Chefs love the look and power of a Charvet professional cooking range.
Come and see for yourself at HRC – Hotel Restaurant and Catering Show – 21-23 March at the ExCel in London.
Read MoreSee Charvet at HRC 2022
CHARVET ANNOUNCES PRO 800 ‘EVOLUTION’
Charvet has taken into account advances in technology along with customer demand to make some exciting additions to the Pro 800 Series
Read MoreThe best professional cooking range for Hyssop
“I chose Charvet because I had worked on it before. I worked with people who have this sort of equipment. If you look at the chefs most respected in our industry, they choose to work on quality equipment; everything they do is about quality.
Read MoreFingal, Scotland’s only luxury floating hotel
The Langley, Marco Ardemagni, Head Chef talks about cooking with Charvet induction
“I have used induction previously but this new Charvet induction is so much more controllable. Why would you build a new kitchen now with anything else!”
Read MorePerfect low temperature cooking
Working in combination with bains marie and available on the Pro700, 800 and 900 Series and bespoke ranges, Charvet has launched a drop-in Low Temperature Cooking unit featuring digital controls, automatic water filling and water agitation to ensure consistent temperatures.
Read MorePasta cooker, poacher
At 11 kW for the electric and 13.5 kW for gas they have plenty of ‘grunt’ to suit the busiest of sites, but they are also very controllable thanks to a digital thermostat which also makes the Pasta Cooker ideal for other tasks such as sous vide poaching and slow-poached eggs.
Read MoreMultipurpose ‘COMBI-PAN’ from Charvet
