Cooking

Subcategories

  • Fryers

    Professional fryers for horeca kitchens in Brussels and Belgium

    At Frigo Horeca, discover a complete selection of professional fryers for restaurants, snack bars, chip shops, brasseries, hotels, canteens, food trucks and collective catering. Our catalogue covers every horeca need: from small 4 L counter fryers for a secondary station up to double 2× 15 L floor-standing fryers for high-volume service. Whether you prepare authentic Belgian fries, doughnuts, nuggets, breaded fish, tempura or fried desserts, you will find the right electric or gas fryer to match your workflow. All our pro fryers are built in food-grade AISI 304 stainless steel, equipped with a cold zone to extend oil life, a ball-valve drain tap for easy oil changes, and compliant with European CE standards.

    Electric fryer or gas fryer: which to choose?

    The choice between an electric fryer and a gas fryer depends on your installation, production volume and personal preferences. The electric fryer offers very precise thermostatic control (typically 50 °C to 190 °C in 1 °C steps), instant start-up and easy integration: just a 230 V single-phase outlet for small models (4 to 16 L) or a 400 V three-phase supply for higher-power models (20 L and up, up to 18 kW). No gas connection or exhaust hood is required, which simplifies installation in a compact kitchen or a venue without gas permits.

    The gas fryer, conversely, offers extremely rapid temperature rise and often lower running costs when gas prices are competitive. It remains the preferred choice for traditional Belgian chip shops and high-volume kitchens. Diamond and DIVERSO gas models feature a pilot light with thermocouple safety, piezoelectric ignition on newer models, and are compatible with both natural gas and LPG (injectors supplied). Count on average 7 kW gas per 8-10 L tank and up to 15 kW per 23 L tank. The FGHR-23/N high-output 23 L gas fryer is one of our most popular references in chip shops.

    Oil capacity and number of tanks: properly sizing your fryer

    To choose well, think in terms of usable oil capacity and number of independent tanks. An 8 L tank handles 4 to 6 kg of fries per hour, while a 16-23 L tank reaches 12 to 18 kg/h under intensive service. For sustained service, the double-tank fryer (noted 2× XL in our titles) offers a decisive advantage: you can fry two different products simultaneously (fries + nuggets, fries + fish) without mixing oils, with each tank set to its optimal temperature.

    Our 1-tank fryers range from 4 L (DIVERSO WR-EF04-S4) to 30 L (DIAMOND F30E/D-N). On the 2-tank side, we offer 2× 6 L, 2× 7 L, 2× 8 L, 2× 10 L, 2× 12 L, 2× 13 L, 2× 14 L and even 2× 15 L on cabinet configurations for the most intensive use. The Diamond F8E/D2 fryer (2× 8 L) remains a very versatile reference for medium-size brasseries and snack bars.

    Our ranges: Diamond, ALPHA/OPTIMA/PRO modular ranges and DIVERSO

    Frigo Horeca distributes Diamond professional fryers, an Italian brand recognised for the robustness of its horeca equipment, as well as the DIVERSO range, its sub-brand with unbeatable price/quality ratio. The Diamond range includes several series depending on the format and robustness required:

    The DIVERSO range offers equivalent fryers at an accessible price, such as the WR-EF20-S2 (electric 2× 10 L) or the WR-GF30-G2 (gas 2× 15 L), in high demand for classic chip shops.

    Counter fryer or cabinet / floor-standing fryer?

    The counter fryer sits directly on your worktop or on a separate cabinet base. It is ideal for integration in a modular cooking line, in a food truck or to free up floor space. Compact models weigh 5 to 25 kg and move around easily.

    The floor-standing cabinet fryer integrates a built-in open or closed storage base directly beneath the tank, providing an autonomous frying station that is ergonomic at standard 850/920 mm working height, with storage space for baskets, oil and cleaning equipment. These models weigh 50-100 kg and are designed to stay put. The G60/F8-3T-N PRO 600 illustrates the compact counter version, while the G7/F2V7A4-N OPTIMA 700 represents the premium cabinet format.

    Usage and daily maintenance tips

    To extend your fryer's lifespan and guarantee consistent product quality, here are a few simple rules:

    • Preheating: bring the oil to 175-180 °C before immersing baskets — this is the ideal temperature for crispy Belgian fries.
    • Cold zone: all our Diamond/DIVERSO fryers feature a cold zone beneath the heating element that captures crumbs and residue — drain it daily through the tap to preserve oil purity.
    • Filtration: filter the oil daily or every 2 days depending on usage intensity. Clean oil lasts 4 to 7 times longer.
    • Ball-valve drain tap: present at the front of all our models, it allows fast and hygienic draining without removing the tank.
    • Weekly cleaning: empty the tank once a week, heat a food-grade degreasing solution in the fryer, scrub the embossed AISI 304 stainless tank and rinse thoroughly.
    • Gas safety: for gas models, regularly check the pilot light and safety thermocouple — annual servicing recommended.

    Complete your professional kitchen

    To fully equip your horeca kitchen, complete your pro fryer with the complementary equipment in our catalogue: gas and electric cooking ranges (ALPHA 650, OPTIMA 700/900, PRO 600 ranges), cooking plates, planchas and induction for your meats and fish, toasters and salamanders for snacks and gratin, bain-marie for temperature holding and food warmers and heating bridges for service. For mise en place, consider our stainless work tables, stainless sinks for manual washing and glasswashers or dishwashers for mechanised washing. For cold storage, browse our refrigerated cabinets, freezer cabinets and refrigerated tables.

    Why buy your professional fryer at Frigo Horeca?

    Frigo Horeca is your horeca specialist in Brussels for over 15 years. Our 800 m² showroom welcomes professionals who want to see, touch and test equipment before purchase. We deliver throughout Belgium and Luxembourg, with short lead times for stock items (often 24-72h). All our products are guaranteed and benefit from responsive technical after-sales service in French and Dutch. Our team advises you on the correct sizing of your fryer based on your menu, hourly volume and existing installation. Currently enjoy our -30% promotion on the entire Diamond and DIVERSO catalogue, and benefit from Belgian 21% VAT directly applied to your order. For any question, contact our team or visit our Brussels showroom.

    Diamond or DIVERSO: which range to choose for my usage?

    The choice between the Diamond and DIVERSO ranges depends mainly on your usage intensity and budget. The Diamond range is designed for intensive professional use with long-term guarantee: ultra-thick embossed AISI 304 stainless tanks, reinforced resistors, monocoque chassis, refined finishes and premium components. It is perfectly suited to restaurants open lunch and dinner, busy chip shops, brasseries and establishments that fry more than 8 hours per day. It is our recommendation for any business with significant frying turnover and a need for absolute reliability over 5 to 10 years.

