Cooking Assistant

Salamanders, toasters, and bain-maries. The small pieces of equipment that don't cook the dish but decide how it turns out: the final touch, the breakfast bread, the temperature while waiting to be served.

From €213.90 including VAT. Each machine shows its price and shipping costs vary by destination: we confirm them in the quote, in less than 24 business hours, from the product page or via WhatsApp.

How to choose the auxiliary for your kitchen

This family is bought late and missed soon. They are countertop machines that solve a very specific moment of service, and that is why the criterion is not power but where and when you are going to use them.

The salamander is for the final touch: gratinating, melting cheese, giving color before taking out the dish. It heats from above and does not touch the product. If yours is going to work on plates of different heights, look for the adjustable model: raising and lowering the heating element changes the result much more than a hundred extra watts. Avoid putting a piece in the large oven just for thirty seconds of gratinating.

The conveyor or rack toaster solves the mornings. The problem of a cafeteria is not toasting, it is toasting twenty at once without anyone watching the clock. Two racks give double the surface in the same space on the counter; the timer is optional but prevents arguments between shifts.

The bain-marie keeps sauces and garnishes at temperature without drying them out, and it is sized by gastronorm containers: count how many you need at the pass and choose the format, not the liters.

The warmer or regenerator is another thing: it keeps already cooked product at serving temperature for hours. It makes sense as long as there is a daily menu, buffet, or catering, because it separates the moment of cooking from the moment of serving.

They are all single-phase and countertop: the only thing they require is a nearby outlet and a stable surface at working height.