100% Chef Catering katalog

Everything you need to offer a brilliant mise en place. Wood, bamboo, glass, methacrylate… ¡Whenever you want, turn your service into a party!

100 catering

See ourCTLGO 2011

100%Inox

CTLGO2 0 1 1

c a t e r i ng

1 . OVA L CAN

2 . S I LV E R S P O O N

3. PAELLA PARTY

4. EAT & DRINK

a. Pipettes

5. POR UN TUBO

a. Aluminium tubes /Recipes for tubes

b. Cooper and silver aluminium tubes

c. Chapatubos: Sealing pliers

6. LIPSTICK + RECIPES

7. MINI-SPARY

8. FUN-TASTIC CONCEPTS

a. Dry Spoon

b. Pyrex test tubes

9. CHAMPAGNE PLATE

10. TAPA-COCKTAIL GLASS “CABALLERO”

11. RACKS FOR TUBES

12. YOGUR WAY (NOT JUST A YOGURT)

13. MINI-PRINT (CUSTOMIZABLE MINI MARKER)

14. TAKE AWAY

15. PEARL

16. “IMITATION” TIN CAVIAR CAN

17. CUSTOMIZABLES GOLD TIN

CAVIAR CAN

18. WOOD & BAMBOO

a. Skewers

b. Pics

c. Bamboo containers: cones, boats, mini-trays, mini-cups, mini-steamer, etc.

snack cotton mini-pro 600

It is strictly forbidden without copyright holders’ writtenauthorization, under penalties provided by law, total o partial reproduction of this work by any means, inclu-ding photocopying and computer processing.

© Catalog: Cocina sin límites S.L. All rights reserved.

PHOTOGRAPHIES by Víctor [email protected]

GRAPHIC DESIGN by Urdin [email protected]

19. SLATE BOARD FOR PRESENTATIONS

20. CRYSTAL IN

a. Acrylic displays for skewers.

b. Glass conatiners: mini-teapot, double layer mini-bowl, caviar presentation set, airtight mini-jars.

c. Soda mini-bottle

d. Mini-Cover

PA E L L A PAR T Y

1 0 0 / 0 0 0 2 100 units box.Dimensions: 180 mm. x 20 mm.

Valencian throw-away paellas. They are manufactured in iron-looking, black plastic.

Perfect for serving hot meals right away, since they are microwave resistant.

OVA L CAN

1 0 0 / 0 0 0 1 756 units box.

1 0 0 / 1 0 0 1 235 units box.

1 0 0 / 1 0 0 2 100 units box.

Dimensions: 105 mm. x 64 mm. x 30 mm.Capacity: 120 ml.

Empty cans with a separate cover. Perfect for presenting fresh food portions as if they were tinned food.

They are manufactured with high-quality aluminium and the covers are vinegar and acid-resistant.

4catering

They can be

customized with

logos or ads.

5

Customizable

with logos

by serigraphy

S I LV E R S P O O N ( r e u s a b l e p l a s t i c )

1 0 0 / 0 0 4 2 100 units boxDimensions: 130 mm.

Adaptable to the pyramid presentation. Ref. P/68016.

This elegant and disposable spoonful of presentation has an ideal capacity for tastings and snacks that require an upscale presentation. Its metallic appearance adds a touch of class to combine perfectly with any food whatever the color of the tray or display surface. Made of scratch resistant plastic. It may be used multiple times.

P I P E T T E S

1 0 0 / 0 0 1 3500 units boxCapacity: 4,5 ml. Long: 155 mm.

Plastic pipettes, DCL material, very resistant to the acids and all kind of liquids.

Indispensable to serve appetizers & snacks, cocktails, desserts, vinai-grettes, sauces, juices, etc. They can be frozen in liquid nitrogen.

C O N I C P I P E T T E S AN D M I N I - P I P E T T E S

1 0 0 / 0 0 1 4 500 units box | Capacity: 5 ml | Long: 155 mm.

1 0 0 / 0 0 1 5 500 units box. Capacity: 1,2 ml. Long: 65 mm.

Conic plastic pipettes , DCL material, very resistant to the acids and all kind of liquids.

Indispensable to serve appetizers & snacks, cocktails, desserts, vinaigrettes, sauces, juices, etc.

They can be frozen in liquid nitrogen.

EAT &DRINK

7 catering

A L U M I N I U M T U B E S

9 0 / 0 0 0 17 ml. aluminium tubes with cannula.

