Robust, Opera is a pastry oven that offers unrivaled working comfort with its independent electronic controls per floor.
temperatures vault and soles are independently adjustable from each other, for tailor-made work. Its glass doors "security" are removable without tools and can be raised with an intermediate position. The OPERA oven's oven can hold 8 to 16 trays and its temperature can be regulated from 0° to 30°.
Unique and indispensable, MONTMARTRE removes the drudgery of work for any type of user.
MONTMARTRE is more than a lift, with a simple press of a button, it loads and unloads food effortlessly. It completely reproduces the human gesture and thanks to its automated system, it reduces effort and difficulty. It thus makes loading and unloading food accessible to everyone: finally work combines comfort and pleasure!
Unique sur le marché to simply offer hot bread all day long. Patented ABRY-NICOLAS technology which received the Europain 2010 innovation trophy.
Christophe Vasseur, baker in Paris, tells you about his choice
VENDÔME is an electric oven equipped with stainless steel armored resistors, each stage is independent, which allows it to operate partially and adapt to variations in daily flow rates. Its refractory cement soles which facilitates Maillard reaction.
Its steam device is also independent by floor.
VENDÔME is equipped with RFAN electronic control.
Christophe Vasseur, baker in Paris, tells you about his choice
On June 13, the National Confederation of Ice Cream Makers of France is launching its Quality Charter and the "Glaces Artisanales de France" brand so that consumers can clearly identify and enjoy real artisanal ice creams made with natural ingredients and according to rigorous know-how.
In a constantly changing world and facing health crises, consumers are increasingly demanding traceability, quality, and also information on products.
For over 60 years, the National Confederation of Ice Cream Makers of France has been defending the professional interests and expertise of artisan ice cream makers. Through this approach, it aims not only to meet consumer expectations but also to promote the work and practice of a culinary art that requires solid experience to offer products with natural colors and flavors made with noble products (milk, eggs, cream, seasonal fruits, etc.) and not from powders or mixes. For information on the certification process: www.le mondedudessert.fr
New, more new
In the 2016 catalog of sales lines, choice of decorations has doubled to currently present more than 25Solid wood, lacquered panels, and laminate have evolved to become more modern and sleek. Moldings and curves are now behind us. In short, we "stick" to decorating trends, with the help of a designer who is part of the team.
On the refrigeration side, the shape of the tank has been revisited. We are in the final stages of development and will be able to offer a high-performance and versatile system in the coming months. The new tank will allow for better cold management and a more uniform airflow. Obviously, better airflow management results in less loss and, consequently, generates energy savings. We are also working on developing a range of negative-freeze display cases.
For our design office, it is necessary, while standardizing the design of the base, to ensure that it can adapt to all the customer's personalization expectations.
So generally speaking, Our entire linear offering can be completely modulated and personalized, based on a very extensive catalog.