Guides & Knowledge
Buying advice, practical knowledge and checklists for professional catering equipment.
Buying Advice
Cooling Technology Guide - The Ultimate Guide for Caterers
The right cooling technology is the foundation of every commercial kitchen. Without reliable refrigeration, there are no fresh ingredients, no food...
03/12/2025
Pizza Oven Buying Guide - Electric, Gas or Wood?
The pizza oven is the heart of every pizzeria and determines quality, taste, and output. Whether electric, gas or traditional wood-fired – each ove...
03/12/2025
Commercial Dishwashers Guide - Hood vs. Undercounter Dishwashers
The right commercial dishwasher is crucial for hygiene, efficiency, and smooth processes in your catering kitchen. Whether hood dishwasher, underco...
03/12/2025
Setting up a Commercial Kitchen - The Complete Guide for Founders
Setting up a professional commercial kitchen is one of the most important investments for any restaurateur. Whether restaurant, café, hotel or larg...
03/12/2025
Catering Equipment: New vs. Used - When Does What Pay Off?
Buy new catering equipment or used inventory? This decision significantly affects budget, reliability, and long-term costs. We show you when new go...
03/12/2025
Buy a Saladette: What Really Matters
Anyone who tops pizzas, constructs burgers, or prepares salads needs chilled ingredients within easy reach. A saladette solves exactly this problem...
06/07/2026
Beverage Refrigerator for the Catering Industry: Buying Guide
Warm cola doesn't sell – and a beverage refrigerator that uses too much electricity in continuous operation eats into your margin. The right bevera...
06/07/2026
Combi Steamers: Benefits, Functions & Applications
The combi steamer has revolutionised the professional kitchen. It combines a steamer, convection oven, and the combination of both in one appliance...
08/07/2026
Buy a Meat Dry-Aging Cabinet: The Comprehensive Dry-Aging Guide
A meat dry-aging cabinet (Dry Ager) refines meat through controlled dry aging to particularly tender, flavorful dry-aged beef – a genuine unique se...
08/07/2026
Buy Frying Oil Filter: Save Oil & Reduce Costs with VITO
Frying oil is expensive – and the biggest cost factor in frying. With a frying oil filter from VITO, you can extend the service life of your oil ma...
08/07/2026
Stainless Steel Refrigerators & Freezers for the Catering Industry
Stainless steel refrigerators and freezers are the backbone of every professional kitchen: hygienic, durable, and HACCP-compliant. This guide expla...
08/07/2026
Buy a Deep Fryer: Electric or Gas? The Comprehensive Guide
The deep fryer is an essential in almost every professional kitchen – from fries as a side dish to crispy battered fish. The most important fundame...
10/07/2026
Contact Grill & Griddle Plate for the Catering Industry: The Guide
Contact grills and griddle plates are the workhorses for paninis, steaks, burgers, vegetables and more – fast, even and space-saving. This guide ex...
10/07/2026
Buy Ice Cube Makers: The Guide for the Gastronomy Sector
Whether bar, restaurant or café – a ice cube maker delivers hygienic and reliable ice for drinks, cocktails and cooling food. This guide explains t...
10/07/2026
Induction Technology in Gastronomy: The Guide
Induction technology is the standard in modern professional kitchens: fast, energy-efficient and safe. This guide explains how induction works, wha...
10/07/2026
Keeping Warm & Food Service: Holding Cabinets, Counters & More
Whether buffet, service or catering – keeping warm and food service requires dishes to remain appetising and food-safe hot. This guide provides an ...
10/07/2026
Blast Chillers & Shock Freezers for the Catering Industry: The Guide
A blast chiller (shock freezer) lowers the core temperature of cooked food in the shortest possible time – and is thus much more than a fast refrig...
10/07/2026
Water Treatment: Softening & Water Filters for Dishwasher and Coffee Machine
Water treatment is often underestimated in the catering industry – yet the water quality determines the lifespan of your equipment and the quality ...
10/07/2026
Extraction & Ventilation in the Commercial Kitchen: The Guide
A powerful extraction hood is not optional but mandatory in the commercial kitchen: it removes steam, grease, odors and heat, protects the health o...
10/07/2026
AISI 304 vs. 430: Stainless Steel Types for Professional Kitchens
"Stainless steel" is not just stainless steel: Whether a device is made from AISI 304 or AISI 430 determines rust resistance, magnetism, maintenanc...
15/07/2026
Minibar for Hotel & Office: Absorption or Compressor? The Noise Guide
In hotel rooms and offices, one thing determines the right minibar: the noise level. A buzzing fridge next to the bed costs guests their sleep – an...
