[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"global-en":3,"sectors-bundle-en":25,"resolve-codes-KU7331,TKFL-UGF-1B,TKOT-GGF-24A,TKSA-TTR150,WT18070":789},{"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":788},{"sectors":27},[28,117,203,286,364,437,504,583,650,719],{"faqs":29,"icon":42,"name":43,"slug":44,"image":45,"photos":46,"callout":74,"equipment":77,"description":105,"longDescription":106,"relatedCategories":107},[30,33,36,39],{"answer":31,"question":32},"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":34,"question":35},"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":37,"question":38},"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":40,"question":41},"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?","M13 10V3L4 14h7v7l9-11h-7z","Fast Food","fast-food","/images/sectors/fastfood.svg",[47,50,53,56,59,63,67,71],{"alt":48,"src":49},"Commercial gas fryer for fast food kitchens","/images/sectors/fast-food/TKFL-UGF-1B.jpg",{"alt":51,"src":52},"Countertop gas griddle for fast food operations","/images/sectors/fast-food/TKOT-GGF-24A.jpg",{"alt":54,"src":55},"Fast food cooking equipment by IPEC","/images/sectors/fast-food/KU7331.jpg",{"alt":57,"src":58},"Toaster salamander for fast food service","/images/sectors/fast-food/TKSA-TTR150.jpeg",{"alt":60,"src":61,"link":62},"Countertop electric fryer for quick service","/images/equipment/fryer-countertop.jpg","/shop/products?search=fryer",{"alt":64,"src":65,"link":66},"Double panini press grill for fast food wraps","/images/equipment/panini-grill.jpg","/shop/products?search=panini",{"alt":68,"src":69,"link":70},"Bain-marie hot holding unit for sauces and sides","/images/equipment/bain-marie.jpg","/shop/products?search=bain-marie",{"alt":72,"src":73},"Stainless steel work table for food preparation","/images/products/stainless-steel/WT18070.jpg",{"text":75,"title":76},"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",[78,80,83,85,87,90,93,96,99,102],{"link":62,"label":79},"Commercial Deep Fryers (gas & electric)",{"link":81,"label":82},"/shop/products?search=griddle","Countertop Grills & Griddles",{"link":66,"label":84},"Panini Grills (single & double)",{"link":70,"label":86},"Hot Holding Cabinets & Bain-Maries",{"link":88,"label":89},"/shop/products?search=undercounter+refrigerator","Undercounter Refrigerators & Freezers",{"link":91,"label":92},"/shop/products?search=salamander","Commercial Toasters & Salamanders",{"link":94,"label":95},"/shop/products?search=slush","Slush Ice & Beverage Dispensers",{"link":97,"label":98},"/shop/products?search=work+table","Stainless Steel Work Tables",{"link":100,"label":101},"/shop/products?search=dishwasher","Undercounter Dishwashers",{"link":103,"label":104},"/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.",[108,111,114],{"slug":109,"label":110},"cooking","Cooking Equipment",{"slug":112,"label":113},"refrigeration","Refrigeration",{"slug":115,"label":116},"stainless-steel","Stainless Steel Equipment",{"faqs":118,"icon":131,"name":132,"slug":133,"image":134,"photos":135,"callout":165,"equipment":168,"description":193,"longDescription":194,"relatedCategories":195},[119,122,125,128],{"answer":120,"question":121},"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":123,"question":124},"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":126,"question":127},"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":129,"question":130},"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?","M21 15.546c-.523 0-1.046.151-1.5.454a2.704 2.704 0 01-3 0 2.704 2.704 0 00-3 0 2.704 2.704 0 01-3 0 2.704 2.704 0 00-3 0 2.701 2.701 0 00-1.5-.454M9 6v2m3-2v2m3-2v2M9 3h.01M12 3h.01M15 3h.01M21 21v-7a2 2 0 00-2-2H5a2 2 0 00-2 2v7h18zm-3-9v-2a2 2 0 00-2-2H8a2 2 0 00-2 2v2h12z","Bakery & Pastry","bakery-pastry","/images/sectors/bakery-pastry.svg",[136,139,143,146,149,153,157,161],{"alt":137,"src":138},"Professional convection oven for bakeries","/images/sectors/bakery-pastry/WCO500X.jpg",{"alt":140,"src":141,"link":142},"Spiral dough mixer for bakery production","/images/sectors/bakery-pastry/M1230S.jpg","/shop/products?search=M1230S",{"alt":144,"src":145},"Pastry dough sheeter for bakeries","/images/sectors/bakery-pastry/ISM-DPS52-pastry-dough-sheeter-2.jpg",{"alt":147,"src":148},"Professional