TESTIMONIALS FROM PROFESSIONALS IN CATERING AND EVENTS USING COEO FIRE PITS

SINCE ITS INCEPTION, COEO HAS ESTABLISHED ITSELF WITH PROFESSIONALS

At COEO, we are convinced that equipment intended for professionals must above all be efficient, durable and suited to the realities of the field. Our ambition has always been to offer professional quality tools at a fair price, without compromising on design, manufacturing or user experience.

This vision has quickly attracted many players in the catering and events sectors. Chefs, caterers, restaurateurs, wineries, hotels, public establishments and event organisers today choose COEO fire pits and equipment for their robustness, versatility and ability to create convivial experiences around the fire.

Since 2022, COEO has been a partner of the Lyfe Institute, formerly Institut Paul Bocuse, one of the global references in training for the professions of gastronomy, hospitality and management. This collaboration reflects the trust placed in our equipment by professionals and institutions recognised for their rigor and constant pursuit of excellence.

EQUIPMENT DESIGNED FOR THE FIELD

At COEO, product development does not take place behind a desk. We prioritise a direct approach with users to understand their real needs and the constraints they face daily. This proximity allows us to imagine equipment that is simple to use, efficient, and perfectly suited to professional uses.Discover here our reports with direct users. 

Year after year, our presence at the largest trade shows in the sector allows us to engage with thousands of professionals.SIRHA, EquipHotel, Exp'Hôtel Bordeaux, Hostelco, Ambiente and many other professional meetings provide valuable opportunities to listen to feedback from the field, identify new expectations, and continuously evolve our products.

A RANGE SUITED TO EVERY PROFESSIONAL

Every profession has its specificities. A caterer does not have the same needs as a gourmet restaurant, a private chef, or a vineyard welcoming the public. That is why COEO develops solutions capable of adapting to various usage contexts.

Whether it is to animate a terrace, organise a cocktail, carry out a show cooking, offer live wood-fired cooking, or create a convivial space during an event, each professional can find the tool that corresponds to their activity and ambitions.

THE ALLIANCE OF DESIGN AND PERFORMANCE

COEO equipment is designed to be as pleasant to use as it is to look at. We place equal importance on cooking performance, ergonomics, and durability as we do on the aesthetics of our products. This approach allows professionals to benefit from equipment that enhances their image while meeting the demands of intensive use.

Today, COEO fire pits support many professionals in France and internationally. Their testimonials illustrate the diversity of possible uses and demonstrate that it is possible to offer professional-quality, durable, elegant, and accessible equipment, designed primarily to meet the concrete needs of users.

PROFESSIONALS WHO TRUST US

A partner of the Lyfe Institute since 2022, present at major European trade shows and chosen by numerous restaurateurs, caterers, private chefs, and event professionals, COEO has pursued the same goal since its creation: to design high-performance equipment that facilitates the work of professionals while creating authentic, friendly, and memorable culinary experiences around the fire.

BRAZIERS ADAPTED TO THE NEEDS OF EACH PROFESSIONAL

At COEO, each model has been developed to meet specific professional uses. Whether it is a private chef, a restaurant, an event caterer, or a vineyard, our braziers adapt to production volumes, logistical constraints, and the expectations of guests.

BRAZIER TRIO82: THE IDEAL SOLUTION FOR UP TO 60 COVERS

The TRIO82 is particularly appreciated by professionals looking for efficient, mobile equipment that is easy to implement for services of up to around 60 people. Its compact format allows for a generous cooking surface while maintaining excellent manoeuvrability.

In Rabat, chef Youssef Zéroual uses his TRIO82 brazier to provide brunches served during Ramadan, with services reaching around sixty covers. This model is also highly regarded by private chefs and caterers who wish to have a professional cooking tool that is easily transportable.

Caterer Fabricio Del Gaudio, for example, particularly appreciates the balance between cooking capacity and mobility. The TRIO82 allows him to transport his equipment alone and deliver quality services at private or professional events.

BRAZIER TRIO98: FOR EVENTS AND HIGHER CAPACITIES

With its larger diameter cooking plate, the TRIO98 is aimed at professionals looking to increase their production capacity. Available in a height of 100 cm or 110 cm, it meets the needs of caterers, restaurants, and event organisers hosting up to a hundred guests.

