our PDF catalogue

COOKBOOK 2015
SUMMARY
WAFFLE MAKERS
p.2
Models SKUS
p.4
Iron plates
p.8
DEEP FRYERS
p.14
Models
p.18
Fritfondue
p.21
STEAMER COOKERS
p.22
Models
p.24
Accessories
p.28
50 years of passion
& innovation
1958
Sébastien Frédérich
Late
Gautier Rouyer
1970s
We set out to offer our customers exceptional products,
inspired by Belgium’s culinary
heritage, namely fries and waffles. Today, our products are way ahead of the
competition thanks to their reliability,
durability and user-friendliness. Did
you know that over a million of our fifty-year old waffle maker have been sold
on the Belgian market alone (a country
roughly the size of New York City)?
With its interchangeable hot plates, it
is a unique product that makes it possible to whip up several styles of
waffles (including “giant” Brussels
waffles).
1985
The Swiss manufacturer Frifri, specialized
in PROFESSIONAL deep fryers, creates
the first cool-zone deep fryer, which was
to become the benchmark technology for
deep fryers.
Denis Dalcq, owner of Dalcq S.A. starts
to develop deep fryers with the cool zone
concept for household use, based on the
renowned Swiss technology
Launch of the first domestic cool-zone deep
fryer under the brand name Frifri and commercialised by Dalcq S.A. The new models
are designed, built and assembled in Belgium in a small village close to Brussels.
1990s
Strong development of the Frifri brand, which
will position itself as the benchmark and clear
Belgian leader in the deep fryer category.
1997
Acquisition of the products and know-how
of Nova Electro International, Belgium’s
top waffle-maker, by Dalcq S.A.
2000s
2011
2012
2013
Continuous improvement of the products
to optimise reliability and convenience of
use: 3200W power, operating panel without buttons, easy dismantling, high quality materials and components.
A new management team (Gautier Rouyer
and Sébastien Frédérich) comes on board
with a clear ambition to further develop
the product line through on-going innovation and exports to share the Belgian culinary heritage with the world.
Frifri is chosen as Reader’s Digest trusted
brand of Belgium, a well-deserved recognition of the quality of its products.
Frifri international brand is rebaptized
Croquade. Croquade is a mix of the
two words “ballade” (Middle-Age song
in France) and “croquant” (“crunchy” in
French) to highlight the nice noisy sensation made when eating crunchy products
cooked with these wonderful Belgian fryers.
photo : Belga
1
The Belgian art
of waffle making
The art of waffle making is to produce a waffle which is uniformly baked inside and evenly
coloured on both sides. Light brown will make it chewy and dark brown will make it crusty. Not
as easy as it seems, for two reasons:
- Heat rises which means that the upper heating element
will heat toward the cover instead of the plate
which will decrease its heating power.
- Heat resistance is never exactly uniform depending on quality.
THE CROQUADE
SOLUTION
Our
heat resistors are made from high- quality
material and have an extremely low variation
level (less than 3%).
Our
aluminium baking plates (unchanged for
50 years) are so thick that their inertia corrects
most of the temperature variation.
We
recommend flipping the waffle maker several
times to modify the inertia point.
Thanks to the quality of the materials and the unique
design, which has remained unchanged for 50 years,
our waffle maker is the undisputed favourite of Belgians.
2
8 Optional cast iron plates available
compatible with all multex waffle makers
Brussels waffle M001
Extra thin waffle M004
Kniepertje M007
Liège waffle M001
Toastie-melt-sandwich M005
Sweet stuffed waffle M008
Traditional US-style M002
Heart waffles M006
Savory stuffed waffle M008
Galette M003
Ice cream cone M007
3
WAFFLE MAKER
MULTEX
WA 102US
This waffle maker was designed in the
50s and has required few modifications
since then. The timeless model with its
cast iron plates will allow you to make
uniformly baked waffles. Our range of
interchangeable plates will allow you to
vary the pleasures and forms of waffles.
2 SKUS
WITH
M001
+
Brussels / Liège waffle
WITH
M001
Brussels / Lège waffle
4
M002
Traditional US-style
+
M008
Stuffed waffle
WAFFLE MAKER
MULTEX
WA 102US
Pearl
Belgian Heritage
SKUS
WITH
M001
Brussels / Liège waffle
+
M005
Toastie-melt-sandwich
5
+
M008
Stuffed waffle
IRON PLATE
M001
4X6
With these baking plates,
you can cook two luscious
Belgian specialties: the giant
Brussels waffle that is served
with chantilly cream, fruit
and chocolate and the traditional “gaufre de Liege” with
its sugar nuts. Cast-aluminum nonstick plates ensure
easy, complete release and
require minimal cleaning.
