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What Kind of Industrial Oven Does Your Hospitality Business Need?

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Horno industrial profesional en cocina de hostelería | Pilsa

Choosing an oven for a foodservice business is a decision that goes far beyond the purchase price. It affects the final quality of the product, the speed of service, and energy costs throughout the oven’s entire lifespan. With so many types available on the market, it’s important to understand what sets each one apart and which one is the best fit based on the type of business, production volume, and the product being made.

Types of Ovens Based on Cooking Technology

Convection oven: It uses internal fans to distribute hot air evenly throughout the oven cavity, which speeds up cooking times and ensures a uniform texture in the food. It is the most versatile of all professional ovens: it can be used for cooking, broiling, or baking, and allows for simultaneous cooking on multiple trays, making it the go-to multipurpose option at
for any professional kitchen.
Combination oven (convection with steam): It adds controlled steam to the convection system, which is particularly effective for baking products that require moisture during the baking process, such as bread or fine pastries. The steam prevents the products from drying out, enhancing their texture and preserving their aromas, and these ovens typically include specific programs and self-cleaning functions.
Rotary oven: It features a rotating drum that ensures all trays receive heat evenly. It is commonly used in high-volume bakeries and kitchens with continuous production processes, thanks to its sturdy construction designed for prolonged daily use.
Stone-bottom oven: It features a stone or steel base that provides direct and even heat, ideal for products that require a crispy crust and a well-cooked interior, such as loaves of bread or artisanal pizzas. It requires more manual control and experience on the part of the operator than other types of ovens.
High-speed oven. It combines microwave technology with specific cooking functions and is designed for bars, coffee shops, and quick-service establishments that need to heat or cook small portions in seconds without compromising quality.
Charcoal oven: A kitchen that uses charcoal or wood embers, imparting a smoky flavor and a distinctive crust that cannot be achieved with other methods. It is common in restaurants specializing in grilled meats, fish, or vegetables, where the culinary experience is part of the dining experience.
Regenerative oven: Its function is to reheat pre-cooked food without drying it out or altering its texture, thanks to convection or steam heating systems. It is an essential piece of equipment in hotels, catering services, buffets, and high-volume restaurants, where it is necessary to maintain the quality of dishes prepared in advance.
Gas oven: It offers precise heat control and a quick response to temperature adjustments, reaching the desired temperature faster than an equivalent electric oven. It is a common choice in high-volume kitchens, where startup speed makes all the difference in service, and its operating cost is typically lower than that of an electric oven.

Technical Factors to Consider

Regardless of the type of oven, it’s a good idea to consider several technical factors before making a purchase:

  • Capacity and size: Determine the usable volume, the number of trays or levels, and whether the equipment fits in the available space.
  • Energy type: Electricity , gas, and steam each offer different operational advantages and costs; the choice should be based on the facility’s infrastructure and energy availability.
  • Temperature control: Digital systems and advanced thermostats allow for precise adjustments, which are essential in baking, where exact temperatures determine the outcome.
  • Additional features: Controlled steam, grill, self-cleaning, and programmable cycles enhance the appliance’s versatility.
  • Energy Efficiency: Good thermal insulation and proper energy certification reduce energy consumption and long-term operating costs.
  • Ergonomics: Intuitive interfaces and thermally insulated doors improve both safety and the day-to-day user experience.

Which Oven Is Best for Your Type of Business?

Bakery: Requires ovens that ensure even baking and precise humidity control. Steam convection ovens are common in this sector, as they help maintain the necessary humidity during fermentation and baking, preventing the crumb from drying out. For higher-volume production, the rotary oven is particularly well-suited due to its ability to maintain consistency in continuous processes.
Restaurants, bars, and cafes: These establishments require versatile equipment capable of cooking a variety of items quickly.
An electric convection oven is a practical solution for varied menus, while high-speed ovens complement high-volume, fast-turnover operations well. In establishments specializing in meat or pizza, a wood-fired oven or a deck oven may be the option that best fits the business concept.
Hotels, catering, and buffets: The regenerative oven plays a central role here, as it allows for maintaining the quality of pre-prepared dishes without compromising their texture or flavor—a feature that is especially valuable in settings with high simultaneous demand.
Baking: This requires precise control of temperature and humidity, so ovens with predefined baking programs and precise settings are best suited for achieving consistent results with every single item.

Conclusion

There is no single oven that works for every foodservice business: the right choice depends on the type of product, the volume of work, and the infrastructure available on the premises. Understanding the differences between convection, combi, rotary, deck, charcoal, and regenerative ovens allows you to make an informed decision, rather than being guided solely by price. At Pilsa, we help each business identify the oven that best suits its daily operations.

Check out our selection of industrial ovens and find the one that best suits your business: www.pilsa.com/105-maquinaria.

