[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"global-fr":3,"sectors-bundle-fr":25,"resolve-codes-SU1B120":1415},{"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":758},{"sectors":27},[28,113,191,266,338,406,471,546,611,683],{"slug":29,"name":30,"description":31,"longDescription":32,"icon":33,"image":34,"equipment":35,"relatedCategories":62,"callout":72,"photos":75,"faqs":100},"fast-food","Restauration rapide","Solutions matériel complètes pour QSR, vente à emporter et fast-casual.","Les enseignes de restauration rapide ont besoin d'un matériel rapide, constant et durable. IPEC fournit friteuses, grills, maintien en température et matériel de cuisson comptoir conçu pour les opérations à fort volume et rotation rapide.","M13 10V3L4 14h7v7l9-11h-7z","/images/sectors/fastfood.svg",[36,39,41,43,45,48,50,53,56,59],{"label":37,"link":38},"Friteuses professionnelles (gaz et électriques)","/shop/categories/cooking-equipment",{"label":40,"link":38},"Grills et planchas de comptoir",{"label":42,"link":38},"Presses à panini (simples et doubles)",{"label":44,"link":38},"Armoires de maintien au chaud et bains-marie",{"label":46,"link":47},"Soubassements réfrigérés et armoires négatives","/shop/categories/refrigeration-equipment",{"label":49,"link":38},"Toasters et salamandres professionnels",{"label":51,"link":52},"Distributeurs à granité et à boissons","/shop/categories/bar-cafe",{"label":54,"link":55},"Tables de travail inox","/shop/categories/neutral-stainless-steel-equipment",{"label":57,"link":58},"Lave-vaisselle de soubassement","/shop/categories/warewashing",{"label":60,"link":61},"Matériel d'emballage et de filmage","/shop/categories/food-preparation-equipment",[63,66,69],{"label":64,"slug":65},"Matériel de cuisson","cooking",{"label":67,"slug":68},"Froid professionnel","refrigeration",{"label":70,"slug":71},"Matériel inox","stainless-steel",{"title":73,"text":74},"Conçu pour la vitesse et le volume","Les enseignes de restauration rapide exigent un matériel qui chauffe instantanément, tient la température et résiste à un usage quotidien intensif. IPEC a équipé des centaines de QSR et de points de vente à emporter au Liban avec du matériel certifié CE de marques européennes et américaines de confiance.",[76,79,82,85,88,91,94,97],{"src":77,"alt":78},"/images/sectors/fast-food/TKFL-UGF-1B.jpg","Friteuse gaz professionnelle pour cuisines de fast-food",{"src":80,"alt":81},"/images/sectors/fast-food/TKOT-GGF-24A.jpg","Plancha gaz de comptoir pour fast-food",{"src":83,"alt":84},"/images/sectors/fast-food/KU7331.jpg","Matériel de cuisson fast-food par IPEC",{"src":86,"alt":87},"/images/sectors/fast-food/TKSA-TTR150.jpeg","Toaster salamandre pour service rapide",{"src":89,"alt":90,"link":38},"/images/equipment/fryer-countertop.jpg","Friteuse électrique de comptoir pour service rapide",{"src":92,"alt":93,"link":38},"/images/equipment/panini-grill.jpg","Presse à panini double pour wraps fast-food",{"src":95,"alt":96,"link":38},"/images/equipment/bain-marie.jpg","Bain-marie maintien au chaud pour sauces et accompagnements",{"src":98,"alt":99},"/images/products/stainless-steel/WT18070.jpg","Table de travail inox pour préparation alimentaire",[101,104,107,110],{"question":102,"answer":103},"Quel matériel pour un fast-food au Liban ?","Le setup central : une friteuse professionnelle (gaz pour les gros volumes, électrique pour les petites enseignes), une plancha, un grill de comptoir, une salamandre/toaster, une armoire de maintien au chaud, des soubassements réfrigérés et un lave-vaisselle soubassement. Pour les burgers, ajoutez une presse à panini. Pour le shawarma, ajoutez une broche verticale. Budget 10 000 à 25 000 $ selon l'ampleur de la carte.",{"question":105,"answer":106},"Friteuse gaz ou électrique pour un fast-food ?","Les friteuses gaz chauffent plus vite, récupèrent la température plus rapidement entre les charges et continuent de fonctionner pendant les coupures de courant — autant de critères essentiels pour le fast-food à fort volume. Les friteuses électriques offrent un contrôle plus précis de la température et sont plus simples à installer (pas de raccordement gaz). Au Liban, la friteuse gaz est le standard pour les QSR sérieux. L'électrique convient bien aux petites enseignes à volume modéré.",{"question":108,"answer":109},"Comment choisir le matériel de maintien en température pour un fast-food ?","En fast-food, il faut à la fois un bain-marie (chaleur humide pour sauces et accompagnements) et une armoire de maintien (chaleur sèche pour les fritures). L'objectif : maintenir les aliments au-dessus de 63 °C sans les dessécher. La taille dépend de la variété de votre carte — un burger-shop a besoin de moins de capacité qu'une enseigne de poulet frit. Les lampes chauffantes sont bonnes pour le maintien court (moins de 15 minutes) au comptoir de service.",{"question":111,"answer":112},"Quel matériel pour un comptoir à shawarma au Liban ?","L'essentiel : une broche à gaz verticale (machine à shawarma), un couteau à shawarma électrique, une plancha pour griller le pain, une friteuse pour les frites, un bain-marie pour les sauces, un soubassement réfrigéré et une table de prep inox. Ajoutez une presse à panini si vous proposez des wraps. La broche est la pièce maîtresse : choisissez la taille selon votre volume quotidien de viande (typiquement 20 à 50 kg pour les enseignes de quartier).",{"slug":114,"name":115,"description":116,"longDescription":117,"icon":118,"image":119,"equipment":120,"relatedCategories":141,"callout":149,"photos":152,"faqs":178},"bakery-pastry","Boulangerie et pâtisserie","Fours boulangers professionnels, étuves, pétrins et lignes de production complètes.","Matériel boulangerie professionnel pour productions artisanales et industrielles. Des fours à sole simple aux lignes entièrement automatisées, IPEC équipe les boulangeries de référence au Liban depuis 45 ans.","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","/images/sectors/bakery-pastry.svg",[121,123,125,127,129,131,133,135,137,139],{"label":122,"link":38},"Fours à sole gaz (1–2 niveaux)",{"label":124,"link":38},"Fours à manakish traditionnels",{"label":126,"link":38},"Fours à convection gaz et électriques",{"label":128,"link":61},"Pétrins spiraux (25–50 kg)",{"label":130,"link":61},"Batteurs planétaires (7–30 L)",{"label":132,"link":61},"Laminoirs verticaux et à pâte pâtissière",{"label":134,"link":61},"Laminoirs traditionnels (150 cm)",{"label":136,"link":38},"Étuves de fermentation et chambres de pousse",{"label":138,"link":61},"Trancheurs à pain de comptoir",{"label":140,"link":47},"Vitrines pâtissières réfrigérées",[142,145,146],{"label":143,"slug":144},"Matériel boulangerie et pâtisserie","bakery",{"label":67,"slug":68},{"label":147,"slug":148},"Préparation dynamique","food-preparation",{"title":150,"text":151},"De l'artisan à l'échelle industrielle","Que vous équipiez une pâtisserie boutique ou une boulangerie industrielle à fort volume, IPEC a le matériel et l'expertise. Nous travaillons avec les boulangeries de référence du Liban et conseillons sur le dimensionnement matériel, l'optimisation des flux et l'efficacité énergétique.",[153,156,160,163,166,169,172,175],{"src":154,"alt":155},"/images/sectors/bakery-pastry/WCO500X.jpg","Four à convection professionnel pour boulangeries",{"src":157,"alt":158,"link":159},"/images/sectors/bakery-pastry/M1230S.jpg","Pétrin spiral pour production boulangère","/shop/products?search=M1230S",{"src":161,"alt":162},"/images/sectors/bakery-pastry/ISM-DPS52-pastry-dough-sheeter-2.jpg","Laminoir à pâte pâtissière pour boulangerie",{"src":164,"alt":165},"/images/sectors/bakery-pastry/ISM-CGDR90.jpg","Matériel boulangerie professionnel par IPEC",{"src":167,"alt":168,"link":38},"/images/equipment/deck-oven.jpg","Four à sole gaz pour pain et manakish",{"src":170,"alt":171,"link":61},"/images/equipment/bread-slicer.jpg","Trancheur à pain de comptoir pour boulangeries",{"src":173,"alt":174,"link":61},"/images/equipment/spiral-mixer.jpg","Pétrin spiral pour production à fort volume",{"src":176,"alt":177,"link":47},"/images/equipment/cake-display-fridge.jpg","Vitrine pâtissière réfrigérée",[179,182,185,188],{"question":180,"answer":181},"Combien coûte l'équipement d'une boulangerie au Liban ?","Une petite boulangerie artisanale (furn de quartier) peut être équipée pour 15 000 à 25 000 $ couvrant four à sole, pétrin, laminoir, étuve et vitrine. Une boulangerie de production moyenne tourne entre 30 000 et 60 000 $ avec fours plus grands et pétrins de plus forte capacité. Une pâtisserie complète avec vitrines, tempéreuse à chocolat et cellules de refroidissement peut atteindre 50 000 à 100 000 $. IPEC aide à dimensionner le matériel selon vos objectifs de production.",{"question":183,"answer":184},"Quels permis et standards pour une boulangerie au Liban ?","Tout le matériel de cuisson professionnel doit être certifié CE pour le marché libanais. La conformité HACCP est de plus en plus exigée, surtout pour les boulangeries fournissant hôtels et supermarchés. Les surfaces en contact alimentaire doivent être en inox AISI 304. IPEC ne fournit que du matériel certifié CE et peut fournir la documentation pour les licences et les inspections municipales.",{"question":186,"answer":187},"Peut-on démarrer une boulangerie avec un four à convection à la place d'un four à sole ?","C'est possible, mais les résultats diffèrent. Les fours à sole produisent le pain libanais traditionnel et le manakish avec un dessous croustillant et un dessus moelleux que les clients attendent. Les fours à convection excellent en pâtisserie, croissants et biscuits. Beaucoup de boulangeries libanaises à succès démarrent avec un four à sole pour le pain et ajoutent ensuite un four à convection pour l'extension pâtisserie. Le four à sole est le cœur d'une boulangerie libanaise.",{"question":189,"answer":190},"Quelle différence entre laminoir vertical et laminoir de table ?","Les laminoirs verticaux prennent moins de place au sol (environ 60×80 cm) et sont idéaux pour petites pâtisseries et restaurants. Les laminoirs de table (tapis 150 cm) absorbent les plus gros volumes et pâtons de plus grande taille — essentiels pour les boulangeries de production faisant croissants, pâte feuilletée et phyllo à l'échelle. Pour une boulangerie de quartier au Liban, un laminoir vertical offre généralement la capacité suffisante.",{"slug":192,"name":193,"description":194,"longDescription":195,"icon":196,"image":197,"equipment":198,"relatedCategories":218,"callout":226,"photos":229,"faqs":253},"coffee-shops","Coffee shops","Moulins à café, vitrines réfrigérées, distributeurs de jus et incontournables du café.","Des cafés de spécialité aux établissements à fort débit, IPEC fournit moulins à café, tasseurs automatiques, blenders, vitrines réfrigérées, arrière-bars et tout le matériel back-of-house qu'un café moderne peut demander.","M18 8h1a4 4 0 010 8h-1M2 8h16v9a4 4 0 01-4 4H6a4 4 0 01-4-4V8zm4-6v2m4-2v2m4-2v2","/images/sectors/cofee-shops.svg",[199,201,203,205,207,209,210,212,214,216],{"label":200,"link":61},"Moulins à café électriques à dosage précis",{"label":202,"link":61},"Tasseurs de café automatiques",{"label":204,"link":61},"Nettoyeurs de porte-filtre électriques",{"label":206,"link":61},"Blenders professionnels et centrifugeuses",{"label":208,"link":52},"Distributeurs de jus réfrigérés",{"label":140,"link":47},{"label":211,"link":47},"Arrière-bars réfrigérés (1–3 portes)",{"label":213,"link":52},"Machines à