Professional catering advice

Among the innovative and healthy cooking methods, "sous vide" cooking or vacuum cooking certainly proves itself.It is a method which, although historically dates back to the nineteenth century, has become more widespread in the last few years and is distinguished by the use of special plastic bags, inside which to prepare the food with any condiments.

Among the appliances needed in every pastry shop and bakery are leavening cells. What is it about? It's very simple: they are structures that favor the leavening of sourdough-based baked products, maintaining the optimal temperature for as long as necessary.

We aim to meet the needs of professionals in the catering sector by offering a wide range of specific products. The articles presented are functional and of high quality and the prices are highly competitive.

In the butcher's shop, the sterilizer is a fundamental element, given the intense use of knives. This particular tool is dedicated to the deep disinfection of knives, the blades of which must be totally sterile and free of dangerous organic residues, which can favor the presence of bacteria, microbes and other pathogens. These knife sterilizers are still little used in the catering sector, although they are very valid. Recommended for corporate catering, they are an essential tool in butchers

The equipment and furnishings of a professional kitchen depend on the type of service to be offered. A steakhouse will need electric ovens, fry tops, and meat processing equipment, a pizza parlor will need wood-burning ovens and mixers, a traditional restaurant a stovetop with many burners, and so on.

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.