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Custom-made professional stoves

Designed and created to your specifications
The custom-made professional stoves are the pride and joy of the Pertinger production; the result of decades of experience.
The first step is an detailed consultation by our technician who analyses all the restaurant owner’s requirements to define a fully customised project, calibrated with precision to his actual requirements.
Our quality is guaranteed by our ability to fulfil our customers’ requirements which differ based on the type of catering they provide. Unique, meaning the need for a stove unlike any other available.
And to celebrate this uniqueness, we have decided to publish, along with the pictures of the custom-made solutions, the descriptions and characteristics of some of the restaurants all over Europe which have chosen Pertinger: with an indication of the type of restaurant, its location, the average number of diners and the stove chosen for their business.
 
 
 

The benefits of a custom-made professional stove

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Respect for the environment
High performance and low consumption
Individual project
Aviable heating stove version
 
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“Mac Bun” Agri-tourism

“Mac Bun” Agri-tourism

The Mac Bun agri-tourism, whose name in Piedmont dialect meaning ONLY GOOD, serves typical Piedmont dishes and a vast range of home-produced cold meat cuts and cheeses.
 
The home-produced milk and meat at the Mac Bun agri-tourism come from the mountain pastures of the Val di Oropa at an altitude of 1800 m.
The most typical product from the Pralungo area is Beddu: a fresh, low-fat, soft cheese made from cow’s milk. It can be eaten after being aged for just two weeks on a bed of straw. To prepare a host of delicious dishes, a custom-made wood stove was installed with a double oven in order to have two different cooking temperatures. There are two deep warming drawers on the right side while a second hob with gas burners was created on the left side.
 
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“Kaltenhauser” agri-tourism

“Kaltenhauser” agri-tourism

The one-hundred-year-old Kaltenhauser hotel is located in Rasa, on the Naz-Sciaves plateau, at an altitude of 800 m.
 
The quality of the ingredients used to prepare the dishes is exceptional and many of the products are cultivated in the surrounding countryside. It is a true delight to savour the South Tyrolean specialities plus a few Italian dishes, all strictly made on the premises. The “Törggelen” is an ancient tradition with a specific cultural meaning throughout the South Tyrol region. In autumn period of the “Törggelen”, you can sample dishes such as “Schlutzer”, canederli, smoked meat, sauerkraut, ribs, “Kaminwurzen”, speck and chestnuts. Their Pertinger professional stove is used both for cooking and heating the dishes. The restaurant is open all year round by reservation.
 
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“Gasserhof” agri-tourism

“Gasserhof” agri-tourism

The “Gasserhof” farmhouse is located at an altitude of 1200 metres in a sunny, panoramic spot at the foot of Mount Plose, above the city of Brixen.
 
The farmhouse offers a spectacular view of the Valle Isarco and surrounding mountain peaks. The agri-tourism is open from May to October and from December to April. You will have the chance to tuck into excellent local dishes such as canederli, goulash and apple strudel. The dishes are prepared on a Pertinger professional stove combined with a gas hob and an electric oven.
 
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“Marzoner Alm” agri-tourism

“Marzoner Alm” agri-tourism

The farmhouse is in Alto Adige at an altitude of 1600 metres where typical local dishes and cakes are prepared on the premises.
 
The farmhouse is open from the beginning of May until the last Sunday in October. Many typical dishes are prepared with their Pertinger Professional oven, such as roast mutton, goulash, mushroom-based dishes and all kinds of canederli (dumplings).
You can explore the amazing hiking trails from the Marzoner farmhouse.
 
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“Trinnerhof” agri-tourism

“Trinnerhof” agri-tourism

The “Trinnerhof” agri-tourism is located on the stunning Naz-Sciaves plateau, surrounded by orchards with an amazing view of numerous mountain peaks, such as the Plose and Gitschberg, as well as of the city of Brixen.
 
