Rational 6004.0203
FOOT-PUMP FOR DESCALING
SKU: RATL6004.0203
Condition: NEW
Descaling is the process of removing the buildup of limescale; a hard, off-white, chalky substance that impairs the operation of various components in your equipment. In the presence of heat, over time thick layers of oxide are formed on metal, for example the boiler compartment of a coffee machine. Limescale is also a prevalent byproduct found on components within ice making equipment. A descaling agent or chemical descaler is a liquid chemical substance used to remove limescale from metal surfaces. Some equipment and components are equipped with a cathodic descaler which is a passive corrosion inhibitor and which itself should be regularly cleaned and periodically replaced.
As opposed to a caster, which rolls and may have a locking mechanism, a foot is a stationary weight-bearing implement at the base of a piece of restaurant equipment. It may be made of metal, plastic, or rubber and usually screws into the frame or base of the machine. A Foot Pedal refers to a foot controlled actuator or valve such as that used to turn on a machine or a faucet.
(Note: "foot" may also refer to a unit of measurement of length, width, and depth covering a distance equal to 12 inches.)
Pumps are commonly used in restaurant equipment to move fluids by mechanical action. Here are just a few examples examples:
- Pumping water in ice machines
- Pumping hot water in dishwashers
- Pumping oil in a deep fryer
- Pumping syrup or other thick liquids in a dispenser or soda fountain
- Pumping ice cream mix in a soft serve machine
- Pumping condiments such as sauces or dressings
They can be powered electrically, pneumatically, or mechanically, depending on the specific needs of the equipment.
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: 9.9 in (25.15 cm)
Height: 5.1 in (12.95 cm)
Length: 15.9 in (40.39 cm)
Unit of Measure: Each (EA)