    The DIVERSO range applies Diamond's proven principles with optimised materials and finishes at a more accessible cost. It remains 100% suitable for professional horeca use but targets moderate to intensive use: snack bars, food trucks, chip shops open a few services per day, company cafeterias, food courts, event caterers and secondary kitchens. It is also the right choice to equip a low-cost backup fryer or to launch a horeca project on a controlled budget. Whichever range you choose, you benefit from our manufacturer warranty and technical after-sales service.

    Fryers suited to specific menus and dietary requirements

    Good practice in professional kitchens involves dedicating a fryer to a single product type to avoid cross-contamination and preserve flavours. This is where the double-tank fryer becomes a real asset: one tank reserved for pure fries (no major allergen), one tank dedicated to breaded products containing gluten or eggs, or even one tank for halal/vegetarian products separated from meat products. Traditional chip shops often use one fryer for blanching (150 °C first cook) and a second for the final fry (175-180 °C) — a setup that produces the crispiest Belgian fries. For high-rotation venues, planning two 2× 8 L fryer stations covers every need (fries, doughnuts, croquettes, fish, vegetables) without compromise.

    Frequently asked questions about professional fryers

    What electrical power should I plan for a pro fryer? Small 4-10 L fryers plug into 230 V single-phase (power 2.6 to 7.5 kW depending on model). From 14 L upwards, a 400 V three-phase supply is required (up to 18 kW for 20 L models). Always check your electrical installation capacity before purchase.

    How long does it take to preheat a fryer? Count on 8 to 12 minutes for an 8-16 L electric fryer to reach 180 °C from cold oil. Gas fryers heat up faster (5-8 minutes). In continuous use, oil returns to target temperature in under a minute after each frying cycle.

    What type of oil to use? Favour vegetable oils with high smoke point: oleic sunflower oil, peanut oil, refined palm oil. Avoid olive oil (smoke point too low) or frying margarine which solidifies when cold and clogs taps.

    How often to change the oil? Varies according to volume fried: every 2-3 days in intensive use, every 1-2 weeks in light use. Watch for colour (turns dark brown), smell (turns acrid) and persistent foam — signs it is time to drain.

    Can I install a pro fryer at home? A 4-10 L counter fryer 230 V can technically install in a domestic kitchen for intensive private use (foodies, amateur caterer), but it remains an appliance designed for horeca with power, throughput and robustness suited to pro use. Consider air extraction and fire risk.

    Delivery and installation in Belgium and Luxembourg

    Frigo Horeca delivers throughout Belgium (Brussels, Flanders, Wallonia) and the Grand Duchy of Luxembourg within 24 to 72 hours for stock items. Delivery is made to your door with tail-lift truck for large cabinet fryers. For turnkey installation (electrical connection, commissioning, user training), request a quote from our technical team. We also offer trade-in for your old fryer with WEEE-compliant recycling.

  • Cooking Ranges

    Professional gas ranges and cookers for horeca kitchens in Brussels and Belgium

    At Frigo Horeca, discover our wide range of professional gas ranges and cookers for restaurants, brasseries, hotels, canteens, caterers, central kitchens and collective catering. Whether you are looking for a gas range with 2, 4, 5 or 6 open burners, a combo unit with electric convection oven or gas GN 2/1 oven, or simply a backup 1-burner cooker, you will find here the professional cooker that matches your service pace and kitchen layout. Our cookers are built in food-grade AISI 304 stainless steel, with IPX5 sealed embossed top on premium models, high-efficiency treated cast-iron burners, pilot ignition with thermocouple safety, and CE compliance for daily horeca use with complete peace of mind.

    Gas cooker or electric cooker: which to choose for your pro kitchen?

    The gas cooker remains the great favourite of professional chefs thanks to its exceptional thermal responsiveness, visible flame allowing precise intensity dosing, and operating cost generally more advantageous than electricity. Our gas cookers use burners from 3.5 to 11 kW per zone (high efficiency), with continuous gas-valve regulation, piezoelectric ignition on newer models and mandatory thermocouple safety. The 4-burner gas cooker ALPHA 650 (17.2 kW) is an excellent entry point for medium-size kitchens.

    The electric cooker offers fine thermostatic control, instant start-up and integration into kitchens without gas permits or in complex urban layouts. Round-hotplate electric cookers (type WR-E4PA-A3) remain popular in collective kitchens where robustness and simplicity prevail. For wok sautés or very high-temperature cooking, professional induction remains an alternative to consider.

    Number of burners: 1, 2, 4, 5 or 6?

    Size your cooker based on the number of simultaneous cookings your brigade must manage during service. For a backup station, mini bar counter or food truck, the RF1G/Q 1-burner cooker (7 kW) or the RGH-50 single-burner cooker are perfect. For 2 parallel services (sauce + quick cook), the RF2G/Q 2-burner (12 kW) or the OPTIMA 700 2-burner cooker (14 kW) are ideal.

    4 burners is the most versatile configuration for small to medium restaurants: the G7/4B7T-N OPTIMA 700, the G65/4F7T-N ALPHA 650 or the robust G9/4BA8-N OPTIMA 900 (36 kW on cabinet). 5 burners is rarer and generally combines a large central wok burner with 4 peripheral burners — the C5FV6-PN also integrates an electric convection oven 4× GN 1/1.

    6 burners is the reference equipment for high-volume restaurants, traditional brasseries and central kitchens: the G7/6B11T-N OPTIMA 700 counter (42 kW), the G7/6BA11-RN with open cabinet or versions with integrated oven like the G9/6BA12-N OPTIMA 900 + GN 2/1 oven. The DIVERSO range offers an accessible alternative with the WR-6B11-66 and the WR-G6BA-A2.

    Counter, open cabinet or integrated-oven cooker?

    Three main formats exist for professional horeca cookers, to choose based on your installation project:

    The counter cooker ("T" model in Diamond nomenclature) sits directly on a base or worktop. It is compact (250-380 mm height), integrates into a modular cooking line and offers great flexibility: you can move it, align it with a plancha, fryer or bain-marie. Ideal for compact kitchens, food trucks and evolving setups.

    The open-cabinet cooker ("BA" model) integrates an open storage base directly under the cooking top. It reaches standard working height 850/920 mm and offers practical storage for pots, trays and GN containers. The most appreciated format among chefs wanting an ergonomic autonomous station.

