Giorik

The Giorik Kore KIG101W is a natural gas combination oven in a slimline footprint, accommodating ten full-size 1/1 GN trays. It combines convection, steam, and combination cooking modes and is fitted as standard with an automatic closed wash system — a notable inclusion at this size. Control is via a 7-inch touchscreen that allows programmable multi-level cooking sequences, Delta T cooking, and an automatic reversing fan with six speed settings. It weighs 118kg and, at 520mm wide, is appreciably narrower than a conventional combi of this capacity.

In a live kitchen environment, the slimline format makes a meaningful difference where floor space is constrained but throughput requirements remain high. The automatic reversing fan helps maintain consistent heat distribution across all ten rack positions, which matters when the oven is fully loaded during a busy service. Delta T cooking — where the oven adjusts the temperature differential between the cavity and the product core — is particularly useful for large joints and dense proteins, reducing the risk of over-cooking during an unattended cook cycle. The integrated wash system means the oven can be set to clean overnight without manual intervention, keeping it ready for the next service.

• Slimline width suits kitchens where space is limited but rack count cannot be compromised
• Programmable touchscreen reduces reliance on individual operator knowledge
• Automatic closed wash system simplifies end-of-service cleaning routines
• Delta T cooking supports consistent results on large or high-value proteins
• Six-speed reversing fan gives flexibility across different menu types and loads

Installation requires a natural gas supply sized for the oven's gas rating alongside a 13-amp electrical connection for the controls and wash system. A mains cold water connection and drain are needed for the steam generation and wash functions — the water quality in your area may affect long-term performance, so a filtration or softening arrangement is worth considering. The 840mm depth and 118kg weight mean the oven will need adequate clearance at the rear and a floor capable of supporting it; access for delivery and installation through a standard kitchen door requires checking against the 520mm width. Canopy extraction above the oven is necessary to handle steam and combustion gases. If the oven is to sit on a stand rather than a table, confirm the stand is rated for the weight.

This model suits independent restaurants, hotel kitchens, contract catering operations, and pub kitchens producing varied menus across a full service period — anywhere that needs a capable, space-efficient gas combi without moving to a larger, heavier unit. It is not the right choice for very high-volume production sites running back-to-back services all day; for those environments a larger-capacity model warrants consideration. Equally, sites with only modest output may find a smaller rack count more appropriate to their throughput.

If you would like to talk through whether this oven fits your kitchen layout, gas supply, or volume requirements, our team is happy to work through the details with you before you commit.

The Giorik CPG946 is a twin tank gas pasta boiler designed for continuous, high-throughput cooking in busy commercial kitchens. Each tank holds 40 litres, giving operators two independent cooking zones that can be used simultaneously or managed separately depending on service demands. The unit handles pasta and noodles as its primary purpose, but works equally well for blanching vegetables, cooking mussels, and other foods that benefit from a rolling boil in a large water volume.

In a working kitchen, the twin tank configuration is a practical advantage. One tank can be dedicated to a specific pasta shape or product while the other handles a different menu item, without flavour transfer or timing conflicts. During peak service, having two independent tanks helps maintain throughput without the delays that come from a single large vessel being overloaded or needing a water change mid-service.

A few features are worth noting from an operational standpoint:

• 316 marine-grade stainless steel tank construction resists corrosion from salt — relevant when cooking salted pasta water repeatedly across a full service
• Built-in basket drainage area and overflow channel allow starch-laden water to drain away cleanly, reducing the need to manually manage water quality
• Twin tank layout supports simultaneous multi-product cooking without cross-contamination
• Gas operation suits kitchens where gas is the preferred or most cost-effective energy source for high-demand boiling tasks

Installation requires a gas connection and adequate ventilation in line with the unit's output. At 115kg, the CPG946 is a substantial piece of equipment — floor positioning, access for servicing, and drainage routing all need to be considered at the planning stage. The unit footprint is 800mm wide, so counter or floor space should be confirmed before ordering. Baskets are not included and should be selected separately from the accessories range.

This boiler is well suited to restaurants, hotel kitchens, and catering operations with a strong pasta presence on the menu and a consistent demand across service periods. It is a practical choice where volume justifies a dedicated boiling station. For lower-volume sites a single tank unit may be sufficient, while very high-output central production kitchens may benefit from a heavier-duty configuration.

If you are unsure whether the CPG946 fits your service volume or kitchen layout, our team is happy to work through the detail with you before you commit to a purchase.

The Giorik Kore KM061W is a six-grid, full-size GN electric combi oven built around a slimline footprint — a practical choice for kitchens where floor space or pass width is a genuine constraint. It delivers the full range of combi cooking modes — steam, convection, and combination — with programmable touchscreen controls that allow operators to store and recall multi-stage cooking programmes. A Delta T core temperature option gives additional precision when cooking proteins to a defined internal temperature, which is useful in kitchens where consistent finish across covers matters.

