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 thus increasing product costs
The limitation of the culinary offer
What do we call a small kitchen?
Although each professional kitchen can vary in size, most tend to be between 46 and 186 square meters, so everything smaller than 46 square meters is considered a small kitchen.
This can respond to different models of restoration, such as: food tracks,dark kitchens,bakeries or Take Away stores just to name a few.
What is the smoke vent?
The smoke vent is a conduit that is responsible for transporting the fumes and vapors that are generated in a kitchen, or even from boilers or heaters to the outside of the building or corresponding premises.
Its installation, in addition to implying a great technical difficulty, and being very costly economically speaking, requires the express and unanimous authorization of the community of owners to enable it.
An alternative is to serve cold meals or those that do not require any type of cooking, such as: salads, ice creams, smoothies, or sandwiches. But if you want to offer a selection of hot dishes, the Sous-Vide technique can be a very successful solution.
Sous-vide is a culinary technique that, through vacuum packaging, cooks and maintains the integrity of food by cooking it at relatively low temperatures. Thanks to this technique, the nutrients and organoleptic values of the product are preserved, and its shelf life is extended. A technique initially used for haute cuisine that is now a standard in kitchens of all kinds.
In addition, sous-vide results in a very productive working system since vacuum packaging combined with individual portioning favors both longer expiration periods and assembly cooking.
Thus, we can say that it is a system that improves performance, productivity and versatility in restaurant kitchens, hotels, catering, and catering groups since:
• It favors the kitchen assembly free of waste.
• It is easy, profitable, and productive.
• Controlled inventory and stock.
• Enables the preparations of a high-quality dish in a matter of minutes.
• Portions without waste ready to work.
• Reduces cross contamination.
• Ensures quality replicability.
The production of this type of product can be done in several ways:
1. Own central kitchen: The Sous-Vide technique makes it possible to produce large quantities of food in a traditional way, to pack them and store them for later regeneration. This makes it possible, on the one hand, to adapt kitchen hours to ones that are more like office hours and reduce the workload at the service moment.
2. Vacuum-packed 5th-range supplier: More and more restaurants are turning to specialized 5th-range food manufacturers to expand their menus in a more efficient way. These products only require a controlled retherming to exploit their potential, thus leaving room to focus on the service and the final touch of the dishes.
There is equipment from various manufacturers that allow controlled retherming to be carried out, but only Sammic’s SmartVide offers the possibility of connecting to the JANBY Track, to digitize and automate the entire Sous-Vide process.
Here we see two very simple equipment configurations:
What the integration of the JANBY Track contributes to this method is that it manages to control, standardize, and optimize the culinary process efficiently by measuring the cooking time and temperature for each preparation. In addition, it automates the cooking or regeneration process through the language incorporated in the QR code, resulting in the need not only for fewer personnel but also for a less qualified one.
In addition, all processes are automatically registered in the JANBY Cloud, which allows monitoring of all events and incidents in one or more kitchens remotely and centrally.
With this combination of the Sous-Vide technique and process digitalization, a new horizon opens allowing restoration concepts to be created in previously unimaginable places and with much less resources. All of this is achieved, maximizing productivity and operations in a sector that is slowly but unstoppably adapting to the new digital environment.
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 and subjecting it to the action of heat at a constant temperature and for the necessary time. The containers used for this technique are generally made of complex plastics that provide resistance to high temperatures, low oxygen permeability and protection against manipulation. This process enables assembly cooking as it keeps cooked dishes in stock for long periods of time.
Vacuum packaging is a natural food preservation technique that consists of extracting the air from the enclosure, eliminating oxygen, the main factor in food spoilage.
The main qualities of sous vide cooking are that by heat treating the food in an airtight and airless enclosure, nutrients and aromas are retained to the maximum, the oxidation of the ingredients is avoided and weight loss and desiccation due to evaporation are reduced.
Cooking is carried out in a humid environment at moderate temperatures ranging between 65ºC and 95ºC depending on the type of product and takes place for generally longer times than those used in traditional cooking.
