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{"@type":"Question","name":"What special feature makes CG‑860 different from CG‑A850 UK?","acceptedAnswer":{"@type":"Answer","text":"CG‑860 adds a manual lifting crank mechanism for easier heavy meat‑log loading and height adjustment, upgraded to four independent heating zones with total 10.8KW power, and adopts perforated filter grease pan. CG‑A850 UK is 7.5KW three‑zone without lifting crank."}},
{"@type":"Question","name":"What is the purpose of manual lifting crank on CG‑860?","acceptedAnswer":{"@type":"Answer","text":"The hand‑crank lifting system lets operators raise or lower the rotating spit assembly manually. It greatly simplifies installation and removal of heavy large meat logs and adjusts meat vertical position relative to heating tubes. Must only operate after machine is fully cooled and power disconnected."}},
{"@type":"Question","name":"What benefit comes with the perforated grease filter pan?","acceptedAnswer":{"@type":"Answer","text":"The perforated pan catches meat scraps while letting grease flow down to the base tray. Solid residues stay on the pan, preventing blockage of lower drip tray and cutting down cleaning time for busy commercial shifts."}},
{"@type":"Question","name":"Can I activate partial heating zones to save energy for smaller meat rolls?","acceptedAnswer":{"@type":"Answer","text":"Yes, four independent knobs allow you to turn on only required heating sections for small‑medium meat logs to save power, and enable all four zones for extra‑large meat logs during peak rush hours."}},
{"@type":"Question","name":"Can CG‑860 support custom voltage and different country plugs?","acceptedAnswer":{"@type":"Answer","text":"Standard specification is 220V. Custom voltage and matching power‑plug options are available to satisfy different national commercial power‑grid requirements."}},
{"@type":"Question","name":"Which business scenarios are most suitable for CG‑860 10.8KW shawarma grill?","acceptedAnswer":{"@type":"Answer","text":"This heavy‑duty lifting‑type model is ideal for high‑throughput kebab restaurants, large food courts, busy food‑market stalls and catering businesses that process extra‑large meat logs and maintain long‑time continuous operation every day."}}
]
}