    The integrated-oven cooker ("BF" or "FV" models) combines the cooking top with a GN 1/1 or GN 2/1 oven — gas or electric convection — beneath the surface. You save significant kitchen space and benefit from a complete cooking + holding station. The C6GFA11-BF (6 gas burners + GN 2/1 gas oven) illustrates this all-in-one approach perfectly.

    Our Diamond ranges: PRO 600, ALPHA 650, OPTIMA 700, OPTIMA 900

    Frigo Horeca distributes all Diamond modular ranges, designed to allow custom cooking line configurations. Modules of the same range align perfectly in front and depth, sharing coherent design and compatible connections.

    • PRO 600 (600 mm wide × 600 mm deep): compact entry-level range, ideal for small kitchens, food trucks and secondary stations. Pro robustness at accessible prices.
    • ALPHA 650 (700 mm × 650 mm): most popular intermediate range, perfect footprint/performance balance for the majority of Belgian restaurants. The G65/4F7T-N is the standard example.
    • OPTIMA 700 (400/700 mm × 700 mm): high-efficiency professional range with IPX5 embossed top, integrated collection trays, AISI 304 stainless steel rear chimney. High-efficiency 1.5 to 7 kW burners. Reference: G7/6B11T-N (6 burners 42 kW).
    • OPTIMA 900 (800/1100 mm × 900 mm): premium range for high-volume kitchens with burners up to 11 kW each, reinforced 20/10 mm top, GN 2/1 oven available. The G9/6BA12-N remains the reference for large kitchens.

    DIVERSO range: accessible professional performance

    The DIVERSO range offers horeca gas cookers with unbeatable price/quality ratio, designed for moderate to intensive use: snack bars, neighbourhood brasseries, secondary kitchens, food trucks and venues wanting to equip several stations without inflating the budget. Models WR-G6BA-A2 (6 burners on open cabinet), WR-6B11-66 and the combo version WR-M4BF-M1 (4 burners + electric convection oven) cover the essentials of horeca needs with proven reliability.

    Gas power in kW: properly choose your cooker capacity

    Gas power is expressed in kW (kilowatts) and kcal/h (kilocalories per hour) — 1 kW = 860 kcal/h. To estimate your need, count on average:

    • 1 burner 3.5-5 kW: sufficient for gentle cooking, sauces, long simmering
    • 1 burner 7 kW: versatile standard for the majority of cooking (sauté, pan-frying, quick cook)
    • 1 burner 11 kW: high power for wok, large volumes, intense open-flame cooking

    For a complete 4-burner cooker, count 17 to 36 kW total depending on the range (PRO 600 to OPTIMA 900). For a 6-burner, count 30 to 66 kW. The G9/4BA8-N (36 kW) and the G7/6B11T-N (42 kW) are among the most powerful references in the catalogue.

    Installation, use and maintenance tips

    • Gas connection: have an approved installer carry out the natural gas or LPG connection. Diamond/DIVERSO cookers are supplied with injectors for both types for on-site conversion.
    • Extraction hood: mandatory above any pro cooker, sized according to total power (generally 1500 to 3000 m³/h). Also think about fryers and cooking plates sharing the same hood.
    • Daily cleaning: remove cast-iron grids and collection pan, wash with food-grade degreaser, dry and reassemble. The AISI 304 stainless top resists food acids.
    • Annual check: technical service recommended once a year (gas tightness, pilot light operation, thermocouple condition, injector cleanliness).
    • Pot storage: open-cabinet models allow easy access to frequently used utensils.

    Complete your professional cooking line

    For a complete cooking line, combine your professional cooker with complementary Diamond and DIVERSO equipment: professional electric and gas fryers, planchas and cooking plates for meats and fish, toasters and salamanders for finishing and gratin, bain-marie and heating bridges for temperature holding. For mise en place, equip yourself with stainless work tables, stainless sinks and our complete stainless steel furniture. On the cold side, consider refrigerated tables and refrigerated cabinets for your preparations.

    Why buy your professional cooker at Frigo Horeca?

    Frigo Horeca is your horeca specialist in Brussels for over 15 years. Our 800 m² showroom welcomes professionals wanting to see, touch and test cookers before purchase. We deliver throughout Belgium and Luxembourg within 24-72h for stock items, with tail-lift truck for heavy cookers (up to 200 kg). All our Diamond and DIVERSO cookers are manufacturer guaranteed and benefit from responsive technical after-sales service in French and Dutch. Our team advises you on the correct sizing of your cooker based on your menu, number of covers, kitchen layout and existing gas/electric installation. Currently enjoy our -30% promotion on the entire catalogue, Belgian 21% VAT directly applied. Contact us for a quote or visit our Brussels showroom for personalised advice.

    Frequently asked questions about professional cookers

    Which cooker depth to choose: 600, 650, 700 or 900 mm? Depth directly impacts available power per burner and chassis robustness. PRO 600 and ALPHA 650 ranges suit small/medium kitchens with limited footprint. From OPTIMA 700 onwards, you gain power, larger cast-iron grids (330×300 mm vs 340×570 mm) and deeper collection trays. OPTIMA 900 is reserved for large brigades with 11 kW burners.

    Difference between pilot-light burner and piezoelectric ignition? The pilot light is a small permanent flame that automatically ignites the main burner — reliable and economical (consumes very little gas). Piezoelectric ignition generates a spark on button press, without permanent flame. Both systems feature a safety thermocouple that cuts gas in case of extinction. On premium OPTIMA cookers, both systems are often combined.

    Which gas type to use: natural or LPG? All Diamond and DIVERSO cookers are compatible with both gas types. Injectors (different calibres for natural vs LPG) are supplied with the appliance. Conversion from one type to the other is done at installation by an approved installer in a few minutes.

    Can a gas cooker be integrated into an all-electric kitchen? No, a gas cooker requires a mandatory gas connection (city natural gas or propane bottles). If you only have electricity, opt for an electric round-hotplate cooker type WR-E4PA-A3, or for a professional induction plate offering gas-comparable responsiveness.

    What hood power should I plan for my cooker? Roughly 350 m³/h per kW of installed gas power, or 200 m³/h per kW of installed electric power. For a 6-burner 42 kW gas cooker, count on a 1500-2000 m³/h extraction hood. Don't forget to factor in your fryer and plancha if they share the same hood.

    Delivery and installation in Belgium

    Frigo Horeca delivers professional cookers throughout Belgium (Brussels, Antwerp, Ghent, Liège, Charleroi, Mons, Bruges, Namur, Leuven) and the Grand Duchy of Luxembourg within 24 to 72 hours for stock items. Cabinet cookers can weigh up to 200 kg: we use tail-lift trucks for ground-floor delivery. For turnkey installation (gas connection, commissioning, user training and natural gas/LPG conversion if necessary), request a quote from our technical team. We also take back your old cooker for WEEE-compliant European recycling.

