Professional machinery

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.

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 food dryer deprives foods of water and is a very old technique that was used to preserve foods. This technique prevents mold from forming on foods and the result is that foods decrease in volume and become lighter and more convenient to store.

Vacuum cooking, also known as sous vide, is an increasingly popular culinary technique. A low-temperature cooking method that involves preparing food sealed in plastic bags with temperatures between 50° and 100°.

Professional cooktops are divided into: gas hob, electric hob and induction hob. How to choose the right model?