In a busy service environment, the automatic reversing fan with three speed settings gives operators meaningful control over airflow and product finish. Delicate items benefit from a lower fan speed, while high-volume batch cooking can run at full output. Recovery between loads is handled efficiently for a single-phase 7kW unit, though operators running continuous high-throughput services should consider whether a larger-capacity model would better suit their volume. For café kitchens, smaller hotel operations, staff restaurants, or catering units where six full-size GN trays represents a workable service capacity, the KM061W fits the task well.

The integrated wash system is a practical inclusion rather than an afterthought. Combi ovens accumulate grease and steam residue quickly under regular use, and a built-in automated wash cycle reduces the cleaning burden at the end of service without requiring the oven to be moved or manually stripped down. This supports hygiene compliance and extends the working life of the cavity and door seals.

• Slimline cabinet suits installations where pass width or floor space is limited
• Programmable multi-stage cooking reduces reliance on individual operator skill
• Integrated wash system supports end-of-service hygiene routines
• Delta T core cooking delivers consistent internal temperature results for proteins
• Single-phase supply simplifies installation where three-phase is unavailable

On the installation side, the KM061W runs on a 230V single-phase supply at 32 amps, which makes it accessible in locations where three-phase power is not available — though Giorik do offer conversion for three-phase use if your supply allows it. The unit weighs 92kg, so positioning and bench or stand selection should be planned in advance. Ventilation requirements are standard for a combi oven of this type — condensation extraction or canopy ventilation above the unit is advisable, and local building regulations regarding ventilation in catering premises should be observed. Water connection is required for both the steam function and the wash system; water quality can affect the longevity of steam generation components, so a softener or filtration unit is worth considering depending on your local supply.

The KM061W is well suited to smaller commercial operations — cafés, boutique hotels, contract catering units, and school or workplace kitchens — where six full-size GN trays provides enough capacity without the footprint or power demand of a larger combi. For sites running higher covers or needing continuous back-to-back service loads, a higher-capacity model from the range may be more appropriate. Equally, for very small operations or where budget is the primary consideration, a simpler or smaller unit may serve better.

If you are weighing up whether the KM061W is the right fit for your kitchen's volume and layout, the team are happy to work through the details with you before you commit.

The Giorik Kore KIG101W is a 10 x 1/1 GN slimline gas combination oven running on LPG, designed for commercial kitchens where space is constrained but cooking output cannot be compromised. It covers the full range of combi oven functions — steam, convection and combined modes — and comes fitted as standard with an automatic closed wash system, which removes the need for manual cavity cleaning at the end of service.

In busy kitchen environments, the KIG101W performs consistently across extended service periods. The automatic reversing fan operates across six speeds, giving operators meaningful control over air circulation and heat distribution depending on what is loaded into the oven. Delta T cooking provides greater precision on temperature-sensitive proteins and roasts, gradually raising the core temperature in relation to the cabinet, reducing the risk of moisture loss and shrinkage. Multi-level cooking programmes allow different menu items to run simultaneously without constant manual intervention — a practical advantage during high-volume service.

The practical benefits of this oven are most apparent in how it reduces workload without reducing output:

• Automatic closed wash system cleans the cavity with minimal operator input
• Seven-inch touchscreen controls simplify programme selection and recall during service
• Reversing fan with six speeds adapts airflow to different loads and tray configurations
• Delta T cooking reduces yield loss on meat and fish dishes
• LPG configuration suits sites without mains gas access

At 520mm wide, the slimline footprint is narrower than a standard 10-grid combi, which makes it viable in smaller kitchen layouts or where oven positioning is dictated by existing runs of equipment. It weighs 118kg, so installation will require suitable structural flooring and adequate handling resource. The oven requires a 13-amp electrical supply alongside the LPG gas connection — confirm both are available at the installation point before ordering. Ventilation requirements should be assessed in advance; the oven will need to be positioned under an appropriate extraction canopy. The automatic wash system requires a water supply and drain connection.

The KIG101W is well suited to restaurants, hotels, contract caterers and pub kitchens running consistent lunch and dinner services at volume. The slimline format makes it particularly relevant where a full-width 10-grid combi cannot be accommodated. For sites with greater throughput demands or more complex multi-oven configurations, a higher-capacity or wider-footprint model may be worth considering. For smaller operations with lighter demand, a 6-grid alternative may offer a better balance of capacity and running costs.

If you'd like to talk through whether this oven is the right fit for your kitchen — including installation requirements or how it compares to other options in our Giorik range — our team is happy to help before you commit.

