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Porkka Cold Line CL-P/S pizza and salad counters are ideal work stations for the preparation of salads, sandwiches and pizzas. The unit has a refrigerated well with sneeze proof cover which accepts gastronorm containers. Counters are manufactured from quality components they are durable and long lasting, naturally, the counters are supplied ready for the usage and benefit from stainless steel AISI grade 304 bodies both internally and externally. -
Porkka CL-GNS counters with refrigerated well are designed for the display and serving foods in a serving line and keeping them at the correct temperature. GN 1/1 containers or smaller multiples can be accepted. Counters are manufactured from quality components they are durable and long lasting, naturally, the counters are supplied ready for the usage and benefit from stainless steel AISI grade 304 bodies both internally and externally.Pre-configure your counter
There are multiple variations of CL-GNS –models. You can design your counter with the web application (requires Adobe Flash). To see more information on available variations, please check the tab "available modules".Didn't find what You are looking for?
Do you want special configuration to fulfill your needs? Please, go to contact center page and send an e-mail to your local specialist. -
Porkka have developed a range of revolutionary hot food holding counters, the DHMC™ (Digital heat and moisture control). Porkka DHMC™ hot counters for food storage with saucing bain-marie has been designed to store pre-cooked foods for hours on end with out drying out or deterioration in appearance. The principle is to add humidity combined with heat and forced air circulation, this has the effect of neutralizing the drying out of products that would happen in standard hot cupboards. Many, have already been supplied and are in daily use on military bases, hotels, restaurants and merchant vessels.Didn't find what You are looking for?
Do you want special configuration to fulfill your needs? Please, go to contact center page and send an e-mail to your local specialist.
