Catering equipment
Stellinox is not only a supplier of equipment for professional kitchens and restaurants, but also a manufacturer of catering equipment. Catering equipment must meet a number of specific criteria, such as robustness, ease of cleaning and impeccable hygiene, all at very attractive prices. More and more local authorities are opting for catering equipment made in France and are tending to withdraw plastic materials that come into contact with food. Stellinox's food-grade stainless steel products, manufactured in France, have their place in this trend.
Equipment for collective catering
When it comes to small kitchen equipment, local authorities are faced with the constraints of a low purchase price, sturdiness and compatibility with environmental standards. Stainless steel meets all these criteria, allowing chefs and canteens to concentrate more on food preparation. More and more catering establishments are returning to stainless steel dishes and trays. Stellinox offers a wide range of professional catering equipment, from cooking utensils to serving dishes and trays. If you are looking for a supplier of fast food equipment, you will find the items you need in this section: chip scoop, sugar shaker, panini grills, etc.
Stellinox also offers a range of equipment and accessories: for serving drinks, with jugs and water carafes that you can place on the tables, for example, equipment for setting up a buffet, professional kitchen preparation equipment with a wide range of GN containers and trays and cooking equipment, soup kettles, chafing dishes for keeping food warm in a bain-marie, stainless steel crockery, stainless steel trays for self-service, etc. Stellinox does not offer furniture, machines, electrical equipment or cleaning products.
Specificities of collective catering
Contract catering has a number of specific matters.
- Volume of meals served: Catering companies often serve a large number of meals every day, whether in schools, hospitals, companies or public institutions and authorities. This requires considerable logistical organisation to meet demand. Mass catering kitchens are often equipped to produce large numbers of meals, requiring specific kitchen equipment and efficient organisation.
- Diversity of customers: Catering customers can be diverse, ranging from children at school to hospital patients and company employees. Collective catering must therefore adapt to the specific needs and preferences of each group.
- Nutritional standards: Mass catering is subject to strict nutritional standards, especially in schools and healthcare facilities. Meals must be balanced and meet nutritional requirements to ensure the health and well-being of consumers. Due to the diversity of the public served in institutional catering, local authorities also need to manage food allergies and intolerances. The variety of audiences, from children to the elderly, means that menus must be adapted to meet the specific needs of each group.
- Budgetary constraints: In many cases, collective catering has to meet strict budgetary constraints while maintaining the quality of the meals served. This requires efficient management of resources and costs.
- Waste management and sustainability: Given the high volume of meals served, waste management is an important issue for contract catering. There is a growing awareness of sustainability and many institutions are adopting greener practices.
- Seasonality and local sourcing: Some caterers are seeking to prioritise seasonal produce and source from local producers where possible. This can present logistical challenges, but also helps to promote more sustainable food and support local producers.
The catering industry is characterised by its ability to provide large quantities of meals while meeting nutritional standards, budgetary constraints and specific regulations, and taking into account the diversity of the public served.