0
91
Pastry equipment · YOUR HORECA guideYour pastry shop: from a small patisserie to a production bakeryPlanetary mixers, dough machines, proofing cabinets and pastry ovens — from a compact four-tray oven to a 16-tray line with trolleys. How to choose equipment at each stage of growth, how to maintain it and how to make sure production never stops for ..
0
100
Budget guide 2026 · YOUR HORECAHow much does it cost to equip a café, pizzeria and restaurant in 2026: a line-by-line budgetA complete equipment list for three concepts with real catalogue prices — at economy, standard and premium level. Where budgets usually blow up, what you must not skimp on, what you can rent and how to spread the investment ov..
0
162
Kitchen engineering · YOURHORECA.COMExtraction hoods and kitchen ventilation: sizing, filters, fire safety and maintenanceA hood is not a product you pick by width. It is part of a ventilation system that has to match your equipment's heat load, your make-up air, your duct velocities and the annual fire-safety inspection. This guide covers how to s..
0
166
HOTEL EQUIPMENT · YOUR HORECA GUIDE Hotel equipmentmini bar, room service trolleys, luggage and laundry carts A guest judges a hotel by the details they only notice when those details fail: a mini bar quiet enough to sleep beside, a hot dinner that arrives hot, and a luggage cart that does not squeak across the lobby. This article explains how to c..
0
176
Canteen serving line: bain-maries, DROP-IN modules and self-service display units | YOUR HORECA CANTEEN EQUIPMENT · YOUR HORECA GUIDE The canteen serving linebain-maries, DROP-IN modules and self-service display units The serving line is where the kitchen’s work either reaches the guest hot and appetising, or cools down in the queue. This article e..
0
217
Warewashing equipment · Professional chemicalsChemicals for the commercial dishwasherwhy they are needed, how to dose them and why they sometimes «don't work»A professional dishwasher does not wash with water — it washes with correctly dosed chemicals at the right temperature. If dishes come out spotted, greasy or wet, nine times out of ten the fau..
0
193
Professional fryer for the HoReCa kitchen: choosing, maintenance, service and spare parts | YOUR HORECA..
0
394
Glass and cutlery polishers: how to use them correctly, maintenance, service and spare parts | YOURHORECA.EU.COM..
0
387
How to choose a professional meat grinder: power, sizes, service and spare parts | YOURHORECA.EU.COM..
0
369
Professional slicer for HoReCa: types, choosing, service and spare parts | YOURHORECA.EU.COM..
0
487
NUNO teas for damp autumn evenings: varieties, brewing, accessories | BHS.LV ☕ Autumn season · HoReCa tea menu NUNO teas for damp autumn evenings When it drizzles outside and the temperature drops, a hot cup of tea becomes one of the simplest ways to keep a guest at the table for another hour. This is a guide to building a warming autumn tea menu w..
0
708
Rotisserie grills: meat, fish, vegetables and a recipe | YourHoReCa YourHoReCa · Hot equipment · Grills Rotisserie grills: meat, fish, vegetables and a recipe on the spit A simple rotating spit and a self-basting effect — the food cooks in its own juices, forming a crisp crust without drying out and without manual turning. What to grill on a rotiss..
0
1199
Thermoboxes: transporting food in cold and heat with GN containers | YourHoReCa YourHoReCa · Food thermoses & thermoboxes Thermoboxes: transporting food in cold and heat with GN containers One thermobox holds both heat and cold — in winter and in summer. A practical guide to arranging GN containers and correctly separating hot, cold, liquid and sol..
0
781
Professional cooking pans: gas and electric tilting bratt pans for sautéing, braising, frying and sauces | YOURHORECA.COM Professional cooking pans: gas and electric tilting bratt pans for sautéing, braising, frying and saucesHow to choose the right deep cooking pan for a professional kitchen — energy source, capacity, cooking methods, tilting mech..
0
735
Chef knives and cutting boards — how to choose, use and sharpen | YourHoReCa YourHoReCa · Kitchen accessories Chef knives and cutting boards: how to choose, use and sharpen A sharp, well-chosen knife is an extension of the chef's hand. A practical guide to which knives suit which products, how to work with them, what to cut on, and how to keep an e..