What to think about when choosing an industrial refrigerator
Of course, that an industrial refrigerated cabinet is one of the most important items of restaurant equipment. When choosing a refrigerator for a restaurant, there is a line of brands,…

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Staff hunger
The other half of the secret to the success of the restaurant business lies in the concept of service. Or, more precisely, in frames. - The waiter should be kind,…

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How to save energy in a restaurant
Tips from our customer service: Turn it off when it is possible: do not leave the equipment idling, thereby consuming not a small amount of energy - for example, it…

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The right equipment to open a new restaurant

For many people, opening a restaurant is one of their most cherished desires. Many people can be passionate about food and enjoy cooking it, so it’s natural if they want to share their passion. You will need the right equipment to open your restaurant and make every effort for success. No matter what restaurant you open, you will need equipment for storing food, cooking. You will also need several products to organize your kitchen that meet the standards. Let’s look at 10 pieces of equipment that you need to purchase for a restaurant.

Refrigeration units
Regardless of whether you open a restaurant or a bar / grill, you need to have good refrigeration equipment. There are many industrial refrigerated cabinets on sale in the market for any size kitchen and budget. Continue reading

Dry Ager – Cabinets for dry meat aging

DRY AGER is the number 1 brand in the world under which special refrigerated cabinets for dry ripening (aging) of meat are produced. The equipment is autonomous in relation to the water supply system. Produced and assembled entirely in Germany. It looks just as good as it works.

Dry Aging Technology
Extract of meat (mainly beef) is one of the oldest methods of preparation and storage of the product. The point is that the meat in the carcass or pieces is kept at a certain temperature for a set time in the refrigerator, where it is naturally fermented, exposed to stable humidity and optimal air circulation. Here it matures or, as cooks and gourmets say, “rests”, “breathes”, reaching the highest possible state, instead of lying in an airtight plastic wrap. Continue reading

Organization of the restaurant’s kitchen: Right questions

The decision to open a restaurant raises a whole range of issues that need to be addressed to a novice restaurateur. Restaurant concept, food expenses, menu content, room design, staffing requirements, construction costs and permits. Everything must be carefully thought out. But you should pay the closest attention to the heart of your restaurant – the kitchen. Needless to say, this is primarily why people go to a restaurant.

So, our tips for beginners in the restaurant business, which you need to use throughout the process of designing a technological process in restaurant kitchens, from buying equipment to a restaurant to recycling.

Delivery
Goods acceptance area (ramp): where we will receive all products, drinks, supplies and households. Continue reading

The right equipment to open a new restaurant
For many people, opening a restaurant is one of their most cherished desires. Many people can be passionate about food and enjoy cooking it, so it’s natural if they want…

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Restaurant concept development (part 1)
Developing the concept of a restaurant institution When developing a restaurant concept, you should clearly understand which restaurant the owner wants to have and for whom he wants to open…

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How to create a functional industrial kitchen
Many businesses assist in opening and managing a restaurant, including designing a functional space for your guests to eat and enjoy. However, there is another place that is just as…

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Cast Iron Housework Tips
Cast iron is iron with a high carbon content; other additives such as chromium or nickel are not included. And, as you know, carbon does not protect cast iron cookware…

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