Anvil’s Belgian style waffle baker is ideal for use in kitchens, coffee shops, outdoor markets and ice cream parlours
A commercial waffle maker is a professional cooking appliance used to make waffles. It usually consists of two hinged metal plates, molded to create the honeycomb pattern found on waffles. The iron is heated and batter is then poured between plates, which are then closed to bake the waffle.
Most modern waffle irons are self-contained tabletop electrical appliances, heated by an electric heating element controlled by an internal thermostat. The Anvil Waffle Bakers feature digital temperature display and programmable heat and time settings and the plates rotate through 180°.
Professional waffle makers are usually made of cast-iron. Many have a light that goes off when the iron is at the set temperature. Cast iron waffle makers are usually not teflon coated and require seasoning like a cast iron frying pan.
The most common shapes and thicknesses of modern waffle makers are often labeled as "traditional" or "classic". The Anvil models make a thicker "Belgian" style waffle.
• Ideal for kitchens, coffee shops, fast food outlets, outdoor markets and ice cream parlours
• 2 or 4 x 500W high power heating elements
• Programmable heat and time setting
• Stainless Steel construction
• Digital read out display
• Buzzer timer alarm
• 180°C rotating waffle plates
• Programmable heating and timing with audible timer alarm buzzer
The Frymaster commercial deep fryers are unsurpassed in their versatility, controlled performance and low maintenance needs. Whether it is a single fryer or a fryer with a built-in filtration system, the MJ45 fryers offer options that accommodate a wide range of frying needs -- everything from French fries, pre-breaded products to specialty foods.
The Frymaster Master Jet burner system distributes heat evenly around the frypot, generating a large heat-transfer area for efficient exchange and quick recovery. They have earned a legendary reputation for durability and reliability. The MJ burners require no burner cleaning or air shutter adjustment. The reliable centerline fast-action temperature probe assures accurate temperatures for efficient heat-up, cooking and recovery.
The large cold zone and forward sloping bottom help collect and remove sediment from the frypot to safeguard oil quality and support routine frypot cleaning. The standard front flush feature deflects oil out from the back of the frypot, moving sediment to the front drain valve for easy and thorough removal.
Built-in filtration is available with up to six fryers batteried together into a single system, or with single MJ45G or E model fryers and a spreader cabinet. The spreader can include an optional heat lamp and holding station. The holding station can use either cafeteria-style or scoop-type pan. The heat lamp and pans are integrated into the cabinet, making a complete warming station.
MJ45 Series Gas Fryers Without Basket Lifts
MJ45 Gas Fryer models are specifically designed for high-volume frying and controlled performance.
Landsberg am Lech, Germany, 7 August 2014
Rational has been awarded the "Lean & Green Management Award 2014". Rational won the award in the manufacturing industry SME category.
"Impressive green successes in the energy, water, waste and sewage consumption figures," certified the Lean & Green consultants for the cooking appliance manufacturer and market leader Rational from southern Germany.
"Customer-orientation and entrepreneurial-minded employees are the values Rational lives by," according to the same experts. Ergonomy is defined as ‘a clear focus and environmentally-friendly manufacturing’, which is a fixed objective in the Rational production line, said the award panel.
These results once again made Rational the winner of the "Lean & Green Management Award 2014". The company had previously received the award in 2010 for energy management, energy-efficient buildings and processes.
39 European companies took part in the current study on resource efficiency in the manufacturing industry.
For Rational this means sustainable development and environmental aspects are on an equal footing with social and economic perspectives. Across all corporate processes, the manufacturer attaches special importance to responsible and efficient use of resources.
Rational is committed to looking at the whole life-cycle of catering equipment and developing energy-efficient cooking technologies that minimise the consumption of resources. The estimated lifetime savings of using a Rational is $8,000 to $10,000 for an electric model, based on a 12-year life, although actual savings will vary depending on use.
Whatever method you use, a Rational combi steamer can quickly pay for itself.
The 5 Senses cuts energy consumption by up to 20%, compared to previous models, and up to 70% compared to a traditional kitchen without a combi steamer. It can roast, poach, bake, toast, braise and even pan fry fish and cook chips – all at the touch of a button and with consistently perfect results. This means it can replace 40 to 50% of standard appliances, reducing the kitchen footprint by at least 30%.
Is there a cooking system that always prepares your food exactly the way you want it?
That inspires you and relieves you of tiresome routines? That supports you perfectly because it works and only works how you want it to?
With the Rational SelfCookingCenter® 5 Senses that's just the cooking system we've created for you: The first cooking system with 5 senses.
It senses the current cooking cabinet conditions and the consistency of the food.
It recognises the size, load quantity and product condition and calculates the browning.
Thinks ahead and determines the ideal cooking path to your desired result while cooking.
It learns your preferred cooking habits and then implements them.