granité",{"label":215,"link":38},"Fours de comptoir et presses à panini",{"label":217,"link":55},"Matériel inox d'arrière-bar",[219,222,223],{"label":220,"slug":221},"Matériel café et boissons","coffee-beverage",{"label":67,"slug":68},{"label":224,"slug":225},"Petit matériel et ustensiles","smallwares",{"title":227,"text":228},"Tout l'arrière-bar et au-delà","Un café bien équipé ne tourne pas que sur un bon café. IPEC aide les opérateurs à choisir les bons moulins, tasseurs, vitrines réfrigérées et matériel de préparation — toujours auprès de marques certifiées internationales avec un SAV local.",[230,233,236,239,242,245,248,251],{"src":231,"alt":232},"/images/sectors/coffee-shops/ISM-CGDR70.jpg","Moulin à café professionnel pour cafés",{"src":234,"alt":235},"/images/sectors/coffee-shops/BR5610.jpg","Blender professionnel pour coffee shops",{"src":237,"alt":238},"/images/sectors/coffee-shops/TKPE-NCG-64.jpg","Matériel café IPEC Liban",{"src":240,"alt":241},"/images/sectors/coffee-shops/TKSA-BBC2GD.jpeg","Arrière-bar réfrigéré pour stockage boissons coffee shop",{"src":243,"alt":244},"/images/products/coffee-beverage/TKPE-CPP-145.jpg","Tasseur de café automatique",{"src":246,"alt":247},"/images/products/coffee-beverage/TKSH-CB2L.jpg","Blender professionnel pour smoothies et frappés",{"src":249,"alt":250,"link":52},"/images/equipment/juice-dispenser.jpg","Distributeur de jus réfrigéré pour cafés",{"src":176,"alt":252,"link":47},"Vitrine pâtissière réfrigérée pour comptoir café",[254,257,260,263],{"question":255,"answer":256},"Quel matériel pour ouvrir un café de spécialité au Liban ?","Au-delà de votre machine à espresso : un moulin à meules de qualité (budgétez au moins 500 à 1 500 $), un tasseur automatique, un nettoyeur de porte-filtre, un blender professionnel pour les boissons froides, un ou plusieurs arrière-bars réfrigérés et une vitrine pâtissière. Pour le food service, ajoutez une presse à panini et un four à convection de comptoir. N'oubliez pas la filtration d'eau — la qualité de l'eau au Liban varie fortement selon la zone et impacte directement le goût de l'espresso.",{"question":258,"answer":259},"Comment choisir le bon moulin à café pour mon café ?","Pour l'espresso, il faut un moulin à meules avec réglage continu ou micro-cranté. Visez des meules plates 64 mm+ pour gros volumes, ou 83 mm+ pour les enseignes specialty qui privilégient le goût. La vitesse de mouture compte en pleine rush : au moins 2 grammes par seconde. Dans le climat humide libanais, la rétention de café (poudre coincée dans le moulin) est un problème plus important — choisissez un moulin à faible rétention.",{"question":261,"answer":262},"Faut-il un système de filtration d'eau pour mon coffee shop ?","Absolument. L'eau du robinet libanais varie énormément — certaines zones ont une eau très dure qui abîme les machines à espresso et produit un café au goût crayeux. Un système de filtration adapté protège votre machine (économies de plusieurs milliers en réparations), améliore le goût de l'espresso et prolonge la durée de vie du matériel de 3 à 5 ans. IPEC peut conseiller le bon setup BRITA selon la qualité de l'eau de votre zone.",{"question":264,"answer":265},"Quelle vitrine pâtissière pour un café libanais ?","Une vitrine pâtissière à verre bombé (90–120 cm) est le standard des cafés libanais. À chercher : éclairage LED qui met en valeur les pâtisseries, verre anti-buée pour les étés humides au Liban, étagères réglables pour différentes hauteurs de gâteaux et plage de température de 2 à 8 °C. Positionnez-la au comptoir où les clients peuvent la voir en commandant — au Liban, la présentation visuelle drive une part significative des ventes food en café.",{"slug":267,"name":268,"description":269,"longDescription":270,"icon":271,"image":272,"equipment":273,"relatedCategories":294,"callout":298,"photos":301,"faqs":325},"hotels","Hôtellerie","Matériel haute capacité pour F&B hôtelier et banquets.","Les cuisines d'hôtel à fort volume exigent la fiabilité avant tout. IPEC fournit le matériel, prend en charge l'installation et assure le SAV qui maintient votre opération F&B en marche.","M19 21V5a2 2 0 00-2-2H7a2 2 0 00-2 2v16m14 0h2m-2 0h-5m-9 0H3m2 0h5M9 7h1m-1 4h1m4-4h1m-1 4h1m-5 10v-5a1 1 0 011-1h2a1 1 0 011 1v5m-4 0h4","/images/sectors/hotels.svg",[274,276,278,280,281,283,285,287,289,292],{"label":275,"link":38},"Fours à convection gaz et électriques (4–10 GN)",{"label":277,"link":38},"Fourneaux gaz (4–6 feux avec four)",{"label":279,"link":38},"Coups de feu et plaques mijoteuses (Ambassade)",{"label":44,"link":38},{"label":282,"link":55},"Matériel banqueting et chariots de service",{"label":284,"link":38},"Fours pâtisserie et boulangerie",{"label":286,"link":61},"Moulins à café et matériel boissons",{"label":288,"link":47},"Tables de préparation réfrigérées",{"label":290,"link":291},"Surveillance température Thermo'Connect","/shop/categories/measuring-devices",{"label":293,"link":55},"Fabrication inox sur mesure",[295,296,297],{"label":64,"slug":65},{"label":67,"slug":68},{"label":70,"slug":71},{"title":299,"text":300},"Conçu pour les banquets à fort volume","Les cuisines d'hôtel ont besoin d'un matériel qui performe sans faillir sur le service petit-déjeuner, l'à la carte et les grands événements de banquet. IPEC fournit les mêmes marques que les hôtels 5 étoiles d'Europe et du Moyen-Orient, soutenu par notre propre équipe technique pour l'installation et le SAV.",[302,305,308,311,313,316,319,322],{"src":303,"alt":304,"link":38},"/images/equipment/convection-oven.jpg","Four à convection grande capacité pour cuisines d'hôtel",{"src":306,"alt":307,"link":38},"/images/equipment/gas-stove-6burner.jpg","Fourneau gaz 6 feux pour opérations hôtelières",{"src":309,"alt":310,"link":55},"/images/equipment/rack-trolley.jpg","Échelle pour service banqueting hôtelier",{"src":95,"alt":312,"link":38},"Bain-marie maintien au chaud pour buffets d'hôtel",{"src":314,"alt":315,"link":38},"/images/equipment/large-stove-range.jpg","Piano de cuisson gaz lourd pour cuisine principale d'hôtel",{"src":317,"alt":318,"link":47},"/images/equipment/display-refrigerator.jpg","Vitrine réfrigérée pour buffet petit-déjeuner d'hôtel",{"src":320,"alt":321,"link":61},"/images/equipment/coffee-grinder.jpg","Moulin à café professionnel pour station café d'hôtel",{"src":323,"alt":324,"link":38},"/images/equipment/electric-bain-marie.jpg","Bain-marie électrique pour service buffet d'hôtel",[326,329,332,335],{"question":327,"answer":328},"Quel matériel pour une cuisine d'hôtel au Liban ?","Une opération F&B hôtelière a typiquement besoin de : un piano de cuisson (fourneaux 6 feux, fours à convection, grills, friteuses), une ligne de prep froide (tables réfrigérées, armoires positives), un secteur boulangerie/pâtisserie (four à sole, pétrin, étuve), un poste garde-manger, du matériel banqueting (chafing dishes, chariots, armoires de maintien), une zone plonge (lave-vaisselle à capot ou à avancement automatique) et la fabrication inox complète. IPEC a équipé des hôtels de 50 à 500+ chambres au Liban.",{"question":330,"answer":331},"Quel matériel pour un buffet petit-déjeuner d'hôtel ?","Un buffet petit-déjeuner standard nécessite : bains-marie pour les chauds (œufs, foul, saucisses), chafing dishes en backup, distributeur de jus (réfrigéré, 2–3 cuves), un toaster ou salamandre, une station café avec moulins et des vitrines réfrigérées pour les froids (fromages, fruits, salades). La surveillance de température est essentielle — les inspecteurs hôteliers vérifient que les chauds restent au-dessus de 63 °C et les froids en dessous de 5 °C.",{"question":333,"answer":334},"L'importance de la surveillance température pour cuisines d'hôtel ?","Critique. Les hôtels subissent des inspections sanitaires régulières du Ministère du Tourisme, et la conformité HACCP est attendue. Le système Thermo'Connect surveille chaque réfrigérateur, congélateur et chambre froide 24h/24, enregistre automatiquement les températures et alerte votre équipe à la moindre dérive. Cela protège les clients, prévient les pertes alimentaires et fournit la documentation que les auditeurs exigent. La plupart des hôtels 4 et 5 étoiles au Liban utilisent désormais la surveillance à distance.",{"question":336,"answer":337},"IPEC prend-il en charge le design et l'installation des cuisines d'hôtel ?","Oui. IPEC propose un service end-to-end pour les cuisines d'hôtel : consultation initiale et étude d'implantation, spécifications matériel et approvisionnement, installation professionnelle par notre équipe technique interne, mise en service et formation du personnel, et SAV continu avec pièces détachées. Nous accompagnons les hôtels libanais depuis plus de 45 ans et comprenons les exigences spécifiques des opérations F&B hôtelières.",{"slug":339,"name":340,"description":341,"longDescription":342,"icon":343,"image":344,"equipment":345,"relatedCategories":363,"callout":367,"photos":370,"faqs":393},"restaurants","Restaurants","Aménagements de cuisine complets pour QSR, restauration décontractée et gastronomie.","Du bistrot de quartier à la gastronomie, IPEC a équipé des milliers de cuisines de restaurant au Liban depuis 1980. Nous fournissons, installons et assurons le SAV de chaque pièce de matériel dont votre cuisine a besoin.","M3 10h11M9 21V3m0 0L5 7m4-4l4 4M21 21l-6-6m6 6v-4m0 4h-4","/images/sectors/restaurants.svg",[346,348,349,350,351,353,355,357,359,361],{"label":347,"link":38},"Fourneaux gaz (2–6 feux avec ou sans four)",{"label":126,"link":38},{"label":37,"link":38},{"label":40,"link":38},{"label":352,"link":47},"Soubassements réfrigérés et armoires positives",{"label":354,"link":61},"Trancheurs viande et fromage",{"label":356,"link":61},"Machines de préparation alimentaire",{"label":358,"link":38},"Bains-marie et armoires de maintien au chaud",{"label":360,"link":55},"Tables de travail et plonges inox",{"label":362,"link":58},"Lave-vaisselle professionnels",[364,365,366],{"label":64,"slug":65},{"label":67,"slug":68},{"label":147,"slug":148},{"title":368,"text":369},"45 ans à équiper les restaurants libanais","Depuis 1980, IPEC a équipé des milliers de restaurants au Liban. Nous comprenons les exigences du service et stockons le matériel qui assure service après service.",[371,374,377,379,382,385,387,390],{"src":372,"alt":373,"link":38},"/images/equipment/gas-stove-4burner.jpg","Fourneau gaz 4 feux pour cuisines de restaurant",{"src":375,"alt":376,"link":38},"/images/equipment/convection-oven-sm.jpg","Four à convection pour cuisson restaurant",{"src":89,"alt":378,"link":38},"Friteuse gaz de comptoir pour restaurant",{"src":380,"alt":381,"link":61},"/images/equipment/meat-slicer.jpg","Trancheur professionnel viande et fromage",{"src":383,"alt":384,"link":38},"/images/equipment/countertop-grill.jpg","Grill charbon de comptoir pour restaurant",{"src":92,"alt":386,"link":38},"Presse à panini double pour service restaurant",{"src":388,"alt":389},"/images/products/stainless-steel/SU1B120.jpg","Plonge inox pour zone de prep restaurant",{"src":391,"alt":392,"link":38},"/images/equipment/forced-convection-oven.jpg","Four à convection forcée pour cuisson restaurant fort volume",[394,397,400,403],{"question":395,"answer":396},"Quel matériel pour ouvrir un restaurant au Liban ?","Une cuisine de restaurant standard a besoin de : un fourneau gaz (4 ou 6 feux avec four), un four à convection, une friteuse, une plancha ou un grill charbon, une salamandre, un bain-marie, des armoires positives et soubassements, un