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Enjoy Renew: Enjoy the renewal of your restaurant's equipment

€1,659.00 €1,359.84
Availability: In stock
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This set of 50 professional tools indispensable for restaurants, wine bars with kitchens or bistros will give your kitchen the pleasure of working with high quality tools.
This set allows you to improve your way of cooking and this professional equipment will become the best ally for your dishes.
The set consisting of 50 pieces includes:
n. 1 Stainless steel conical mesh strainer Diameter 12 cm.
n. 1 Stainless steel conical mesh strainer Diameter 14 cm.
n. 1 Chinoise in stainless steel Diameter 20 cm.
n. 1 High casserole 1 stainless steel handle Chef di Piazza Collection Diameter cm. 16 Height cm. 11 Capacity 220 cl.
n. 1 High casserole 1 stainless steel handle Chef di Piazza Collection Diameter cm. 20 Height cm. 13 Capacity 410 cl.
n. 1 Stainless steel lid 16 cm diameter.
n. 1 Stainless steel lid 20 cm diameter.
n. 1 High flared pan in aluminum D. 24 cm.
n. 1 High flared pan in aluminum D. 28 cm.
n. 1 High flared pan in aluminum D. 36 cm.
n. 1 aluminum lid D. 24 cm.
n. 1 aluminum lid D. 28 cm.
n. 1 aluminum lid D. 36 cm.
n. 1 High flared non-stick frying pan in aluminum D. 24 cm.
n. 1 High flared non-stick frying pan in aluminum D. 28 cm.
n. 1 High flared non-stick frying pan in aluminum D. 32 cm.
n. 1 Paring knife blade cm. 11 Atlantic Chef
n. 1 Boning blade 15 cm Atlantic Chef
n. 1 Santoku knife with alveoles cm. 19 Atlantic Chef
n. 1 Filleting knife blade cm. 18 Atlantic Chef
n. 1 Slicing knife blade cm. 23 Atlantic Chef
n. 1 Chef's knife blade cm. 23 Atlantic Chef
n. 1 Skimmer with welded mesh Diameter cm. 15 Total length cm. 54
n. 1 Scoop with one-piece holes in stainless steel 11x 14.5 Total length cm. 47
n. 1 Single piece bottom spoon stainless steel total length cm. 40
n. 1 stainless steel one-piece ladle D.10 Total length 43 cm. 25 cl.
n. 1 One-piece skimmer in stainless steel D. 12 Total length cm. 48
n. 1 Stainless steel fork with 2 points Total length 42 cm.
n. 1 Stainless steel potato peeler
n. 1 Pliers levalische and plate total length cm. 18
n. 1 Precision elbow pliers total length cm. 23.5
n. 1 White polyethylene cutting board 50 x 30 x 2 cm. with stops
n. 1 Set of 6 stainless steel nozzles with round hole
n. 1 Set of 6 stainless steel nozzles with star hole
n. 1 Set of 3 nylon bags Superflex lengths 34-46-50 cm.
n. 1 Stainless steel spatula handle in injection-molded blue plastic Length cm. 10
n. 1 Flexible stainless steel scraper with blue handle length cm. 15
n. 1 Flexible stainless steel scraper length cm. 12
n. 1 Box of 14 scalloped cutters
n. 1 Box of 14 smooth pasta cutters
n. 1 Graduated jug in plastic 1 liter
n. 1 Multipurpose kitchen scissors in stainless steel
n. 1 Professional 8-wire stainless steel whisk length cm. 30
n. 1 8-wire stainless steel whisk professional length cm. 35
n. 1 Fine-cut grater plastic handle
n. 1 Medium cut grater plastic handle
n. 1 Professional plastic spatula length cm. 35
n. 1 Professional plastic spatula length cm. 45
n. 1 Black nylon spoon length cm. 30
n. 1 Black nylon spoon length cm. 38
Italian manufacturer Piazza

Shipping times: 15 working days
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
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What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
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Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
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Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
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What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
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Who should use a knife case?
A knife case is ideal for professional chefs, culinary students, or anyone who enjoys cooking outside the home. It keeps your knives organized, protected, and always ready for use.
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How do I choose the right knife block?
It depends on your kitchen space, how many knives you own, and your style. You can choose from vertical blocks, horizontal blocks, or magnetic ones. On AFcoltellerie, you’ll find a full range to compare.
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How many knives do I really need in a set?