  • Horeca ovens

    Professional horeca ovens: convection, bakery and combi steam

    The oven is the heart of a professional kitchen: regeneration, roasting, baking, steam cooking… Our range of 52 professional ovens covers every use, from dry convection to combi steam-convection, gas or electric, by Diamond, Diverso, Unox, Buffalo, Gastro M and Lincat, from €593 to €38,771 incl. VAT.

    Which type of oven?

    Gas or electric?

    Electric installs anywhere with fine control; gas cuts running costs at high volume. The Diamond combi ovens come in both energies, 6 to 20 GN 1/1 levels, boiler or direct injection.

    Which capacity?

    FAQ – Professional ovens

    Convection or combi oven?

    A convection oven cooks with dry hot air (a humidifier can add moisture). A combi oven adds true steam cooking and combined steam+hot air modes: better moisture retention, lower weight loss, low-temperature cooking.

    Boiler or direct injection?

    A boiler delivers stable saturated steam, ideal for fine bakery and intensive steam cooking; direct injection is simpler and cheaper, enough for most restaurants.

    What budget should I plan?

    From €593 incl. VAT for a compact convection oven to €38,771 incl. VAT for a 20-level gas combi; a professional 6-level combi runs €8,000-15,000 incl. VAT.

    Do you deliver in Belgium?

    Yes, we deliver throughout Belgium from our Brussels shop.

    See also

  • Cooking plates

    Professional cooking plates: griddle, snack plate and induction

    Searing vegetables, snacking meat, wok cooking or precise simmering: the cooking plate is one of the most versatile stations in a professional kitchen. Our 68-model range covers gas and electric griddles, snack plates, induction and wok, by Diamond, Buffalo, Gastro M, Waring, Lincat, Dualit and Diverso, from €133 to €13,871 incl. VAT.

    Which technology?

    Smooth, grooved or chromed surface?

    • Smooth: eggs, fish, vegetables, pancakes — quick cleaning.
    • Grooved: grill marks on meat.
    • Chromed: fast heat-up, non-stick shine and less radiated heat towards the cook, like the chromed gas griddle, 3 burners 8.7 kW.

    Gas or electric?

    The range counts 18 gas and 50 electric models (induction included). Gas brings reactivity and lower running costs; electric and induction install anywhere and limit ambient heat.

    FAQ – Cooking plates

    Griddle or contact grill?

    A griddle cooks on one side with a large open surface; a contact grill presses the product between two plates. For paninis, see our panini grills.

    Is induction worth it?

    Yes for kitchens seeking precision and energy savings: induction heats only the pan, with no inertia or wasted heat.

    What budget should I plan?

    From €133 incl. VAT for a compact induction plate to €13,871 incl. VAT for large range griddles; many models are currently on promotion.

    Do you deliver in Belgium?

    Yes, we deliver throughout Belgium from our Brussels shop.

    See also

  • Pizza ovens

    Professional pizza ovens: the refractory stone makes the difference

    A real pizza is baked by its deck: refractory stone stores heat and feeds it straight into the dough for a crisp base in 3 to 5 minutes. That is what separates a professional pizza oven from a standard oven — and what brings customers back. Our 39-oven range covers every output: from the compact single-pizza Ø 350 mm unit for snack bars to the 2×9-pizza double-deck oven for a pizzeria at full throttle. Filter by “Pizza capacity” and “Operation” to narrow down in two clicks.

    Which capacity for your output?

    Allow roughly 12 to 15 pizzas per hour per oven slot (4-minute bake plus handling). In practice:

    • 1-2 pizzas: snack bars and short menus — from €290 incl. VAT, countertop;
    • 3-4 pizzas: restaurants serving pizza alongside the menu, up to 50 pizzas/hour;
    • 5-6 pizzas: neighbourhood pizzerias — the best-selling format;
    • 8-9 pizzas: high-output pizzerias, around 100-130 pizzas/hour;
    • 12+ pizzas (double deck): intensive production, delivery and continuous takeaway.

    A double deck adds another advantage: two independent temperatures — pizzas above, focaccias or desserts below.

    Electric or gas?

    Electric dominates (35 of our 39 ovens): precise heat-up, independent deck/top control on professional models, no installation constraint beyond available power — large models need three-phase 400 V. Gas pizza ovens keep their fans for the live-flame taste and for premises short on electrical power: natural gas or propane.

    Temperature: aim for 400°

    A Neapolitan needs 430-480° and 60-90 seconds; a classic Italian 350-400° in 3-4 minutes; a frozen pizza 300° in 4-5 minutes. Check the oven’s maximum temperature against your style: our professional models reach 400-450°, and the stone holds heat batch after batch — no temperature drop during the rush.

    Installation: plan the oven’s environment

    A pizza oven radiates serious heat: allow 10-15 cm side clearance, a non-flammable surface and proper extraction. Electrically, 1-2 pizza ovens run on 230 V; above that, 400 V three-phase is the norm. Think about the stand: our stackable ovens double capacity without doubling floor space.

    Complete your pizza station

    Baking is only half the station: prepare your dough with our spiral dough mixers, roll it with our pizza dough rollers and keep toppings at hand in a refrigerated pizza counter. For standard kitchen ovens, see our horeca ovens.

    A few models from the range

    Frequently asked questions

    Refractory stone or metal plate? Stone, no hesitation: it absorbs dough moisture and returns constant heat. Every professional pizza oven we sell has one.

    How long to preheat? Allow 30-45 minutes to load the stone with heat. Switch on before mise en place — a hot deck is the condition for a crisp base.

    What budget? From €290 incl. VAT for a single-pizza snack oven to around €27,000 for top production ovens; a neighbourhood pizzeria equips itself properly between €800 and €2,500.

    Fast delivery across Belgium and professional warranty on the full range.

  • Microwave ovens

    Professional microwave ovens: the fast-service essential

    Reheating a sauce, regenerating a dish, defrosting in minutes: the professional microwave is one of the hardest-working appliances in a horeca kitchen. Our range counts 18 models from 17 to 34 litres, with mechanical or digital controls, by Diamond, Samsung, Buffalo, Menumaster, Tristar and Caterlite, from €127 to €12,347 incl. VAT — from compact back-up units to high-speed combination ovens.

    Why choose a professional microwave?

    • Real power: 700 to 2100 W output for reheating times that keep up with the rush.
    • Robust build: stainless steel cavities and housings made for all-day intensive use.
    • Service-ready controls: hard-wearing mechanical dials or programmable digital panels.
    • Horeca capacities: up to 34 litres, with cavities accepting GN 2/3 Gastronorm pans.

