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A new generation of equipment for the professional kitchen. Six pies. 450°C. One discipline.
Every piece a discipline. Every machine a decision.
Professional plate grill in flat, half-grooved and full-grooved surface options.
6-pizza electric oven — refractory stone hearth, choice of cabinet color.
80 cm gas countertop stove — independent burner control, piezo ignition.
40 and 80 cm fryer — electric and gas; cool-zone design.
Every sector runs on a different kitchen flow. Our solutions are shaped around your service model.
A restaurant kitchen runs to the rhythm of peak service. À la carte orders, table-by-table menus and service tempo dictate equipment choices.
Explore →HotelsHotel kitchens carry a wide service spectrum, from breakfast buffet to gala dinner. Scale, flexibility and energy efficiency carry equal weight in equipment decisions.
Explore →CateringCatering and mass service operations demand scale economy without quality loss. At 1,000 — 10,000 portions, equipment choice sits at the center of cost, speed and hygiene.
Explore →Pizzeria / Fast FoodPizzeria, burger and cafe operations must carry high volume in tight kitchen footprints. Every machine's square-meter yield and service speed directly drives margin.
Explore →Our equipment is built around three core kitchen flows.
Every piece of equipment is built to international standards, with materials and processes certified by accredited bodies.
Restaurant chains, hotel groups, catering operations and public institutions — built to the same standard.
Tell us the scale, the flow and the target capacity — and we'll come back with a tailored proposal in 48 hours.