Brussels
Liège
waffles
Hot Brussels waffles
Liège waffles
UTENSILS
UTENSILS
- Croquade waffle iron
- Croquade Giant Brussels waffle plate 4 x 6
- Croquade waffle fork
- Stock pot
- Croquade waffle iron
- Croquade Giant Brussels waffle plate 4 x 6
- Croquade waffle fork
- Stock pot
INGREDIENTS
INGREDIENTS
- 2 cup of self-raising flour
- 1 cup of milk
- 1 stick (= 1/2 cup) of melted butter
- 3 sachets (3tsp) of vanilla-flavoured sugar
- 3 eggs
- 1 pinch of salt
- 7, 5 cup of flour
- 1/3 l of warm milk
- 2 oz of fresh yeast
- 4 eggs
PREPARATION
- 1 tsp of salt
- 2 sachets (2x tsp) of vanilla-flavoured sugar
- 4.5 stick of softened butter
- 21 oz pearl sugar
PREPARATION
Preheat the waffle iron to thermostat 7.
In a dish, mix the flour and sugar.
Add a little milk, mix well.
Next, fold in the egg yolks, then the rest of the milk to obtain a smooth
and consistent batter.
Add the melted butter.
Finally, carefully fold in the stiffly beaten egg whites.
Cook immediately in the grid, turning the waffle iron regularly.
Remove from the grid with the fork when cooked to your liking.
Serve the waffles hot, dusted with icing sugar.
Prepare the dough with all the ingredients except for the butter and sugar.
Leave to rest for 30 min.
Knead the dough, gradually adding the butter.
Add the pearl sugar.
Form balls of dough of around 3.5 oz.
Leave to rest uncovered for 15 minutes on a floured cloth.
Preheat the waffle iron to thermostat 7.
Start to cook, turning the waffle iron regularly.
Remove from the grid with the fork when the waffle starts to caramelise.
Serve warm or cold.
6
IRON PLATE
M002
4X7
For Breakfast or as sweet
break, traditional waffles are
always a success. Chewy or
crunchy depending on your
taste and filled with many
different options (Jam, chocolate, sugar, ice cream),
those waffles will delight all
the family.
Traditional
US-style
waffle
Traditional US-style waffle
UTENSILS
PREPARATION
- Croquade waffle iron
- Croquade Traditional Belgian waffle plate 4 x 7
- Croquade waffle fork
- Stock pot
Preheat the waffle iron to thermostat 7.
Melt the margarine or butter.
Add a pinch of salt and blend in the 325 g of sugar and the 5 eggs, beaten
as for an omelette.
Next, blend in the 5 sachets of vanilla-flavoured sugar and the cup of water.
Gradually add the flour, mixing everything well.
Cook immediately, turning the waffle iron regularly.
Remove from the grid with the fork when cooked to your liking
INGREDIENTS
- 500 g of self-raising flour
- 300 g margarine or butter
- 1 pinch of salt
- 325 g caster sugar
- 5 eggs
- 5 sachets of vanilla-flavoured sugar
- 1 cup of water
7
IRON PLATE
M003
6x10
Galettes
Les Galettes are a tradition
from the West of Belgium.
Those waffles are particularly sweet and match perfectly
with coffee or tea due to their
smaller size. Belgian secret:
to make them chewy (which
is better with coffee), the
Belgians let them “reposer”
(sleep in English) in a humid
place in a basket with a towel
on it…..try it, you will love it.
Galettes
UTENSILS
PREPARATION
- Croquade waffle iron
- Croquade Galettes waffle plate 4 x 7
- Croquade waffle fork
- Stock pot
- Spatula
Pour the flour into the stock pot.
Make a well and place the icing sugar and the crumbled yeast into the well.
Pour in the warm water, mix, cover up and leave to rest for around 15 minutes.
Break the eggs and incorporate them into the mixture with the margarine or
softened but not melted butter.
Add the salt.
Knead everything well, cover up and leave to rise until doubled in volume
(between 60 and 90 minutes).
Finally, fold in the icing sugar using a spatula.
Preheat the waffle iron to thermostat 7.
