End of lineElectric appliance
Ref : CHR-bartscher-A150674stainless steelW 410 × D 400 × H 200 mm18,7 kg
In stock · 5 working days on average
Top categories
Commercial kitchen & catering equipment — café, hotel, restaurant
Professional equipment for restaurants, hotels and food businesses.
Picked by our team
Our recommendations
The equipment we recommend most often, at the best prices in our catalogue.
Worktops and storage
Stainless steel, fairly priced
Stainless work tables and wall shelves, the lowest prices in the catalogue.
Tips and guides for your pro kitchen
The blog that actually helps
Comparisons, installation guides and trade advice to choose the right equipment.
How to choose your professional fryer
Capacity, gas vs electric, ease of cleaning: every criterion to invest in the right pro fryer without getting it wrong.
HORECA refrigeration: upright cabinet, prep table or display case?
Upright fridge, refrigerated prep table or display case: each format meets a specific need. Here is how to choose the right cold equipment for your establishment.
Cooktops: induction vs gas for professionals
Efficiency, safety, operating cost: the complete comparison between induction and gas to equip your professional kitchen.
Choose your professional dishwasher
Cycle duration, basket size, water consumption: the essential criteria for a dishwasher that matches your throughput.
The must-have equipment to open a restaurant
From cooking to refrigeration, through dishwashing and small wares: the complete checklist to equip your kitchen from A to Z.
HACCP standards: compliant equipment for your kitchen
Colour boards, GN containers, thermometers: the guide to equipment that meets HACCP standards for a pro kitchen.
How to equip a professional pizzeria from A to Z
Pizza oven, dough mixer, refrigerated prep table, dough proofer: the complete and reasoned list of equipment to open or refit a pizzeria.
Equipping a cocktail bar: the essential pro gear
Beer tap, glasswasher, ice machine, bottle cooler: every piece of pro equipment behind a high-performing bar, from speakeasy to brasserie.
Food truck: pro equipment fit for a tight space
Plancha, 230 V fryer, snack display, hand wash: how to equip a high-performing, compliant food truck on 6 m² of kitchen.
Combisteel, Hendi, Sofraca: which brand for which need?
Three leading European brands in HORECA: their strengths, flagship ranges and the most relevant brand for each workstation.
Depreciating your HORECA equipment: durations, methods and tax impact
Accounting durations, straight-line or declining balance, super-depreciation: the practical guide to optimise your equipment investments fiscally.
Electrical standards in a pro kitchen: what you need to know
Available power, three-phase, IP rating, 30 mA earth-leakage protection: a summary of NF C 15-100 applied to pro kitchens.
Hood and extraction in a pro kitchen: pick the right setup
Extraction rate, filters, flue, fresh-air make-up: everything to size a pro kitchen ventilation correctly.
Daily upkeep and preventive maintenance in a pro kitchen
Cleaning plan, descaling, gaskets, condenser dusting: the routine that doubles the lifespan of your equipment.
Positive vs negative cold in catering: which equipment for what?
Refrigeration at 0/+8 °C or freezing at -18/-22 °C: uses, equipment and best practices to never break the cold chain.
Professional HORECA oven: how to choose the right model for your kitchen
Convection, combi-steam, dehydrator, pizza oven: the 4 main families of HORECA ovens decoded. Capacity, power, energy, budget — everything you need to know before investing.
HORECA disposable tableware: the complete guide for restaurateurs and caterers
Cardboard, PLA, bagasse, bamboo, sugar cane pulp: every professional disposable tableware material decoded. Cost, ecology, 2026 regulations — the HORECA buying guide.
How to calculate kitchen extraction rate: a complete sizing guide
Cooking surface, equipment type, ceiling height: the exact method to size a professional kitchen hood. Standards, m³/h calculation, mounting clearances and minimum extraction rates.
Hendi: why this brand equips 80% of European pro kitchens
History, ranges (Kitchen Line, Profi Line, Bartender), warranty, pricing: everything to know about Hendi, the Dutch leader in hospitality equipment distributed across 70 countries.
Positive or negative cold room: which one to choose?
Positive or negative cold, temperature, volume, insulation: everything to choose the right cold room for a professional kitchen.
Professional HORECA oven: convection, combi-steam or pizza?
Convection, combi-steam or pizza oven: the complete guide to choosing the HORECA oven suited to your business, volume and budget.
Disposable HORECA tableware: plates, cups and cutlery for foodservice
Disposable plates, cups, cutlery: which single-use items to choose for takeaway and quick service, balancing cost, strength and regulation.