9 0 / 0 0 0 515 ml. aluminium tubes.100 units box.

9 0 / 0 0 0 230 ml. aluminium tubes.100 units box.

Mini throw-away aluminium tubes with dispenser.

Perfect to be filled with aromatized honeys, creams, thick juices, creative mayonaises, etc.

Easy and fast filling, you can serve monodoses wherever you need, at ca-terings or snacks. With food use registration. Various sizes, colors, sha-pes, caps… We may also use, apart from the pump (mentioned at page 6) as a stand, a rack of test tubes. And with the help of a sauce dispenser, a bottle or using the siphon, the gnoquis narrow tube connecting to the AIR-KIT.

Ask us about the possibility of printingyour logo on them.

Surprising and original!

Our aluminium tubes are pre-pared for food use. They are totally indispensable ans sui-table for the gastronomy use.

They allow to be filled when product is hot and afterwards, it’ll curdle.

CUSTOMIZABLE

9 catering8

POR UN TUBO

TRICK¿How to fill tubes?

Use a fast-food sauces dis-penser. 1. Adjust the path of the pump according to the tube size (7ml., 15 ml. or 30 ml.)

2. Fill the tank with the cream, or liquid to be use (cold or hot). Take a tube, place it in the output of the dispenser and push to the top.

3. Leave your tube in a stand (rack) and retry with the other tubes.

S I LV E R AN D C O O P E RA L U M I N I U M T U B E S

9 0 / 0 0 1 4 ( S i l v e r )7 ml. aluminium tubes with cannula100 units box.

9 0 / 0 0 1 5 ( C o o p e r )7 ml. aluminium tubes with cannula100 units box.

9 0 / 0 0 1 6 ( S i l v e r )15 ml. aluminium tubes100 units box.

9 0 / 0 0 1 7 ( C o o p e r )15 ml. aluminium tubes100 units box.

9 0 / 0 0 1 8 ( S i l v e r )30 ml. aluminium tubes100 units box.

9 0 / 0 0 1 9 ( C o o p e r )30 ml. aluminium tubes100 units box.

10

7 catering

C H APA T U B O S

9 0 / 0 0 1 1Sealing pliers for tubes and aluminium containers.

Perfect sealing for all tube diameters and sizes. Its die profile allows a uniform finish. Easy and fast folding even with liquids.

¡It’s time to seal the tubes!

The best way to get a professio-nal sealing by the new brand alumi-

nium sealer pliers Chapatubos.

It allows, in two movements, methodical, accura-te and professional folding tubes, thanks to its spe-

cial cutting and round tip.

Morover, you can seal tubes with liquid, as its first fold can be worked vertically. Thus, nothing inside can escape and next,

you can proceed to make a regularly folded.

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POR UN TUBO

14catering

S O Y S AU C E C O M P OT EW I T H O R AN G E O I L F O R T U B E S

150 ml. mineral water • 50 ml. fine-quality soy sauce • 100 ml. sunflower

oil • 50 g orange zest scalded in 3 different waters • 1,2 g agar-agar.

Place orange zest and the seed oil inside a vaccum-sealed bag. Soak in a hot water bath for a minimum of one and a half hours and let soak in cold for a minimum of 12 hours.

Mix the water with soy sauce and agar agar. Bring to a boil and let it boil very smoothly for 45 seconds. Pour the juice in a blender and leave it until it sits in the freezer a minimum of 2 hours.

Season the orange gelly with 30 – 50 ml orange oil and texturize with the Blender until obtaining a light compote. Pour inside the ointment tubes with a pastry bag with a thin mouthpiece.

We close with the Chapatubos (tube-lids) refrigerated until serving.

AP P L E C O M P OT E BAS E D - S I D E R F O R T U B E S

3 Golden apples • 1 dl.natural cider • 1/2 cinnamon stick • 1/2 vanilla

stick • 1 sugar tablespoon • 50 g fresh butter.

Take out the apple cores and Spread the butter and the sugar in the hearts. Place the three pieces in a tall ovenproof dish in which they fit snugly.

Wet with cider and bake in an oven with the vanilla and cinnamon at 180º until well cooked. Let them cool down and blend the apples with their skin in a blender until reaching a light but consistent compote.

Squeeze inside the ointment tubes with a pastry bag and a thin mouth-piece.

Close with the Chapatubos (tube-lids). Keep refrigerated until serving.

