UZX-439HoReCa
Commercial gas range with 6 burners and oven GH-997A / GH-797A
Commercial gas range with 6 burners and a gas oven below, 31.2 kW, in two sizes: 1200 × 900 mm and 1050 × 700 mm.
HoReCa equipment for professional kitchens and small to medium food production, grouped by activity: professional cooking (ranges, grills, griddles, fryers, kettles, convection and combi ovens, induction line), bakery, pastry and pizza (deck, rack and pizza ovens, mixers, dividers, proofers, dough machines), refrigeration (refrigerators, refrigerated counters and display cases, cold rooms, ice and ice cream machines), meat and food preparation (mincers, bone saws, sausage fillers, vegetable machines, vacuum packers) and washing and hygiene (dishwashers, disinfection cabinets).
We equip a kitchen from scratch or complete an existing one: restaurant, hotel, pizzeria, bakery, confectionery, butcher shop, canteen or catering. The price includes transport, commissioning and staff training across Romania, with a 60-month warranty, nationwide service within 24 hours and documentation for EU-funded projects, PNRR and public tenders.
Commercial gas range with 6 burners and a gas oven below, 31.2 kW, in two sizes: 1200 × 900 mm and 1050 × 700 mm.
Commercial gas range with 4 burners and a storage cabinet below, 16 kW, in two sizes: 800 × 900 mm and 700 × 700 mm.
Commercial electric range with 6 square plates: EH-897A with electric oven, 28.8 kW, and EH-797A with cabinet, 24 kW.
Commercial gas range with 4 burners, a fry top plate and a gas oven, 27 kW, in two sizes: 1200 × 900 mm and 1050 × 700 mm.
Commercial gas fry top on a cabinet, with a 2/3 smooth and 1/3 ribbed plate, in two sizes: 800 × 900 × 970 mm and 700 × 750 × 910 mm.
Commercial electric fry top on a cabinet, with a 2/3 smooth and 1/3 ribbed plate: EG-886 at 12 kW and EG-786 at 9 kW.
Commercial gas lava rock grill on a cabinet, 61.87 MJ/h, in two sizes: 800 × 900 × 970 mm and 700 × 750 × 910 mm.
Commercial electric lava rock grill on a cabinet, 9 kW, in two sizes: 800 × 900 × 920 mm and 700 × 700 × 920 mm.
Commercial pasta cooker on a cabinet, in 4 versions: gas at 12.4 kW or electric at 18 kW, in the 900 or 700 mm line.
Commercial bain-marie on a cabinet, for keeping sauces and side dishes hot, gas at 4.5 kW or electric at 5–6 kW.
Commercial boiling kettle with indirect jacket heating, 60 or 100 L, gas at 16–24 kW or electric at 12 kW.
Commercial tilting braising pan of 60 or 80 L, gas or electric, for frying, braising and cooking in large quantities.
Commercial gas solid top range, with a continuous plate heated by a powerful burner and a gas oven below, 10 + 5.8 kW.
Commercial floor-standing gas stock pot stove, with cast iron burners and a 30 × 30 cm cast iron grate, in three widths: 700, 1100 and 1400 mm.
Commercial gas wok range for Asian cooking: one burner (144 MJ/h) or two burners (187.2–374.4 MJ/h).
Commercial floor-standing gas fryer with a 30–45 L tank, a cold zone for debris and two baskets, in three outputs: 27, 36 and 43.5 kW.
Commercial electric fryer on a cabinet, with a digital panel and timer, with one or two 30 L tanks, from 9 to 36 kW.
Commercial electric fryer of 9 or 18 kW, with 28 L or 14 L tanks, 50–195 °C, with versions that filter the oil.
Commercial floor-standing pressure fryer of 25 L, electric (12–13.5 kW, 380 V) or gas, with temperature adjustable from 20 to 200 °C.
Rotary rack oven for bakeries and pastry shops, from 12 to 64 trays, with electric, gas or diesel heating.
