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  Professional Soup Kettles and Food Warmers: Managing Soups, Cream Soups and Hot Dishes in Autumn

  Posted in: Professional machinery

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  Fresh summer preparations gradually make way for soups, cream soups, vegetable purées, broths and hot dishes. Restaurants, hotels, buffets, catering companies, canteens and delicatessens therefore need not only to prepare these dishes correctly, but also to manage them effectively during service.

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  Professional Food Dehydrators: How to Make the Most of Autumn Mushrooms, Fruit, Vegetables and Herbs

  Posted in: Professional machinery

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  Autumn brings some of the year's most interesting ingredients into professional kitchens: mushrooms, apples, pears, aromatic herbs, chillies, vegetables and many other seasonal products. For restaurants, hotels, delicatessens and professional food laboratories, working with these ingredients does not necessarily mean using them exclusively when fresh

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  Commercial Cold Rooms: Temperatures, Capacity Planning and Selection Criteria

  Posted in: Professional machinery

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  Commercial cold rooms allow restaurants, hotels and food businesses to store large quantities of products inside an insulated, organised and temperature-controlled environment.

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  Professional Refrigerated Cabinets: How to Choose Temperature, Capacity and Configuration

  Posted in: Professional machinery

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  A professional refrigerated cabinet is a central storage appliance for restaurants, hotels, pastry shops, bakeries, pizzerias, cafés, delicatessens and food-production laboratories.

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  Professional Meat Grinders: How to Choose the Right Model for Your Business

  Posted in: Professional machinery

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  A professional meat grinder is an essential appliance for butcher shops, restaurants, burger businesses, delicatessens, food laboratories and institutional catering facilities. It enables operators to process meat directly, control the composition of each preparation and obtain the most suitable texture for the final product.

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  Commercial Bain-Maries: Temperature Holding, Capacity and Service Organisation

  Posted in: Professional machinery

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  A commercial bain-marie is designed to keep cooked food hot through gentle, even heat transfer.

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