Consulting

Cocinas Industriales: Gas, Inducción o Eléctrica, Cómo Elegir la Adecuada

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Cocina industrial de gas e inducción en cocina profesional de restaurante

Choosing the commercial kitchen for a hospitality business is one of the decisions that most
influences day-to-day operations. It affects work speed, energy consumption,
maintenance, and profitability. The most common question among those setting up or renovating
a kitchen is always the same: gas, electric, or induction? In this guide, we review the
differences between the three types, how many burners and what power each business needs, and what
factors to consider before buying.

What Is an Industrial Kitchen?

When we talk about commercial kitchens, we’re referring to the stoves used for cooking
in a professional setting, whether as standalone units or integrated into a modular cooking line
. They are designed to operate for many hours a day at a high intensity:
boiling, sautéing, reducing, browning, or simmering in containers of various sizes, repeatedly and without
losing performance during peak service times.

There are three main types based on their technology: gas, electric, and induction. All three are
commonly found in bars, restaurants, cafes, central kitchens, cafeterias, food
trucks, and food preparation areas, although each is better suited to a specific type of operation.

How Many Stoves Does Your Business Need?

There is no standard number of burners: it depends on the size of the establishment, the type of menu, and
the volume of diners. As a general guideline: a tapas bar typically uses 2 medium burners
; a café serving basic dishes uses 2 burners plus one large one; a restaurant with
a varied menu needs between 4 and 6 burners of different sizes; a medium-to-high-volume operation or one offering
a daily special usually requires 6 large burners; and a food truck with a limited menu can
get by with 1 or 2 compact burners.

How much heat does each burner need?

Power is measured in kilowatts (kW) and determines how quickly food heats up, but it also
affects energy consumption. A small burner, ranging from 1.5 to 3 kW, is sufficient for small saucepans, frying pans, or
20-cm pots. A medium burner, ranging from 3 to 5 kW, is suitable for casseroles and pots measuring 30–35 cm. A large burner, ranging from
5 to 8 kW, is designed for large-volume pots, paella pans, or industrial kettles. It’s a good idea
to have at least one large burner if the business prepares soups, stews, or pasta in
large quantities; in small kitchens, it’s preferable to prioritize medium-sized burners.

Gas, Electric, or Induction: The Real Differences

Gas stove. It offers an immediate heat response and direct visual control of the flame, and
is compatible with any type of cookware. It continues to operate during power outages,
making it particularly reliable for continuous operation. On the other hand, it requires more
maintenance and cleaning of burners and grates, as well as a certified technical installation. It is the
traditional choice for restaurants that use high heat and have consistent volume, such as steakhouses,
grills, or Mediterranean cuisine.

Electric stove. It is easier to install and operates more reliably, with less
residual heat in the work area than a gas stove. Its drawback is a slower
initial heating time, and it stops working during a power outage. It is commonly used in small
kitchens, hotels, cafes, and food trucks, where convenience and cleanliness are prioritized over
raw power.

Induction cooktop. It is the most energy-efficient option and the easiest to clean and
maintain, in addition to generating less heat in the kitchen. It requires compatible cookware
and its initial cost is usually higher. Current models reach power outputs of
up to 5,000 W and, in many cases, can operate without requiring a three-phase electrical installation,
making them a solid alternative when there is no access to gas or when precise temperature control
is a priority.

In practice, many kitchens combine gas and induction by station, assigning each
technology to the cooking technique that best suits it. This hybrid setup allows
to balance speed and efficiency when preparing extensive menus or dealing with variable service peaks.

Do you need a three-phase installation?

It depends on the type of stove and its total power rating. Many electric and induction stoves
operate on single-phase power (230 V) when their power rating does not exceed 5,000 W. However,
if the premises will have several high-power appliances—stove, oven,
and dishwasher—a three-phase line (400 V) will likely be required. Before making a decision, it’s a good idea to
consult with a licensed electrician and verify the contracted power capacity for the premises.

