Professional kitchen equipment and foodservice sector

In this category you'll find a curated selection of professional equipment for the kitchen, pastry, breadmaking and mise en place in foodservice and specialised retail. Each product is selected to meet the concrete needs of chefs, pâtissiers, pizzaioli and restaurant professionals: high performance, materials suitable for food contact and compliant with EU food contact regulation (EC) 1935/2004, durability in intensive use contexts.

How to choose equipment for the professional kitchen

The choice of the right equipment depends on four main variables:

Material: 18/10 stainless steel (AISI 304) guarantees resistance to corrosion and ease of sanitation; high-density polyethylene (HDPE) is suitable for cutting boards and food contact containers; food-grade silicone is preferred in pastry for moulds and work mats; anodised aluminium offers an excellent heat conduction-to-weight ratio for moulds and baking trays.
Thermal compatibility: always verify compatibility with available heat sources (gas, vitroceramica, induction) and with oven equipment or bain-marie, particularly for Gastronorm containers (GN 1/1, GN 1/2, GN 1/3 and fractions).
Ergonomics and safety: non-slip handles, rounded edges and balanced weight reduce fatigue during prolonged shifts and minimise the risk of accidents in the professional kitchen.
Maintenance and HACCP compliance: choose equipment that is dishwasher safe, free from BPA and PFOA, compliant with EU food contact regulations and CE marked, easily inspectable and sanitizable.
Format and capacity: size each tool to actual production volume — from small mise en place equipment to line material for large covers.

Main uses: who this equipment is designed for

The equipment in this category addresses a diverse professional clientele:

Restaurants and professional kitchens: line tools, Gastronorm containers, stainless steel utensils for preparation, cooking and service.
Pastry and breadmaking (pâtissiers and boulangers): food-grade silicone moulds, work mats, anodised aluminium baking trays, dough management equipment.
Pizzeria: accessories for shaping, baking and loading; food-contact certified containers for fermentation.
Catering and banqueting: modular and stackable equipment for managing large volumes, transport and buffet setup.
Bars and cafés: tools for beverage preparation and presentation, from mise en place at the counter to raw material management.

Frequently asked questions

How do I choose equipment for professional restaurants?

For professional kitchens, it is essential to evaluate: material (18/10 stainless steel AISI 304 for resistance and hygiene, HDPE for cutting boards, food-grade silicone for pastry), thermal compatibility with gas, induction and vitroceramica, compliance with HACCP and EU food contact regulations, and dimensions in relation to production volume. Prioritise dishwasher safety and the absence of substances such as BPA and PFOA.

What are the differences between pastry equipment and hot kitchen equipment?

Pastry equipment (pâtissiers) favours food-grade silicone and anodised aluminium for moulds and baking trays, with precise dimensional tolerances to guarantee product regularity. Hot kitchen equipment, on the other hand, requires high heat-resistant materials such as 18/10 stainless steel and cast iron, compatible with all heat sources including induction, and suitable for intensive line use during service.

Is the equipment compliant with HACCP and EU food contact regulations?

Yes. Fontana Hotellerie's selection includes equipment compliant with Regulation (EC) 1935/2004 on food contact materials, free from BPA and PFOA, CE marked where required. Polymeric materials such as HDPE, PP and food-grade silicone comply with FDA and LFGB requirements for food contact, guaranteeing safety at every stage of foodservice production.

What Gastronorm formats are available in the equipment category?

The category includes equipment compatible with the main Gastronorm formats: GN 1/1, GN 1/2, GN 1/3, GN 1/4, GN 1/6 and GN 1/9, according to EN 631 standard. These formats guarantee modularity and interoperability between containers, work surfaces, blast chillers and refrigerated cells in any professional kitchen or foodservice facility.