{"title":"Over £5,000","description":"","products":[{"product_id":"robot-coupe-c200-automatic-sieve","title":"Robot Coupe C200 Automatic Sieve | Floor-Standing Commercial Sieve","description":"\u003cp\u003eThe Robot Coupe C200 is a floor-standing automatic sieve designed for continuous, high-volume food preparation in professional kitchens. It processes fruit, vegetables, soups, sauces, bisques and fish-based preparations, separating pulp, skins and seeds from the finished purée or juice with minimal manual input. This is a production-grade machine intended for permanent installation rather than occasional use.\u003c\/p\u003e\n\n\u003cp\u003eIn demanding kitchen environments, the C200 is built to sustain serious throughput without labouring. Its heavy-duty motor handles fibrous and seeded produce — blackberries, tomatoes, root vegetables — consistently across long production runs. Because waste is ejected continuously rather than accumulating inside the machine, operators do not need to stop and clear the drum between batches, which makes a meaningful difference when processing large quantities against time.\u003c\/p\u003e\n\n\u003cp\u003eThe practical advantages of the C200 in a production setting include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eContinuous automatic waste ejection keeps production moving without operator interruption\u003c\/li\u003e\n\u003cli\u003eConsistent texture and separation across large batches, run after run\u003c\/li\u003e\n\u003cli\u003eA continuous-feed hopper supports steady throughput without stopping to reload\u003c\/li\u003e\n\u003cli\u003eStainless steel sieve components hold up under regular, intensive use\u003c\/li\u003e\n\u003cli\u003eAll food-contact parts are removable and dishwasher safe, keeping daily cleaning manageable\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAs a floor-standing, three-phase machine, the C200 requires a three-phase electrical supply to be in place before installation. It is not a countertop unit and is not suited to kitchens running on single-phase power. The footprint and weight mean installation should be planned carefully, particularly in tighter prep areas where working access around the machine needs consideration.\u003c\/p\u003e\n\n\u003cp\u003eThe C200 is well suited to large restaurant kitchens, hotel production facilities, institutional catering operations, and food manufacturing environments where sauces, soups or purées are produced in volume on a regular basis. For lower-output kitchens, Robot Coupe offer bench-top and smaller automatic sieve models that may be a more proportionate fit. For sites with particularly high throughput demands, a heavier-duty model may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to talk through whether the C200 is the right scale of machine for your operation, or need to discuss your electrical supply before committing, our team is glad to work through the detail with you.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36573428048,"sku":"55015","price":5067.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_C200_Automatic_Sieve.jpg?v=1599342362"},{"product_id":"robot-coupe-c200-vva-automatic-sieve","title":"Robot Coupe C200 VVA Automatic Sieve – Floor-Standing","description":"\u003cp\u003eThe Robot Coupe C200 VVA is a floor-standing automatic sieve built for continuous, high-volume food production. It processes cooked fruit, vegetables, soups, sauces, bisques and similar preparations — separating usable product from skins, seeds and fibrous waste in a single, uninterrupted pass. A variable speed motor allows the operator to adjust both throughput rate and the consistency of the finished product, making the machine adaptable across a broad range of produce types and textures.\u003c\/p\u003e\u003cp\u003eIn a busy production kitchen, the practical value of an automatic sieve depends heavily on how well it keeps pace with the preparation schedule. The C200 VVA ejects waste material continuously without requiring the operator to stop and clear the machine between batches. For kitchens producing meaningful daily volumes of purees, coulis, sauce bases or vegetable mousses, this directly reduces hands-on labour time and helps maintain consistent output across the preparation shift.\u003c\/p\u003e\u003cp\u003eKey operational advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eContinuous waste ejection allows uninterrupted production runs without manual clearing\u003c\/li\u003e\n\u003cli\u003eVariable speed control lets operators dial in the right consistency for each produce type\u003c\/li\u003e\n\u003cli\u003eAll food-contact parts are removable and dishwasher safe, keeping end-of-service cleaning straightforward\u003c\/li\u003e\n\u003cli\u003eStainless steel construction throughout supports durability under demanding daily use\u003c\/li\u003e\n\u003cli\u003eFloor-standing design on stainless steel feet leaves the worktop clear for other preparation tasks\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs a floor-standing unit, the C200 VVA requires adequate clear floor space and a stable, level surface. It operates on a single-phase electrical supply, though exact installation requirements should be confirmed with a qualified installer before the machine is positioned. The feed hopper should be loaded at a rate the machine can process cleanly — overloading will affect the quality of the finished product.\u003c\/p\u003e\u003cp\u003eThis machine is well suited to central production kitchens, hospital catering facilities, large contract catering operations and high-volume hotel or restaurant kitchens where substantial quantities of purees, soups and sauces are prepared on a regular basis. It is unlikely to represent good value in smaller kitchens with only occasional or small-batch sieving needs, where a benchtop model would be a more proportionate choice. For sites with significantly greater daily throughput, heavier-duty options within the Robot Coupe range may be worth exploring.\u003c\/p\u003e\u003cp\u003eIf you are weighing up whether the C200 VVA is the right fit for your production volume and workflow, we are happy to talk it through before you make a decision.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36573428496,"sku":"55018","price":6946.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_C200_VV_Automatic_Sieve.jpg?v=1599342362"},{"product_id":"sammic-ps-32r-refrigerated-meat-mincer","title":"Sammic PS-32R Refrigerated Meat Mincer | Commercial Counter Mincer","description":"\u003cp\u003eThe Sammic PS-32R is a refrigerated countertop meat mincer built for medium to high-volume production environments. Unlike standard bench-top mincers, the integrated refrigeration keeps the cutting head and meat feed zone at a controlled temperature throughout operation, which is a meaningful practical advantage when processing larger batches where meat temperature can rise and affect both food safety and product quality.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy butcher's shop, deli counter, or large kitchen operation, the ability to run extended mince cycles without stopping to chill the machine or the meat makes a real difference to throughput. The PS-32R is rated for substantial continuous output, making it a practical choice for sites preparing mince to order as well as those producing larger prep batches ahead of service. The stainless steel body and internal components hold up well under daily commercial use, and the build quality is consistent with what Sammic delivers across their food preparation range.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, several design details work in favour of the busy kitchen or food retail environment:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eIntegrated refrigeration supports HACCP compliance during extended processing runs\u003c\/li\u003e\n\u003cli\u003eRemovable cutting unit simplifies end-of-day cleaning and reduces downtime between tasks\u003c\/li\u003e\n\u003cli\u003eStainless steel hopper, plate, and knife are robust and straightforward to sanitise\u003c\/li\u003e\n\u003cli\u003eSimple start-stop operation keeps training requirements low\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires a suitable mains electrical supply and enough bench space to accommodate the unit safely, with clearance around the hopper for loading and access to the cutting head for cleaning. The refrigeration function adds to the machine's footprint and weight compared to a non-refrigerated equivalent, so bench strength and working height are worth confirming before installation. It is a countertop unit and does not require floor-standing installation, but it is not a lightweight machine.\u003c\/p\u003e\n\n\u003cp\u003eThe PS-32R is well suited to butchers' shops, delicatessens, farm shops, and professional kitchens where fresh mince is prepared regularly and food safety compliance is a priority. Sites with lower daily throughput requirements may find a non-refrigerated model more appropriate, while very high-volume operations — such as large-scale meat processing or central production units — may benefit from a heavier-duty floor-standing alternative.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the PS-32R matches your production volumes or working environment, the team at Advantage Catering Equipment is happy to talk it through before you commit.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36574440528,"sku":"5050220","price":5282.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Sammic_PS-32R_Refrigerated_Meat_Mincer.jpg?v=1580238379"},{"product_id":"maidaid-ut61e-550-x-610mm-rack-utensil-washer","title":"Maidaid UT61e Rack Utensil Washer 550 x 610mm","description":"\u003cp\u003eThe Maidaid UT61e is a rack-type utensil washer designed for commercial kitchens that need to turn around pots, trays, gastronorm containers, and similar bulky items at volume. Unlike a standard pass-through dishwasher, a utensil washer operates with a larger rack opening and wash chamber suited to the kind of items that won't fit comfortably in a glasswasher or smaller hood machine. The UT61e sits within Maidaid's established UT range and reflects a number of design updates across the series.\u003c\/p\u003e\u003cp\u003eIn a working kitchen, utensil washers typically run continuously through service — handling the output from cooking sections and prep areas simultaneously. The UT61e's dual flow wash pump is designed to maintain cleaning efficiency while reducing energy draw, which matters in a machine that may be running for several hours at a stretch. The internal pressure-boosting pump helps ensure consistent rinse performance regardless of incoming mains pressure, which is a common variable in older or larger premises.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the machine offers several practical advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDual flow wash pump delivers energy savings without compromising wash quality\u003c\/li\u003e\n\u003cli\u003eComposite quick-release wash and rinse arms simplify daily cleaning and maintenance\u003c\/li\u003e\n\u003cli\u003ePolychromatic LCD display gives clear, straightforward status information to kitchen staff\u003c\/li\u003e\n\u003cli\u003eSelf-draining vertically mounted wash pump reduces standing water and hygiene risk\u003c\/li\u003e\n\u003cli\u003eHeat recovery module option helps reclaim energy from exhaust steam\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation requires a dedicated water supply, drain connection, and appropriate electrical supply — the double-walled construction helps contain heat and reduce noise, but like all utensil washers it will generate steam and should be positioned with adequate ventilation or a canopy extraction system in place. The 550 x 610mm footprint is relatively compact for this category, making it workable in kitchens where space around the pot wash area is limited, though you'll need to account for door clearance and rack loading space on both sides.\u003c\/p\u003e\u003cp\u003eThe UT61e is well suited to mid-volume catering operations — contract caterers, school kitchens, pub kitchens, and smaller hotel operations where gastronorm and tray volumes are significant but don't demand the throughput of a larger conveyor or flight-type machine. For higher-volume sites processing a continuous flow of heavy utensil loads, a higher-capacity model may be worth considering. Equally, if the volume is primarily crockery and glassware with only occasional utensil loads, a standard hood dishwasher might serve better.\u003c\/p\u003e\u003cp\u003eIf you're unsure whether the UT61e matches your service volume or want to talk through installation requirements before committing, the team is happy to help you work through it.\u003c\/p\u003e","brand":"Maidaid","offers":[{"title":"Default Title","offer_id":36575140688,"sku":"UT61e","price":5982.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Maidaid_U61e_Utensil_Washer.jpg?v=1599372061"},{"product_id":"maidaid-ut61he-550-x-610mm-rack-utensil-washer","title":"Maidaid UT61He Rack Utensil \u0026 Pot Washer 550x610mm","description":"\u003cp\u003eThe Maidaid UT61He is a heavy-duty rack utensil washer designed specifically for commercial pot wash operations. With an 850mm wash height, it handles large gastronorm containers, stock pots, roasting trays, colanders, and bulky utensils that a standard undercounter or passthrough dishwasher simply cannot accommodate. It operates on a rack-loaded system, meaning items are loaded into the chamber, washed, rinsed, and sanitised without manual handling mid-cycle.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, pot washing is often the most physically demanding and time-critical station. The UT61He is built to keep pace with that demand. Two vertically mounted wash pumps deliver high-impact wash action from multiple angles, which is particularly effective at shifting baked-on food residues from roasting trays and oven dishes without pre-soaking. With eleven selectable wash cycles ranging from two to twelve minutes, operators can match the cycle length to the soil load — shorter cycles for lightly soiled items, longer ones for heavily used baking and roasting kit.\u003c\/p\u003e\u003cp\u003eFrom a practical standpoint, several features reduce the burden on kitchen staff and management:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSplit door design allows easy loading and unloading without awkward handling of oversized items\u003c\/li\u003e\n\u003cli\u003eSoft-touch electronic interface keeps operation straightforward with minimal training required\u003c\/li\u003e\n\u003cli\u003eBoth chemical dosing pumps are built in as standard, removing the need for external dosing equipment\u003c\/li\u003e\n\u003cli\u003eGravity waste drainage simplifies installation and reduces the risk of pump-related maintenance issues\u003c\/li\u003e\n\u003cli\u003eWRAS-approved water connection meets UK water safety regulations without additional compliance work\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is relatively straightforward compared with larger tunnel or flight machines, but the UT61He still requires a dedicated hot or cold water supply, appropriate drainage, and sufficient electrical supply for the wash pumps and heating system. The double-wall stainless steel construction adds to the unit's weight, so floor loading and access routes to the pot wash area should be considered before delivery. It is worth confirming ventilation arrangements too, as steam output during extended wash cycles in an enclosed pot wash room can be significant.\u003c\/p\u003e\u003cp\u003eThis machine is well suited to mid-to-high-volume kitchens where pot washing volume is substantial and speed of turnaround matters — contract caterers, hotel and events kitchens, staff dining facilities, hospital catering, and busy pub kitchens are typical environments. For lighter-use operations or tighter spaces, a smaller utensil washer may be more appropriate. Conversely, very high-throughput operations running continuous service across multiple shifts may benefit from reviewing higher-capacity options before committing.\u003c\/p\u003e\u003cp\u003eIf you are assessing whether the UT61He is the right fit for your pot wash setup, or want to discuss installation requirements before placing an order, the team is happy to talk it through with you.\u003c\/p\u003e","brand":"Maidaid","offers":[{"title":"Default Title","offer_id":36575141968,"sku":"UT61He","price":6811.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Maidaid_U61He_Utensil_Washer.jpg?v=1599372062"},{"product_id":"maidaid-ut70e-700-x-700mm-rack-utensil-washer","title":"Maidaid UT70e 700x700mm Rack Utensil Washer","description":"\u003cp\u003eThe Maidaid UT70e is a heavy-duty rack utensil washer designed specifically for commercial pot wash operations. Built around a 700 x 700mm rack footprint with an 850mm wash height, it handles the bulkier items that standard glasswashers and passthrough dishwashers cannot — pots, gastronorm containers, sheet trays, colanders, and large utensils. The machine uses two vertically mounted wash pumps, a configuration that delivers consistent wash pressure across the full rack volume rather than relying on a single pump to do all the work.\u003c\/p\u003e\n\n\u003cp\u003eIn practice, this machine is suited to sustained pot wash throughput across a full service period. The 11 selectable wash cycles — ranging from around two to twelve minutes — allow operators to match the cycle to the soil load, which helps manage both cleaning performance and running costs throughout the day. Double-wall stainless steel construction with a stainless chassis means the cabinet is built to withstand the knocks and moisture of a busy pot wash area without deteriorating quickly. The split door design keeps loading and unloading straightforward, which matters when staff are working quickly under pressure.\u003c\/p\u003e\n\n\u003cp\u003eKey operational features worth noting:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDual vertical wash pumps for thorough coverage across the full rack height\u003c\/li\u003e\n\u003cli\u003e850mm internal wash height accommodates tall pots and large trays\u003c\/li\u003e\n\u003cli\u003e11 programmable wash cycles from 2 to 12 minutes\u003c\/li\u003e\n\u003cli\u003eOnboard chemical dosing pumps included as standard — no separate dosing unit required\u003c\/li\u003e\n\u003cli\u003eGravity drain system simplifies waste water removal without a drain pump\u003c\/li\u003e\n\u003cli\u003eWRAS-approved inlet for water safety compliance\u003c\/li\u003e\n\u003cli\u003eSoft-touch electronic controls with minimal learning curve for new staff\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires a dedicated water supply, chemical storage space nearby, and a gravity drain route from the machine's waste outlet. The split door needs clear access on the loading side, so allow adequate working space in front of the machine. As with all utensil washers of this size, ventilation in the pot wash area is worth considering — steam output during extended use can affect the working environment. The machine's physical footprint and weight mean it is typically positioned against a wall or in a corner; confirm floor loading and drainage routes before delivery.\u003c\/p\u003e\n\n\u003cp\u003eThe UT70e is well suited to mid-to-high volume kitchens where pot washing is a continuous demand rather than an occasional task — catering operations, contract caterers, school kitchens, hotel banqueting, and busy restaurant back-of-house. If your volume is lighter and a smaller footprint is preferable, a compact utensil washer may be more appropriate. Conversely, very high-volume operations running continuous back-to-back cycles across extended shifts may benefit from a heavier-duty model with a larger rack capacity.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this machine's cycle times and rack dimensions are the right match for your kitchen's throughput requirements, our team are happy to work through it with you before you commit.\u003c\/p\u003e","brand":"Maidaid","offers":[{"title":"Default Title","offer_id":36575142864,"sku":"UT70e","price":9935.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Maidaid_U70e_Utensil_Washer.jpg?v=1599372063"},{"product_id":"maidaid-ut132e-1320-x-700mm-rack-utensil-washer","title":"Maidaid UT132e 1320 x 700mm Rack Utensil Washer","description":"\u003cp\u003eThe Maidaid UT132e is a heavy-duty rack utensil washer built for serious pot wash operations in commercial kitchens. It handles the full range of pots, pans, gastronorm trays, baking sheets, and large utensils that simply cannot go through a standard undercounter or pass-through dishwasher. With a generous 850mm wash height and a 1320 x 700mm footprint, it is designed to accommodate the bulkier items that accumulate during a busy service.\u003c\/p\u003e\u003cp\u003eIn kitchen environments where pot wash throughput is a bottleneck — contract catering, large hotel operations, hospital kitchens, or high-volume restaurants — a utensil washer of this specification earns its place quickly. The dual vertically mounted wash pumps deliver consistent wash power across the full rack, ensuring heavily soiled pans and trays receive adequate mechanical action rather than relying on extended soak times. With eleven selectable wash cycles ranging from two to twelve minutes, operators can match the cycle to the soil level, which helps manage water and chemical consumption during quieter periods without compromising hygiene standards during peak demand.