- Brands
-
RM
- RM 700
- Robots, preparation of meat and vegetables
- Pizza program
- Convection ovens
- Blast chillers
- Cooling system
- Washing program
- Salamanders
- Shelving system
- Drop In - Monoblock
- Buffets, drop-ins, showcases, dispensing tubs and bains marie
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REDFOX
- REDFOX 600
- REDFOX 700
- REDFOX 900
- Free standing modules
- Stainless steel program
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Tabletop equipment
- Steak grills
- Fry Top Griddles
- Contact grills
- Chargrills
- Multifunctional pans
- Fryers
- Fry dumps with ceramic lamp
- Bains marie
- Open Top Pedestal (Open Cupboard)
- Hot dogs
- Hot dog roller grills
- Sausage steamers
- Crepes machines
- Salamanders
- Toasters
- Heated and neutral showcases
- Microwave ovens
- Induction cookers
- Pasta cookers
- Preparation of meat and vegetables
- Pizza program
- Convection ovens
- Ovens for quick preparation
- Bakery ovens
- Blast chillers
- Cooling system
- Washing program
- Water softeners
- Distribution of meals, gastronorms
- Bar equipment, coffee machines
- Groups
- Spare parts
Blast chillers and freezers
Shock cooling and freezing of food is a great gastronomic technology that streamlines kitchen operations, reduces food loss, saves energy and extends food storage time. The use of a shocker in conjunction with the maximum use of the combi oven also enables the continuous preparation of food and subsequently the compensation of the increased need for immediate food delivery, e.g. during lunches. The preparation of dishes with the help of shockers thus provides the possibility to overcome all unexpected requirements for the immediate dispensing of a shockingly large amount of food. Shock cooling and freezing make it possible to comply with strict hygiene requirements in professional operations and ensure maximum certainty that the customer will receive a top gastronomic experience. An essential function of RM shockers is also gentle defrosting of food and ingredients. Shock coolers and freezers have digital controls and have a probe for the core temperature of the food, which brings complete control over the freezing process.
