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Chefs

Michele Dal Cin and the cook & chill method to reduce waste and costs

How the Nortech Plus 15 transformed production management in a pastry shop in Treviso.

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Dark Kitchen, Ghost Kitchen, Cloud Kitchen: what are they?

Kitchens without a dining area, for more efficient and flexible delivery

Expos

Normann in Europe and Asia for important exhibitions

We support Toschi Vignola at the leading international trade fairs dedicated to the gelato and pastry sector

Chefs

Blast chiller and pastry: interview with Carlo Pavesi

How the blast chiller can revolutionise the production process

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