    Mechanical or digital controls?

    Mechanical models (7 in the range) adjust in one move and shrug off intensive handling. Digital models (10 in the range) offer memorised programmes and precise power control — ideal when the same preparations come back all day.

    Which capacity?

    High-speed ovens: microwave, convection and combination

    At the top of the range, Diamond high-speed ovens (Platinum line) combine microwave, convection and combination cooking with touch-screen control, in 3 kW (LKS/3M) or reinforced 6 kW (LKS/6T) versions — oven quality at microwave speed for high-volume outlets.

    FAQ – Professional microwave ovens

    How much power do I need?

    For back-up use, 700 to 1000 W is enough. For sustained service with repeated reheating, go for 1400 to 2100 W.

    What does a GN 2/3 cavity bring?

    It takes a Gastronorm 2/3 pan directly: reheat in the same container that then goes to the bain-marie or heated cupboard.

    What budget should I plan?

    From €127 to €1,611 incl. VAT for standard microwaves; around €12,000 incl. VAT for a high-speed combination oven. Several models are currently on promotion.

    Do you deliver in Belgium?

    Yes, we deliver throughout Belgium from our Brussels shop.

    See also

  • Conveyor ovens

    Professional conveyor ovens: continuous cooking for your horeca

    A conveyor oven (also called tunnel oven or belt oven) carries food through the cooking chamber on a variable-speed belt: load on one side, perfectly cooked product out the other, no supervision needed and a constant result. It is the go-to equipment for high-output pizzerias, snack bars, chip shops, sandwich shops and catering kitchens. Our range counts 8 Diamond conveyor ovens, from the compact quartz countertop model to the ventilated 1000 mm gas tunnel, from €2,549 to €33,834 incl. VAT.

    Why choose a tunnel oven?

    • Constant output: the belt keeps cooking continuously, with no downtime between batches.
    • Consistency: time and temperature are set once, every pizza or panini comes out identical whoever operates the oven.
    • Labour savings: no watching or turning, your staff focus on preparation.
    • Versatility: pizzas, paninis, toasted sandwiches, bruschetta, gratins, pastries, finger food.
    • Stainless steel build across the whole range.

    Gas or electric?

    The four ventilated gas tunnels (FTGV) deliver 7,550 to 38,700 kcal/h with low running costs and fast heat-up; they only need a 230 V single-phase supply for the motor and fan. The ventilated electric models (FTEV) deliver 7.9 to 18.5 kW on 400 V three-phase — simpler to install where there is no gas supply. The compact "S-POWER" quartz oven (3 kW) starts instantly with no preheating and fits on a counter.

    Which belt width?

    Before installation

    • Check dimensions and door clearance: from 1030 × 1300 mm (400 belt) to 1980 × 2450 mm (1000 belt).
    • Power supply: 230/1N 50 Hz for gas models, 400V/3N 50 Hz for ventilated electric models.
    • Weight: 22 kg (countertop quartz) to 315 kg — plan handling and a suitable floor.
    • An extraction hood is recommended, and gas models must be connected by a certified installer.

    FAQ – Conveyor ovens

    Conveyor oven or traditional pizza oven?

    A chamber oven cooks in batches and needs an attentive pizzaiolo; a conveyor cooks continuously with consistent results. For batch baking, see our pizza ovens.

    Can cooking be adjusted?

    Yes: belt speed and temperature adjust independently. The "S-POWER" quartz oven also offers a half-power mode.

    What budget should I plan?

    From €2,549 incl. VAT for the countertop quartz oven to €33,834 incl. VAT for the 1000 mm gas tunnel; 400 mm belt models start around €10,866 incl. VAT.

    Do you deliver in Belgium?

    Yes, we deliver throughout Belgium from our Brussels shop.

    See also

  • Charcoal ovens

    Professional charcoal ovens: live embers at the heart of the kitchen

    The charcoal oven (closed brasero type) combines the power of a wood-fire grill with the control of an oven: aged meats, whole fish and vegetables gain intense searing and an unmatched smoky taste. Our range counts 9 Diamond charcoal ovens, from GN 1/1 (60 kg/h) to GN 2/1 + GN 1/1 (120 kg/h), black or stainless finish, from €6,639 to €15,608 incl. VAT.

    Why a charcoal oven?

    • Authentic taste: charcoal ember cooking marks and flavours like nothing else.
    • High temperatures: the closed chamber concentrates the heat for fast searing.
    • Charcoal savings: the closed chamber uses less fuel than an open grill at equal output.
    • A signature station: the steakhouse statement in an open kitchen.

    Which output?

    Installation tips

    • Plan extraction suited to charcoal cooking (properly sized hood and duct, spark arrestor as per local rules).
    • Use restaurant-grade charcoal for stable embers and low ash.
    • Empty the ash drawer cold, after each intensive service.

    FAQ – Charcoal ovens

    How does it differ from a lava stone grill?

    The charcoal oven burns real embers in a closed chamber; lava stone re-radiates gas burner heat. Maximum smoky taste with charcoal, gas simplicity otherwise — see our lava stone grills.

    How much charcoal does it use?

    The closed chamber limits consumption versus an open grill; cooking capacity starts at 60 kg/h depending on format.

    What budget should I plan?

    From €6,639 to €15,608 incl. VAT depending on output and finish. The whole category is currently on promotion.

    Do you deliver in Belgium?

    Yes, throughout Belgium from our Brussels shop.

    See also

  • Lava stone grills

    Professional lava stone grills: barbecue taste in the kitchen

    The lava stone grill brings barbecue cooking to the professional kitchen: gas-heated volcanic stones radiate intense, even heat and give meat, fish and vegetables that authentic chargrilled taste. Our range counts 7 gas models by Diamond and Diverso, from the 40 cm half module to the full 80 cm module, from €1,051 to €2,969 incl. VAT.

    Why lava stone?

    • Authentic taste: juices dripping on the stones rise back as aromatic smoke, like a wood fire.
    • Intense, stable heat: the stones store and release heat — ideal for searing.
    • Double-sided cast iron grids: grooved side for marking, smooth side reversible, as on the Diamond PLX47-PN half module or the Diverso WR-PLX1-40 half module.
    • Stainless steel burners with front taps for precise zone control.

    Half module or full module?

    Usage tips

    • Preheat 15-20 minutes so the stones reach temperature.
    • Turn or replace the lava stones regularly: clogged stones smoke more and heat less.
    • Plan an extraction hood: lava stone cooking releases smoke and grease.
    • Gas connection must be done by a certified installer.

