Cata USA (1/10/2013)

Years60

Innovation in quality manufacturing to the food service Industry

1954

HISTORY

WHOLE FOODS MARKET BOWERY NEW YORK

DETAILS OF OUR HERITAGE AND CHALLENGES

1954Rotisol opens its first production facility in Chelles, France.Rotisol produces the very first open-flame rotisserie oven.

1964

Rotisol, through continued demand and success of its rotisserieovens throughout Europe, moves its production to a new and larger production facility.

1972Rotisol expands its production lines to meet its growing demand.

1985Rotisol expands its market outreach and enters into the U.S. marketwith subsidiaries in Los Angeles and New York.

1995Rotisol opens the Leon Labroche test kitchen school for product demonstrations and customer, consultant and sales personnel training.

1998Rotisol expands its production capacity with the opening of its second production facility in Poland.

2000To remain at the forefront of its profession, Rotisol enters the 21st century by modernizing its production tooling and technology to meet the increasing demand for rotisserie and French-style roasting.

2005Through its focus on innovation, Rotisol develops a full range of hot and cold display and merchandising cabinets.

2013With the resurgence of energy conservation and sustainability,Rotisol expands its research and development efforts on innovative initiatives directed at providinggreen, energy-saving solutions.

UP TOSAVING ONENERGY

INNOVATION AND SUSTAINABILIY

Rotisol’s engineering professionals are vigorously applying their skills to meet the ever-changing challenges and demands of the food service industry.

Energy Consumption

Refrigeration Advances: “Tossed Cold Technology”

With the challenges associated with varying ambient temperatures, it is essential to maintain cool food products between 32 - 42 , in accordance

with food safety standards.Most refrigerated cabinet manufacturers fail to meet this requirement.

However, at Rotisol, we have mastered the new “Tossed Cold” technology. Neither static nor ventilated, this exclusive technology keeps temperatures

Safety

TRADITION OF QUALITY

At the heart of all Rotisol professionals is the need to meet our clients’ expectations.

This need is expressed in every one of our products and services.

Handmade in French style

Headquartered in Chelles, France since its inception in 1954, Rotisol has proudly maintained its presence in the region, to honor its commitment to local high-level

know-how and technical expertise.The Rotisol Chelles production facility, with its latest advances in production The Rotisol Chelles production facility, with its latest advances in production

technology, allows for high-capacity output, combined with unmatched quality- assurance standards.

Certification Assurance

Rotisol has developed high-quality assurance standards throughout its operations.This is to ensure all food-safety and hygiene requirements are met.

The company has introduced tightly monitored manufacturing benchmarks and The company has introduced tightly monitored manufacturing benchmarks and disciplines to meet finished-product certification criteria.

We subject all of our products to numerous tight control checks and balances, with specific criteria designed by known and respected industry testing laboratories.

INNOVATION

Since 1954, the Rotisol brand has been recognized by professional chefs and restaurateurs as their brand of choice in cooking

equipment.The versatility of the Rotisol rotisserie cooking equipment, combined with its operator friendliness and ability to deliver consistent high-quality food, ensures an unmatched and overall

pleasurable cooking experience.The Rotisol rotisserie ovens come in a wide variety of sizes and The Rotisol rotisserie ovens come in a wide variety of sizes and finishes, with varying specifications to meet all operator needs.

REWARDING COOKING EXPERIENCE

INSTALLATIONS IN YOUR IMAGE

Rotisol’s is proud to offer adaptable products through marketing numerous options and accessories, designed to meet the varying

demands of professional chefs and restaurateurs worldwide.Our company has strengthened that adaptability through continual development of new designs and specifications, to include gas or electric power, capacity and output, material finish, face and trim

color options and incorporation of customdesign logo’s and brand messaging designed for that very unique design logo’s and brand messaging designed for that very unique

personal identity.

DESIGNS FOR SUCCESSAt Rotisol, the greatest care is applied to the design of our products to

assist you in successfully growing your business.From custom designing your oven to be aesthetically appealing and From custom designing your oven to be aesthetically appealing and consistent with your operation ambiance or décor, or driving an

impulse message to your customers and to ultimately promote freshly prepared food and drive revenue.

Rotisol offers up-to-date technology, combined with varying materials, modern lines, colors and accent trims to provide you with a very

unique and very successful cooking equipment program.

YOUR LOGO HERE

Fresh Roasted

POLLO

Rotisserie Chicken

AVAILABLES REFERENCES

1675-8

Spatch KING

1600.8

1160.8

A rotisserie for intensive use providing an excellent investment

FlamBoyant TM

1400.6

1160.6

1400.4

1400.81400.6

A rotisserie for intensive use providing an excellent investment

FlamBoyant TM

1160.8 1160.4

* P : Model enamel and stainless steel Pi : Stainless steel model (Eg:- 1400.6PG= Perfomance Gas) G=Gas E=Electric

1600.8P or Pi G/E *

1400.8P or Pi G/E *

1400.6P or Pi G/E *

1400.4P or Pi G/E *

1160.8P or Pi G/E *

1160.6P or Pi G/E *

1160.4P or Pi G/E *1160.4P or Pi G/E *

63

55 1/8

55 1/8

55 1/8

45 3/4

45 3/4

45 3/445 3/4

22 1/2

22 1/2

22 1/2

22 1/2

22 1/2

22 1/2

22 1/222 1/2

66 ws / 71 1/8 +c

66 ws / 71 1/8 +c

51 1/4 ws / 74 7/8 +c

36 3/8 ws / 67 1/2 +c

66 ws / 71 1/8 +c

51 1/4 ws / 74 7/8 +c

36 3/8 ws / 67 1/2 +c36 3/8 ws / 67 1/2 +c

48/56 - 8

40/48 - 8

30/36 - 6

20/24 - 4

32/40 - 8

24/30 - 6

16/20 - 416/20 - 4

181,000

151,000

113,000

76,000

103,000

77,000

52,00052,000

650

530

405

310

430

330

243243

42

34.6

29.85

20.45

25.46

19.42

13.3813.38

208/220V

208/220V

208/220V

208/220V

208/220V

208/220V

208/220V208/220V

Width(inches)Rotisserie

Depth(inches)

