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Before, during and after the purchase.
Spidocook is always with you.

Accessories and spare parts

As a spidocook customer, you have access to an extensive and extensive network of competent and qualified dealers. Your satisfaction with spidocook services is constantly subject to evaluation and verification

Call the number: +39 049 70 21 58 or ask your local dealer.

Spidocook is synonymous with reliability and long life.

InfoNet

InfoNet  is the limited-access area of spidocook.com
To access InfoNet you need to register on our website. Once you have completed this simple step you will have access to exclusive content. You will be able to navigate the 3D explode, download the design of the product of your interest to insert it in the plan of your project, download the user manual in over 10 languages ​​and much more. By entering code or part of the product code, you can quickly find the product you are interested in and access in a few clicks all the information and documents associated with it.

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FAQ

Do Spidocook products need installation with a fume hood?

The product families Spidoglass, Spidoflat and Caldolux do not need a fume hood in the place where they are installed; whereas the Caldobake line does. It is always advisable to check with local authorities for validation.

Why do Spidoglass products exist both with Black and Transparent Glassceramic plates?

It is not an aesthetic difference but a functional one. The transparent plate surface allows the majority of the infrared rays to pass through (20% contact cooking – 80% infrared cooking ), and therefor provides food external surfaces with greater crispness. The black plate surface is less transparent to infrared rays ( 80 % contact cooking 80% – 20% Infrared cooking), ensuring faster heating of the food core and a more uniform internal temperature.

What does it mean cooking low temperature in case of Caldolux?

Cooking low temperature does not mean cooking food to a lower internal temperature than is traditional. Low-temperature cooking refers to the temperature of the cooking medium, not the final temperature of the food being cooked. Low temperature cooking is defined as any cooking procedure where the cooking temperature is at or close to the desired final internal temperature.

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