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Cases & Implementations
How to cook broth - large volumes in combi oven (combi steamer)
We prepare broths in four different ways. Method 1. We produce broth through meatball production using donut machines. Instead of oil, we pour water into the machine, and instead of dough we load minced meat or fish into the donut hopper. As a result, we get a very large quantity of meatballs and a large volume of broth at the same time. This method is fast and highly productive. Method 2. We cook broth using R.O.P. technology in polymer sleeves. The broth is prepared in HDPE
Baku Expo Center 4 dark kitchens and 12 distribution self service hubs
The factory kitchen project implemented for Baku Expo Center in Azerbaijan represents one of the most complex and technologically advanced centralized catering systems delivered by Easy2Cook for large-scale organized feeding. By its architecture, production logic, and operational model, this project aligns with the most advanced global practices used in major exhibition, convention, and event venues, where the core challenge is not cooking itself, but the ability to deliver s
Daily and Deli meals production and distribution
Why mixing Daily and Deli in one targeting model destroys both Deli — food for satisfying appetite Human needs are in constant competition. Biological needs compete with social and even spiritual ones. Eating, at its core, is an entirely physiological process. Food is energy — a kind of “fuel” for the entire body and its “flight control center,” the brain. Hunger is one of the most ancient instincts that has shaped human evolution, driving the development of tools, cognitive
Food Technology
Industry Expertise
Easy2Cook — Expert Portal for Foodservice & Central Kitchens
Easy2Cook is an expert information portal of a consulting and food technology company. For over 25 years, we design, invent and implement operational, culinary and foodtech solutions for foodservice and food production worldwide. Our expertise covers HoReCa, central kitchens, food retail and industrial catering. All materials published on the portal are based on real projects, proprietary methodologies and verified practical experience of Easy2Cook.
Scientific Study of Soup Production Using Polymer Bag Technology
Abstract This paper presents a comprehensive technological approach to broth and soup production utilizing advanced polymer packaging techniques. The methodology encompasses thermal processing in sealed polymeric bags under precisely controlled temperature conditions, representing a significant departure from conventional open-kettle cooking methods. This approach demonstrates enhanced yield, improved organoleptic properties, and superior energy efficiency compared to traditi
How to Choose a MAP Sealing Machine: A Comprehensive Guide for Food Technologists
Modified Atmosphere Packaging (MAP) technology has been actively used for over 15 years in meat processing, fish processing, dairy enterprises, culinary shops, and restaurants. MAP equipment can extend the shelf life of perishable products by 3–4 times. However, choosing the right machine is not a simple task. This article breaks down the key criteria for selecting MAP packaging equipment. Main Types of MAP Equipment Depending on the scale of production, product range,
Troubleshooting Modified Atmosphere Packaging Shelf-Life Failures in Ready Meals Production
I am frequently invited to solve shelf-life issues involving ready meals packaged in Modified Atmosphere Packaging. In many production facilities, there is no microbiologist or food chemist with deep expertise in food microbiology and the complex interactions that occur during food processing, cooling, packaging, and storage. As a HACCP and GMP auditor, I have developed a practical troubleshooting checklist that I routinely use when investigating sources of primary contaminat
Sous-Vide Technology – A Revolution in Cooking. Laboratory Work Summary
We are proud to share with you some of our laboratory experiments held with our Russian friends - outstanding chefs from Saint-Petersburg Ilya Lazerson and Dmitriy Blinov, 2 stars Michelin chef. We have reached realyy good results with perfect egg in sous-vide, shaurma turkey and.... suprise: fresh strawberry. Subscribe in the form at the bottom of the page to get more fresh culinay experiments) A Textbook for Managers and Chefs in the Hospitality Industry Author: Sokiryanski
Implementing Sous-vide Technologies in a Canteen, Restaurant or Cafe: A Strategic Necessity
Master the art of large-scale, quality-driven food production. This comprehensive guide delves into the practical implementation of sous-vide and Cook&Chill technologies for canteens, cafes, and corporate kitchens. Discover how low-temperature cooking in vacuum bags preserves mass, enhances tenderness, and extends shelf life scientifically. Learn the step-by-step process from selecting high-barrier packaging to precise pasteurization and safe regeneration. We also provide cru
How to cook broth - large volumes in combi oven (combi steamer)
We prepare broths in four different ways. Method 1. We produce broth through meatball production using donut machines. Instead of oil, we pour water into the machine, and instead of dough we load minced meat or fish into the donut hopper. As a result, we get a very large quantity of meatballs and a large volume of broth at the same time. This method is fast and highly productive. Method 2. We cook broth using R.O.P. technology in polymer sleeves. The broth is prepared in HDPE
Dark stores are becoming a key trend in ready-meal delivery worldwide. They enable faster fulfillment, better inventory control and lower operational costs compared to traditional retail. Food brands use dark stores to scale prepared meals, test new SKUs and optimize last-mile delivery. Subscribe to our newsletter to stay informed about the latest food retail and delivery trends.
Dark Stores
Dark kitchens are the strongest trends in foodservice today. They allow brands to scale faster, reduce costs and launch new concepts without traditional restaurants. Operators worldwide use ghost kitchens to test menus, enter new markets and build delivery-driven brands fast.
Dark kitchens
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