Machines

Warming plate with a 60 by 40 cm surface, in the baker's size that perfectly fits trays and dishes. The heated plate maintains the temperature of dishes with uniform bottom heat at a buffet or serving station. The spacious, rectangular surface provides room for multiple dishes at once. A practical choice for restaurants, buffets, breakfast setups, and catering companies.

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1/1 GN-size warming plate for placing GN containers or dishes to keep food at serving temperature. The heated plate provides uniform bottom heat, useful at a buffet or serving station where dishes need to stay warm for extended periods without further cooking. The GN size aligns with standard containers and keeps the setup organized. A practical choice for restaurants, buffets, canteens, and catering companies.

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Built-in induction cooktop with a power of 1800W, designed to be mounted flush into a worktop or buffet. The built-in design provides a sleek, uncluttered appearance and is ideal for permanent cooking or show cooking stations. Induction heats the pan directly and allows for precise control, while the surface remains easy to wipe clean. Suitable for front-cooking, buffets, hotels, and catering setups with fixed installations.

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2700W induction cooktop with a single cooking zone, suitable for daily cooking, reheating, and keeping food warm. Because induction heats the pan itself, little heat is lost and the temperature can be controlled precisely. The cooktop heats up quickly and cools down just as fast, and the smooth surface is easy to wipe clean. A practical choice for auxiliary tasks, show cooking, buffets, and compact kitchens.

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Induction wok with a power of 3100W and a recessed zone that fits the round bottom of a wok. Induction transfers heat directly into the wok and reacts quickly, which works well for the fast and high-heat stir-frying that wok dishes require. The surface stays cooler than gas and is easy to clean. A targeted choice for wok restaurants, show cooking, and catering kitchens that prepare food à la minute.

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Induction cooktop with an output of 2700W on a single zone, a mid-range power level capable of handling many cooking tasks. Induction heats the pan directly and reacts quickly to settings, from gentle simmering to vigorous boiling. The flat surface stays cooler than gas and is easy to keep clean. A versatile choice for restaurant kitchens, show cooking, buffets, and catering setups.

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Induction hob with a power of 2000W on a single zone, a handy size for lighter cooking and keeping food warm. Induction transfers heat directly to the pan and is easy to control, which is ideal for sauces, reheating, or show cooking at the table. The hob remains relatively cool and is quick to wipe clean. Suitable for supplementary use, buffets, catering setups, and smaller kitchens.

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Double induction hob with two 3500W zones, allowing you to use two pans at full power simultaneously. Induction heats the pan directly and reacts quickly to settings, while the hob surface remains cooler than gas. With two powerful zones, you can prepare multiple dishes side-by-side without compromising on speed. The flat surfaces are easy to keep clean. Suitable for restaurant kitchens, show cooking, and catering setups.

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Induction hob with a 3500W power output, designed for powerful and fast cooking on a single zone. Induction heats the pan directly, ensuring the hob reacts quickly to settings and the surrounding area remains cooler than with gas. The high power brings water and dishes to a boil quickly, which is convenient during service. The flat surface is easy to wipe clean. Suitable for restaurant kitchens, show cooking, catering setups, and additional cooking stations.

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Double deep fryer with two 5-litre tanks, both connected to 230V. The two separate tanks allow you to fry dishes separately, for example fries apart from snacks or fish, at two different temperatures. The compact size and standard plug-in connection make the unit flexible to place. A convenient choice for smaller cafes, snack bars, canteens, and catering locations with varied frying requirements.

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Plate warming cabinet in the P120 model with the largest capacity in the series, designed for kitchens that require many preheated plates at once. The ample supply of preheated plates keeps busy service running smoothly and keeps dishes on the plate warm for longer. The cabinet heats the plates evenly. A choice for commercial kitchens, banqueting, hotels, and catering companies with high production requirements.

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Plate warming cabinet in P060 version with a larger capacity, designed to preheat a generous stock of plates for a busy kitchen. Having more preheated plates within reach helps maintain pace during service and keeps dishes at the right temperature for longer. The cabinet heats the plates evenly. A suitable solution for busy restaurants, hotels, and catering kitchens.