The Giorik CPE946 is a twin tank electric pasta boiler designed for continuous, high-volume pasta and noodle production in commercial kitchens. Each tank operates independently, giving kitchens the flexibility to run different products simultaneously or stagger cooking cycles to maintain consistent throughput during service. The unit is built from 316 marine-grade stainless steel on the tank interior — a meaningful distinction in pasta cooking, where salt use can cause accelerated corrosion in lower-grade materials over time.

In a busy kitchen environment, pasta boilers take considerable punishment. The CPE946 is built to sustain that kind of demand, with each tank sized to handle the volumes expected of a serious pasta station. The dual-tank configuration means one tank can be refreshed or cleaned without interrupting service from the other — a practical advantage during a long service period. Starch overflow drainage is built in, keeping the water cleaner for longer and reducing the frequency of full water changes during a shift.

From an operational standpoint, the key advantages of this unit include:

• Independent twin tanks for simultaneous cooking of different products
• Integral overflow drainage to manage starch build-up during service
• Basket drainage area for efficient portioning and water removal
• Marine-grade tank construction to resist salt-related corrosion
• Suitable for pasta, noodles, vegetables, shellfish and similar products

At 18kW total draw, this unit requires a dedicated electrical supply and should be assessed against the available capacity in your kitchen. At 100kg, installation will require appropriate positioning prior to connection — access for ongoing cleaning and maintenance should be factored into placement. Baskets are not included with the unit and will need to be selected separately from the accessories range.

The CPE946 is well suited to restaurant kitchens, hotel operations, and contract catering sites with a consistent demand for pasta or noodle dishes. Where volume requirements are lower, a single-tank model may be a more proportionate choice. For very high-output sites running multiple sittings with significant pasta throughput, it is worth discussing whether a larger or supplementary setup would better support the operation.

If you are unsure whether this unit is the right fit for your kitchen's electrical setup or service volume, the team is happy to talk it through before you commit.

The Giorik CPG726 is a single tank gas pasta boiler with a 26-litre capacity, designed for continuous use in busy commercial kitchens. It handles pasta, noodles, vegetables, and shellfish such as mussels, making it a practical choice for Italian restaurants, canteens, and any operation where rapid, high-throughput boiling is part of the daily service routine.

The tank is constructed from 316 marine-grade stainless steel, which is notably more resistant to corrosion than standard 304-grade steel. This matters in pasta cooking environments where salted water is the norm — over time, salt will attack lower-grade steel, so the marine-grade construction is a considered choice for longevity rather than a marketing point. A built-in overflow allows starch-laden water to drain away continuously, which helps maintain water clarity and reduces the frequency of full tank changes during service.

From an operational standpoint, the CPG726 suits kitchens where pasta is cooked to order or in batches throughout service. The basket drainage area is a practical feature — operators can lift, drain, and portion quickly without disrupting the next batch. Key operational advantages include:

• Marine-grade tank resists corrosion from salted cooking water
• Continuous overflow drainage maintains water clarity during service
• Basket drainage area supports fast batch turnaround
• Gas operation suits kitchens with existing gas infrastructure
• Suitable for pasta, noodles, vegetables, and shellfish preparation

This is a gas unit, so a suitable gas supply and proper connection by a Gas Safe registered engineer are required before use. At 52kg and 400mm wide, it fits neatly into a cooking line without taking significant space, though the 860mm height should be checked against your pass and extraction canopy clearances before ordering. Baskets are not included and will need to be selected separately from the accessories range.

The CPG726 is well suited to small to medium operations serving pasta consistently throughout service — restaurants, hotel kitchens, and staff canteens being the most common fit. For sites running very high covers or continuous all-day pasta output, a twin tank configuration or higher-capacity model may be worth considering. If you are unsure whether the single tank meets your throughput requirements, we are happy to work through the service volumes with you before you commit.

The Giorik Hi Lite SH40 is a rise and fall electric salamander grill designed for commercial kitchen use. The adjustable grill head moves up and down to control the distance between the heat source and the food, giving chefs direct, practical control over cooking intensity without adjusting power settings. It accommodates a full 1/1 GN shelf, making it suitable for grilling, finishing, and glazing across a range of menu items in a single pass.

Where this unit stands out in service is its heat-up speed. Reaching operating temperature within seconds of being switched on means it can be brought into use quickly during a busy service rather than being left running continuously between covers. This also reduces the amount of residual heat being expelled into the kitchen environment over the course of a shift, which is a practical consideration in tighter or warmer kitchen spaces. Recovery between successive loads is similarly quick, keeping throughput consistent during peak periods.

