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This kidney-shaped container in 1/2 size is 65 mm deep and features the same curved line as the larger version, but in a more compact format. The organic shape fits nicely around other containers, giving a buffet a fluid, natural look. Stainless steel makes the container durable, heat-resistant, and easy to clean. Useful for salads, garnishes, and hot side dishes in a half size, for example in catering, hotels, or restaurants.

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The kidney-shaped container owes its name to its curved, organic outline; in 1/1 format and 65 mm deep, it offers ample capacity. This shape allows it to be arranged beautifully around other bowls, giving a buffet a natural, flowing line. The stainless steel is sturdy, rust-resistant, and remains in good condition even after frequent washing. Suitable for salads, cold dishes, and hot side dishes for hotels, caterers, and restaurants looking to add a more playful touch to their buffet displays.

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In a 1/2 size and with a depth of 65 mm, this Hexagon shape container is a handy, somewhat shallower version. The hexagonal shape breaks up the straight lines of a buffet and gives the display a graphic touch. Stainless steel ensures a long service life, is easy to clean, and can withstand daily use in a busy kitchen. Suitable for salads, garnishes, and hot side dishes in smaller quantities, for example in catering, hotels, or on a restaurant buffet.

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This hexagonal 1/2-size gastronorm container has a depth of 100 mm, providing space for generous portions in a more compact size. The Hexagon shape creates a sleek, contemporary look on the buffet and combines well with the larger sizes in the series. The stainless steel is resistant to intensive use, does not discolour, and is quick to clean. Convenient for hot vegetables, stews, or sauces in hotels, restaurants, and catering.

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In 1/1 format and with a depth of 65 mm, this hexagonal Hexagonshape tray is somewhat shallower, making it suitable for displaying dishes in an organized way. The angular lines give a buffet a modern, graphic look. Stainless steel makes the tray durable, heat-resistant, and easy to keep clean. Great for use with salads, cold dishes, or hot side dishes that you want to present in a larger size for catering, hotels, and restaurant kitchens.

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With its hexagonal outline, this Hexagonshape gastronorm container stands out among the usual rectangular pans. The full 1/1 size and 100 mm depth offer space for large portions. The stainless steel keeps hot and cold dishes at the right temperature, is durable, and is easy to clean. The angular shape gives a buffet a contemporary, sleeker look. Suitable for hotels, caterers, and restaurants that want to give their display a modern twist.

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The compact 1/3 size combined with a depth of 100 mm makes this Ovalshape container suitable for smaller portions with some volume. The oval shape creates a softer line in the buffet and combines well with larger sizes from the same series. Stainless steel keeps dishes at temperature, is durable, and is easy to clean. Useful for sauces, stews, or hot garnishes in the hospitality industry and for caterers who want to work with different sizes.

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This 1/2-size Ovalshape gastronorm container, with a depth of 50 mm, is the shallowest in its size, making it ideal for low-profile food displays. The oval shape keeps the presentation clean and organized. The stainless steel is resistant to daily use, does not rust, and is quick to wash. Because the container has little depth, products remain clearly visible and easy to scoop. Great for cold snacks, salads, and appetizers in catering, hotels, and restaurants.

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In 1/2 size and 65 mm deep, this Ovalshape pan is a handy, somewhat shallower version for well-organized portions. The oval edge gives a buffet a softer line and fits nicely between other shaped pans. Stainless steel ensures the pan lasts a long time, does not discolour, and remains easy to clean. Suitable for salads, garnishes, and hot side dishes served in smaller quantities, for example in catering, in hotels, or at a restaurant buffet.

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The 1/2 size makes this Ovalshape gastronorm container slightly more compact, while the 100 mm depth provides room for hearty portions. The fluid oval shape adds variety to a buffet and looks more inviting than strictly rectangular designs. The stainless steel keeps dishes hot or cold, is durable, and quick to clean. Convenient for stews, warm vegetables, or sauces that you want to serve in a half-size portion at hotels, restaurants, and catering services.

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With a depth of just 50 mm, this 1/1-size Ovalshape gastronorm container is the shallowest version, convenient for presenting dishes in a low and well-organized manner. The oval shape gives the buffet a soft, elegant line. Stainless steel makes the container durable, heat-resistant, and easy to keep clean. Because of the shallow depth, products remain clearly visible and easy to scoop. A great choice for cold appetizers, salads, and snacks in catering, hotels, and restaurants.

