Rational 74.00.296P
GASKET F. HEAT EXCHANGER BELOW
SKU: RATL74.00.296P
Condition: NEW
Gaskets are used in restaurant equipment to create a seal between two surfaces, such as between the door of a refrigerator and the frame or between two pieces of metal in a gas range. The gasket helps to prevent leaks of air or liquids, as well as to maintain a consistent temperature inside the equipment. Gaskets are often made of rubber or other flexible materials that can withstand heat and cold and maintain their shape over time. They are used in a wide variety of restaurant equipment, including refrigerators, freezers, ovens, and steam tables and are also commonly used in plumbing for equipment and sinks.
A heat exchanger (condenser coil) is a system used to transfer heat between two or more fluids. Heat exchangers are used in both cooling and heating processes. The fluids may be separated by a solid wall to prevent mixing or they may be in direct contact. They are widely used in heating and refrigeration. An example is the heat sink, which is a passive heat exchanger that transfers the heat generated by an electronic or a mechanical device to a fluid medium, often air or a liquid coolant.
A heat exchanger (condenser coil) is a system used to transfer heat between two or more fluids. Heat exchangers are used in both cooling and heating processes. The fluids may be separated by a solid wall to prevent mixing or they may be in direct contact. They are widely used in heating and refrigeration. An example is the heat sink, which is a passive heat exchanger that transfers the heat generated by an electronic or a mechanical device to a fluid medium, often air or a liquid coolant.
Because of its versatility, a RATIONAL combi oven replaces several pieces of equipment in your kitchen, including convection ovens, tilting fryers, rotisseries, boilers, deep-fryers, and steamers because it does the work of all of them.
RATIONAL equipment is useful in a wide range of establishment types. From school nutrition, hospitality, or grocery to the independent restaurant looking to better maximize space, many foodservice operators across the industry use combi-ovens in banquet finishing, overnight cooking, mixed loads, baking, sous-vide, breakfast, smoking, and more. It is the perfect all-in-one piece of equipment for schools, hotels, country clubs, and restaurants for preparing meat, fish, poultry, vegetables, eggs, and even breads and desserts.
HTS Category Code: 8208.30.00
UNSPC Category Code: 48100000
NAICS Code: 333241
Manufacturer Code: RATL
Width: 5.65 in (14.35 cm)
Height: 0.7 in (1.78 cm)
Length: 6.95 in (17.65 cm)
Unit of Measure: Each (EA)