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University-led density of cafes, burger spots and kebab chains. Compact 600-series lines paired with a potato warmer are the most-picked combo for high-tempo service.
The bain-marie holds prepared dishes between 65–90°C, preventing drying and overcooking during service waiting time. The wet system provides humidity-protected hot-hold; automatic water-level indicator and low-water alarm ensure operational safety. Essential for buffets, banquet service and catering operations.
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