Height (inches)Without Support wsWith Cabinet +c

CapacityPoultry - Nb of spits

GGas ModelPower

(BTU / hour)

Weight(lbs)

EElectricalModel power(Kw)

Electricalconnection(Volts)


1425.41425.6

High yield whilst maintaining cooking quality

FauxFlame TM


* SMiA : Special Market “ CRAPAUDINE “ in Stainless steel (Eg:- 1425.8SMiAG= Special Market “ CRAPAUDINE “ Stainless steel Gas) G= Gas E= Electric

1425.6SMi G/E *

1425.4SMi G/E *

1175.6SMi G/E *

1175.4SMi G/E *

56 1/8

56 1/8

46 1/4

46 1/4

21 5/8

21 5/8

21 5/8

21 5/8

65 5/8 ws / 74 5/8 +c

50 5/8 ws / 74 5/8 +c

65 5/8 ws / 74 5/8 +c

50 5/8 ws / 74 5/8 +c

24/30-6

16/20-4

18/24-6

12/16-4

113,000

76,000

77,000

52,000

463

375

375

275

33,03

29,87

21,48

19,42

208/220V

208/220V

208/220V

208/220V

Width(inches)Rotisserie

Depth(inches)

Height (inches)Without Support wsWith Cabinet +c

CapacityPoultry - Nb of spits

GGas ModelPower

(BTU / hour)

Weight(lbs)

EElectricalModel power(Kw)


1175.61175.4

FauxFlame TM

* SMi : Special Market Stainless steel (Eg:- 1425.8SMiG= Special Market stainless steel Gas ) G= Gas E= Electric

1655.8SMi G/E *

1655.6SMi G/E *

1425.8SMi G/E *

1425.6SMi G/E *

1425.4SMi G/E *

1175.8SMi G/E *

1175.6SMi G/E *1175.6SMi G/E *

1175.4SMi G/E *

Anti-cutting prongless spit

Anti-cutting prongless spit

Spatchcock spit

450B450S

Cook and Hold ovens for mobile or fixed stations

208/220V

208/220V

208/220V

Electrical connection(Volts)

550F

DIC DIF

0.8

1.0

1.25

1.6

1.2

1.2

1.21.2

1.2

Heated slab to build in or to put

MDA DADA

208/220V

208/220V

208/220V* DA: Heated slab to put

References Ø Slab(inch)

Depth (inch)

Height (inch)

ElectricalPower (Kw)

Weight(Lbs)

DA500*

DA600*

DA800*

Ø 19 3/4

Ø 23 5/8

Ø 31 1/2

22 1/4

26 1/4

34 1/4

4

4

4

33

44

88

0.69

1.06

1.35

* MDA: Heated slab to build in

References Ø Slab(inch)

Height (inch)

ElectricalPower (Kw)

Weight(Lbs)

MDA500*

MDA600*

MDA800*

Ø 19 3/4

Ø 23 5/8

Ø 31 1/2

3 3/8

3 3/8

3 3/8

33

44

88

0.69

1.06

1.35

208/220V

208/220V

208/220V



Modular Granited-Topped HeatedCountertop Display Modules

MODULAR HEATEDModular Granited-Topped HeatedCountertop Display Modules

MODULAR HEATED

Linear

Angular * MOGC: Open heated granite cabinet Plan

Presentation: 0 ° Effective depth (700 mm)PM: Small Model ; PMI: Small Inverted ModelD: Right ; DI: Right Inverted ; G: LeftGI: Left Reversed ; SA5: Right sneeze guard glass height display casesLS5: Right sneeze guard glass Self ServiceLS5: Right sneeze guard glass Self Service

7MOGC0°7SA5 or LS5 *





PM90MOGC0°7SA5 or LS5 *

PMI90MOGC0°7SA5 or LS5 *PMI90MOGC0°7SA5 or LS5 *

D45MOGC0°7SA5 or LS5 *

DI45MOGC0°7SA5 or LS5 *

G45MOGC0°7SA5 or LS5 *

GI45MOGC0°7SA5 or LS5 *

707

41 1/4

54 3/8

67 3/4

81

74 3/4

66 7/866 7/8

50

50 1/8

50

50 1/8

41 1/4

41 1/4

41 1/4

41 1/4

41 1/4

41 1/8

41 1/841 1/8

41 1/8

41 1/8

41 1/8

41 1/8

56 7/8

56 7/8

56 7/8

56 7/8

56 7/8

56 7/8

56 7/856 7/8

56 7/8

56 7/8

56 7/8

56 7/8

2,3

3,45

4,5

5,7

6,9

3,65

2,452,45

2,45

2,45

2,45

2,45

208/220V

208/220V

208/220V

208/220V

208/220V

208/220V

208/220V208/220V

208/220V

208/220V

208/220V

208/220V

Width(inches)

Cabinet Reference Depth(inches)

Height(inches)

Electrical Power (Kw)

Electrical connection(Volts)

'Bistro' Display Cabinets with Heated Granite‘BISTRO’ CABINETS

STOCK COLORS (1-2 WEEK LEAD TIME, ONLY FOR GAS STANDARD ROTISSERIE*)

Rotisol France, Inc.341 North Oak St. Inglewood

CA 90302

Cata USA (1/10/2013)

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