bakery equipment by IPEC","/images/sectors/bakery-pastry/ISM-CGDR90.jpg",{"alt":150,"src":151,"link":152},"Gas deck oven for bread and manakish baking","/images/equipment/deck-oven.jpg","/shop/products?search=deck+oven",{"alt":154,"src":155,"link":156},"Counter bread slicer for bakery shops","/images/equipment/bread-slicer.jpg","/shop/products?search=bread+slicer",{"alt":158,"src":159,"link":160},"Spiral dough mixer for high-volume production","/images/equipment/spiral-mixer.jpg","/shop/products?search=spiral+mixer",{"alt":162,"src":163,"link":164},"Pastry display refrigerator for bakery showcase","/images/equipment/cake-display-fridge.jpg","/shop/products?search=pastry+display",{"text":166,"title":167},"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",[169,171,173,176,178,181,184,186,189,191],{"link":152,"label":170},"Gas Deck Ovens (1–2 trays)",{"link":152,"label":172},"Traditional Manakish Ovens",{"link":174,"label":175},"/shop/products?search=convection+oven","Gas & Electric Convection Ovens",{"link":160,"label":177},"Spiral Dough Mixers (25–50 kg)",{"link":179,"label":180},"/shop/products?search=planetary+mixer","Planetary Mixers (7–30 litre)",{"link":182,"label":183},"/shop/products?search=dough+sheeter","Vertical & Pastry Dough Sheeters",{"link":182,"label":185},"Traditional Dough Sheeters (150 cm)",{"link":187,"label":188},"/shop/products?search=proofer","Proofers & Retarder-Provers",{"link":156,"label":190},"Counter Bread Slicers",{"link":164,"label":192},"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.",[196,199,200],{"slug":197,"label":198},"bakery","Bakery & Pastry Equipment",{"slug":112,"label":113},{"slug":201,"label":202},"food-preparation","Food Preparation",{"faqs":204,"icon":217,"name":218,"slug":219,"image":220,"photos":221,"callout":247,"equipment":250,"description":276,"longDescription":277,"relatedCategories":278},[205,208,211,214],{"answer":206,"question":207},"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":209,"question":210},"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":212,"question":213},"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":215,"question":216},"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?","M18 8h1a4 4 0 010 8h-1M2 8h16v9a4 4 0 01-4 4H6a4 4 0 01-4-4V8zm4-6v2m4-2v2m4-2v2","Coffee Shops","coffee-shops","/images/sectors/cofee-shops.svg",[222,225,228,231,234,237,240,244],{"alt":223,"src":224},"Professional coffee grinder for cafés","/images/sectors/coffee-shops/ISM-CGDR70.jpg",{"alt":226,"src":227},"Commercial blender for coffee shops","/images/sectors/coffee-shops/BR5610.jpg",{"alt":229,"src":230},"Café equipment by IPEC Lebanon","/images/sectors/coffee-shops/TKPE-NCG-64.jpg",{"alt":232,"src":233},"Back bar cooler for coffee shop beverage storage","/images/sectors/coffee-shops/TKSA-BBC2GD.jpeg",{"alt":235,"src":236},"Automatic coffee tamper machine","/images/products/coffee-beverage/TKPE-CPP-145.jpg",{"alt":238,"src":239},"Commercial blender for smoothies and frappés","/images/products/coffee-beverage/TKSH-CB2L.jpg",{"alt":241,"src":242,"link":243},"Refrigerated juice dispenser for cafés","/images/equipment/juice-dispenser.jpg","/shop/products?search=juice+dispenser",{"alt":245,"src":163,"link":246},"Pastry display refrigerator for café counter","/shop/products?search=display+refrigerator",{"text":248,"title":249},"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",[251,254,257,260,263,265,266,269,271,273],{"link":252,"label":253},"/shop/products?search=coffee+grinder","Electric Controlled Coffee Grinders",{"link":255,"label":256},"/shop/products?search=tamper","Automatic Coffee Tamper Machines",{"link":258,"label":259},"/shop/products?search=portafilter","Electric Portafilter Cleaners",{"link":261,"label":262},"/shop/products?search=blender","Commercial Blenders & Juicers",{"link":243,"label":264},"Refrigerated Juice Dispensers",{"link":164,"label":192},{"link":267,"label":268},"/shop/products?search=bar+cooler","Back Bar Coolers (1–3 doors)",{"link":94,"label":270},"Slush Ice Dispensers",{"link":66,"label":272},"Countertop Ovens & Panini Grills",{"link":274,"label":275},"/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.",[279,282,283],{"slug":280,"label":281},"coffee-beverage","Coffee & Beverage",{"slug":112,"label":113},{"slug":284,"label":285},"smallwares","Smallwares & Utensils",{"faqs":287,"icon":300,"name":301,"slug":302,"image":303,"photos":304,"callout":331,"equipment":334,"description":358,"longDescription":359,"relatedCategories":360},[288,291,294,297],{"answer":289,"question":290},"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":292,"question":293},"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":295,"question":296},"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":298,"question":299},"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?","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","Hotels","hotels","/images/sectors/hotels.svg",[305,308,312,316,318,322,325,328],{"alt":306,"src":307,"link":174},"Large capacity convection oven for hotel kitchens","/images/equipment/convection-oven.jpg",{"alt":309,"src":310,"link":311},"6-burner gas stove range for hotel operations","/images/equipment/gas-stove-6burner.jpg","/shop/products?search=gas+stove",{"alt":313,"src":314,"link":315},"Rack trolley for hotel banqueting service","/images/equipment/rack-trolley.jpg","/shop/products?search=trolley",{"alt":317,"src":69,"link":70},"Bain-marie hot holding unit for hotel buffets",{"alt":319,"src":320,"link":321},"Heavy-duty gas cooking suite for hotel main kitchen","/images/equipment/large-stove-range.jpg","/shop/products?search=stove+range",{"alt":323,"src":324,"link":246},"Display refrigerator for hotel breakfast buffet","/images/equipment/display-refrigerator.jpg",{"alt":326,"src":327,"link":252},"Professional coffee grinder for hotel café station","/images/equipment/coffee-grinder.jpg",{"alt":329,"src":330,"link":70},"Electric bain-marie for hotel buffet service","/images/equipment/electric-bain-marie.jpg",{"text":332,"title":333},"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",[335,337,339,342,343,345,348,350,353,356],{"link":174,"label":336},"Gas & Electric Convection Ovens (4–10 GN)",{"link":311,"label":338},"Gas Stoves (4–6 burners with oven)",{"link":340,"label":341},"/shop/products?search=french+top","French Tops & Simmer Plates (Ambassade)",{"link":70,"label":86},{"link":315,"label":344},"Banqueting Equipment & Service Trolleys",{"link":346,"label":347},"/shop/products?search=oven","Pastry & Bakery Ovens",{"link":252,"label":349},"Coffee Grinders & Beverage Equipment",{"link":351,"label":352},"/shop/products?search=cold+preparation","Cold Preparation Tables",{"link":354,"label":355},"/shop/products?search=thermo","Thermo'Connect Temperature Monitoring",{"link":274,"label":357},"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.",[361,362,363],{"slug":109,"label":110},{"slug":112,"label":113},{"slug":115,"label":116},{"faqs":365,"icon":378,"name":379,"slug":380,"image":381,"photos":382,"callout":407,"equipment":410,"description":431,"longDescription":432,"relatedCategories":433},[366,369,372,375],{"answer":367,"question":368},"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":370,"question":371},"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":373,"question":374},"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":376,"question":377},"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?","M3 10h11M9 21V3m0 0L5 7m4-4l4 4M21 21l-6-6m6 6v-4m0 4h-4","Restaurants","restaurants","/images/sectors/restaurants.svg",[383,386,389,391,395,399,401,404],{"alt":384,"src":385,"link":311},"4-burner gas stove for restaurant kitchens","/images/equipment/gas-stove-4burner.jpg",{"alt":387,"src":388,"link":174},"Convection oven for restaurant cooking","/images/equipment/convection-oven-sm.jpg",{"alt":390,"src":61,"link":62},"Countertop gas fryer for restaurant use",{"alt":392,"src":393,"link":394},"Commercial meat and cheese slicer","/images/equipment/meat-slicer.jpg","/shop/products?search=slicer",{"alt":396,"src":397,"link":398},"Countertop charcoal grill for restaurant kitchen","/images/equipment/countertop-grill.jpg","/shop/products?search=grill",{"alt":400,"src":65,"link":66},"Double panini press for restaurant service",{"alt":402,"src":403},"Stainless steel sink unit for restaurant prep area","/images/products/stainless-steel/SU1B120.jpg",{"alt":405,"src":406,"link":174},"Forced convection oven for high-volume restaurant