Frima has revealed that global sales of its VarioCooking Center have just crossed the 15,000 mark.
It has taken the company nine years to reach that milestone as the first one was launched back in 2005.
The Rational-owned outfit said the landmark unit went into the renowned Club de la Chasse et de la Nature restaurant in Paris.
Head chef, Laurent Ruben, said the speed, precision and cooking power of his new table-top model, and the flexibility of the two-pan system, have had a “huge impact” on his kitchen.
The club, which opened in the 70s, has a 50-seater restaurant for members and guests as well as facilities for events for up to 160.
The Frima appliance has been integrated into a special island suite, manufactured by Artinox, and is now at the heart of the kitchen.
Graham Kille, Frima’s managing director in the UK, said that as increasing numbers of restaurant owners specify Frima, manufacturers are adapting their island suite designs to accommodate the VarioCooking Center.
The latest version of the VarioCooking Center combines all the functions of conventional cooking appliances, such as the griddle, kettle pan, bratt pan and deep-fryer, into a highly efficient cooking appliance.
The equipment has more than 70 patents and patent applications to its name.