Tips for Making the Right Choice

Beyond the technology, it’s best to size the kitchen based on actual peak production rather than
average service levels: a line that performs well on average may fall short during
peak hours if the cooking capacity can’t keep up. It’s also important to consider the techniques that account for
the bulk of the work—grilling, frying, stewing, and batch cooking—as well as the flow of
movement in the kitchen to avoid cross-contamination and wasted time, and ventilation, which must
be sized according to the actual thermal load. If the business plans to grow, a modular kitchen
makes it easier to adapt the layout in phases without oversizing it from the start.

The most common mistakes when designing a commercial kitchen are calculating based on average capacity rather than
peak capacity, failing to plan the workflow, underestimating dishwashing needs, and choosing technology without
considering the available electrical or gas infrastructure.

Conclusion

No single technology is inherently better than another: the right kitchen depends on the actual volume
of work, the cooking techniques used on your menu, and the space available at your location. Gas
remains a solid choice for high-volume operations and high heat; electric
works well for small kitchens with simple setups; and induction is gaining ground where efficiency, cleanliness, and temperature control
are prioritized. At Pilsa, we help every HORECA business identify the
cooking line that best fits its actual operations.

Check out our selection of gas, electric, and induction commercial stoves, and find the right equipment for your business at
: www.pilsa.com/105-maquinaria.

Tipos de lavavajillas industriales: Cuál necesita tu negocio Horeca

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Lavavajillas industrial de capota con cesta de platos en cocina profesional

Choosing an industrial dishwasher shapes the day-to-day operations of any professional kitchen: it
ensures that dishes are available on time for every service and that food safety regulations
are met. A poorly sized unit becomes a bottleneck; one
that’s chosen wisely will operate for years without any problems.

Why Choose an Industrial Dishwasher Over a Household One?

The difference isn’t just a matter of size. A household dishwasher has cycles lasting 60 to 90 minutes, and
the rinse temperature rarely exceeds 70 °C. An industrial dishwasher operates with cycles ranging from 90 to 120
seconds and guarantees a rinse cycle starting at 85 °C—the temperature at which the most common pathogens found in professional kitchens
are destroyed.

That difference is not a technical nuance: it is a legal requirement. Regulation (EC) No. 852/2004
on the hygiene of foodstuffs mandates effective cleaning and
disinfection procedures, which in practice requires that tableware reach those
rinse temperatures. Furthermore, speed changes the operational logic: with a 90–120-second cycle,
a glasswasher can process up to 1,500 pieces per hour—a pace that a household appliance
cannot come close to matching.

How It Works on the Inside

The system uses two tanks: the main tank, which keeps the wash water hot and in
recirculation, and the boiler, which maintains the clean rinse water at a higher temperature.
Since the water is already hot at startup, the cycle takes minutes rather than an hour. The process
in a nutshell: manual pre-wash to remove solid debris, pressure washing with detergent through the
wash arms, and a final rinse with clean water and rinse aid that washes away the detergent and
leaves the dishes ready to air dry.

Types of Industrial Dishwashers

35×35 and 40×40 basket-type glasswashers. These are the most compact models, designed for under-counter installation
requiring only a water supply and drain. Ideal for washing glassware in bars and cafes, with
starting prices around 1,300–1,500 € and processing capacities ranging from 900 to 1,500 pieces per hour. With
proper maintenance, they can have a service life of over 10 years.

Front-loading dishwasher. The standard choice for small and medium-sized restaurants: universal
baskets measuring 500×500 mm that accommodate plates up to 320 mm. Entry-level prices
are around €1,300, with mid-range models costing between €2,500 and €2,900 and throughput ranging from 30
baskets per hour. Water consumption per cycle ranges from 1.7 to 3 liters depending on the model, which
makes a significant difference for a 100-basket service.

Dome-type dishwashers. The basket is loaded horizontally, and a dome is lowered to
cover it, with cycles lasting 60–90 seconds. These are the standard machines in kitchens serving more than
100 covers, as well as in hotels and institutional settings. Entry-level prices range from around 3,100 to 3,900
€, with higher-capacity models costing over 4,400 €. As a rule of thumb, it’s best to
calculate one unit for every 60–80 place settings at maximum simultaneous service capacity.

