Dynamic preparation

Subcategories

• Slicers

  Professional slicers for catering

  The slicer is the reference tool for cutting charcuterie, ham, meat and cheese into regular, precise slices. In a few movements, it produces slices of consistent thickness, enhances presentation and limits waste compared with knife cutting. Essential in delicatessens, restaurants, catering and canteens, it comes in several blade diameters and several operating principles. Our range covers every need, from the compact Ø 190 mm blade slicer to high-output professional Ø 350 mm models, in stainless steel and designed for intensive use. Choosing the right slicer means matching blade diameter, type and drive to your products and volume.

  The blade diameter

  The blade diameter determines the maximum size of pieces to slice and the output. A 190 mm blade suits light use and small pieces; the 250 mm and 275 mm blades cover everyday needs; the 300 mm and 350 mm blades are essential for large charcuterie and high production. Choosing the right diameter ensures smooth work: too small a blade limits piece size, an oversized blade needlessly crowds the worktop.

  Gravity (oblique) or vertical slicer?

  Two principles coexist. The oblique, or gravity, slicer has an inclined carriage: the product descends naturally towards the blade, easing the cutting of charcuterie and ham. The vertical slicer, such as the 350/BSS-N or the 350/VCS-N, has a vertical carriage suited to large pieces and intensive use. The choice depends on the type of products and volume: oblique for versatility, vertical for heavy pieces and a sustained pace.

  Drive: belt or gears

  The drive links the motor to the blade. Belt-driven models are quiet and suited to everyday use. Gear-driven models, such as the 350/GXS with gears, offer higher torque and suit intensive use and dense products. A robust drive ensures consistent cutting without power loss, even in continuous service. The drive type affects the appliance's durability and noise level, to consider according to the working environment.

  Thickness adjustment

  The slicer lets you precisely adjust slice thickness via a graduated dial, from a transparent veil for cured ham to thicker slices for roast. This precision guarantees a neat presentation and perfect consistency, service after service. Reliable, repeatable adjustment is essential to respect grammages and control food cost, especially when charcuterie is sold by weight or portioned in advance.

  The blade sharpener

  A well-sharpened blade is the key to a clean cut. Most professional slicers include a sharpener, fixed or removable, to maintain the edge directly on the appliance. A blunt blade tears the product instead of slicing it, degrades presentation and strains the motor. Regular sharpening, as recommended, preserves cutting quality and extends the life of the blade, the slicer's key component.

  Varied uses

  The slicer is for many trades: delicatessens and butchers for ham, sausage and meat; restaurants and caterers for charcuterie platters and sandwiches; cheese shops for some cheeses; canteens for bulk portioning. The Buffalo ham slicer illustrates this specialisation. Its ability to produce regular slices makes it a central tool of processing and service, wherever presentation and consistency matter.

  Safe operation

  The slicer requires strict precautions. Always use the product holder and blade guard, never slice without the carriage, and unplug the appliance before cleaning. Professional models include standard-compliant guards, including a protection ring around the blade. Cleaning the particularly sharp blade demands great care. Following these rules protects users and meets the workplace safety obligations specific to kitchens and food businesses.

  Stainless construction and hygiene

  In direct contact with food, the slicer must meet strict hygiene requirements. Stainless steel and anodised aluminium surfaces clean and disinfect easily, in line with the HACCP method. Removable parts — carriage, product holder, blade guard — make thorough cleaning easier. Maintenance after each use prevents cross-contamination, especially between meat and cheese. Stainless resists corrosion and ensures high durability despite intensive use and frequent cleaning.

  Maintenance and durability

  To last, the slicer needs regular maintenance: thorough cleaning after each use, periodic blade sharpening, checking the guards and lubricating the designated parts. Disassemble removable elements for deep cleaning and dry carefully to prevent corrosion. Do not force frozen or bone-in products, which damage the blade. Well maintained, a professional slicer keeps a clean cut and lasts for years without performance loss.

  Slicing charcuterie, cheese and ham

  Each product has its requirements. Cured ham is sliced very thinly, almost transparent, to reveal its aromas: a well-sharpened blade and precise adjustment are essential. Cooked charcuterie and sausage require a regular cut of a few millimetres. Some firm cheeses can also be sliced, provided a suitable blade and careful cleaning between products. The Ø 350 mm slicer and its variants offer the versatility and precision needed to move from one product to another throughout service, without compromising cut quality.

  Presentation and cost control

  Beyond precision, the slicer is a commercial and economic asset. Regular, clean slices enhance a charcuterie plate, a platter or a sandwich, and give a polished image of the establishment. Precise thickness adjustment helps respect grammages, control food cost and limit waste. For sale by weight, slicing to order ensures freshness and presentation. From the Diverso Ø 250 mm to the Ø 350 mm models, each slicer contributes to better profitability and consistent quality.

  How to choose your slicer

  Several criteria guide the choice: the blade diameter (190 to 350 mm by piece and volume), the type (oblique gravity for versatility, vertical for large pieces), the drive (belt or gears), and the presence of a sharpener. Also consider ease of cleaning and footprint. Cross-referencing these with your activity — delicatessen, restaurant, canteen — will reveal the most suitable model.

  Our selection and related categories

  Browse our slicers and complete your station with the other equipment in the dynamic preparation family: the meat mincers, the mincers & parmesan graters, the vegetable cutters, the mixers and the scales & weighing machines. A well-equipped kitchen or delicatessen combines slicing, mincing and weighing for fast, polished production.

  Frequently asked questions

  Which blade diameter should I choose? 190-250 mm for light use, 275-300 mm for everyday use, 350 mm for large pieces and high output.

  Oblique or vertical? Oblique (gravity) is versatile; vertical suits large pieces and intensive use.

  Belt or gears? Belt is quiet for everyday use; gears offer more torque for intensive use.

  Should the blade be sharpened? Yes, regular sharpening ensures a clean cut; most models include a sharpener.

  Can I slice frozen food? No, the slicer is for fresh products; frozen food and bones damage the blade.

  How do I clean the slicer? Disassemble removable parts and disinfect after each use, with care around the blade.

  Which model for a delicatessen? A 300 to 350 mm blade, oblique or vertical by piece, ideally gear-driven.

  Integrating the slicer into the workstation

  For comfortable, safe use, install the slicer on a stable surface at a suitable working height, with enough clearance around the carriage. Provide a clean space to collect the slices and easy access for daily cleaning. A well-thought-out location, away from busy thoroughfares, improves ergonomics and safety. In a delicatessen as in a kitchen, a well-positioned slicer streamlines service and reduces the strain of a gesture often repeated throughout the day, while keeping the blade and guards easy to inspect before each use.

  Productivity and consistency

  Beyond precision, the slicer is a productivity tool. It cuts large quantities far faster than by hand, with perfect regularity, freeing staff for other tasks and ensuring consistent presentation. Precise thickness control keeps grammages on target, which protects food cost and reduces waste, and lets the team reproduce the same result whoever is slicing. From the compact Ø 190 mm model to the Ø 350 mm gear-driven slicer, each machine turns a repetitive task into a fast, controlled step that supports both quality and margins over a long working life.

  Is the sharpener built in? On most professional models, yes: it maintains the edge directly on the appliance.

  What thickness for cured ham? Very thin, almost transparent, thanks to precise adjustment and a perfectly sharpened blade.

  Is the slicer suitable for canteens? Yes, a robust Ø 300-350 mm model handles bulk portioning throughout service.

  Can I slice cheese? Yes, some firm cheeses, with a suitable blade and careful cleaning between products.

  How do I preserve the edge? Sharpen regularly, never slice bones or frozen food, and clean the blade carefully after each use.

  Which model for a delicatessen? A 300 to 350 mm blade, oblique or vertical depending on the pieces, ideally gear-driven for intensive use.

  Does slicing to order help sales? Yes, fresh, regular slices improve presentation and customer confidence, and support sale by weight with controlled portions.

  How noisy is a slicer? Belt-driven models run quietly, suiting front-of-house use, while gear-driven models prioritise torque for heavy, continuous slicing.

  Are removable parts easy to refit? Yes, carriage, product holder and blade guard detach and refit quickly, making daily cleaning fast and safe.

  Does blade size affect speed? A larger blade handles bigger pieces and higher output, while a smaller blade suits light use and compact spaces.

• Sous-vide machines

  Professional vacuum packing machines for catering

  Vacuum packing has become essential in professional kitchens. By removing the air around food, it extends preservation, protects flavours and opens the way to low-temperature cooking. For restaurants, caterers, butchers and contract kitchens, it is a lever for quality, organisation and savings. Our range covers every need: chamber machines, external suction machines, sous-vide cookers and bag sealers, from the compact countertop model to high-output chambers. Robust and stainless steel, they fit every type of production, from the small establishment to the large operation. Choosing the right machine means matching type, pump rate and chamber size to your volume.

  Why vacuum packing in the kitchen?

  Vacuum packing meets several needs. It multiplies the shelf life of food by limiting oxidation and bacterial growth, which reduces waste and eases stock management. It protects aromas and prevents drying out. It also allows advance portioning and low-temperature cooking, a technique praised for tenderness and consistent results. Well mastered, vacuum packing improves dish quality, work organisation and the establishment's profitability all at once.

  The chamber vacuum machine

  The chamber machine is the professional benchmark. The food and its bag are placed in a chamber where the air is fully removed before sealing, allowing a deep vacuum and the packing of liquids. Our range runs from the compact Buffalo 6.5 L CT014 to the powerful Diamond GA-104/S 16 m³/h and TA-90/IVAC 21 m³/h with touch screen. The TA-85/IVP stainless-tank versions offer an excellent robustness-to-throughput ratio for regular production.

  The external suction machine

  More compact and economical, the external suction machine draws air directly from the bag, whose end is placed on the seal bar. Ideal for small volumes and tight budgets, it suits occasional packing. Discover the Diamond VAX/33-L sealer, the VAX/45-L with a 430 mm bar, the Diverso WR-VAXL-33 or the Buffalo CN514. These models require embossed bags, whose texture allows air to be evacuated.

  The low-temperature sous-vide cooker

  A natural complement to vacuum packing, the HOT-BLOC/XP sous-vide cooker enables low-temperature cooking in a water bath controlled to the degree. Vacuum-packed food cooks slowly and evenly, preserving juices, tenderness and nutrients. This technique guarantees consistency impossible to achieve with conventional cooking, and frees up kitchen time. A touch screen and precise control make this appliance an ally of modern gastronomy.

  The bag sealer

  For simple sealing without vacuum, the Buffalo GJ459 bag sealer quickly closes bags with a 300 mm heated bar. It suits packing dry products, closing pouches or neat packaging for sale. Simple and economical, it complements a packaging station without needing a vacuum pump. It is a practical solution for everyday sealing needs at the counter or in the lab.

  Pump rate and performance

  The suction power, expressed in m³/h for chamber machines or l/min for external models, determines cycle speed and the vacuum level reached. A high rate, such as the 21 m³/h of the TA-90B/IVAC, speeds up production and allows a deeper vacuum, useful for liquids and low-temperature cooking. For moderate use, an 8 m³/h pump is enough. Match the rate to the volume packed daily.

  Chamber size and seal bar

  On a chamber machine, the chamber dimensions determine bag size and the number of pouches per cycle. On an external machine, the seal bar length (330, 430 mm…) sets the maximum bag width. Choosing a suitable chamber or bar avoids limiting production. The TA-85/IVAC and TA-90B/IVAC models offer large tanks for high needs, while the compacts suit small volumes.

  Embossed or smooth bags

  The bag choice depends on the machine. External suction machines require embossed bags, whose micro-channels allow air evacuation. Chamber machines use smooth bags, which are more economical. Using the right bag type is essential for an effective vacuum and a tight seal. Find our full range of vacuum bags suited to each appliance and use, from small formats to large packaging.

  Preservation, hygiene and traceability

  Vacuum packing is a major asset for preservation and food safety. By isolating food from air, it slows spoilage and limits cross-contamination in the fridge. Combined with date labelling, it secures use-by management and traceability, in line with the HACCP method. The machines' stainless surfaces clean easily. Rigorous vacuum packing contributes directly to the establishment's sanitary control.