That depends on your needs. Basic sets typically include 3–5 essential knives (chef’s knife, paring knife, bread knife, carving knife). Professional sets may contain 10 or more tools, such as sharpeners, kitchen scissors, and carving forks.
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Is it better to buy a full set or individual knives?
If you’re just starting out or want a complete setup in one go, a set is a practical and cost-effective choice. If you’re experienced, building your own collection piece by piece might suit you better.
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Do blocks and cases include knives?
It depends on the product. Some come pre-filled with knives, while others are empty and compatible with most standard knives. Always check the product description to know what’s included.
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How do you clean knife blocks and cases?
Wooden blocks should be cleaned with a dry or slightly damp cloth. Knife cases can be wiped down with a mild detergent. Avoid dishwashers or soaking in water.
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Can I create a custom set if I don’t find what I’m looking for?
Yes! If the combination of knives, block, or case you’re looking for isn’t listed, feel free to contact us. We’ll help you put together a custom set tailored to your needs and cooking style.
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What are the essential basic tools in the kitchen?
Essential tools include good quality knives, cutting boards, pots and pans of various sizes, ladles, spatulas, whisks, and bowls. These tools allow you to easily handle most everyday cooking tasks.
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What is the best material for pots and pans?
It depends on the use: stainless steel is versatile and durable, cast iron retains heat well, aluminum is lightweight and has excellent heat conductivity, while ceramic offers a non-stick surface without chemicals.
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How do I choose the best cookware set?
Consider the material (stainless steel, aluminum, copper), compatibility with your stovetop, the number of pieces included, and ease of cleaning. A good set should be versatile and long-lasting.
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How can I prevent damage to pots and pans over time?
Avoid using metal utensils on non-stick coatings, do not heat pots empty, and clean them with soft sponges. When storing, protect surfaces by stacking pots with cloths or separators to prevent scratches.
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How do I properly care for and clean kitchen tools?
It’s important to wash them immediately after use, avoiding harsh detergents especially on delicate materials like wood or ceramic. Some tools are dishwasher safe, while others, like knives and special pots, should be hand washed. Always follow the manufacturer’s instructions.
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When should I replace a kitchen utensil?
Replace utensils when they show significant wear, such as deep scratches on non-stick surfaces, broken or deformed parts, or when the material emits unusual odors or substances.
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What should I do if I’m looking for a specific tool but can’t find it?
Contact us! We can help you find the right utensil or suggest suitable alternatives for your needs.
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A set or individual knives: which makes more sense?
A set makes sense when it contains knives you will actually use. The advantage is having blades from the same series, with the same steel, the same handle and the same care routine. If you need one or two specific models, it's better to buy them individually and build up your collection over time: a knife that stays in the drawer isn't a saving.
Which knives do I need to start with?
Three knives cover most of the work: a chef's knife of about 20 cm, or a santoku, for slicing and chopping; a paring knife for precision work; and a serrated knife for bread and foods with a hard crust or skin. From there you add specific blades, such as boning, filleting or slicing knives, depending on what you prepare most often.
What are specialist sets?
They are sets built around a trade or a task: butchery, fishmongery, pastry, sushi, vegetables. They bring together the blades that job requires, sometimes with dedicated accessories such as a honing steel, fish bone tweezers or a sharpening stone. They are designed for people already working in a specific field or training in that specialisation.
What are HACCP sets with coloured handles for?
In professional kitchens, colours help keep tools separate by type of food and reduce the risk of cross-contamination: for example red for meat, blue for fish, green for vegetables and yellow for poultry. The rules require cross-contamination to be prevented, but they don't set a single colour code: the colours should be defined in your business's food safety plan and used consistently, together with chopping boards in matching colours.
Western or Japanese set?
Western knives generally have thicker blades and softer steels: they cope better with heavy use and small knocks, and they are easy to maintain with a honing steel. Japanese knives often have thinner blades and harder steels that hold their edge for a long time and cut very precisely, but they should be used without twisting and kept away from bones. The choice depends on what you cut and how much time you want to spend on maintenance.
How do I look after the knives in a set?
Wash them by hand and dry them straight away: even when a model is declared dishwasher-safe, hand washing is better for the edge and the handle. Cut on wooden or synthetic boards, never on glass, stone or steel. Store them in a block, on a magnetic rack or in a knife case, so the blades don't knock against other utensils.
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