Manufacturer of professional kitchens since 1988

Who are we?

Founded over 35 years ago, Enodis began its adventure in France by supporting McDonald’s, with a clear objective: to become the partner of choice for restaurant chains.
Since then, the company has enjoyed remarkable growth, constantly expanding its product range to meet the needs of all segments of the catering industry, whether commercial or institutional.
Today, Enodis is a global benchmark, with a presence in some fifteen countries, including Morocco, Italy, Spain, the United Arab Emirates, Saudi Arabia and Algeria.
We are proud of our expertise, which combines innovation and tradition, and of our commitment to offering high-quality professional kitchen solutions tailored to the requirements of each market.

Our history

It all began in 1988 when François Houpert, Managing Director of Rosières' Foodservice division, met Richard Hirsch, an American captain of industry and Chairman of the Welbilt Group. The company was set up to support McDonald's in France, rapidly establishing itself as a major player in the restaurant chain sector.
WELBILT France becomes ENODIS. Enodis expands its product range to meet the specific needs of different segments of the commercial catering industry. WELBILT France.
ENODIS France becomes a 100% family-owned SME controlled by the Houpert family.
Inauguration of the new head office in Fleury-Mérogis (91).
Opening of the Enodis Productions factory in Monéteau (89), Auxerre. This new step will enable Enodis to strengthen its foothold in France, combining local production with innovation in professional kitchen equipment.
François Houpert entrusts the operational and financial management of Enodis to his two sons. Induction into the French Excellence scheme: Enodis is recognised for its exceptional expertise by being inducted into the French Excellence scheme, reinforcing its brand image as a leader in the sector.
Presence in over 15 countries: Enodis is continuing its global expansion and is now present in some fifteen countries, including the United Arab Emirates, Saudi Arabia, Algeria, Italy, Morocco, etc., confirming its role as a global player in professional kitchens.

"Innovation and eco-responsibility are at the heart of our development.
ENODIS represents 35 years of collaboration, work and performance,
with the chefs who make great food.
It's a shared history of know-how, sharing and transmission.
Together, we embody the values of the culinary world,
We're committed to our region, to our roots, to the skills of the past
and the solutions of tomorrow".

François HOUPERT

Our expertise

Bar & café

Chez Enodis, nous comprenons que chaque bar et café a besoin d’équipements robustes et efficaces pour répondre aux attentes de ses clients. Nos solutions sur mesure, incluant des fours, des systèmes de réfrigération et des vitrines réfrigérées, sont conçues pour optimiser votre service tout en maintenant une qualité irréprochable.
Faites de votre bar ou café un lieu incontournable grâce à des équipements professionnels qui allient innovation et durabilité.
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Armées

Les besoins spécifiques des Armées nécessitent des équipements robustes et durables.
Enodis propose des solutions fiables, telles que des conteneurs isotherme, des équipements de portage de repas ou encore des fours 20 niveaux, conçus pour fonctionner dans les conditions les plus exigeantes.
Garantissez la sécurité alimentaire et l’efficacité opérationnelle avec des équipements adaptés à vos missions.

Enodis est fière de collaborer avec les Armées, en fournissant des équipements de haute qualité pour leurs besoins spécifiques. Toutefois, en raison de la nature confidentielle de ces projets, nous ne sommes pas en mesure de partager les sites ou les images associés.

 

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CSR

Environment

Saving water and showing solidarity

Enodis Convotherm ovens are designed to significantly reduce water consumption (by up to 20 times) in professional kitchens. Thanks to innovative technology, these ovens optimise the use of water during cooking and cleaning cycles, enabling caterers to minimise their environmental footprint. This efficiency contributes to substantial water savings, while maintaining high-quality cooking performance. By choosing Convotherm, you're opting for a sustainable solution that combines performance with respect for natural resources.

Product longevity

At Enodis, the longevity of our equipment bears witness to our commitment to quality and durability. Some of our fryers have been in service for over 40 years (Collège Maryse Condé in Sarcelles), or one of our ovens installed in 1995 at the La Vieille Auberge restaurant, and our kettles for 35 years, still in use in demanding professional kitchens. This exceptional durability guarantees not only an optimum return on investment, but also a significant reduction in maintenance and replacement costs. Our products are built to last, delivering reliable performance year after year.

*Furnace installed at La Vieille Auberge restaurant in Vars (05) in 1995.

Charity projects

Les Puits du Désert

Enodis is proud to support the association Les Puits du Désert, which works to provide access to drinking water in arid regions. This partnership reflects our commitment to sustainability and social responsibility. By supplying innovative equipment that reduces water consumption, such as our Convotherm ovens, we are helping to preserve natural resources. At the same time, our support for this association enables us to fund essential projects to bring drinking water to isolated communities, reinforcing our positive impact beyond professional kitchens.

Madagascar School with Guillaume Gomez

Guillaume Gomez, Chef to the Presidents of the French Republic at the Elysée Palace, has opened two hotel schools in Madagascar. These schools are part of the Culinary Excellence programme. Through his institute, the French Chef guides young professionals towards values of sharing and transmission. Through these schools, Chef Guillaume Gomez hopes to facilitate access to training in countries where a lack of material resources is an obstacle.

These schools will take in underprivileged children to give them a trade and a future. The first institute was inaugurated in 2019, with 10 students receiving 960 hours of tuition.

This magnificent project was born out of a meeting between the people in charge of the Fondation École de Félix, Father Pedro, Mathias and Gauthier Ismail, the OSO Madagascar association (organic gambas processing) and Chef Guillaume Gomez in 2018 with the same objective: to offer new career opportunities to the school's pupils by setting up a cookery module.

Enodis is supporting this project by providing equipment, including a magnificent stove.

Cuisine Mode d'Emploi with Thierry Marx

Cuisine Mode d'Emplois is a training centre for cooks, bakers and service professionals, which trains around 250 people a year.

The aim of the project is to provide free training. The course lasts 11 weeks, and culminates in a state-recognised diploma that is also recognised by the professional sector. Since 2012, 90% of the trainees who have taken our courses have found a job. All the courses are run by professionals who have worked in well-known establishments. Cuisine Mode d'Emploi was born out of a meeting between Thierry Marx and Frédérique Calendra, Mayor of the 20th arrondissement of Paris. For them, it's a new way of training to boost the restaurant sector. Enodis has joined the project, supplying the kitchen equipment. Enodis also aims to support apprentices and give them easier access to training.

Partners

25 years of partnership

ENODIS has joined the Bocuse d'Or adventure, which it has been supporting for over 20 years with Mr Paul, making a commitment to equip the competition boxes with high-performance, simple, accurate and reliable equipment.

At Bocuse France, the candidates' booths were equipped with 6-level Convotherm combi ovens, cooling cells, R290 refrigerated counters and induction hobs.
These tools are an extension of the Chefs' hands and help to bring out the creativity of each country. Enodis and the Bocuse d'Or are the Olympics of Great Cuisine. Excellence and innovation.

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