    FAQ – Lava stone grills

    How does it differ from an electric grill or griddle?

    Lava stone runs on gas with intense radiant heat and a true chargrilled taste; a griddle cooks by contact on a solid plate. For plate snacking, see our panini grills.

    Are the lava stones included?

    It depends on the model: the Diverso WR-PLX grills and the Diamond PLX47-PN come with their volcanic stones — check each product sheet.

    What budget should I plan?

    From €1,051 incl. VAT for a half module to €2,969 incl. VAT for large formats; the whole category is currently on promotion.

    Do you deliver in Belgium?

    Yes, we deliver throughout Belgium from our Brussels shop.

    See also

  • Gyros grills

    Professional gyros grills: kebab, shawarma and döner

    The gyros grill (kebab grill) cooks the meat skewer vertically in front of adjustable heating zones: the outside crisps while the inside stays juicy, and the cook slices as service goes. Our range counts 5 professional Diamond models, electric or gas, for skewers from 20 to 55 kg, from €1,433 to €2,453 incl. VAT.

    Electric or gas?

    Which skewer capacity?

    • 20 kg: snack bar or small kebab shop.
    • 35 kg: kebab restaurant with steady output.
    • 55 kg: continuous high output, high-traffic locations.

    Using your gyros grill

    • Adjust heating zones separately: full power on the slicing side, holding heat on the rest.
    • Slice thin layers regularly to keep the skewer golden and juicy.
    • Clean the drip tray and burners/elements after each service.
    • Gas models must be connected by a certified installer.

    FAQ – Gyros grills

    Which meat for a gyros grill?

    Veal, chicken, lamb or kebab blends: any vertically skewered meat up to the model's capacity (20, 35 or 55 kg).

    Electric or gas?

    Electric installs anywhere with very even heat; gas is cheaper to run at volume and reacts faster.

    What budget should I plan?

    From €1,433 incl. VAT (20 kg skewer) to €2,453 incl. VAT (55 kg gas). The whole category is currently on promotion.

    Do you deliver in Belgium?

    Yes, we deliver throughout Belgium from our Brussels shop.

    See also

  • Panini grills

    Professional panini and contact grills: efficient snacking

    Paninis, toasted sandwiches, grilled meats and vegetables: the panini grill (contact grill) is the workhorse of horeca snacking. Two heated plates cook both sides at once, no flipping needed. Our range counts 11 electric models by Diamond, Diverso and Buffalo, from single to double and extra-large formats, from €394 to €1,483 incl. VAT.

    Grooved, smooth or mixed plates?

    Which format?

    Choosing your panini grill

    • Plate material: food-grade cast iron (Diamond, 365×255 mm usable plate), built-in heating elements (Diverso) or ceramic glass for fast heat-up.
    • Balanced top plate: a stabilising system keeps the plate horizontal whatever the product thickness.
    • Athermic handle and grease drawer for safety and hygiene.

    FAQ – Panini grills

    Panini grill or contact grill?

    Same double-plate principle; “panini” refers to the sandwich use, “contact grill” to the appliance in general. Choose on plates (grooved or smooth) and width.

    How many paninis at once?

    A single format presses 1-2 paninis, a medium 2-3, a double or extra large 4 or more depending on bread size.

    What budget should I plan?

    From €394 incl. VAT for a single grill to €1,483 incl. VAT for large double formats; several models are currently on promotion.

    Do you deliver in Belgium?

    Yes, we deliver throughout Belgium from our Brussels shop.

    See also

  • Toasters

    Professional toasters: croque-monsieur and horeca bread toasters

    Hotel breakfast, brasserie croque-monsieur, evening toast service: a professional toaster must run cycle after cycle all day. Our range counts 18 electric models by Diamond, Dualit, Rowlett, Buffalo and Caterlite, from slot toasters to clamp toasters, from €85 to €1,604 incl. VAT.

    Which type of toaster?

    How to choose

    • Capacity: 2 to 6 slices or clamps depending on service volume.
    • Durability: stainless body and replaceable heating elements extend life under intensive use.
    • Timer: mechanical timer with ejection or alarm avoids forgotten toasts during the rush.

    FAQ – Professional toasters

    Domestic or professional toaster?

    The professional one is built for continuous cycles: reinforced, often replaceable elements, stainless body, much higher hourly output.

    Clamps or slots?

    Clamps for croque-monsieur and filled sandwiches; slots for plain bread and toast.

    What budget should I plan?

    From €85 incl. VAT for a compact to €1,604 incl. VAT for high-output toasters; several models are on promotion.

    Do you deliver in Belgium?

    Yes, we deliver throughout Belgium from our Brussels shop.

    See also

  • Toaster salamandre

    Professional salamander toasters: gratinate, toast, finish

    The salamander heats from above: it gratinates, browns, melts and finishes plates right at service. Our range of 7 electric salamander toasters by Diamond, Diverso and Buffalo covers snack bars and brasseries alike, from €267 to €1,101 incl. VAT.

    Which model?

    Kitchen uses

    • Gratinate onion soup, croque-monsieur and cheese dishes.
    • Brown white meats and savoury pastry finishes.
    • Hold a plate hot before sending.
    • Toast breads and sandwiches without pressing them.

    FAQ – Salamander toasters

    Salamander or classic toaster?

    The salamander heats by top radiation without contact: ideal to gratinate and finish plated dishes. For plain bread, see our toasters.

    Why quartz?

    Quartz elements heat in seconds: no permanent preheating, so less consumption between services.

    What budget should I plan?

    From €267 to €1,101 incl. VAT depending on format; several models are on promotion.

    Do you deliver in Belgium?

    Yes, throughout Belgium from our Brussels shop.

    See also

  • Food warmers-Heating...

    Food warmers and heating bridges: heat right where you serve

    Between kitchen and dining room, every minute counts. A dish waiting two minutes at the pass without holding loses several degrees — and your consistency crumbles at peak hours. A food warmer keeps plated dishes and preparations at serving temperature directly on the line, at the pass or in self-service. This category gathers all “open” hot-holding: infrared heating bridges, heat lamps, heated displays and merchandisers, food warmers, soup kettles and sausage warmers. Use the “Appliance type” filter to cut straight through the 49 references.

    Heating bridges and ceiling infrared: the professional pass

    Standing on the pass or suspended above it, an infrared heating bridge keeps plated dishes hot until they leave for the dining room. Widths fit your line — 900 to 1960 mm — and top + element versions also heat the resting surface, holding from above and below. The suspended ceiling version frees the whole worktop: a real plus on narrow passes. No cold plate leaves the pass.

