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⚡ Electricity · Kitchen design · A guide before you order equipmentElectrical power for a professional kitchen: how to calculate the load you need and choose a single- or three-phase connection before ordering equipmentThe combi oven is ordered, the range is on its way, the premises are refurbished — and then the electrician announces that the site..

Ship galleys · MARINE equipment · A guide for shipowners and yacht ownersGalley equipment for ships and yachts: requirements, fixing and materials — how to fit out a galley that keeps working in a stormA ship’s galley is one of the busiest and most hazardous spaces on board. It runs without days off, in constant motion, in salt-laden air, on limite..

Laundry equipment · DANUBE · Buying guideProfessional washing machine: how to choose by kilograms, extraction and workload — and why the G-factor determines your drying costsWhen buying a professional washing machine, most people look at capacity and price. But the biggest cost in a laundry is not washing — it's drying, because every litre of water..

Commercial display cases · Buying guideMeat and fish display cases: how to choose, which lighting sells, and when to go for remote or plug-in refrigerationMeat and fish are the two most sensitive products on a shop or deli counter. They need different temperatures, humidity, light and even different materials inside the case. In this article we loo..

Refrigeration · HACCP · New categoryRemote temperature and humidity monitoring: how to replace paper logs with automatic HACCP recordingTwo entries a day in a paper log show the temperature at two moments. They don't show what happened at night when the freezer compressor stopped, or on Saturday when someone left the cold room door open. An automat..

Electromechanical equipment · Buying guidePlanetary mixer or spiral dough mixer: which to choose, and why a pizzeria, pastry shop, canteen and restaurant each need a different oneFrom the outside the two machines look alike — a bowl, a motor, a rotating tool. In practice they solve completely different problems. The wrong choice means either overhe..

Pastry equipment · YOUR HORECA guideYour pastry shop: from a small patisserie to a production bakeryPlanetary mixers, dough machines, proofing cabinets and pastry ovens — from a compact four-tray oven to a 16-tray line with trolleys. How to choose equipment at each stage of growth, how to maintain it and how to make sure production never stops for ..

Budget guide 2026 · YOUR HORECAHow much does it cost to equip a café, pizzeria and restaurant in 2026: a line-by-line budgetA complete equipment list for three concepts with real catalogue prices — at economy, standard and premium level. Where budgets usually blow up, what you must not skimp on, what you can rent and how to spread the investment ov..

Kitchen engineering · YOURHORECA.COMExtraction hoods and kitchen ventilation: sizing, filters, fire safety and maintenanceA hood is not a product you pick by width. It is part of a ventilation system that has to match your equipment's heat load, your make-up air, your duct velocities and the annual fire-safety inspection. This guide covers how to s..

HOTEL EQUIPMENT · YOUR HORECA GUIDE Hotel equipmentmini bar, room service trolleys, luggage and laundry carts A guest judges a hotel by the details they only notice when those details fail: a mini bar quiet enough to sleep beside, a hot dinner that arrives hot, and a luggage cart that does not squeak across the lobby. This article explains how to c..

Canteen serving line: bain-maries, DROP-IN modules and self-service display units | YOUR HORECA CANTEEN EQUIPMENT · YOUR HORECA GUIDE The canteen serving linebain-maries, DROP-IN modules and self-service display units The serving line is where the kitchen’s work either reaches the guest hot and appetising, or cools down in the queue. This article e..

Warewashing equipment · Professional chemicalsChemicals for the commercial dishwasherwhy they are needed, how to dose them and why they sometimes «don't work»A professional dishwasher does not wash with water — it washes with correctly dosed chemicals at the right temperature. If dishes come out spotted, greasy or wet, nine times out of ten the fau..

Professional fryer for the HoReCa kitchen: choosing, maintenance, service and spare parts | YOUR HORECA..

Glass and cutlery polishers: how to use them correctly, maintenance, service and spare parts | YOURHORECA.EU.COM..

How to choose a professional meat grinder: power, sizes, service and spare parts | YOURHORECA.EU.COM..