Large-Scale & Industrial Catering

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.

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

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