[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"global-fr":3,"products-override-fr":25,"resolve-codes-BR5501-F,TKPE-CPP-145,TKSA-BBC3GD,TKSH-CB2L":432},{"email":4,"phone1":5,"phone2":5,"address":6,"facebook":7,"linkedin":8,"whatsapp":9,"instagram":10,"phone1Raw":11,"phone2Raw":11,"logoFooter":12,"logoHeader":13,"footerTagline":14,"showroomHours":15},"info@ipec.me","+961 70 389 000","IPEC Bldg., Zouk Mosbeh\nKeserwan, Lebanon","https://www.facebook.com/ipeckitchen","https://www.linkedin.com/company/ipec-commercial-kitchen-equipment/","96170389000","https://www.instagram.com/ipec.foodservice/","+96170389000","/images/logos/ipec-logo-white.png","/images/logos/ipec-logo.png","Professional Kitchen Equipment Since 1980",[16,19,22],{"days":17,"hours":18},"Monday – Friday","8:00 AM – 6:00 PM",{"days":20,"hours":21},"Saturday","8:00 AM – 2:00 PM",{"days":23,"hours":24},"Sunday","Closed",{"localized":26,"en":431},{"categories":27},[28,76,127,178,233,278,320,361,406],{"faqs":29,"icon":42,"name":43,"slug":44,"image":45,"photos":46,"equipment":59,"description":74,"longDescription":75},[30,33,36,39],{"answer":31,"question":32},"Commercial kitchens in Lebanon should use AISI 304 stainless steel — it's the industry standard for food-contact surfaces. Grade 304 resists corrosion from salt, acidic foods, and the humidity common in Lebanese coastal areas. Lower-grade 201 steel may look the same but corrodes quickly, especially near the coast. All IPEC stainless steel equipment uses AISI 304.","What grade of stainless steel is used in commercial kitchen equipment?",{"answer":34,"question":35},"For a typical Lebanese restaurant serving 40–80 covers, you'll need at least two work tables: a 180 cm table for main prep and a 120 cm table for plating. If you're running a smaller operation like a manakish shop or snack bar, a single 150 cm table is usually enough. Always leave 90 cm clearance between tables for safe movement.","What size work table do I need for a restaurant kitchen in Lebanon?",{"answer":37,"question":38},"Wipe down with warm soapy water after each service. For stubborn stains, use a non-abrasive stainless steel cleaner — never use steel wool, which damages the protective surface. In Lebanon's hard water areas, white calcium deposits are common; a mix of white vinegar and water removes them quickly. IPEC tables come with adjustable feet to keep surfaces level on uneven floors.","How do I maintain stainless steel kitchen tables and sinks?",{"answer":40,"question":41},"Wall-mounted shelves save floor space and are easier to clean under — ideal for smaller Lebanese kitchens where every square metre counts. Freestanding 4-tier shelving (chrome wire or stainless steel) works better for storage areas and walk-in coolers. Most operations use a mix of both.","Do I need wall-mounted or freestanding shelving for my kitchen?","M3 10h18M3 6h18M3 14h18M3 18h18M7 6v12M17 6v12","Stainless Steel Equipment","stainless-steel","/images/products/stainless-steel.svg",[47,50,53,56],{"alt":48,"src":49},"TKF stainless steel working table with undershelf","/images/products/stainless-steel/WT18070.jpg",{"alt":51,"src":52},"TKF single bowl stainless steel sink unit with drainboard","/images/products/stainless-steel/SU1B120.jpg",{"alt":54,"src":55},"Double wall-mounted stainless steel shelf","/images/products/stainless-steel/DWS-15030.jpg",{"alt":57,"src":58},"4-tier chrome wire shelving unit for commercial kitchens","/images/products/stainless-steel/4TWS9045.jpg",[60,61,62,63,64,65,66,67,68,69,70,71,72,73],"Working Tables with Undershelf (60–180 cm)","Single & Double Bowl Sink Units","Wall-Mounted & Knee-Operated Hand Wash Sinks","Single & Double Wall Shelves","Round Tube Wall Shelves","4-Tier Stainless Steel Shelving Units","4-Tier Chrome Wire Shelving Units","Wall-Hung Cabinets (140–180 cm)","Square Tube & Service Trolleys","Rack Trolleys (Bakery Tray & GN Pan)","Platform Carts","Dishwasher Basket Trolleys","Pre-Rinse Shower Kits & Taps","Foot-Operated Hand Wash Basins","AISI 304 stainless steel tables, sinks, shelving units, trolleys, and wall cabinets for commercial