Guides

Cold, quality’s best friend in the kitchen: optimises organisation, safeguards the quality of dishes and raw materials, reduces waste. Discover our tips on how to work best with cold.

Guides

February 16, 2024

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

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

Guides

January 9, 2024

Food trends of 2024 for the restaurant industry

2024 promises significant evolutions in the culinary landscape, from fine dining

Guides

December 15, 2023

Blast chiller and confectionery: interview with Carlo Pavesi

How the blast chiller can revolutionise the production process

come combattere lo spreco alimentare al ristorante - magazine normann

Guides

December 5, 2023

Food waste: how to fight it in restaurants

From menu planning to proper food storage

cottura a bassa temperatura - come funziona, benefici, vantaggi in cucina - normann magazine

Guides

November 28, 2023

Enhancing flavours with low-temperature cooking

Authentic flavours, intact nutritional values and maximum productivity: the

uso dell'abbattitore in pasticceria - normann

Guides

November 21, 2023

Blast chiller in patisserie: an essential element

Four reasons why it should not be missing in the laboratory

Guides

July 8, 2023

Why the blast chiller should never be missing in a restaurant

An indispensable element to guarantee safety and quality while saving time

Guides

June 6, 2023

How food chilling works

Benefits, applications and frequently asked questions

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Normann at FHA Horeca Singapore: Highlights of the 2024 edition

Normann debuts at FHA Horeca Singapore

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

Entry: the best friend of small catering (and more)

Normann at FHA Horeca Singapore: Highlights of the 2024 edition

Normann debuts at FHA Horeca Singapore

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

Entry: the best friend of small catering (and more)

Guides

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

Food trends of 2024 for the restaurant industry

Blast chiller and confectionery: interview with Carlo Pavesi

Food waste: how to fight it in restaurants

Enhancing flavours with low-temperature cooking

Blast chiller in patisserie: an essential element

Why the blast chiller should never be missing in a restaurant

How food chilling works

Pulled pork, soft and tasty

Pork tenderloin, soft and delicate

Pears in red wine, soft and juicy

Soused vegetables in a light version