- A quartz agglomerate work surface refrigerated at a negative temperature 10.4 °F/0.4 °F for immediate handling and filling of gelato.
- The quartz agglomerate surface is easy to clean.
- 6*1/9 neutral gastromorm pans for toppings
- 2* heated bain maries of about 3.5 liters for hot chocolate or similar.
- The height of the glass front can be either 3'-9 1/4" or 4'-1 1/4".
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