From an operational standpoint, the rise and fall mechanism offers a level of versatility that a fixed-height salamander does not. Key practical advantages include:

• Variable grill height for precise heat control without changing power output
• Fast heat-up reduces idle running time and associated energy draw
• Full 1/1 GN capacity handles larger batches or standard-sized trays directly
• Three-phase supply keeps current draw balanced across phases
• Compact footprint relative to its grilling capacity

Installation requires a three-phase electrical supply, and at 80.5kg this is a substantial piece of equipment that will need appropriate bench support or a purpose-built stand. The unit's depth and height should be assessed against available overhead clearance, particularly if it is to be wall-mounted or positioned beneath extraction canopies with limited headroom. Ventilation requirements should be confirmed with your extraction installer before fitting.

This salamander is well suited to mid- to high-volume operations — hotel kitchens, busy restaurant brigades, and contract catering environments where speed of finish and consistent heat output matter during service. It is less likely to be the right choice for lower-volume sites where a single-phase unit would suffice and be simpler to install. For very high-throughput operations running continuous back-to-back covers, it is worth discussing whether a heavier-duty configuration would be more appropriate.

If you are unsure whether this model fits your service volume or installation setup, our team is happy to talk it through before you commit.

The Giorik CPG926 is a single tank gas pasta boiler with a 40-litre capacity, designed for continuous, high-volume pasta cookery in professional kitchen environments. It handles pasta in its various forms as well as noodles, vegetables, shellfish such as mussels, and other blanching tasks that benefit from a large volume of consistently heated water. The unit is built around a stainless steel tank constructed from 316 marine-grade stainless steel, a specification chosen specifically to resist corrosion from regular salt use — a common cause of premature tank failure in pasta boilers that use standard grades of steel.

In a working kitchen, the difference between a capable pasta boiler and an inadequate one becomes clear during a busy service. The CPG926 is designed to sustain output across repeated basket loads, with an overflow system that allows starch-laden water to drain away continuously rather than accumulating and degrading cook quality over time. The basket drainage area supports a clean, efficient workflow — operators can lift, drain, and plate without interrupting the cooking cycle for the next basket.

Key practical advantages include:

• 316 marine-grade tank resists corrosion from regular salting
• Continuous starch overflow keeps water quality consistent throughout service
• Basket drainage area supports fast, high-turnover plating
• Gas operation provides rapid heat recovery between basket loads
• Well suited to multi-product use — pasta, noodles, vegetables, shellfish

The unit is gas-powered and requires appropriate gas supply connection, adequate ventilation, and installation beneath an extraction canopy. At 75kg, it is a substantial piece of equipment and will need proper support within the counter or range configuration. Baskets are not included and should be selected separately from the accessories range.

The CPG926 suits restaurants, hotels, and contract catering kitchens where pasta forms a regular and significant part of the menu. For sites with lighter or more occasional requirements, a smaller-capacity unit may offer better economy. Equally, very high-volume operations running continuous service across multiple sittings may wish to consider a twin-tank configuration.

If you are unsure whether this model is sized correctly for your service volumes or your kitchen's gas and ventilation setup, we are happy to talk it through before you order.

The Giorik Kore KIG061W is a six-rack, full 1/1 GN slimline gas combination oven configured for LPG supply. It combines convection, steam, and combination cooking modes within a notably compact footprint, making it a practical choice for sites where space is a genuine constraint but output requirements remain firmly commercial. The 7-inch touchscreen interface provides programmable controls for multi-level cooking programmes, Delta T cooking, and automatic reversing fan operation across six speed settings. An integrated automatic wash system is included as standard.

In a working kitchen, the slimline chassis makes it easier to fit the KIG061W into tighter counter or pass configurations without compromising on the six-rack capacity. The combination cooking modes allow operators to run different menu items simultaneously with consistent results, which is particularly useful during service peaks when oven space is always under pressure. The reversing fan with variable speeds supports more even heat distribution across all six levels, reducing the need to rotate trays mid-cycle. Recovery between loads is dependable under sustained use, which matters when covers are moving quickly.

• Touchscreen programmable controls simplify recipe management and staff training
• Integrated automatic wash system reduces end-of-day cleaning time and effort
• Delta T cooking helps protect yield and consistency on protein-heavy menus
• Slimline depth keeps the footprint manageable in space-restricted kitchens
• Multi-level cooking programmes reduce the need for manual monitoring during service

This oven runs on LPG gas and requires a separate 230V 13-amp electrical supply for the controls and wash system. It is important to confirm your LPG supply pressure and flow rate are adequate for consistent operation before installation. At 96kg, the unit requires appropriate handling on delivery and should be positioned on a level, load-bearing surface. Ventilation requirements must be assessed for the specific installation: a canopy or extract system will almost certainly be required, and this should be confirmed with a qualified installer prior to fitting. The slimline 520mm width is a genuine asset in tight spaces, but the 840mm depth should be checked carefully against available run-off clearance.

