Coffee bar - Tea room

Subcategories

• Coffee machines

  Professional coffee machines for hospitality

  Coffee is often the first and last impression a venue leaves. Choosing the right machine means guaranteeing a consistent cup, an output suited to the rush and controlled profitability on one of the highest-margin items on the menu. Our range covers every need, from the small countertop unit to the traditional three-group espresso machine: group espresso machines, filter coffee machines and bean-to-cup machines. The sector's leading brands are represented — Diamond for traditional espresso, Bravilor Bonamat for filter coffee, Rowlett for bean-to-cup.

  Group espresso, filter or bean-to-cup?

  The group espresso machine is the reference for bar coffee: one or more brewing groups, a steam wand for milk and Italian-style cup quality. It requires a barista but delivers the best result for coffee served on demand. The filter coffee machine, like the Bravilor Bonamat Novo F454 or the Bravilor Bonamat Mondo J510, brews large volumes of long coffee continuously, kept warm on hot plates: ideal for a hotel breakfast, a seminar or table service. The bean-to-cup machine, such as the Rowlett GM947, grinds the beans and prepares each drink automatically: an excellent compromise for self-service or a venue without a barista, with constant consistency from the first to the last coffee.

  How many groups to choose for an espresso machine

  The number of groups sets the service pace. A 1-group machine, like the COMPACT 1-group automatic Diamond, suits a small counter, an office or a low-volume outlet. The 2-group, such as the AROMA 2-group automatic Diamond, is the standard for most cafés and brasseries: it brews several coffees at once without breaking rhythm. The 3-group, like the AROMA 3-group automatic Diamond, is for very high-throughput venues — large brasseries, event spaces — where several baristas work in parallel. Remember to size the electrical supply too: a 3-group can require up to 4.6 kW, against around 2 to 2.7 kW for a countertop machine.

  Semi-automatic or automatic

  On an espresso machine, the dosing mode distinguishes two families. The semi-automatic version, like the COMPACT 2-group semi-automatic, lets the barista start and stop extraction manually: full control, valued by demanding professionals. The automatic version stores programmed doses and starts extraction at the touch of a button: it secures consistency whatever the operator and speeds up service at peak times. The choice depends on your team's skill level and your priority between hands-on craft and automated consistency.

  The importance of the grind

  An espresso machine only performs at its best with freshly ground coffee at the right particle size. Too coarse a grind gives an under-extracted, sour coffee; too fine and it turns bitter and the flow blocks. That is why a dedicated coffee grinder is inseparable from the machine: it releases the aromas at the moment of extraction and lets you fine-tune the cup. Always plan for a grinder next to your espresso machine and adjust it to your coffee and method.

  Water softener and maintenance

  Water makes up more than 90% of a coffee: its quality and hardness directly affect the taste in the cup and the machine's lifespan. In hard-water areas, limescale clogs the boiler and solenoid valves and eventually triggers costly breakdowns. That is why several of our machines are offered as a kit with a water softener, like the AROMA 2-group + softener kit. Combine it with regular descaling, daily cleaning of the groups and rinsing of the steam wands to preserve performance and aroma over time.

  Our selection and related categories

  For a quality espresso, the machine alone is not enough: freshly ground coffee makes all the difference. Complete your station with our coffee grinders, and explore the other categories in the Coffee bar - Tea room family: coffee percolators for large volumes, water softeners and hot water boilers for tea and infusions.

• Coffee grinders

  Professional coffee grinders for hospitality

  Good coffee starts with a good grind. The professional coffee grinder is the essential companion to any espresso machine: it releases the aromas of the bean at the precise moment of extraction and determines, as much as the machine, the quality of the cup. Our range covers doser grinders for bar service, bag-holder grinders for packaging ground coffee and versatile coffee-and-spice grinders. Robust and built for intensive use, they suit a café as well as a retailer's roasting operation.

  Why grind coffee on demand

  Ground coffee loses its aromas very quickly on contact with air: a few minutes are enough for some of the volatile compounds to evaporate. Grinding on demand, just before extraction, ensures maximum freshness and a more expressive cup. This is why no quality espresso machine is complete without a dedicated grinder nearby. Grind consistency also plays a key role: particles of uniform size ensure a balanced extraction, without excessive bitterness or acidity.

