bovineblitz
Well-Known Member
I was looking at restaurant supply auctions and these look like they'd be really easy to convert.
They can get as cold as 35 degrees typically so I don't see any reason they wouldn't be a good option.
Thoughts on this?
edit: typical specsheet (links to pdf)
http://www.restaurant-equipment.us.com/images/stories/PDF/BEVAir_SPE_Line_specs.pdf
They can get as cold as 35 degrees typically so I don't see any reason they wouldn't be a good option.
Thoughts on this?
edit: typical specsheet (links to pdf)
http://www.restaurant-equipment.us.com/images/stories/PDF/BEVAir_SPE_Line_specs.pdf