The KIG061W is well suited to small to medium catering operations: cafés, contract catering units, hotel satellite kitchens, pub kitchens, and similar sites running a moderate to busy service on a constrained footprint. The six-rack capacity and LPG configuration make it particularly relevant for sites without mains gas access. For higher-volume operations or those requiring a larger rack capacity, a more substantial model may be worth considering. Equally, for very low-volume use, a smaller unit may offer a more economical fit.

If you have questions about whether this oven suits your service volumes, your available LPG supply, or how to approach the installation, the team is happy to talk it through with you before you commit.

The Giorik Kore KM101W is a 10-grid, full 1/1 GN electric combination oven built around a notably slim footprint — a practical consideration for kitchens where bench or floor space is at a premium. As a combi oven, it operates across steam, convection, and combination modes, giving the kitchen the flexibility to roast, bake, steam, regenerate, and hold across a single piece of equipment. The built-in automatic wash system is included as standard rather than as an optional extra.

In service, a 10-grid combi at this level suits operations producing meaningful daily covers — hotel kitchens, pub restaurants, contract caterers, and busy independent restaurants will find the capacity workable for main service pushes. The reversing fan with three selectable speeds helps maintain even temperature distribution across all rack positions, which matters when the oven is loaded to capacity during a busy lunch or dinner service. The Delta T core temperature cooking option is particularly useful where consistent internal doneness across protein dishes is a kitchen priority.

From an operational standpoint, the KM101W offers several practical advantages:

• Programmable 5-inch touchscreen stores and recalls multi-step cooking programmes, reducing reliance on individual operator knowledge
• Automatic wash system simplifies end-of-day cleaning and helps maintain consistent hygiene standards
• Three-speed reversing fan supports even cooking results across all rack positions
• Core temperature probe with Delta T option gives precise control over protein cookery
• Slimline cabinet design (520mm wide) makes installation viable in tighter kitchen layouts

Installation requires a 415V three-phase supply at 32 amps as standard, though a single-phase supply is available on request — note that single-phase operation requires a 63-amp supply, so the incoming electrical infrastructure needs to be confirmed before ordering. At 110kg, the unit will require appropriate positioning and handling on delivery. The 803mm depth should be factored into any run of equipment or ventilation canopy planning.

The KM101W is well suited to kitchens producing consistent daily volumes where programming reliability and straightforward cleaning routines matter as much as cooking performance. It is a practical choice for operators who want combi functionality without committing to a full-width cabinet. For higher-volume operations running extended service periods or requiring greater rack capacity, a larger model from the wider combi range may be worth considering.

If you are weighing up whether the KM101W is the right fit for your kitchen's volume and electrical setup, our team is happy to work through the details with you before you commit.

The Giorik Hi Touch ST40 is a rise and fall electric salamander grill designed for professional kitchen environments where precise grilling, finishing, and glazing form a regular part of the service. The rise and fall mechanism allows the grill head to be positioned at varying heights above the food, giving operators direct control over cooking intensity without adjusting element temperature alone.

In busy service conditions, the ST40's ability to reach working temperature in under 20 seconds is a practical advantage — there is no extended warm-up period eating into prep time, and the unit responds quickly when demand increases unexpectedly during a shift. The grill handles the sustained workload of a commercial pass without the inconsistency that can affect lower-specification units over time.

One of the more operationally useful aspects of this model is the Hi Touch control system, which responds directly to human contact and allows individual elements to be switched on or off independently. In practice, this means energy is only drawn for the capacity actually needed — during quieter periods, running fewer elements can reduce power consumption considerably, which adds up across a full week's service. Key practical points include:

• Sub-20-second heat-up time reduces idle waiting between covers
• Selectable elements allow output to match actual throughput demand
• Rise and fall adjustment suits varied product heights and cooking styles
• Touch-responsive controls are straightforward to operate in a busy pass environment
• 3-phase supply provides stable, consistent power delivery under heavy use

This is a 3-phase unit, so a suitable 3-phase supply must be confirmed prior to installation. At just over 80kg, it requires adequate bench or overhead support rated for the load, and sufficient clearance above and around the unit for safe operation and heat dissipation. The 735mm width suits a standard medium-to-large pass setup, though it is worth measuring available space carefully before ordering.

The ST40 is well suited to hotels, restaurants, and contract catering operations running consistent grill and finishing volumes. It is a practical choice where energy management matters alongside performance. For very high-volume sites with continuous grill demand across multiple sections, a heavier-duty or higher-capacity model may warrant consideration.