RECIPES

2 FLAVOURS

2 COLORS

&

POR UN TUBO

LIPSTICK KITstep by step

17 catering16catering

L I P S T I C K

1 0 0 / 0 0 0 8100 units box.

Inside bar mesures: Ø: 12,7 mm., Long: 40 mm.

Retractable bar holders with sheath and a fully transparent me-chanism. Customizable with adhesives or printing (depending on quantity).

Fill your lipstick with a frozen base, cold or hot, creamy or crunchy gela-tin, frozen strawberry puree, lemon sorbet, dark chocolate bar, dehydra-ted egg white, flavored cocoa butter, fluorescent mint jelly...

L I P S T I C K K I T 1 0 0 0 / M ou l d i ng K i t

1 0 0 / 0 0 1 8Over 1000 molds, two plates for forming, displayand forming bar.

1. Cut regularly acetate strips about 5 cm.

2. Put the strips around the forming bar’s narrow part. Tighten it with your fingers and hold it with a little piece of adhesive tape.

3. Pull the cylinder out of the bar and fit it inside one of the formed molds. Once finish the molding, fill the cylinders.

4. When the filling is curdled, cut the adhesive tape and fit the bar into a lips-tick.

5. Make a 45 º cut to the top of the bar to obtain a real lipstick tip.

Outside bar mesures:Ø: 18,5 mm., Long: 73 mm.

Surprise at the table with this

new way to taste!

Make your own moldsto fill your Lipsticks.

Gelatines, frozen strawberry puree, lemon sorbet, dark

chocolate bar, dehydrated white egg, flavored cocoa butter, fluo-

rescent mint jelly, etc.

LIPSTICK

R O S E S AN D S T R AW B E R R Y L I P S T I C K[fruit-based icecream]. Angle Restaurant (Jordi Cruz)

100 g. ripe strawberries • 50 g ripe raspberries • 100 g quality frozen con-

centrated strawberry pulp such as Garnier • 20 g powdered glucose •

rose essencial oil.

Use a Blender to blend the fruit, add the glucose and the concentrated strawberry pulp and strain the mix with a fine strainer.

To give the strawberry base an aroma and a slight taste of rose, add a few drops of the rose essence.

Shape the PVC tubes to fill in the Lipstick and freeze until use.

L U K E WAR M L I C H E E L I P S T I C K W I T H PAS S I O N AT E C O C K L E A L A P E P P E RAngle Restaurant (Jordi Cruz)

1 can of lychees • 1 g agar-agar • black pepper • high quality canned coc-

kle or fresh, flash-boiled in sea water • olive oil • Passion fruit seeds.

Blend the entire contents of the can of lychee until smooth, strain and add 50ml to the Agar agar. Bring to boil and mix 100ml more of the juice. Add a tiny pinch of black pepper. Form the PVC tubes and fill them, let them sit for a couple of hours so that they gel. Just before serving, place lipstick on a 50º stove. As a side dish, we’ll serve the cockle sprinkled with oil, passion fruit seeds and a circle of fresh black pepper.

F O I E G R AS L I P S T I C K W I T H M AN G O. Angle Restaurant (Jordi Cruz)

200 g fresh foie gras • 2,4 g salt • 2 g white pepper • 15 ml. Pedro Ximé-

nez • mango sticks 3mm width by 2’5 cm long.

Mix all ingredients except the mango sticks. Heat up the foie gras mix on a nonstick pan, working continuously until it reaches 65º.

Reduce the temperature by placing it in a freezer or a cooler until the temperature drops to 30º-40º. Mix the foie-gras with a Blender and then pass it through a fine strainer. Place in a pastry bag with a thin mouth-piece and let it sit to allow the foie-gras to get more full-bodied.

To fill in the PVC tubes, fill them up to 80% foie-gras, in the centre place the mango sticks that can be vaccum marinated with a lightly spiced syrup.

BAS I C R E C I P E F O R J E L L I E D L I P S T I C K S ( c o l d g e l a t i n )

1 dl. infusion, fruits, juices, stocks, etc. water • 1 1/4 2g neutral gellatine

leaves.

Hidrate the neutral gelatin with very cold water. Heat up 25% of the used liquid to 40º and add the gelatin. Mix the rest of the liquid and fill in the PVC tubes for the Lipsticks with the help of a large mouthed syrin-ge. Leave it until it sets in the freezer for a minimum of two hours.