cooking","/images/equipment/forced-convection-oven.jpg",{"text":408,"title":409},"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",[411,413,414,415,417,420,422,425,427,429],{"link":311,"label":412},"Gas Stoves (2–6 burners with/without oven)",{"link":174,"label":175},{"link":62,"label":79},{"link":81,"label":416},"Countertop & Flat Grills & Griddles",{"link":418,"label":419},"/shop/products?search=upright+refrigerator","Undercounter & Upright Refrigerators",{"link":394,"label":421},"Meat & Cheese Slicers",{"link":423,"label":424},"/shop/products?search=food+preparation","Food Preparation Machines",{"link":70,"label":426},"Bain-Maries & Hot Holding Units",{"link":97,"label":428},"Stainless Steel Work Tables & Sinks",{"link":100,"label":430},"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.",[434,435,436],{"slug":109,"label":110},{"slug":112,"label":113},{"slug":201,"label":202},{"faqs":438,"icon":451,"name":452,"slug":453,"image":454,"photos":455,"callout":479,"equipment":482,"description":498,"longDescription":499,"relatedCategories":500},[439,442,445,448],{"answer":440,"question":441},"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":443,"question":444},"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":446,"question":447},"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":449,"question":450},"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?","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","Cloud Kitchens","cloud-kitchens","/images/sectors/cloudkitchens.svg",[456,459,463,466,470,472,475,477],{"alt":457,"src":458,"link":174},"Compact convection oven for cloud kitchens","/images/equipment/compact-oven.jpg",{"alt":460,"src":461,"link":462},"Induction cooker for space-efficient cooking","/images/equipment/induction-cooker.jpg","/shop/products?search=induction",{"alt":464,"src":465,"link":88},"Undercounter refrigerator for cloud kitchen prep line","/images/equipment/undercounter-fridge.jpg",{"alt":467,"src":468,"link":469},"Countertop vacuum sealer for meal prep","/images/equipment/vacuum-sealer.jpg","/shop/products?search=vacuum+sealer",{"alt":471,"src":61,"link":62},"Countertop fryer for delivery-first kitchen",{"alt":473,"src":474,"link":103},"Food wrapping machine for delivery packaging","/images/equipment/wrapping-machine.jpg",{"alt":476,"src":65,"link":66},"Panini press for multi-brand cloud kitchen",{"alt":478,"src":73},"Compact stainless steel work table",{"text":480,"title":481},"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",[483,485,487,489,490,491,492,493,495,497],{"link":174,"label":484},"Compact Convection Ovens",{"link":340,"label":486},"Induction Cookers & Simmer Plates",{"link":62,"label":488},"Countertop Fryers & Grills",{"link":88,"label":89},{"link":423,"label":424},{"link":100,"label":101},{"link":97,"label":98},{"link":469,"label":494},"Vacuum Sealers & Wrapping Machines",{"link":103,"label":496},"Packaging Equipment",{"link":351,"label":352},"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.",[501,502,503],{"slug":109,"label":110},{"slug":112,"label":113},{"slug":115,"label":116},{"faqs":505,"icon":518,"name":519,"slug":520,"image":521,"photos":522,"callout":551,"equipment":554,"description":575,"longDescription":576,"relatedCategories":577},[506,509,512,515],{"answer":507,"question":508},"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":510,"question":511},"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":513,"question":514},"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":516,"question":517},"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?","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","Hospitals","hospitals","/images/sectors/hospitals.svg",[523,527,531,534,536,539,543,547],{"alt":524,"src":525,"link":526},"Knee-operated hand wash sink for hospital hygiene","/images/equipment/hand-wash-sink.jpg","/shop/products?search=hand+wash",{"alt":528,"src":529,"link":530},"UV sterilization knife box for food safety","/images/equipment/sterilization-box.jpg","/shop/products?search=sterilization",{"alt":532,"src":533,"link":354},"Thermo'Connect temperature monitoring system","/images/equipment/temperature-monitor.jpg",{"alt":535,"src":330,"link":70},"Electric bain-marie for hospital meal service",{"alt":537,"src":538},"TKF UV sterilization knife box 