kitchens.","Built from high-quality AISI 304 stainless steel, our neutral equipment range covers everything from work tables and sinks to shelving units, trolleys, and wall cabinets. Reinforced tops, adjustable feet, and heavy-duty construction for rigorous kitchen environments.",{"faqs":77,"icon":90,"name":91,"slug":92,"image":93,"photos":94,"equipment":107,"description":125,"longDescription":126},[78,81,84,87],{"answer":79,"question":80},"In Lebanon, gas is still the preferred choice for most restaurants. It heats instantly, works during power cuts (common even with generator backup), and most Lebanese chefs are trained on gas flames. Electric equipment makes sense for induction cookers, griddles, and specialty items where precise temperature control matters more than flame cooking.","Should I choose gas or electric cooking equipment for my restaurant in Lebanon?",{"answer":82,"question":83},"At minimum, a Lebanese restaurant needs: a 4-burner gas stove with oven, a commercial deep fryer, a flat griddle, a salamander, and a bain-marie for hot holding. For larger operations, add a 6-burner range, a convection oven, and a charcoal grill. The exact mix depends on your menu — a shawarma joint needs different equipment than a fine dining restaurant.","What cooking equipment do I need to open a restaurant in Lebanon?",{"answer":85,"question":86},"A convection oven uses a fan to circulate hot air, cooking food 25–30% faster and more evenly than a traditional deck oven. In Lebanon, convection ovens are essential for hotels, catering companies, and any restaurant serving more than 60 covers. They handle everything from roasting chickens to baking pastries. IPEC supplies both gas and electric convection ovens in 4-tray and 10-tray configurations.","What is a convection oven and when do I need one?",{"answer":88,"question":89},"A manakish oven is a box-type metallic oven with salt and brick insulation, gas operated with 2-side burners, designed specifically for baking manakish — the traditional Lebanese flatbread topped with za'atar, cheese, or meat. Available in 100 cm and 130 cm sizes, these ovens reach the high temperatures needed for quick, crispy baking. The 100 cm is suitable for small bakeries and snack shops; the 130 cm handles higher production volumes typical of busy neighbourhood furn. IPEC also supplies saj ovens (dome-shaped convex griddles) separately for making traditional saj bread — they are distinct products for different baking styles.","What is a manakish oven and what sizes are available?","M15.362 5.214A8.252 8.252 0 0112 21 8.25 8.25 0 016.038 7.048 8.287 8.287 0 009 9.6a8.983 8.983 0 013.361-6.867 8.21 8.21 0 003 2.48z","Cooking Equipment","cooking","/images/products/cooking-equipment.svg",[95,98,101,104],{"alt":96,"src":97},"Commercial upright gas fryer","/images/equipment/fryer-gas-upright.jpg",{"alt":99,"src":100},"Countertop charcoal grill","/images/equipment/countertop-grill.jpg",{"alt":102,"src":103},"4-burner gas stove range","/images/equipment/gas-stove-4burner.jpg",{"alt":105,"src":106},"Gas convection oven","/images/equipment/convection-oven-sm.jpg",[108,109,110,111,112,113,114,115,116,117,118,119,120,121,122,123,124],"Countertop & Upright Gas Fryers","Electric Fryers (6–12 litre)","Countertop Gas & Charcoal Grills","Flat & Ribbed Electric Griddles","Cast Iron Gas Griddles & Lava Stone Grills","Gas Stoves (2, 4, 6 burners with/without oven)","Induction Cookers & Simmer Plates","Sous-Vide Cookers (GN 1/2 & GN 1/1)","Gas & Electric Convection Ovens","Gas Deck Ovens (1–2 trays)","Traditional Manakish Ovens","Pasta Cookers","Bain-Maries & Hot Holding Cabinets","Salamanders & Heat Lamps","Bread Toasters & Proofers","Panini Grills (single & double)","Waffle Machines, Crepe Cookers, Candy Floss & Popcorn Machines","Commercial fryers, grills, stoves, ovens, pasta cookers, hot hold units, panini grills, and fun food machines.","Professional cooking equipment from countertop fryers and grills to full-size gas stoves, convection ovens, deck ovens, and specialty items like manakish ovens, crepe machines, and waffle makers. Gas and electric