  Doser grinder or grind on demand

  The doser grinder stores freshly ground coffee in a chambered compartment and delivers a calibrated dose at each pull: the classic bar solution, fast and practical during the rush, like the Diamond doser coffee grinder or the high-capacity automatic Diamond grinder. The automatic grinder with auto-stop adds a cut-out as soon as the doser is full, avoiding waste. The bag-holder grinder, like the Santos bag-holder grinder, grinds straight into a bag held by a clamp, ideal for packaging and selling ground coffee in a shop or roastery. The versatile Buffalo coffee-and-spice grinder grinds in batches in a removable bowl and is useful beyond coffee alone.

  Burrs and grind adjustment

  A grinder's quality lies in its burrs and the precision of its adjustment. Well-sized burrs ensure a consistent grind without overheating the coffee, which would harm its aromas. Fine adjustment lets you match the grind to the method: very fine for espresso, coarser for filter or French press. Consider motor power and capacity if your throughput is high: an undersized grinder heats up and wears out, while a suitable unit keeps pace without weakening. Regular cleaning of the burrs and doser preserves freshness and prevents residue going rancid.

  Flat or conical burrs?

  Two main burr families equip professional grinders. Flat burrs deliver a very uniform grind, favoured for espresso, and excellent value; they do heat up a little more under very intensive use. Conical burrs, slower turning, heat up less and suit large continuous volumes. In both cases, quality hardened-steel burrs guarantee a clean cut and long life. The right choice depends on your main drink, your throughput and the available space.

  Sizing your grinder

  The grinder must match the machine and the throughput. For a counter serving a few dozen coffees a day, a compact doser grinder is enough; for a high-volume brasserie, favour large burrs and a powerful motor that handles cycles without overheating. Hopper capacity also matters: a large hopper avoids frequent refills, but coffee sits in it longer, which argues against overfilling so as to keep the beans fresh.

  Our selection and related categories

  Pair your grinder with one of our coffee machines for freshly ground espresso, and explore the other categories in the Coffee bar - Tea room family: coffee percolators for large volumes and water softeners to protect your equipment from limescale.

• Coffee percolators

  Professional coffee percolators for hospitality

  When you need to serve many simple coffees quickly and without a barista, the percolator is the ideal tool. Hotel breakfast, seminar break, banquet, reception, parish hall or sports club: it brews long coffee in large quantities and keeps it hot, ready to be served from a tap or a jug. Our range runs from the 2.2-litre thermos countertop percolator to the large 15-litre urn able to serve up to 100 cups, including insulated dispensers to carry and serve coffee wherever you need it.

  What they are for

  The percolator differs from the espresso machine in its purpose: producing volume rather than individually crafted coffees. Where a coffee machine serves an espresso on demand, the percolator brews a large quantity of filter coffee in a single cycle and keeps it at temperature. It is the most economical and simplest solution for services where throughput matters more than finesse: institutions, events, self-service, meeting rooms. No particular skill is required: fill, start, serve.

  Which capacity to choose

  Capacity is the main selection criterion, expressed in litres or number of cups. A 2.2 to 2.5 litre model, like the 2.2 L thermos Diamond percolator, suits a counter, a small office or a backup service. For a seminar break or a hotel breakfast, plan for around 10 litres, such as the 10 L Bravilor Bonamat percolator. For a banquet, a reception or an institution, a 15-litre urn like the 15 L / 100-cup Buffalo percolator avoids frequent refills. A simple rule: at a cup of around 12 to 15 cl, a 10-litre percolator serves nearly 70 coffees and a 15-litre model about a hundred. It is better to plan for a capacity above your peak demand so you are never caught short.

  Hot plate, thermos or insulated dispenser

  Several keep-warm systems coexist. The hot-plate percolator keeps glass jugs at temperature on self-regulating plates. The thermos model holds the coffee in an insulated tank, without a plate, which better preserves taste over time. The insulated dispenser, like the automatic 2.5 L percolator + dispenser Diamond set, keeps warm by insulation and lets you move the coffee to another service area. Large urns include a drip-proof tap for clean, continuous service. The choice depends on your service style and how long the coffee must stay hot.