  Construction and durability

  Our vacuum machines are designed for intensive professional use: stainless steel bodies, robust pumps and reliable seal bars. Stainless resists corrosion and cleans easily, ensuring hygiene and longevity. Professional chamber machines use durable oil pumps, whose regular maintenance guarantees performance over time. Investing in robust equipment ensures reliable packing for many years.

  Pump maintenance

  Chamber machines with an oil pump need specific maintenance: periodic oil checks and changes as recommended, to preserve the vacuum level and longevity. Clean the chamber and seal bar after use, and check the lid gasket, a part essential to the seal. For external models, check the bar and the Teflon. Regular maintenance keeps optimal performance and prevents breakdowns.

  How to choose your vacuum machine

  Several criteria guide the choice: the type (chamber for a deep vacuum and liquids, external suction for tight budgets, cooker for low temperature, sealer for simple sealing), the pump rate, the chamber or bar size, and the volume packed. Also consider maintenance and bag type. Cross-referencing these with your activity will reveal the most suitable appliance.

  Vacuum packing for better organisation

  Beyond preservation, vacuum packing transforms a kitchen's organisation. It allows preparing and portioning ahead, smoothing the workload between services and anticipating activity peaks. Packed preparations store cleanly, are easy to identify and regenerate on demand, reducing stress during the rush. For a caterer or central kitchen, vacuum packing is a pillar of just-in-time production: it secures quantities, makes lead times reliable and limits losses, while guaranteeing consistent quality from one service to the next.

  Vacuum packing and cost control

  Vacuum packing is also an economic lever. By extending the shelf life of food, it reduces losses from unsold stock and allows buying in larger quantities on better terms. Low-temperature cooking, by limiting cooking weight loss, improves the yield of meat cuts. From the compact 6.5 L to the large 21 m³/h chamber, each machine contributes to finer stock and margin management, fully valorising fresh products worked on site.

  Our selection and related categories

  Browse our vacuum machines and complete your packaging station with the matching vacuum bags and the wrapping film dispensers. Also discover the other equipment in the dynamic preparation family: meat mincers, slicers and scales & weighing machines. A well-planned kitchen combines cutting, weighing and packaging for optimal preservation.

  Frequently asked questions

  Chamber or external suction? The chamber offers a deeper vacuum and handles liquids; external suction is more compact and economical.

  Can liquids be vacuum-packed? Yes, but only with a chamber machine, which controls the vacuum in a closed chamber.

  Which bags should I use? Embossed bags for external machines, smooth bags for chamber machines.

  What is low-temperature cooking? Slow cooking of vacuum-packed food in a controlled bath, for optimal tenderness and consistency.

  Does the pump need maintenance? Yes, oil pumps require periodic checks and oil changes.

  Does vacuum extend shelf life? Yes, by removing air it slows spoilage and markedly extends food shelf life.

  Which machine for a caterer? A chamber machine with good throughput, to pack liquids and preparations in volume.

  Vacuum packing for better organisation

  Beyond preservation, vacuum packing reshapes how a kitchen runs day to day. Preparing and portioning ahead lets the team spread the workload across quieter periods and walk into service with components ready to regenerate on demand. Packed items store neatly, stack efficiently and are easy to label and rotate, which supports first-in-first-out stock control and reduces both waste and last-minute stress. For caterers and central kitchens producing for several sites or events, vacuum packing is the backbone of reliable, repeatable output, keeping quality identical whoever is on shift and wherever the food is finished.

  Vacuum packing and cost control

  Vacuum packing is equally a cost lever. Longer shelf life means fewer write-offs from unsold stock and the freedom to buy in bulk on better terms. Low-temperature cooking limits weight loss during cooking, improving the yield of premium cuts and protecting margins on expensive proteins. From the compact 6.5 L chamber to the large 21 m³/h chamber, each machine helps turn careful purchasing and fresh, on-site work into measurable savings, making the investment pay for itself over a season of steady use.

  Is vacuum packing suitable for small kitchens? Yes, a compact chamber or external suction machine brings the benefits of vacuum even in a small kitchen.

  What pump rate for intensive use? For sustained production, choose a 16 to 21 m³/h pump, which speeds up cycles and pushes the vacuum further.

  Can I cook directly after packing? Yes, vacuum-packed food can go straight into a sous-vide cooker for precise, even low-temperature cooking.

  How do I get a tight seal? Use the correct bag type, keep the seal bar clean and ensure the lid gasket is in good condition for a reliable, airtight closure.

• Meat mincers

  Professional meat mincers for catering

  The meat mincer is essential equipment for butchers, restaurants, contract caterers and any establishment working with fresh meat. Mincing on site guarantees quality, traceability and taste superior to industrial products, while controlling food cost. Our range covers every need, from the small countertop No. 8 to high-output No. 32 models, including refrigerated versions for prolonged work. Robust, stainless steel and easy to maintain, these machines turn an arduous task into a fast, consistent step of production. Choosing the right mincer means matching size, throughput and power to your daily volume.

  Understanding the sizes (No. 8 to No. 32)

  Mincer numbering indicates the diameter of the cutting system and, by extension, production capacity. The higher the number, the greater the throughput. The No. 8 TS8 suits light or occasional use; the No. 12 TS12 and No. 22 TS22 cover everyday needs; the No. 32 WR-TSTC-32 targets high output. Choosing the right size avoids both under-capacity and oversizing, for throughput matched to the volume of meat minced each day.

  Throughput and power

  Throughput, expressed in kg/h, depends on size and motor power. High-output bench models, such as the No. 22 bench 200 kg/h TCX22/NC and the No. 32 bench 300 kg/h TCX32/ND, process large quantities without faltering. The compact Caterlite 113 kg/h CB943 is enough for light use. Power matched to size ensures clean mincing, with no overheating or jamming, even on sinewy meat.

  Countertop, bench and floor mincers

  Countertop and bench mincers sit on the worktop and suit most kitchens. More powerful models feature a reinforced chassis to absorb vibration. The Diverso range (No. 8, No. 12, No. 22, No. 32) offers a progressive rise in capacity, while the Diamond bench models favour high throughput. The right format depends on the volume handled and the space available at the mincing station.

  Refrigerated mincers

  For prolonged work, refrigerated mincers such as the No. 22 refrigerated TC22/ICE and the No. 32 refrigerated TB32/ICE keep the meat cold during mincing. This cooling preserves the cold chain, limits bacterial growth and improves the texture of the minced meat, which does not heat up against the cutting system. It is a major asset for butchers and kitchens producing large volumes continuously, in compliance with hygiene standards.

  The cutting system

  Mincing relies on the worm screw, knife and plate assembly. The screw pushes the meat towards the rotating knife, which cuts it against the perforated plate. The quality and sharpness of these parts determine the cleanness of the mince: a blunt knife crushes the meat instead of slicing it, degrading texture and heating the matter. Knives and plates are wear parts to maintain and replace regularly to keep an impeccable result.

  Interchangeable plates

  The mince calibre depends on the plate: a small-hole plate gives a fine grind for stuffings and pâtés, a large-hole plate a coarse texture for meatballs and sausage meat. Most mincers accept several plates, multiplying culinary possibilities with one machine. Having a set of plates lets you adapt the grind precisely to each recipe, from minced steak to terrine.

  Stainless construction and hygiene

  Direct contact with meat demands impeccable hygiene. Stainless steel bodies and cutting systems clean and disinfect easily, in line with the HACCP method. Removable parts — screw, knife, plate, chute, tray — wash quickly. Careful cleaning after each use prevents contamination and preserves the edge. Stainless resists corrosion and ensures high durability despite intensive use and frequent cleaning.

  Safe operation

  Mincing requires strict precautions. Always use the pusher to guide the meat, never inserting fingers into the chute. Respect the guards and unplug the appliance before any disassembly. Wait for the motor to stop completely before intervening. Professional models include safety devices compliant with current standards. These habits protect users and meet the workplace safety obligations specific to kitchens and butcheries.

  230 V and 400 V power supply

  Depending on power, these mincers run on 230 V single-phase or 400 V three-phase. The most powerful models, such as the No. 22 and No. 32 Diverso, may require a three-phase supply: check the availability of this line before buying. Smaller ones run on a standard 230 V socket. The electrical information appears on each product sheet to help you choose a compatible appliance.

  Varied uses

  The mincer supports many preparations: minced steaks, meatballs, stuffings, sausage meat, pâtés and terrines, meat-based sauces. In butchery, it is the central transformation tool; in catering, it lets you offer homemade burgers and signature preparations. Working fresh meat rather than prepared products showcases know-how and reassures customers about the origin and quality of what is served.

  Homemade as a quality argument

  Homemade minced meat is a real selling point. From chosen cuts, it offers freshness, traceability and taste frozen products cannot match. The mincer also lets you control the lean/fat ratio and texture by recipe. For a gourmet burger, a terrine or sausage meat, mincing to order makes the difference and justifies a stronger menu positioning, while reducing dependence on costly processed products.

  Maintenance and durability

  To last, a mincer needs rigorous maintenance: disassembly and thorough cleaning after each use, careful drying of metal parts to prevent corrosion, and regular checking of knife sharpness and plate condition. Never mince bones or frozen meat, which damage the cutting system. A well-maintained appliance keeps clean mincing and steady throughput, and supports production for many years.

  How to choose your mincer

  Several criteria guide the choice: the size (No. 8 to 32 by volume), the desired throughput in kg/h, the presence of refrigeration for prolonged work, the power and supply (230 or 400 V), and the available plates. Also consider ease of disassembly for cleaning. Cross-referencing these with your activity — butchery, restaurant, canteen — will reveal the most suitable model.

  Food cost control and productivity

  Beyond quality, the mincer is an economic lever. Buying whole cuts and mincing on site is often cheaper than prepared products, while giving full control over freshness, portioning and lean/fat ratio. By preparing in batches, the team anticipates rushes and smooths the workload. From the occasional No. 8 to the No. 32 bench 300 kg/h, each model turns the homemade promise into a reliable routine that protects margins long term and standardises the result whoever is on shift.

  Our selection and related categories

  Browse our meat mincers and complete your station with the other equipment in the dynamic preparation family: the mincer + parmesan grater combos, plus slicers, vegetable cutters, mixers and scales & weighing machines. A well-equipped kitchen combines mincing, cutting and weighing for smooth, controlled production.

  Frequently asked questions

  What does the mincer number mean? It indicates the cutting system diameter: the higher (8, 12, 22, 32), the greater the throughput.

  What is a refrigerated mincer for? To keep meat cold during mincing, for prolonged work respecting the cold chain.

  Do I need a 400 V supply? Only the most powerful models require it; small ones run on 230 V.

  Are the plates interchangeable? Yes, several plates let you adjust the mince fineness by recipe.

  Can I mince bones? No, these mincers are for boneless meat; bones damage the cutting system.

  How do I clean the mincer? Disassemble screw, knife, plate and chute and disinfect after each use to HACCP standards.

  Which model for a butchery? A No. 22 or No. 32, possibly refrigerated, for high continuous throughput.

  Sizing your mincer correctly

  An undersized mincer overheats, struggles with sinewy meat and wears out prematurely; an oversized model means unnecessary investment and footprint. Estimate your daily volume and activity peaks to target the right size and throughput. For occasional use, a compact model is enough; for continuous production, favour a No. 22 or No. 32, possibly refrigerated. This correct sizing guarantees longevity, performance and equipment profitability, and avoids the frustration of a machine that cannot keep up during busy services.

  Plates, knives and spare parts

  Plates and knives are consumable wear parts, and keeping spares on hand avoids downtime. A worn knife or plate crushes rather than cuts, so checking and replacing them on schedule protects both texture and motor. Standardising on common mincer sizes across a multi-site operation also simplifies spare-part stock, staff training and maintenance, since the same plates and knives fit several machines. This pragmatic approach keeps every mincer running cleanly and reliably throughout its service life.

  Is it suitable for small kitchens? Yes, a No. 8 or No. 12 offers professional results with a compact footprint for smaller establishments.

  Does mincing to order really improve taste? Yes, freshly minced meat retains texture and flavour, and lets you control the lean/fat ratio precisely.