How to Prepare Your Hospitality Business’s Outdoor Seating Area for Fall

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Terraza de hostelería preparada para el otoño con mobiliario exterior y estufas

When temperatures drop, many hospitality businesses consider the outdoor seating season over. That’s a mistake: with the right protection against the cold and humidity, outdoor seating can remain a profitable space throughout the fall and winter. The key is to plan ahead before summer ends and address four key areas: weather protection, heating, flooring, and furniture.

Why It’s Worth Keeping Your Patio Open in the Fall

A well-designed outdoor seating area isn’t just about the season. The relaxed atmosphere that customers are looking for can be recreated just as easily in October as in July, as long as the space is prepared for the weather. Furthermore, keeping the outdoor seating area open expands the venue’s capacity without having to expand the interior, which is especially valuable for businesses with limited seating capacity.

Before deciding what to install, it’s important to have a clear understanding of the type of customers who frequent the establishment, as this will influence both the furniture and the layout of the space.

Enclosures and Weather Protection

The first issue to address is protection from the cold, wind, and rain. There are two approaches. The first involves removable enclosures, such as pergolas with a pillar structure that supports a canopy and allows the space to be opened or closed depending on the temperature; these are useful for creating more intimate settings and can be removed in the spring. The second involves permanent structures, which are installed once and remain in place throughout the fall and winter, offering greater stability against adverse conditions. Many venues combine both systems to allow for more flexible use of the space.

Outdoor Heating: Which Option Is Right for Your Patio?

Now that the enclosure has been finalized, the next step is heating. There are three main technologies, each with its own advantages:

  • Gas heaters: They require no wiring or outlets, so they can be easily moved to any spot on the patio, and they are the most commonly used because they are so easy to install.
  • Electric heaters: They are lightweight and take up little space, but they require a power outlet, so they are usually installed as fixed units mounted on the wall to avoid loose cords. The most energy-efficient models also require little maintenance.
  • Pellet stoves: They offer a good balance between cost and performance: they produce no smoke, burn cleanly, and many models feature temperature control and automatic programming.

Regardless of the technology you choose, it’s a good idea to strategically place the equipment so that the heat reaches every corner of the patio, avoiding cold spots that could reduce occupancy.

The Floor: The Foundation for a Functional Space All Year Round

If your patio has a natural surface—such as grass or gravel—fall is the time to inspect it. A uniform surface allows for easy walking on damp or rainy days, reduces the risk of slipping, and makes daily cleaning easier. When choosing a material, durability and ease of maintenance should be just as important as aesthetics.

Furniture: Choose Wisely and Take Good Care of It

Furniture is the element that most defines the look of a patio and, at the same time, the one that suffers the most from constant exposure to the sun, moisture, and heavy use. Choosing the right material and maintaining it regularly makes the difference between furniture that lasts one season and furniture that lasts several years.

Wood: It adds warmth, but it is a living material that reacts to its environment: moisture can cause it to swell or warp, and the sun can cause it to crack and fade. Hardwoods, with their natural oils, are more resistant, but in any case, it’s a good idea to apply a protective treatment once or twice a year and avoid prolonged contact with water.

Metal: Steel, wrought iron, and aluminum offer durability and a modern look, but without proper protection, the sun will damage the finish and moisture will accelerate rusting. Choosing parts with anti-corrosion treatment, cleaning them with neutral products, and promptly repairing any scratches with anti-rust paint will prevent premature replacements.

Resin and plastic: These are lightweight and practical materials, commonly used on patios where the layout changes frequently. Their main weakness is ultraviolet radiation, which can cause them to become brittle or yellow over time; choosing plastics with UV protection and avoiding abrasive cleaning products will extend their lifespan.

Textiles and synthetic fibers: Cushions and upholstery provide comfort, but they’re the items that suffer the most: they fade in the sun and can develop mold if they get wet and aren’t dried properly. Technical fabrics designed for outdoor use are more durable, and it’s a good idea to have removable, washable covers, as well as to protect them when rain is expected.

One practical consideration to keep in mind when replacing furniture is stackability: stackable pieces make it easier to quickly clear and rearrange the patio when the layout changes several times a day.

Maintenance: Consistency Is the Key

Maintaining outdoor furniture shouldn’t be limited to an annual checkup, but rather spread out over small, regular tasks. A daily visual inspection that takes just a few minutes allows you to spot loose parts, wet cushions, or dirt before they become a bigger problem. Once a week, it’s a good idea to perform a more thorough cleaning—tailored to each material—while also checking less visible areas such as legs and anchors. And at the end of the season, a complete check-up, including an intensive cleaning, applying protective coatings, repairing any damage, and storing the furniture in a dry place, can double the lifespan of the pieces.

Conclusion

Preparing your patio for fall isn’t a one-time task, but rather a planning process that combines weather protection, well-distributed heating, functional flooring, and furniture suited to each material. Done thoughtfully, this work turns your patio into a space you can use profitably year-round, not just in the summer. At Pilsa, we help hospitality businesses equip their patios with solutions designed for daily professional use.

