ELB Gastro News

Which bain-marie for catering? A selection guide for GN sizes, heating methods, hygiene, and performance for buffets, catering, and professional kitchens in everyday service.

When it comes to water softening or osmosis in the catering industry, water quality, equipment, and the specific application determine taste, protection, and ongoing operating costs.

Correctly changing water filters in the hospitality industry: How to protect coffee machines, dishwashing technology, and ice makers from limescale, breakdowns, and loss of quality.

Which glasswasher is right for the bar? Selection guide regarding throughput, rack size, water consumption, hygiene, and installation for daily professional bar service.

When is a commercial freezer worth it? Practical criteria for capacity, energy, hygiene, and investment for professional kitchens in everyday use.

When is a blast chiller worth it? Find out which quantities, processes, and quality objectives can make the investment economical for a professional kitchen.

Which HENDI cream whipper is right for your business? Oskar compares 0.25, 0.5 and 0.95 litre versions, designer colours and the Bronwasser collection.

E-Mobility in the hotel industry: Plan charging points economically, retain guests, and reliably secure hotel operations with load management.

Planning the ideal stainless steel work table size for catering: economically balancing dimensions, workflows, hygiene clearances, and load capacity.