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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

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

1. Prerequisites for Reorganizing the Catering System of Modern Industrial Enterprises For decades, large industrial enterprises with workforces exceeding 1,000 personnel have recognized staff catering as a critical pillar for supporting core production programs and overall enterprise success. In contemporary economic conditions, providing meals for the workforce transcends a simple social benefit; it is a fundamental operational necessity that directly impacts labor capac

Easy2Cook operates as a full-cycle technological integrator and provider of turnkey solutions for the creation of modern centralized food production and logistics complexes, known as central kitchen facilities. Our methodology is a systematic, end-to-end process that transforms the concept of mass catering from an outdated, costly operation into a streamlined, profitable, and technologically advanced enterprise. The following document outlines our proprietary framework, from

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

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

Restaurant supply is a strictly regulated, multi-stage logistical process, the efficiency of which directly determines key business performance indicators, the quality of finished dishes, guest satisfaction, and ultimately, the establishment's reputation and profitability. In an environment of economic volatility, inflation, market fluctuations, and external challenges, the role of a well-organized supply system increases manifold. The ability to adapt to external pressures,

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

Social and economic changes in society are changing people’s eating behavior, their culinary and gastronomic habits and preferences. Recent trends in urban nutrition indicate that the population is ready to spend more money in food establishments, food delivery restaurants, canteens, and cafés, provided that the following conditions are met: the offer is balanced in terms of the price–quality ratio; the price fits into the concept of a “daily food budget”; there is trust in a