\u003c\/p\u003e\u003cp\u003eThe practical advantages of the UT132e in day-to-day operation include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSplit door design allows easy loading and unloading without awkward reach into the chamber\u003c\/li\u003e\n\u003cli\u003eSoft-touch electronic interface is straightforward to operate with minimal training\u003c\/li\u003e\n\u003cli\u003eOnboard chemical dosing pumps fitted as standard, removing the need for separate external dosing equipment\u003c\/li\u003e\n\u003cli\u003eGravity waste system simplifies installation and reduces mechanical complexity\u003c\/li\u003e\n\u003cli\u003eDouble-wall stainless steel construction with stainless chassis provides durability under heavy daily use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation requires a dedicated plumbing supply and waste connection. The gravity drain arrangement means the machine needs to be positioned with a suitable fall to the drainage point — something worth confirming during site survey. The machine carries WRAS approval, which is relevant for sites where water fittings compliance is checked as part of council or environmental health inspections. The overall footprint is substantial, so confirming doorway access and available floor space in the pot wash area before ordering is advisable. Weight and power supply requirements should be confirmed with your installation team prior to delivery.\u003c\/p\u003e\u003cp\u003eThe UT132e is well suited to kitchens turning over significant covers daily where pot wash volume is high and throughput needs to be consistent throughout service. It is a practical choice for contract caterers, education catering, healthcare sites, and larger independent restaurants. Kitchens with a lower volume of oversized items may find a smaller utensil washer meets their needs adequately, while very high-output central production units may benefit from exploring heavier-duty alternatives.\u003c\/p\u003e\u003cp\u003eIf you are weighing up whether this machine fits your kitchen's layout and service demands, our team is happy to talk through the specifics before you commit to an order.\u003c\/p\u003e","brand":"Maidaid","offers":[{"title":"Default Title","offer_id":36575143824,"sku":"UT132e","price":15917.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Maidaid_U132e_Utensil_Washer.jpg?v=1599372063"},{"product_id":"imc-ip400-waste-compactor","title":"IMC IP400 Freestanding Waste Compactor","description":"\u003cp\u003eThe IMC IP400 is a freestanding waste compactor designed for commercial catering environments where waste volume is a genuine operational and cost challenge. It compresses bagged waste using a significant compaction force, reducing the physical volume of refuse produced during service. The unit operates on a short cycle, processes a bag quickly, and includes a bag-full indicator so staff know when to change over without guesswork. It comes supplied with a wheeled trolley, a tying tool, and an initial stock of bags, so it can be put to work without a separate accessory order.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen or hospitality environment, waste handling is often disruptive — overflowing bins, frequent bin changes, and bulky refuse sacks all slow down back-of-house operations. A compactor reduces the number of bag changes required during service and cuts the volume of waste going to external skips or collection, which directly reduces waste collection costs over time. Because it is freestanding and does not require a fixed installation point, it can be positioned wherever it is most useful in the back-of-house or waste area.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eReduces waste volume significantly, lowering collection frequency and associated costs\u003c\/li\u003e\n\u003cli\u003eShort cycle time keeps pace with continuous waste generation during busy service\u003c\/li\u003e\n\u003cli\u003eBag-full indicator removes guesswork and supports consistent waste handling by all staff\u003c\/li\u003e\n\u003cli\u003eWheeled trolley allows easy repositioning and bag transportation\u003c\/li\u003e\n\u003cli\u003eSupports compliance with waste management requirements for commercial operators\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBecause the IP400 is freestanding, it does not require structural fixings or specialist installation in the way that larger built-in compactors do. However, the location still needs consideration — adequate clearance for the trolley, a suitable floor surface, and access to a power supply. For very high-volume sites such as large hotel kitchens, event catering operations, or central production units, a higher-capacity compactor may handle throughput more effectively.\u003c\/p\u003e\u003cp\u003eThe IP400 is well suited to mid-sized restaurants, pub kitchens, contract catering sites, and similar operations where waste is a consistent issue but the volume does not justify a larger, more permanent installation. If you are unsure whether this model is the right fit for your service volume or site layout, it is worth talking it through before you order — waste compaction equipment works best when it is matched properly to the operation.\u003c\/p\u003e","brand":"Imc","offers":[{"title":"Default Title","offer_id":36575188560,"sku":"F56\/400","price":9437.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Imc_IP400_Waste_Compactor.jpg?v=1580238797"},{"product_id":"rational-icombi-pro-6-1-1-electric-combination-oven","title":"Rational iCombi Pro 6-1\/1 Electric Combination Oven","description":"\u003cp\u003eThe Rational iCombi Pro 6-1\/1 is a six-grid electric combination oven designed for professional kitchens that need precise, consistent results across a broad range of cooking methods. It combines convection heat, steam, and a combination of the two within a single unit, making it one of the most versatile pieces of cooking equipment available in a mid-capacity format. This is the electric variant, taking six full-size 1\/1 GN pans in portrait orientation — one per shelf.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen environment, the iCombi Pro is built to handle the repetition and volume that service demands. Its iDensity Control system manages airflow and moisture levels continuously throughout the cook cycle, which helps maintain consistency across a full load — useful when you are running the same product repeatedly during a busy lunch or dinner service. Recovery between loads is efficient, and the ability to switch between single-product and mixed-load cooking mid-process gives the kitchen meaningful flexibility without requiring manual intervention at every stage.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the unit offers several practical advantages:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe iCooking Suite guides cooking to a defined end result, reducing dependence on individual operator skill\u003c\/li\u003e\n\u003cli\u003eThe iProduction Manager helps sequence and combine multiple dishes, supporting smoother multi-course output\u003c\/li\u003e\n\u003cli\u003eAutomated cleaning completes in approximately 12 minutes, reducing downtime between shifts\u003c\/li\u003e\n\u003cli\u003eIntegrated Wi-Fi allows connection to the ConnectedCooking platform for remote monitoring and recipe management\u003c\/li\u003e\n\u003cli\u003eReduced water and energy consumption compared to earlier generation Rational units helps manage running costs\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires a suitable three-phase electrical supply — this is not a single-phase domestic-style connection and should be confirmed with a qualified electrician before ordering. Adequate ventilation is essential; the unit will typically require either a canopy extraction system or a Rational-approved ventilation hood depending on the installation environment. Allow sufficient clearance around the unit for door swing and access. The 6-1\/1 footprint is relatively compact for a combi oven, which makes it workable in smaller professional kitchens, but bench or stand requirements should be confirmed at the planning stage.\u003c\/p\u003e\n\n\u003cp\u003eThe 6-1\/1 format is well suited to smaller restaurants, cafés, hotel operations, contract catering sites, and pub kitchens where output demands are moderate and space is a consideration. It works particularly well where menu variety is high and operator consistency needs to be maintained across different shifts. For higher-volume sites — larger banqueting operations or high-throughput production kitchens — a larger-capacity model is likely to be the more practical choice.\u003c\/p\u003e\n\n\u003cp\u003eA combi oven at this level represents a significant investment, and the right configuration depends on your service style, menu, existing infrastructure, and kitchen layout. If you would like to talk through whether this unit is the right fit before committing, our team is happy to help.\u003c\/p\u003e","brand":"Rational","offers":[{"title":"Default Title","offer_id":36575538512,"sku":"CB1ERRA.0000362","price":5586.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/RationaliCombi611.jpg?v=1599372112"},{"product_id":"rational-icombi-pro-10-1-1-electric-combination-oven","title":"Rational iCombi Pro 10-1\/1 Electric Combination Oven","description":"\u003cp\u003eThe Rational iCombi Pro 10-1\/1 is a ten-rack electric combination oven designed for professional kitchen environments where consistency, throughput, and reliability under sustained pressure are non-negotiable. It combines convection, steam, and combination cooking modes in a single unit, replacing multiple pieces of equipment and giving the kitchen team precise control over a wide range of cooking processes — from roasting and baking through to steaming, regenerating, and finishing.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen, the iCombi Pro's iDensity Control system manages airflow, humidity, and heat distribution to maintain even results across a full load. This matters most during a busy service when the oven is being opened repeatedly and loaded with varied products simultaneously. The ability to handle mixed loads without compromising quality on any individual item is one of the most practically useful aspects of this unit for kitchens running complex menus. Recovery after door opening is handled efficiently, which keeps production moving without the delays that can disrupt service timing.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, several features translate directly into kitchen efficiency:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eiCooking Suite guides cooking processes automatically, reducing reliance on individual chef knowledge and supporting consistency across shifts\u003c\/li\u003e\n\u003cli\u003eiProduction Manager sequences multi-item loads, helping the kitchen plan and run production more efficiently with fewer interventions\u003c\/li\u003e\n\u003cli\u003eAutomated cleaning completes in approximately 12 minutes on the fast cycle, reducing downtime between services\u003c\/li\u003e\n\u003cli\u003eIntegrated WiFi supports connection to Rational's ConnectedCooking platform for remote monitoring and recipe management\u003c\/li\u003e\n\u003cli\u003eEnergy and water consumption are meaningfully lower than previous-generation models, which has a measurable impact on running costs over time\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe iCombi Pro 10-1\/1 is an electric unit and requires a suitable three-phase power supply — this is not a unit that can be connected to a standard single-phase circuit, and electrical infrastructure should be confirmed before purchase. The unit needs adequate clearance on all sides for ventilation and door swing, and its weight means flooring load capacity should be considered during kitchen planning. If the unit is to be stacked on a base unit or combined with a second oven, this needs to be planned at the specification stage.\u003c\/p\u003e\n\n\u003cp\u003eThis oven is well suited to hotel kitchens, contract catering operations, hospital or care facility kitchens, large restaurant kitchens, and any site producing consistent volume across multiple service periods. It is a serious investment and is most cost-effective where the capacity and feature set are genuinely used. For smaller operations or lower-volume kitchens, a six-rack variant may represent better value. For very high-volume or multi-kitchen operations, larger-format models are available within the iCombi Pro range.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether this model is the right fit for your kitchen — or whether a different configuration would serve you better — our team is happy to work through the detail with you before you commit.\u003c\/p\u003e","brand":"Rational","offers":[{"title":"Default Title","offer_id":36575541712,"sku":"CD1ERRA.0000363","price":7843.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/RationaliCombi1011.jpg?v=1599372112"},{"product_id":"rational-icombi-pro-6-2-1-electric-combination-oven","title":"Rational iCombi Pro 6-2\/1 Electric Combination Oven","description":"\u003cp\u003eThe Rational iCombi Pro 6-2\/1 is a full-size electric combination oven designed for professional kitchen environments where output quality and consistency matter. It accommodates full 2\/1 GN pans — two per shelf in landscape orientation — making it a practical choice for operations that need to move significant volume without compromising on cook results. This is not entry-level kit; it sits at the top of Rational's combi range and is built accordingly.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, the iCombi Pro earns its place through consistent, repeatable results. The cooking intelligence built into the unit monitors conditions inside the cabinet throughout each cook cycle and adjusts automatically to compensate for load variation — useful when your team is loading mixed dishes across a service. Recovery between loads is strong, and the unit handles the shift from steam to convection or combination modes without manual intervention. For kitchens running continuous covers, that reliability reduces the margin for error at the pass.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the iCombi Pro addresses several practical pressures at once:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eIntelligent production planning helps sequence mixed loads without the guesswork\u003c\/li\u003e\n\u003cli\u003eAutomated cleaning cycles complete in around 12 minutes, reducing downtime between services\u003c\/li\u003e\n\u003cli\u003eConsistent results across a full cabinet load reduce the need for individual monitoring\u003c\/li\u003e\n\u003cli\u003eIntegrated connectivity allows remote monitoring and recipe management via Connected Cooking\u003c\/li\u003e\n\u003cli\u003eEfficient moisture management supports better food quality and reduces energy consumption versus older combi units\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires careful planning. This is a heavy, high-power piece of equipment that will need a dedicated electrical supply, adequate ventilation, and sufficient clearance on all sides for safe operation and servicing access. The 2\/1 GN footprint means it is physically larger than a standard 1\/1 unit, so confirming your available floor or stand space before ordering is essential. If you are replacing an older combi, it is worth checking whether your existing electrical supply, drainage, and ventilation infrastructure is compatible with this model's requirements before committing.\u003c\/p\u003e\n\n\u003cp\u003eThe iCombi Pro 6-2\/1 is best suited to high-volume operations — hotel kitchens, central production units, large contract catering facilities, and busy restaurant kitchens where throughput across a full service justifies the investment. If your volume is more modest, a smaller-capacity unit from the iCombi Pro range may serve you better operationally and economically. Equally, for very large-scale production environments, higher-capacity configurations are available.\u003c\/p\u003e\n\n\u003cp\u003eA unit at this level warrants a proper conversation before purchase — about your kitchen layout, service volumes, and what you are cooking day to day. If you would like to talk it through with someone who understands how these ovens perform in real kitchens, the team is straightforward to reach.\u003c\/p\u003e","brand":"Rational","offers":[{"title":"Default Title","offer_id":36575542992,"sku":"CC1ERRA.0000364","price":8521.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/RationaliCombi612.jpg?v=1599372113"},{"product_id":"rational-icombi-pro-10-2-1-electric-combination-oven","title":"Rational iCombi Pro 10-2\/1 Electric Combination Oven","description":"\u003cp\u003eThe Rational iCombi Pro 10-2\/1 is a full-size electric combination oven taking ten 2\/1 GN trays — loaded two 1\/1 GN pans per level in landscape orientation, giving twenty 1\/1 GN pan positions in total. It operates across steam, convection, and combination modes, with Rational's iCooking Suite managing the cooking process intelligently based on the food type and load rather than relying on the operator to set fixed time and temperature programmes manually.\u003c\/p\u003e\n\n\u003cp\u003eIn busy kitchen environments, the iCombi Pro is built to handle mixed and back-to-back loads without meaningful loss of quality or consistency. The iDensity Control system — combining additional fan wheels, a reshaped cooking cabinet, and improved dehumidification — is designed to maintain even climate conditions across the full cabinet, which matters when the unit is pushed hard during service. Recovery between loads is managed automatically, and the system can handle mixed loads without requiring separate manual adjustments between items. For kitchens running continuous production across a full service period, this level of automation reduces the cognitive load on kitchen staff considerably.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the key practical advantages are:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConsistent results across mixed loads without manual reprogramming between items\u003c\/li\u003e\n\u003cli\u003eiProduction Manager sequences cooking tasks to reduce idle time and energy waste\u003c\/li\u003e\n\u003cli\u003eAutomated cleaning cycle completes in approximately 12 minutes, reducing downtime between services\u003c\/li\u003e\n\u003cli\u003eIntegrated WiFi connectivity allows remote monitoring and recipe management via Rational's ConnectedCooking platform\u003c\/li\u003e\n\u003cli\u003eProven energy and water efficiency compared to previous Rational SCC models\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation of a unit at this level requires careful planning. The 10-2\/1 is a large, heavy piece of equipment and will need adequate floor space, proper structural support, and clear access for ventilation — whether direct extraction or a ventilated hood canopy, depending on your kitchen setup. As an electric unit it avoids gas connection requirements, but the electrical supply needs to be confirmed with a qualified electrician before installation, as the load demands are substantial. If the unit is to be stacked on a base unit or stand, this needs to be specified at the point of order. Water quality is also worth considering — a softener or filtration unit is typically recommended to protect the steam generator and maintain cleaning efficiency over time.\u003c\/p\u003e\n\n\u003cp\u003eThe iCombi Pro 10-2\/1 is well suited to high-volume operations: hotel kitchens, central production units, large contract catering facilities, busy restaurant kitchens, and similar environments where throughput, consistency, and reliable automated cooking are priorities. It is a significant capital investment, and for smaller or lower-volume kitchens a smaller-capacity model in the iCombi Pro range is likely to be a more proportionate choice. For sites with very large or continuous production demands, it is worth discussing whether a higher-capacity configuration might serve better.\u003c\/p\u003e\n\n\u003cp\u003eIf you're working through which specification or configuration is right for your kitchen, our team is happy to talk through the practical details with you before you commit.\u003c\/p\u003e","brand":"Rational","offers":[{"title":"Default Title","offer_id":36575546704,"sku":"CE1ERRA.0000365","price":11321.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/RationaliCombi1021.jpg?v=1599372113"},{"product_id":"rational-icombi-pro-20-1-1-electric-combination-oven","title":"Rational iCombi Pro 20-1\/1 Electric Combination Oven","description":"\u003cp\u003eThe Rational iCombi Pro 20-1\/1 is a full-size, twenty-grid electric combination oven designed for high-volume professional kitchens. It operates across steam, convection, and combination cooking modes, with the cooking intelligence built into the unit itself — automatically adjusting humidity, temperature, and airflow based on the load it detects. This is not a passive piece of equipment; it monitors and responds throughout the cooking process.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, the iCombi Pro is well suited to high-throughput production. The unit's load recognition allows it to handle mixed loads — different foods cooking simultaneously — while maintaining the correct conditions for each. For kitchens running breakfast, carvery, or multi-course banquet service, this kind of consistency across a large cabinet is operationally significant. Recovery between loads is handled efficiently by the system, which reduces the downtime between batches that can affect service flow under pressure.