options available.",{"faqs":128,"icon":141,"name":142,"slug":143,"image":144,"photos":145,"equipment":158,"description":176,"longDescription":177},[129,132,135,138],{"answer":130,"question":131},"For a restaurant serving 50–80 covers, you'll typically need a 650-litre upright stainless steel refrigerator for daily prep items, plus an undercounter unit on your prep line. Add a chest freezer (300–400 litres) for frozen stock. Hotels and larger operations need multiple units. In Lebanon's hot summers (35°C+), always choose units rated for tropical climate (T class or higher).","What size refrigerator do I need for a restaurant in Lebanon?",{"answer":133,"question":134},"Chest freezers hold temperature better during power cuts — critical in Lebanon — because cold air doesn't escape when you open the lid. They're also more energy-efficient and cost less per litre of storage. Upright freezers are easier to organize with shelves and take less floor space. Most Lebanese restaurants use both: chest freezers for bulk storage and uprights for daily service items.","What's the difference between a chest freezer and an upright freezer?",{"answer":136,"question":137},"If you serve food to the public, yes. HACCP regulations require documented temperature logs. The Thermo'Connect remote monitoring system tracks temperatures 24/7 and sends alerts to your phone if a unit goes out of range — invaluable during Lebanon's frequent power fluctuations. It's especially important for hospitals, hotels, and any operation subject to health inspections.","Do I need temperature monitoring for my commercial refrigerators?",{"answer":139,"question":140},"For pastries and cakes, choose a refrigerated display case with glass on all sides for maximum visibility. Curved-glass models are popular in Lebanese pastry shops because they showcase products beautifully. Key features to look for: LED lighting, adjustable shelves, and anti-fog glass. IPEC supplies countertop and floor-standing pastry display refrigerators from 90 cm to 180 cm wide.","What type of display refrigerator is best for a bakery or pastry shop?","M12 2v20m0-20l4 4m-4-4l-4 4m4 16l4-4m-4 4l-4-4M2 12h20m-20 0l4 4m-4-4l4-4m16 0l-4 4m4-4l-4-4","Refrigeration","refrigeration","/images/products/refrigeration.svg",[146,149,152,155],{"alt":147,"src":148},"Upright display refrigerator","/images/equipment/display-refrigerator.jpg",{"alt":150,"src":151},"Commercial chest freezer","/images/equipment/chest-freezer.jpg",{"alt":153,"src":154},"Back bar cooler for beverages","/images/equipment/back-bar-cooler.jpg",{"alt":156,"src":157},"Cake and pastry display refrigerator","/images/equipment/cake-display-fridge.jpg",[159,160,161,162,163,164,165,166,167,168,169,170,171,172,173,174,175],"Upright Refrigerators (238–350 litre)","Stainless Steel Upright Refrigerators (650 litre)","Self-Service Display Refrigerators","Upright Freezers (200–600 litre)","Stainless Steel Upright Freezers","Drawer-Type Freezers","Chest Freezers (155–400 litre)","Supermarket-Type Freezers","Cake & Pastry Display Refrigerators","Ice Cream Display Freezers","Showcase Freezers","Back Bar Coolers (1, 2, 3 doors)","Refrigerated Juice & Slush Dispensers","Cold Preparation Table-Top Refrigerators","Dual Temperature Table-Top Refrigerators","Refrigerated Serving Units (GN compatible)","Thermo'Connect Remote Temperature Monitoring","Upright refrigerators, freezers, chest freezers, display cases, bar coolers, cold prep tables, and temperature monitoring.","Complete commercial refrigeration solutions — from upright refrigerators and freezers to chest freezers, pastry display cases, ice cream displays, bar coolers, cold preparation tables, dual temperature units, and remote temperature monitoring systems.",{"faqs":179,"icon":192,"name":193,"slug":194,"image":195,"photos":196,"equipment":209,"description":231,"longDescription":232},[180,183,186,189],{"answer":181,"question":182},"For most Lebanese restaurants slicing cheese, roast beef, and smaller cold cuts, a 30 cm blade slicer works well. However, for slicing mortadella and larger items (mortadella rounds are typically 