In recent years, gluten-free desserts have gained an increasingly important role in professional pastry and foodservice. They are no longer only a necessity for people with intolerances, but a real opportunity to expand offerings and meet growing market demand.

In the professional foodservice sector, energy efficiency has become a concrete priority. A pizza oven operates for many hours a day, often at very high temperatures and with continuous opening and closing during service.

Hot food counters are essential tools in the foodservice industry and retail, especially in sectors offering ready-to-eat or take-out foods. These counters are designed to keep food at the ideal temperature for consumption, ensuring that dishes are served hot and fresh.

Blast chillers are essential tools for food safety and efficient kitchen organization. However, many restaurateurs make mistakes that reduce the effectiveness of chilling and put food quality and preservation at risk.

When it comes to professional food preparation equipment, choosing the right model based on the volume of work, type of establishment, and the type of product being prepared is essential.

The figure of the sommelier is central to the gastronomic experience in a restaurant. They are not just wine experts, but real consultants of taste, guiding guests to choose the perfect bottle. The sommelier studies the organoleptic characteristics of wines