trancheur, un robot cutter, des tables de travail inox, un lave-vaisselle à capot et des lave-mains. Budget matériel total : 20 000 à 50 000 $ pour un restaurant de 60–100 couverts, selon la cuisine et la complexité de la carte.",{"question":398,"answer":399},"Comment planifier l'implantation d'une cuisine de restaurant ?","Suivez le flux à cinq postes : réception, stockage, préparation, cuisson, service. Au Liban, la plupart des cuisines de restaurant sont étroites ; une implantation efficace est donc essentielle. Prévoyez 90 cm entre les équipements pour une circulation sûre, placez la plonge près du pass de service et tenez la ligne de prep froide loin des sources de chaleur. IPEC propose un conseil en design cuisine pour maximiser votre espace.",{"question":401,"answer":402},"Quelle taille de cuisine pro pour mon restaurant ?","Le standard du métier veut que la cuisine représente 30 à 40 % de la surface totale du restaurant. Un restaurant de 60 places nécessite typiquement 40 à 60 m² de cuisine. Dans les villes libanaises où le loyer est cher, certains opérateurs descendent à 25 % avec un design soigné. Les cloud kitchens peuvent descendre jusqu'à 20 m² avec du matériel compact. IPEC peut vous aider à concevoir une implantation efficace quelles que soient les contraintes d'espace.",{"question":404,"answer":405},"Faut-il acheter du matériel neuf ou d'occasion pour mon restaurant ?","Pour le matériel de cuisson principal (fours, fourneaux, friteuses), achetez neuf — la garantie, la certification sécurité et l'efficacité énergétique valent l'investissement. Le froid doit toujours être neuf parce qu'un compresseur d'occasion est un pari risqué. Pour les tables et rayonnages inox, l'occasion peut convenir si les soudures sont solides. IPEC fournit du matériel neuf certifié CE avec garantie complète et SAV — ce que l'occasion ne peut tout simplement pas offrir.",{"slug":407,"name":408,"description":409,"longDescription":410,"icon":411,"image":412,"equipment":413,"relatedCategories":429,"callout":433,"photos":436,"faqs":458},"cloud-kitchens","Cloud kitchens","Matériel compact et efficace, optimisé pour les dark kitchens orientées livraison.","Compact, efficace et à fort rendement. IPEC aide les opérateurs de cloud kitchens à choisir le bon mix matériel pour maximiser le débit dans des surfaces réduites et des fenêtres de livraison serrées.","M3 15a4 4 0 004 4h9a5 5 0 10-.1-9.999 5.002 5.002 0 10-9.78 2.096A4.001 4.001 0 003 15z","/images/sectors/cloudkitchens.svg",[414,416,418,420,421,422,423,424,426,428],{"label":415,"link":38},"Fours à convection compacts",{"label":417,"link":38},"Plaques à induction et coup de feu",{"label":419,"link":38},"Friteuses et grills de comptoir",{"label":46,"link":47},{"label":356,"link":61},{"label":57,"link":58},{"label":54,"link":55},{"label":425,"link":61},"Machines sous vide et à filmer",{"label":427,"link":61},"Matériel d'emballage",{"label":288,"link":47},[430,431,432],{"label":64,"slug":65},{"label":67,"slug":68},{"label":70,"slug":71},{"title":434,"text":435},"Vitesse et efficacité à chaque poste","Les opérateurs de cloud kitchens ont besoin d'un matériel qui chauffe vite, tient la température et s'intègre sans friction aux plateformes de livraison. IPEC aide les opérateurs de ghost kitchens à concevoir des implantations efficaces qui maximisent le rendement au m².",[437,440,443,446,449,451,454,456],{"src":438,"alt":439,"link":38},"/images/equipment/compact-oven.jpg","Four à convection compact pour cloud kitchens",{"src":441,"alt":442,"link":38},"/images/equipment/induction-cooker.jpg","Plaque induction pour cuisson gain de place",{"src":444,"alt":445,"link":47},"/images/equipment/undercounter-fridge.jpg","Soubassement réfrigéré pour ligne de prep cloud kitchen",{"src":447,"alt":448,"link":61},"/images/equipment/vacuum-sealer.jpg","Machine sous vide de comptoir pour meal prep",{"src":89,"alt":450,"link":38},"Friteuse de comptoir pour cuisine livraison",{"src":452,"alt":453,"link":61},"/images/equipment/wrapping-machine.jpg","Machine à filmer pour packaging livraison",{"src":92,"alt":455,"link":38},"Presse à panini pour cloud kitchen multi-marques",{"src":98,"alt":457},"Table de travail inox compacte",[459,462,465,468],{"question":460,"answer":461},"Quel matériel pour une cloud kitchen au Liban ?","Les cloud kitchens priorisent le matériel compact à fort rendement : plaques induction (pas de ventilation requise), fours à convection compacts, friteuses de comptoir, soubassements réfrigérés, machine sous vide pour la prep et petit lave-vaisselle. La différence clé avec un restaurant classique est de maximiser le rendement au m². Budget 8 000 à 20 000 $ selon le nombre de marques opérées depuis une même cuisine.",{"question":463,"answer":464},"En quoi une cloud kitchen diffère-t-elle d'une cuisine de restaurant ?","Les cloud kitchens n'ont pas de salle — 100 % de l'espace est zone de production. Le matériel est choisi pour la vitesse et le faible encombrement plutôt que l'apparence. Il faut des stations de packaging solides, des zones de staging claires pour les livreurs, et du matériel capable de gérer un changement rapide de carte si vous opérez plusieurs marques virtuelles. Au Liban, les cloud kitchens ont explosé depuis 2020, surtout à Beyrouth et sa banlieue.",{"question":466,"answer":467},"Peut-on opérer plusieurs marques de restaurant depuis une même cloud kitchen ?","Oui, c'est le modèle cloud kitchen. Le setup matériel doit être polyvalent pour gérer différentes cartes. Un four à convection, des plaques induction et une friteuse peuvent couvrir burgers, asiatique et salades depuis le même poste. La clé est le design des flux — zones de prep séparées et étiquetage clair pour chaque marque. IPEC aide les opérateurs cloud kitchens à concevoir des implantations multi-marques dans des surfaces réduites.",{"question":469,"answer":470},"Quelle ventilation pour une cloud kitchen ?","Les exigences standards s'appliquent — une hotte commerciale sur tout le matériel de cuisson. Les plaques induction produisent moins de chaleur et de fumées que le gaz, raison pour laquelle de nombreuses cloud kitchens les préfèrent. Au Liban, les propriétaires de zones commerciales peuvent avoir des gaines existantes. Gardez à l'esprit que les cloud kitchens en zones résidentielles font face à des exigences de ventilation plus strictes des municipalités.",{"slug":472,"name":473,"description":474,"longDescription":475,"icon":476,"image":477,"equipment":478,"relatedCategories":497,"callout":503,"photos":506,"faqs":533},"hospitals","Hôpitaux","Matériel conforme HACCP pour restauration hospitalière et alimentation des patients.","La restauration hospitalière ne tolère aucun compromis. IPEC fournit du matériel conforme HACCP pour l'alimentation des patients, les cantines du personnel et les unités de nutrition clinique — où l'hygiène et la traçabilité priment.","M4.318 6.318a4.5 4.5 0 000 6.364L12 20.364l7.682-7.682a4.5 4.5 0 00-6.364-6.364L12 7.636l-1.318-1.318a4.5 4.5 0 00-6.364 0z","/images/sectors/hospitals.svg",[479,481,483,486,487,489,491,492,493,495],{"label":480,"link":38},"Matériel de cuisson conforme HACCP",{"label":482,"link":55},"Lave-mains à commande au genou ou au pied",{"label":484,"link":485},"Boîtes de stérilisation UV pour couteaux","/shop/categories/hygiene",{"label":290,"link":291},{"label":488,"link":38},"Bains-marie et armoires de maintien",{"label":490,"link":47},"Vitrines réfrigérées de service",{"label":46,"link":47},{"label":360,"link":55},{"label":494,"link":485},"Poubelles mobiles et seaux de nettoyage",{"label":496,"link":291},"Filtration et contrôle d'huile",[498,501,502],{"label":499,"slug":500},"Hygiène et sécurité","hygiene-safety",{"label":67,"slug":68},{"label":70,"slug":71},{"title":504,"text":505},"La conformité HACCP est non négociable","Tout le matériel IPEC fourni pour les cuisines de santé satisfait aux standards HACCP. Nous travaillons avec les responsables techniques et les diététiciens hospitaliers pour garantir que chaque pièce supporte une manipulation alimentaire sûre, de la prep jusqu'à la livraison au patient.",[507,510,513,516,518,521,525,529],{"src":508,"alt":509,"link":55},"/images/equipment/hand-wash-sink.jpg","Lave-mains à commande genou pour hygiène hospitalière",{"src":511,"alt":512,"link":485},"/images/equipment/sterilization-box.jpg","Boîte de stérilisation UV pour sécurité alimentaire",{"src":514,"alt":515,"link":291},"/images/equipment/temperature-monitor.jpg","Système de surveillance température Thermo'Connect",{"src":323,"alt":517,"link":38},"Bain-marie électrique pour service repas hospitalier",{"src":519,"alt":520},"/images/products/hygiene-safety/EKB-510.jpg","Boîte de stérilisation UV TKF 15 pièces",{"src":522,"alt":523,"link":524},"/images/products/hygiene-safety/5518_1.jpg","Thermomètre à sonde numérique STIL pour HACCP","/shop/products?search=5518",{"src":526,"alt":527,"link":528},"/images/products/hygiene-safety/4777_v3.jpg","Unité de surveillance à distance Thermo'Connect","/shop/products?search=4777",{"src":530,"alt":531,"link":532},"/images/products/hygiene-safety/24CIP.jpg","Panneau d'avertissement nettoyage en cours","/shop/products?search=24CIP",[534,537,540,543],{"question":535,"answer":536},"Quel matériel HACCP pour une cuisine d'hôpital au Liban ?","Les cuisines d'hôpital doivent avoir : lave-mains à commande genou ou pied (sans contact main), boîtes de stérilisation UV pour couteaux, thermomètres à sonde numériques à chaque poste, surveillance Thermo'Connect à distance pour tout le froid, poubelles mobiles à couvercles à pédale, planches à découper couleurs (pour éviter contaminations croisées) et systèmes d'enregistrement conformes HACCP. IPEC fournit des packs complets HACCP pour cuisines hospitalières.",{"question":538,"answer":539},"Comment fonctionne la surveillance température en cuisine hospitalière ?","Le système Thermo'Connect déploie des sondes sans fil dans chaque réfrigérateur, congélateur et chambre froide. Les températures sont enregistrées automatiquement toutes les 15 minutes et stockées numériquement. Si une unité dépasse les limites sûres — fréquent pendant les coupures au Liban — le système envoie une alerte SMS/email immédiate. Cette documentation est exigée pour l'accréditation hospitalière et les inspections du Ministère de la Santé.",{"question":541,"answer":542},"Quel matériel pour le service repas patient ?","Au-delà du matériel de cuisson standard, les hôpitaux ont besoin de : chariots de distribution de repas chauffants (maintien au-dessus de 63 °C de la cuisine à l'étage), unités de service réfrigérées pour les froids, stations d'assemblage plateaux et matériel de portionnement. La distance cuisine-chambres peut être importante dans les hôpitaux libanais — les chariots chauffants à compartiments isolés garantissent que les repas arrivent à température sûre.",{"question":544,"answer":545},"Comment éviter la contamination croisée en cuisine hospitalière ?","Côté matériel : planches et manches de couteaux de couleur (rouge viande crue, bleu poisson, vert légumes, jaune cuit), boîtes de stérilisation UV entre les tâches, lave-mains à commande au genou à chaque poste, et froid séparé entre cru et cuit. Toutes les surfaces doivent être en inox AISI 304 pour faciliter la désinfection. IPEC fournit le pack hygiène complet pour cuisines hospitalières.",{"slug":547,"name":548,"description":549,"longDescription":550,"icon":551,"image":552,"equipment":553,"relatedCategories":573,"callout":579,"photos":582,"faqs":601},"central-kitchens","Cuisines