It communicates with you and shows you what your RATIONAL is doing to implement your specifications.
A complete modular line offering a wide range of functions for maximum flexibility.
The Electrolux EM Compact Line includes a variety of models to satisfy the needs of your daily kitchen routine while providing the maximum output per square meter.
This includes restaurants series with heavy-duty features to cook every kind of pasta, rice, vegetables, and soups.
Special heavy-duty chrome plated knobs are designed for durability, and large round edges make cleaning operations easy while maintaining high levels of hygienic standards.
The Compact Line is designed ergonomically, so that you don’t need to lift pans while moving from one appliance to another.
The heart of the kitchen. Available in 12”, 24”, 36” and 48” top versions or 24” and 36” range versions with oven.
Even cooking throughout for perfect browning and excellent results.
Maximum versatility. Heat multiple pots and pans of different sizes at the same time.
The ideal solution to prepare noodles, pasta, rice, vegetables and soups in large or small servings.
To create the perfect Pasta Station pair the Gas Pasta Cooker with Bain Marie and Induction Top on Refrigerated/freezer base, for symmetry and efficient work flow.
• One piece pressed well with a capacity of 6.5 gal. (24.5 l) in AISI 316 stainless steel, highly resistant to corrosion
Grill fresh fish, meat and vegetables to perfection.
An essential component for direct cooking. Sear proteins and griddle cook your favorite foods to perfection, on the energy efficient, even heated and durable EM griddle.
Serve your customers crisp and delicious fried foods.
To complete kitchen layouts with additional work area or storage space.
A new vision for Turbofan
• Power Enhanced Performance
• Choice Additional Ovens
• Versatility More Applications
• Convenience Digital Control Models
• Intuitive Touch Screen Control Models
• Intelligence Smart New Features
• Productivity Increased Tray Capacities
• Space Reduced Footprint Compact Designs
• Design Distinctive Modern Style
The best performing ideas in the Turbofan range have been redesigned, redeveloped and reborn as a durable new series of convection ovens designed for ease of use, increased application and future-proof durability. A meticulous study of the continued expansion of the bake-fresh daily and convenience product markets has been a big part of the design and production process for the new range.
That's why the new series now offers and expanded platform of products, with a wider range of oven footprints, repositioned control panels, side hinged and drop down doors and increased tray loading capacity to suit virtually any application.
The intelligent design of the Turbofan 20 Series is epitomised by our door design, with all ovens having an unique easy clean door glass system. With a removable inner glass panel without tools when thorough cleaning is required, the new door design eliminates the need for traditional door window seal/gaskets. Our one-piece door handles are finished in scratch and wear resistant powder-coating and are always cool to touch.
Safe-Touch vented oven doors feature low-emissivity heat reflective coated inner glass that limits heat absorption and the amount of heat being transferred to the outer surface of the glass panel. The oven also has a venting door design, which allows any heat to further dissipate as it approaches the second glass panel (which is separated from the first glass panel by a vented air gap). This provides a win-win approach – low heat loss inner door glass and safe-touch door surface temperatures.
We've raised the benchmark in performance once again. The new Turbofan convection oven bakes evenly on every single occasion. Our new high volume airflow performance is produced by bi-directional fan systems, larger fans and higher power fan motors. This approach enhances the evenness of cooking within the chamber and across the tray, baking evenly all day, everyday.
The Turbofan oven chamber has an impervious sealed vitreous enamel coating applied to both sides of the oven liner. This is extremely durable and enables cleaning to be quick and easy compared to stainless steel liners. The combination of the formulation of the coating and the firing process creates this superior finish, which is made to last.
The new 30 Series ovens now feature digital display, knob driven time and temperature controls providing full electronic precision for accuracy. The control knobs are central return, with also feature the industry-leading 20mm displays for both time and temperature making them easy to read.
Turbofan E33D5/2C - Half Size Digital Electric Convection Oven Double Stacked With Castor Base Stand
Turbofan E32D4/P12M - Full Size Digital Electric Convection on a 12 Tray Manual Electric Prover / Holding Cabinets
Turbofan E32D4/2 - Full Size Tray Digital Electric Convection Ovens Double Stacked
When things get busy sometimes an increase in capacity can be hampered by lack of options. The Turbofan range recognizes capacity increases are often required within the same footprint. That's why our units are stackable, meaning greatest freedom from this extra flexibility that ensures even the smallest space can delivery the best results.
Fast Recovery. Sure-Fire Quality.
When great food and on-the-ball service are your top draws, you have to have an ANETS GoldenFRY™ Fryer in your kitchen lineup. Every durable model is built to conserve shortening and perform at optimum energy-efficiency, so you save more money day after day, year after year. Plus, the simple, straightforward design minimizes cleanup and reduces maintenance expenses.
