get as high as 70% of costs, 40% of which are just for cooking.

Another factor to take into account is the decision (well thought through) that chefs and restaurant managers need to make to invest in cooking equipment. It has to be worth it.

This is why the waveco® research project is based on cutting costs and times when preparing and cooking food.

Using waveco® in the kitchen means reducing energy costs and solving the skilled staff issue without trading on quality.

HOW AND HOW MUCH YOU SAVE WITH WAVECO®

As we saw in our testing lab and based on the studies in association with the University of Teramo, we have proved how replacing the traditional equipment with waveco® can reduce energy consumption by up to 70%: no gas needed, no warming and lower temperature and cooking times

Another parameter that helps cut costs is the use of raw materials: waveco® allows you to get rid of long softening cycles so you can use meat cuts as soon as 24 hours after slaughtering.

The innovative action of induced maturation does the rest: thanks to waveco®, food does not lose its weight and chefs can count on an average 20% more raw materials compared to the traditional preparation and cooking methods that are commonly used.

One more aspect to consider with respect to savings is time: waveco® cuts your working time by almost a half. Preparation will take a short time and routine works like checking and stirring food will be completely gone because of the smart low temperature maturation and cooking process. You can spend this precious time in activities that bring a high and consistent quality of your dishes.

For sure waveco® is the top commis chef everybody would wish for: perfect for preparing and cooking and cost-effective in terms of consumption.