15-piece","/images/products/hygiene-safety/EKB-510.jpg",{"alt":540,"src":541,"link":542},"STIL digital probe thermometer for HACCP","/images/products/hygiene-safety/5518_1.jpg","/shop/products?search=5518",{"alt":544,"src":545,"link":546},"Thermo'Connect remote monitoring unit","/images/products/hygiene-safety/4777_v3.jpg","/shop/products?search=4777",{"alt":548,"src":549,"link":550},"Cleaning in progress safety warning sign","/images/products/hygiene-safety/24CIP.jpg","/shop/products?search=24CIP",{"text":552,"title":553},"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",[555,558,560,562,563,564,567,568,569,572],{"link":556,"label":557},"/shop/products?search=cooking","HACCP-Compliant Cooking Equipment",{"link":526,"label":559},"Knee & Foot-Operated Hand Wash Sinks",{"link":530,"label":561},"UV Sterilization Knife Boxes",{"link":354,"label":355},{"link":70,"label":426},{"link":565,"label":566},"/shop/products?search=refrigerator","Refrigerated Serving Units",{"link":88,"label":89},{"link":97,"label":428},{"link":570,"label":571},"/shop/products?search=waste+bin","Mobile Waste Bins & Clean Buckets",{"link":573,"label":574},"/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.",[578,581,582],{"slug":579,"label":580},"hygiene-safety","Hygiene & Safety",{"slug":112,"label":113},{"slug":115,"label":116},{"faqs":584,"icon":594,"name":595,"slug":596,"image":597,"photos":598,"callout":617,"equipment":620,"description":642,"longDescription":643,"relatedCategories":644},[585,588,591],{"answer":586,"question":587},"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":589,"question":590},"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":592,"question":593},"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?","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","Central Kitchens","central-kitchens","/images/sectors/central-kitchen.svg",[599,601,604,607,609,611,613,615],{"alt":600,"src":320,"link":321},"Heavy-duty gas stove range for central kitchens",{"alt":602,"src":603,"link":315},"Multi-tier service trolley for institutional catering","/images/equipment/service-trolley.jpg",{"alt":605,"src":606,"link":179},"30-litre planetary mixer for large-scale preparation","/images/equipment/planetary-mixer.jpg",{"alt":608,"src":406,"link":174},"Forced convection oven for high-volume cooking",{"alt":610,"src":310,"link":311},"6-burner gas stove with oven for central production",{"alt":612,"src":314,"link":315},"Rack trolley for GN pan and tray transport",{"alt":614,"src":307,"link":174},"Large convection oven 10-tray for bulk cooking",{"alt":616,"src":393,"link":394},"Commercial meat slicer for central kitchen prep",{"text":618,"title":619},"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",[621,623,625,627,630,632,634,637,639,641],{"link":311,"label":622},"Heavy-Duty Gas Stoves (6 burners with oven)",{"link":174,"label":624},"Large-Capacity Convection Ovens (10 GN 1/1)",{"link":179,"label":626},"Planetary Mixers (30 litre)",{"link":628,"label":629},"/shop/products?search=meat+mincer","Floor Meat Mincers",{"link":315,"label":631},"Service & Rack Trolleys",{"link":315,"label":633},"Food Transport Trolleys",{"link":635,"label":636},"/shop/products?search=cold+room","Walk-In Cold Rooms",{"link":423,"label":638},"Bulk Food Preparation Machines",{"link":100,"label":640},"Large-Capacity Dishwashers",{"link":274,"label":357},"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.",[645,646,647],{"slug":109,"label":110},{"slug":201,"label":202},{"slug":648,"label":649},"warewashing","Warewashing",{"faqs":651,"icon":661,"name":662,"slug":663,"image":664,"photos":665,"callout":688,"equipment":691,"description":713,"longDescription":714,"relatedCategories":715},[652,655,658],{"answer":653,"question":654},"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":656,"question":657},"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":659,"question":660},"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?","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","Grocery Stores","grocery-stores","/images/sectors/grocery-stores.svg",[666,669,672,675,677,681,684,686],{"alt":667,"src":668},"Upright display refrigerator for grocery stores","/images/sectors/grocery-store/TKSA-UR508.jpg",{"alt":670,"src":671},"Chest freezer display for grocery