36 gas salamander with infrared burners . like new condition, includes dormont flexible hose. call/text; 347-876-9670 cheese melter radiant salamander
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Hobart 30 Qt. mixer model D 300 . Regular 115 v plug. includes bowl and hook. call or text; 347-876-9670 pizzeria mixer dough mixer pizza shop bakery mixer restaurant 30 quarts mixer dough machine
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Hobart 30 Qt. mixer model D 300 . Regular 115 v plug. dough machine 3 speed, bowl hook and paddle included. call or text; 347-876-9670 se habla español
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True 442 drawer work top refrigerator lowboy, excellent condition. call or text; 347-876-9670 commercial refrigerator made in the USA by TRUE
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True 59 kegerator draft beer dispenser , 2 tap. Full size kegs. MADE IN THE USA , KEEPS THE RIGHT TEMPERATURE ALL THE TIME. call/text; 347-876-9670
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VULCAN GAS CANDY STOVE 18 STAINLESS STEEL. LIKE NEW CONDITION. 2 STOVES AVAILABLE CALL/TEXT; 347-876-9670
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Krowne ice bins with cold plate , 30 and 24 all in like new condition. call or text; 347-876-9670 this ice bins are made in the USA by Krowne thick cold plate and fully insulated, not like some other cheap units that sweat all over your floor. KROWNE
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TRUE STAINLESS STEEL COMMERCIAL REFRIGERATOR, 2 DRAWERS, WORK TOP MADE IN THE USA , MADE TO LAST. CALL/TEXT; 347-876-9670 RESTAURANT EQUIPMENT FOR SALE
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36 gas salamander with infrared burners . like new condition, includes dormont flexible hose. call/text; 347-876-9670 cheese melter radiant salamander
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MARSAL SINGLE DECK PIZZA OVEN NATURAL GAS . LIKE NEW CONDITION!!!!!!!! CALL/TEXT; 347-876-9670 WAVE-FLAME ENGINEERING Your customers are craving for that authentic, old-world style pie. We engineering the WF Series just for that! We give it our special innovative air chamber, eliminating hotspots so there is no need to spin or rotate pies. Whats more, we line the baking chamber of our Wave Ovens just as the MB Series, with refractory bricks designed to produce a wave of heat across the backing deck. The bricks absorb moisture and radiate a dry even heat, while the wave design blasts your product with heat, giving a faster cooked, crispier crust pie with an old-world bake.
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