  Can it handle continuous service? Yes, high-output and refrigerated models are built for sustained use, processing large batches without overheating during busy services.

  What maintenance keeps it efficient? Regular cleaning, drying and knife sharpening, plus replacing worn plates, keep throughput steady and the cut clean over many years.

  Which grind for burgers? A medium plate gives the ideal texture for burgers, while finer plates suit stuffings and pâtés and coarser plates suit sausage meat.

• Mixers

  Mixers and dynamic food preparation for catering

  The mixer is one of the most versatile appliances in a professional kitchen. Kneading dough, whipping egg whites, emulsifying a sauce, blending a cake batter: a reliable machine saves precious time while guaranteeing consistent results, service after service. Our range covers countertop and floor planetary mixers, professional immersion blenders, bar blenders and milkshake machines. Each model is selected for its robustness, suitable power and ease of cleaning, to meet the real demands of restaurants, pastry kitchens and bars. Choosing the right appliance means matching type, capacity, power and supply to the way your team actually works.

  The planetary mixer, a centrepiece

  The planetary mixer takes its name from the tool's motion, which spins on itself while describing a circle in the bowl, like a planet. This dual movement ensures a fast, even mix with no dead zones. It is the reference appliance for pastry and bakery: it takes a whisk for airy preparations, a beater for mixes, and a hook for leavened doughs. Discover for example the 10-litre planetary mixer BM-10AT/N or the 20-litre BM-20AT/N, dependable choices for intensive daily use.

  Bowl capacities from 7 to 20 litres

  The capacity depends on the volumes handled. For a small establishment or occasional use, a 7-litre bowl is enough, as on the 7-litre BTM-7S/N or the Diverso 7 L WR-BM07-A1. The 9 to 10-litre formats suit most kitchens, like the Buffalo 9 L GL190, the digital 10 L FU137 or the Diverso 10 L WR-BM10-B2. For sustained production, 20-litre bowls are essential: BM-20AT/N, Diverso 20 L WR-BM20-C3, Buffalo 20 L FU138 and Buffalo 20 L GL191.

  Tools: whisk, beater and hook

  The planetary mixer's versatility lies in its three main tools. The whisk incorporates air for whipped creams, meringues and sponge cakes. The beater (flat tool) mixes denser preparations such as cake batters or purées. The hook kneads leavened doughs (bread, brioche, pizza) without heating the dough. This modularity makes the planetary a unique tool able to cover a large part of a kitchen's preparations, from savoury to sweet, with a simple change of accessory.

  Speeds and variable drive

  Speed control is essential: you start slowly to incorporate ingredients without splashing, then accelerate to aerate or knead. Some models offer several fixed speeds, others a smoother continuous variable drive. The 7 L variable-speed planetary illustrates this progressive approach, while the 10 L and 20 L models offer three speeds suited to the main uses. A good speed range guarantees clean results, whether whipping cream or kneading a firm dough.

  Professional immersion blenders

  The immersion blender, or stick blender, blends directly in the pot, avoiding transfers and losses. Ideal for soups, veloutés, sauces and coulis, it comes in various tube lengths depending on container depth. For large volumes, the 80 L immersion blender MIV-40 and the heavy-duty 230 L MAV-65 handle bulk-catering pots. For finer, mobile use, the Dynamic Master Combi CN225 stick blender with whisk offers great versatility. See also our dedicated immersion blenders category.

  The bar blender

  At the bar, speed and quietness matter. The programmable bar blender BARMIX/W-CP combines a 2-litre bowl with a sound-proofing dome, perfect for preparing iced cocktails, smoothies and frappés without disturbing customers. Its programming ensures a consistent texture from glass to glass, an asset for service consistency. Robust and compact, it fits on a tight bar top while delivering professional blending power.

  The milkshake machine

  Specialised, the stainless milkshake machine F6S/XB quickly blends ice cream, milk and syrups into a smooth texture. Its high-speed motor emulsifies the preparation directly in the cup, simplifying service and cleaning. Ideal in snack bars, ice-cream parlours and fast food, it rounds out the drinks offer with an ever-popular classic. Its stainless construction guarantees hygiene and durability in contact with dairy products.

  Power and motor

  Motor power determines the ability to work heavy doughs or large volumes without strain. A 20-litre planetary logically needs more torque than a 7-litre model. Heavy-duty stick blenders have a reinforced motor for prolonged use. With sufficient power, the appliance heats less, lasts longer and keeps stable performance. Check the match between power, bowl volume and frequency of use to avoid under-powering, a source of premature wear.

  230 V and 400 V power supply

  Most of our appliances run on a standard 230 V single-phase socket, which makes installation easy. The most powerful models, such as some 20-litre planetaries, may require a 400 V three-phase supply: check the availability of this line in your kitchen before buying. The 20 L WR-BM20-C3 planetary is one example. This information appears on each product sheet to help you choose an appliance compatible with your electrical installation.

  Construction and hygiene

  Stainless steel surfaces and removable bowls make cleaning compliant with good hygiene practice and the HACCP method. A removable bowl and tools wash quickly, while a smooth housing limits residue build-up. The appliance's stability, ensured by a heavy chassis or suction feet, prevents movement during work. Well-designed equipment cleans fast, ensuring food safety and saving time at the end of service.

  Varied uses in the kitchen

  From the pastry lab to the bar, these appliances cover many tasks: bread and brioche doughs, creams and mousses, biscuit batters, purées, stuffings, blended soups, emulsions, smoothies and milkshakes. By automating mixing, they free up teams for other preparations and guarantee a consistent texture. A well-equipped kitchen combines a planetary mixer, a stick blender and, depending on the activity, a bar blender or milkshake machine, to streamline production.

  Safe operation

  Professional mixers include safety devices: protective guard or head, automatic stop on opening, and anti-restart systems. Always respect these guards and never insert a utensil into a running bowl. For stick blenders, wait for the blade to stop completely before removing the appliance from the preparation. These simple habits protect users and extend equipment life, while meeting workplace safety obligations.

  Maintenance and durability

  Clean the bowl and tools after each use, wipe the motor block without immersing it, and regularly check the condition of accessories. Periodic lubrication of moving parts, as recommended by the manufacturer, preserves the mechanism. Under intensive use, watch for overheating and give the motor breaks. Well maintained, a professional mixer lasts for years: a durable investment at the heart of daily production.

  How to choose your mixer

  Four criteria guide the choice: the appliance type (planetary, stick blender, bar blender, milkshake machine depending on use), the bowl capacity (7 to 20 L for planetaries), the motor power and the supply (230 or 400 V). Add the available speeds and supplied accessories. By cross-referencing these with your activity — pastry, restaurant, bar, snack — you will quickly identify the model best suited to your needs and installation.

  Our selection and related categories

  Browse our mixers and complete your prep station with the other equipment in the dynamic preparation family: immersion blenders, meat mincers, vegetable cutters, slicers and scales & weighing machines. For kneading bread or pizza dough, also see our dedicated spiral dough mixers. A coherent kitchen links mixing, cutting and weighing for an efficient workflow.

  Frequently asked questions

  Which bowl capacity should I choose? Count 7 L for light use, 9 to 10 L for a standard kitchen and 20 L for sustained production.

  What is the difference between whisk, beater and hook? The whisk aerates, the beater mixes dense preparations, the hook kneads leavened doughs.

  Does a stick blender replace a planetary? No: the stick blender blends and emulsifies in the pot, the planetary kneads and aerates in a bowl.

  Do I need a 400 V supply? Only some powerful models require it; most run on 230 V. The information appears on each sheet.

  Are bowls and tools washable? Yes, they are removable and stainless, for quick cleaning compliant with HACCP standards.

  Which appliance for a bar? The programmable bar blender, with sound-proofing dome, is ideal for cocktails and smoothies.

  Can large volumes be blended? Yes, heavy-duty immersion blenders handle pots from 80 to 230 litres.

  Productivity and consistency in service

  Beyond raw performance, a professional mixer is above all a productivity tool. By automating repetitive, physically demanding tasks such as kneading or whipping, it lets your team focus on plating and finishing while keeping output steady during rushes. Standardised recipes become genuinely reproducible: the same bowl capacity, the same speed and the same mixing time deliver an identical result whoever runs the machine, which simplifies training and reduces waste. For multi-site operations, choosing consistent models across kitchens also makes maintenance, spare parts and staff mobility far easier to manage. From the compact 7-litre planetary to the heavy-duty 230 L immersion blender, each appliance in this range is designed to turn intensive daily preparation into a reliable, repeatable process that protects both quality and margins over the long term.

  Can one mixer cover both savoury and sweet? Yes, a planetary mixer with whisk, beater and hook handles creams, batters and leavened doughs alike, making it a true all-rounder for mixed menus.

  How do I avoid overheating during long sessions? Match motor power to bowl volume, avoid overloading, and give the motor short breaks between heavy batches to protect the mechanism and extend its life.

• Immersion blenders

  Professional immersion blenders for catering

  The immersion blender, or stick blender, is one of the most practical tools in a professional kitchen. It blends, emulsifies and purées directly in the pot, with no transfer or loss. From soups and veloutés to sauces, mayonnaises and coulis, it saves precious time while guaranteeing a consistent texture. Our range covers every need, from the compact model for small quantities to high-capacity Turbo stick blenders for contract catering. Robust, ergonomic and easy to clean, these appliances belong in every kitchen, from the bistro to the central kitchen. Choosing the right one means matching tube length, power and volume to your preparations.

  What is an immersion blender?

  The immersion blender consists of a motor block and a foot with a rotating blade protected by a bell. Plunged into the preparation, it blends on the spot, avoiding the transfer of hot liquids and reducing washing-up. Its handiness allows working directly in pans, pots and tubs, whatever the quantity. It is the ideal tool to blend to order, adjust a texture at the end of cooking or build an emulsion without bringing out a bulky blender.

  Fixed or removable foot

  Depending on the model, the foot is fixed or removable. The removable foot detaches from the motor block for easier cleaning and compact storage, an asset in professional kitchens where hygiene is paramount. One-piece models, such as the Master MX91 Dynamic, offer great robustness for intensive use. The choice depends on frequency of use and cleaning constraints: a removable foot disinfects quickly between preparations.

  Tube length

  The foot length determines the usable container depth. A short tube is enough for pans and small volumes; a long tube, such as the 400 mm of the Buffalo FS441, allows working in tall contract-catering pots. The Diamond MAV-45 with a 400 mm tube handles up to 100 litres. Choosing the right length avoids splashing and ensures even blending to the bottom of the container, without immersing the motor block.

  Power and working capacity

  Motor power determines the ability to blend large volumes and dense preparations without strain. Small back-up models, like the Junior MX020 Dynamic, suit low quantities; Turbo stick blenders, such as the SMX 800 Turbo Dynamic, handle large volumes in contract catering. Power matched to the task avoids overheating and premature wear. Check the match between power, volume handled and frequency of use for a durable appliance.

  Variable speed and Turbo function

  Speed control is essential: you start slowly to avoid splashing, then accelerate to refine the texture. Many models offer a continuous variable drive, like the variable-speed Buffalo, for precise control. The Turbo function of the SMX Dynamic ranges brings extra power for the most demanding preparations. Good speed control guarantees clean results, from a simple soup to a delicate emulsion.

  Varied uses in the kitchen

  The immersion blender supports many preparations: soups and veloutés, sauces and coulis, mayonnaises and emulsions, purées, compotes, crêpe batters, smoothies. Its ability to work directly in the container makes it indispensable every day, alongside the mixer and the blender. For large quantities, professional long-tube, powerful models are essential. It is a versatile tool that simplifies many tasks from mise en place to plating.

  The Dynamic ranges

  The Dynamic brand, a benchmark for professional immersion blenders, offers several ranges for every use. The Junior models suit small volumes, the Master models everyday intensive use, and the SMX Turbo models large, demanding quantities. This segmentation lets you choose precisely the appliance matching your establishment's size and the nature of your preparations, from bistro to central kitchen.

  Hygiene and cleaning

  In direct contact with food, the immersion blender must clean easily and completely. Removable feet rinse and disinfect quickly, in line with the HACCP method. The protective bell and stainless blade limit residue build-up. Cleaning after each use prevents cross-contamination, especially when moving from one preparation to another. Take care never to immerse the motor block and wipe it with a damp cloth.