The caterer Atelier Brasero, based in Nice, notably uses a TRIO98B2 model for its numerous event services. This configuration allows it to efficiently manage large volumes while maintaining the conviviality inherent to wood-fired cooking.

VERSION 110 CM: THE PREFERENCE OF CHEFS SEEKING REACTIVITY

The 110 cm height version is particularly appreciated by professionals working on intensive services. Thanks to its hearth offering a greater wood loading capacity, it allows for easily maintaining high cooking temperatures throughout the service.

Chefs seeking reactivity, a high heating autonomy, and the ability to carry out multiple cooking processes often prefer this configuration. It is particularly suited for high-throughput events, culinary demonstrations, and services where temperature consistency is a major issue.

A RANGE DESIGNED TO EVOLVE WITH YOUR BUSINESS

From TRIO82 designed for intimate services and events of up to 60 people, to the TRIO98 designed for services that can reach 100 guests and more depending on the organisation, every professional can find at COEO a solution tailored to their activity. This diversity allows chefs, caterers, and restaurateurs to choose a tool perfectly sized to their needs while benefiting from equipment designed for intensive and durable use.

COMPARATIVE OF PROFESSIONAL COEO BRAZERS

WHICH BRAZER TO CHOOSE ACCORDING TO YOUR ACTIVITY?

EXAMPLES OF COEO BRAZIER USE BY PROFESSIONALS

WHY DO PROFESSIONALS CHOOSE COEO?

COEO AND THE CATERING PROFESSIONALS

COMPARATIVE TABLE OF PROFESSIONAL GRILLS TRIO82 AND TRIO98

WHY SEVERAL 100 CM BRASEROS ARE OFTEN A BETTER INVESTMENT THAN A SINGLE 120 CM OR 150 CM BRASERO

In the collective imagination, a larger brasero seems naturally more efficient. However, the experience of many restaurateurs, caterers, and event professionals shows that a large theoretical capacity is not always synonymous with operational efficiency. When it comes to regularly working on events of 40 to 150 guests, operational flexibility often becomes more important than the maximum size of the equipment.

That is why many professionals today prefer several 100 cm braseros rather than a single model of 120 cm or 150 cm. This approach allows for better adaptation of cooking capacity to actual needs, limits operating costs, and maintains a high degree of organisational flexibility.

A COOKING CAPACITY SUITED TO EACH EVENT

The majority of services provided in catering and events concern groups of between 30 and 120 people. In this context, having a very large diameter brazier can quickly become counterproductive.

With two or three 100 cm braziers, it becomes possible to precisely adapt the installed capacity to the number of guests:

• 1 brazier for an event of 40 to 80 people;
• 2 braziers for a wedding or reception of 100 to 200 people;
• 3 braziers or more for very large events.

This modularity allows for the use of only the necessary equipment instead of systematically heating a very large area.

A BETTER CONTROL OF WOOD CONSUMPTION

A 120 cm or 150 cm brazier requires a much larger hearth in order to maintain a uniform temperature across the entire plate.

When the event does not justify such power, a significant portion of the energy produced is simply wasted.

Conversely, with several 100 cm braziers, the professional only activates the capacity that is actually needed, which allows for:

• reducing wood consumption;
• lowering operating costs;
• limiting refills during service;
• facilitating fire management.

For a professional activity carried out all year round, this difference quickly represents several hundred euros in savings.

A BETTER RETURN ON INVESTMENT

Professional equipment must be used regularly to be profitable.

However, events with more than 200 guests remain relatively rare for the majority of restaurateurs and caterers.

Investing in a 150 cm brazier to cover a few exceptional annual services can lead to owning equipment that is largely oversized for the majority of services.

In contrast, several 100 cm braziers can be used individually or together according to needs, thus ensuring a much higher utilisation rate throughout the year.

A SIGNIFICANTLY SIMPLER LOGISTICS

Transport often constitutes one of the main constraints for event professionals.

A brazier of very large diameter generally involves:

• more weight;
• more bulk;
• more handling;
• greater loading constraints.

In some cases, moving it may require several people or specific handling equipment.