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This 1/1-size Ovalshape gastronorm container has a depth of 65 mm, making it somewhat shallower, which is ideal for dishes you want to display clearly. The oval shape breaks up the clean lines of a buffet and creates a calmer, more refined look. The stainless steel is robust, rust-resistant, and easy to clean after a busy shift. Suitable for salads, meat or fish dishes, and warm side dishes in hotels, restaurants, and catering.

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In the full 1/1 size with a 100 mm depth, this Ovalshape gastronorm container offers ample capacity for larger quantities. The oval, fluid shape looks softer than a rectangular container and gives a buffet a more elegant line. The stainless steel keeps hot and cold dishes at temperature, is durable, and is easy to clean. Suitable for stews, hot vegetables, or large salads, making it a practical base for hotels, caterers, and restaurants with spacious buffets.

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For smaller gaps between the shaped containers, the short bridge from the Wildshape series neatly fills the space, ensuring a buffet remains a cohesive unit. The stainless steel matches the rest of the series, is resistant to intensive use, and is easy to clean. Useful when working with different sizes of Wildshape containers and you want a sleek finish for the setup, for example in catering, hotels, or at a restaurant buffet.

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As a connecting piece, the long bridge from the Wildshape series fills the open spaces between the shaped gastronorm containers, making the buffet one continuous whole. The stainless steel element aligns with the organic lines of the series and prevents distracting gaps in the display. The material is sturdy, does not rust, and remains easy to keep clean with daily use. Especially useful for hotels, caterers, and restaurants that want to create a neat, seamless buffet using the Wildshape containers.

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This Wildshape container in the narrow 2/4 format has a depth of 65 mm and fits well in tight or elongated buffet lines. The stainless steel is durable, does not discolour and is easy to clean. Because the container is somewhat shallower, dishes remain easy to see and simple to serve. The organic edge gives the presentation a natural look. A convenient size for salads, garnishes and warm side dishes in catering, hotels and restaurant kitchens.

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The elongated 2/4 format makes this Wildshape gastronorm container suitable for narrower buffet setups where a 1/1 container is too wide. With a depth of 100 mm, there is room for generous portions, and the stainless steel keeps dishes well heated or chilled. The material lasts for years and remains looking good even after frequent use. The natural shape creates a somewhat more playful effect on the table. Convenient for use in hotels, caterers, and restaurants with elongated buffets or stations.

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A flat 1/3-format version with a 65 mm depth, making this Wildshape tray ideal for dishes you want to display clearly. The stainless steel is robust, rustproof, and easy to clean after a busy shift. The loose, natural contour gives a buffet a less clinical and more inviting appearance. Useful for amuse-bouches, salads, and hot side dishes that you serve in smaller quantities for catering, in hotels, or in the restaurant.

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With a 1/3-format capacity and a depth of 100 mm, this stainless steel Wildshape container offers enough space for generous portions. The free, natural shape adds variety to a buffet line that might otherwise quickly look monotonous. The steel is resistant to heat and cold, does not discolour, and is quick to clean. This allows you to keep stews, hot vegetables, or sauces at the right temperature while maintaining a polished presentation. A practical choice for caterers, hotels, and restaurant kitchens.

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This Wildshape gastronorm container comes in a handy 1/3 size with a depth of 65 mm, keeping dishes perfectly level and well-presented. Stainless steel makes the container durable and easy to clean, even with daily use. The organic edge breaks up the clean lines of a buffet and adds an artisanal touch to the presentation. Ideal for tapas, salads, garnishes, or small hot dishes in restaurants, hotels, and at parties and events.

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More compact than the half-size version, this Wildshape 1/3-size gastronorm container with a 100 mm depth offers space for smaller portions without compromising on depth. The stainless steel is durable, withstands hot and cold use, and continues to look great after many washes. Its natural shape fits well into a buffet setup where you want to play with different sizes. Practical for sauces, stews, and hot garnishes in the hospitality industry and for caterers.

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In 1/2 size and with a depth of 65 mm, this Wildshape gastronorm container is a shallower version, convenient for dishes you do not want to stack too high. The stainless steel is sturdy, rustproof, and easy to clean. The whimsical, natural shape of the edge makes a buffet look less rigid and more welcoming. Well-suited for appetizers, salads, or warm side dishes in restaurants, hotels, and commercial kitchens looking to vary their presentation.