Rapid blast chilling or deep freezing
Deep freezing makes it possible to reach a temperature of -18ºC in the core of the product in less than 4 hours for its subsequent storage under optimal conditions of conservation. The rapid lowering of the temperature allows the maintenance of a large part of the moisture contained in the food and prevents the formation of macro-crystals, so that the organoleptic properties of the food are preserved.
Finally, this product is rethermed before serving. In this phase of the process, we use the sous vide cooker again to retherm the product before the final touch and serving. It is very important that the retherming temperature does not exceed the initial sous vide cooking temperature at the heart of the product.
Benefits of the Sous-vide method
This technique brings numerous benefits:
It maximizes the organoleptic properties of the product, since cooking is carried out in hermetically sealed containers, thus preserving flavors, textures, aromas, and color.
Healthy: since it allows to preserve all the nutrients and requires less additives.
It favors food safety as it avoids cross contamination.
Improves shelf life of products thanks to its rapid cooling and preservation process, minimizing food waste.
It allows more planning and advance preparation, consequence of the assembly kitchen.
It favors consistent results which are acquired by standardizing parameters such as time and temperature.
The digitalization of the Sous-vide process
The emergence of the foodtech industry and the kitchendigitalization have also made their way on the Sous-Vide process.
In this context, the JANBY Track is born, a system that digitizes and automates the sous-vide cooking and retherming process, providing greater standardization of both the product and the process, as well as greater control.
Elements of the JANBY Track
The system is made up of the following elements:
• Tablet Janby Box: a specific tablet that contains the software and a series of connectivity.
• JANBY Tag: these are labels used to identify the different bags that share the same water tank.
• Smart label: it is a label that carries information about the printing date, expiration date, batch, ingredients and, most importantly, the product’s elaboration process that, as we have seen previously, follows two parameters (time and temperature).
• JANBY Cloud: is the platform where all the information about the different equipment, products, recipes, kitchen processes and different establishments of the same organization is centralized.
The JANBY Track system answers the main concerns when several individual servings are cooking in the same water tank:
– Which bag was introduced first?
– How do you control the different cooking times for each of the portions?
– How do you identify portions for customers with special dietary needs?
– How do you keep a history of those you have cooked?
In addition, it provides us with an exhaustive traceability of temperature and time data, compatible with HACCP control.
Traceability: the system maintains the history of what is cooked, portion by portion, allowing subsequent monitoring of the cycles carried out. Individualized monitoring allows to quickly identify and track special customer needs, such as allergens, salt-free diets, etc. Plus, through smart labels and the integration to different POS systems, it is possible to obtain a complete traceability of the food chain.
HACCP control: JANBY Track generates very precise reports of cooking times and temperatures, portion by portion, allowing a complete and precise traceability from different devices at all times.
JANBY Cloud: the cloud environment centralizes all the data of each organization and equipment providing unprecedented control over the operations that take place in the kitchen.
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 are perceived by the client as high added value services.
The SmartVide food range and Jordy´s Keuken
The difficulty for finding Chefs in the Netherlands, stressed by the COVID situation, has accelerated the development of technological solutions, as well as the offer of quality mise-en-place food that is easy to cook.
Within their catalog of Jordy’s keuken they offer all the necessary elements to make a dish, as well as a SV range. The SV range consists of vacuum-packed products designed to be regenerated by immersion which now also carry Janby’s QR labels. The labels have embedded all the information about the product and, most importantly, its retherming or cooking process. This range of products can be regenerated using the Sammic SmartVides together with the Janby Track for a completely unattended and automated regeneration process, significantly reducing the needs of a qualified Chef in the kitchen.
How can I get the Janby Track license in the Netherlands?
In the Netherlands we work with our partner Kitchen Create. Kitchen Create is a company specialized in custom made professional kitchen solutions for the hospitality industry. In addition to selling Sammic SmartVides, is also a Janby partner and point of contact in the Netherlands.
