There are 6672 products.
Table top with rear edge (type C). The base is closed on 4 sides with a bottom and an adjustable shelf. Sliding doors.
Table top with rear edge (type C). The base is closed on 4 sides with a bottom shelf and an adjustable shelf. On the left side a block of 3 chest drawers. Sliding doors. The drawer block can also be placed on the right side.
Table top with rear edge (type C). The base is closed on 4 sides with a bottom shelf and an adjustable shelf. On the left and on the right, a block of 3 chest drawers. Sliding doors.
Sink worktop with built-in base on 3 sides and rear edge. 2 ”overflow pipe included.
Sink worktop with rear edge (type C), 1 sink bowl, pressed drainage surface with a slope. Accessories: overflow pipe.
Worktop with a rear edge (type C), 2 sink chambers, pressed drainage surface with a slope. Accessories: 2 x overflow pipe.
Sink worktop with built-in base on 3 sides and rear edge. 2 ”overflow pipe included.
Sink worktop with rear edge (type C), 1 sink bowl, pressed drainage surface with a slope. Accessories: overflow pipe.
A sink with a built-in base on 3 sides and a fold with a rear edge. 2 drain hole. 2 overflow pipe included.
Worktop with a rear edge (type C), 2 sink chambers, pressed drainage surface with a slope. Accessories: 2 x overflow pipe.
Sink worktop with rear edge (type C) and 600 mm projection, 1 sink bowl, drainage surface, embossed with a slope. Accessories: overflow pipe.
Sink worktop with rear edge (type C) and 600 mm projection, 1 sink bowl, drainage surface, embossed with a slope. Accessories: overflow pipe.
2-door freezer table for GN 1/1, top with a rear edge h = 50 mm (type C), evaporator placed on the top inside the device, high-performance forced air circulation system, automatic defrosting and evaporation of condensate by hot gas, electronic controller, hygienic design, ready for connection.
2-door freezer table for GN 1/1, top with a rear edge h = 50 mm (type C), evaporator placed on the top inside the device, high-performance forced air circulation system, automatic defrosting and evaporation of condensate by hot gas, electronic controller, hygienic design, ready for connection.
3-door freezer table for GN 1/1, countertop with rear edge h = 50 mm (type C), evaporator placed on the top inside the device, high-performance forced air circulation system, automatic defrosting and evaporation of condensate using hot gas, electronic controller, hygienic design, ready for connection.
3-door freezer table for GN 1/1, countertop with rear edge h = 50 mm (type C), evaporator placed on the top inside the device, high-performance forced air circulation system, automatic defrosting and evaporation of condensate using hot gas, electronic controller, hygienic design, ready for connection.
2-door freezer table for GN 1/1, top with a rear edge h = 50 mm (type C), evaporator placed on the top inside the device, high-performance forced air circulation system, automatic defrosting and evaporation of condensate by hot gas, electronic controller, hygienic design, ready for connection.
2-door freezer table for GN 1/1, top with a rear edge h = 50 mm (type C), evaporator placed on the top inside the device, high-performance forced air circulation system, automatic defrosting and evaporation of condensate by hot gas, electronic controller, hygienic design, ready for connection.
3-door freezer table for GN 1/1, countertop with rear edge h = 50 mm (type C), evaporator placed on the top inside the device, high-performance forced air circulation system, automatic defrosting and evaporation of condensate using hot gas, electronic controller, hygienic design, ready for connection.
Table top with a rear edge (type C) or without an edge (type A). Open base, reinforced on the back and sides.
Table top with a rear edge (type C) or without an edge (type A). Open base, reinforced on the back and sides.
Stainless steel worktop, 1.0 mm thick, 600 mm deep. Type C and A.
Stainless steel worktop, 1.0 mm thick, 700 mm deep. Type C and A.
Table top with rear edge (type C). Open base with a bottom shelf. On the left side a block of 3 chest drawers. The drawer block can also be placed on the right side.
Stainless steel work table with a Rilling shelf, depth 600mm, table top type C, A and without a table top
Table top with rear edge (type C). Open base with a bottom shelf. On the left and on the right, a block of 3 chest drawers.
Table top with rear edge (type C). Open base with a bottom shelf. On the left side a block of 3 chest drawers. The drawer block can also be placed on the right side.
Table top with rear edge (type C). Open base with a bottom shelf. On the left and on the right, a block of 3 chest drawers.
Made of 18/10 stainless steel. Round profile frames. Shelves 800x500 mm around the perimeter surrounded by a profiled edge
Made of 18/10 stainless steel. Round profile frames. Shelves 800x500 mm around the perimeter surrounded by a profiled edge
Made of stainless steel, with lighting, condensate drip tray and drain valve, with labyrinth filters type B 400x500x20 mm made of stainless steel.