  Safe operation

  Using a stick blender requires precautions: never bring hands near the blade, wait for it to stop completely before removing it from the preparation, and unplug before disassembly for cleaning. Professional models often feature a two-hand safety control or a hold button. Following these rules protects users and meets the workplace safety obligations specific to professional kitchens.

  Maintenance and durability

  To last, an immersion blender needs regular maintenance: cleaning the foot after each use, checking the blade and seal, and verifying the variable drive. Avoid blending overly hard food or forcing continuously, which strains the motor. Allow breaks during prolonged use. A well-maintained appliance keeps clean blending and a strong motor for many years.

  Immersion blender or jug blender?

  The immersion blender and the jug blender meet related but distinct needs. The stick blender works directly in the container, ideal for soups, sauces and emulsions during service; it adapts to any volume and cleans fast. The jug blender handles defined volumes in a closed bowl, perfect for cocktails and smoothies. In practice, the two complement each other: the immersion blender for flexibility and speed at the cooking station, the jug blender for drinks and cold preparations. Find the latter in our mixers.

  How to choose your immersion blender

  Several criteria guide the choice: the tube length (by container depth), the power and volume handled, the presence of variable speed or a Turbo function, and ease of cleaning (removable foot). Also consider ergonomics and weight for prolonged use. Cross-referencing these with your activity — bistro, restaurant, canteen — will reveal the most suitable model for your preparations.

  Our selection and related categories

  Browse our immersion blenders and complete your station with the other equipment in the dynamic preparation family: the mixers for aerating and kneading, the meat mincers, the slicers and the scales & weighing machines. For preservation, also discover our vacuum machines. A coherent kitchen combines blending, cutting and packaging for an efficient workflow.

  Frequently asked questions

  Which tube length should I choose? A short tube for pans, a long tube (300-400 mm) for tall contract-catering pots.

  Fixed or removable foot? The removable foot eases cleaning and storage; the one-piece favours robustness.

  What is the Turbo function for? It adds power to quickly blend large quantities or dense preparations.

  Can I blend in the pot? Yes, that is the main advantage: you blend directly without transferring hot liquids.

  How do I clean the appliance? Detach and disinfect the foot; never immerse the motor block, simply wipe it.

  Which model for a canteen? A long-tube, powerful Turbo stick blender designed for large volumes.

  Can I blend hot preparations? Yes, the immersion blender is built to work directly in hot soups and sauces with a suitable tube.

  Ergonomics and comfort

  On an immersion blender, ergonomics matter as much as power. A well-balanced, light appliance with a non-slip grip reduces fatigue during prolonged use, common in contract catering. The trigger position, cable length and ease of handling directly affect working comfort. Professional ranges pay attention to these details to allow precise, effortless blending, even on large quantities, service after service. For staff who blend dozens of pots a day, this comfort translates into fewer mistakes and a faster, safer workflow at the cooking station.

  Productivity and consistency

  By automating blending, the stick blender saves considerable time and guarantees a consistent texture from one service to the next. Blending directly in the pot removes transfers, reduces washing-up and limits product loss. For a kitchen serving large volumes, this gain translates into better productivity and consistent dishes. From the compact Dynamix to the SMX 800 Turbo, each model turns a repetitive task into a fast, controlled step that protects both quality and margins over a long working life.

  Accessories and versatility

  Many professional immersion blenders accept accessories that widen their use, such as a whisk attachment for light aeration or interchangeable feet of different lengths. These options turn a single motor block into a versatile tool, able to handle everything from delicate emulsions to heavy purées. Standardising on one brand and range across a kitchen also simplifies spare parts and staff training, since the same blocks, feet and blades fit several appliances, keeping every unit running reliably.

  Does it overheat on long use? A well-sized model limits heating; give the motor short breaks during prolonged continuous use.

  Is it suitable for small kitchens? Yes, a compact short-tube model offers professional results with a minimal footprint.

  What accessories are useful? A whisk or an extra foot widens uses, from light aeration to intensive blending of large batches.

  Which model for high output? A long-tube Turbo stick blender with a powerful motor handles big volumes without faltering during busy services.

  Can I blend hot preparations safely? Yes, immersion blenders are designed to work directly in hot soups and sauces, provided the tube length keeps the motor block clear of the liquid.

  Are removable feet dishwasher-safe? Many removable feet can be washed separately for thorough hygiene; check each model's instructions before machine washing.

• Vacuum bags

  Professional vacuum bags for catering

  The vacuum bag is the essential consumable of any kitchen equipped with a vacuum packing machine. It protects food from air, extends its shelf life and enables low-temperature cooking. Choosing the right bag — embossed or smooth, in the right size — is essential for an effective vacuum and a tight seal. Our range covers every need, from small formats to large packaging, in food-grade quality suited to direct contact, chilling and cooking. Compatible with our machines, these bags guarantee optimal food preservation every day.

  Embossed or smooth bags: what is the difference?

  The choice depends on your machine. Embossed bags, with fine micro-channels on one side, are designed for external suction machines: the channels let the air be drawn out effectively. Smooth bags, more economical, are intended for chamber machines, which create the vacuum in a closed chamber. Using the right type is essential: a smooth bag on an external machine will not evacuate the air properly. Our range offers both types in several dimensions.

  Compatibility with machines

  For an optimal result, always pair the bag with the right machine. The Vogue embossed bags and Diamond embossed bags suit external suction sealers. The Diamond smooth bags and Vogue smooth bags are perfect for chamber machines. Discover all our vacuum machines to build the complete set-up. The right machine-bag pairing guarantees a deep vacuum, a reliable seal and extended preservation.

  Sizes for every use

  Our bags come in several formats to suit all foods: from the small 150 x 300 mm for individual portions to the large 300 x 400 mm for bulky items, including the versatile 200 x 300 mm and 250 x 350 mm. Choosing the right format limits film waste and ensures a clean seal. Pack quantities also vary: packs of 50 or 100 for everyday use, up to 1000 or 2500 pieces for large production.

  Food-grade quality and strength

  Our bags are made of food-grade materials, suitable for direct contact with food. Their multi-layer structure ensures good mechanical strength and an effective barrier against air and moisture. This strength prevents perforations and guarantees the vacuum's tightness over time. For low-temperature cooking, be sure to use bags designed to withstand the heat of the water bath. The bag's quality directly determines the success of preservation and sous-vide cooking.

  Preservation, freezing and cooking

  The vacuum bag serves several functions. For preservation, it markedly extends the shelf life of food in the fridge by removing air. For freezing, it protects against freezer burn and preserves product quality. For low-temperature cooking, suitable bags let you cook food directly in the controlled bath. This versatility makes the vacuum bag a central consumable for kitchen organisation and quality.

  Hygiene and food safety

  Vacuum packing is a major asset for hygiene and the HACCP method. By isolating food from air, the bag limits oxidation, bacterial growth and cross-contamination in the fridge. Combined with clear date labelling, it secures use-by management and traceability. Use a new bag for each food and do not reuse a bag that held raw products. These good practices guarantee the establishment's food safety.

  Varied uses in catering

  Vacuum bags support many tasks: advance portioning, preserving preparations, storing raw food, freezing, low-temperature cooking and stock organisation. In contract catering, catering and fine dining, they are at the heart of just-in-time production. Well-sized and of good quality, they reduce waste, make lead times reliable and guarantee consistent quality of packed products, from the lab to service.

  How to choose your vacuum bags

  Three criteria guide the choice: the type (embossed for external suction machines, smooth for chamber machines), the dimensions suited to your food, and the pack quantity (from small packs to large quantities). Also check compatibility with low-temperature cooking if needed. Cross-referencing these with your machine and activity volume will help you choose the bags best suited to your kitchen.

  Sizing and storing your bags

  Keeping a range of formats avoids using a large bag for a small portion, a source of waste and poor sealing. For individual portions and herbs, choose the small 150 x 300 mm formats; for cuts of meat, fish or prepared dishes, opt for the large 300 x 400 mm. Store bags flat, dry and away from dust, in a clean, easily accessible spot of the packaging station. Good storage preserves the film quality and speeds up work during vacuum sessions.

  Reducing waste and controlling costs

  The pack quantity directly affects cost. Large packs, such as the 1000 Diamond bags or the 2500 smooth bags, offer a better unit price for high-consumption establishments. The Vogue packs of 100 suit more moderate needs. By matching the format to each food and avoiding oversized bags, you limit film use and optimise the consumables budget, a significant item in a kitchen using vacuum daily.

  Bags and sous-vide cooking

  Low-temperature cooking relies entirely on bag quality. Vacuum-packed, the food cooks slowly in a controlled water bath, preserving juices, tenderness and nutrients. It is essential to use heat-resistant bags designed for this use, to avoid any alteration. Paired with a sous-vide cooker, these bags open the way to precision cooking, praised for consistency and quality, from fine-dining restaurants to central kitchens.

  Tips for a perfect seal

  Vacuum success depends as much on the bag as on technique. Keep the bag opening clean and dry: a trace of grease or moisture on the seal area compromises tightness. Do not fill the bag to the edge and leave enough margin for the seal. For food with bones or sharp angles, double the protection to avoid perforations. Finally, choose a format suited to the product: too large wastes film; too small does not seal properly. These simple steps ensure a lasting vacuum and optimal preservation.

  Our selection and related categories

  Browse our vacuum bags and pair them with our vacuum machines for a complete packaging station. For everyday protection, also discover our film dispensers. Complete your kitchen with the other equipment in the dynamic preparation family, such as slicers and scales & weighing machines. A well-planned kitchen combines cutting, weighing and packaging for optimal preservation.

  Frequently asked questions

  Embossed or smooth? Embossed for external suction machines, smooth for chamber machines.

  Can I cook in the bag? Yes, with bags designed for low-temperature cooking in a controlled bath.

  Which size should I choose? Match the dimension to the food: small formats for portions, large for bulky items.

  Are the bags suitable for freezing? Yes, they protect against freezer burn and preserve the product.

  Can a bag be reused? No, for hygiene reasons, especially after a raw product: use a new bag.

  Are they food-grade? Yes, they are suitable for direct contact with food.

  Which pack for large production? Large packs (up to 1000 or 2500 pieces) suit high consumption.

  A consumable at the heart of organisation

  Beyond preservation, the vacuum bag structures a kitchen's organisation. It allows preparing and portioning ahead, clearly identifying food and managing stock just in time. Packed preparations store neatly, are easy to spot and regenerate on demand, reducing stress at service time. For a caterer or contract kitchen, always having the right bags, in the right formats, is the condition for smooth, uninterrupted production. Running out of the correct bag mid-service can stall an entire packing routine, so keeping a sensible buffer of each type and size is simply good practice.

  Matching bags to your workflow

  The best results come from thinking of bags and machine as one system. An external suction sealer needs embossed bags; a chamber machine works best with smooth bags. Keeping both types in the most-used sizes means the team can vacuum-pack anything from a single portion of herbs to a large joint without improvising. Standardising on a small set of reliable formats also simplifies ordering and stock control, so the consumables budget stays predictable and the kitchen never improvises with the wrong bag for the job.

  Do I need a different bag per food type? Yes, use a new, suitable bag for each food to respect hygiene and avoid contamination.

  What thickness for fragile products? Choose strong bags; for sharp-edged food, double the protection to avoid perforation.

  How should I store bags? Flat, dry and away from dust, in a clean, accessible spot of the packaging station.

  Which pack quantity for a busy kitchen? Large packs offer a better unit price and fewer reorders, ideal for establishments that vacuum-pack throughout the day.

  Can embossed bags go in a chamber machine? They work, but smooth bags are more economical and recommended for chamber machines.

  Do bags affect cooking results? Yes, only heat-resistant bags should be used for sous-vide cooking; quality bags keep a tight seal and protect texture and flavour.

  How do I avoid a failed seal? Keep the bag opening clean and dry, leave a margin above the food, and never overfill the bag before sealing.

  Are the bags recyclable? Check local recycling rules; in all cases, use a fresh bag per food for hygiene and keep used bags out of food-contact reuse.