Modular electric deck oven with 1–4 decks and 2–18 trays, 6.6–50 kW, with digital temperature control and timer with alarm.
Modular gas deck oven (LPG or natural gas) with 1–4 decks and 2–18 trays, digital thermostat, optional baking stone and steam.
European-style electric deck oven in stainless steel, with 1–4 decks and 2–12 trays, 5.6–32 kW, with steam, baking stone and cabinet options.
Electric pastry deck oven with 400 × 600 mm trays included, 1–4 decks and 3–16 trays, 20–400 °C, glass doors and a light in every deck.
Electric deck oven combined with a proofer in a single body: 1–3 decks on top and a 5 or 10 tray proofer below, 4.8–14.8 kW, 220 V.
Commercial convection oven, electric (7.5–15 kW) or gas, with 5 or 10 trays of 400 × 600 mm, water spray and a 10-program panel.
Commercial gas convection oven with 3–10 trays of 400 × 600 mm, 20–300 °C, automatic steam system with timer and overheat cut-out.
Electric combi oven with steam, hot air and combined mode, core probe and self-cleaning, for 6, 10 or 20 GN 1/1 trays, 0–260 °C.
Commercial pizza oven with baking stone, electric or gas, with 1 or 2 chambers of 4 or 6 pizzas of 30 cm each, up to 450 °C.
Neapolitan dome pizza oven, electric (12 kW), gas or wood-fired, up to 500 °C, 800 mm deck, mosaic finish customisable with your logo.
Conveyor pizza oven with hot air, electric or gas, for pizzas up to 12, 18 or 32 inches.
Continuous baking tunnel oven, electric or gas, 2, 3 or 4 trays wide, for bread, pretzels, biscuits and pastry in high volume.
Rotary oven for pita, flatbreads and flat bread, gas or electric, with a 700–1300 mm turntable, infrared burners on top and a continuous burner below.
Commercial spiral dough mixer with double action and two speeds, 20 to 130 L bowl, from 8 to 50 kg of dough per batch.
Commercial spiral mixer for large bakeries, with a fixed 80–260 L bowl, 25–100 kg of dough per batch, two speeds and a mechanical timer.
Industrial spiral mixer with automatic tilting bowl, from 75 to 150 kg of dough per batch, with a microprocessor control panel.
Industrial spiral mixer with a removable bowl on wheels, from 130 to 380 L, for 50–150 kg of flour per batch, with double action and two speeds.
Commercial planetary mixer for confectioneries and pastry shops, with a 10 to 80 L bowl, all components in food-grade stainless steel, at 220 or 380 V.
Horizontal mixer for stiff doughs, fillings and dense mixtures, with a 15, 25 or 50 L bowl, 1.5–3 kW.
Floor-standing dough sheeter for puff pastry and pastry, with a 400–670 mm wide reversible belt, rollers adjustable from 1 to 50 mm and a version with cutter.
Stainless steel roller machine for rolling out pizza dough, for 10–30 or 10–40 cm bases, from 50–500 g dough balls, up to 250 pieces per hour.
Dough divider that splits one piece into 36 equal portions of 30–160 g, in an electric (RMK-36) or manual (RMK-36S) version.
Hydraulic dough divider for bread and baguettes, with 16 pieces of 125–1000 g or 20 pieces of 100–800 g, in 10–20 seconds per cycle.
Machine that divides dough and rounds the pieces in a single operation, with 10, 16, 26, 30 or 36 pieces of 20–300 g, automatic or semi-automatic.
Dough moulders: for baguettes (50–1250 g, 1200 pcs/h), for toast bread (10–1000 g, 1000–3000 pcs/h) and for small buns (30–350 g).
Commercial stainless steel dough proofer, from 5 to 32 trays, with hot air circulation, humidification with automatic water feed and a safety glass door.
Retarder proofer in 304 stainless steel, with 18, 32 or 36 trays, that cools, freezes and proofs, with an automatic program and a Secop compressor.
