In the kitchen of a restaurant making dough by hand is certainly a great waste of time and energy, This is why automatic pasta machines have made it possible to speed up and simplify the production of fresh pasta.

Choosing the right equipment means ensuring food safety and fish authenticity at all times. The positioning of the fish counter and the presence of the ice maker are essential for work and sales.

Fruits and vegetables, if placed in a nice and refined environment, acquire a greater value to the customer, for this reason it is important to evaluate well the layout of your premises.

Inside a bar, such as a pastry shop or a grocery store, the refrigerated mural is one of the equipment that can not be missed.

The cash desk is a fundamental part of your store, not only because it is the point of arrival of the purchase path where the sale ends, but above all because it allows you to consolidate the image of your store.

The professional salamander is used to bake, gratinate and toast foods, or keep dishes hot.