• Scales & Weighing...

  Professional scales and weighing machines for catering

  In a professional kitchen, weighing is never a minor detail. From gram-accurate dosing in pastry to checking goods on delivery, a reliable scale underpins recipe consistency, food-cost control and adherence to technical sheets. Our range of stainless steel electronic scales and weighing machines covers every catering need, from a compact 4 kg counter scale to a 300 kg floor platform. Each device is built for a demanding environment: knocks, humidity, frequent cleaning and intensive daily use. Choosing the right model means matching capacity, precision and protection to the way your team actually works.

  Table scale or column weighing machine?

  The first decision is between a table scale and a column weighing machine. The compact table scale sits on a worktop and suits ingredient dosing, portioning and sale by weight. The column machine carries a raised display on a mast, making the weight easy to read even when the platform holds a bulky container. For heavy loads placed on the floor, a receiving platform offers a low pan and large capacity. The right format therefore depends on the load, the ergonomics you need and the space available at the station.

  Capacities from 4 kg to 300 kg

  Maximum capacity defines the use. For pastry and fine dosing, 4 to 16 kg is ample: see the 4 kg table scale BAL68/4-01, the 8 kg table scale BAL68/8-05 or the 16 kg table scale BAL68/16-1. For general cooking and container portioning, 6 to 35 kg models are versatile, such as the 6 kg scale BAL/6-1, the 15 kg scale BAL/15-2 or the 35 kg IP65 scale BSC3/35-10. For goods reception and logistics, higher capacities are essential: 75 kg machine BSC5/75-20, 150 kg machine BSC5/150-5 and the 300 kg column machine BSC/300-20.

  Precision: from 0.1 g to 20 g

  Precision, or resolution, is the smallest displayed increment. It should be proportionate to capacity and use. A 4 kg pastry scale with 0.1 g precision lets you dose yeast, additives and flavourings rigorously. Conversely, a 300 kg platform logically reads in 20 g steps, which is more than enough for weighing boxes or gastronorm containers. Choosing too fine a resolution on a high capacity brings no real benefit and undermines display stability. The smart approach is to match precision to the professional task the device must serve.

  IP65 and IP68 protection ratings

  In a kitchen, a scale is exposed to splashes, steam and wet cleaning. The ingress protection (IP) rating indicates resistance to dust and water. An IP65 device withstands water jets from any direction, while an IP68 model tolerates temporary immersion, ideal for heavily exposed stations or thorough washing. Several of our references carry these levels, such as the IP65 machine BSC3/35-10 or the IP68 table scales BAL68/4-01 and BAL68/16-1. This advantage simplifies cleaning and extends equipment life.

  All-stainless construction for hygiene

  Stainless steel is the catering standard for good reasons: smooth non-porous surfaces, corrosion resistance and easy cleaning with food-grade detergent. The stainless pan and chassis of our scales are quick to disinfect and limit bacterial growth, a key point under good hygiene practice and the HACCP method. Rounded corners and the absence of hard-to-reach recesses make daily upkeep even easier. Investing in a durable material also reduces replacements and keeps the workstation looking professional.

  Compact counter scales

  The BAL68 table scales are designed for stations where space is tight. Their small footprint frees up the worktop, while IP68 sealing allows cleaning without excessive care. They are perfect for pastry, cold kitchen, sauce preparation and precision portioning. Discover the 4 kg / 0.1 g scale, the 8 kg / 0.5 g scale and the 16 kg / 1 g scale, three resolutions covering everything from the finest dosing to routine ingredient weighing.

  Floor and column weighing machines

  For heavy loads, the weighing machine becomes essential. The column models BSC/150-10 and BSC/300-20 combine a wide platform with a raised display, perfect for delivery checks and stock management. The BSC5/150-5 and BSC5/75-20 machines offer high capacity in a robust format. For mixed use, the 32 kg column machine WR-32X1-B stays manageable while handling substantial loads. These devices secure reception and make inventory more reliable.

  Mains and battery power

  Most of our scales run on 230 V mains while integrating a rechargeable battery. This dual supply is a real convenience: the device stays operational during a weigh-in in storage, on a loading dock or during a power cut. The battery also avoids cables trailing near wet areas. Simply recharge regularly to maintain autonomy, and check that the support surface is stable to obtain an accurate measurement, the first condition of reliable weighing.

  Varied uses in the professional kitchen

  The scale supports many tasks: dosing doughs and pastry mixes, portioning meat and fish, preparing sauces and marinades, weighing goods on reception, and checking grammages to respect cost prices. Rigorous weighing means less waste, consistent dishes and controlled profitability. In bakery and contract catering alike, it becomes a genuine management tool serving the consistent quality customers expect.

  Useful functions: tare, totalising, display

  The tare function subtracts the container weight so you read only the net, essential for dosing. Depending on the model, you also find weight totalising, piece counting or unit switching. A bright, legible display, raised on column machines, limits reading errors. These simple functions save time daily and make operations safer, especially when several staff share the same weighing station.

  Maintenance and durability

  To preserve accuracy, clean the pan with a soft cloth and neutral detergent, without immersing models not designed for it. Avoid knocks on the load cell, the main measuring component, and rest the scale on a flat, stable surface. Periodic calibration, as recommended, keeps accuracy over time. Well maintained, a stainless device lasts for years without performance loss, making it a sound investment for any establishment.

  How to choose your catering scale

  Three criteria guide the choice: capacity (the maximum weight to measure), precision (the increment suited to the task) and environment (humidity, exposure and cleaning frequency, which point to IP65 or IP68). Add ergonomics: a table scale for a counter, a column machine for comfortable reading, a floor platform for heavy loads. Cross-referencing these with your activity — pastry, catering, restaurant, reception — will quickly reveal the most relevant model.

  Our selection and related categories

  Browse all our scales and weighing machines and complete your prep station with the other equipment in the dynamic preparation family: slicers, meat mincers, mixers, vegetable cutters and sous-vide machines. A well-planned kitchen links weighing, cutting and preservation for a smooth, efficient workflow.

  Weighing, grammage and cost control

  Beyond hygiene and robustness, the scale is an often underestimated economic lever. By systematically weighing portions, an establishment stabilises grammages, reduces waste and makes the cost price of each dish reliable. This discipline also helps train teams: a costed technical sheet and rigorous weighing ensure the same result whatever the operator. For sale by weight or invoicing, choose a suitable model and, where a commercial transaction requires it, check the legal metrology obligations that apply to your activity. From the 15 kg machine BSC3/15-5 to precision table scales, every device contributes to finer kitchen management and lasting profitability.

  Frequently asked questions

  Which capacity for pastry? A 4 to 8 kg scale with 0.1 to 0.5 g precision is perfect for dosing sensitive ingredients.

  IP65 or IP68, what is the difference? IP65 withstands water jets; IP68 tolerates temporary immersion, for the most exposed stations and intensive cleaning.

  Can heavy loads be weighed on reception? Yes, the 75 to 300 kg machines are designed for delivery checks and stock management.

  Is the tare function available? Yes, it equips our scales and lets you read only the net weight of the contents.

  Do the scales work without mains? Most integrate a rechargeable battery in addition to 230 V power, for mobile weighing.

  Is the stainless pan easy to clean? Yes, stainless steel disinfects quickly and meets HACCP hygiene requirements.

  What precision for a high capacity? A 10 to 20 g step is suitable: it ensures a stable display for heavy loads.

  Stability, calibration and accurate readings

  An accurate reading starts with a stable installation. Place the scale on a level, vibration-free surface and let it settle before weighing, especially after moving it between stations. Many models feature adjustable feet and a built-in spirit level to guarantee perfect horizontality, which directly affects measurement quality. Avoid draughts and air-conditioning blasts on fine-resolution table scales, as they can disturb the most sensitive readings. Where local regulations or your own quality system require it, schedule regular calibration to document accuracy over time. These simple habits protect your investment, keep grammages consistent across services and ensure that every member of the team can rely on the same trustworthy figure, from the morning delivery to the last order of the evening.

  Which scale suits goods reception best? A column or floor machine from 75 to 300 kg, with a raised display and a wide stainless platform, is ideal for quickly and reliably checking incoming deliveries against your orders.

  Can one scale cover several stations? A battery-powered, IP-rated stainless model is easy to move between the pastry bench, the cold kitchen and the delivery area, giving you consistent weighing throughout the establishment without buying a separate device for each post.

• Vegetable cutters

  Professional vegetable cutters and chip cutters for catering

  Vegetable preparation accounts for a large share of kitchen work. Slicing, grating, cutting into julienne or sticks takes time and consistency: that is exactly the role of professional vegetable cutters and chip cutters. By automating or easing the cutting, these appliances reduce hard labour, speed up mise en place and guarantee even cuts that enhance the plate. Our selection covers the electric table vegetable cutter and the manual chip cutter, two complementary solutions for restaurants, chip shops, canteens and catering operations focused on efficiency and consistency. Choosing the right tool means matching volume, cut type and workspace to your activity.

  Electric vegetable cutter or manual chip cutter?

  The choice depends on volume and cut type. The electric vegetable cutter handles large volumes and offers a wide variety of cuts thanks to interchangeable discs: it is ideal for daily production of crudités, gratins or garnishes. The manual chip cutter is dedicated to clean cutting of potatoes (and other firm vegetables) into calibrated sticks, without electricity. Robust and economical, it is perfect for chip shops and establishments preparing homemade fries. The two appliances complement each other in a well-organised kitchen.

  The electric table vegetable cutter

  The Diamond TVA-38D table vegetable cutter is designed for intensive professional use. Compact, it sits on a worktop and drives cutting discs via a reliable motor. Its solid construction and 230 V mains supply make it an ally of mise en place: in minutes, it turns whole tubs of vegetables into even cuts. Its 0.38 kW power ensures steady throughput while staying economical, and its small footprint makes it easy to fit into kitchens where space is limited.

  The cutting discs

  The versatility of an electric vegetable cutter rests on its discs. Depending on the model and accessories, you find slicing discs (thin or thick rounds), grating discs (coarse or fine), and discs for julienne, sticks or macédoine. Changing the disc lets you go from grated carrot to sliced potato in seconds. This modularity makes the vegetable cutter a central tool for preparing crudités, gratins, soups and garnishes with a consistency impossible to achieve by hand, especially on large volumes.

  The manual chip cutter

  The Vogue DB344 manual chip cutter cuts potatoes into calibrated sticks using a cutting grid and a lever. Simple, robust and electricity-free, it delivers a clean, even result, ensuring uniform frying. With its 9.5 mm blade, it produces standard-size fries popular in catering. Its stable structure mounts on a worktop and withstands repeated use, for consistent homemade fries service after service.

  Cut sizes and interchangeable grids

  Stick size affects the final texture of the fry: a finer cut gives crispy fries, a thicker cut soft-centred ones. Many chip cutters accept grids of different sections, allowing the calibre to match the menu. The model offered here features a 9.5 mm blade, a versatile standard. For firmer vegetables, ensure suitable pre-cutting to protect the grid and obtain a clean cut.

  Time saving and consistency

  The primary benefit of these appliances is time saved. Where manual knife cutting ties up a cook for long minutes, the vegetable cutter handles the same quantity in a fraction of the time, with perfect consistency. This consistency improves presentation, evens out cooking and reduces waste from irregular cuts. On a busy service, this gain translates directly into better productivity and a team less burdened by repetitive prep tasks.

  Construction and materials

  The reliability of a cutting appliance lies in its materials. Stainless steel surfaces and metal-alloy frames offer stability and corrosion resistance. The stainless discs and blades keep their edge and clean easily. Heavy construction prevents vibration and movement during work. Investing in robust equipment ensures a clean cut over time and limits replacements, an asset for the establishment's profitability.

  Hygiene and cleaning

  In direct contact with food, cutting appliances must clean easily and completely. Removable parts — discs, grids, pushers — rinse and disinfect quickly, in line with good hygiene practice and the HACCP method. Smooth, non-porous stainless steel limits bacterial growth. Cleaning after each use and careful drying preserve the blades' edge and ensure food safety, especially when moving from one vegetable to another.

