" of width, 19.38" of depth and 26" of height on the counter for its 117.9 lb. - Set the temperature for what you show: the range runs from 86°F to 194°F. #### How much does it hold? 186 L / 6.6 cu. ft. on three shelves. #### What temperature range does it have? 86°F - 194°F (30°C - 90°C). ### Omcan – 60” Mega Refrigerated Prep Table – PT-CN-1537-M Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-60-mega-refrigerated-prep-table-pt-cn-1537-m An Omcan 60” mega refrigerated prep table (PT-CN-1537-M) that holds twenty-one 1/6 pans on top and 15 cu.ft. / 424.8 L below, for pizzerias and sandwich shops with a wide topping range. Ventilated R290 cooling with automatic defrost holds 33°F - 41°F / 0.5°C - 5°C under a mechanical controller, 2 self-closing doors open onto 2 plastic-coated shelves in a 42.83" x 23.82" x 23.5" interior, and a 3/4" cutting board runs along the front. The exterior is 430 stainless steel, the interior 304, and it rolls on casters; inserts are not included. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 4.8 A. - It is 60" wide, 34" deep and 46" high at 160.12 lb. - Order twenty-one 1/6 pans for the top. #### How many pans does the top hold? Twenty-one 1/6 pans (not included). #### What temperature does it hold? 33°F - 41°F (0.5°C - 5°C). ### Omcan – 7 QT Gray Countertop Planetary Mixer with Guard – 44475 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/omcan-7-qt-gray-countertop-planetary-mixer-with-guard-44475 A 7 qt countertop planetary mixer with a clear polycarbonate guard and three attachments, for small batches of batter, cream and dough. It is 9.06" wide, so it fits a crowded bakery or café counter, and its speed runs from 145 to 920 rpm. #### Check before ordering - It plugs into a 110V outlet (5-15 P) and draws 2.5 A. - There is no timer. - It weighs 33 lb; plan a spot where it can stay rather than be lifted daily. - The box is 19" x 13" x 19" at 35 lb. #### What comes with it? Three mixing attachments, a stainless steel bowl and the guard. #### Does it have a timer? No. #### How fast does it mix? Shaft speed runs from 145 to 920 rpm on a 0.36 HP / 270 W motor. ### Omcan – 73″ Solid Door Bottle Cooler (19.6 cu. ft.) – BB-CN-0020-SH Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-73-solid-door-bottle-cooler-19-6-cu-ft-bb-cn-0020-sh An Omcan 73″ solid door bottle cooler (BB-CN-0020-SH) with 3 locking doors and 19.6 cu. ft. / 556 L of space, for bars and pubs keeping beer and mixers cold behind the counter. It holds 33°F - 41°F on a 1/4 HP compressor with R290, 6 shelves sit behind positive-seal doors with lock and key, and LED lights show the stock. The stainless steel 304 top, floor and sides resist wear, and the black corrosion-resistant painted exterior rolls on casters. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 3.96A. - It is 72.8" wide, 24.4" deep and 35.6" high; measure the space under your back bar. - Leave room in front for three doors to swing. #### Do the doors lock? Yes, with lock and key. #### How much does it hold? 19.6 cu. ft. / 556 L on 6 shelves. ### Omcan – Bread Grater with Extra Safety Features – GR-IT-0080-S Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-bread-grater-with-extra-safety-features-gr-it-0080-s An Omcan bread grater with extra safety features (GR-IT-0080-S) that turns stale bread into crumbs, for restaurants and bakeries that want to use up day-old loaves. A fan-cooled 1120 W / 1.5 HP motor supports continuous service, its speed runs from 75 – 660 RPM, and the machine is simple to operate and clean. It is made in Italy and cETLus certified, so the crumbs for breading and toppings are made in house rather than bought in. #### Check before ordering - It runs on 110V / 60Hz / 1Ph; ask us about the plug. - Its footprint is 9.84" x 9.84" and it stands 22.44" high at 37.4 lb. - Grate bread once it is dry, and clean the grating parts after each use. #### What is it for? Grating stale bread into crumbs. #### Can it run for long periods? Yes. The motor is fan cooled for continuous service. ### Omcan – European Heavy-Duty Food Processor – 10927 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-european-heavy-duty-food-processor-10927 An Omcan European heavy-duty vegetable cutter from Italy for fruit, vegetables and cheese, for restaurants doing their own prep. Product goes in through a 3.06” x 6.25” / 77 x 159 mm opening and the disc turns at 300 RPM on a 520 W / 0.7 hp ventilated motor; the cut product falls into a clear 7 Qt. / 6.5 L bin. A hinged lid opens for cleaning and changing discs, and a wide selection of discs is sold separately. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph. - Order the discs you need with it: they are sold separately. - Ask us for the unit's footprint; the listed size matches its box. #### Are discs included? Discs are sold separately; a wide selection is available. #### What certifications does it carry? cETLus and ETL Sanitation, and it complies with Quebec safety standards. ### Omcan – Pizza Oven Entry Max Series with 11.2 kW Power & Double Chamber (Three Phase) – PE-IT-0038-D Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-pizza-oven-entry-max-series-with-11-2-kw-power-double-chamber-three-phase-pe-it-0038-d A two-chamber electric pizza deck oven with refractory stone floors that reaches 842°F / 450°C, for pizzerias and restaurants baking two batches at different settings. Each 27.6" x 27.6" x 5.9" chamber has its own two mechanical thermostats and a full refractory stone, behind a stainless steel door with heat-resistant glass and an interior light. The insulation is evaporated fiberglass. #### Check before ordering - It is hardwired on 230V / 60Hz / 3Ph at 11200 W (no plug); an electrician connects it. - It is 26.7" high and weighs 328.5 lb; place it on a stand or table that carries it. - Confirm hood or ventilation requirements with your local authority. #### How hot does it get? Up to 842°F / 450°C. #### How big is each chamber? 27.6" x 27.6" x 5.9" (700 x 700 x 150 mm), with a refractory stone of 26.4" x 27". ### Omcan – Stagionello + Maturmeat Combo 100+100 Kg Cabinet with Climatouch and Fumotic – 44989 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/omcan-stagionello-maturmeat-combo-100100-kg-cabinet-with-climatouch-and-fumotic-44989 A two-section curing and aging cabinet, Stagionello for salami and Maturmeat for aged meat, 100+100 Kg, for restaurants and butchers making their own charcuterie and dry-aged cuts. The Climatouch 6" colour touch-screen runs aging, drying and flavouring automatically and stores up to 100 recipes, 5 of them preset. Omcan says salami can be ready in as little as 20 days and aged meat in 11, with 20 stainless steel salami rods and 5 racks inside. #### Check before ordering - It runs on 220V through a 6-15 P plug, rated 3.7 kW and 3.4 A x 2. - It is 58" wide, 31" deep and 83" high, at 551 lb; measure the ceiling and the doorways, since it is 87" tall in its box. - Place it where the room air stays below 90% relative humidity. #### What temperatures does it work at? -5°C to 50°C (23°F to 122°F). #### How many recipes can it store? Up to 100, including 5 preset. ### Outdoor Portable Fryer Double Tank Propane Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/outdoor-portable-fryer-double-tank-propane An outdoor portable propane fryer with two tanks of 35 - 40 lb / 15.9 - 18.1 kg each and 93,000 BTU per tank, on 14" wheels, for caterers, party rentals and special events frying in volume outside. Each tank runs from 93°C - 204°C / 200°F - 400°F, the cabinet is 44.75" / 1137 mm long, and optional side shelves and dump stations add work space. The maker states it is for outdoor use only. #### Check before ordering - Use it outdoors only, as the maker requires. - It runs on propane; confirm the cylinder or supply setup with us before your first event. - It is 53" wide, 30.5" deep and 48.8" high at 301 lb; plan the trailer or van that moves it. #### How much oil does each tank hold? 35 - 40 lb / 15.9 - 18.1 kg. #### Can it be used indoors? No. The maker states it is for outdoor use only. ### Pacojet 4 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/pacojet-4 Processes frozen foods and chilled preparations by shaving directly from frozen beakers for single-beaker production runs; suited to kitchens that need portioned, high-quality pacotized preparations from one 1.2 Liter beaker at a time. This unit is built for operations that run small, precise batches from individual beakers. With a 1.2 Liter beaker and a maximum usable fill of 0.8 Liter (10 portions), it suits recipe-driven production where each beaker is processed separately. #### Check before ordering - Electrical: requires 120V/60Hz circuit and uses a 5-15 P plug — confirm the outlet type and capacity with your electrician. - Beaker handling: the machine accepts a 1.2 Liter beaker and must not be filled beyond the 0.8 Liter maximum — plan beaker and storage workflow accordingly. - Place and noise: check countertop footprint (21" × 13" × 26") and confirm the 76.4 dB(A) operating sound level is acceptable for the intended location. - Network and service access: the unit uses WLAN 802.11 b/g/n at 2.4 GHz for remote diagnostics — verify availability of a compatible network if this feature will be used. #### Can I run back-to-back beakers without stopping for long cleaning cycles? The machine supports an expanded automatic repeat mode and a guided cleaning program; still plan short pauses for the display-guided cleaning steps between extended runs. #### How much product should I freeze into each beaker? Use the 1.2 Liter beaker and do not exceed the 0.8 Liter fill limit marked for processing; that fill level is calibrated to the device’s pacotizing process and portion guidance. #### Does the unit need a special electrical phase or breaker? It runs from a standard 120V/60Hz supply with a 5-15 P plug, so confirm the outlet location and circuit capacity before installation. ### Pizza Dough Stretching and Shaping Machine – 120V, 370W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/pizza-dough-stretching-and-shaping-machine-120v-370w A pizza dough press that stretches and shapes bases up to 20" across with a crust edge, for pizza shops making several sizes from dough balls. Three included discs give a flat Neapolitan side and crust-shaping sides from 14" up to 20". It is meant for dough at a hydration of 58% or less, so check your recipe before ordering. #### Check before ordering - It plugs into a 5-15 P outlet on 110-120V / 60Hz / 1Ph, with a 0.5 HP / 370 W motor. - Check your dough's hydration: the maker says 58% or less. - Plan 29.7" x 25" of space and 33" of height, for 291 lb. #### What sizes can it make? Crusts of 14", 16", 18" and 20" from the three discs, plus a flat Neapolitan side. #### Does it work with wet dough? It is meant for dough at 58% hydration or less. #### How much can it press in an hour? The listing rates production at 882 lb / 400 kg per hour. ### PizzaMaster – 800 Series 4 Stone Hearth, 2 Deck, Modular Electric Pizza Oven – PM 842ED Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/pizzamaster-800-series-4-stone-hearth-2-deck-modular-electric-pizza-oven-pm-842ed-3 Two-deck electric pizza oven built around stone hearths for high-heat baking; it suits kitchens that need staggered deck operation and multiple stone baking surfaces per deck for pizzas and other hearth-style items. With 4 stone hearths on each of its 2 decks, this oven is intended for operations that want to run several hearth baking surfaces at once without committing to a conveyor system. Because capacity is driven by the number of stones and separate decks, expect to manage batches by deck and stone rather than by sheet-pan volume; this makes it suitable for outlets focused on stone-baked pizzas, flatbreads or similar products where deck-by-deck staging is useful. #### Check before ordering - Power per deck is 6.7 kW — confirm your electrical supply and connection details with an electrician. - This model is electric — verify the kitchen’s electrical routing and breaker capacity for multiple-deck operation. - Maintain the manufacturer’s install clearance of 50 mm around the oven for ventilation. - Ventilation requirement is 200 m³/h per deck — confirm ducting or exhaust provision with the kitchen contractor. #### How many separate baking surfaces does this oven provide? Each of its two decks has four stone hearths. #### What electrical preparation do I need for installation? Each deck is rated at 6.7 kW; verify that the overall electrical capacity, wiring method and breaker sizing meet the oven’s combined demand with your electrician. #### Are there special ventilation or clearance needs in the kitchen? Yes — the manufacturer specifies 50 mm clearance around the unit and a ventilation flow rate of 200 m³/h per deck to maintain proper airflow. ### PizzaMaster – 800 Series 4 Stone Hearth, 3 Deck, Modular Electric Pizza Oven – PM 843ED Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/pizzamaster-800-series-4-stone-hearth-3-deck-modular-electric-pizza-oven-pm-843ed-3 PizzaMaster's 800 Series three-deck modular electric pizza oven with four natural stone hearths on each deck, for high-output pizzerias baking many pies at once. Twelve stones in all spread the heat across three decks, the Turbo Start function speeds pre-heating, and a retractable shelf at the front adds prep space. #### Check before ordering - Get the electrical rating from the spec sheet before ordering: the listing does not give voltage, phase or amperage. - It weighs 1739 lb and measures 81.7" wide, 45.6" deep and 74.9" high; check the floor and every door on the way in. - Ask your local authority what ventilation the oven needs. #### How many stones does each deck have? Four ceramic clay stones per deck, on three decks. #### Does it pre-heat quickly? It has a Turbo Start function to speed pre-heating. ### PizzaMaster – 900 Series 2 Stone Hearth, 3 Deck, Modular Electric Pizza Oven – PM 923ED Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/pizzamaster-900-series-2-stone-hearth-3-deck-modular-electric-pizza-oven-pm-923ed A three-deck modular electric pizza oven with two natural stone hearths on each deck, for medium to large pizzerias baking several pies at once. Each deck runs independently, a retractable shelf at the front gives space to set pizzas down, and the Turbo Start function shortens pre-heating. #### Check before ordering - The listing gives no electrical rating: confirm voltage, phase and amperage on the spec sheet with your electrician before ordering. - At 1119 lb, 53.1" wide, 49.6" deep and 74.9" high, check the floor load and every door on the way in. - Confirm hood and ventilation requirements with your local authority. #### How many decks does it have? Three, each with two stone hearths. #### Does it heat up quickly? It has a Turbo Start function to minimize pre-heating time. #### Is each deck controlled separately? Yes, the three decks are independent. ### PizzaMaster – 900 Series 3 Stone Hearth, 2 Deck, Modular Electric Pizza Oven – PM 932ED Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/pizzamaster-900-series-3-stone-hearth-2-deck-modular-electric-pizza-oven-pm-932ed-5 A two-deck modular electric pizza oven with three natural stone hearths per deck that reaches 500°C / 932°F, for high-volume pizzerias and restaurants. Each deck holds three ceramic clay stones and runs up to 500°C / 932°F, and a retractable shelf at the front gives room to set pizzas down. #### Check before ordering - Ask for the electrical rating on the spec sheet before ordering: the listing gives no voltage, phase or amperage. - With 949.99 lb across 71.3" of width, 49.6" of depth and 71.6" of height, walk the route and check the floor first. - Your local authority decides the ventilation it needs. #### How hot does it get? Up to 500°C / 932°F per deck. #### How many stones per deck? Three ceramic clay stones on each of the two decks. ### PizzaMaster PM741ED 72” Single Electric Pizza Deck Oven with Digital Display Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/pizzamaster-pm741ed-72-single-electric-pizza-deck-oven-with-digital-display A 72-inch electric pizza deck oven with a hearth of four ceramic clay stones and a digital display, for pizzerias that bake several pizzas per load on one wide deck. The deck is made of four ceramic clay stones, each 28 by 14 inches, for a total baking surface of 10.9 square feet. That wide single deck suits a pizzeria that loads several pizzas at once and wants a stone hearth with a crisping function. The oven is 72.4 inches wide and 40.9 inches deep, so plan the line around its full width. #### Check before ordering - Confirm the voltage your site has (the oven is offered for 208 V, 240 V and other voltages) and whether it is single-phase or three-phase, and order the matching option. - Confirm clearances and ventilation for an electric deck oven with your contractor. - Confirm doorways and the route to its final spot fit a 72.4-inch-wide oven and its 728 lb shipping weight. #### How many pizzas fit on the deck? The deck is four ceramic clay stones of 28 by 14 inches each; how many pizzas fit depends on their size, so check your pizza diameter against the stones. #### What electrical service does it need? It is offered in several voltages, including 208 V and 240 V, in single-phase or three-phase versions; your electrician should confirm which one your site needs before you order. #### What does the hearth do? The hearth is natural stone with a crisping function, and each deck has dual halogen lighting so staff can watch the bake. ### Popcorn Machine 8 oz. Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/popcorn-machine-8-oz Counter-top popcorn maker that pops measured single batches for on-demand service; suited to small concession or café counters that need a compact machine for portioned popcorn production using 150 g corn charges. This unit handles single, measured batches rather than continuous high-volume production. With a 150 g corn charge and an output rate listed as 1/2 pan/min, it works for operations that serve small, frequent orders or occasional concession use where one pan at a time is acceptable. Its compact footprint and boxed weight make it practical for limited counter space and mobile stands. #### Check before ordering - Electrical supply: confirms availability of 110V / 60Hz / 1Ph power at the intended location. - Batch size and speed: confirm 150 g corn charge and the listed 1/2 pan/min meet expected service pace. - Physical fit and access: boxed dimensions 47" x 36" x 41" and shipping weight 90 lb (40.8 kg) should fit through doors and onto the counter. - Ventilation and clearance: verify countertop clearance and local ventilation needs for a machine operating up to 220 - 270°C. #### How many popcorn batches can this machine make in an hour? Use the listed 1/2 pan/min efficiency to estimate hourly output; this model produces single, measured batches at that rate rather than continuous bulk popping. #### What electrical connection does it need? It requires a standard 110V / 60Hz / 1Ph supply, so confirm the outlet location and circuit capacity before placing the machine. #### Will it fit on my counter and through my doorway? Check the boxed dimensions 47" x 36" x 41" and shipping weight 90 lb (40.8 kg) against doorway clearances and counter space where it will be placed. ### Portable Fry Dump Station Fried Food Warmer with Overhead Heating Lamp – 200W, 110V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/portable-fry-dump-station-fried-food-warmer-with-overhead-heating-lamp-200w-110v A portable stainless steel fry dump station with 2 overhead heating lamps, for fast food counters holding French fries, chicken wings and onion rings warm before serving. Fried food drains on a removable perforated drain board over a 9" x 13" x 4" drip pan, the lamps sit 12" above the base, and the cabinet measures 29" x 13.5" x 18.5" (DWH). It draws only 200 W and carries cQPSus certification. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph. - Place it right beside the fryer so baskets dump straight in. - Ask us for the station's own weight; the listed figure matches its crate. #### How many lamps does it have? 2 overhead heating lamps (200 W). #### How is oil drained? Through a removable perforated drain board into a drip pan. ### Potis MU GD4 70 kg Natural Gas Doner Kebab Machine / Vertical Broiler with 4 Burners \| Trento – 38,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/potis-mu-gd4-70-kg-natural-gas-doner-kebab-machine-vertical-broiler-with-4-burners-trento-38000-btu A Potis MU GD4 natural gas doner kebab machine with 4 burners and a 154 lb / 70 kg meat capacity, from Trento, for kebab, gyro and shawarma shops. Four burners with continuous pilots give 38,000 BTU, the distance between spit and burners adjusts as the cone shrinks, and the spit takes meat up to 24.8" / 630 mm high. An optional kit moves the motor head to the rear where height is limited, and a conversion kit adapts it to liquid propane. It is made in Germany with cCSAus and NSF certification. #### Check before ordering - A licensed gas fitter connects the natural gas; the regulator is bought separately. The motor runs on 115V/ 60Hz/ 1Ph. - Ask us for its own size and weight; the listed figures are those of its box. - Install it under a hood as your local authority requires. #### How much meat does it hold? 154 lb / 70 kg, up to 24.8" high. #### Can it run on propane? With a compatible conversion kit. ### Potis MU GD5 120 kg Natural Gas Vertical Broiler / Shawarma Machine with 5 Burners \| Trento – 47,500 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/potis-mu-gd5-120-kg-natural-gas-vertical-broiler-shawarma-machine-with-5-burners-trento-47500-btu A Potis MU GD5 natural gas vertical broiler with 5 burners, holding up to 264.5 lb / 120 kg of meat, for shawarma, doner kebab and gyro shops. Its 5 burners total 47,500 BTU over a burner surface of 31.9" x 7.3" / 810 x 185 mm, and meat stacks up to 31.9" / 810 mm high. Continuous pilots give immediate ignition, and it is made in Germany with cCSAus and NSF certification. #### Check before ordering - It runs on natural gas and also needs a 115V/ 60Hz/ 1Ph outlet; a licensed gas fitter connects it. For propane, ask us for the conversion kit. - Plan 20" of width, 24.8" of depth and 52" of height, at 94.8 lb, under an exhaust hood as your local authority requires. - Build cones to the 31.9" maximum meat height. #### How much meat does it hold? Up to 264.5 lb / 120 kg. #### Can it run on propane? It is the natural gas model; the maker says it can be adapted with a compatible conversion kit. ### Prática – Fit Express Speed Oven Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/pr-tica-fit-express-speed-oven A Prática Fit Express speed oven that finishes refrigerated, fresh or frozen food with impinged air and two 1,100-watt magnetrons, for cafés and quick-service counters serving breakfast sandwiches, wings, muffins and pasta dishes fast. The 0.45 cu.ft (13L) chamber runs from 86°F to 536°F (30°C to 280°C), the touchscreen stores unlimited recipes in 16 groups of up to 8 steps, and it is EPA 202 ventless certified with ETL/cETL, ETL Sanitation and CE certification. #### Check before ordering - It runs on 208–240V single-phase at 6.2–7.0 kW through a NEMA 6-30 plug on a 30A breaker (Type D recommended), wired with 3x10 AWG. - Leave 0.8" behind it, and plan 15.2" of width and 27.3" of depth. - Confirm with your local authority that the ventless certification covers your installation. #### How big is the chamber? 0.45 cu.ft (13L). #### Does it need a hood? It is EPA 202 ventless certified; confirm with your local authority. ### Prática – Fit XL Speed Oven Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/pr-tica-fit-xl-speed-oven A Prática Fit XL ventless speed oven with a 0.83 cu.ft (23.7L) chamber, for cafés, convenience stores and quick-service kitchens finishing sandwiches, wings, muffins and lasagna to order. Two 1,100-watt magnetrons work with independently controlled high-speed impinged air to heat, brown and toast, adjustable from 86°F to 536°F (30°C to 280°C), in a 5.5" × 16.4" × 16.1" chamber, the largest in the FIT line. It is EPA 202 Ventless Certified with ETL/cETL and ETL Sanitation listings. #### Check before ordering - It needs a NEMA 6-30 socket on 208–240V single-phase with a 30A breaker (Type D recommended), 6.2–7.0 kW, on 3x10 AWG cable. - Leave 0.8" of clearance at the back; it is 19.2" wide, 31.3" deep and 25.9" high. - Confirm with your local authority that its ventless rating covers your menu. #### Does it need a hood? It is EPA 202 Ventless Certified; check with your local authority. #### What temperature range does it have? 86°F to 536°F (30°C to 280°C). ### Prince Castle – CTS Vertical Contact Toaster, Wire Belt, 115V, 1,200 Buns/hr – CTS-W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/prince-castle-cts-vertical-contact-toaster-wire-belt-115v-1-200-buns-hr-cts-w Continuous vertical contact toasting for single-sided buns and sandwich rolls, built for operations that need up to 1,200/hr throughput and a compact countertop footprint. This model suits kitchens that regularly toast single-sided buns or rolls up to 5.5″ (14 cm) diameter and need steady, controlled throughput rather than batch toasting. Use its variable speed and short pass-through time to dial in consistent color on individual items; the compact dimensions and wire belt make it practical where countertop space is limited and a single-sided finish is required. #### Check before ordering - Confirm power: this unit uses 115V and draws 15.5 amps on a standard NEMA 5-15P plug. - Verify the maximum bun size you plan to run — the toaster accommodates breads up to 5.5″ (14 cm) diameter. - Ensure adequate clearance and countertop support for a 68 lbs (shipping weight) appliance and space for ventilation above the unit. - Confirm the intended production rate matches the model rating of 1,200/hr so peak service periods can be met. #### Can I toast different thicknesses of buns and rolls? Yes — the combination of variable speed and pass-through control lets you adjust exposure time so different thicknesses and crusts can reach the desired color on the single-sided belt. #### Will this plug into a standard outlet in my kitchen? It uses a standard NEMA 5-15P connection at 115V drawing 15.5 amps, so it will operate from a typical 115V circuit if the circuit capacity is confirmed with the electrician. #### How do I know whether my buns will fit and feed correctly? Check your product diameter against the 5.5″ (14 cm) maximum and test a sample through the wire belt; items larger than that or unusually shaped pieces may not feed or toast evenly. ### Quarter-Size Countertop Convection Oven, 0.74 Cu. Ft. (21 L) – 120 V, 1440 W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/quarter-size-countertop-convection-oven-0-74-cu-ft-21-l-120-v-1440-w A quarter-size countertop convection oven that plugs into a standard 120V outlet, for cafés warming pastries and reheating at the counter. Its 21L cavity takes 3 racks, and the thermostat runs from 150°F to 500°F with a timer up to 120 mins. It is light-medium duty: built for supplemental baking and reheating rather than bakery production. #### Check before ordering - It plugs into a 5-15 P outlet on 120V / 60Hz single phase and draws 1440W. - It needs 22" x 23" of counter and 18" of height, at 38 lb. - Rotate trays during a bake, as Omcan recommends. #### How big is it inside? 0.74 Cu. Ft. (21 L), with 3 racks. #### Can it run on a regular outlet? Yes. It uses a standard 5-15 P plug on 120V. ### Resolute – Ice Cube Machine Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/resolute-ice-cube-machine-2 A Resolute undercounter ice cube machine that makes 280 lbs/24 hrs with an 80 lbs bin, for bars, cafés and restaurants that want ice under the counter. Each cycle drops 126 full cubes of 9g, an automated cleaning cycle keeps it hygienic, and air-cooled R290 refrigeration runs it. A gravity-drain setup simplifies plumbing, the legs adjust, and it is Energy Star, NSF and cETLus listed. #### Check before ordering - It plugs into a 5-15P (120V) outlet on 110V and draws 6.6A (726W). - A plumber connects the water line and the gravity drain. - It is 26" wide, 27.6" deep and 38.5" high at 132 lb; check it fits under your counter. #### How much ice does it make? 280 lbs in 24 hours, into an 80 lbs bin. #### Does it clean itself? It has an automated cleaning cycle. ### Resolute – Modular Ice Machine Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/resolute-modular-ice-machine A 29.9"-wide modular ice machine head that makes up to 700 lb (318 kg) of half-size cubes a day on 220 V, for restaurants and bars that need a large supply. Each batch drops 260 cubes of 9 g, the air-cooled condenser runs on R290, and an integrated cleaning cycle and a removable air filter keep routine cleaning short. It sits on a separate bin: the listing names the IB445, or the IB705 with adapting plate AP3048. #### Check before ordering - Order a bin with it: IB445, or IB705 with the AP3048 adapting plate. - It runs on 220 V / 60 Hz at 1,500 W; an electrician confirms the circuit. - Plan a water line and a drain, and keep air space around the condenser. #### How much ice does it make? Up to 700 lb (318 kg) in 24 hrs, in batches of 260 cubes. #### What size are the cubes? Half-size cubes of 9 g each. ### Resolute – Water & Ice Dispenser Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/resolute-water-ice-dispenser-2 A Resolute CDIW360 countertop nugget ice and water dispenser that makes 360 lbs of ice in 24 hours with 16.5 lbs of storage, for restaurants, hotels, hospitals and offices. Users pick ice, water or both by automatic sensor or manual LED touch control, small, medium and large cups fit, and the air filter, water pan and spouts come out for cleaning, with an automatic cleaning function. It is air-cooled, Energy Star and cETLus listed, and it sits on the counter or the optional CDIWS3 stand. #### Check before ordering - It plugs into a 5-15P outlet on 115V / 60Hz / 1 Phase at 634W. - It is 18.2" x 23.62" x 36.8" (with feet) and 149.9 lbs net. - Ask us about the water and drain connections, and add the SWF water filter. #### How much ice does it make? 360 lbs in 24 hours. #### What kind of ice? Nugget (chewable) ice. ### Royal – 12 KW Single Deck Electric Convection Oven With Bakery Depth – RECOD-1 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/royal-12-kw-single-deck-electric-convection-oven-with-bakery-depth-recod-1 Convection oven built with a bakery-depth interior to take full-size sheet pans front-to-back, suited for bakeries or kitchens that need to run multiple trays in a compact single-deck unit with straightforward electric service. This single-deck bakery-depth oven is for operations that load several sheet pans at once on multiple levels rather than high-volume continuous lines. With 5 chrome-plated racks and 11 rack positions, it lets a baker stagger trays for batch work and specialty runs while keeping one deck footprint in the kitchen. #### Check before ordering - Electrical circuit: this model is electric and listed for 208 / 240 service; confirm available breaker, amps and single- or three-phase with an electrician. - Heating load: the oven is rated at 12 total kW, verify site capacity and panel space to support that draw. - Dimensions and handling: unit weight is 495 lb (224.5 kg) and ship wt is 535 lbs; confirm doorway, elevator and on-site maneuvering clearances. - Stacking and door side: the listing notes it can stack two ovens and the right side door is standard; confirm whether stacking hardware and left-side glass door option are needed for placement and access. #### How many trays can I load at once? The oven includes 5 chrome-plated racks with 11 adjustable rack positions so you can run several full-size sheet pans on staggered levels within the single deck. #### Can this oven be stacked with another unit? Yes — the model is designed to stack two ovens; confirm the stacking kit option and the additional clearances required for the stacked configuration. #### What electrical service do I need to provide? It is an electric bakery-depth oven rated at 12 kW for 208 / 240 volts; have an electrician confirm circuit sizing and phase. ### Royal – 21″ x 24″ x 18″ Natural Gas Stock Pot Range with Single Burner (3 Rings) – RSP-18 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/royal-21-x-24-x-18-natural-gas-stock-pot-range-with-single-burner-3-rings-rsp-18 A single-burner natural gas stock pot range with a 90,000 BTU three-ring burner, for kitchens bringing large stock pots to the boil off the main range. It stands 24" high, the low height stock pot ranges use so that a full pot does not have to be lifted far, on a footprint of 21" by 18". #### Check before ordering - It is a natural gas model; a licensed gas fitter connects it, and it goes under an exhaust hood as your local authority requires. - Confirm the gas supply can carry another 90,000 BTU on top of the rest of the line. - Plan 21" by 18" of floor for 110.01 lb, with room around it to move a full pot. #### How many burner rings does it have? One burner with 3 rings. #### Is it for propane? This listing is the natural gas model. #### How tall is it? 24", low enough to work over a large stock pot. ### Royal – 24″ Stainless Steel Heavy Duty Snack Char Rock Broiler – RSCB-24 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/royal-24-stainless-steel-heavy-duty-snack-char-rock-broiler-rscb-24 A 24" countertop char rock broiler with two burners and 70,000 BTU, for grills and snack bars charbroiling on the line. Its 21" cooking surface sits over a firebox assembly that lifts out to be serviced or replaced, and a full-width stainless crumb pan slides out for cleaning. The sides and front valve cover are stainless steel over double wall panels. #### Check before ordering - The listing does not name the gas type; confirm natural gas or propane when ordering, and have a licensed gas fitter connect it. - It goes under an exhaust hood as your local authority requires. - Plan 24" by 24" of counter or stand, 15" high, for 159.99 lb. #### How wide is the cooking surface? 21", on a 24" unit. #### How is it cleaned? A full-width removable stainless steel crumb pan catches debris. ### Royal – 35 Lb (77.5″) Energy Efficient Gas Fryers With Built-In Filter System and Electro Mechanical Dial (5 Tanks) – REEF-35-5-EM Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/royal-35-lb-77-5-energy-efficient-gas-fryers-with-built-in-filter-system-and-electro-mechanical-dial-5-tanks-reef-35-5-em A five-tank gas fryer bank that gives five separate 35 Lb frying vats in a single cabinet, designed for operations that need multiple simultaneous fry stations within a single footprint of 77.5". This unit fits kitchens that need to run several different fried products at once or stage continuous frying across multiple vats. With five separate 35 Lb tanks, it lets operators dedicate a tank to a product or batter type rather than switching oil for each run, so it suits menus that require simultaneous, distinct frying tasks rather than single-batch production. #### Check before ordering - Confirm the gas supply details with your contractor — this unit is gas-fueled and will need appropriate line capacity. - Measure the installation space and doorways against the unit footprint of 77.5" wide by 39" long by 46" high to ensure it fits through access points and leaves service clearances. - Plan for oil handling and plumbing: each tank has a 1 1/4" full port drain valve, so confirm drain routing and floor receptacle location. - Account for overall unit weight of 1060 lb when checking floor loading and move-in logistics. #### Can each tank operate independently? Yes — the bank consists of five separate tanks so you can run one or several tanks without forcing all five to operate together. #### How much oil does each tank hold? Each tank is specified to hold 35 Lb of shortening, so plan oil supply and filtration around that per-tank capacity. #### What should be confirmed for ventilation and hood requirements? Confirm with your ventilation contractor that the hood and exhaust layout accommodate a five-tank gas fryer bank and the heat output from multiple burners operating at once. ### Royal – 72″ Stainless Steel 6 Open Burner Gas Range with 36” Wide Griddle and Two 26.5″ Wide Ovens – RR-6G36 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/royal-72-stainless-steel-6-open-burner-gas-range-with-36-wide-griddle-and-two-26-5-wide-ovens-rr-6g36 A 72″ stainless steel gas range from Royal with 6 open burners, a 36” wide griddle and two 26.5″ wide ovens, rated 310,000 BTU, for restaurants that need burners, a flat-top and oven space in one line. Pots and pans go on the six open burners, the 36” griddle sits beside them for flat-top work, and the two 26.5″ ovens below roast and bake. The whole range is stainless steel. #### Check before ordering - It is 72" wide, 42" deep and 36" high; check that the hood covers the full width and that the route in takes a range this size. - A licensed gas fitter connects it and confirms the supply for 310,000 BTU; tell us your gas type when ordering. - Ask us for the installed weight before planning the move. #### What is on the cooktop? 