Hostelco 2018, one of Spain’s most prestigious shows of equipment for the hotel, restaurant and catering industry, shone out brightly again, as it did years ago, thanks to its integration in Alimentaria, the Barcelona food show. The show concluded its first, highly successful joint event on 19th April. The more than 4,500 exhibiting companies from
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Araven’s new range of bisphenol-free black containers, made in ABS, is designed for handling and displaying food at cold counters as well as for storage using airtight lids. It allows “mirroring” between handling /cold counter areas and storage/cold cabinet areas to facilitate prepping, batching and serving. This process makes it easy to adapt containers to
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On 16 January 2018 the European Commission approved its strategy on plastics with the aim of reducing their impact on the environment and taking the lead in the transition towards a more circular economy based on reuse and recycling that will generate new investment opportunities and jobs. Under the new plans, all plastic packaging on
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When we think of kitchen utensils there is one that is in all professional kitchens; mixing bowls. Bowls are versatile tools in the kitchen which help us to handle and prepare food. They can be found in various sizes and capacities and made of various materials such as stainless steel with plastic being the preferred
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SAFETY AND QUALITY IN OUTDOOR DINING IS POSSIBLE WITH ARAVEN’S POLYCARBONATE CUP AND GLASS The cups and glasses, perfect for tourist complexes, swimming pools or campsites, are reusable and respectful towards the environment, avoiding plastic waste being produced in these areas Their transparency and classic design make them elegant- the customer can barely notice the difference
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Araven is adding Enrique Olvera, the prestigious Mexican chef who is ranked number 5 in Latin America, to its brand. The chef will take part in the campaign “Araven in the world’s best kitchens”, with which the Spanish company aims to strengthen collaboration with national and international chefs. The chef will take part in the
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The cold chain, a key element in food safety. The cold chain is the set of necessary steps after the process of cooling or freezing food so that it reaches the consumer safely. It includes a whole set of elements and activities necessary to guarantee the quality and safety of food, from its origin to
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Foods that need chilled temperatures to be preserved should be stored quickly to maintain the cold chain. This is important not only to preserve the quality, nutritional and organoleptic properties of food products, but also maintain the food in adequate safety conditions. Food is affected mainly by the action of bacteria, which are very active
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Within our agreement plan with schools and professionals in the hospitality industry, Araven has the pleasure and the opportunity to collaborate with Martín Berasategui, one of the greatest chefs in the world with 7 Michelin stars and more than 35 years of experience and innovation in the kitchen. We would like to show you the
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Eggs from commercial farms come from hens which are sanitary controlled. However, if kitchen handling is not adequate and basic hygiene standards are not respected, you can encourage the growth of pathogenic microorganisms. Traditionally eggs have been the focus of the transmission of Salmonella, so it is important to follow some basic recommendations with regards
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