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What Pilsa Does: Hospitality Without Limits

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Who are we?

Pilsa is a leading company specializing in the turnkey installation and equipping of hospitality businesses. We manufacture professional kitchens and carry out hotel projects in Spain and international markets, supporting our clients from the initial concept through to the launch.

International reach: We carry out projects of varying sizes and complexity in Spain, Europe, the Caribbean, and Asia.

Omnichannel service: We reach every professional through our sales representatives, Cash & Carry stores, and online store.

A strategic partner: We combine engineering, manufacturing, equipment, and culinary consulting to create more efficient and profitable businesses.

What do we do?

We offer a comprehensive solution that addresses the key needs of a hospitality business:

Professional Kitchen Design: We plan spaces and workflows to streamline service, prevent disruptions, and improve coordination between the kitchen, dishwashing area, and dining room.

In-house manufacturing: We produce custom furniture at our factory, ranging from stainless steel tables and buffet counters to kitchens designed for heavy-duty use.

Industrial machinery: We supply cooking, oven, refrigeration, washing, food preparation, and HVAC solutions from leading manufacturers.

Professional kitchen supplies: We offer thousands of products in stock, including tableware, glassware, silverware, kitchen utensils, and cookware sets; available through our sales representatives, Cash & Carry stores, and our online store.

Technical Support: We troubleshoot problems, perform preventive maintenance, and supply genuine replacement parts to minimize downtime and keep equipment running.

Culinary Consulting: Our experts help you design menus, prepare cost sheets, organize operations, and train staff to improve your business’s productivity and profitability.

Our Purpose

Helping hospitality businesses operate more effectively and become more profitable. We create efficient workspaces, provide comprehensive solutions, and offer ongoing support to make day-to-day operations easier and contribute to the success of every project.

Cocinas Industriales: Gas, Inducción o Eléctrica, Cómo Elegir la Adecuada

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Cocina industrial de gas e inducción en cocina profesional de restaurante

Choosing the commercial kitchen for a hospitality business is one of the decisions that most
influences day-to-day operations. It affects work speed, energy consumption,
maintenance, and profitability. The most common question among those setting up or renovating
a kitchen is always the same: gas, electric, or induction? In this guide, we review the
differences between the three types, how many burners and what power each business needs, and what
factors to consider before buying.

What Is an Industrial Kitchen?

When we talk about commercial kitchens, we’re referring to the stoves used for cooking
in a professional setting, whether as standalone units or integrated into a modular cooking line
. They are designed to operate for many hours a day at a high intensity:
boiling, sautéing, reducing, browning, or simmering in containers of various sizes, repeatedly and without
losing performance during peak service times.

There are three main types based on their technology: gas, electric, and induction. All three are
commonly found in bars, restaurants, cafes, central kitchens, cafeterias, food
trucks, and food preparation areas, although each is better suited to a specific type of operation.

How Many Stoves Does Your Business Need?

There is no standard number of burners: it depends on the size of the establishment, the type of menu, and
the volume of diners. As a general guideline: a tapas bar typically uses 2 medium burners
; a café serving basic dishes uses 2 burners plus one large one; a restaurant with
a varied menu needs between 4 and 6 burners of different sizes; a medium-to-high-volume operation or one offering
a daily special usually requires 6 large burners; and a food truck with a limited menu can
get by with 1 or 2 compact burners.

How much heat does each burner need?

Power is measured in kilowatts (kW) and determines how quickly food heats up, but it also
affects energy consumption. A small burner, ranging from 1.5 to 3 kW, is sufficient for small saucepans, frying pans, or
20-cm pots. A medium burner, ranging from 3 to 5 kW, is suitable for casseroles and pots measuring 30–35 cm. A large burner, ranging from
5 to 8 kW, is designed for large-volume pots, paella pans, or industrial kettles. It’s a good idea
to have at least one large burner if the business prepares soups, stews, or pasta in
large quantities; in small kitchens, it’s preferable to prioritize medium-sized burners.

Gas, Electric, or Induction: The Real Differences

Gas stove. It offers an immediate heat response and direct visual control of the flame, and
is compatible with any type of cookware. It continues to operate during power outages,
making it particularly reliable for continuous operation. On the other hand, it requires more
maintenance and cleaning of burners and grates, as well as a certified technical installation. It is the
traditional choice for restaurants that use high heat and have consistent volume, such as steakhouses,
grills, or Mediterranean cuisine.