centrales","Matériel renforcé pour production centrale en grande série et restauration institutionnelle.","Les cuisines centrales et la restauration institutionnelle préparent des milliers de repas par jour. IPEC fournit du matériel renforcé conçu pour usage continu, des pianos de cuisson grande capacité aux lave-vaisselle industriels et au stockage froid.","M10.325 4.317c.426-1.756 2.924-1.756 3.35 0a1.724 1.724 0 002.573 1.066c1.543-.94 3.31.826 2.37 2.37a1.724 1.724 0 001.065 2.572c1.756.426 1.756 2.924 0 3.35a1.724 1.724 0 00-1.066 2.573c.94 1.543-.826 3.31-2.37 2.37a1.724 1.724 0 00-2.572 1.065c-.426 1.756-2.924 1.756-3.35 0a1.724 1.724 0 00-2.573-1.066c-1.543.94-3.31-.826-2.37-2.37a1.724 1.724 0 00-1.065-2.572c-1.756-.426-1.756-2.924 0-3.35a1.724 1.724 0 001.066-2.573c-.94-1.543.826-3.31 2.37-2.37.996.608 2.296.07 2.572-1.065z M15 12a3 3 0 11-6 0 3 3 0 016 0z","/images/sectors/central-kitchen.svg",[554,556,558,560,562,564,566,568,570,572],{"label":555,"link":38},"Fourneaux gaz lourds (6 feux avec four)",{"label":557,"link":38},"Fours à convection grande capacité (10 GN 1/1)",{"label":559,"link":61},"Batteurs planétaires (30 L)",{"label":561,"link":61},"Hachoirs sur pied",{"label":563,"link":55},"Chariots de service et échelles de cuisson",{"label":565,"link":55},"Chariots de transport de repas",{"label":567,"link":47},"Chambres froides",{"label":569,"link":61},"Machines de préparation grande série",{"label":571,"link":58},"Lave-vaisselle grande capacité",{"label":293,"link":55},[574,575,576],{"label":64,"slug":65},{"label":147,"slug":148},{"label":577,"slug":578},"Plonge","warewashing",{"title":580,"text":581},"Matériel à usage continu pour opérations exigeantes","Les cuisines centrales et la restauration institutionnelle préparent des milliers de repas par jour. IPEC fournit du matériel renforcé conçu pour usage continu, avec contrats de service et disponibilité des pièces détachées pour minimiser les arrêts.",[583,585,588,591,593,595,597,599],{"src":314,"alt":584,"link":38},"Piano de cuisson gaz lourd pour cuisines centrales",{"src":586,"alt":587,"link":55},"/images/equipment/service-trolley.jpg","Chariot de service multi-niveaux pour restauration institutionnelle",{"src":589,"alt":590,"link":61},"/images/equipment/planetary-mixer.jpg","Batteur planétaire 30 L pour préparation grande échelle",{"src":391,"alt":592,"link":38},"Four à convection forcée pour cuisson fort volume",{"src":306,"alt":594,"link":38},"Fourneau gaz 6 feux avec four pour production centrale",{"src":309,"alt":596,"link":55},"Échelle pour transport de bacs GN et plateaux",{"src":303,"alt":598,"link":38},"Grand four à convection 10 niveaux pour cuisson en série",{"src":380,"alt":600,"link":61},"Trancheur professionnel pour prep cuisine centrale",[602,605,608],{"question":603,"answer":604},"Quel matériel pour une cuisine centrale à fort volume ?","Les cuisines centrales traitent des milliers de repas par jour et ont besoin de matériel renforcé : fourneaux 6 feux avec grands fours, fours à convection 10 niveaux, pétrins spiraux 50 kg, hachoirs au sol, sauteuses basculantes grande capacité, cellules de refroidissement, chambres froides, lave-vaisselle à avancement automatique et chariots de transport repas. Tout le matériel doit absorber un fonctionnement continu sans surchauffe. IPEC spécifie du matériel certifié pour 16+ heures d'usage quotidien.",{"question":606,"answer":607},"Comment choisir le matériel pour une cuisine centrale traiteur ?","Commencez par votre pic de production quotidienne (nombre de repas), puis remontez à rebours. Une cuisine produisant 1 000 repas/jour a des besoins de capacité différents d'une autre qui en produit 5 000. Facteurs clés : capacité de cuisson par batch, vitesse de refroidissement (cellules indispensables), volume de stockage (chambres froides dimensionnées pour 2–3 jours de production) et débit plonge. IPEC a équipé des cuisines centrales servant écoles, compagnies aériennes et traiteurs corporate au Liban.",{"question":609,"answer":610},"Différence entre cuisine centrale et cuisine de restaurant ?","L'échelle, les flux et le cycle d'usage matériel. Les cuisines centrales produisent en grande série (batches de 50–200 portions), utilisent les méthodes liaison froide ou liaison surgelée, et le matériel tourne 12–16 heures par jour. Les cuisines de restaurant cuisinent à la commande en plus petites portions. Le matériel cuisine centrale doit être certifié usage continu — un four à convection domestique grillera en quelques semaines. IPEC ne fournit que du matériel professionnel certifié pour l'intensité que les cuisines centrales exigent.",{"slug":612,"name":613,"heading":614,"whatWeSupplyHeading":615,"commonQuestionsHeading":616,"seoTitle":617,"seoDescription":618,"seoServiceName":619,"seoServiceDesc":620,"description":621,"longDescription":622,"icon":623,"image":624,"equipment":625,"relatedCategories":644,"callout":648,"photos":651,"faqs":673},"grocery-stores","Épiceries","Équipement professionnel pour épiceries","Ce que nous fournissons aux épiceries","Équipement d'épicerie — questions fréquentes","Équipement professionnel pour épiceries au Liban | IPEC","Équipement professionnel pour épiceries au Liban. IPEC sarl équipe les épiceries depuis 1980. Certifié CE et HACCP.","Équipement professionnel pour épiceries au Liban","Équipement professionnel pour épiceries au Liban. Marques certifiées CE et HACCP, installation complète et SAV.","Vitrines réfrigérées, congélateurs et matériel de préparation alimentaire pour le commerce de détail.","Des épiceries de quartier aux rayons traiteur de supermarché, IPEC fournit les vitrines réfrigérées, congélateurs, trancheurs et matériel de préparation qui maintiennent les produits frais et visibles.","M3 3h2l.4 2M7 13h10l4-8H5.4M7 13L5.4 5M7 13l-2.293 2.293c-.63.63-.184 1.707.707 1.707H17m0 0a2 2 0 100 4 2 2 0 000-4zm-8 2a2 2 0 100 4 2 2 0 000-4z","/images/sectors/grocery-stores.svg",[626,628,630,632,634,635,637,639,641,643],{"label":627,"link":47},"Armoires positives vitrées",{"label":629,"link":47},"Congélateurs coffres (155–400 L)",{"label":631,"link":47},"Congélateurs type supermarché",{"label":633,"link":47},"Vitrines négatives",{"label":354,"link":61},{"label":636,"link":61},"Machines sous vide",{"label":638,"link":61},"Machines à filmer",{"label":640,"link":47},"Soubassements réfrigérés",{"label":642,"link":55},"Rayonnages et tables inox",{"label":567,"link":47},[645,646,647],{"label":67,"slug":68},{"label":147,"slug":148},{"label":70,"slug":71},{"title":649,"text":650},"Gardez vos produits frais, visibles et vendeurs","Épiceries et rayons traiteur ont besoin d'un froid fiable et de vitrines attractives. IPEC fournit vitrines économes en énergie, congélateurs professionnels et matériel de préparation de marques certifiées CE, avec installation complète et SAV partout au Liban.",[652,655,658,661,663,666,669,671],{"src":653,"alt":654},"/images/sectors/grocery-store/TKSA-UR508.jpg","Armoire positive vitrée pour épiceries",{"src":656,"alt":657},"/images/sectors/grocery-store/TKSA-CFD400.jpg","Vitrine congélateur coffre pour retail épicerie",{"src":659,"alt":660},"/images/sectors/grocery-store/SU1B60.jpg","Matériel inox épicerie",{"src":317,"alt":662,"link":47},"Vitrine réfrigérée self-service pour produits laitiers et boissons",{"src":664,"alt":665,"link":47},"/images/equipment/chest-freezer.jpg","Congélateur coffre professionnel pour surgelés",{"src":667,"alt":668,"link":61},"/images/equipment/meat-cheese-slicer.jpg","Trancheur viande et fromage pour comptoir deli",{"src":447,"alt":670,"link":61},"Machine sous vide pour produits pré-emballés",{"src":452,"alt":672,"link":61},"Machine à filmer pour produits frais et viandes",[674,677,680],{"question":675,"answer":676},"Quel froid pour une épicerie au Liban ?","Au minimum : armoires positives vitrées pour laitages et boissons, congélateur coffre pour surgelés et armoire verticale pour l'arrière-boutique. Les rayons traiteur ont besoin d'une vitrine réfrigérée pour fromages et charcuteries. Les grandes surfaces ajoutent congélateurs type supermarché, gondoles ouvertes multi-niveaux et chambres froides. Dans le climat chaud du Liban, choisissez des modèles haute efficacité énergétique — ils tournent 24h/24 et l'addition électricité monte vite.",{"question":678,"answer":679},"Comment monter un comptoir traiteur dans mon épicerie ?","Il vous faut : un comptoir réfrigéré (verre bombé ou droit), un trancheur viande et fromage (35 cm pour traiter les grandes pièces comme la mortadelle), une machine sous vide pour les pré-emballés, une balance numérique et une machine à filmer. Derrière le comptoir, installez un soubassement réfrigéré pour le stock backup. IPEC fournit le pack complet — de la vitrine au trancheur en passant par le comptoir inox.",{"question":681,"answer":682},"Quel est le moyen le plus économe en énergie de réfrigérer une épicerie ?","Utilisez les congélateurs coffres plutôt que verticaux quand possible — ils perdent moins d'air froid à l'ouverture. Installez des rideaux à lanières sur les chambres froides. Choisissez des vitrines réfrigérées à éclairage LED (consomme 80 % de moins que le fluo). Gardez les serpentins de condenseur propres (sales, ils augmentent la consommation de 25 %). Au Liban, où le carburant pour générateur est cher, l'efficacité énergétique impacte directement votre rentabilité.",{"slug":684,"name":685,"heading":686,"whatWeSupplyHeading":687,"commonQuestionsHeading":688,"seoTitle":689,"seoDescription":690,"seoServiceName":691,"seoServiceDesc":692,"description":693,"longDescription":694,"icon":695,"image":696,"equipment":697,"relatedCategories":715,"callout":719,"photos":722,"faqs":745},"butcheries","Boucheries","Matériel de boucherie professionnel","Ce que nous fournissons aux boucheries","Matériel de boucherie — questions fréquentes","Matériel de boucherie professionnel au Liban | IPEC","Matériel de boucherie professionnel au Liban. IPEC sarl équipe les boucheries depuis 1980. Certifié CE et HACCP.","Matériel de boucherie professionnel au Liban","Matériel de boucherie professionnel au Liban. Marques certifiées CE et HACCP, installation complète et SAV.","Matériel de transformation, découpe et présentation viande pour boucheries et détaillants de viande.","Des boucheries de quartier aux grandes opérations de transformation de viande, IPEC fournit hachoirs professionnels, scies à os, trancheurs, machines sous vide et comptoirs réfrigérés. Tout le matériel est certifié CE et HACCP pour une manipulation sûre et hygiénique.","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 6.757","/images/sectors/butchers.svg",[698,700,702,704,706,708,710,711,712,713],{"label":699,"link":61},"Hachoirs sur pied et de comptoir",{"label":701,"link":61},"Scies à os professionnelles",{"label":703,"link":61},"Trancheurs à viande et fromage (manuels et automatiques)",{"label":705,"link":61},"Machines sous vide et de conditionnement",{"label":707,"link":47},"Comptoirs réfrigérés",{"label":709,"link":47},"Armoires positives et négatives à viande",{"label":567,"link":47},{"label":360,"link":55},{"label":484,"link":485},{"label":714,"link":61},"Machines à filmer et à étiqueter",[716,717,718],{"label":147,"slug":148},{"label":67,"slug":68},{"label":499,"slug":500},{"title":720,"text":721},"Précision, hygiène et fiabilité","Les boucheries exigent un matériel qui coupe avec précision, maintient les produits à températures