ELB Gastro News

Best GN containers for catering: How professional kitchens choose material, depth, and lids for cost-effective, hygienic storage, preparation, and service.

Professional Planetary Mixer Review: How culinary experts evaluate performance, capacity, hygiene, and service to plan for profitable business investments.

Which deep fryer is suitable for snack bar operations? The key factors are performance, basin volume, energy type, cleaning, and daily peak-time demand.

Commercial kitchen planning: Plan workflows, equipment, hygiene, and capacity to suit your concept. This will help your team work faster and more economically.

Successful canteen modernization with cooking islands: Plan workflows, performance, and hygiene for short serving times and reliable operational processes.

Four concepts, three cities, and plenty of new ideas: ELB Gastro visits Café Lily in Dessau, Paris–Moskau and the late-night shop Golden Bridge in Berlin, as well as Redo XXL in Potsdam. A tour exploring hospitality, new culinary concepts, and the people behind the industry.

How does commercial dispense system cooling work? Practical knowledge on cooling, lines, and hygiene for consistently cold drinks in a professional setting.

Gas grill or electric grill? A practical comparison of performance, location, costs, and cleaning – so your catering business grills economically today.

A salamander grill quickly browns steaks, gratins, and casseroles. This is how professional kitchens choose the right power, design, and features. Targeted.