  Filter coffee: dosing and preparation

  The quality of percolator coffee depends as much on the dose as on the appliance. Allow on average 50 to 60 g of ground coffee per litre of water, adjusted to the desired strength and the type of coffee. A filter-appropriate grind — neither too fine, which slows the flow and over-extracts, nor too coarse, which gives a weak coffee — makes a real difference. Use a clean filter for each cycle, quality water, and clean the tank regularly to avoid deposits that spoil the taste. Carefully prepared, percolator coffee rivals an individual filter coffee.

  Service, transport and safety

  Large urns hold several litres of scalding liquid: favour handles that stay cool, an easy-to-operate drip-proof tap and a stable base. For remote service — buffet, meeting room, terrace — an insulated dispenser avoids repeated trips and keeps the coffee hot without power. Be sure to place the appliance on a stable surface, out of reach of children, and to flag hot surfaces. Regular maintenance of the tap and seals ensures clean, safe service.

  Our selection and related categories

  Browse our percolators and coffee urns, from the 2.2 L thermos model to the large 15 L urn, and complete your hot-drinks offer with the other categories in the Coffee bar - Tea room family: coffee machines for espresso, coffee grinders for a fresh grind and hot water boilers for tea and infusions.

• Hot water boilers

  Hot water boilers and kettles for hospitality

  Serving hot water on demand, in the right quantity and at the right temperature, is a daily requirement for cafés, tea-rooms, hotels, seminar rooms and catering operations. Tea, infusions, instant drinks, filter coffee or simple kitchen top-ups: the right appliance avoids waiting and secures service at peak times. Our range covers three complementary families — the portable kettle, the countertop water boiler with tap and the automatic-fill hot water dispenser — with capacities from 1 to 20 litres. Each model is chosen for its robustness, ease of use and low energy consumption.

  Kettle, water boiler or hot water dispenser?

  The kettle is the most flexible solution: cordless and movable, it quickly heats 1 to 1.7 litres for table service or occasional use, like the compact 1 L Tristar kettle. The countertop water boiler, fitted with a draw-off tap, keeps a permanent reserve of 4.7 to 20 litres: ideal as soon as orders pile up, such as the energy-efficient 20 L Buffalo boiler, it avoids restarting a boil for every cup. The automatic hot water dispenser, connected to the mains, fills itself and delivers a continuous output, like the filtered 11 L Lincat dispenser: the choice for high-volume venues where hot water must never run out. By weighing your hourly volume, the available counter space and the presence of a water supply, you will quickly identify the most suitable category.

  Which capacity to choose

  Capacity, expressed in litres, determines the autonomy between two heat-ups. A 1 to 1.7 litre kettle is enough for a few cups and table service. A 4.7 litre boiler suits a small counter or a break room. For sustained demand — hotel breakfast, seminar break, cafeteria — a 10 to 20 litre appliance, or an automatic-fill dispenser, guarantees a continuous supply with no downtime. It is better to slightly oversize than undersize: an appliance constantly pushed to its limit heats continuously, uses more energy and wears out faster.

  Manual or automatic filling

  Manual filling requires no connection: you pour water into the tank and simply place the appliance on the worktop. It is the most flexible and lowest-install-cost option, perfect for a location without a water supply. Automatic filling connects the appliance to the water mains: the level is maintained by itself and output stays constant, hands-free. It needs a nearby water supply but removes the refilling chore and suits intensive use. Some models add built-in filtration, improving the taste of tea and coffee while limiting scale build-up.

  Hourly output and heat-up time

  Beyond tank capacity, two criteria make the difference in real service: hourly output and heat-up time. Output, expressed in litres or cups per hour, indicates how much hot water an appliance can supply continuously once up to temperature; it is decisive for a buffet or a break where everyone serves themselves at once. Initial heat-up time matters at the start of service: a powerful kettle reaches the boil in a few minutes, while a large-capacity boiler needs a little anticipation. Switching the appliance on before the rush and choosing a suitable power rating prevent shortages.

  Protecting your appliances from limescale

  Like any equipment that heats water, a boiler is prone to scaling: limescale builds up on the element, lengthens heat-up times and shortens appliance life. In hard-water areas, installing a stainless steel water softener upstream markedly extends the life of your boilers, coffee machines and dishwashers. Periodic descaling of kettles and boilers, according to local hardness, usefully complements this protection and preserves the taste of the water served.