18/07/2026
Buying Refrigerated Counters: Sizes, Doors or Drawers? The Guide
The refrigerated counter is the all-rounder of the professional kitchen: cooled storage space below, work surface above – all on the same footprint...
18/07/2026
Stainless Steel Work Tables: The Buying Guide for the Professional Kitchen
The stainless steel work table is the backbone of every professional kitchen: hygienic, robust, and HACCP-compliant. This guide explains the differ...
18/07/2026
Chafing Dishes: Fuel Gel or Electric? The Catering Guide
Whether a wedding buffet, breakfast service or on-site catering: Chafing Dishes keep food ready to serve warm for hours. This guide explains the di...
18/07/2026
Gastro coffee machines: filter, portafilter or fully automatic?
Coffee is the top revenue generator with the highest margin in many businesses – if the technology fits the concept. This guide explains when a fil...
18/07/2026
Buying Display Refrigerators: Forced Air or Static? The Guide
A display refrigerator sells with it: What is attractively presented passes over the counter more often. This guide explains the difference between...
18/07/2026
Vegetable Slicers & Cutters: The Guide for the Preparation Kitchen
Chopping costs staff time – and that is more expensive than any machine. Vegetable slicers and cutters complete the preparation in minutes instead ...
18/07/2026
Dough Mixers: Spiral or Planetary Mixer? The Guide
Good dough is craftsmanship – but not a hand cramp. A dough mixer kneads in 10–15 minutes what muscles would need an hour for, delivering reproduci...
18/07/2026
Salamander in Catering: The Buying Guide
Gratinating cheese, browning toast, warming plates before plating: The Salamander is the specialist for intense top heat at the push of a button. T...
18/07/2026
Slicer Machines: Inclined or Vertical Slicer? The Guide
Paper-thin ham, uniform cheese slices, neatly portioned sausage: The slicer machine determines the appearance and weight of each slice. This guide ...
18/07/2026
Tilting Frying Pans: Electric or Gas? The Large Kitchen Guide
When hundreds of meals must be ready on time, hardly any way leads past the tilting frying pan: frying, braising, cooking and steaming in one devic...
18/07/2026
Household Appliances vs. Professional Equipment: Why Gastro Technology Is Built Differently
“The fridge from the electronics store costs just a third…” – and this is exactly where the most expensive misconception in gastro start-ups begins...
18/07/2026
Sharpening Knives in the Gastronomy Industry: Why Sharp Blades Save Kitchen Workflow
A blunt knife is the hidden bottleneck of every professional kitchen: it slows down the mise en place, ruins the cut appearance, and is the most co...
23/07/2026
Açaí machine or blender? What you really need for an Açaí café
An Açaí café is one of the most affordable entries into the gastronomy sector — because the most expensive trade is completely eliminated: you don’...
27/07/2026
Fully Automatic Coffee Machine for the Catering Industry: The Buying Guide
A fully automatic coffee machine for commercial use is not a large household appliance. Crucial are number of cups per day, milk system and water c...
05/08/2026
Transporting Food Safely: Choosing the Right Thermal Boxes
When transporting food, it determines whether the kitchen's performance reaches the guest – and whether the temperature requirements are met. This ...
05/08/2026
Heaters for Outdoor Catering: What Pays Off
Every week the terrace remains usable longer in autumn is additional revenue. This guide shows how much heating power you need per seat, why infrar...
05/08/2026
Buy a Doner Grill: Gas or Electric, Motor Top or Bottom?
Gas or electric, motor top or bottom, 30 or 70 kilo load: With a doner grill, only a few points decide whether operations run smoothly. This guide ...
05/08/2026
Buying a Soft Serve Machine: Gravity or Pump? The Guide
A soft serve machine is rarely an impulse decision: It costs as much as a small car, stands at the same counter for twenty years, and influences da...
12/08/2026
BAFA Funding for Shock Freezers: Secure Your Grant Until the End of 2026
Anyone purchasing a shock freezer by the end of 2026 can secure a government subsidy: Under the Refrigeration-Climate Directive, BAFA funds commerc...
28/08/2026
Buy a Glasswasher: Basket Size, Drain Pump & Water — The Guide
Cloudy wine glasses, foam collapse in beer glasses, lipstick on the rim — at the bar the glass plays a key role in the overall impression of the op...
02/09/2026
Orange Juicers for Hospitality: Which Model Fits Your Business?
Freshly squeezed orange juice is one of the few products where guests taste the difference immediately — and happily pay more for it. A commercial ...