Cook, turning the waffle iron regularly.
Remove from the grid with the fork when cooked to your liking.
INGREDIENTS
- 7.6 cup of flour
- 1 tbsp. of icing sugar
- 2 oz of fresh yeast
- 4,5 stick margarine or butter
- 6 eggs
- 1 cup of warm water or milk
- 1 pinch of salt
- Caster sugar according to taste (4 cup to 5 cup)
8
IRON PLATE
M004
16x28
Extra thin
waffle
The traditional ‘gaufrettes’
(Extra thin waffles) is a tradition from the North of France
and some places in Belgium.
They are generally filled with
vanilla cream (or Honey) in
between two gaufrettes. Do
not eat them right behind the
waffle iron as the filling will
make them very chewy and
delicious.
Extra thin waffle
UTENSILS
- Croquade waffle iron
- Croquade Extra thin waffle plate 16x28
- Croquade waffle fork
- Stock pot
INGREDIENTS
- 2 cup of flour
- 1 cup of sugar
- 3 eggs
- 2 stick of butter
- 2 sachets (2 tsp) of vanilla-flavoured sugar
- 1 pinch of salt
PREPARATION
Beat the whole eggs with the sugar until you get a consistent mass.
Add the salt, the vanilla-flavoured sugar and the melted butter
(at low temperature).
Next, fold in the flour bit by bit until you get a soft mixture that is not runny.
Preheat the waffle iron to thermostat 7.
Cook, turning the waffle iron regularly.
If the galettes crack on cooking, add a little flour.
Remove from the grid with the fork when cooked to your liking.
Roll the galettes using a spatula handle and work quickly as soon as you
take the galettes out of the waffle iron.
Fill with butter cream, vanilla cream or chocolate cream. You can also eat
them as they are.
9
IRON PLATE
M005
Croque
Melted cheese with a pineapple slice on ham between
two slice of bread. This is the
traditional Croque Monsieur.
For a croque madame, put an
egg on top. Delicious!
Italian
croque
monsieur
Italian croque monsieur (toasted cheese and ham sandwich)
UTENSILS
- Croquade waffle iron
- Croquade Croque monsieur and toast waffle plate
- Plate
- Knife
INGREDIENTS
- 4 slices of sandwich loaf
- Butter
- 4.4 oz of mozzarella
- 4 slices of Parma ham
- 1 tomato
- Thyme
- Pepper
PREPARATION
Butter the slices of bread and cut off the crusts.
Cut the mozzarella into thin slices. Place these onto 2 of
the 4 slices of bread.
Apportion the 4 slices of Parma ham over the mozzarella.
Slice the tomato thinly and place the slices on top of the Parma ham.
Add another layer with the remaining mozzarella, ham and tomato.
Season with pepper and sprinkle with thyme.
Place the other 2 slices of bread on top, butter side down.
Preheat the waffle iron to thermostat 7.
Cook for 3 minutes on each side, pressing down lightly.
Remove from the grid when cooked to your liking.
10
IRON PLATE
M006
Heart
Heart
waffles
The Heart waffles allows to
share them more easily with
friends and, then, there’s
also a romantic side to
this heart-warming shape,
for the harsh winters up
north. The heart waffles will
be kid’s best friend as the
small format is particularly
well designed for their little hands. Cast-aluminum
nonstick plates ensure easy,
complete release and require
minimal cleaning.
Waffle
UTENSILS
- Croquade waffle iron
- Croquade Heart waffle plate
- Croquade waffle fork
- Stock pot
INGREDIENTS
- 4 eggs
- ½ or 1 cup sugar
- 2 cup of milk
- 3 cup flour
- ½ tsp. of salt
- 1 tbsp. of melted butter
PREPARATION
Mix all the ingredients one by one, adding the milk last and ensuring
there are no lumps.
Preheat the waffle iron to thermostat 7, using the heart-shaped plate.
When the waffle iron is hot, place on it a big ball of dough so that it
covers the whole plate.
Cook, turning the waffle iron regularly.
Remove from the grid with the fork when cooked to your liking.
11
IRON PLATE
M007
Cone
We all now what is ice cream
cone….but do you know hom
taste a home made one….
