- Capacity
- 210 thousand BTU
- Power
- 230V / 50Hz (ignition)
- Power source
- Natural Gas
- Dimensions
- 838 × 914 × 1130 mm
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Restaurants
Hot lines that hold their pace through the third seating.
The brief
Hot lines that hold their pace through the third seating.
A restaurant kitchen lives or dies on the hot line. We build cooking suites around your menu — burner counts, griddle width, fryer recovery and salamander reach — then size the refrigeration and warewashing that keeps the line fed and clean.
Recommended equipment
Specified for Restaurants
Chosen for this sector's duty cycle, not for its catalogue photograph. Prices shown are the ones your account pays.
In Stock In Stock 
- Capacity
- 16 L
- Power
- 18 kW
- Power source
- Electric (Three-Phase)
- Dimensions
- 700 × 800 × 850 mm
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- Capacity
- 90 dm² plate
- Power source
- Natural Gas
- Dimensions
- 700 × 900 × 400 mm
- Group
- Grills
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- Power
- 230V / 50Hz (ignition)
- Power source
- Liquid Propane (LPG)
- Dimensions
- 450 × 600 × 550 mm
- Group
- Grills
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- Capacity
- 280 L
- Power
- 400 W
- Power source
- Electric (Single-Phase)
- Dimensions
- 700 × 1200 × 880 mm
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- Capacity
- 60 racks/hr
- Power
- 6.8 kW
- Power source
- Electric (Three-Phase)
- Dimensions
- 630 × 600 × 830 mm
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Complete kitchen solutions
A complete kitchen for Restaurants
From a single 700mm range for a 40-cover bistro to a fully modular island suite with integrated extraction for a 200-cover fine-dining room.
Equipment groups we specify here
Cooking Equipment
Ranges, ovens, fryers and grills built for continuous commercial service.
Refrigeration
Upright, counter and blast refrigeration for professional kitchens.
Ventilation and Hoods
Extraction canopies, grease filters and make-up air.
Dishwashers
Undercounter, hood-type and conveyor warewashing.
Project examples
Delivered in this sector
Royal Dining Restaurant — hot line and warewashing refit
A 145 m² restaurant kitchen rebuilt around a 10-tray combi oven, in a building with a 3.2 m access restriction.
- Client
- Royal Dining Restaurant
- Location
- Amman
- Area
- 145 m²
- Completed
- Aug 5, 2026
Installation and maintenance
What happens after the delivery note
Commissioning with your head chef, staff operating training, and a maintenance contract that schedules deep service between seasons.
Installation by our own crews
Gas sizing, extraction, drainage and electrical loads set out and connected by certified engineers, not by a delivery driver.
Testing and commissioning
Pressure tests, electrical certification and airflow balancing, then every unit run under load with your team present.
Planned preventive maintenance
Scheduled visits against a contract, with water treatment matched to local hardness and a service history you can read.
Spare parts held in Amman
Over 4,000 line items on the shelf and a four-hour emergency response inside Greater Amman.
Next step
Book a site visit.
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.