Remove from the forms, and fill in the lipstick bars. Cut the tip to simu-late a woman’s lipstick.

18catering

THE REALTASTE OF A KISS…

LIPSTICK

19 catering

LIPSTICK RECIPES

http://www.restaurantangle.com

M I N I - S P R AY

6 5 4 0 2Glass mini-spray able to refill.

Present your dishes with a personal touch or dressing. Ultimate perfume for your dishes or cocktails!

20catering 21

NEW

D R Y S P O O N

1 2 0 / 1 66 units boxMedidas110 x 25 mm.

Individual mini-spoon with double store for service.

Ideal for crunchy food service or dry texture food which must be accom-pained with liquid, so it will avoid a direct contact with food.

Some examples:

marriage: cheese / wine

Reconstitution: freeze-dried/ lyophilized product juice

Contrast: acid / sweet

Reaction: chocolate-pop rocks / liquor

Complement: Cockle / salsa

Cocktail: salt and lime / tequila

It also allows finishes, for example, sweetening the tip with some co-lored sugar.

Dry-spoon is a hollow spoon made of Pyrex. It can containa liquid insideand a solid on the upper external part, or a combination of other textures.

NEW

23 catering

C H AM PAG N E P L AT E

1 0 0 / 0 0 4 96 units box.

A half bottle of champagne with a polished base that provides good stability.

Ideal for presenting dishes and desserts with champagne as an ingre-dient.

TAPA - C O C K TA I L G L AS S “ CABA L L E R O ”

1 0 0 / 0 0 5 06 units box.

A base of wine glass of Pyrex glass, thermal shock resistant and works with nitrogen.Very resistant to shocks during handling.

It gives a very elegant any petit four, appetizer, snack and of course, textu-red cocktails. The product remains high on the table, giving the presenta-tion value. Ideal for serving on trays.

Designed by: Javier Caballero from LiquidXperience


27 catering

P Y R E X T E S T T U B E S

1 0 0 / 0 0 0 9100 units box (we serve it without cork) | Ø: 16 mm.Long: 155 mm.

Test tubes with flange, made from borosilicate (an extremely hard glass), with a high resistance to temperature changes.

Ideal for small drinking cocktails or for serving creative drinks or accom-paniment soups. Appropriate when it is necessary to heat the tubes, even subjecting them to direct flame or else, when they need to be su-ddenly cooled (even soaking in N2), without risk of breakage.

T E S T T U B E S W I T H S C R E W

1 0 0 / 0 0 1 0100 units box (we serve it without cork).Ø: 16 mm.Long: 150 mm.

Test tubes with screw, polished and with rounded bottom, made of borosilicate glass (an extremely hard glass), with high resistance to sudden temperature changes.

Caps made of black polypropylene with internal silicone gasket and resistant to boiling or autoclaving.

Ideal for small drinking cocktails or for serving freeze-dried, dehydrated or effervescent (fizzy), pop rocks, etc.

TA Z AT U B O

1 0 0 / 0 0 1 824 units box | Ø: 18 mm. | Long: 200 mm.

Test tubes with handle, made of Pyrex glass (an extremely hard glass), with a high resistance to sudden temperature changes.

An original touch to conceal the “laboratory” connotations of our presen-tations! Ideal for small drinking cocktails or nitro-service tea or hot soups, avoiding burning your fingers. Appropriate when necessary to heat the tubes, even subjecting them to direct flame or else, when they need to be suddenly cooled (even soaking in N2), without risk of breakage. Its rounded edge finish gives the tube a high resistance to breakage, providing added security for the diner.

TAZA TUBO TAZATUBO+ =[ CUP + TUBE ]

B R U S H [ 1 unit]1 0 0 / 0 0 1 7

R AC K F O R 5 0 T U B E S

1 0 0 / 0 0 1 2Mesures: 220 x 120 x 70 high

Aluminum rack for 50 test tubes of 16 mm. in diameter.

Ideal support and help for filling the aluminum tubes or for serving test tubes used in cocktails and appetizers.

C O R K S

1 0 0 / 0 0 5 4200 units box.

Corks for Ø 16 mm. tubes

P L E X I G L AS M I N I - R AC K S

Classic laboratory racks in a gastronomic version.Plexiglas display for 2, 4 or 12 test tubes of 16 or 18 mm. in diameter Available colors: transparent, glossy black and matte white.

