Bertos has been making professional cooking equipment in Caorle, in the Veneto region of north-east Italy, since 1963. That is not a detail included to add atmosphere. It matters because the cooking line is the most demanding environment in a professional kitchen, and the equipment that goes into it has to be engineered to withstand continuous heat, hard use, and the particular stress of a busy service. Sixty years of building for that environment tends to show in how a product is put together.
We carry Bertos across a broad range of the catalogue: cooking equipment, refrigeration, and the modular suite components that allow a cooking line to be configured precisely for the space and workflow of a specific kitchen. It is one of the brands we reach for most often when we are specifying a new kitchen build, and not by accident. The range performs reliably in Malta's conditions, the construction is built to be serviced rather than replaced, and when something needs attention, parts are available.
The cooking line
The Bertos cooking range is built around a modular system. Individual pieces, including gas fryers, solid tops, open burners, and bratt pans, are engineered to sit together in a continuous line rather than as standalone appliances. That modularity is what makes the range suited to a kitchen fit-out rather than an equipment purchase: the line is configured to the kitchen, not the other way around.
The Bertos Macros 700 cooking island appears in several of our recent projects, including the Zigumar Restaurant fit-out in St Paul's Bay and the Joe's Street Pizza kitchen in Nadur. In both cases, the cooking island formed the backbone of the kitchen layout, with refrigeration and prep positioned around it to create a coherent workflow from delivery to service. The 900 series, which runs deeper and handles higher throughput, has featured in larger builds including the Cabana Club kitchen at ME Malta. Each series within the range addresses a different kitchen scale, and the modular construction means that the brief determines the configuration rather than the other way around.
The gas fryer in the Bertos range is worth noting separately. The BFlex system on the 18-litre unit allows the basket configuration to be adjusted depending on what is being fried: two full baskets, four half baskets, or combinations in between. In a kitchen running a varied menu, that flexibility reduces the number of fryer positions required without compromising throughput. It is the kind of detail that makes a difference at service pace rather than on a specification sheet.
Refrigeration
The Bertos refrigeration range extends the modular logic of the cooking line into cold storage. The refrigerated counter sits beneath the prep surface, keeping proteins and prepped mise en place immediately below the hands that need them. The refrigerated base fits beneath cooking equipment on the line itself, putting cold storage at the section without requiring a chef to leave their position. The full-height cabinet with glass door handles bulk storage for a medium to large kitchen, with the glass door making stock checks faster without requiring a door opening that warms the interior.
We covered the Bertos refrigeration range in more detail in our recent post on summer refrigeration servicing, including what each unit is suited to and how to get the best from them in Malta's ambient kitchen conditions. If you are looking at Bertos refrigeration specifically, that post gives a more detailed account.
What the modular system means in practice
A Bertos cooking line is not a collection of individual appliances that happen to come from the same manufacturer. The modular system is designed so that the pieces connect structurally, share a continuous worktop surface, and present as a single installation rather than a row of separate units. For kitchen design purposes, that means the line occupies a predictable footprint, the service access points are consistent, and the extraction canopy above it can be sized and positioned with confidence.
The modular design also matters for the long term. When a single component needs attention or replacement, it can be addressed without disturbing the rest of the line. That is not always true of assembled cooking suites built from mixed brands.
Our kitchen design process takes the cooking line as its starting point. The workflow of the kitchen, the throughput requirements, the available space, and the extraction constraints all shape which Bertos configuration is right for a given project. In most cases, the line is specified during the design phase and installed as part of a coordinated fit-out rather than added after the fact.
The relationship behind the range
Carrying a brand well means more than listing products on a website. It means understanding the range thoroughly enough to specify it correctly, holding parts so that servicing does not become a wait, and maintaining a relationship with the manufacturer that means questions get answered and unusual requirements get explored rather than deflected.
In May this year, our head installer and team travelled to Genova to complete a Bertos cooking line installation for a client there. The floor planning was done in advance at our office in Gozo. Equipment was coordinated and exported by our logistics manager. The installation was completed in two days. Working outside Malta removes the margins you have when you are an hour from your warehouse, and the job went well because the preparation was thorough and the team knew the equipment. That kind of work does not happen with a brand you have a superficial relationship with.
The Bertos range on our site covers the products we hold or order regularly. The full catalogue is broader than what appears there, including additional cooking configurations, further refrigeration options, and specialist equipment. If you have a requirement that is not immediately visible, contact us directly and we will advise on what is available and what lead time looks like.
If you would like to discuss a Bertos cooking line for your kitchen, whether you are planning a new build or looking at a line replacement, we would be glad to talk it through. Get in touch with the Spiteri Catering team and let us understand what you need. We handle everything from initial consultation and design through to supply, professional installation, and ongoing technical support.
Related reading: Summer is hard on refrigeration | Eight floors up: fitting out the Cabana Club kitchen | From blank canvas to working kitchen: the Zigumar Restaurant fit-out