Utensil rack. Designed for pots, GN containers, and baking sheets that do not fit in a
standard basket. This is the highest-cost category, ranging from just over €7,000 to more than
€12,000 for versions intended for large commercial kitchens, but it eliminates the need to wash large items
by hand, saving operators between 15 and 20 minutes per service.

Conveyor tunnel. For institutional settings and high-volume catering: the baskets move automatically
through the wash stations without stopping the line.

How to Calculate the Production You Need

The most common mistake is sizing equipment for average service, not for peak demand.
A simple method: count the number of place settings for your busiest service of the week, multiply that by the
number of pieces of tableware per guest (8–12 in a standard restaurant, 5–7 for a daily special), divide
the total by the number of minutes available before the next shift, and choose a team with at least
20% more output than that minimum, to account for breakdowns or incomplete orders.

For reference: a bar serving up to 60 customers typically requires 600–900 pieces per hour (glasswasher);
a small restaurant, 30–40 baskets per hour (front-loading); a medium-sized restaurant, 40–60 baskets per hour
(infeed hood); and a large restaurant or hotel, 60 or more baskets per hour (high-production hood).

Factors to Consider Before Buying

  • Rinse temperature: 85 °C or higher, as verified in the technical data sheet.
  • Water consumption: The efficient range is between 1.5 and 3 liters per cycle.
  • Water softener: In areas with hard water, it extends the equipment’s service life by 30% to
    50%.
  • Electrical connection: Front-loading machines and glass washers are typically single-phase; high-
    , hood-type machines may require three-phase power.
  • Dish space and height: Measure the available space; most racks can hold
    items up to 280–320 mm.

Essential Maintenance

Most malfunctions have the same cause: dirty filters and clogged wash arms.
It is advisable to check the detergent and rinse aid at the start of the shift, clean the filters and sump
between shifts, ventilate and inspect the wash arms at the end of the day, degrease them
weekly, and perform an annual technical inspection of the pump and injector system.

Conclusion

No industrial dishwasher is inherently better than another: there is simply the right equipment for each business’s
service volume, space, and type of dishware. At Pilsa, we analyze the
actual service volume of each kitchen to recommend the equipment you truly need—
—without oversizing or undersizing it.

Discover our entire line of commercial kitchen equipment and find the right
industrial dishwasher for your business: www.pilsa.com/105-maquinaria.

How to choose your large professional kitchen equipment?

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In the restaurant, hospitality and café sector, choosing large professional equipment is crucial. Robust, high-performance equipment is key to an efficient kitchen, impeccable service and controlled profitability.

At Pilsa, we have been supporting professionals for more than 60 years with solutions adapted to each sector. Discover how our offer combines quality, reliability and competitive prices.

Large professional equipment: a strategic investment

No matter what your hospitality business is like (restaurant, bar, hotel, catering, etc.), large equipment represents an essential part of your initial investment.

These are the appliances that keep your establishment running daily: ovens, fryers, dishwashers, refrigeration cabinets, extractor hoods, cooking plates, ice machines…

Elegir un equipo profesional significa elegir rendimiento y durabilidad.

At Pilsa, we select our products from brands recognised for their reliability and compliance with current regulations.

Our objective: to guarantee you equipment capable of withstanding production pace without failure, while optimising energy consumption and maintenance costs.

Robustez y rendimiento: los compromisos de Pilsa

Equipment designed for professionals

Each product in the Pilsa catalogue is designed to meet the needs of regular use.

From cooking plates to combi ovens, professional glasswashers and refrigeration cabinets, our products meet a triple criterion: robustness, safety and energy efficiency.

A controlled quality–price ratio

We know that investing in large professional equipment represents a considerable expense. That’s why at Pilsa we are proud to offer the best products at the right price.

Thanks to our leadership as suppliers of equipment for professionals, we negotiate directly with manufacturers to guarantee you an excellent quality–price ratio in all our product ranges.

A complete service designed for professionals, from selection to installation

Personalised support

Choosing the right professional equipment can be complex. Our specialised advisors are available to listen to your needs, compare models and guide you towards the equipment that best suits your business.

