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CHICKEN ROTISSERIE
CHICKEN ROTISSERIE

CHICKEN ROTISSERIE

CHICKEN ROTISSERIE Spec: CHICKEN ROTISSERIE , a necessary baking equipment for Poultry meats, such ducks and chicken for Hotel or restaurant uses. Exact temperature control and heating for delicious poultry’s meat baking. Description : Item Name : Rotisserie Features: * MANUAL OR DIGITIAL...

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CHICKEN ROTISSERIE


Spec:

CHICKEN ROTISSERIE , a necessary baking equipment for Poultry meats, such ducks and chicken for Hotel or restaurant uses. Exact temperature control and heating for delicious poultry’s meat baking.


Description :

Item Name : Rotisserie   

Model No.

Capacity

Voltage & Power

Ext. Dim.(mm)

Weight

SCO-77

28PC / TIME

380V / 11KW

1000 * 780 * 1120

128KG

SCO-714

56PC/TIME

380V / 22KW

1000 * 750 * 2135

235KG


Features:

* MANUAL OR DIGITIAL CONTROL FOR PRECISING TEMPERATURE

* BAKING EVENLY

* non-stick Spit rod

* Easy cleaning

* maintain temperature at long time

* Glass door for easy watching the baking status

* Receipt available for different kind of meat


图片22.jpg

placing poultry on the Spit rod Assembly

图片23.jpg


piercing poultry with rods Hold the tied poultry or meat down securely with one hand

while firmly pushing the Spit Rods into the bird, through the meaty portion of the breast

area. The Spit Rods are sharp so always be careful not to puncture your hand.

When inserting the Spit Rods, push at a slightly downward angle and then level out

the Spit Rods so that they go through the breast and exit the bird on the other side at

approximately the same level. (Note: you should gently squeeze the legs of the bird

together when pushing the Spit Rods through the bird.)


图片24.jpg



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