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Sea Urchin Cutter
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Pastry Bag 21″L
$
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Frying Pan 11-7/8″ dia. x 2-1/8″H
$
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Excellence Sauce Pan Lid 6-5/16″ dia.
$
0.00
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Prep Chef Slicer straight & half
$
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Exoglass® Pastry Cutter 1-3/8″ dia. x 1-3/8″H
$
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Mandoline 2000 Pro 15-1/2″L x 5-1/4″W
$
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Flexipan® Mini Quiche Tartlet Mold 60 per sheet
$
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Flexipan® Rectangular Cake Mold 21 per sheet
$
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Bourgeat Casserole Pan 5-3/4 quarts
$
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Bourgeat Excellence Casserole 9 quarts
$
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Bron Mandoline includes: 1 serrated blade
$
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Exoglass® Pastry Cutter 2-3/4″L x 2-3/4″W
$
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Wedge Egg Slicer 6 wedge slices
$
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Excellence Stockpot 104 quarts
$
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Giant Kitchen Whisk 48″L
$
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Pastry Cutter 6″ dia. x 1-3/8″H
$
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Gastroflex® Mini Tart Mold 15 per sheet
$
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Flexipan® Florentines Mold 15 per sheet
$
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Bourgeat Sauce Pan 1-1/4 quarts
$
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Silform Sub Roll 4-“Baguette” channels
$
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Frying Pan 1 qt.
$
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Julienne Spiral Curler 4″ dia.
$
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Gastroflex® Round Petit-Fours Mold 15 per sheet
$
0.00
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