Professional machinery

Low-temperature cooking, also known as sous vide (from the French for “under vacuum”), is a culinary technique that is gaining popularity in more and more restaurants, from bistros to gourmet eateries.

A minibar is a small bar, that is, a smaller version in size and content than the more classic drink corner or bar counter.

In this article we will analyze the pros and cons of induction and glass-ceramic cookers. We provide some advice in choosing.

Raclette is a typical recipe from the canton of Valais which is prepared with cheese that melts without burning, usually accompanied with baked potatoes.

All dishes require specific conditions of temperature and humidity to maintain organoleptic properties and must always be clearly visible and beautiful to see inside your local, For this reason, choosing the right refrigerated display case is important.

The cutlery dryer is a very useful machine used for drying and polishing cutlery inside restaurants. It is placed near the dishwasher to allow the operator a quick movement of the cutlery from one machine to another.