  Safe operation

  Cutting requires precautions. Electric vegetable cutters include safety devices: a pusher to guide food without bringing hands near the blades, micro-switches stopping the machine when the lid opens, and protective guards. For the manual chip cutter, hold the appliance firmly and keep fingers away from the grid while operating the lever. Following these rules protects users and meets the workplace safety obligations specific to catering.

  Power and supply

  The electric vegetable cutter runs on a standard 230 V single-phase socket, simplifying installation. Suitable power — around 0.38 kW for a table model — ensures steady throughput on common vegetables without over-consumption. The manual chip cutter needs no supply: an asset for mobile stations or kitchens with few sockets. Choosing the right drive mode therefore depends as much on the volume handled as on the station's organisation.

  Varied uses in catering

  These appliances support many trades: restaurants preparing crudités and garnishes, chip shops and snack bars producing homemade fries, canteens and caterers handling large vegetable volumes, and operations valuing consistent cuts. Fast, even cutting enhances dishes, streamlines mise en place and limits waste. From grated vegetables to calibrated fries, the right tool turns a tedious task into a fast, controlled step of production.

  Maintenance and durability

  To last, a cutting appliance must be carefully maintained: clean blades and grids after each use, check the edge, and lubricate moving parts where recommended. Avoid forcing on overly hard or frozen food, which damages blades. Store discs away from impacts. Well-maintained equipment keeps a clean cut and optimal safety, making it a profitable long-term investment for any professional kitchen.

  How to choose your cutting appliance

  Several criteria guide the choice: the volume of vegetables to handle (which may justify an electric model), the cut type sought (sliced, grated, julienne, sticks), the available space and the drive mode (electric or manual). For homemade fries, the manual chip cutter remains unbeatable for simplicity; for versatility and large volumes, the electric vegetable cutter stands out. Cross-referencing these with your activity reveals the most relevant appliance.

  Homemade fries, a menu asset

  Offering homemade fries has become a real selling point in catering. A fresh potato, cut on site and fried, offers a quality and taste frozen products struggle to match. The DB344 manual chip cutter makes this approach accessible: it calibrates the sticks evenly, the condition for uniform cooking and consistent crispness. Beyond fries, the same freshness logic applies to vegetables sliced or grated to order with an electric cutter. Highlighting "homemade" builds customer loyalty, justifies better positioning and sets the establishment apart, while controlling food cost through raw products processed on site according to the real needs of service.

  Our selection and related categories

  Browse our vegetable and chip cutters, and complete your prep station with the other equipment in the dynamic preparation family: meat mincers, Parmesan mincers & scrapers, Parmesan slicers, slicers and mixers. A well-planned kitchen combines cutting, mincing and mixing for fast mise en place and smooth service.

  Frequently asked questions

  Electric or manual cutter? Electric suits large volumes and varied cuts; manual is ideal for homemade fries and small stations.

  Can I vary the cuts? Yes, the electric vegetable cutter accepts interchangeable discs (slice, grate, julienne, sticks).

  What fry size with a 9.5 mm blade? A standard-calibre fry, versatile and popular in catering.

  Are these appliances easy to clean? Yes, the removable stainless parts rinse and disinfect quickly to HACCP standards.

  Is a power supply required? The vegetable cutter runs on 230 V; the manual chip cutter needs none.

  How do I keep the edge sharp? Clean after each use, avoid frozen food and store blades away from impacts.

  Are they suitable for canteens? Yes, they are built for regular professional use in restaurants, canteens and chip shops.

  Productivity, food cost and presentation

  Beyond speed, vegetable and chip cutters are levers for both food cost and presentation. Buying whole, seasonal produce and processing it on site is often cheaper than pre-cut alternatives, while giving full control over freshness and portion size. Calibrated cuts also cook more evenly, which reduces losses and complaints, and they give dishes a clean, professional look that supports a higher price point. For teams, automating repetitive cutting frees skilled cooks for finishing and service, and makes results reproducible regardless of who is on shift. From the electric table vegetable cutter for daily prep to the manual chip cutter for homemade fries, the right equipment turns raw ingredients into consistent, attractive components while protecting margins over the long term.

  Can these tools handle vegetables other than potatoes? The electric cutter handles a wide range with its discs; the manual chip cutter mainly suits firm vegetables such as potatoes.

  Do they save labour during rushes? Yes, both dramatically cut prep time, easing pressure on the team during busy services.

  Which appliance is best for a small kitchen? A compact electric table cutter or a manual chip cutter both fit tight spaces while delivering professional, consistent results without a large footprint.

• Meat mincers &...

  Professional meat mincers and parmesan graters for catering

  Mincing meat and grating cheese are two daily gestures in Italian cooking and traditional catering. The appliances in this category automate these tasks with power and consistency, whether a dedicated parmesan grater or a clever two-in-one mincer-grater combo. For pizzerias, trattorias, restaurants and canteens, they guarantee a freshly prepared product, tastier and more economical than industrial equivalents. Our selection brings together robust stainless steel machines, designed for intensive use and simple maintenance, supporting fresh, made-on-site preparation throughout service.

  The parmesan grater

  The Diamond GM parmesan grater is dedicated to hard cheeses: parmesan, grana, pecorino. It quickly turns pieces into finely grated cheese, ready to top pasta, gratins and pizzas. Grating to order preserves aromas and freshness, far superior to packaged pre-grated cheese. Compact and powerful, it sits on a worktop and handles throughput suited to everyday service. Its stainless construction makes cleaning easy, essential in contact with dairy products.

  The two-in-one mincer + grater combo

  The N° 12 combo WR-TGRP-12 and N° 22 combo WR-TGRP-22 bring two functions together on one machine: a meat mincer and a parmesan grater. This versatility saves space and money by avoiding the purchase of two separate appliances. You mince meat for stuffings, meatballs and homemade preparations, then grate cheese with the same motor block. Ideal for Italian kitchens and establishments valuing homemade work without multiplying equipment.

  The N° 12 and N° 22 sizes

  Mincer numbering (N° 12, N° 22) corresponds to the diameter of the cutting system and therefore to production capacity. The N° 12 suits regular medium-sized use, while the more powerful N° 22 handles larger volumes for high-output kitchens. Choosing the right size avoids both under-capacity and oversizing: match the machine to the volume of meat minced daily, for smooth throughput without straining the motor.

  Throughput and uses

  Throughput depends on appliance size and food type. A dedicated grater targets a throughput suited to cheese, while an N° 22 combo minces large quantities of meat. These machines support many preparations: stuffings, homemade sausages, meatballs, stews, and grated cheese for pasta and pizza. By automating these repetitive gestures, they free up time and guarantee a consistent texture, a mark of constant quality on the plate.

  Stainless construction and robustness

  The reliability of these appliances rests on quality materials: stainless steel or treated-alloy body and cutting block, a powerful motor and hard-wearing gears. Stainless resists corrosion and cleans easily, an asset in contact with meat and cheese. Heavy construction ensures stability during work. Investing in robust equipment guarantees clean mincing and grating over time, and limits replacements.

  Hygiene and food safety

  Direct contact with meat and cheese demands strict hygiene. Removable parts — grids, knives, chute, tray — clean and disinfect after each use, in line with the HACCP method. Stainless steel limits bacterial growth. Careful cleaning between food types prevents cross-contamination, particularly important when moving from meat to cheese. A clean machine ensures food safety and preserves the knives' edge.

  Safe operation

  Mincing requires precautions. Always use the supplied pusher to guide the meat, never bringing hands near the cutting system. Respect the guards and stop devices, and unplug the appliance before any disassembly for cleaning. Wait for the motor to stop completely before intervening. These simple habits protect users and meet the workplace safety obligations specific to professional kitchens.

  230 V and 400 V power supply

  Depending on power, these appliances run on 230 V single-phase or 400 V three-phase. The most powerful models, such as the N° 22 combo, may require a three-phase supply: check the availability of this line in your kitchen before buying. The grater and the N° 12 combo usually run on a standard 230 V socket. The information appears on each product sheet to help you choose a compatible appliance.

  Grids, knives and accessories

  The mincing result depends on the grid used: a fine grid gives a tight grind, a wider grid a coarse texture. Most mincers accept several interchangeable grids, allowing you to adapt the grind to the recipe. The knives, wear parts, must stay sharp for a clean cut and to avoid crushing the meat. Having grids of different sections widens culinary possibilities, from fine stuffings to more rustic preparations.

  Maintenance and durability

  To last, these appliances need regular maintenance: disassembly and thorough cleaning after each use, careful drying to prevent corrosion, and checking the condition of knives and grids. Do not force frozen or bone-in food, which damages the cutting system. Lubrication of the designated parts, as per the manufacturer, preserves the mechanism. Well maintained, a professional mincer lasts for years without performance loss.

  How to choose your appliance

  Several criteria guide the choice: the function (grater alone or mincer-grater combo), the mincer size (N° 12 or N° 22 by volume), the power and supply (230 or 400 V), and the available grids. Also consider footprint and ease of cleaning. Cross-referencing these with your activity — pizzeria, Italian restaurant, canteen — will identify the most relevant appliance.

  Homemade as a menu asset

  Offering homemade minced meat and grated cheese makes a difference in catering. Meat minced to order from chosen cuts offers quality, traceability and taste that prepared products struggle to match: ideal for meatballs, stuffings, bolognese sauces and signature burgers. Likewise, parmesan grated to order releases incomparable aromas on pasta and pizza. Mastering these preparations in-house showcases the establishment's know-how, reassures customers on freshness and helps control food cost by working raw products.

  Versatility and space saving

  In a kitchen where every square metre counts, the mincer-grater combo is a clever solution. By combining two functions on one motor block, it reduces footprint and investment compared with two separate machines. Switching between functions is quick: mince the meat, then fit the grater block for the cheese. This modularity suits pizzerias and trattorias, which work both meat and cheese throughout service, without crowding the worktop.

  Frequently asked questions

  What is the difference between N° 12 and N° 22? The size of the cutting system: the more powerful N° 22 handles larger volumes than the N° 12.

  Does a combo replace two appliances? Yes, it combines meat mincer and parmesan grater on one motor block, saving space and money.

  Do I need a 400 V supply? Only the most powerful models require it; the grater and N° 12 run on 230 V.

  Which cheese can be grated? Hard cheeses such as parmesan, grana or pecorino.

  Are the grids interchangeable? Yes, several grids let you adjust the fineness of the grind.

  How do I clean the appliance? Disassemble and disinfect grids, knives and chute after each use to HACCP standards.

  Can I mince bone-in meat? No, these mincers are designed for boneless meat; bones damage the cutting system.

  Daily-use tips

  For an optimal result, work with well-chilled meat: it minces more cleanly and limits fat heating. Cut the pieces to a size suited to the chute and feed steadily without overloading. For cheese, present dry, firm pieces for even grating. Alternate grids according to the desired texture and clean between uses. These good practices protect the machine, guarantee a clean cut and ensure consistent preparation quality, service after service. A little routine care goes a long way in keeping output high and downtime low.

  Productivity and cost control

  Beyond quality, these machines are levers for productivity and food cost. Mincing and grating in batches lets the team prepare ahead and react quickly during rushes, smoothing the workload at the pass. Working raw cuts and whole cheese is typically cheaper than buying prepared products, while giving full control over freshness and portioning. From the N° 12 combo for steady service to the N° 22 combo for high output, the right machine turns labour-intensive promises into a reliable daily routine that protects margins over the long term.

  Our selection and related categories

  Browse our mincers and parmesan graters, and complete your station with the other equipment in the dynamic preparation family: our dedicated meat mincers, our parmesan slicers, plus slicers, vegetable cutters and scales & weighing machines. A well-equipped Italian kitchen combines mincing, grating and cutting for fast, flavourful mise en place.

  Why grate to order? Freshly grated cheese keeps more aroma and freshness than pre-grated alternatives.

  Is the combo suited to pizzerias? Yes, it minces meat and grates parmesan on a single appliance, perfect for everyday Italian cooking.

  Is it suitable for small kitchens? Yes, the dedicated grater and the N° 12 combo offer professional output with a compact footprint for smaller establishments and busy bars.

