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We run professional workshops for chefs, process technologists, and restaurant owners all over the world. Some of our training centers are equipped with high-end, innovative cooking technologies, including CookTech systems, induction buffet systems, rare-oxygen packaging (ROP) equipment, bulk cook–quench systems, large-volume sous-vide solutions, induction heavy duty woks for stir-fry, Chinese high-speed steamers, slow cookers, pressure steamers, and professional fryers. Our

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

This project represents a full turnkey implementation of a centralized factory kitchen in southern Kazakhstan, delivered by Easy2Cook with Fedor Sokirianskii acting as the lead food technologist and project architect. The objective was to centralize and redesign production for an existing network of Ready Meal Stores operating in a format comparable to Marks & Spencer Food Halls and Tesco culinary departments. At the start of the project, the client already operated approxima

This case describes an optimization project implemented by Easy2Cook in a large centralized pastry and bakery production facility located in a major European capital. At the start of the project, the production already operated at a significant scale and was perceived by the client as “well organized.” The management believed that further productivity growth was only possible through large-scale industrial automation such as long conveyor systems for laminated dough, croissan

Fedor Sokiryansky, Chief Technologist of Easy2Cook, has developed an experimental cooking and frying unit designed for meat, fish, and cereal-based products.The “Parma” thermal cooking system, manufactured by the Russian industrial holding Atesy, replaces several pieces of conventional kitchen equipment — including a boiling kettle, deep fryer, sous-vide bath, and pasteurizer for creams and ready meals. The effective tank volume is 50 liters. With just two appliances — a boil

Moscow, Russia — 2025 — The food-tech company Easy2Cook has developed a next-generation industrial ultraviolet (UV-C) disinfection system for ready-to-eat foods — a conveyor tunnel, in which PP and PET trays with salads and prepared dishes are exposed to controlled, high-intensity UV radiation. The project was designed by Easy2Cook’s Chief Technologist Fedor Sokiryansky, M.Eng.Tech . (Master of Engineering and Technology), in collaboration with the Atesy Industrial Engineerin

A Systemic, Technological nal Foodservice For decades, foodservice formats that could be broadly described as canteens, culinary shops, or “home-style” food outlets appeared stable and predictable. Their menus rarely changed, production processes were built around manual labor, and consumer expectations were assumed to be static. The same dishes accompanied people throughout their entire lives: institutional meals in childhood, standardized menus in schools and universities,