  Many everyday uses

  A hot water boiler serves far more than tea. It supplies infusions and herbal teas, prepares instant coffee and instant drinks, rehydrates soups and dried preparations, and helps with many kitchen tasks, from quick blanching to bringing food up to temperature. In a hotel it secures breakfast; at a seminar it supplies the break without tying up a coffee machine; in catering it covers demand peaks. The 10 L Diamond hot water dispenser illustrates this versatility for counter service.

  Our selection and related categories

  Browse our full range of hot water boilers, from compact kettles to automatic dispensers, and complete your hot-drinks area with the other categories in the Coffee bar - Tea room family: coffee machines, coffee percolators, coffee grinders and water softeners for water perfectly suited to your drinks.

• Stainless steel water...

  Stainless steel water softeners for hospitality

  In any hospitality business, water quality directly affects equipment lifespan and the consistency of the drinks you serve. Hard water, rich in calcium and magnesium, deposits limescale every time it is heated: it builds up on heating elements, boilers, solenoid valves and the hydraulic circuits of coffee machines, percolators, steam ovens and dishwashers. The cost is real: premature breakdowns, higher energy consumption, longer heat-up times and, in the cup, a dull coffee with muted aromas. A stainless steel water softener tackles the problem at the source. Compact, robust and built to withstand the constant humidity of a professional kitchen, it is installed upstream of your sensitive appliances and protects your investment over the long term.

  Why soften your water

  Water hardness is measured in French degrees (°f): above 15 to 20 °f, water is considered hard and the risk of scaling becomes significant. Most Belgian supply networks deliver moderately to very hard water. Every millimetre of scale on a heating element can raise energy use by several percent, because limescale insulates the element and forces it to run longer. On an espresso machine, scaling distorts the extraction temperature, clogs nozzles and solenoid valves and eventually triggers shutdowns. On a dishwasher, it leaves whitish marks on glassware and crockery, hurting the image of the establishment. Softening the water therefore protects equipment, stabilises service quality and keeps running costs under control over time.

  Water hardness in Belgium

  Hardness varies widely from one region to another depending on the source of the supplied water. Many municipalities in Wallonia and Brussels have hard, calcareous water, sometimes above 30 °f, while some areas enjoy softer water. If in doubt, your water utility publishes the average hardness for your municipality, and test strips give a quick on-site reading. Knowing this figure is the first step: it determines whether a softener is worthwhile, how often it will need regenerating and, more broadly, the maintenance rhythm of every appliance that heats water.

  How a resin softener works

  A resin softener works on the principle of ion exchange. Hard water passes through a bed of resin beads charged with sodium; as it flows, the calcium and magnesium ions responsible for scale are captured by the resin and replaced with sodium ions, which do not precipitate when heated. The water comes out softened. Over time the resin saturates and must be regenerated. On a manual softener such as the DVA8, regeneration simply involves running a brine (salt water) through the resin, which flushes out the accumulated limescale and recharges the beads with sodium. The frequency depends on local hardness and the volume of water consumed.

  Which resin capacity to choose

  A softener's capacity is expressed in litres of resin: the larger the resin volume, the longer the autonomy between two regenerations. An 8-litre model like the DVA8 comfortably covers the needs of a coffee counter, a tea-room corner or a small catering operation with a coffee machine and a percolator. To size it correctly, combine three factors: your water hardness, the number of connected appliances and your daily volume of hot drinks. A high-throughput business or one with particularly hard water will regenerate more often; a larger capacity or an automatic system may then be worthwhile. When in doubt, slightly oversize to space out regenerations and ease daily operation.

  Softener or regular descaling?

  Curative descaling and preventive softening are complementary. Descaling means periodically dissolving the limescale already deposited using an acid product: essential but occasional, and every scaling event has already cost energy and wear. The softener, by contrast, acts upstream and continuously: it prevents limescale from forming, which sharply reduces the frequency of descaling and extends appliance life. Across a fleet of expensive equipment — espresso machines, dishwashers, steam ovens — the investment in a softener is usually repaid by the savings in energy and maintenance.