37 cm in diameter), you'll need a 35 cm slicer. Delis and butcher shops that handle a variety of products should go with the 35 cm to cover all sizes. Always choose a slicer with a built-in sharpener — it saves time and keeps cuts clean.","What meat slicer size should I choose for my deli or restaurant?",{"answer":184,"question":185},"For a small bakery or pizza shop producing up to 100 pieces daily, a 25 kg spiral mixer is sufficient. Medium bakeries (200–500 pieces) need a 40 kg mixer. High-volume bakeries and manakish production lines should use a 50 kg spiral mixer. Planetary mixers (7–30 litre) are better suited for pastry shops that need versatility — whipping cream, mixing batter, and kneading small dough batches.","What size dough mixer do I need for my bakery?",{"answer":187,"question":188},"A spiral mixer has a fixed spiral hook that kneads dough — it's built for bread, manakish, and pizza dough in high volumes. A planetary mixer has interchangeable attachments (whisk, paddle, hook) and the head rotates around the bowl, making it versatile for cream, batter, and dough. Lebanese bakeries typically use spiral mixers for production and a planetary mixer for pastry work.","What's the difference between a spiral mixer and a planetary mixer?",{"answer":190,"question":191},"If you do any sous-vide cooking, meal prep, or need to extend shelf life, yes. Vacuum sealing removes air and prevents freezer burn, keeping ingredients fresh 3–5 times longer than regular storage. It's becoming standard in Lebanese restaurants that do advance prep — especially for marinated meats, sauces, and pre-portioned proteins.","Do I need a vacuum sealer for my restaurant?","M14.121 14.121L7.05 21.192a2.121 2.121 0 01-3-3l7.071-7.07m2.828 2.828l1.415-1.414a2.121 2.121 0 000-3L11.172 5.343a2.121 2.121 0 00-3 0L6.757 6.757M4 21h16","Food Preparation","food-preparation","/images/products/food-preparation.svg",[197,200,203,206],{"alt":198,"src":199},"Commercial meat and cheese slicer","/images/equipment/meat-slicer.jpg",{"alt":201,"src":202},"Professional meat slicer for deli","/images/equipment/meat-cheese-slicer.jpg",{"alt":204,"src":205},"Planetary mixer for food preparation","/images/equipment/planetary-mixer.jpg",{"alt":207,"src":208},"Countertop vacuum sealing machine","/images/equipment/vacuum-sealer.jpg",[210,211,212,213,214,215,216,217,218,219,220,221,222,223,224,225,226,227,228,229,230],"Meat Mincing Machines (22 & 32)","Refrigerated Meat Mincers (230V & 380V)","Floor Meat Mincers","Meat & Cheese Slicers (30–35 cm)","Electric Meat Saws","Meat Tenderizers","Electric Shawarma Knives","Manual & Automatic Burger Patty Presses","Commercial Juice Extractors & Citrus Juicers","Commercial Vegetable Cutters","Manual Lettuce Cutters & Onion Slicers","Spiral Dough Mixers (25–50 kg)","Planetary Mixers (7–30 litre)","Vertical & Pastry Dough Sheeters","Traditional Dough Sheeters","Counter Bread Slicers","Stab Mixers & Immersion Blenders","Food Processors (3–8 litre)","Commercial Blenders","Countertop & Free-Standing Vacuum Sealers","Wrapping Machines","Meat mincers, slicers, vegetable cutters, juicers, dough mixers, sheeters, blenders, food processors, and vacuum sealers.","Professional food preparation equipment covering meat processing (mincers, slicers, tenderizers, saws), vegetable preparation (cutters, juicers), dough preparation (sheeters, spiral & planetary mixers), mixing and blending (stab mixers, food processors, commercial blenders), and vacuum sealing machines.",{"faqs":234,"icon":247,"name":248,"slug":249,"image":250,"photos":251,"equipment":268,"description":276,"longDescription":277},[235,238,241,244],{"answer":236,"question":237},"A basic Lebanese bakery needs: a gas deck oven (1 or 2 trays), a spiral dough mixer (25–50 kg depending on volume), a dough sheeter, a proofer, and a bread slicer. If you're doing manakish, add a traditional manakish oven (100–130 cm). For a pastry shop, add a planetary mixer, a pastry dough sheeter, and a refrigerated display case. Budget between $15,000 and $40,000 for equipment depending on scale.","What equipment do I need