PROFESSIONAL COOKING

I am opening a restaurant, what equipment should I buy?

Bain-marie : an effective solution for keeping food warm without cooking it further.

Braising pans: an indispensable tool in any self-respecting kitchen, especially those in restaurants, hotels and catering, where the preparation of flavour-rich dishes is the basis of success.

Professional cookers: depending on your budget and needs, you can choose electric, gas, glass-ceramic or induction cookers, and if you don't have too much space or want to use a single hob, there are built-in cookers.

Pasta cooker: an indispensable tool in restaurant kitchens, canteens and any other environment that requires large quantities of pasta to be prepared efficiently and quickly.

Neutral elements: indispensable for placing utensils or dishes.

Deep fryers: indispensable for frying a wide range of foods.

Fry tops: one of the most important elements for those who wish to offer perfectly cooked dishes.

Professional grills : indispensable tools for restaurants, trattorias and any catering business that wishes to offer its customers high-quality grilled dishes.

What extra equipment can I buy on restaurant-refrigeration?

A professional potato warmer essential for cooking large quantities of potatoes evenly and quickly.

Professional polenta cooker an indispensable tool for anyone wishing to offer their customers or guests high quality polenta while maintaining high standards of efficiency and safety.

Professional cooking pots with direct or indirect heating. The heating method has a significant influence on the cooking process, heat distribution and, consequently, the final quality of the prepared food.

I need some advice on equipping my professional kitchen, can I contact you?

Of course, we are available to provide you with all information. Our offices are open Monday to Friday from 8.30 to 12.30 and from 14.00 to 18.30.