Restaurants already using the system in the netherlands
After the launch of the system at the Gastvrij Rotterdam show in September 2021, Kitchen Create has installed the system at 3 facilities so far:
This is a clear example of how food manufacturers can benefit from the system not only through the traceability of their products, but also by offering an added value to the customer with a system that ensures product quality while reducing the need of chefs.
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 recognized STCW95 certificate. Also, after years in the business, they have a great notoriety and a wide net of partners that strengthens them as a leading catering company.
What makes them go into the readt to eat food production business?
The COVID-19 crisis has brought new consumption trends that have accelerated the business innovations and the urge to diversify.
Foodit is no exception to it, as they have seen in the lack of eventsand shortage of qualified chefs a unique opportunity to diversify and launch their ready to eat food products for the restaurant industry.
The high rents and the marked seasonality of the island makes it difficult to find qualified chefs who want to stay in the same restaurant for long periods of time.
After identifying this problem, they took advantage of the synergies of their catering business in which it already had chefs and recognition within the island, to offer its products to the different restaurants that face this problem.
What is their value proposition
In addition to a range of hot dishes and gourmet pastries of the highest quality, they offer the JANBY Track system that allows them to encode the regeneration process of the different products to ensure their correct retherming.
In words of the founder, Salvatore Teodoro ¨ An elaboration of the highest quality is useless without the optimum retherming¨, and this is what they are trying to ensure with the JANBY Track.
The client of Foodit only needs a PRO license to scan the QR codes that go into each product and automate the retherming process as they reduce the dependency on the chef.
Moreover, thanks to the discard batch function that the JANBY Cloud offers, contaminated food can be easily discarded form the production centre, as well as keep control of their clients needs.
Their first client is Es tancó, an italian restaurant located in he area of Sant Rafel.
The COVID crisis and the restrictions that have been applied in the restaurant industry has led them to look into different solutions that require less qualified personnel and that allow them to reduce food waste. To do so, they lean on Foodit and their 5th range products togetehr with the JANBY Track. With the JANBY Track they ensure that the retherming of the products is done preserving the quality as per the origin.
So, in addition to their traditional dishes, we can also find: polenta with vegetables cooked at low temperature, a risotto with grana and truffle, low-temperature pork ribs and low-temperature pork knuckle.
Some of their products
Below some of the products of their 5th range carte:
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 the needs of the restaurant of the future.
Trends that will shape the restaurant industry
Before getting into the RTE products and how these can become a powerful tool in the restaurant industry, we must understand the trends that are already shaping the traditional business models. The following are trends we saw at the webinar ¨New business opportunities for the restaurant industry¨ organized by Loop new Business Models.
Regarding the sector, we saw that this is going through an increasing professionalization and concentration.
Moreover, the menu sophistication implies a rise in costs, leading to the search of efficient solutions.
On the other hand, we talked about the implication of the processes, where it is more and more difficult to find qualified people and the risk of depending on them. The search of processes that reduce food waste to a 0%. And the increasing regulatory pressure towards food safety.
Finally, we analyzed the trend in relation to the rise of equipment and devices in the kitchen that are not necessarily focused on the kitchen intelligence, which leads us to the search of solutions that enable the generation of quantifiable and measurable value.
At JANBY we believe that the combination of RTE products and our technology becomes a powerful tool to succeed in the new landscape.
What are RTE or Ready To Eat products?
RTE products are those foods that have been previously elaborated, cooked and vacuum sealed, ready to eat with just a final touch of retherming.
The RTE foods are based in the traditional cooking method, combined with processes such as pasteurization and sterilization to preserve flavor, nutrients, and organoleptic properties with no need of additives or preservatives.
What are the benefits of RTE products in he restaurant industry?
The main benefit is a consequence of the elaboration process and resides in the quality of the food and its simple retherming process, making these types of foods a very powerful tool in a sector that is more and more affected by the structural costs and raw material that are lost.
The RTE products enable the kitchen assembly process. This means that the products that the restaurant offers come from a central kitchen or from a RTE food producer ready to just retherm and serve. This process contributes to several benefits such as:
The reduction of qualified workforce.
A standardized offer.
The reduction of cleaning times.