Whether you are equipping a new kitchen or replacing an appliance, Pilsa helps you make the right choice, taking into account your technical and budget constraints.

Quality and affordable delivery

Making our deliveries quickly and with quality service is one of our daily priorities.

And to make this investment even more accessible:

✔︎ Free delivery for orders over €199 (excluding VAT).
✔︎ For orders below that amount, shipping costs of €20 excluding VAT.
✔︎ Easy financing options.

These advantages, uncommon in the market of large professional equipment, demonstrate Pilsa’s commitment to making quality accessible to all hospitality professionals.

A wide selection of products for all hospitality and restaurant professionals

With a large variety of products available, Pilsa offers a complete range for all restaurant and hospitality professions:

✔︎ Professional kitchens: ovens, fryers, dishwashers, stainless-steel tables…
✔︎ Refrigeration and preservation: refrigeration cabinets, blast chillers…
✔︎ Beverages and bar: ice machines, blenders, coffee machines…
✔︎ Laundry and hygiene: glasswashers and suitable cleaning products.

Nuestros equipos seleccionan cada producto según criterios precisos: rendimiento técnico, durabilidad y conformidad profesional.

Why choose Pilsa for your heavy equipment?

✔︎ More than 60 years of experience serving hospitality professionals.
✔︎ A complete range that covers all needs, from small utensils to large equipment.
✔︎ High-performance, robust products designed to last.
✔︎ Competitive prices, negotiated directly with manufacturers.
✔︎ Exclusive services: advantageous delivery and payment facilities.

At Pilsa, we don’t just sell equipment: we help you build an efficient, safe and profitable working environment.

A trusted partner for your professional equipment

Investing in large professional equipment is not a simple purchase; it is a strategic choice for the performance and sustainability of your business.

With Pilsa, you can benefit from a complete offer, advantageous services and personalised advice.

Our priority: to offer you robust, high-performance equipment with the best quality–price ratio.

Discover our full selection at pilsa.com and equip your establishment with the most reliable solutions on the market.

Equípate ahora

New vs. second hand catering machinery

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Are you thinking of starting a new business or changing and giving a new look to the one you have? It is at this point that the typical question arises: What to do with the machinery – buy new or second-hand?

In this article we offer you 5 keys to decide whether to buy new or used machinery.

Machinery warranties.

New products have a minimum warranty of 2 years. This allows you to maintain security when using it, because if any problem arises with the machine, you have a technical service behind you to solve it.

This is not the case with second-hand machines. They do not have a real warranty that covers repairs to the machine. So you may have to spend what you originally saved by buying a second-hand machine on repairs. It may also happen that the machinery is older than you think and has a shorter life than expected.

Technical service.

Once you have acquired any new machinery, you have a commercial company behind you that, in most cases, is in charge of training you in the use of the new machine, offers you a technical service and takes care of its maintenance.

If you decide to purchase second-hand machinery, it is usual that you do not have the necessary technical service to start up the machinery with guarantees.

yelow machinery

Technology.

If you buy a new generation machine, it will most likely have more features than older models, better energy efficiency, new cooking techniques, new functions to improve cleaning, etc.

Second-hand machinery, on the other hand, is often technologically obsolete.

Asymmetric information (Lack of information).

What criteria should we follow when buying second-hand machinery? To take our word for it from the seller and think that the machine has not suffered any breakdowns? Or how long the machine has been in use? At first glance, a second-hand machine we will not be able to tell if it is good or bad.

Economic savings.

This is the point where the acquisition of second-hand machinery stands out. Buying new equipment can be expensive, and it is obvious that the cost of a second-hand machine will be lower.

Product catalog.

It is more usual to find a new product or machinery at your trusted machinery supplier than to have to go to the second hand market, having to wait for the machine we want to buy, at the price we are willing to pay and with the determined time of use.

Remember that within the Yelow catalog you can find everything you need to open or renovate your hospitality business.

After these arguments for and against buying second-hand machinery, what do you prefer, do you prefer to have your machinery refurbished or to buy it second-hand?

Leave us your comments.

