Designed for large scale catering use, the LK 29/86 features a wide range of standard equipment. With workspace available for up to 6 chefs, the LK 29/86 is capable of producing up to 1,200 meals per day. Increased output is possible through the hiring of additional equipment. The removable side panel can become a link to other units or a second serving hatch with another bain-marie. An internal partition can turn it into two separate rooms. See also MD 29/86.

photo-of-kitchen-sitingphoto of kitchen siting

Catering Specifications – Standard Features

6 Burner Oven Range
1420 Bain Marie/Hot Cupboard with S/S Worktop Cover
Large Grill
Double Fryer
2 Water Heaters
Two Sink Units with Wash-hand Basins – single and double
Foodsafe Wipe Clean Walls and Ceiling Cladding
Non-Slip Flooring
High Powered ‘Tumblair’ Extraction System with S/S Canopy and Speed Controller
21 cu ft Fridge and 21 cu ft Freezer
High Powered ‘Tumblair’ Extraction System with S/S Canopy and Speed Controller
Fire Extinguisher/Fire Blanket/First Aid Kit
Emergency cut-off buttons for gas and electrics

Technical Specifications

Length: 8.60 metres (28.22 feet)
Height: 2.90 metres (9.5 feet)
Height on Lorry: 4.20 metres (13.78 feet)
Gas: 28 mm Propane Gas connection supplied to automatic changeover valve requiring 4 x 47kg Gas Bottles – two on a line and two on automatic changeover/reserve.
Water: 1/2″  connection to mains pressure supply.
Width: 2.90 metres (9.51 feet)
Width inc. Jacklegs: 3.25 metres (10.66 feet)
Weight: 5.20 tonnes approx
Power: Power requirements for standard equipment specifications: 125 amp 3 phase 5 pin plug.
Waste: 1 1/2  push fit plastic spigot connection point

Large Kitchen