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You are at the mychef blog, a referent brand on ovens for professional chefs and cookers. Discover all the news related with mychef, gastronomy, culinary technics and other curiosities related with the gourmet world.

Butchery equipment: the vacuum packing machine

If you work in a butcher you will know that meat is a food that, due to its characteristics, must be kept fresh and in optimal storage conditions before its consumption. To achieve this, a vacuum packing machine is vital for your business. We explain everything you need to know before purchasing one!

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Three keys to vacuum cooking

More and more restaurants are signing up to the technique of vacuum cooking. And they have no shortage of reasons: vacuum cooking improves the taste of your dishes and production processes, key aspects for an industrial kitchen. If you want to obtain the best results with this technique, we offer you three essential keys in this article.
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Keys to getting the most out of your blast chiller

The blast chillers are very practical equipment in the hostelry sector, as they cool food quickly and favor a proper maintenance of food safety. Unlike traditional freezing in refrigerated chambers, which is slow and expensive, the use of a blast chiller reduces energy consumption and at the same time respects the qualities of the food. 
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10 reasons to vacuum cook in your bar or restaurant

Vacuum cooking has become increasingly popular among professional cooks for a variety of reasons. If you want to know more about this technique and everything it can contribute to your business, we offer you 10 reasons to vacuum cook that will convince you to use it in your bar or restaurant.
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