  Installation, maintenance and materials

  The softener connects to the cold water supply, upstream of the appliances to be protected. Its stainless steel body resists corrosion and cleans easily, an asset in the humid environment of a professional kitchen, while the brass taps ensure good durability. Maintenance is limited to periodic salt regeneration and a regular visual check of the connections. Properly sized and regenerated at the right intervals, a resin softener needs little attention while markedly extending the life of your most expensive equipment.

  Our selection and related categories

  Discover the 8-litre stainless steel water softener Diamond DVA8, ideal for protecting your counter equipment. Complete your setup with the other categories in the Coffee bar - Tea room family: coffee machines, coffee percolators, coffee grinders and hot water boilers. Water softening also benefits your warewashing equipment, with glassware and dishes coming out free of limescale marks.

• Juicers

  Professional citrus juicers for hospitality

  Freshly squeezed orange juice is a high-value product: cheap in raw materials, it sells well at breakfast, at the bar or on the counter and enhances a venue's fresh image. You just need the right equipment for your volume. Our range covers every need, from the countertop electric juicer to the automatic auto-feed model for self-service, including lever presses for optimal yield. Built for intensive use, these appliances quickly extract quality juice while resisting the acidity of citrus.

  Lever-free, lever or automatic

  Three families meet different needs. The lever-free juicer, with an electric rotating cone like the Diamond lever-free electric juicer, is the simplest: you press the fruit half by hand on the cone, ideal for regular use and a controlled budget. The lever model, such as the Diverso lever juicer, adds a pressing arm that multiplies the force and improves yield while sparing the operator: the choice for a bar squeezing continuously. The automatic juicer, like the Santos automatic juicer or the Diamond refrigerated cabinet model, goes further: it cuts, presses and ejects the fruit without intervention, from a store that can be refrigerated. On a cabinet or countertop, it is the answer for self-service and high volumes of fresh juice.

  Which model for which throughput

  The choice depends above all on the number of juices served. For a few glasses per service, a lever-free or lever countertop appliance is more than enough and fits on the smallest worktop. For a juice bar, a hotel buffet or a self-service area, an automatic model avoids queues: it processes fruit effortlessly and guarantees consistent juice. The Diamond compact automatic model is a good compromise where space is tight, while refrigerated cabinet versions keep the fruit cool and offer a neat self-service display. Also consider footprint and available height, as some automatic models exceed 1.70 m.

  Juice yield

  For the same fruit, yield varies with the pressing system. Lever presses apply a strong, even pressure that extracts more juice than a simple cone, while limiting the peel-related bitterness if you do not press too hard. Automatic models are optimised to process large volumes quickly with a consistent yield. The quality and size of the oranges also matter: ripe, good-sized juicing fruit gives a better yield and a more balanced taste. For a premium menu, highlight "freshly squeezed", a freshness argument much appreciated by customers.

  Hygiene, durability and maintenance

  Citrus fruits are acidic and sticky: a good juicer is easy to clean and resistant to corrosion. Favour removable, washable contact parts, ideally dishwasher-safe, and clean after each service to prevent pulp build-up and rancidity. A professional-grade motor handles repeated cycles without overheating. Well maintained, the appliance keeps a consistent yield and a clean-tasting juice, without the bitterness of the peel.

  Beyond the orange

  While the orange remains the star, a professional juicer also presses lemons, limes, grapefruits and clementines, broadening your juice and cocktail menu. Fresh lemon juice is invaluable in mixology and cooking; grapefruit appeals to customers looking for less sugary drinks. Matching the cone to the fruit size improves yield and ease of use. This versatility makes the juicer a profitable investment well beyond breakfast alone.

  Our selection and related categories

  Browse our citrus juicers, from the countertop electric model to the automatic refrigerated cabinet model, and complete your drinks offer with the other categories in the Coffee bar - Tea room family: coffee machines for coffee, ice crushers for cold drinks and hot water boilers for tea and infusions.

• Ice crushers

  Professional ice crushers for bars, cafés and tea-rooms

  Crushed ice is essential to drinks service: cocktails, granitas, iced coffees, smoothies, homemade lemonades or seafood displays on a bed of ice. Making this ice by hand is slow and uneven; an electric ice crusher produces fine, uniform ice in seconds, ready to serve. Our selection covers both the small countertop unit for a cocktail bar and the high-output crusher for intensive service, always with steel blades and a build designed to last.

