Have you ever calculated what it costs you to clean your kitchen every day, or the risks involved? 
We have  

 

CSQA disegno igienico certificato

THE ONLY ONES
with Certified Design

INDEPENDENT CERTIFYING BODY guarantees that Angelo Po modular cooking equipment meets EN 1672-2 and UNI 8421 (HYGIENIC DESIGN) requirements for easier cleaning of all parts.

Find certified products: ICON9000, GAMMA, OMEGA, MONOLITHE


Riduzione del rischio

Food risk
REDUCTION

If not done properly, the cleaning of equipment is a food safety hazard!

The correct cleaning of equipment is crucial to reduce contamination by chemical residues, physical residues, biological factors, viruses and germs

 


 

meno residui chimici

Chemical residues  

 
residui fisici

Physical residues  

 
patogeni virus batteri

Germs  

 
CSQA Disegno Igienico
  Quick & fast cleaning  
Vantaggio CSQA rapidità

PERFECT, FAST CLEANING

Sanitisation in the kitchen takes time and the right chemical products, but construction and design details with CSQA HYGIENIC DESIGN certification provide impressive cost-cutting and time-saving, while enabling perfect results.

 

Vantaggio CSQA sicurezza

LESS CONTAMINATION

The perfect cleaning approved by CSQA HYGIENIC DESIGN enables sanitisation to be demonstrated via swab tests, which confirm the reduction in bacteria, virus and germ contamination on ICON9000 surfaces.

 

PERFECT SURFACES
in 6 points 

SUPERFICI UNIFORMI E CONTINUE
Uniform, continuous surfaces
ANGOLI STONDATI E RAGGIATI
Rounded and coved corners
INCLINAZIONI ANTI-RISTAGNO
Slanting to prevent standing liquids
RESISTENTI ALLA CORROSIONE
Corrosion-resistant 
CONFORMITÀ AL CONTATTO ALIMENTARE MOCA Regulation (EC) No 1935/2004
Food contact material compliant MOCA
Regulation (EC) No 1935/2004
PROTEZIONE AI GETTI D’ACQUA IPX5
IPX5 water jet protection


 


Designed and manufactured in Italy

ICON900 is the modular cooking system designed and manufactured entirely in Italy by Angelo Po.
Care for the environment, product excellence, consultation and education for chefs. These elements make up our history and our mission: to answer the most advanced professional requests, by exploring new territories and trends in food service, predicting and anticipating emerging needs and always putting at the forefront each chef’s creativity and their endeavor’s success.

 

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