6 open burners and a 36” wide griddle. #### How many ovens does it have? Two, each 26.5″ wide. ### Royal – Delux 21″ Stainless Steel Infrared Radiant Turbo Broiler with 33,000 BTU – TB-321 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/royal-delux-21-stainless-steel-infrared-radiant-turbo-broiler-with-33000-btu-tb-321 A 21" infrared radiant broiler with three burners and an 18" x 18" broiling grid, for steakhouses and grills searing to order. Three burners give 33,000 BTU of infrared radiant heat to the 18" x 18" grid, in a stainless steel unit 21" wide and 23" deep that weighs 212 lb. #### Check before ordering - Confirm the gas type when ordering; the listing does not name it, and a licensed gas fitter connects it. - Plan it under an exhaust hood as your local authority requires. - Check that the stand or counter carries 212 lb. #### How big is the grid? 18" x 18". #### How many burners does it have? 3, for 33,000 BTU in all. #### What kind of heat does it use? Infrared radiant heat from gas burners. ### Royal – Delux 36″ Stainless Steel Stock Pot Range – SPR-360 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/royal-delux-36-stainless-steel-stock-pot-range-spr-360 A single-burner commercial stock pot range built to run one large pot at a time, suitable where a single high-output cooking station is needed. This compact unit suits kitchens that routinely use one stock pot for boiling or simmering. With only 1 burner and a high total heat rating of 100,000 BTU, this range suits operations that need to heat one large pot rather than multiple smaller pans simultaneously. Use it where a dedicated stock-pot station serves soups, stocks or large-batch boiling tasks and floor or counter space is limited. #### Check before ordering - Confirm the required gas type and supply sizing with your gas fitter to support 100,000 BTU input. - Make sure the installation location accommodates the unit footprint: 36" wide, 21" deep and 25" high. - Verify the floor or support can handle the unit weight of 255 lb (115.7 kg) and that clearance and ventilation meet local kitchen requirements. #### How much heat does it put out? One burner rated at 100,000 BTU, for a single large stock pot. #### How big is it? It is 36" wide, 21" deep and 25" high, and weighs 255 lb (115.7 kg). ### Royal – Delux 50 Lb Gas Fryer with Built in Filter and Electro Mechanical Thermostat (5 Tanks) – RFT-50-5-EM Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/royal-delux-50-lb-gas-fryer-with-built-in-filter-and-electro-mechanical-thermostat-5-tanks-rft-50-5-em A battery of 5 Royal Delux 50 lb gas fryer tanks with a built-in filter and electro-mechanical thermostats, for high-volume kitchens frying several menu items at once. Each tank has a 14″ x 14″ cooking area heated by 3 burners totalling 114,000 BTU, so separate products can each have their own oil. The built-in filter lets staff filter the oil at the fryer, and the tanks are stainless steel. #### Check before ordering - Five tanks at 114,000 BTU each add up to a large gas load; have a licensed gas fitter size the supply line before it arrives. - The battery is 77.5" wide, 39" deep and 46" high; check the hood length and the doorways on the way in. - Ask us for the electrical needs of the filter, which the record does not list. #### How many tanks does it have? Five, each 50 lb with a 14″ x 14″ cooking area. #### How much heat per tank? 114,000 BTU from 3 burners. ### Royal RECO-2 Double Standard Depth Full Size Electric Convection Oven – 3Ph, 208V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/royal-reco-2-double-standard-depth-full-size-electric-convection-oven-3ph-208v A Royal RECO-2 double stacked standard depth full size electric convection oven, 3Ph on 208V, for bakeries, restaurants and institutions baking full sheet pans in volume. Each oven takes full size sheet pans side to side in a 29” W x 22½” D x 24” H porcelain-coated interior, on 3 heating elements of 9 KW with an electric thermostat from 150º to 500º F and 5 chrome plated racks on 11 positions. The doors swing open 135º on 3 brass bushings per hinge, a glass window sits in the right hand door with two interior lights inside, and cool touch controls are set back for protection; front, sides and top are stainless. #### Check before ordering - It runs on 208 / 240 at 18 KW total; an electrician plans the three-phase circuit. - It is 34" wide, 40.2" deep and 74" high; ask us for its own weight. - Plan the hood as your local authority requires. #### What pans fit? Full size sheet pans, side to side. #### How many racks? 5 chrome plated racks with 11 positions in each oven. ### Royal RKTB-84 84″ Radiant Natural Gas Shish Kabob Broiler – 252,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/royal-rktb-84-84-radiant-natural-gas-shish-kabob-broiler-252000-btu An 84″ low-profile radiant natural gas shish kabob broiler from Royal with 14 stainless steel tubular burners totalling 252,000 BTU, for restaurants that grill kabobs in volume. Each burner is rated 18,000 BTU/hr, standing pilots give instant ignition, and the independent firebox assembly lifts out for cleaning. A removable stainless steel pan catches drippings, the broiler stands on 4” high adjustable legs, and it is ETL certified. #### Check before ordering - It is set for natural gas; a licensed gas fitter connects it and confirms the supply carries 252,000 BTU. - It is 84" wide, 24.25" deep and 14" high; plan a counter or stand that long and an exhaust hood that covers it. - The photo shows the smaller RKTB-36, not this 84" model. #### How many burners does it have? 14 tubular burners at 18,000 BTU/hr each, 252,000 BTU in total. #### How is it cleaned? The independent firebox assembly is easily removable, and a stainless steel pan lifts out. ### SaniServ – Counter Model Twin Flavour Frozen Beverage Machine w/ AccuFreeze Control – 791 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/saniserv-counter-model-twin-flavour-frozen-beverage-machine-w-accufreeze-control-791 A SaniServ 791 counter model twin flavour frozen beverage machine with AccuFreeze control, for bars, cafés and snack bars serving smoothies, slushes and frozen cocktails. Each side makes 10 Gallons per Hour from a 14 Quart Capacity, up to 160 smoothies per hour, and has its own drive, so one side can be cleaned or changed while the other keeps serving. The mix pan is refrigerated for quicker recovery, and the solid-state AccuFreeze control keeps the consistency even. It runs on R404A. #### Check before ordering - It runs on 208-230V; ask us for the amperage and plug before your electrician prepares the circuit. - Plan 21.3" of width, 28" of depth and 36" of height, with 6 of wall clearance as the maker lists. - Build cleaning both sides into the daily routine. #### How much does it make? 10 Gallons per hour per side. #### Can I serve two flavours? Yes, one per side. ### SaniServ – Counter Model Twin Flavour Shake Machine w/ AccuFreeze Control – 691 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/saniserv-counter-model-twin-flavour-shake-machine-w-accufreeze-control-691 A SaniServ 691 countertop twin flavour shake machine with AccuFreeze control, making two 12 oz. shakes per minute per side, for restaurants and ice cream shops serving two shake flavours. Each side has its own drive and a 14 Quart Capacity, so one flavour can be cleaned or changed while the other keeps serving, and the mix pan is refrigerated for quicker recovery. It is air cooled on R404A. #### Check before ordering - It runs on 208-230V; ask us for the amperage and plug before your electrician prepares the circuit. - Plan 21.3" of width, 28" of depth and 36" of height, with 6 of wall clearance around it as the maker lists. - Plan daily cleaning of both sides into the closing routine. #### How many shakes a minute? Two 12 oz. shakes per minute per side. #### How much mix does each side hold? 14 Quart per side. ### Santos \#01 2.2 lb. Pepper and Spice Grinder Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/santos-01-2-2-lb-pepper-and-spice-grinder A countertop pepper and spice grinder with a 2.2-pound (1kg) hopper and adjustable grind settings, for spice shops, supermarkets, bakeries and coffee roasters grinding to order. It grinds 31 lb / 14 kg per hour into a removable plastic drawer, and its body is stainless steel and aluminum in a brown finish. #### Check before ordering - Plug: 5-15 P, on 100-120V / 60Hz / 1Ph at 5.9 A. - Allow 23" of depth and 16" of height. - Set the grind for each product before you start. #### How much does the hopper hold? 2.2 pounds (1kg). #### How fast is it? 31 lb / 14 kg per hour. #### What motor does it have? 650 W / 0.87 hp, turning at 1800 RPM. #### Who is it made for? Santos names shops, supermarkets, coffee roasters and bakeries. ### Santos \#02 Cheese Grater, 110 lb./hr – 0.87 HP (650 W), 110 V Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/santos-02-cheese-grater-110-lb-hr-0-87-hp-650-w-110-v A countertop electric cheese grater that grates up to 110 lb (50 kg) an hour through a disc with 3mm holes, for pizzerias, cheese shops and kitchens that grate cheese every day. At 110 lb an hour it gets through a pizzeria's or restaurant's daily cheese in short runs, and the housing and the disc come off for cleaning. It sits on 12" x 18" of counter and weighs 34 lb, so it can be stored off the line between uses. #### Check before ordering - It plugs into a standard 5-15 P outlet on 100–120V / 60Hz / 1Ph and draws 5.4 A. - It comes with one standard disc with 3mm holes; ask about other discs if you want a different grate. - Allow 16" of height under any shelf above it. #### How fast does the motor turn? 1800 RPM, on a 650 W (0.87 HP) motor. #### How is it cleaned? The housing and the disc are removable, so the parts that touch cheese come off for washing. ### Santos \#18 10 qt Dough Fork Mixer Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/santos-18-10-qt-dough-fork-mixer Compact countertop dough fork mixer for small-batch bread and pizza mixing, suited to operations that need a single 10.56 Qt. / 10 L bowl for frequent one-pan batches and safe ingredient addition while running. This mixer is for kitchens that mix single small batches rather than continuous large-volume runs. With a 10.56 Qt. / 10 L capacity it handles one full bowl at a time, so it fits bakeries, pizzerias or restaurants that prepare dough in batches and need a countertop unit with a transparent safety cover and side lid gap to add ingredients during mixing. #### Check before ordering - Confirm electrical supply: 110V / 60Hz / 1Ph matches the intended outlet and circuit. - Verify plug compatibility with the 5-15 P plug and that the outlet location suits countertop placement. - Check counter or shelf footprint against boxed dimensions and shipping weight: 45 lb (20.4 kg) to ensure the surface and staff can handle the unit. - Confirm there is room for the transparent cover to open and for safe ingredient access via the side lid gap during operation. #### How much dough can this mixer handle per batch? Santos describes it as kneading 4kg (9lbs) of dough per batch in its 10.56 Qt. / 10 L bowl, with a production of 36 lb / 16.3 kg per hour. #### Can ingredients be added while the mixer runs? Yes; a side lid gap is provided specifically to add ingredients during mixing, and the transparent cover stops the machine when opened for safety. #### Will the plug and circuit work in a typical kitchen outlet? The mixer uses a 5-15 P plug and operates on 110V / 60Hz / 1Ph, so confirm the kitchen outlet and circuit match those requirements before ordering. ### Santos \#50 Centrifugal Fruit and Vegetable Juice Extractor with High Yield Filter Basket (Auto-Clean) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/santos-50-centrifugal-fruit-and-vegetable-juice-extractor-with-high-yield-filter-basket-auto-clean A Santos \#50 centrifugal juice extractor that juices up to 105 Qt / 100L of fruit and vegetables an hour, with an auto-clean filter basket, for juice bars, health food stores, hotels and restaurants. Its 800 W / 1 hp motor turns at 3600 RPM and runs quietly for its power, and the patented auto-clean basket ejects pulp as it works, for a higher yield and less cleaning during service. It is made in France and carries NSF and cULus listings. #### Check before ordering - It plugs into a 5-15 P outlet on 120V / 60Hz / 1Ph and draws 7A. - Plan counter space with a pulp container beside it; ask us for the unit's footprint, as the listed size matches its box. - Plan what you juice: it is a centrifugal extractor for fruit and vegetables. #### How much juice an hour? Up to 105 Qt / 100L. #### How is it cleaned? The patented auto-clean basket ejects pulp during use, reducing cleaning. ### Santos \#52 Citrus Juice Extractor – Chrome Base Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/santos-52-citrus-juice-extractor-chrome-base A Santos \#52 citrus juice extractor with a chrome base and 3 removable cones, pressing 20 - 40 L of juice an hour, for bars, cafés, hotels, ice cream shops and juice counters. The three cones let it squeeze any kind of citrus, and a 260 W / 0.35 hp commercial motor turns at 1800 RPM. It is made in France and carries NSF, cULus and RoHS listings, for use wherever fresh squeezed citrus juice is served. #### Check before ordering - It plugs into a 5-15 P outlet on 120V / 60Hz / 1Ph and draws 2 A. - Ask us for the footprint; the listed size matches its box. - Fit the cone to your fruit before service. #### How much juice an hour? 13 - 42.26 Qt / 20 - 40 L. #### What comes with it? 3 removable squeezing cones. #### Where is it made? In France. ### Santos \#53 Countertop Heavy Duty Ice Crusher / Shaver 0.17 HP / 130 W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/santos-53-countertop-heavy-duty-ice-crusher-shaver-0-17-hp-130-w A Santos \#53 countertop heavy-duty ice crusher and shaver that makes 330.7 lb / 150 kg an hour, for cocktail bars, restaurants and night clubs. It crushes ice from your ice machine fine or coarse, about 1.2 kg / 2.7 pounds in 30 seconds, straight into a standard international ice bucket, on a 130 W motor turning at 89 RPM. It is made in France and cETLus listed. #### Check before ordering - It plugs into a 5-15 P outlet on 120V/60Hz/1Ph and draws 1 A. - Ask us for its own size; the listed figures are those of its box, and it weighs 24 lb. - Place it where the ice bucket sits under the chute. #### How much ice does it crush? About 150 kg an hour, 1.2 kg in 30 seconds. #### Can I choose fine or coarse? Yes. ### Santos \#63 High Output Coffee Shop Grinder 120 kg/hr (265 lb/hr) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/santos-63-high-output-coffee-shop-grinder-120-kg-hr-265-lb-hr A Santos \#63 high-output coffee grinder that grinds up to 265 lb (120 kg) an hour on 120mm discs, for coffee shops, supermarkets and roasters selling ground coffee. Santos designs and makes the 120mm grinding discs, the grind setting is precise enough for Turkish coffee, and a 500 W motor turns at 1800 RPM. It is made in France with cULus and RoHS listings. #### Check before ordering - It plugs into a 5-15 P outlet on 120V / 60Hz / 1Ph. - Ask us for its footprint and height under shelves; the listed size matches its box. - Plan where bags are filled and sealed beside it during busy hours. #### How fast does it grind? Up to 265 lb (120 kg) an hour. #### Can it grind for Turkish coffee? Yes, the maker states it is suited to Turkish coffee. ### Santos Cold Press Juicer Nutrisantos \#65 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/santos-cold-press-juicer-nutrisantos-65 Makes single-serve cold-pressed juice on demand, using a slow-press auger and an extra-large feed chute; suited for operations that want to press whole fruits and vegetables at the counter with visible extraction. This unit suits a juice bar, café or restaurant looking to make small batches of fresh cold-pressed juice on demand: the XL 3.1" diameter chute accepts whole produce so you can press individual fruits or vegetables without pre-cutting, and the variable 5-80 RPM speed range lets the operator adjust extraction for different ingredients. Because it’s built for countertop use and weighs 86 lb, plan it where a single-machine workflow and visible preparation are priorities. #### Check before ordering - Confirm electrical compatibility: this model is 110V / 60 Hz with a 5-15 P plug and must match the outlet and circuit capacity in the room. - Verify the countertop or stand can support the machine’s 86 lb weight and the benchtop dimensions. - Allow enough overhead and front clearance for the XL 3.1" diameter chute and the removable juicing system when loading and during cleaning. - Confirm staff access to the 5-80 RPM speed control and that the intended use (whole fruits, leafy greens, nut milks) fits your menu and prep flow. #### Can this be used to make nut milks like almond milk? Yes — the product description notes it is suitable for extracting almond milk, using the same cold-press system as for fruits and vegetables. #### Do I need to chop fruit before feeding it into the machine? The XL 3.1" diameter chute takes many whole fruits and vegetables without pre-cutting; larger pieces need cutting to fit the chute. #### How will the speed control affect juice yield and texture? The press adjusts from 5 to 80 RPM, so the operator can set the speed to suit the ingredient. ### Santos Poppy Seed Grinder with Stainless Steel and Aluminum Body Finish Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/santos-poppy-seed-grinder-with-stainless-steel-and-aluminum-body-finish An electric poppy seed grinder with a grind that adjusts from extra fine to coarse and an average output of 14 kg an hour, for bakeries that grind their own poppy seed. The ground seed collects in a plastic drawer that holds up to 800 grams, so a bakery can grind one filling batch at a time, and the removable parts are dishwasher safe. An induction motor turns at 1800 RPM, and the machine takes 23" x 12" of counter. #### Check before ordering - It plugs into a standard 5-15 P outlet on 110V / 60Hz / 1Ph and draws 5.9 A. - Allow 16" of height and room in front to slide the drawer out. - On longer runs, plan to empty the 800 gram drawer as it fills. #### How fine can it grind? The grind adjusts from extra fine to coarse. #### How much power does it use? 650 W (0.87 HP) on a 110V circuit, at 5.9 A. ### Scotsman – Prodigy Elite 22″ Water Cooled Medium Cube Ice Machine with 366 lbs Capacity – MC0322MW-1 (ETA 5-8 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/scotsman-prodigy-elite-22-water-cooled-medium-cube-ice-machine-with-366-lbs-capacity-mc0322mw-1-eta-5-8-weeks A 22" water-cooled cube ice machine that makes up to 366 lb of 7/8" medium cubes a day, with an AutoAlert light that tells staff when to descale and sanitize. Water cooling keeps condenser heat out of a small or warm bar back area; the trade-off is condenser water use of 149.0 gallons per 100 lb of ice. #### Check before ordering - It needs a 115/60/1 circuit: minimum circuit ampacity 9.5, maximum fuse or HACR breaker 15 A. - Plan a condenser water supply and drain as well as the potable water line (19.3 gallons per 100 lb of ice). - Confirm whether you need a separate bin; the listing does not include one. #### How much ice does it make? Up to 366 lb a day of 7/8" x 7/8" x 7/8" medium cubes. #### What does AutoAlert do? Indicator lights show staff when descaling and sanitizing are due. ### Scotsman – Prodigy Elite 30″ Remote Cooled 3-Phase Medium Cube Ice Machine with 996 lbs Capacity – MC1030MR-3 (ETA 5-8 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/scotsman-prodigy-elite-30-remote-cooled-3-phase-medium-cube-ice-machine-with-996-lbs-capacity-mc1030mr-3-eta-5-8-weeks A Scotsman Prodigy Elite 30″ remote-cooled cube ice machine that makes up to 996 lbs a day of 7/8″ x 7/8″ x 7/8″ medium cubes, for businesses that need high-volume ice. Its condenser stands away from the machine, so the heat it rejects stays out of the room where the ice is made. It uses 5.20 kWh and 18.0 gal (68.2 L) of water per 100 lb on R449A, and an AutoAlert panel with an indicator light tells staff when it is time to descale or sanitize. #### Check before ordering - It runs on 208-230/60/3 three-phase power with a 15 A maximum fuse or HACR breaker and a minimum circuit ampacity of 10.8. - A refrigeration installer runs the line set to the remote condenser (208 oz of R449A); ask us which condenser and bin go with it. - Ask us for the installed weight before planning the bin it sits on. #### How much ice does it make? Up to 996 lbs a day of medium cubes. #### What size is the cube? 7/8″ x 7/8″ x 7/8″. ### Scotsman – Prodigy Elite 48″ Remote Cooled Medium Cube Ice Machine with 1965 lbs Capacity – MC2148MR-32 (ETA 5-8 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/scotsman-prodigy-elite-48-remote-cooled-medium-cube-ice-machine-with-1965-lbs-capacity-mc2148mr-32-eta-5-8-weeks A 48" Prodigy Elite ice machine that makes up to 1,965 lb of medium cubes a day with its condenser mounted remotely, so condenser heat leaves the room. It suits a banquet hall, hotel or large bar that needs a high daily volume of 7/8" cubes and has a place outside or in a plant room for the condenser. #### Check before ordering - It needs 208-230V single phase: minimum circuit ampacity 33.4, maximum fuse or HACR breaker 50 A. - Plan the remote condenser location and the refrigerant line set with a refrigeration contractor. - The box is 52" x 27" x 35" at 370 lb; confirm whether you need a separate bin. #### How much ice does it make? Up to 1,965 lb a day of 7/8" x 7/8" x 7/8" cubes. #### Where does the condenser go? Away from the machine: it is remote-cooled. ### Scotsman – Prodigy Plus 22″ Air Cooled 120V Nugget Ice Machine with 956 lb/24 hr Capacity – NS0922A-1 (ETA 5-8 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/scotsman-prodigy-plus-22-air-cooled-120v-nugget-ice-machine-with-956-lb-24-hr-capacity-ns0922a-1-eta-5-8-weeks A Scotsman Prodigy Plus 22″ air-cooled nugget ice machine that makes up to 956 lb of soft, chewable nugget ice a day, for busy restaurants, bars and institutions. Nugget ice displaces more liquid than cubes, which lowers the syrup cost per drink in fountain and mixed drinks. It uses 3.82 kWh and 12.0 gal (45.5 L) of water per 100 lb of ice, runs on R290, and its modular design sets it on a separate bin or dispenser. #### Check before ordering - It runs on 115/60/1 with a 20 A maximum fuse or HACR breaker and a minimum circuit ampacity of 16.7. - Pair it with a bin or dispenser sized for 956 lb a day; ask us which ones fit the 22″ head. - Ask us for the installed weight before planning the bin or stand it sits on. #### How much ice does it make? Up to 956 lb a day. #### What ice does it make? Soft, chewable nugget ice. ### Scotsman CU3030SAX-1 30″ Prodigy Air Cooled Undercounter Small Cube Ice Machine – 329 Lbs. Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/scotsman-cu3030sax-1-30-prodigy-air-cooled-undercounter-small-cube-ice-machine-329-lbs Produces up to 329 Lbs. of small cube ice per 24 hours and holds 110 Lbs. on-board, packaged as an undercounter unit with front breathing vents for flexible placement—suited to kitchens needing a compact, high-output ice source. Choose this model if your operation needs up to 329 Lbs. of small cube ice in a day with 110 Lbs. available for immediate use. The undercounter form factor and built-in bin mean it fits where floor space is limited and a single, continuous ice supply is required rather than separate bulk storage. #### Check before ordering - Confirm electrical circuit: 115/60/1 at 15 amps required for this unit. - Confirm front-breathing placement and any clearances or ventilation needs for undercounter installation. - Verify crate height for site access: box height is 39.5" and shipping weight is 230 lb so doorways and service elevators must accommodate that. - Confirm water quality and plumbing tie-in at the installation point; this model uses R290 refrigerant so discuss handling with the contractor if applicable. #### How much ice will be ready during a busy shift? This unit can produce up to 329 Lbs. in 24 hours and keeps 110 Lbs. in the built-in bin for immediate use. #### Can it be placed under a counter or inside a tight service area? Yes; it is designed as an undercounter machine with front breathing vents so it can be sited where top or rear airflow is restricted, provided required clearances are met. #### What electrical supply do I need to confirm with my electrician? Plan for a 115/60/1 supply on a 15 amp circuit; confirm cord access and circuit capacity before finalizing the install location. ### Scotsman CU50PAX-1 15″ Prodigy Air Cooled Undercounter Gourmet Cube Ice Machine with Pump Drain – 65 Lbs. Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/scotsman-cu50pax-1-15-prodigy-air-cooled-undercounter-gourmet-cube-ice-machine-with-pump-drain-65-lbs A 15" undercounter ice machine that makes up to 65 Lbs. of large, slow-melting gourmet cubes a day and stores 26 Lbs., for bars and restaurants serving spirits and cocktails. A built-in pump pushes drain water out through a 10' drain tube, so it can go where there is no floor drain below it, and the control panel shows power, a no-water alert and a time-to-clean reminder. An ice scoop comes with it. #### Check before ordering - It runs on 115/60/1; confirm the receptacle on the spec sheet. - Plan a water line; Scotsman recommends water filtration on every ice machine. - It is 14.87" wide, 22" deep and 34.4" high; check the height under your counter. #### How much ice does it hold? 26 Lbs. in its bin, making up to 65 Lbs. every 24h. #### What refrigerant does it use? R290, a 4.0 oz charge. ### Scotsman HID312ABX-1 16″ Meridian Push-Button Air Cooled Countertop Nugget Ice Machine & Water Dispenser – 320 Lbs. Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/scotsman-hid312abx-1-16-meridian-push-button-air-cooled-countertop-nugget-ice-machine-water-dispenser-320-lbs A 16" countertop nugget ice and water dispenser that makes up to 320 Lbs. of chewable ice a day and stores 12 Lbs., for hotels, healthcare and self-serve beverage stations. Users press a button to dispense ice or water, and the bin, spouts, air filter, sink and grill all come out for cleaning. The evaporator and exterior panels are stainless steel, and a USB port takes software updates on site. #### Check before ordering - It runs on 115/60/1; confirm the receptacle on the spec sheet. - Plan a water line and a drain at the counter. - It is 16.25" wide, 24.38" deep and 35" high, at 185 lb; check the counter carries it. #### How much ice does it hold? 12 Lbs. in its bin, from up to 320 Lbs. made every 24h. #### What kind of ice is it? Nugget, chewable ice. ### Scotsman MC0630SAX-1 600 Lb Air Cooled Modular Ice Cuber Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/scotsman-mc0630sax-1-600-lb-air-cooled-modular-ice-cuber A 30" modular ice cuber head that makes up to 600 lb. of small cube ice a day on 115 V, for restaurants, bars and hotels. The ICELINQ app connects by Bluetooth for diagnostics and settings, the AutoAlert panel shows machine status, and WaterSense Adaptive Purge adjusts water use to water quality. The air filters come off from the outside, and Preservation Mode warns of problems before a failure. #### Check before ordering - It needs a separate ice bin; confirm the bin that fits. - Wire it on 115/60/1 with a 20 amp maximum fuse or HACR breaker; minimum circuit ampacity is 18.3. - Plan a water line and a drain; it uses 17.6 gal of potable water per 100 lb of ice. #### How much power does it use? 5.18 kWh per 100 lb of ice. #### What refrigerant does it use? R290, a 6.5 oz charge. ### Scotsman MC0722SA-32 Prodigy Elite 22″ Air Cooled Modular Small Cube Ice Machine – 758 Lbs Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/scotsman-mc0722sa-32-prodigy-elite-22-air-cooled-modular-small-cube-ice-machine-758-lbs A Scotsman Prodigy Elite 22″ air-cooled modular ice machine that makes up to 758 lbs of small cube ice a day, for restaurants, bars and cafés that need steady cube ice. The ICELINQ app gives real-time diagnostics, settings and guided cleanings, upgraded ice-thickness and water sensors improve cleanability, Preservation Mode keeps it running and flags potential issues, and the AutoAlert panel shows status across the room. It uses 5.03 kWh and 17.1 gal (65.0 L) of water per 100 lb on R290, with removable external air filters. #### Check before ordering - It runs on 208-230/60/1 with a 15 A maximum fuse or HACR breaker and a minimum circuit ampacity of 9.7. - Bins are sold separately: order one sized for your daily ice use, and plan 22" of width, 24" of depth and 29" of height for the head itself at 190 lb. - Plan a water line and a drain where it will stand. #### How much ice does it make? Up to 758 lbs of small cube ice a day. #### Does it come with a bin? No. Bins are sold separately. ### Scotsman MC1030SA-32 Prodigy Elite 30″ Air Cooled Small Cube Ice Machine – 1077 lb. Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/scotsman-mc1030sa-32-prodigy-elite-30-air-cooled-small-cube-ice-machine-1077-lb Produces small cube ice at a daily capacity of 1077 lb, built for front-breathing, air-cooled installation in operations that need a large, continuous ice supply and on-board diagnostics for monitoring. It suits a busy restaurant, bar or hotel that needs up to 1077 lb of small cube ice a day from a 30" front-breathing, air-cooled head. Bins are sold separately, so pair it with one. #### Check before ordering - Electrical: confirm you can supply 208-230/60/1 and that the branch circuit meets the Min. Circuit Ampacity of 14.2 with a Max Fuse/HACR Breaker of 15 amps. - Ventilation and placement: this unit is air-cooled and front-breathing—verify clearances and that intake/exhaust will not be obstructed. - Weight and shipping footprint: shipping weight is 235 lb; check that service doors and pathways accommodate the boxed footprint and weight. - Bins are sold separately: order a compatible bin with it. #### Does this machine require a special electrical supply? It runs from a single-phase 208–230 V supply; confirm the local branch circuit meets the listed ampacity and breaker sizing before ordering. #### Can it be installed in a tight service corridor where sides are close to walls? Because it is front-breathing and air-cooled, the front must remain unobstructed; confirm clearance on the intake/exhaust side rather than just side or rear clearances. #### Are ice storage bins included with the machine? No: bins are sold separately, so order a compatible bin for storage. ### Scotsman NS0622A-1 Prodigy 22″ Air Cooled Modular Soft Nugget Ice Machine – 643 Lbs. Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/scotsman-ns0622a-1-prodigy-22-air-cooled-modular-soft-nugget-ice-machine-643-lbs Produces chewable soft-nugget ice at a 643 lb/day capacity in a compact, air-cooled modular package. Suited for operations that need a steady supply of nugget ice with a standard single-phase electrical service. It suits a bar, café or beverage station that needs a steady supply of soft, chewable nugget ice: up to 643 lb a day from a 22" air-cooled modular head. As a modular machine it sits on a separate bin or dispenser, so pair it with one. #### Check before ordering - Electrical: requires 115/60/1 service and a Max Fuse/HACR Breaker of 20 amps; confirm the space has appropriate circuit capacity. - Air-cooled condenser: confirm surrounding ventilation and clearance and plan for access to the removable front air filter for routine cleaning. - Refrigerant: this model uses R290; verify local codes or service capability for that refrigerant. - Shipping dimensions and weight: packed size 27.5" x 25.5" x 28.5" and shipping weight 180 lb; confirm the unit will fit through doors and service corridors. #### Can this machine serve a busy bar or beverage line throughout a full shift? With a 643 lb daily production it can supply a continuous stream of nugget ice, but plan dispensing and bin storage so ice produced is used steadily rather than waiting in place for long periods. #### What electrical hookup is required for this model? It operates on single-phase 115/60/1 service and is sized for a 20 amp HACR breaker, so confirm the dedicated circuit meets that specification. #### How much service access does the machine need for cleaning and maintenance? The front air filter is removable and panels provide access to internal components, so ensure there is frontal clearance for filter removal and routine service. ### Scotsman UC2724MA-1 24″ Air Cooled Undercounter Medium Cube Ice Machine – 282 Lbs. Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/scotsman-uc2724ma-1-24-air-cooled-undercounter-medium-cube-ice-machine-282-lbs A 24" undercounter ice machine that makes up to 282 lb. of medium cubes a day and stores 80 lb., for restaurants and bars fitting ice under a counter. It breathes from the front, so it needs no side clearance in a tight space, the bin door slides back for scooping, and the air filter comes out from the outside for cleaning. An ice scoop is included. #### Check before ordering - It runs on 115/60/1; confirm the receptacle on the spec sheet. - Keep room air between 50°F (10°C) and 100°F (38°C). - It is 24" wide, 28.5" deep and 39" high; check the height under your counter, and plan a water line and drain. #### How much ice does it hold? 80 lb. in its bin, from up to 282 lb. made per day. #### Does it need space at the sides? No. It is front-breathing. ### Shawarma Grill / Doner Kebab Machine / Vertical Broiler with 66 lb. Capacity, Electric – 220 V, 1 Phase, 6 KW Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/shawarma-grill-doner-kebab-machine-vertical-broiler-with-66-lb-capacity-electric-220-v-1-phase-6-kw An Omcan electric shawarma grill and vertical broiler with a 66 lb capacity, for gyro, doner and shawarma counters without a gas line. Its 6 kW elements heat from 50°C - 250°C / 122°F - 482°F over a 7.5" x 27.25" cooking area, the spit angle adjusts so you can balance browning against texture, and the body is all stainless steel for heavy daily use. #### Check before ordering - It plugs into a 6-30 P outlet on 220V / 60Hz / 1Ph; an electrician installs the receptacle. - Ask us for its own size and weight; the listed figures are those of its box. - Install it under a hood as your local authority requires. #### How much meat does it hold? 66 lb. #### Is it gas or electric? Electric, 6 kW on 220V. #### What temperature range does it have? 50°C - 250°C (122°F - 482°F). ### SilverKing – 17″ Refrigerated Milk Dispenser w/ 1 Valve & Shipboard Legs – SKMAJ1-ESUS3 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-17-refrigerated-milk-dispenser-w-1-valve-shipboard-legs-skmaj1-esus3 A refrigerated bulk milk dispenser with one valve that holds a 6-gallon load at 38 to 40°F, for school, hospital and cafeteria lines replacing individual cartons. A milk crate inside takes 3-gallon, 5-gallon or 6-gallon bags, dispensed through a spring-loaded lift valve, and the lockable right-hand door keeps it closed between services. The interior is stainless steel with coved corners for cleaning. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60hz/1ph and draws 1.6A. - It stands 39.48" high on adjustable shipboard legs, with a 17.09" x 17.09" footprint; check the counter and any shelf above. - Buy milk in bags that fit the crate: 3, 5 or 6 gallons. #### What temperature does it hold? 38 to 40°F (3.3 to 4.4°C). #### What refrigerant does it use? R290, with foamed-in-place polyurethane insulation. ### SilverKing – 34″ Mobile Freezer – SKFMW34-ELUS1 Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/silverking-34-mobile-freezer-skfmw34-elus1 A mobile 34" freezer on casters with 3.93ft3 of storage, for keeping frozen product beside the fryer, grill or ice cream station that uses it. It holds -5 to 5°F under insulated lids that slide side to side and lift off, and the interior is stainless steel with coved corners for cleaning. Crew can roll it into the storage freezer to restock instead of carrying boxes across the kitchen. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60hz/1ph and draws 1.1A. - It is 35.75" wide, 24.75" deep and 35.2" high on four 5" casters, two of them locking; check the space at the station. - If you plan to roll it into the walk-in to restock, check the walk-in door and the aisle widths. #### What temperature does it hold? -5 to 5°F (-20.6 to -15 °C). #### What refrigerant does it use? R290, with foamed-in-place polyurethane insulation. ### SilverKing – 36″ Fountainette – SKRN36-ESUS1 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-36-fountainette-skrn36-esus1 A SilverKing 36″ fountainette (SKRN36-ESUS1) with a refrigerated raised rail and pan well over a refrigerated cabinet, for ice cream parlours and restaurants running a sundae and shake station. The raised rail takes seven 3-1/2 quart pans (adapters included) and the pan well twelve 3-1/2 quart pans or ten 1/6 size pans, both at 36 to 40°F (2.2 to 4.4°C), while the 8.59ft3 cabinet below holds whipped cream and extra toppings on one wire shelf. The stainless steel exterior has an aluminum interior with coved corners. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60hz/1ph and draws 2.4Amps. - It weighs 255 lb and rolls on four 5" heavy-duty soft casters, two locking; ask us for its exact size. - Order the pans and adapters you need for the rail and well. #### How many pans does the rail hold? Seven 3-1/2 quart pans, adapters included. #### What does the pan well take? Twelve 3-1/2 quart pans or ten 1/6 size pans. ### SilverKing – 84″ Chef Base Freezer – SKFCB84H-EDUS2 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-84-chef-base-freezer-skfcb84h-edus2 A SilverKing 84″ chef base freezer (SKFCB84H-EDUS2) with four full-extension drawers holding ten full-size hotel pans, for cook lines that keep frozen product right under the fryers or griddle. The drawers take ten 12" W x 20" H x 6" D pans with dividers and hold -5 to 0°F, the flat top has a riser skirt, and foamed-in-place insulation surrounds an aluminum interior with coved corners behind a stainless steel exterior. SilverKing says the H-Series offers up to 50% more storage in a standard footprint. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60Hz/1ph. - It is 84" wide, 32.58" deep and 36.59" high at 575 lb on six 5" heavy-duty soft casters (three locking). - Ask us how much the top carries before you place equipment on it. #### How many pans does it hold? Ten full-size 12" W x 20" H x 6" D hotel pans. #### How cold does it hold? -5 to 0°F. ### SilverKing – Chef Base – SKRCB97H-EDUS1 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-chef-base-skrcb97h-edus1 A SilverKing 97″ refrigerated chef base (SKRCB97H-EDUS1) with six full-extension drawers holding twelve full-size hotel pans, for long cook lines with griddles and broilers on top. The drawers take twelve 12" W x 20" H x 6" D pans with dividers at 36 to 40°F (2.2 to 4.4°C), the flat top has corner brackets and handles, and the aluminum interior has coved corners behind a stainless steel exterior. It rolls on six 4" heavy-duty soft casters (non-locking). #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60Hz/1ph and draws 3.9A. - It is 99.44" W x 26.85" H x 32.75" D at 650lbs; add the equipment on top to your working height. - Order adapter bars or fractional pans if you portion smaller. #### How many pans does it hold? Twelve full-size 12" W x 20" H x 6" D hotel pans. #### What temperature does it hold? 36 to 40°F (2.2 to 4.4°C). ### SilverKing – Cold Holding – SKDL25-ESUS2 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-cold-holding-skdl25-esus2 A SilverKing 25″ cold holding refrigerator (SKDL25-ESUS2) with one door and 4.7ft3 of storage, for bars, coffee stations and kitchens that need a little cold storage close at hand. It holds 36 to 40°F (2.2 to 4.4°C) on R290 behind a right-hand swing door that can be reversed, with a product bin inside. The stainless steel exterior has a galvanized back, the stainless interior has coved corners and finished edges, and foamed-in-place insulation and a Santoprene gasket seal it. ETL Safety and ETL Sanitation listed. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60hz/1ph and draws 3Amps. - It is 25.6” W x 36.27” H x 23.57” D and weighs 130lbs; check the height under your counter. - Switch the door to the left before installing if your layout needs it. #### Can the door swing the other way? Yes. It is reversible. #### What temperature does it hold? 36 to 40°F (2.2 to 4.4°C). ### SilverKing – Drop-in Freezer – SKFDI23-ELUS1 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-drop-in-freezer-skfdi23-elus1 A SilverKing 23″ drop-in freezer (SKFDI23-ELUS1) with an insulated clear polycarbonate hinged lid and 1.3ft3 of space, for ice cream, frozen toppings or garnish built into a counter. It holds -5 to 5°F (-20.6 to -15°C) on R290, with a stainless steel interior with coved corners and finished edges, a stainless exterior over a galvanized lower cabinet and base, and foamed-in-place insulation. ETL Safety and ETL Sanitation listed; a lid strap lock kit (\#10315-08) is an accessory. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60hz/1ph and draws 2.1Amps. - It is 22.53” W x 23.43” H x 25.53” D at 105lbs; your millworker cuts the counter to suit. - Plan airflow for the refrigeration inside the counter. #### Can customers see inside? Yes, through the clear polycarbonate lid. #### How cold does it get? -5 to 5°F (-20.6 to -15°C). ### SilverKing – Milk Dispenser – SKMAJ3-ESUS3 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-milk-dispenser-skmaj3-esus3 A SilverKing Majestic milk dispenser (SKMAJ3-ESUS3) with three spring-loaded lift valves and 18-gallons of capacity, for schools, hospitals and cafeterias serving bulk milk. Three milk crates each take a 3-gallon, 5-gallon or 6-gallon bag, held at 38 to 40°F (3.3 to 4.4°C) on R290 refrigeration with foamed-in-place insulation. The stainless steel cabinet has coved interior corners, one right-hand door with a lockable latch, and adjustable shipboard legs. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60hz/1ph. - It is 39.09" W x 39.48" H x 17.07" D at 185lbs; check the counter or stand. - Order the milk cans, tubes or bag-in-box adaptor you need; they are accessories. #### How many valves does it have? Three spring-loaded lift valves. #### What bags does it take? 3-gallon, 5-gallon or 6-gallon bags, one per crate. ### SilverKing – Prep Table – SKP4812A-ESUS1 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-prep-table-skp4812a-esus1 A SilverKing 48″ refrigerated prep table (SKP4812A-ESUS1) with twelve 1/6 size pans in the top well and two doors below, for sandwich and salad lines. The pan well includes twelve 1/6 size pans (6" deep) with pan adapters under a stainless steel lid with a rear hood, and the doors open onto 8.3ft3 of storage with four heavy-gauge wire shelves. It holds 36 to 40°F (2.2 to 4.4°C), has an aluminum interior with coved corners, and a 10" deep cutting board lifts out. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60Hz/1ph and draws 4.1A. - It is 53" W x 44.79" H x 33.7" D at 295lbs, on four 5" heavy-duty casters (two locking). - Order 1/3 size pans or adapter bars separately if your menu needs them. #### How many pans come with it? Twelve 1/6 size pans, 6" deep. #### What temperature does it hold? 36 to 40°F (2.2 to 4.4°C). ### SilverKing – Prep Table – SKPZ72-EDUS2 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-prep-table-skpz72-edus2 A SilverKing 72″ refrigerated prep table (SKPZ72-EDUS2) with five full-extension drawers and nine 1/3 size pans in the well, for pizza and sandwich lines. The well comes with nine (9) 1/3 size pans (4" deep) under two hinged, insulated lids, and the drawers take four full-size pans 6" deep, six full-size pans 4" deep and three 1/2 size pans 4" deep. Three 19" deep cutting boards lift out, and it holds 36 to 40°F (2.2 to 4.4°C) behind a stainless steel exterior. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60Hz/1ph and draws 4.1A. - It is 72.2" W x 41.95" H x 37.2" D at 590lbs on six 5" heavy-duty soft casters (three locking). - Order more pans or adapter bars with it if your menu needs them. #### How many drawers does it have? Five full-extension drawers with dividers. #### What pans come with it? Nine 1/3 size pans, 4" deep. ### SilverKing – Prep Table – SKPZ92-EDUS1 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-prep-table-skpz92-edus1 A SilverKing 92″ refrigerated prep table (SKPZ92-EDUS1) with six full-extension drawers and a pan well of twelve 1/3 size pans, for high-volume pizza and sandwich lines. The pan well comes with twelve (12) 1/3 size pans (6" deep) under two hinged, insulated, removable stainless steel lids, the drawers accommodate twelve full-size 12" x 20" x 6" hotel pans with dividers, and three 19" deep polyurethane cutting boards lift out. It holds 36 to 40°F (2.2 to 4.4°C) with foamed-in-place insulation, an aluminum interior with coved corners and a stainless steel exterior. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60Hz/1ph and draws 5.3A. - It is 92.21" W x 41.91" H x 38.72" D at 635 lbs, on six 5" heavy-duty casters (three locking). - Order extra pans or adapter bars for fractional pans with it if your menu needs them. #### How many pans does it hold? Twelve 1/3 size pans in the well and twelve full-size hotel pans in the drawers. #### What temperature does it hold? 36 to 40°F (2.2 to 4.4°C). ### SilverKing – Shelf Refrigerator – SKRS28-ESUS10 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-shelf-refrigerator-skrs28-esus10 A SilverKing 28″ shelf refrigerator (SKRS28-ESUS10) with one door and 4.3ft3 of space, standing just 20" high, for bars and coffee stations that want cold storage on a shelf or counter. It holds 36 to 40°F (2.2 to 4.4°C) on R290 behind one right-hand swing door with a Santoprene gasket, with one shelf inside. The aluminum interior has coved corners and finished edges, the stainless steel exterior has a galvanized back and bottom, and foamed-in-place insulation seals it. ETL Safety and ETL Sanitation listed. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60hz/1ph and draws 2.5A. - It is 27.5" W x 20" H x 32.92" D at 130lbs; check the shelf or counter carries it. - Leave room for the door to swing to the right. #### How tall is it? 20" high. #### What temperature does it hold? 36 to 40°F (2.2 to 4.4°C). ### SilverKing – Undercounter – SKR48A-ESUS1 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/silverking-undercounter-skr48a-esus1 A SilverKing 48″ undercounter refrigerator (SKR48A-ESUS1) with two doors and 11.56ft3 of storage, for bars and kitchens that want cold storage under a counter. Four heavy-gauge wire shelves sit in an aluminum interior with coved corners, held at 36 to 38°F (2.22 to 3.33°C), behind a stainless steel exterior with foamed-in-place insulation. One door swings left and one right, and it rolls on four 3" heavy-duty casters, two locking. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115v/60hz/1ph and draws 3.7Amps. - It is 48" W x 32.16" H x 30.18" D at 250lbs; check it fits under your counter. - Leave room for both doors to open. #### How much does it hold? 11.56ft3 on 4 wire shelves. #### What temperature does it hold? 36 to 38°F (2.22 to 3.33°C). ### Single Chamber Wok Range with 13″ Ring, Backsplash, Faucet, 95,000 BTU – Natural Gas Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/single-chamber-wok-range-with-13-ring-backsplash-faucet-95000-btu-natural-gas A single-chamber natural gas wok range with a 13” / 330mm ring and one 95,000 BTU jet burner, for restaurants with one wok station for stir-frying, deep-frying and simmering. A water-cooled top, a stainless steel faucet, backsplash and pipe rack come built in, and the adjustable gas valve and pilot ignition give easy heat control. #### Check before ordering - It is set for natural gas; a licensed gas fitter connects it, and a plumber connects the faucet and water-cooled top. - Size your woks to the 13” ring. - Ask us for the range's own footprint and weight; the listed figures match the crate. #### What size wok does it take? The ring is 13” (330mm). #### How much heat does it make? 95,000 BTU from one jet burner. #### What comes built in? A faucet, backsplash, pipe rack and water-cooled top. ### Single Chamber Wok Range with 16″ Ring, Backsplash, Faucet, 125,000 BTU – Natural Gas Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/single-chamber-wok-range-with-16-ring-backsplash-faucet-125000-btu-natural-gas A single-burner wok range built for high-heat wok cooking, with a 16” ring and 125,000 BTU output. Suits kitchens that need one high-powered wok station and an integrated faucet and backsplash. This model suits operations that run one wok at a time and need very high heat for quick stir-fry or similar work. With a single 16” wok ring it is intended for small-batch, single-station wok use rather than continuous multi-wok production. The included faucet, backsplash and water-cooled top are features to consider when locating the unit in a line or wok station. #### Check before ordering - Gas hookup: this unit is configured for Natural Gas—confirm fuel supply and pipe size with the gas fitter. - Heat output and wok size: confirm the 125,000 BTU burner and the 16” wok ring match the cooking equipment and cookware to be used. - Water supply and fittings: the range includes a faucet and water-cooled top—confirm water connection location, pressure and fitting type with your plumber. - Carton and unit measure 31.5" by 47.2" by 39.4" and weigh 198 lb (89.8 kg); confirm doorways and floor loading. #### Is this wok range set up for natural gas or propane? The product is specified for Natural Gas. If a different fuel is required, discuss conversion options with a qualified gas technician. #### What size wok will fit this cooker? The wok ring is sized for a 16” pot, so select cookware that matches that diameter for proper seating and heat contact. #### What should be checked for ventilation and clearances? Confirm local ventilation and clearance requirements with a contractor; the unit includes a backsplash and a water-cooled top that affect placement and hood planning. ### Single Freestanding Narrow Warming Drawer – 120 V, 450W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/single-freestanding-narrow-warming-drawer-120-v-450w A single freestanding narrow warming drawer that holds a full size 12" x 20" x 6" pan (included), for kitchens keeping bread, sides and plated food warm next to the line. Its own thermostat sets 80ºF - 220ºF / 27ºC - 104.4ºC, and 1" fiberglass insulation with a drawer gasket keeps the heat in a 14” x 27” x 7.6” interior. It is UL and NSF listed and made for deep countertops. #### Check before ordering - It plugs into a 5-15 P outlet on 120V / 60Hz / 1Ph and draws 3.75A (450 W). - The drawer itself weighs 91 lb; ask us for its own size, as the listed figures match the crate. - Check your counter depth before ordering: the maker designs it for deep countertops. #### What pan fits? One full size 12" x 20" x 6" pan, included. #### What temperature range does it have? 80ºF - 220ºF (27ºC - 104.4ºC). ### Single Panini Grill with Grooved Plates and Timer – 12″ x 15″ Cooking Surface – 120V, 1800W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/single-panini-grill-with-grooved-plates-and-timer-12-x-15-cooking-surface-120v-1800w-42912 A single panini press with grooved cast-iron plates on a 12" x 15" surface and a timer, for grill-marked sandwiches, quesadillas and pressed burgers made to order. It suits a café or deli counter on a 120V line that wants marks on both sides of the bread; the thermostat goes up to 572°F (300°C). #### Check before ordering - Its 5-20 P plug needs a 20 A, 120V receptacle; it draws 15 A, so give it its own circuit. - Plan 19" of width and 17" of depth on a counter that carries 69.4 lb. - Top and bottom plates are both grooved; for flat toasting look at the smooth-plate press. #### What can it cook? The listing names sandwiches, burgers, quesadillas, panini, focaccia and pita sandwiches. #### What are the plates made of? Cast iron, in a stainless steel body. ### Single Panini Grill with Smooth Plates and Timer – 10″ x 11″ Cooking Surface – 120V, 1800W Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/single-panini-grill-with-smooth-plates-and-timer-10-x-11-cooking-surface-120v-1800w-42909 A compact sandwich press with smooth cast-iron plates on a 10" x 11" surface and a timer, for browning bread and quesadillas evenly without grill marks. At 14.6" wide it fits a short counter or a kiosk running on 120V, and the smooth plates suit breads that should toast flat. #### Check before ordering - The 5-20 P plug needs a 20 A, 120V receptacle; the press draws 15 A. - The counter must take 50 lb and 15" of depth. - The thermostat reaches 572°F (300°C); the timer sets each press. #### Smooth or grooved plates? Smooth on top and bottom, so food browns without grill lines. #### How big is the cooking surface? 10" x 11". #### What can it cook? The listing names sandwiches, burgers, quesadillas, panini, focaccia and pita sandwiches; the plates are cast iron in a stainless steel body. ### Single-Speed Dough Fork Mixer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/single-speed-dough-fork-mixer An Italian single-speed dough fork mixer with a 30 L / 26.40 QT bowl that kneads up to 25 kg / 55 lb per batch, for medium to large bakeries and pizzerias. The fork turns at 28 RPM and the bowl at 9 RPM on a 1.5 kW / 2 HP motor, and a built-in timer lets the operator set the mix and step away to other work. The kneading figure varies with the ingredients, as the maker notes, and the mixer carries cETLus and NSF listings. #### Check before ordering - It runs on 200-240 V / 60 Hz / 1Ph at 6.6 A through a 6-15 P plug. - Ask us for the machine's footprint and weight; the listed figures match the crate. - Test your own recipe against the 25 kg / 55 lb rating, which varies with ingredients. #### How much can it knead? Up to 25 kg / 55 lb, depending on ingredients. #### Does it have a timer? Yes, built in. ### Sno-Cone Ice Machine 180 kg/hour – 120 V, 200 W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/sno-cone-ice-machine-180-kg-hour-120-v-200-w An Omcan sno-cone ice machine that shaves up to 180 kg/hour, for carnivals, concession stands and summer events serving shaved ice treats. A stainless steel hopper takes the ice, a large acrylic box shows how much shaved ice is ready, and an easy handle runs it on a 1400 RPM motor. It is light enough at 39.7 lb to move between events. #### Check before ordering - It plugs in on 120V / 60Hz / 1Ph and draws 1.66A (200W); ask us about the plug. - Ask us for its own size; the listed figures are those of its box. - Have a steady supply of cubed ice on hand: it shaves ice, it does not make it. #### How much ice does it shave? Up to 180 kg/hour. #### Can I see the shaved ice? Yes, through the large acrylic box. ### Somerset CDR-1100 11″ Countertop Two Stage Dough Sheeter – 115V Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/somerset-cdr-1100-11-countertop-two-stage-dough-sheeter-115v A two-stage countertop dough sheeter with 11" rollers for pizzerias and bakeries rolling out pizza bases, pie crusts or pastry, at 500-600 pieces an hour. Dough fed from the hopper passes two stages of 3.5" diameter rollers, so one operator can sheet 500-600 pieces per hour without a rolling pin. Sheets are limited to 11" across, which suits individual pizzas and pastry rounds rather than large slabs. #### Check before ordering - It runs on single-phase 115v/60Hz and drives a 1/4 HP gear motor. - Plan 18.83" x 15.27" of counter and 20.74" of height, for 105 lb. - Check that your largest pizza or crust fits within the 11" roller length. #### What can it roll? The listing names pizzas, pie crusts, fondant, pastries and pierogis. #### How are the rollers kept clean? Spring-loaded synthetic scrapers ride on the rollers and are removable, and the ball bearings are sealed and permanently lubricated. ### Somerset CDR-1550 15″ Thickness Countertop Dough Roller – 115V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/somerset-cdr-1550-15-thickness-countertop-dough-roller-115v A two-stage, front-operated countertop dough sheeter with 15" rollers, for pizzerias and bakeries rolling dough up to 15" wide at 500-600 pieces an hour. The rollers are 3.5" in diameter, synthetic as standard with metallic rollers available, driven by a ½ HP gear motor whose drive is kept apart from the rollers. Safety sensors shut it off automatically, and handle adjustments set the dough thickness. #### Check before ordering - It runs on 115v/60Hz. - It sits on 4" adjustable stainless legs and needs 18.83" x 19.25" of counter, 27.88" high, for 172 lb. - Say which rollers you want: synthetic ship as standard. #### What width can it roll? Dough up to 15" across, on 3.5" by 15" rollers. #### How are the scrapers cleaned? They are synthetic, spring-loaded and removable. ### Somerset CDR-2000 20″ Countertop Dough Roller – 3/4 hp – 115V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/somerset-cdr-2000-20-countertop-dough-roller-3-4-hp-115v A 20″ countertop dough roller from Somerset with a ¾ HP gear motor, sheeting 500-600 pieces per hour for pizza, tortillas, pita, calzones, sweet dough and pierogi. Its synthetic rollers measure 3.5" in diameter by 20" long, spring-loaded synthetic scrapers lift out for cleaning, and permanently lubricated sealed ball bearings keep the drive maintenance-free. It stops on its own when a safety sensor trips, and the heavy gauge stainless steel body stands on 4" adjustable stainless steel legs. #### Check before ordering - It runs on 115v/60Hz; the motor also comes as 220v/50Hz, so order the 115v version and ask us about the plug. - Plan 24" of width, 25" of depth and 25.5" of height on a counter built for a heavy machine. - Rolled pieces can be as wide as the 20" rollers. #### How many pieces an hour? 500-600 pieces per hour. #### What can it roll? Pizza, rolled dough, flour tortilla, pita, calzone, sweet dough, pierogi and more. ### Somerset SCS-150 Cheese Shredder Machine Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/somerset-scs-150-cheese-shredder-machine A Somerset SCS-150 cheese shredder that takes 8 pound blocks and shreds 25+ pounds of cheese per minute, for pizzerias, commissaries and kitchens shredding cheese in volume. It arrives fully assembled with a 3/16” blade on a table with casters and needs no adjustments; optional blades of 3/32”, 5/32”, 1/4” and 1/2” change the cut, and cheese box shelving is an accessory. The build is all stainless steel with sealed, permanently lubricated ball bearings, and the large hopper opening takes the blocks easily. #### Check before ordering - It runs on 220V AC; ask us about the plug and current draw. - It is 18" wide, 19.12" deep and 57.38" high; ask us for its weight. - Order the blades for the cuts you use. #### How fast does it shred? 25+ pounds of cheese per minute. #### What block size fits? 8 pound blocks. ### Somerset SDR-400 Dough Rounder Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/somerset-sdr-400-dough-rounder A Somerset SDR-400 dough rounder that turns out up to 7,200 pieces per hour, made in America, for pizzerias and bakeries making balls for pizza, tortillas, pita and flatbread. It rounds pieces from 1oz (50g) to over 36oz (1kg) into airtight balls of uniform shape and size with no adjustment for size, and one person runs it. The auger and drum are synthetic, the intake resists sticking, the bearings are permanently lubricated, and it stands on 4” adjustable stainless steel legs. #### Check before ordering - It runs on a 3/4 HP gear motor at 115v/60Hz; order that version, not the 220v/50Hz one, and ask us about the plug. - Plan 21" of width, 14" of depth and 32" of height for its 225 lb; the SDR-400T table is optional. - Plan who portions the pieces: it rounds, it does not divide. #### How fast is it? Up to 7,200 pieces per hour. #### What piece sizes does it round? From 1oz (50g) to over 36oz (1kg). ### Southern Pride MLR-150 Natural Gas‐Fired Wood Burning Rotisserie Smoker – 120V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/southern-pride-mlr-150-natural-gas-fired-wood-burning-rotisserie-smoker-120v Southern Pride's compact rotisserie smoker on gas and wood: four 3-tier hangers carry 18.5 ft2 of racks, room for 24 pork butts or 32 chickens, for restaurants starting a barbecue program. Twelve 10" x 22" racks turn on the rotisserie, advanced by a button or a pneumatic foot switch, inside a stainless steel cabinet insulated with mineral wool. The 65,000 BTU burner heats the cabinet and the firebox logs, and the digital thermostat runs 140° to 325°F. #### Check before ordering - Have your gas fitter connect natural gas (4.5" to 10.0" W.C.) or LP (11.0" to 13.0" W.C.) to the 1/2" NPT inlet. - It plugs into a 120 volt, 15 amp outlet (NEMA 5-15P). - It is 43" wide, 32.13" deep and 77" high on 23.5" legs, at 875 lb; work out the venting from the owner's manual with your local authority. #### How many briskets fit? 8 briskets of 12-15 lbs, or 24 St. Louis ribs. #### Does it have a grease drain? Yes, a 2" grease drain with a ball valve. ### Southern Pride SC-100 Electric Woodchip Burning Stationary Rack Smoker – 120V Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/southern-pride-sc-100-electric-woodchip-burning-stationary-rack-smoker-120v An electric, woodchip-burning rack smoker that runs on a 120V circuit, for a restaurant or caterer adding smoked meats without running a gas line. It holds 12 pork butts of 8-10 lbs, 24 whole chickens of 3-4 lbs or 4 briskets of 12-15 lbs on four adjustable racks, which suits a small barbecue menu or a restaurant smoking a few items a day. A digital panel sets time and temperature, and a built-in meat probe reads the internal temperature. #### Check before ordering - Wire it on a 120 volt, 60 hertz, 1-phase circuit with 20 amp wiring. - Venting follows the owner's manual and whatever your local authority accepts; settle the spot with your contractor and fire inspector first. - Keep it out of the weather: the maker says not to expose it to rain or snow. - It needs 26" x 30" of floor and 54" of height, for 205 lb. #### How many ribs does it hold? 12 pieces of baby back ribs at 3 lbs each. #### Does it need gas? No. It is electric and burns woodchips for the smoke. ### Southern Pride SC-300 Electric Woodchip Burning Stationary Rack Smoker – 240V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/southern-pride-sc-300-electric-woodchip-burning-stationary-rack-smoker-240v An electric woodchip smoker with 20 rack slides, for restaurants and caterers smoking 30 pork butts or 40 chickens a load without a gas line. Dual elements and woodchip boxes make the smoke, a convection fan with an 8” blower wheel moves it, and a digital cook-and-hold thermostat runs from 80° to 325°F. The 304 series stainless cabinet rolls on swivel casters that lock at the front. #### Check before ordering - It needs a 208 or 240 volt, 1-phase circuit with 40 amp wiring; no plug is provided, so an electrician makes the connection. - Venting follows the owner's manual and has to satisfy your local authority. - It is 24.75" wide, 32.5" deep and 61.25" high, at 380 lb. #### How many briskets fit? 10 briskets of 12-15 lbs, or 25 St. Louis ribs. #### What temperatures can it hold? 80° to 325°F, on a cook and hold thermostat. ### Southern Pride SP‐700 Gas Fired Wood‐Burning Rotisserie Smoker -120V Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/southern-pride-sp-700-gas-fired-wood-burning-rotisserie-smoker-120v Southern Pride's large gas-fired, wood-burning rotisserie smoker: six 3-tier hangers carry 72 ft2 of racks, room for 84 pork butts or 96 whole chickens in one load, for high-volume barbecue and catering. A 150,000 BTU burner heats the cabinet and lights 2-3 fireplace size logs, and the rotisserie brings eighteen 12" x 48" racks to the door, moved on by a button or a pneumatic foot switch. The digital thermostat runs from 140 to 325°F. #### Check before ordering - Before ordering, have your gas fitter confirm the supply: it burns natural gas (4.5 to 10.0" W.C.) or LP (11.0 to 13.0" W.C.) through a 1/2" NPT inlet. - Electrical is 120 volt with 15 amp wiring and a NEMA 5-15P plug. - At 2000 lb, 94" long, 67.88" wide and 77.63" high, check the floor load and every door on the route. - Its venting has to follow the owner's manual and satisfy your local authority. #### How many briskets fit? 24 briskets of 12-15 lbs, or 72 St. Louis ribs. #### How is grease drained? Through a 2" grease drain fitted with a ball valve. ### Southern Pride SPK-500 Gas Fired Wood‐Burning Rotisserie Smoker – 120V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/southern-pride-spk-500-gas-fired-wood-burning-rotisserie-smoker-120v A mid-size Southern Pride rotisserie smoker burning gas and wood: five 3-tier hangers turn 52.5 ft2 of racks, enough for 60 pork butts or 70 chickens at a time, for barbecue restaurants scaling up. Fifteen 12" x 42" nickel chrome plated racks ride the rotisserie, stepped forward with a button or a pneumatic foot switch, and an interior light shows the product. A 75,000 BTU burner heats the cabinet and lights the logs, under a digital thermostat set from 140° to 325°F. #### Check before ordering - Both gas types are listed: natural at 4.5" to 10.0" W.C., LP at 11.0" to 13.0" W.C., on a 1/2" NPT connection made by a licensed fitter. - Power is a 15 amp, 120 volt receptacle for the NEMA 5-15P cord. - Plan floor space of 75" by 61.63" (71.13" high, 1480 lb), and settle the venting the owner's manual requires with your local authority. #### How many briskets fit? 20 briskets of 12-15 lbs. #### How many St. Louis ribs? 60 pieces at 2.75 lbs each. ### Southern Pride SPX-300 Gas Fired Wood‐Burning Rotisserie Smoker – 120V Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/southern-pride-spx-300-gas-fired-wood-burning-rotisserie-smoker-120v A gas-fired, wood-burning rotisserie smoker for barbecue restaurants: four 3-tier hangers turn 30 ft2 of racks through heat and smoke, holding 32 pork butts or 40 chickens. The 75,000 BTU burner heats the cabinet and lights 2-3 fireplace size logs, and the rotisserie carries twelve 12" x 30" nickel chrome plated racks, advanced by a button or a pneumatic foot switch so each rack comes round to the door. The digital thermostat runs from 140 to 325°F. #### Check before ordering - Gas supply: natural at 4.5 to 10.0" W.C. or LP at 11.0 to 13.0" W.C., into a 1/2" NPT inlet, hooked up by a licensed gas fitter. - Have a 120 volt, 15 amp receptacle for the NEMA 5-15P plug. - Vent it the way the owner's manual describes, in a way the local authority having jurisdiction accepts. - It weighs 1150 lb and measures 71.25" by 48.5", 66.63" high: walk the route before ordering. #### How many briskets does it hold? 8 briskets of 12-15 lbs, or 24 St. Louis ribs. #### How is grease handled? Through a 2" grease drain with a ball valve. ### Southern Pride SRG-400 Natural Gas-Fired Wood Burning Stationary Rack Smoker – 120V Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/southern-pride-srg-400-natural-gas-fired-wood-burning-stationary-rack-smoker-120v A gas-fired, wood-burning stationary rack smoker for barbecue restaurants and caterers cooking at volume: 42 pork butts or 18 briskets in one load. A 65,000 BTU burner lights 2-3 fireplace-sized logs in the firebox, and a convection fan carries heat and smoke through 27 rack slides with 45.5 ft2 of cooking surface. The digital cook-and-hold thermostat runs from 140 to 325°F, and with no wood loaded the cabinet works as a roasting oven. #### Check before ordering - It takes natural gas at 4.5 to 10.0" W.C. or LP at 11.0 to 13.0" W.C. through a 1/2" NPT inlet; a licensed gas fitter connects it. - Power is 120 volt, 15 amp, on a NEMA 5-15P plug. - The owner's manual sets the venting, and your local authority has to accept the installation. - Check doors and floor for 1005 lb at 43" wide, 32.13" deep and 77" high; it rolls on 6" locking casters. #### How many ribs fit? 70 St. Louis ribs, or 91 with the optional rib racks. #### How many chickens fit? 72 whole chickens of 3-4 lbs. ### Stagionello® Maturmeat® 100 kg Meat Curing Cabinet with ClimaTouch® and Fumotic® Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/stagionello-maturmeat-100-kg-meat-curing-cabinet-with-climatouch-and-fumotic-40345 A Stagionello Maturmeat 100 kg meat curing cabinet with ClimaTouch and Fumotic, for butchers and restaurants dry aging, drying and flavouring prime meat in house. The maker says it ages up to 100kg of meat in as little as 11 days. A 6" colour touch-screen (ClimaTouch) runs aging, drying and flavouring automatically, with memory for approx. 100 recipes and 5 preset ones, and an optional pH probe (Item 41263). Inside are 5 guide sets with 5 stainless steel shelves, automatic lighting, a dehumidifier, a heated frame and hot gas defrost, with an industrial refrigeration unit rather than a mono-block; the legs adjust for height. It works from -5°C to 50 °C and is made in Italy with QPS certification. #### Check before ordering - It plugs into a 6-15 P outlet on 220V at 2.376 kW and 10.8 A. - It is 28.7" wide, 30.7" deep and 83" high at 308 lb; measure the ceiling and doorways. - Keep the room below 90% relative humidity, as the maker specifies. #### How much meat does it hold? Up to 100kg. #### How many recipes can it store? Approx. 100, with 5 preset. ### Stagionello® Maturmeat® 150kg Meat Curing Cabinet with ClimaTouch® and Fumotic®, Front and Back View – Black Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/stagionello-maturmeat-150kg-meat-curing-cabinet-with-climatouch-and-fumotic-front-and-back-view-black A Stagionello Maturmeat 150kg meat curing cabinet with ClimaTouch and Fumotic, two glass doors and 49.5 cu.ft. / 1400 L of space, for butchers and restaurants curing salumi and other whole-muscle meats in house. It works from -3°C to 35°C and 30 - 99% RH across two interiors of 22.4” x 26” x 63”, each with 4 shelves carrying up to 77 lb / 35 kg. The interior is stainless steel AISE 304, the exterior stainless or painted sheet metal, and the operator runs its self-sterilization; it is made in Italy with QPS certification. #### Check before ordering - It plugs into a 6-20 P outlet on 220–240V / 60Hz / 1Ph, rated 1300 W and 5.9 A, up to 3500 W and 15.0 A. - Ask us for its own size; the listed size and its 753 lb are the box's figures. - Plan the route in for a heavy, tall cabinet. #### What humidity range does it have? 30 - 99% RH. #### How many shelves are there? 4 + 4, at up to 77 lb / 35 kg each. ### Stainless Steel Cheese Grater with Microswitch and Brake Motor, 132 lb./hr – 1.5 HP, 110 V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/stainless-steel-cheese-grater-with-microswitch-and-brake-motor-132-lb-hr-1-5-hp-110-v A Trento stainless steel cheese grater with a microswitch and brake motor, rated 132 lb./hr on 1.5 HP, for restaurants and pizzerias grating hard cheese and bread in small to medium amounts. Its ironed steel drum turns at 1030 RPM on a 1120 W motor, the basins and hoppers are stainless steel, the microswitch stops it when opened and the brake motor halts it fast. It is made in Italy with QPS certification and meets Quebec safety standards. #### Check before ordering - It runs on 110V / 60Hz / 1Ph; ask us about the plug. - Ask us for its own footprint; the listed size and weight match its box. - Pick a larger grater if you grate all day. #### How fast does it grate? 132 lb./hr. #### What can it grate? Hard cheese and bread. ### Stainless Steel Coffee Maker with 2-Liter Air Pot capacity Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/stainless-steel-coffee-maker-with-2-liter-air-pot-capacity An Omcan stainless steel coffee maker that brews straight into a 2 L air pot, up to 100 cups an hour, for offices, cafés and catering setups. It brews a jug in 5 mins. at 93°C - 96°C / 199.4°F - 204.8°F, and the insulated airpot keeps coffee hot without a warming plate while its pump-action dispenser lets guests serve themselves. It is cULus and ETL Sanitation listed. #### Check before ordering - It plugs into a 5-15 P outlet on 120V / 60Hz at 1450 W. - Ask us for its own size; the listed figures are those of its box, and it weighs 18.5 lb. - Ask us whether it needs a water line or is filled by hand. #### How many cups an hour? Up to 100 cups. #### Does it need a warming plate? No. The insulated airpot keeps coffee hot. ### Stainless Steel Countertop Steamer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/stainless-steel-countertop-steamer A stainless steel countertop steamer that takes a half-size pan and reaches 212 °F (100 °C) at the push of a button, for kitchens and concession stands reheating and steaming food on demand. It draws on a 3 QT / 2.8 L water reservoir and is ready after a 25 minutes pre-heat, rated 1800 Watts, with cETLus certification. #### Check before ordering - It plugs into a 5-20 P outlet on 120V / 60Hz / 1Ph and draws 15A; that plug needs a 20 A receptacle. - Plan 18" of width and 20" of depth on the counter, 10" high, for its 37 lb. - Fill the reservoir before service and allow the 25 minutes pre-heat. #### What pan does it take? A half-size pan. #### How long does it take to heat? 25 minutes. #### How much water does it hold? 3 QT / 2.8 L. ### Stainless Steel Floor Model Dough Sheeter with 88″ Conveyor Length – 0.75 HP (550 W), 220 V, 1 Phase Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/stainless-steel-floor-model-dough-sheeter-with-88-conveyor-length-0-75-hp-550-w-220-v-1-phase An Omcan floor model dough sheeter with an 88″ conveyor and foldable tables, for bakeries, restaurants and hotels rolling pastry, pizza and laminated dough. Rollers of 3.5" x 20.5" open from 1 – 35 mm with preset roller thickness controls, turning at 124 r/min, and the 19.75" belt runs at 18 – 32 m/min on a 0.75 HP / 550 W motor. Each pass takes up to 11 lb / 5 kg; safety features are built in, and it is QPS certified. #### Check before ordering - It runs on 220V / 60Hz / 1Ph; ask us about the plug. - Working, it takes 35" x 108" of floor at 46" high; folded, 35" x 63". - Ask us for its net weight before planning the route; the listed figures are the box's. #### Do the tables fold? Yes, for storage. #### How thin can it roll? The roller gap adjusts from 1 – 35 mm. ### Stainless Steel Pedestal Sink with Foot Valve and Faucet Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/stainless-steel-pedestal-sink-with-foot-valve-and-faucet A single-bowl stainless steel pedestal hand sink with faucet and foot valve, for a handwashing station in a small footprint. The foot valve keeps hands off the faucet, which suits a dedicated handwashing station at a prep or service area. The 16" x 13.75" x 5.75" bowl stands on its own pedestal, so it needs floor space rather than a counter. #### Check before ordering - Confirm the overall footprint will fit the location: 28" (length) x 22" (width) x 44" (height). - Confirm the basin suits the tasks to be performed: bowl measures 16" x 13.75" x 5.75". - Confirm the cCSAus certification meets your local requirements, and that doorways fit the boxed sink. #### Does the faucet and foot valve come pre-installed? This model is supplied with the faucet and foot valve installed; check the instruction manual for final connection steps and water line locations before plumbing. #### Will the pedestal height affect counter alignments? The sink is pedestal-mounted so confirm vertical alignment with existing counters or adjacent equipment and account for splashback height in your layout. ### Stainless Steel Propane Outdoor BBQ Grill with 5 Burners, Top and Side Shelf and Roll Dome, 80000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/stainless-steel-propane-outdoor-bbq-grill-with-5-burners-top-and-side-shelf-and-roll-dome-80000-btu A five-burner stainless steel propane grill with a roll dome and side shelf, for restaurant patios, caterers and outdoor events grilling on site. Five 16,000 BTU/hr burners, set every 5.75 inches, give 80,000 BTU per hour under a stainless steel grid, and the listing gives a pre-heat time of 4 minutes. It rolls on four wheels. #### Check before ordering - It runs on liquid propane; set it up outdoors, away from buildings and combustibles, as the manual and your fire code require. - The roll dome measures 35.4" x 23.3" x 15.2" and the side shelf 14.6" x 23.3"; plan the space with both open. - It weighs 150 lb. #### How many burners does it have? Five, at 16,000 BTU/hr each (80,000 BTU per hour in total). #### How fast does it heat up? The listing gives a pre-heat time of 4 minutes. ### Stainless Steel Propane Outdoor BBQ Grill, 8 Burners, 128000BTU, Top And Side Shelf, 2 Roll Domes Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/stainless-steel-propane-outdoor-bbq-grill-8-burners-128000btu-top-and-side-shelf-2-roll-domes A stainless steel propane outdoor BBQ grill with 8 burners totalling 128,000 BTU and 2 roll domes, for caterers, patios and events grilling burgers, steaks and hot dogs outside. The 16,000 BTU/hr burners sit every 5.75 inches for even heat, it pre-heats in 4 minutes, the two roll domes measure 29.5” x 23.3” x 15.2”, and a side shelf of 14.6” x 23.3” x 12” holds tools and plates. It rolls on 4 wheels and carries cETLus certification. #### Check before ordering - It runs on liquid propane; set up the cylinders or supply line before the first event. - It is 60.2" wide, 30.3" deep and 34.8" high at 242 lb; plan the vehicle that moves it. - Use it outdoors, away from overhangs. #### How many burners does it have? 8, at 16,000 BTU/hr each. #### How fast does it heat up? 4 minutes. ### Stainless Steel Table Top Dough Sheeter with 88″ Conveyor Length – 0.75 HP (550 W), 220 V, 1 Phase Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/stainless-steel-table-top-dough-sheeter-with-88-conveyor-length-0-75-hp-550-w-220-v-1-phase A stainless steel table top dough sheeter with an 88″ working length and folding tables, for bakeries, restaurants and hotels sheeting dough in batches of up to 11 lb / 5 kg. Rollers of 3.5" x 20.5" turn at 124 r/min with a gap that adjusts from 1 – 35 mm, the 19.75" belt runs at 18 – 32 m/min, and preset roller thickness controls and safety features keep it simple. Open, it works across 36" x 88" x 24" (DWH); folded, it rests at 32" x 37" (WH). #### Check before ordering - It runs on 220V / 60Hz / 1Ph at 0.75 HP / 0.55 kW; ask us about the plug. - Plan the 88" working length on a table built for the machine; ask us for its own weight, as the listed figure matches the crate. - It carries QPS certification. #### How much can it sheet at once? Up to 11 lb / 5 kg. #### Do the tables fold? Yes, for space-saving storage. ### Standard Tabletop Band Saw with 65″ Blade Length and 0.87 HP Motor Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/standard-tabletop-band-saw-with-65-blade-length-and-0-87-hp-motor A tabletop meat band saw in cast aluminium with stainless tables, cutting pieces up to 6.75" high and 8.25" wide on a 65" blade. It suits a butcher counter or restaurant cutting bone-in steaks and chops in small to medium quantities on 110V. #### Check before ordering - It runs on 110V / 60Hz / 1Ph with a 0.87 HP motor. - It runs at 85 dB; plan hearing protection for long cutting sessions. - It comes on a pallet at 121 lb; the listing shows CE certification, so confirm what your inspector needs. - The blade turns at 1420 / min. #### What size piece fits? Up to 6.75" high and 8.25" wide. #### What blade does it take? A 65" blade. #### What is it made of? Cast aluminium with stainless steel tables. ### Tabletop Band Saw with 78″ Blade Length and 1 HP Motor Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/tabletop-band-saw-with-78-blade-length-and-1-hp-motor A tabletop meat band saw with a 78" blade and a 1 HP motor (model BS-VE-1981-E), for butcher counters and kitchens portioning meat. It cuts pieces up to 7.75" x 7.5" (H x W) on a sliding table that rides a four-wheel carriage, which makes pushing product through the blade easier. It is made in Venezuela with cETLus and ETL Sanitation certification. #### Check before ordering - It runs on 110V / 60Hz / 1Ph at 1 HP / 0.75 kW; ask us about the plug. - It weighs 248 lb net; set it on a table rated for that weight and the force of cutting. - Product taller than 7.75" or wider than 7.5" will not fit under the blade. #### How big a cut can it make? Up to 7.75" x 7.5" (H x W). #### What blade length does it take? 78". ### Tabletop Vacuum Packaging Machine with 20″ Seal Bar Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/tabletop-vacuum-packaging-machine-with-20-seal-bar A tabletop chamber vacuum packer with a 20" seal bar, a 21.25" x 20.47" x 7.87" chamber and a 20 m³/h pump, sealing one to two bags a minute. It suits a restaurant, butcher or caterer portioning meat, cheese or sous-vide prep in bags up to about 20" wide. #### Check before ordering - It runs on 110V single phase at 0.75 kW. - The chamber is 7.87" high, which limits how thick a packed item can be. - The crate is 47" x 36" x 27" at 250 lb. #### How wide a bag can it seal? The seal bar is 20.47" (520 mm) long. #### How fast is it? One to two bags a minute. #### How big is the chamber? 