If you would like to discuss whether the ST40 is the right fit for your kitchen's setup and workflow, the team is happy to talk it through.

The Giorik SH20 is a rise and fall electric salamander grill designed for commercial kitchen use. The adjustable head allows operators to raise or lower the grill element to control heat intensity without adjusting power settings, which is a practical advantage when finishing dishes to order or holding product at temperature between service periods. It accepts 2/3 GN capacity, making it a compact option for kitchens with limited overhead or counter space.

In service, the SH20's 3kW element reaches working temperature extremely quickly, which matters in kitchens where the salamander is not left on continuously throughout the day. Rapid heat-up reduces the energy wasted during standby and limits the volume of residual heat expelled into the kitchen — a consideration that is often underestimated in smaller or less well-ventilated kitchens. Recovery between passes is consistent, supporting steady throughput during busy service periods.

From an operational standpoint, the rise and fall mechanism gives chefs direct control over browning and finishing without the guesswork that comes from fixed-height units. Key practical benefits include:

• Adjustable head height for precise control over browning and finishing
• Fast heat-up reduces energy use and unnecessary kitchen heat load
• Compact 2/3 GN footprint suits tighter counter or pass configurations
• Single-phase connection keeps installation straightforward in most sites
• Simple construction with minimal components to maintain

Installation is single phase, which simplifies the electrical requirements for most commercial premises. The unit weighs 40kg, so wall or shelf mounting should be assessed for structural suitability before installation. Ventilation above and around the unit should be adequate — the manufacturer's clearance guidelines should be followed, particularly in enclosed overhead positions.

The SH20 is well suited to small to medium kitchens, cafés, bistros, and pub operations where a capable, energy-conscious salamander is needed without the footprint or power demands of a full-width unit. For sites with higher throughput or larger GN requirements, a heavier-duty or wider model would be worth considering.

If you are unsure whether this unit fits your pass layout or service volume, our team is happy to talk through the options with you.

The Giorik CPG746 is a twin-tank gas pasta boiler built for continuous, high-volume cooking in commercial kitchens. Each tank operates independently, allowing different products to be cooked simultaneously — pasta alongside vegetables, noodles, or shellfish such as mussels — without cross-contamination of flavours or timing conflicts. This makes it a practical choice for kitchens that need to run multiple pasta or grain-based dishes through service without compromise.

In a busy service environment, the ability to maintain consistent water temperature across both tanks is essential. The gas-fired design supports strong heat recovery after product is introduced, which matters when portion after portion is dropping through a peak sitting. The basket drainage area built into each tank allows starch-laden water to overflow and drain away, keeping cooking water cleaner for longer and reducing the frequency of water changes during service — a meaningful operational advantage when covers are high and downtime is not an option.

The tanks are constructed from 316 marine-grade stainless steel, which offers meaningfully better resistance to corrosion than standard 304 grade. In pasta cooking, where salted water is in constant contact with tank surfaces, this is a considered specification rather than a marketing detail. Practical benefits of the CPG746 include:

• Independent twin tanks for simultaneous cooking of different products
• Built-in overflow and basket drainage to manage starch and maintain water quality
• 316 marine-grade steel tanks with strong resistance to salt corrosion
• Gas-fired recovery suited to sustained output across a full service period
• Straightforward construction that supports day-to-day cleaning and maintenance

At 800mm wide and 80kg, this unit requires a firm, level base and appropriate gas connection; installation should be carried out by a Gas Safe registered engineer. Adequate ventilation above the unit is essential given the steam output from twin open tanks in continuous use. Baskets are not included and should be selected separately — it is worth confirming basket compatibility at the point of order. The unit is rated for 2/3 GN baskets.

The CPG746 is well suited to Italian restaurants, Asian kitchens, school or college canteens, and any operation where pasta or noodles form a significant part of the menu. For very high-volume sites running continuous back-to-back sittings, it is worth discussing whether a larger or heavier-duty configuration would better match the throughput required.

If you are unsure whether this unit is the right fit for your kitchen's volume and layout, we are happy to talk it through before you commit to a purchase.

The Giorik ST30 is a rise and fall electric salamander grill built around the brand's Hi Touch control system. The adjustable grill head moves up and down to vary the distance between the elements and the food, giving operators precise control over heat intensity and finish. It runs on a three-phase supply and the elements reach working temperature in under 20 seconds, which makes it practical to switch on and use to order rather than leaving it running throughout service.

The Hi Touch system allows individual elements to be selected or deselected depending on how much of the grill surface is in use. During quieter periods or when only a small section of the grill is needed, unused elements can be turned off — a practical arrangement that can meaningfully reduce electricity consumption compared with running the full element load continuously. The touch-responsive interface is straightforward to operate in a busy service environment and does not require the operator to interrupt their workflow.

