We have developed a complete range of solutions dedicated to the sector that allow you to replicate the quality of small-scale productions, thereby saving time and resources, maintaining high-quality results and control over the process.
We supply the facilities of producers of:
Autonomy, automation and replicability, Cucimix winning combination. Thanks to the mixer incorporated in the bratt pan, the cooker’s feather in the cap, Cucimix is every chef’s new best friend, able to handle each process independently and simply.
Maximum flexibility and multi-task. Various cooking methods in a single equipment. Offering the possibility to braise, fry, steam and pressurecook, Betterpan is the appliance every chef can count on to obtain an impeccable result with a professional kitchen equipment.
The Fixpan pasteurizers are available with gas, electrical or steam heating system and are the simplest and most immediate resource for cooking large quantities of food in water. With electronic control and hermetic lid, these fixed industrial pans carry out with industrial precision and efficiency all the functions, including the possibility to perform the pasteurisation process on a product that is already packaged (e.g. jars)
This range developed for the specific needs of catering – includes 18 different models with 1 or 2 pans and indipendent baskets. Flexible cooking equipment that can carry out most of the traditional cooking in water, such as those regarding any type of pasta, rice, soup, etc. with the benefit of automatic lifting system of the basket with timer.
This type of modular industrial pans, whether cylindrical or rectangular, is characterized by a high quality of materials and construction processes; all to ensure maximum safety and reliability over time. The Easypan steam cooker range is available in both direct and indirect versions, with a bottom, and gas, steam or electrically-heated. Capacity from 50 to 500 liters.
It is an innovative, easy-to-manage food preparation system that guarantees outstanding results. With the cook and chill system, the food is still prepared in a conventional manner but it then undergoes rapid chilling, up to 10°C in the centre of the food product within about 90 minutes after cooking, to then be stored and distributed.