All of which is achieved preserving the quality and being able to use those resources to improve client service.
The kitchen assembly process is very interesting for those places that are affected by a high seasonality or where the rotation of the workforce is very big. This process significantly reduces the dependency of the chef at the service moment, but it doesn’t take it away. There is a big previous job that the Chef must carry out by investigating and analyzing the different food providers to see which one best meets the needs of his restaurant. Does this mean that all restaurants will have the same offer? Not really.
For instance, the machine manufacturers don’t make each single piece of the machines in-house. Is their engineers’ team who designs the specifications that are required for their final machine and outsource it to specialized companies. Does this mean all manufacturers produce the same machines? Not quite, as each manufacturer produces their machines according to their quality and pricing strategies. RTE products enable to adopt an industrial process in the kitchen with the resulting time and cost savings.
So, a Chef could even design its own recipes and outsource their production to a food manufacturer and receive the individual portions to work on demand with the lowest food waste possible.
What problems do RTE producers face?
RTE food producers are facing an ever-growing competition to offer the best possible product at the best price; however, they lack control on how their final client is retherming the product. This is a big problem as an incorrectly carried out retherming process could ruin the output of a whole elaboration, and consequently trigger the change of food provider.
How does JANBY help tackle this problem?
At JANBY we have developed the JANBY Track, a complete solution for the digitalization and automation of retherming that stores all the information related to a product in a QR label and auto-configures the Sous-vide equipment for the right retherming.
It also records the history of the elaboration of each portion and enables to discard batches with just a click. Automate the retherming process, as the operator only has tos can the label and the JANBY Track takes care of configuring the equipment and of keeping track of the different times.
All the information is registered in the JANBY Cloud, even the live events, which makes it possible to manage several kitchens remotely and simultaneously.
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, but we want to understand where these tables came from.
What is the Sous-Vide cooking technique?
First of all, we have the culinary technique that consist on cooking at low temperatures and on the other hand we have the Sous-Vide technique, which consists in isolating a product in a waterproof sealed container from which the air has been extracted. This air extraction can be done for various reasons such as, product conservation, to cook the product, to infusionate or marinate. What we commonly know as Sous-Vide cooking is the combination of Sous-Vide and the low temperature cooking process. This differentiation may sound confusing at first, but it is crucial to understand what we will be trying to cover in this article, how to ensure food safety while Sous-vide cooking. And to make the long story short, we will refer to it as Sous-vide.
Sous-Vide cooking is a combination of two paramettres: time and temperature. The fact that the cooking is done in waterproof and hermetically sealed bags enables to preserve all aromas and flavours. Moreover, because the cooking is done at low temperatures all nutrients will be preserved at the same time as we obtain textures that would be impossible with the traditional cooking method. But, how can we ensure a safe preparation?
How can I get a safe output when cooking at low temperatures?
According to the OMS, the salmonella(no tifoidea) is in the top 4 cause for illnesses related to diarrhea in the word. Even in the UE, where the effect is much lower compared to other regions, 92.649 cases where reported in 2017. Salmonella is a bacterial pathogen that can be found in the majority of meat or poultry. This makes it crucial to apply lethality treatments to those products before serving. Lethality is the process or combination of processes that ensures a specific, significant reduction on the number of Salmonella and other pathogens in the product.
We are talking about a significant and specific reduction raher than of a complete elimination of the pathogenic agents, which would be called sterilization. The objective is that in case the product has been polluted with pathogenic agents, these are eliminated enough so that the consumption of the product is safe. This process will also imply that the shelf life of the product will depend of the process carried out after as the conditions in which is stored.
When Sous-vide cooking this lethality process consists on applying heat and is the one we are focusing on in this post. However, we have to mention that there other lethlty treatments such as: drying, fermentation, salt curting high pressures…
The reason why the lethality objectives are centered in Salmonella is because it is the more resistent in the cooking processes among the comon ones. It has also been found that acommon cause for Salmonella outbreaks is the insufficient cooking of the product. On the contrary, in the post-lethality and stabilization treatments it is more common to focus on listeria (post-lethality) and toxins derivated from sporeforming bacterias like Clostridium perfringens and botulinum (Stabilization).
