Half Size
● Dimension : 656 x 837 x 1120 mm
● Electrical : 220 V, 50 Hz, 2.4 kW
● Temperature : up to 99 C
● Water Capacity : 4 liter
● Tier : 7
Optional accessories
● Pans : baking pan (600 x 400) or GN 1/1 x 65 mm
● Wire rack : 415 x 640 mm
| Model | BWSC7-2 | BWSC7-1 | BWSC7-2B | BWSC7-1B |
|---|---|---|---|---|
| Doors | Two | SingleTwo | Two | Single |
| Glass Door | N/A | N/A | Front & Rear | Front |
| S/S Door | Front & Rear | Front | N/A | N/A |
Isolating power and gas is the first, most important step before cleaning burners, opening a gas train, or touching any ignition components. Done right, it prevents unexpected ignition, fuel release, shock, and equipment damage. This post gives technicians a precise, repeatable procedure you can embed in your SOPs. What “Isolate Power/Gas” Means Why both? Many
Set by dynamic, confirm with static: use dynamic pressure under load for manifold and inlet specs, and use static only to ensure you’re below the max. A quick field procedure and cues help you commission gas equipment right the first time.
Why reducing exhaust can help (in some cases) Think of the kitchen as an air-balance equation: Exhaust (out) – Make-Up Air (in) = Pressure deficit (ΔP). In short: you’re not “adding oxygen” by reducing exhaust — you’re removing excessive suction so the oxygen already being supplied can actually reach the burners without being whisked away