Only ANETS fryers are studded with row upon row of high-performance, copper-flashed heat exchangers to maintain direct heat transfer to the frypot. You get superior heat recovery... batch after batch. For fast, crispy golden fried foods that look and taste great, make it an ANETS!
For installations requiring an electric fryer, the low-watt density design of the heating elements not only extends the life of the heating elements themselves, but the life of your shortening. Plus, they provide maximum energy transfer to heat up the frypot quickly.
It's quality you can afford and the value you expect. ANETS SilverLINE™ Series is built to ANETS standards, and priced for today's market.
SLG40 Gas Fryers 14"
SLG100 Gas Fryers 18"
ANETS SilverLine 14" and 18" gas fryers provide the highest value in frying.
Check out our full lineup of gas fryers and electric fryers available in a wide range of capacity sizes, as well as our assortment of unique filtration systems and fryer accessories.
Planning and sourcing the most appropriate Fagor cooking equipment for a commercial kitchen in a restaurant or cafe seating 40 people.
For the chef, the most important aspect is that their equipment offers the best performance possible while optimising on space. The Fagor 700 range cooking block is the most used in this type of installation, thanks to its capacity and the possibilities it has to offer.
In kitchens with a small surface area the best solution is to design a wall cooking block (that reduces the depth of the machines), and complementing the equipment with a combi oven. It is advisable to install the block and the combi oven in line so that the same extraction hood, when fitted can be used for the whole line of equipment. It is also a good idea to use the lower zones of the block for storing pots, pans, etc.
The kitchen block equipment should be installed depending on the dishes to be offered in the menu. Consequently, different options may be suggested when mounting the block:
The 700 Range from Fagor Industrial offers excellent features and obtains high levels of performance in more reduced spaces. It is the perfect solution for businesses with more limited space.
The modular gas cookers in the Fagor 700 Series may be fitted with open burners, ovens, fry-tops, hotplates, pasta cookers, barbecues, cooking pots, fryers, bain-marie and Bratt pans, combined in different ways to meet the needs of each customer. Made of stainless steel, the cookers in this range have tilted control panels to provide better access to the buttons and controls on the front of the machine, in addition to built-in handles and grease collection trays. The equipment in the 700 Series is formed by machines with the highest operating powers on the market, with excellent performance and recovery ratios.
This unit is highly versatile as it offers the possibility of preparing soup, sauces, stews and pulses in pots and casseroles, having them ready for serving at a later stage, as well as allowing the preparation of scrambled eggs and fried food ready for immediate serving. The size of the burner grills permits the use of cooking pots and pans of up to 32 cm in diameter, with capacities of up to 24 litres:
In addition to the features offered by a four-burner hob, we have a static oven, with a capacity for GN-2/1 trays and with thermostatic control. The oven enables the preparation of roasts, fish, pastries, etc.
The fry-top roasting plate can be made with a flat surface, or a half-grooved surface to give a special finish to roast meats and fish. The plate from one module from the 700 range has an area of 38 dm2 (69 x 55 cm) with a heating-up time (roasting temperature of 300 °C) of 40 minutes.
The 700 Series fry-tops have stainless steel burners with an ignition pilot light, and include a “Maximum-Mínimum” type valve to control the burner flame and have thermostatic control of the plate temperature: 120°C - 310°C.
One option in many restaurants is to substitute the grooved plate with a barbecue for roasting braised meat. The half module grill from the 700 range has a surface area of 32 x 55 cm.
The grill can be made from cast iron, for those who like traditional roasting, or in stainless steel, with grooves to collect the roasting fats and to prevent them dripping onto the embers.
In the 700 Series barbecues, the volcanic stones are heated using stainless steel tubular pipes. This range also has a removable grease collection tray and roasting grill with handles to allow it to be raised.
The pasta cooker is a highly popular piece of equipment in many regions or countries. The tub takes different sized baskets (1/1, 1/2, 1/6) for cooking different types of pasta (macaroni, cannelloni, spaghetti...). The tub is filled with water through a valve, and the cooking temperature is controlled by thermostat.
A 15 litre fryer, with one basket for the whole vat or two half baskets, allows the quick preparation of various fried foods, which may form part of the starter dishes on the menu. Each vat from the 700 range has a capacity of 15 litres of oil and the baskets can hold 3 kg of product (large basket) or 1.5 kg (small basket).
The 700 Series pasta cookers consist of an AISI-316 stainless steel vat. Available with tubular burner, the cookers have a pilot light ignition system and a safety thermocouple, thermostatic temperature control and a tap for filling the vat.
20 kg of chips in one hour
This element, equipped with small Gastronorm serving containers can be used to keep previously prepared sauces and garnishes warm ready for serving with the main course meat and fish dishes
The 700 Series bain-marie has a vat designed to take 100 mm deep GN trays, built-in supporting crossbars, perforated base divider, water inlet solenoid valve and overflow drainage system.
