News

Does design matter in a professional kitchen?

Why do we still accept professional kitchens that look like they belong to the 1950s?

In professional kitchens, hygiene and food safety depend on many often underestimated factors. Discover how to avoid risks by...

From March 30 to April 1, we look forward to welcoming you at HRC, stand S530f, at ExCeL London.

Energy costs are one of the most critical factors affecting a restaurant’s profitability. Discover how to reduce energy costs...

From April 21 to 24 – Stand 2F2-01 – join us at FHA Singapore.

From 16 to 20 January - Hall D3 booth 074 - takes part in the Sigep exhibition in Rimini.

From January 12th to 15th, we look forward to seeing you at Horecava – Stand 02 . 102 – Amsterdam, the Netherlands