sûres et respecte les standards d'hygiène les plus élevés. IPEC équipe les boucheries et les opérations de transformation de viande au Liban depuis plus de 45 ans, avec du matériel certifié CE et un SAV complet.",[723,726,730,733,737,739,741,743],{"src":724,"alt":725},"/images/sectors/butcheries/TKHO-MM22.jpg","Hachoir à viande professionnel pour boucheries",{"src":727,"alt":728,"link":729},"/images/sectors/butcheries/3015-17.jpg","Scie à os professionnelle pour boucheries","/shop/products?search=3015",{"src":731,"alt":732},"/images/sectors/butcheries/TKCU-EBMS.jpg","Scie à os électrique à ruban professionnelle",{"src":734,"alt":735,"link":736},"/images/sectors/butcheries/062-220x9.jpg","Lame de couteau de boucher professionnelle Fischer","/shop/products?search=062",{"src":380,"alt":738,"link":61},"Trancheur viande et fromage pour comptoir de boucherie",{"src":447,"alt":740,"link":61},"Machine sous vide pour viandes pré-emballées",{"src":519,"alt":742},"Boîte de stérilisation UV pour hygiène boucherie",{"src":667,"alt":744,"link":61},"Trancheur deli professionnel pour charcuterie",[746,749,752,755],{"question":747,"answer":748},"Quel matériel pour une boucherie au Liban ?","Matériel essentiel : un hachoir professionnel (taille 22 pour petites enseignes, 32 pour gros volumes), une scie à os, un trancheur (lame 35 cm pour traiter les grandes pièces comme la mortadelle), une machine sous vide, un comptoir réfrigéré, des armoires positives viande, une boîte de stérilisation UV pour couteaux, des tables de travail inox et une chambre froide pour le stockage carcasses. Des couteaux Fischer Bargoin complètent le setup. Budget 15 000 à 35 000 $ pour une boucherie entièrement équipée.",{"question":750,"answer":751},"Quelle taille de hachoir pour ma boucherie ?","Les hachoirs taille 22 absorbent environ 200 à 300 kg/heure et conviennent aux boucheries de quartier. Les hachoirs taille 32 traitent 400 à 600 kg/heure pour les opérations à fort volume et les boucheries qui approvisionnent des restaurants. Si vous traitez plus de 500 kg/jour, considérez un modèle sur pied à plus grande trémie. Les hachoirs réfrigérés gardent la viande froide pendant le traitement — important pour la sécurité alimentaire et exigé par les standards HACCP.",{"question":753,"answer":754},"Comment garder ma boucherie conforme HACCP ?","Matériel clé : boîtes de stérilisation UV pour couteaux (entre chaque coupe), planches à découper couleurs, lave-mains à commande genou, thermomètres à sonde numériques et système Thermo'Connect de suivi température pour tout le stockage froid. Gardez la chaîne du froid ininterrompue — la viande ne doit jamais dépasser 4 °C en vitrine ni en transformation. Utilisez la mise sous vide pour les pré-emballés. IPEC fournit des packs HACCP complets pour boucheries.",{"question":756,"answer":757},"Quel type de comptoir réfrigéré pour une boucherie ?","Un comptoir à service assisté à froid ventilé est le standard des boucheries. Choisissez un modèle avec : plage de température 0 à 4 °C (plus froid que la vitrine alimentaire standard), façade verre bombé pour la visibilité client, éclairage LED interne qui met la viande en valeur (LED chaudes) et système de drainage facile à nettoyer. La longueur dépend de votre gamme — la plupart des boucheries libanaises utilisent des comptoirs de 150 à 250 cm.",{"sectors":759},[760,835,907,978,1046,1109,1168,1233,1294,1355],{"faqs":761,"icon":33,"name":774,"slug":29,"image":34,"photos":775,"callout":795,"equipment":798,"description":826,"longDescription":827,"relatedCategories":828},[762,765,768,771],{"answer":763,"question":764},"The core setup: a commercial deep fryer (gas for high volume, electric for smaller shops), a flat griddle, a countertop grill, a salamander/toaster, a hot holding cabinet, undercounter refrigerators, and an undercounter dishwasher. For burger joints, add a panini press. For shawarma, add a vertical broiler. Budget $10,000–$25,000 depending on menu scope.","What equipment does a fast food restaurant need in Lebanon?",{"answer":766,"question":767},"Gas fryers heat up faster, recover temperature more quickly between batches, and keep working during power cuts — all critical for high-volume fast food. Electric fryers offer more precise temperature control and are easier to install (no gas line needed). In Lebanon, gas fryers are the standard for serious QSR operations. Electric works well for smaller shops with moderate volumes.","Gas or electric fryer for a fast food restaurant?",{"answer":769,"question":770},"For fast food, you need both a bain-marie (wet heat for sauces and sides) and a hot holding cabinet (dry heat for fried items). The key is keeping food above 63°C without drying it out. Size depends on your menu variety — a burger shop needs less holding capacity than a fried chicken operation. Heat lamps are good for short-term holding (under 15 minutes) at the service counter.","How do I choose the right hot holding equipment for fast food?",{"answer":772,"question":773},"Essentials: a vertical gas broiler (shawarma machine), an electric shawarma knife, a flat griddle for toasting bread, a fryer for fries, a bain-marie for sauces, an undercounter fridge, and a stainless steel prep table. Add a panini press if you serve wraps. The shawarma machine is the centrepiece — choose a size based on your daily meat volume (typically 20–50 kg for neighbourhood shops).","What equipment do I need for a shawarma shop in Lebanon?","Fast Food",[776,778,780,782,784,787,790,793],{"alt":777,"src":77},"Commercial gas fryer for fast food kitchens",{"alt":779,"src":80},"Countertop gas griddle for fast food operations",{"alt":781,"src":83},"Fast food cooking equipment by IPEC",{"alt":783,"src":86},"Toaster salamander for fast food service",{"alt":785,"src":89,"link":786},"Countertop electric fryer for quick service","/shop/products?search=fryer",{"alt":788,"src":92,"link":789},"Double panini press grill for fast food wraps","/shop/products?search=panini",{"alt":791,"src":95,"link":792},"Bain-marie hot holding unit for sauces and sides","/shop/products?search=bain-marie",{"alt":794,"src":98},"Stainless steel work table for food preparation",{"text":796,"title":797},"Fast food operations require equipment that heats instantly, holds temperature reliably, and withstands heavy daily use. IPEC has equipped hundreds of QSR and takeaway kitchens across Lebanon with CE-certified equipment from trusted European and American brands.","Built for Speed and Volume",[799,801,804,806,808,811,814,817,820,823],{"link":786,"label":800},"Commercial Deep Fryers (gas & electric)",{"link":802,"label":803},"/shop/products?search=griddle","Countertop Grills & Griddles",{"link":789,"label":805},"Panini Grills (single & double)",{"link":792,"label":807},"Hot Holding Cabinets & Bain-Maries",{"link":809,"label":810},"/shop/products?search=undercounter+refrigerator","Undercounter Refrigerators & Freezers",{"link":812,"label":813},"/shop/products?search=salamander","Commercial Toasters & Salamanders",{"link":815,"label":816},"/shop/products?search=slush","Slush Ice & Beverage Dispensers",{"link":818,"label":819},"/shop/products?search=work+table","Stainless Steel Work Tables",{"link":821,"label":822},"/shop/products?search=dishwasher","Undercounter Dishwashers",{"link":824,"label":825},"/shop/products?search=wrapping","Packaging & Wrapping Equipment","Complete equipment packages for QSR, takeaway, and fast-casual operations.","Fast food and quick-service restaurants need equipment that delivers speed, consistency, and durability. IPEC supplies fryers, grills, holding units, and countertop cooking equipment built for high-volume, fast-turnover operations.",[829,831,833],{"slug":65,"label":830},"Cooking Equipment",{"slug":68,"label":832},"Refrigeration",{"slug":71,"label":834},"Stainless Steel Equipment",{"faqs":836,"icon":118,"name":849,"slug":114,"image":119,"photos":850,"callout":871,"equipment":874,"description":899,"longDescription":900,"relatedCategories":901},[837,840,843,846],{"answer":838,"question":839},"A small artisan bakery (neighbourhood furn) can be equipped for $15,000–$25,000 covering a deck oven, mixer, sheeter, proofer, and display. A medium production bakery runs $30,000–$60,000 with larger ovens and higher-capacity mixers. A full patisserie with display cases, chocolate tempering, and blast chillers can reach $50,000–$100,000. IPEC helps bakery owners size equipment to their production targets.","How much does it cost to equip a bakery in Lebanon?",{"answer":841,"question":842},"All commercial cooking equipment must be CE certified for the Lebanese market. HACCP compliance is increasingly required, especially for bakeries supplying hotels and supermarkets. Equipment should have food-grade contact surfaces (AISI 304 stainless steel). IPEC supplies only CE-certified equipment and can provide documentation for licensing and municipality inspections.","What permits and equipment standards are required for a bakery in Lebanon?",{"answer":844,"question":845},"You can, but the results differ. Deck ovens produce the traditional Lebanese bread and manakish with a crispy bottom and soft top that customers expect. Convection ovens excel at pastries, croissants, and cookies. Many successful Lebanese bakeries start with a deck oven for bread and add a convection oven later for pastry expansion. The deck oven is the heart of a Lebanese bakery.","Can I start a bakery with a convection oven instead of a deck oven?",{"answer":847,"question":848},"Vertical sheeters take up less floor space (about 60x80 cm) and are ideal for small pastry shops and restaurants. Table-top sheeters (150 cm belt) handle higher volumes and larger dough pieces — essential for production bakeries making croissants, puff pastry, and phyllo at scale. For a neighbourhood bakery in Lebanon, a vertical sheeter usually provides enough capacity.","What's the difference between a vertical and a table-top dough sheeter?","Bakery & Pastry",[851,853,855,857,859,862,865,868],{"alt":852,"src":154},"Professional convection oven for bakeries",{"alt":854,"src":157,"link":159},"Spiral dough mixer for bakery production",{"alt":856,"src":161},"Pastry dough sheeter for bakeries",{"alt":858,"src":164},"Professional bakery equipment by IPEC",{"alt":860,"src":167,"link":861},"Gas deck oven for bread and manakish baking","/shop/products?search=deck+oven",{"alt":863,"src":170,"link":864},"Counter bread slicer for bakery shops","/shop/products?search=bread+slicer",{"alt":866,"src":173,"link":867},"Spiral dough mixer for high-volume production","/shop/products?search=spiral+mixer",{"alt":869,"src":176,"link":870},"Pastry display refrigerator for bakery showcase","/shop/products?search=pastry+display",{"text":872,"title":873},"Whether you are equipping a boutique patisserie or a high-volume industrial bakery, IPEC has the equipment and the expertise. We work with Lebanon's leading bakeries and can advise on equipment sizing, workflow optimisation, and energy efficiency.","From Artisan to Industrial Scale",[875,877,879,882,884,887,890,892,895,897],{"link":861,"label":876},"Gas Deck Ovens (1–2 trays)",{"link":861,"label":878},"Traditional Manakish Ovens",{"link":880,"label":881},"/shop/products?search=convection+oven","Gas & Electric Convection Ovens",{"link":867,"label":883},"Spiral Dough Mixers (25–50 kg)",{"link":885,"label":886},"/shop/products?search=planetary+mixer","Planetary Mixers (7–30 