Articles

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,

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

Introduction. Why delivery and dark kitchens required reinvention The rapid growth of food delivery over the last decade exposed structural weaknesses in traditional restaurant and catering models. Rising labor costs, unstable demand peaks, last-mile complexity, and growing expectations for speed and consistency created a system that functioned only under ideal conditions. Most operators attempted to scale delivery by adding couriers, expanding menus, or opening multiple kitc