This machine is installed when the same dish is cooked for a large number of diners: soups, stews, purées, etc. The direct or indirect heating (over bain marie) versions are selected depending on the usual requirements of the business. The cooking pot in the 700 range contains 80 litres of water, taking approximately 50 minutes to reach the boil and with a cooking time of 10 minutes.
The cooking pots in the 700 Series have a counterbalanced hinged lid, a stainless steel burner controlled by a safety valve, a water inlet solenoid valve, hot or cold water selector switch and a pot drainage tap. This range is available in various models to suit the requirements of each customer.
As with the cooking pot, this appliance is intended for use when preparing the same meal for a large number of diners. The tilting Bratt pan in the 700 range has a water inlet tap and a thermostatic temperature control up to 315°C.
It can also hold up to 50 litres of water and can be used as a normal cooking pot as the surface area of the pot is 38 dm2 (the same size as the fry-top).
The 700 Series Bratt pans have a counterbalanced hinged lid and include a thermostat for the control of the temperature between 50°C and 315°C. The vat is designed in stainless steel, is raised by a lever and filled by the action of a solenoid valve.
The combined oven is the perfect accessory for the cooking block. It allows different foods to be cooked in short time periods at the same time. It can be used for all types of meat and fish, pulses, vegetables and potatoes, roasted or steamed, and for preparing desserts.
In some cases it may be advisable to complement the oven with a chill blaster (Cook & Chill equipment) to prepare the weekend’s menus in advance and to have dishes already prepared.
Vito Oil Filter Systems are available from SCK. Models sold include Vito 30, Vito 50 and Vito 80, plus the Vit Oil Tester and boxes of spare filter papers.
Depending on the the fried goods, e.g. potatoes, meat or fish, the oil is stressed differently.
Generally, the basic rules of frying should be considered.
An expertise by Prof. Dr. Wurster, Labor Biotechnik-Umwelttechnik, Konstanz (laboratory for bio- and environmental engineering) dated May 18, 2005 proves:
Getting the right combi oven can change the performance of your kitchen.
Convotherms goal is to make life in a commercial kitchen easier and everyday more and more chefs are making Convotherm combi ovens their choice.
The Convotherm MINI is perfect for smaller operations - with a width of only 515mm they fit into any kitchen where space is at a premium.
There is no compromise on performance, the MINI range offers a 6 or 10 GN 1/1 tray cooking capacity allowing you the versatility to change your menu effortlessly, whether you are cooking, baking or steaming.
In a busy restaurant where speed and efficiency are vital, choose the Convotherm 7 to 40 tray GN 1/1 combi models to suit your operation. You can scale up depending on the number of covers you feed in any one sitting.
Only Convotherm has the EasyTOUCH control board and Advanced Closed System (ACS) that provides outstanding heat recovery when loading menu items during service, eliminating time delays in meal production.
The addition of tray timer systems ensures the operator can control cooking times for individual items
Convotherm 20 and 40 tray GN 1/1 combi steamers are the right choice for large volume catering operations. A general rule of thumb is 10 people per GN 1/1 tray, so 200 people would be a 20 tray oven and 400 people a 40 tray oven.
The Plated Banqueting System delives reassurance of serving delicious dishes at the right time and the correct temperature.
Combined with ECO-cooking system for energy saving up to 25%, ideal for products with longer cooking times, with proven significant increase in quality - the meat is much more tender and retains more moisture.
Whether you’re preparing haute cuisine in a top restaurant, health-conscious meals in a health care facility, or for children in the local school, the equipment must provide a great return on investment for the foodservice program to be successful. At Alto-Shaam, they specialize in creating systems and equipment that are the core of successful and profitable foodservice programs in many different industries.
The advantages of soft, gentle Halo Heat not only makes the Cook & Hold oven the pride of any commercial kitchen, it also is a chefs best friend in other areas:
Many people and companies are suddenly out to save the environment and be good ecological stewards. We couldn’t agree more. It’s important to take care of the Earth and to leave it better than we found it. For us, though, it’s also very important to take care of our customers, and their bottom line.
At Alto-Shaam, being “green” means a lot of great things for our customers, including:
Lower utility bills – Saving on electricity, gas, and water consumption helps the earth just as much as it helps your bottom line.
Less food waste – When food is cooked and held perfectly, less of it ends up in the landfill. Alto-Shaam offers precise temperature and humidity controls to help keep your food costs down.
Better food – Alto-Shaam was established on the principle that the key to producing better food is the prudent use of heat and energy. Today, it is common culinary knowledge that low-temperature cooking brings out the best in food.
Fast return on investment – With savings in utilities and food costs, combined with better food production, Alto-Shaam customers find a faster return on investment than those of our competitors.
At Alto-Shaam, it’s important to take care of the Earth as well as customers.
Alto Shaam, foodservice equipment done right!