Hendi Leeds

HoReCa professionals in Leeds can view Hendi equipment for preparation, presentation, dessert service and hot holding. The range includes HACCP kitchen knives, wooden and specialist boards, ice-cream containers, bain-maries and electric warmers. Choosing by task helps match an item to cutting, portioning, chilled storage or service work in a professional kitchen.

Equipment and tasks

Chef’s knives cover general preparation, while a butcher’s knife serves meat-cutting work and a bread knife is suited to slicing loaves. Purple handles provide a visual distinction within kitchen routines. Stainless-steel blades with polypropylene handles combine a durable blade material with an easy-care grip; the purple-handled knives can be washed in a dishwasher. The bread knife’s longer blade supports continuous strokes through bread, helping produce even slices without frequent repositioning.

Boards support both preparation and presentation. The wooden GN 1/2 board has handles and a construction of glued wooden blocks; it needs hand washing rather than dishwasher cleaning. Beech pizza boards guide portioning, while rounded wooden serving boards provide a presentation surface. The sushi board combines plastic with an internal wooden core and is dishwasher-safe. For dessert service, the stainless-steel ice-cream vessel is suitable for refrigerator and freezer use.

Parameters in use

The bread knife has a 300 mm blade for long cuts through loaves. The beech pizza board has a 350 mm diameter, providing a defined circular surface for cutting and serving; its grooves help portion the pizza into six equal slices. The sushi board measures 600 × 20 mm, giving sushi a long, slim presentation area. Its maximum temperature resistance is 90°C, useful when assessing exposure to warm items during service.

The stainless-steel ice-cream vessel holds 5.0 L and measures 360 × 250 mm, with a height of 80 mm. These dimensions help the team assess its placement at a dessert station or in cold storage. Rounded edges ease cleaning after service. A lid is also available for a polycarbonate ice-cream container, so select an accessory suited to the container type being used.

Choosing a product

Match the knife to the preparation task: choose a chef’s knife for general work, a butcher’s knife for meat preparation or a bread knife for loaves. Select a pizza board when guided portioning is useful, or a serving board for presentation. For dessert service, consider the ice-cream vessel’s capacity and cold-storage suitability. Check the board’s cleaning routine against the way the kitchen handles equipment after use.

For hot holding, choose between a soup kettle and a divided warmer. The 10-litre kettle warms and serves soup, stews or sauces without a water tank. The electric warmer uses three lidded stainless-steel GN 1/3 containers for separate foods and can also serve as a warming surface without the pans. Its adjustable range of 40–75°C gives operators control over heat for buffet holding.