21/09/2026
Potato Peeling Machines for Hospitality: Which Size and Which Peeling System?
Sample image, AI-generated Peeling potatoes is a job nobody wants, but it comes up every single day. A peeling machine does the work for you, but d...
24/09/2026
Glass Polishers and Cutlery Polishing Machines: When Is It Worth the Investment?
Cover image: AI-generated The job isn’t finished after washing up. Glasses come out of the machine with water spots, cutlery with streaks, and some...
28/09/2026
Glass Frosters at the Bar: What CO₂ Chillers Do and What a Frosted Glass Costs
A frosted glass sells the drink before the guest takes the first sip. Glass frosters do exactly that in a matter of seconds, using liquid CO₂ inste...
01/10/2026
Onion Peeling Machines for Professional Kitchens: When They Pay Off
Peeling onions is the job nobody wants — and it comes round every single day. Anyone working through 20 kilos by hand ties up a full member of staf...
05/10/2026
Kitting Out a Christmas Market Stall: Mulled-Wine Boilers, Power Supply and Equipment
The pitch is booked, the mulled wine is ordered – and then a tripped fuse ends the evening. At a Christmas market the bottleneck is rarely the appl...
08/10/2026
Holding food hot at the pass: bain-marie, heat bridge or service trolley?
Christmas party season is coming, and with it the question of how the food stays hot between the stove and the plate. Two things decide that: a tem...
12/10/2026
Sous-vide in professional kitchens: which cooker, which vacuum sealer?
Sous-vide is usually sold on the result: evenly cooked meat, nothing dries out, nothing falls apart. In a working kitchen something else matters mo...
15/10/2026
Mulled wine service: pot, dispenser or tap system?
A mulled wine stand rarely fails because of the pot. It fails when thirty people are queuing at six in the evening and the pot is empty — or when t...
19/10/2026
Equipping a shisha bar: which hookah suits hospitality?
In a shisha bar, a hookah often runs all evening, passes through many hands and has to be clean again quickly afterwards. That takes more than a mo...
20/10/2026
Degreasing machines for commercial kitchens: what a soak tank does and when it pays off
Baked-on grease on trays, grates and extraction filters comes off neither in the dishwasher nor with a cloth. A degreasing machine takes that job o...
22/10/2026
Scaling fish in a professional kitchen: when a machine pays off
Scaling is the job nobody volunteers for: scales stick to tiles, aprons and drains, hands sit in cold water, and not a single fish is finished at t...
26/10/2026
Peeling machines in use: wear parts, service kits and washing inserts
Illustrative image, AI-generated Flottwerk bundles the spare parts for its FLOTT peeling machines into five service kits: seals, V-belts, Plexiglas...
29/10/2026
Equipment by Business Type
Pizzeria Equipment: Gas, Wood & Outdoor Pizza Oven
From gas pizza oven to wood pizza oven and outdoor pizza oven – here you will find the complete equipment for your pizzeria. Discover stone oven pi...
03/12/2025
Snack Bar & Food Truck Equipment - Compact and Efficient
Snack bars and food trucks rely on compact, efficient appliances. Every centimetre counts when space is limited. Equipment must be robust, mobile, ...
03/12/2025
Hotel Gastro Equipment - Breakfast, Restaurant & Banquet
Hotels have special requirements: breakfast buffet, restaurant, banquet and often 24-hour availability. Kitchen equipment must be flexible, reliabl...
03/12/2025
Bakery Equipment: Dough Kneaders & More
Professional bakery equipment: dough kneaders, dough machines, ovens, proofer cabinets and more. Everything for bakeries and patisseries. Image: AI...
03/12/2025
Butchery Equipment - Refrigerated Counters, Meat Grinders & More
Butchery places special demands on hygiene and cooling. From meat processing to presentation at the point of sale – here you will find the essentia...
03/12/2025
Outfitting Commercial Kitchens & Canteens | Instant Water Heaters & More
Professional equipment for canteens and commercial kitchens: instant water heater kitchen, combi steamers, tilting frying pans and more for communa...
03/12/2025
Opening a Café: The Complete Equipment List
Opening your own café is a dream for many – and an investment decision that requires careful planning. The technical equipment is the largest cost ...
06/07/2026
Practical Knowledge
HACCP Concept: The 7 Principles Simply Explained
The HACCP concept (Hazard Analysis Critical Control Points) is a systematic preventive concept for ensuring food safety. Here we explain the HACCP ...
03/12/2025
GN Container Dimensions & Sizes: An Overview of All Gastronorm Dimensions
GN containers (Gastronorm containers) are the standardized container system for professional gastronomy according to DIN EN 631. They fit into refr...