21.25" x 20.47" x 7.87" (540 x 520 x 200 mm). ### Talsa F35S 65 lb (29.5 kg) Hydraulic Piston Sausage Stuffer Stainless Steel \| Trento – 110V, 1300W (1.75 HP) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/talsa-f35s-65-lb-29-5-kg-hydraulic-piston-sausage-stuffer-stainless-steel-trento-110v-1300w-1-75-hp A stainless steel hydraulic piston sausage stuffer that holds about 65 lb (29.5 kg) of meat in a 37 Qt. / 35 L barrel, for butcher shops, delis and meat rooms filling sausage in volume. A hydraulic piston pushes the meat with consistent pressure, so the operator controls the fill without cranking. It is made in Spain, carries QPS certification, and works at operating temperatures of 40° - 100°F / 5° - 40°C. #### Check before ordering - It runs on 110V / 60Hz / 1Ph at 1300 W / 1.75 hp and draws 18 A through a 5-20 P plug, so it needs a 20 A receptacle on its own circuit. - Ask us for the machine's floor footprint and height before planning the room; the listing gives only the crate. - Plan how product gets into the barrel: a full load is about 65 lb of meat. #### How much meat does it hold? About 65 lb / 29.5 kg in a 37 Qt. / 35 L barrel. #### What power does it need? 110V / 60Hz / 1Ph, 18 A, with a 5-20 P plug. ### Talsa F50S 95 lb (43 kg) Hydraulic Piston Sausage Stuffer Stainless Steel \| Trento – 208-220V, 3 Phase, 1800W (2.5 HP) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/talsa-f50s-95-lb-43-kg-hydraulic-piston-sausage-stuffer-stainless-steel-trento-208-220v-3-phase-1800w-2-5-hp A Talsa F50S stainless steel hydraulic piston sausage stuffer that holds about 95 lb / 43 kg of meat in a 53.9 Qt. / 51 L barrel, for meat plants and large butcher shops filling sausage in volume. The hydraulic piston keeps the pressure steady, so the operator controls the fill without effort, and it runs at operating temperatures of 40° - 100°F / 5° - 40°C. It is made in Spain with QPS certification. #### Check before ordering - It runs on 208 - 220V / 60Hz / 3Ph at 1800 W / 2.5 hp and draws 8 A through an L15-20 P plug; three-phase power must be on site. - Ask us for the machine's own footprint and height; the listing gives only the crate. - Plan how product gets into the barrel: a full load is about 95 lb of meat. #### How much meat does it hold? About 95 lb / 43 kg in a 53.9 Qt. / 51 L barrel. #### What power does it need? 208 - 220V / 60Hz / 3Ph, 8 A, with an L15-20 P plug. ### Three Chamber Wok Range with Two 13″ Ring & One 16″ Ring, Backsplash, Faucet, 315,000 BTU – Natural Gas Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/three-chamber-wok-range-with-two-13-ring-one-16-ring-backsplash-faucet-315000-btu-natural-gas Three wok chambers that let you run up to three woks at once — two 13" rings and one 16" ring — built for kitchens that need simultaneous high-heat wok cooking and an integrated faucet and backsplash. This unit is for operations that want to use multiple woks at the same time: it offers three burners so you can cook separate wok pans concurrently. With two 13" rings and one 16" ring, it suits workflows that require running small to mid‑sized wok batches in parallel rather than a single large pan. #### Check before ordering - Fuel: this model is Natural Gas — confirm line size and shutoff placement with your gas fitter. - Water: unit includes a faucet and a water‑cooled top — confirm cold water supply, shutoff, and drain arrangements with your plumber. - Shipping footprint and weight: boxed length 71" and shipping weight 330 lb — confirm access, doorway clearances and on‑site maneuvering. - Ventilation and clearances: confirm hood capacity, vertical clearance and local ventilation requirements with your contractor before ordering. #### Does this range run multiple woks at the same time? Yes — it has three wok chambers (two 13" rings and one 16" ring) so you can operate up to three woks concurrently. #### What gas type does this unit use? This model is configured for Natural Gas; confirm the gas connection and shutoff location with a licensed gas fitter. #### What site services do I need to prepare? Plan for a Natural Gas connection and a cold water supply/drain for the faucet and water‑cooled top, plus hooding and clearance per your local requirements. ### Trento – Avancini La Pastaia 187 lb/hr 208 V Heavy-Duty Floor Model Pasta Machine – TR150 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-avancini-la-pastaia-187-lb-hr-208-v-heavy-duty-floor-model-pasta-machine-tr150 A Trento Avancini La Pastaia TR150 heavy-duty floor model pasta machine that extrudes up to 187 lb / 85 kg an hour, for pasta makers, commissaries and high-volume Italian restaurants. Its mixing tank takes a 154 lb / 70 kg dough batch, the working speed adjusts, the extrusion sleeve has integrated cooling, a built-in electronic knife cuts short pasta automatically, and a drying fan is standard. It runs on 5.5 kW + 1.5 kW and is made in Italy. #### Check before ordering - It needs 208V/60Hz/3 power; an electrician runs the three-phase supply. - It is 53" wide, 33.5" deep and 63" high at 948 lb; check the floor and the route in. - Order the dies for the shapes you sell. #### How much pasta an hour? Up to 187 lb (85 kg). #### Does it cut short pasta? Yes, with a built-in electronic knife. ### Trento \#22 Table Model Meat Grinder, 1.5 HP, 771 lb/hr Capacity Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-22-table-model-meat-grinder-1-5-hp-771-lb-hr-capacity A Trento \#22 table model meat grinder that grinds 771 lb / 350 kg an hour on a 1100 W / 1.5 hp motor, for butcher shops, delis and restaurants grinding in house. A single cutting system with (2) plates of 0.17” & 0.3” (4.5 & 7.8 mm) holes and (1) cutting knife comes with it, the stainless steel filling tray holds 10.6 Qt / 10 L behind hand protection, and the head, feed screw and ring come off for cleaning. The knives and plates are special carbon steel, a safety switch is standard, it runs at 60 dB(A), and it is made in Spain. #### Check before ordering - It needs 208V / 60Hz / 3Ph at 4.3 A; an electrician runs three-phase power and fits the plug. - Ask us for its own size and weight; the listed figures are its box. - It is rated for rooms at 40° - 100° F (5° - 40° C). #### How much does it grind an hour? 771 lb / 350 kg. #### What plates come with it? 0.17” & 0.3” (4.5 & 7.8 mm). ### Trento \#32 Heavy-Duty Meat Grinder, 1.5 HP Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-32-heavy-duty-meat-grinder-1-5-hp A \#32 meat grinder with a 1.5 HP motor for small butcher shops and delis grinding their own meat. The head turns at 110 RPM through a throat opening of approx. 2", and it comes with a 5/16 plate and a knife. At 65 lb it is a counter machine, built in Italy. #### Check before ordering - It plugs into a 5-20 P outlet on 110V / 60Hz / 1Ph, so it needs a 20 A receptacle. - It comes with the 5/16 plate only; order other plates if you grind to more than one texture. - Place it on a solid counter near a sink for daily cleaning. #### How powerful is it? 1.5 HP / 1.12 kW, with an 1100 Watts motor. #### What plate comes with it? A 5/16 plate and a knife. #### How big is the throat? Approx. 2". ### Trento \#32 Stainless Steel Meat Grinder with 2.75″ Throat Opening – 3 HP, 220V, 1 Phase Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-32-stainless-steel-meat-grinder-with-2-75-throat-opening-3-hp-220v-1-phase A Trento \#32 stainless steel meat grinder (MG-IT-0032-C) with a 2.75″ throat and a 2200 W / 3 hp motor that grinds 1320 lb / 600 kg an hour, for restaurants, delis and small butcher shops. It comes with a 1/4" plate and a European-style knife, a larger tray with hand protection and a safety micro switch, and it can run in reverse while the button is held. It is made in Italy with QPS and CE certification. #### Check before ordering - It plugs into a 6-20 P outlet on 220V / 60 Hz / 1Ph and draws 16.6 A. - Ask us for its own size and weight; the listed figures are its box. - Chill the meat and the grinding parts before a long run. #### How much does it grind an hour? 1320 lb / 600 kg. #### Can it reverse? Yes, while the reverse button is held. ### Trento 10″ x 19″ Double Panini Grill with Grooved Top and Bottom Grill Surface Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-10-x-19-double-panini-grill-with-grooved-top-and-bottom-grill-surface A Trento 10″ x 19″ double panini grill with grooved top and bottom cast iron plates, for cafés and sandwich shops making panini, quesadillas, focaccia and pita sandwiches. Two 8.75” top plates over a 10” x 19” bottom plate let two sandwiches press side by side, the thermostat runs from 120ºF - 570 ºF / 50ºC - 300 ºC, and the grooves leave grill marks. The body is stainless steel; made in Italy with cETLus and ETL Sanitation. #### Check before ordering - It plugs into a 6-20 P outlet on 220V / 60Hz / 1Ph and draws 13 A (3000 W). - It weighs 70 lb; ask us for its exact size closed and open. - Clean the grooves while the plates are warm. #### How many sandwiches at once? Two, under separate top plates. #### What temperature range? 120ºF - 570 ºF (50ºC - 300 ºC). ### Trento 12 Gallon (45L) Electric Pasta Cooker – 9 kW Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-12-gallon-45l-electric-pasta-cooker-9-kw A Trento 12 gallon (45L) electric pasta cooker with 9 kW of heat, for restaurants cooking frozen, fresh or par-cooked pasta, rice, vegetables and seafood to order. Its cooking tank is stamped from one piece of AISI \#316 stainless steel that resists salt water, wrapped in ceramic fiber insulation that keeps the outside cool, and a power selector runs from 3 kW to 9 kW. It holds 11.89 Gal and is made in Italy with cETLus and ETL Sanitation certification. #### Check before ordering - It is hardwired on 230 V / 60 Hz / 3 Ph (no plug); an electrician connects it. - A plumber connects the water fill and drain. - It is 17.7" wide, 35.4" deep and 43.3" high at 211 lb. #### How much water does it hold? 11.89 Gal (45L). #### What else can it cook? Rice, vegetables, potatoes and seafood, as the maker lists. ### Trento 14″ Belt-Driven Medium-Meat Slicer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-14-belt-driven-medium-meat-slicer A Trento 14″ belt-driven medium-duty meat slicer with a 14” / 350 mm blade, for delis, sandwich shops and restaurants slicing deli meats and vegetables. It cuts from 0” - 0.62” / 0 - 16 mm thick across a 12.75” x 10.25” cut size, the blade turns at 286 RPM on 370 W / 0.5 hp, and it takes apart quickly for cleaning. Trento rates it 2/4 (Low) for cheese, so it suits meat and vegetables more than all-day cheese slicing. It is made in Italy with QPS certification. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph. - Ask us for its own size and weight; the listed figures are the box's. - Train staff on the blade guard and cleaning before first use. #### How thick can it slice? From 0” to 0.62” (16 mm). #### Is it good for cheese? The maker rates it 2/4 (Low) for cheese. ### Trento 14″ Blade Gear-Driven Heavy-Duty Elite Meat Slicer – 0.35 HP (260 W) Motor Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-14-blade-gear-driven-heavy-duty-elite-meat-slicer-0-35-hp-260-w-motor A Trento 14″ gear-driven heavy-duty Elite meat slicer with a 14" / 350 mm high carbon, hard chromed blade, for delis and butcher shops slicing cheese and hard meats all day. Its gears run constantly bathed in oil, the polished anodized aluminum body resists wear, and a built-in sharpener keeps the edge. It cuts 0 - 14 mm thick across a 7.28" x 11.42" cut size at 250 RPM on 0.35 HP / 260 W, Trento rates it High (4/4) for cheese and All Day for volume, and the carriage, end grid and knife cover come off without tools for cleaning. Made in Italy, cETLus. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph. - Ask us for its own size and weight; the listed figures are those of its box. - Train staff on the blade guard and the sharpener before first use. #### Is it good for cheese? Yes, rated High (4/4). #### Is it belt or gear driven? Gear-driven, with the gears in oil. ### Trento 14″ Blade Volano Manual Slicer Flower Flywheel and Stainless Steel Tray Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/trento-14-blade-volano-manual-slicer-flower-flywheel-and-stainless-steel-tray A manual volano slicer with a 14” / 350 mm blade, flower flywheel, stainless steel tray and built-in sharpener, for slicing by hand at the counter. It suits a delicatessen or restaurant slicing to order, with products up to 10.62” x 9.44” on the carriage. It is driven by hand through the flywheel, so it needs no electrical connection. #### Check before ordering - Confirm bench or counter space and clearance for the boxed dimensions: 37" (94 cm) long × 33" (84 cm) wide × 38" (97 cm) high. - Plan for the unit weight and handling: shipping weight is 198 lb (89.8 kg) and the unpacked machine is the same weight. - Verify that manual operation fits your workflow—this is a hand-driven volano slicer and does not require electrical connection. #### Does this slicer need an electrical hookup? No—this is a manual volano slicer operated by hand, so an electrical circuit is not required for slicing. #### What maximum product footprint will fit on the carriage? The carriage accepts items up to 10.62” x 9.44”, so plan product sizes to fit within that cutting area. #### How heavy is the unit to move into place? The boxed and shipping weight is 198 lb (89.8 kg), so arrange adequate labor or equipment to position it safely. ### Trento 143 qt Buffalo Chopper, Bowl Cutter and Food Processor – 48 HP (35 kW), 220 V, 3 Phase Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-143-qt-buffalo-chopper-bowl-cutter-and-food-processor-48-hp-35-kw-220-v-3-phase A Trento 143 qt (135 L) industrial bowl cutter, chopper and emulsifier with 35 kW / 48 hp, for meat processors making sausage, pâté and fine emulsions in large batches. A 30 kW / 41 hp knife motor runs at a variable 500 – 5000 RPM while the solid cast stainless steel bowl turns at 4 – 20 RPM, taking about 155 lb / 70 kg of mixture per batch. The maker says the meat is not crushed, bruised or drained; it is made in Spain. #### Check before ordering - It is hardwired on 220V / 60Hz / 3Ph at 125 A (no plug); an electrician and your utility confirm the service. - Ask us for the machine's own size and weight and plan the floor and route in; the listed figures match the crate. - Plan trained operators and a cleaning routine for a machine this size. #### How much does it process per batch? About 155 lb / 70 kg in a 143 Qt / 135 L bowl. #### How much power does it need? 220V / 60Hz / 3Ph at 125 A, hardwired. ### Trento 15-Division Auto Bun Rounding Divider – 220V / 3 Phase – 47580 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-15-division-auto-bun-rounding-divider-220v-3-phase-47580 A Trento 15-division automatic bun rounding divider (47580) that cuts and rounds 15 pieces of 5.3 oz / 150 g to 12.7 oz / 360 g, for bakeries and restaurants making buns and rolls in volume. It is hydraulic, with two cylinders for pressing, one for cutting and one for rounding, a 15.7” / 400 mm head, and a basin that takes 12.1 lb / 5.5 kg. The control panel sets the pressing, rounding and shaping chamber opening times, stores up to 9 programs and has a knife cleaning button; it is made in Italy with cETLus and ETL Sanitation listings. #### Check before ordering - It needs an L15-20 P receptacle on 220V / 60Hz / 3Ph; an electrician runs three-phase power. - It is 26" wide, 27.6" deep and 57.1" high; ask us for its weight. - Set a program for each bun size. #### How many pieces per cycle? 15. #### What piece weights can it make? 5.3 oz / 150 g to 12.7 oz / 360 g. ### Trento 16 qt (20 lb.) Commercial Electric Bowl Cutter – 2 HP (1400 W), 120 V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-16-qt-20-lb-commercial-electric-bowl-cutter-2-hp-1400-w-120-v A Trento 16 qt commercial electric bowl cutter that takes 20 lb / 9 kg, on 120 V, for restaurants and delis chopping, grinding and mixing meat, cheese, vegetables, nuts and bread. A ventilated asynchronous motor turns the 3-blade hoop at 1680 RPM for up to 5000 cuts a minute, the lid's open mouth lets you add food while it runs, and the stainless steel body resists corrosion. It is made in Italy with cETLus and ETL Sanitation listings. #### Check before ordering - It plugs into a 5-15 P outlet on 120V / 60Hz / 1Ph and draws 12.6 A (1400 W). - Ask us for its own footprint; the listed size and weight match its box. - Batch to the 20 lb / 9 kg bowl capacity. #### How much does it take? 20 lb / 9 kg. #### Can I add food while it runs? Yes, through the open mouth in the lid. ### Trento 16 qt Bowl Cutter – 3 HP, 220V, 1 Phase Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-16-qt-bowl-cutter-3-hp-220v-1-phase A Trento 16 qt bowl cutter (15.9 Qt. / 15 L) with a 3 hp motor, for butchers, delis and kitchens chopping and mixing meat and other ingredients. The knife runs at 750 - 3000 RPM (14 - 45 m/s), on 2300 W / 3 hp. The bowl takes 9 - 26 lb / 4 -12 kg of soft meat or 9 - 18 lb / 4 - 8 kg of tough meat, and the machine meets Quebec safety standards; it is made in Spain. #### Check before ordering - It plugs into a 6-15 P outlet on 220V / 60Hz / 1Ph and draws 12.5 A. - Plan 30" of width, 34" of depth and 36" of height for its 364 lb, on a level floor or stand. - Batch tough meat smaller: the bowl takes up to 18 lb of it, against 26 lb of soft meat. #### How much meat does it take? 9 - 26 lb of soft meat or 9 - 18 lb of tough meat. #### How fast is the knife? 750 - 3000 RPM. ### Trento 176lbs (80kg) Heavy-Duty Stainless Steel Electrical Meat Mixer with Two Mixing Arms – 220V, 1Ph, 0.75HP (1,100W) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-176lbs-80kg-heavy-duty-stainless-steel-electrical-meat-mixer-with-two-mixing-arms-220v-1ph-0-75hp-1100w A Trento heavy-duty meat mixer with two mixing arms, a tilting tank and a 29 Gal / 110 L capacity, for butcher shops, supermarkets and meat processors seasoning large batches. Two 0.75 HP / 550 W motors turn the arms, the tank tilts to empty with an automatic locking system and safety lock, and the AISI 304 stainless steel arms lift out for cleaning without tools. It rolls on stainless steel swivel wheels, 2 with locks, and it is made in Italy with cETLus certification. #### Check before ordering - It plugs into a 6-15 P outlet on 220V / 60Hz / 1Ph and draws 2.5 A. - It is 39" wide, 25" deep and 41" high; the tank is 24” x 20”. - Leave room in front to tilt the tank and catch the meat. #### How does it empty? The tank tilts, with an automatic lock and a safety lock. #### Do the arms come out? Yes, without tools. ### Trento 2 x 12 (45L) Gallon Double Tank Natural Gas Pasta Cooker, Double Burner – 156,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-2-x-12-45l-gallon-double-tank-natural-gas-pasta-cooker-double-burner-156000-btu A Trento double tank natural gas pasta cooker with 2 x 11.89 Gal (2 x 45 Liter) tanks on a double burner of 156,000 BTU/hr, for busy Italian kitchens cooking two batches at once. Each tank is stamped from a single piece of AISI 316 marine-grade stainless steel that resists salt-water corrosion, with no seams, and a ceramic-fiber insulation blanket keeps the outside cooler. Trento builds pasta cookers for salted water rather than adapting fryers. Made in Italy, cETLus and ETL Sanitation. #### Check before ordering - A licensed gas fitter connects the natural gas supply; a plumber connects the water fill and drain. - Ask us for its own size; the gross 39.3” x 43.3” x 51.2” and 308.6 lb are the crated figures. - Plan the hood as your local authority requires. #### How many tanks does it have? Two, of 11.89 Gal (45 Liter) each. #### Why not use a fryer for pasta? Fryers are built for oil; salt water corrodes their tanks, the maker explains. ### Trento 32″ Floor Blast Chiller with 10-Tray Capacity – 48704 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-32-floor-blast-chiller-with-10-tray-capacity-48704 A Trento 32″ floor blast chiller for 10 trays of 18” x 26”, for bakeries, caterers and restaurants that cool or freeze cooked food fast for food safety. It chills 70.5 lb / 32 kg to 3°C / 37°F or freezes 55.1 lb / 25 kg to -40°C / -40°F per cycle, under a 5" touch screen with the core probe included, then switches to cold storage when the cycle ends. 60mm high density polyurethane foam insulates the all stainless steel cabinet, the grids lift out for cleaning, and defrost is manual. It is made in Italy with QPS certification. #### Check before ordering - It plugs into a 6-15 P outlet on 220V / 60Hz / 1Ph and draws 6.5 A (1355 W / 1.8 hp). - It is 32" x 32" and 66" high at 400 lb. - Put hot food in shallow pans and use the core probe. #### How much does it chill per cycle? 70.5 lb / 32 kg to 3°C, or 55.1 lb / 25 kg frozen to -40°C. #### What trays fit? Ten 18” x 26” trays. ### Trento 397 lb. (180 kg) Heavy-Duty Stainless Steel Electrical Meat Mixer with Two Mixing Arms – 220V, 3Ph 1.5HP (1100W) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-397-lb-180-kg-heavy-duty-stainless-steel-electrical-meat-mixer-with-two-mixing-arms-220v-3ph-1-5hp-1100w A Trento heavy-duty stainless steel meat mixer with two mixing arms and a tilting tank, mixing up to 397 lb / 180 kg per batch, for butcher shops, supermarkets and meat plants seasoning large volumes. The 66 Gal / 250 L tank (39.2” x 21.7”) tilts to empty and locks automatically with a safety lock, the two AISI 304 stainless steel arms come out without tools for cleaning, and two 0.75 HP / 550W motors drive them. It rolls on stainless steel swivel wheels, two with locks, and it is made in Italy with cETLus certification. #### Check before ordering - It runs on 220V / 60Hz / 3Ph through an L15-20 P plug; three-phase power must be on site. - It is 27.6" wide, 56" deep and 47.6" high at 441 lb. - Batch to the 397 lb / 180 kg mixing capacity. #### How much meat does it mix? Up to 397 lb / 180 kg in a 66 Gal / 250 L tank. #### How is it emptied? The tank tilts, with an automatic locking system and a safety lock. ### Trento 4 qt Electric Food Processor- 0.5 HP, 110V Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/trento-4-qt-electric-food-processor-0-5-hp-110v A compact electric food processor that handles small to medium prep batches in a 4 Qt. / 4 L bowl, driven by a 350 W / 0.5 hp motor and built for standard 110V / 60Hz / 1Ph power. Suited for kitchens that need a single-bowl processor for chopping, slicing and mixing modest quantities. With a 4 Qt. / 4 L capacity it processes one batch at a time, so it matches operations that run small, frequent prep cycles rather than continuous large-volume runs. #### Check before ordering - Electrical: requires 110V / 60Hz / 1Ph; confirm the dedicated circuit and amperage with an electrician. - Plug: it has a 5-15 P plug; confirm a matching outlet. - Shipping and weight: boxed shipping weight is 35.3 lb (16 kg); confirm handling and bench space for unit dimensions. - Sanitation and listings: unit carries cULus and ETL Sanitation markings; confirm these meet local health authority requirements. #### How much will fit in the bowl at one time? The stainless bowl holds 4 Qt. / 4 L, so plan recipes and batch sizes around a single 4-quart working capacity. #### What power and supply does this model need? It runs on a standard 110V / 60Hz / 1Ph supply and is driven by a 350 W / 0.5 hp motor; confirm the circuit before placing the unit. #### Will this unit fit on my prep counter and how heavy is it? Boxed shipping weight is 35.3 lb (16 kg) and the box dimensions match the unit footprint, so check bench depth and clearance where it will be used. ### Trento 5 kg / 11 lb Manual Vertical Two-Speed Sausage Stuffer – 48167 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-5-kg-11-lb-manual-vertical-two-speed-sausage-stuffer-48167 A manual vertical sausage stuffer with a 5 L / 5 kg stainless steel cylinder and a double piston speed gear, for delis, small butcher counters and restaurants making their own sausage. Its gear has a double piston speed for smooth, controlled filling and a quick retraction. The watertight cylinder and base are stainless steel, the vertical design saves counter space and gives better leverage, and four funnels of 15, 23, 28 and 38 mm cover thin to thick sausage. It is made in Italy, finished in red. #### Check before ordering - It is hand-cranked and needs no power. - It stands 27.6" high on a 15.7" x 12.2" footprint and weighs 34.4 lb; set it on a solid table. - The vertical cylinder is meant for soft mixtures, as the maker notes. #### What funnels come with it? Funnels of 15, 23, 28 and 38 mm. #### How much does it hold? 5 kg / 11 lb of filling. ### Trento 58 qt Buffalo Chopper, Bowl Cutter and Food Processor – 22.5 HP (16.5 kW), 220 V, 3 Phase Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-58-qt-buffalo-chopper-bowl-cutter-and-food-processor-22-5-hp-16-5-kw-220-v-3-phase A Trento 58 qt (55 L) bowl cutter that chops, emulsifies and kneads up to 88 lb / 40 kg of mixture, for meat plants and charcuterie makers producing sausages, pâtés and fine pastes. Its knife motor (15 kW / 20.5 hp) runs at a variable 500 - 5000 RPM while the bowl turns at 4 - 20 RPM, with 16.5 kW / 22.5 hp in total. The bowl is solid cast stainless steel, and the maker says the meat mix comes out without being crushed, bruised or drained. It is made in Spain. #### Check before ordering - It is hardwired on 220V / 60Hz / 3Ph (no plug); an electrician sizes the circuit for 16.5 kW. - Ask us for the machine's own size and weight and plan the floor and route in; the listed figures match the crate. - Batch to the bowl: about 88 lb / 40 kg of mixture fills it. #### How big is the bowl? 58 Qt. / 55 L, for about 88 lb / 40 kg of mixture. #### How fast does the knife turn? 500 - 5000 RPM, variable. ### Trento 66 lbs. Potato Peeler with Microswitch and Floor Water Discharge – 220V, 1Ph, 1.2HP Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-66-lbs-potato-peeler-with-microswitch-and-floor-water-discharge-220v-1ph-1-2hp A Trento 66 lbs. potato peeler with a microswitch and floor water discharge, peeling up to 700 potatoes per hour, for restaurants, busy kitchens and hotels. A batch of 66 lb / 30 kg peels in 120 - 150 seconds at 240 RPM in an AISI 304 stainless steel body with a stainless steel cover, a digital control panel and a safety micro switch. Cold water at 41° - 68°F / 5° - 20°C feeds through a 0.75” / 19 mm hose. #### Check before ordering - It plugs into a 6-20 P outlet on 220V / 60Hz / 1Ph (900 W / 1.2 hp). - A plumber connects the water feed and the floor drain (ø 1.6” lower or ø 2” side discharge). - Order the refuse bin drawer (AH531) if you want one; it is not included. #### How many potatoes an hour? 700. #### How long is a cycle? 120 - 150 seconds. ### Trento 8.25" Stainless Steel Manual Pasta Sheeter Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/trento-8-25-stainless-steel-manual-pasta-sheeter-13231 Hand-crank pasta sheeter that produces narrow sheets and flat noodles for small-batch production, suited to kitchens that need a compact, stainless-steel manual sheeter with a short roller for narrow pasta widths. With an 8.25” roller and a maximum roller opening of 0.37”, this unit is built for making single sheets of pasta at a time and for small-batch noodle production rather than wide-sheet or high-volume runs. Its compact footprint and 22 lb weight make it a fit where counter space is limited and operators will sheet by hand on demand. #### Check before ordering - Confirm counter or cart space matches the unit footprint and that you can access the full roller length of 8.25”. - Verify the maximum sheet thickness of 0.37” meets the recipes intended for this machine. - Ensure the 22 lb unit weight is manageable for placement and that doorway or pass-through clearances accept the boxed size (shipping weight 24 lb (10.9 kg)). - Confirm a stable counter or table for hand-cranking. #### How wide of a sheet will this sheeter produce? The roller is 8.25” long, so sheets come out up to that width. #### Can this machine handle thick dough or ravioli filling? The maximum roller opening is 0.37”, which sets the thickest sheet it takes. #### Is the unit easy to move or store when not in use? At 22 lb net weight and a boxed shipping weight of 24 lb (10.9 kg), it is compact enough to be lifted and stowed on a shelf or cart by one or two people depending on kitchen layout. ### Trento 8.3″ Stainless Steel Electric Pasta Sheeter Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-8-3-stainless-steel-electric-pasta-sheeter-46292 A compact stainless steel electric pasta sheeter with 8.66” rollers, for restaurants making flat noodles and fresh pasta sheets in house. The roller opening adjusts from 0” - 0.19” (0 - 5 mm), so a sheet goes from thick to thin in a few passes, and a 190 W / 0.25 hp motor turns the rollers. The stainless steel body wipes clean, and it is built in Italy for restaurants and demanding home use. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph. - It needs 8.5" x 14" of counter and 10" of height, and weighs 35.5 lb. - Sheets come out no wider than the 8.66” rollers; for wider sheets choose a larger machine. #### How thin can it roll? The roller opening adjusts from 0 to 0.19” (0 - 5 mm). #### What certification does it carry? QPS. ### Trento 9 qt Electric Food Processor – 1 HP, 110V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-9-qt-electric-food-processor-1-hp-110v A Trento 9 qt (9 L) electric food processor and cutter from Italy with a 750 W / 1 hp motor, for restaurants and caterers making sauces, dressings, dips and spreads in batches. The stainless steel bowl turns its blade at 600 – 2800 RPM, so one machine chops and mixes many ingredients, and it carries cULus and ETL Sanitation listings. It meets Quebec safety standards. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph. - Ask us for the unit's own footprint and weight; the listed figures match its box. - Size batches to the 9 Qt. bowl. #### How big is the bowl? 9 Qt. / 9 L. #### How fast does it turn? 600 – 2800 RPM. #### Where is it made? In Italy. ### Trento Compact Series 23″ Single Chamber Pizza Oven with 13.75″ Chamber – 2.20 kW, 230 V, 1 Ph Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-compact-series-23-single-chamber-pizza-oven-with-13-75-chamber-2-20-kw-230-v-1-ph A Trento Compact Series 23″ electric pizza oven with one 13.75” x 13.75” x 3.3” refractory brick chamber, baking one 12" or 13" pizza at a time up to 15 an hour, for cafés, bars and small kitchens. It reaches 450°C / 842°F on 2.20 kW, and its pizza stone chamber heats quickly and spreads the heat evenly; it also bakes bread and semi-processed kitchen products. Up to 3 chambers can stack, depending on the oven type, and it is made in Italy with cQPSus certification. #### Check before ordering - It plugs into a 6-15 P outlet on 220V / 60Hz / 1Ph. - Plan 23" of width, 26" of depth and 15" of height on a heat-safe counter for its 53 lb. - Ask us before stacking a second chamber on top. #### How many pizzas an hour? 15 pizzas of 13", one at a time. #### How hot does it get? 450°C / 842°F. ### Trento Electric Sausage Stuffer – 35lbs (15L) Capacity Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-electric-sausage-stuffer-35lbs-15l-capacity A Trento electric sausage stuffer with a 33 lb / 15 L cylinder and a filling force of 2700 kg, for butcher shops and delis filling sausage without hand cranking. A 200W motor drives the piston at a working speed from 1’ 24” to 4’ 30” with an automatic return of 1’ 24”, it runs quietly at 57 dB, and four spouts of Ø 10, 20, 30 and 40 mm come with it (model SS-IT-0015). It is made in Italy with cQPSus certification. #### Check before ordering - It plugs into a 5-15 P outlet on 110V / 60Hz / 1Ph. - The stuffer itself is 10" x 12.6" x 31.5" and 77 lb net; the listed dimensions are not the machine's. - Pick the spout to match your casing size. #### How much does it hold? 33 lb / 15 L. #### What spouts come with it? Ø 10, 20, 30 and 40 mm. ### Trento Fuoco Series 43″ Double Chamber Pizza Oven with 27.6″ Chamber, Mechanical Display – 13.2 kW, 220V, 3 Ph Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-fuoco-series-43-double-chamber-pizza-oven-with-27-6-chamber-mechanical-display-13-2-kw-220v-3-ph A Trento Fuoco Series 43″ electric pizza oven with two chambers of 27.6” x 27.6” x 5.9”, reaching 842° F (450° C), for pizzerias baking two decks at once. Each chamber is independent, with top and bottom thermostats, a mechanical thermometer, a safety thermostat and Trento's pizza stone, and the maker lists it for 4 pizzas of 13.38″. Stands, casters and hoods are special orders. #### Check before ordering - It is hardwired (No Plug/Wire) on 220V / 60Hz / 3Ph at 13,200 W; an electrician connects it. - Ask us for its own size and weight; the listed figures are those of its box. - Plan the stand and the hood with your local authority. #### How hot does it get? 842° F (450° C). #### Can each deck run at its own temperature? Yes, the chambers are independent. ### Trento Ravioli Machine RV30, Output 55 lbs per hour- 220 V, 1 Phase, 250 W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-ravioli-machine-rv30-output-55-lbs-per-hour-220-v-1-phase-250-w A Trento RV30 ravioli machine that makes 44–55 lb / 20–25 kg an hour, for pasta shops, delicatessens, bakeries, supermarkets and caterers making their own filled pasta. It forms ravioli in various shapes and sizes from a pasta sheet 4" / 100 mm wide and 2 mm thick, on a 0.25 kW motor in a robust Italian build. A shop selling fresh filled pasta can make its own range instead of buying it in. #### Check before ordering - It plugs into a 6-15 P outlet on 220V / 60Hz / 1Ph. - Ask us for its own size and weight; the listed figures are its box. - Prepare sheets at the 4" width the machine takes. #### How much does it make an hour? 44–55 lb / 20–25 kg. #### How wide is the pasta sheet? 4" / 100 mm, 2 mm thick. ### Trento Valoriani Igloo 100 Gas and Wood Fired Pizza Oven, Black Mosaic – 85,300 BTU Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/trento-valoriani-igloo-100-gas-and-wood-fired-pizza-oven-black-mosaic-85300-btu Cooks up to four 11–12 inch pizzas per load using wood or gas in a single-deck hearth oven with a black mosaic finish, suited to kitchens that need small-batch, artisan-style pizza production. This single-deck, hearth-style oven holds four standard 11–12 inch pizzas in the cooking chamber, so it fits operations that run small batches or focused pizza service rather than high-volume continuous lines. Its combined wood and gas capability supports either traditional wood-fired flavor or the convenience of gas heat, making it useful where batch control and oven atmosphere matter more than maximum throughput. #### Check before ordering - Electrical: 110-120Vac / 60Hz / 1Ph, 1 A. Confirm your supply and plug compatibility. - Fuel: configured for both wood and gas — confirm local gas connection type and on-site wood-handling arrangements. - Ventilation: required extraction flow listed as 220/240 Nm³/h and flue diameter 8” (200 mm); verify hood and venting clearances with your contractor. - Shipping/crate size and weight: box dimensions 63” x 67” x 58” and shipping weight 2535 lb; confirm doorways, ceiling height and on-site handling capacity. #### Can this oven run on wood and gas at the same time? The model is supplied for both wood and gas firing. Decide with your contractor which fuel mode will be used operationally and how the control and fuel feeds will be arranged. #### How much cooking space does the oven offer and what batch size should I expect? The oven accommodates four 11–12 inch pizzas in a single load, so plan workflows for small batches rather than continuous large-volume runs. #### What ventilation and flue provisions do I need to prepare? The oven specifies a required extraction flow and an 8” (200 mm) flue diameter; confirm exhaust routing, clearance and hood capacity with your ventilation specialist before ordering. ### Trento Valoriani Igloo 160 Gas and Wood Fired Pizza Oven – 116,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-valoriani-igloo-160-gas-and-wood-fired-pizza-oven-116000-btu A Valoriani Igloo 160 gas and wood fired pizza oven with a 63” x 63” (1600 x 1600 mm) interior, holding 14-15 pizzas of 11”-12” per load, for pizzerias that bake in volume. Its refractory dome is made to breathe, venting cooking humidity outside while holding combustion heat. Gas input is 116,012 BTU at peak and 81,208 BTU while working, the working temperature runs 480 - 842°F, and pizzas go in through a 21” x 11” arch. Colour, arch and shelf are customised to order. #### Check before ordering - Design the exhaust for an extraction flow of 290 / 310 Nm³/h and an 8” (200 mm) flue, with your local authority. - It draws 300 W (1 A) on 110-120Vac / 60Hz / 1Ph through a 5-15 P plug. - At 4630 lb it needs a floor checked by an engineer and a planned route into the building. #### How many pizzas fit? 14-15 pizzas of 11”-12” at a time. #### Is it certified? Yes, cETLus and ETL Sanitation. ### Trento Valoriani Igloo 180 Gas and Wood Fired Pizza Oven – 116,000 BTU Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-valoriani-igloo-180-gas-and-wood-fired-pizza-oven-116000-btu A Valoriani Igloo 180 refractory pizza oven, fired by gas and wood, that bakes 17-19 pizzas of 11”-12” at a time, for high-volume pizzerias with room for a showpiece oven. Valoriani calls the Igloo a breathable oven: the dome lets cooking humidity out while keeping the heat of combustion in. The 71” x 71” (1800 x 1800 mm) interior works at 250 - 450°C\* (480 - 842°F), the burner gives 116,012 BTU at maximum and 81,208 BTU in working order, and the arch opening is 21” x 11”. The finish is custom: arch colour, steel arch and shelf options are chosen when ordering. #### Check before ordering - Plan the extraction: it needs a flow of 320 / 340 Nm³/h through an 8” (200 mm) flue, designed with your local authority. - It also needs a 5-15 P outlet on 110-120Vac / 60Hz / 1Ph for its 300 W draw. - It is listed at 5380 lb: have an engineer confirm the floor, and plan the route in for a piece this size. #### How many pizzas does it bake at once? 17-19 pizzas of 11”-12”. #### What temperature does it work at? 250 - 450°C (480 - 842°F). ### Trento Valoriani Rotativo 120 Gas and Wood Fired Pizza Oven with Rotating Deck, Red Iridium Mosaic – 100,000 BTU Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/trento-valoriani-rotativo-120-gas-and-wood-fired-pizza-oven-with-rotating-deck-red-iridium-mosaic-100000-btu A combined gas-and-wood pizza oven with a rotating floor that bakes 8-9 pizzas of 11–12” at a time, for pizzerias that want wood-fired flavour with gas control in view of guests. The rotating floor holds 8-9 pizzas of 11–12” diameter at once, which suits a busy pizzeria loading and pulling several pies per cycle. Gas and wood firing together give wood-fired flavour with gas control, and the rotation means one operator can work the oven. #### Check before ordering - Confirm electrical supply with your electrician: 110-120Vac / 60Hz / 1Ph and rotation/burner draw listed as 1 A and 2 A. - Decide fuel connection and venting: this model is supplied for gas and wood firing—confirm the gas hookup type and chimney/flue routing with a gas fitter and contractor. - Plan extraction and hood capacity to match the oven’s required extraction flow of 290 / 310 Nm³/h and the 8” / 200 mm flue diameter. - Confirm site access and floor capacity for the crate: 80" x 87" x 81" and 4400 lb shipping weight. #### Can this oven run on gas only, wood only, or both at the same time? The unit is configured for combined gas and wood operation; confirm with the supplier which fuel connections and on-site preparations are needed for the chosen mode. #### How many 11–12” pizzas fit on the rotating floor at once? The rotating floor capacity is listed for 8-9 pizzas of 11–12” diameter, so plan loading and cook cycles around that batch size. #### What venting and chimney size should the contractor provide? Provide your contractor the oven’s required extraction flow of 290 / 310 Nm³/h and the flue diameter of 8” / 200 mm to size the hood and venting correctly. ### Trento Vertical Vacuum Packaging Machine with 12 1/4″ Seal Bar and 5 m3/h Pump – 120 V, 850 W Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/trento-vertical-vacuum-packaging-machine-with-12-1-4-seal-bar-and-5-m3-h-pump-120-v-850-w A Trento vertical vacuum packaging machine with a 12.25” seal bar and a 5 m³/h pump, for bars and kitchens vacuum packing liquids, granulates and powders. Its vertical chamber takes bags up to 11.8” x 13.8” / 300 x 350 mm holding up to 3 liters, so liquids stay in the bag. EASY TOUCH controls and a lid with no pistons run it, a patented internal cleaning solution and transparent tank sides make maintenance easy, and the side panels come off without tools. Made in Italy with UL, cCSAus and NSF listings. #### Check before ordering - It plugs into a 5-15 P outlet on 110-120V / 60Hz / 1Ph and draws 7 A (850 W). - Ask us for its own size and weight; the listed figures are those of its box. - Use bags no larger than 11.8” x 13.8”. #### Can it pack liquids? Yes, up to 3 liters in its vertical chamber. #### What bag size fits? Up to 11.8” x 13.8” (300 x 350 mm). ### Triple Sauce Pot Warmer Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/triple-sauce-pot-warmer An Omcan triple sauce pot warmer with three 2.5L pots, for ice cream shops, dessert counters and buffets keeping toppings and sauces warm. It holds 45°C - 90°C / 113°F - 194°F in a stainless steel body on 600W, enough to keep chocolate, caramel or cheese sauce at serving temperature through a shift, and it is QPS certified. It weighs 27.12 lb net and measures 11.02″ x 24.37″ x 11.07″. #### Check before ordering - It plugs into a 5-15 P outlet on 120V / 60Hz / 1Ph. - Plan counter space for three pots side by side, with room to reach the ladles. - Keep toppings at the temperature your recipe needs. #### How many pots? Three, of 2.5L each. #### What temperature range? 