Electric stove. It is easier to install and operates more reliably, with less
residual heat in the work area than a gas stove. Its drawback is a slower
initial heating time, and it stops working during a power outage. It is commonly used in small
kitchens, hotels, cafes, and food trucks, where convenience and cleanliness are prioritized over
raw power.

Induction cooktop. It is the most energy-efficient option and the easiest to clean and
maintain, in addition to generating less heat in the kitchen. It requires compatible cookware
and its initial cost is usually higher. Current models reach power outputs of
up to 5,000 W and, in many cases, can operate without requiring a three-phase electrical installation,
making them a solid alternative when there is no access to gas or when precise temperature control
is a priority.

In practice, many kitchens combine gas and induction by station, assigning each
technology to the cooking technique that best suits it. This hybrid setup allows
to balance speed and efficiency when preparing extensive menus or dealing with variable service peaks.

Do you need a three-phase installation?

It depends on the type of stove and its total power rating. Many electric and induction stoves
operate on single-phase power (230 V) when their power rating does not exceed 5,000 W. However,
if the premises will have several high-power appliances—stove, oven,
and dishwasher—a three-phase line (400 V) will likely be required. Before making a decision, it’s a good idea to
consult with a licensed electrician and verify the contracted power capacity for the premises.

Tips for Making the Right Choice

Beyond the technology, it’s best to size the kitchen based on actual peak production rather than
average service levels: a line that performs well on average may fall short during
peak hours if the cooking capacity can’t keep up. It’s also important to consider the techniques that account for
the bulk of the work—grilling, frying, stewing, and batch cooking—as well as the flow of
movement in the kitchen to avoid cross-contamination and wasted time, and ventilation, which must
be sized according to the actual thermal load. If the business plans to grow, a modular kitchen
makes it easier to adapt the layout in phases without oversizing it from the start.

The most common mistakes when designing a commercial kitchen are calculating based on average capacity rather than
peak capacity, failing to plan the workflow, underestimating dishwashing needs, and choosing technology without
considering the available electrical or gas infrastructure.

Conclusion

No single technology is inherently better than another: the right kitchen depends on the actual volume
of work, the cooking techniques used on your menu, and the space available at your location. Gas
remains a solid choice for high-volume operations and high heat; electric
works well for small kitchens with simple setups; and induction is gaining ground where efficiency, cleanliness, and temperature control
are prioritized. At Pilsa, we help every HORECA business identify the
cooking line that best fits its actual operations.

Check out our selection of gas, electric, and induction commercial stoves, and find the right equipment for your business at
: www.pilsa.com/105-maquinaria.

Tipos de lavavajillas industriales: Cuál necesita tu negocio Horeca

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Lavavajillas industrial de capota con cesta de platos en cocina profesional

Choosing an industrial dishwasher shapes the day-to-day operations of any professional kitchen: it
ensures that dishes are available on time for every service and that food safety regulations
are met. A poorly sized unit becomes a bottleneck; one
that’s chosen wisely will operate for years without any problems.

Why Choose an Industrial Dishwasher Over a Household One?

The difference isn’t just a matter of size. A household dishwasher has cycles lasting 60 to 90 minutes, and
the rinse temperature rarely exceeds 70 °C. An industrial dishwasher operates with cycles ranging from 90 to 120
seconds and guarantees a rinse cycle starting at 85 °C—the temperature at which the most common pathogens found in professional kitchens
are destroyed.

That difference is not a technical nuance: it is a legal requirement. Regulation (EC) No. 852/2004
on the hygiene of foodstuffs mandates effective cleaning and
disinfection procedures, which in practice requires that tableware reach those
rinse temperatures. Furthermore, speed changes the operational logic: with a 90–120-second cycle,
a glasswasher can process up to 1,500 pieces per hour—a pace that a household appliance
cannot come close to matching.

How It Works on the Inside

The system uses two tanks: the main tank, which keeps the wash water hot and in
recirculation, and the boiler, which maintains the clean rinse water at a higher temperature.
Since the water is already hot at startup, the cycle takes minutes rather than an hour. The process
in a nutshell: manual pre-wash to remove solid debris, pressure washing with detergent through the
wash arms, and a final rinse with clean water and rinse aid that washes away the detergent and
leaves the dishes ready to air dry.

