EXPLORE THIS CATEGORY
42 sectionsBrowse subcategories
Frying pansView products
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FRYERS, FRYING CABINETSView products
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RICE COOKERS, ELECTRIC COOKERS, PASTA COOKERSView products
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Low temperature furnacesView products
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THERMAL SURFACEView products
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CONVECTION OVENSView products
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WAFFLE IRONS AND PANCAKESView products
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PIZZA OVENS AND PRESSESView products
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Gas frying pansView products
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PROOFING CABINETSView products
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Thermal tables, thermal cabinetsView products
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DEHYDRATORSView products
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SHAWARMA-SHASHLIK PRODUCERSView products
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OVENS, GRILLS, CHARCOAL BARBECUEView products
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HOT DOG AND HAMBURGER MACHINESView products
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TOASTERSView products
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ACCESSORIES FOR HEATING EQUIPMENTView products
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STEAMERView products
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DONUT MACHINES FOR FRYING CHEBUREKSView products
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GRILLSView products
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MICROWAVE OVENSView products
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TRAILER-MOUNTED OVENSView products
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POPCORN, SUGAR-WOOL MACHINESView products
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Food boilersView products
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Thermal smoke chambersView products
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Warming up dishesView products
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Convection steamersView products
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Coal furnacesView products
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MarmitesView products
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PlatesView products
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SmokehousesView products
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Electric frying pansView products
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Microwave ovens (MW)View products
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Regeneration furnacesView products
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Equipment for drying vegetables and fruitsView products
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RoastersView products
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Chefindishi, food warmersView products
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Frying surfacesView products
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Water heaters, boilers, kettlesView products
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Equipment for sous videView products
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Electric cookers, pasta cookers, steamersView products
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Roasting cabinetsView products
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REAL CATALOG
Thermal equipment
Thermal equipment
Thermal equipment covers commercial appliances used to cook, heat, bake, fry, hold, proof and prepare food in professional kitchens and food-service settings. This category includes cooking ranges and cookers, frying pans and fryers, boiling equipment, bain-maries, ovens, grills, pizza ovens and presses, rice and pasta cookers, waffle and pancake makers, dehydrators, proofing cabinets, and heated serving or holding units. Different equipment supports different stages of food preparation. Cookers, boiling pans and pasta cookers are suited to boiling, simmering and batch cooking. Frying surfaces, pans and deep fryers support sautéing, griddling and frying.
Convection, pizza and other ovens are used for baking, roasting and finishing dishes, while grills provide high-heat cooking. Proofing cabinets create a controlled warm environment for dough preparation. Bain-maries, thermal tables and heated cabinets help keep prepared food at an appropriate serving temperature. Low-temperature furnaces and dehydrators are intended for specialised processes requiring steady, controlled heat over time. When selecting thermal equipment, consider the intended menu, production volume, available workspace and workflow.
A compact countertop appliance may suit occasional or focused tasks, whereas larger floor-standing equipment can support continuous service and higher output. Heating method is also important: electric, gas and induction units each require appropriate utility connections and may fit different kitchen layouts. Consider whether equipment is needed primarily for cooking, baking, holding, or a combination of these functions. Other practical factors include the number and size of cooking zones or chambers, temperature control requirements, ease of cleaning, and how the unit will fit alongside preparation, ventilation and serving areas. Choosing equipment that matches the operating routine helps maintain consistent preparation and efficient movement through the kitchen.