litre)",{"link":888,"label":889},"/shop/products?search=dough+sheeter","Vertical & Pastry Dough Sheeters",{"link":888,"label":891},"Traditional Dough Sheeters (150 cm)",{"link":893,"label":894},"/shop/products?search=proofer","Proofers & Retarder-Provers",{"link":864,"label":896},"Counter Bread Slicers",{"link":870,"label":898},"Cake & Pastry Display Refrigerators","Professional bakery ovens, proofers, mixers, and full production lines.","Professional bakery equipment for artisan and industrial production. From single-deck ovens to full automated lines — IPEC has equipped Lebanon's leading bakeries for 45 years.",[902,904,905],{"slug":144,"label":903},"Bakery & Pastry Equipment",{"slug":68,"label":832},{"slug":148,"label":906},"Food Preparation",{"faqs":908,"icon":196,"name":921,"slug":192,"image":197,"photos":922,"callout":941,"equipment":944,"description":970,"longDescription":971,"relatedCategories":972},[909,912,915,918],{"answer":910,"question":911},"Beyond your espresso machine: a high-quality burr grinder (budget at least $500–$1,500), an automatic tamper, a portafilter cleaner, a commercial blender for cold drinks, back bar cooler(s), and a pastry display refrigerator. For food service, add a panini grill and countertop convection oven. Don't forget water filtration — Lebanon's water quality varies significantly by area and directly affects espresso flavour.","What equipment do I need to open a specialty coffee shop in Lebanon?",{"answer":913,"question":914},"For espresso, you need a burr grinder with stepless or micro-stepped adjustment. Look for 64 mm+ flat burrs for high volume, or 83 mm+ for specialty shops prioritizing flavour. Grind speed matters during rush hours — at least 2 grams per second. In Lebanon's humid climate, grind retention (coffee stuck inside the grinder) is a bigger problem, so choose a grinder with low retention design.","How do I choose the right coffee grinder for my café?",{"answer":916,"question":917},"Absolutely. Lebanese tap water varies dramatically — some areas have very hard water that damages espresso machines and produces chalky-tasting coffee. A proper filtration system protects your machine (saving thousands in repairs), improves espresso flavour, and extends equipment life by 3–5 years. IPEC can advise on the right BRITA filtration setup based on your area's water quality.","Do I need a water filtration system for my coffee shop?",{"answer":919,"question":920},"A curved-glass pastry display case (90–120 cm) is the standard for Lebanese cafés. Look for: LED lighting that makes pastries look appealing, anti-fog glass for Lebanon's humid summers, adjustable shelves for different cake heights, and a temperature range of 2–8°C. Position it at the counter where customers can see it while ordering — in Lebanon, visual display drives a significant portion of café food sales.","What display refrigerator is best for a Lebanese café?","Coffee Shops",[923,925,927,929,931,933,935,938],{"alt":924,"src":231},"Professional coffee grinder for cafés",{"alt":926,"src":234},"Commercial blender for coffee shops",{"alt":928,"src":237},"Café equipment by IPEC Lebanon",{"alt":930,"src":240},"Back bar cooler for coffee shop beverage storage",{"alt":932,"src":243},"Automatic coffee tamper machine",{"alt":934,"src":246},"Commercial blender for smoothies and frappés",{"alt":936,"src":249,"link":937},"Refrigerated juice dispenser for cafés","/shop/products?search=juice+dispenser",{"alt":939,"src":176,"link":940},"Pastry display refrigerator for café counter","/shop/products?search=display+refrigerator",{"text":942,"title":943},"A well-equipped café runs on more than great coffee. IPEC helps coffee shop owners choose the right grinders, tampers, display fridges, and food preparation equipment — all from internationally certified brands with local after-sales support.","Everything Behind the Bar and Beyond",[945,948,951,954,957,959,960,963,965,967],{"link":946,"label":947},"/shop/products?search=coffee+grinder","Electric Controlled Coffee Grinders",{"link":949,"label":950},"/shop/products?search=tamper","Automatic Coffee Tamper Machines",{"link":952,"label":953},"/shop/products?search=portafilter","Electric Portafilter Cleaners",{"link":955,"label":956},"/shop/products?search=blender","Commercial Blenders & Juicers",{"link":937,"label":958},"Refrigerated Juice Dispensers",{"link":870,"label":898},{"link":961,"label":962},"/shop/products?search=bar+cooler","Back Bar Coolers (1–3 doors)",{"link":815,"label":964},"Slush Ice Dispensers",{"link":789,"label":966},"Countertop Ovens & Panini Grills",{"link":968,"label":969},"/shop/products?search=stainless+steel","Stainless Steel Back-Bar Equipment","Coffee grinders, display fridges, juice dispensers, and café essentials.","From specialty coffee shops to high-traffic cafés — IPEC supplies coffee grinders, automatic tampers, blenders, display refrigerators, back bar coolers, and all the back-of-house equipment a modern coffee shop needs.",[973,975,976],{"slug":221,"label":974},"Coffee & Beverage",{"slug":68,"label":832},{"slug":225,"label":977},"Smallwares & Utensils",{"faqs":979,"icon":271,"name":992,"slug":267,"image":272,"photos":993,"callout":1013,"equipment":1016,"description":1040,"longDescription":1041,"relatedCategories":1042},[980,983,986,989],{"answer":981,"question":982},"A hotel F&B operation typically needs: a cooking suite (6-burner stoves, convection ovens, grills, fryers), a cold prep line (refrigerated tables, upright fridges), a bakery/pastry section (deck oven, mixer, proofer), a garde-manger station, banqueting equipment (chafing dishes, trolleys, hot holding cabinets), a warewashing area (hood or flight dishwashers), and full stainless steel fabrication. IPEC has equipped hotels from 50 to 500+ rooms across Lebanon.","What kitchen equipment does a hotel need in Lebanon?",{"answer":984,"question":985},"A standard hotel breakfast setup requires: bain-maries for hot items (eggs, beans, sausages), chafing dishes for backup, a juice dispenser (refrigerated, 2–3 tanks), a toaster or salamander, a coffee station with grinders, and refrigerated display units for cold items (cheese, fruits, salads). Temperature monitoring is essential — hotel inspectors check that hot food stays above 63°C and cold food below 5°C.","What equipment do I need for a hotel breakfast buffet?",{"answer":987,"question":988},"Critical. Hotels face regular health inspections from the Ministry of Tourism, and HACCP compliance is expected. The Thermo'Connect system monitors every refrigerator, freezer, and cold room 24/7, logging temperatures automatically and alerting your team to any deviation. This protects guests, prevents food waste, and provides the documentation auditors require. Most 4-star and 5-star hotels in Lebanon now use remote monitoring.","How important is temperature monitoring for hotel kitchens?",{"answer":990,"question":991},"Yes. IPEC provides end-to-end service for hotel kitchens: initial consultation and kitchen layout design, equipment specification and procurement, professional installation by our in-house technical team, commissioning and staff training, and ongoing after-sales service and spare parts. We've worked with hotels across Lebanon for over 45 years and understand the unique demands of hotel F&B operations.","Does IPEC handle hotel kitchen design and installation?","Hotels",[994,996,999,1002,1004,1007,1009,1011],{"alt":995,"src":303,"link":880},"Large capacity convection oven for hotel kitchens",{"alt":997,"src":306,"link":998},"6-burner gas stove range for hotel operations","/shop/products?search=gas+stove",{"alt":1000,"src":309,"link":1001},"Rack trolley for hotel banqueting service","/shop/products?search=trolley",{"alt":1003,"src":95,"link":792},"Bain-marie hot holding unit for hotel buffets",{"alt":1005,"src":314,"link":1006},"Heavy-duty gas cooking suite for hotel main kitchen","/shop/products?search=stove+range",{"alt":1008,"src":317,"link":940},"Display refrigerator for hotel breakfast buffet",{"alt":1010,"src":320,"link":946},"Professional coffee grinder for hotel café station",{"alt":1012,"src":323,"link":792},"Electric bain-marie for hotel buffet service",{"text":1014,"title":1015},"Hotel kitchens need equipment that performs consistently across breakfast service, à la carte dining, and large banqueting events. IPEC supplies the same brands used in five-star hotels across Europe and the Middle East — backed by our own technical team for installation and service.","Built for High-Volume Banqueting",[1017,1019,1021,1024,1025,1027,1030,1032,1035,1038],{"link":880,"label":1018},"Gas & Electric Convection Ovens (4–10 GN)",{"link":998,"label":1020},"Gas Stoves (4–6 burners with oven)",{"link":1022,"label":1023},"/shop/products?search=french+top","French Tops & Simmer Plates (Ambassade)",{"link":792,"label":807},{"link":1001,"label":1026},"Banqueting Equipment & Service Trolleys",{"link":1028,"label":1029},"/shop/products?search=oven","Pastry & Bakery Ovens",{"link":946,"label":1031},"Coffee Grinders & Beverage Equipment",{"link":1033,"label":1034},"/shop/products?search=cold+preparation","Cold Preparation Tables",{"link":1036,"label":1037},"/shop/products?search=thermo","Thermo'Connect Temperature Monitoring",{"link":968,"label":1039},"Custom Stainless Steel Fabrication","High-volume kitchen equipment for hotel F&B operations and banqueting.","High-volume hotel kitchens demand reliability above all else. IPEC supplies the equipment, handles the installation, and provides the after-sales support that keeps your F&B operation running.",[1043,1044,1045],{"slug":65,"label":830},{"slug":68,"label":832},{"slug":71,"label":834},{"faqs":1047,"icon":343,"name":340,"slug":339,"image":344,"photos":1060,"callout":1079,"equipment":1082,"description":1103,"longDescription":1104,"relatedCategories":1105},[1048,1051,1054,1057],{"answer":1049,"question":1050},"A standard restaurant kitchen needs: a gas stove (4 or 6 burners with oven), a convection oven, a deep fryer, a flat griddle or charcoal grill, a salamander, a bain-marie, upright and undercounter refrigerators, a meat slicer, a food processor, stainless steel work tables, a hood dishwasher, and hand wash stations. Total equipment budget: $20,000–$50,000 for a 60–100 cover restaurant, depending on cuisine and menu complexity.","What equipment do I need to open a restaurant in Lebanon?",{"answer":1052,"question":1053},"Follow the five-station flow: receiving, storage, preparation, cooking, service. In Lebanon, most restaurant kitchens are tight on space, so efficient layout is critical. Allow 90 cm between equipment for safe movement, place the dishwash area near the service pass, and keep the cold prep line away from heat sources. IPEC offers kitchen design consultation to help you maximise your space.","How do I plan the layout of a restaurant kitchen?",{"answer":1055,"question":1056},"The industry standard is that the kitchen should be 30–40% of your total restaurant area. A 60-seat restaurant typically needs 40–60 square metres of kitchen space. In Lebanese cities where rent is expensive, some operators push to 25% with careful layout design. Cloud kitchens can go as small as 20 square metres with compact equipment. IPEC can help you design an efficient layout regardless of space constraints.","What size commercial kitchen do I need for my restaurant?",{"answer":1058,"question":1059},"For core cooking equipment (ovens, stoves, fryers), buy new — the warranty, safety certification, and energy efficiency