Do you want to have a beautiful, profitable and tasty restaurant?

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When we chose the term ‘Easy Hospitality’ to accompany our brand we were very clear about the reason: because it is what we really want, can and know how to do. Because we not only make our customers’ daily lives easier by providing them with a cash register with more than 18,000 items in stock. We also make their dreams easier, such as having a beautiful, profitable and tasty restaurant.

To achieve this, we have a team of professionals specialized in advising on integral projects. That is, we help our clients to create from scratch a hospitality business or give a new look to the one they have to make it more attractive and improve their bottom line. Since we opened our doors, Yelow’s Consulting area has consolidated itself as a reference in the sector. This is demonstrated by the success stories that we show you every month on our Facebook, Instagram and Youtube profiles.

But since we have the recipe to enrich bland hospitality businesses :), we have decided to make it even easier for any professional from all over Spain to ask us for information and advice. That’s why we have created a specific website where we explain what we can do for your business, project or idea: www.hosteleriafacil.pro/solucionesVisit it, smile, tell us how much you like it and share.

We take care of everything, even making you smile.

  • Consulting / First we analyze what project you want to undertake or what are the real needs of your business taking into account the location, supply and competition.
  • The proposal / We make you an integral proposal that adapts to your pocket but without renouncing to make your clients fall in love and attract new ones.
  • Financing / We do not want money to be a problem when it comes to fulfilling your dream. We finance your opening or renovation project for up to 5 years.
  • Hands to work / We accompany you from start to finish in the construction project, installation and commissioning of all the elements of hospitality and decoration. We take care of every detail.
  • Equipment / A stock with more than 18,000 items for kitchen and dining room makes us the most competitive Horeca supplier in price and quality.
  • Customer service / Our work does not end with the inauguration. We continue to accompany you in the day-to-day running of your business: technical service, purchase management and transport.

Do you want to make your restaurant beautiful?

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A good face for the new season

September is here, the month that many of you have been looking forward to with great excitement during the summer months. No, we are not being ironic, nor do we want to wallow in the disconsolation that the return to work usually entails. It is true that the return to the work routine is hard, but it is also an ideal opportunity to give a facelift to your restaurant or restaurant to receive the new season with renewed strength and intact illusions.

It’s a fact: in the hospitality industry, customer experience is becoming increasingly important. To succeed in a highly competitive environment, it is no longer enough to offer excellent food or good, close and personalized service. The 21st century diner wants to experience a series of sensory sensations and emotions closely linked to other secondary aspects, not directly related to their menu choices or the treatment received by the staff of our business (also essential).

Today more than ever it is necessary to take the utmost care of the image of your premises, an aspect of utmost importance, since this space will be the epicenter of the visitor’s experience. So if you want your customers to come back to visit you on a recurring basis, the goal must be to make them feel very comfortable at all times.

Solutions that conquer

At Yelow we have been working very hard over the last few months, and we too have been looking forward to the arrival of September. Being fully aware of the above aspects, we have taken advantage of the summer season to take stock, analyze new market trends and, ultimately, continue to be a reliable support in this new season, for which we have prepared a completely renewed list of products.

The first point that you must take into account and in which we can help you is the choice of furniture and the different decorative elements, able to satisfy basic needs related to aesthetics and comfort, but also suitable to communicate the type of philosophy and values that characterize your proposal.

Through them, you will be able to create cozy environments, which arouse feelings of well-being and a more than positive first impression. In this sense, values such as originality, elegance and quality play a decisive role. And that is why in this new season we continue to offer you multiple solutions, adapted to all your priorities and suitable for all kinds of needs: chairs, tables, stools, shelves, stoves, umbrellas…

Everyone to the table!

Once seated around the table, all the elements that will come into contact with the customer’s senses will play their own role. And it is in this aspect that we have placed special emphasis, gathering in our new professional catalog (which you can consult here), a wide selection of product families to dress your tables, covering all the needs of service:

  • Tableware and gastronomic accessories: an essential element for a good staging, we offer a selection according to the most trendy needs and trends of the sector, through prestigious brands such as Churchill, Rak, Porvasal, Vista Alegre or Guy Degrenne, which synthesize in their ranges durability, practicality and most important of all, quality and differentiation.

