Meilern, with its specialized factory engineering and deep commitment to European quality standards, has developed a comprehensive portfolio of commercial gas cooking systems that address the continent's diverse culinary traditions – from delicate French sauces to robust German roasts, Italian pizza-making, and Scandinavian seafood preparations. This news release explores how Meilern's gas griddle combi ovens, modular ranges, and intelligent combustion technologies are setting new benchmarks for kitchen efficiency, sustainability, and gastronomic flexibility across the European Union and beyond.
The European Kitchen Challenge: Space, Sustainability, and Skill Shortages
Commercial kitchens across Europe face a trio of interconnected pressures that make traditional single-purpose cooking equipment increasingly untenable. First, urban kitchen footprints are shrinking – a 2025 survey by the European Foodservice Equipment Association found that the average new-build restaurant kitchen in major EU capitals has decreased by 18% since 2020, while expected menu complexity has expanded by over 30%. Second, the European Green Deal and national carbon-reduction targets (notably Germany's Energy Efficiency Act and France's AGEC Law) are imposing strict limits on primary energy consumption, forcing operators to retire older, inefficient gas appliances. Third, the industry-wide shortage of skilled chefs – exacerbated by Brexit and post-pandemic workforce shifts – demands equipment that reduces manual monitoring and training time while maintaining exceptional cooking results.
Traditional line setups featuring standalone griddles, charbroilers, convection ovens, and boiling tops not only consume excessive floor space but also create operational bottlenecks, requiring multiple staff positions to manage different cooking zones simultaneously. This is precisely where Meilern multi-functional gas kitchen equipment delivers an extraordinary competitive advantage. By integrating a thermostatic griddle, a high-performance charbroiler, a convection oven with steam-injection capability, and an open-top burner section into a unified 60-inch, 72-inch, or 84-inch frame, Meilern enables European chefs to execute an entire à la carte menu – from seared foie gras to roasted game birds to freshly baked breads – from a single, compact workstation.
Moreover, Meilern's factory-engineered burner systems incorporate advanced combustion pre-mix technology, achieving NOx emissions below 40 mg/kWh – well within the stringent limits of Germany's TA-Luft and France's Arrêté du 19 juillet regulations. Each unit undergoes rigorous CE certification testing, including electromagnetic compatibility, gas safety, and thermal efficiency verification at independent EU-notified bodies, ensuring full compliance with the Gas Appliances Regulation (EU) 2016/426.
Product Showcase: Meilern's European-Market Gas Range Portfolio
Meilern's current Europe-focused product lineup features three flagship series, each meticulously engineered to address specific volume requirements and culinary profiles prevalent across the continent:
1. Meilern MGR-9000 Premium Gas Griddle Combi Oven (72-inch)
This flagship model is purpose-built for high-volume hotel banquet kitchens, large brasseries, and institutional catering facilities serving over 500 covers daily. It integrates a 36-inch mirror-polished steel griddle with three independent temperature zones (each controlled by a separate modulating gas valve, ranging from 120°C to 320°C) – enabling chefs to simultaneously prepare delicate crêpes, breakfast eggs, and high-sear steaks without flavour crossover. Adjacent to the griddle, a 36-inch cast-iron charbroiler with V-shaped radiant bars achieves surface temperatures of 400°C, delivering the authentic "flame-kissed" character prized in Mediterranean and Middle Eastern-influenced European menus. Below the cooking surface, a 10-pan capacity convection oven with reversible fan direction and variable steam injection (0–100% humidity control) accommodates large roasting trays, multiple pastry racks, and even slow-cooking terrines. The oven's proprietary "Eco-Heat" recirculation system reclaims up to 28% of flue exhaust to supplement griddle preheating, reducing total gas consumption by an average of 21% in field trials conducted at a 4-star Berlin hotel. This model has become the preferred choice for European hotel groups preparing high-volume breakfast buffets and multi-course gala dinners.
2. Meilern MFR-8000 Modular Gas Cooking System (Fully Configurable)
Targeting flexible, multi-outlet operations – including university canteens, corporate cafeterias, and military mess halls across the UK, Benelux, and Scandinavia – the MFR-8000 offers a customizable chassis allowing operators to select and arrange up to six cooking modules within a single 96-inch frame. Available modules include a 60-liter tilting braising pan (ideal for ragù, stews, and large-batch sauces), a twin-basket deep-fat fryer with programmable automatic basket lifts, a six-burner open-top range (each burner delivering 7 kW for rapid wok-style or stockpot cooking), a grooved griddle for breakfast items, and an overhead infra-red salamander for glazing, melting, and finishing. Each module operates independently with individual electronic ignition and modulating valves, enabling precise energy allocation – underused sections can be shut down entirely, achieving demonstrated gas savings of 24% in a London-based contract catering operation serving 3,500 meals daily.
3. Meilern MGC-4000 Compact Gas Combi-Unit (48-inch countertop)
Designed for boutique hotels, wine bars, gastro-pubs, and fine-dining restaurants with constrained kitchen spaces but demanding menus, this 48-inch countertop powerhouse combines a 24-inch griddle (with removable grease channel), a two-burner open top (each rated at 5.5 kW for precise simmer-to-boil control), and a pull-out infra-red broiler beneath. Its IPX6-rated control panel, sealed wiring conduits, and easy-access drip trays make it resilient to the rigorous cleaning protocols required by HACCP and EU hygiene standards. Despite its modest footprint, the MGC-4000 can produce over 180 portions of grilled fish, 120 steaks, or 250 freshly baked flatbreads per hour – efficiency metrics that have made it a darling among Spain's and Italy's new-wave "osteria" and "trattoria" concepts.
We are a professional manufacturer of Commercial Refrigerator and have extensive experience in the manufacturing of Bakery Equipment ,We also produce Western Kitchen Equipment.