In practical terms, the ST30 suits kitchens that need reliable finishing, glazing, and gratinating across a range of covers. The rapid heat-up means recovery between orders is not a limiting factor during peak service. The rise and fall mechanism gives more flexibility than a fixed-height salamander, particularly where dishes vary significantly in depth or where precise browning is important to the finish.

• Selective element switching reduces energy draw during lower-demand periods
• Rise and fall head adjusts grill-to-food distance for consistent results
• Sub-20-second heat-up supports an on-demand approach to operation
• Touch-responsive controls keep operation clean and straightforward during service
• Three-phase supply supports sustained output under continuous use

Installation requires a three-phase electrical connection, so this model is not suitable for sites with single-phase supply only. At 69kg the unit is substantial and will need adequate counter or shelf support rated for the load. The footprint is a practical fit for most pass or hot line positions, though ventilation above and around the unit should be considered during installation planning.

The ST30 is well suited to mid- to high-volume kitchens — restaurants, hotel operations, and contract catering sites — where both output and running cost matter. It will suit operators who want the flexibility of on-demand use rather than leaving a salamander running at full load throughout the shift. For sites with very high throughput or where the salamander is under near-continuous use across multiple sections, it is worth considering whether a higher-output model would be a better fit.

If you are weighing up whether this model suits your service volume or installation setup, our team is happy to talk it through before you commit.

The Giorik SH30 is a rise and fall electric salamander grill designed for professional kitchen environments where consistent, controllable overhead heat is a daily requirement. The height-adjustable head allows operators to bring the heat source closer to or further from the food, giving direct control over browning, glazing, and finishing without relying on oven position alone. It operates on a three-phase supply and accepts a full 1/1 GN tray, making it a practical fit for mainstream production kitchens.

One of the more notable operational characteristics of this unit is its rapid heat-up time. Reaching working temperature within seconds rather than minutes means it can be brought into service quickly during a busy pass, without the sustained energy draw of a grill left running on standby throughout service. This also reduces the volume of residual heat being expelled into the kitchen environment — a genuine consideration in smaller or enclosed kitchen spaces.

In practical terms, the rise and fall mechanism earns its place in kitchens where the grill is used across a range of tasks — finishing steaks, browning gratins, glazing fish, or toasting open sandwiches — where a fixed-height element would require workarounds. The adjustability makes it more versatile than a static overhead grill without adding operational complexity.

• Rapid heat-up reduces unnecessary standby energy consumption
• Adjustable head height suits a wide range of grilling and finishing tasks
• Full 1/1 GN capacity aligns with standard kitchen tray sizes
• Three-phase operation delivers consistent, stable power through service
• Compact footprint relative to output, suitable for counter or shelf mounting

Installation requires a three-phase electrical supply, which should be confirmed with your electrician before ordering. At 69kg, the unit will need adequate structural support if shelf-mounted, and adequate clearance above and around it for safe operation and cleaning access. It is not suited to single-phase sites without rewiring.

The SH30 is well suited to mid-sized restaurants, hotel kitchens, and pub operations where the grill sees regular but not continuous use across a standard service. For very high-volume sites running the salamander constantly through extended shifts, it is worth discussing whether a heavier-duty specification would be more appropriate for the workload.

If you are unsure whether this model fits your setup — particularly around electrical supply, mounting, or throughput requirements — our team is happy to talk it through before you commit to an order.

The Giorik CPE926 is a single tank electric pasta boiler built for continuous use in commercial kitchens. With a 40-litre tank capacity and an 8.3kW heating element, it is designed to handle steady throughput of pasta, noodles, vegetables, shellfish such as mussels, and other boiled or blanched items throughout a service period. The unit is constructed from 316 marine-grade stainless steel on the tank itself — a deliberate choice that resists the corrosion caused by prolonged salt use, which is a common failure point on lower-specification units.

In a busy kitchen environment, consistent water temperature is what determines output quality and timing. The CPE926 is configured to support a high ratio of pasta to water volume, which helps maintain temperature recovery between batches during peak service. A built-in overflow system allows starch-laden water to drain away continuously, which keeps the cooking water cleaner and reduces the frequency of full water changes during service.

From an operational standpoint, the design includes practical features that support kitchen workflow:

• 316 marine-grade stainless steel tank resists salt-related corrosion over time
• Integrated basket drainage area simplifies portioning and plating
• Overflow system removes starch continuously during service
• Single tank layout suits kitchens with moderate to high pasta output
• Stainless steel construction supports straightforward daily cleaning

Installation requires a suitable 8.3kW electrical supply — this should be confirmed with a qualified electrician before ordering, as some older kitchen supplies may need upgrading. At 65kg the unit has a substantial footprint and weight, so bench strength and positioning should be assessed in advance. Baskets are not included with the unit and will need to be selected separately from the accessories range.