\u003c\/p\u003e\n\n\u003cp\u003eFrom a practical standpoint, the iCombi Pro addresses several operational pressure points:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProgrammable cooking processes reduce reliance on individual chef knowledge and help maintain consistency across shifts\u003c\/li\u003e\n\u003cli\u003eThe iProduction Manager function assists with sequencing and planning output across multiple dishes\u003c\/li\u003e\n\u003cli\u003eAutomated cleaning cycles reduce cleaning time and chemical usage compared with manual processes\u003c\/li\u003e\n\u003cli\u003eWi-Fi connectivity allows remote monitoring and access to Rational's ConnectedCooking platform for recipe management and diagnostics\u003c\/li\u003e\n\u003cli\u003eThe cooking cabinet design supports efficient energy transfer, which matters when the unit is running for extended service periods\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAs a twenty-grid full-size unit, this oven requires careful consideration before installation. It is a substantial piece of equipment in terms of footprint, weight, and service requirements. A Type 2 canopy ventilation system will be required in almost all UK installations, and the electrical supply must be confirmed before ordering — three-phase supply is standard for a unit of this capacity. Water inlet and drain connections are also required, and water treatment is strongly recommended to protect the steam generation system and maintain warranty conditions. Access routes and floor loading should be checked at the planning stage.\u003c\/p\u003e\n\n\u003cp\u003eThe iCombi Pro 20-1\/1 is best suited to large-scale catering operations: contract caterers, hotels, hospitals, stadium and event catering, and high-volume restaurant kitchens where consistent output across a large number of covers is a daily requirement. Kitchens with lower throughput or more limited infrastructure may find a smaller-capacity model a more practical fit, and for sites where output requirements are significantly higher still, rack oven configurations are worth considering.\u003c\/p\u003e\n\n\u003cp\u003eThis is a significant capital investment and a technically involved installation. If you'd like to talk through whether the 20-grid specification suits your operation, or discuss what the installation involves in practice, we're happy to work through it with you before you commit.\u003c\/p\u003e","brand":"Rational","offers":[{"title":"Default Title","offer_id":36575548624,"sku":"CF1ERRA.0000034","price":13253.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/RationaliCombi2011.jpg?v=1599372114"},{"product_id":"rational-icombi-pro-20-2-1-electric-combination-oven","title":"Rational iCombi Pro 20-2\/1 Electric Combination Oven","description":"\u003cp\u003eThe Rational iCombi Pro 20-2\/1 is a full-size electric combination oven designed for high-volume professional kitchen environments. It accepts twenty 2\/1 GN pans — loaded two per shelf in landscape orientation — making it one of the largest capacity units in the iCombi Pro range. Like all iCombi Pro models, it operates across steam, convection, and combination cooking modes, with the control system managing the balance of heat and humidity automatically based on the cooking programme selected.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, the iCombi Pro is built to handle sustained throughput without significant drops in consistency. The iDensity Control system — which combines multiple fan wheels, an optimised cooking cabinet geometry, and enhanced dehumidification — is designed to maintain even cooking conditions across large, mixed loads. This matters most when the oven is running at full capacity during peak service, where maintaining uniform results across every shelf position is genuinely difficult with less capable equipment.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the features that tend to make the most practical difference day-to-day include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe iCooking Suite, which manages cooking parameters automatically and adjusts in real time, reducing reliance on operator judgement for consistent results\u003c\/li\u003e\n\u003cli\u003eThe iProduction Manager, which sequences mixed loads and helps plan production to reduce idle time and energy use\u003c\/li\u003e\n\u003cli\u003eAn automatic cleaning cycle that completes in approximately twelve minutes on the standard programme, significantly reducing downtime between service periods\u003c\/li\u003e\n\u003cli\u003eIntegrated WiFi connectivity for remote monitoring and access to Rational's ConnectedCooking platform\u003c\/li\u003e\n\u003cli\u003eA cooking programme library with visual guidance that supports less experienced kitchen staff in working accurately from the outset\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation of a unit at this scale requires careful planning. As an electric model, it will draw significant power and will need a dedicated supply — your electrical contractor should assess the available supply before ordering. The physical footprint and weight mean that floor loading, access routes during installation, and the available ventilation hood clearance all need to be confirmed in advance. This is not a unit that can be repositioned easily once in situ, so getting the placement right from the start is important.\u003c\/p\u003e\n\n\u003cp\u003eThe 20-2\/1 is most appropriate for large-scale operations: central production kitchens, contract catering facilities, large hotel kitchens, and high-volume restaurant or banqueting operations where simultaneous cooking of large quantities across multiple food types is a daily requirement. For smaller operations or sites with more moderate throughput, a lower-capacity model from the iCombi Pro range is likely to be a better fit both operationally and economically. For sites with unusually high or specialist demands, it is worth discussing requirements in detail before committing.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether this unit is correctly sized for your operation, or have questions about installation requirements, the team is happy to work through the detail with you before you make a decision.\u003c\/p\u003e","brand":"Rational","offers":[{"title":"Default Title","offer_id":36575551056,"sku":"CG1ERRA.0000366","price":18982.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/RationaliCombi2021.jpg?v=1599372115"},{"product_id":"foster-fps-2-hr-270-ltr-prep-station","title":"Foster FPS 2 HR 270 Ltr Prep Station Saladette Counter","description":"\u003cp\u003eThe Foster FPS 2 HR is a refrigerated preparation counter designed for commercial kitchens where speed and food safety during prep are equally important. It combines an under-counter refrigerated storage cabinet with a chilled top section that holds gastronorm pans, keeping fresh ingredients at safe working temperatures and within easy reach throughout service. This style of unit — commonly referred to as a saladette or prep station — is a practical fixture in pizza operations, sandwich bars, salad stations, and anywhere that requires rapid assembly of dishes from multiple fresh components.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, the value of a well-positioned prep station comes down to how consistently it keeps ingredients at temperature when lids are open repeatedly and the kitchen is at full pace. The Foster FPS 2 HR is built with this in mind. The revised airflow design in this model maintains a stable chill across the pan section even during active prep, reducing the risk of temperature drift that can cause compliance issues during service. The rear-mounted refrigeration unit keeps the interior unobstructed and also makes the unit more straightforward to access when routine servicing is needed.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, this unit addresses several practical concerns at once:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eChilled pan section and worktop kept at a comfortable working height, reducing fatigue and improving ergonomics\u003c\/li\u003e\n\u003cli\u003eInner catch-tray beneath the pan section prevents food debris falling into the storage compartment below\u003c\/li\u003e\n\u003cli\u003e304 stainless steel construction throughout, supporting thorough cleaning and meeting commercial hygiene standards\u003c\/li\u003e\n\u003cli\u003eRear-mounted refrigeration unit leaves storage space unobstructed and simplifies engineer access\u003c\/li\u003e\n\u003cli\u003eSuitable for pizza prep, saladette service, sandwich assembly, starters, and dessert stations\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation is straightforward for most commercial kitchen environments. The unit requires a standard electrical connection and adequate clearance at the rear for ventilation around the refrigeration system — this should be confirmed before positioning the unit against a wall or within a run of equipment. As with all refrigerated prep counters, placement away from direct heat sources such as grills or ovens will help maintain efficiency and reduce compressor workload. The unit is freestanding and designed to sit within a counter run or operate independently.\u003c\/p\u003e\n\n\u003cp\u003eThe FPS 2 HR is well suited to small to medium operations — cafés, pizzerias, delis, pub kitchens, and smaller restaurant prep lines — where a reliable, practical prep station is needed without overspecifying for the volume of covers being served. For higher-volume sites running extended service periods with multiple cooks working the same station, a larger or more heavily specified model may be worth considering. Equally, for very low-volume or occasional-use settings, a smaller single-door unit may be more appropriate.\u003c\/p\u003e\n\n\u003cp\u003eIf you're weighing up whether this unit fits your kitchen layout and service style, our team is happy to talk it through before you place an order.\u003c\/p\u003e","brand":"Foster","offers":[{"title":"Default Title","offer_id":36575640272,"sku":"15-151","price":5052.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/fps2hr.png?v=1711619898"},{"product_id":"foster-fps-3-hr-420-ltr-prep-station","title":"Foster FPS 3 HR 420 Ltr Prep Station Refrigerated Counter","description":"\u003cp\u003eThe Foster FPS 3 HR is a refrigerated preparation counter designed to keep prepped ingredients at safe temperatures directly at the point of use. It combines a chilled pan rail section — accommodating nine 1\/3 GN pans — with a refrigerated storage cabinet below, giving kitchen teams both immediate access to service ingredients and bulk cold storage within a single unit. It is a format commonly used in pizza operations, sandwich bars, salad-focused menus, and starter or dessert preparation, where speed of access during service matters.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen, the practical value of a prep station lies in how reliably it holds temperature when the pan rail lid is being opened repeatedly during a busy service. Foster's rear-mounted refrigeration and revised airflow design are intended to maintain consistent pan temperatures even under that kind of frequent use. The below-counter storage keeps additional prepped stock close to hand without leaving the station, which supports workflow during high-volume periods.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the unit offers a number of practical advantages:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003ePan rail and worktop at a comfortable working height, reducing reach and supporting safe food handling\u003c\/li\u003e\n\u003cli\u003eInner catch tray beneath the pan section prevents food debris from contaminating the storage area below\u003c\/li\u003e\n\u003cli\u003eRear-mounted refrigeration unit keeps the storage interior clear and makes servicing more straightforward\u003c\/li\u003e\n\u003cli\u003e304 stainless steel construction throughout supports hygiene standards and withstands daily kitchen cleaning routines\u003c\/li\u003e\n\u003cli\u003eThree-door cabinet beneath provides organised cold storage directly below the prep area\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation is straightforward for most commercial kitchens — the unit requires a standard electrical connection and adequate ventilation clearance at the rear for the refrigeration system to operate efficiently. As with any refrigerated prep counter, it should be positioned away from direct heat sources such as grills or ovens, as ambient heat will affect refrigeration performance and running costs. Check that your kitchen layout allows for the door swing on the cabinet section and that the floor loading is appropriate.\u003c\/p\u003e\n\n\u003cp\u003eThis unit is well suited to independent restaurants, pizzerias, cafés, and QSR operations where a single prep station can serve one section effectively. For kitchens running multiple prep sections simultaneously, or where the volume of ingredients turned over during service is particularly high, a larger capacity or higher-output model may be worth considering. Similarly, if your operation only requires a smaller pan count, there are more compact options available.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this unit matches your service volumes or kitchen layout, our team is happy to talk it through before you commit to a purchase.\u003c\/p\u003e","brand":"Foster","offers":[{"title":"Default Title","offer_id":36575641616,"sku":"15-153","price":6555.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/fps3hr.png?v=1711619956"},{"product_id":"foster-fps-4-hr-570-ltr-prep-station","title":"Foster FPS 4 HR 570 Ltr Refrigerated Prep Station","description":"\u003cp\u003eThe Foster FPS 4 HR is a refrigerated preparation counter designed to keep chilled ingredients accessible and food-safe at the point of preparation. The unit combines a worktop pan section — accommodating up to 12 one-third GN pans — with a refrigerated storage cabinet beneath, making it a practical choice for stations where speed and ingredient organisation matter. It is commonly used in pizza kitchens, salad and deli counters, sandwich bars, and any prep environment where multiple ingredients need to be held at safe temperatures and within easy reach of the chef.\u003c\/p\u003e\u003cp\u003eIn a working kitchen environment, the real value of this type of unit is in how it compresses the prep workflow. Ingredients are held at the top, storage is directly below, and the chef does not need to move between separate prep surfaces and cold storage. An inner catch-tray in the pan section prevents food debris from dropping into the cabinet below, which matters both for hygiene and for reducing clean-down time at the end of service. The rear-mounted refrigeration system leaves the interior storage area unobstructed and also makes the unit more straightforward to service without significant disruption to the kitchen.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical benefits are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eKeeps 12 GN pans of ingredients chilled and within arm's reach during service\u003c\/li\u003e\n\u003cli\u003eWorktop and pan section positioned to reduce repetitive reaching and improve workflow ergonomics\u003c\/li\u003e\n\u003cli\u003eCatch-tray design limits cross-contamination between pan section and storage area\u003c\/li\u003e\n\u003cli\u003eRear-mounted refrigeration unit allows full use of internal cabinet space\u003c\/li\u003e\n\u003cli\u003e304-grade stainless steel exterior handles the demands of daily commercial kitchen use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is straightforward relative to many refrigerated units — the FPS 4 HR requires a standard electrical connection and adequate clearance at the rear for ventilation. It is worth confirming floor loading and ensuring the installation position allows for proper airflow around the refrigeration system, particularly in enclosed kitchen layouts. As with any undercounter unit, factoring in the worktop height relative to your existing preparation surfaces will help avoid ergonomic issues over long service periods.\u003c\/p\u003e\u003cp\u003eThis unit is well suited to medium-volume operations — pizza restaurants, café kitchens, deli counters, and pub kitchens where a dedicated prep station supports consistent throughput during service. For very high-volume sites running extended service periods with heavy ingredient turnover, it is worth considering whether a higher-capacity configuration would better match the demand.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this model is the right fit for your kitchen layout or service volume, our team is happy to talk it through with you before you commit.\u003c\/p\u003e","brand":"Foster","offers":[{"title":"Default Title","offer_id":36575641872,"sku":"15-246","price":8224.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/fps4hr.png?v=1711620014"},{"product_id":"foster-rbct20-60-60kg-20kg-roll-in-blast-chiller-freezer","title":"Foster RBCT20\/60 Roll-In Blast Chiller Freezer 60kg\/20kg","description":"\u003cp\u003eThe Foster RBCT20\/60 is a roll-in blast chiller and freezer designed to accept a Rational 201 trolley directly, making it a practical fit for kitchens already operating Rational combi ovens. The unit handles a chilling load of 60kg and a freezing load of 20kg, working through a full cook-chill cycle by bringing food from high cooking temperatures down to safe holding temperatures within the required 90-minute window. This is a dedicated piece of equipment for sites running structured cook-chill or cook-freeze production rather than occasional batch work.\u003c\/p\u003e\u003cp\u003eIn a busy production kitchen, the roll-in format removes the need to transfer food between trolleys or manually load GN trays into a separate cabinet. Cooked product moves straight from the oven trolley into the blast chiller, which reduces handling time, limits temperature abuse during transfer, and supports consistent food safety documentation. The unit is built to handle repeated daily cycles, which is the working pattern in central production kitchens, hotel banqueting operations, and large-scale catering facilities.\u003c\/p\u003e\u003cp\u003ePractical considerations worth noting before installation:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDesigned to accept the Rational 201 trolley — verify trolley compatibility with your specific oven configuration before ordering\u003c\/li\u003e\n\u003cli\u003eEntry temperatures up to 90°C are supported for the chilling cycle\u003c\/li\u003e\n\u003cli\u003eA minimum of 400mm clearance above the unit is required for ventilation and service access\u003c\/li\u003e\n\u003cli\u003eRoll-in units require adequate floor-level access and a clear, level approach path for the trolley\u003c\/li\u003e\n\u003cli\u003eFloor space planning should account for trolley manoeuvring room in front of the unit\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis model is well suited to central production kitchens, large hotels, contract catering operations, and any site running cook-chill with Rational combi equipment. For sites with significantly higher production volumes or different trolley systems, there are heavier-duty or differently configured alternatives worth considering.\u003c\/p\u003e\u003cp\u003eIf you are planning a cook-chill system around this unit or want to confirm trolley and workflow compatibility with your existing kitchen setup, the team is happy to work through the details with you before you commit.\u003c\/p\u003e","brand":"Foster","offers":[{"title":"Default Title","offer_id":36575642576,"sku":"17-118","price":18810.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/rbct20-60.jpg?v=1684413044"},{"product_id":"robot-coupe-blixer-15e-blender-mixer","title":"Robot Coupe Blixer 15E Blender Mixer","description":"\u003cp\u003eThe Robot Coupe Blixer 15E is a combined blender and mixer designed for demanding commercial food preparation environments. Unlike a standard blender or food processor, the Blixer is built to handle both wet and semi-liquid preparations in a single pass — producing smooth, consistent results without the need to transfer between machines. It is particularly well regarded in healthcare catering, where reliable texture control is essential for patients requiring modified diets, including those with dysphagia or swallowing difficulties.\u003c\/p\u003e\n\n\u003cp\u003eIn busy service environments, the Blixer 15E handles continuous production with a heavy-duty motor operating at two speeds, giving operators control over texture from coarse to fully smooth. The larger bowl capacity makes it practical for batch preparation — suitable for kitchens producing significant volumes of soups, sauces, mousses, purées, and blended meals on a regular basis. Recovery between batches is straightforward, and the machine is built to sustain repeated cycles through a full service period.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the design offers several practical advantages:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCombines blending and mixing functions, reducing the number of machines needed on the pass\u003c\/li\u003e\n\u003cli\u003ePolycarbonate lid with integrated scraper helps maintain consistent mix quality without manual intervention\u003c\/li\u003e\n\u003cli\u003eMagnetic safety system prevents operation unless the bowl and lid are correctly seated\u003c\/li\u003e\n\u003cli\u003eMotor brake brings the blade to a rapid stop when the lid is removed, reducing handling risk\u003c\/li\u003e\n\u003cli\u003eStainless steel bowl and motor shaft support durability and straightforward cleaning\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe Blixer 15E requires a three-phase electrical supply, which should be confirmed before purchase. This is a common requirement in commercial kitchens but worth verifying if the machine is being introduced into a smaller or older facility. The bowl size and motor power mean this is not a lightweight countertop unit — bench space and proximity to the appropriate power supply should be planned accordingly.