A commercial bain-marie is designed to keep cooked food hot through gentle, even heat transfer.

The oven is the production centre of a pizzeria. Its ability to reach and maintain high temperatures, recover heat after the door is opened and distribute energy correctly between the top and the deck directly affects pizza quality and service speed.

A commercial deep fryer is an essential appliance for restaurants, pizzerias, pubs, bistros, delicatessens, fast-food operations, food trucks, hotels and catering services.

A blast chiller is one of the most important appliances for organising production correctly in a commercial kitchen. Its purpose is not simply to cool food, but to reduce its temperature rapidly through controlled cycles, limiting microbial growth and helping preserve texture, flavour, colour and organoleptic qualities.

A professional fry top is one of the most versatile pieces of equipment in a commercial kitchen. It allows chefs to cook meat, fish, vegetables, burgers, eggs and many other foods quickly, providing a large cooking surface and even heat distribution.

Professional spiral mixers are designed to process dough for pizza, bread, focaccia, baked products and many other sweet or savoury preparations.