In the main production galley, Convotherm combi ovens are the backbone of batch cooking, offering consistent output with smart features that help chefs manage timing and energy consumption. “In the Princess fleet we have around 17 ships using Convotherm, all types of models and sizes, offering a consistent cooking result, an easy control interface and the ability to combine different kinds of cooking methods in one unit, saving both time and energy. That’s why we are confident in Convotherm.”, says Giovanni Sisto, Corporate Executive Chef, Princess Cruises. For satellite stations, quick-service areas and room service, Merrychef high-speed ovens allow teams to produce delicious hot, fresh menu items in seconds, critical on a vessel serving thousands of meals a day. Steam cooking relies on Cleveland products and induction lines are supported by Inducs, ensuring precise temperature control in areas where reliability is non-negotiable. On the beverage side, Egro and Rancilio contribute with advanced coffee systems capable of delivering high-end speciality drinks at sea, while Scotsman ice machines support the bars and buffet stations. Carpigiani is the choice for fresh and soft-serve ice cream, gelato and other frozen desserts.

The result? An integrated culinary ecosystem offering cost and energy savings, all engineered for marine conditions and ensuring consistent dishes throughout the entire ship.

Other projects successfully completed recently include the new World America ship by MSC; the Sun Princess belonging to the Carnival Corporation, sister ship to the Star; Oasis of the Seas and Star of the Seas by Royal Caribbean, an icon class of ship and currently the largest cruise ship in the world. “A lot of these operators enjoy a single point of contact. It’s very important. They’re not searching the directory looking for different suppliers. The ease of purchasing, along with the quality of our products and our service levels is what makes us popular.”, says David Weightman, Global Sales Director at Welbilt Marine.