Low temperature cooking with immersion circulators
Low temperature cooking is an extended cooking technique worldwide and, in this post, we are going to explain the heating process when using immersion circulators for low temp retherming. What is low temp cooking? As its name indicates, it consists of applying temperatures lower than the boiling point, which are also considered ¨dangerous¨. There are […]
READ MORE3 Tips to Implement a HACCP Plan in Your Kitchen
Hazard Analysis and Critical Control Point, or HACCP is a management system that aims to prevent hazards responsible for causing food-borne illnesses. This system is implemented in commercial kitchens globally, which means that anyone managing a venture in the restaurant industry must familiarize themselves with it. You can follow the tips described below to implement […]
READ MOREWhat is the HACCP control?
What is the HACCP control? The HACCP system refers to the Hazard Analysis and Critical Control Points of the different processes in the food industry. It is characterized by its preventive approach to food-related hazards rather than a reactive approach. Ultimately, the HACCP system makes it possible to identify hazards and take measures to control […]
READ MOREBusiness case: Lincoln 32
Lincoln 32 is a new restaurant located in the Sant Gervasi area in Barcelona. Loctaed at both sides of the Augusta Hotel, its Chef, Alberto Rodríguez, offers an avant-garde mediterranean cuisine where proximity product is key. The offer of the menu is very varied and of a high quality. Most of it is cooked following […]
READ MOREHow to control food traceability
What is food traceability? European regulations define the term traceability as “the ability to find and trace through all production stages, processing and distribution food, feed, food-producing animal or substance intended to be incorporated into food or feed and likely to be incorporated into food or feed”. What is the purpose of food traceability? The […]
READ MOREAlternatives for restaurants with small kitchens and without smoke vent
You have found the perfect place, at a reasonable cost in an unbeatable location, however, the kitchen is not very big, and it does not have a smoke vent, with the challenges that this entails, such as. The limitation of space for a certain number of workers The little storage space that increases replacement needs […]
READ MOREThe digitalization of the Sous-Vide process
What is the Sous-Vide technique? Sous-vide is a culinary technique that maintains the integrity of food by heating it for long periods of time at relatively low temperatures. The Sous-Vide process The Sous-Vide process consists of placing raw or pre-cooked food in a watertight and heat-resistant container, extracting the air from inside, sealing it hermetically […]
READ MOREBusiness case: Bidfood NL and Kitchen Create
Bidfood Netherlands BIdfoodnl is one of the leading hospitality distribution companies in the Netherlands. They offer a wide product portfolio and almost immediate delivery times that make them strong players in the foodservice field. They differentiate themselves from the competitors by offering additional services to their clients in terms of consultancies, trainings, and demos, which […]
READ MOREBusiness case: Foodit Ibiza
What is Foodit Ibiza? Foodit Catering Ibiza was corn from a passion for food, which they believe to be an expression of their culture and life. Good cuisine, whether it is Mediterranean, Asian or Vegetarian, makes each of their events unique. To achieve so, they count on a team of chefs that hold the internationally […]
READ MOREThe digitalization of RTE products
Digitalization has come to stay, especially in those historically traditional sectors such as the restaurant industry. The sanitary crisis has undeniably worsened the need of structural changes, in this article we will see how the RTE products, and their digitalization offer huge scale economics and reduce the need of qualified workforce in order to face […]
READ MOREFood safety when cooking at low temperatures
Is it save to serve chicken cooked at 63ºC? When first discovering the Sous-Vide cooking technique, is relatively common to question yourself wether it is safe to cook chicken at 63ºC. In this article we want to analyze in detail the cooking process at low temperatures, not only form the classic Time/Temperature table stand point, […]
READ MOREJANBY awarded as the most innovative startup in the hospitality sector
The 22nd of March 2021 the whole JANBY team visited the HIP-Horeca Professional expo, a professional trade show focused on innovation at the hospitality sector. Our CEO, Jon Markina, presented the JANBY Track through an elevator pitch at the ¨III Digital Gastronomy & Hospitality Startup Forum¨, promoted by the Basque Culinary Center. At this forum, […]
READ MOREBusness case: Marukagastro
Maruka gastro is the latest proyect of Chef Enrique Fleischmann, located at the heart of Getaria, is a Gastrobar aimed to provide a simple, fun and tasty menu. The offer is based in the Sous-Vide cooking technique and food regeneration enabled by the latest 4.0 kitchen solution. The vacuum and low temperatures are the foundations […]
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