Профессиональное оборудование для РЕСТОРАНОВКАФЕСТОЛОВЫХБАРОВФАСТФУД
Since 2004, the EquipPro team has been helping entrepreneurs equip their catering facilities with professional processing equipment. Over the years we have equipped hundreds of public catering facilities in the CIS countries: restaurants, cafes, canteens, burger houses, pizzerias, bakeries, fast food outlets.
Individual design of catering facilities “from scratch” and “turnkey”
Qualitative selection and supply of professional kitchen equipment to meet the needs of each individual facility of the world’s leading manufacturers – Electrolux, Modular, Rational, Infrico, Italforni, Enofrigo, Hobart, Mibrasa, Sirman and others
Pre-commissioning, testing, start-up, personnel training
Warranty and post-warranty service
Официальный представитель более 150 мировых брендов
Stages of complex equipment
Advice on the choice of equipment, its features and technological capacity, advice on the design and placement of equipment at the facility.
Elaboration of detailed specifications according to the client’s specifications, arrangement and initial preparation of a plan for a professional kitchen.
Technological design is carried out through the efforts of our own design bureau, founded in 2009. A correctly organized beginning of the process is a guarantee of the success of the subsequent stages and the project as a whole.
Approval of the proposed specification and arrangement at the site. Approval of the proposed brands and models of equipment, as well as their costs.
Logistics of equipment from manufacturing plants to the customer’s site, loading and unloading at the site.
INSTALLATION
Installation on sites is carried out by qualified specialists of our own service, trained and certified in the factories of manufacturers
Connecting the equipment to the network 220/380 W, setting up programs, connecting communications, test run the equipment, calibration as required.
If necessary, the service department provides introductory training for staff, which reveals the peculiarities of using professional kitchen equipment.
Systematic equipment inspections, extend service life, prevent costly breakdowns and breakdowns.
When signing a service contract – delivery of spare parts, accessories, items that break down frequently, etc.