to open a bakery in Lebanon?",{"answer":239,"question":240},"Deck ovens bake with radiant heat from stone or steel decks — they produce bread with a crispy crust and open crumb, the way traditional Lebanese bread should be baked. Convection ovens use circulating hot air for even, fast baking — better for pastries, croissants, and high-volume production. Most Lebanese bakeries use both: deck ovens for bread and manakish, convection ovens for viennoiserie and pastries.","What's the difference between a deck oven and a convection oven for baking?",{"answer":242,"question":243},"The 100 cm manakish oven produces about 100–150 manakish per hour and fits in smaller shops. The 130 cm model handles 200–300 per hour and is standard for busy neighbourhood bakeries (furn). Both are box-type metallic ovens with salt and brick insulation, gas operated with 2-side burners. If you're producing for delivery apps and multiple locations, you may need two ovens. All IPEC manakish ovens are built for the intense heat cycles this bread requires.","What size manakish oven do I need?",{"answer":245,"question":246},"Yes, if you want consistent results. A proofer maintains the exact temperature and humidity dough needs to rise properly. In Lebanon's variable climate — hot and humid in summer, cool and dry in winter — ambient proofing gives inconsistent results. A retarder-prover lets you prepare dough the night before and slow-proof it in the cold, so it's ready to bake at 5 AM.","Do I need a proofer for my bakery?","M21 15.546c-.523 0-1.046.151-1.5.454a2.704 2.704 0 01-3 0 2.704 2.704 0 00-3 0 2.704 2.704 0 01-3 0 2.704 2.704 0 00-3 0 2.701 2.701 0 00-1.5-.454M9 6v2m3-2v2m3-2v2M9 3h.01M12 3h.01M15 3h.01M21 21v-7a2 2 0 00-2-2H5a2 2 0 00-2 2v7h18zm-3-9v-2a2 2 0 00-2-2H8a2 2 0 00-2 2v2h12z","Bakery & Pastry Equipment","bakery","/images/products/bakery&pastry.svg",[252,256,260,264],{"alt":253,"src":254,"link":255},"ISM DPS52 pastry dough sheeter 2","https://tewdhfdrnyrjlutgzucb.supabase.co/storage/v1/object/public/media/products/bakery/74500266020f4050b939.jpg","https://www.ipec.me/shop/products/conveyor-pastry-dough-sheeter-52cm-belt-tkf-france-ismdps52",{"alt":257,"src":258,"link":259},"ISM SPM30","https://tewdhfdrnyrjlutgzucb.supabase.co/storage/v1/object/public/media/products/bakery/b76d5935be3581827b46.jpg","https://www.ipec.me/shop/products/spiral-mixer-double-speed-30l-12kg-camry-ismspm30",{"alt":261,"src":262,"link":263},"ISM‑TDS150","https://tewdhfdrnyrjlutgzucb.supabase.co/storage/v1/object/public/media/products/bakery/f54ef27d2e3313e82acb.jpg","https://www.ipec.me/shop/products/traditional-dough-sheeter-conveyor-type-150cm-ipec-ismtds150",{"alt":265,"src":266,"link":267},"TKSA CDR90","https://tewdhfdrnyrjlutgzucb.supabase.co/storage/v1/object/public/media/products/bakery/c01facd296f982c55a3d.jpg","https://www.ipec.me/shop/products/cake-showcase-4-side-glass-2-led-shelves-90x66x119cm-tkf-france-tksacdr90",[269,116,270,271,272,222,223,273,225,274,167,275],"Gas Deck Ovens (1–2 trays, 60x40 cm)","Traditional Manakish Ovens (100–130 cm)","Rack & Rotary Rack Ovens","Spiral Dough Mixers (25–50 kg capacity)","Traditional Dough Sheeters (150 cm)","Proofers & Retarder-Provers","Refrigerated Display Showcases","Deck ovens, rack ovens, spiral mixers, dough sheeters, proofers, bread slicers, and manakish ovens.","Complete bakery equipment for artisan and production bakeries — gas deck ovens, convection ovens, traditional manakish ovens, spiral and planetary mixers, dough sheeters, proofers, bread slicers, and refrigerated pastry display showcases.",{"faqs":279,"icon":292,"name":293,"slug":294,"image":295,"photos":296,"equipment":309,"description":318,"longDescription":319},[280,283,286,289],{"answer":281,"question":282},"Beyond your espresso machine, you'll need: a quality burr grinder (the single most important piece after the machine), an automatic tamper for consistency during rush hours, a portafilter cleaner, a commercial blender for frappés and smoothies, a back bar cooler for milk and cold drinks, and a pastry display fridge. Budget around $3,000–$8,000 for ancillary