Roasting Catering Equipment

Designed to roast up to 60 chickens at once. Ideal for supermarkets, butchers, high capacity production kitchens and large events.

One of the most versatile items of equipment - dry heat and steam combination can steam, poach, braise, reheat, roast, bake or blanch. Different foods can be cooked at the same time without cross contamination of taste.

Single most widely used item of kitchen equipment - bake, roast, fry, boil. Suitable for small to bulk catering.