Tag Archives: EQUIPMENT

Many hotels choose the option of offering their clients a restaurant service only at breakfast time. This decision brings with it a number of very attractive advantages, especially in terms of reducing the installations and staff required. Even so, it is important to have the suitable installations and equipment to allow you to offer the best possible service to your clients. If you are considering this option for your hotel, we would like to offer a number of recommendations to point you in the right direction in terms of offering ... Read More »

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 »

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 »

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 »

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 »

Some weeks ago, on the Fagor Industrial blog we offered some tips on how to design a self-service laundrette. Today, however, we give some simple calculations that will allow you to calculate the profitability of the premises and the amortisation of the machinery in your industrial laundrette. We have assumed that we are going to install a laundrette on rented premises measuring 50 m2. The premises will require some refurbishment to adapt it to the functions required. 1.  Refurbishment costs: This section is perhaps the most variable, and it is ... Read More »