café equipment (excluding the espresso machine itself).","What equipment do I need to open a coffee shop in Lebanon?",{"answer":284,"question":285},"Built-in grinders in espresso machines are a compromise. A dedicated burr grinder gives you precise grind adjustment, faster grinding speed, and more consistent particle size — all of which directly affect espresso quality. In Lebanon's competitive specialty coffee scene, a good grinder is what separates great espresso from average. IPEC supplies electric controlled grinders that let you dial in the exact setting.","Why do I need a separate coffee grinder if my espresso machine has one built in?",{"answer":287,"question":288},"For a small café (under 30 seats), a single-door back bar cooler handles milk, juices, and cold drinks. Medium cafés (30–60 seats) need a 2-door unit. Busy cafés with food service or a cocktail bar should go for 3 doors. Glass-door models let staff see stock levels at a glance. In Lebanese summers, back bar coolers work hard — choose a unit with good compressor capacity.","What size back bar cooler do I need for my café?",{"answer":290,"question":291},"If your café serves more than 100 espressos per day, absolutely. An automatic tamper applies consistent 20+ kg pressure every time, eliminating the variation between baristas. This means more consistent shots and less fatigue for your team. It's a worthwhile investment for any Lebanese café that's serious about coffee quality and speed during peak hours.","Should I invest in an automatic coffee tamper?","M18 8h1a4 4 0 010 8h-1M2 8h16v9a4 4 0 01-4 4H6a4 4 0 01-4-4V8zm4-6v2m4-2v2m4-2v2","Coffee & Beverage Equipment","coffee-beverage","/images/products/coffee.svg",[297,300,303,306],{"alt":298,"src":299},"TKF automatic coffee tamper machine","/images/products/coffee-beverage/TKPE-CPP-145.jpg",{"alt":301,"src":302},"TKF 1800W commercial blender for cafés","/images/products/coffee-beverage/TKSH-CB2L.jpg",{"alt":304,"src":305},"TKF 3-door back bar cooler for beverage storage","/images/products/coffee-beverage/TKSA-BBC3GD.jpeg",{"alt":307,"src":308},"Professional stainless steel cocktail shaker","/images/products/coffee-beverage/BR5501-F.jpg",[310,311,312,313,314,315,316,317,170,167,168],"Electric Controlled Coffee Grinders","Automatic Coffee Tamper Machines","Electric Portafilter Cleaners","Commercial Blenders (1.75 litre)","Refrigerated Juice Dispensers (single & double)","Slush Ice Dispensers","Commercial Citrus Juicers","Commercial Juice Extractors","Professional coffee grinders, automatic tampers, portafilter cleaners, juice dispensers, and slush machines.","Everything behind the bar — from electric controlled coffee grinders and automatic tamper machines to portafilter cleaners, refrigerated juice dispensers, slush ice dispensers, and commercial blenders. Paired with back bar coolers and display refrigeration for a complete café setup.",{"faqs":321,"icon":331,"name":332,"slug":333,"image":334,"photos":335,"equipment":348,"description":359,"longDescription":360},[322,325,328],{"answer":323,"question":324},"Every professional kitchen needs at minimum: a chef's knife (25–30 cm), a boning knife, a paring knife, and a bread knife. Butcher shops add a cimeter knife and cleaver. IPEC supplies Fischer Bargoin professional knives from France — they're the standard in European commercial kitchens, with forged steel blades that hold an edge through heavy daily use.","What knives does a commercial kitchen in Lebanon need?",{"answer":326,"question":327},"Professional knives should be honed with a sharpening steel before every service — this realigns the edge. Full sharpening on a stone or professional sharpener should happen every 2–4 weeks depending on use intensity. A sharp knife is safer than a dull one because it requires less force and gives you more control. IPEC supplies sharpening steels and maintenance tools alongside every knife set.","How often should commercial kitchen knives be sharpened?",{"answer":329,"question":330},"Stainless steel is the all-rounder — durable, non-reactive, dishwasher-safe. For sautéing and searing, many Lebanese