Stainless steel, with fan, analog control, lighting, condensate drip tray and drain valve, with
The coated rack sized at 530 × 650 mm in GN 2/1 format is a robust component designed for professional kitchen and catering equipment. The protective coating enhances corrosion resistance, simplifies cleaning and extends durability under heavy use. The rack is engineered for commercial refrigeration, freezing units or display devices and supports efficient service zone logistics.
Two devices in one packaging machine and a device for cooking food with a power of 100W to 1700W.
Sirman food vacuum packaging machine.
Sirman vacuum packing machine with a power of 350W.
100W packaging machine powered by 230V.
Laminated price labels. Made of cardboard + double-sided laminate with margins. A6 format.
Price per pack of 50 pcs.
Laminated price labels. Made of cardboard + double-sided laminate with margins. A6 format.
Price per pack of 50 pcs.
Laminated price labels. Made of cardboard + double-sided laminate with margins. A6 format.
Price per pack of 50 pcs.
Marker for black boards and price labels
Double-sided chalk advertising stand made of Siberian pine. Application for restaurants, hotels or eateries.
Stands are used to present leaflets, newsletters, folders.
Dimension: 21 x 27 cm
A solid table made of stainless steel, 2 mm thick.
Strengthened base on wheels.
Delivery time:
Available from stock or if not available delivery time is 4 weeks.
Made of stainless steel 1.4301.
Equipped with a pressure gun and air preparation unit.
920x630x1440 mm.
Delivery time:
Available from stock or if not available delivery time is 4 weeks.
Basic basket with an insert for PTE plates., The insert will accommodate 9 large plates with a diameter of 44cm., ,
Inclined insert, 5 rows (diameter 8 cm) for the NK stand (FRA301205 and FRA301206) made of wire., Holds approx. 25 cups in an inclined position.,
Inclined insert, 3 rows (diameter 16 cm) for the NK stand (FRA301205 and FRA301206) made of wire.,
Inclined insert, 4 rows (diameter 10cm) for the NK stand (FRA301205 and FRA301206) made of wire.,
Stainless steel mesh 500 x 500 mm, Material: stainless steel, polished, The mesh is used to prevent the displacement of light elements during rinsing.,
Stainless steel mesh 460 x 460 mm, Material: stainless steel, polished, The mesh is used to prevent the displacement of light elements during rinsing.
Insulated tray insert, Made of stainless steel, polished., Insert for the base of the NK stand (FRA301205 and FRA301206), Holds 5 trays , max. thickness of 7 cm,
Insulated tray insert. Made of stainless steel, polished. Insert for the base of the NK stand (FRA301205 and FRA301206). Holds 4 trays , max. a thickness of 9 cm
Introducing the high-quality Drip Tray (spill containment sump), designed for industrial environments, warehouses and workshops where stored liquids or containers may leak.
In today's times, comprehensive gastronomy equipment constitutes one of the key elements of success for any restaurant, café, or bar. Proper accessories, equipment, and furniture not only facilitate the work of the staff but also impact the comfort of customers, thereby influencing their satisfaction and willingness to return to a particular establishment. Therefore, it is worthwhile to invest in high-quality gastronomy equipment that will serve for many years.
Among the wide range of products available on the market, it is worth paying attention to those that are not only functional but also aesthetic. When choosing gastronomy equipment, it is important to remember that each element affects the perception of the entire venue by customers. Therefore, it is essential to ensure consistency in style, color schemes, and materials used in various equipment pieces.
It is also important to consider the ergonomics and usability of individual gastronomy equipment elements. Well-designed furniture and equipment will enable efficient and comfortable work for the staff, translating into faster customer service and better quality of served dishes.
In summary, comprehensive gastronomy equipment is not just an investment in equipment and furniture but also in the comfort of staff work and customer satisfaction. Therefore, it is worth taking the time to select the appropriate elements that will serve for many years, thus contributing to the success of every gastronomic establishment.
Gastronomic accessories encompass a wide range of products that facilitate kitchen work and food service. Their use is essential in any gastronomic establishment, regardless of its size or business profile. Therefore, it is important to explore various types of gastronomic accessories and their applications in order to select them appropriately for your establishment's needs.
Among gastronomic accessories, one can distinguish kitchen accessories and chef accessories, for example. Kitchen accessories include all kinds of tools and equipment that facilitate food preparation, such as knives, cutting boards, graters, bowls, or ladles. On the other hand, chef accessories are essential kitchen equipment items for comfortable work, such as aprons, protective gloves, hats, or specialized footwear.
Comparing kitchen accessories and chef accessories, one can notice that both groups of products aim to facilitate work in gastronomy. However, kitchen accessories focus on the functionality and efficiency of food preparation, while chef accessories aim to provide comfort and safety at work.
Appropriate gastronomic accessories can significantly ease work in gastronomy. For example, professional kitchen knives allow for quick and precise ingredient cutting, leading to chefs' work efficiency. Meanwhile, comfortable aprons and specialized footwear ensure work comfort and protection against potential injuries.
