Tellier Other Equipment

The Louis Tellier cling film and foil dispenser is a straightforward, well-built wrapping station designed for everyday use in professional kitchens. It accepts rolls of cling film and aluminium foil up to 450mm wide, making it compatible with most standard commercial roll sizes from a range of suppliers. The safety cutting slider runs the full width of the roll and produces a clean, straight cut without tearing or bunching — a small but genuinely useful detail when you are working at pace during service.

In a busy kitchen environment, wrapping stations that rely on box-mounted serrated edges or loose roll holders tend to slow things down. This dispenser keeps the roll secure, controls the feed, and lets staff cut and wrap consistently without fighting the material. The 2.8kg unit has enough weight to sit steadily on a worktop without moving, and it can equally be wall-mounted to free up prep surface where space is tight.

Practical day-to-day benefits include:

• Clean, consistent cuts from the safety slider — reduces wasted film and foil
• Compatible with cling film and foil rolls up to 450mm wide
• Wall-mount or worktop installation suits different kitchen layouts
• Straightforward roll loading — no tools required for changeovers
• Robust construction with a 2-year warranty for commercial use

Installation is uncomplicated. Wall mounting requires a solid surface and standard fixings; the dispenser itself is self-contained with no electrical or plumbing connections needed. It is worth considering the working height if wall-mounting, particularly in kitchens where multiple staff members will use it regularly.

This dispenser is well suited to catering kitchens, deli counters, prep areas, and butchery sections where cling film and foil are in frequent daily use. It is a practical choice for single-site operations and smaller teams; high-volume production kitchens processing large quantities of wrapped product may want to consider a heavier-duty dispensing solution. If you are unsure which configuration suits your workflow, feel free to have a conversation with the team before ordering.

The Louis Tellier Japanese container is a compact stainless steel storage unit divided into six individual compartments, designed to keep small ingredients, garnishes, or prep items separated, accessible, and protected during service. It is supplied with a lid, helping to maintain freshness and reduce the risk of cross-contamination between compartments.

In a busy prep or service environment, having a reliable method of organising small mise en place items matters. This container allows kitchen teams to keep multiple ingredients ready to hand without spreading them across the pass or worktop, which supports a tidier, more controlled workflow during peak periods. The stainless steel construction handles the demands of a commercial kitchen without deteriorating under regular cleaning and daily use.

• Six separate compartments keep ingredients divided without additional dishes or ramekins
• Supplied lid reduces contamination risk and helps maintain freshness between services
• Stainless steel construction is straightforward to clean and durable under daily use
• Compact footprint suits tight prep areas, pass sections, or garnish stations
• Suitable for both cold and ambient ingredient storage during service

There are no installation requirements — this is a freestanding, countertop item requiring no electrical, gas, or water connection. It is worth considering how many of these you may need across different stations before ordering, as prep-heavy kitchens often find a single unit is not sufficient to cover all sections.

This container is well suited to smaller operations, cafés, and gastropubs where organised mise en place is important but counter space is limited. Larger kitchens with higher-volume prep requirements may find it more practical alongside additional storage solutions. If you are unsure whether this suits your setup, we are happy to help you think it through.

The Louis Tellier KALI is a manually operated apple peeler and slicer designed for professional kitchen prep. Built from stainless steel, it cores, peels, and slices whole apples in a single pass using a hand-cranked mechanism — no electricity required. It is a straightforward, dependable piece of smallware that earns its place on a prep bench during high-volume fruit preparation.

In a busy kitchen, this kind of equipment justifies itself quickly. Rather than relying on knife work or a member of the team spending extended time on repetitive prep, the KALI allows a single operator to process apples consistently and quickly, reducing fatigue and improving output during service build-up. It handles the sort of throughput that pastry sections, dessert menus, or event catering commonly demand.