\u003c\/p\u003e\n\n\u003cp\u003eThis model is well suited to hospital and care home catering operations, contract caterers producing modified-texture meals, and larger restaurant or production kitchens with regular high-volume blending requirements. For smaller operations or sites without a three-phase supply, a lower-capacity single-phase model may be more appropriate. For very high-volume continuous production, Robot Coupe offer larger-capacity Blixer variants worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the 15E is the right capacity for your operation, or you want to confirm the installation requirements for your site, we are happy to talk it through before you commit.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576465296,"sku":"51511","price":5794.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_Blixer_15_Blender_Mixer.jpg?v=1599347328"},{"product_id":"robot-coupe-blixer-15e-v-v-blender-mixer","title":"Robot Coupe Blixer 15E V.V. Variable Speed Blender Mixer","description":"\u003cp\u003eThe Robot Coupe Blixer 15E V.V. is a professional blender-mixer designed for commercial and healthcare catering environments where precise texture control is a consistent requirement. Unlike a standard bowl cutter or standalone blender, the Blixer combines the functions of both in a single unit, making it particularly well suited to operations that need to process food to specific consistencies — from coarse blends through to smooth, homogenous purées.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen environment, the variable speed motor — running from low to high RPM — gives operators meaningful control over texture outcomes rather than relying on pulse timing alone. This matters most in healthcare and care catering settings where dysphagia diets require precise adherence to IDDSI texture frameworks, but it is equally useful in any kitchen producing smooth sauces, mousses, compound butters, or emulsified preparations at volume. The heavy-duty motor is built to handle repeated cycles through a service period without performance drop-off.\u003c\/p\u003e\n\n\u003cp\u003ePractical advantages in day-to-day use include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVariable speed control allows repeatable texture results across batches\u003c\/li\u003e\n\u003cli\u003eLarge 15-litre bowl capacity reduces the number of processing cycles needed during service prep\u003c\/li\u003e\n\u003cli\u003eStainless steel motor shaft and bowl support durability under frequent daily use\u003c\/li\u003e\n\u003cli\u003ePolycarbonate lid with scraper helps contain and process contents cleanly\u003c\/li\u003e\n\u003cli\u003eMagnetic safety system and motor brake reduce operator risk during use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe Blixer 15E V.V. is a countertop unit, but its bowl size means it carries meaningful weight and requires a stable, robust preparation surface. It will need a suitable mains electrical supply — confirm your available circuit against the machine's requirements before ordering. The bowl and lid assembly should be factored into your available worktop height and overhead clearance. Cleaning is straightforward given the stainless steel construction, though as with all bowl cutters, blade handling requires care.\u003c\/p\u003e\n\n\u003cp\u003eThis model is best suited to healthcare catering operations producing texture-modified meals, as well as restaurant or contract catering kitchens with regular high-volume sauce, mousse, or purée preparation. For smaller prep volumes or tighter budgets, a lower-capacity model in the Blixer range may be more appropriate; for very high-throughput central production units, a larger-capacity option may serve better.\u003c\/p\u003e\n\n\u003cp\u003eIf you're working to IDDSI compliance or specifying equipment for a care setting, it's worth having a conversation with us before you order — getting the right capacity and specification first time avoids costly adjustments later.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576466448,"sku":"51507","price":7082.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_Blixer_15_VV_Blender_Mixer.jpg?v=1599372774"},{"product_id":"robot-coupe-blixer-20e-blender-mixer","title":"Robot Coupe Blixer 20E Blender Mixer 20 Litre","description":"\u003cp\u003eThe Robot Coupe Blixer 20E is a combined blending and mixing machine designed for demanding professional environments. Unlike a standard jug blender, the Blixer operates in a sealed bowl with a direct-drive shaft, allowing it to process large volumes of both wet and dry ingredients in a single operation — from smooth purées and sauces through to mousses, butter mixtures, and finely ground preparations. It sits between a food processor and an industrial blender in terms of what it can handle, and that versatility makes it useful across a wide range of kitchen and healthcare operations.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen, the Blixer 20E earns its place through consistency and throughput. The heavy-duty motor runs at two speeds, giving operators control over texture — coarser blends at lower speed, fine homogenous results at higher speed. The magnetic safety interlock prevents the machine from running unless the lid is properly secured, which matters in a fast-moving service environment where shortcuts happen. The motor brake brings the blade to a rapid stop when the machine is switched off, reducing turnaround time between batches.\u003c\/p\u003e\n\n\u003cp\u003eFrom a practical standpoint, the design keeps cleaning straightforward and keeps cross-contamination risk low:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eStainless steel bowl and motor shaft resist staining and are robust enough for daily heavy use\u003c\/li\u003e\n\u003cli\u003ePolycarbonate lid with integrated scraper reduces manual intervention during processing\u003c\/li\u003e\n\u003cli\u003eSealed bowl construction limits splashing and ingredient loss\u003c\/li\u003e\n\u003cli\u003eMagnetic safety system prevents accidental operation during cleaning or bowl changes\u003c\/li\u003e\n\u003cli\u003eTwo-speed motor allows texture control across a wide range of preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe Blixer 20E requires a three-phase electrical supply, which is standard in most commercial kitchen installations but worth confirming before purchase. The machine's footprint is substantial — counter space and proximity to the correct power supply both need to be considered at the planning stage. It is not suitable for a single-phase domestic or light commercial supply.\u003c\/p\u003e\n\n\u003cp\u003eThis model is well suited to hospital and care catering operations that prepare texture-modified meals for patients with dysphagia, as well as high-volume catering kitchens producing soups, sauces, or batch purées regularly. The 20-litre capacity suits operations where batch processing is the norm. For smaller operations or sites without three-phase power, a smaller Blixer model may be more appropriate; for very high-volume or continuous-production environments, a larger bowl capacity may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the Blixer 20E is the right fit for your setup — particularly around electrical supply or batch volume requirements — the team is happy to talk it through before you commit.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576467984,"sku":"51611","price":6399.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/ROB5035.jpg?v=1599372775"},{"product_id":"robot-coupe-blixer-20e-v-v-blender-mixer","title":"Robot Coupe Blixer 20E V.V. Variable Speed Blender Mixer","description":"\u003cp\u003eThe Robot Coupe Blixer 20E V.V. is a combined blender and mixer designed for heavy-duty food preparation in commercial kitchens and healthcare catering environments. The Blixer format sits between a conventional blender and a food processor — it processes both wet and dry ingredients in a single bowl, producing smooth, uniform results without the need to transfer between machines. The variable speed motor allows operators to move gradually from a gentle mix through to a full-power blend, giving precise control over texture and consistency.\u003c\/p\u003e\n\n\u003cp\u003eIn busy production kitchens, the Blixer 20E handles large batch work reliably. It is particularly well suited to cook-chill and cook-freeze operations where consistency across large volumes matters, and to healthcare and hospital catering where texture-modified meals must meet strict dysphagia standards. Robot Coupe has developed the Blixer in close collaboration with healthcare and catering specialists over many years, and the design reflects that accumulated knowledge. The motor brake brings the blade to a fast stop when the lid is opened, which is important in fast-moving kitchen environments.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the Blixer 20E offers several practical advantages:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVariable speed control from low to high RPM enables precise texture management across a wide range of ingredients\u003c\/li\u003e\n\u003cli\u003eThe stainless steel bowl and motor shaft are built for repeated daily use and straightforward cleaning\u003c\/li\u003e\n\u003cli\u003eThe polycarbonate lid with integrated scraper reduces manual intervention and aids even processing\u003c\/li\u003e\n\u003cli\u003eThe magnetic safety system prevents operation unless the bowl and lid are correctly assembled\u003c\/li\u003e\n\u003cli\u003eCombining blending and mixing in one unit reduces equipment footprint and changeover time during service prep\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe Blixer 20E is a free-standing unit and will need a suitable worktop position with access to a power supply. Given the bowl capacity, it is worth confirming the electrical supply available in your kitchen prior to ordering. The unit is substantial in weight, so consider workflow positioning carefully — particularly if it will be moved between prep areas. Cleaning is straightforward, though the blade assembly should be handled carefully during disassembly.\u003c\/p\u003e\n\n\u003cp\u003eThis model is well suited to mid-to-large production kitchens, central production units, hospital and care home kitchens, and any operation preparing texture-modified or blended meals at volume. It is also used in food development and pharmaceutical or laboratory settings where accurate, repeatable blending is required. For smaller operations or lower batch volumes, Robot Coupe offer smaller Blixer models that may represent a more practical fit. For very high-volume or continuous production environments, a larger-capacity model may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the 20E is the right capacity for your operation, or have questions about electrical requirements or workflow integration, the team is happy to talk it through with you before you commit.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576468496,"sku":"51607","price":7969.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_Blixer_20_Blender_Mixer.jpg?v=1599372775"},{"product_id":"robot-coupe-blixer-23a","title":"Robot Coupe Blixer 23A Commercial Blender Mixer","description":"\u003cp\u003eThe Robot Coupe Blixer 23A is a floor-standing blender mixer designed to handle tasks that sit between conventional blending and mixing. It processes wet and semi-liquid preparations in a single bowl, combining the cutting action of a blender with the thorough incorporation of a mixer. It is particularly well established in healthcare catering and dysphagia food production, where consistent texture and repeatable results are operationally critical, but it is equally at home in production kitchens preparing sauces, mousses, purées, and butter-based mixtures at volume.\u003c\/p\u003e\n\n\u003cp\u003eIn practice, the Blixer 23A handles demanding continuous use reliably. The heavy-duty motor and stainless steel shaft are built to sustain repeated full-bowl processing across a busy production shift rather than occasional light use. Two operating speeds give operators control over texture outcomes — lower speed for coarser work or initial breakdown, higher speed for smooth, consistent results. The magnetic safety system and motor brake are practical features that matter in a production environment where staff are loading and unloading the machine at pace throughout the day.\u003c\/p\u003e\n\n\u003cp\u003eKey operational advantages include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProcesses wet and dry ingredients in a single bowl, reducing handling steps\u003c\/li\u003e\n\u003cli\u003ePolycarbonate lid with scraper helps maintain yield and reduces waste\u003c\/li\u003e\n\u003cli\u003eMagnetic safety system prevents operation with the lid incorrectly seated\u003c\/li\u003e\n\u003cli\u003eMotor brake reduces cycle time between batches\u003c\/li\u003e\n\u003cli\u003eStainless steel construction throughout the bowl and shaft supports hygiene and longevity\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe Blixer 23A is a floor-standing unit and requires adequate floor space and stable positioning. It requires a three-phase electrical supply, which should be confirmed before purchase — single-phase supplies are not compatible. This is an important installation prerequisite for any site considering the machine. As a large-bowl, high-output unit, it is not well suited to low-volume operations where a smaller bench-top blixer would be more appropriate and more economical to run.\u003c\/p\u003e\n\n\u003cp\u003eThis model is well suited to hospital and care home kitchens producing texture-modified meals, as well as production and central kitchens processing sauces, emulsions, and purées at scale. For sites with lower throughput requirements, smaller-capacity blixer models are available. For significantly higher batch volumes, larger floor-standing options exist within the Robot Coupe range.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the 23A is the right capacity for your operation, or if you want to discuss electrical supply requirements before committing, the team is happy to talk it through with you.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576470800,"sku":"51341","price":11014.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_Blixer_23.jpg?v=1599372776"},{"product_id":"robot-coupe-blixer-30a-blender-mixer","title":"Robot Coupe Blixer 30A Commercial Blender Mixer","description":"\u003cp\u003eThe Robot Coupe Blixer 30A is a floor-standing blender mixer designed for commercial kitchens and healthcare catering operations where large-batch food processing is a daily requirement. The Blixer format combines blending and mixing in a single machine, working with both wet and dry ingredients to produce smooth, consistent results — from sauces and mousses to texture-modified meals prepared to dysphagia guidelines. It is one of the larger machines in the Blixer range and is built for environments where output volumes place sustained demand on equipment throughout the working day.\u003c\/p\u003e\n\n\u003cp\u003eIn busy production kitchens, the Blixer 30A is well suited to high-throughput preparation sessions. The two-speed motor allows operators to match processing speed to ingredient type — lower speed for controlled blending and higher speed for finer, more uniform results. The magnetic safety system and motor brake add a layer of operational safety that matters in fast-moving kitchen environments. The stainless steel bowl and polycarbonate lid with integrated scraper are designed to handle repeated heavy use without degradation, and the sealed construction supports thorough cleaning between batches.\u003c\/p\u003e\n\n\u003cp\u003eKey operational advantages include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCombines blending and mixing in a single machine, reducing equipment changeover\u003c\/li\u003e\n\u003cli\u003eTwo processing speeds to suit a range of ingredient types and consistencies\u003c\/li\u003e\n\u003cli\u003eMagnetic safety interlock prevents operation unless the bowl and lid are correctly seated\u003c\/li\u003e\n\u003cli\u003eMotor brake stops the blade rapidly after use, supporting safer handling\u003c\/li\u003e\n\u003cli\u003eStainless steel bowl and shaft are built for daily commercial use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe Blixer 30A requires a three-phase electrical supply, which is standard in most commercial kitchen installations but should be confirmed before ordering. As a floor-standing unit, it requires dedicated floor space and stable positioning — it is not designed to be moved frequently during service. Operators should also consider workflow positioning, as the bowl size makes this a fixed production station rather than a flexible countertop tool.\u003c\/p\u003e\n\n\u003cp\u003eThis machine is most commonly used in hospital and care home kitchens preparing texture-modified meals, as well as in contract catering operations, central production units, and larger restaurant or hotel kitchens with consistent high-volume blending requirements. It is particularly well established in healthcare settings where Robot Coupe has developed the Blixer concept alongside clinical nutrition specialists over many years. For smaller operations or sites without three-phase power, a lower-capacity model from the Blixer range may be more appropriate. For very high-output central production environments, it is worth discussing whether a larger-capacity configuration would serve better.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the Blixer 30A is the right fit for your operation — particularly around power supply, batch volumes, or texture-modification requirements — the team is happy to talk it through before you commit.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576471632,"sku":"52341","price":12694.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_Blixer_30.jpg?v=1599372776"},{"product_id":"robot-coupe-blixer-45a","title":"Robot Coupe Blixer 45A Commercial Blender Mixer","description":"\u003cp\u003eThe Robot Coupe Blixer 45A is a floor-standing blender mixer designed for high-throughput commercial and healthcare food preparation. Unlike a standard blender or food processor used in isolation, the Blixer combines cutting and mixing in a single process, producing smooth, consistent results from a wide range of raw and cooked ingredients — wet or dry. It sits at the larger end of the Blixer range, making it appropriate for operations that process food in substantial batch quantities.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, the Blixer 45A handles demanding workloads reliably. Its two-speed motor operates at both lower and higher RPM settings, giving operators control over texture — useful when moving between coarse and fine preparations within the same service. The motor brake brings the blade to a controlled stop between operations, which matters in a fast-moving kitchen where the machine may be used repeatedly throughout the day. The stainless steel motor shaft and bowl are built to withstand consistent heavy use without deterioration.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the Blixer 45A offers several practical advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eProcesses both wet and dry ingredients without switching equipment\u003c\/li\u003e\n\u003cli\u003ePolycarbonate lid with integrated scraper reduces manual intervention between cycles\u003c\/li\u003e\n\u003cli\u003eMagnetic safety system prevents operation unless the bowl and lid are correctly assembled\u003c\/li\u003e\n\u003cli\u003eStainless steel construction throughout the food contact areas supports hygiene compliance\u003c\/li\u003e\n\u003cli\u003eFloor-standing design keeps worktop space free in larger kitchen environments\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation requires a three-phase electrical supply, which is a firm prerequisite and rules out sites with single-phase connections only. The machine is floor-standing and will need adequate clear space both for operation and for safe bowl removal. Given the bowl capacity, access height and floor stability should be considered during placement planning. This is not a compact unit — it is designed for kitchens with the space and infrastructure to support it.\u003c\/p\u003e\u003cp\u003eThe Blixer 45A is well suited to large-scale catering operations, central production kitchens, and healthcare catering environments — particularly where texture-modified or tube-feeding diets are prepared regularly. Robot Coupe developed the Blixer concept specifically in response to the requirements of dysphagia catering, and this model reflects that background. For smaller operations or sites with single-phase power only, a lower-capacity model from the Blixer range is likely to be more practical. For very high-volume central production sites processing significantly larger batches, it is worth discussing whether a higher-capacity option would be a better fit.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the Blixer 45A is the right specification for your operation — particularly around power supply or batch volume — our team is happy to talk through the options with you before you commit.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576472144,"sku":"53341","price":19158.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_Blixer_45.jpg?v=1599372777"},{"product_id":"robot-coupe-blixer-60a","title":"Robot Coupe Blixer 60A Commercial Blender Mixer","description":"\u003cp\u003eThe Robot Coupe Blixer 60A is a heavy-duty, floor-standing blender mixer that combines the functions of a blender and a mixer in a single machine. It is designed to process large batches of mixed or semi-liquid foods — sauces, mousses, purées, butter mixtures and similar preparations — as well as dry ingredients where fine grinding is required. The Blixer range has a long-established role in healthcare catering, particularly in the preparation of texture-modified meals for patients with dysphagia or swallowing difficulties, and Robot Coupe has developed the concept in close partnership with healthcare and catering specialists over several decades.