More than 20 years LLC "Inkomercs K" specialists works in the market of professional catering equipment for all catering facilities. During this time, our equipment is placed in a huge number of restaurants, coffee shops, pizzerias, bakeries, food factories, kindergartens, hospitals, schools and sports facilities.
All equipment offered by us is from known and proven brands on the market, we carefully choose them according to three criterias: quality, reliability, reasonable price.
Quality of service, individual solutions, professionalism - our operating principles, which allowed us to earn a high reputation. The constancy of our clients ensures the reliability and high quality of the supplied equipment, operational and quality work of our highly qualified staff.
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Combi steamers are cooking appliances typically used in professional catering or food service operations. Combi steamers can produce both dry (convection) and moist (steam) heat, and are capable of shifting between them automatically during the cooking process.
A convection oven is an oven that has fans to circulate air around food. Conventional ovens, which do not have fans, rely primarily on radiation from the oven walls, and to a lesser extent, on natural convection caused by temperature differences within the oven, to transfer heat to food. In contrast, the fans in convection ovens allow more heat to be transferred via convective heat transfer.
Boiling pans are ideal for cooking large quantities of food, even with high acid content. Available in the direct heating version for cooking liquid food that does not need stirring and also in the indirect heating version (gas, electric and steam) for thicker foods, such as creams and sauces.
Dishwasher is a mechanical device for cleaning dishes and food-utensils. Unlike manual dishwashing, which relies mostly on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 55 and 75 °C (130 and 170 °F) at the dishes.
Commercial pizza ovens and residential pizza ovens are based on the same basic design, where the primary differences are the size of the oven, the thickness of the refractory material used and the thickness and quality of the refractory material used.
Because many kitchen tasks are time consuming and repetitive, many kitchens also have a variety of mechanical devices in order to make these tasks easier. Most of these pieces of equipment are small enough to either be held in the hand or moved around freely.
Electric ranges have grown in popularity in recent years, due to the legal requirement for gas models to be positioned under powered extraction canopies fitted with an interlock, which can add considerably to the cost of installation.
Made for removing airborne grease, combustion products, fumes, smoke, odors, heat, and steam from the air by evacuation of the air and filtration. In commercial kitchens exhaust hoods are often used in combination with fire suppression devices so that fumes from a grease fire are properly vented and the fire is put out quickly.
Refrigerated prep tables double as a food preparation surface and cold-storage unit. They generally include a cutting board and extra space on top of the unit for ingredient pans. Below, there are refrigerated cabinets to store additional ingredients. The type and quantity of food you will be preparing is a key determiner when selecting the proper unit for your foodservice operation.
The bakery oven provides a seal-contained volume in which various forms of dough can be placed for temperature-controlled and timed heating. The bakery oven accommodates trays for multi-level baking as well as accessibility for opening, cleaning, and performing maintenance.
Well prepared cooking line is as important as the chef itself. The main duty of a cooking lines is that, they are responsible for the preparation of food before and after cooking with regards to the standards and recipes of the restaurants.