Refrigerated proofer for pastry and bakery, with refrigeration or freezing, 18 or 36 trays, microprocessor panel and fan-circulated cold air.
Continuous belt bread slicer for bakeries and factories: 10–25 loaves per minute, 1.5 kW, 220 V.
Chocolate tempering machine for chocolate shops and confectioneries, with vibrating table included, 10–25 kg/h (RM-CJ30) or 10–40 kg/h (RM-CJ60).
Chocolate enrobing line with an enrobing mesh and cooling belt, in four sizes, with speeds up to 2 m/min and 1.4–3 kW.
Automatic donut machine, electric or gas, with 1, 2 or 4 rows, from 500 to 7600 pieces per hour, with ring, ball or mochi molds.
Commercial floor-standing meat mincer in stainless steel, for butcher shops and restaurants: 600 kg/h (TC-42AE, 4 kW) or 1200 kg/h (TC-52AE, 5.5 kW).
Band saw for bones, fresh or frozen meat and fish, with a stainless steel table, in 6 models, from 0.65 to 2.2 kW.
Hydraulic sausage filler with a 15, 26 or 35 L cylinder and an output of 300, 400 or 600 kg/h, on 220 V.
Electric vertical sausage stuffer for restaurants and small butcher shops, with a 10, 12 or 15 L cylinder, enclosed two-speed gearbox and pressure release valve.
Meat tumbler with a rotating drum, with vacuum (VTC) or without (TC), 40–150 L, for 30–130 kg of meat per batch, fast marinating in about 30 minutes.
Machine for cutting fresh meat into slices and strips, 3 mm thick, with an output of 250 kg/h (TQ250) or 500 kg/h (TQ500), on 220 V.
Machine that beats minced meat into a fine, bound paste for meatballs and mici, 2–8 kg per batch, 1.1–3 kW, 220 V.
Automatic machine for forming meatballs, stainless steel, 280–300 pieces per minute, with 18, 22 or 26 mm molds (11 and 36 mm on request).
Commercial bowl cutter for finely chopping meat, vegetables and fruit, with a 4 to 50 L bowl, enclosed gear drive and automatic stop when the cover opens.
Plucker for chickens, ducks, geese and other poultry, removing feathers, down and dirt from the skin in a single operation, 1.1–1.5 kW, 220 V.
Commercial potato peeler in stainless steel, with a 10–45 L drum and an output of 240–2160 kg/h: 8 kg of potatoes peeled in 2–3 minutes.
Commercial floor-standing vegetable cutter, 1.7 kW, 220 V, with standard discs included and extra discs on request.
Commercial combined processor for cutting and chopping vegetables, with cast aluminum housing, removable discs and blades, adjustable speed 500–3000 rpm and pulse.
Automatic machine for dumplings, pelmeni and gyoza, with conveyor, stainless steel, 8100 pcs/h (DP135) or up to 12,000 pcs/h (DP200), 14–16 g pieces.
Commercial machine for sheeting dough and cutting noodles, with 304 stainless steel rollers of 190, 240 or 290 mm, 1.1–2.2 kW, 220 V.
Commercial dehydrator with 16, 20 or 36 trays, temperature adjustable between 30 and 90 °C, 1500–2000 W, 220 V.
Commercial electric smoker, 1 kW, 220 V, with a 0–12 hour timer, using fruit wood particles or chips, in two heights.
Automatic cooking machine with a rotating pot, induction or gas, from 0.5 to 10 kg per batch, with a 260–500 mm pot and versions with sink or cabinet.
Commercial gas rotisserie with 2–8 rotating spits and a capacity of 10–40 chickens at once, with low electrical consumption of 0.2–0.8 kW, on 220 V.
Electric machine for shawarma, kebab and gyros, stainless steel, with a cabinet below: single (EB-T800, 8 kW) or double (EB-MT800, 16 kW), on 220 V.