  How long do the knives last? Knives are wear parts; kept sharp and clean, they deliver a precise cut for a long time before needing replacement, protecting both texture and motor.

  Can I prepare homemade sausages? Yes, with the right grid and an optional sausage attachment where available, the mincer is ideal for stuffings and homemade sausages.

  Does the combo take much space? No, by merging two functions into one motor block it needs far less worktop than two separate machines, a real plus in compact kitchens.

• Potato peelers

  Professional potato peelers for catering

  Peeling potatoes by hand is one of the most time-consuming and arduous tasks in a kitchen. The professional potato peeler automates this work: in minutes, it processes several kilos of tubers with an even result and minimal waste. For chip shops, restaurants, canteens and caterers working with fresh potatoes, it is an investment quickly repaid in time and labour. Our selection brings together robust floor-standing peelers, designed for intensive use and easy cleaning, supporting fast, consistent production. The right peeler frees staff from a tedious chore and protects food cost.

  How does a potato peeler work?

  The principle is simple and effective. Potatoes are poured into a drum whose walls and rotating plate are coated with an abrasive. Under rotation and a flow of water, the tubers rub against the abrasive: the skin is removed by abrasion without cutting into the flesh. A cycle usually lasts one to three minutes depending on quantity and the desired result. At the end, a hatch empties the drum quickly. This automatic operation frees staff for other preparations during busy service.

  Capacities from 10 to 18 kg

  Capacity depends on the volumes handled. The 10 kg PPF-10 peeler suits medium-sized establishments, with loads matched to everyday service. The 18 kg PPF-18 peeler targets larger needs: high-output chip shops, canteens and caterers handling large daily quantities. Choosing the right capacity avoids multiplying cycles while guaranteeing even peeling, and matches the appliance to the real pace of production.

  Throughput and cycle time

  A peeler's throughput is measured by the quantity processed per cycle and its duration. A shorter cycle speeds up production but must stay long enough for a clean result. Adjusting the time to the size and condition of the tubers optimises yield while limiting flesh loss. For high throughput, choose a larger capacity and a suitable motor, able to run cycles back to back without overheating during a busy service.

  Robust, hygienic construction

  A peeler's reliability lies in its construction. A stable chassis, a hard-wearing drum and a quality abrasive coating ensure long life despite humidity and intensive use. Stainless steel surfaces clean easily and resist corrosion. The abrasive plate, a wear part, can be replaced to extend the appliance's life. Well-designed equipment keeps its performance over time, the mark of a durable, profitable investment.

  Water supply and drainage

  Abrasive peeling needs a flow of water that carries away the peelings and aids friction. The appliance connects to the water supply and has a drain for waste. Plan a location near a water point and a drain, ideally with a peel trap to protect the pipes. A proper installation ensures clean operation and limits drain maintenance, while respecting hygiene rules.

  Real time and cost savings

  The peeler's primary benefit is economic. Where manual peeling ties up an employee for long minutes, the machine processes the same quantity in one cycle, unattended. This freed time is reassigned to production, improving overall productivity. By working fresh potatoes rather than more expensive prepared products, the establishment also controls its food cost. Over time, these savings far outweigh the initial investment.

  Hygiene and food safety

  Regular cleaning of the drum, abrasive plate and drain hatch is essential to comply with good hygiene practice and the HACCP method. Stainless surfaces disinfect quickly and limit bacterial growth. Rinse after each use to prevent the build-up of starch and residue. A clean peeler ensures not only food safety but also better peeling quality, with no transfer of dirt from one cycle to the next.

  Safe operation

  Like any rotating appliance, the peeler requires precautions. Never open the lid during rotation and wait for the plate to stop completely before intervening. Respect the safety devices provided by the manufacturer and ensure a compliant electrical connection, shielded from water splashes. These simple habits protect users and meet the workplace safety obligations specific to professional kitchens.

  Varied uses in catering

  The peeler is for anyone working with fresh potatoes: chip shops making homemade fries, restaurants serving purées and gratins, canteens and caterers handling large volumes, and operations focused on quality. Beyond potatoes, some models also peel carrots and other root vegetables depending on the abrasive. It is a central appliance for high-output kitchens, turning a chore into a fast, controlled step.

  Maintenance and durability

  To last, the peeler needs regular maintenance: thorough cleaning after use, checking the abrasive's condition and replacing the plate when worn, and inspecting seals and drainage. Avoid overloading the drum, which strains the motor and degrades the result. A maintained appliance keeps clean peeling and steady throughput. Well looked after, it supports production for many years without notable performance loss.

  How to choose your peeler

  Several criteria guide the choice: the capacity per cycle (10 kg for medium use, 18 kg for high output), the desired throughput, ease of cleaning and the ability to replace the abrasive, and the installation constraints (water supply and drainage). Also consider the floor footprint. Cross-referencing these with your daily potato volume will identify the model best suited to your kitchen.

  From peeling to homemade fries

  The peeler is only the first step in a potato preparation chain. Once the tubers are peeled quickly and cleanly, they go to the chip cutter or vegetable cutter to be cut into calibrated sticks or slices, then cooked. This chain — peel, cut, cook — lets you offer homemade fries and fresh garnishes that clearly stand out from frozen products. Investing in a peeler therefore showcases real know-how: fresh produce, even calibration and superior taste, strong arguments to build loyalty and set the establishment apart.

  Reducing waste and controlling losses

  Well-adjusted peeling limits flesh loss: too long a cycle removes too much, too short leaves skin residue. By adjusting the time to the size and condition of the potatoes, you optimise yield and reduce waste, which directly affects food cost. The peelings, collected cleanly, can also be valorised through composting or organic waste channels, in a more responsible, economical kitchen approach.

  Installation and station ergonomics

  To get the most from the appliance, install it near a water point and a drain, in an easy-to-clean area. A suitable working height and clear access to the emptying hatch improve ergonomics and speed. A peel-collection tray protects the pipes and aids sorting. A station well organised around the peeler streamlines vegetable preparation and reduces strain, especially during large mise en place volumes.

  Our selection and related categories

  Browse our peelers and complete your vegetable prep station with the other equipment in the dynamic preparation family. After peeling, cut your potatoes with our vegetable & chip cutters for calibrated homemade fries. Also complete preparation with slicers, mixers and scales & weighing machines. A coherent kitchen chains peeling, cutting and weighing for smooth production.

  Frequently asked questions

  Which capacity should I choose? 10 kg per cycle for medium use, 18 kg for high-output chip shops and canteens.

  How is peeling done? By abrasion: the tubers rub against an abrasive coating under rotation and water.

  Is a water connection needed? Yes, the appliance needs a water supply and a drain for the peelings.

  Can other vegetables be peeled? Depending on the abrasive, some models also handle carrots and root vegetables.

  Does the abrasive wear out? Yes, the abrasive plate is a replaceable wear part to extend the appliance's life.

  Is it cost-effective? Yes, the labour time saved and fresh-product work quickly repay the investment.

  How do I maintain it? Clean the drum, plate and drain after each use and regularly check the abrasive.

  Can I run several cycles in a row? Yes, professional models withstand repeated, sustained use throughout service.

  Fresh produce as a selling point

  Working fresh potatoes on site has become a genuine selling point. A peeler makes it realistic even under volume pressure: instead of paying a premium for pre-peeled or frozen products, the kitchen processes raw tubers on demand, keeping full control over freshness, portioning and cost. The visible commitment to homemade preparation reassures customers and supports a stronger positioning on the menu. From the 10 kg PPF-10 for medium service to the 18 kg PPF-18 for high output, the peeler turns a labour-intensive promise into a practical daily routine that protects both quality and margins.

  Productivity during peak service

  During rushes, every minute counts. By batching peeling into short, unattended cycles, the appliance lets the team prepare large quantities ahead of service and react quickly when stocks run low. This buffering smooths the workload, reduces stress at the pass and ensures a steady supply of prepared potatoes throughout the day. For multi-site operations, standardising on the same models also simplifies training, maintenance and spare-part management across kitchens.

  Is it suitable for small kitchens? Yes, a 10 kg floor model offers professional output with a reasonable footprint for smaller establishments.

  Does it damage the potatoes? No, the abrasive removes only the skin; adjusting cycle time prevents excess flesh loss.

  How noisy is a potato peeler? Operation is moderate and brief; short cycles mean the appliance runs only for a minute or two at a time, keeping the kitchen environment comfortable.

• Parmesan graters

  Professional parmesan graters for catering

  Freshly grated parmesan is nothing like industrial pre-grated cheese: intact aromas, an airy texture and incomparable freshness. The professional parmesan grater delivers this result in seconds, consistently and effortlessly. Essential in Italian cooking, pizzerias and traditional catering, it quickly processes hard cheeses to top pasta, risottos, gratins and salads. Our selection brings together robust stainless steel models, designed for intensive use and simple maintenance, supporting consistent quality on the plate. Choosing the right grater means matching power and throughput to your daily cheese volume.

  What is a parmesan grater for?

  The parmesan grater quickly turns pieces of hard cheese into finely grated, ready-to-use cheese. Where hand grating is slow and tedious, the machine ensures steady throughput and an even texture, with no risk to the hands. It frees up kitchen time and guarantees always-fresh cheese, grated to order according to service needs. It is a simple but valuable appliance for any establishment serving Italian specialities every day.

  The abrasive cylinder

  The heart of the grater is its grating cylinder (or roller). The cheese, held by a pusher, is pressed against the rotating cylinder that reduces it to fine particles. The Diverso WR-GMRP-PM with a 60 mm stainless cylinder illustrates this robust design. The cylinder's quality determines the fineness and consistency of the grating. In stainless steel, it resists wear and cleans easily, ensuring hygiene in contact with dairy products and a long appliance life.

  For hard cheeses

  The grater is designed for hard cheeses: parmesan (Parmigiano Reggiano), grana padano, pecorino, as well as dry bread for breadcrumbs. These firm, dry cheeses are perfectly suited to mechanical grating. For an optimal result, present well-dried pieces at room temperature. The Diamond GM grater processes these cheeses efficiently, for fast service in pizzerias and restaurants alike.

  Freshness and taste quality

  Grating cheese to order is a real quality asset. Freshly grated cheese keeps its volatile aromas, softness and authentic taste, which packaged pre-grated quickly loses through oxidation and drying out. For a pizzeria or trattoria, serving parmesan grated on site showcases know-how and product freshness. It is also more economical: buying cheese in blocks and grating it yourself lowers food cost compared with industrial bags.

  Throughput and power

  Throughput depends on motor power and cylinder size. For everyday restaurant use, a compact model is enough; for a high-volume pizzeria, choose a powerful grater able to run cycles back to back without faltering. Power matched to the task avoids overheating and guarantees clean grating, even on very firm cheeses. Match the choice to the volume of cheese grated daily for a high-performing, durable appliance.

  Stainless construction and hygiene

  In direct contact with cheese, the grater must meet strict hygiene requirements. Stainless steel surfaces and cylinder clean and disinfect easily, in line with the HACCP method. Removable parts — cylinder, pusher, chute — wash quickly. Cleaning after each use prevents residue build-up and preserves the aromas of the next cheese. Stainless resists corrosion and ensures high durability despite intensive use.

  Safe operation

  Grating requires precautions: always use the pusher to guide the cheese, never bringing fingers near the cylinder. Respect the guards and unplug the appliance before any disassembly for cleaning. Wait for the cylinder to stop completely before intervening. Professional models include safety devices compliant with current standards. These habits protect users and meet the workplace safety obligations specific to kitchens.

  Varied uses in Italian catering

  The parmesan grater is the ally of pizzerias, trattorias and Italian restaurants, but also of any kitchen serving pasta, risottos, gratins and soups. It prepares grated cheese continuously during service, without interruption. Some graters also process breadcrumbs from dry bread, widening their usefulness. It is a specialised yet versatile tool that fits any kitchen valuing fresh products and homemade preparation.

  Maintenance and durability

  To last, the grater needs regular maintenance: disassembly and cleaning of the cylinder and pusher after each use, careful drying to prevent corrosion, and checking the cylinder's condition. Do not force overly fresh or moist cheese, which sticks and strains the motor. A well-maintained appliance keeps clean grating and steady throughput. Well looked after, it supports production for many years without performance loss.

