Thursday , 19 July 2018

The blast chiller: A key element in the freezing of food

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Freezing is a traditional method of food conservation. Through the freezing process, we are able to maintain the nutritional properties of the food, we can lengthen the shelf life of the products, reduce waste and increase the profitability of the business in the catering sector. Today in the Fagor Industrial blog, we take a look at the benefits of the blast chiller or rapid cooling system for food in an industrial kitchen. Take note! Discovering the many advantages of blast chillers The blast chiller or rapid cooling system for food ... Read More »

Allies of Gastronomy: Electricity

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Electricity is one of the principal forms of energy used in the world and is naturally a great ally to gastronomy. Without electricity certain forms of communication would not exist…, transport would not be what it is today…, and of course we would not be able to use some of the industrial kitchen equipment so enjoyed by chefs (ovens, refrigeration cabinets, blast chillers, fryers…). A short history to help you understand electricity The distribution and generation system for three-phase alternating current electricity was invented by Nikola Tesla. After many calculations ... Read More »

Fagor Industrial, backing meals on wheels!

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Speed, personalised service, gastronomic innovation and good prices, these are some of the main factors that have turned food trucks into the leading gastronomic trend of 2015. These trucks are designed to offer menus and meet the needs of those people (especially young people) seeking a fast but unique experience when it comes to eating. The majority tend to have certain features in common: the people behind them are young, the quality of the products on offer, flexibility in time and space and the design and originality of the ‘establishment’. ... Read More »

Organisation of a catering firm: The recipe for good planning and success


The number of firms specialised in catering services has increased significantly in recent years. Today they have become an essential part of event organisation (business meetings, professional conferences, celebrations…). We often think that organising a catering service is merely a question of choosing a menu and defining the number of diners, but as many of you are aware, it goes far beyond that. When preparing an event, we have to consider a large number of details as a catering service forms part, on most occasions, of a major event and ... Read More »

Technological advances, at the fore in the gastronomy industry

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In recent months there has been a lot of news published about the innovations taking place in the gastronomy, collective catering and healthcare industry. New technological advances are proving to be effective, and key to satisfying the most recent needs of customers or professionals from the hotel and catering sector. Today, on the Fagor Industrial blog, we are going to introduce you to two innovations which are having a major impact on the international market. We invite you to take note, in order to analyse the future benefits they may ... Read More »

The importance of cleaning and removing grease in an industrial kitchen

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In an industrial kitchen the air filtration and ventilation system is essential for guaranteeing a clean, safe and hygienic working environment. In this process and in order to obtain an optimum working area, it is necessary to eliminate all the waste left behind after work in an industrial kitchen (fumes, vapours and odours). Therefore, all industrial kitchens have an extraction system consisting of hoods, a network of pipes and ventilators, which must be regularly cleaned at least twice a year. The fumes generated in the food preparation process are caught ... Read More »