Professional restaurant kitchen equipment (38)
Professional catering kitchen equipment supports the efficient preparation of dishes, the organisation of workstations and the smooth running of daily service. In this category, you’ll find equipment, crockery and accessories designed for restaurants, hotels, bars, canteens, catering companies and other catering establishments.
The range includes products needed at various stages of kitchen work – from storing and preparing ingredients, through cooking, frying and chopping, to packaging food and organising the back-of-house area. Among other items, commercial pots and pans, GN containers, blenders, mixers, vacuum packers and sous-vide cooking equipment are available.
Equipment and accessories for professional kitchens
Carefully selected equipment helps to streamline repetitive tasks, make better use of workspace and improve staff comfort. It is worth selecting pots, pans and other cookware to suit the type of dishes being prepared, the heat source and the number of portions served.
GN catering containers facilitate the preparation, storage, transport and serving of food. The GN standard ensures they fit into compatible bain-maries, shelving units, refrigeration units and other back-of-house equipment.
Food preparation and storage equipment
Catering blenders and mixers are ideal for preparing sauces, soups, purées, cakes, stuffings and other dishes requiring mixing, whisking or chopping. When choosing a machine, it is worth paying attention to its power, capacity, performance and suitability for intensive use.
Vacuum packers help to portion products, organise stock and protect food from exposure to air. When used in conjunction with sous-vide circulators, they enable dishes to be prepared at a precisely controlled temperature.
How to choose catering kitchen equipment?
Before purchasing, it is worth considering the establishment’s profile, the number of meals prepared, the available space and the team’s working methods. Dimensions, materials, capacity, power output, ease of cleaning and compatibility with existing kitchen equipment are also important factors.
Choose equipment suited to your menu, the intensity of use and the organisation of your kitchen facilities to streamline your team’s work and ensure consistency in the dishes you prepare.