Types of Industrial Dishwashers

35×35 and 40×40 basket-type glasswashers. These are the most compact models, designed for under-counter installation
requiring only a water supply and drain. Ideal for washing glassware in bars and cafes, with
starting prices around 1,300–1,500 € and processing capacities ranging from 900 to 1,500 pieces per hour. With
proper maintenance, they can have a service life of over 10 years.

Front-loading dishwasher. The standard choice for small and medium-sized restaurants: universal
baskets measuring 500×500 mm that accommodate plates up to 320 mm. Entry-level prices
are around €1,300, with mid-range models costing between €2,500 and €2,900 and throughput ranging from 30
baskets per hour. Water consumption per cycle ranges from 1.7 to 3 liters depending on the model, which
makes a significant difference for a 100-basket service.

Dome-type dishwashers. The basket is loaded horizontally, and a dome is lowered to
cover it, with cycles lasting 60–90 seconds. These are the standard machines in kitchens serving more than
100 covers, as well as in hotels and institutional settings. Entry-level prices range from around 3,100 to 3,900
€, with higher-capacity models costing over 4,400 €. As a rule of thumb, it’s best to
calculate one unit for every 60–80 place settings at maximum simultaneous service capacity.

Utensil rack. Designed for pots, GN containers, and baking sheets that do not fit in a
standard basket. This is the highest-cost category, ranging from just over €7,000 to more than
€12,000 for versions intended for large commercial kitchens, but it eliminates the need to wash large items
by hand, saving operators between 15 and 20 minutes per service.

Conveyor tunnel. For institutional settings and high-volume catering: the baskets move automatically
through the wash stations without stopping the line.

How to Calculate the Production You Need

The most common mistake is sizing equipment for average service, not for peak demand.
A simple method: count the number of place settings for your busiest service of the week, multiply that by the
number of pieces of tableware per guest (8–12 in a standard restaurant, 5–7 for a daily special), divide
the total by the number of minutes available before the next shift, and choose a team with at least
20% more output than that minimum, to account for breakdowns or incomplete orders.

For reference: a bar serving up to 60 customers typically requires 600–900 pieces per hour (glasswasher);
a small restaurant, 30–40 baskets per hour (front-loading); a medium-sized restaurant, 40–60 baskets per hour
(infeed hood); and a large restaurant or hotel, 60 or more baskets per hour (high-production hood).

Factors to Consider Before Buying

  • Rinse temperature: 85 °C or higher, as verified in the technical data sheet.
  • Water consumption: The efficient range is between 1.5 and 3 liters per cycle.
  • Water softener: In areas with hard water, it extends the equipment’s service life by 30% to
    50%.
  • Electrical connection: Front-loading machines and glass washers are typically single-phase; high-
    , hood-type machines may require three-phase power.
  • Dish space and height: Measure the available space; most racks can hold
    items up to 280–320 mm.

Essential Maintenance

Most malfunctions have the same cause: dirty filters and clogged wash arms.
It is advisable to check the detergent and rinse aid at the start of the shift, clean the filters and sump
between shifts, ventilate and inspect the wash arms at the end of the day, degrease them
weekly, and perform an annual technical inspection of the pump and injector system.

Conclusion

No industrial dishwasher is inherently better than another: there is simply the right equipment for each business’s
service volume, space, and type of dishware. At Pilsa, we analyze the
actual service volume of each kitchen to recommend the equipment you truly need—
—without oversizing or undersizing it.

Discover our entire line of commercial kitchen equipment and find the right
industrial dishwasher for your business: www.pilsa.com/105-maquinaria.

Grants of up to €11,000 to upgrade hospitality equipment: everything you need to know

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Royal Decree 638/2026, dated July 29, establishes an Emergency Plan to provide subsidies for the replacement of equipment in hospitality establishments with the aim of reducing energy consumption and operating costs.

Energy efficiency has become one of the main challenges for the hospitality industry. Rising costs for electricity and other utilities have increased pressure on the profitability of bars, restaurants, cafes, hotels, and other tourist establishments.