\u003c\/p\u003e\u003cp\u003eIn a busy production kitchen, the Blixer 60A earns its place through consistency and throughput. The large-capacity stainless steel bowl allows full batch processing rather than multiple smaller runs, which matters significantly in cook-chill operations, hospital catering, contract catering, and large-scale food production environments where time and consistency are both critical. The dual-speed motor — operating at 1,500 and 3,000 RPM — gives operators control over texture, from coarse blending through to a smooth, uniform finish. A motor brake stops the blade promptly when the machine is switched off, which contributes to safe and efficient operation during busy service periods.\u003c\/p\u003e\u003cp\u003ePractical features that support day-to-day use include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStainless steel motor shaft for durability under sustained heavy use\u003c\/li\u003e\n\u003cli\u003ePolycarbonate lid with integrated scraper to return product from the bowl walls\u003c\/li\u003e\n\u003cli\u003eMagnetic safety system that prevents operation unless the lid is correctly seated\u003c\/li\u003e\n\u003cli\u003eTwo-speed operation for texture control across a wide range of preparations\u003c\/li\u003e\n\u003cli\u003eFloor-standing design that keeps the work surface clear in production areas\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe Blixer 60A requires a three-phase electrical supply, which is standard in most commercial production kitchens but worth confirming before ordering if your site is smaller or older. The machine is floor-standing and at this bowl capacity will have a substantial footprint and weight — adequate floor space and clear access for loading and unloading the bowl are practical requirements to consider during planning. This is not a countertop unit and is not suited to kitchens without three-phase power or sufficient production space.\u003c\/p\u003e\u003cp\u003eThis machine is well suited to high-volume catering operations: hospital and healthcare kitchens, large contract catering sites, food production facilities, and central production units where batch consistency and throughput are priorities. It is also used in pharmaceutical and food testing applications where controlled blending of wet or dry materials is required. For smaller operations or sites with lower daily batch volumes, a smaller-capacity Blixer model is likely to be a more practical and cost-effective choice. For very large-scale production or specialist processing requirements, it is worth discussing your exact volumes and application with us before committing.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the 60A is the right capacity for your operation, or if you have questions about power supply compatibility or workflow integration, we are happy to talk it through.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576473104,"sku":"54341","price":25506.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_Blixer_60.jpg?v=1599372778"},{"product_id":"robot-coupe-r15e-floor-standing-cutter","title":"Robot Coupe R15E Floor Standing Bowl Cutter 15 Litre","description":"\u003cp\u003eThe Robot Coupe R15E is a floor-standing bowl cutter built for sustained, high-volume food preparation in professional kitchens. It centres on a 15-litre stainless steel bowl and an induction motor designed to handle the kind of continuous workload that would quickly wear out lighter machines. The floor-standing configuration makes it a fixture piece rather than a countertop tool — it's intended to live in a fixed prep area and be used across multiple service runs each day.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, this machine earns its place during bulk prep sessions. It handles chopping, mixing, pureeing, and kneading across a wide range of ingredients, and the dual-speed operation allows operators to switch between tasks without changing attachments or setups. The R-Mix function is a practical addition for delicate mixing work — items like mousses or emulsions that need combining rather than cutting can be processed without the blade breaking them down. The transparent lid allows liquids to be added during operation, which is useful when building sauces or emulsified preparations.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key advantages are consistency and throughput:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDual-speed operation suits both fine processing and heavier chopping tasks\u003c\/li\u003e\n\u003cli\u003eR-Mix function handles delicate mixing without chopping action\u003c\/li\u003e\n\u003cli\u003eTransparent lid allows liquid additions during processing\u003c\/li\u003e\n\u003cli\u003eRemovable stainless steel bowl supports straightforward cleaning between batches\u003c\/li\u003e\n\u003cli\u003eInduction motor designed for intensive daily use over the long term\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis machine requires a three-phase electrical supply, which is an important practical consideration. It is not suitable for kitchens with single-phase power only, and installation should be confirmed with your electrical contractor before ordering. The floor-standing footprint also requires a stable, dedicated position in the prep area with adequate clearance for the lid to open fully.\u003c\/p\u003e\u003cp\u003eThe R15E is well suited to kitchens preparing food at volume — central production units, large restaurant operations, contract caterers, and institutional catering environments. It is commonly referenced for operations serving upwards of 200 to 300 covers, where prep consistency and speed genuinely matter. For smaller operations, Robot Coupe produce tabletop bowl cutters that may be a more proportionate fit. For very high-output sites with heavier continuous processing demands, larger-capacity models in the range are worth considering.\u003c\/p\u003e\u003cp\u003eIf you're unsure whether the R15E is the right capacity for your prep volumes or whether your kitchen's electrical supply is compatible, we're happy to talk it through before you commit to an order.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576480336,"sku":"51491","price":5524.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_R15_Floor_Standing_Cutter.jpg?v=1599372782"},{"product_id":"robot-coupe-r15e-v-v-floor-standing-cutter","title":"Robot Coupe R15E V.V. Floor Standing Bowl Cutter","description":"\u003cp\u003eThe Robot Coupe R15E V.V. is a floor-standing bowl cutter designed for serious production kitchens that need consistent, reliable food preparation across a broad range of tasks. The V.V. designation refers to variable speed control, which allows the operator to dial in the right processing speed for each application — slower for delicate mixing work, faster for chopping and pureeing. This is not a light-duty tabletop machine; it is built for kitchens where the food processor is in near-continuous use throughout prep and service.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, the R15E V.V. handles the full range of preparation tasks — chopping vegetables, blending soups and sauces, kneading dough, and producing smooth purees — without the inconsistency that comes with smaller or less capable equipment. The variable speed range makes it genuinely versatile rather than a single-purpose machine, and the R-Mix function allows delicate ingredients to be combined without being chopped, which is useful when texture needs to be preserved. Kitchens regularly producing for large numbers of covers will find the throughput well matched to sustained demand.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key advantages are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eVariable speed control adapts the machine to a wide range of preparation tasks\u003c\/li\u003e\n\u003cli\u003eR-Mix function handles delicate mixing without unwanted chopping action\u003c\/li\u003e\n\u003cli\u003eTransparent lid allows liquids to be added during processing without stopping the cycle\u003c\/li\u003e\n\u003cli\u003eRemovable, lockable stainless steel bowl supports straightforward cleaning and safe operation\u003c\/li\u003e\n\u003cli\u003eFloor-standing configuration removes bench space constraints in tighter kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe machine is floor-standing, which means it does not occupy worktop space but does require a stable, level position with adequate clearance around it for bowl removal and cleaning. The induction motor is designed for intensive use, though as with any high-output processor, blade maintenance and correct loading practices will affect long-term performance. Operators should confirm that flooring and positioning allow safe and ergonomic bowl handling given the unit's weight and height.\u003c\/p\u003e\u003cp\u003eThe R15E V.V. is well suited to catering operations producing consistently high volumes — contract caterers, large restaurant and hotel kitchens, banqueting operations, and central production units where prep efficiency is critical. For smaller operations with lower throughput requirements, a more compact model may represent better value. For very high-capacity or continuous industrial-scale production, it is worth exploring whether a larger-bowl model would be a closer fit.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this model is correctly sized for your operation or have questions about how it would fit into your existing prep workflow, the team is happy to talk it through before you commit.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576481616,"sku":"51487","price":6656.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_R15_VV_Floor_Standing_Cutter.jpg?v=1599372782"},{"product_id":"robot-coupe-r20e-floor-standing-cutter","title":"Robot Coupe R20E Floor Standing Bowl Cutter 20L","description":"\u003cp\u003eThe Robot Coupe R20E is a floor-standing bowl cutter designed for high-output food preparation in professional kitchens. It is built around a large stainless steel bowl and a powerful induction motor housed in a polycarbonate base, giving it the capacity and durability to handle sustained prep sessions without the thermal stress that wears out lighter machines. The dual-speed operation — switching between 1500rpm and 3000rpm — allows operators to move between delicate mixing tasks and more aggressive chopping or pureeing without changing attachments or bowls.\u003c\/p\u003e\u003cp\u003eIn practice, this machine is commonly found in kitchens catering for 150 to 300 covers, where consistent batch processing is essential to keeping pace with service. The induction motor is well suited to intensive use: it runs cooler and more quietly than brush-motor alternatives and is considerably more durable under continuous daily operation. The transparent lid allows liquids to be added during processing, which is useful when making soups, sauces, or emulsified dressings at volume.\u003c\/p\u003e\u003cp\u003eThe R-Mix function is a practical addition that many operators find genuinely useful. It allows delicate ingredients — fresh herbs, cooked mixtures, or anything prone to over-processing — to be folded or blended gently without the cutting action of the main blade engaging at full speed. This extends the range of tasks the machine can handle without needing separate equipment.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDual-speed operation for both fine chopping and gentle mixing tasks\u003c\/li\u003e\n\u003cli\u003eRemovable stainless steel bowl with a secure locking mechanism during use\u003c\/li\u003e\n\u003cli\u003eR-Mix function for handling delicate ingredients without over-processing\u003c\/li\u003e\n\u003cli\u003eTransparent lid for adding liquids mid-cycle safely\u003c\/li\u003e\n\u003cli\u003eInduction motor designed for intensive daily use and longevity\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis is a floor-standing unit, so it requires a dedicated position in the kitchen with sufficient clearance for safe bowl removal and cleaning. It runs on a three-phase electrical supply, which is a firm prerequisite — if your site is single-phase only, this machine will not be suitable without an electrical upgrade. It is worth confirming your supply before ordering.\u003c\/p\u003e\u003cp\u003eThe R20E is well suited to central production kitchens, large restaurant operations, hotel banqueting, and contract catering environments where prep volumes justify a floor-standing unit. For smaller operations processing fewer covers, a countertop cutter from the same range may be a more proportionate choice. For larger central production facilities with significantly higher throughput demands, heavier-duty options are available in the wider catalogue.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the R20E is the right fit for your kitchen's output and electrical setup, the team is happy to talk through your requirements before you commit.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576484112,"sku":"51591","price":6113.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_R20_Floor_Standing_Cutter.jpg?v=1599372783"},{"product_id":"robot-coupe-r20e-v-v-floor-standing-cutter","title":"Robot Coupe R20E V.V. Floor Standing Bowl Cutter","description":"\u003cp\u003eThe Robot Coupe R20E V.V. is a floor-standing bowl cutter built for serious, sustained food preparation in commercial kitchens. It combines a large-capacity stainless steel cutter bowl with variable speed control, giving operators the flexibility to work across a broad range of ingredients and textures — from coarse chops to fine purées — within a single machine.\u003c\/p\u003e\n\n\u003cp\u003eIn practice, this is the kind of machine that earns its place in a busy kitchen relatively quickly. The variable speed range allows the operator to tailor the cutting action to the task: lower speeds for mixing or working delicate ingredients without breaking them down, higher speeds for rapid processing of dense or fibrous produce. The R-Mix function is a useful addition here — it enables gentle mixing without the blades engaging in a cutting action, which matters when working with recipes that require incorporation rather than reduction. At this bowl size, the machine is commonly used in kitchens producing food for up to around 300 covers, though actual throughput depends on what is being processed and how the prep schedule is structured.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the key advantages are:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVariable speed control adapts to a wide range of prep tasks without switching machines\u003c\/li\u003e\n\u003cli\u003eR-Mix function handles delicate mixing tasks without unintended chopping\u003c\/li\u003e\n\u003cli\u003eTransparent lid allows liquids to be added during processing without stopping the cycle\u003c\/li\u003e\n\u003cli\u003eRemovable, lockable bowl simplifies cleaning and supports consistent hygiene routines\u003c\/li\u003e\n\u003cli\u003eInduction motor housed in a polycarbonate base is designed for intensive daily use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe R20E V.V. is a floor-standing unit, so adequate floor space and a stable, level surface are required. As with all machines in this class, it draws meaningful power during operation — verifying that your kitchen's electrical supply is appropriately rated before installation is straightforward but important. The machine comes supplied with a flat stainless steel blade as standard. If your operation involves specialised processing requirements, it is worth confirming that the standard configuration suits your workflow before ordering.\u003c\/p\u003e\n\n\u003cp\u003eThis model is well suited to central production kitchens, large restaurant or hotel operations, contract catering facilities, and any site where consistent, high-volume ingredient prep is a daily requirement. For smaller kitchens with lighter prep demands, a more compact benchtop cutter from the Robot Coupe range may be a more proportionate choice. Conversely, for very high-output sites processing significantly greater volumes, a heavier-duty or larger-capacity model may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing this machine against your actual prep volumes and kitchen setup, the team is happy to work through the details with you before you commit.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576485712,"sku":"51587","price":7499.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_R20_VV_Floor_Standing_Cutter.jpg?v=1599372783"},{"product_id":"robot-coupe-r23a-floor-standing-cutter-mixer","title":"Robot Coupe R23A Floor Standing Cutter Mixer 23 Litre","description":"\u003cp\u003eThe Robot Coupe R23A is a floor-standing cutter mixer built for large-scale food preparation in professional kitchen environments. It sits at the upper end of the Robot Coupe cutter range, offering a substantial bowl capacity suited to kitchens where significant volumes of raw ingredients need processing on a consistent basis. The machine handles a broad range of preparation tasks including chopping, mixing, emulsifying, mincing, kneading, and grinding, making it a practical centrepiece for central production kitchens, contract caterers, and high-volume foodservice operations.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen, the R23A earns its place through reliability under sustained use. The two-speed motor provides flexibility across different preparation tasks — the lower speed suits kneading and mixing applications where gentler action is needed, while the higher speed handles chopping and emulsifying with the throughput required during heavy prep sessions. The built-in timer means operators can set the machine running and manage other tasks rather than standing over it, which matters when a kitchen team is working against the clock before service.\u003c\/p\u003e\n\n\u003cp\u003eSeveral design details translate directly into practical operational value:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe double-handled, tilting bowl reduces strain when emptying large batches of dense ingredients\u003c\/li\u003e\n\u003cli\u003eThe see-through, watertight lid with a removable centre section allows liquids or additional ingredients to be added mid-process without stopping the machine\u003c\/li\u003e\n\u003cli\u003eA wiper on the inside of the lid helps keep the bowl contents consistent during processing, reducing the need to pause and scrape down\u003c\/li\u003e\n\u003cli\u003eThe stainless steel control panel is straightforward to operate and easy to wipe clean between tasks\u003c\/li\u003e\n\u003cli\u003eThe safety indicator light gives clear confirmation of machine status, which matters in a busy, distracting environment\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe R23A requires a three-phase electrical supply, which is a firm prerequisite before considering this machine. It is a substantial piece of floor-standing equipment and will need adequate space, both for operation and for safe access when emptying the bowl. Kitchens without three-phase power will need to explore counter-top or smaller bowl alternatives within the Robot Coupe range. The machine's weight and footprint also mean positioning should be considered carefully — ideally close to prep surfaces to make transferring batches straightforward.\u003c\/p\u003e\n\n\u003cp\u003eThis machine is best suited to central production kitchens, large contract catering operations, and any site where daily prep volumes justify dedicated large-bowl processing. It is not an entry-level machine, and kitchens with modest prep requirements may find a smaller bowl capacity more appropriate. For sites with even greater throughput demands, larger-capacity options are available in the Robot Coupe range.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the R23A is the right fit for your operation — or whether your electrical supply and kitchen layout can accommodate it — the team is happy to talk it through before you commit.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576487696,"sku":"51331C","price":10503.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_R23_Floor_Standing_Cutter_Mixer.jpg?v=1599372784"},{"product_id":"robot-coupe-r30a-floor-standing-cutter","title":"Robot Coupe R30A Floor Standing Bowl Cutter Mixer","description":"\u003cp\u003eThe Robot Coupe R30A is a floor-standing bowl cutter and mixer built for high-volume food preparation in professional catering environments. With a 30-litre double-handled stainless steel bowl and a heavy-duty motor offering two speed settings, it is designed to handle the kind of sustained, repetitive prep work that smaller bench-top machines are not built for. Tasks such as mincing, emulsifying, kneading, chopping, and grinding can all be carried out in a single machine, which makes it a practical choice for central production kitchens, large catering operations, and contract caterers processing significant quantities each day.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen environment, throughput matters. The R30A is built to run repeatedly across a full prep shift without the overheating and recovery issues that can affect lighter machines pushed beyond their intended capacity. The 15-minute timer allows operators to set the machine and attend to other tasks, rather than monitoring each cycle manually. The two motor speeds give practical control over texture and consistency depending on the application — useful when moving between fine emulsifications and coarser chops in the same prep session.