China High Quality for Commercial Food Service Equipment - Professional-quality soft ice cream/Floor Soft Ice Cream Machine BQ 816 – Mijiagao Manufacturers and Suppliers

High Quality for Commercial Food Service Equipment - Professional-quality soft ice cream/Floor Soft Ice Cream Machine BQ 816 – Mijiagao

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With a sound business credit, excellent after-sales service and modern manufacturing facilities, we have earned an excellent reputation among our customers across the world for Potato Chips Machine, Chafing Dish Electric Heater, Restaurant Supply, We are looking forward to cooperating with all customers from at home and abroad. Moreover, customer satisfaction is our eternal pursuit.

High Quality for Commercial Food Service Equipment - Professional-quality soft ice cream/Floor Soft Ice Cream Machine BQ 816 – Mijiagao Detail:

Item No.	Item Description		Unit Price(USD)
BQ 816	Main power	220V/50Hz	1852
	Rated output	1.7kw
	Refrigerant	R404a
	Hopper Capacity	2X5.8L
	Production capacity	12~18kg/h (17~28L/h)
	Cups per Hour（80ml per cup）	200~300
	Net Weight	116kg
	Overall dimensions	518X745X770(mm)
	Packing dimensions	690X880X930(mm)

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We are going to dedicate ourselves to providing our esteemed buyers together with the most enthusiastically thoughtful products and services for High Quality for Commercial Food Service Equipment - Professional-quality soft ice cream/Floor Soft Ice Cream Machine BQ 816 – Mijiagao , The product will supply to all over the world, such as: Belize, Switzerland, Portugal, Our company will adhere to "Quality first, , perfection forever, people-oriented , technology innovation"business philosophy. Hard work to keep making progress, innovation in the industry, make every effort to first-class enterprise. We try our best to build the scientific management model, to learn abundant skilled knowledge, to develop advanced production equipment and production process , to create the first-call quality solutions, reasonable price , high quality of service , quick delivery , to offer you create new value .

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