A glass for every occasion

  • Cutlery: every good dish has a cutlery specially designed for it, so we present a new selection of pieces, suitable for every situation, ensuring the total enjoyment of the diner through the intrinsic quality of manufacturers such as Sambonet, Culter, Pintinox and Jay, and a variety of materials and aesthetic solutions that allow you to differentiate yourself from your competitors.
  • Glassware: the drink is present in every celebration, but as important as its quality or optimal serving temperature is to enjoy it in the right container. For this reason, and just for you, we have selected an extensive collection of glasses, cups, mugs, pitchers and other elements of the reference manufacturers in this category: Zwiesel, Vicrila, RCR, Arcoroc, Bormioli… ranging from classic and elegant styles to the most informal and casual, correctly identifying each occasion.

Finally, it is important not to neglect those aspects that the customer does not see, but that affect their perception of quality. We refer to all those kitchenware accessories that will be used in the kitchen, as well as the machinery that will be part of your day to day.

In this sense, we continue to offer a comprehensive consulting service, flexible to any type of need, through which our professional team will make your projects a reality without the need for other interlocutors, offering the best purchase conditions and a great after-sales technical service for any unforeseen event or doubt that may arise.

If you need more arguments, be sure to visit our Youtube channel, where you will find several success stories that will help you see how satisfied other customers have been after trusting us.

We wish you the best of luck for this new season and you know, whatever you need, if it exists, it’s in Yelow.

Shall we talk?

Charming terraces. 5 essentials to get yours.

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Spring and summer lend themselves to go out, enjoy, and do what you have not been able to do in the cold seasons. The weather lends itself to filling the terraces of all venues everywhere.

In spring, the terraces start to fill up at midday and finding a free table in your favorite bar is impossible.

In summer, with the heat, we wait for the sun to go down to enjoy the coolness of the night. We go out in search of a beer or a soft drink with lots of ice to escape from the day. Or maybe you are one of those who are on vacation at the beach, and the beach bar is your place of choice.

It all belongs to our Mediterranean culture of enjoying the street and gathering around a table, but in all of the above cases there is a common denominator:

The terrace.

What would we be without a good terrace to go to. In the sun or in the coolness, as each one prefers.

So, if your business is lucky enough to have a terrace space, here are 5 must-haves you can’t miss:

Style.

If you want your terrace to have its own personality and style, you can’t have the tables and chairs of the beer or soft drink supplier of the day. Yes, it’s cheaper, but do you really want to stand out from the competition?

You know that details are what make the difference between one business and another, and your customers perceive and value those details. That is why you should consider what style you want to give it. Rustic, modern, chill, sober and elegant or colorful and casual. You choose. But the rest should be in line with that style.

Furniture.

The choice of furniture for your terrace is very important. First of all you have to take into accountwhat space you have. If it is an interior space, if the terrace is in the middle of the street or if you are on the beachfront.

Depending on the location of your terrace and the style you have already chosen, purchase the right furniture.

Tip: Think about the customer’s comfort and how they would feel more comfortable in our premises. A happy customer is a loyal customer and we assure you that if they liked the experience, they will come back.

If you have chosen a chill and indoor environment, choose sofas and low tables according to the context. If on the other hand your terrace is in the middle of the street and you have decided to have a casual style, buy tables and chairs to match, to bring color and liveliness to the environment. Or if you have a small space that you want to take advantage of, high tables and aluminum stools may be the best solution.

Sunshades.

Spain is considered “the country of the sun”, it is highly valued by all, but let’s not fool ourselves, when the sun presses, few are able to remain impassive under its heat. Most mortals prefer to have lunch under a good shade. That is why it is essential to have parasols that promote the comfort of the diners.

Choose wisely, depending on your style as we have mentioned above. There are round, octagonal, square parasols, with a wooden or aluminum pole, and with different colors. And don’t forget the base! Let it be cement or concrete.

Household goods.