In conclusion, it is worthwhile to invest in high-quality gastronomic accessories tailored to the needs of a particular establishment and staff. This can greatly facilitate work in the kitchen, resulting in better quality of served dishes and customer satisfaction.
Gastronomy equipment is crucial for the functioning of every establishment, regardless of its type. To assemble appropriate gastronomy equipment, it is advisable to start by analyzing the specific needs of the establishment, such as the type of dishes served, kitchen size, or number of customers. In this step-by-step guide, we will discuss how to select suitable gastronomy equipment for different types of establishments, such as restaurants, bars, pizzerias, or hotels.
Identify your establishment's needs - consider what dishes you will serve, how many people will work in the kitchen, and what the customers' expectations are. Based on this information, you will be able to select appropriate gastronomic kitchen equipment.
Choose appropriate furniture and equipment - every gastronomic establishment requires furniture such as tables, chairs, or refrigerated counters. Additionally, it is worth investing in professional equipment such as ovens, dishwashers, or coffee machines that are reliable and efficient.
Match equipment to the type of establishment - different types of establishments require different types of equipment. For example, restaurant equipment will differ from bar equipment or pizzeria equipment. Therefore, it is important to pay attention to the specifics of your establishment and select appropriate equipment elements.
Invest in comprehensive gastronomy equipment - to ensure the highest quality of service, it is worth investing in comprehensive gastronomy equipment, which includes both furniture and equipment, as well as accessories. Only then can you talk about professional gastronomy equipment.
Maintain hotel equipment - if you own a hotel with its gastronomic establishment, remember about proper hotel equipment such as bedding, towels, or toiletries. This also contributes to customers' perception of service quality.
Comparing comprehensive gastronomy equipment with professional gastronomy equipment, one can notice that both concepts are closely related. Comprehensive equipment includes all elements necessary for establishment functioning, whereas professional equipment means that these elements are of high quality and meet the expectations of both customers and staff.
An example of the impact of appropriate establishment equipment on gastronomic success can be a well-equipped kitchen, which allows for fast and efficient dish preparation. As a result, customers will be satisfied with the quality of dishes served, and the staff will be able to work in comfortable conditions. Therefore, it is worth investing in appropriate gastronomy equipment to ensure the success of your establishment.
Gastronomy equipment is essential in every establishment, and its quality directly affects the efficiency of staff work and customer satisfaction. In this section, we will discuss various types of gastronomy appliances and their applications, compare professional kitchen equipment with professional gastronomy appliances, and provide tips on choosing the right gastronomy equipment store.
Professional gastronomy appliances encompass a wide range of equipment, such as ovens, dishwashers, coffee machines, blenders, meat grinders, or refrigeration units. Depending on the type of establishment and the dishes served, some of these appliances will be indispensable, while others may prove useful in the long run.
It is important to distinguish between professional kitchen equipment and professional kitchen appliances. Kitchen equipment includes both furniture and equipment, while kitchen appliances mainly consist of devices used for food preparation. Well-chosen gastronomy equipment can significantly ease work in gastronomy, speeding up processes and improving the quality of served dishes.
Examples of such equipment include professional kitchen appliances for thermal processing, such as convection steam ovens, which allow for the simultaneous preparation of multiple dishes while preserving their taste and aroma. Another example is refrigeration units, such as refrigerators or freezers, which are essential for storing food products and maintaining the correct temperature in the kitchen.
When choosing a gastronomy equipment store, it is worth paying attention to several aspects. Firstly, check if the store offers a wide range of gastronomy appliances and if it stocks products from renowned brands. Secondly, ensure that the store provides professional advice and after-sales service. Thirdly, compare prices and conditions of product delivery and returns to select the most advantageous offer.
In conclusion, appropriate gastronomy equipment is crucial for the success of every establishment. It is worth investing in professional gastronomy appliances that are reliable, efficient, and facilitate staff work. Also, remember to choose the right gastronomy equipment store, which will provide professional advice and support in case of any issues with the appliances.
In this article, we have discussed key aspects related to comprehensive gastronomy equipment. We have outlined how to match gastronomic accessories to the needs of the establishment and how to assemble essential gastronomy equipment. Next, we have addressed the topic of choosing reliable gastronomy equipment, highlighting differences between professional kitchen equipment and professional gastronomy appliances. Finally, we have provided guidance on selecting the right gastronomy equipment store, focusing on aspects such as product range, advice, after-sales service, pricing, and delivery conditions.
We have emphasized that appropriate gastronomy equipment is crucial for the success of every establishment, and investing in professional gastronomy appliances will bring benefits in terms of reliability, efficiency, and staff work facilitation. Additionally, remember to choose the right gastronomy equipment store, which will provide professional advice and support in case of any issues with the appliances.
