DISCOVER OUR GRILLING TECHNOLOGY that lets you enhance your menu items like never before.
Antunes grilling equipment is designed to cook, warm and even display customers’ favorites. Our easy-to-use egg stations are renowned for their consistency, flexibility and versatility, making it quick and simple to serve up moist, delicious scrambles and omelets in minutes. If paninis are on the menu, Antunes grilling technology makes it effortless to get the perfect sear. Even classics like hot dogs baste and cook in their own juices with our corrals — an ideal solution for high-volume operations. When it comes to grilling, it’s all possible with Antunes.
With the Egg Station, operators can add eggs to their breakfast menu lineup without any hassle or guesswork. The Egg Station uses heat and steam to cook perfectly moist and delicious eggs every time — and thanks to its compact, easy-to-clean design, the Egg Station makes it easy to take advantage of the profitable breakfast daypart. Additional model options include space for preparing breakfast sandwiches and made-to-order omelets.
Easily serve freshly cooked breakfast items to customers throughout the day with the Egg Station with Dual Zone. The new ESDZ-1200 features two independent cooking zones that allow operations to easily and quickly prepare eggs in any daypart.
The Egg Station Mini makes it easy for operators to quickly serve fresh, made-to-order eggs for menu items in any daypart. With a footprint smaller than any other available Egg Station and interchangeable egg rack configurations, this ventless unit allows operators to move eggs, omelets, and scrambles off the grill while requiring very little additional space in the kitchen.
The Panini Grill quickly turns ordinary sandwiches into hot, delicious paninis in just minutes.
SEE IT IN ACTION
Determining Equipment Needs When Expanding into New Dayparts
Antunes Chef’s Challenge: Taking Kitchens to the Next Level
Chef’s Challenge – 7 Extraordinary Chefs Imagine Something Different
3 Ways to Maximize Space in Your Restaurant Kitchen
Chef’s Challenge – Tropical Croissant Bread Pudding with Banana Sauce by Chef Shawn Stoffer
Chef’s Challenge – Chiles en Nogada by Chef Alejandra Santos
Chef’s Challenge – Japanese Okonomiyaki with Marinated Shrimp by Chef Connor McQuay
Chef’s Challenge – Italian Beef Sandwich with Giardiniera by Chef Corbett Harrell
Chef’s Challenge – Lightning Links with Wild Boar & Desert Flatbread by Chef Dan Chlebowski
Chef’s Challenge – Southern-style Shrimp & Grits by Chef Gaby Morales
Chef’s Challenge – Smores-style Bread Pudding with Meringue by Chef Chris Waltman
Focusing on the Return in Equipment ROI
Introducing the Egg Station Mini (ESM-600)
Menu Inspiration from Versatile Equipment
Egg Station with Dual Zone by Antunes
ESDZ-1200 – Operation (Full Batch)
Breakfast Solutions by Antunes
Getting Creative with Eggs on the Menu
The Impact of Touchscreen Interfaces on Kitchen Operations
Expanding Breakfast Menus Through Antunes’ Reliable Egg Stations
Addressing The “Fresh” Trend With The Egg Station By Antunes
Providing Flexibility to Cook Eggs to Order and Serve Breakfast All Day