Ideal as a support to serve cocktails in test tubes and snacks.

R AC K F O R 2 5 T U B E S

1 0 0 / 0 0 1 1Mesures: 120 x 120 x 60 high

Aluminum rack for 25 test tubes of 16 mm. in diameter.

Ideal support and help for filling the aluminum tubes or for serving test tubes used in cocktails and appetizers.


CUSTOMIZE

YOUR RACKS!

Size, finishing,

logos engraving

or even text.

1 0 0 / 0 0 1 9 for 12 tubes, transparent , 120 x 120 x 60 high

1 0 0 / 0 0 2 0 for 12 tubes, matt white , 120 x 120 x 60 high

1 0 0 / 0 0 2 1 for 12 tubes, bright black , 120 x 120 x 60 high

1 0 0 / 0 0 2 2 for 2 tubes, transparent , 80 x 40 x 60 high.

1 0 0 / 0 0 2 3 for 2 tubes, matt white , 80 x 40 x 60 high.

1 0 0 / 0 0 2 4 for 2 tubes, briht black , 80 x 40 x 60 high.

1 0 0 / 0 0 2 5 for 4 tubes, transparent, 110 x 40 x 70 high.

1 0 0 / 0 0 2 6 for 4 tubes, matt white, 110 x 40 x 70 high.

1 0 0 / 0 0 2 7 for 4 tubes, bright black, 110 x 40 x 70 high.

31 catering

“ O L D S T Y L E ” Y O G U R T C O N TA I N E R

1 0 0 / 0 0 0 6192 units boxCapacity: 140 ml.

Very resistant glass yogurt pot, fully reusable and customizable. Resists baking.

A new and original way to present your tasting menus or catering: mousses, foams, royal, creams, puddings, creative yogurts, small sa-lads with yogurt dressing, etc.

YOGUR

T E R M O - S E A L AB L E L I D S

1 0 0 / 0 0 0 7750 units box

Thermo-sealable lids for only one use.

Close your yogurt pots with a touch of heat in just a second and serve handmade creations.

WAYNOT JUST A YOGURT

1 0 0 / 0 0 5 1100 units box Capacity: 140 ml.

X X L “ O L D S T Y L E ” Y O G U R T C O N TA I N E R

1 0 0 / 0 0 5 236 units box / Capacity: 400 ml.

Very resistant glass yogurt pot, fully reusable and cus-tomizable. Resists baking.

X X L T E R M O - S E A L AB L E L I D S

1 0 0 / 0 0 5 3750 units box

Thermo-sealable lids for only one use.

Close your yogurt pots with a touch of heat in just a second and serve handmade creations.

32catering 33 catering

34catering

C O R N Y O G U R TW I T H PAR M E S AN C R E AM S AU C E

For the parmesan cream

1/2 liter of cream • 200 g grated Parmesan cheese • Truffle oil •

3 gelatin sheets (6 g).

Cook down the cream until the volume is halved, add par-mesan and mix. Add the gelatin and then strain. Leave it until it sets in the yogourt containers.

For the corn whipped foam:

1 onion • 3 medium size cans of sweet corn • 1/2 liter of cream • Salt •

100 g of White wine.

Sautee the onion. Deglaze with wine. Separate the liquid from the cans of corn and mix with the onion. Sautee a little Longer, add the cream. Let it reduce. Blend and strain. Add Salt to taste. Fill in and Load the Food Whipper with 1 Litre with 2 charges of NO2.

Finishing:

Sprinkle with crushed corn nuts and Chopped scallion.

Y O G U R T W I T H B R E AD W I T H T O M AT O AN D H AM Can Bosch recipe.

For the tomato:

6 tomatoes on the vine • Extra Virgin Oil • Salt • 4g Starch Thickener •

5 gelatin sheets.

Blend tomatoes and remove the froth.

Emulsify the blended tomatoes with the oil, Salt, Starch Thickener in Blender until homogeneous/smooth. Heat a part of the tomatoe, about 100g aprox., mix in the gelatin sheets and pour with the rest of the mix and blend. With a dispenser fill in the yogourt containers and leave the sauce until it its. Keep refrigerated.

For the olive oil espuma (foam):

1 litre of Chicken stock • 300g of olive oil • 3 gellatine sheets • Salt.