With the aim of promoting the modernization of the sector, the government has approved a new grant program designed to facilitate the replacement of hospitality equipment with more energy-efficient solutions. These grants, which can reach up to €11,000 per establishment, represent an opportunity to invest in technology that reduces energy consumption and optimizes operating costs.

What do these grants consist of?

The program establishes a special grant program for hospitality and tourist lodging establishments to encourage the replacement of machinery and equipment with more energy-efficient models.

The grants are awarded through a direct award procedure; that is, in the order in which complete applications are submitted and until the available budget is exhausted, without a competitive selection process.

The call for applications will be open from August 5 through September 30, 2026, although the deadline may be moved up if the allocated funds are exhausted.

Who is eligible?

Owners of establishments located in Spain whose businesses operate in the lodging and restaurant sectors may apply for this assistance, including:

· Hotels and tourist accommodations.
· Restaurants.
· Bars and coffee shops.
· Catering companies.
· Campgrounds.
· Other establishments classified under CNAE codes 55 and 56.

In addition, eligible recipients may include individuals, legal entities, communities of property, and unincorporated partnerships that meet the requirements set forth in the call for applications.

What types of investments are eligible for grants?

The program calls for the replacement of various types of professional equipment designed to improve the facility’s energy efficiency.

Eligible activities include:

· Replacement of industrial equipment in the hospitality industry.
· Replacement of commercial appliances.
· More efficient HVAC systems.
· Awnings and umbrellas that help improve the building’s energy performance.
· Installation and construction costs necessary for the renovation.
· Management of waste generated by equipment replacement.
· Energy efficiency certificates and certain costs related to the administration and justification of the grant.

Conversely, equipment that uses fossil fuels, including natural gas, is excluded.

How much is the grant?

Each business will be eligible for a grant of between €5,000 and €11,000, which may cover up to 100% of eligible costs, provided that the amount does not exceed the limits established by the de minimis aid regulations.

In addition, a single company may submit applications for multiple establishments, provided they are different work sites.

Beyond the Grant: An Investment in Competitiveness

Although the grant provides a significant financial incentive, the true value of this opportunity lies in the benefits that come from upgrading the equipment.

The introduction of state-of-the-art professional machinery helps reduce energy consumption, optimize work processes, improve staff productivity, and lower maintenance costs associated with obsolete equipment.

Against a backdrop of increasing pressure on operating margins, investing in energy efficiency not only helps reduce the business’s environmental impact but also improves its profitability in the medium and long term.

Why is it important to act as soon as possible?

The budget allocated to this program is limited, and grants will be awarded on a first-come, first-served basis based on the submission of complete applications. This means that preparing for the investment in advance can be crucial to securing the grant.

Therefore, it is advisable to assess the facility’s needs as soon as possible, identify the equipment that needs to be replaced, and plan the project well in advance.

At Pilsa, we help you revitalize your business

At Pilsa, we specialize in manufacturing and supplying professional solutions for the hospitality industry.

Our team can help you identify which equipment best suits your establishment’s needs and advise you so that the renovation of your commercial kitchen results in a real improvement in efficiency, productivity, and profitability.

If you’re considering upgrading your machinery, now might be the time to do so.

Contact our team and find out how we can help you modernize your business by taking advantage of this opportunity.

Pilsa integrates Yelow and completes a service model for the professional hospitality industry that covers the entire cycle: from supply to customized equipment.

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With the definitive incorporation of Yelow as Pilsa Cash & Carry, the group articulates four points of contact with the customer (physical store, showrooms, online channel and sales team) on the basis of its own manufacturing and operational support from ECF Group.

Pilsa announces the definitive integration of Yelow under its brand, which is now called Pilsa Cash & Carry. The change culminates a building process that allows the group to operate consistently on all fronts of the HORECA sector: from the small establishment that buys from Cash & Carry to the large operator that requires custom-designed and manufactured equipment.

Pilsa operates today through four articulated channels: the physical store in Cash & Carry format, specialized showrooms, online channel and proximity sales team. In addition to this, Pilsa has its own manufacturing capacity for projects in high catering and large hotel chains, an asset that distinguishes the group from conventional distributors.