\u003c\/p\u003e\n\n\u003cp\u003eSeveral design details reduce friction during service prep:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe bowl tilts for easier emptying and reduces the effort of transferring large volumes of processed food\u003c\/li\u003e\n\u003cli\u003eThe see-through lid is watertight and includes a removable centre section for adding ingredients or liquids mid-cycle without stopping the machine\u003c\/li\u003e\n\u003cli\u003eAn internal lid wiper keeps the inside clean during operation, reducing the frequency of full lid removal\u003c\/li\u003e\n\u003cli\u003eThe stainless steel control panel is straightforward to operate and wipe down between uses\u003c\/li\u003e\n\u003cli\u003eA safety indication light confirms correct lid seating before the machine will run\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe R30A requires a three-phase electrical supply, which is an important consideration before purchase. This is not a machine that can be plugged into a standard single-phase outlet, and kitchens without an existing three-phase connection will need electrical work carried out prior to installation. The machine is floor-standing on three sturdy legs, so adequate floor space and clearance for the bowl to tilt and for the operator to work safely around the unit should be confirmed at the planning stage. Given the machine's weight and footprint, it is best suited to a fixed position in the kitchen rather than being moved regularly.\u003c\/p\u003e\n\n\u003cp\u003eThe R30A is best suited to large-scale production kitchens, central preparation units, contract catering operations, and high-volume foodservice sites where a 30-litre capacity is genuinely needed on a daily basis. For smaller operations, a bench-top model with a reduced bowl capacity may be more appropriate and more cost-effective. For sites with even higher throughput requirements, larger-capacity options within the Robot Coupe range are worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the R30A is the right fit for your operation — particularly regarding electrical supply or the appropriate bowl size for your prep volumes — our team is happy to talk it through with you before you commit.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576489616,"sku":"52331C","price":12143.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_R30_Floor_Standing_Cutter.jpg?v=1599372785"},{"product_id":"robot-coupe-r60a-floor-standing-cutter","title":"Robot Coupe R60A Floor Standing Bowl Cutter 60 Litre","description":"\u003cp\u003eThe Robot Coupe R60A is a floor-standing bowl cutter designed for large-scale food preparation. With a 60-litre capacity, it sits at the top of Robot Coupe's cutter range and is built to handle the kind of continuous, high-volume processing that smaller bench-top units simply aren't suited to. It cuts, emulsifies, minces, grinds, and kneads, making it a versatile workhorse across a wide range of production tasks.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy production environment, the R60A earns its place through consistency and endurance. The heavy-duty motor operates at two speeds — suited to both delicate emulsification work and tougher tasks such as mincing or kneading — and the onboard timer allows operators to set processing cycles and attend to other tasks without standing over the machine. For kitchens running extended prep sessions or batch cooking at scale, this kind of reliability under sustained load matters considerably.\u003c\/p\u003e\n\n\u003cp\u003eFrom a practical standpoint, several design details reduce the friction of daily operation:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eThe double-handled bowl tilts for easier emptying, reducing strain during heavy batch work\u003c\/li\u003e\n\u003cli\u003eThe see-through lid allows operators to monitor progress without interrupting a cycle\u003c\/li\u003e\n\u003cli\u003eA removable centre section in the lid allows ingredients or liquids to be added mid-process\u003c\/li\u003e\n\u003cli\u003eAn integrated lid wiper keeps the inside surface clear without requiring the lid to be removed\u003c\/li\u003e\n\u003cli\u003eThe stainless steel control panel is straightforward to operate and straightforward to clean\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires a three-phase electrical supply, which is standard in most large commercial kitchens but worth confirming before purchase. The machine is floor-standing on a stainless steel frame with three legs, so adequate floor space and a stable, level surface are prerequisites. Given its size and weight, access to the installation area should be assessed in advance, particularly in kitchens with narrow doorways or restricted delivery routes.\u003c\/p\u003e\n\n\u003cp\u003eThe R60A is best suited to large-scale catering operations — central production kitchens, contract caterers, large hospital or institutional catering, and high-volume manufacturing environments where batch sizes are substantial and throughput demands are consistent. For smaller operations or those with more modest prep volumes, a bench-top or mid-range floor-standing model may be a more proportionate investment. Equally, for the most demanding large-scale production environments, it's worth discussing whether this capacity is the right fit or whether a higher-output option would serve better.\u003c\/p\u003e\n\n\u003cp\u003eIf you're unsure whether the R60A is the right match for your operation, our team is happy to talk through your prep volumes and workflow before you commit.\u003c\/p\u003e","brand":"Robot Coupe","offers":[{"title":"Default Title","offer_id":36576495312,"sku":"54331C","price":24963.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Robot_Coupe_R60_Floor_Standing_Cutter.jpg?v=1599372785"},{"product_id":"roller-grill-rbe-25-panoramic-chicken-rotisserie","title":"Roller Grill RBE 25 Panoramic Chicken Rotisserie Oven","description":"\u003cp\u003eThe Roller Grill RBE 25 is a panoramic electric rotisserie designed for high-visibility cooking in commercial environments. Glass panels on all four sides give a full 360-degree view of the cooking process, making it as useful as a display unit as it is as a cooking appliance. The trough basket system rotates around a central spit, which means it can accommodate whole birds alongside portions — wings, drumsticks and similar cuts that cannot be skewered — without the need for additional equipment.\u003c\/p\u003e\n\n\u003cp\u003eIn busy service conditions, the RBE 25 works in a continuous cycle: a batch cooks while the previous batch is held in the lower heated section, keeping product ready to serve without drying out. The infrared quartz heating system provides even heat distribution across the load, and two independent power settings allow operators to adjust cooking intensity or run the spit independently — useful when moving between cooking and holding phases or managing varying batch sizes.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the practical advantages are straightforward:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eFront-of-house placement turns cooking into a visible selling point without additional merchandising effort\u003c\/li\u003e\n\u003cli\u003eTrough basket design handles mixed portion types in a single cycle, reducing batch management complexity\u003c\/li\u003e\n\u003cli\u003eHeated holding section maintains product quality between service bursts\u003c\/li\u003e\n\u003cli\u003eInfrared quartz elements heat quickly and are relatively straightforward to clean down\u003c\/li\u003e\n\u003cli\u003eInternal lighting improves product visibility in low-light or counter settings\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe RBE 25 runs on a standard electrical supply and does not require gas or water connections. It is designed for counter placement and is commonly positioned at the front of house in delis, food-to-go operations, market traders and casual dining restaurants. Adequate ventilation around the unit should be considered, particularly in enclosed counter arrangements, as the cooking process generates heat and aroma. The unit is not designed for concealed or integrated installation.\u003c\/p\u003e\n\n\u003cp\u003eThis model suits operations where a consistent throughput of whole birds and portioned chicken is part of the regular menu, and where visible cooking contributes to the customer experience. For very high-volume sites — large canteens, event catering or production kitchens cooking continuously across a full service day — a larger-capacity model from the same range may be worth considering. Equally, if the requirement is primarily for portion cooking rather than whole birds, a smaller unit may offer a more practical footprint.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether this capacity suits your expected throughput or how it would fit into your current service setup, the team is happy to talk it through before you commit.\u003c\/p\u003e","brand":"Roller Grill","offers":[{"title":"Default Title","offer_id":36576710608,"sku":"RBE 25","price":5510.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Screenshot2025-04-16151637.png?v=1744813023"},{"product_id":"foster-fmslimng-range-slimline-multideck-with-nightblind-glass-end-panels","title":"Foster FMSLIMNG Slimline Multideck with Nightblind \u0026 Glass Ends","description":"\u003cp\u003eThe Foster FMSLIMNG is a slimline open-fronted multideck refrigerated display unit fitted with a retractable nightblind and full-length glass end panels. It is designed for operators who need reliable chilled display in a reduced floor footprint — particularly useful where space is at a premium but display visibility still matters. The nightblind retracts during trading hours and closes overnight to reduce energy consumption when the cabinet is not in active use.\u003c\/p\u003e\u003cp\u003eIn a working environment, this type of cabinet is commonly used in convenience retail, food-to-go operations, café counters, and staff canteen settings where chilled grab-and-go products need to be presented clearly at point of sale. The slimline format does not mean a compromise on shelf capacity — the additional shelf depth compared to many slimline alternatives means operators can achieve meaningful product volume without pushing into a full-width cabinet footprint.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the cabinet offers several practical advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLED lighting runs cooler and consumes less energy than fluorescent alternatives, with a significantly longer service life\u003c\/li\u003e\n\u003cli\u003eGlass end panels extend sightlines across the display, useful in open-plan or self-service layouts\u003c\/li\u003e\n\u003cli\u003eFully removable shelves and supports simplify daily and deep cleaning without specialist tools\u003c\/li\u003e\n\u003cli\u003eThe slide-out condensing unit allows service engineers to access the refrigeration components without major disruption\u003c\/li\u003e\n\u003cli\u003eBrushed stainless steel interior finish is practical for food hygiene compliance and routine wiping down\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eOn installation, it is worth noting that wall-siting this cabinet requires an additional spacer depth at the rear to allow adequate air circulation around the condensing unit. If the unit is positioned in a free-standing island configuration, that spacer is not required. Ensure sufficient clearance is factored into any space planning before ordering, and confirm the electrical supply meets the cabinet's requirements. As with all open-fronted multidecks, ambient temperature in the installation area will affect performance — high-ambient kitchens or poorly ventilated spaces can place additional load on the refrigeration system.\u003c\/p\u003e\u003cp\u003eThis cabinet is well suited to smaller food retail environments, cafés, and food service operations where a compact display footprint is essential but presentation standards still need to be maintained. For higher-volume retail or larger floor areas where display run length is a priority, a heavier-duty or wider multideck may be more appropriate.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this model fits your layout or service volume, our team is happy to talk through the options before you commit to a purchase.\u003c\/p\u003e","brand":"Foster","offers":[{"title":"695mm - FMSLIM700NG","offer_id":36576856720,"sku":"18-143","price":4561.0,"currency_code":"GBP","in_stock":true},{"title":"895mm - FMSLIM900NG","offer_id":54910202052990,"sku":"18-148","price":4776.0,"currency_code":"GBP","in_stock":true},{"title":"1195mm - FMSLIM1200NG","offer_id":54910202085758,"sku":"18-153","price":5808.0,"currency_code":"GBP","in_stock":true},{"title":"1495mm - FMSLIM1500NG","offer_id":54910202118526,"sku":"18-158","price":6234.0,"currency_code":"GBP","in_stock":true},{"title":"1795mm - FMSLIM1800NG","offer_id":54910202151294,"sku":"18-163","price":7077.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/18-143_1.jpg?v=1677837508"},{"product_id":"foster-fmprong-range-multideck-with-nightblind-glass-end-panels","title":"Foster FMPRONG Multideck Fridge with Nightblind \u0026 Glass Ends","description":"\u003cp\u003eThe Foster FMPRONG is a freestanding open-fronted multideck display chiller designed for commercial food service and retail environments. It combines a five-shelf display configuration with full-length glass end panels and a retractable nightblind — a practical combination for operators who need good product visibility during service and controlled energy use outside trading hours.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, consistent chilled display performance is essential. The FMPRONG is built for continuous operation, maintaining safe chilled temperatures across five display levels throughout a full trading day. The additional shelf depth compared to many standard multidecks means more product can be presented per shelf, which reduces the frequency of restocking during peak periods — a practical advantage in high-footfall sites such as deli counters, canteen serveries, and food-to-go operations.\u003c\/p\u003e\n\n\u003cp\u003eKey operational features worth noting:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eRetractable nightblind with soft-close mechanism reduces energy draw when the unit is not in active use\u003c\/li\u003e\n\u003cli\u003eFull-length LED lighting across five display levels delivers consistent product illumination with lower heat output than fluorescent alternatives\u003c\/li\u003e\n\u003cli\u003eGlass end panels extend lateral visibility, which supports product presentation in open-plan or walk-around layouts\u003c\/li\u003e\n\u003cli\u003eFully removable shelves and shelf supports simplify deep cleaning and routine hygiene checks\u003c\/li\u003e\n\u003cli\u003eRoller castors as standard allow straightforward repositioning without specialist equipment\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe slide-out condensing unit and removable front cover are worth noting from a servicing perspective — both are designed to allow engineer access without major disruption, which helps keep downtime to a minimum if a service call is required. This kind of access design is more relevant in tight or fixed installations where pulling the unit out entirely would be disruptive.\u003c\/p\u003e\n\n\u003cp\u003eIn terms of installation, the FMPRONG is a self-contained unit requiring a standard mains electrical supply. It is supplied on castors, making it suitable for flexible floor positioning, though it should be sited away from direct heat sources and with adequate rear and side clearance for airflow and ventilation. As with all open-fronted multidecks, the immediate ambient environment will affect chilling performance — high-humidity or warm back-of-house areas should be considered at the planning stage.\u003c\/p\u003e\n\n\u003cp\u003eThis cabinet is well suited to food-to-go operators, workplace canteens, deli counters, and smaller retail food outlets where a structured, well-lit chilled display is needed without the footprint of a larger run of cabinets. For very high-volume sites with extended display requirements, a larger or higher-capacity configuration may be worth exploring.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this model fits your site layout or service volume, the team is happy to talk through your requirements before you commit to a purchase.\u003c\/p\u003e","brand":"Foster","offers":[{"title":"895mm - FMPRO900NG","offer_id":36576879440,"sku":"19-139","price":5310.0,"currency_code":"GBP","in_stock":true},{"title":"1195mm - FMPRO1200NG","offer_id":54910197399934,"sku":"19-144","price":6471.0,"currency_code":"GBP","in_stock":true},{"title":"1495mm - FMPRO1500NG","offer_id":54910197432702,"sku":"19-149","price":6981.0,"currency_code":"GBP","in_stock":true},{"title":"1795mm - FMPRO1800NG","offer_id":54910197465470,"sku":"19-154","price":8276.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/19-139_1.jpg?v=1677845984"},{"product_id":"rational-icombi-classic-10-1-1-electric-combination-oven","title":"Rational iCombi Classic 10-1\/1 Electric Combination Oven","description":"\u003cp\u003eThe Rational iCombi Classic is a full-size, 10-grid electric combination oven designed for professional kitchen environments where consistency, throughput, and reliability are non-negotiable. It operates across three cooking modes — convection, steam, and a combination of both — giving kitchen teams precise control over temperature, humidity, and airflow from a single unit. Up to 100 programmes can be stored, each supporting multi-step cooking processes, which makes it well suited to kitchens running complex menus or where different operators need to produce the same results repeatedly without variation.\u003c\/p\u003e\u003cp\u003eIn busy service environments, the iCombi Classic performs reliably under sustained demand. The fan system distributes heat evenly across all ten levels, which matters when you're loading the oven fully during a peak service period and need consistent results across every tray — not just the ones closest to the element. The ClimaPlus humidity management system allows the cooking cabinet climate to be adjusted in measured increments, which helps with products that are sensitive to moisture levels, such as delicate pastry work or certain proteins where surface finish is important.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the unit is designed to reduce the margin for error during service:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eProgrammable multi-step cooking processes reduce reliance on individual judgement during busy periods\u003c\/li\u003e\n\u003cli\u003eIntuitive dial-and-display interface with clear symbols lowers the training burden for new staff\u003c\/li\u003e\n\u003cli\u003eAutomatic cleaning cycles, including an overnight clean option, reduce manual labour at the end of service\u003c\/li\u003e\n\u003cli\u003ePhosphate-free cleaning tablets and a built-in descaling function help keep running costs and maintenance requirements manageable\u003c\/li\u003e\n\u003cli\u003eHigh-intensity LED lighting inside the chamber allows quick visual checks without opening the door\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation requires a suitable three-phase electrical supply and adequate ventilation — this is not a unit that can simply be plugged in and positioned without planning. It will need to sit on a compatible stand or base unit, and you'll need to confirm that your kitchen's extraction arrangement can handle the output. Access for servicing should also be considered during placement. Rational equipment typically requires connection by a qualified engineer, and ongoing maintenance agreements are worth factoring into the total cost of ownership.\u003c\/p\u003e\u003cp\u003eThe iCombi Classic 10-1\/1 is best suited to mid-to-high-volume operations — hotel kitchens, large restaurant groups, contract catering sites, and institutional catering where consistent output across a full brigade is essential. If your service volumes are more modest, a smaller grid configuration may represent better value. Conversely, very high-throughput operations or those running multiple sittings may want to consider a larger or higher-specification model from the range.\u003c\/p\u003e\u003cp\u003eIf you're weighing up whether this is the right specification for your kitchen — or whether a different configuration would serve you better — we're happy to talk it through before you commit.\u003c\/p\u003e","brand":"Rational","offers":[{"title":"Default Title","offer_id":36577149200,"sku":"CD2ERRA.0000369","price":6174.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/RationaliCombiClassic101.jpg?v=1599394719"},{"product_id":"rational-icombi-classic-6-2-1-electric-combination-oven","title":"Rational iCombi Classic 6-2\/1 Electric Combination Oven","description":"\u003cp\u003eThe Rational iCombi Classic 6-2\/1 is a full-size electric combination oven capable of holding twelve 1\/1 GN pans arranged two per shelf in landscape orientation. It operates across three cooking modes — steam, convection and combination — and allows humidity to be adjusted in 10% increments, giving kitchen teams precise control over the cooking environment for a wide range of menu items. Up to 100 programmes can be stored, each supporting multi-step cooking sequences of up to 12 stages, which makes consistent reproduction of complex dishes straightforward once settings are dialled in.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, the iCombi Classic is well suited to mid-volume service. The combination of multiple fan wheels and the cooking cabinet geometry ensures heat is distributed evenly across all shelf levels, which matters during peak service when the oven is loaded fully. The ClimaPlus humidity management system helps maintain the cooking cabinet climate accurately, reducing the risk of variable results when the same dishes are cooked repeatedly across a long service period.