In professional kitchens of restaurants, hotels, or catering establishments food undergoes different preparations that can involve risky situations in terms of food preservation and handling processes. In today’s post we want to examine the following basic utensils that form part of your kitchen equipment and that will help you to manage and handle foods as
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Many establishments are taking the initiative to temporarily change their business models and operate as “delivery” during the Covid-19 pandemic. But how do you make this transition? While the new legislation allows food delivery services, this new business model involves a set of challenges and a learning curve to ensure that operations are carried out
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Freezing and defrosting food that are common practices in many restaurant kitchens, are very important processes for which certain basic hygiene recommendations must be followed to eliminate any risk to customers’ health. The first recommendation is that food to be thawed should be separated from the rest of the fresh foodstuffs to avoid any possible cross
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A good storage container is an essential item in kitchens. The properties of good food will deteriorate if they are not kept in the right container. A correct food preservation represents considerable cost savings and reducing waste levels and deterioration. Araven is the benchmark brand for food service professionals, with its wide range of differential
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Without doubt oil is one of the most frequently found ingredients in all professional kitchens. There is a wide variety of vegetable oils that depends on those abounding most in each country or region. From olive oil, the flagship product of Mediterranean cuisine, to other vegetable oils such as, sunflower, sesame, peanut or coconut oil. How to
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Chef Pascal Barbot, described by the specialist media as “the best chef in France” or “the true white hope of France’s young cuisine” is the latest master chef to join the campaign entitled “Araven in the world’s best kitchens”, that aims to showcase the possibilities of its products in haute-cuisine restaurants In the agreement signed
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Setting the tables is one of the key aspects of service at restaurants. The dining room is the place where diners are going to spend most time during their visit to the restaurant so it is very important to take care of every last detail. There are two parts to the task of setting tables
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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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