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Gyms, sports clubs and athletics associations all have one thing in common: lots of clothes and materials to wash, including locker room towels and sports clothes. It is not hard to believe that wh...
Ergonomics is one of the main themes in today’s discussion on the future of professional kitchen equipment, but a clear understanding of how ergonomic kitchen equipment can help professional chefs is ...
Electrolux is the only global player with a complete offering under one brand in the professional segment. Read more in the annual report for 2019....
If you are in the process of opening a new restaurant, one of the most important steps is choosing the right professional kitchen equipment for the focal point of your business. Our chef, Maximilian Z...
Hygiene is the main ingredient in the food safety recipe of every professional kitchen. Simple carelessness in cleaning the kitchen environment or in preparing food can cause cross-contamination and t...
Could you imagine feeding your babies with contaminated and potentially dangerous ingredients?Infants and children aged five and under are at increased risk for complications from food poisoning (food...
Canteens are often an ideal place for bacteria to proliferate. While a lot of attention on hygiene is placed during food preparation, less attention is given to dishwashing and the health risks coming...
The anisakis is a parasite that can be found in its larval form in parasitized raw or undercooked fishes like cod, haddock, fluke, pacific salmon, herring, flounder, squid, cuttlefish and monkfish. On...
In April 2018 the European Union introduced a new regulation on acrylamide. What are the implications on restaurants, food chains, chefs and anyone else working in food preparation? What are t...
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