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Plate warmer in P030 design, built to preheat a supply of plates so that dishes stay warm longer on the plate. Preheated plates prevent a dish from cooling down quickly when served, which is particularly important in hot kitchens. The cabinet keeps the plates at a consistent temperature within reach of the pass. A useful feature for restaurants, hotels, and catering kitchens.

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Copper-finish heat lamp with variable settings for keeping plates and dishes warm until they are served. The warm copper color adds a classic, atmospheric touch to the pass or an open kitchen. The variable setting allows you to adjust the heat to suit the dish. A targeted tool for restaurants, hotels, and catering kitchens that also prioritize presentation.

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Aluminium heat lamp with variable setting for keeping plates and dishes warm at the pass. Aluminium is lightweight to use and conducts heat well, while the variable setting allows you to adjust the temperature to whatever is placed underneath. The lightweight construction is convenient if the hood is moved frequently. A practical tool for restaurants, hotels, and catering kitchens.

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Silver food warmer with variable setting, designed to keep plates and dishes at the right temperature under radiant heat until serving. Use the variable setting to adjust the heat to the dish. The neutral silver colour fits in with almost any kitchen decor and keeps the pass looking neat. A useful tool for restaurants, hotels, and catering kitchens with a serving hatch.

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Chrome-plated heat lamp with variable settings, designed to keep plates and dishes at the perfect temperature under a radiant heat source until they reach the guest. The variable setting allows you to adjust the heat to suit the dish. The chrome finish provides a neat, professional look at the pass and is easy to clean. A focused tool for restaurants, hotels, and catering kitchens that work with a food pass.

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Bain-marie with a combined layout of two 1/3 GN containers and two 1/6 GN containers, each 150 mm deep. This mix of sizes allows you to keep main components and smaller items such as sauces or garnishes warm simultaneously in a single setup. Convenient for a varied serving area or buffet. The GN sizes are compatible with standard containers. Suitable for restaurants, canteens, buffets, and catering companies.

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Bain-marie with space for four 1/4 GN-size containers, each 150 mm deep, allowing you to keep four separate components warm simultaneously. The small compartments are ideal for sauces, garnishes, or individual items you wish to serve separately. This setup keeps a diverse serving station organized. The GN size is compatible with standard containers. A choice for restaurants, canteens, buffets, and catering companies.

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Bain-marie with a combined layout of two 1/4 GN pans and one 1/2 GN pan, each 150 mm deep. The mix of sizes allows you to keep smaller components such as sauces warm alongside a larger dish, all in one setup. Convenient for a serving counter or buffet with a varied offering. The GN sizes are compatible with standard pans. Suitable for restaurants, canteens, buffets, and catering companies.

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Bain-marie with space for three 1/3 GN size containers, each 150 mm deep, allowing you to keep multiple dishes or sauces warm separately at the same time. The three compartments are convenient for a service counter or buffet where various components need to be kept at temperature side-by-side. The GN size corresponds to standard containers. A versatile choice for restaurants, canteens, buffets, and catering companies.

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Bain-marie with space for one full 1/1 GN size container, 150 mm deep, to keep large quantities of soup, sauce, or prepared dishes warm. The spacious compartment easily handles busy service periods and fits standard 1/1 GN containers. The water bath keeps the contents at an even temperature. A practical choice for restaurants, canteens, buffets, and catering companies.

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Bain-marie with space for one 1/3 GN size container, 150 mm deep, to keep sauces, soups, or prepared dishes at serving temperature in a warm water bath. The single, compact compartment is ideal for the pass or a smaller serving area where one component needs to be kept warm. The GN size is compatible with standard containers. A practical choice for restaurants, canteens, and catering kitchens.

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Four-slot sandwich toaster for preparing four toasted sandwiches simultaneously. The size keeps throughput high during lunch, when multiple orders come in at once, and delivers evenly grilled sandwiches with a crispy crust. A middle ground between the small and large versions. Suitable for cafés, lunchrooms, canteens, and catering businesses.