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This 1/2-size Wildshape gastronorm container has a depth of 100 mm and is made of stainless steel. The organically shaped edge immediately gives a buffet a more relaxed, natural look than classic rectangular containers. The material withstands daily use, is easy to clean, and maintains the temperature of both hot and cold dishes well. With its generous capacity, the container is suitable for stews, salads, and hot side dishes in hotels, restaurants, and catering.

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Drop-in version of the Mirage soup kettle with a 10.4-litre capacity, designed to be recessed into a buffet or counter for a sleek setup. The kettle keeps soup at serving temperature, allowing you to serve portion by portion quickly during buffets and lunch service. The drop-in installation provides a neat, integrated look. A practical soup station for restaurants, hotels, healthcare facilities, and caterers.

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Soup kettle from the Mirage line with a 10.4-liter capacity, designed to keep soup at serving temperature and to be ladled out portion by portion. The generous capacity is convenient for buffets, lunch service, or events where large amounts of soup are served. Because the soup remains at the right temperature, you can serve it quickly and consistently. A handy soup station for restaurants, hotels, healthcare institutions, and caterers.

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French fry cutter with lever for quickly and evenly cutting potatoes into fries. The long handle allows you to push the potato through the blade in one motion, eliminating the need for manual cutting and resulting in uniform fries. Useful for kitchens that prepare a lot of fresh fries and want to save time. A sturdy tool for snack bars, cafeterias, restaurants, and caterers.

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21 cm manual can opener with a plastic handle, suitable for opening cans and bulk packaging in a professional kitchen. The size provides sufficient leverage to open larger cans without much effort, and the handle is comfortable to hold. A simple, robust kitchen tool for daily use in restaurants, snack bars, and catering kitchens.

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16 cm saucepan with a red handle, allowing you to quickly identify the right pan using color coding. The size is convenient for sauces, reheating a portion, or blanching, and the long handle provides a good grip while keeping your hand away from the heat. Agile on a busy kitchen line. A practical pan for restaurants, cafés, and catering kitchens that keep preparations separate.

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16 cm saucepan with a grey handle for kitchens that use color-coding. The slightly larger size is convenient for sauces, blanching, or small portions of vegetables, and the long handle keeps your hand away from the heat source. Maneuverable and lightweight for use on the cookline. A handy pan for restaurants, cafés, and catering kitchens.

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14 cm saucepan with a grey handle, part of a colour-coding system used to distinguish pans by product group. The compact size is convenient for sauces, heating up a small portion, or blanching on a busy kitchen line. The long handle provides a good grip and stays away from the heat. A practical pan for restaurants, cafés, and caterers.

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16 cm saucepan with a yellow handle for kitchens that sort pans by color. The size offers a bit more room than the smallest size and is ideal for sauces, blanching, or preparing small portions. The long handle provides a good grip and keeps your hand away from the heat. A practical pan for the cooking line in restaurants, cafés, and catering kitchens that use color coding.

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14 cm saucepan with a yellow handle, which allows you to quickly grab the right pan using color coding and keep preparations separate. The compact size is useful for sauces, heating up a small portion, or blanching. The long handle keeps your hand away from the heat and provides grip. A practical pan for restaurants, cafés, and catering kitchens that work with color coding.

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Large 32 cm sauté pan with a medium-high rim, designed for kitchens that handle large quantities. The higher wall keeps cooking juices and sauce inside, while the wide bottom provides space to properly sear meat, fish, or vegetables. Useful when braising or stewing for multiple plates at once. A sturdy sauté pan for busy restaurant, brasserie, and hotel kitchens.

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Spacious 28 cm sauté pan with medium-high sides for preparing larger portions. The higher wall keeps moisture in, which is useful for braising meat and vegetables or making large batches of sauce. The wide base offers plenty of room for proper searing. A robust sauté pan for daily use in restaurant, brasserie, and hotel kitchens.

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With a 24 cm diameter and a medium-high rim, this sauté pan is a commonly used size on the cookline. The higher wall retains moisture and volume, which is useful for braising, making a sauce, or finishing a dish. It holds a full-sized portion while remaining easy to handle. An all-round sauté pan for restaurants, cafés, and hotel kitchens during the daily rush.

