Storing ice cream properly does not simply mean keeping it frozen. For gelato labs, pastry shops and foodservice businesses, storage is a technical process that must preserve texture, creaminess and consistent product quality.

Choosing the right commercial refrigerator for supermarkets is not just a matter of aesthetics or price. It is a strategic decision that directly affects operational efficiency, energy consumption, food preservation and the customer shopping experience

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.