    Sizing tip: choose a bridge width equal to or slightly under your pass top, and allow about 25-30 cm of depth per row of plates.

    Heat lamps: precision at the point of service

    Suspended or freestanding, a heat lamp targets one dish, a carving station or one buffet point. Easy to install — a socket is all it takes — and easy to move: hotel buffets, brunches, banquets, show cooking. Hanging height sets the intensity; height-adjustable models adapt to every dish. Thirteen models, from single spot to multiple rail.

    Heated displays and merchandisers: sell on sight

    For takeaway, chip shops and snack bars, a heated display showcases croquettes, snacks and warm pastries while holding them at temperature — and what customers see hot, they buy. Self-service merchandisers with or without doors equip sandwich shops and cafeterias: customers serve themselves, rotation speeds up. The 4× GN 1/1 central heated buffet structures a full hotel or institutional buffet. Fifteen models, from compact counter units to large panoramic displays.

    Soup kettles and sausage warmers: counter specialists

    The soup kettle (5.7 to 10 L) keeps the soup of the day hot at the counter — a sandwich-shop and bakery classic in winter, turning a low-cost product into comfortable margin. The steam-post sausage warmer equips chip shops and stands: sausages stay juicy without drying or overcooking.

    How to choose your food warmer

    Start from the point of service, not the appliance. At the pass: a heating bridge matching your line width, or a ceiling unit to keep the top clear. On a buffet: mobile heat lamps or a central GN buffet. In a sales display: a heated merchandiser suited to your product — doors to limit heat loss, self-service for throughput. At the counter: soup kettle or sausage warmer. For sauced dishes and deep GN pans, add a professional bain-marie; for crockery and closed hot reserves, see our heated holding cabinets; and to regenerate before service, our horeca ovens.

    Installation and consumption

    Everything on this page runs on single-phase 230 V: a standard socket is enough. Power stays modest — a lamp draws about as much as a strong bulb, a bridge a few hundred watts per metre. Infrared needs no preheating: switch on at the start of service, off after.

    A few models from the range

    Frequently asked questions

    Infrared or element? Infrared heats the dish surface without contact — ideal at the pass, instant response. Elements (plates, displays) heat by conduction and suit longer holding and wrapped products.

    Is open holding HACCP-compliant? Yes, as long as core temperature stays above +63°. Bridges and lamps are designed for short holding; for several hours, prefer a closed display, bain-marie or ventilated cabinet.

    What budget? From €70 incl. VAT for a simple lamp to around €3,000 for large heated displays. For a complete pass, bridge + back-up lamp comes to €500-900.

    How does it differ from a bain-marie? A bain-marie heats with water (moist heat, perfect for sauces); a food warmer heats dry or by infrared (perfect for crispness). They complement each other on the same line.

    Fast delivery across Belgium and professional warranty on the full range.

  • Bain-marie

    Professional bain-marie: precise hot holding without drying out

    A professional bain-marie keeps sauces, soups, garnishes and cooked dishes at serving temperature using the gentle heat of water, with no drying or overcooking. That is the key difference from a hotplate or heat lamp: moist heat surrounds the pan with no scorching contact point — sauces don’t skin over, mash doesn’t dry, rice stays supple. Essential on a self-service line, buffet, chip shop or at the pass, it frees up your burners during service. Our range goes from compact countertop units to mobile models on castors and panoramic heated displays.

    Which GN format?

    Capacity is expressed in Gastronorm pans — use the “GN capacity” filter to find the right size in one click:

    • 1× GN 1/1: the compact countertop bain-marie, perfect at the pass, in a food truck or for occasional buffets — the best-selling format;
    • 2× to 3× GN 1/1: mobile models on castors for dining-room service, mass catering and banqueting — two or three hot dishes served at once;
    • 4× GN 1/3 and GN 1/3 + GN 1/6 combinations: present several sauces or garnishes separately without mixing flavours — the chip-shop and snack-bar choice.

    Practical reminder: a GN 1/1 pan (530×325 mm) subdivides at will — 2× GN 1/2, 3× GN 1/3, 6× GN 1/6 — so most of our wells accept your existing pans, up to 150 or 200 mm deep depending on the model.

    Gas or electric?

    Electric (single-phase 230 V) dominates: plugs into a standard socket, precise thermostat up to 90°, minimal maintenance — the right choice in 90% of kitchens. A gas bain-marie remains relevant for food trucks, outdoor stands and kitchens with a saturated electrical board: it works wherever there’s a bottle. Models with a front drain tap make daily cleaning easier — drain the water without lifting the well.

    Countertop, mobile or heated display: three uses

    Countertop units sit on a worktop, stainless table or counter: compact and light, stored away after service. Mobile bains-marie on castors (2× or 3× GN 1/1) follow service into the dining room, feed a buffet and roll back to the wash-up area — a must in mass catering. The panoramic heated bain-marie display adds the sales dimension: straight glass and lighting to showcase dishes for takeaway, chip shops and snack bars.

    Temperature and HACCP

    Regulations require hot dishes to be held above +63°. With water regulated up to 90° and a dial thermostat, a bain-marie holds that target without constant supervision: fill, set, check at the start of service. Overheat protection cuts the element if the well runs dry — just check the water level every couple of hours during intensive service.

    Three habits for best results

    Preheat the water 20 to 30 minutes before service. Cover the pans during quiet periods: you save energy and preserve moisture. Drain and rinse the well every evening — with a drain tap it takes a minute.

    A few models from the range

    Frequently asked questions

    Bain-marie or food warmer — which one? A bain-marie heats with water (gentle, moist heat); a dry food warmer or heating bridge uses elements or infrared (direct heat). For fries that must stay crisp, choose a food warmer or heating bridge; for anything in sauce, the bain-marie is unbeatable.

    Can a bain-marie run without water? Not the classic models: the element heats water, not air. Overheat protection cuts power when dry, but dry running wears the element prematurely.

    How long can dishes be held? Several hours above +63° without noticeable loss for sauces, soups and stews. Delicate starches (pasta, rice) are best held under 2 hours.

    Complete your hot-holding line with a heated holding cabinet for crockery and plated dishes. Fast delivery across Belgium and professional warranty, from €258 incl. VAT.

  • Heated cupboards

    Professional heated holding cabinets: service at the right temperature

    A professional heated cabinet is the quiet workhorse of any restaurant, caterer or institutional kitchen: it keeps plates, dishes and preparations at serving temperature throughout the rush. A dish plated on a cold plate loses 15 to 20 degrees in under a minute — all the kitchen’s work undone between the pass and the table. Our range covers every hot-holding need: plate warmers for 30 to 120 plates, ventilated holding cabinets with 1 or 2 doors, a heated proofing cabinet for bakery-pastry work and a heated pass-through cabinet table.

