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Prep equipment for continuous flow.
The prep series is the invisible spine of the kitchen. It's the equipment that defines order, flow and hygiene before every service. Vegetable cutters, dough mixers, potato resting stations — all engineered around mise en place discipline.
Electric wet bain-marie — ideal hot-hold for service line.
Station that keeps fried potatoes hot and crisp — for high-volume service.
Fully open between the legs — nothing blocks floor cleaning, and the body stays at its lightest.
The base shelf adds a full-length second surface for heavy pots, stockpots and gastronorm pans.
Base and mid shelf together — storage doubles within the same footprint.
The base shelf adds a full-length second surface for heavy pots, stockpots and gastronorm pans.
Base and mid shelf together — storage doubles within the same footprint.
The base shelf adds a full-length second surface for heavy pots, stockpots and gastronorm pans.
Base and mid shelf together — storage doubles within the same footprint.
Drawer-block bench — tools and pans within reach.
Fully open between the legs — nothing blocks floor cleaning, and the body stays at its lightest.
The base shelf adds a full-length second surface for heavy pots, stockpots and gastronorm pans.
Base and mid shelf together — storage doubles within the same footprint.
Polyethylene block for heavy butchery — 60 and 70 cm square.
Fully open between the legs — nothing blocks floor cleaning, and the body stays at its lightest.
The base shelf adds a full-length second surface for heavy pots, stockpots and gastronorm pans.
Fully open between the legs — nothing blocks floor cleaning, and the body stays at its lightest.
The base shelf adds a full-length second surface for heavy pots, stockpots and gastronorm pans.
Sink plus enclosed storage — wet line, dry store.
Fully open between the legs — nothing blocks floor cleaning, and the body stays at its lightest.
The base shelf adds a full-length second surface for heavy pots, stockpots and gastronorm pans.
Enclosed body with sliding doors — storage stays clear of dust and splash.
Perforated draining top — washed produce sheds its water.
Fully open between the legs — nothing blocks floor cleaning, and the body stays at its lightest.
Enclosed body with sliding doors — storage stays clear of dust and splash.
The machine's dirty side — with pre-wash sink and rack guide.
The machine's clean side — a flat run so the washed rack can steam off.
Low and wide — big pots wash without lifting.
Compartment unit for cutlery and napkins.
Unheated buffet module — completes the run.
Tell us the scale, the flow and the target capacity — and we'll come back with a tailored proposal in 48 hours.