Practical advantages for kitchen operators include:

• Consistent peel and slice result with each pass — reduces waste and portion variation
• No power source required — can be used anywhere on the prep bench
• Stainless steel construction supports hygiene and long service life
• Compact footprint takes up minimal bench or storage space
• Simple mechanical design means fewer failure points and straightforward cleaning

Installation requirements are minimal. The unit is bench-mounted and at 1.5kg is easy to reposition or store. There are no electrical, water, or gas connections to consider. The suction-cup or clamp base keeps it stable during use, and cleaning is straightforward given the stainless steel build.

This model is well suited to kitchens with a regular but moderate demand for prepared apples — patisseries, pub kitchens running dessert menus, hotel banqueting, and school catering operations are all typical users. For very high-volume continuous production, a motorised or higher-capacity unit may be worth considering.

If you are unsure whether this model suits your prep volumes or workflow, our team is happy to talk it through with you.

The Louis Tellier vegetable spiralizer and slicer is a hand-operated bench tool designed to produce decorative and functional cuts from a wide range of fruits and vegetables. It comes supplied with three interchangeable cutting blades, allowing operators to produce tagliatelle ribbons, spaghetti-style spirals, and julienne strips from firm-fleshed produce including carrots, courgettes, celery, onions, cabbage, and apples. The stainless steel construction keeps the unit hygienic and straightforward to clean between preparations.

In a working kitchen environment, this type of tool earns its place in prep sections where speed and consistency of presentation matter — particularly for garnishes, raw salads, and dishes where vegetable texture is part of the concept. Being hand-operated, it requires no power source and can be set up and cleared away quickly, which suits kitchens where counter space is at a premium or where the task is periodic rather than continuous.

Key practical advantages include:

• Three blades covering the most commonly requested decorative cuts
• Stainless steel build supports commercial hygiene standards
• Compact footprint — easy to store when not in use
• No power required — simple to deploy at any prep station
• Quick blade changeover for varied prep without tool changes

Being a manual unit, throughput is naturally limited by operator speed and effort. For kitchens producing spiralised vegetables at volume or in continuous high quantities, a motorised equivalent would be worth considering. This tool is well suited to à la carte environments, smaller prep teams, or operations where spiralised vegetables feature regularly but not at industrial scale.

If you are unsure whether this size and format suits your prep volume or workflow, we are happy to talk it through before you commit to a purchase.

Aluminium. Suitable for frequent use. Ideal for removing stones from cherries and olives.

The Tellier potato chipper is a manual, bench-mounted chipping tool built around a weighted cast iron base. It is designed for commercial food preparation where a reliable, consistent chip is needed without the complexity or cost of a powered machine. A single downward stroke drives the potato cleanly through the cutting die, with an integrated chute directing the chipped product straight into a container below.

In a working kitchen, consistency of cut has a direct effect on cooking times and portion uniformity. This chipper produces a repeatable result with each pass, reducing the variation that comes from hand-cutting. The cast iron construction adds meaningful rigidity — the unit stays planted on the worktop under firm operation in a way that lighter-framed alternatives often do not.

Practical advantages for kitchen operators include:

• Weighted cast iron base prevents movement or lift during operation
• Integrated chute keeps cut product contained and prep areas tidy
• Single-action mechanism is quick to operate and straightforward to train staff on
• No electrical or gas connection required — placement is entirely flexible
• Compact footprint suits standard worktop or prep table use

There are no installation requirements of any kind. Being fully manual, the chipper can be positioned wherever prep space allows and moved as needed. Cast iron components should be dried promptly after washing to avoid surface oxidation — this is routine maintenance rather than a significant concern, but worth building into your cleaning process.

This chipper is well suited to pub kitchens, cafés, fish and chip shops, and smaller catering operations where chips are a regular menu item but volumes do not justify a powered machine. For sites processing large quantities continuously across a busy service, a heavier-duty or electric chipping machine would be a more appropriate choice.

If you would like to talk through whether this suits your prep volumes or service style, the team is glad to help.