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the iCombi Classic offers several practical advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntuitive dial-and-push interface with colour display reduces training time and operator error\u003c\/li\u003e\n\u003cli\u003eProgrammable multi-step cooking allows consistent results without requiring chef oversight at each stage\u003c\/li\u003e\n\u003cli\u003eAutomatic cleaning cycles, including overnight programmes, keep the oven ready for the next service\u003c\/li\u003e\n\u003cli\u003ePhosphate-free cleaner tabs and a built-in scale prevention system reduce maintenance overhead\u003c\/li\u003e\n\u003cli\u003eHigh-intensity LED chamber lighting makes it easy to assess cooking progress without opening the door\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation requires a suitable three-phase electrical supply and adequate ventilation, either via a traditional canopy extraction system or a condensation hood where ventilation options are limited. The 6-2\/1 format is a large piece of equipment and will require sufficient floor or stand space — the oven is typically used on a purpose-built Rational stand or stacked with a compatible unit where kitchen layout permits. Access for servicing and door swing clearance should be factored into any kitchen design. This is not a unit suited to small or poorly ventilated spaces without appropriate planning.\u003c\/p\u003e\u003cp\u003eThe iCombi Classic 6-2\/1 is a practical choice for hotel kitchens, contract catering operations, staff restaurants and mid-to-large restaurant kitchens where consistent throughput across a varied menu is a priority. It sits within Rational's Classic range, which is designed for operations that need reliable combination cooking without the additional automated intelligence features found in the higher-specification iCombi Pro. For sites with lower volumes or tighter budgets, smaller formats within the Classic range may be worth considering. For very high-volume central production or cook-chill operations, a higher-capacity configuration may be more appropriate.\u003c\/p\u003e\u003cp\u003eIf you're weighing up whether the 6-2\/1 is the right size and specification for your operation, we're happy to work through the detail with you before you commit.\u003c\/p\u003e","brand":"Rational","offers":[{"title":"Default Title","offer_id":36577150416,"sku":"CC2ERRA.0000370","price":6706.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/RationaliCombiClassic62.jpg?v=1599394719"},{"product_id":"rational-icombi-classic-10-2-1-electric-combination-oven","title":"Rational iCombi Classic 10-2\/1 Electric Combination Oven","description":"\u003cp\u003eThe Rational iCombi Classic 10-2\/1 is a full-size electric combination oven designed for serious volume cooking in professional kitchens. It operates across three cooking modes — steam, convection, and a combination of the two — giving kitchen teams the flexibility to roast, bake, steam, regenerate, and braise within a single unit. The 2\/1 GN format accommodates two 1\/1 GN trays side by side on each level, which is particularly useful where large-batch production or high-throughput banqueting work is a regular requirement.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, consistency is often as important as speed. The iCombi Classic addresses this through its ClimaPlus humidity management system, which monitors and adjusts moisture levels within the cooking chamber throughout the cook cycle. Combined with multiple fan wheels that distribute heat evenly across all ten levels, the oven produces uniform results whether you are running a full load or a partial one. For operations that run the same dishes repeatedly, up to 100 cooking programmes can be stored, each supporting multi-step processes — which reduces dependence on individual operator knowledge and helps maintain consistency across shifts.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the unit offers several practical advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntuitive dial-and-push interface with colour display reduces training time and handling errors\u003c\/li\u003e\n\u003cli\u003eAutomatic cleaning with phosphate-free tablet system, including an overnight clean cycle, keeps intervention minimal\u003c\/li\u003e\n\u003cli\u003eIntegrated descaling within the care system helps protect internal components in hard-water areas\u003c\/li\u003e\n\u003cli\u003eHigh-intensity LED chamber lighting makes it easy to assess cooking progress without opening the door\u003c\/li\u003e\n\u003cli\u003eHumidity adjustable in 10% increments for precise control across different food types\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe 2\/1 format is a larger footprint than a standard 1\/1 unit and will require adequate space both for installation and for practical door clearance and tray handling. Being electric, it will need a suitable three-phase power supply — this should be confirmed with your electrician before ordering. Ventilation requirements should also be assessed; in most professional kitchens a canopy extraction system above the oven is standard practice, though Rational's own ventilation hood options are worth considering if extraction is being planned as part of a wider fit-out.\u003c\/p\u003e\u003cp\u003eThis oven is well suited to high-volume operations such as hotel kitchens, large contract catering sites, central production units, and busy restaurants where multiple cooking processes are running simultaneously and consistency across a full service is essential. If your operation is smaller or more variable in volume, a 1\/1 format or lower-capacity model may represent better value. Conversely, sites with very high throughput requirements or multiple service periods may find it worth exploring higher-capacity configurations.\u003c\/p\u003e\u003cp\u003eIf you are weighing up whether this model is the right fit for your kitchen setup, our team is happy to talk through the specifics with you before you commit.\u003c\/p\u003e","brand":"Rational","offers":[{"title":"Default Title","offer_id":36577150800,"sku":"CE2ERRA.0000371","price":8907.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/RationaliCombiClassic102.jpg?v=1599394720"},{"product_id":"rational-icombi-classic-20-1-1-electric-combination-oven","title":"Rational iCombi Classic 20-1\/1 Electric Combination Oven","description":"\u003cp\u003eThe Rational iCombi Classic 20-1\/1 is a full-size, 20-grid electric combination oven designed for high-volume professional kitchens. It operates across three cooking modes — convection, steam, and a combination of the two — giving kitchen teams the flexibility to roast, bake, steam, braise, and regenerate within a single unit. Up to 100 programmes can be stored, each supporting multi-step cooking sequences, which means consistent results can be reproduced across shifts without relying on individual operator skill.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, the iCombi Classic's ClimaPlus humidity management system is one of its most practical strengths. The ability to set cabinet humidity in defined increments allows precise control over cooking conditions, which translates directly into better product yield, more consistent finishes, and reduced over-cooking. Multiple fan wheels distribute heat evenly across all 20 levels, supporting high throughput even during peak service. The automatic cleaning system — including an overnight cycle option — keeps the unit in working order without adding significantly to the close-down workload.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key day-to-day advantages are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eProgrammable multi-step processes that reduce dependence on experienced staff for consistent output\u003c\/li\u003e\n\u003cli\u003ePrecise humidity control that improves yield across a wide variety of menu items\u003c\/li\u003e\n\u003cli\u003eEven heat distribution across all rack positions, supporting full-capacity loads\u003c\/li\u003e\n\u003cli\u003eIntegrated automatic cleaning with phosphate-free tabs and scale prevention\u003c\/li\u003e\n\u003cli\u003eHigh-intensity LED chamber lighting for quick visual checks during service\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation requires a three-phase electrical supply, adequate ventilation, and sufficient clearance for door swing and tray extraction — the 20-grid format is a large unit and space planning is important before ordering. A suitable stand or base unit will also be needed unless the installation is into an existing rack or counter arrangement. For sites with lower throughput requirements, a smaller-capacity iCombi Classic may be a more proportionate choice; for very large central production facilities, higher-capacity options exist within the Rational range.\u003c\/p\u003e\u003cp\u003eThis unit is well suited to hotel kitchens, contract caterers, central production units, hospital catering, and large restaurant operations where consistent output across high volumes is a daily requirement. It is less likely to be the right fit for smaller à la carte kitchens where a 20-grid capacity would rarely be utilised fully.\u003c\/p\u003e\u003cp\u003eIf you're weighing up whether this model suits your service volume, kitchen layout, or power infrastructure, the team is happy to work through the details with you before you commit.\u003c\/p\u003e","brand":"Rational","offers":[{"title":"Default Title","offer_id":36577151184,"sku":"CF2ERRA.0000372","price":11399.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/RationaliCombiClassic201.jpg?v=1599394721"},{"product_id":"rational-icombi-classic-20-2-1-electric-combination-oven","title":"Rational iCombi Classic 20-2\/1 Electric Combination Oven","description":"\u003cp\u003eThe Rational iCombi Classic 20-2\/1 is a full-size electric combination oven designed for high-volume commercial kitchens. It operates across three cooking modes — steam, convection, and combination — giving kitchen teams full control over temperature, humidity, and airflow within a single unit. The 20-2\/1 format accommodates twenty 2\/1 GN pans arranged in landscape orientation, making it one of the largest models in the iCombi Classic range and a serious piece of kit for operations cooking in volume.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, the ability to load the cabinet to full capacity and still achieve consistent, even results is what distinguishes a well-specified combi oven from an underpowered one. The iCombi Classic uses multiple fan wheels working in concert with the cooking chamber geometry to circulate heat evenly across all levels simultaneously. The ClimaPlus humidity control system allows precise adjustment of the cooking climate in measured increments, which in practice means operators can move between roasting, steaming, and regeneration without compromising food quality or requiring significant dwell time between loads. Recovery after door opening is dependable, which matters when multiple chefs are loading and unloading at pace.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the iCombi Classic is built to reduce the margin for error during service:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eUp to 100 programmes with multi-step cooking sequences of up to 12 stages, supporting consistent results across different shifts and skill levels\u003c\/li\u003e\n\u003cli\u003eRotary dial with push function and colour display keeps the interface accessible under pressure\u003c\/li\u003e\n\u003cli\u003eAutomatic overnight cleaning cycle with phosphate-free tablets reduces morning prep burden\u003c\/li\u003e\n\u003cli\u003eIntegrated descaling within the care system helps protect internal components over time\u003c\/li\u003e\n\u003cli\u003eHigh-intensity LED lighting in the cooking chamber allows monitoring without opening the door\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation of a unit at this scale requires careful planning. This is a large, heavy appliance that will need adequate floor space and a clear service route on delivery. As an electric model, it requires a suitable three-phase power supply — your electrician and Rational's installation guidelines should be consulted before ordering. Ventilation requirements are significant at this capacity; a properly specified canopy or ventilation system should be confirmed with your kitchen designer or installer. Water connection and drainage are also required for the steam and cleaning functions.\u003c\/p\u003e\u003cp\u003eThe 20-2\/1 iCombi Classic is best suited to high-volume operations — large contract catering sites, central production kitchens, stadium and event catering, and large hotel or institutional kitchens where throughput demands justify the footprint and capital outlay. For kitchens with more moderate volumes or tighter space constraints, smaller configurations in the iCombi Classic range are worth considering. For operations that need more automation or advanced connected features, Rational's iCombi Pro series may be worth exploring alongside this model.\u003c\/p\u003e\u003cp\u003eIf you're weighing up whether the 20-2\/1 is the right size for your operation, or have questions about power requirements and installation, the team is happy to talk it through with you before you commit.\u003c\/p\u003e","brand":"Rational","offers":[{"title":"Default Title","offer_id":36577151824,"sku":"CG2ERRA.0000373","price":16322.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/RationaliCombiClassic202.jpg?v=1599394721"},{"product_id":"foster-xr35-35kg-10-grid-blast-chiller","title":"Foster XR35 Blast Chiller 35kg 10 Grid","description":"\u003cp\u003eThe Foster XR35 is a 10-grid blast chiller designed to rapidly reduce the core temperature of cooked food in line with food safety requirements. It handles up to 35kg per cycle, making it a practical choice for mid-to-high volume kitchens where consistent, controlled chilling is part of daily service preparation.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen environment, the XR35 performs reliably during the demanding post-service chill-down period. The microprocessor-controlled system supports both hard and soft chill programmes, allowing operators to select the appropriate cycle depending on food type and density. This flexibility matters in practice — delicate products like mousses or set desserts need a gentler programme, while dense proteins benefit from the more aggressive hard chill cycle. The unit chills from +70°C to +3°C within the food safety window, helping kitchens meet HACCP obligations without relying on guesswork.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the XR35 offers several day-to-day advantages:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eHard and soft chill programmes suit a wide range of food types and portion densities\u003c\/li\u003e\n\u003cli\u003e75mm shelf spacing accommodates standard GN containers comfortably\u003c\/li\u003e\n\u003cli\u003eHydrocarbon refrigerant improves energy efficiency over older refrigerant systems\u003c\/li\u003e\n\u003cli\u003eNo visible screws or internal dirt traps simplify daily and deep cleaning\u003c\/li\u003e\n\u003cli\u003eStainless steel interior and exterior withstand the demands of a busy kitchen\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires adequate clearance for airflow around the unit and access to a suitable electrical supply — it is worth confirming your available supply and floor space before ordering, as positioning in a confined area can affect chilling performance. The unit is floor-standing and should be sited on a level, stable surface. If your kitchen operates in a particularly warm environment, it is worth discussing ambient temperature tolerances at the point of enquiry.\u003c\/p\u003e\n\n\u003cp\u003eThe XR35 is well suited to contract caterers, hotel kitchens, restaurants with significant prep volumes, and central production units where blast chilling is a routine part of cook-chill workflows. For smaller operations with lighter daily throughput, a lower-capacity unit may represent better value. Equally, high-volume production kitchens chilling larger batch quantities in a single cycle may find a heavier-duty model more appropriate.\u003c\/p\u003e\n\n\u003cp\u003eIf you're unsure whether the XR35 fits your production volumes or workflow, our team is happy to talk through your kitchen's requirements before you commit.\u003c\/p\u003e","brand":"Foster","offers":[{"title":"Default Title","offer_id":36577344592,"sku":"33-320","price":5167.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Screenshot2023-05-17145648.jpg?v=1684331825"},{"product_id":"lincat-oe8211-electric-clam-griddle","title":"Lincat OE8211 Electric Clam Griddle","description":"\u003cp\u003eThe Lincat OE8211 is an electric clam griddle designed for commercial kitchens where speed, consistency and throughput are priorities. Unlike a conventional flat griddle, the clam format uses upper and lower heated plates that close over the food, cooking both sides simultaneously. The upper plate automatically adjusts to accommodate varying food thickness, so it handles items of different sizes without manual adjustment.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, the practical value of simultaneous double-sided cooking is significant. Items that would otherwise require turning and careful monitoring can be produced faster and with more repeatable results. The two independently controlled cooking zones allow operators to run the unit at partial capacity during quieter periods, which helps manage energy use without switching equipment off entirely. A digital timer on each clam plate supports consistent output across a whole service — particularly useful where multiple staff members are working the same station.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the unit is designed with day-to-day kitchen use in mind:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003ePTFE non-stick sheets on the clam plates reduce food adhesion and simplify cleaning\u003c\/li\u003e\n\u003cli\u003eThe stainless steel lower plate is straightforward to wipe down between service periods\u003c\/li\u003e\n\u003cli\u003eA large fat collection drawer allows extended cooking runs without interruption\u003c\/li\u003e\n\u003cli\u003eThe wide drainage channel reduces the time spent clearing fat during and after service\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAs an electric unit, installation requires an appropriate power supply with suitable circuit protection — this is not a plug-in appliance and should be connected by a qualified electrician. It is worth confirming your available supply is compatible before ordering. The unit suits countertop installation and will need adequate clearance around it for ventilation and safe operation. It is not designed for outdoor or unventilated environments.\u003c\/p\u003e\n\n\u003cp\u003eThis griddle is well suited to cafés, quick-service restaurants, hotel kitchens, and similar operations where items such as paninis, burgers, chicken portions or breakfast items need to be cooked quickly and consistently throughout service. For very high-volume sites running continuous output across a full day, a heavier-duty or larger-format model may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the OE8211 is the right fit for your service volumes or kitchen setup, our team is happy to talk it through with you before you commit.\u003c\/p\u003e","brand":"Lincat","offers":[{"title":"Default Title","offer_id":36577398032,"sku":"OE8211","price":5281.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/LIN9212.jpg?v=1599394782"},{"product_id":"lincat-oe8210-dual-plate-electric-clam-griddle","title":"Lincat OE8210 Dual Plate Electric Clam Griddle","description":"\u003cp\u003eThe Lincat OE8210 is a dual plate electric clam griddle designed for high-output commercial kitchen environments. Unlike a conventional flat griddle, it uses two heated cooking surfaces — a lower steel plate and an upper clam plate — that close over the food, cooking both sides at the same time. The upper plate self-adjusts to accommodate different product thicknesses, so it works across a range of items without manual intervention.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, this format offers a meaningful throughput advantage. Because heat is applied from above and below simultaneously, cooking times are significantly reduced compared to a single-sided griddle. The result is faster ticket times and more consistent output during peak periods. Both cooking zones are independently thermostatic, which means quieter periods can be managed with only one zone active — a practical consideration for energy use and for operators running split service patterns.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, several practical features are worth noting:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eIndependent zone control for flexibility across service patterns\u003c\/li\u003e\n\u003cli\u003eDigital timer on each clam plate for repeatable, consistent results\u003c\/li\u003e\n\u003cli\u003ePTFE non-stick sheets on the clam plates reduce food adhesion and simplify cleaning\u003c\/li\u003e\n\u003cli\u003e15mm stainless steel lower plate offers durability and straightforward daily cleaning\u003c\/li\u003e\n\u003cli\u003eLarge fat collection drawer and wide drainage channel support uninterrupted service\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires a suitable electrical supply — prospective buyers should confirm the supply requirements with their electrician before ordering. The unit sits on a countertop, so available worktop depth and clearance above the unit should be assessed, particularly as the clam lid opens upward. Ventilation provision above the cooking position is advisable in line with standard commercial kitchen extraction requirements.