45°C - 90°C (113°F - 194°F). #### What is it made of? Stainless steel. ### Turbo Air – 24.7″ Super Deluxe Glass Chiller & Froster with 1 Stainless Steel Lid – TBC-24SD-GF-N6 (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-24-7-super-deluxe-glass-chiller-froster-with-1-stainless-steel-lid-tbc-24sd-gf-n6-eta-5-6-weeks A Turbo Air Super Deluxe 24.7″ glass chiller and froster with a stainless steel lid, holding 48 Cups (8” mugs) or 129 Cups (10 oz steins), for bars frosting beer mugs. A 1/8 HP compressor on R-600a cools 4.56 cu. ft. on 2 shelves, and it rolls on 4 casters. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 0.9 amps; the cord is 8.5 ft long. - It is 26.5" x 26.5" and 33.25" high at 154 lb; check it fits under the bar. - Count your glassware against the 48 mug or 129 stein capacity. #### How many glasses does it hold? 48 x 8” mugs or 129 x 10 oz steins. #### How does staff reach the glasses? Through the stainless steel lid on top. ### Turbo Air – 44″ Super Deluxe Refrigerated Pizza Prep Table with 1 Solid Door – TPR-44SD-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-44-super-deluxe-refrigerated-pizza-prep-table-with-1-solid-door-tpr-44sd-n-eta-5-6-weeks Refrigerated pizza prep surface with a 6-pan well and undercounter cold storage behind a single door that suits kitchens needing a compact, organized ingredient station and refrigerated holding right at the make line. This unit suits operations that stage a modest variety of toppings and need refrigerated storage beneath the worktop. With space for 6 pans in the prep well and a single-door refrigerated compartment, it fits small-batch prep and setups where a single access cabinet is sufficient rather than multiple refrigerated zones. #### Check before ordering - Electrical: confirm a 115/60/1 circuit and that a 3.2 A draw meets the kitchen panel and breaker capacity. - Plug: it has a NEMA 5-15P plug; confirm the outlet location and cord reach for your layout. - Layout: verify countertop height and door swing for the single-door cabinet (1 door) and that there is room for the prep well at the front. - Weights and handling: product weight is 222 lb (100.7 kg) and shipping weight is 302 lb (137 kg); confirm handling and floor loading where it will sit. #### How many ingredient pans can be staged in the prep well at once? This model stages six standard pans in the prep well, so plan toppings and rotation around that single well capacity. #### Will the unit plug into a standard outlet? Yes, it uses a standard NEMA 5-15P plug and operates on a 115/60/1 electrical circuit; confirm outlet location and circuit capacity before installation. #### Is there refrigerated storage under the worktop? Yes, refrigerated storage is behind one door under the prep surface, providing chilled reserve space directly under the make line. ### Turbo Air – 46.75″ Black Low Profile Drop-In Horizontal Open Display Merchandiser Case with Two Shelves – TOM-48L-UFD-B-3S-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-46-75-black-low-profile-drop-in-horizontal-open-display-merchandiser-case-with-two-shelves-tom-48l-ufd-b-3s-n-eta-5-6-weeks A 46.75" low-profile drop-in open display merchandiser with two shelves, built into a counter, for cafés, delis and grocery stores selling chilled grab-and-go items. Net capacity is 15.2 cu. ft., shown on shelves of 43-5/8 x 10 and 43-5/8 x 14 inches, cooled by two 3/4 HP compressors on R-290. As a drop-in it sits in a counter cut-out rather than standing on the floor. #### Check before ordering - It needs a 115/60/1 circuit for its NEMA 5-20P plug; full load is 13.6 amperes. - Build the counter around its exterior of 46-3/4 x 33-3/4 x 52-1/2 inches, and confirm the cut-out and ventilation on the installation drawing. - It weighs 573.99 lb: the counter has to carry it. #### How much does it display? 15.2 cu. ft. net, on two shelves. #### How long is the cord? 9-7/8 ft. ### Turbo Air – 47.6″ White Low Profile Drop-In Horizontal Open Display Case with One Shelf and Deck – TOM-48L-UF-W-2SI-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-47-6-white-low-profile-drop-in-horizontal-open-display-case-with-one-shelf-and-deck-tom-48l-uf-w-2si-n-eta-5-6-weeks A 47.6" white low-profile drop-in open display case with one shelf and a deck, set into a counter, for cafés and markets showing chilled grab-and-go items at a lower height. Product sits on the deck and on one 43-5/8 x 14 inch shelf, 10.2 cu. ft. net, cooled by two 3/4 HP compressors on R-290 refrigerant. #### Check before ordering - It needs a 115/60/1 circuit for its NEMA 5-20P plug; full load is 13.6 amperes, on a 9-7/8 ft cord. - Build the counter around an exterior of 47-7/8 x 33 x 44-1/4 inches, and confirm the cut-out and ventilation on the installation drawing. - The counter has to carry 528.01 lb. #### How much display space does it have? 10.2 cu. ft. net, on a deck and one shelf. #### How deep is the display well? Inside it measures 44-3/8 x 23-1/2 x 17 inches. ### Turbo Air – 47″ White Low Curved Glass Ice Cream Dipping Cabinet – TIDC-47W-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-47-white-low-curved-glass-ice-cream-dipping-cabinet-tidc-47w-n A Turbo Air 47″ white low curved glass ice cream dipping cabinet (TIDC-47W-N) with 8 display and 4 storage tubs, for ice cream shops, cafés and restaurants scooping to order. Curved glass shows the flavours, a lid covers the dipping area, two night covers close it after hours, and 2 shelves hold the reserve tubs. A 1/2 HP compressor on R-290 cools it. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 4.6 amps. - It is 47" wide, 26.2" deep and 50.7" high at 297 lb. - Order tubs for both the 8 display and the 4 storage positions. #### How many tubs does it hold? 8 on display and 4 in storage. #### Does it close at night? Yes, with 2 night covers. ### Turbo Air – 48″ Black Extra Deep Air Curtain Merchandiser with Black / Mirrored Interior and Solid Side Panels – TOM-48DXB-SP-A-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-48-black-extra-deep-air-curtain-merchandiser-with-black-mirrored-interior-and-solid-side-panels-tom-48dxb-sp-a-n-eta-5-6-weeks A Turbo Air 48″ extra-deep open air curtain merchandiser in black with a mirrored interior and solid side panels, for convenience stores and delis selling fresh food, drinks and bakery items. An air curtain holds the cold across the open front, four shelves of 45-1/8 x 16 in. carry 23.2 cu. ft. of product in a 45-1/4 x 21-1/4 x 48-3/4 in. interior, and two 3/4 HP compressors run on R-290. #### Check before ordering - It plugs into a NEMA 5-20P outlet on 115/60/1 and draws 15.5 amps; give it its own 20 A circuit. - It is 47-5/8 x 33-1/4 x 78-3/8 in. outside and 562 lb; measure the route in. - Keep it away from entry doors and air vents: drafts break an air curtain. #### How much does it hold? 23.2 cu. ft. on 4 shelves. #### Does it have doors? No. An air curtain keeps the open front cold. ### Turbo Air – 48″ Mega Top Dual Sided Refrigerated Sandwich Prep Table with 2 Doors – TST-48SD-18-N Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-48-mega-top-dual-sided-refrigerated-sandwich-prep-table-with-2-doors-tst-48sd-18-n A 48" dual-sided mega top table with 18 pans and a two-door base, set on adjustable legs for an uneven kitchen floor. 15 cu. ft. on two shelves below and access from both faces of the rail suit a sandwich or salad station worked by two people. #### Check before ordering - It plugs into a 115V outlet (NEMA 5-15P) at 4.4 A, on a 9 ft cord. - It is 39" high; shipping weight 264 lb. - Plan clearance on both long sides so staff can reach the pans. #### How many pans? 18. #### How much storage below? 15 cu. ft. on two shelves behind two doors. #### What refrigerant does it use? R-290, with a 1/3 HP compressor. #### How big are the shelves? 21" x 17". ### Turbo Air – 50.6″ Black Island Display Self-Serve Refrigerated Merchandiser with 6 Shelves – TIOM-48SB-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-50-6-black-island-display-self-serve-refrigerated-merchandiser-with-6-shelves-tiom-48sb-n-eta-5-6-weeks A Turbo Air 50.6″ black island merchandiser with 6 open self-serve shelves reachable from every side, for grocery and convenience stores selling drinks, dairy, deli packs and snacks. It holds 17.6 cu. ft. on shelves of 48 x 9 (2) and 48 x 10 (4) inches, cooled by two 3/4 HP compressors on R-290, in a 50-3/8 x 48 x 65-1/4 in. cabinet. #### Check before ordering - It runs on 220/60/1 and draws 8.7 amps through a NEMA L6-20P locking plug; have that receptacle installed where it will stand. - Plan aisle space all around it at 594 lb, and a route in for a 48" deep cabinet. - Site it away from entrances and vents, where drafts work against open shelving. #### How many shelves does it have? 6 open shelves. #### What power does it need? 220/60/1 with a NEMA L6-20P plug. ### Turbo Air – 54.3″ Black Two Hinged Swing Glass Doors Merchandisers Freezer with LED Top Sign Panel – TGF-49FAB-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-54-3-black-two-hinged-swing-glass-doors-merchandisers-freezer-with-led-top-sign-panel-tgf-49fab-n-eta-5-6-weeks A 54.3" two-door glass freezer merchandiser in black with an LED sign panel on top, holding frozen stock on eight adjustable shelves. Double-pane insulated swing doors and LED interior lighting suit a supermarket or convenience store selling packaged frozen food. #### Check before ordering - Its NEMA 5-20P plug needs a 20 A, 115V receptacle; it draws 9.8 A. - It is 78.25" high; check ceiling height and any overhead fixtures. - Its shipping weight is 587 lb. - The doors are double-pane and insulated. #### How many shelves? Eight adjustable shelves, each 24-3/4" x 23". #### What is the interior size? 50-1/2" long, 24-1/8" deep and 60-3/8" high. #### What does it draw? 9.8 A on 115/60/1, with a 1 HP compressor on R-290 and a 7 ft cord. ### Turbo Air – 62.75″ White Refrigerated Glass Door Merchandiser with LED Lighting – TGM-11RV-N6 (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-62-75-white-refrigerated-glass-door-merchandiser-with-led-lighting-tgm-11rv-n6-eta-5-6-weeks A Turbo Air 62.75″ white one-door glass merchandiser (TGM-11RV-N6) with LED lighting and 10 cu. ft. of space, for convenience stores, delis and coffee counters selling drinks and fresh food. Four shelves of 20 x 14-1/2 in. sit in an 18-7/8 x 19-3/4 x 44-3/4 in. interior with room for 114 bottles, cooled by a 1/5 HP compressor on R-600a. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 2.2 amps; the cord is 7 ft long. - It is 23.6" wide, 23.4" deep and 62.75" high at 137 lb, a size that suits a counter end or a narrow wall. - Leave room in front for the door to swing. #### How many bottles does it hold? 114. #### How many shelves are there? 4. ### Turbo Air – 69.2″ Stainless Steel Beer Dispenser with Club Top and Double Taps – TCB-3SDD-N6 (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-69-2-stainless-steel-beer-dispenser-with-club-top-and-double-taps-tcb-3sdd-n6-eta-5-6-weeks A Turbo Air 69.2″ stainless steel club top beer dispenser with double taps (TCB-3SDD-N6) that holds three 1/2 barrel kegs, for bars and restaurants pouring two drafts from under a long counter. A 1/5 HP compressor on R-600a cools 25.4 cu. ft. behind 2 swing doors, the club top gives a stainless counter surface over the kegs, and it rolls on 6 casters so it can be pulled out for cleaning behind. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 2.3 amps; the cord is 8.5 ft long. - It is 69.2" wide, 27.25" deep and 38.6" high at 355 lb. - Order couplers for your brewers' kegs. #### How many kegs fit? 3 x 1/2 barrels. #### How many taps does it have? Two. #### How much space is inside? 25.4 cu. ft. behind 2 swing doors. ### Turbo Air – 69″ Super Deluxe Back Bar Cooler with 2 Glass Doors – TBB-3SGD-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-69-super-deluxe-back-bar-cooler-with-2-glass-doors-tbb-3sgd-n-eta-5-6-weeks A 69" back bar cooler with two glass doors that shows bottles and cans at the bar and takes up to three half-barrel kegs. At 37.2" high and 27.25" deep it fits under a back-bar counter, with four shelves plus two sub-shelves for mixed stock. #### Check before ordering - It runs on 115V (NEMA 5-15P) and draws 2.8 A in this glass-door version. - Allow the full 69" plus room for both doors to swing. - It rolls on six casters; plan the route for a 320 lb shipment. #### How many kegs fit? Up to three half-barrel kegs. #### How many shelves? Four shelves with two sub-shelves. #### What refrigerant does it use? R-290 in this glass-door version, with a 1/3 HP compressor and an 8.5 ft cord. #### How big are the shelves? The left shelves are 29-1/4" x 19-3/8" and the right 25" x 19-3/8". ### Turbo Air – 70.75″ Black Low Profile Horizontal Open Display Merchandiser with Glass Side Panel and 1 Shelf – TOM-72L-UF-B-2S (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-70-75-black-low-profile-horizontal-open-display-merchandiser-with-glass-side-panel-and-1-shelf-tom-72l-uf-b-2s-eta-5-6-weeks A 70.75" low-profile open merchandiser in black with glass side panels, for grab-and-go food and bakery items picked up without opening a door. At 44.25" high shoppers see over it, which suits an island or front-of-store spot in a deli or convenience store. #### Check before ordering - It runs on 220V single phase with a NEMA 6-20P plug at 13 A; plan a 220V receptacle. - It weighs 805 lb; confirm the floor and the route in. - The interior is 68-3/8" x 23-1/2" x 17". - Net capacity is 15.8 cu. ft. #### Does it have doors? No. It is open-air, with glass side panels. #### What power does it need? 220V single phase, 13 A, on a NEMA 6-20P plug. #### What refrigerant does it use? R-290, with a 9-7/8 ft cord. ### Turbo Air – E-Line 47″ Stainless Steel Refrigerated Countertop Salad Prep Table with GN Pans – CTST-1200-13-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-e-line-47-stainless-steel-refrigerated-countertop-salad-prep-table-with-gn-pans-ctst-1200-13-n A Turbo Air E-Line 47″ countertop refrigerated salad rail with GN pans, taking 8 (1/6 size) or 4 (1/3 size) pans, for small kitchens adding a cold pan rail to a counter they already have. A 1/6 HP compressor chills the pans, and its pan guides (1 of 13 x 3-1/2 and 2 of 13 x 1-3/8) set out the rows; GN 1/6 or GN 1/3 pans fit. The compact design suits limited counter space. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 at 2 amps, on a 9 ft cord. - Plan 47" of counter length and 15.5" of depth, 9.7" high, for 59 lb. - Check the pan count against your menu: 8 small or 4 larger pans. #### What pans does it take? GN 1/6 or GN 1/3 size: 8 (1/6) or 4 (1/3). #### How much power does it draw? 2 amps on 115/60/1. ### Turbo Air – E-line 48.25″ Silver Two Section Undercounter Freezer with 2 Adjustable PE Coated Wire Shelves – EUF-48-N-V (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-e-line-48-25-silver-two-section-undercounter-freezer-with-2-adjustable-pe-coated-wire-shelves-euf-48-n-v-eta-5-6-weeks Turbo Air's E-line 48.25" two-section undercounter freezer with 13.2 cu. ft. behind two doors, for prep lines keeping frozen product under the counter. Two adjustable PE-coated wire shelves of 21 x 17 in organize the cabinet, cooled by a 2/5 HP compressor on R-290, behind a stainless steel exterior. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1; full load is 3.2 amperes, on a 9 ft cord. - It is 48.25" wide, 30" deep and 30" high; check the space under your counter, including any overhang. - Leave room for both doors to open. #### How much does it hold? 13.2 cu. ft. net. #### How big are the shelves? 21 x 17 in, two of them, adjustable. #### What refrigerant does it use? R-290, with a 2/5 HP compressor. ### Turbo Air – E-Line 59″ Stainless Steel Refrigerated Countertop Salad Prep Table – CTST-1500-13-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-e-line-59-stainless-steel-refrigerated-countertop-salad-prep-table-ctst-1500-13-n A Turbo Air E-Line 59″ stainless steel refrigerated countertop prep rail that holds 12 (1/6 size) or 6 (1/3 size) pans, for salad and sandwich stations without room for a full prep table. It sits on an existing counter and keeps ingredients cold in the pans with a 1/6 HP compressor on R-290, and 3 pan guides of 13 x 1-3/8 in. hold the pans in rows. The stainless steel body wipes clean. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 2 amps; the cord is 9 ft long. - It needs 59" of counter length and 15.5" of depth, 9.7" high, for its 70 lb. - Buy pans to fit: it takes 1/6 or 1/3 size pans. #### How many pans does it hold? 12 (1/6 size) or 6 (1/3 size). #### Does it need its own cabinet? No. It sits on an existing countertop. ### Turbo Air – J Series 36″ Narrow Undercounter Freezer with Side Mounted Compressor with 1 Door – JUF-36S-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-j-series-36-narrow-undercounter-freezer-with-side-mounted-compressor-with-1-door-juf-36s-n-eta-5-6-weeks A 36" undercounter freezer with its compressor on the side, which frees interior space and keeps the cabinet 28.5" deep. 5.66 cu. ft. behind one door suits a bar or small kitchen that needs a little frozen stock under the counter. #### Check before ordering - It plugs into a 115V outlet (NEMA 5-15P) and draws 2.8 A. - Leave room on the compressor side for air and service. - It is 33.75" high; check the opening under your counter. - The compressor is 1/3 HP on R-290; the cabinet weighs 145 lb. #### Why a side-mounted compressor? It maximizes interior storage and runs quietly, per the maker. #### How much does it hold? 5.66 cu. ft. on one shelf. #### How big is the shelf? 19-1/2" x 16-1/4". ### Turbo Air – J Series 72″ Narrow Undercounter Refrigerator with Side Mounted Compressor and 3 Solid Doors – JUR-72S-N6 (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-j-series-72-narrow-undercounter-refrigerator-with-side-mounted-compressor-and-3-solid-doors-jur-72s-n6-eta-5-6-weeks A Turbo Air J Series 72″ narrow undercounter refrigerator with a side mounted compressor and 3 solid doors (JUR-72S-N6), for line kitchens and bars where counters are shallow. With the compressor at the side, 15.17 cu. ft. of storage fits in a cabinet only 24.6" deep, on 3 shelves of 17-1/4 x 16-1/4 in. A 1/5 HP compressor on R-600a cools it. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 1.9 amps; the cord is 9 ft long. - It is 72" wide, 24.6" deep and 33.75" high at 205 lb; check the height under your counter. - Leave room at the compressor side for airflow. #### How deep is it? 24.6". #### How much does it hold? 15.17 cu. ft. on 3 shelves. ### Turbo Air – M3 20″ Silver Shallow Depth Worktop Refrigerator – MWR-20S-N6 (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-m3-20-silver-shallow-depth-worktop-refrigerator-mwr-20s-n6-eta-5-6-weeks A Turbo Air M3 series 20″ shallow-depth worktop refrigerator with one door and a stainless steel top, for food trucks and tight prep lines that need cold storage under a work surface. It holds 2.29 cu. ft. on one 15-3/8 x 11-1/8 in. shelf, cooled by a 1/6 HP compressor on R-600a, and the silver stainless steel exterior and interior wipe clean. The integrated worktop gives a prep surface where room is short. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 2.3 amps; the cord is 9 ft long. - Plan 20" of width, 22.5" of depth and 29.2" of height, at 117 lb. - Leave room in front for the door to swing open. #### How much does it hold? 2.29 cu. ft. on one shelf. #### What refrigerant does it use? R-600a, on a 1/6 HP compressor. #### Where does it fit? Under a counter or as a 20" worktop on a tight line. ### Turbo Air – M3 51.6″ Reach-in Two-Section Freezer with 6 PE Coated Wire Shelves – M3F47-4-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-m3-51-6-reach-in-two-section-freezer-with-6-pe-coated-wire-shelves-m3f47-4-n-eta-5-6-weeks Two-section reach-in freezer built for organized frozen storage with six adjustable PE-coated wire shelves; suited to operations that need divided access and substantial frozen capacity, and that can accept a four-door cabinet. This unit is for kitchens that need a sizeable single footprint of frozen storage arranged across two sections and six shelving positions. With 42.1 cubic feet of usable space and four doors, it works where separated access to different product groups is helpful and where shelving flexibility is required rather than single-tray storage. #### Check before ordering - Confirm electrical supply matches the unit’s plug and circuit: 115/60/1 and 6.3 amps. - Know the refrigerant is R-290 and confirm any local rules or installer needs for hydrocarbon refrigerant. - Measure receiving and doorway clearances for a four-door cabinet and the finalized placement. - Plan for shipment weight and handling: shipping weight is 435 lb. #### Will this cabinet plug into a common wall outlet? Yes. It is configured to use a standard grounded plug rather than requiring a hardwired industrial service. #### How is interior storage organized for mixed products? The two-section layout and adjustable wire shelving let you separate product categories and change shelf spacing as needs evolve. #### Are the shelves suitable for frozen product storage and cleaning? The shelving is PE-coated wire, which resists corrosion and is intended to be removable for cleaning and repositioning. ### Turbo Air – M3 77.75″ Reach-in Three-Section Freezer with 9 PE Coated Wire Shelves – M3F72-6-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-m3-77-75-reach-in-three-section-freezer-with-9-pe-coated-wire-shelves-m3f72-6-n-eta-5-6-weeks A Turbo Air M3 series 77.75″ three-section reach-in freezer with 6 doors and 65.6 cu. ft. of storage, for restaurants and institutions storing frozen stock in volume. Nine PE coated wire shelves of 23 x 23-1/2 in. sit in an interior of 73-7/8 x 26-1/2 x 54-1/2 in., with a stainless steel exterior and interior. A 3/4 HP compressor on R-290 runs under Turbo Air's digital temperature control and monitoring, and a self-cleaning condenser prevents dust buildup. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 7.9 amps; the cord is 9 ft long. - It is 33.6" deep and 78" high at 578 lb; measure doorways and plan room for the doors to open. - Count your shelving: it comes with 9 shelves, three per section. #### How much does it hold? 65.6 cu. ft. on 9 PE coated wire shelves. #### What refrigerant does it use? R-290, on a 3/4 HP compressor. ### Turbo Air – M3 Series 28″ Low Profile Undercounter Refrigerator with 1 Solid Door – MUR-28L-N6 (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-m3-series-28-low-profile-undercounter-refrigerator-with-1-solid-door-mur-28l-n6-eta-5-6-weeks A Turbo Air M3 Series 28″ low profile undercounter refrigerator with 1 solid door (MUR-28L-N6) and 6.18 cu. ft. of space, for bars and kitchens with a lower counter. One shelf of 22-1/2 x 17 in. sits in a stainless steel cabinet, inside and out, cooled by a 1/6 HP compressor on R-600a. Its 28-inch width and low-profile height let it slide under counters and into tight spots where a standard undercounter unit will not fit, with the solid door keeping the cooling steady. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 2.1 amps; the cord is 9 ft long. - Ask us for its exact depth and height before ordering for a low counter; it weighs 140 lb. - Leave room in front for the door to open. #### How much does it hold? 6.18 cu. ft. #### Is it low profile? Yes, it is built for lower counters. #### What refrigerant does it use? R-600a. ### Turbo Air – M3 Series 28″ Stainless Steel Refrigerated Sandwich Prep Table with 1 Door – MST-28-N Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-m3-series-28-stainless-steel-refrigerated-sandwich-prep-table-with-1-door-mst-28-n A 28" sandwich prep table with an eight-pan rail over a one-door base, for a sandwich station with little room to spare. 7 cu. ft. below holds backup pans on one shelf, and the self-cleaning condenser reduces coil maintenance. #### Check before ordering - It runs on 115V (NEMA 5-15P) at 3.8 A, on a 9 ft cord. - It is 42" high; check it under any overhead shelf. - Its shipping weight is 198 lb. #### How many pans fit on top? Eight. #### How much storage is below? 7 cu. ft. behind one door. #### What refrigerant does it use? R-290 hydrocarbon, with a 1/5 HP compressor and digital temperature control. #### How big is the shelf? 22-1/2" x 17", and it adjusts. ### Turbo Air – PRO Series 48.25″ Silver Two-Section Mega Top Sandwich/Salad Prep Table-Dual Sided with Side Breathing – PST-48-18-N-DS Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-pro-series-48-25-silver-two-section-mega-top-sandwich-salad-prep-table-dual-sided-with-side-breathing-pst-48-18-n-ds A 48" dual-sided mega top prep table with 18 pans, so two people can build sandwiches and salads from opposite sides of the same rail. Turbo Air's cold bunker system circulates cold air through the base and pan area, and side breathing lets the cabinet stand in a tight space. #### Check before ordering - It runs on 115V (NEMA 5-15P) at 6.5 A, on a 10 ft cord. - It is 40" high and weighs 273 lb. - Plan the two doors on the base so they open clear of traffic. - It has a self-cleaning condenser and digital temperature controls. #### How many pans? 18. #### What does dual-sided mean? Staff can work the prep surface from both sides at once. #### How much storage is below? 15 cu. ft. on two 21" x 17" shelves behind the two doors. ### Turbo Air – PRO Series 60.25″ Silver Worktop Freezer with 2 Solid Doors – PWF-60-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-pro-series-60-25-silver-worktop-freezer-with-2-solid-doors-pwf-60-n-eta-5-6-weeks A Turbo Air PRO Series 60.25″ worktop freezer with 2 self-closing solid doors and a stainless steel top, for kitchens that want frozen storage under a prep surface. It holds 17.2 cu. ft. on 2 shelves of 27 x 17 in., cooled by a 1/2 HP compressor on R-290. The 60.25" top takes prep work, equipment or plating, the doors close themselves to keep the temperature steady, and the stainless steel body wipes clean. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 8 amps; the cord is 10 ft long. - It is 30" deep and 33.6" high at 258 lb; check the height under any shelf above it. - Leave room in front for both doors to swing. #### How much does it hold? 17.2 cu. ft. on 2 shelves. #### What is the top made of? Stainless steel. ### Turbo Air – Super Deluxe 120V 7.0 Cu. Ft. Top Refrigerated Sandwich Prep Table with 8-Pans Opening – TST-28SD-D2-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-120v-7-0-cu-ft-top-refrigerated-sandwich-prep-table-with-8-pans-opening-tst-28sd-d2-n A Turbo Air Super Deluxe sandwich prep table (TST-28SD-D2-N) with an 8-pan opening and 7 cu. ft. of refrigerated drawer storage, for delis, sandwich shops and cafés on a compact line. Two drawers below keep backup ingredients within reach, and a 1/5 HP compressor on R-290 cools the pans and the base. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 3.8 amps; the cord is 9 ft long. - It is 37" high at 187 lb; ask us for its exact width and depth. - Buy pans for the 8-pan opening. - Leave room in front for the drawers to pull out. #### How many pans does the top take? 8. #### Doors or drawers? 2 drawers. #### How much storage is below? 7 cu. ft. ### Turbo Air – Super Deluxe 23.6″ Black Beer Dispenser with Single Tap – TBD-1SBD-N6 (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-23-6-black-beer-dispenser-with-single-tap-tbd-1sbd-n6-eta-5-6-weeks A Turbo Air Super Deluxe 23.6″ black beer dispenser with a single tap (TBD-1SBD-N6), holding one 1/2 barrel keg, for bars, restaurants and taprooms pouring one draft beer from under the counter. A 1/8 HP compressor on R-600a cools 7.76 cu. ft. behind 1 swing door, the self-cleaning condenser cuts maintenance, and it rolls on 4 casters. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 1.1 amps; the cord is 8.5 ft long. - It is 23.6" wide, 31.75" deep and 35" high at 175 lb; check it fits under the bar with the tap. - Order the coupler for your brewer's keg. #### How many kegs fit? One 1/2 barrel. #### How many taps does it have? One. #### How much space is inside? 7.76 cu. ft. behind 1 swing door. ### Turbo Air – Super Deluxe 36″ Undercounter Refrigerator with 2 Solid Doors – TUR-36SD-N6 (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-36-undercounter-refrigerator-with-2-solid-doors-tur-36sd-n6-eta-5-6-weeks A 36" undercounter refrigerator with two solid doors and 9 cu. ft., drawing 2.2 A on a standard plug. Two narrow doors suit a tight line where a single wide door would block the aisle when open. #### Check before ordering - It plugs into a 115V outlet (NEMA 5-15P). - It is 30" high and 36.4" wide; check the counter opening. - Its shipping weight is 187 lb. - It has two solid doors over two shelves. #### How much does it hold? 9 cu. ft. on two shelves. #### What refrigerant does it use? R-600a. #### What compressor does it use? 1/5 HP, with a 9 ft cord. #### How big are the shelves? 15" x 17" each. ### Turbo Air – Super Deluxe 36″ Worktop Refrigerator with 2 Solid Doors – TWR-36SD-N6 (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-36-worktop-refrigerator-with-2-solid-doors-twr-36sd-n6-eta-5-6-weeks A Turbo Air Super Deluxe 36″ worktop refrigerator with 2 solid doors and 9 cu. ft. of storage, for small kitchens that want chilled ingredients under a prep surface. A 1/5 HP compressor on R-600a cools two shelves of 15 x 17 in., and the heavy-duty stainless steel cabinet has a self-cleaning condenser and hydrocarbon refrigerant. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 2.3 amps; the cord is 9 ft long. - It is 36.25" wide, 30" deep and 33.6" high at 178 lb. - Leave room in front for both doors to open. #### How much does it hold? 9 cu. ft. on 2 shelves. #### What refrigerant does it use? R-600a. #### Can I work on top of it? Yes. It is a worktop model, so the top doubles as counter space. ### Turbo Air – Super Deluxe 39.5″ Two Swing Glass Door Merchandiser with Hot Gas Condensate System – TGM-35SD-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-39-5-two-swing-glass-door-merchandiser-with-hot-gas-condensate-system-tgm-35sd-n-eta-5-6-weeks A Turbo Air Super Deluxe 39.5″ two-door glass merchandiser (TGM-35SD-N) with a hot gas condensate system and room for 690 12oz. bottles, for convenience stores, cafés and grocers. The condensate system uses compressor heat to evaporate excess water, so it needs no electric condensate heater and corrosion is reduced. Double-pane, low-E swing glass doors show 8 shelves of 17 x 22-1/2 in. in a 35-5/8 x 27-1/2 x 60-3/8 in. interior (29.06 cu. ft.), cooled by a 1/3 HP compressor on R-290. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 3.3 amps; the cord is 7 ft long. - It is 77" high at 385 lb; measure doorways and the route in. - Add a shelf if you need it: 828 bottles fit with the extra shelf. #### How many bottles does it hold? 690 x 12oz., or 828 with an added shelf. #### What does the hot gas condensate system do? It evaporates condensate with compressor heat instead of an electric heater. ### Turbo Air – Super Deluxe 39.5″ White 2 Glass Doors Freezer with Shadow Free LED AD Panel – TGF-35SDH-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-39-5-white-2-glass-doors-freezer-with-shadow-free-led-ad-panel-tgf-35sdh-n-eta-5-6-weeks A Turbo Air Super Deluxe 39.5″ white freezer with 2 glass doors and a shadow-free LED advertising panel on top, for grocery and convenience stores showing frozen goods. Double-paned insulated swing doors show 30.9 cu. ft. of frozen stock on 8 shelves of 17 x 22-1/2 in., inside a 35-5/8 x 26-3/4 x 52-3/8 in. interior, cooled by a 2/3 HP compressor on R-290. #### Check before ordering - It plugs into a NEMA 5-20P outlet on 115/60/1 and draws 6.8 amps; that plug needs a 20 A receptacle. - It is 39.5" wide and 77" high at 454 lb; measure the doorways and leave room for both doors to open. - Plan what goes on the LED panel: it sits above the doors for your own advertising. #### How much does it hold? 30.9 cu. ft. on 8 shelves. #### What is the panel on top? A shadow-free LED advertising panel. ### Turbo Air – Super Deluxe 41.6″ Extended Top Chef Base Refrigerator with 2 Drawers – TCBE-36SDR-E-N6 (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-41-6-extended-top-chef-base-refrigerator-with-2-drawers-tcbe-36sdr-e-n6-eta-5-6-weeks A Turbo Air Super Deluxe 41.6″ refrigerated chef base with 2 drawers and an extended top, for cook lines that set countertop cooking equipment on cold storage. The two drawers hold 4.98 cu. ft., the cabinet is heavy-duty 16-gauge stainless steel, a self-cleaning condenser reduces upkeep, and a 1/5 HP compressor runs on R-600a hydrocarbon refrigerant. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 2.8 amps; the cord is 9 ft long. - It is 41.6" wide, 32" deep and 20.25" high at 185 lb; add the height of the equipment on top to your working height. - Confirm with us how much weight the top carries before you place equipment on it. #### How much does it hold? 4.98 cu. ft. in 2 drawers. #### What refrigerant does it use? R-600a. ### Turbo Air – Super Deluxe 48.25″ Undercounter Freezer with One Right Hinged Door and 2 Drawers – TUF-48SD-D2R-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-48-25-undercounter-freezer-with-one-right-hinged-door-and-2-drawers-tuf-48sd-d2r-n-eta-5-6-weeks A 48" Super Deluxe undercounter freezer pairing a right-hinged door with two drawers, holding 12.2 cu. ft. under a work top. It suits a sauté or prep station with about four feet of counter; the self-cleaning condenser and front breathing suit a built-in spot. #### Check before ordering - Plug: NEMA 5-15P on 115V, 8.0 A. - The solid door is hinged on the right; check the swing against the station layout. - It weighs 231 lb and is 48.25" long. #### How much does it hold? 12.2 cu. ft. behind one door and two drawers. #### Can it be built in? It breathes from the front, which suits built-in installs. #### What compressor does it use? 1/3 HP on R-290, with a 10 ft cord. #### How big is the shelf? One 22" x 17" shelf behind the door. ### Turbo Air – Super Deluxe 49.2″ Silver Narrow Back Bar Cooler with 2 Solid Doors – TBB-24-48SSD-N6 (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-49-2-silver-narrow-back-bar-cooler-with-2-solid-doors-tbb-24-48ssd-n6-eta-5-6-weeks A narrow 49.2-inch back bar cooler with two solid doors and a stainless steel top, holding 60 six-packs behind the counter. Space for 60 six-packs behind two solid doors suits a bar or beverage station where depth behind the counter is limited. #### Check before ordering - Confirm electrical circuit: 115/60/1 service and the listed full load amperes 1.8 (SSD) for compatibility with the site outlet and breaker. - This SSD configuration uses R-600a refrigerant; check local rules and service capability for hydrocarbons with the building’s HVAC/service contractor. - Note the shipping weight of 238 lb (108 kg) and five casters (5EA) when planning final placement and floor loading. - Verify fit behind the bar: the unit has two solid doors and a stainless steel countertop—confirm door swing and countertop clearance meet your layout. #### How much product will this cooler hold? The specification lists capacity for 60 six‑packs, so plan around that visible refrigerated volume for rotating beverage stock rather than bulk backstock. #### What electrical hookup does this model require? This unit is designed for 115/60/1 service and the SSD electrical draw is 1.8 amps; confirm the outlet type and circuit capacity at the install location. #### Which refrigerant is used and does that affect service? The SSD configuration uses R‑600a refrigerant; confirm that local service technicians are prepared to service hydrocarbon refrigerants and that it meets site requirements. ### Turbo Air – Super Deluxe 60.25″ 2 Swing Door Front Breathing Airflow Mega Top Refrigerated Sandwich Prep Table with stainless steel top with 16-Pan Opening – TST-60SD-FB-N Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-60-25-2-swing-door-front-breathing-airflow-mega-top-refrigerated-sandwich-prep-table-with-stainless-steel-top-with-16-pan-opening-tst-60sd-fb-n A 60" mega top sandwich prep table that holds 16 pans over a two-door refrigerated base and breathes from the front, so it can sit tight between other equipment. Sixteen pans and a full-length removable cutting board give a sandwich or salad line room for a long topping list, with 14.8 cu. ft. on two shelves below. #### Check before ordering - It runs on 115V (NEMA 5-15P) at 4.4 A. - Front breathing means no side clearance is needed; keep the front grille clear. - Confirm the route for a 316 lb shipment, 60.25" long and 30" deep. #### How many pans does the top hold? 16. #### Can it stand between two other units? Yes. The front-breathing design needs no side clearance. #### What else is on the top? A full-length removable cutting board in front of the pans, and a digital temperature control. ### Turbo Air – Super Deluxe 60.25″ Undercounter Freezer with One Door and Two Drawers – TUF-60SD-D2R-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-60-25-undercounter-freezer-with-one-door-and-two-drawers-tuf-60sd-d2r-n-eta-5-6-weeks A 60" undercounter freezer with one right-hinged door and two drawers, so a line cook reaches frozen product without bending into a deep cabinet. 