Gas machine for shawarma, kebab and gyros, stainless steel, with cabinet, infrared plate burners and adjustable zones: single (GB-G820) or double (GB-MG820).
Commercial stainless steel steam cabinet, electric (6–48 kW) or gas, with 6 to 48 trays, overflow valve and flame failure protection.
Stainless steel electric heated holding cabinet, with 11 GN 1/1 gastronorm trays, natural convection heating and a water tray for humidity, 3 kW, 220 V.
Commercial hood-type dishwasher in 304 stainless steel, 60 or 120 racks per hour, 82 °C sanitizing rinse, Schneider and Zoppas components.
Commercial undercounter dishwasher in 304 stainless steel, 60 racks per hour, with rotating upper and lower wash and rinse, on 220 V or 380 V.
Rack conveyor dishwasher with automatic rack transport, 200–250 racks per hour, 304 stainless steel, with optional pre-wash and drying modules.
Flight-type conveyor dishwasher with finger belt, rackless, 3500–5500 plates and trays per hour, 304 stainless steel, with optional pre-wash and drying modules.
Commercial chamber vacuum sealer, stainless steel, countertop, floor-standing or double chamber, 400–600 mm sealing bars and 20–40 m³/h pump.
Commercial ice machine with built-in bin, for cubes (150–2800 kg/day) or flakes (200–2000 kg/day), on 220 V or 380 V.
Commercial flake ice maker, 200–500 kg per day, with a 420 L bin, automatic water filling and low-water alarm, on 220 V.
Commercial soft serve ice cream machine, with touch screen, two 6 L hoppers in 304 stainless steel, brand compressor, 20 or 28 L/h, floor-standing or countertop.
Commercial floor-standing soft serve ice cream machine, with GMCC compressor, from 20 to 55 liters per hour, including a 4-dispenser version, on 220 V.
Commercial batch freezer for hard ice cream and gelato, 12–16 L/h (GD-H16C) or 28–32 L/h (GD-H32C), with GMCC, Panasonic or Embraco compressor.
Commercial popsicle machine, from 3000 to 30,000 pieces per day, on 220 V, with 2300–4800 W.
Commercial 6-door refrigerated cabinet, 304 stainless steel, 1250 L, single temperature or dual (chill and freeze), fan cooling and Embraco compressor.
Commercial 1460 L refrigerated cabinet with 2 or 4 solid doors, chilling (0–10 °C), freezing (-18…-15 °C) or dual, 50 mm insulation and castors.
Upright display fridge with shelves and sliding anti-fog glass doors, 1000 L (1.2 m) or 1450 L (1.8 m), for chilling at 2–8 °C or freezing.
Beverage display fridge with 2 or 3 large glass doors, 788, 1260 or 1860 L, 0–10 °C, fan cooling and customizable light box.
Refrigerated work counter in food-grade 304 stainless steel, 1.2, 1.5 or 1.8 m, with 300–450 L, chilling at 0–10 °C or freezing at -18…-22 °C and Embraco compressor.
Refrigerated counter for pizzerias, with a worktop for dough, with or without a refrigerated topping display, 350–550 L, 2–8 °C.
Refrigerated stainless steel salad bar, 1500 mm, with gastronorm pans on top for ingredients and a 280 L refrigerator below, 0–10 °C, 380 W.
Refrigerated counter for pizzerias, with fan cooling, 1500 or 1800 mm, 2–8 °C, 0.28 kW consumption and R290 refrigerant.
Blast freezer at -45 °C, in 304 stainless steel, with 3–15 tray shelves and Sanyo compressor, for dumplings, buns, cakes, mousses and seafood.
Roll-in blast chiller for 15–40 trays of 400 × 600 mm, fast chilling from +90 to +3 °C in 50–70 minutes and freezing to -18 °C in 120–180 minutes.
Island freezer for supermarkets and stores, with glass lid and lighting, 1875, 2500 or 3750 mm long, 410–820 L, -18…-22 °C.
