Charvet evolves flagship cooking suite to suit modern-style menus

Charvet Pro 800 cooking suite light blue

Charvet has unveiled a series of additions to its popular Pro 800 cooking suite that are designed to offer modern operators the kitchen versatility they need.

The Pro 800 Series is used to train youngsters in colleges and has also become the mainstay of many restaurant, hotel and contract catering kitchens over the years.

New for 2021 are six burner ranges with a choice of large oven, open base or bridge unit, 660mm x 580mm smooth griddles and smooth and chrome planchas in gas and electric.

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Charvet has also launched Pro 800 110 litre gas or electric boiling pans in direct heated and water jacketed versions. And there is a new Pro 800 Multizone induction – replicating the traditional solid top – launching with a GN2/1 oven under.

Ian Clow, UK sales director at Charvet, said: “Charvet has taken into account advances in technology along with customer demand to make some exciting additions to the Pro 800 series.

“I can categorically state that nothing has changed to Charvet’s heavy duty status; we have just got more versatile and especially agile with the benefit of age and experience.

“The Pro 800 is evolving to changing surroundings and new-style menus. While there is pressure from smaller kitchen footprints, there is also demand for even more productivity.

“Kitchens are increasingly ‘on show’ to the public and Charvet’s Premium Finish – a palette of ready-made colours – means chefs can economically and tastefully colour their range to suit the decor or logo.”

Noting that one-piece tops are also increasingly requested, for hygiene and good looks, Mr Clow revealed: “Charvet also has added a ‘Vibro’ polished finish to the tops, which ensures the range carries its good looks into old age.”

Mr Clow added: “The Charvet Pro 800 offers the flexibility and convenience of a modular suite, but with much of the customisation and options found in a bespoke and it has proven over time to be the chef’s choice when it comes to outfitting their own restaurants. The power, reliability, long working life and extraordinary long-term value is what makes Charvet the preferred choice of so many.”

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Tags : Charvetcooking suites
Andrew Seymour

The author Andrew Seymour

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