  Why an ice crusher in your business

  Beyond saving time, an ice crusher delivers a consistency that hand work cannot match. Ice of even granularity chills faster, blends better into drinks and improves presentation. For a bar, it is the key to a successful cocktail; for a tea-room or café, it makes it possible to extend the menu to iced drinks in season. The appliance also frees up staff during rush periods: simply feed the hopper to build a reserve of crushed ice that is immediately available.

  Which output for which use

  The main criterion is hourly output, expressed in kilos of ice per hour. A compact crusher of around 12 kg/h such as the Caterlite CT057 ice crusher is perfect for a small bar, occasional use or a counter where space is tight. For sustained service — a busy cocktail bar, a summer terrace, a banquet — a unit able to crush up to 90 kg/h, like the Buffalo CH919 ice crusher, prevents any bottleneck and quickly rebuilds the ice stock. Also consider the volume of the receiving bowl or container, which determines how much ice is available between two crushing cycles, and the appliance's footprint on the worktop.

  Crushed ice, cracked ice and drink types

  Not every cocktail calls for the same ice. Finely crushed ice, light and quick to melt, is ideal for shaken cocktails such as caipirinha or mojito and for granitas; more coarsely cracked ice holds up better in a long glass and melts more slowly. Depending on the model and setting, a crusher produces a finer or coarser texture. For a varied menu, a versatile appliance with a stainless steel bowl, like the 3 L stainless steel bowl Diamond ice crusher, offers a good balance of fineness and speed.

  Blades, durability and maintenance

  Crushing quality and appliance lifespan depend directly on the blades and motor. Robust stainless steel blades ensure a clean crush and withstand intensive use; a commercial-grade motor handles repeated cycles without overheating. Favour a wide filling opening, which makes feeding easier, and materials that are easy to clean, since hygiene is essential for an appliance in contact with ice intended for consumption. Regular cleaning of the blades and container, along with careful drying, preserves performance and prevents corrosion.

  Safety and installation

  An ice crusher handles sharp blades at high speed: favour models with a safety cut-out that stops the motor when the lid is opened, and train your staff never to put a hand into the hopper. Place the appliance on a stable worktop, near a drain to handle melting, and provide a suitable socket. Regular maintenance of the seals and receiving container prevents leaks and guarantees clean ice with no residual taste.

  Our selection and related categories

  Browse our ice crushers, from the compact CT057 model to the high-output CH919 crusher, and complete your drinks area with the other categories in the Coffee bar - Tea room family: coffee machines, coffee percolators, citrus juicers and hot water boilers to cover all your hot and cold drinks.

• Crepe makers

  Professional crepe makers for hospitality

  Sweet or savoury crepes, buckwheat galettes, blinis, pancakes: the professional crepe maker is a versatile tool at home in a creperie as much as in a café, a food truck, a market stall or a restaurant kitchen. Unlike a pan, its round plate heats evenly across the whole surface and holds a stable temperature, ensuring consistent crepes and high output in continuous service. Our range offers Ø 400 mm models with an enamelled plate, in electric or gas versions, designed for intensive use.

  Electric or gas crepe maker?

  The choice between electric and gas depends mainly on your installation and service style. The electric crepe maker, like the Ø 400 mm Diamond electric crepe maker, plugs into a suitable socket, needs no gas supply and offers precise thermostat temperature control: the simplest solution indoors and for a fixed station. The gas crepe maker, such as the Ø 400 mm Diamond gas crepe maker, appeals with its power ramp-up and independence from the electrical grid, an asset outdoors, at markets or in a food truck fitted with a cylinder. Both versions share the same Ø 400 mm enamelled cast-iron plate and deliver equivalent cooking performance.

  The Ø 400 mm enamelled plate

  The plate is the heart of the crepe maker. Made of enamelled cast iron, it stores and releases heat evenly, avoiding cold spots and letting you cook crepes back-to-back without losing temperature. The enamel coating makes greasing and cleaning easier while limiting batter sticking. The 400 mm diameter matches the standard restaurant crepe format and suits most menus; it offers a good compromise between cooking surface and counter footprint. A suitable spreader (rozell) and spatula allow the batter to be spread and turned evenly.