Yelow was born as an extension of Pilsa to provide an agile response to the small and medium hospitality industry. Its integration does not eliminate this specialization: it incorporates it into a structure with greater product capacity, better commercial conditions and the logistical support of ECF Group.

The team, day-to-day operations and service approach that characterized Yelow remain intact.

Pilsa. Supply, design and manufacture for the professional hotel and catering industry.

New Pilsa headquarters: a strategic step in our evolution

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On April 9, we celebrated the inauguration of our new headquarters in Armilla (Granada), a milestone that marks a new stage in the development of Pilsa. On the occasion of this opening, our CEO, José Manuel Cassinello Sola, gave an interview on Onda Cero in which he discussed the significance of this development and the challenges associated with our growth:

An inauguration aimed at sharing our project

The event brought together customers, suppliers and institutions in a day designed to directly show our activity and capabilities. During the visit, the attendees toured the facilities and got to know the different spaces that make up the new headquarters, in an experience accompanied by a gastronomic proposal designed for the occasion.

An infrastructure aligned with our growth

The opening of this new headquarters responds to a natural evolution of our company. We needed an environment that would allow us to operate more efficiently, improve coordination between teams and respond to the level of demand of the projects we develop.

The facilities integrate showroom, offices and logistics capacity in the same space, which facilitates more agile management and a better connection between the technical, commercial and operational areas. This progress is not only physical, but also structural: it represents a direct improvement in the way we work.

Grenada as a strategic axis

We have strengthened our commitment to Granada as a center of decision making and development. From here we coordinate both national activity and international projects, consolidating a model that combines operational proximity with expansion capacity.

Our presence in the province is strengthened in parallel to the company’s growth, supported by a developing team and a structure prepared to operate in different markets.

Ready for a new scale

Our integration into ECF Group has been a turning point in our trajectory. It has allowed us to strengthen our capabilities, access an international network and take on projects of greater complexity and volume. The new headquarters is a direct consequence of this moment: we needed an infrastructure aligned with the current level of demand and with the growth expected in the coming years.

This context places us in a stronger position to continue developing projects of horeca equipment with a technical, efficient and results-oriented approach.

More capacity for our customers

With this new space, we are taking a step forward in key aspects for our customers. We improve our logistical capacity, optimize response times and generate an environment where it is possible to validate solutions more directly through the showroom.

The objective is clear: to facilitate project development, reduce operational friction and provide greater value at every stage, from design to execution.

A new stage for Pilsa

The inauguration of the Armilla headquarters marks the beginning of a stage focused on structured growth, international expansion and continuous improvement of our value proposition. We continue to move forward with a clear vision: to be a reliable technical partner for the development of horeca projects, combining knowledge, operational capacity and focus on customer profitability.

Valentine’s Day: prepare your restaurant for a memorable evening

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The key to a successful Valentine’s Day lies in planning ahead. Promote your offers in advance through social media and your website. Highlight your menus, décor and special details to attract customers before they even enter your establishment.

Valentine’s Day is the perfect opportunity for restaurateurs and hoteliers to enchant their customers and create a unique atmosphere. This key date in the calendar for lovers requires careful preparation, both in terms of ambiance and culinary experience.

Discover our tips to transform your restaurant into a magical place and our favorite products to create unforgettable memories. Get ready to welcome couples and offer them an unforgettable experience.

Our ideas to attract customers for Valentine’s Day

Valentine’s Day is the perfect occasion for restaurants to attract customers looking for unique and romantic experiences. To stand out and captivate lovers, it is essential to differentiate yourself with original and thoughtful ideas. Here are our suggestions to make your establishment a must-visit on the night of February 14.

Create a special offer for Valentine’s Day

✔︎ Exclusive menus: offers a menu specially created for the occasion, with more gourmet ingredients (truffle, lobster, chocolate, etc.). It includes options to share, such as dishes for two or desserts to share.

✔︎ Dinner + experience packages: combine your meal with an additional experience, such as live music, a wine tasting or a dance party.

✔︎ Combined offers: if you have an agreement with a hotel, offer a package that combines dinner and lodging for an extended romantic moment, or even room service for meals directly.

Create a welcoming environment to attract your customers

✔︎ Romantic decor: transform your restaurant with an elegant ambiance. Use beautiful flowers, elegant tablecloths, LED candles or garlands of lights to create an intimate and warm atmosphere.