chefs prefer heavy-gauge aluminium or copper-core pans for better heat conductivity. Non-stick is useful for egg stations but wears out faster in commercial use. Professional kitchens typically stock a mix of stainless steel pots and aluminium or copper pans for different cooking tasks.","What cookware material is best for a commercial kitchen?","M7 3v7a4 4 0 004 4h2a4 4 0 004-4V3M7 10V3M11 3v7M7 21v-4h10v4M12 17v-3","Smallwares & Utensils","smallwares","/images/products/utensils.svg",[336,339,342,345],{"alt":337,"src":338},"Professional stainless steel stockpot with lid","/images/products/smallwares/CT1609.jpg",{"alt":340,"src":341},"Stainless steel serving ladle","/images/products/smallwares/4615LA.jpg",{"alt":343,"src":344},"Stainless steel kitchen scraper spatula","/images/products/smallwares/EH8037.png",{"alt":346,"src":347},"Stainless steel ice cream GN pan","/images/products/smallwares/ISC12.jpg",[349,350,351,352,353,354,355,356,357,358],"Professional Butcher Knives (Fischer Bargoin)","Chef Knives & Boning Knives","Sharpening Steels & Knife Maintenance","Professional Cookware (pots, pans, sauté pans)","Strainers, Sieves & Colanders","Bar & Café Accessories","Catering Utensils & Service Tools","Measuring Devices & Kitchen Scales","Hooks & Hanging Systems","Cutting Boards & Preparation Tools","Professional knives, cookware, strainers, bar tools, measuring devices, and kitchen accessories from TKF and Fischer.","Professional kitchen smallwares and utensils from TKF and Fischer Bargoin — including butcher knives, chef knives, sharpening steels, cookware, strainers and sieves, bar and café accessories, measuring devices, hooks, and kitchen tools built for commercial use.",{"faqs":362,"icon":375,"name":376,"slug":377,"image":378,"photos":379,"equipment":392,"description":404,"longDescription":405},[363,366,369,372],{"answer":364,"question":365},"At minimum: a knee or foot-operated hand wash sink (no hand contact), a UV sterilization knife box, digital probe thermometers for food temperature checks, waste bins with lids, and cleaning signs. For full HACCP compliance, add a Thermo'Connect remote temperature monitoring system for all refrigeration units. IPEC supplies complete HACCP kits for restaurants, hotels, and hospitals.","What hygiene equipment does a commercial kitchen in Lebanon need for HACCP compliance?",{"answer":367,"question":368},"A UV knife box uses ultraviolet light to kill 99.9% of bacteria on knife blades between uses. You insert clean knives into the box, and UV-C light sterilizes them continuously. It holds up to 15 knives and is essential for any kitchen handling raw meat, fish, and ready-to-eat foods — which is virtually every commercial kitchen in Lebanon. It's a HACCP requirement for hospitals and many hotels.","How does a UV sterilization knife box work?",{"answer":370,"question":371},"Filtering frying oil daily extends its life by 50–100%, saving significant money — a major consideration with oil prices in Lebanon. The VITO oil filtration system filters hot oil in just 4 minutes without cooling it down. Clean oil also produces better-tasting food with less acrylamide. Oil quality test strips let you verify when oil genuinely needs changing rather than guessing.","Why do I need oil filtration for my fryers?",{"answer":373,"question":374},"Thermo'Connect is a wireless temperature monitoring system that tracks all your refrigeration units 24/7 and sends alerts to your phone if temperatures go out of safe range. In Lebanon, where power cuts and generator switchovers can cause temperature spikes, this system prevents food spoilage and liability. It's essential for hospitals, hotels, and any operation storing high-value perishables.","What is Thermo'Connect and do I need it?","M9 12l2 2 4-4m5.618-4.016A11.955 11.955 0 0112 2.944a11.955 11.955 0 01-8.618 3.04A12.02 12.02 0 003 9c0 5.591 3.824 10.29 9 11.622 5.176-1.332 9-6.03 9-11.622 0-1.042-.133-2.052-.382-3.016z","Hygiene & Safety","hygiene-safety","/images/products/safety.svg",[380,383,386,389],{"alt":381,"src":382},"TKF UV sterilization knife box for commercial