Fine Dining

Many Michelin starred restaurants utilise specialist equipment from Equip Line. The Alto Shaam range of cook and hold ovens were the pioneers of slow cooking and are still the benchmark against which all the imitators are measured.

Reducing Operational Costs and Energy Usage

Many top restaurants use these to provide the superior quality that slow cooking can bring and the control that the extended holding times can provide for a service, particularly for large groups. In addition to the quality they deliver these products can make significant contribution to the operators bottom line by reducing costs due to their energy efficiency and improved yield. More recently a number of fine dining establishments have adopted the Frima Vario Cooking Centre and are at the forefront of adopting this innovative technology and the control it gives them.