Apuro Large Capacity Pie Warmer Cabinet – 60 Pies
Looking for an efficient, space-saving solution to keep your pies warm and fresh? The Apuro Pie Warmer Cabinet (CJ559-A) holds up to 60 standard pies with a rapid 18-minute heat-up time and built-in moisture control. It’s perfect for cafes, canteens, bakeries, and takeaway shops looking to serve warm pastries consistently and quickly throughout the day.
Key Features & Benefits
- Capacity: 60 standard pies – perfect for high-volume service.
- Material: Durable stainless steel construction with wipe-clean surfaces.
- Rapid Heating: Ready to serve in just 18 minutes.
- Moisture Control: Built-in water pan prevents drying out.
- Internal Lighting: Enhances product visibility for impulse purchases.
- Access: Sliding rear glass doors for hygienic, easy service.
- Thermostat: Adjustable temperature control ensures perfect warming.
Specifications
- Model: CJ559-A
- Dimensions: 575mm (H) x 720mm (W) x 350mm (D)
- Weight: 18.5 kg
- Power: 230V, standard 10A plug
- Material: Stainless steel body
- Heating Time: 18 minutes to operating temperature
- Warranty: 1 Year Parts & Labour
Customer Benefits
- High Output: Serve more customers during peak hours.
- Quality Display: Boost impulse sales with great visibility.
- Durability: Built tough for everyday commercial use.
- Simple Operation: Easy to use, easy to clean, and low maintenance.
Order Your Apuro Pie Cabinet Today!
Ready to serve hot, delicious pies all day long? The Apuro 60-Pie Cabinet is the reliable solution trusted by Australian kitchens. Order now from KW Commercial Kitchen or call 1300 001 366 for expert assistance.
How do I install the Apuro Pie Cabinet?
Place on a level surface, plug into a standard 10A outlet, and preheat for 18 minutes before loading pies.
Is it suitable for different pie sizes?
Yes, it can hold various sizes of pies and pastries while maintaining even heat throughout.
How do I clean the Apuro Pie Cabinet?
Unplug the unit, allow it to cool, and clean with a damp cloth. Avoid abrasive materials.