The word “Törggelen” comes from the Latin “Torculum”, which means screw. In the dialect in Alto Adige, a screw is also called “Torggel” or “Torkl”. In autumn, during the traditional “Törggelen” period, the agri-tourism prepares Schlutzkrapfen (half-moon pasta parcels filled with spinach and ricotta), canederli (dumplings), cheese gnocchi, sausages with sauerkraut, smoked meat, pork ribs, krapfen (custard cream-filled doughnuts), chestnuts, speck, wine and a selection of desserts, all strictly made on the premises. The agri-tourism is open from mid-September to the end of November and from mid-March to the end of May at the weekends. Their Pertinger Professional stove is used to prepare grilled and oven-baked specialities.
 
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“Glangerhof” agri-tourism

“Glangerhof” agri-tourism

The “Glanger” farmhouse is situated in Valle Isarco above Velturno at an altitude of 1000 metres and offers a spectacular view of the Dolomites.
 
The “Stuben” (stoves) in the farmhouse date back to about 400 years ago and feature the characteristic cross-vault structure. Inside, there is an ancient bakery which is worth a visit. Their Pertinger Professional stove is used mainly to prepare typical Tyrolean dishes, especially in autumn for the unforgettable “Törggelen” period, during which the typical “Schlachtplatte” dish is prepared. There is parkland around the farmhouse with a herd of about thirty deer, small animals and dairy livestock. The agri-tourism is open during the “Törggelen” from October to November, and afterwards, only on request.
 
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“Mühlbacher Klause” restaurant

“Mühlbacher Klause” restaurant

The “Mühlbacher Klause” restaurant and pizzeria is located in the centre of the town of Rio di Pusteria, at the crossroads for Maranza.
 
The restaurant prepares both South Tyrolean specialities and typically Mediterranean dishes. There are some classic Alto Adige style “Stuben” (stoves) to welcome when you go into the restaurant. Depending on the time of year, the menu is theme-based. Their Pertinger Professional stove is also used to heat the dining area.
 
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Baita Caricc

Baita Caricc

The “Baita Caricc” is located in Valtellina in the province of Sondrio, in the community of Valdidentro in Val Viola, at the foot of the Dosde’ glacier at an altitude of 2000 m.
 
The agri-tourism, in addition to being a restaurant, also offers accommodation for up to 12 guests. The clientele varies from skiers, hikers, bikers, families, children and pensioners, depending on the time of year. The meat and cheese are produced on the premises, and are the key ingredients used to prepare the delicious typical dishes cooked exclusively on their Pertinger wood heating stove. The plumbing system also includes an 800-litre buffer tank: 600 litres of water are used to heat the entire building, while the rest is used for DHW.
 
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Gsenghof Alm

Gsenghof Alm

At the “Gsenghof” agri-tourism farmhouse in Austria, cooking is still done in the traditional way, mainly on a wood stove, just as it was 150 years ago.
 
Cooking, at the “Gsenghof” farmhouse, is still done the traditional way, mainly on a wood stove, just as it was 150 years ago, because it makes the local dishes taste even more delicious with added flavour. Canederli (dumplings) with cheese and gnocchi with meat served in the pan, fresh trout from the Nestler farmhouse, roast pork or lamb, served with canederli and potatoes are just some of the typical dishes prepared here, whenever possible, with organic products from the farmhouse. Sustainability and the love of nature are the trademarks of the Gseng farmhouse which is why they chose to install a Pertinger Professional heating stove to produce hot water, providing heating while they cook. A true haven at an altitude of 1156 metres, open from December to March and from May to October.
 
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La Baritlera

La Baritlera

“La Baritlera” is a restaurant located in the little town of La Baritlera at an altitude of 600 m in the community of Chianocco on the southern side of the Val di Susa, about 50 km from Turin.
 
It is open all year round and offers a menu that is not typical to Piedmont, but mainly uses locally-sourced, traditional produce, such as fish preserved in salt (anchovies or salt-dried cod), because the restaurant is located on the ancient smuggler route between Italy and France. Their Pertinger wood stove is frequently used for slow-cooked, braised dishes, such as “Brasato di Fassone” or “ragù” sauce made from game, but also for modern vacuum cooking at low temperatures, such as medallions of rabbit or the more delicate, boned quail stuffed with apples and fois gras. Home-made bread is baked in the oven to give it a lovely crust. The stove is also used during the dining service to keep sauces and gravy hot.
 
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