Let the stock reduce down to 300 g aprox. Mix in the gelatin and strain. In the Blender emulsify with the oil until the tex-ture thickens a bit. Strain and fill in the food whipper with 1 litre, load with 2 charges of NO2. Reserve/set aside

Others:

300g of Jabugo Iberian Mountain Ham • Sliced Bread • Sprouts

Cut ham in small cubes and let them dry in oven at 80 ºC, until crunchy. Cut bread in smal cubes, soak with olive oil, finish drying in oven.

http://www.canbosch.com

35 catering

YOGURWAY

NOT JUST A YOGURT

RECIPES

We make our own yogurt, since industrial products often contain starch, gelatines or other stabili-zers.

We can use raw, sterilized, pas-teurized, or UHT milk, either of cow, goat or sheep, including some vegetal milks (soy, almond, coconut).

There are yogurt ferments sold at herbal or chemist’s shops, or at businesses related to the world of cheese. We could also use an unflavored plain yogurt.

Mix the ingredients and fill the glasses.

Place in the Excalibur for 6 hours at 40 ºC / 104 ºC. Do not use fresh fruits, since the acid kills the yeast. Instead, use jams, jellies or juice concentrates.

MINI PRINTC U S T O M I Z AB L E M I N I M AR K E R

1 0 0 / 0 0 4 0Each box contains 2-3 units of the same letter,include numbers and signes with multiple possibilities for customization.

Ideal for marking the aluminium yogurt lids, biscuits, dried, crunchycookies , sugars.

39 catering

4140catering

M AC B I T

1 0 0 / 0 0 3 3

Características:base: 6 x 7 cm center: 9 x 8 cm high: 5 cm

100 units box

Mini laminated cardboard boxes, ideal for catering.

Mini burgers bars, sandwiches, bagels, desserts like macaron ...

TAKEA AY

4342

N O O D L E - B O X

1 0 0 / 0 0 3 4

Closed box:base: 3 x 3 cm top: 5 x 5 cm high: 5 cm

100 units box

Laminated cardboard Chinese boxes for the service of small portions of salads, oriental noodles, fried food,

¡¡… TO EAT WITH CHOPSTICKS!!

TAKEA AY

4544

PEARLElegant mother-of-pearl accessories for the snack service.Inexpensive and fully reusable.

P E A R L S P O O N1 0 0 / 0 0 3 5

Long: 75 mm.50 units box

P E A R L D O U B L E S H OV E L1 0 0 / 0 0 3 6

Long: 65 mm.50 units box

4746

P E A R L R O U N D D I S H1 0 0 / 0 0 3 7

Ø: 50 mm.100 units box

P E A R L S Q UA R E P L AT E1 0 0 / 0 0 3 8

Dimensions: 50 x 50 mm.100 units box

W O O D S U P P O R T ( 3 0 u d s . )1 0 0 / 0 0 3 9

Ø: 40 mm.High: 30 mm.


CAV I AR “ I M I TAT I O N ” T I N CAN

1 0 0 / 0 0 4 7Packaged in 12 units bags.Closed can hight: 20 mm.Ø: 65 mm.Capacity: 50 ml.

Original caviar tin can.

C U S T O M I Z AB L E G O L D T I N CAN

1 0 0 / 0 0 4 8Packaged in 12 units bags.Closed can hight: 20 mm.Ø: 65 mm.Capacity: 50 ml.

Original customizable GOLD tin cans.

Perfect to serve pate fruit, pop rocks, etc.


N O S H I ( K N OT ) S K E W E R

6 8 5 3 5 180 mm.

6 8 5 3 6 150 mm.

6 8 5 3 7 105 mm.

6 8 5 3 8 90 mm.

6 8 5 3 9 50 mm.

T E P P O ( R I F L E ) S K E W E R

6 8 5 4 0 180 mm.

6 8 5 4 1 150 mm.

6 8 5 4 2 115 mm.

6 8 5 4 3 70 mm.

P E AR L P I C / G R E Y P E AR L P I C

6 8 5 6 5 85 mm.

6 8 5 6 5 85 mm.

WOOD BAMBOO

53 catering

55 catering

Y I N G - YAN G S K E W E R

6 8 5 5 9 115 mm.

R E M O L I N S K E W E R

6 8 5 6 3 125 mm.

WO O D E N F O R K

6 8 5 5 7 105 mm.

D E N G AK U ( D O U B L E T I P ) S K E W E R

6 8 5 5 0 180 mm.

6 8 5 5 1 100 mm.

