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CARAVEL TROLLEY personalized with 10 Tecna HACCP and MLC knives + 4 accessories

was €639.00 Special Price €569.00 €466.39
Availability: In stock
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The CARAVEL TROLLEY rigid case is complete with 11 knives, 1 sharpener and 4 accessories from the Tecna Color Series customized with an aluminum plate engraved with your name or logo. For the name to be engraved or the logo, send the details via email to info@afcoltellerie.com The case is airtight, has an innovative design, in 100% recycled plastic, is designed for the traveling chef or pastry chef, is particularly suitable for the HO.RE.CA sector, an excellent solution for transporting one's work tools, including small appliances, for show cooking or trade fairs, culinary exhibitions or cooking courses. Lightweight and resistant to shocks, splashes and dust, the CARAVEL Trolley suitcase is ideal for catering professionals on the go. The internal cubed foam system allows you to customize it according to your needs and ensures that the content always remains stable even in the most arduous transport conditions. The features of the case are: - hermetic gasket - safety locks with button - Lightweight body and shock resistant - padlock predisposition - pressurization valve - cubed foam system (including 3 cubed foams) - ergonomic telescopic handle With the case it is complete with the following knives: no. 1 paring knife curved green handle blade cm. 7 suitable for cutting vegetables no. 1 Paring knife straight green handle blade cm. 11 suitable for cutting vegetables no. 1 Straight paring knife with green handle, blade cm. 14 suitable for cutting vegetables no. 1 Boning knife yellow handle blade cm. 16 suitable for cutting cooked meat or poultry no. 1 Filleting knife blue handle blade cm. 18 suitable for fish processing no. 1 Chef's knife purple handle blade cm. 20 suitable for food allergies and Halal no. 1 Santoku knife with alveoli green handle blade cm. 18 suitable for cutting vegetables no. 1 Bread knife white handle serrated blade cm. 24 suitable for baked goods and dairy products no. 1 French knife red handle blade cm. 26 suitable for cutting raw meat no. 1 Chef's knife with alveoli green handle blade cm. 24 suitable for cutting fruit and vegetables no. 1 Chef's knife orange handle blade cm. 30 suitable for multiple cuts in the kitchen no. 1 Spatula white handle cm 27 blade suitable for working with pastry products no. 1 Elbowed chef's tongs in stainless steel length cm. 20 no. 1 stainless steel chef's tongs length cm. 30 no. 1 multipurpose scissors Case dimensions: 425 x 572 x 239 mm. Shipping time: 5-6 days
FAQs
What truly distinguishes the Tecna HACCP line?
The Tecna HACCP line is based on the professional approach of the Tecna line, but adds a key operational element: visual workflow management through colour coding. It is therefore not simply an aesthetic variation, but a solution designed for environments where hygiene, internal traceability and food separation are part of everyday work. The coloured handle helps operators quickly identify which knife should be used for meat, fish, vegetables, cooked food or other food categories, reducing cross-contamination risks and improving workstation organisation.
What distinguishes Ambrogio Sanelli cases, sets and complete knife blocks?
Ambrogio Sanelli cases, sets and complete knife blocks are designed to provide an organised, coherent and ready-to-use selection of tools. They are not simply a group of knives, but a structured solution for users who want the right tools arranged in a functional way. The main difference lies in the intended use: cases prioritise transport and mobility, sets provide a coordinated blade selection, while knife blocks offer order and accessibility in a fixed workstation.
Who is the Tecna HACCP line recommended for?
The Tecna HACCP line is recommended for professional kitchens, food laboratories, canteens, delicatessens, butcher shops, fish counters and all environments where several operators use different knives during the same working day. It is especially useful when food safety depends not only on cleaning procedures, but also on the ability to immediately identify the correct knife for each food preparation process. It is a practical choice for those who want to standardise workflows and reduce operational mistakes.
Who are cases, sets and complete knife blocks recommended for?
They are recommended for chefs, culinary students, food-service professionals, food laboratories and advanced users who need a complete and rational selection of knives. A case is especially useful for those moving between kitchens, courses or external services; a set is suitable for building a coherent base; a knife block is ideal for users who want their knives always accessible and organised in a stable workstation.
What is the Tecna HACCP line ideal for?
The Tecna HACCP line performs best in professional environments organised around separated workflows: raw meat, fish, vegetables, cooked food or specific preparation categories. It is ideal when the knife must be efficient, durable and immediately recognisable within a shared workstation. Compared with the standard Tecna line, it adds an important management advantage: it does not only perform a cutting function, but also supports process control.
What are these complete solutions ideal for?
These solutions are ideal for organising work, protecting blades and reducing tool dispersion. In professional settings, they help speed up preparation, improve workstation order and ensure that each knife has a clear function. In advanced home use, they make it easier to build a complete knife selection without choosing every single model separately.
How should the Tecna HACCP line be maintained?
Maintenance should follow both professional knife-care principles and food-safety logic: regular sharpening, hand washing, immediate drying and correct storage. It is important to keep the coloured handles clearly recognisable, avoiding misuse that could create confusion between different workflows. Colour coding works effectively only when it is respected consistently by all operators.
How should cases, sets and complete knife blocks be maintained?
Maintenance concerns both the knives and the storage system. Blades should be hand washed, dried immediately and sharpened regularly, while cases and blocks should be kept clean, dry and orderly. Correct storage prevents blade contact, reduces edge damage and improves overall safety and hygiene.
What truly distinguishes Ambrogio Sanelli knives within the professional cutlery market?
Ambrogio Sanelli is one of the most recognisable historic Italian brands in the professional cutlery sector. Unlike many manufacturers focused primarily on extreme hardness or ultra-refined cutting precision, the Sanelli philosophy prioritises reliability, ergonomics, operational continuity and durability in everyday professional use. These knives are developed for long working sessions in professional kitchens, food laboratories, butcher shops and gastronomy environments, maintaining a practical balance between performance, comfort and ease of management.
What is the production philosophy behind Ambrogio Sanelli?
The Ambrogio Sanelli philosophy is deeply connected to real professional knife use. The goal is not to create extremely delicate or highly specialised blades, but reliable and ergonomic tools capable of supporting intensive daily workflows. Each line is developed with a specific operational logic: some focus on robustness and productivity, while others prioritise ergonomics, comfort or a more refined cutting feel.
Who are Ambrogio Sanelli knives recommended for?
Ambrogio Sanelli knives are particularly suited to professional chefs, butchers, food industry operators, culinary schools and advanced users looking for reliable and practical cutting tools. Depending on the selected line, the brand can satisfy users seeking robustness and productivity as well as those preferring greater ergonomics, precision or cutting sensitivity.
What are Ambrogio Sanelli knives ideal for?
Ambrogio Sanelli knives perform best in environments where operational continuity, reliability and comfort directly affect work quality. They are especially effective for intensive preparation tasks, repetitive cutting work and professional environments where knives are used continuously for many hours.
How should Ambrogio Sanelli knives be maintained?
Maintenance follows a simple but professional approach: regular sharpening, hand washing and immediate drying help preserve cutting continuity, ergonomics and long-term durability. Compared to many very hard Japanese blades, several Ambrogio Sanelli lines are more forgiving and easier to manage during intensive professional use.
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