17.2 cu. ft. under a 30"-high top suits a fry or grill station that keeps portioned frozen food at hand; front breathing allows a built-in install. #### Check before ordering - It runs on 115V (NEMA 5-15P) at 8.0 A. - The door hinges on the right; confirm it opens away from the next station. - It is 60.25" long with a shipping weight of 288 lb. #### Does the condenser need cleaning? It has a self-cleaning condenser that brushes dust off the coils. #### Door or drawers? Both: one solid door and two drawers. #### What is inside? One 27" x 17" shelf behind the door plus the two drawers, 17.2 cu. ft. in all, cooled by a 1/2 HP compressor on R-290. ### Turbo Air – Super Deluxe 78″ Three Swing Glass Door Merchandiser with 12 Shelves Adjustable – TGM-72SDH-N (ETA 5-6 Weeks) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbo-air-super-deluxe-78-three-swing-glass-door-merchandiser-with-12-shelves-adjustable-tgm-72sdh-n-eta-5-6-weeks A Turbo Air Super Deluxe 78″ three-door glass merchandiser (TGM-72SDH-N) with 12 adjustable shelves and room for 1475 bottles, for convenience stores, grocers and cafés. Double-pane low-E tempered glass doors show the stock, LED lighting brightens it, and 12 wire shelves of 22-3/4 x 23-3/4 in. sit in a 74 x 27-7/8 x 53-1/8 in. interior (1770 bottles with an added shelf). A 1/2 HP compressor on R-290 cools it. #### Check before ordering - It plugs into a NEMA 5-15P outlet on 115/60/1 and draws 7.8 amps; the cord is 7 ft long. - It is 31.5" deep and 77" high at 634 lb; measure doorways and the route in. - Leave room in the aisle for three doors to swing. #### How many bottles does it hold? 1475 x 12oz. bottles (1770 with an added shelf). #### How many shelves come with it? 12 adjustable shelves. ### Turbofan – 32″ Full Size Sheet Pan Manual Electric Convection Oven 220-240V – E27M2 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbofan-32-full-size-sheet-pan-manual-electric-convection-oven-220-240v-e27m2 A two-tray full-size electric convection oven with manual controls and 4-1/2" tray spacing, for cafés and front-of-house counters baking and reheating in sheet pans. One bi-directional reversing fan moves the heat, dual halogen lamps light the chamber, and a mechanical thermostat (150-500F) and a manual 60 minute timer with a buzzer run the bake. #### Check before ordering - Choose the supply: 208V at 2.7kW and 13A or 220-240V at 3.0kW and 12A, single phase, on a NEMA 6-15P plug. - It needs 31.88" x 30" of counter, 23.88" high, for 133 lb, or the SK2731U stand. - An over-temperature safety cut-out is built in; leave the clearances in the manual. #### How many pans fit? 2 full size sheet pans, 4-1/2" apart. #### What plug does it have? A NEMA 6-15P cordset. ### Turbofan – 32″ Full Size Sheet Pan Manual Electric Convection Oven 220-240V – E27M3 Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/turbofan-32-full-size-sheet-pan-manual-electric-convection-oven-220-240v-e27m3 A full-size electric convection oven for 3 full size sheet pans, with manual controls and a reversing fan, for cafés and restaurants baking and roasting in sheet-pan batches. The bi-directional reversing fan moves heat across trays spaced 3-1/3" apart, set by a mechanical thermostat from 150 to 500F and a manual 60 minute timer with a buzzer. At 31.88" wide it fits on a counter or on the SK2731U oven stand. #### Check before ordering - Pick the supply: 208V single-phase at 4.2kW and 20A, or 220-240V at 4.7kW and 19.6A, on a NEMA 6-20P cordset. - Plan 31.88" x 30" of space, 23.88" high, for 136 lb. - It has an over-temperature safety cut-out; leave the clearances the manual lists around the cabinet. #### How many pans fit? 3 full size sheet pans, 3-1/3" apart. #### Is there a stand for it? The SK2731U oven stand is listed as its accessory. ### Turbofan – 36″ Full Size Sheet Pan Digital Electric Convection Oven w/ Stand 208V/3Ph- E35D6-26.SK35 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbofan-36-full-size-sheet-pan-digital-electric-convection-oven-w-stand-208v-3ph-e35d6-26-sk35 A full-size digital electric convection oven for 6 full size sheet pans, with steam injection and automatic venting, for bakeries and restaurants baking and roasting at volume. Trays sit 4-1/8" apart, and the controls run in manual or program mode with a reversing fan, a low fan setting and five levels of steam injection. The automatic vent control lets heat and moisture out in the last stages of a bake for the crust, and the listing pairs the oven with the SK35 stand. #### Check before ordering - This listing is the 208V three-phase version: 11.2kW at 31A per phase; confirm your panel before ordering. - It is 35.88" wide, 26.88" deep and 34.25" high, at 302 lb before the stand. - Steam injection needs a water supply; follow the installation manual for the connection and clearances. #### How many pans does it hold? 6 full size sheet pans, 4-1/8" apart. #### Is there a core temperature probe? The M236060 core temperature probe kit is listed as an accessory. ### Turbofan EC40D10 32″ Full Size 10 Tray Digital / Electric Combi Oven Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbofan-ec40d10-32-full-size-10-tray-digital-electric-combi-oven A Turbofan EC40D10 32″ electric combi oven for 10 full size steam pans, with direct steam injection, for restaurants, banquet kitchens and institutions steaming, roasting and baking in volume. Pans sit at 2-3/4" spacing, auto-reversing fans run at two settings, and the touch panel offers 10 pre-programmed cooking modes plus programs 11-89 of up to 4 cycles each, with programmable pre-heating. A multipoint core temperature probe, a hand shower and an automatic liquid cleaning system are included, and it checks itself before and during use with audible fault warnings. #### Check before ordering - It is hardwired (no cordset supplied) on 208V 3-phase at 42A/ph or 240V 3-phase at 36A/ph, 15kW; an electrician connects it. - A plumber connects the water and drain; it is 32" wide, 28" deep and 46" high at 229 lb. - Ask us whether the SK40-10A oven stand comes with it. #### How many pans does it take? 10 full size steam pans. #### Does it clean itself? Yes, with an automatic liquid clean system. ### Turbofan P12 Full Size Manual Electric Proofer and Holding Cabinet Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbofan-p12-full-size-manual-electric-proofer-and-holding-cabinet A Turbofan P12 full size manual electric proofer and holding cabinet for 12 full size or 24 half size sheet pans, for bakeries and restaurants proofing dough and holding baked goods. An Off / Proof / Holding selector, a mechanical thermostat from 65-185F / 20-85C and a humidity level control run it, with a low velocity circulation fan, a cabinet thermometer and indicators for air heating and the humidity tank. An auto-fill water system is standard, with a 3M cuno water filter kit; Serve Canada Food Equipment supplies it in Canada. #### Check before ordering - It plugs into a NEMA 5-20P receptacle on 110-120V at 15.6A (1.95kW); that plug needs a 20 A receptacle. - A plumber connects the auto-fill water line and filter. - It is 28.88" wide, 31.88" deep and 44.5" high at 194 lb, with racks at 2-7/8" spacing. #### How many pans does it take? 12 full size or 24 half size sheet pans. #### Does it fill its own water? Yes. An auto-fill water system is standard. ### Turbovac L30 Heavy-Duty Double Chamber Vacuum Packaging Machine with 4 X 32″ Seal Length and 160 m3 Vacuum Pump Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/turbovac-l30-heavy-duty-double-chamber-vacuum-packaging-machine-with-4-x-32-seal-length-and-160-m3-vacuum-pump A double chamber vacuum packaging machine with four 32" seal bars and a 160 m³ Busch pump, for meat processors and food producers packing at production volume. With two chambers, one can be loaded while the other runs, and a double seal on each of the four bars closes long or several bags at once. Digital time control stores 10 programs, filler plates come with it, and the stainless steel cover closes over a flat working surface. #### Check before ordering - It is hardwired on 220V / 60Hz / 3Ph, drawing 5.5 - 9 kW; an electrician connects it. - At 1497 lb, 77.5" long, 47.2" wide and 55.9" high, plan the floor load and the route in before ordering. - Ask about semi-automatic or automatic cover movement and an external pump before ordering; the maker offers both. #### How long are the seal bars? Four bars, each 32", with a double seal. #### How many programs does it store? 10, on digital time control. ### Ugolini Arctic Compact Countertop Double Bowl Juice Dispenser with 2 x 8L Capacity – 115V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/ugolini-arctic-compact-countertop-double-bowl-juice-dispenser-with-2-x-8l-capacity-115v An Ugolini Arctic Compact countertop juice dispenser with two 2 gal / 8 L bowls, for breakfast buffets, cafés and offices serving cold milk, juice, iced coffee or tea. A patented magnetic submerged pump keeps each drink moving, stainless steel gravity taps pour it, and the shock proof food-grade polycarbonate bowls come apart quickly for cleaning. The unibody stainless steel base is made in Italy, with cETLus and NSF listings. #### Check before ordering - It runs on 115V / 60Hz / 1Ph at 270 W; ask us about the plug. - Plan 9.8" of width, 15.8" of depth and 24.8" of height on the counter for 37.5 lb. - Strip and wash the bowls and taps at closing. #### How many drinks can it serve? Two, from 2 x 8 L bowls. #### Can it serve milk? Yes, the maker lists milk, pulpy fruit juice, coffee and tea. ### Ugolini Arctic Deluxe Impeller Four Bowl Juice Dispenser with 4 x 20L Capacity – 115V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/ugolini-arctic-deluxe-impeller-four-bowl-juice-dispenser-with-4-x-20l-capacity-115v An Ugolini Arctic Deluxe four-bowl juice dispenser with 4 x 5.3 gal / 20 L bowls, for hotel buffets, cafeterias and banquet rooms serving large volumes of cold drinks. Four crystal clear, shockproof polycarbonate bowls each run a patented magnetic submerged pump (impeller) and a stainless steel gravity tap, so four drinks such as milk, pulpy fruit juice, coffee or tea stay chilled and moving. The base is unibody stainless steel, it runs on R134a, and it is made in Italy with cETLus and NSF listings. #### Check before ordering - It runs on 115V / 60Hz / 1Ph at 410 W; ask us about the plug. - Ask us for its exact size and weight before planning the counter. - The bowls and taps come apart quickly; wash them at closing. #### How many drinks can it serve? Four, from 4 x 20 L bowls. #### Can it serve milk? Yes, the maker lists any milk, pulpy fruit juice, coffee and tea. ### Ugolini GIANT Multi-Functional Double Bowl Granita / Slushy Machine with Magnetic Drive – 2 x 4 Gal. (15L) Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/ugolini-giant-multi-functional-double-bowl-granita-slushy-machine-with-magnetic-drive-2-x-4-gal-15l An Ugolini GIANT double bowl granita and slushy machine with magnetic drive and 2 x 4 Gal. (15L) bowls, for convenience stores, cinemas and snack bars selling frozen drinks in volume. A temperature control dial sets each drink from soft-drink to granita, and it can sit on standby overnight and return to freeze mode in the morning. The two bowls are shock proof, food-grade polycarbonate on a unibody stainless steel base, it runs on R448a, and it is made in Italy with cETLus and NSF listings. #### Check before ordering - It runs on 115V / 60Hz / 1Ph at 1600 W; ask us about the plug and give it its own circuit. - It is 18" wide, 20.9" deep and 32.2" high; ask us for its weight. - Plan daily cleaning of both bowls into the closing routine. #### How much does it hold? 2 x 4 Gal. (15L), 30 liters in all. #### Can it make soft drinks as well as granita? Yes. The dial runs from soft-drink to granita. ### Ugolini MT2 Countertop Double Bowl Granita / Slushy Machine with Magnetic Drive – 2 x 2.6 Gal. (10L) Capacity Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/ugolini-mt2-countertop-double-bowl-granita-slushy-machine-with-magnetic-drive-2-x-2-6-gal-10l-capacity An Ugolini MT2 countertop granita and slushy machine with two 2.6 gal / 10 L bowls, for cafés, bars and snack counters serving two frozen drinks side by side. Ugolini's patented Magnetic Transmission drives the mixers, the clear shockproof polycarbonate bowls show the drinks, and a temperature control dial sets each texture from "Soft-Drink" to "Granita". It goes to stand-by when closed and back to freezing when reopened; it is made in Italy with cETLus and NSF listings. #### Check before ordering - It runs on 115V / 60Hz / 1Ph at 1100 W; ask us about the plug. - Plan 14" of width, 18.5" of depth and 27.2" of height on the counter for 88 lb, with air space around it. - Ask us about dairy-based drinks before using them. #### How many bowls does it have? Two, each 2.6 gal / 10 L. #### Can I adjust the texture? Yes, from "Soft-Drink" to "Granita". ### Ugolini MT3 Countertop Triple Bowl Granita / Slushy Machine with Magnetic Drive – 3 x 2.6 Gal. (10L) Capacity Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/ugolini-mt3-countertop-triple-bowl-granita-slushy-machine-with-magnetic-drive-3-x-2-6-gal-10l-capacity An Ugolini MT3 countertop granita and slushy machine with three 2.6 gal / 10 L bowls, for bars, cafés and convenience stores serving slushies, granitas, margaritas and other icy drinks. Ugolini's patented Magnetic Transmission system drives it, the crystal-clear, shockproof polycarbonate bowls show the product to customers, and a temperature control dial sets the thickness from "Soft-Drink" to "Granita". It switches to stand-by when closed and back to freeze mode when reopened, and it is designed and made in Italy with cETLus and NSF listings. #### Check before ordering - It runs on 115V / 60Hz / 1Ph at 1300 W; ask us about the plug. - Plan 21.3" of width, 18.5" of depth and 27.2" of height on the counter for its 119 lb, with air space around it. - Ask us before running dairy-based drinks: the maker gives specific guidance for them. #### How many bowls does it have? Three, each 2.6 gal / 10 L. #### Can I adjust the thickness? Yes. A temperature control dial runs from "Soft-Drink" to "Granita". ### Ultra Fryer – Three Vat Commercial Gas Fryer with UltraClear Filtration – B-P20-18-3-UC Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/ultra-fryer-three-vat-commercial-gas-fryer-with-ultraclear-filtration-b-p20-18-3-uc A three-vat Ultra Fryer UltraGold P20-18 gas fryer with UltraClear filtration, for busy kitchens that need more output than the 14 series while keeping made-to-order frying. Each vat holds 70-110 lb of oil, the three vats share 195,000 BTUH, and a patented PAR-2 phased-array heat exchanger carries the burner heat into the oil. The UltraClear system filters the oil at the fryer. #### Check before ordering - Have a licensed gas fitter confirm the supply for 195,000 BTUH before installation. - The battery is 58.5" wide, 41.47" deep and 40.82" high, at 780 lb; check the hood length and the route in. - Ask us for the electrical connection of the filter system, which the listing does not give. #### How much oil does each vat hold? 70-110 lb per vat. #### What is the total gas input? 195,000 BTUH. ### Unox – CHEFTOP MIND.Maps BIG PLUS Electric 20 Pan Full Size Trolley Combi Oven with Left-Hinged Door, 3Ph, 440V – XAVL-2021-HPLS Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/unox-cheftop-mind-maps-big-plus-electric-20-pan-full-size-trolley-combi-oven-with-left-hinged-door-3ph-440v-xavl-2021-hpls A Unox ChefTop MIND.Maps BIG Plus electric trolley combi oven for 20 trays GN 2/1 with a left-hinged door (XAVL-2021-HPLS), for banquet halls, hospitals and central kitchens on 480V or 440V power. Full trolleys roll in and out, and a 9.5" touchscreen with CHEFUNOX automatic cooking runs steaming, roasting, grilling, sous-vide, low-temperature cooking, regeneration and baking with repeatable results for any batch size. #### Check before ordering - It needs 480V 3~ / 440V 3~ at 60-71,5 kW, 60 Hz; an electrician plans the supply. - A plumber connects the water and drain; it is 35" wide, 45" deep and 73" high at 778.23 lb. - Plan the hood and the route in with your contractor. #### How many trays does it take? 20 trays GN 2/1, on a trolley. #### What voltage does it need? 480V 3~ or 440V 3~. ### Unox – CHEFTOP MIND.Maps COUNTERTOP PLUS Electric 10 Pan Half Size Combi Oven with Left-Hinged Door, 3Ph, 240V – XAVC-1011-EPLM Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/unox-cheftop-mind-maps-countertop-plus-electric-10-pan-half-size-combi-oven-with-left-hinged-door-3ph-240v-xavc-1011-eplm A taller countertop electric combi oven for 10 GN 1/1 trays on three-phase 208V or 240V, for kitchens that want combi cooking in a 29.5" wide footprint. Ten GN 1/1 levels stack in an AISI 316L stainless steel chamber, run from a 9.5" touch control panel through steaming, roasting, sous-vide, regeneration and baking, with LED lighting behind a left-hinged triple-glass door. #### Check before ordering - It draws 19 kW at 240V or 14.5 kW at 208V, three-phase, 60 Hz; an electrician sizes the circuit. - Plan the water supply, water treatment and drain the installation manual calls for. - It is 29.5" wide, 30" deep and 39.7" high, at 216.05 lb; leave room for the door on the left. #### How many pans does it hold? 10 GN 1/1 trays. #### What can it cook? Steaming, roasting, grilling, pan frying, sous-vide, low-temperature cooking, regeneration and fresh or frozen baking. ### Unox – CHEFTOP MIND.Maps COUNTERTOP PLUS Electric 6 Trays GN 2/1 Combi Oven with Left-Hinged Door, 3Ph, 240V – XAVC-0621-EPLM Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/unox-cheftop-mind-maps-countertop-plus-electric-6-trays-gn-2-1-combi-oven-with-left-hinged-door-3ph-240v-xavc-0621-eplm A countertop electric combi oven for 6 GN 2/1 trays with a 9.5" touch panel, for restaurants and caterers that steam, roast, bake and regenerate in one machine. It covers steaming, roasting, grilling, pan frying, sous-vide, low-temperature cooking, regeneration and fresh or frozen baking, in an AISI 316L stainless steel chamber with rounded edges behind a triple-glass door hinged on the left. #### Check before ordering - It runs on 208V or 240V three-phase, drawing 14,5-19 kW at 60 Hz; an electrician connects it. - A combi needs water and a drain: plan both, and any water treatment, from the installation manual. - It is 33" wide, 40" deep and 33" high; check the counter or stand, and note the door swings from the left. #### How many trays does it take? 6 GN 2/1 trays. #### Which side does the door open? It is hinged on the left. ### Unox – CHEFTOP MIND.Maps COUNTERTOP PLUS Natural Gas 7 Trays Half-Size Combi Oven with Right-Hinged Door, 1Ph, 120V – XAVC-0711-GPRM Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/unox-cheftop-mind-maps-countertop-plus-natural-gas-7-trays-half-size-combi-oven-with-right-hinged-door-1ph-120v-xavc-0711-gprm A Unox ChefTop MIND.Maps Countertop Plus natural gas combi oven for 7 trays GN 1/1 (XAVC-0711-GPRM), with a right-hinged door, for compact restaurant and hotel kitchens. Its AISI 316L stainless steel chamber has rounded edges for cleaning, and the right-hinged triple-glass door carries embedded LED lighting and AUTO.Matic door opening. A 9.5" touch control panel runs steaming, sous vide, roasting, grilling, regeneration and fresh or frozen baking, with WiFi and USB connectivity. #### Check before ordering - A licensed gas fitter connects it (19 kW gas); it also needs 120V 1N~ at 1 kW, 50 / 60 Hz. - A plumber connects the water and drain; it is 29" wide, 33.13" deep and 33" high at 229.28 lb. - Plan the hood and clearances with your local authority. #### How many trays does it take? 7 trays GN 1/1. #### Which side does the door hinge? The right. ### Unox – LineMicro Convection Oven – Lisa, 3 Half-Size Shelves, 120V – XANA03HSLADN Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/unox-linemicro-convection-oven-lisa-3-half-size-shelves-120v-xana03hsladn Compact countertop convection oven that handles three half-size trays at once, suited for small-batch baking, bake-off and pastry finishing. Fits kitchens that need a 120V electric oven with modest power and a small footprint. This unit accepts three half-size (13" x 18") trays, so it suits operations that run small batches or need to bake off multiple small items simultaneously rather than large sheet production. Because it runs on standard 120V power and draws 12A, it works where only a regular receptacle is available and space is limited. Choose this oven when tray-based, frequent small runs are the main requirement. #### Check before ordering - Confirm the electrical supply and receptacle: this model is 120V and pulls 12A on a 5-15P plug. - Verify countertop or cart capacity and handling for the Package Weight of 61 lbs and the unit’s footprint. - Confirm the oven door swing (Top to bottom) fits your counter clearance and workflow for loading half-size trays. - Check that three half-size (13" x 18") shelves meet your batch-size needs and that shelf spacing fits your product heights. #### Can this oven be used where only a standard wall outlet is available? Yes; it is designed to plug into a standard 5-15P 120V receptacle and draws 12A, so no special high-voltage circuit is required. #### How many trays can I bake at once in this oven? The chamber accepts three half-size trays, so you can load up to three 13" x 18" pans simultaneously for small-batch runs. #### Will the door interfere with my counter setup when opened? The door swings top to bottom, so confirm the clearance above the unit and the space needed to load trays from the front before placing the oven. ### Unox – LineMicro Convection Oven, 3 Quarter-Size Shelves, 120V – XANA03QSLADN Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/unox-linemicro-convection-oven-3-quarter-size-shelves-120v-xana03qsladn A Unox LineMicro compact convection oven for 3 quarter-size shelves on 120V (XANA03QSLADN), for cafés, convenience stores and coffee counters baking off frozen pastries. A manual control with a 0-60 min. timer or continuous function runs it, DRY.Plus technology expels humid air so baked goods keep their texture for hours, and wire shelves come with it. The door swings from top to bottom. #### Check before ordering - It plugs into a 5-15P (120V) outlet and draws 12A (1440W). - Plan 18.9" of width, 22.2" of depth and 15.8" of height; ask us for its weight. - Buy quarter-size trays for the 3 shelves. #### How many shelves does it take? 3 quarter-size shelves. #### Does it need special power? No, a standard 5-15P on 120V. #### Does it have a timer? Yes, 0-60 min., or continuous. ### Unox – LineMicro Convection Oven, 4 Half-Size Shelves, 208V – XANA04HSMADN Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/unox-linemicro-convection-oven-4-half-size-shelves-208v-xana04hsmadn Compact countertop convection oven built for baking and bake-off of pastries, frozen goods and small confectionery runs; suited to kitchens needing four half-size shelves in a single electric unit. This model suits small-batch production where one half-size pan per shelf meets service needs: it holds four half-size shelves so you can run up to four half pans at once. Use it where space is limited but a dedicated electric convection oven is required for baking, finishing and reheating small volumes. #### Check before ordering - Electrical: this unit is electric 208 V, draws 12A and uses a 6-15P (220V) plug — confirm the available circuit and plug type with your electrician. - Capacity and pans: it accepts Half-size trays on 4 shelves — confirm this matches the pan sizes and stacking pattern you plan to use. - Clearances and door swing: the oven door swings top to bottom; confirm clearance above and in front for loading and service. - Footprint: check the unit dimensions 18.6 x 24.8 x 23.6 to ensure it fits the intended countertop or cabinet location and allows ventilation. #### Can this plug into a standard kitchen outlet? The oven uses a 6-15P plug and is rated at 208 V, 12A; confirm with an electrician whether your outlet and circuit match those requirements. #### How many pans can I cook at once? It fits half-size trays on four shelves, so you can load up to four half pans at a time, one per shelf. #### Does the oven manage humidity during baking? This model uses DRY.Plus technology to expel humid air from the baking chamber and offers a manual 0–60 minute timer or continuous operation for control. ### Unox – LineMiss Convection Oven – Elena, 3 Full-Size Shelves, Hardwired – XANA03FSMADV Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/unox-linemiss-convection-oven-elena-3-full-size-shelves-hardwired-xana03fsmadv A countertop convection oven with three full-size shelves, manual controls and STEAM.Plus humidity, hardwired on 208-240V. This model fits small to medium production kitchens that want to run several full-size trays at once. With three full-size shelves it handles batch work where each cycle will include multiple trays rather than single-item baking. Choose this oven when throughput is driven by tray capacity and uniformity across shelves, and when footprint and simple manual controls are preferred over larger multi-deck systems. #### Check before ordering - Confirm electrical supply: hardwired and compatible with 208-240V, 1PH (21A) or 3PH (17.5A) services at the site. - Verify door swing (top-to-bottom) works with your counter layout and any overhead clearances. - Confirm kitchen ventilation and clearance around the oven to match manufacturer guidance for an electric convection unit. - Confirm doorways and handling for the packaged dimensions and weight in the spec sheet. #### Does this oven produce humidity for bakery items? Yes; it includes a programmable humidity/steam function that can be set for short cycles or continuous humidification to affect crust and crumb development. #### What electrical connection does the unit require? The unit is hardwired and needs a 208–240V supply; it can be configured for single-phase at the listed amp or three-phase at the listed amp, so confirm which service is available. #### What tray sizes and spacing will it accept? The oven is configured for full-size trays on its three shelves; check shelf spacing and chamber dimensions in the spec sheet if you plan to use tall goods or specialty pans. ### Unox – Speed.Pro Duo Commercial Baking Speed Ovens, 1 Ph, 60 Hz – XASR-03HS-SDDS Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/unox-speed-pro-duo-commercial-baking-speed-ovens-1-ph-60-hz-xasr-03hs-sdds A Unox Speed.Pro Duo baking speed oven (XASR-03HS-SDDS) for 3 trays 18"x13", for cafés, bakeries and convenience stores that bake, reheat and finish quickly in one countertop oven. It pairs convection baking with high-speed cooking, and a 6" touch control panel runs it, so pastries can be baked and sandwiches finished from the same small footprint. #### Check before ordering - It runs on 240V 1~ / 208V 1~ at 5,6-6.5 kW, 60 Hz; an electrician plans the circuit and the plug. - It is 23" wide, 31" deep and 21" high at 196.21 lb; check the counter carries it. - Plan ventilation as your local authority requires. #### How many trays does it take? 3 trays 18"x13". #### Is it single phase? Yes, 240V 1~ or 208V 1~. ### Unox – Stefania Bakerlux Convection Oven – XAFR03HSLGDN Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/unox-stefania-bakerlux-convection-oven-xafr03hslgdn A half-size electric convection oven that plugs into a standard 120V outlet and bakes on three 13" x 18" shelves, for cafés and small bakeries. The GO control panel stores up to 99 recipes of 1–3 baking steps, the door opens top to bottom, and one fan moves air through a chamber of 13.75" L x 19.5" W x 10.25" H with 3" between shelves. #### Check before ordering - It plugs into a 5-15P outlet on 120V and draws 12A (1440W); keep it on its own circuit. - It needs 23.6" x 28.3" of counter, 16.7" high, for 79.5 lb. - Leave room in front for the door to fold down. #### How hot does it get? From 32 to 500°F (0 to 260°C). #### What pans does it take? 13" x 18" pans, three at a time. ### Unox – XAFR-04FS-ELDV ROSELLA Bakerlux Convection Oven w/ Top to Bottom Opening & SHOP.Pro LED – NXSXAFR04FSELDV Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/unox-xafr-04fs-eldv-rosella-bakerlux-convection-oven-w-top-to-bottom-opening-shop-pro-led-nxsxafr04fseldv A countertop convection oven with humidity control and a top-to-bottom opening door, baking on four 18"x26" trays. Four full-size 18"x26" tray positions in a 3.6 cuFt chamber suit a bakery or café baking pastries and bread in small to medium batches. Humidity control helps with products that need steam, and the door opens top to bottom. #### Check before ordering - Confirm available electrical service and intended plug: 240V 3~ / 208V 3~ / 240V 1~ / 208V 1~ and the unit is supplied with a 6-50P (220V) plug on this model. - Verify clearances for the top-to-bottom door swing and service access, and confirm local ventilation or hood requirements for an electric steam-capable convection oven. - Account for shipping weight of 161 lb (73 kg) when planning receiving and internal placement, and confirm floor or countertop load limits. #### Does this oven provide humidity control for proofing and baking? The model is specified as a commercial convection oven with humidity, so it can generate and control humidity within the baking chamber for baking processes that require steam. #### What electrical connection should the facility prepare for? Prepare for the electric options listed: 240V 3~ / 208V 3~ / 240V 1~ / 208V 1~ and note the unit is supplied with a 6-50P (220V) plug on this model. ### Unox – XAFR-04FS-ETDV ROSELLA Bakerlux Convection Oven w/ Top to Bottom Opening – NXSXAFR04FSETDV Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/unox-xafr-04fs-etdv-rosella-bakerlux-convection-oven-w-top-to-bottom-opening-nxsxafr04fsetdv A full-size electric convection oven for bakeries and pastry shops: four 18"x26" trays, humidity control (STEAM.Plus) and a door that opens top to bottom. The 3.6 cuFt chamber spaces its four trays 3" apart and moves air with two fans, so it suits a bakery, café or restaurant pastry station baking in sheet-pan batches. The 2.4" touch panel stores programmable recipes with adjustable humidity and multi-step baking, all in 31.5" of width. #### Check before ordering - Choose the supply when ordering: it is offered for 240V or 208V, single-phase or three-phase, drawing 5.9 to 7.6 kW at 60 Hz. - The door opens top to bottom, so leave room in front of the oven for it to fold down. - Plan a stand or a solid counter for 126 lb at 31.5" wide, 33.9" deep and 19.7" high. - Humidity comes from STEAM.Plus; check the installation manual for the water connection your site needs. #### How hot does it get? From 32 to 500°F (0 to 260°C). #### How big is the cooking chamber? 17.4" L x 27.4" W x 13.2" H, holding four 18"x26" trays with 3" between shelves. ### Unox – XAFR-04HS-ETDV ARIANNA Bakerlux Half-Size Convection Oven – NXSXAFR04HSETDV Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/unox-xafr-04hs-etdv-arianna-bakerlux-half-size-convection-oven-nxsxafr04hsetdv A half-size convection oven with humidity control and programmable touch controls that bakes on four 460 x 330 mm trays. Four half-size (460 x 330 mm) trays at once suit a café, bakery corner or restaurant baking and reheating small to medium batches. Humidity control and programmable cycles let staff repeat pastry and bake-off recipes the same way each time. #### Check before ordering - Confirm electrical supply: 208-240V at 15.7A single-phase and that the available outlet matches a 6-20P plug. - Verify the intended tray format and spacing: this model accepts four 460 x 330 mm trays with a 3" shelf clearance. - Allow overhead and front clearance for the top-to-bottom door swing—confirm space above the unit to fully open the door. - Check physical handling: unit weight is 88 lb with a shipping weight of 93 lb and listed chassis dimensions to ensure service access and counter fit. #### How many trays can I load at once? The oven accepts four 460 x 330 mm trays, so plan batches around four-tray runs rather than single-sheet baking only. #### What electrical connection will I need? It requires a 208–240V single-phase supply at 15.7A and uses a 6-20P type plug, so confirm your circuit and receptacle match before ordering. #### Can I use humidity settings and programmable recipes for pastries? Yes; the control panel provides programmable cycles and adjustable humidity so recipes that require injected steam or staged baking can be set and reused. ### Unox XAPA-0523-EXRS Speed-X Countertop Combi Speed Oven – 3Ph, 208V Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/unox-xapa-0523-exrs-speed-x-countertop-combi-speed-oven-3ph-208v A Unox Speed-X countertop combi speed oven (XAPA-0523-EXRS) for 5 trays GN 2/3, for restaurants, cafés and hotels that want combi cooking and fast finishing in one small oven. A 16" touch control panel runs CLIMALUX humidity control, ADAPTIVE.Cooking that adjusts to the load, SMART.Preheating, AUTO.Soft and SMART.Standby, which drops to low consumption when the chamber is empty; SENSE.Klean suggests the right automatic wash. The structure is stainless steel. #### Check before ordering - It runs on 240V 3~ / 208V 3~ at 7,5-9.2 kW, 60 Hz; an electrician plans the three-phase circuit. - It is 21.1" wide, 29.1" deep and 31.9" high at 136.08 lb. - Plan the water and drain connections and ventilation with your contractor and local authority. #### How many trays does it take? 5 trays GN 2/3. #### Does it wash itself? Yes. SENSE.Klean estimates the dirt and suggests the automatic wash. ### Unox XAVC-0511-EPRM ChefTop MIND.Maps Plus Electric Countertop Combi Oven – 208-240V, 3 Ph – 5 Trays/GN 1/1 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/unox-xavc-0511-eprm-cheftop-mind-maps-plus-electric-countertop-combi-oven-208-240v-3-ph-5-trays-gn-1-1 A Unox ChefTop MIND.Maps Plus electric countertop combi oven for 5 trays GN 1/1 (XAVC-0511-EPRM), for restaurants and cafés that want combi cooking in a compact electric oven. Four cooking technologies (PRESSURE.Steam, AIR.Maxi, STEAM.Maxi and DRY.Maxi) and CLIMALUX humidity control run from 86 °F - 500 °F on a 9.5" touch control panel, so one oven bakes, steams, roasts and rethermalizes. ROTOR.Klean washes it automatically, and the door's drip collection works even when it is open. #### Check before ordering - It runs on 240V 3~ / 208V 3~ at 7.8-5.9 kW, 60 Hz; an electrician plans the three-phase circuit. - A plumber connects the water and drain; it is 29.5" wide, 30.82" deep and 26.56" high at 226 lb. - Plan ventilation as your local authority requires. #### How many trays does it take? 5 trays GN 1/1 (12" x 20"). #### Does it wash itself? Yes, with ROTOR.Klean. ### Unox XAVC-06FS-GPRM ChefTop MIND.Maps Plus Natural Gas Countertop Combi Oven with 120V, 1Ph – Full Size Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/unox-xavc-06fs-gprm-cheftop-mind-maps-plus-natural-gas-countertop-combi-oven-with-120v-1ph-full-size A Unox ChefTop MIND.Maps Plus natural gas countertop combi oven (XAVC-06FS-GPRM) for 6 trays 18"x26", for bakeries, restaurants and hotels that bake on full sheet pans and cook combi on the same counter. A 9.5" touch control panel runs up to 9 cooking steps from 86 °F - 500 °F for baking, steaming, roasting and regeneration, and ROTOR.Klean washes it automatically, including behind the fan guard, from the built-in DET&Rinse container. LED lights sit in the door, and the door's drip collection works even when it is open. #### Check before ordering - A licensed gas fitter connects it (27 kW gas); it also needs 120V 1N~ at 1 kW, 60 Hz. - A plumber connects the water and drain; it is 33.87" wide, 38.06" deep and 33.13" high at 297 lb. - Plan the hood and clearances with your local authority. #### What pans does it take? 6 trays of 18"x26". #### Does it wash itself? Yes, with ROTOR.Klean. ### Unox XAVL-2021-GPRS ChefTop MIND.Maps Plus Liquid Propane Gas Combi Oven with 120V, 1 Ph Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/unox-xavl-2021-gprs-cheftop-mind-maps-plus-liquid-propane-gas-combi-oven-with-120v-1-ph A Unox ChefTop MIND.Maps Plus liquid propane gas combi oven (XAVL-2021-GPRS) for 20 trays GN 2/1 on a trolley, for banquet kitchens, hotels and central kitchens cooking in volume. A 9.5" touch control panel runs up to 9 cooking steps from 86 °F – 500 °F for steaming, roasting, grilling, low temperature and sous vide cooking, regeneration and baking. ROTOR.Klean washes it automatically, including behind the fan guard, the DET&Rinse container is built in, LED lights sit in the door, and a drip collection system in the door works even when it is open. #### Check before ordering - A licensed gas fitter connects the propane; it also needs 120V 1N~ at 2,6 kW, 60 Hz. - A plumber connects the water and drain; it is 35.12" wide, 45.83" deep and 73.82" high at 826 lb. - Plan the hood and clearances with your local authority. #### How many trays does it take? 20 trays GN 2/1. #### Does it clean itself? Yes, with ROTOR.Klean automatic washing. ### Valoriani Baby 75 Wood Fired and Gas Oven with Black Metal Dome – 44,358 BTU Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/valoriani-baby-75-wood-fired-and-gas-oven-with-black-metal-dome-44358-btu A compact wood-fired and gas oven with a black metal dome that bakes two 11–12" pizzas at a time, for small kitchens wanting wood-fired pizza. This model suits operations that need to produce small batches or serve pizzas one or two at a time: think kitchens where one deck handling two 11–12" pizzas matches service flow. Its interior footprint and single cooking chamber make it a choice when space is limited but wood-fire character or a gas option is required. #### Check before ordering - Fuel connection: this unit is listed as Natural Gas—confirm gas type and pipe size with a qualified gas fitter. - Exhaust: flue diameter is 6” (150 mm); verify hooding or venting and any stack clearances with the installer. - Footprint and positioning: minimum area required is 39” x 39” (1000 x 1010 mm); check counter or stand space and arch clearance. - Weight and handling: unit weight is 485 lb (220 kg); confirm handling and support at the installation location. #### Can this oven run on wood as well as gas? The Baby series is described as able to be powered by wood or gas; this listing is configured for Natural Gas so confirm the fuel setup needed before ordering. #### How long does it take to reach a high cooking temperature? Heating time from cold to 300°C (572°F) is listed as 60-75 minutes, so plan preheat time into service prep. #### How many pizzas can I cook at once? The oven interior and arch accommodate up to 2 pizzas of 11–12" diameter at a time, suitable for small batch baking. ### Vertical Toaster, Double slot Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/vertical-toaster-double-slot Toasts bread and sandwiches through two vertical slots for continuous service and short wait times; suited to counters where space is limited and steady, high-rate toasting is needed by staff during peak periods. With two slots and a production rate listed as up to 3600/hr (1800 burgers / sandwiches), this unit suits operations that need rapid, short-cycle toasting in a compact footprint. Two slots mean batches are small or processed two items at a time rather than large continuous conveyors, so it works well where throughput is intermittent but frequent. #### Check before ordering - Electrical circuit required: 240 V / 60 Hz / 1 Ph at 10 A — confirm the outlet and breaker with your electrician. - It has a 6-15 P plug: confirm a matching 240 V receptacle, or have an electrician install one. - Counter clearance and ventilation: the unit measures 29.1" by 11.6" by 25.2"; confirm counter depth, overhead clearance and nearby surfaces for heat exposure. - Shipping/placement weight is 59.5 lb (shipping weight and unit weight); ensure staff can move it into place or plan for assistance. #### How many slices or sandwiches can it handle at once? This model has two vertical slots, so it toasts two items at a time rather than processing large continuous loads. #### Will it fit bagels or thicker buns? The vertical slot design accepts thicker items in many cases, but check slot width and item thickness against the machine’s slot dimensions before ordering. #### How do I keep it clean during service? Expect routine removal of crumbs and surface wiping; verify access to any crumb tray or removable components in the manual for safe cleaning steps. ### Vinovero 23″ Dual Zone Wine Cooler with 40 Bottle Capacity and Black Full Glass Door Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/vinovero-23-dual-zone-wine-cooler-with-40-bottle-capacity-and-black-full-glass-door A Vinovero 23″ dual zone wine cooler with a black full glass door and room for 40 bottles, for restaurants and bars keeping a short list of reds and whites at serving temperature. Each zone runs from 3°C - 22°C / 37.4°F - 71.6°F with inner humidity of 40% - 60% on R600a, and it can stand free or be built in under a counter. It is rated 103 W and carries cSGSus certification. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60 Hz and draws 0.9 A. - Ask us for its own size and the ventilation it needs built in; the listed figures match its box. - Decide which wines go in each zone. #### How many bottles does it hold? 40. #### Can it be built in? Yes, it works freestanding or built in. ### Vinovero 27″ Dual Zone Wine Cooler with 180 Bottle Capacity and Stainless Steel Door Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/vinovero-27-dual-zone-wine-cooler-with-180-bottle-capacity-and-stainless-steel-door A Vinovero 27″ dual zone wine cooler with a stainless steel door and room for 180 bottles, for restaurants, bars and liquor stores keeping reds and whites at different temperatures. The zones run from 3°C - 22°C / 37.4°F - 71.6°F with inner humidity of 40% - 60%, on R600a refrigeration rated 160 W. Two zones let one side hold reds and the other whites or sparkling, and the stainless steel door gives a finished look on a dining room floor. It carries cSGSus certification. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60 Hz and draws 2.4 A. - Ask us for its own size and weight; the listed figures match the crate. - Plan which wines go in each zone before loading. #### How many bottles does it hold? 180. #### Can I store two wines at different temperatures? Yes. It is a dual zone cooler. #### What temperature range does it have? 3°C - 22°C (37.4°F - 71.6°F). ### Visvardis – Electric Gyro & Shawarma Machine Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/visvardis-electric-gyro-shawarma-machine An electric gyro and shawarma machine from Greece that roasts a 66 to 100 lb cone on a 24.75" spit, with rear heating elements that move to change the heat without moving the spit. It suits a shawarma, gyro or donair shop with 208V three-phase power, since it is hardwired at 6600 W. #### Check before ordering - It is hardwired on 208V three-phase at 18 A per phase; the spit motor is 110V. - The machine carries CE approval; any other certification your inspector asks for is done locally at the installer's cost. - Extra spits and skewer stands are sold separately. #### How much meat does it hold? 66 to 100 lb (30 to 45 kg) on one spit. #### Is it easy to clean? The drip tray and burner protection mesh are removable. ### Visvardis – Gas Gyro Machine – 20 burners Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/visvardis-gas-gyro-machine-20-burners A Visvardis 20-burner gas gyro machine (DG20VN) with a 308 lb (140 kg) capacity, for Greek, Middle Eastern and shawarma restaurants cooking large cones. Two plates of 10 burners give 119420 Btu/hr, 8 gas control valves with max. and min. settings tune the heat, and adjustable levers set the distance between the spit and burners. Electronic ignition and built-in thermocouples add safety, the nets and oil containers come out for cleaning, and it is made in Greece and ETL Verified. #### Check before ordering - A licensed gas fitter connects the 1/2" G inlet; it runs on natural gas (126 ft3/h) or LP (5.93 lb/h). - The spit is 39.2" (100 cm) high; the machine is 22.4" wide, 28.7" deep and 45.6" high at 135 lb. - Install it under a hood as your local authority requires. #### How much meat does it hold? 308 lb (140 kg). #### How many burners? 20, on 2 plates of 10. ### Visvardis – Gas Shawarma & Gyro Machine Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/visvardis-gas-shawarma-gyro-machine-3 A Visvardis natural gas shawarma and gyro machine with 6 burners and a 66-100 lbs (30-45 kg) meat capacity, imported from Greece, for gyro and shawarma counters. The motor sits at the bottom, away from the heat, and patented moveable rear heating elements change the heat on the meat without moving the spit. Each burner has its own control with ceramic plates and minimum flame adjustment, and the burner mesh and drip tray come out for cleaning. A meat shovel is included; skewer stands and extra spits are sold separately. #### Check before ordering - A licensed gas fitter connects the natural gas; the spit motor runs on 110V. - It carries CE approval; ask us what approval your local inspector requires before ordering. - It is 20.9" wide, 25.25" deep and 32.6" high at 73 lb, with a 24.75" spit; install it under a hood. #### How much meat does it hold? 66-100 lbs (30-45 kg). #### How many burners? 6, each with its own control. ### Vitamix – 120V Stainless Steel 18″ Immersion Blender – 67991 Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/vitamix-120v-stainless-steel-18-immersion-blender-67991 An 18" immersion blender that brings stainless-steel blending to countertop tasks; designed for household use and handheld jobs where a long wand and a 5 ft. cord help reach pots and bowls. This model suits kitchens that need a handheld, long-reach blender for soups, sauces, dressings and small-batch purees. Its single 18" wand and light 2.9 lb weight make it appropriate for tasks done one container at a time rather than continuous heavy production. The included attachments and stainless wand support a range of prep tasks without taking permanent counter space. #### Check before ordering - Electrical: it plugs into a 120 V/60 Hz outlet; keep one within reach of the 5 ft. cord at each prep spot. - Cord and reach: the cord is 5 ft.; verify that length works for prep locations and that any local cord extensions meet code. - Unit dimensions and handling: the wand length is 18" and the unit weight is 2.9 lb — confirm storage, mounting or hand-use clearances in busy work areas. - Intended use: the manufacturer lists this as for Household use — confirm this fits the intended level of daily use in your operation. #### Can this immersion blender handle thick soups and sauces? The product description notes a motor designed for blending, pureeing and emulsifying and includes a turbo boost function for tougher ingredients; confirm that the Household use rating matches the expected frequency of use. #### Will the stainless-steel wand and attachments go in the dishwasher? The description states the detachable blending arm and attachments are dishwasher safe, so removable parts can be cleaned in a dishwasher. #### What power connection do I need in the kitchen for this model? This model requires a 120 V/60 Hz electrical connection; check that the intended outlet and any circuit protections are appropriate for its location. ### Vitamix – The Quiet One Commercial Blender, 3HP – 36019 Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/vitamix-the-quiet-one-commercial-blender-3hp-36019 A countertop drink blender built around noise reduction, with a 3 peak horsepower motor and a 48-ounce container, for front-counter cafés and bars blending in view of customers. Air management and a sound-reducing design keep it quiet at the counter, six program buttons run 34 optimized programs, and the Advance container gives faster, smoother pours. The container and lid go in the dishwasher, or clean by blending a drop of dish soap and warm water for 35 seconds. #### Check before ordering - It plugs into a 120 V outlet and draws 15.0 A, so give it its own circuit. - It stands 18" high; check the height under any shelf. - It needs 8.5" x 10.7" of counter and weighs 19.2 lb. #### How big is the container? 48 ounces, BPA-free. #### How do I clean it? The container and lid are dishwasher-safe, or blend a drop of dish soap with warm water for 35 seconds. ### Vitamix 0570 Mix’n Machine Frozen Treat Mixer Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/vitamix-0570-mixn-machine-frozen-treat-mixer A compact countertop machine that mixes candy, cookies or fruit into ice cream and frozen yogurt for finished frozen treats; suited to kitchens that need a small, single‑station mixer for recipe builds and bench use. This Mix’n Machine is a compact, single‑unit frozen‑treat mixer intended for bench or counter placement where space is limited. Its small footprint and moderate weight make it appropriate for operations that mix one batch at a time or prepare small, frequent recipe pulls rather than continuous high‑volume production. #### Check before ordering - Electrical: requires 120 V, 50-60 Hz at 2.6 A — confirm a dedicated circuit and plug type with your electrician. - Footprint and clearance: verify counter space and overhead clearance for the 24" height and 10" by 8.3" footprint. - Weight and placement: unit weight 21.9 lb, shipping weight 25 lb; confirm the counter or stand can support it. - Accessories and cleaning: confirm which agitator options and the removable splash guard are included or ordered separately to match your recipes and cleaning procedures. #### Can this machine sit on a standard service counter? Yes; its compact footprint and 21.9 lb unit weight are intended for countertop use, but confirm the 24" height fits under any shelving or low hoods. #### Will it handle thick mixes like hard ice cream? The model accepts different agitator options to accommodate thicker mixes, so confirm you have the correct agitator for the recipe consistency you plan to use. #### What electrical supply do I need? It runs on 120 V, 50-60 Hz, drawing 2.6 A — have an electrician verify the outlet location and circuit capacity before ordering. ### Vitamix 062824 48 Oz. The Drink Machine Advance Blender – 120V/2.3 Hp Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/vitamix-062824-48-oz-the-drink-machine-advance-blender-120v-2-3-hp A drink blender with six programs that shut off by themselves and a 48-ounce container, for cafés and bars running smoothies and shakes. Staff choose a program, start it and walk away, and a pulse feature covers off-menu drinks. The ≈2.3 peak output horsepower motor turns 3-in laser-cut stainless steel blades, with a radial cooling fan and thermal protection for back-to-back blends. #### Check before ordering - It plugs into a 120 V outlet and draws 11.5 A, on a 6 ft cord. - It stands 17.7" high with the container on; check the height under any shelf. - It needs 9" x 8" of counter and weighs 12.2 lb. #### How big is the container? 48 ounces, BPA-free. #### Does it have programs? Six optimized programs, each with automatic shut-off, plus a pulse feature. ### Vitamix 068255-ABAB 32 Oz. Countertop Touch & Go Advance Blender – 120V/2.3 Hp Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/vitamix-068255-abab-32-oz-countertop-touch-go-advance-blender-120v-2-3-hp A Vitamix 068255 Touch & Go Advance 32 oz. countertop blender with a 2.3 peak HP motor, for cafés, bars and juice counters making smoothies and blended drinks. An electronic touch pad offers 20 program options so every drink comes out the same, and the 32 oz. Advance container has a removable compact twist lock cover over the Advance 4" blade assembly. It suits front or back of house, and soups and sauces blend as well as drinks. #### Check before ordering - It plugs in on 120 V, 50-60 Hz, drawing 12.0 A; the cord is 6 ft long. - Plan 10.8" of width, 8.5" of depth and 18" of height for 19 lb. - Program your menu items before service. #### How many programs? 20. #### How big is the container? 32 oz. ### Vitamix 071771 Quick & Quiet 40 Oz Beverage Blender With Sound Enclosure Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/vitamix-071771-quick-quiet-40-oz-beverage-blender-with-sound-enclosure High-power countertop beverage blender with a 40 oz Accelerate container and sound enclosure, built for front-of-house drink preparation where a single large or a couple of small servings are blended quickly and with reduced noise. This unit is suited to operations that need single-serve or small-batch beverage production from a front-of-house station. The 40 oz container handles one larger drink or a few smaller portions per blending cycle, and the enclosed design keeps noise down during service. #### Check before ordering - Confirm an electrical circuit rated 120 V, 50-60 Hz, 16.0 A is available where the machine will be placed. - Allow countertop clearance for the unit’s height of 18" and check the footprint fits the available counter space. - Verify the front-of-house location accepts a covered blender with an external sound enclosure and that staff can access controls easily. - Ask if the NFC-equipped 40 oz Accelerate container fits the workflow and whether replacement containers or parts are needed for service continuity. #### How many drinks can I make at once with the 40 oz container? The 40 oz container is sized for one larger beverage or a couple of smaller servings per cycle. #### Will the motor handle repeated back-to-back blends? It has a 2.7 HP motor; plan back-to-back blends around the container and your recipes. #### Is the blender quiet enough for front-of-house use? The enclosure reduces blending noise compared with an open jar; confirm your front-of-house noise expectations against the enclosed design. ### Vitamix 36019 48 Oz. The Quiet One Commercial Blender – 120V/3 Hp Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/vitamix-36019-48-oz-the-quiet-one-commercial-blender-120v-3-hp A Vitamix 36019 The Quiet One 48 oz. commercial blender with a 3 peak HP motor, for bars and front counters blending smoothies and frozen drinks without drowning out conversation. Vibration-dampening technology and a twist-lock Tritan sound enclosure, which lifts off for cleaning, keep it quiet, and 6 program buttons with 34 settings give consistent blends. The 48 oz. Advance container has easy-to-read graduations and laser-cut stainless steel blades. #### Check before ordering - It plugs in on 120 V, 50-60 Hz, drawing 15.0 A; keep other appliances off that circuit. - Plan 8.5" of width, 10.7" of depth and 18" of height for 19.2 lb. - Program your drink recipes before service. #### Is it quiet? Yes, it has a sound enclosure and vibration dampening. #### How big is the container? 48 oz. ### Vitamix 62826 64 Oz. Vita-Prep 3 Food Blender – 120V/3 Hp Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/vitamix-62826-64-oz-vita-prep-3-food-blender-120v-3-hp A food blender with a ≈3 peak output horsepower motor and a 64 Oz. container, for kitchens that blend tough, fibrous ingredients smooth in large portions. Manual variable speed control sets the texture, a cooling fan keeps the motor from overheating during periods of continuous use, and the included tamper pushes thick mixtures down into the blades. The container is BPA-free plastic. #### Check before ordering - It plugs into a 120 V outlet and draws 13.0 A; keep it off a circuit shared with other heavy loads. - It stands 20.3" high with the container on; check the height under any shelf. - It needs 9" x 8" of counter and weighs 12.2 lb. #### How big is the container? 64 Oz., in BPA-free plastic. #### Can it run for long periods? A cooling fan keeps the motor from overheating during periods of continuous use. #### How is the speed set? With a manual variable speed control. ### Wok Range 16″ Ring 125,000 BTU – Natural Gas Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/wok-range-16-ring-125000-btu-natural-gas High-heat wok cooking on a single powerful burner for one wok at a time, suited to operations that need intense searing and quick stir-fry turnaround in a compact footprint. This single-burner wok range is built for kitchens that run one wok station at a time and need concentrated heat: the 16" ring and 125,000 BTU output focus energy into a single cooking vessel. It fits small-scale restaurant or catering setups that prepare wok-style dishes in batches rather than simultaneous multiple-wok lines. #### Check before ordering - Fuel: this model is Natural Gas — confirm your gas supply type and line sizing with your gas fitter. - Burner and ring: the unit has 1 burner with a 16" ring — confirm kitchen workflow accepts a single-wok station. - Ventilation and clearances: verify hood capacity, clearances and combustion air for a 125,000 BTU burner with your contractor. - Shipping and placement: shipping weight is 84 lb (38.1 kg) and box dimensions match the unit size — confirm you can move this boxed weight through your access points. #### Can this handle large restaurant wok pans? The 16" ring is made to accept large wok shapes; confirm your specific wok diameter and shape will sit steadily on the ring before ordering. #### Will the unit work on propane instead of natural gas? This listing is for Natural Gas; check whether a conversion kit or different model is required and consult a licensed gas fitter for any fuel change. #### How much ventilation does a 125,000 BTU burner need? A high-BTU single burner like this requires substantial hood capture and adequate combustion air; have your hood/ventilation plan reviewed by your contractor or engineer. ### Zummo – Z14 Nature Inox 240V Commercial Juicer, 16 Fruits/Minute – ZI14-N Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/zummo-z14-nature-inox-240v-commercial-juicer-16-fruits-minute-zi14-n An automatic citrus juicer that processes 16 fruits per minute from a 21 lb basket into two 1.85-gallon peel containers, for juice bars and cafés squeezing whole citrus through service. It suits a juice bar, café or hotel breakfast service that squeezes whole citrus continuously: the 21 lb basket (upgradable to 35 lbs) and two peel containers mean fewer stops to refill and empty. #### Check before ordering - This listing is the 240V model: confirm a matching single-phase circuit at the counter. - Verify the kitchen counter or cart space fits the unit footprint and clearances (width and depth are shown in the spec sheet) so peel bins can be removed easily. - Decide whether to order the larger 35 lbs basket option now or keep the standard 21 lb basket based on how long you want each unattended run to be. - Confirm room in front and below to remove and empty the two 1.85-gallon peel containers. #### Can this machine handle pomegranates or only citrus fruits? The unit is described as compatible with citrus and pomegranate; use the appropriate squeezing kit for given fruit diameters and follow the manufacturer’s guidance for set-up. #### How long can it run between peel bin emptying? With two 1.85-gallon peel containers and the standard 21 lb basket, runs are longer than a single-bin unit; choose the optional 35 lbs basket if you need even longer intervals between attention. #### What electrical connection do I need for installation? This listing is the 240V model; confirm a matching single-phase circuit and outlet with your electrician. ### Zummo Z06 Electric Citrus Juicer – 10 Fruits/Minute – Z06-N Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/zummo-z06-electric-citrus-juicer-10-fruits-minute-z06-n A compact automatic citrus juicer that squeezes up to 10 fruits per minute, for cafés and restaurants squeezing fresh juice to order. Fruit waits on a sloped feeder on top, an automatic filter separates pulp and seeds, and a contact sensor is part of the build. It comes with medium and large squeezing kits for different fruit sizes and handles oranges, lemons, limes, tangerines, grapefruit and pomegranate. #### Check before ordering - It runs on 100-240V 50/60Hz, single-phase; confirm the plug on the spec sheet. - Plan 21.33" x 16.81" of counter and 31.89" of height, for 112.4 lb. - Fit the squeezing kit that matches your fruit size. #### How fast is it? Up to 10 fruits per minute. #### What motor does it have? A single-phase 0,33 CV motor. ### Zummo Z14 Electric Citrus Juicer – 16 Fruits/Minute – Z14-N Buyer's note by Norpex. Reviewed 2026-10-22. Canonical: https://norpex.ca/product/zummo-z14-electric-citrus-juicer-16-fruits-minute-z14-n An automatic citrus juicer that squeezes up to 16 fruits per minute, for cafés, hotel breakfasts and juice counters, including self-serve use. An automatic filter separates pulp and seeds from the juice, and the maker describes the machine as quiet and suited to self-serve. It squeezes oranges, lemons, limes, tangerines, grapefruit and pomegranate, and takes 18.82" x 18.66" of counter at 32.32" high. #### Check before ordering - It runs on 120 V – 60 Hz, single phase; confirm the plug on the spec sheet. - Check 32.32" of height under any shelf, and plan 143 lb on the counter. - For self-serve, place it where staff can reach it to restock fruit and empty the peels. #### How fast is it? Up to 16 fruits per minute. #### Which fruit can it squeeze? Oranges, lemons, limes, tangerines, grapefruit and pomegranate. #### What motor does it use? A single phase 0,33 CV motor. ### Zumoval Big Basic Juice Extractor with Self-Cleaning System, Push and Juice Button, 28 Fruits per Minute \| Trento Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/zumoval-big-basic-juice-extractor-with-self-cleaning-system-push-and-juice-button-28-fruits-per-minute-trento An automatic juice extractor that squeezes 28 fruits per minute without pressing the peel, with a self-cleaning system and a push-and-juice button, for cafés, hotels and juice bars. Its feeder holds 6 oranges, grapefruit or pomegranates at a time, the peel collects in a 44 lb / 20 kg bucket, and the basket takes 18 lb / 8 kg. It squeezes fruit 2.95" - 3.74" across. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph (0.75 HP / 560 W). - Plan 22" x 31" of space and 40" of height, for 120 lb. - Check your fruit size: it takes fruit of 2.95" - 3.74" diameter. #### How fast is it? 28 fruits per minute. #### How is it cleaned? It has a built-in self-cleaning system. ### Zumoval FastTop Juice Extractor with Auto Feeder, Self-Cleaning System and Juice Level Detector, 45 Fruits per Minute \| Trento Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/zumoval-fasttop-juice-extractor-with-auto-feeder-self-cleaning-system-and-juice-level-detector-45-fruits-per-minute-trento A 45-fruit-per-minute citrus juicer with an auto feeder, self-cleaning system and juice level detector, for juice bars and hotel breakfasts that squeeze through service. Zumoval's squeezer separates the peel from the flesh instead of pressing it; the level detector in its name is the difference from the push-and-juice FastTop we also list. #### Check before ordering - Fruit must be 2.56" to 3.15" across. - It plugs into a 115V outlet (5-15 P) and draws 9 A. - The feeder holds 39 lb of fruit and the waste bin 40 lb; plan room to empty it. #### What size fruit fits? Fruit from 2.56" to 3.15" (65 to 80 mm) across. #### Is the peel pressed? No. The peel is separated from the flesh rather than squeezed. #### How big are the basket and peel bucket? The basket takes 55 lb (25 kg) and the peel bucket 44 lb (20 kg). ### Zumoval FastTop Juice Extractor With Auto Feeder, Self-Cleaning System, Push and Juice Button, 45 Fruits per Minute \| Trento Buyer's note by Norpex. Reviewed 2026-10-18. Canonical: https://norpex.ca/product/zumoval-fasttop-juice-extractor-with-auto-feeder-self-cleaning-system-push-and-juice-button-45-fruits-per-minute-trento An automatic juice extractor with an auto feeder and self-cleaning system that processes 45 fruits per minute, for juice bars and busy breakfast service. With a production rate of 45 fruits per minute and a feeder capacity of 39 lb / 18 kg feeding into a 55 lb / 25 kg basket, this unit fits kitchens or juice bars that run steady streams of whole citrus and want longer runs between operator attention. Choose this model if you prefer an auto-feeder that handles larger batches of fruit at once rather than a unit sized for single-piece or very light throughput. #### Check before ordering - Confirm electrical compatibility: 115V / 60Hz / 1Ph and 9 / 8.6 A so the circuit and plug match the location. - Measure available space and clearance against the packed dimensions and shipping weight: 120 lb (54.4 kg) and box size 31" × 22" × 40". - Verify your workflow accepts the machine’s feeder capacity of 39 lb / 18 kg and basket capacity of 55 lb / 25 kg for loading and emptying frequency. - Confirm counter or floor space with room to empty the basket and to clean the machine. #### How much continuous juicing can this handle before I need to empty the basket or feeder? With a feeder capacity of 39 lb / 18 kg and a basket capacity of 55 lb / 25 kg, plan emptying based on those fill volumes rather than individual fruit counts. #### What electrical supply do I need at the outlet? This model uses a standard 115V / 60Hz / 1Ph connection and draws 9 / 8.6 A, so confirm the dedicated circuit and receptacle match those requirements. #### Does the machine help with cleaning between runs? It includes a self-cleaning system and push-and-juice controls that reduce hands-on cleaning time, but still confirm space and access for the routine dismantling steps described in the manual. ### Zumoval Minimax Juice Extractor with Self-Cleaning Function, 15 Oranges per Minute \| Trento Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/zumoval-minimax-juice-extractor-with-self-cleaning-function-15-oranges-per-minute-trento A Zumoval Minimax juice extractor with a self-cleaning function that juices 15 oranges a minute, for cafés, bars and kitchens serving fresh orange juice. The feeder holds 6 oranges of 2.36” - 3.15” / 60 - 80 mm, the peel bucket holds 19.8 lb / 9 kg, and a 560 W / 0.75 hp motor drives stainless steel gears. It is made in Spain with cETLus and NSF listings. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph and draws 9 / 8.6 A. - Ask us for its own size and weight; the listed figures are those of its box. - Empty the peel bucket before it reaches 19.8 lb. #### How fast is it? 15 oranges a minute. #### What size fruit fits? 2.36” - 3.15” (60 - 80 mm). ### Zumoval Top Juice Extractor With Auto Feeder, Self-Cleaning System, Push and Juice Button, 28 Fruits per Minute \| Trento Buyer's note by Norpex. Reviewed 2026-10-23. Canonical: https://norpex.ca/product/zumoval-top-juice-extractor-with-auto-feeder-self-cleaning-system-push-and-juice-button-28-fruits-per-minute-trento A Zumoval Top automatic juicer with an auto feeder that squeezes 28 fruits per minute, separating the peel from the flesh instead of pressing it, for cafeterias, hotels, supermarkets and juice bars with steady orange-juice demand. The feeder holds 39 lb / 18 kg of fruit, the basket takes 55 lb / 25 kg, and a self-cleaning system and push-and-juice button keep service simple. It handles fruit of 2.56″ – 3.15″ across, and it is made in Spain with cETLus and NSF listings. #### Check before ordering - It plugs into a 5-15 P outlet on 115V / 60Hz / 1Ph (0.75 HP / 560 W). - Size your fruit: it squeezes fruit of 2.56″ – 3.15″ diameter. - Ask us for the machine's own footprint; the listed size and weight match the crate. #### How fast is it? 28 fruits per minute. #### How much fruit does the feeder hold? 39 lb / 18 kg. ## Glossary Canonical: https://norpex.ca/glossary - **304 stainless steel** (also: 304 stainless, 18/8 stainless, 18-8 stainless steel): An austenitic stainless steel with roughly 18 percent chromium and 8 percent nickel, which is why it is often called 18/8. It resists corrosion better than 430 and is a common grade for sinks, work table tops and food-contact surfaces exposed to water, acidic food and cleaning chemicals. - **430 stainless steel** (also: 430 stainless): A ferritic, magnetic stainless steel with chromium but little or no nickel, which is why it usually costs less than 304. It is common on equipment exteriors, undershelves and legs that stay dry, but it resists corrosion less well than 304 in wet or salty conditions. - **Air gap**: An open vertical space between a pipe's outlet and the drain or fixture that receives it, so dirty water cannot flow or be siphoned back into equipment or the water supply. Plumbing codes commonly call for one on drains from ice machines, food preparation sinks and refrigeration; the local plumbing inspector has the final word. - **Air-cooled condenser** (also: air-cooled, air cooled): A condenser that uses a fan to blow air across its coil to release the refrigeration system's heat; on a self-contained unit that heat goes into the surrounding room. It is the most common arrangement on self-contained refrigerators and ice machines, and it needs clearance for airflow and regular coil cleaning, since a hot or dusty room reduces its capacity. - **Amperage** (also: amps, amp draw, current draw): The electrical current a piece of equipment draws, measured in amps. The spec sheet lists it so an electrician can size the circuit and breaker, which must suit the unit's voltage, phase and amperage together. - **Attachment hub** (also: PTO hub, power take-off hub, \#12 hub): A power take-off port on the front of many planetary mixers that drives accessories such as meat grinders, vegetable slicers and shredders. Many hubs share a standard size, commonly \#12, but check the mixer's hub size before buying an attachment. - **Backflow preventer** (also: backflow prevention device, backflow valve): A valve assembly that stops water from flowing backward out of connected equipment into the drinking water supply. Carbonated beverage systems need one, and other plumbed equipment such as dishwashers and combi ovens needs backflow protection that may be built in or added. The type required depends on the hazard and the local plumbing code. - **Backsplash** (also: back splash): The raised rear edge on a work table, sink or equipment stand that keeps spills and splashes off the wall behind it. Spec sheets list its height, so check that it will clear windowsills, outlets or wall shelves where the unit will stand. - **Bain-marie** (also: bain marie, water bath): A hot water bath that holds or gently cooks food in pans or inserts set into heated water. On spec sheets the word often describes a wet steam table or countertop warmer, and it is also the name of the tall round stainless insert used in one. - **Band saw** (also: meat saw, bandsaw, meat band saw): A power saw with a continuous toothed steel blade running over two wheels, used to cut frozen meat, fish and bone. Buyers compare cutting height, cutting width and table size, and replacement blades must match the saw's blade length. - **Bill of lading** (also: BOL, B/L): The shipping document between shipper and carrier that lists the shipper, consignee, piece count, weight and description of a shipment. The driver asks the receiver to sign it or a delivery receipt, so count the pieces and note any visible damage on it before signing. - **Blast chiller** (also: blast chiller freezer, blast chiller/freezer): A refrigerator built to pull cooked food down through the temperature danger zone quickly with high-velocity cold air, rather than simply keep it cold. Capacity is usually given as weight per cycle or number of pans, and many models can also blast freeze. - **Booster heater** (also: booster, dishwasher booster heater): A water heater that raises a dishwasher's incoming hot water to the final-rinse temperature, commonly around 82 degrees C (180 degrees F), that a high-temperature machine uses to sanitize. It may be built into the dishwasher or installed separately, and an electric booster adds a large electrical load, so check the spec sheet's wiring requirements. - **Bowl cutter** (also: buffalo chopper, cutter mixer, vertical cutter mixer): A machine that chops, emulsifies and mixes food with fast-spinning blades inside a bowl. The name covers both rotating-bowl choppers, often called buffalo choppers, and vertical cutter-mixers with a fixed bowl. - **BTU** (also: British thermal unit, BTU/hr, BTUH, BTUs): British thermal unit, the energy needed to raise one pound of water by one degree Fahrenheit. Gas equipment is rated in BTU per hour of input, the figure a gas fitter uses to size the gas supply, and it measures fuel burned rather than heat delivered to the food. - **cETLus** (also: cETL us, c-ETL-us): An Intertek ETL listing mark showing a product was tested and certified to the applicable Canadian and US safety standards; the small c and us indicate the two countries. Canadian electrical inspectors commonly accept it the same way they accept CSA and cULus marks. - **Chamber vacuum sealer** (also: chamber vacuum packer, chamber sealer, vacuum packaging machine): A vacuum packaging machine that removes the air from a closed chamber with the bag inside, then heat-seals the bag. Because pressure stays equal inside and outside the bag, it can seal soups, marinades and other liquids, and it uses smooth bags that usually cost less than textured ones. - **Charbroiler** (also: char broiler, char-broiler, chargrill): A grill that cooks food on a grate over direct radiant heat from burners or elements below, leaving grill marks and some smoky flavour. Gas models spread the heat with radiants, ceramic briquettes or lava rock set above the burners, which also vaporize drippings. - **Cheesemelter** (also: cheese melter): An overhead broiler, mounted on a wall, above a range or on a countertop, with lower heat output than a salamander. It melts cheese, browns toppings and finishes plates rather than cooking raw proteins. - **Chef base** (also: refrigerated chef base, chef base refrigerator): A low refrigerated or freezer base with drawers and a reinforced top built to carry countertop cooking equipment such as griddles and charbroilers. It keeps proteins at the cook line, directly under the equipment that cooks them. - **Combi oven** (also: combination oven, combi steamer, combi-steamer): An oven that cooks with convection heat, steam or both together, with control over humidity in the cavity. It can steam, roast, bake and rethermalize in one unit. Most models need a water supply and a drain, and manufacturers commonly call for water treatment. - **Compressor**: The pump that drives a refrigeration system: it compresses refrigerant vapour and pushes it on to the condenser. On most commercial units it cycles on and off to hold temperature, and a compressor that rarely stops can point to a problem such as a dirty condenser coil, a leaking door gasket or too much warm product loaded at once. - **Concealed damage** (also: hidden damage, concealed freight damage): Damage inside packaging that looked intact at delivery and is found only when the item is unpacked. Carriers commonly set short windows for reporting it, so unpack freight promptly, keep all the packaging, photograph the damage and report it to the seller right away. - **Condenser** (also: condenser coil): The heat exchanger where hot refrigerant vapour gives up the heat removed from the cabinet and condenses back to liquid. It is cooled by room air or by water, or it sits outdoors as a remote condenser, and a clogged condenser coil is a common cause of poor cooling. - **Convection oven** (also: fan oven, convection ovens): An oven with a fan that circulates hot air around the food, so it usually cooks faster and more evenly than a still oven at the same setting. Full-size models take standard full sheet pans, and half-size countertop models suit smaller kitchens. - **Conveyor oven** (also: impinger oven, impingement oven, conveyor pizza oven, conveyor/impinger oven): An oven that carries food through a heated tunnel on a moving belt, so every item gets the same time and temperature. Impinger models blow jets of hot air at the food from above and below, and operators set the belt speed and temperature, then load continuously. - **Cook-chill** (also: cook chill, cook and chill): A production method in which food is cooked, rapidly chilled, held cold and reheated when needed, so large batches can be made ahead. It usually relies on a blast chiller and on written time and temperature records. - **Crating** (also: crate, crated): A wooden frame or box built around equipment for freight shipping, usually with the unit fastened to a skid. It protects the machine in transit but adds weight and height, which matters for doorways and liftgates. - **CSA** (also: CSA Group, CSA certified, CSA mark, CSA approved): CSA Group is a Canadian standards and certification organization, and its mark on a product means the product was certified to the applicable safety standards. Gas and electrical equipment installed in Canada commonly needs a mark from an accredited certifier such as CSA, UL or Intertek. - **Cube ice** (also: full cube ice, half cube ice, full dice, half dice, dice ice, regular cube): The hard, clear ice most commercial ice machines make, usually in full-cube and half-cube sizes. Full cubes melt slowly and suit cocktails and bagged ice, while half cubes pack more tightly in a glass, displace more liquid and are a common choice for soft drinks and blended drinks. - **Cubic feet** (also: cu. ft., cu ft, cubic foot): The measure of a refrigerator's or freezer's interior storage volume, often written cu. ft.; one cubic foot is about 28.3 litres. Compare it together with shelf count and pan slides, since two cabinets of the same volume can hold different amounts of product. - **Curbside delivery** (also: curbside, tailgate delivery): A freight delivery in which the shipment is set down at the curb or at the back of the truck, and moving it inside is the receiver's