
- Capacity
- 10 GN 1/1 trays
- Power
- 18.6 kW
- Power source
- Electric (Three-Phase)
- Dimensions
- 800 × 875 × 1120 mm
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Therapeutic diets at scale, documented at every step.
Hospital catering must produce many diet codes from one kitchen and prove the temperature history of every tray. We specify equipment with recordable controls and design the plating and distribution flow around ward logistics.
Chosen for this sector's duty cycle, not for its catalogue photograph. Prices shown are the ones your account pays.





Cook-chill production, regeneration trolleys, tray-line assembly, dedicated allergen preparation areas and clinical warewashing.
Ranges, ovens, fryers and grills built for continuous commercial service.
Upright, counter and blast refrigeration for professional kitchens.
Undercounter, hood-type and conveyor warewashing.
Ingredient bins, tray racks and transport trolleys.
We have delivered in eleven sectors; ask and we will send references relevant to yours.
Validation reporting for infection-control audits, annual thermal calibration and a critical-spares agreement.
Gas sizing, extraction, drainage and electrical loads set out and connected by certified engineers, not by a delivery driver.
Pressure tests, electrical certification and airflow balancing, then every unit run under load with your team present.
Scheduled visits against a contract, with water treatment matched to local hardness and a service history you can read.
Over 4,000 line items on the shelf and a four-hour emergency response inside Greater Amman.
An engineer measures the space, checks the services capacity and comes back with a schedule and a price. There is no charge for the visit.