Professional chest freezer with sliding glass lid, 580, 750, 860 or 970 L, -18…0 °C, with lockable castors and defrost drain.
Upright display fridge for supermarkets, open (FMG-A) or with glass doors (LMG-A), 1875–3750 mm long and 1900–3800 L, 2–8 °C or -18…-22 °C.
Island display fridge for vegetables, fruit, dairy and drinks, with tiered shelves, 1800–3750 mm long, 1000–2800 L, 2–8 °C.
Horizontal display fridge for meat, fish, cooked food and soy products, 0–5 °C, 1875–3750 mm, in a low (meat) or high (cooked food) version.
Stainless steel display fridge with curved glass for cold cuts, meat, fish and cooked food, 1500, 2000 or 2500 mm, chilling at 0–10 °C or freezing, on castors.
Display fridge for cakes, pastries and chocolate, with curved glass (DGG-YH) or straight glass (DGG-ZJ), marble base, 1200–2000 mm, 2–8 °C.
Upright display fridge for confectioneries, with 5 shelves, 1200, 1500 or 1800 mm long and 1900 mm high, 4–8 °C, fan cooling.
Display fridge for scooped hard ice cream, with stainless steel pans, 1030–1900 mm long, 200–370 L, -18…-22 °C.
Cold room built to size, with chilling (0–10 °C) and freezing (-18…-22 °C) zones, insulated panels, branded refrigeration unit and microprocessor control.
Modular cold room in polyurethane sandwich panels with cam-lock joints, 8.8, 12.67 or 19.71 m³, 100 mm panels, for chilling or freezing.
Refrigeration condensing unit with scroll compressor, 9 models, with 1–2 fans, operation at outdoor temperatures of -20…45 °C, at 220 V or 380 V.
Complete refrigeration unit for cold rooms, monoblock or split, 2, 3 or 5 HP, with condenser, evaporator, lighting and electronic control.
Water chiller with a 100, 200, 300 or 500 L tank that cools water from room temperature down to 5 °C, with stainless steel housing and water pump.
Compact 304 stainless steel machine that presses dough between two rollers into thin, round tortilla, chapati and roti, 30–60 pieces per minute, 0.4 kW.
Stainless steel machine for round or square spring roll sheets in the required size, 1800 pcs/h, electric or gas heating, 8 kW, with temperature control.
Stainless steel flatbread machine with multiple rollers for Arabic pita, flatbreads, pizza bases, crackers and dumpling wrappers, 80 kg/h, adjustable thickness 1–10 mm.
Automatic stainless steel machine for wonton and dumpling wrappers, round, square or special shape, 0.7–1.5 mm thick, 360 pieces per minute, 3 kW.
Compact stainless steel machine for Japanese dumplings (gyoza) of 17–30 g, with a mould that imitates hand pleating and a feeder that does not heat the filling.
Automatic machine for filled steamed buns (baozi) of 30–200 g, 2600 pieces per hour: the filling goes into the hopper and the buns come out ready-formed.
Automatic machine for ice cream cones and crispy egg rolls from thin batter sheets, with 6 or 9 rotating moulds, automatic dosing and baking, run by one person.
Cookie machine that extrudes the dough, with interchangeable moulds and adjustable thickness, 7, 10 or 13 nozzles, 100–400 kg/h, for 400 × 600 mm trays and larger.
Biscuit machine with an embossed roller (rotary moulder) for biscuits and soft cookies, with size, shape, thickness and pattern to order, 250 or 500 kg/h, run by one person.
Thawing cabinet with 360° air circulation and constant humidity, 0–16 °C, for meat and seafood, with 1, 2 or 3 glass doors, 440–1760 L.
Beef dry aging refrigerator with glass doors, 0–4 °C and constant 55–80% humidity, frost-free fan cooling, 330, 730 or 1130 L.
Professional wine display cabinet, 2350 mm tall, with insulated glass doors, dual-circuit fan cooling, 10–15 °C, 780 L (2 doors) or 1170 L (3 doors).
