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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Roasting pan with a height of 6.5 cm and a base of 25 by 20 cm, suitable for roasting and cooking meat, poultry or vegetables in the oven. The size is well-suited for smaller preparations or a single dish, and the straight walls collect pan juices for gravy. Easy to use and to remove from the oven. A practical oven dish for restaurants, hotels and catering.

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32 cm wok with two handles, making it easier to lift and move a well-filled pan. The round, high wall is designed for stir-frying over high heat, allowing ingredients to be tossed quickly. Two handles ensure a firm grip, even with larger quantities of meat, noodles, or vegetables. A practical wok for restaurants, hotels, and catering kitchens that frequently prepare Asian dishes.

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28 cm diameter crêpe pan, spacious enough for larger crêpes and thin pancakes. The low rim allows the spatula free movement when flipping, and the flat base distributes heat evenly so the batter cooks uniformly. A convenient size for kitchens serving larger-sized crêpes on their breakfast, lunch, or dessert menus. Suitable for cafés, brasseries, and hotels that regularly prepare crêpes.

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28 cm sauté pan with straight, slightly higher walls, allowing for more moisture and volume to be retained in the pan than in a standard frying pan. Convenient for braising vegetables, preparing sauces with meat or fish, or finishing a risotto. The high rim prevents spills when tossing ingredients. A versatile pan for daily preparations in restaurants, cafés, and hotel kitchens.

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30 cm Lyonnaise pan that offers just a bit more cooking space than the 28 cm version, handy for larger portions that you want to fry and flip in one go. The sloped rim keeps tossing smooth and the wide base promotes a nice crust through rapid moisture evaporation. A pleasant workhorse pan for kitchens that often cook for multiple plates at once, at home in restaurants, brasseries, and hotels.

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24 cm Lyonnaise pan that is widely applicable on the cooking line, from a single portion to a slightly larger quantity. The sloped rim makes turning and scooping easy, and the wide base ensures that moisture evaporates quickly, which allows dishes to brown beautifully. A versatile all-rounder that comes in handy in almost any professional kitchen and can withstand intensive daily use. Suitable for restaurant, café, and hotel.

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24 cm crêpe pan with a low, flat rim that makes it easy to cook and flip thin crêpes and pancakes. The flat base distributes heat evenly, ensuring the batter cooks uniformly and allowing the spatula to slide easily under the crêpe. A convenient size for kitchens featuring crêpes on their breakfast, lunch, or dessert menus. Suitable for cafés, brasseries, and hotels that serve crêpes regularly.

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Wok with a 30 cm diameter and the characteristic round, high wall that enables stir-frying over high heat. The sloped sides allow you to quickly toss ingredients and heat meat, fish, noodles, and vegetables evenly. The size is convenient for small to medium portions on the cooking line. Useful for stir-fry dishes and Asian preparations in restaurants, cafés, and catering kitchens.

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Large 32 cm Lyonnaise pan with a green handle for kitchens that color-code their pans. The spacious cooking surface accommodates large quantities of meat, fish, or vegetables at once, while the sloped rim makes turning and tossing easy. The wide base ensures rapid moisture evaporation and a nice browning. A sturdy workhorse pan for the daily bustle of restaurants, hotels, and catering.

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24 cm Lyonnaise pan with a green handle, part of a color-coding system used to distinguish pans by product group. The convenient size is versatile for the cookline and holds a full-sized portion. Thanks to the sloped rim, you can flip meat, fish, or vegetables effortlessly, and the wide base helps them brown beautifully. A practical workhorse pan for restaurants, hotels, and catering kitchens.

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With a yellow handle and a diameter of 28 cm, this Lyonnaise pan is suitable for kitchens that use color coding and also want space to cook larger portions. The flared edge facilitates flipping and tossing, and the wide base allows moisture to evaporate easily. This ensures meat, fish, and vegetables brown nicely instead of steaming. A spacious work pan for restaurants, hotels, and catering.

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24 cm Lyonnaise pan with a yellow handle, allowing you to quickly grab the right pan and keep product groups separate using color-coding. The size is versatile: large enough for a full portion yet easy to handle. The sloped rim makes flipping and scooping easy, and the wide base promotes browning. A practical work pan for restaurants, hotels, and caterers that use color-coding.

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Large 32 cm Lyonnaise pan with a red handle, useful in kitchens that sort pans by color to keep preparations separate. The spacious cooking surface accommodates large portions of meat, fish, or vegetables, while the sloping rim makes flipping easy. The wide base allows moisture to evaporate quickly, giving ingredients a nice sear. A sturdy workhorse pan for busy restaurant, hotel, and catering kitchens.

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28 cm Lyonnaise pan with a red handle, which makes it easy to distinguish pans with color-coding, for example for the separate preparation of product groups. The sloped rim makes turning and tossing easy, and the wide base allows moisture to evaporate quickly, ensuring meat, fish, or vegetables brown beautifully. A spacious work pan for kitchens that use color-coding in restaurants, hotels, or catering.