M AT S U BAG U S H I S K E W E R

6 8 5 6 4 90 mm.

T W I S T E R S K E W E R

6 8 5 5 8 125 mm.

54catering

T I E T O N G S

6 8 5 7 5 Front part 90 mm.

Back

N AT U R A L WO O D S K E W E R

6 8 5 5 5 90 mm.

6 8 5 5 6 75 mm.

M I N I - BAM B O O T O N G S

6 8 5 7 6 0 mm.

6 8 5 7 8100 mm.

BA L L S K E W E R

6 8 5 6 0 90 mm.

6 8 5 6 2 90 mm.

6 8 5 7 1 150 mm.

6 8 5 7 0 150 mm.

T H I C K AN D L O N G R E D BA L L S K E W E R [ 100 u. ] T H I C K AN D L O N G B L AC K BA L L S K E W E R [ 100 u.]

BAM B O O C O N E S

6 8 5 0 0 H: 185 mm. A: 95 mm. L : 140 mm.

6 8 5 0 1 H: 130 mm. A: 65 mm. L : 90 mm.

6 8 5 0 2 H: 85 mm. A: 45 mm. L : 60 mm.

BAM B O O M I N I - B OAT S

6 8 5 1 0 H: 20 mm. A: 80 mm. L : 170 mm.

6 8 5 1 1 H: 15 mm. A: 50 mm. L : 100 mm.

BAM B O O M I N I - T R AY S

6 8 5 0 5 H: 30 mm. A: 80 mm. L : 80 mm.

6 8 5 0 6 H: 25 mm. A: 60 mm. L : 60 mm.

6 8 5 0 7 H: 15 mm. A: 40 mm. L : 40 mm.

BAM B O O M I N I - C U P

6 8 5 1 5 Ø: 60 mm. H: 65 mm.

6 8 5 1 6 Ø: 45 mm. H: 45 mm.

57 catering

59 catering

S L AT E B OAR D S

6 5 2 0 0 300 X 300 mm.

6 5 2 0 1 300 X 150 mm.

6 5 2 0 2 400 X 250 mm.

58catering

BAM B O O M I N I - B OW L

6 8 5 8 2 Ø: 75 mm. H: 35 mm.

BAM B O O M I N I - S P O O N

6 8 5 8 3 40 X 135 mm.

BAM B O O M I N I - S T E AM E R

6 8 5 2 0 Ø: 60 mm. H: 65 mm.

BAM B O O M I N I - S AU C E R

6 8 5 8 0 Ø: 90 mm. H: 9 mm.

BAM B O O M I N I - D I S H

6 8 5 8 1 Ø: 80 mm. H: 20 mm.

AC R Y L I C D I S P L AYF O R 4 S M A L L P I P E T T E S

6 8 0 0 5 H: 80 mm. A: 80 mm. L : 30 mm.

AC R Y L I C D I S P L AYF O R 4 B I G P I P E T T E S

6 8 0 0 6 H: 80 mm. A: 80 mm. L : 30 mm.

AC R Y L I C D I S P L AYF O R 4 S K E W E R S

6 8 0 0 3 H: 80 mm. A: 80 mm. L : 30 mm.

AC R Y L I C D I S P L AYF O R 2 C O N E S

6 8 0 0 4 H: 85 mm. A: 50 mm. L : 30 mm.

IN

61 catering

D O U B L E L AY E R M I N I - B OW L / M I N I - B OW L

6 5 3 0 2 Ø:65 X 65 mm. 75 cc.

CAV I AR P R E S E N TAT I O N S E T

6 5 3 0 3 Ø:65 X 68 mm.

M I N I - T E AP OT

6 5 3 0 0

75 mm.

130 mm.

80 mm.


6 5 3 0 1 Ø:60 X 35 mm. 40 cc.

+

M I N I - JAR S

6 5 3 0 5

Ø:45 high: 60 mm.capacity: 40 ml.

6 5 3 0 4

Ø:43high: 85 mm.capacity: 70 ml..

64catering

M I N I - C OV E R

6 5 3 0 6Ø:70 mm.

Mini-dish with glass bell.

65 catering

NEWS O DA M I N I - B OT T L E

6 5 3 0 9

Hight: 100 mm.Capacity: 90 ml.

www.100x100chef.commòv. +34 655 469 367 tel./fax +34 934 296 340

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100% Chef Catering katalog