\u003c\/p\u003e\n\n\u003cp\u003eThe OE8210 is well suited to cafés, quick-service restaurants, hotels, and contract catering operations where volume and consistency during service are priorities. It is particularly practical for operations cooking portioned proteins, paninis, or similar products where a repeatable result every time matters. Sites with very high continuous throughput across a long service day may want to consider whether a larger or heavier-duty configuration would be more appropriate for their volume.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this unit fits your service volume or workflow, our team is happy to talk through the options with you before you commit.\u003c\/p\u003e","brand":"Lincat","offers":[{"title":"Default Title","offer_id":36577399504,"sku":"OE8210","price":8334.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/LIN9213.jpg?v=1599394783"},{"product_id":"scotsman-af207-self-contained-ice-flaker-200kg-24hr","title":"Scotsman AF207 Self-Contained Ice Flaker (200kg\/24hr)","description":"\u003cp\u003eThe Scotsman AF207 is a self-contained flaked ice machine capable of producing up to 200kg of ice per day, with an integrated storage bin holding up to 60kg. Flaked ice is soft, mouldable, and low in temperature, making it a practical choice across a wide range of commercial applications — from drinks service and food display through to medical environments and food production lines where gentle, even chilling is important.\u003c\/p\u003e\u003cp\u003eIn busy service environments, consistent ice availability is essential. The AF207 is designed to run continuously through high-demand periods, and the self-diagnostic system with external alarm indicators means operators can identify and respond to any operational issues quickly, rather than discovering a problem mid-service. The pressure-based water level monitoring system is also compatible with demineralised water, which can be useful in certain food production or healthcare settings.\u003c\/p\u003e\u003cp\u003eFrom a practical standpoint, a few features make day-to-day operation more straightforward:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eUV light treatment (Xsafe) actively reduces bacteria, viruses, mould and odour build-up within the machine\u003c\/li\u003e\n\u003cli\u003eFilter-free air-cooled condenser reduces maintenance overhead\u003c\/li\u003e\n\u003cli\u003eFront-in, front-out airflow supports flush or built-in installation\u003c\/li\u003e\n\u003cli\u003eFront access for servicing without needing to move the unit\u003c\/li\u003e\n\u003cli\u003eSlanted, ergonomic bin door for convenient ice retrieval\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is relatively straightforward — the unit arrives ready to connect to an incoming water supply and waste drain. The air-cooled condenser means no external water cooling circuit is required. That said, in hard water areas a suitable inline water filter is strongly recommended; scale build-up can affect both performance and the validity of the warranty, so it is worth addressing this before installation rather than after.\u003c\/p\u003e\u003cp\u003eThe AF207 is well suited to mid-volume operations: busy bars, hotel food service, fishmongers, deli counters, or food production environments with a steady daily ice requirement. It is a sensible choice where a standalone modular head-and-bin arrangement would be unnecessary complexity. For very high-volume sites running continuous production demands significantly above 200kg per day, a larger capacity unit in the Scotsman range may be worth considering.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the AF207 is the right fit for your setup — or you have questions about water quality, installation, or ice type — the team is happy to talk it through with you before you commit.\u003c\/p\u003e","brand":"Scotsman","offers":[{"title":"Default Title","offer_id":36578005392,"sku":"AF207","price":5403.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Scotsman_AF_206_Ice_Flaker.jpg?v=1580238426"},{"product_id":"scotsman-mf47-modular-ice-flaker-with-storage-bin-300kg-24hr","title":"Scotsman MF47 Modular Ice Flaker with Storage Bin (300kg\/24hr)","description":"\u003cp\u003eThe Scotsman MF47 is a modular flake ice machine designed for high-volume commercial operations where a consistent, reliable supply of flaked ice is a daily requirement. It produces what Scotsman refer to as superflake ice — a relatively dry flake at around 85% ice content — which makes it well suited to applications where softer, wetter flake would compromise food presentation or handling. The unit pairs with an included stainless steel storage bin, giving operators usable ice capacity on hand even during quieter periods between production cycles.\u003c\/p\u003e\n\n\u003cp\u003eAt up to 300kg of ice per 24 hours, the MF47 is built for busy kitchens and food businesses where ice demand runs continuously across a full service day. Fish counters, salad bars, cocktail bars, healthcare catering, and fishmongers are among the environments where this output level is genuinely relevant. The stainless steel auger and freezing cylinder are key to long-term reliability — these are components that take significant mechanical stress in continuous operation, and using stainless throughout reduces wear and the risk of contamination over time.\u003c\/p\u003e\n\n\u003cp\u003eA practical feature worth noting is the Xsafe UV system built into the machine. Rather than relying solely on manual cleaning schedules, the UV process works continuously to suppress bacterial growth, mould, slime, and odour within the ice-making environment. In a busy operation where the machine may not always receive the cleaning attention it deserves, this provides a meaningful layer of hygiene protection. The electronic control board and dual protection on the gear motor add operational confidence — the machine will shut down safely if water supply drops low or ice levels reach capacity, rather than running dry or overflowing.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eRemovable panels on all four sides for straightforward access during servicing\u003c\/li\u003e\n\u003cli\u003eLow-profile design to ease installation under standard overhead clearances\u003c\/li\u003e\n\u003cli\u003eChoice of air-cooled, water-cooled, or remote condenser configurations\u003c\/li\u003e\n\u003cli\u003eOptical ice level sensor prevents overflow and unnecessary run cycles\u003c\/li\u003e\n\u003cli\u003eStainless steel panels with rounded corners support easier daily cleaning\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires consideration of the condenser type chosen. Air-cooled units need adequate ventilation around the machine — restricted airflow will reduce output and shorten component life. Water-cooled versions suit plant rooms or enclosed installations but add to water consumption and drain requirements. Remote condenser options are worth exploring where heat rejection inside the kitchen is a concern. Hard water areas will almost certainly require a water filtration system; without one, scale build-up on the evaporator will affect both output and warranty validity.\u003c\/p\u003e\n\n\u003cp\u003eThe MF47 is best suited to medium-to-large operations with a genuine daily ice demand at this volume — large hotel kitchens, wholesale fish suppliers, food production facilities, or high-throughput bar operations. Smaller operations with more modest daily requirements may find a lower-capacity flake machine a better fit both operationally and in terms of energy use. At the other end, sites running industrial-scale requirements may want to consider whether a higher-output unit would reduce the risk of running short during peak periods.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the MF47 matches your site's daily ice demand, or if you have questions about condenser choice, water quality, or installation logistics, the team at Advantage is happy to work through the detail with you before you commit.\u003c\/p\u003e","brand":"Scotsman","offers":[{"title":"Default Title","offer_id":36578010960,"sku":"MF47+SB193S+CBT22EFCD","price":6431.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Scotsman_MF46_Ice_Flaker_with_Bin.jpg?v=1580238428"},{"product_id":"victor-bl100h1-banquetline-100","title":"Victor BL100H1 Banquetline 100 Heated Banquet Cabinet","description":"\u003cp\u003eThe Victor BL100H1 Banquetline 100 is a British-made heated banquet cabinet designed to hold and maintain plated meals or gastronorm pans at consistent serving temperatures throughout a service period. Built from stainless steel with a robust all-round bumper, strong door latches, and adjustable hinges, it is constructed to withstand the demanding conditions of busy professional kitchens, banqueting suites, and event catering operations.\u003c\/p\u003e\u003cp\u003eIn practical service terms, the BL100H1 is capable of holding a substantial number of plated meals simultaneously, making it well suited to banqueting events, wedding venues, conference centres, and high-volume restaurant services where food needs to be held and transported at temperature without loss of quality. The microprocessor control panel displays the cabinet temperature on an external digital read-out, and the unit is factory set to operate at 85°C with an operator-adjustable range, giving service teams reliable control over holding conditions throughout a shift.\u003c\/p\u003e\u003cp\u003eKey operational advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntegral water reservoir in the base helps maintain humidity and food quality during holding\u003c\/li\u003e\n\u003cli\u003ePlug-in operation from a standard 13A supply — no specialist electrical installation required\u003c\/li\u003e\n\u003cli\u003eHeavy-duty castors with brakes allow safe repositioning between kitchen, servery, and function space\u003c\/li\u003e\n\u003cli\u003eTwo push\/pull bars and a 2-metre curly cord with plug park support practical, mobile use\u003c\/li\u003e\n\u003cli\u003eFour shelves and supports included as standard, ready for immediate use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is straightforward. The unit operates from a standard 13A socket and arrives with a moulded plug fitted, so it can be put into service without any electrical work. The heavy-duty castors mean it can be moved between preparation areas and service points, though care should be taken on uneven flooring. It is worth confirming that adequate socket positions are available at both loading and service locations before deployment.\u003c\/p\u003e\u003cp\u003eThe BL100H1 is best suited to operations regularly serving banqueting-scale covers or catering events where plated meal holding is central to the service model — hotels, event venues, contract caterers, and large restaurants are typical users. For smaller operations or occasional-use requirements, a lower-capacity model may be more appropriate, while very high-volume sites managing multiple sittings simultaneously may want to consider a heavier-duty or larger-capacity alternative.\u003c\/p\u003e\u003cp\u003eIf you're unsure whether this cabinet will suit your service volumes or workflow, our team is happy to talk through the options with you before you commit.\u003c\/p\u003e","brand":"Victor","offers":[{"title":"Default Title","offer_id":36578057168,"sku":"BL100H1","price":5111.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Victor_BH100H1_Banquetline_100.jpg?v=1599399112"},{"product_id":"victor-bl100h2-banquetline-100","title":"Victor BL100H2 Banquetline 100 Heated Banquet Cabinet","description":"\u003cp\u003eThe Victor BL100H2 Banquetline 100 is a British-made heated banquet cabinet designed for holding and transporting plated meals and gastronorm pans at consistent serving temperatures. It is built for the demands of professional banqueting operations, hotel kitchens, event catering, and large-scale service environments where food needs to be held safely for extended periods before being plated or served.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, maintaining food temperature across a large volume of covers is one of the more demanding challenges a kitchen faces. The Banquetline 100 is engineered around that reality. Its two-door configuration is a practical advantage over single-door equivalents — opening one side to retrieve meals does not expose the entire cabinet to heat loss, which matters considerably when service is staggered or the cabinet is accessed repeatedly over a long period. The unit holds up to 108 plated meals on 10-inch plates, making it well suited to banqueting rounds of 100 covers or more when paired with additional units.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the BL100H2 offers a number of practical advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntegral water reservoir supports moist heat holding, helping prevent food from drying during extended hold periods\u003c\/li\u003e\n\u003cli\u003eDigital temperature display and microprocessor control allow straightforward monitoring and adjustment during service\u003c\/li\u003e\n\u003cli\u003eFactory-set operating temperature with operator-adjustable range gives flexibility across different menu requirements\u003c\/li\u003e\n\u003cli\u003eHeavy-duty castors with braking wheels provide stability during transport and holding\u003c\/li\u003e\n\u003cli\u003eRobust bumper rail, strong door latches, and adjustable hinges are built for the rigours of repeated daily use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe cabinet operates from a standard 13-amp supply and is supplied with a moulded plug on a curly cord with a plug park, so it is ready to use without any specialist electrical installation. It is mounted on 150mm castors, making it suitable for movement between kitchen, staging area, and service floor. That said, consideration should be given to access routes, service lift dimensions, and floor surfaces when planning positioning and movement.\u003c\/p\u003e\u003cp\u003eThe BL100H2 is particularly well suited to hotels, conference venues, banqueting halls, and event caterers regularly handling large plated service. For smaller operations or lower cover counts, a more compact unit in the Banquetline range may be more appropriate; for very high-volume or multi-round banqueting, running multiple units in parallel is common practice.\u003c\/p\u003e\u003cp\u003eIf you are working out how many units you need for a specific cover count or service format, the team is happy to talk through your operation before you order.\u003c\/p\u003e","brand":"Victor","offers":[{"title":"Default Title","offer_id":36578057808,"sku":"BL100H2","price":5568.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Victor_BH100H2_Banquetline_100.jpg?v=1599399113"},{"product_id":"convotherm-mini-easytouch-6-10-combi-oven","title":"Convotherm Mini easyTouch 6.10 Combi Oven","description":"\u003cp\u003eThe Convotherm Mini easyTouch 6.10 is a full-function combi oven from Convotherm's compact Mini series. It is designed to deliver the complete range of combi-steam cooking modes — steaming, convection, combination, regeneration and more — within a cabinet narrow enough to fit where a standard combi oven cannot. The easyTouch control interface uses a colour touchscreen and an intuitive, icon-driven layout that keeps operation straightforward for all kitchen staff, not just those who have trained extensively on combi technology.\u003c\/p\u003e\n\n\u003cp\u003eIn service, this oven performs well in kitchens that need genuine combi functionality but cannot justify the footprint of a full-size unit. Holding up to six 1\/1 GN pans, it is capable of supporting a modest but consistent volume of covers through a service period. Recovery between loads is reliable, and the sealed cooking system helps maintain consistent humidity and temperature throughout each cycle. It is not designed to be the sole production oven for a high-volume operation, but in the right setting it handles its workload with the build quality that Convotherm is known for.\u003c\/p\u003e\n\n\u003cp\u003ePractical benefits for day-to-day kitchen operation include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConsistent results across steaming, roasting, baking and regeneration without switching between appliances\u003c\/li\u003e\n\u003cli\u003eTouchscreen control reduces the learning curve for new kitchen staff\u003c\/li\u003e\n\u003cli\u003eCompact width opens up installation options in tight or galley-style kitchens\u003c\/li\u003e\n\u003cli\u003eLarge viewing window allows monitoring of the cook without opening the door\u003c\/li\u003e\n\u003cli\u003eSuitable for front-of-house or open kitchen settings given its clean finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation of any combi oven requires careful planning. This unit is electric and will need an adequate dedicated supply — it is important to confirm your electrical infrastructure before ordering. Like all combi ovens, it requires a cold water connection and a suitable drain. Ventilation is essential; the oven must either be installed under an extraction canopy or paired with a ventless filtration system where direct extraction is not possible. Although the compact cabinet is one of this model's key advantages, the surrounding clearances, plumbing runs and extraction arrangement still need to be mapped out before installation day.\u003c\/p\u003e\n\n\u003cp\u003eThis oven is well suited to smaller restaurants, cafés, hotel bar kitchens, staff restaurants, food-to-go operations and similar sites where combi cooking capability is needed but space or budget does not stretch to a larger unit. It works particularly well as a secondary or satellite oven in kitchens where a larger combi handles the bulk of production. For higher-volume sites that rely on a single combi oven as their primary cooking platform, a larger-capacity model from the range may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the 6.10 is the right capacity for your service volume, or if you have questions about the installation requirements in your particular kitchen, we are happy to talk it through before you commit to an order.\u003c\/p\u003e","brand":"Convotherm","offers":[{"title":"Default Title","offer_id":36578513552,"sku":"6.10minieT","price":5675.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Convotherm_Mini_EasyTouch_6.06_Combi_Oven.jpg?v=1548853254"},{"product_id":"convotherm-mini-easytouch-10-10-combi-oven","title":"Convotherm Mini easyTouch 10.10 Combi Oven","description":"\u003cp\u003eThe Convotherm Mini easyTouch 10.10 is a full-function combi oven built for professional kitchens where space is at a premium but output expectations are not. It handles convection, steam, and combination cooking modes, making it capable across a wide range of applications — roasting, steaming, baking, regeneration, and gratin work — without requiring separate units for each task.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, the 10.10 configuration handles meaningful throughput for its footprint. The combi mode is particularly useful during peak periods, where maintaining moisture and temperature consistency across a full load matters. Recovery between loads is a key consideration in any high-demand kitchen, and Convotherm's closed system approach is designed to hold conditions more consistently than open-system alternatives.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the easyTouch control system is straightforward to use without extensive training. The colour touchscreen interface allows chefs to navigate cooking programmes, store recipes, and monitor progress without interrupting service flow. Key practical advantages include:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eCompact width makes it viable in kitchens where a full-size combi is not practical\u003c\/li\u003e\n\u003cli\u003eMulti-mode cooking reduces reliance on separate appliances\u003c\/li\u003e\n\u003cli\u003eRecipe storage supports consistency across different team members\u003c\/li\u003e\n\u003cli\u003eLarge viewing window allows monitoring without opening the door\u003c\/li\u003e\n\u003cli\u003eFinish is suitable for front-of-house or display kitchen installation\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation will require a suitable electrical supply — this is an electric model — along with a cold water connection, a drain, and adequate ventilation. The compact footprint helps in tight kitchens, but access for servicing and clearance around the unit should be confirmed before ordering. It is worth checking whether your existing electrical infrastructure can support the load, particularly in older premises.\u003c\/p\u003e\n\n\u003cp\u003eThe Mini easyTouch 10.10 is well suited to restaurants, cafés, hotel operations, and contract catering sites that need genuine combi functionality without committing to the space or infrastructure demands of a larger unit. It works well as a primary oven in a smaller kitchen or as a supplementary unit alongside a larger combi in higher-volume operations. For sites with consistently heavy throughput across multiple services, a higher-capacity model may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this model fits your service volume or want to talk through installation requirements before committing, our team is happy to work through the detail with you.\u003c\/p\u003e","brand":"Convotherm","offers":[{"title":"Default Title","offer_id":36578514064,"sku":"10.10minieT","price":6902.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Convotherm_Mini_EasyTouch_10.10_Combi_Oven.gif?v=1548853254"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/collections\/filter_11bda1a7-5857-4969-b571-e00ce1de5540.jpg?v=1522574545","url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/over-5000.oembed?page=33","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}