Kitchen technologies

From root vegetables to delicate greens—applying precision heat to plant‑based ingredients. Why Vegetables Need Different Treatment If you've been following the sous‑vide trend, you've probably seen plenty of posts about steaks and chicken. But vegetables? They're often overlooked, and that's a mistake. Vegetables are chemically and structurally different from meat. They're primarily composed of carbohydrates (starches, cellulose, pectin) rather than proteins and fats. They h

Understanding what actually happens when you apply heat to muscle tissue—and why it matters for your cooking technique. The Anatomy of Meat Before we can understand how heat transforms meat, we need to know what meat is made of. This isn't just academic curiosity—it's the foundation of every cooking decision you make. Meat is about 75% water, 20% protein, and 5% fat. But that simple breakdown doesn't tell the whole story. The arrangement of these components is critical to how

From laboratory precision to the professional kitchen—understanding the mechanics of low‑temperature, vacuum‑sealed cooking. What Sous‑Vide Actually Is Let's start with the basics. Sous‑vide, French for "under vacuum," is a cooking method where food is sealed in a polymer bag and cooked in a precisely controlled water bath at low temperatures for extended periods. It's been around in industrial food production since the 1970s, but it's only in the last two decades that it's b

A chef’s guide to modern production systems, from cook‑and‑chill to sous‑vide, and why they matter in today’s kitchen. The Big Picture If you’ve been around a professional kitchen for more than five minutes, you already know that the old way of doing things—prep everything from scratch, cook it to order, and pray you don’t run out of fire power during a Saturday rush—is slowly becoming a relic. The industry has evolved, and with it, the way we think about production, storage,

A Modern Approach to Production, Storage, and Regeneration in Foodservice Modern foodservice technologies can be grouped into several "ideological" directions, each shaped by the specific demands of production, storage, transportation, regeneration (reheating), and distribution of culinary products. Understanding these systems is the first step toward building a more efficient, safer, and more profitable kitchen. Here are the core technologies defining the industry today: Coo

How to Prepare for Summer Terrace Service — From Steaks to Skewers By Fedor Sokiryansky FOREWORD: THE FIRE, THE MEAT, THE ART There is something primal about cooking over an open flame. It connects us to our earliest ancestors, who first discovered that fire transformed raw flesh into something more nourishing, more flavorful, more human. Today, the grill remains the most honest form of cooking—there is nowhere to hide. No sauces to mask mistakes, no elaborate plating to dist

By Fedor Sokirianskii From Polymer Science to Market Success FOREWORD: THE UNSEEN ART OF PRESERVATION Food packaging is the silent guardian of our culinary world. It is the final act of creation in the kitchen, the first moment of truth with the consumer, and an invisible shield that protects a product's journey from production to plate. Yet, for too many food entrepreneurs and operations managers, packaging remains an afterthought—a necessary expense to be minimized rather t

The argument I hear most often against HACCP implementation is the cost. Equipment is expensive. Training takes time. New procedures slow things down. The return on investment is uncertain. All of these concerns are understandable. And all of them are wrong. Let me show you the numbers. A basic equipment package for a small canteen includes a vacuum packer, a shock freezer, a sous-vide thermostat, and induction cooktops. This package costs approximately four to four and a hal

What if I told you that 90% of your prep load could run itself overnight? No, I'm not talking about buying more expensive equipment. I'm talking about using the gear you already have—but using it right. Here's the reality: most commercial kitchens are still cooking the same way they did 20 years ago. Shift after shift, chefs babysitting ovens, flipping trays, checking probes. Meanwhile, combi ovens are sitting there capable of running like gastrobots—fully autonomous co

Steam Cleaner for commercial kitchens By Fedor Sokirianski For many years I have worked with food production facilities, commercial kitchens, catering operations, dark kitchens, and restaurant environments. One conclusion has become increasingly clear: high-temperature steam cleaning is often more practical, more economical, and more effective than relying exclusively on chemical detergents and degreasers. Modern steam generators capable of producing dry steam at temperatures

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

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,