Foodservice Equipment & Supplies

JUN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 75 of 107

Most professional kitchens are ever-changing — each chef may configure the kitchen's equipment layout according to his or her needs and preferences. Further, equipment is added or relocated when menus change, or occasionally needs to be moved for repair issues. With all of these considerations in mind, Eagle Premium Modular Counters were designed to provide maximum flexibility and configuration options. Sectional framework allows for free standing equipment to be easily added or replaced, and can be custom designed to include new or existing portable equipment. We've expanded the base options for PMC Counters to include closed base cabinets with and without doors, open table with wire base configuration in a variety of finishes, heated plate cabinets with fully insulated hinged and sliding doors, and forced air heat. Roll out the old and roll in the new! AmericA's lArgest broAdline mAnufActurer : Shelving • Sinks • Tables • Hot Food Tables • Director's Choice Cafeteria Line RedHots ® Cooking and Warming • SpecFAB ® Custom Fabrication Dishtables • Panco ® Transport Systems • Underbar Equipment CUSTOM-BUILT For more info! because Your Kitchen can change Almost As often As Your menu. The many advantages of EAGLE'S Premium Modular Counters

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