Household goods in yelowIf you are concerned about bringing a style to your terrace, you must accompany it with a different tableware and tableware to maintain that style. Nowadays you have plenty of possibilities to choose from: You can choose the classic porcelain or opt for more original materials such as wood, slate or melamine.

You can also choose some of the top brands of tableware and glassware.

  • Churchill and its countless models, Stonecast, Profile, Bamboo, Textured Prints, Vintage Prints, Mediterráneo, Buckingham, etc.
  • Costa Verde with its duo tableware, combining circles and ellipses.
  • Alchemy and the Energy and Ambience models.
  • RAK and its Banquet or Classic Gourmet.
  • DasSchone stands out with Miracle and Apicius.
  • Schonwald offers you Connect and Generation.
  • UpPortuasal and its tableware with a woman’s name, Augusta and Aitana.
  • Vista Alegre triumphs with Matrix and Oh Moon
  • One thousand 994 so natural with Cloud and River.

Barbecue.

lotus-grill-xl- yelowA barbecue is the extra that can give your terrace the perfect touch. The BBQ LOTUS GRILLfor example, is small, comfortable and very easy to use. It will make your customers go crazy to book a table at your place.

What are the advantages of this particular barbecue?

  • The time to start cooking does not exceed 4 minutes.
  • You can regulate the temperature with the on/off button of the built-in fan.
  • Thanks to its coating , you can carry it lit without getting burned.
  • Its design prevents grease from falling into the embers.
  • It is completely removable, which makes it easy to clean.

If you want to know more, in Yelow we already dedicated a whole blog to her. You can see it by clicking here.

We believe that with these 5 elements you will have the brightest terrace in town, on the beach or in the mountains.

At Yelow we provide you with everything you need to find the right style for your terrace.

So #Easy, so #Yelow.

Do you think we are missing something? Would you add anything else to this list? Do you need to add any of the items we have mentioned? We are all ears.

Ecoworld System. Saving and environmental care. Breakfast presentation.

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Did you miss the event where we presented the advantages of the Ecoworld system?

If you were unable to attend, read on and we’ll tell you all about it.

From Yelow, and at Pilsa Educa’s facilities, we organized a small breakfast demonstration of how the Ecoworld system can benefit your kitchen and your pocket.

We invited to the event several managers of the hospitality industry in Granada, on the one hand, those who already have the Ecoworld system installed so that they could testify the benefits that it brought them and on the other hand, those interested in this new water ozonation system.

We also invited several media outlets so that they could give testimony of what you wanted to tell.

Beginning of the breakfast presentation

Ecoworld and yelowOur manager, Miguel Ángel López, welcomed the attendees to this breakfast demonstration by presenting the concept of easy hospitality. How we intend to reach all restaurateurs in the easiest way possible. Putting our Cash and Carry with more than 17000 references in stock at the disposal of small and big restaurateurs.

He also tells us how in our beginnings we were only dedicated to the installation of kitchens and machinery, but we have undergone an evolution offering 360 solutions to those restaurateurs who need a complete advice for their business.

Within this advice we must name Pilsa Educa, our company dedicated to training in hospitality, essential to continue improving and innovating in the kitchens.

But well, you already know us well enough, let’s get to the heart of the event, the Ecoworld system.

What is the Ecoworld system?

The Ecoworld system is a machine that converts water into liquid ozone. Ozone is the most important ecological disinfectant that exists. We know that it is capable of disinfecting up to 99.6% of all bacteria.

Thanks to ozone, we would avoid the use of chemical products, which are so harmful to the environment.

In addition, it is estimated that the average expenditure on chemicals in the hospitality industry is around €3,000. Imagine saving that €3,000 year after year, and on top of that, helping the environment by being more sustainable.

We cannot forget the other advantages of the Ecoworld system. On the one hand, food preservation. Did you know that washing food with ozone can extend its shelf life up to 5 days longer than usual?

And on the other hand, the health of your employees. The use of gloves will no longer be necessary

that ozone does not harm the skin, in fact it helps to keep it healthy.

And how can I apply all these advantages to my business?