Ice cream cone making could
be very fun with Children by
dipping the edge of the cone
(or the full cone) into chocolate. You can also put decoration on the melted chocolate (nuts, almonds, …)
Ice cream
waffle
cone
Ice cream waffle cone
UTENSILS
PREPARATION
- Croquade waffle iron
- Croquade Ice cream waffle Cone plate
- Croquade waffle fork
- Stock pot
Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the
butter, milk and vanilla. Gradually whisk in the flour and salt until smooth.
The batter should be thin; you can stir in more milk if needed.
Before you begin to cook you need to shape aluminum foil to a cone.
Preheat the waffle maker to thermostat 7.
Cook, turning the waffle iron regularly.
Remove from the grid with the fork when cooked to your liking.
Be ready to roll right after this come out of the waffle maker and to press firmly on outside seam of cone to seal. That’s when they’ll be the most pliable.
If you wait to long even two minutes, they will be impossible to shape them
to the mold. Please be careful do not burn yourself.
INGREDIENTS
2 eggs
½ cup white sugar
¼ cup butter, metled and cooled
3 tbsb milk
½ tsp vanilla extract
1/3 cup all-purpose floor
1/8 teaspoon salt
3tbsp vegetable oil, or as needed
12
IRON PLATE
M008
Fruits
Stuffed
waffle
The chef’s favorite waffle as
this allow you to explore your
creativity. Stuffed waffles
can be stuffed with anything
both sweet and savory. From
the simple cheese and ham
stuffed waffle to a complex
goat cheese, bacon, and lettuce….create your own stuffed waffle. You can consult
internet, there are plenty of
creative options. Our chef’s
favorite: peers and chocolate
stuffed waffle (full chocolate
is too much but peer will cut
the chocolate).
A
B
Stuffed waffle
C
UTENSILS
PREPARATION
- Croquade waffle iron
- Croquade Stuffed waffle (Fruits) plate
- Croquade waffle fork
- Stewpot
Mix 7,2 cups of flour with the fresh yeast, the egg and the milk
during 5 minutes.
Add the melted butter, the sugar and the salt. Mix everything
together during 4 minutes.
Cover up and leave to rise during 25 minutes in a floured bowl.
INGREDIENTS
- 7.2 cups + 0.9 cup of flour
- 3oz of fresh yeast
- 1 egg
- 2 cups + 1/3 of milk
- 1 + ¼ cup magarine or butter
- ½ cup of caster sugar
- 3tsp of salt
- felling of your choice (fruit compote
with pieces, chocolate chips…)
A. Split the mixture and form balls of dough of around +/-3oz
B. Display the dough ball over a floured working schedule to make
a rectangle the breadth of which will be the length of the waffle.
C. Spread with butter the edges and dispose the felling of your choice.
D. Cover with the batter
E. Cook your preparation and turn the waffle maker regularly.
F. Remove from the stuffed waffle with the fork as soon as it is
cooked to your liking.
13
D
E
Belgium, the real home
of the French fries
A LOVE STORY
“French” fries, chips, or frites – are Belgian! Made with Belgian Bintje potatoes,
cooked twice and served in a paper cone with a side portion of mayonnaise
– what a treat!
You’ll find more than 4,000 ”fritkots”, outdoor vendors of Belgian fries, throughout
Belgium. Whether enjoyed at a three-star Michelin restaurant or on a street corner,
this Belgian specialty is not to be missed!
“French Fries”
WHAT’S IN A NAME?
Belgian Fries are part of Belgium’s culinary and cultural heritage. And yet, the funny thing is that
everywhere around the world they are known as “French fries”. One possible explanation of this
paradox is that, during World War I, the English soldiers were not always aware of exactly where
their trenches were located and thought they were in France, since the locals (in South Belgium) were
speaking French. So the dishes the Belgians served instantly becam ‘French’ and that’s how the soldiers
introduced them when they returned home after the war.
14
A WELL-DESIGNED FRYER
IN STAINLESS STEEL
The quality of the bowl of your deep fryer is the most important technical feature for your health. Frifri uses only
stainless steel, known as “SS 304”, which is also used in the catering industry.
The benefits of this SS 304 are manifold:
- Due its noble character, there is no exchange of material between the steel and the food. These contacts can
be carcinogenic.
-T
he polished finish of our stainless steel allows easier cleaning, as bad quality stainless steel is rougher and
allows impurities to become attached to the material.
DID YOU KNOW?
Stainless steel is an alloy of iron and carbon to which chromium has been added which, in sufficient quantity,
forms a protective layer on the surface to prevent oxidation.