With 100 cm models, transport remains much simpler and interventions become more fluid.

EASIER ACCESS AT RECEPTION VENUES

Professionals regularly intervene in:

• private properties;
• vineyards;
• castles;
• hotels;
• terraces;
• historical spaces.

All these places present different access constraints.

A 150 cm brazier can quickly become impossible to pass through certain gateways, doors, or paths.

Several 100 cm fire pits offer, on the contrary, many more installation possibilities and significantly reduce the risk of logistical difficulties on site.

A MORE EFFICIENT WORK ORGANISATION

Having several independent cooking stations also improves team organisation.

Each fire pit can be dedicated to a specific use:

• meats ;
• fish ;
• vegetables ;
• minute cooking ;
• keeping warm ;
• culinary animation.

Several chefs can thus work simultaneously without interfering with each other.

This organisation is particularly appreciated during weddings, festivals, seminars, and high-attendance events.

A BETTER EXPERIENCE FOR GUESTS

When a single very large fire pit is installed, all the guests gather around one point.

On the contrary, several fire pits spread across the same space allow for:

• better public circulation ;
• multiple animation zones ;
• more interactions with the chefs ;
• a more immersive experience.

This approach is frequently used in high-end events where the customer experience is as important as the quality of the cuisine.

ADDITIONAL OPERATIONAL SAFETY

The possession of several pieces of equipment also provides a form of safety.

If one fire pit requires maintenance or encounters a problem, the others remain available.

Conversely, when a professional relies on a single very large brazier, the entirety of their activity is directly impacted in the event of immobilisation.

A CHOICE FAVOURED BY EXPERIENCED PROFESSIONALS

With experience, many chefs and caterers prefer equipment that can adapt to their daily activities rather than seeking the largest theoretical capacity.

A 100 cm brazier often represents the best compromise between :

• cooking capacity ;
• wood consumption ;
• mobility ;
• transport ;
• ease of use ;
• profitability ;
• modularity.

This is why it is now one of the most commonly used formats in the world of catering and events.

FAQ: SHOULD YOU CHOOSE A 100 CM, 120 CM OR 150 CM BRAZIER?

Does a 150 cm brazier allow for faster cooking?

Not necessarily. A larger surface allows for cooking more food simultaneously, but it also requires more fuel and a longer heating time. For many services, the actual gain remains limited.

From how many people does a 120 cm or 150 cm brazier become relevant?

These dimensions generally become interesting for professionals regularly hosting events exceeding 150 to 200 guests or for certain fixed uses accommodating a very large number of people.

Why can several 100 cm braziers be more effective?

Because they allow for adjusting the cooking capacity to the actual number of guests. The professional can use a single brazier for a small service or several simultaneously for large events.

Do several braziers consume more wood?

No. When only one brazier is used, the consumption remains limited. The advantage lies precisely in the ability to only light the necessary equipment.

Is it easier to transport several 100 cm braziers?

In most cases, yes. They offer greater logistical flexibility and adapt more easily to access and handling constraints encountered at the reception venues.

What is the most versatile choice for a caterer or restaurateur?

For the majority of professionals, one or more 100 cm braziers often represent the best balance between cooking capacity, operating costs, mobility, and profitability. They can cater to both services for 50 people and larger events thanks to their modularity.

SUMMARY TABLE: BRAZIER 100 CM VS BRAZIER 120-150 CM

WHAT CONFIGURATION ACCORDING TO THE NUMBER OF GUESTS?

WHY DO PROFESSIONALS OFTEN CHOOSE SEVERAL 100 CM BRASEROS?

✅ They only light one brazier for small services.

✅ They can increase capacity by lighting several units simultaneously.

✅ They consume less wood when working on medium-sized events.

✅ They transport their equipment more easily.

✅ They have several independent cooking stations.

✅ They can distribute meats, fish, vegetables or entertainment across different braziers.

✅ They secure their activity with multiple pieces of equipment.

✅ They more easily recoup their investment.

IN A NUTSHELL

Except for establishments regularly serving more than 200 guests or very large events, several 100 cm braziers generally offer more flexibility, better profitability, lower wood consumption, and superior ease of use compared to a single 120 cm or 150 cm brazier.