    Plate warmers: 30, 60 or 120 plates

    The plate warmer is the best-value investment in a professional kitchen: for a few hundred euros, every plate leaves for the dining room at the right temperature. Three capacities to match your covers:

    • 30 plates (Ø max 250 mm): bistros, snack bars and small dining rooms — minimal footprint, just 0.4 kW, slides under the pass;
    • 60 plates (Ø max 250 to 350 mm): the versatile format for brasseries and restaurants up to 80 covers, also available on castors;
    • 120 plates: banquets, hotels, caterers and mass catering — one unit for a full service.

    Temperature adjusts from +30° to +90°: around 45-50° a plate is pleasantly warm yet safe to handle; at 80-90° it compensates for longer plating on sauced dishes.

    Ventilated holding cabinets: even heat for your dishes

    For cooked dishes and GN containers, our ventilated heated cabinets with 1 or 2 doors circulate heat evenly from top to bottom — no cold spots, no condensation on lids. The precise thermostat allows HACCP-compliant holding above +63°, the regulatory temperature for hot food in Belgium. Food-grade stainless interior, GN 1/1 compatible runners, easy cleaning: these cabinets run non-stop in institutional kitchens.

    Proofing cabinet and heated table: the specialists

    Two configurations complete the range. The heated proofing cabinet with 2 glass doors and 8 levels takes 600×400 trays and GN 1/1 pans: gentle, controlled warmth for proofing pastries and bread, the perfect partner for our professional horeca ovens. The 1200×700 mm heated cabinet table with 2 sliding doors doubles as a heated pass: stainless worktop above, hot reserve below — ideal for open kitchens, catering and collective dining.

    Power and connection: 230 V throughout

    Every heated cabinet runs on single-phase 230 V with power ratings from 0.4 to 2.5 kW: no three-phase connection needed, a standard socket is enough. Consumption stays modest — once at temperature, the thermostat cycles the element intermittently. Prices range from €468 to under €2,000 incl. VAT.

    How to choose your heated cabinet

    Ask three questions. What are you keeping hot? Crockery: plate warmer. Dishes and GN pans: ventilated cabinet. Dough to proof: proofing cabinet. What volume per service? Count covers at your busiest service and take the capacity just above. Where will it sit? Under the pass, at the end of the line, or on castors to follow service.

    A few models from the range

    Frequently asked questions

    Heated cabinet or food warmer — what’s the difference? A heated cabinet is a closed chamber for crockery and waiting dishes; a food warmer (bain-marie, heating bridge, lamp) keeps food uncovered on the service line. They complement each other: see our food warmers and heating bridges and our professional bains-marie.

    Does a heated cabinet use much power? No: between 0.4 and 2.5 kW depending on the model — far less than an oven. The thermostat cuts heating once at temperature.

    Can dishes be held hot for several hours? Yes, provided you stay above +63° (HACCP standard). Our ventilated cabinets hold that temperature evenly without drying covered dishes.

    Fast delivery across Belgium and professional warranty on the full range.

  • Rice cookers

    Professional rice cookers: consistency, service after service

    In an Asian restaurant, sushi shop, catering operation or canteen, rice leaves no room for error: overcooked it sticks, undercooked it breaks. A professional rice cooker automates the job — dosing, absorption, automatic switch to keep-warm — freeing a burner and a cook at every service. Our range runs from the 3.6 L counter unit to the 10 L production model, completed by a 21 L rice warmer, a steamer and a pasta cooker.

    Which capacity for your service volume?

    The conversion rule: 1 litre of dry rice yields about 2 to 2.3 litres cooked, i.e. 8 to 10 portions. In practice:

    • 3.6 to 4.2 L dry (about 10 L cooked, 20-30 portions): snack bars, sushi shops and restaurants up to 40 covers;
    • 6 L dry (13 L cooked, 50-60 portions): Asian restaurants with continuous service;
    • 9 to 10 L dry (up to 23 L cooked, 80-100 portions): all-you-can-eat woks, caterers and mass catering.

    For very high throughput, double up: one cooker producing while the second holds — the standard setup in Asian buffets.

    Keep-warm: the other half of the job

    All our cookers switch automatically to keep-warm at the end of the cycle — up to 12 hours on some models, without drying thanks to the lid and non-stick bowl. To decouple production from service, the dedicated 21 L rice warmer takes over: the cooker chains batches while the warmer holds stock at the plating station.

    Steamer and pasta cooker: the rice cooker’s cousins

    The 6 L steamer gently cooks vegetables, dim sum and fish — same automation, same simplicity. The 8 L pasta cooker with individual baskets and digital timer serves pasta to the minute without watching the pot: each basket lifts at the exact time.

    Easy installation and care

    Every model runs on single-phase 230 V from a standard socket. Non-stick inner bowls lift out for the wash-up; spatula and measuring cup come with most models. No technical skill needed: fill, close, press.

    How to choose

    Count your rice portions at the busiest service and take the capacity just above, using the 1 L dry ≈ 8-10 portions rule. Continuous service? Add the rice warmer. Steam or pasta on the menu? Dedicated units keep your main cooker free. To complete your Asian or wok line, see our professional ranges and our bains-marie for sauces and sides.

    Sushi, jasmine, basmati: one cooker for every rice

    The automatic cooker manages absorption whatever the grain: rinsed and soaked sushi rice, fragrant jasmine, long basmati, round risotto rice. Only the water/rice ratio changes — the bowl graduations do the rest. Thick non-stick bowls spread heat better and avoid bottom crust, a decisive point for sushi rice where texture defines the final product.

    Care: three habits for years of service

    Rinse the bowl after each service — non-stick cleans without scrubbing. Descale steamer and pasta-cooker tanks according to your water hardness (Belgian water is hard: monthly is a good rhythm). Check the lid gasket twice a year: it guarantees long keep-warm quality.

    A few models from the range

    Frequently asked questions

    How does it differ from a domestic rice cooker? Duty cycle: reinforced non-stick bowl, element sized to chain batches all day, long keep-warm and available spare parts. A domestic model gives up within months at this pace.

    Can rice stay on keep-warm for hours? Yes, up to 12 hours depending on the model. Beyond 2-3 hours, stir and lightly moisten to preserve texture — and stay above +63° (HACCP).

    What budget? From €163 incl. VAT for a 4.2 L to €853 for the premium 3.6 L — most needs are covered between €200 and €350.

    Fast delivery across Belgium and professional warranty on the full range.

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