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Kitchenware
Everything in Kitchenware for Hospitality and Catering
Equipping a professional kitchen requires tools that withstand daily intensive use. In this section, you will find a complete range of kitchenware covering the entire workflow: from preparation with our industrial pots, casseroles, roasting pans, and professional pans, to organization with Gastronorm and bakery trays. Additionally, we offer specific solutions for dining service with durable melamine tableware and for the delivery business with take-away containers and isothermal transport boxes.
Subcategory
Professional Cooking Equipment: Industrial Pots and Casseroles
For making stocks, broths, and stews in large quantities, robustness is non-negotiable. Our stainless steel industrial pots ensure total hygiene and induction compatibility in most series. If you are looking for slower, more distributed cooking, we have pure aluminum casseroles, perfect for conducting heat evenly across the container walls.
Tall pots and casseroles for collective kitchens.
Professional and non-stick frying pans
The most used tool in daily service must withstand constant abuse. We have professional pans in various materials: non-stick aluminum for fish and eggs, polished steel for heavy duty, and mineral iron for meats requiring high temperatures. Choosing the right handle and coating is key to the profitability of the stove station.
Aluminum, steel, and iron pans.
Paella Pans and Roasting Pans for Hospitality
Traditional cooking and roasts require large surfaces. We offer polished or enameled paella pans in all diameters, from individual portions to giant sizes for events. For the oven, our roasting pans with folding or fixed handles are essential for roasting meats, fish, or grating cannelloni in large rectangular trays.
Cookware for rice and oven roasts.
Gastronorm Containers and Bakery Trays
Order in the cold room and oven is achieved by standardizing. The Gastronorm tray (GN) system allows the same container to be used for storing, cooking, and serving. Available in stainless steel, polycarbonate, and polypropylene. For the bread sector, our bakery trays (flat or perforated) are the standard for trolleys and convection ovens.
GN containers and pastry trays.
Melamine Tableware and Presentation Ware
Tableware breakage is one of the biggest expenses in hospitality. Therefore, melamine tableware has become the preferred choice for buffets, pools, and catering: elegant, lightweight, and virtually unbreakable. For more creative plating, check our presentation options (slates, boards, miniatures) that add value to the dish.
Resistant tableware and modern aesthetics.
Fast-Food and Self-Service Kitchenware
Speed requires specific kitchenware. Textured plastic fast-food trays are fundamental for school canteens, fast-food chains, and self-services, allowing easy cleaning and stacking. Combine them with presentation baskets for fried foods and burgers to speed up service at the bar and table.
Trays for canteens and food chains.
Food Delivery and Transport
Bringing the restaurant experience to the customer's home is the new challenge. Our range of take-away containers covers all needs: leak-proof, microwaveable, and eco-friendly. For catering and large volumes, isothermal transport containers ensure the heat (or cold) chain is not broken during the journey.
Solutions for home delivery and catering.
Frequently Asked Questions about Kitchenware
1. Are the pots and pans induction compatible?
It depends on the material. Most of our modern stainless steel cookware includes a "sandwich" diffuser bottom suitable for induction, gas, and ceramic hobs. Pure aluminum ones are usually gas-only unless clearly specified "induction bottom" in the technical sheet.
2. What is the difference between Steel and Polycarbonate GN pans?
Stainless steel ones are "all-terrain": suitable for oven cooking, cooling, and storing. Polycarbonate ones (transparent plastic) are ideal for cold storage as they allow seeing contents without opening the lid, but must never be used in the oven or hot bain-marie.
3. What are the advantages of melamine tableware over porcelain?
Melamine is a thermosetting plastic material that mimics the look of porcelain but is extremely impact-resistant and much lighter. It is the smart investment for high-breakage risk areas (terraces, pools, buffets) as the replacement savings are huge.
4. How should I season an iron or polished steel pan?
Before first use, wash and dry it well. Then, heat it with a little oil until it smokes slightly and wipe off excess with paper. This process creates a natural non-stick layer. Never wash in a dishwasher or soak, as they will rust.
5. How long do isothermal containers keep heat?
Our expanded polypropylene (EPP) isothermal transport containers are designed to lose less than 2-3ºC per hour under optimal conditions (full and closed). Generally, they ensure food safety for journeys of up to 3 or 4 hours.
6. What do GN 1/1, 1/2, etc. measurements mean?
GN is the global standard. The base size GN 1/1 is 530 x 325 mm. The rest are fractions: GN 1/2 is half, GN 1/3 a third, GN 1/4 a quarter, etc. This ensures they fit like a puzzle into any professional bain-marie, oven, or shelf.
7. Are take-away containers microwave safe?
Most of our polypropylene (PP) containers are microwave safe, allowing the customer to reheat food in the same container. PET (transparent bottle-like plastic) or aluminum ones usually are not. Always check the "microwave safe" symbol in the product description.
8. Is stainless steel or aluminum better for cooking?
For large pots of stock or boiling water, stainless steel is better for hygiene and heat retention. For pans or low casseroles where you need to sauté or cook quickly, aluminum is superior because it conducts heat much faster and reacts sooner to heat changes.
9. Should roasting pans have fixed or drop handles?
If the roasting pan is exclusively for oven use, drop handles are better as they take up less space and allow more trays at once. If you will be constantly moving it full of liquid, fixed handles offer a safer and more robust grip.
10. How do I prevent food from sticking in a steel pan without Teflon?
The trick is temperature: the pan must be very hot before adding oil. When adding food, do not try to move it immediately; wait for the protein to seal and caramelize (Maillard reaction), at which point it will release itself from the bottom.