Beträge kategorisiert unter: Frozen food europe 2015

Food Waste and Waste Water – frequently Annoying, Usually Unpleasant, Always Expensive

Published in frozen food europe 9,10/2015  Can leftover food and food waste only be collected in wet waste garbage cans or are there other al-ternative systems? Which benefit do they offer a kitchen chef and what does it cost? Can he pre-treat his industrial water before discharging it into the sewage system and therefore save money? There are isolated systems for the treatment and storage of leftover food; industrial water can be recycled. But: how fast will the investments pay for themselves?  

Cooking Time-Delayed, Regenerating Mobilized, Portioning Decentralized – for almost every type of catering requirement there is a kitchen-specific solution

Published in frozen food europe 7,8/2015  Cook & serve resp. cook & hold (& serve) were the common production processes in gastronomy and communal feeding in the past. Today, modern kitchen equipment makes it possible to cook, for in-stance, time-delayed, to regenerate mobilized, and/or to portion decentralized at stations, for in-stance, of hospitals, or in living groups of homes for the aged. Mobile kitchens, sometimes installed in food trucks, form the prerequisite to spoil guests by offering a meal at (almost) any place and at (almost) any time.  

Top Technology in Large-Scale Catering Establishments – New Solutions for More Operating Efficiency and Resource-Saving

Published in frozen food europe 1,2/2015 Technological developments need time and very often a lot of time. For that reason, it is always amazing to see, with which innovations and product improvements the manufacturers of kitchen equipment surprise their customers in increasingly shorter intervals. Which role is played by operating efficiency and sustainability? Here is the update for 2015.  

Foodservice in Germany – Exotic trends and fusion cuisine

Pubikshed in frozen food europe 1,2/2015 Some of the recent trends in the German foodservice market include flexitarians who consume meet less often, but also cooks who appear to combine ingredients totally wild. Industry experts from the catering industry have also discussed hot topics in 2014, and at the same time have looked far ahead.