Kitchen technologies

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

Revolutionize your large-scale food production with Cook&Chill technology — the scientifically-proven system that preserves freshness, nutrition, and flavor for up to 22 days without preservatives. From vacuum-sealing to shock-chilling, discover how leading caterers, hospitals, and food service operators maintain quality, reduce waste, and serve thousands of safe, delicious meals daily. Perfect for kitchens of any size.

Central kitchens and food factories lose money on minced products every day. This video demonstrates a proven industrial process to cut food cost in meatballs and cutlets without affecting taste or texture — fully compatible with high-volume production.

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

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

Introduction to CapKold Technology   CapKold is a registered trademark of the W.R. Grace division, Cryovac®, representing an advanced industrial food production system based on the Cook&Chill principle ("Cook and Chill"). Developed and refined since the 1970s, this technology is designed for the large-scale production of high-quality, ready-to-eat meals with extended shelf life, without the use of artificial preservatives.   The core innovation lies in combining high-speed st

Technology of Packaging Perishable Products in a Modified Atmosphere (MAP) A brief Guide for Technologists 1. Description of Modified Atmosphere Packaging Technology Modified Atmosphere Packaging (MAP) technology for food products emerged as an evolution of vacuum packaging technology. While vacuum packaging was a significant achievement in packaging technologies, it failed to solve several critical problems associated with storing perishable products in an airless environmen

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

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

Why Large-Scale Catering Requires a Different Technological Paradigm Social and industrial catering systems operate under constraints that fundamentally differ from restaurant foodservice. They must deliver large volumes of nutritionally balanced meals , maintain strict food safety standards , operate under tight cost frameworks , and ensure absolute consistency  regardless of staff turnover or daily demand fluctuations. Traditional cooking models—decentralized kitchens, manu