Hendi United Kingdom

Professional kitchens coordinate cooking, preparation, service and food movement across busy shifts. This Hendi range brings together fryers and induction hobs, pastry tools, buffet drink dispensers, serving trolleys and thermal boxes. Choosing equipment for a specific station helps teams organise production and service around the work each item is designed to do.

Equipment and tasks

The Kitchen Line deep fryer has a stainless-steel body and oil tank, a removable basket and a removable control panel. Lifting out the basket supports draining and cleaning, while a safety arrangement switches the appliance off when the panel is removed. Its cold-zone system keeps crumbs and deposits below the heating elements, separating residue from the active heating area during frying.

For pastry preparation, a spatula with a smooth, flexible stainless-steel working part helps staff spread creams or icing and move delicate mixtures. A scraper with a flexible TPR blade and ABS handle reaches bowl sides and the base to gather dough or cream for transfer. At buffet service, a juice dispenser combines a transparent vessel, label holder and anti-drip tap for cold drinks.

Parameters in use

The fryer’s adjustable temperature range from 50 to 190°C lets staff select heat for different frying tasks. Its thermostat protects against overheating, while the removable basket supports cleaning after use. The induction hob is intended for pans with bases from 120 to 220 mm in diameter, so checking the cookware base helps confirm fit before cooking. Touch controls provide stepped adjustment of power and temperature.

The juice dispenser holds 4 litres, a useful volume for planning a buffet fill and monitoring service. Its tap is positioned above the base for dispensing into glasses, and a removable stainless-steel cooling rod helps keep drinks cold. For hot-drink service, the separate dispenser is designed for heating water or wine; its water-level indicator and thermostat help staff monitor the contents and adjust temperature.

Choosing a product

Match preparation tools to the task and cleaning routine. Use the flexible scraper to gather mixtures from a bowl; it is dishwasher safe. Choose the pastry spatula for controlled spreading and movement of creams or icing; it is not suitable for dishwasher cleaning. For cooking, consider the fryer’s working range in relation to the batch, or check that induction cookware falls within the hob’s compatible base-diameter range.

For moving dishes or equipment, the serving trolley allows a maximum load of 50 kg per shelf. Staff can distribute the load across its shelves, then use the brakes on two of its four swivel castors when positioning it for service. For food holding or transport, the 40-litre Piocelan thermal box has internal dimensions of 540 × 340 × 230 mm. These measurements help teams assess how food containers may be arranged inside.