Professional machinery

Vacuum cooking, also known as sous vide, is an increasingly popular culinary technique. A low-temperature cooking method that involves preparing food sealed in plastic bags with temperatures between 50° and 100°.

Professional cooktops are divided into: gas hob, electric hob and induction hob. How to choose the right model?

So much appreciated in the kitchens of many Italians, the air fryer is becoming a valid competitor for classic oil fryers. But why is it so popular?

If you need to cook and/or have available for the entire service (from a few minutes to many hours) hot polenta you must buy a professional polentera.

The leavening process is of fundamental importance for obtaining a higher quality dough. This stage allows the dough to develop fully, giving a light and soft texture.

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.