Surely one of the most essential components of your professional kitchen is an ice machine. Enterprises of any type, from hotels and restaurants to schools, use ice machines, but when it comes to shopping, you start to ask many questions. If you have never bought an ice maker, you may not know which ice maker will serve you for a long time and efficiently. Here are some tips to help you get the right ice machine.
Calculate daily ice consumption
Are you a small business that offers “fast food,” such as a bakery or coffee shop? You may not have to buy a large ice machine to meet your daily needs. However, if you run a large dining establishment such as a restaurant, you will need an ice machine that can produce the amount of ice you need in a fairly short time. Before buying any lbdogenerator, familiarize yourself with the average daily ice consumption in your establishment and select the appropriate model. Continue reading
In summer, there is not enough visual control. A good way to grow in the eyes of guests is to make sure that they do not have to try to attract the attention of waiters in dozens of different ways. The system of calling waiters looks stylish and can bring an additional profit to a cafe or restaurant. For some, the opportunity not to wait, but simply to click on a button, will be a decisive argument.
The other side of the service is not visible to the guest, but no less important. It is about the service, diagnostics and repair of your cafe equipment. Not working refrigerator or cockroaches in the oven (video), can spoil not only the mood, but also the image. We strongly recommend that you take care of concluding a contract for the maintenance of equipment for restaurants in advance. Continue reading
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