retail","/images/sectors/grocery-store/TKSA-CFD400.jpg",{"alt":673,"src":674},"Grocery store stainless steel equipment","/images/sectors/grocery-store/SU1B60.jpg",{"alt":676,"src":324,"link":246},"Self-service display refrigerator for dairy and beverages",{"alt":678,"src":679,"link":680},"Commercial chest freezer for frozen goods","/images/equipment/chest-freezer.jpg","/shop/products?search=chest+freezer",{"alt":682,"src":683,"link":394},"Meat and cheese slicer for deli counter","/images/equipment/meat-cheese-slicer.jpg",{"alt":685,"src":468,"link":469},"Vacuum sealer for pre-packed grocery items",{"alt":687,"src":474,"link":103},"Wrapping machine for fresh produce and meats",{"text":689,"title":690},"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",[692,694,696,699,702,703,705,707,709,712],{"link":246,"label":693},"Upright Display Refrigerators",{"link":680,"label":695},"Chest Freezers (155–400 litre)",{"link":697,"label":698},"/shop/products?search=freezer","Supermarket-Type Freezers",{"link":700,"label":701},"/shop/products?search=showcase+freezer","Showcase Freezers",{"link":394,"label":421},{"link":469,"label":704},"Vacuum Sealing Machines",{"link":103,"label":706},"Wrapping Machines",{"link":88,"label":708},"Undercounter Cold Storage",{"link":710,"label":711},"/shop/products?search=shelving","Stainless Steel Shelving & Tables",{"link":635,"label":636},"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.",[716,717,718],{"slug":112,"label":113},{"slug":201,"label":202},{"slug":115,"label":116},{"faqs":720,"icon":733,"name":734,"slug":735,"image":736,"photos":737,"callout":760,"equipment":763,"description":782,"longDescription":783,"relatedCategories":784},[721,724,727,730],{"answer":722,"question":723},"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":725,"question":726},"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":728,"question":729},"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":731,"question":732},"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?","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","Butcheries","butcheries","/images/sectors/butchers.svg",[738,741,745,748,752,754,756,758],{"alt":739,"src":740},"Commercial meat mincer for butcheries","/images/sectors/butcheries/TKHO-MM22.jpg",{"alt":742,"src":743,"link":744},"Professional bone saw for butcher shops","/images/sectors/butcheries/3015-17.jpg","/shop/products?search=3015",{"alt":746,"src":747},"Commercial electric meat band saw","/images/sectors/butcheries/TKCU-EBMS.jpg",{"alt":749,"src":750,"link":751},"Fischer professional butcher knife blade","/images/sectors/butcheries/062-220x9.jpg","/shop/products?search=062",{"alt":753,"src":393,"link":394},"Meat and cheese slicer for butcher shop counter",{"alt":755,"src":468,"link":469},"Vacuum sealer for pre-packed meat products",{"alt":757,"src":538},"UV sterilization knife box for butchery hygiene",{"alt":759,"src":683,"link":394},"Professional deli slicer for cold cuts",{"text":761,"title":762},"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",[764,766,769,771,773,775,777,778,779,780],{"link":628,"label":765},"Floor & Countertop Meat Mincers",{"link":767,"label":768},"/shop/products?search=bone+saw","Commercial Bone Saws",{"link":394,"label":770},"Meat & Cheese Slicers (manual & automatic)",{"link":469,"label":772},"Vacuum Sealing & Packaging Machines",{"link":246,"label":774},"Refrigerated Display Counters",{"link":418,"label":776},"Upright Meat Refrigerators & Freezers",{"link":635,"label":636},{"link":97,"label":428},{"link":530,"label":561},{"link":103,"label":781},"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.",[785,786,787],{"slug":201,"label":202},{"slug":112,"label":113},{"slug":579,"label":580},null,{"resolved":790},{"TKFL-UGF-1B":791,"TKOT-GGF-24A":793,"KU7331":788,"TKSA-TTR150":795,"WT18070":798},{"slug":792,"category":110},"gas-upright-fryer-23l-single-bowl-double-baskets-american-chef-tkflugf1b",{"slug":794,"category":110},"gas-flat-grill-60cm-thick-plate-2-burners-tkf-france-tkotggf24a",{"slug":796,"category":797},"ss-table-top-refrigerator-390l-double-door-150x70x85cm-tkf-france-tksattr150","Refrigeration Equipment",{"slug":799,"category":800},"stainless-steel-work-table-with-undershelf-180x70x85cm-ipec-wt18070","Neutral Stainless Steel Equipment"]