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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

The spanish company and the Faculty of Gastronomic Sciences have signed an agreement with Araven becoming their exclusive supplier of equipment. Araven will participate in training projects for students of the University Degree and Master’s degrees for professionals of the Basque Culinary Center and both entities will also collaborate in product development and innovation projects.   Araven, … Continued