✔︎ Background music: hire live music or create a special Valentine’s Day playlist to accompany the evening. Soft music adds a magical touch.

✔︎ Themed photo booth: create a decorated photo corner for your guests to immortalize their evening. A simple way to make their experience memorable.

Offers memorable gestures of appreciation

✔︎ Personalized welcome: offer a welcome drink, such as a glass of cava, champagne or a special Valentine’s cocktail. A small aperitif at the beginning of the meal is also appreciated.

✔︎ Surprise gifts: hand out a gift such as chocolates, a rose or a personalized card to thank your customers.

✔︎ Personalized options : offer your customers the opportunity to make special requests, such as a romantic message on their dessert or a bouquet of flowers on their table.

Focus on communication to attract attention

✔︎ Digital marketing: create engaging posts on your social networks, with attractive images of your dishes, your decoration and your special offers.

✔︎ Early bookings: encourage your customers to book in advance by offering discounts or a welcome drink for the first bookings.

✔︎ Local collaborations: collaborate with local florists, confectioners or artisans to offer combined offers that increase your visibility.

Rely on our products and equipment to enhance your experience

✔︎ Table service: choose tableware and glassware and refined glassware to impress your guests.

✔︎ Ambiente de iluminación: velas LED recargables o lámparas decorativas crean una luz suave y romántica.

✔︎ Professional kitchen equipment: guaranteeing impeccable quality with reliable utensils and equipment to guarantee perfectly prepared dishes.

Valentine’s Day is a unique opportunity to attract a diverse clientele and also to build loyalty among your regular customers. By focusing on sophisticated ambiance, personalized details and effective communication, you will make your restaurant a must-visit destination for this romantic celebration.

With over sixty years of experience equipping catering and hospitality professionals, Pilsa is here to help you make your Valentine’s Day a success. Our ranges of tableware, glassware, equipment and decoration guarantee a perfect ambiance and impeccable service.

Plan ahead with Pilsa and create an unforgettable experience for your customers!

New OUTLET Section: discounted products for your hospitality and foodservice business

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At Pilsa, we want quality and design to remain within everyone’s reach—even when you’re looking for a great deal without giving up what you truly like. That’s why we’ve created our new OUTLET section, a space designed for those who enjoy finding special pieces at especially attractive prices.

What will you find in this new space?

Machinery, tableware, glassware… a curated selection of products with discounts of up to 85% off. These are genuine opportunities, designed for those who value durability, aesthetics and convenience, while also seeking to optimise their investment.

The idea is simple: offering high-quality items at prices that rarely come around again. A way to open the door to products that sometimes fall off the radar simply because of budget constraints.

Limited units

We have prepared a dynamic selection that will change depending on availability. This means units are very limited and may sell out quickly. If you find something that suits you, don’t let it slip away!

A space that keeps renewing itself

The outlet will be a living section, updated with new opportunities as inventory becomes available. If you want to stay informed, we recommend visiting it regularly so you don’t miss any updates.

Don’t miss this opportunity

We invite you to explore this new section and take advantage of the discounts while they last. We’re sure you’ll find the opportunity you’ve been looking for.

Visit our OUTLET

How to choose your large professional kitchen equipment?

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In the restaurant, hospitality and café sector, choosing large professional equipment is crucial. Robust, high-performance equipment is key to an efficient kitchen, impeccable service and controlled profitability.

At Pilsa, we have been supporting professionals for more than 60 years with solutions adapted to each sector. Discover how our offer combines quality, reliability and competitive prices.

Large professional equipment: a strategic investment

No matter what your hospitality business is like (restaurant, bar, hotel, catering, etc.), large equipment represents an essential part of your initial investment.

These are the appliances that keep your establishment running daily: ovens, fryers, dishwashers, refrigeration cabinets, extractor hoods, cooking plates, ice machines…

Elegir un equipo profesional significa elegir rendimiento y durabilidad.

At Pilsa, we select our products from brands recognised for their reliability and compliance with current regulations.

Our objective: to guarantee you equipment capable of withstanding production pace without failure, while optimising energy consumption and maintenance costs.

Robustez y rendimiento: los compromisos de Pilsa

Equipment designed for professionals

Each product in the Pilsa catalogue is designed to meet the needs of regular use.