The CPE926 is well suited to restaurants, hotel kitchens, and contract catering operations where pasta or noodle dishes feature regularly on the menu. It is a practical single tank option for sites with consistent but not exceptionally high volume. For kitchens running multiple concurrent pasta stations or very high covers, a twin tank configuration may be worth considering.

If you are unsure whether the CPE926 is the right fit for your service volume or kitchen setup, our team is happy to talk it through with you before you order.

The Giorik Kore KIG061W is a six-rack gas combination oven built around a slimline footprint, making it a practical option for kitchens where space is constrained but output demands remain high. It operates as a full combi unit, combining convection heat, steam, and combination modes, and is controlled via a seven-inch touchscreen that supports programmable multi-level cooking sequences. An automatic closed wash system is fitted as standard, handling cavity cleaning without manual intervention at the end of service.

In practice, the KIG061W suits mid-volume operations where a full-width combi would be difficult to accommodate. The reversing fan with six selectable speeds allows operators to tailor air circulation to the product being cooked, which matters when moving between delicate items and high-throughput roasting. Delta T cooking, where the oven adjusts temperature relative to core product temperature, is available for applications where consistent finish across varying batch sizes is important, such as roasting joints to a reliable internal temperature without constant monitoring.

The built-in automatic wash system is worth noting as an operational consideration rather than simply a convenience. In busy kitchens, cavity hygiene compliance is a real pressure point; having a closed wash cycle that runs without operator involvement at close of service reduces both cleaning time and the risk of corners being cut.

• Slimline cabinet suits kitchens where bench or floor space is limited
• Programmable touchscreen controls reduce reliance on operator experience
• Automatic wash system supports end-of-service hygiene routines
• Delta T cooking helps achieve consistent results across variable batch sizes
• Six-speed reversing fan adapts airflow to different product types

Installation requires both a gas supply and a 230V 13-amp electrical connection, along with appropriate water inlet and drain connections for the wash system. The unit weighs 96kg, so access routes and floor loading should be confirmed before delivery. At 520mm wide, it will fit into spaces where a standard-width combi would not, but ventilation clearances and canopy requirements still apply as with any gas combination oven. These should be confirmed with your gas engineer before installation.

The KIG061W is well suited to restaurants, hotel kitchens, staff catering operations, and similar sites producing covers across multiple service periods, where a full-size combi is operationally justified but floor space is genuinely limited. For very high-volume sites running extended services with large batch requirements, a larger-capacity model may serve better. Equally, sites with lighter demand and simpler menus may find a smaller unit more appropriate.

If you are deciding whether this oven is the right fit for your kitchen layout, service volume, or menu type, the team is happy to work through the options with you before you commit to a purchase.

The Giorik Movair MTE523W-R is a compact electric combination oven designed for smaller commercial operations that need genuine combi functionality without the footprint or electrical demand of a full-size unit. It holds five 2/3 GN trays and runs on a standard 13A, 230V single-phase supply — removing the need for a dedicated high-amperage circuit in most existing kitchen setups.

In service, the oven handles steam, convection, and combination modes in the same way a larger combi would, making it a capable tool for operators who need consistent results across a varied menu. Recovery between loads is reasonable for the output class, and the programmable 7-inch touchscreen allows cooking programmes to be saved and recalled, which helps maintain consistency when different staff are operating the oven during a shift.

From an operational standpoint, several features are worth noting:

• Runs from a standard 13A plug socket, simplifying installation in most kitchens
• Programmable touchscreen reduces reliance on individual cook judgement
• Integrated automatic wash system keeps cleaning manageable at the end of service
• 2/3 GN format suits kitchens already working with that tray size
• Compact dimensions allow bench or stand-mounting in tighter spaces

Because it operates on a 13A supply, the power output is lower than larger three-phase combi ovens — this is a practical trade-off rather than a limitation of the oven itself. It suits lower-to-medium throughput service rather than high-volume continuous cooking. Ventilation requirements should be considered during placement; like all combi ovens, it produces steam during operation and will need appropriate extraction or a condensate hood depending on the installation environment.

This model is well suited to cafés, small hotel kitchens, care homes, and similar operations where a full-size combi would be oversized. For sites with higher covers or continuous throughput demands, a larger-capacity unit with three-phase supply may be a better fit.

If you are unsure whether this oven matches your service volume or want to talk through installation requirements before committing, the team is happy to help you work through the options.