What is the pasteurization?
The US Food Safety and Inspection Service (FSIS) defines the pasteurization as any process, treatment, or combination thereof, that eliminates or reduces the number of pathogenic microorganisms to achieve at least a 5-log reduction at the end product. Keep calm, and let´s understand what this means. With everything that we have said until now it has become clear that the pasteurization is a lethality process with the objetive of reducing pathogenic agents in a significant and specific way, up to 5-log. You may have the logarithmic scales a little bit forgotten, don´t worry, we are here to explain this. The logarithmic scales are a way of displaying numerical data over a very wide range of values in a compact way. In logarithms with moving a unit of distance along the scale means the number has been multiplied by 10. Understood, so a 2-log reduction implys dividing per 10 twice, which is the equivalent of a 99% reduction (100 -(100/10)/10= 99% ), then 5-log es is a 99.999% reduction.
How to apply the pasteurization when cooking at low temperatures?
So, the definition was very precise but, how we apply this into the everyday operations in the kitchen? Luckyly for us, after several laboraory studies, we have some tables that show different time and temperature combinations that can be used for different products. The above has served to understand where the tables come from, and to understand that any of the time and temperature combinations shown in the tables represents the significant reduction of the pahogenic agents so that the consumption of the product becomes safe. However, we must not mix up these tables with Sous-vide recipes. The time and temperature combination of the tables is intended merely to the reduction of those apathogenic agents, however, the Sous-Vide recipes attend to the texture a given combination of time and temperature is able to provide in order this to be tastiest. So, the right recipe will be the one that can meet both criterias, later on we will show you some tools in order to achieve this.
If you were wondering why each protein has several time and temperature combinations, the answer is very interesting. There is a range of temperatures where pathogenic bacteria can reproduce and proliferate. Even if each microorganism has its own values, temperatures between 5 and 54ºC are considered risky. Above 54ºC microorganisms start to diminish rather than reproduce. However, this doesn´t happen immediately, it is required to maintain the temperature for as long as the tables indicate to reach the pasteurization point. For instance, with chicken, once we reach 73ºC pasteurization happens instantly. Also, if you have a look at the tables, poultry with unknown fat values, have to be kept 13 minutes at 63ºC.
What are the requirements to pasteurize?
So, if those tables existed, why have we always known 73ºC as the safe temperature for cooking? We must say that these tables are recommendations to achieve the sufficient lethalty in order for a product to be safe. But, together with them, there are some additional requirements we should apply in our low temperature cooking process.
Lets have a look:
The temperature must be measured at the coldest point of the food we are cooking, which is refered to the internal temperature of the product, not the one of the water.
The thermometer must be calibrated and have a 1ºF precision.
There must be time registers during the whole process. (With a maximum of 1 minute between measurements)
The relative humidity during the cooking process must be controlled. For instance, if we put a piece of meat in the oven into a relatively low temperature, the evaporation process will make the temperature at the surface to descend, and could make it a place for bacteria to resist. Fortunately, when Sous-Vide cooking, as the cooking is done inside hermetically sealed plastic bags, evaporation doesnt happen, so we don´t need to measure humidity.
When Sous-Vide cooking, as this is done via immersion, a foam is used between the plastic and the probe to avoid the air and water to get in contact with the food.
All the above was simplified into the before shown tables, as the values on these tables provide immediate pasteurization, which may spread the idea that all the rest were dangerous.
Which Sous-vide equipment is focused in HCCP?
Nowadays, and thanks to the Sous-Vide equipment of manufacturers like Sammic, we are able to measure the temperature at the heart of the product and to generate several records to certify that the elaboration of a given product has been safely carried out. But not only this, at Janby we wanted to contribute to the digitalization of the Sous-vide process so we have developed a registered software that automatically not only checks the process in real time, but emits notifications when pasteurization is achieved. In this way, we could set the Time and Temperature parameters that meet our texture criteria and the Janby Track will concurrently check the pasteurization tables for the given product. If the Track identifies that the product is not pasteurized this will keep it in the water until is met. Also, if for any reason the water temperature descends half way the cycle, Janby Track will reset the pasteurization times to ensure and optimize the process.