job. Without a loading dock, the truck needs a liftgate to get it to the ground. - **Deck oven** (also: deck pizza oven, stone deck oven): An oven that bakes directly on a heated deck or stone, often with several decks stacked and separately controlled. It is the traditional choice for pizza and artisan bread because the hot deck crisps the bottom crust. - **Defrost cycle** (also: defrost, auto defrost): The routine in which a refrigeration unit melts frost off its evaporator coil, either by pausing the compressor or by using heaters or hot gas. Units defrost on a timer or on demand, and a brief temperature rise during defrost is normal. - **Dock-height delivery** (also: dock delivery, loading dock delivery): A delivery in which the truck backs up to a loading dock level with its floor, so pallets roll straight off without a liftgate. It only works where the building has a dock; otherwise the delivery needs a liftgate. - **Dough divider/rounder** (also: dough divider, dough rounder, divider rounder): A bakery machine that cuts a batch of dough into equal portions and, on rounder models, shapes each portion into a ball. It speeds up portioning for bread, buns and pizza dough and keeps portions consistent. - **Dough sheeter** (also: sheeter, pastry sheeter): A machine that rolls dough to an even thickness between adjustable rollers, replacing hand rolling for pizza bases, pastry and croissant dough. Countertop models suit pizzerias and cafés, while floor models with longer belts suit bakeries laminating dough. - **Drainboard** (also: drain board, drainboards): A sloped, flat stainless surface attached to a sink that drains water back into the bowl, used to stage dishes before washing or let them air dry after. Spec sheets say whether a sink has a left, right or two drainboards and give their length. - **Dunnage rack** (also: dunnage platform, floor rack): A low, heavy-duty platform rack that holds cases of food and supplies a short distance off the floor. Health inspectors commonly expect food to be stored off the floor, and dunnage racks carry heavy bulk items such as flour sacks and cases of cans. - **ENERGY STAR** (also: Energy Star certified, ENERGY STAR qualified): An efficiency label for equipment that meets set energy-use criteria; in Canada the program is administered by Natural Resources Canada. Commercial fryers, dishwashers, ice machines, refrigerators, steamers and ovens can qualify, and some utility programs offer incentives on certified models. - **ETL** (also: ETL Listed, ETL mark, Intertek ETL): The ETL Listed mark from Intertek, an independent testing laboratory, showing a product meets the applicable safety standards. For equipment going into a Canadian kitchen, look for the Canadian version, cETLus or cETL, rather than the US-only mark. - **Evaporator** (also: evaporator coil, evap coil): The coil inside a refrigerated cabinet where liquid refrigerant boils off and absorbs heat, with a fan blowing cabinet air across it. Keeping product clear of the evaporator fan lets cold air circulate evenly. - **Exhaust hood** (also: kitchen hood, range hood, ventilation hood, commercial hood): The canopy over cooking equipment that captures heat, smoke and grease-laden vapour and removes it through filters and a duct fan. Hoods over grease-producing equipment commonly need a fire suppression system, and their size and airflow follow local fire and building codes. - **External vacuum sealer** (also: suction vacuum sealer, external suction sealer, edge vacuum sealer): A vacuum sealer that draws air out of the open end of a bag clamped outside the machine, then heat-seals it. It is compact and usually costs less than a chamber machine, but most models need textured bags and struggle with liquids. - **Flake ice** (also: flaked ice): Soft, thin chips of ice that mould around products, used on seafood and produce displays, salad bars and for fast cooling. It is rarely used in drinks. - **Food safety plan** (also: food safety program): A written plan that identifies the food safety hazards in an operation and sets out how each is controlled, monitored and recorded, such as cooking, cooling and holding temperatures. Requirements vary by province and by type of business, so check with your local public health unit. - **Fractional pan** (also: half-size pan, half pan, third-size pan, third pan, sixth-size pan, sixth pan, ninth pan, 1/2 pan, 1/3 pan, 1/6 pan, 1/9 pan): A hotel pan sized as a fraction of the full-size footprint, so several fit one full-size opening: two half-size, three third-size, six sixth-size or nine ninth-size pans. Refrigerated prep tables are often specified by how many of which fractional pans they hold. - **Freight class** (also: NMFC class, NMFC freight class, shipping class): A rating from 50 to 500 under the US National Motor Freight Classification that many LTL carriers use to price shipments, based mainly on density along with handling, stowability and liability. Dense, easy-to-handle items fall in lower classes, while bulky, light or fragile items fall in higher classes and cost more to ship per pound. Some Canadian carriers price on weight and dimensions instead. - **Gas conversion kit** (also: conversion kit, LP conversion kit, propane conversion kit, natural gas conversion kit): A set of parts, usually orifices plus a regulator or regulator spring, that converts gas equipment between natural gas and propane. Equipment usually ships set up for one gas, so order the right gas type, and have any conversion done by a licensed gas technician. - **Gastronorm** (also: GN pan, gastronorm pan, GN 1/1, gastro pan): The European pan sizing standard, EN 631, built on a full-size GN 1/1 pan of 530 by 325 mm, with fractions such as GN 1/2 and GN 1/3. North American hotel pans have nearly the same footprint but depths are specified differently, so check which standard an oven, steam table or prep table is built for. - **Gauge** (also: gage, stainless steel gauge, ga): A number describing sheet metal thickness in which a lower number means thicker metal, so 14-gauge stainless is heavier than 16- or 18-gauge. Work table tops and sinks are often compared by gauge along with the stainless grade. - **Gravity-feed slicer** (also: gravity feed slicer, angled slicer): A meat slicer whose product carriage is tilted so the food rests against the blade under its own weight, which makes long slicing runs faster and less tiring for the operator. It is the common design on manual and automatic deli slicers. - **Grease filter** (also: baffle filter, hood filter): A removable metal filter in an exhaust hood, usually a baffle design, that traps grease from rising vapour before it reaches the duct. Clogged filters reduce airflow and add to fire risk, so they are cleaned on a regular schedule. - **Grease interceptor** (also: grease trap, grease recovery device): A plumbing tank that separates fats, oils and grease from kitchen waste water before it reaches the sewer. Plumbing codes and municipal sewer bylaws commonly require one for food premises, sized for the connected fixtures, and it has to be pumped out regularly. - **Griddle** (also: flat top, flat-top griddle, flat grill, plancha): A flat, thick steel plate heated from below, used for eggs, pancakes, burgers and anything that cooks by direct contact. Plate thickness affects how well it holds heat under a load, and models are sold with manual or thermostatic controls. - **Grinder plate** (also: grinder die, die plate, hole plate, grinding plate): The perforated disc at the end of a meat grinder's feed screw that sets the grind: small holes for a fine grind, larger holes for coarse. Plates and knives are sized to the grinder's head number, and because they wear together they are often replaced as a pair. - **HACCP** (also: Hazard Analysis Critical Control Point, HACCP plan): Hazard Analysis and Critical Control Points, a food safety system that identifies the points where hazards can be controlled, sets limits such as cooking and cooling temperatures, and records the monitoring. Many food safety plans in Canada are built on HACCP principles, and whether one is required depends on the business and the province. - **Hand sink** (also: hand wash sink, handwashing sink, hand washing station): A sink used only for washing hands, typically with hot and cold water and a soap and paper towel dispenser nearby, sometimes with knee or foot controls. Health units commonly require hand sinks within easy reach of food preparation areas, separate from prep and dish sinks. - **Harvest cycle** (also: harvest, ice harvest): The stage on a cube ice machine when finished ice is released from the evaporator, usually by warming it briefly, and drops into the bin. The machine then refills with water and starts the next freeze cycle. - **High-temperature dishwasher** (also: high-temp dishwasher, high temp dishwasher, hot water sanitizing dishwasher): A dishwasher that sanitizes with a very hot final rinse, commonly around 82 degrees C (180 degrees F), usually heated by a booster heater. Dishes dry faster and no sanitizing chemical is needed, but it uses more energy and may need a condensate hood, depending on local code. - **Holding cabinet** (also: heated holding cabinet, hot holding cabinet, hot box, warming cabinet): An insulated heated cabinet that keeps cooked food at serving temperature, often with humidity control to stop food drying out. Standard holding cabinets hold food rather than cook it; cook-and-hold ovens are a separate type. - **Hotel pan** (also: steam table pan, food pan, full-size pan, full pan): The standard rectangular stainless or plastic food pan used in steam tables, prep tables, holding cabinets and ovens. A full-size pan is nominally 12 by 20 inches, and pans are made in fractional sizes and several depths, commonly 2.5, 4 and 6 inches. - **Hydrocarbon refrigerant** (also: R-290, R290, R-600a, propane refrigerant, natural refrigerant): A natural refrigerant such as R-290 (propane) or R-600a (isobutane), increasingly used in commercial refrigeration and ice machines for its very low global warming potential. Systems use a small sealed charge, and servicing calls for a technician trained on flammable refrigerants. - **Ice bin** (also: ice storage bin, ice machine bin): The insulated container that sits under a modular ice machine head and stores the ice it makes. Bins are rated by storage capacity, which is separate from the machine's daily production, and a head and bin of different widths usually need an adapter kit. - **Immersion blender** (also: stick blender, hand blender, stick mixer, immersion mixer): A handheld blender with a motor on top and a blade at the end of a long shaft, lowered straight into a pot to purée soups and sauces. Choose the shaft length to suit the depth of the pots or kettles it will be used in. - **Induction** (also: induction cooking, induction cooktop, induction range, induction hob): Cooking with a magnetic field that heats the pan itself rather than a flame or element, so response is fast and less heat escapes into the kitchen. It needs cookware with a magnetic base, such as cast iron or induction-ready stainless. - **Infrared burner** (also: IR burner, radiant burner, infrared broiler): A gas burner that heats a ceramic or metal surface until it glows and cooks mainly by radiant heat, reaching high temperatures quickly. It is common in salamanders, cheesemelters and some charbroilers. - **Inside delivery** (also: inside delivery service, threshold delivery): A freight service in which the driver brings the shipment inside the building's first door or receiving area rather than leaving it at the curb or truck. It usually costs extra, has to be arranged in advance, and generally does not include unpacking, stairs or installation. - **kW** (also: kilowatt, kilowatts, kW rating): Kilowatt, the unit for the power an electric appliance draws; one kilowatt equals 1,000 watts, or roughly 3,412 BTU per hour. Electric ovens, fryers and ranges are rated in kW, and that rating together with voltage and phase sets the circuit the unit needs. - **Lead time** (also: leadtime, delivery lead time): The time between placing an order and the equipment being ready to ship or delivered. It varies with the supplier's stock, factory build times for special-order or configured units and freight distance, so ask for it before planning an opening date. - **Liftgate** (also: lift gate, power tailgate, liftgate delivery): A powered platform on the back of a freight truck that lowers a pallet from truck-bed height to the ground. It is needed wherever there is no loading dock, usually costs extra, must be requested when the shipment is booked, and has a weight and size limit. - **Low-temperature dishwasher** (also: low-temp dishwasher, low temp dishwasher, chemical sanitizing dishwasher, chemical dishwasher): A dishwasher that sanitizes by adding a chemical, usually a chlorine-based sanitizer, to a lower-temperature final rinse instead of relying on very hot water. It needs no booster heater and uses less energy, but chemicals are an ongoing cost and dishes dry more slowly. - **LTL freight** (also: LTL, less than truckload, less-than-truckload): Less-than-truckload shipping, in which a shipment on a pallet or skid shares a trailer with other customers' freight. Most heavy commercial equipment travels this way, priced mainly by weight, density or freight class, distance and extra services such as a liftgate. - **Make-up air** (also: makeup air, MUA, replacement air): Outdoor air brought into the kitchen to replace the air an exhaust hood removes. Without enough of it the room goes into negative pressure, doors become hard to open, the hood captures poorly and gas appliances can vent badly; codes commonly require a dedicated make-up air system for larger hoods. - **Mega top** (also: mega top prep table, megatop, mega-top): A refrigerated prep table with a deeper rail that holds an extra row of pans across the top, putting more ingredients within reach than a standard sandwich prep table of the same width. - **Mixer bowl capacity** (also: mixer quart size, quart size, qt): The size of a mixer's bowl in quarts, such as 20, 40 or 60 quarts, which is how planetary mixers are named and sized. Bowl size is not dough capacity: stiff, low-hydration dough loads a mixer much harder than batter, so check the manufacturer's capacity chart, and note that spiral mixers are often rated by weight of dough. - **Modular ice machine** (also: ice machine head, modular ice maker, modular ice machine head): An ice machine head that makes ice but has no storage of its own, designed to sit on a separate ice bin or beverage dispenser. Modular heads generally produce more ice per day than self-contained undercounter models. - **Natural gas** (also: NG, nat gas): Piped utility gas, mostly methane, delivered to appliances at low pressure wherever the local utility has a line. Equipment is built or set up for either natural gas or propane, and the two are not interchangeable without a conversion kit. - **NEMA plug** (also: NEMA configuration, NEMA receptacle, NEMA 5-15, NEMA 5-20, NEMA 6-30): The North American plug and receptacle standard in which each configuration, such as 5-15 or 14-50, matches a specific voltage and amperage rating. The spec sheet lists the plug a unit ships with so the matching receptacle can be installed before delivery; hardwired units have no plug. - **NSF** (also: NSF International, NSF certified, NSF listed, NSF approved): NSF develops food equipment sanitation standards and certifies products to them; its mark means the design and materials were judged cleanable and suitable for food use. It is a sanitation mark, not an electrical safety certification, and health units commonly look for NSF or equivalent-listed equipment in food premises. - **NSF-listed shelving** (also: NSF shelving, NSF approved shelving, NSF certified shelving): Shelving certified to the NSF sanitation standard for food storage, meaning its finish and design are judged cleanable and suitable around food. Chrome, epoxy-coated wire, polymer and stainless shelving can all be listed, but check the listing suits the environment, since chrome is meant for dry storage. - **Nugget ice** (also: chewable ice, pellet ice, pearl ice): Soft, chewable ice made by compressing flake ice into small pellets. It soaks up the drink's flavour, blends easily and is popular for soft drinks and smoothies. - **Pan rack** (also: sheet pan rack, bun pan rack, speed rack, bakery rack): A tall mobile rack with slides that hold sheet pans or bun pans by their edges, used to move and store baked goods and prepped trays. Racks are specified by pan capacity, slide spacing and full or half height. - **Parcel shipping** (also: parcel, courier, parcel delivery): Delivery of individually boxed items by a courier or parcel carrier, without a pallet. It suits smallwares and small countertop equipment, while heavy or bulky equipment goes by LTL freight instead. - **Pass-thru** (also: pass-through, pass thru, pass-thru refrigerator, pass-through refrigerator): A refrigerator, freezer or heated cabinet with doors on both the front and the back, so staff can load it from one side, such as the kitchen, and unload it from the other, such as a service line. - **Planetary mixer** (also: stand mixer, planetary dough mixer, commercial mixer): A mixer whose beater spins on its own axis while orbiting the bowl, the way a planet circles the sun, so it reaches the whole bowl. It handles batters, creams, mashed potatoes and moderate dough with interchangeable beater, whip and dough hook. - **Pre-rinse faucet** (also: pre-rinse unit, pre-rinse sprayer, pre-rinse spray valve, dish sprayer): A spring-mounted spray valve on a flexible hose, fitted over a dish sink or dish table to blast food off dishes before they go into the dishwasher. Low-flow spray valves cut hot water use. - **Prep table** (also: refrigerated prep table, sandwich prep table, salad prep table, sandwich unit): A refrigerated counter with a cutting board at the front, a rail of food pans on top and refrigerated storage below, used for sandwiches, salads and pizza. Pizza prep tables have a deeper work surface and a raised pan rail. - **Proofer** (also: proofing cabinet, prover, dough proofer): A warm, humid cabinet that lets yeast dough rise at a controlled temperature and humidity before baking. Some models double as a holding cabinet, and others are built to sit under a deck or convection oven. - **Propane** (also: LP, LP gas, liquid propane, LPG): Liquefied petroleum gas stored in tanks on site, used where there is no natural gas line and in mobile kitchens. It carries more energy per unit of volume than natural gas, so equipment needs propane orifices and regulator settings. - **Range** (also: commercial range, restaurant range, stove, restaurant stove): The cook line's main appliance: open burners or a flat top over an oven or storage base. Commercial ranges are sold by width and burner count, and many combine burners with a griddle or charbroiler section. - **Reach-in** (also: reach-in refrigerator, reach-in cooler, reach-in freezer, reach in): An upright refrigerator or freezer with one, two or three sections that staff reach into from the front, behind solid or glass doors. It is the standard back-of-house storage unit, sized by number of doors and cubic feet. - **Recovery time** (also: recovery rate, heat recovery): How quickly equipment returns to its set temperature after cold food goes in, such as fryer oil after a basket of frozen fries or a griddle after a load of patties. Faster recovery means less waiting between batches during a busy service. - **Remote condenser** (also: remote-cooled, remote cooled, remote condensing unit): A condenser installed away from the unit, usually on the roof or an outside wall, and connected by refrigerant lines. It keeps heat and noise out of the kitchen but needs a refrigeration contractor to install the line set. - **Rinse aid** (also: rinse additive, drying agent): A chemical injected into a dishwasher's final rinse that helps water sheet off dishes, so they dry faster and without spots. It is separate from the detergent and, on low-temperature machines, from the sanitizer. - **Roll-in** (also: roll-in refrigerator, roll-in cooler, roll-in freezer): A refrigerator, freezer or heated cabinet with a floor-level opening that accepts a loaded pan rack wheeled straight in, so trays move from prep to storage without unloading. The rack has to match the cabinet's size. - **Rotisserie** (also: chicken rotisserie, rotisserie oven): A cooking machine that turns meat on spits or in baskets near a heat source, so it bastes in its own juices and browns evenly. Commercial models are usually sized by how many chickens they hold per load. - **Salamander** (also: salamander broiler, overhead broiler): A high-heat overhead broiler, often mounted above a range or on a wall, used to broil, brown and finish dishes quickly. It runs hotter than a cheesemelter and can cook proteins as well as finish them. - **Sheet pan** (also: bun pan, full sheet pan, half sheet pan, sheet tray, baking sheet): A shallow, rimmed aluminum or steel baking pan, also called a bun pan; a full sheet pan is nominally 18 by 26 inches and a half sheet 13 by 18 inches. Full-size convection ovens and pan racks are built around these sizes. - **Single-phase power** (also: single phase, 1-phase, 1 phase, 1PH): Electrical power delivered on one alternating voltage, typically 120 V or 208 to 240 V in Canadian kitchens. Most plug-in countertop equipment runs on single-phase, and some larger ovens and fryers can be ordered or wired for either single- or three-phase. - **Slicer blade diameter** (also: slicer blade size, blade size): The size of a meat slicer's round blade, commonly between 9 and 14 inches on commercial models. A larger blade slices bigger products in one pass and generally suits heavier use, while smaller blades suit light, occasional slicing. - **Sous vide** (also: sous-vide, sous vide cooking): Cooking food sealed in a vacuum bag in a water bath held at a precise temperature, usually with an immersion circulator. It gives exact, repeatable doneness, and some health units ask operators to document the process in a food safety plan. - **Spec sheet** (also: specification sheet, cut sheet, data sheet): The manufacturer's document for a model, listing dimensions, weight, electrical or gas requirements, clearances, certifications and installation notes. Read it before ordering to confirm the unit fits the space, the door openings and the utilities. - **Special order** (also: special-order, non-stock item, made to order, factory order): An item the supplier does not keep in stock and orders from the factory for a specific customer, often built to a chosen voltage, size or option set. Special-order items typically carry longer lead times and are commonly non-returnable once delivered. - **Spiral mixer** (also: spiral dough mixer): A dough mixer with a spiral-shaped hook and a bowl that rotates at the same time, kneading dough gently with less heat build-up. It is the usual choice for bread and pizza dough and is not built for batters or whipping. - **Standing pilot vs electronic ignition** (also: standing pilot, pilot light, electronic ignition, spark ignition, pilotless ignition): Two ways gas equipment lights its burners. A standing pilot is a small flame that burns constantly and needs no electricity, while electronic ignition uses a spark or hot surface to light the burner, or a pilot, only when heat is called for, using less gas but needing a power connection. - **Steam table** (also: hot food table, steam well, hot food well): A heated counter with wells that hold hotel pans for serving hot food, heated wet with water in the wells or dry by elements alone. Units are sized by the number of wells, and fractional pans fit on adapter bars. - **Temperature danger zone** (also: danger zone, food danger zone): The range between 4 and 60 degrees C (40 and 140 degrees F) in which bacteria grow quickly, as described by Health Canada. Food safety practice is to keep cold food below it and hot food above it, and to move food through it quickly when cooling or reheating. - **Thermostatic control** (also: thermostatic, thermostat control, thermostatic griddle): Heat control by a thermostat that cycles the burner or element to hold a set temperature. Manual controls set a fixed heat input and leave the temperature to the cook, while thermostatic griddles and hot plates hold the chosen temperature more consistently as loads change. - **Three-compartment sink** (also: 3-compartment sink, 3 compartment sink, three bay sink, 3-bay sink): A sink with three bowls used to wash, rinse and sanitize dishes and utensils by hand, often with a drainboard at each end. Health units commonly require a compartment sink for manual dishwashing, so check with your local public health unit and size the bowls to the largest pots you wash. - **Three-phase power** (also: 3-phase, 3 phase, three phase, 3PH): An electrical supply carrying three alternating currents offset from each other, common in Canadian commercial buildings at 208 or 600 volts. Large ovens, fryers and dishwashers often use it because it delivers more power on smaller wiring, so confirm the building has it before ordering three-phase equipment. - **Top-mount vs bottom-mount** (also: top-mount compressor, bottom-mount compressor, top mount, bottom mount): Where a refrigerator's condensing unit sits. A top-mount unit keeps the compressor away from floor dust and flour and lets storage start lower in the cabinet, while a bottom-mount unit draws cooler air from near the floor, puts the bottom shelf at a more comfortable height and is easier to reach for coil cleaning. - **UL** (also: cUL, cULus, UL Listed, Underwriters Laboratories): A safety testing and certification organization whose plain UL mark covers US standards. The cUL mark shows a product was certified to Canadian standards and cULus covers both, so for equipment installed in Canada, look for a Canadian mark rather than the US-only one. - **Undercounter** (also: undercounter refrigerator, under-counter, under counter, undercounter cooler): A refrigerator, freezer or dishwasher built to fit under a standard counter, with doors or drawers at the front. If it will be built in, check whether it is front-breathing, since many units need open space around them to shed heat. - **Undershelf** (also: under shelf, lower shelf): The lower shelf on a work table or equipment stand, usually galvanized or stainless steel, used for storage beneath the work surface. Many are adjustable in height, and stainless undershelves resist rust better in wet areas. - **Voltage** (also: volts, volt rating, 208V, 240V): The electrical supply a unit is built for, such as 120 V, 208 V, 240 V or 600 V in Canadian kitchens. Equipment rated for 208 V and 240 V is not always interchangeable, and running a unit on the wrong voltage can cut its output or damage it, so confirm the supply before ordering. - **Walk-in** (also: walk-in cooler, walk-in freezer, walk-in refrigerator, walk in): A refrigerated or freezer room large enough to walk into, built from insulated panels with its own refrigeration system. It is sized by floor area and height, and the refrigeration is chosen for the box size, the space around it and the product load. - **Water-cooled condenser** (also: water-cooled, water cooled): A condenser that rejects heat into water flowing through it instead of room air, used where kitchens are hot or airflow is limited. It is quiet and adds no heat to the room, but it uses water, and some municipalities restrict once-through water cooling, so check local bylaws. - **Wire shelving** (also: chrome shelving, epoxy shelving, wire rack, wire shelves): Open shelving made of welded wire, either chrome-plated or epoxy-coated steel or solid stainless, that lets air circulate and dust fall through. Chrome suits dry storage, while epoxy-coated or stainless wire is the usual choice for walk-ins and damp areas. - **Worktop refrigerator** (also: worktop, worktop cooler, worktop freezer): An undercounter refrigerator or freezer with a reinforced, usually stainless top and a backsplash, designed to serve as a work surface as well as cold storage. ## Frequently asked questions Canonical: https://norpex.ca/faq ### Buying online and payment #### Can I buy commercial kitchen equipment online from Norpex? Some in-stock items can be bought online by card, with shipping calculated at checkout. Each product page says whether it can be bought online or goes to a quote. Everything else is priced by a person on a quote, with freight included. #### How do I pay for an order? Items that can be bought online are paid by card at checkout. For anything priced on a quote, confirm payment details with Norpex when the quote comes back. Call (226) 336-9954 or email hello@norpex.ca, Mon–Fri 8am–6pm ET. #### Does the cart total include shipping and tax? No. The items total does not include shipping or tax. For items that can be bought online, shipping is calculated at checkout from live carrier rates for the delivery address and confirmed before payment. There is no automatic free-shipping or flat-rate offer. #### Can I send my cart as a quote request instead of paying by card? Yes. The cart can be sent as a quote: it arrives as the equipment list, a person prices it with freight to your door, and the itemised quote comes back within one business day. #### Can I speak to someone before I order? Yes. Questions about a model, your site's voltage or gas supply, or delivery can be answered by phone or email before you order. Call (226) 336-9954 or email hello@norpex.ca, Mon–Fri 8am–6pm ET. ### Quotes and project pricing #### What kind of orders need a quote? Large equipment, configured machines and anything that cannot be bought online are priced by a person on a quote, with freight included. Quotes come back within one business day. #### How quickly does a quote come back? Within one business day. You get a reference number as soon as the request is sent, and a person replies with itemised pricing, freight included. #### Does a quote include freight? Yes. A Norpex quote is itemised pricing with freight to your door included. If you need a liftgate, a delivery appointment or inside delivery, say so in the request, because those are arranged with Norpex before paying. #### Can I get one price for a whole restaurant kitchen? For a full kitchen, send the equipment list or a floor plan through the project quote form and Norpex prices the whole list, freight included. Each line of a pasted list is matched to the catalogue, a floor plan or spec sheet can be attached, and a 3D layout can be requested with the quote. #### What should I include in a quote request? Model numbers where you have them, quantities, and site details such as voltage, gas type and door swing. Norpex confirms stock, lead times and site requirements with the distributor, and all sales are final, so those details matter. #### Can I ask for a quote by phone or email? Yes. Call (226) 336-9954 or email hello@norpex.ca, Mon–Fri 8am–6pm ET. The online form at /quote gives you a reference number straight away. ### Shipping and delivery #### Does Norpex ship across Canada? Norpex ships to delivery addresses across Canada. Equipment ships from distributor warehouses, so dispatch timing depends on the supplier and the destination. #### How much is shipping on an order? For items that can be bought online, shipping is calculated at checkout from live carrier rates for the delivery address and confirmed before payment. There is no automatic free-shipping or flat-rate offer. For equipment priced on a quote, freight is included in the quote. #### How is heavy equipment delivered? Ranges, refrigeration and other heavy equipment ship by freight carrier. A liftgate, a delivery appointment or inside delivery needs to be arranged with Norpex before paying. #### What should I do when a freight delivery arrives? Inspect every freight delivery before signing, note any damage on the delivery receipt and call Norpex the same day. Damage claims are opened by email with the order number and photos. #### How long does delivery take? In-stock items are prepared and handed to the carrier within 1–3 business days of payment. Special-order items show their own lead time. Delivery takes 7–10 business days after it ships. Both are estimates, not guarantees: freight bookings, special-order items, remote addresses, weather and carrier delays can add time. If your order is running late, we will email you. #### Can I pick up my order instead of having it shipped? No. Norpex has no pickup counter. Orders ship from distributor warehouses to the delivery address you provide. ### Returns #### Can I return or exchange an item? All sales at Norpex are final: commercial equipment, smallwares, tabletop and supplies cannot be returned or exchanged. Damaged, missing or wrong items are made right when reported on time. #### Is commercial equipment returnable? Commercial equipment is final sale with no returns or exchanges, so confirm voltage, phase, gas type and door swing before ordering. #### What if I receive the wrong item? There are no returns. When Norpex ships a wrong item, Norpex arranges the pickup and sends the right one at its own cost. #### What if my order arrives damaged or something is missing? Freight damage, missing pieces or a wrong item must be noted on the delivery receipt and reported to hello@norpex.ca with photos within 24 hours of delivery. #### Can I cancel an order? An order can be cancelled free of charge within 24 hours of payment if it has not shipped and holds no special-order item; after that it cannot be cancelled. #### How long does a refund take? A cancellation or an approved damage or wrong-item claim is refunded to the original payment method within 5 business days. #### How do I report a problem with my order? To report damage, a missing or wrong item, or to cancel, email hello@norpex.ca with the order number (and photos for damage). Norpex replies within one business day. #### What if my order arrives damaged? To report damage, a missing or wrong item, or to cancel, email hello@norpex.ca with the order number (and photos for damage). Norpex replies within one business day. If it came by freight, also note the damage on the delivery receipt before signing and call Norpex the same day. ### Warranty and service #### Does equipment from Norpex come with a warranty? Warranty terms are set by each manufacturer and vary by product line. Warranty claims are handled directly with the manufacturer's authorized service network for your product. #### Who carries out warranty repairs? The manufacturer's authorized service network, not Norpex staff. Once a claim is open, the manufacturer usually sends an authorized technician to your site or, for a parts-only claim, ships the part to you or your technician. How service is arranged varies by manufacturer and product. #### What does a commercial equipment warranty usually not cover? Commercial warranties commonly exclude misuse, wear items (often door gaskets, bulbs, knobs, casters and blades), damage from improper installation or an improper electrical supply, water damage from floods or leaks, cosmetic damage after delivery and use in a residential setting. Improper installation, such as the wrong voltage, missed plumbing requirements or too little ventilation and airflow clearance, is a common reason for a denied claim. Terms vary, so read the manufacturer's warranty for your model. #### Is a commercial warranty valid if the equipment is installed at home? Most commercial equipment warranties are void if the unit is installed in a residential setting. Check the manufacturer's warranty terms before putting commercial equipment in a home kitchen. #### What is the difference between parts and labour coverage? A parts-and-labour warranty covers replacement parts and the technician's time. A parts-only warranty covers the parts, and you or your service contract pay the technician. Labour coverage often has limits, such as regular business hours or a maximum travel distance. Commercial warranties often set parts and labour periods separately, so check both on the product's warranty terms. #### How do I find an authorized service company near me? Call (226) 336-9954 or email hello@norpex.ca, Mon–Fri 8am–6pm ET. Send the postal code and the brands you own and Norpex will help you find the authorized service companies that cover your area. ### Used equipment marketplace #### Does Norpex sell used restaurant equipment? The Norpex storefront sells new equipment. Used equipment is sold separately in the Norpex marketplace, including rent-to-own units through Econolease. The marketplace has its own policies for buying, selling, payment and disputes, separate from the storefront's shipping, returns and warranty pages. #### Does used equipment from the marketplace come with a warranty? Only when the seller states one in writing on the listing; otherwise the equipment is sold as-is. A seller's warranty is the seller's own obligation, not Norpex's. On an order paid through Norpex, an as-is listing is still covered by buyer protection if it misrepresents the item. #### Can I contact a marketplace seller directly? No. Buyers and sellers talk through Norpex messages only. A message that shares a phone number, an email address, a social or messaging-app contact, a link, or an offer to pay outside Norpex is blocked automatically and recorded against the sender. Once an order is paid, the order page shows each side the pickup or delivery contact they need. #### What if a marketplace order does not arrive or is not as described? For an order paid through Norpex, use "Report a problem" on the order page within 3 business days of delivery and include photos. Norpex reviews every report, may ask for the item to be sent back, and refunds from the held payment where a refund is owed. #### Can I pay a marketplace seller by e-transfer or cash? No. Paying, or asking to pay, outside Norpex by e-transfer, cash, cheque, wire, PayPal or anything similar is not allowed, and a message that asks for it is blocked and recorded against the sender. #### How do I become a seller on the Norpex marketplace? Sign in and apply to sell at /marketplace/sell/apply. Once Norpex approves the application, add a complete pickup address and connect payouts through Stripe, which hosts the bank-details form, so Norpex never sees or stores your bank account numbers. Selling costs a commission and a card processing fee, both deducted from the payout, with no listing fee and no monthly fee. ### About Norpex #### Does Norpex have a showroom or pickup location? No. Norpex is a fully online Canadian supplier of new commercial kitchen equipment and restaurant supplies, based in Waterloo, Ontario. There is no showroom or pickup counter; orders and quotes are handled online, by email and by phone. #### Where is Norpex based? Norpex is a Canadian supplier based in Waterloo, Ontario, and ships to delivery addresses across Canada. #### How do I contact Norpex? Call (226) 336-9954 or email hello@norpex.ca, Mon–Fri 8am–6pm ET. The contact form and the quote form take written questions and requests at any time. #### What are Norpex's business hours? Phone and email are answered Mon–Fri 8am–6pm ET. Quote requests can be sent online at any time, and quotes come back within one business day.