Choose the model best suited to your needs
our range
Retherma
REGENERATORS
Retherma is the line of regeneration ovens created for those who cook in advance and serve later, preserving the organoleptic qualities of the product intact, as if it had just left the kitchen.
Who is it for? For those working in settings where time is a critical variable, such as catering, banqueting, and school and hospital canteens, which must guarantee precise standards, consistency and repeatability every day.
Retherma is the right tool for those who have chosen to organise production intelligently and refuse to compromise on the result on the plate.
Retherma
REGENERATORS
Retherma is the line of regeneration ovens designed for those who cook in advance, keeping the organoleptic qualities of the product intact. Ideal for catering, banqueting and canteens, where precise standards and repeatability are needed, it is the tool for those who organise production intelligently with no compromise on the result.
Hold is Moduline's answer to one of the most underestimated challenges in professional catering: keeping food at the right temperature from the moment it leaves the kitchen.
The range covers both hot and cold holding.
Who is it for? Anyone managing a service flow with a gap, however small, between production and serving: banqueting and catering that must guarantee the same quality from the first to the last cover served, canteens, hospitals, restaurants and care homes where serving temperature is also a matter of food safety.
Hold
HOT AND COLD
HOLDING CABINETS
Hold is Moduline’s answer to the challenge of keeping food at the right temperature after it leaves the kitchen, both hot and cold. Designed for banqueting, catering, canteens, hospitals and care homes, it is ideal wherever there is a gap between production and service and temperature is also a matter of food safety.
Hold
HOT AND COLD
HOLDING CABINETS
Cook & Hold e Smoker
STATIC OVENS and SMOKERS
Cook&Hold and Smoker are the Moduline ranges dedicated to low-temperature cooking, two tools designed for those who want full control over the final result without relying on a chef constantly standing in front of the oven.
Who are they for? Mainly à la carte and gourmet restaurants that make the technical quality of cooking their hallmark. But also steakhouses, grill houses and venues with a strong product identity, where precision in cooking meat makes all the difference. And hotel kitchens and establishments that need to handle overnight production or prepare in advance without sacrificing quality. Once you have discovered low-temperature cooking, there is rarely any going back, and Cook&Hold is the tool designed precisely for this.
Cook & Hold e Smoker
STATIC OVENS and SMOKERS
Cook&Hold and Smoker are the Moduline ranges for low-temperature cooking, designed for those who want full control over the result without constant supervision. Ideal for gourmet restaurants, steakhouses and grill houses where precision makes the difference, but also for hotels and kitchens with overnight or advance production. Once you discover low temperature, there is no going back.
Pressure is the pressure steam oven from Moduline, a machine that takes steam cooking to a higher level than most operators are familiar with.
Where does it work best? In any kitchen where cooking speed is a critical factor without sacrificing quality. Pressure cooking significantly reduces times compared with any other steam method, which means more cycles per service and less waiting.
Pressure is the choice for those who want to make the most of the advantages of steam, with a machine built to work reliably, cycle after cycle, with no compromise on the quality of the result
Pressure
PRESSURE OVENS
Pressure is the pressure steam oven from Moduline, taking steam cooking to a higher level. Ideal where speed is critical without sacrificing quality, it significantly reduces times and increases cycles per service. A reliable machine, with no compromise on the result.
Pressure
PRESSURE OVENS
Grill e FlexyGrill
SALAMANDERS
Grill, Grill Plus and Flexygrill are the ultra-fast electric salamanders from Moduline, designed for those who need intense, precise and immediate heat right on the worktop, without the waiting times and complexity of other cooking systems.
Who is it for? Mainly à la carte restaurants where last-minute finishing is an integral part of the offering, steakhouses and grill houses that use the salamander to finish cooking meat, and delis and quick-service venues where speed of response is everything. It works equally well alongside other ovens, as a finishing tool in any professional kitchen working under service pressure
Grill e FlexyGrill
SALAMANDERS
Grill, Grill Plus and Flexygrill are the ultra-fast electric salamanders from Moduline: intense, precise and immediate heat on the worktop. Ideal for à la carte restaurants, steakhouses and delis where last-minute finishing and speed make the difference, they also work perfectly alongside other ovens under service pressure.
