Chef Kok Quooker Ervaring

Chef Thomas was sceptical about Quooker in his professional kitchen. After 8 months, he calls it 'as indispensable as his best knife'.

From sceptical to indispensable

Chef Thomas D. runs a renowned restaurant in Brussels. When Crowntap approached him with the idea of installing Quooker in his kitchen, his first reaction was: "A boiling water tap? That's for home cooks."

Eight months later, his opinion has radically changed.

The first impression

"I thought: we have industrial equipment, why would we need a domestic tap? But when I saw how quickly the water reached 100°C — literally instantly — I understood the potential."

What was installed

• 2x Quooker Flex Round with pull-out hose
• 2x PRO3 reservoir — 3 litres of continuous boiling water
• 1x Quooker Fusion + CUBE in the guest bar

Daily use in the professional kitchen

Blanching vegetables:

"Previously, a large pot of water was permanently boiling. Now I hold the Flex over the pan, press the button, and the water is at temperature. The vegetables retain their colour better because the water is precisely 100°C."

Sauces and stocks:

"For a beurre blanc, you need boiling water at the exact moment. With the Quooker, it's instant. No more timing, no stress."

Cleaning:

"At the end of service: boiling water over the chopping boards, the work surfaces, the floor. It's the best disinfectant there is."

The figures

The verdict

⭐⭐⭐⭐⭐

"The Quooker is now as indispensable as my best knife. If someone had told me that a tap would transform my kitchen, I would have laughed. Now I'm not laughing anymore — I'm cooking faster."

Read more about Quooker for restaurants or view the full case study.

More on Crowntap

• Quooker configurator
• Quooker prijzen
• Quooker kranen
• Quooker CUBE
• Contact