03/12/2025
Energy Efficiency in the Commercial Kitchen - Saving Electricity
Energy costs are one of the largest expenses in the catering industry. With efficient equipment and smart usage behaviour, you can save up to 30% e...
03/12/2025
Cleaning & Polishing Stainless Steel: Expert Tips for Commercial Kitchens
Proper care of stainless steel is essential in food processing establishments. Learn how to clean stainless steel, polish stainless steel and addre...
03/12/2025
Catering Technology Glossary - Technical Terms from A to Z
The world of catering technology is full of technical terms. Our glossary explains the most important terms around refrigeration technology, cookin...
03/12/2025
Use Frying Oil Longer: Oil Care Saves Real Money
Frying oil is one of the biggest ongoing cost items in snack bars, food trucks and restaurant kitchens – and one of the most underestimated. Changi...
06/07/2026
Understanding the EU Energy Label for Commercial Refrigeration Equipment
Since March 2021, commercial refrigeration equipment has featured a new EU energy label with a scale from A to G – the familiar plus-classes like A...
06/07/2026
Commercial Dishwasher Cleaning & Maintenance: How to Do It Properly
The commercial dishwasher is the workhorse of your kitchen: hundreds of wash cycles per day, along with grease, starch, protein, and often hard wat...
06/07/2026
How to Properly Clean Your Combi Steamer: Extend Its Lifespan by Years
The combi steamer is often the most expensive and frequently used appliance in many kitchens – and at the same time, the most heavily stressed. Fat...
06/07/2026
Cleaning & Maintaining Refrigeration Equipment: Longer Service Life
Commercial refrigerators and freezers operate 24 hours a day, 365 days a year – and are most often forgotten when it comes to maintenance. However,...
06/07/2026
Descale Coffee Machines & Hot Appliances: Step by Step
Whether filter coffee machine, portafilter, hot water dispenser or kettle: Nearly every hot appliance in the catering industry faces the same enemy...
06/07/2026
PPWR: What the New EU Packaging Regulation Means for Caterers
Since 12 August 2026, the EU Packaging Regulation PPWR has come into effect — and unlike the Packaging Act, this time there is no national implemen...
13/08/2026
Comparisons & Checklists
KBS vs. Bartscher - Brand Comparison in Commercial Kitchen Technology
KBS and Bartscher are among the best-known brands in the field of commercial kitchen technology. Both offer a wide range of products at attractive ...
03/12/2025
Refrigerator vs. Refrigerated Counter - Which is Better?
Refrigerator or refrigerated counter? Both cool food, but they serve different functions in the professional kitchen. We explain when which applian...
03/12/2025
Combi Steamer vs. Convection Oven - Differences Explained
Combi steamers and convection ovens are often confused but are different devices. The combi steamer is the advanced development of the convection o...
03/12/2025
Planning a Commercial Kitchen: Checklist & Cleaning Schedule Template (PDF)
Plan your commercial kitchen with our kitchen planning checklist. Free templates: cleaning schedule kitchen gastronomy template, kitchen hygiene ch...
03/12/2025
Maintenance Intervals for Catering Equipment - Care Plan
Regular maintenance significantly extends the lifespan of your catering equipment and prevents costly breakdowns. Here you will find the most impor...
03/12/2025
Subsidies for Restaurateurs 2024 - Energy Efficiency & More
There are numerous subsidy programmes for restaurateurs that subsidise investments in modern technology, energy efficiency and digitalisation. We s...
03/12/2025
Rational vs. UNOX: Which Combi Steamer Suits Your Operation?
Rational and UNOX are among the world’s leading combi steamer manufacturers. Both produce top-class devices that advance every professional kitchen...
08/07/2026
Opening a Restaurant: The Complete Checklist — From the Property to the First Guest
Opening a restaurant is a marathon with many stages — and the most important decision is made right at the start: the property. This checklist guid...
25/07/2026
Opening a Snack Bar: Checklist — Location, Permits, Equipment
A snack bar thrives on two things: foot traffic and speed. This checklist shows what matters when choosing a location, dealing with authorities, an...
25/07/2026
Opening a Bistro: Checklist — from the Property to the First Customer
A bistro combines café atmosphere with a small kitchen: breakfast, lunch menu, coffee and cake. This checklist guides you from choosing the propert...
25/07/2026
Opening a Kiosk: Checklist — Location, Range, Equipment
The kiosk is a local supplier, meeting point and late-night shop all in one. The concept lives and dies by the location — and with the right additi...
25/07/2026