Stainless steel refrigerated counter with one door and 3 drawers, thickened marble top, ingredient boxes on top, 1500 or 1800 mm, 360–460 L, 2–8 °C.
Stainless steel refrigerated cabinet for pastry and bakery, with 10 adjustable 600 × 800 mm trays, 737 L, chilling at 0–10 °C or freezing at -18…-22 °C.
Under-counter back bar cooler with 1, 2 or 3 self-closing double glass doors, 840 or 900 mm high, 128–330 L, 0–8 °C, fan cooling and LED.
Professional countertop gas charbroiler with straight burners every 6 inches, reversible cast iron grates, 24-inch cooking depth, 18–60 inches wide.
Professional countertop gas hot plate with 2, 4 or 6 octagonal 25,000 BTU/h burners, 12 × 12 inch cast iron grates and a standing pilot on each burner.
Professional step-up countertop gas hot plate, with raised rear burners for easy access, 2, 4 or 6 burners of 26,000 BTU/h and 12 × 12 inch cast iron grates.
Countertop gas charbroiler with U-shaped burners every 12 inches, 35,000 BTU/h, reversible cast iron grates, widths of 12, 24, 36 and 48 inches.
Countertop gas griddle with a 3/4 inch plate, a gas valve every 12 inches, 12–60 inches wide and 30,000–150,000 BTU/h, with a grease drawer.
Countertop gas griddle with a 93–232 °C thermostat on each 12-inch zone, widths of 12–72 inches, 28,000–168,000 BTU/h, stainless steel, 4.5-quart grease drawer.
Professional countertop gas griddle with CE marking and flame failure protection, 3/4 inch plate, widths of 24, 36 and 48 inches, 17, 25.5 or 34 kW.
Countertop electric griddle with a 1 inch plate, a 66–232 °C thermostat and one heating element per 12 inches of surface, widths of 12, 24, 36 and 48 inches.
Heavy Duty countertop gas griddle with safety valve, independent 93–232 °C mechanical thermostats, 1 inch plate, widths of 24–72 inches, 60,000–180,000 BTU/h.
Countertop combination gas cooktop that brings open burners, a griddle and a charbroiler into one unit, 29 configurations, widths of 24, 36, 48 and 60 inches.
Professional induction range on a 304 stainless steel cabinet, with 2 or 4 zones of 5 kW each, independent control per zone, 60–240 °C, 0–180 min timer, 380 V.
Induction griddle on a 304 stainless steel cabinet, with one 10 kW zone or two zones of 10 kW each, 60–300 °C, 700 or 900 mm deep, at 380 V.
Induction fryer on a stainless steel cabinet, with one or two 30 L tanks, 10 kW per tank, 60–190 °C, LED display, 0–120 min timer and overheat protection.
Vegetable washing machine in 304 stainless steel, with ozone, UV, activated carbon and water jets, 50 kg/h of vegetables or 30 kg/h of meat, lengths of 1200, 1500 or 1800 mm.
Stainless steel conveyor for dirty trays and dishes in canteens, with food-grade chain plates, waste water recovery and overload protection, 1120–4000 dishes/h.
Tableware sterilising cabinet with 360° circulated hot air, single door, 340 L, 30–125 °C, three disinfection modes, 304 stainless steel heating tubes and stainless steel baskets.
Hot air disinfection cabinet with two separately controlled doors and trolleys with 4 stainless steel baskets each, 800 L, 30–150 °C, aluminium silicate insulation.
Tableware disinfection cabinet with 3D circulated hot air, two doors, 5 adjustable stainless steel shelves, 800 L, 30–125 °C (or 30–150 °C on the RTP800C), 4.4 kW, with solid or glass doors.
Tableware sterilizer with an infrared (light wave) heating tube, two large glass doors, 5 baskets, 660 L; the ZTD660W version adds a UV-ozone lamp and touch control.