Saro heated cabinet - width 1200 mm, T 700 x H 850 mm

Product details

The Saro heat cabinets are suitable for the temperature-controlled provision of dishes, containers and suitable food in catering, kitchen, canteen, catering and food counter.

The fully insulated design with additional door insulation supports the maintenance of the set temperature. The temperature range from +30 to +90 °C allows adaptation to different heat retention requirements.

An integrated fan supports the distribution of the warm air in the interior. The reinforced work surface also offers a durable storage and preparation surface. The series is available in different widths and with a depth of 600 or 700 mm.

Product advantages

• vollisoliert
• 40 mm thick external insulation
• 30 mm insulation of doors
• Reinforced work surface by underfeeding with laminated chipboard

Technical data

• vollisoliert
• 40 mm thick external insulation
• 30 mm insulation of doors
• Reinforced work surface by underfeeding with laminated chipboard
• Temperature range: +30 / +90 °C
• Weight (net/gross): 67.2/86 kg
• Dimensions: W 1200 x D 700 x H 850 mm
• Connection: 230 V - 50 Hz -3 kW, fan 45 W
• On-site service

Service

On-site service according to manufacturer

Documents & Downloads

• Technical data sheet (PDF)

Safety & manufacturer's instructions

• The heated cabinet must be installed on a stable, horizontal and heat-resistant surface.
• Before installation, check that the device has visible damage. In case of damage, the device must not be put into operation and the dealer must be contacted.
• The device may only be connected by qualified personnel. It must be ensured that the mains voltage corresponds to the information on the type plate.
• During operation, the surfaces of the device can become very hot – there is a risk of combustion.
• The device is designed exclusively for holding or heating dishes in dry operation. Any other use, such as heating, is prohibited and can be dangerous.
• The heated cabinet must not be operated in humid environments or near water sources to avoid electrical hazards.
• Before any cleaning or maintenance, the device must be switched off and separated from the power grid.
• The device must not be cleaned with a water jet to avoid damage to electrical components.
• Cleaning should be done with a soft sponge and mild detergent. Do not use scrubbing or chlorinated detergents to protect the stainless steel surfaces.
• In case of visible damage to cables, plugs or other components, the device must not be used. Contact qualified repair personnel.
• Repairs may only be carried out by authorized personnel with original spare parts.
• Make sure that the ventilation openings remain free to avoid overheating of the device.
• Operation of the device is permitted only under supervision to avoid accidents and malfunctions.
• The installation must take into account all applicable safety and fire safety regulations.
• In the event of unusual operating noise, odours or disturbances, the device must be switched off immediately and separated from the network.
• The device is only suitable for professional use in gastronomic establishments and should be regularly maintained, at least once a year.
• Dispose of packaging materials safely and keep them out of the reach of children as they may pose a risk of suffocation.