Termékek gép elektromos berendezések (156)

Nous vous proposons plusieurs longueurs et types de fours tunnels Electriques Gaz à cuisson directe Cyclothermique Hybride A convection

Airpon is a competitive game, you would like to play over and over. ​3 buttons on both sides are used for defending the goals and shooting to score simultaneously. Don't take your eyes off the game! An automatic elevator brings balls back to the play zone continuously, while you are playing with rest of the balls on the board. Attractive LED scoreboards show who is ahead, and how much time is left for the match.

Four KILBY EUROPA 60x40 de 6 plaques. Four en acier inoxydable équipé d’un support en inox sur roues avec glissières porteplaques. Peu atteindre les 300° en très peu de temps. Année 2016 Dimensions 104L x 103 x 185H (avec le support) Poids 200 KG 380 Volts Puissance:8 kW

Brand-new game of Alba has an exceptional design which offers a fun and competitive gaming platform for players from all ages. Aim is popping the balloon, and reaching the highest score by speed-pedalling. If a player manages to pop the balloon before times runs out, the wheel turns and the next balloon lines up for maximizing the score. BikeLon is ready to be an irreplaceable arcade game in every playground. Get ready to pop the balloon and enjoy the ride!

Yetişkinlere ve gençlere hitap eden oyun takımlarından biridir. 16 kişilik kapasitesiyle farklı yaş grubundan insanları aynı anda misafir ederek eğlendirebilir. Makinenin motor aksamı ile kendi ekseni etrafında hızlı bir şekilde dönmesi, hidrolik pistonlar vasıtasıyla havaya kalkması ve iki yönde de hareket etme kabiliyeti sayesinde adrenalin dolu dakikalar sunar. LED ışık sistemleriyle görsel şölen yaşatır.

Machine sous vide de table : SV 420 DUO Machine de table: Destinée au conditionnement en sacs sous vide. Construction robuste. Chambre inox emboutie. Barre de soudure amovible. Sans fils électriques. Avantages du conditionnement sous vide : Augmentation de la Date Limite de Conservation (DLC) Meilleure gestion du temps de travail et des matières premières. Augmentation des qualités organoleptiques Conservation durable des valeurs nutritionnelles. Présentation professionnelle des produits.