Araven has consolidated its position as a leading brand in food safety in the hospitality sector through continuous innovation
Since 1976 we have been designing, manufacturing and commercialising an innovative range of products for the hospitality professionals
We develop easy-to-use, ergonomic and versatile products for your day-to-day food preparation that are guaranteed to comply with food safety regulations.
International presence
The main international cash-and-carry operators, wholesalers and distributors feature Araven products in their catalogues
If you are a professional in the hospitality sector and would like to use Araven products in your kitchen, we can put you in contact with a distributor in your area
Developing products that create high value for professional cooks
We design durable and reusable products for a more sustainable business that reduces waste and promotes the circular economy.
Innovative and sustainable brands for success in the professional hospitality and retail sectors
Find out moreThe latest on Araven
The Araven Group brand’s latest offering is a tray for proofing, storing and transporting dough, designed with all the hallmark durability, resistance, ease of cleaning and handling, and modern design that have made Araven an industry leader The new product is equipped with all the exclusive Aravan features, such as colour identification and engraved … Continued
Read moreIn 2023 Araven increased its long-standing work of training catering professionals and students in good practices for transporting, storing, handling and preparing food. The company provided a total of 30 hours in 20 practical workshops during which it shared its experience as a leading specialist in products for the catering industry with 540 participants: 220 … Continued
Read moreIn its research article “Study and characterisation for the preservation of chicken meat”, the University of Zaragoza’s AgriFood Institute of Aragon (IA2) concludes that there are benefits to using Araven containers with a system for separating food from the exudate produced when thawing and storing, compared to conventional containers Microbial load after thawing increased … Continued
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