For use in bars, pubs, restaurants and patisseries.
Stainless steel finished with elegant black PVD coating.
Thin mesh with wire handle.
NOTE: Not dishwasher safe.

Body made of rubber wood – lightweight, but durable.
Ceramic grinding mechanism (burrs) – non-corrosive (suitable for salt), manual and adjustable with a knob.
Lid protected from falling off with a screwed knob.
Knob with a printed “S” letter – for marking salt.
Available in several colours: dark wood, light wood, white lacquered wood (glossy finish).

With handles.

Splashback 40 mm high protecting the wall against stains.
Non-adjustable shelf – the distance from the floor to the lower edge of the shelf is 160 mm.
Approximate permissible shelf load: 70 kg/m².

Completely made of aluminium
Set of 3 polypropylene nozzle, as well as a cleaning brush.

Not suitable for hot sauces.

Requires cream charger (N₂O) to operate, not included

Made of aluminium.
Double-faced, with 3D pattern on each side – dough doesn’t stick.
Perforated – excess flour and semolina can fall off.
Patented bent handle design:
– provides more ergonomic operation,
– provides more durability as this shape prevents the flat working part from bending and cracking,
– allows for adding pizzas to the back of an oven without touching pizzas placed at the front.
Dimensions may slightly vary as the product is hand-made.
Available in a few sizes.

Dimensions: 255x264x189mm.
For use in retail, catering, food industry.
Two-digit scale: up to 6 kg with 2 g scale, up to 15 kg with 5 g scale.
Large 6-digit LCD display.
Panel with function keys: settings, zero, tare and display backlight.
Weight range: 20 g - 15 kg.
Powerful 6 V, 4.5 Ah battery for up to 100 hours of operation.
Includes 7.8 V / 1.2 A AC adapter.
3 scale pans: 2 flat (stainless steel and ABS) and a deep ABS pan.
Base body made of ABS.
Weighing surface on flat pan: 176x223 mm.
Inner dimensions of deep pan: 250x274x(H)67 mm.
Built-in spirit level.
4 non-slip feet.
Weight with initial legalization, ready to use immediately after unpacking.