How to ensure food safety with the JANBY Track?
Janby Digital Kitchen is born to digitalize the processes in the kitchen and with its first product, the Janby Track,it digitalizes the Sous-vide process. The Janby Track, has some Active Controls that among other things take care of the pasteurization. As its name indicates, these controls work actively throughout the elaboration of a product and ensure that additional parameters to Time and Temperature are met. There are 4 of them that are focused in the pasteurization and each organization can choose which one to use according to their HACCP requirements, which may vary from industry and from country.
1.Product pasteurization control: The probe pasteurization control monitors the temperature at the heart of the product throughout the whole process and ensures the compliance of the selected sanitary regulation. Once the recipe time is concluded, this control analyzes if the accumulated time and temperature meet the regulation. If the regulation is met, the Track will put the product ready to extract, if not, the Track will maintain it cooking until this is met.
2.Continious probe monitorization: The probe control monitors the temperature at the heart of the product continiously and acts accordingly. To set this continious probe control you need to establish a minimum probe temperature to be monitored throughout the whole elaboration process. If for any reason, the temperature at the heart of the product goes below the established temperature, the recipe will be restarted.
3. Final probe measurement: the final probe measurement control makes sure that the temperature at the hear of the product once the elaboration is completed is the one the user has set. In order to do so, the operator must introduce the probe at the end of each elaboraion.
4. Continious water monitorization: The water control monitors the water tempeature continiously and acts accordingly. To set this continious water control you need to establish a minimum water temperature to be monitored throughout the whole elaboration process. If for any reason, the temperature of the water goes below the established temperature, the recipe will be restarted.
Find below the link to the official report carried out by the FSIS about the food safety measures to follow for Salmonella. The document is specifically targetd to the RTE (Ready to Eat) industry. So, some parts may not necessarily be aplicable to the restaurant industry. However, the pasteurization tables and explanations regarding lethality are valid in any context.
Disclaimer: JANBY Digital Kitchen SL cannot and does not substitute for legal or health advice about food regulations in any legal jurisdiction, nor can we guarantee that following the information presented by JANBY Digital Kitchen SL will prevent foodborne illness. Unfortunately, the many variables associated with food contamination make eliminating all risk and preventing all infections virtually impossible. We cannot accept responsibility for either health or legal problems that may result from following the advice presented by JANBY Digital Kitchen. If you operate a commercial establishment and serve food to the public, consult the rules and health regulations in your area.
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 of every food preparation that takes place at Maruka. The working system is based on the standardization of the gastronomic offer through two main regeneration parameters: time and temperature, which guarantee the highest quality of the product.
¨In Maruka we are in constant innovation and evolution as a gastronomic group to offer a high quality, safe and different experience¨
One of the key success factors of this culinary proposition comes from the activity of separating the food preparation moment form the regeneration and service. The production phase is carried out in the same kitchen in big quantities but at different times from the service moment, this production is later vacuum sealed in individual portions. On the other hand, the regeneration and service happen on demand, which reduces food waste at 100%. Moreover, the elaborations are prepared in an open to the public kitchen enhancing their experience.
Reduction of cleaning times
Reduction in service times
Reduction of food waste
The kitchen is equipped with a SmartVide station composed of 2 Smartvides and 2 water tanks to function with 2 different temperatures at a time.
The whole process is assisted and controlled through the JANBY Track, the complete solution for the control of the Sous-Vide process. It is composed of a software license with different functionalities and a dedicated tablet that records recipes and identifies each bag and their elaboration process. It enables to work with many bags at the same time with an efficiency and accuracy never experienced in the kitchen. JANBY Track has also a Cloud system that records every move, records the historic of each elaboration, analyses trends and ensured food safety.
This is undeniably an innovative proposition that entails all the necessary elements for success.