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Professional equipment

Cooking

Professional cooking equipment for bars, restaurants and commercial kitchens: gas and electric ranges, fryers, griddles, grills, boiling kettles and pasta cookers from manufacturers such as Bertos, Valentine and Inducs. Every product page shows the manufacturer’s verified specifications — power, dimensions, output — so you can compare and decide with real data. Can’t find the model you need? Ask us: we work with our manufacturers’ full catalogues.

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Main equipment is shown before accessories.

Preguntas frecuentes

Electric or gas fryer for a restaurant?

Electric is easier to install (it only needs sufficient electrical power) and holds temperature more precisely; gas heats up faster and is usually cheaper to run at high volumes. For a bar with occasional frying, a countertop electric fryer; for continuous frying, a floor-standing gas model.

What power do I need in a professional range?

It depends on service volume: a 4-burner gas range typically draws 20–30 kW thermal. The key is to check your available gas and electrical supply before choosing. Tell us your business type and covers per day and we’ll advise you with no obligation.

What is modular cooking and when does it make sense?

Modular equipment (burners, fryers, griddles…) is designed to line up in a continuous cooking suite, sharing dimensions and finishes. It suits open kitchens or businesses that want a made-to-measure line they can extend as they grow.

Do cooking appliances need special installation?

Gas appliances must be installed by authorised technicians and usually require an extraction hood under local regulations. Countertop electric units only need a supply with adequate power. Each product page lists power and connection type.

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