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Benefits of waveco® in the post pandemic. Interview with chef Giuseppe Iannotti

Chef interviews , 14 December 2020
Our journey into Italian post-covid food service, in order to discover the benefits and solutions a waveco® machine can provide, thanks to the innovative technique of induced maturation©, continues...
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waveco®: a journey through Italian kitchens. Induced maturation© reduces time in the kitchen

News , 9 December 2020
The health emergency related to Covid-19 changed the way we operate in the Horeca world, especially in restaurants, where the several activities to be performed have become more complex...
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Benefits of waveco® in the post-pandemic. Interview with chef Mattia Spadone

Chef interviews , News , 5 December 2020
Our journey into Italian post-covid food service, in order to discover the benefits and solutions a waveco® machine can provide, thanks to the innovative technique of induced maturation©, continues...
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waveco®: journey through Italian kitchens. Innovation in the kitchen with induced maturation©

News , 1 December 2020
The future of food service is no doubt linked to technological innovation, a process of modernisation dedicated to the equipment used in the kitchen, one that even the current...
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Benefits of waveco® in the post-pandemic. Interview with chef Cosimo Branca

Chef interviews , 28 November 2020
During our journey into the post covid-19 world searching for benefits and solutions offered by our waveco® machine, thanks to its innovative technique of induced maturation©, we had the...
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waveco®: a journey through Italian kitchens. How induced maturation© can improve raw material management

News , 24 November 2020
Quality and availability of the food used in a restaurant business have a considerable influence on the planning and realisation of the final dish during food preparation.
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Benefits of waveco® in the post-pandemic. Interview with chef Valerio Centofanti

Chef interviews , 21 November 2020
Our journey into italian post-covid foodservice, to discover the benefits and solutions offered by the waveco® machine thanks to its innovative technology of induced maturation©, led us to Carsoli...
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waveco®: a journey through italian kitchens. Induced maturation© can reduce food cost

News , 17 November 2020
Food cost is a crucial parameter when managing a restaurant business, a factor that became even more relevant after the crisis in the food service sector due to the...
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Benefits of waveco® in the post-pandemic period. Interview with chef Michela Domizi

Chef interviews , News , 14 November 2020
Our journey in the post Covid-19 world in order to discover the benefits and solutions offered by our waveco® machine, thanks to its innovative technique of induced maturation©, continues...
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waveco®: a journey through italian kitchens. Induced maturation© reduces food waste

News , 20 October 2020
Food waste is an economic and ethical issue concerning the whole world, and sadly it is reaching unprecedented and scary levels: a third of the food produced globally becomes...
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