The range consists of models with mechanical, electronic and programmable electronic controls.
All these appliances are practical to use and operate independently of other kitchen appliances and, with the optional external water tank for humidifying, there is no need for a connection to the water supply. The models that combine the regenerating and holding functions can be supplied on a fixed unit or one on wheels for use as a TROLLEY, making the oven practical and safe to move around.

Download brochure Ribox
(PDF Kb)


Static holding ovens heated by electric elements make it possible to keep pre-prepared food at the correct serving temperature.

• HACCP food safety and hygiene: Giorik holding ovens ensure that food is held at a temperature of between 60°C and 90°C.
• Easy to transport and install: Giorik holding ovens are lightweight, just plug them into the power and they’re ready to go.


Fan-driven regeneration ovens make it possible to bring food previously cooked and chilled back up to serving temperature.

• Regeneration from positive (+2°C) or negative (-18°C) temperatures.
• HACCP food safety and hygiene: the inner probe makes it possible to bring food products to a temperature of over 65°C with great precision.
• Automatic system for adding moisture to food to be regenerated.
• The regeneration chamber of floor-standing models can be used in combination with chilling and oven trolleys.
• Programs for regeneration and holding phases can be saved.
• Adjustable fan speed.


All these appliances function independently from others in the kitchen and some models with an optional external water tank for humidifying do not even need to be connected to the water supply.
The models that combine the holding and regeneration functions can also be fitted to TROLLEYS, supplied on either a fixed unit or one on wheels.


Compared to a conventional oven, the heat inside the cooking chamber is maintained at a more constant temperature thanks to the insulated blind door producing a notable reduction in heat loss. A controlled stream-emission system makes it possible to hold and reheat food naturally also aided by the programmable alternating fan rotation system, which can be set according to the type of dish and its cooking needs.


Both the electronically and mechanically controlled versions have extremely simple, intuitive controls making the appliances accessible to all members of the kitchen staff. This means that the chef is free to concentrate on preparing and cooking each dish because reheating operations can be performed by other personnel.

Subscribe to the newsletter

Go to top