ELB Gastro News

Blast chiller vs. commercial freezer: differences, areas of application, costs, and decision-making guide for restaurants, hotels, and catering.

ELB Gastro recommends: Our catering partners – Forsthaus Fraaß Glauchau, Restaurant Paris Moskau Berlin, Gebrüder Fritz Berlin, Burger Hannes Wiesbaden & Romantik Hotel Stafler South Tyrol. Quality you can taste and feel.

The professional glossary for catering kitchen equipment: Discover must-haves from combi steamers to blast chillers. Increased efficiency through genuine catering expertise!

Which combi steamer is right for catering? How businesses select size, output, cleaning, and equipment to suit production and service.

Planning guide for canteen serving stations: How to plan serving, temperature maintenance, workflows, and technology in an economical and practical way.

How do you plan a commercial kitchen? This practical guide covers workflows, technology, hygiene, space requirements, and costs for cost-effective kitchen planning.

Choosing commercial delivery service thermal boxes: What gastronomy, catering, and professional kitchens need to consider regarding size, material, hygiene, and application.

Gas or induction cooktop in the catering industry? The comparison highlights costs, performance, safety, and suitability for kitchen concepts.

Selecting the right catering cooking technology: Which equipment is worthwhile, what businesses should look out for, and how investments pay off in daily kitchen operations.