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  • Cooking equipment that has a flat bottom cooking surface with walls on all four sides that form a shallow rectangular pan that can be tilted for transferring food and cleaning. The cooking surface is heated from beneath by gas burners or electric elements. These units can tilt forward between 10 degrees and 110 degrees. The tilting mechanism can be manually operated or pneumatically powered. The skillets usually have a hinged lid and a capacity of ten to 60 gallons. Typically, these units are freestanding with a stationary frame or a frame with casters. Some units are countertop or wall-mounted.
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