are worth the investment. Refrigeration should always be new because a used compressor is a gamble. For stainless steel tables and shelving, used can work if the welds are solid. IPEC supplies new, CE-certified equipment with full warranty and after-sales support — which used equipment simply can't offer.","Should I buy new or used kitchen equipment for my restaurant?",[1061,1063,1065,1067,1070,1073,1075,1077],{"alt":1062,"src":372,"link":998},"4-burner gas stove for restaurant kitchens",{"alt":1064,"src":375,"link":880},"Convection oven for restaurant cooking",{"alt":1066,"src":89,"link":786},"Countertop gas fryer for restaurant use",{"alt":1068,"src":380,"link":1069},"Commercial meat and cheese slicer","/shop/products?search=slicer",{"alt":1071,"src":383,"link":1072},"Countertop charcoal grill for restaurant kitchen","/shop/products?search=grill",{"alt":1074,"src":92,"link":789},"Double panini press for restaurant service",{"alt":1076,"src":388},"Stainless steel sink unit for restaurant prep area",{"alt":1078,"src":391,"link":880},"Forced convection oven for high-volume restaurant cooking",{"text":1080,"title":1081},"Since 1980, IPEC has equipped thousands of restaurants across Lebanon. We understand the demands of service — and we stock the equipment that performs night after night.","45 Years Equipping Lebanese Restaurants",[1083,1085,1086,1087,1089,1092,1094,1097,1099,1101],{"link":998,"label":1084},"Gas Stoves (2–6 burners with/without oven)",{"link":880,"label":881},{"link":786,"label":800},{"link":802,"label":1088},"Countertop & Flat Grills & Griddles",{"link":1090,"label":1091},"/shop/products?search=upright+refrigerator","Undercounter & Upright Refrigerators",{"link":1069,"label":1093},"Meat & Cheese Slicers",{"link":1095,"label":1096},"/shop/products?search=food+preparation","Food Preparation Machines",{"link":792,"label":1098},"Bain-Maries & Hot Holding Units",{"link":818,"label":1100},"Stainless Steel Work Tables & Sinks",{"link":821,"label":1102},"Commercial Dishwashers","Full kitchen fit-outs for QSR, casual dining, and fine dining establishments.","From neighbourhood bistros to fine dining — IPEC has equipped thousands of restaurant kitchens across Lebanon since 1980. We supply, install, and service every piece of equipment your kitchen needs.",[1106,1107,1108],{"slug":65,"label":830},{"slug":68,"label":832},{"slug":148,"label":906},{"faqs":1110,"icon":411,"name":1123,"slug":407,"image":412,"photos":1124,"callout":1143,"equipment":1146,"description":1162,"longDescription":1163,"relatedCategories":1164},[1111,1114,1117,1120],{"answer":1112,"question":1113},"Cloud kitchens prioritize compact, high-output equipment: induction cookers (no ventilation needed), compact convection ovens, countertop fryers, undercounter refrigerators, a vacuum sealer for prep, and a small dishwasher. The key difference from a regular restaurant is maximizing output per square metre. Budget $8,000–$20,000 depending on how many brands you're running from one kitchen.","What equipment do I need for a cloud kitchen in Lebanon?",{"answer":1115,"question":1116},"Cloud kitchens have no front-of-house, so 100% of space is production area. Equipment is chosen for speed and compact footprint rather than appearance. You need strong packaging stations, clear staging areas for delivery riders, and equipment that can handle rapid menu switching if you're running multiple virtual brands. In Lebanon, cloud kitchens have grown rapidly since 2020, especially in Beirut and its suburbs.","How is a cloud kitchen different from a regular restaurant kitchen?",{"answer":1118,"question":1119},"Yes — that's the cloud kitchen model. The equipment setup needs to be versatile enough to handle different menus. A convection oven, induction cookers, and a fryer can cover burgers, Asian food, and salads from the same station. The key is workflow design — separate prep areas and clear labelling for each brand. IPEC helps cloud kitchen operators design multi-brand layouts within tight footprints.","Can I run multiple restaurant brands from one cloud kitchen?",{"answer":1121,"question":1122},"Standard requirements apply — a commercial hood system over all cooking equipment. Induction cookers produce less heat and fumes than gas, which is why many cloud kitchens prefer them. In Lebanon, building landlords in commercial zones may have existing duct routes. Keep in mind that cloud kitchens in residential areas face stricter ventilation requirements from municipalities.","What ventilation do I need for a cloud kitchen?","Cloud Kitchens",[1125,1127,1130,1132,1135,1137,1139,1141],{"alt":1126,"src":438,"link":880},"Compact convection oven for cloud kitchens",{"alt":1128,"src":441,"link":1129},"Induction cooker for space-efficient cooking","/shop/products?search=induction",{"alt":1131,"src":444,"link":809},"Undercounter refrigerator for cloud kitchen prep line",{"alt":1133,"src":447,"link":1134},"Countertop vacuum sealer for meal prep","/shop/products?search=vacuum+sealer",{"alt":1136,"src":89,"link":786},"Countertop fryer for delivery-first kitchen",{"alt":1138,"src":452,"link":824},"Food wrapping machine for delivery packaging",{"alt":1140,"src":92,"link":789},"Panini press for multi-brand cloud kitchen",{"alt":1142,"src":98},"Compact stainless steel work table",{"text":1144,"title":1145},"Cloud kitchen operators need equipment that heats fast, holds temperature, and integrates seamlessly with delivery platforms. IPEC helps ghost kitchen operators design efficient layouts that maximise output per square metre.","Speed and Efficiency at Every Station",[1147,1149,1151,1153,1154,1155,1156,1157,1159,1161],{"link":880,"label":1148},"Compact Convection Ovens",{"link":1022,"label":1150},"Induction Cookers & Simmer Plates",{"link":786,"label":1152},"Countertop Fryers & Grills",{"link":809,"label":810},{"link":1095,"label":1096},{"link":821,"label":822},{"link":818,"label":819},{"link":1134,"label":1158},"Vacuum Sealers & Wrapping Machines",{"link":824,"label":1160},"Packaging Equipment",{"link":1033,"label":1034},"Compact, efficient equipment optimised for delivery-first ghost kitchens.","Compact, efficient, and high-output. IPEC helps cloud kitchen operators choose the right equipment mix to maximise throughput within tight footprints and strict delivery time windows.",[1165,1166,1167],{"slug":65,"label":830},{"slug":68,"label":832},{"slug":71,"label":834},{"faqs":1169,"icon":476,"name":1182,"slug":472,"image":477,"photos":1183,"callout":1202,"equipment":1205,"description":1226,"longDescription":1227,"relatedCategories":1228},[1170,1173,1176,1179],{"answer":1171,"question":1172},"Hospital kitchens must have: knee or foot-operated hand wash sinks (no hand contact), UV sterilization knife boxes, digital probe thermometers at every station, Thermo'Connect remote temperature monitoring for all cold storage, mobile waste bins with foot-operated lids, colour-coded cutting boards (to prevent cross-contamination), and HACCP-compliant record keeping systems. IPEC supplies complete hospital kitchen HACCP packages.","What HACCP equipment is required for a hospital kitchen in Lebanon?",{"answer":1174,"question":1175},"The Thermo'Connect system places wireless sensors in every refrigerator, freezer, and cold room. Temperatures are logged automatically every 15 minutes and stored digitally. If any unit goes above safe limits — common during power cuts in Lebanon — the system sends an immediate SMS/email alert. This documentation is required for hospital accreditation and health ministry inspections.","How does temperature monitoring work in hospital kitchens?",{"answer":1177,"question":1178},"Beyond standard cooking equipment, hospitals need: heated meal delivery trolleys (to keep food above 63°C from kitchen to ward), refrigerated serving units for cold items, tray assembly stations, and portioning equipment. The distance from kitchen to patient rooms can be significant in Lebanese hospitals — heated trolleys with insulated compartments ensure meals arrive at safe temperatures.","What equipment does a hospital kitchen need for patient meal service?",{"answer":1180,"question":1181},"Equipment-wise: use colour-coded cutting boards and knife handles (red for raw meat, blue for fish, green for vegetables, yellow for cooked food), UV sterilization knife boxes between tasks, knee-operated hand wash sinks at every station, and separate refrigeration for raw and cooked items. All surfaces must be AISI 304 stainless steel for easy sanitization. IPEC supplies the complete hygiene equipment package for hospital kitchens.","How do you prevent cross-contamination in a hospital kitchen?","Hospitals",[1184,1187,1190,1192,1194,1196,1198,1200],{"alt":1185,"src":508,"link":1186},"Knee-operated hand wash sink for hospital hygiene","/shop/products?search=hand+wash",{"alt":1188,"src":511,"link":1189},"UV sterilization knife box for food safety","/shop/products?search=sterilization",{"alt":1191,"src":514,"link":1036},"Thermo'Connect temperature monitoring system",{"alt":1193,"src":323,"link":792},"Electric bain-marie for hospital meal service",{"alt":1195,"src":519},"TKF UV sterilization knife box 15-piece",{"alt":1197,"src":522,"link":524},"STIL digital probe thermometer for HACCP",{"alt":1199,"src":526,"link":528},"Thermo'Connect remote monitoring unit",{"alt":1201,"src":530,"link":532},"Cleaning in progress safety warning sign",{"text":1203,"title":1204},"All equipment IPEC supplies for healthcare kitchens meets HACCP standards. We work with hospital facility managers and dietitians to ensure every piece of equipment supports safe food handling from preparation through to patient delivery.","HACCP Compliance Is Non-Negotiable",[1206,1209,1211,1213,1214,1215,1218,1219,1220,1223],{"link":1207,"label":1208},"/shop/products?search=cooking","HACCP-Compliant Cooking Equipment",{"link":1186,"label":1210},"Knee & Foot-Operated Hand Wash Sinks",{"link":1189,"label":1212},"UV Sterilization Knife Boxes",{"link":1036,"label":1037},{"link":792,"label":1098},{"link":1216,"label":1217},"/shop/products?search=refrigerator","Refrigerated Serving Units",{"link":809,"label":810},{"link":818,"label":1100},{"link":1221,"label":1222},"/shop/products?search=waste+bin","Mobile Waste Bins & Clean Buckets",{"link":1224,"label":1225},"/shop/products?search=oil+test","Oil Filtration & Quality Testing","HACCP-compliant equipment for healthcare catering and patient feeding.","Healthcare catering is non-negotiable. IPEC supplies HACCP-compliant equipment for patient feeding, staff canteens, and clinical nutrition units — where hygiene and traceability matter most.",[1229,1231,1232],{"slug":500,"label":1230},"Hygiene & Safety",{"slug":68,"label":832},{"slug":71,"label":834},{"faqs":1234,"icon":551,"name":1244,"slug":547,"image":552,"photos":1245,"callout":1262,"equipment":1265,"description":1287,"longDescription":1288,"relatedCategories":1289},[1235,1238,1241],{"answer":1236,"question":1237},"Central kitchens process thousands of meals daily and need heavy-duty equipment: 6-burner stoves with large ovens, 10-tray convection ovens, 50 kg spiral mixers, floor-standing meat mincers, large-capacity tilting kettles, blast chillers, walk-in cold rooms, flight dishwashers, and food transport trolleys. All equipment must handle continuous operation without overheating. IPEC specifies equipment rated for 16+ hour daily use.","What equipment does a central kitchen need for high-volume