From cooking plates to combi ovens, professional glasswashers and refrigeration cabinets, our products meet a triple criterion: robustness, safety and energy efficiency.

A controlled quality–price ratio

We know that investing in large professional equipment represents a considerable expense. That’s why at Pilsa we are proud to offer the best products at the right price.

Thanks to our leadership as suppliers of equipment for professionals, we negotiate directly with manufacturers to guarantee you an excellent quality–price ratio in all our product ranges.

A complete service designed for professionals, from selection to installation

Personalised support

Choosing the right professional equipment can be complex. Our specialised advisors are available to listen to your needs, compare models and guide you towards the equipment that best suits your business.

Whether you are equipping a new kitchen or replacing an appliance, Pilsa helps you make the right choice, taking into account your technical and budget constraints.

Quality and affordable delivery

Making our deliveries quickly and with quality service is one of our daily priorities.

And to make this investment even more accessible:

✔︎ Free delivery for orders over €199 (excluding VAT).
✔︎ For orders below that amount, shipping costs of €20 excluding VAT.
✔︎ Easy financing options.

These advantages, uncommon in the market of large professional equipment, demonstrate Pilsa’s commitment to making quality accessible to all hospitality professionals.

A wide selection of products for all hospitality and restaurant professionals

With a large variety of products available, Pilsa offers a complete range for all restaurant and hospitality professions:

✔︎ Professional kitchens: ovens, fryers, dishwashers, stainless-steel tables…
✔︎ Refrigeration and preservation: refrigeration cabinets, blast chillers…
✔︎ Beverages and bar: ice machines, blenders, coffee machines…
✔︎ Laundry and hygiene: glasswashers and suitable cleaning products.

Nuestros equipos seleccionan cada producto según criterios precisos: rendimiento técnico, durabilidad y conformidad profesional.

Why choose Pilsa for your heavy equipment?

✔︎ More than 60 years of experience serving hospitality professionals.
✔︎ A complete range that covers all needs, from small utensils to large equipment.
✔︎ High-performance, robust products designed to last.
✔︎ Competitive prices, negotiated directly with manufacturers.
✔︎ Exclusive services: advantageous delivery and payment facilities.

At Pilsa, we don’t just sell equipment: we help you build an efficient, safe and profitable working environment.

A trusted partner for your professional equipment

Investing in large professional equipment is not a simple purchase; it is a strategic choice for the performance and sustainability of your business.

With Pilsa, you can benefit from a complete offer, advantageous services and personalised advice.

Our priority: to offer you robust, high-performance equipment with the best quality–price ratio.

Discover our full selection at pilsa.com and equip your establishment with the most reliable solutions on the market.

Equípate ahora

Grenke España and Pilsa: a partnership to boost your business growth

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In a competitive and constantly evolving environment, having the best professional equipment can make the difference between making solid progress or falling behind. However, acquiring high-end technology or machinery often involves a significant initial outlay that many companies prefer to avoid in order not to compromise their liquidity.

Precisely to respond to this need, Grenke España and Pilsa have joined forces with a common objective: to make it easier for companies to access the equipment they need without straining their financial structure.

Thanks to this collaboration, professionals and businesses that rely on Pilsa can access Grenke’s financing and enjoy flexible solutions, adapted to different company sizes and all types of projects. This model allows the incorporation of the latest technology through periodic installments, with terms ranging from 12 to 72 months, thus reinforcing the planning capacity and stability of each organization.

In addition to the convenience of having the equipment available from the outset, this type of financing offers decisive advantages for business management. On the one hand, it preserves liquidity and maintains credit capacity intact, two key factors for making strategic investments or meeting unforeseen needs. In addition, the fees are fully tax deductible.

Agility is another pillar of this joint proposal. The process is managed in a simple way, without unnecessary paperwork or long waits, allowing establishments to focus on what is essential: growing, innovating and offering excellent service to their customers.

In short, this partnership between Grenke and Pilsa aims to support companies in their development, helping them to access state-of-the-art solutions without assuming financial tensions. A smart way to move forward steadily and devote resources to what really drives the project.

For more information or to request a financing plan tailored to your needs, just contact us.

Find your nearest Pilsa consultant

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