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10 Hygiene Rules in the Kitchen
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...
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You eat safely. Rely on us
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...
Awards
Molteni Caractère among the most prestigious world design award’s winners
Electrolux Professional's new Molteni Caractère stove has been awarded by the GOOD DESIGN ® Awards Program. It is the oldest and most prestigious global awards program that honors and recognizes the ...
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Sanitation in dishwashing: avoiding the proliferation of the legionella disease
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...
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Anisakis in raw fish: how to avoid it
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...
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Prevent acrylamide in commercial kitchens
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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An efficient way to reduce heat in your kitchen while saving on energy costs
One of the main problems in a commercial kitchen is heat generation from the different equipment in operation. The working conditions in a busy kitchen can get unpleasant for workers and this ultimate...
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In Cibum: a lecture with Massimo Bottura
The 13th of December at the Ariston Hotel in Carpaccio di Paestum, near Salerno, Italy, the famous 3 Michelin star chef Massimo Bottura was the protagonist of an exclusive lecture for In Cibum. ...
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Sous vide with your combi oven: controlled temperature cooking
Sous vide is a slow, temperature controlled cooking technique that preserves food original taste, texture and essential characteristics. The raw food is vacuum sealed in a plastic bag, suitable for di...
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