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Foods that need chilled temperatures to be preserved should be stored quickly to maintain the cold chain. This is important not only to preserve the quality, nutritional and organoleptic properties of food products, but also maintain the food in adequate safety conditions. Food is affected mainly by the action of bacteria, which are very active … Continued

Within our agreement plan with schools and professionals in the hospitality industry, Araven has the pleasure and the opportunity to collaborate with  Martín Berasategui, one of the greatest chefs in the world with 7 Michelin stars and more than 35 years of experience and innovation in the kitchen. We would like to show you the … Continued

Eggs from commercial farms come from hens which are sanitary controlled. However, if kitchen handling is not adequate and basic hygiene standards are not respected, you can encourage the growth of pathogenic microorganisms. Traditionally eggs have been the focus of the transmission of Salmonella, so it is important to follow some basic recommendations with regards … Continued

Araven and the prestigious Instituto Paul Bocuse , where the best international chefs are trained, have signed a collaboration agreement for the next two years with the possibility of renewal afterwards. The agreement aims to raise awareness among students regarding the application of European health standards.   Araven will equip the Institute’s laboratories with a … Continued

Food preservation

In the professional kitchens of restaurants and canteens as well as ice cream parlours or buffets there is a great variety of containers made of different materials: plastic, stainless steel that are used to preserve, move, cook, transport and serve food. The vast majority of these containers share a common denominator; its Gastronorm measurements. In … Continued

Food handling

Currently sauce dispensers, or more commonly known as baby bottles, are found by the dozen in all professional kitchens.  We assume that they have always been used in kitchens, but this is not the case. It was in the nineties when Chef Ferrán Adriá first introduced them to his kitchen, inspired by the famous ketchup … Continued