Low Temperature Cooking in Restaurants: A New Frontier in Cooking


Low-temperature cooking is a process that involves cooking food in water at temperatures ranging from 50°C to 85°C, depending on the type of ingredient. The food is placed in vacuum-sealed bags and immersed in a water bath that maintains a constant temperature for long periods of time, which can vary from 2 to 24 hours, depending on the characteristics of the food.



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Professional Slicer | Ristorazione-refrigerazione.it

Enjoy the precision of dicing with Ristorazione-refrigerazione.it.This is a professional slicer. Our superior equipment will enhance your culinary abilities and productivity.


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Cotton candy, a delight that conquers both adults and children!

A single-tank machine is generally more compact and suitable for smaller events or those with limited space in their store. It is perfect for producing cotton candy in a single color or flavor at a time, making it ideal for those looking to offer a simple, classic option.



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REFRIGERATED DISPLAY CASE INGREDIENTS : GUIDE TO CHOICE

Static cooled display cases: the display case walls are cooled by means of a refrigerating gas pushed into the internal circuit through a compressor. A static refrigerated display case does not dry food by keeping it at the right moisture level.



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Bar Equipment | Ristorazione-refrigerazione.it

Enhance your restaurant's bar with the most advanced equipment available from Ristorazione-refrigerazione.it. Improve your customers' experience and increase your profits!

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