ELB Gastro News

A sample hygiene concept for commercial kitchens with clear responsibilities, cleaning schedules, HACCP modules, and practical guidelines.

Guide for commercial cooking lines: How to plan performance, layout, and equipment economically, hygienically, and in line with your kitchen concept.

Combi steamer brands in the test: What differences really matter? A practical look for gastronomy, the hotel industry, and professional kitchens.

Automation in professional kitchens reduces errors, saves time, and eases the burden on teams. What businesses should look out for regarding technology, processes, and investments.

The 2026 FIFA World Cup brings Europe and North America together. For bars, hotels, events, and public viewing, slush ice is becoming a visible revenue generator.

Choosing the right stainless steel commercial refrigerator for the catering industry: hygiene, energy, size and features suitable for kitchens, bars and hotels.

This is how a dishwashing line can be efficiently integrated into operations: with appropriate planning, clear traffic routes, hygiene, and staff relief.

Discover the Astreea ONE – the new generation of urban electric mobility. With its iconic design, comfortable seat, powerful electric drive, and high-quality technology, every trip becomes an experience. Ideal for hotels, golf clubs, resorts, campsites, and discerning private customers. Experience premium mobility at a new level and order the Astreea ONE now exclusively at ELB-Gastro.de.

Operating cold storage rooms efficiently – tips for the catering and hotel industry to reduce electricity costs, ensure cooling performance, and prevent breakdowns.