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MARRONE + MESUBIM WAS FOUNDED IN 2014 BY TWO PASSIONATE ENTREPRENEURS, JOSHUA LATNER A COSMO-CULINARIAN [MESUBIM]
AND ARMANDO PUJATTI AN EXPERIENCED CUSTOM KITCHEN MANUFACTURER [MARRONE]


MARRONE

Marrone has 40 year of manufacturing experience. Listening and learning from the most demanding Michelin chefs. Armando and Maurizio and the Marrone team are the benchmark for custom made professional kitchens

MESUBIM

Mesubim was founded by Joshua Latner in 2012 with the intention to share his knowledge and culinary journeys with more than 7,000 posts. Mesubim designed the C|3000 to re-define the cooking experience at home

ALL-IN-ARMS-REACH

"O excellent! I love long life better than figs"

SEE ME WORK

WE RE-DEFINED HOME COOKING BASED ON A SYSTEMATIC STEP BY STEP PROCESS TO IMPROVE THE OVERALL COOKING EXPERIENCE FOR HOME CHEFS

DESIGN

Designed to have at your fingertips, a culinary assistant, easy to use efficient and functional. Prepare a simple pasta or more complex menu while maintaining a minimum number of steps

"The right balance between aesthetics, functionality & materials"

LEARN MORE ABOUT KITCHEN ATONOMY

KITCHEN STYLES

The C|3000 is easily integrated into your kitchen in place of the old fashioned stove. It can be either be fitted as a stand alone unit (loft style) or fitted easily between your kitchen furniture and cabinets (classic style)

LOFT STYLE

The C|3000 loft style is freestanding against the wall. The sides are 90° so you can have other furniture abutting up to the sides, such as a butcher block or table

CLASSIC STYLE

The C|3000 fits perfectly in-between any kind of kitchen counter. The sides are 90° so you can have furniture up to the sides, and classically fits in

MISE EN PLACE

We begin to cook by preparing our mise en place, those essential ingredients we need for cooking combined with modernist techniques such as sous vide

FLOW

In most kitchens, work flow is not always well defined so we re-defined and designed food preperation into one single place including hot and cold, we then added a modernist touch

THINK OF COOKING IN THREE SIMPLE STEPS
WASH

WET

CUT

SHARP

COOK

HOT

WASH

  • A sliding board, where you can start to clean vegetables, fish or meats
  • Underneath is a sliding multi-wet-basket where you can hold washed vegetables, fish or meats, or discard peels
  • At the rear of the counter is the utility sink designed to have immediate access to hand soap or a sponge which, remain separated from the main sink
  • Dornbracht water tap and flexible hose
  • The sous vide is conveniently next to the sink in order to easily cut open a sous vide bag and dispose unwanted juices and hold the food there

CUT

  • The cutting position is centered on the three-meter counter, and here you can prepare your mise-en-place
  • On your left and right the wash and cooking areas are in arms reach
  • In front, the condiment shelf is made from Corian, and slides forwards and backward to have easy access, there you store condiments frequently used in your food preparation
  • At eye level, the chef’s drawer, equipped with an electro-magnetic, it can be customized to hold and lock those precious knives away from staff, kids, family or friends

COOK

  • The cooking area is equipped with professionally powered induction and gas
  • The temperature controls are the latest technology and deliver 5kW of induction and gas of 20,500 BTU/h per burner
  • The convenience of having a pot filler directly above the cooking place
  • A Bamix holder with a sliding plug for immediate emulsification
  • An integrated spoon holder with water circulation to clean your Bamix or cooking utensils

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TWO FEATURES WE ADDED FOR IMPROVED COOKING ACCURACY

SOUS VIDE

  • Equipped with a seamless water bath built into the counter with a stainless cover
  • Remote button system to fill the sous vide bath with water
  • Concealed vacuum sealer and a sliding plug to easily connect the water circulating heat pump
  • The tablet has a convenient sliding support, and a USB charging port integrated into the side of the drawer. The tablet is positioned to see and explore options in temperature selection for cooking sous vide or other recipes

REST

  • Resting food isn’t as obvious as it seems but it is critical in any kitchen, so we designed our resting area central to our theme
  • The resting is made of corian, coordinated in either white or black and is removable so you can clean it
  • A dedicated space not only to allow food proteins, those hot juices in all foods to reach the ideal temperature balance for a better taste
  • Convenient to hold foods during the entire food preparation process or make more space when cooking by using it as “off the counter” storage

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CULINARY & DESIGN
FEATURES

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PERFECT ERGONOMETRY

AVAILABLE IN THREE DIFFERENT COOKING CONFIGURATIONS

OPTION ONE
GAS + INDUCTION

OPTION TWO
ALL GAS

OPTION THREE
ALL INDUCTION

OUR TEAM

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