  Diamond and Diverso ranges

  Our selection brings together two complementary ranges with the same plate characteristics. The high-output Diamond range is the reference for sustained use; the Diverso range, like the Diverso WR-BRET-1E electric crepe maker or the Diverso WR-BRET-1G gas crepe maker, offers excellent value for equipping a station without compromising on robustness. In both cases you get the Ø 400 mm enamelled cast-iron plate and the choice between electric and gas power, to match the appliance to your venue.

  Use and maintenance

  To protect the plate, an initial seasoning followed by light greasing before each service builds a natural non-stick layer. Cleaning is done while hot, without abrasive products that would damage the enamel. Well maintained, a professional crepe maker offers years of service. Match the power to your pace: sustained demand calls for fast heat-up and a plate that quickly recovers its temperature between crepes.

  Getting started in a creperie

  Beyond the appliance, a few accessories make the difference: a well-sized wooden spreader (rozell), a long spatula, a batter container and a ladle ensure consistent crepes and fast service. On the recipe side, a rested batter and a perfectly preheated plate are the keys to an even, golden bake. For a complete snacking offer, the crepe maker pairs ideally with a waffle iron and a hot drink, building a tempting, high-margin menu.

  Our selection and related categories

  Browse our Ø 400 mm electric and gas crepe makers, from the Diamond to the Diverso models, and round out your snacking and drinks offer with waffle makers as well as the other categories in the Coffee bar - Tea room family: coffee machines and hot water boilers to pair crepes and galettes with a hot drink.

• Waffle makers

  Professional waffle irons for hospitality

  The waffle is a reliable sweet-snacking choice: cheap in raw materials, quick to serve and always popular, it is ideal for a café, a tea-room, a food truck, a fairground stall or a takeaway point. A professional waffle iron differs from a domestic one by its robustness, its power and its cast-iron plates built to bake back-to-back without weakening. Our range covers the Belgian classics — the Liège waffle and the Brussels waffle — as well as the corn-on-a-stick waffle, perfect for mobile sales.

  Liège, Brussels or corn-on-a-stick waffle?

  The choice of waffle iron depends on the product you want to sell. The Liège waffle, dense and caramelised thanks to pearl sugar, is eaten plain and holds well in the hand: the queen of takeaway, produced on a Liège type 4x6 Diamond waffle iron. The Brussels waffle, lighter, airy and rectangular, is often served on a plate with icing sugar, whipped cream or fruit, on a Brussels type 3x5 Diamond waffle iron. The corn-on-a-stick model, like the corn-on-a-stick waffle iron with timer, offers a fun format on a stick, ideal for eating on the move. Each type matches a dedicated set of plates, so it is important to choose the appliance according to the waffle you are aiming for and your clientele.

  Cast-iron plates and power

  Cast iron is the reference material for waffle plates: it stores heat and releases it evenly, ensuring a regular, golden bake waffle after waffle. A non-stick coating makes release and cleaning easier. In terms of power, expect around 1.5 to 1.6 kW for these countertop models, with an adjustable thermostat to fine-tune colour and texture. A timer, present on some appliances, secures consistency by signalling the end of baking — an asset in fast service.

  Output and station organisation

  At busy times, output depends as much on the appliance as on organisation. A waffle iron that quickly recovers its temperature between bakes lets you keep going without downtime; having a second appliance or double plates doubles the pace. Prepare the batter in advance, dose it consistently and provide a cooling space for finished waffles. For the Liège waffle, good timing of the pearl-sugar caramelisation makes all the difference to taste and appearance.

  Use and maintenance

  An initial seasoning of the plates followed by light greasing improves non-stick performance and longevity. Cleaning is done while hot, without metal tools or abrasive products that would damage the coating. Well maintained, a professional waffle iron offers years of intensive service. Match the power and number of plates to your pace: for high throughput, an appliance that quickly recovers its temperature between bakes makes the difference at peak times.

  Our selection and related categories

  Browse our Liège, Brussels and corn-on-a-stick waffle irons, and round out your snacking offer with crepe makers as well as the other categories in the Coffee bar - Tea room family: coffee machines and hot water boilers to pair your waffles with a hot drink.