Black Month at Hendi is the moment when equipment upgrades become a fast-ROI investment: you pay less, gain speed, consistency, and an optimized total cost of operation. Hendi means a complete portfolio for HoReCa – from fast and uniform cooking to refrigeration and presentation – supported by a culture of reliability and post-sales support.
H100 and H100S: Convection Ovens for Superlative Performance
The Hendi H100 and H100S convection ovens are designed to deliver uniform results at variable volumes – whether you manage a bistro during peak hours, a pastry laboratory, a food truck, or you are an enthusiast who wants professional quality at home. Both models feature a stainless steel chamber and powerful airflow for fast and consistent baking, batch after batch.
The Hendi H100 Oven is the “pure” convection version: simple to operate, versatile, and efficient for “dry” baking – from puff pastries, biscuits, and cakes to gratins, vegetables, or reheating. It is the right solution when you want the best price/performance ratio and a minimal learning curve for mixed teams or the home kitchen.
The Hendi H100S Oven retains the same strengths but adds manual humidification via a button. This means better volume for bread and rolls, a shiny crust for pastries, and juicier roasts. For locations that alternate different dishes in the same service (bakery in the morning, hot lunch at noon), steam injection offers fine texture control without complications.
Take advantage of Black Friday at Hendi and you can have up to 50% discount on over 4,000 products!
Cold Storage and Freezing – The Professionals’ Ace Up the Sleeve
Hendi refrigeration equipment keeps pace with the strict requirements of catering and hospitality: professional cabinet-style refrigerators with stainless steel chassis and interiors, efficient insulation, digital control, fan-assisted cooling, and GN compatibility, ensure robustness and uniformity for daily stock. Freezers maintain stable negative temperatures, available with solid doors or glass for visibility; refrigerator+freezer combinations unite two zones into a single housing for compact spaces.
Refrigerated pizza/salad preparation tables combine storage with a worktop and a logically organized ingredient display case; wine coolers with one or two zones, ergonomic shelves, and UV-treated doors maintain the correct serving temperature. And for advanced performance and impeccable traceability, blast chillers, dry-aging cabinets, and refrigerated trolleys for buffets/mobile catering close the link in the cold chain.
The right display case turns a product into a “self-seller”: it puts the merchandise in the spotlight, keeps it at the correct temperature, and maintains hygiene effortlessly. Clear glass and LED lighting create maximum visibility, ventilated cooling and electronic control stabilize the microclimate, and the formats adapt to any front: vertical, counter-top, or GN compatible (including sushi lines). For open lines and pizzerias, GN display cases offer interchangeable tubs, sliding covers, or protective glass and digital thermostats; sushi display cases, horizontal with curved or straight glass, ensure constant temperature and quick cleaning. The result: shorter customer decisions, higher average tickets, and a workflow that doesn’t slow the team down.
Black Friday at Hendi is the moment for strategic decisions and ambitious plans!
From Artisanal Sausages to Constant Production: Guaranteed Quality, Unlimited
When moving from artisanal sausages to constant production, the key is choosing the processing equipment suited to your workflow. For stuffing, you can go with the manual version (excellent for small batches and fine texture control) or the electric version, which ensures constant speed as volume increases.
The hopper geometry matters (vertical for space-saving, horizontal for easy loading), as do the sets of funnels for different calibers, the air release valve that eliminates air pockets, and the piston with a food-grade gasket for optimal sealing. On manual models, a two-speed transmission allows for both fine stuffing and fast emptying between series, so you don’t lose time in service.
For sausage meat, the quality chain starts with grinding: choose the right work class (light, medium-intensive, or heavy-duty) and look for the plate-knife-worm combination, all made of high-quality steel, plus a stainless steel housing and hopper for hygiene and durability; safety guards help maintain operator security. The mixing stage fixes the texture: you can opt for manual mixing or a tilting vat (10–20 L useful capacity as standard in food labs), made of food-grade stainless steel, with a blade geometry that minimizes aeration. The result is a well-bound paste with constant yield, ready for uniform stuffing and a beautiful crust at the end.
Design, Durability, Secure Investment
Material durability, cleaning ergonomics, and process standardization reduce downtime and recurring costs. That is why Hendi investments are preferred by growing establishments – from small laboratories to short series, then to sustained volume – without changing the work philosophy or the result on the plate.
Take advantage of Black Month and secure your operational advantage with discounts of up to 50%!
Frequently Asked Questions
What is the main difference between the Hendi H100 and H100S convection ovens?
The H100 model is designed for pure convection baking, while the H100S includes a manual humidification feature at the push of a button, ideal for achieving better volume in bakery products and juicier meat textures.
Are Hendi professional refrigerators compatible with Gastronorm standards?
Yes, Hendi professional refrigerators and freezers are designed with GN compatibility in mind, allowing for efficient organization and standardization using Gastronorm containers.
What kind of discounts are available during Hendi’s Black Month?
Hendi offers discounts of up to 50% on a wide range of over 4,000 products, covering everything from thermal processing and refrigeration to specialized food processing equipment.