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Restaurant Design Equipment Leasing
Model 042-FR23 3 KW
This heater features a tubular water chamber with heating elements uniquely wrappedoutside the flow tube so elements do not come in direct contact with the water. Thedesign eliminates sediment and lime buildup on the element, resulting in longer life.A special electronic controller maintains the setpoint temperature assuring a responsiveand efficient operation.
Sizing InformationFor a Bain-Marie or steam table: MINIMUM 750 WATTS PER SQ FT of vessel top.For a Food Rethermalizer: MINIMUM 2000 WATTS PER SQ FT of vessel top.Use one FR2 for a Bain-Marie up to 6' (1829 mm) long. Over 6', minimum two required.MUST BE INSTALLED WITH A PERFORATED WATER BAFFLE. This baffle is notsupplied with heater. The FR2 s