Restaurant concept development (part 2)
The quality and level of products and dishes depend on suppliers, cooking technology, and professionalism of the catering department. Working with regular suppliers has its advantages: discounts for bulk purchases,…

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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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Wood-fired pizza ovens MAM
You can watch endlessly at three things: fire, water and how others work)) And so, sitting comfortably on a comfortable sofa with a glass of white wine, you are happy…

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establishments

Convotherm 4 combi steamers – Detailed overview

More recently, when it comes to the temporal dimensions of the restaurant equipment market, Convotherm introduced its new product to the world – a series of fourth-generation combi steamers Convotherm 4. According to the manufacturer, this equipment introduces a completely new quality of design, functionality and efficiency to professional kitchens.

Advanced technologies, ease of operation and wide possibilities of combi steamers can be said immediately. The design concept is carried over to the entire Convotherm 4 series, which includes seven sizes of devices, each in six basic versions. This creates a combination of functional flexibility and consistent design, an absolute novelty for equipment such as combi steamers. Continue reading

Traditional MAM pizza ovens

This oven is MAM’s best-selling model. It was created in the 70s, over time, modernized to further improve its work. It is considered to be the most famous, approved and most widespread MAM pizza oven in the world. Ideal for pizzerias in which they want to preserve the traditions of a static oven without giving up on good quality baking. There is a domed version of this stove: a Neapolitan stove.

Oven M.A.M. It is built of refractory material, 10 cm thick, obtained from a special vibrated mixture, which ensures maximum efficiency with the lowest consumption due to high thermal insulation. This is the only furnace of its kind with such thick walls, a hearth and high efficiency. The M.A.M. oven, the day after use, is alerted in just 15-20 minutes. If you finish work at 350 ° C, then the next day the temperature in the oven will be another 250 ° C, which allows, for example, to immediately cook bread without igniting the oven. Continue reading

Restaurant concept development (part 2)

The quality and level of products and dishes depend on suppliers, cooking technology, and professionalism of the catering department.
Working with regular suppliers has its advantages: discounts for bulk purchases, the possibility of phased order execution, cashless payments of large deliveries, etc. Small establishments with seasonal updating of dishes can independently buy some of the products on the market. In any case, for all this work, the state should have a business manager.
Type of service. It depends on the number of personnel stipulated by the personnel policy. Continue reading

Automation of restaurant business
When the average standard of living began to grow slowly in our country, the level of catering facilities: cafes, restaurants, and canteens began to grow simultaneously. This is quite logical:…

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MerryChef - Turbo mode of your business
Fast food is a quick and inexpensive way to have a snack on the street. The first is achieved through full self-service: in institutions of this kind, service by waiters…

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Traditional MAM pizza ovens
This oven is MAM's best-selling model. It was created in the 70s, over time, modernized to further improve its work. It is considered to be the most famous, approved and…

...

Microwaves Miele
Today, Miele microwave ovens are not as familiar to the domestic consumer as the expensive but well-developed Whirlpool, Electrolux, Bosch, Panasonic or affordable LG, Siemens, Vitek, Moulinex, Ariston, etc. This…

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