The slicer was invented by Wilhelmus Adrianus Van Berkel in Rotterdam, in the last years of the nineteenth century. Taking advantage of his great passion for mechanics, the young Dutch butcher wanted to create a machine that could cut meat without using a knife.
Professional catering advice
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Professional meat mincers on the market: what to consider when buying?
The mincer is a fundamental tool for butchers, as it directly determines the cut of the meat through the mincing and therefore decisively influences the quality also with regard to future cooking.
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The kneader in bread making
The mixer is a decisive tool in the success of a baked product; it is no coincidence that it is an element ubiquitous nowadays in the kitchens of pizzerias and restaurants.
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The maturation of the meats
The maturation of the meat consists of a process of maturation of the muscle which takes place shortly after the killing of the animal. This step is necessary for the transformation of the meat into the soft and appetizing cuts that we all know well.
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The fry top: what is it for in catering? The importance and the advantages.
The industrial catering equipment that can be found in the kitchens of hotels, restaurants and cafeterias is of fundamental importance and varies according to the type of cuisine offered to customers, especially the type of dish to be prepared.
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Caratteristiche dell’impianto di aspirazione fumi
Afume extraction system is of fundamental importance in a catering facility that has a professional kitchen. Restaurants, pizzerias, pubs are the places where having a quality extractor hood is necessary for the livability of the environment and not to contaminate the food with aromas and scents of different ingredients, perhaps hostile to the dish being prepared.