In the bustling environment of a professional kitchen, ensuring food safety is paramount. A comprehensive food safety plan is not just a regulatory requirement; it's a crucial component in protecting public health and maintaining the reputation of your establishment ..read more

Hospitality Innovation Planet 2024 Is one month to the HIP 2024 (Hospitality Innovation Planet) show. At his event, hospitality professionals and sector leaders meet to draw up the roadmap for the future of the hospitality industriy by sharing their best strategies, success stories and new key concepts to boost any hospitality business. JANBY Track for Commissary Kitchens We will be present for another year with our JANBY Track system to digitize and automate Sous Vide processes. Along with us, Sammic's SmartVide and the latest in Sous Vide equipment for large productions, the 120L tank. We w ..read more

Yesterday, we had the pleasure of enjoying an extraordinary dinner, courtsy of Enrique Fleichmann and his talented team, where the spotlight was taken by vacuum and low temperature cooking ..read more

In an ever-evolving landscape of the culinary world, implementing innovative technologies like sous vide systems can greatly enhance a restaurant's offerings. However, to navigate this new territory successfully, it's crucial to understand key concepts related to food safety, kitchen automation and sous vide equipment. This blog post will serve as your comprehensive guide, introducing you to essential terms and ideas that will pave the way for a seamless integration of sous vide cooking into your restaurant operations ..read more

Efficient restaurant management demands technological tools that streamline organization, order tracking, inventory control, and seamless staff communication. Fortunately, there are various kitchen software solutions designed explicitly to address these needs. Below is a compilation of the most recognized software types for efficiently managing your restaurant ..read more

Recommendations for Safe Cooling When it comes to food safety, both the Canadian Food Inspection Agency (CFIA) and the U.S. Food and Drug Administration (FDA) have established guidelines for safe cooling practices. While the overall principles are similar, there are some differences between their time-temperature recommendations. Let's compare the CFIA and FDA guidelines for safe cooling in a clear and concise manner ..read more

Many restaurants have averted food and beverage challenges with Sous Vide automation ..read more

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Bidfood Netherlands BIdfoodnl is one of the leading hospitality distribution companies in the Netherlands. They offer a wide product portfolio and almost immediate delivery times that make them strong players in the foodservice field. They differentiate themselves from the competitors by offering additional services to their clients in terms of consultancies, trainings, and demos, which are perceived by the client as high added value services ..read more

Is it save to serve chicken cooked at 63ºC? When first discovering the Sous-Vide cooking technique, is relatively common to question yourself wether it is safe to cook chicken at 63ºC. In this article we want to analyze in detail the cooking process at low temperatures, not only form the classic Time/Temperature table stand point, but we want to understand where these tables came from ..read more