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Loose sandwich press for compressing a toasted sandwich or warm bread roll while grilling, ensuring the bread seals evenly and becomes crispy. Useful as a separate clamp alongside a grill plate or as a replacement for an existing appliance. The press keeps the filling neatly inside the sandwich. A simple tool for cafes, lunchrooms, canteens, and catering kitchens that prepare toasted sandwiches.

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Two-slot sandwich toaster for preparing two toasted sandwiches at once. The compact model fits on a small workbench and delivers evenly toasted sandwiches with a crispy crust. Suitable for locations with moderate sandwich demand, where space-saving is more important than speed. A practical choice for small cafés, lunch corners, kiosks, and catering spots.

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Electric fryer with an 8-litre oil tank and a 230V connection, designed for daily use in a kitchen with moderate frying needs. The frying capacity handles snacks and fries with ease, and the standard power outlet connection allows for flexible placement. A compact size that reaches temperature quickly. A practical choice for snack bars, cafés, canteens, and smaller restaurant kitchens.

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Six-slot toaster from Caterchef, designed for a busy morning service where large amounts of bread need to be toasted simultaneously. The six positions maintain high throughput during a full breakfast buffet or brunch. With the adjustable toasting time, you determine the desired level of browning. A suitable choice for hotels, larger lunchrooms, breakfast buffets, and catering companies.

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Caterchef four-slice toaster, suitable for quickly providing toast during breakfast service. With four slots, you can keep up the pace at breakfast or brunch when multiple guests order bread at the same time. The adjustable toasting time gives you control over the browning. A useful appliance for hotels, lunchrooms, breakfast buffets, and catering companies.

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Convection oven with four levels for 40 by 25 cm trays, featuring even heat distribution across all levels. The small tray size makes the oven suitable for compact kitchens and for simultaneously preparing or reheating smaller portions and baked goods. The convection heat provides an even result without the need for constant turning. A practical oven for cafés, lunchrooms, small restaurants, and catering kitchens.

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Electric deep fryer with an 8-litre oil tank on 230V, a medium-sized model that works on a standard power outlet. The frying capacity handles an average throughput of snacks and fries well without taking up much space. Because no three-phase power is required, you can place the fryer flexibly. A suitable choice for cafes, snack bars, canteens, and smaller restaurant kitchens.

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Electric fryer with a 5-liter oil tank on a 230V connection, suitable for smaller kitchens and a lighter frying menu. The compact frying volume is convenient for snacks and small portions of fries, and the standard plug connection allows for flexible placement of the fryer. Quick to heat up and easy to use. A practical choice for cafes, small snack bars, kiosks, and catering locations.

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18/10 stainless steel salamander for quickly gratinating, grilling, or searing dishes from above. The high top heat browns cheese, crusts, and toppings beautifully and is perfect for finishing dishes just before serving. The 18/10 stainless steel is sturdy, rust-resistant, and easy to clean. A professional appliance for restaurant kitchens, brasseries, and catering companies that perform plating at the pass.

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Convection oven with four levels for 43.5 by 31.5 cm trays, with even heat distribution across all levels. The compact tray size is suitable for smaller kitchens and for simultaneously preparing or reheating multiple dishes or baked goods. The hot air ensures an even result without having to turn the dishes. A versatile oven for cafés, lunchrooms, smaller restaurants, and catering kitchens.

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Catercool refrigerated bain-marie, which cools instead of heats, ensuring GN containers with ingredients stay cold during service. Convenient for salad bars, cold buffets, or dessert stations where products need to be kept at a specific temperature for extended periods. The GN layout fits standard containers and keeps the setup organized. A targeted choice for restaurants, buffets, canteens, and catering companies with cold service.

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Catercool cooling unit in the Pico version, the compact cooling module for the smallest setups. Its size is designed for locations where space is limited but cooling is still required, such as under a counter or in a cramped work corner. The unit keeps products and beverages at a cool temperature during service. A convenient choice for small bars, coffee corners, and compact catering setups.

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Catercool cooling unit in the Micro version, a compact cooling module for keeping products at temperature in places with limited space. The small size lends itself to integration or use in a workspace where a large cooling unit does not fit. The unit maintains cooling so that ingredients or drinks remain cool during service. A practical solution for smaller kitchens, bars, and catering setups.