MOST TRUSTED BRAND
In Belgium, Croquade is better known as “Frifri”,
which has been chosen by the well-known company
Reader’s Digest as the “Most Trusted Brand” 2012
and 2013 for fryers.
A recognition for all quality efforts invested for more
than 50 years is these products!
15
A WELL-DESIGNED FRYER
ECONOMICAL AND HEALTHY THANKS TO
THE COOL ZONE
In conventional fryers, the bowl heats the oil in which the food is then cooked. Fryers with the cold zone system
maintain the lower part of the bowl at a lower temperature.
The particles that escape from the food during cooking fall into this cold zone and thus avoid altering the oil
through decomposition as a result of repeated use. This technique has two advantages: the user does not find
burnt food that is bad for their health in the basket and can wait longer before replacing the cooking oil.
180°C
60°C
EASY CLEANING
Fryers can be completely dismantled in only 5 seconds
for easy cleaning!
All parts except the heating element are dishwasher-safe.
16
The secret of
how to bake the fries
1
2
Wash the fries twice in hot water.
3
Dry the fries in a kitchen towel
Rise them in cold water. This will help remove the excess starch from the potatoes and
keep them from oxidizing.
We want to fry the fries twice: once at a lower temperature, so that the inside of the potato gets cooked; and
then a second time at a higher temperature, which is when the fries turn golden brown and crispy.
4
5
6
7
8
9
10
11
Set the thermostat on the fryer to 170°C.
Wait for the light to go out.
Slowly immerse the fries in the oil in the fryer.
Cook the potatoes in the oil for a few minutes till the lamp goes on again (that means
that the fries did cool down the oil and that the thermostat is on to heat again the oil to
bring back the temperature to 170°C)
Take the fries out on the hook of the stainless bowl.
Set the thermostat on the fryer to 190°C.
Wait for the light to go out (which means the oil really reached 190°C).
Once the light is out, re-immerse the fries for 1-3 minutes or until the fries are golden
brown and crispy. Drain on clean paper, then salt and serve right away.
Belgian secret: cooking time will depend on the nature of the potato
and nature of oil but respecting the light “code” will make it a success.
Belgian second secret: nature of oil is critical to have a perfect result.
Do not use cheap oil. For frozen fries, low price fries will contain
a lot of water (water cost less than potato in the bag for a given
weight). Water is the enemy of fries as it makes them less
crunchy and will require you to change your oil more often.
17
OUR DEEP FRYER
PRODUCT LINE
RECTANGULAR
1905B (3,5L) - 1948B (4,5L)
1900 (2L)
1905 (3,5L) - 1948 (4,5L)
1905A (3,5L) - 1948A(4,5L)
5828 (3,5L) - 5848 (4,5L)
1905R (3,5L)
ROUND
PRESTIGE (3,5L)
1518 (3L)
DOUBLE
1968 (2X3,5L)
1998 (2X4,5L)
18
1528 (4L)
2
3
10 Ro Re 2000 3200 P
M
A
2,5 3
3,5
PERSONS
kg of FRIES
VOLUME (L)
MATERIAL
POWER (W)*
SHAPE
WARARNTY (year)
WEIGHT (Kg)
DIMENSIONS (cm)
EAN
MODEL
OUR DEEP FRYER
PRODUCT LINE
4 4,5 0,6 1 1,5
1518
5412144151824 32*28*27
2,8
•
•
•
•
1528
5412144152838 36*30*27
3,1
•
•
•
•
1900
5412144190007 35*22*27
2,9
•
•
1905
5412144190519 35*28*27
3,2
•
•
•
•
•
•
•
1905B 5412144190731 35*28*27
3,2
•
•
•
•
•
•
•
1905A 5412144190878 35*28*27
3,2
•
•
•
•
•
•
•
1905R 5412144192018 35*28*27
3,2
•
•
•
•
•
•
•
1948
5412144194876 39*29*27
3,5
•
•
•
•
•
•
•
1948B 5412144194913 39*29*27
3,5
•
•
•
•
•
•
•
5828
5412144582833 35*28*27
2,6
•
•
•
•
5848
5412144584844 39*29*27
2,8
•
•
•
• •
36*31*27 3,6
•
•
•
•
•
•
•
••
••
••
Prestige 5412144193862
•
•
1968
5412144196849 35*45*27
5,8
•
•
•
•
1998
5412144199826 37*52*27
6,5
•
•
•
•
Ro = Round / Re = Rectangular
P = Plastic / M = Metal =/ A = Alu
*Available in 1600W for US
19
•
2 3-4 4-5 5-6
•
•
•
•
•
•
•
•
•
•
••
•
•
•
••
•
••
WHY ARE OUR DEEP
FRYER EXCEPTIONAL
Perfect temperature cuve: with its power, unique design of the heating element and the precision
of our thermostat, the fries are baked to perfection in a two bath cooking method.