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Stainless steel breadcrumb sieve with a 40 cm diameter and a coarser mesh, designed for sifting large volumes of breadcrumbs, semolina, or nuts. The generous size handles large quantities at once, convenient for high-volume breading. The stainless steel is rust-proof and easy to keep clean. A sturdy sieve for snack bars, restaurants, and caterers working with larger batches.

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Spacious stainless steel flour and meal sieve with a diameter of 40 cm for kitchens that process large quantities of dry ingredients. It is used to sift flour, powdered sugar, and other powders into a light and airy consistency, while the large base holds a significant amount at once, saving time. The stainless steel is sturdy and will not rust, even with daily use. A practical sieve for bakeries, patisseries, and commercial kitchens.

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With a diameter of 40 cm, this stainless steel icing sugar sieve is designed for larger pastry work. The fine mesh size evenly dusts pastries, cakes, and desserts with icing sugar or cocoa, and its generous size covers an entire tray in one go. The stainless steel does not rust and remains in good condition long after cleaning. A handy tool for bakeries, hotels, and caterers working in volume.

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Stainless steel breadcrumb sieve with a diameter of 26 cm and a wider mesh size, suitable for sieving breadcrumbs, semolina, or other coarser dry ingredients. The stainless steel is sturdy, rust-resistant, and easy to clean. The size processes a large quantity at once, which is convenient for serial breading. A practical tool for the kitchens of restaurants, snack bars, and caterers.

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Stainless steel flour and sieve with a diameter of 26 cm, suitable for sifting and aerating flour, powdered sugar, or other dry ingredients. The wide mesh base processes a large quantity at once, saving time when baking in volume. The stainless steel is sturdy, does not rust, and remains in good condition after cleaning. A practical tool for bakeries, patisseries, and professional kitchens in the hospitality industry.

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Stainless steel powdered sugar sieve with a diameter of 26 cm and a fine mesh, intended for evenly dusting pastries, cakes, and desserts with powdered sugar or cocoa. The stainless steel is sturdy, rust-proof, and easy to clean. The size is spacious enough to finish an entire tray or multiple plates at once. A handy tool for pastry work in restaurants, hotels, and catering kitchens.

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40 cm Lyonnaise pan, one of the largest sizes, designed for high-volume frying and sautéing. The wide cooking surface allows large quantities of meat, fish, or vegetables to brown at once, and the sloped sides make tossing easy even with a full pan. The wide base ensures rapid evaporation of moisture. A powerhouse for commercial kitchens, caterers, and busy restaurant kitchens serving many covers.

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Large 32 cm Lyonnaise pan for kitchens that handle large quantities but want to maintain control while cooking. The spacious surface area accommodates a large amount of meat, fish, or vegetables at once, while the sloped edge makes flipping easy. The wide base allows moisture to evaporate quickly, ensuring ingredients brown beautifully. A robust workhorse pan that withstands the intensive daily use found in restaurant, brasserie, and hotel kitchens.

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Spacious 28 cm Lyonnaise pan that can handle larger portions without becoming unwieldy. Thanks to the sloping rim, you can turn meat, fish, or vegetables effortlessly, and they slide right out of the pan. The wide base allows moisture to evaporate quickly, contributing to a beautiful color and crust. Convenient when you want to cook for multiple plates in one go. A solid workhorse pan for daily service in restaurants, brasseries, and hotels.

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24 cm Lyonnaise pan that serves as a staple on the cookline. The size combines sufficient cooking surface with comfortable handling, allowing you to prepare both a single portion and a larger quantity. The sloped rim makes flipping and scooping easy, and the wide base helps ingredients brown beautifully. A versatile workhorse for restaurants, cafés, and hotel kitchens during the daily rush.

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Small, agile 20 cm Lyonnaise pan for à la minute cooking where speed is essential. Its lightweight size moves easily on a busy cookline, and the sloped edge lets you flip a portion of meat, fish, or vegetables with a quick flick of the wrist. The wide, low base ensures that moisture evaporates quickly and ingredients brown well. A handy pan for delicate frying tasks in restaurants, cafés, and hotel kitchens.

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30 cm Lyonnaise pan, a size that offers just a bit more cooking surface than the 28 cm version without becoming cumbersome. Convenient for larger portions of meat, fish, or vegetables that you want to sear and flip in one go. The sloping edge keeps tossing manageable, and the wide base promotes a nice crust through rapid moisture evaporation. A pleasant workhorse pan for daily service in restaurants, brasseries, and hotel kitchens.

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Spacious 28 cm Lyonnaise pan for searing generous portions at once. The sloped rim makes flipping and tossing smooth, even when the pan is well-filled, and the wide base ensures efficient moisture evaporation. This allows meat, fish, and vegetables to achieve a beautiful sear instead of stewing. A robust workhorse pan that easily withstands the daily demands of restaurants, brasseries, and hotels.

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24 cm Lyonnaise pan that strikes a balance between agile and spacious, making it highly versatile on the cooking line. It holds a full portion of meat, fish, or vegetables, and the sloped sides make turning them effortless. The wide base allows moisture to evaporate quickly, ensuring dishes brown perfectly. A reliable all-rounder for the daily hustle in restaurants, cafés, and hotel kitchens that can withstand intensive use.

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