production?",{"answer":1239,"question":1240},"Start with your peak daily output (number of meals), then work backwards. A kitchen producing 1,000 meals/day needs different capacity than one producing 5,000. Key factors: cooking capacity per batch, cooling speed (blast chillers are essential), storage volume (cold rooms sized for 2–3 days of production), and warewashing throughput. IPEC has equipped central kitchens serving schools, airlines, and corporate catering operations across Lebanon.","How do I choose equipment for a catering central kitchen?",{"answer":1242,"question":1243},"Scale, workflow, and equipment duty cycle. Central kitchens produce in bulk (batches of 50–200 portions), use cook-chill or cook-freeze methods, and equipment runs 12–16 hours daily. Restaurant kitchens cook to order in smaller portions. Central kitchen equipment must be rated for continuous duty — a home-duty convection oven will burn out in weeks. IPEC supplies only commercial-grade equipment rated for the intensity central kitchens demand.","What's the difference between a central kitchen and a restaurant kitchen?","Central Kitchens",[1246,1248,1250,1252,1254,1256,1258,1260],{"alt":1247,"src":314,"link":1006},"Heavy-duty gas stove range for central kitchens",{"alt":1249,"src":586,"link":1001},"Multi-tier service trolley for institutional catering",{"alt":1251,"src":589,"link":885},"30-litre planetary mixer for large-scale preparation",{"alt":1253,"src":391,"link":880},"Forced convection oven for high-volume cooking",{"alt":1255,"src":306,"link":998},"6-burner gas stove with oven for central production",{"alt":1257,"src":309,"link":1001},"Rack trolley for GN pan and tray transport",{"alt":1259,"src":303,"link":880},"Large convection oven 10-tray for bulk cooking",{"alt":1261,"src":380,"link":1069},"Commercial meat slicer for central kitchen prep",{"text":1263,"title":1264},"Central kitchens and institutional catering facilities prepare thousands of meals per day. IPEC supplies heavy-duty equipment designed for continuous use, with service contracts and spare parts availability to minimise downtime.","Continuous-Duty Equipment for Demanding Operations",[1266,1268,1270,1272,1275,1277,1279,1282,1284,1286],{"link":998,"label":1267},"Heavy-Duty Gas Stoves (6 burners with oven)",{"link":880,"label":1269},"Large-Capacity Convection Ovens (10 GN 1/1)",{"link":885,"label":1271},"Planetary Mixers (30 litre)",{"link":1273,"label":1274},"/shop/products?search=meat+mincer","Floor Meat Mincers",{"link":1001,"label":1276},"Service & Rack Trolleys",{"link":1001,"label":1278},"Food Transport Trolleys",{"link":1280,"label":1281},"/shop/products?search=cold+room","Walk-In Cold Rooms",{"link":1095,"label":1283},"Bulk Food Preparation Machines",{"link":821,"label":1285},"Large-Capacity Dishwashers",{"link":968,"label":1039},"Heavy-duty equipment for large-scale central production and institutional catering.","Central kitchens and institutional catering facilities prepare thousands of meals daily. IPEC supplies heavy-duty equipment designed for continuous use — from large-capacity cooking suites to industrial dishwashers and cold storage.",[1290,1291,1292],{"slug":65,"label":830},{"slug":148,"label":906},{"slug":578,"label":1293},"Warewashing",{"faqs":1295,"icon":623,"name":1305,"slug":612,"image":624,"photos":1306,"callout":1324,"equipment":1327,"description":1349,"longDescription":1350,"relatedCategories":1351},[1296,1299,1302],{"answer":1297,"question":1298},"At minimum: upright display refrigerators for dairy and beverages, a chest freezer for frozen goods, and a reach-in cooler for the back. Deli counters need a refrigerated display case for cheeses and cold cuts. Larger stores add supermarket-type freezers, multi-deck open refrigerators, and walk-in cold rooms. In Lebanon's hot climate, choose energy-efficient models — they run 24/7 and electricity costs add up fast.","What refrigeration equipment does a grocery store need in Lebanon?",{"answer":1300,"question":1301},"You'll need: a refrigerated display counter (curved or straight glass), a meat and cheese slicer (35 cm for handling large items like mortadella), a vacuum sealer for pre-packed items, a digital scale, and a wrapping machine. Behind the counter, install an undercounter refrigerator for backup stock. IPEC supplies the complete package — from the display case to the slicer to the stainless steel counter.","How do I set up a deli counter in my grocery store?",{"answer":1303,"question":1304},"Use chest freezers instead of uprights where possible — they lose less cold air when opened. Install strip curtains on walk-in coolers. Choose display refrigerators with LED lighting (uses 80% less energy than fluorescent). Keep condenser coils clean (dirty coils increase energy use by 25%). In Lebanon, where generator fuel is expensive, energy efficiency directly impacts your bottom line.","What's the most energy-efficient way to refrigerate a grocery store?","Grocery Stores",[1307,1309,1311,1313,1315,1318,1320,1322],{"alt":1308,"src":653},"Upright display refrigerator for grocery stores",{"alt":1310,"src":656},"Chest freezer display for grocery retail",{"alt":1312,"src":659},"Grocery store stainless steel equipment",{"alt":1314,"src":317,"link":940},"Self-service display refrigerator for dairy and beverages",{"alt":1316,"src":664,"link":1317},"Commercial chest freezer for frozen goods","/shop/products?search=chest+freezer",{"alt":1319,"src":667,"link":1069},"Meat and cheese slicer for deli counter",{"alt":1321,"src":447,"link":1134},"Vacuum sealer for pre-packed grocery items",{"alt":1323,"src":452,"link":824},"Wrapping machine for fresh produce and meats",{"text":1325,"title":1326},"Grocery stores and delis need reliable refrigeration and attractive display equipment. IPEC supplies energy-efficient display cases, commercial freezers, and food preparation equipment from CE-certified brands — with full installation and after-sales support across Lebanon.","Keep Products Fresh, Visible, and Selling",[1328,1330,1332,1335,1338,1339,1341,1343,1345,1348],{"link":940,"label":1329},"Upright Display Refrigerators",{"link":1317,"label":1331},"Chest Freezers (155–400 litre)",{"link":1333,"label":1334},"/shop/products?search=freezer","Supermarket-Type Freezers",{"link":1336,"label":1337},"/shop/products?search=showcase+freezer","Showcase Freezers",{"link":1069,"label":1093},{"link":1134,"label":1340},"Vacuum Sealing Machines",{"link":824,"label":1342},"Wrapping Machines",{"link":809,"label":1344},"Undercounter Cold Storage",{"link":1346,"label":1347},"/shop/products?search=shelving","Stainless Steel Shelving & Tables",{"link":1280,"label":1281},"Display refrigerators, freezers, and food preparation equipment for retail.","From neighbourhood grocery shops to supermarket deli counters — IPEC supplies display refrigerators, freezers, slicers, and food preparation equipment that keeps products fresh and visible.",[1352,1353,1354],{"slug":68,"label":832},{"slug":148,"label":906},{"slug":71,"label":834},{"faqs":1356,"icon":695,"name":1369,"slug":684,"image":696,"photos":1370,"callout":1387,"equipment":1390,"description":1409,"longDescription":1410,"relatedCategories":1411},[1357,1360,1363,1366],{"answer":1358,"question":1359},"Essential equipment: a commercial meat mincer (size 22 for small shops, 32 for high volume), a bone saw, a meat slicer (35 cm blade to handle large items like mortadella), a vacuum sealing machine, a refrigerated display counter, upright meat refrigerators, a UV sterilization knife box, stainless steel work tables, and a walk-in cold room for carcass storage. Professional butcher knives from Fischer Bargoin complete the setup. Budget $15,000–$35,000 for a fully equipped butcher shop.","What equipment does a butcher shop need in Lebanon?",{"answer":1361,"question":1362},"Size 22 mincers handle about 200–300 kg/hour and are suitable for neighbourhood butcher shops. Size 32 mincers process 400–600 kg/hour for high-volume operations and butcheries supplying restaurants. If you're processing more than 500 kg/day, consider a floor-standing model with a larger hopper. Refrigerated mincers keep meat cold during processing — important for food safety and required by HACCP standards.","What meat mincer size do I need for my butchery?",{"answer":1364,"question":1365},"Key equipment: UV sterilization knife boxes (sterilize between cuts), colour-coded cutting boards, knee-operated hand wash sinks, digital probe thermometers, and a Thermo'Connect temperature monitoring system for all cold storage. Keep the cold chain unbroken — meat should never sit above 4°C during display or processing. Use vacuum sealing for pre-packed products. IPEC supplies complete HACCP equipment packages for butcheries.","How do I keep my butcher shop HACCP compliant?",{"answer":1367,"question":1368},"A serve-over refrigerated counter with forced-air cooling is the standard for butcher shops. Choose a model with: a temperature range of 0–4°C (colder than standard food display), a curved glass front for customer visibility, internal LED lighting that makes meat look fresh (warm-tone LEDs), and a drainage system for easy cleaning. Length depends on your product range — most Lebanese butcher shops use 150–250 cm counters.","What type of display refrigerator is best for a butcher shop?","Butcheries",[1371,1373,1375,1377,1379,1381,1383,1385],{"alt":1372,"src":724},"Commercial meat mincer for butcheries",{"alt":1374,"src":727,"link":729},"Professional bone saw for butcher shops",{"alt":1376,"src":731},"Commercial electric meat band saw",{"alt":1378,"src":734,"link":736},"Fischer professional butcher knife blade",{"alt":1380,"src":380,"link":1069},"Meat and cheese slicer for butcher shop counter",{"alt":1382,"src":447,"link":1134},"Vacuum sealer for pre-packed meat products",{"alt":1384,"src":519},"UV sterilization knife box for butchery hygiene",{"alt":1386,"src":667,"link":1069},"Professional deli slicer for cold cuts",{"text":1388,"title":1389},"Butcheries demand equipment that cuts precisely, keeps products at safe temperatures, and meets the highest hygiene standards. IPEC has equipped butcher shops and meat processing operations across Lebanon for over 45 years — with CE-certified equipment and full after-sales support.","Precision, Hygiene, and Reliability",[1391,1393,1396,1398,1400,1402,1404,1405,1406,1407],{"link":1273,"label":1392},"Floor & Countertop Meat Mincers",{"link":1394,"label":1395},"/shop/products?search=bone+saw","Commercial Bone Saws",{"link":1069,"label":1397},"Meat & Cheese Slicers (manual & automatic)",{"link":1134,"label":1399},"Vacuum Sealing & Packaging Machines",{"link":940,"label":1401},"Refrigerated Display Counters",{"link":1090,"label":1403},"Upright Meat Refrigerators & Freezers",{"link":1280,"label":1281},{"link":818,"label":1100},{"link":1189,"label":1212},{"link":824,"label":1408},"Wrapping & Labelling Machines","Meat processing, cutting, and display equipment for butcher shops and meat retailers.","From neighbourhood butcher shops to large meat processing operations — IPEC supplies professional meat mincers, bone saws, slicers, vacuum sealers, and refrigerated display counters. All equipment is CE & HACCP certified for safe, hygienic meat handling.",[1412,1413,1414],{"slug":148,"label":906},{"slug":68,"label":832},{"slug":500,"label":1230},{"resolved":1416},{"SU1B120":1417},{"slug":1418,"category":1419},"ss-sink-unit-single-bowl-right-hand-120x70cm-ipec-su1b120","Neutral Stainless Steel Equipment"]