We have customized solutions for each case. We bring the ozone to your business so you can see in situ the advantages we offer, making a pre-installation and demonstration of how it works.

ecoworld demoAnd as an example, we took our guests to the part where Pilsa Educa has installed the Ecoworld machine and we demonstrated how to clean an extractor grill with the Ecoworld system. Here are some before and after photos.

And to top it all off, we enjoyed this great breakfast prepared by Carlos Caballero Sanguino, our great chef from Pilsa Educa.

All this, broadcasted from our facilities by the radio program COPE Granada. Here you have the link to enjoy it:

https://www.ivoox.com/programa-especial-cope-yelow-audios-mp3_rf_36464789_1.html

We would like to thank all the hospitality professionals who joined us that day, Pilsa Educa for lending us their facilities and serving us that great breakfast, Ecoworld’s colleagues for the demonstration, the communication professionals who joined us in the event and especially our customers for sharing their experience.

Do you find this interesting?

If you would like to know more, leave us your details here and we will contact you to give you the information you need.

Do you want your holiday accommodation to be the most sought-after this summer?

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In recent years, a trend has burst onto the tourism sector: vacation rentals. This option, usually cheaper than the traditional hotel, is an excellent alternative for families, young couples or those with tight budgets who do not want to give up a well-deserved vacation, a romantic weekend getaway or discover dream destinations. We all love to travel and change of scenery, don’t we?

Leaving aside the controversy surrounding the damage that this new alternative for recreational accommodation may cause to the hotel and/or real estate sector, the fact is that platforms such as Airbnb, Holidu or Expedia have arrived, and they are here to stay. Things of the rise of the collaborative economy (and the great profitability they offer to the owner).

WHY CHOOSE THIS LODGING OPTION?

When planning a trip, the reasons for choosing this type of accommodation for short stays can be very varied, but there is no doubt that in many cases having your own kitchen is an advantage much appreciated by users, and not so much for reasons of savings (which also). The best thing about this type of getaway is to share that moment with your loved ones, and there is no doubt that we love to do it sitting around a table.

That is why the furniture, equipment and decoration of the kitchen space is vital to maximize the added value of any accommodation, since most of the time guests spend in the property will be spent in this area.

HOW CAN WE HELP YOU?

If you have an apartment, apartment, loft, duplex, rural house, or in short, any property with a roof that can be used for tourist rental, one of your main objectives should be to make the kitchen a place of social coexistence radiant with personality. Beyond its functionality, which is another key factor to take into account, your goal should be to offer unforgettable experiences to visitors, taking care to the last detail of its lighting, aesthetics, spatial amplitude, organization, configuration, and of course, the appliances and kitchen utensils that visitors will expect to find in it.

Our range of services and products will help you get the most out of it, taking care of the delicate balance between aesthetics and profitability, ensuring harmony and economy of elements, and providing solutions for furniture, crockery, tableware and cutlery, to satisfy any gastronomic occurrence that your guests may have. And also facilitating the cleanliness of everything, in case they get particularly creative and put it all together. After all, they are on vacation.

Crockery and glassware for tourist apartments

In summary, these should be the main aspects to take into account when designing this key space in the guest experience:

  • Balance between aesthetics and profitability / Very attractive environments can be created without having to invest large budgets.
  • Economy of elements / Open and uncluttered spaces are more pleasant and functional.
  • Furniture and utensils / Think of everything you would like to find in a holiday accommodation and equip it with everything you need so that no one misses anything.
  • Personality / It is important that your cuisine is different from the usual offer, to make it easier for visitors to remember their stay.
  • Good lighting / Opt whenever possible for natural light and warm tones, which are more welcoming.

By the way, after all this effort you should not neglect the photos! If necessary, hire the services of a professional. Don’t let your effort and investment fall on deaf ears by trusting in the artistic skills of that brother-in-law who took a twenty-hour course…

Decoration kitchen apartment

Follow these tips and rely onthe advice of our professional team, betting onthe quality of our range of products to offer unforgettable experiences to all your visitors.

You will see how soon you will start to receive excellent reviews and ratings on all platforms, making your accommodation always in demand and the real star of the summer.

It’s that easy, that Yelow.

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