Who is it for?

High production kitchens

Pre-prepared food kitchens _{that base their processes on the regeneration of food.}

Specialised franchises

Thematic and specialised restaurants _{with a unique offer.}

Training centres_{, schools and universities, in the demonstration of new technologies and advances in vacuum cooking.}

Restaurants serving a daily set menu

Gourmet restaurants

Highly organised restaurants _{looking to control costs and optimise service times.}

Small kitchen teams _{with high work volume and rotation}

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Professionals looking to standardise _{their work processes and easily apply defined times.}

Collective kitchens _{that want to maintain a differentiated offer and achieve HACCP certification.}