Reliability: our fryers are made to last and we offer a very long warranty in Velgium to demonstrate
their reliability. Our secret is simple: the same suppliers of spare parts for almost 25 years without
exception.
Easiness to clean: dismantling our fryer could be done in 3 sec and all the spare parts (except
the heating element) are dish washer safe. The fact that we are using professional grade stainless
steel makes it also easier to clean as the surface is fully flat. Our heating element also makes the
difference here with no apparent button on which spits of oil can go under and no marking that
can be erased.
Food contact approved: unlike far east products, our stainless steel is professional grade (304)
meaning that there is no exchange of material with the food.
DID YOU KNOW?
Best fries should be cooked in round deep fryer
To ensure a perfect uniform cooking, the basket needs to be moved during the cooking to make sure all the fry are cooked evenly.
Following the Belgian tradition, the way to do so is grab the handle
of the basket and to move the basket right to left during the second
frying bath it is called ‘travailler la frite’ in French which means ‘work
the fries’. This could only be done in a round deep fryer.
Best fries are cooked WITHOUT cover
The traditional way to cook the fries in Belgium is with the deep fryer
outside or below the kitchen extraction fan but WITHOUT cover.
The reasons are :
- The cover will prevent the water to go out and will bring the water
back on the fries which will make them less crusty… .unacceptable for any Belgian.
- More water in the oil means also that the lifetime of the oil is
much shorter.
20
FRITFONDUE
The fritfondue combines two
functions, with its 1600W, it
is a very powerfull fondue that
will bake perfectly your food
whether you use it as cheese,
oil, chinese or chocolate fondue. It is also a small fryer that
can be used to bake fries in
small quantities but more importantly that can fry all other
ingredients. Thanks to its small
size, the device is very convenient but the most convenient
feature is the detachable stainless bowl that can be cleaned
easily into the dishwasher.
21
Real Taste
Real Health
Steam cooking is considered by all professionales as the
healthiest cooking method along with Stir frying, broiling and
pressure cooking.
As Western Europe, Chinese tradition also include this healthy
way of cooking.
Steaming presents the following benefits:
- Uniform cooking inside and outside
the product
- No fat used
- Low temp steaming is ideal for avoiding
boiling water inside the food which
is particularly interesting to keep more
vitamins and nutrients
22
THE STEAMER COOKER
FROM STARTER TO DESERT
A UNIQUE DOUBLE WALL SYSTEM
- UNIFORMITY OF THE STEAM at all level of the appliance (like in an oven)
-
INTENSE STEAM GENERATION (50gr/min): your dishes will be cooked
FASTER and you can cook several dishes at the same time
MULTIFUNCTION
- SLOW COOKING (80°C) special position for low temperature recipes
- function TO KEEP THE DISHES HOT at 60°C
-Y
OGURT MAKER (40°C) with the BAIN-MARIE (optional on some packages)
USER FRIENDLY
The baskets/levels are separated and can slide horizontally, you only need one hand
to make them move
EXTENDED ACCESSORY PRODUCT LINE
Porcelaine, bain-marie, Organic juice collector…
UNIQUE LARGE VOLUME
5 BASKETS can be simultaneously on the machine FOR A TOTAL OF 28L
VOLUME
EXTENDED WARRANTY
-M
ADE IN BELGIUM: highest quality materials (18/10 Stainless steel, Tritan
heighter) to guarantee a exceptional finishing of our products and to guarantee a
healthy cooking of your food
- 5 YEAR WARRANTY
5
warranty
POWER 1700 W
AUTONOMY: 2H
TIMER
BEEPER
BPA FREE MACHINE
year
23
STEAMER COOKER
The Nutri Steam is the ideal model for all who
wants to start in the world of steaming.
It is an extremely versatile, user friendly appliance that will delight your senses palace
with its healthy and tasty dishes.