kitchens","/images/products/hygiene-safety/EKB-510.jpg",{"alt":384,"src":385},"STIL digital probe thermometer for HACCP monitoring","/images/products/hygiene-safety/5518_1.jpg",{"alt":387,"src":388},"Thermo'Connect remote temperature monitoring system","/images/products/hygiene-safety/4777_v3.jpg",{"alt":390,"src":391},"Cleaning in progress warning sign for kitchen safety","/images/products/hygiene-safety/24CIP.jpg",[393,394,395,396,397,398,399,400,175,401,402,403],"High Voltage Insect Killers","UV Sterilization Knife Boxes (15 pcs)","Mobile Waste Bins (24–130 litre)","Waste Bag Stands","Clean Bucket Trolleys (single & double)","Warning Signs","VITO Oil Filtration Devices (50 & 80)","Frying Oil Quality Testers & Strips","Digital Thermometers & Probes (STIL)","Infrared Thermometers","HACCP Temperature Monitoring Kits","Insect killers, sterilization boxes, waste management, cleaning equipment, oil filtration, and HACCP monitoring tools.","Essential hygiene and safety equipment for commercial kitchens — high voltage insect killers, UV sterilization knife boxes, mobile waste bins, clean bucket trolleys, oil filtration and testing equipment, warning signs, and HACCP-compliant temperature monitoring from STIL.",{"faqs":407,"icon":417,"name":418,"slug":419,"image":420,"photos":421,"equipment":422,"description":429,"longDescription":430},[408,411,414],{"answer":409,"question":410},"Véritable gardens use a patented system with ready-to-use seed capsules (called Lingots) that grow in water — no soil, no mess. Built-in LED grow lights provide the exact light spectrum plants need, and a water reservoir lasts 2–3 weeks between refills. You simply insert a Lingot and harvest fresh herbs in 2–4 weeks. Over 80 varieties are available, from basil and mint to edible flowers.","How does the Véritable indoor garden work?",{"answer":412,"question":413},"Yes — that's exactly what autonomous indoor gardens are designed for. In Lebanon's hot summers, many herbs bolt and die outdoors, but an indoor garden maintains ideal growing conditions year-round. Professional kitchens use them on the pass for fresh-cut garnishes — basil, mint, chives, and micro-herbs. The 4-slot and 6-slot models produce enough for daily service in most restaurants.","Can I grow fresh herbs in a restaurant kitchen year-round?",{"answer":415,"question":416},"Over 80 varieties including classic Lebanese kitchen herbs: basil (multiple varieties), mint, thyme, parsley, coriander, chives, and dill. You can also grow more exotic options like purple basil, lemon basil, and edible flowers like pansies and nasturtiums for garnishing. Each Lingot capsule produces 4–6 months of harvests before needing replacement.","What herbs can I grow in a Véritable indoor garden?","M12 21c-4-4-8-7.5-8-11a4 4 0 018 0 4 4 0 018 0c0 3.5-4 7-8 11zM12 7v14","Culinary Indoor Gardens","indoor-gardens","/images/products/indoor-garden.svg",[],[423,424,425,426,427,428],"Véritable EXKY Indoor Garden (2 slots)","Véritable CLASSIC Indoor Garden (2 slots)","Véritable GOURMET Indoor Garden (4 slots)","Véritable BOTANEO Indoor Garden (6 slots)","Lingots — Ready-to-Use Seed Capsules","Over 80 Varieties of Edible Plants & Flowers","Autonomous indoor herb gardens by Véritable — grow over 80 varieties of fresh herbs and edible flowers year-round.","Véritable autonomous indoor gardens bring fresh herbs directly to your kitchen pass. Grow over 80 varieties of edible plants and flowers year-round without soil or maintenance. Available in 2, 4, and 6-slot configurations — from compact countertop units to professional kitchen installations.",null,{"resolved":433},{"TKPE-CPP-145":434,"TKSH-CB2L":437,"TKSA-BBC3GD":439,"BR5501-F":442},{"slug":435,"category":436},"automatic-coffee-tamper-with-adjustable-pressure-65w-tkf-france-tkpecpp145","Food Preparation Equipment",{"slug":438,"category":436},"commercial-blender-2l-variable-speed-ss-gears-tkf-france-tkshcb2l",{"slug":440,"category":441},"triple-door-bar-cooler-320l-tkf-france-tksabbc3gd","Refrigeration Equipment",{"slug":443,"category":444},"boston-shaker-with-feet-90x180mm-tkf-france-br5501f","Bar & Café"]