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Meat slicer with a 300 mm blade diameter in the Rr version with Teflon coating, suitable for slicing large quantities of deli meats and cheese. The wide blade handles even large pieces into uniform slices, while the Teflon layer reduces sticking and keeps the cutting surface easy to clean. The slice thickness is adjustable for the desired presentation. A robust choice for butchers, delicatessens, restaurants, and catering companies with high-volume slicing needs.

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Meat slicer with a 300 mm blade diameter and Teflon-coated finish, built for high daily slicing volumes. The wide blade processes even larger pieces of meat or cheese into even slices, and the Teflon coating keeps the cutting surface cleaner and reduces sticking. The adjustable slice thickness provides control over presentation. A solid choice for butcher shops, delis, larger restaurants, and catering companies.

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Meat slicer with a blade diameter of 250 mm and a Teflon-coated finish, to which cold cuts, cheese, and toppings are less likely to stick. The larger blade is suitable for higher slicing requirements, and the Teflon layer makes slicing and cleaning smoother. With the adjustable slicing thickness, you can determine the thickness of the slices. A suitable machine for butcher shops, delicatessens, restaurants, and catering companies that slice large quantities daily.

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Bain-marie in 2/3 GN size that is also suitable for sous-vide preparation, where water is kept at a constant temperature. When used for keeping food warm, sauces, soups, or prepared dishes remain at serving temperature; for sous-vide, vacuum-packed food cooks slowly and evenly in the water bath. The 2/3 GN size fits into many kitchen configurations. A versatile choice for restaurants, catering kitchens, and chefs who combine sous-vide with keeping food warm.

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Poffertjes griddle with one hundred indentations, designed for high-volume production in a single batch. With one hundred poffertjes at once, you can quickly serve a long line or a busy event without constant refilling. The fixed mold ensures uniform poffertjes and keeps the baking process manageable, even at a high pace. A griddle for market and event stalls, funfairs, and caterers who serve poffertjes in large quantities.

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Poffertjes griddle with fifty indentations, allowing you to make a generous amount of poffertjes in a single batch. The large plate is convenient for busy locations where many portions are requested at once. The fixed shape keeps the poffertjes uniform in size and the baking process orderly. A targeted griddle for market and event stalls, lunchrooms, and caterers with a higher demand for poffertjes.

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Double deep fryer with two 9-litre tanks, each connected to 230V. With two full-sized tanks, you can fry larger quantities or keep dishes separate, such as fries apart from fish or snacks, at their own individual temperatures. Because both tanks operate on a standard power outlet, the setup can be placed flexibly. A great choice for snack bars, cafeterias, canteens, and restaurant kitchens with heavy-duty frying needs.

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Six-clamp sandwich toaster, built to prepare many toasted sandwiches at once during high throughput. The six clamps hold the bread slices firmly in place and deliver evenly toasted sandwiches with a crispy crust. Convenient during peak hours, when orders come in rapid succession. A suitable machine for busy cafés, lunchrooms, canteens, and catering businesses.

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Meat slicer with a blade diameter of 195 mm, suitable for slicing deli meats, cheese, and toppings into uniform slices. The smaller blade makes the machine compact and convenient for locations with moderate slicing needs. The adjustable slicing thickness allows you to tailor the slices to the dish or presentation. A practical choice for butcher shops, delis, restaurants, and catering kitchens that slice their own deli products.

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Bleached basket filters from Caterchef, designed for filter coffee machines with a basket holder. The bleached, white paper neatly keeps coffee grounds contained and allows the coffee to drip through clearly. The filters fit many common coffee machines and are suitable for continuous daily use. A handy consumable for coffee service in restaurants, offices, canteens, and catering companies.

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Model B panini press for grilling toasted sandwiches and warm rolls during daily service. The grill plates ensure an evenly toasted sandwich with a crispy crust and warm filling. The model is built for regular use and keeps pace with a steady flow of orders. Suitable for cafés, lunchrooms, canteens, and catering businesses that serve toasted sandwiches.

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