Cooking equipment
- Ovens
- Ranges
- Grills
- Fryers
Models suited to your menu and expected kitchen workload. We check power, dimensions, connections and essential functions.
Professional hospitality equipment
Everything for
your venue.
Kitchen equipment, refrigeration, tableware and supplies. We build the order around your venue, workload and opening schedule.
Request product selection
What you can order
Kitchen. Dining room.
Everyday service.
Equipping a new venue or replenishing an existing one. We select from your specification, kitchen plan or requirements list.
Refrigeration and storage
- Refrigerators
- Freezers
- Refrigerated counters
- Display cabinets
We consider temperature, capacity, positioning and opening frequency, and check internal configuration and operating conditions.
Coffee and bar
- Coffee machines
- Coffee grinders
- Ice makers
- Bar stations
Equipment matched to order volumes and workflow. We clarify output, water requirements and servicing availability.
Washing and preparation
- Dishwashers
- Sinks
- Prep tables
- Shelving
Selected for your kitchen dimensions and workflow. We consider connections, dish sizes and throughput.
Tableware and presentation
- Plates
- Cutlery
- Glassware
- Buffet stations
We agree materials, dimensions, shape and complete sets. For bulk orders, samples and repeat-order terms are best confirmed in advance.
Textiles and supplies
- Table linen
- Bed linen
- Towels
- Trolleys and supplies
For restaurants, hotels and service areas. We check fabric composition, dimensions, weight and requirements for frequent washing or cleaning.
TO YOUR REQUIREMENTS
Equipment for your volume.
And your concept.
Equipment and service items fulfil different roles. We bring them into one specification so connections, dimensions and quantities are accounted for.
- Workload
- Seating capacity, output volumes and working hours.
- Layout
- Dimensions, positioning, clearances, connections and staff routes.
- Materials and care
- Surfaces, food contact, washing and everyday operating requirements.
SELECTION AND SUPPLY
A specification for
opening and operating.
We start with the menu, venue concept and equipment list, clarify models and specifications, and obtain quotations for equipment, tableware and supplies.
Before payment, we check completeness, available documents, production schedules and delivery. Installation, connections and staff training are discussed separately.
- Venue type
- Restaurant, café, hotel, canteen or another venue.
- Equipment list
- Specification, quantities, dimensions and references.
- Connections
- Floor plan, electricity, water and ventilation.
- Opening schedule
- Destination, target delivery date and purchasing budget.
BEFORE YOU ORDER
Common questions
Can you combine products from several manufacturers?
Yes. We agree individual specifications and check consolidation options. Timing depends on when each batch is ready.
Can we see a tableware sample first?
We will check availability, cost and shipping time. Materials, shades and dimensions are best confirmed before a production run.
How do you choose kitchen equipment?
We need the menu, floor plan, workload and available connections. We compare models with your technical team using these requirements.
Who will service the equipment?
We discuss this before ordering: manufacturer warranty terms, consumables, spare parts and local servicing options.
YOUR NEXT ORDER
Have a brief?
Start here.
Send a photo, link or specification.
Add quantities and the delivery destination.