In the professional kitchen, renting equipment has never been easier.
Select your equipment
Add your equipment to the cart, select your dates and rental duration—it all takes just a few minutes to complete online.
Confirmation and Payment
Confirm your order and select your secure payment method.
Delivery within 48 hours*
Your equipment has been delivered and installed. A dedicated representative from MyLocacuisines will be there to assist you throughout the rental period.
Support included
A MyLocacuisines.fr expert will contact you, if necessary, to discuss technical details and ensure that the equipment is perfectly suited to your needs.
The largest inventory of professional equipment (over 10,000 items)
With over 250 commercial kitchen products available on mylocacuisines.fr, we cover every aspect of your professional kitchen:
- Cooking : Combi-ovens and ultra-fast ovens, induction cooktops, fryers, sauté pans, planchas.
- Refrigeration : Refrigerated cabinets and tables, blast chillers, display cases.
- Dishwashing : Dishwashers, dish racks, hood-type dishwashers, dishwashing area.
- Prep: Stainless steel tables , peelers, food warmers, food processors.
- Serving : Cart , serving trolley, mobile cabinet, bain-marie unit
- Snacking : Fryer, grill, countertop refrigerator, griddle, microwave.
Each piece of equipment is inspected, maintained, and delivered ready for use to ensure immediate performance at your location.
Total flexibility: rent according to your needs
Whether it’s an emergency (breakdown), a special event, or a surge in production, renting catering equipment is the most flexible solution. Preserve your cash flow (CAPEX), eliminate maintenance costs, and rent with no commitment. Create your custom selection at mylocacuisines.fr in just a few clicks.
Your order will be delivered within 48 hours*, anywhere in France
Order your professional kitchen equipment online and receive it within 48 hours*. Our team will review the technical details with you and arrange delivery to your location. Take advantage of our installation service for immediate setup and personalized support to ensure your business runs smoothly.
Do you have a question?
Need to quickly replace broken equipment, increase your capacity for an event, or handle a surge in business? Renting equipment allows you to have the necessary gear without having to invest in purchasing or maintaining it. Ovens, cooking equipment, refrigeration, laundry, food preparation, or serving equipment: each item is selected based on your needs and how long you’ll use it.
Find answers here to the most common questions about rental, delivery, installation, and support offered by LocaCuisines.
On MyLocacuisines, you can rent more than 250 models and 10,000 pieces of professional equipment certified for the hospitality industry: cooking equipment (combination ovens, stovetops, deep fryers), refrigeration equipment (refrigerated cabinets, refrigerated tables, walk-in coolers, cold storage rooms), dishwashing equipment, food preparation equipment, serving equipment, and snack bar equipment.
Equipment categories available for rent:
- Cooking: combi ovens, induction cooktops, sauté pans, stock pots...
- Refrigeration: positive/negative temperature refrigerated cabinets, refrigerated prep tables, blast chillers, beverage cabinets...
- Service: plate carts, self-service counters, chafing dishes, refrigerated cabinets...
- Dishwashing: hood-type dishwashers, glasswashers, storage racks...
- Food Preparation: stainless steel prep tables, cutters, shelving, food processors...
Sectors served: Foodservice (Cafes, Hotels, Restaurants), caterers, institutional kitchens, school cafeterias, and event catering...
The choice of equipment depends on the volume of meals, the type of cooking, the pace of service, logistical access (door width, passageways), and the site’s technical specifications (230V/400V power supply or gas).
Essential selection criteria:
- Voltage: Check the available amperage (16A, 32A, 63A) and the compatibility of the electrical panel (single-phase or three-phase).
- Energy source: electric or gas, depending on your installations.
- Dimensions & ergonomics: verify the footprint and ensure it does not obstruct forward movement (HACCP standards).
- Dedicated support: MyLocacuisines experts verify your technical constraints before any order is confirmed.
The equipment needed depends on the type of establishment and its operations. A commercial kitchen may require equipment for cooking, food preparation, food storage, dishwashing, and food service, among other things.
It is also possible to rent only the equipment needed to supplement an existing setup— whether to replace a broken appliance, due to renovations, a temporary increase in business, or a special event. Explore the entire catalog at mylocacuisines.fr
The required electrical power ranges from 2 kW (16A single-phase) for small appliances to over 15 kW to 30 kW (32A or 63A three-phase) for combi ovens, deep fryers, or high-capacity dishwashers.
Technical details to check before booking:
- Total power (kW): The sum of the power consumption of all appliances operating simultaneously.
- Power supply type: Single-phase (230V) or three-phase (400V + neutral + ground).
- Electrical protection: Ensure that your circuit panel is equipped with a suitable ground-fault circuit interrupter (GFCI).
Compact professional ovens or reheating ovens typically operate on 230V single-phase power (16A), while combi ovens and high-capacity ovens require a 400V three-phase power supply (32A or 63A).
Usage comparison:
- 230V Single-Phase: Ideal for small volumes, snacks, events, or kitchens with low installed power.
- 400V Three-Phase: Required for steam cooking, rapid temperature ramp-ups, and high-volume meal production.
According to HACCP food safety standards, storage at positive temperatures ranges from +2 °C to +8 °C, negative temperatures (deep-freezing) range from -17 °C to -22 °C, and hot holding must be maintained above +63 °C.
Refrigeration equipment and temperature ranges:
- Refrigerated cabinets & tables (+2 °C to +8 °C): daily storage and cold preparation areas.
- Freezer rooms (-17 °C to -22 °C): long-term storage of frozen foods.
- Rapid-cooling chambers: mandatory HACCP temperature reduction from +63 °C to +10 °C in less than 110 minutes.
