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 throughput. Whether electric, gas or traditional wood-fired – each ...
03/12/2025
Commercial Dishwashers Guide - Hood vs. Undercounter Dishwashers
The right commercial dishwasher is crucial for hygiene, efficiency, and smooth operations in your professional kitchen. Whether hood dishwasher, un...
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
Buying a Saladette: What Really Matters
Anyone who tops pizzas, builds burgers or arranges salads needs chilled ingredients within easy reach. A saladette solves exactly this problem: it ...
06/07/2026
Beverage Cooler for the Catering Industry: Buying Guide
Warm cola doesn't sell – and a beverage cooler that consumes too much electricity in continuous operation eats into your margin. The right beverage...
06/07/2026
Combi Steamer: Benefits, Functions & Applications
The combi steamer has revolutionised the professional kitchen. It combines a steam cooker, convection oven and the combination of both in one appli...
08/07/2026
Buy Meat Aging Cabinet: The Comprehensive Dry Aging Guide
A meat aging cabinet (Dry Ager) refines meat through controlled dry aging to produce particularly tender, aromatic dry-aged beef – a genuine unique...
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
Buying a Deep Fryer: Electric or Gas? The Comprehensive Guide
The deep fryer belongs in almost every professional kitchen – from the chips side dish to crispy battered fish. The fundamental question when buyin...
10/07/2026
Contact Grill & Griddle Plate for Catering: The Guide
Contact grills and griddle plates are the workhorses for panini, steaks, burgers, vegetables and more – fast, even and space-saving. This guide exp...
10/07/2026
Buy Ice Cube Machines: The Guide for the Catering Industry
Whether bar, restaurant or café – a ice cube machine provides hygienic and reliable ice for drinks, cocktails and cooling food. This guide explains...
10/07/2026
Induction Technology in Catering: The Guide
Induction technology is the standard in modern professional kitchens: fast, energy-efficient and safe. This guide explains how induction works, its...
10/07/2026
Keeping Warm & Food Serving: Holding Cabinets, Counters & More
Whether buffet, service or catering – when it comes to keeping warm and food serving, it is essential that dishes remain appetising and safely hot....
10/07/2026
Blast Chillers & Shock Freezers for Catering: The Guide
A blast chiller (shock freezer) lowers the core temperature of cooked food in the shortest time – making it far more than a fast refrigerator: It i...
10/07/2026
Water Treatment: Softening & Water Filters for Dishwasher and Coffee Machine
Water treatment is often underestimated in the catering industry – yet water quality determines the lifespan of your equipment and the quality in t...
10/07/2026
Extraction & Ventilation in the Commercial Kitchen: The Guide
A powerful extraction hood is not a luxury but a necessity in the commercial kitchen: it removes vapour, grease, odours and heat, protects employee...
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 generates the highest margin turnover in many businesses – if the technology fits the concept. This guide explains when a filter coffee mach...
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 Commercial Kitchens: Why Sharp Blades Save Kitchen Workflow
A dull knife is the secret bottleneck in every professional kitchen: it slows down the mise en place, ruins the cut appearance and is the most comm...
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
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. Dough Kne...
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
Commercial Kitchen & Canteen Equipment | Instant Water Heater & 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 needs careful planning. The technical equipment is the largest cost ite...
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 meanin...
03/12/2025
GN Container Dimensions & Sizes: All Gastronorm Dimensions at a Glance
GN containers (Gastronorm containers) are the standardized container system for professional catering according to DIN EN 631. They fit into refrig...
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
Cleaning & Maintaining Commercial Dishwasher: The Correct Way
The commercial dishwasher is the workhorse of your kitchen: hundreds of wash cycles per day, along with grease, starch, protein and often hard wate...
06/07/2026
How to Clean a Combi Steamer Properly: Make It Last for Years
The combi steamer is often the most expensive and most used appliance in many kitchens – and at the same time, the most heavily used. Fat, protein,...
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. Yet main...
06/07/2026
Descaling Coffee Machines & Hot Devices: Step by Step
Whether filter coffee machine, portafilter machine, hot water dispenser or kettle: almost every hot device in the catering sector has the same enem...
06/07/2026
Comparisons & Checklists
KBS vs. Bartscher - Brand Comparison in Catering Technology
KBS and Bartscher are among the best-known brands in catering technology. Both offer a wide range at attractive prices. But where are the differenc...
03/12/2025
Refrigerator vs. Refrigerated Counter - Which is Better?
Refrigerator or refrigerated counter? Both cool food, but serve different functions in the commercial kitchen. We explain when which appliance is t...
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 further development of the convection ov...
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 first-class units that advance any 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 at the very beginning: the property. This checklist g...
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