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20 cm sauté pan with medium-high sides, highly versatile for searing, braising, or finishing dishes. The slightly higher wall keeps moisture in, useful for sauces or braising vegetables and meat. The size remains manageable while offering room for a full portion. A versatile sauté pan for daily service in restaurants, cafés, and hotel kitchens.

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16 cm sauté pan with a medium-high rim that retains moisture and volume, useful for braising, searing, or finishing smaller dishes. The size is compact enough to remain agile while still providing space for a full portion. Convenient for à-la-minute work on a busy kitchen line. A versatile pan for daily preparations in restaurant, café, and hotel kitchens.

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14 cm sauté pan with a medium-high rim, suitable for smaller preparations where you want to retain more moisture in the pan than with a shallow sauté pan. Handy for braising a portion of vegetables, a sauce, or searing a small piece of meat or fish. The convenient size allows for quick switching on the cooking line. A practical pan for restaurants, hotels, and caterers.

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Sauté pan with a medium-high rim and a diameter of 12 cm, the smallest model and convenient for a single portion or a specific preparation. The somewhat higher wall retains moisture and volume, which is pleasant for braising or making a small sauce. The compact size is maneuverable on a busy kitchen line. A practical pan for finer work in restaurant, hotel, and catering kitchens.

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Low-sided 40 cm roasting pan, one of the largest sizes, made for roasting and searing in volume. The wide cooking surface allows large quantities of meat, fish, or vegetables to brown at once, and the low rim makes turning easy. Because of the wide base, moisture evaporates quickly. A powerful roasting pan for large-scale kitchens, caterers, and busy restaurant kitchens with high covers.

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With a 36 cm diameter, this low-sided roasting pan offers a generous cooking surface for roasting in large quantities. The low rim makes it easy to stir and serve, while the wide base allows moisture to evaporate quickly, ensuring dishes brown rather than stew. Practical for busy services requiring a lot to be cooked in the pan at once. A robust roasting pan for professional kitchens, restaurants, and caterers.

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Large 32 cm low-sided roasting pan for kitchens that handle large portions. The spacious cooking surface accommodates plenty of meat, fish, or vegetables at once, while the low edge makes turning and scooping easy. The wide base ensures even searing and rapid moisture evaporation. A sturdy roasting pan for busy restaurant, brasserie, and hotel kitchens during daily service.

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28 cm low-sided roasting pan that provides space for larger portions of meat, fish, or vegetables. The low rim makes turning and scooping easy, and the wide base ensures even searing. Useful when cooking for multiple plates at once. A sturdy roasting pan for the daily bustle of a restaurant, brasserie, or hotel kitchen that can withstand intensive use.

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With a 24 cm diameter, this low-sided sauté pan is a commonly used size on the cookline. The low rim makes turning and scooping easier, and the wide base provides space to properly sear meat, fish, or vegetables. It holds a full portion without the pan becoming unwieldy. A versatile sauté pan for daily preparations in restaurant, café, and hotel kitchens.

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Low-sided 20 cm diameter roasting pan for searing and browning meat, fish, or vegetables in smaller quantities. The low rim provides space to turn ingredients and scoop them out quickly, while the size keeps it maneuverable on the cookline. Great for quick tasks alongside larger pans. A convenient, essential roasting pan for daily service in restaurants, cafés, and hotel kitchens.

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Low-sided roasting pan with a diameter of 16 cm, a compact size for searing and roasting smaller portions of meat, fish, or vegetables. The low rim makes it easy to flip and serve food while keeping the pan manageable on a busy cooking line. Convenient for à la minute tasks or a single portion. A practical pan for daily preparations in restaurant, café, and hotel kitchens.

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Spacious 35 by 25 cm roasting pan with a height of 7.5 cm, made for larger roasts or multiple portions at once in the oven. The high, straight walls keep the meat juices inside, allowing you to make a full gravy. The size is convenient when cooking for larger groups. A sturdy oven dish for restaurants, hotels, and catering kitchens that work in volume.

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This roasting pan measures 30 by 22 cm with a height of 7 cm, offering extra space for roasting meat, poultry, or vegetables in the oven. The straight sides collect the roasting juices, which is useful for making gravy or sauce. The medium size is versatile for daily use in the kitchen. A reliable oven dish for restaurants, hotels, and caterers.

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