Three temperature positions, high modularity and its intense and continued generation
of steam will guarantee optimal results for all
types of steamed dishes.
x 2
x 2
1 heated stainless steel
tank 18/10
2 raisers
in Tritan
2 stainless steel 18/10
perforated baskets 65mm
1 cookbook
2 heat resistant oven
gloves
1 Terrine 0,6L
Revol®
24
1 stainless steel 18/10
(food) separator
1 tempered glass
cooking lid
STEAMER COOKER
The Integral combines all the benefits of
Nutri Steam toward mastering steam cooking.
The egg cooker will allow you to keep eggs
following your taste for several hours; the service tray will greatly simplify serving the dishes; the bain-marie will allow you to perform
numerous delicious recipes including yoghurt
and finally the two stainless bowls will not only
allow you to decorate your dishes with delicious sauces but also to cook rice.
The porcelain bowl of 1L will become your best
asset to make several types of chocolate cake.
x 2
x 2
1 heated stainless
steel tank 18/10
2 raisers
in Tritan
2 stainless steel 18/10
perforated baskets 65mm
1 cookbook
2 heat resistant oven
gloves
1 Terrine 1L
Revol®
1 service tray
in stainless steel 18/10
2 saucepans
in stainless steel 18/10
1 bain-marie
40 mm
25
1 stainless steel 18/10
(food) separator
1 stainless steel 18/10
Eggs cooker
1 tempered glass
cooking lid
STEAMER COOKER
Bio Pure is THE essential model for anyone
who cooks organic vegetables and wishes to
collect all the cooking juice full of vitamins and
nutrients.
This iconic appliance is the most sold item
as the accessories included offers a very strong
package.
“Must have” for most of the fans of steam
cooking, it is mostly much cheaper and at least
equally efficient as a steam oven.
x3
x 2
1 heated stainless
steel tank 18/10
3 raisers
in Tritan
2 stainless steel 18/10
perforated baskets 65mm
1 cookbook
2 heat resistant oven
gloves
1 Terrine 1L
Revol®
1 service tray
in stainless steel 18/10
2 saucepans
in stainless steel 18/10
1 bain-marie
60 mm
26
x 3
3 stainless steel 18/10
(food) separators
1 tempered glass
cooking lid
1 stainless steel 18/10
Eggs cooker
1 organic juice collector
in stainless steel
STEAMER COOKER
PRODUCT LINE
x 2
1 heated stainless
steel tank
2 rehausses
en Tritan®
x 2
1 heated stainless
steel tank
x 2
2 raisers
in Tritan®
x 2
65 mm
x 3
1 heated stainless
steel tank
x 2
65 mm
3 raisers
in Tritan®
x 2
x 3
65 mm
2 stainless steel
perforated baskets
1 stainless steel
(food) separator
2 stainless steel
perforated baskets
2 stainless steel
(food) separators
2 stainless steel
perforated baskets
3 stainless steel
(food) separators
1 tempered
glass cooking lid
1 cookbook
1 tempered
glass cooking lid
1 cookbook
1 tempered
glass cooking lid
1 cookbook
2 heat resistant
oven gloves
1 Revol® terrine
2 heat resistant
oven gloves
1 Revol® terrine
2 heat resistant
oven gloves
1 Revol® terrine
1 service tray
in stainless steel
2 saucepans
in stainless steel
1 service tray
in stainless steel
2 saucepans
in stainless steel
1 stainless steel
Eggs cooker
1 bain-marie
1 stainless steel
Eggs cooker
1 bain-marie
0,6 L
1 L
1 L
40 mm
60 mm
1 organic juice collector
in stainless steel
27
ACCESSORIES
Comfort set
perforated basket GN1/2
65 mm
with raiser in Tritan
Terrine 1L
including lid/tray
Bain-marie
20 mm
Service tray
GN 1/2
Bain-marie
40 mm
Storage Lid
Bain-marie
65 mm
Cooking Lid
Set of 2 saucespans
Raiser in Tritan
GN 1/2
Temperated
cooking lid
Stainless
eggs
(15 eggs)
glass
Organic juice collector
Gastronorm 1/2
steel
cooker
Aspargus cooker
Terrine 0,6L
including lid/tray
Set of 2 separators
GN 1/2
28
CONTACT AND INFORMATIONS
DALCQ s.a.
7, Rue de la Bruyère
1350 Orp-Jauche
BELGIUM
info@dalcq.com
DALCQ USA Inc.
Canal Landing Court 32
Rehoboth
DE 19971
USA
info@croquade.com