Hendi Bristol

HoReCa professionals in Bristol can view the Hendi catalogue supplied by SIA La RONDE, with equipment for preparation, hot holding, rice cooking and sushi work. The range includes hand blenders, soup kettles, electric chafing dishes, rice cookers and sushi accessories. Matching each item to a kitchen task helps separate preparation equipment from appliances intended for cooking or service.

Equipment and tasks

A hand blender processes vegetable soups, purées, sauces, fillings, mayonnaise and pesto. Its variable speed range of 4,000–20,000 rpm lets staff adapt blending intensity to the mixture. The stainless-steel shaft and blades are 160 mm long, reaching into suitable vessels for blending. An ergonomic handle supports a steady grip during repeated preparation work.

An electric soup kettle holds prepared soup, stew or sauce, while an electric chafing dish presents food in a removable GN1/1 pan. The water-independent kettle uses dry heating, so operation does not involve filling or monitoring a water reservoir. A rice cooker supports another stage of service: it cooks rice and then switches to heat holding, keeping the batch ready for portioning.

Parameters in use

The water-independent kettle has a 10-litre capacity, giving staff a clear measure of the batch it can hold for service. Its digital display lets operators set and check temperatures from 40 °C to 90 °C, while even heat supports consistent holding. The stainless-steel inner pot and lid are easy to clean after use, supporting regular food-service routines.

The electric chafing dish has a removable, 100 mm-deep GN1/1 stainless-steel pan that can be lifted out for cleaning. Its adjustable range of 35 °C to 85 °C, in one-degree steps, supports fine heat adjustments as dishes are replenished. In sushi preparation, a polymer Hangiri bowl keeps mixed rice warm, helping vinegar absorption and the intended rice texture.

Choosing a product

Choose a hand blender for blending and puréeing rather than batch cooking. Consider whether its shaft reach suits the vessel used and the mixtures prepared. For holding prepared soup, stew or sauce, compare the water-independent kettle with the UNIQ soup kettle; the former uses dry heating, while the latter is designed for heat holding rather than cooking. Match the choice to the task and the way food is served.

For sushi work, use a Hangiri bowl to mix rice and a Makisu mat to roll sushi. A rice cooker is appropriate when rice needs to be cooked and then held warm for portioning. Compare products by the kitchen step each supports, relevant capacity or format, and the cleaning routine. This helps keep preparation tools, cooking appliances and service equipment aligned with their professional use.