  Dedicated grater or mincer-grater combo?

  Depending on your needs, two solutions are available. The dedicated parmesan grater focuses on one function: compact and simple, it is ideal for regular grated-cheese use. The mincer-grater combo, presented in our meat mincers & parmesan graters, brings two functions together on one motor block: it minces meat and grates cheese, saving space and money. For a pizzeria mainly working cheese, the dedicated grater is enough; for a full Italian kitchen, the combo adds versatility. The choice depends on the diversity of your preparations and the space available.

  How to choose your parmesan grater

  Several criteria guide the choice: the power and throughput by volume handled, the cylinder size, ease of cleaning (removable parts) and the robustness of the materials. Also consider the worktop footprint. For a high-volume pizzeria, choose a powerful model; for occasional use, a compact model is enough. Cross-referencing these with your activity will reveal the most suitable appliance.

  Our selection and related categories

  Browse our parmesan graters and complete your station with the other equipment in the dynamic preparation family: the mincer + grater combos, the meat mincers, the slicers, the vegetable cutters and the scales & weighing machines. A well-equipped Italian kitchen combines grating, mincing and cutting for fast, flavourful mise en place.

  Frequently asked questions

  Which cheeses can be grated? Hard cheeses: parmesan, grana padano, pecorino, plus dry bread for breadcrumbs.

  Why grate to order? Freshly grated cheese keeps its aromas and freshness, far superior to packaged pre-grated.

  How do I guide the cheese? Always with the pusher, never bringing fingers near the rotating cylinder.

  Is the grater easy to clean? Yes, the cylinder and pusher detach and disinfect quickly to HACCP standards.

  Is it cost-effective? Yes, grating block cheese is cheaper than industrial pre-grated bags.

  Which model for a pizzeria? A powerful, high-throughput grater able to run cycles throughout service.

  Does the cheese need to be dry? Yes, firm, dry cheese at room temperature gives the best grating.

  Can it make breadcrumbs? Yes, many models grate dry bread into consistent homemade breadcrumbs.

  Freshness at the heart of Italian cooking

  In Italian cooking, the quality of fresh products makes all the difference. Parmesan grated to order releases its aromas at the moment of service, enhancing a plate of pasta, a creamy risotto or a pizza fresh from the oven. This attention to freshness is immediately noticeable and builds customer loyalty. Serving cheese grated on site, rather than a packaged product, reflects a genuine concern for quality and contributes to the identity of an authentic establishment, where every detail counts for the customer experience.

  An organised workstation

  To gain efficiency, place the grater in an accessible spot of the mise en place station, close to the dishes to be topped. Prepare the cheese in pieces suited to the chute and keep it chilled until use. A clean container to collect the grated cheese and cleaning between services ensure freshness and hygiene. Careful organisation around the grater streamlines service, especially during rushes when every second counts for sending out dishes.

  Productivity and cost control

  Beyond freshness, the parmesan grater is an economic lever. Buying cheese in blocks and grating it on site is noticeably cheaper than pre-grated bags, while giving better control over quantities and therefore less waste. Grating on demand avoids drying out and product loss. From the Diamond GM grater to the Diverso 60 mm cylinder model, each appliance turns a chore into a fast, profitable step that fully valorises an iconic ingredient of Italian cooking.

  Is it suitable for intensive use? Yes, professional stainless models are built to run cycles throughout service.

  Can it handle a busy pizzeria? Yes, a powerful model keeps a steady supply of freshly grated cheese during peak service.

  A small machine with a big impact

  Though compact, a parmesan grater has an outsized effect on both quality and efficiency. It removes one of the most repetitive prep tasks, freeing cooks to focus on plating and finishing, while guaranteeing a uniform result whoever is on shift. Standardising on a reliable stainless model also simplifies cleaning routines and spare-part management. Paired with the right meat mincer or a combo, it completes an Italian prep station that turns block cheese and fresh produce into consistent, appealing dishes, service after service, while protecting margins through lower ingredient costs and less waste over a long working life.

  Does the grater take much space? No, dedicated models are compact and fit easily on a worktop or prep bench.

  How long does the cylinder last? A stainless cylinder is hard-wearing and, kept clean and dry, delivers consistent grating for a long time.

  Can I grate cheese ahead of service? It is best grated to order, but small quantities can be prepared just before service and kept chilled to preserve freshness and aroma.

• Food wrapping film...

  Food wrapping film dispensers for catering

  Wrapping food is a daily operation in professional kitchens: protecting gastronorm pans, covering preparations, preserving leftovers or presenting dishes. A wrapping film dispenser turns this repetitive task into a fast, clean gesture. Rather than struggling with a roll that tears or sticks, the user pulls the desired length and gets a clean cut instantly. Our selection brings together robust hot-wire dispensers, designed for intensive use in restaurants, catering and canteens, combining speed, cleanliness and optimal food preservation. The right dispenser saves time on a task repeated dozens of times a day.

  What is a film dispenser for?

  The film dispenser, or roll holder, keeps the cling-film roll in place and makes it easy to use. It unrolls the required amount, holds it taut and cuts it cleanly, with no waste or lost time. No more crumpled film and uneven cuts: every sheet is ready to use. It is a simple but valuable piece of equipment in an organised kitchen, where every second saved on side tasks benefits production and service.

  The hot wire and the clean cut

  The main difference from a plain roll lies in the cutting system. Our models, such as the Diamond DFE-45 dispenser and the Diverso WR-DFE4-45, integrate a low-voltage heated wire or blade. As the film passes over the hot wire, the cut is clean and the edges lightly sealed, preventing fraying and making it easy to grab the next sheet. This technology guarantees a clean result every time and limits film waste, for an even wrap around food.

  A 400 mm film width

  Our dispensers take cling-film rolls 400 mm wide, a versatile standard covering most needs: GN pans, plates, serving dishes and large containers. This width avoids multiple passes to cover a surface and speeds up wrapping. Be sure to use food-grade film suitable for direct contact and, where applicable, for chilled storage, to guarantee preservation and safety.

  Stainless steel and aluminium build

  The robustness of these appliances rests on durable materials: a stainless steel chassis, with rollers and support shaft in anodised aluminium. The whole resists humidity and frequent cleaning while staying very stable on the worktop. The smooth cutting plate helps the film glide. Well-built equipment lasts for years, making it a durable investment for an efficient wrapping station.

  Heated plate and thermostat

  Some models feature a thermostat-controlled heated plate. The gentle heat helps the film adhere and shrink slightly, for a taut, neat wrap that hugs the container. The thermostat lets you adjust the temperature to the film type and use. This refinement improves the final result, particularly useful for presenting catering dishes and for the prolonged protection of preparations stored in the fridge.

  A real time saver

  Compared with a manual roll, the dispenser saves precious time. Instant cutting and the held roll avoid tedious handling and film waste. At a mise en place station or at the end of service, this gain quickly adds up. The user keeps their hands free and works faster, which streamlines all packaging tasks and reduces the strain of a gesture repeated dozens of times a day.

  Preservation and hygiene

  Wrapping food properly extends its shelf life and limits drying out and odour transfer in the fridge. It is also a key point of hygiene and the HACCP method: well-applied film protects food from cross-contamination. Combined with date labelling, it secures stock management and respect of use-by dates. By guaranteeing fast, even wrapping, the dispenser contributes directly to the establishment's food safety.

  Varied uses in catering

  The film dispenser fits everywhere: in the kitchen to cover mise en place pans, in the catering lab to package preparations, in canteens to protect large quantities, and at the counter to wrap takeaway portions. Its versatility makes it a cross-cutting tool, useful for small establishments and large operations alike. Wherever food is preserved and protected, it simplifies the teams' daily work.

  Power and safety

  These appliances plug into a standard 230 V socket. The hot-wire cut works on low voltage, a safety feature for the user. Follow the manufacturer's instructions: do not touch the hot wire, let the appliance cool before cleaning and periodically check the wire and cable. These simple precautions ensure safe operation and extend equipment life, in line with workplace safety rules.

  Maintaining the dispenser

  Maintenance is simple but important. Regularly clean the plate and rollers to remove film and adhesive residue, and check the condition of the heated wire. Avoid impacts on the shaft and aluminium rollers. A clean appliance unrolls and cuts better, and lasts longer. Under intensive use, check film tension and thermostat operation to keep a clean cut and consistent wrapping quality.

  How to choose your film dispenser

  A few criteria guide the choice: the accepted film width (400 mm for versatile use), the cutting system (hot wire for a clean cut), the presence of a heated plate for a taut wrap, and the robustness of the materials. Also consider the footprint on the worktop. Cross-referencing these with your wrapping volume and type of activity will help you choose a suitable, durable appliance.

  Wrapping or vacuum: two complementary approaches

  Wrapping and vacuum packing meet different needs and complement each other. The film dispenser is ideal for fast, daily protection: covering a pan, protecting a preparation during service, keeping a leftover for a few days. The vacuum machine, with vacuum bags, aims at longer preservation by removing air, useful for extended storage, low-temperature cooking or fine stock management. In a well-equipped kitchen, both coexist: film for everyday immediate use, vacuum for long-term preservation and purchasing control.

  Presentation and takeaway

  Beyond preservation, film enhances presentation. A neatly wrapped catering dish, without creases or frayed edges, inspires confidence and showcases the work done. For takeaway and delivery, which are booming, a clean, taut wrap protects the contents during transport and improves the customer's experience on opening. By guaranteeing an even cut and well-applied film, the dispenser contributes to the establishment's image: a seemingly minor detail that adds to perceived quality, from counter to customer's table.

  Our selection and related categories

  Browse our film dispensers and complete your packaging station with the other equipment in the dynamic preparation family: for long preservation, discover our vacuum machines and vacuum bags. Also complete preparation with slicers, mixers and scales & weighing machines. A coherent station combines cutting, weighing and packaging for a smooth workflow.

  Frequently asked questions

  Which film width should I use? Our dispensers take 400 mm rolls, a versatile format for most catering uses.

  How is the cut made? By a low-voltage heated wire or blade, ensuring a clean cut with non-frayed edges.

  Is a power supply required? Yes, these models plug into 230 V; the heated cut works on low voltage.

  Does the film hold better than with a plain roll? Yes, the heated plate and clean cut allow a tauter, more even wrap.

  Is it suitable for canteens? Yes, these robust appliances suit intensive use in restaurants, catering and canteens.

  How do I maintain it? Clean the plate and rollers, check the heated wire and let it cool before maintenance.

  Is it good for takeaway? Yes, it gives a neat, taut wrap, ideal for protecting dishes in transport and improving presentation.

  An organised packaging station

  To gain efficiency, place the dispenser in an accessible spot of the mise en place station, close to the pans and preparations to be packaged. Pair it with a paper or label dispenser to date the food, in line with HACCP requirements. A well-thought-out packaging station reduces unnecessary movement and streamlines the end of service, when storing and preserving products must be quick. The ergonomics of the gesture, often overlooked, has a real impact on the team's daily productivity and on the consistency of how products are protected and stored.

  Productivity and food cost

  A reliable dispenser is also a small but real lever for food cost. A clean cut wastes less film than a torn, crumpled sheet, and a properly wrapped product keeps longer, reducing losses from drying out or spoilage. Multiply these savings across every shift and the appliance quickly pays for itself. Just as importantly, it standardises a routine task: whoever is on duty, food is wrapped the same way, which supports both hygiene compliance and a consistent, professional finish from the Diamond DFE-45 to the Diverso WR-DFE4-45.

  Can I date wrapped products? Yes, combine wrapping with date labelling to respect use-by dates and HACCP traceability.

  What film should I choose? A food-grade film suitable for direct contact and chilled storage, to guarantee preservation.

  Does it handle high volumes? Yes, hot-wire dispensers are built for repeated daily use and keep a clean, fast cut even during busy services in high-output kitchens.

  Is it stable on the worktop? Yes, the stainless chassis and aluminium rollers give a solid base that stays put while the film is pulled and cut, even with one hand.

  Can it be used for both kitchen and front counter? Yes, its compact, robust design suits the prep kitchen, the catering lab and the takeaway counter alike, wherever quick, neat wrapping is needed.