How to Choose a Meat Aging Cabinet: Comparison of DA and DAV Models and Capacities
Criteria for choosing a meat aging cabinet and a comparison of the DA and DAV models based on dimensions, volume, and meat capacity, ranging from 20 to 450 kg.
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Displaying dry-aged meat: how the cabinet helps explain the product
Displaying dry-aged meat can help customers better understand the value of the product before tasting it.
Displaying dry-aged meat: how the cabinet helps explain the product Continue reading »
Dry ageing cabinet for restaurants: what to check before choosing
A dry ageing cabinet for a restaurant should not be chosen solely on aesthetics, capacity or visual impact. The decision should start
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Cleaning a Dry Aged cabinet: what to check in professional use
Cleaning a Dry Aged cabinet is part of the professional meat dry ageing process. It is not a task
Cleaning a Dry Aged cabinet: what to check in professional use Continue reading »
Meat dry ageing in restaurants: good practices for control, hygiene and monitoring
Meat dry ageing in a restaurant requires method. It is not enough to add Dry Aged meat to the menu or install
Meat dry ageing cabinet: control, display and value for professionals
A meat dry ageing cabinet is not just a refrigeration unit. In a restaurant, a specialist butcher shop or a
Meat dry ageing cabinet: control, display and value for professionals Continue reading »
Professional refrigeration by HORECA business model: how to size it
Professional refrigeration by HORECA business model should not be approached as an isolated choice of equipment. It should be approached as
Professional refrigeration by HORECA business model: how to size it Continue reading »
What a professional refrigeration breakdown really costs (and why it is underestimated)
When a HORECA business suffers a refrigeration incident, it often accounts for only part of the problem: the bill for the
Refrigeration as an invisible fixed cost in HORECA: energy, breakdowns and silent losses
In many HORECA businesses, refrigeration is still purchased as if it were a one-off investment. Buyers compare the price of
Ley 1/2025 (Spanish Food Waste Act): how to comply in HORECA through the cold chain and traceability
Ley 1/2025 de Prevención de las Pérdidas y el Desperdicio Alimentario (Spanish Act on the Prevention of Food Loss and Waste), better known as the Food Waste Act, requires
The gourmet experience begins in the kitchen: Coreco premium equipment
When we think of the gourmet experience, it is common to imagine a perfectly arranged dish, carefully selected ingredients and a presentation that is exquisite.
The gourmet experience begins in the kitchen: Coreco premium equipment Continue reading »
The hidden cost of not investing in technology for gourmet kitchens
In an increasingly demanding and competitive market, investing in technology for gourmet kitchens is no longer a matter of choice.
The hidden cost of not investing in technology for gourmet kitchens Continue reading »
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