If you need custom solutions for your patio, contact us: About Us – Pilsa Blog.

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

Elegir la cocina industrial de un negocio de hostelería es una de las decisiones que más condiciona el día a día del servicio. Afecta a la velocidad de trabajo, al consumo energético, al mantenimiento y a la rentabilidad. La pregunta más habitual entre quienes montan o renuevan una cocina es siempre la misma: ¿gas, eléctrica o inducción? En esta guía repasamos las diferencias entre los tres tipos, cuántos fuegos y qué potencia necesita cada negocio, y qué factores conviene revisar antes de comprar.

What Is an Industrial Kitchen?

Cuando hablamos de cocina industrial nos referimos a los fuegos que se utilizan para cocinar en un entorno profesional, ya sea como unidades independientes o integrados en una línea de cocción modular. Están pensados para funcionar muchas horas al día con ritmos intensos: hervir, saltear, reducir, dorar o guisar en recipientes de distinto tamaño, de forma repetible y sin perder rendimiento en los picos de servicio.

Existen tres grandes tipos según su tecnología: de gas, eléctrica y de inducción. Los tres son habituales en bares, restaurantes, cafeterías, cocinas centrales, comedores colectivos, food trucks y obradores, aunque cada uno encaja mejor con un tipo de operativa.

How Many Stoves Does Your Business Need?

No existe un número estándar de fuegos: depende del tamaño del local, del tipo de carta y del volumen de comensales. Como referencia: un bar con tapas suele funcionar con 2 fuegos medianos; una cafetería con platos básicos, con 2 fuegos más uno grande; un restaurante con carta variada necesita entre 4 y 6 fuegos de distintos tamaños; una producción media-alta o de menú del día suele requerir 6 fuegos grandes; y un food truck con carta reducida puede resolverse con 1 o 2 fuegos compactos.

How much heat does each burner need?

La potencia se mide en kilovatios (kW) y determina la rapidez de calentamiento, pero también el consumo. Un fuego pequeño, de 1,5 a 3 kW, es suficiente para cazos, sartenes pequeñas u ollas de 20 cm. Uno mediano, de 3 a 5 kW, cubre cazuelas y ollas de 30-35 cm. Uno grande, de 5 a 8 kW, está pensado para ollas de gran volumen, paelleras o calderos industriales. Conviene contar con al menos un fuego grande si el negocio trabaja con sopas, guisos o pasta en volumen; en cocinas pequeñas, es preferible priorizar fuegos medianos.

Gas, Electric, or Induction: The Real Differences

Cocina a gas. Ofrece respuesta inmediata al calor y control visual directo de la llama, además de ser compatible con cualquier tipo de recipiente. Sigue funcionando durante cortes eléctricos, lo que la hace especialmente resistente en operativa continua. A cambio, exige más mantenimiento y limpieza de quemadores y parrillas, y una instalación técnica certificada. Es la opción tradicional en restaurantes con fuego fuerte y volumen constante, como asadores, parrillas o cocina mediterránea.

Cocina eléctrica. Tiene una instalación más sencilla y un funcionamiento estable, con menos calor residual en el ambiente de trabajo que el gas. Su punto débil es una menor velocidad de calentamiento inicial y que deja de funcionar ante un corte eléctrico. Es habitual en cocinas pequeñas, hoteles, cafeterías y food trucks, donde se prioriza la comodidad y la limpieza sobre la potencia bruta.

Cocina de inducción. Es la opción de mayor eficiencia energética y la más fácil de limpiar y mantener, además de generar menos carga térmica ambiental en la cocina. Requiere menaje compatible y su coste inicial suele ser más alto. Los modelos actuales alcanzan potencias de hasta 5.000 W y, en muchos casos, pueden funcionar sin necesidad de instalación trifásica, lo que la convierte en una alternativa sólida cuando no hay acceso a gas o se prioriza el control de temperatura.

En la práctica, muchas cocinas combinan gas e inducción por estaciones, asignando cada tecnología a la técnica de cocción que mejor se adapta a ella. Esta cocina mixta permite equilibrar rapidez y eficiencia en cartas amplias o con picos de servicio variables.

Do you need a three-phase installation?

Depende del tipo de cocina y de su potencia total. Muchos equipos eléctricos y de inducción funcionan con corriente monofásica (230 V) cuando su potencia no supera los 5.000 W. Sin embargo, si el local va a contar con varios equipos de alta potencia —cocina, horno, lavavajillas es probable que se necesite una línea trifásica (400 V). Antes de decidir, conviene consultarlo con un instalador autorizado y verificar la potencia contratada en el local.

Tips for Making the Right Choice

Más allá de la tecnología, conviene dimensionar la cocina por el pico real de producción y no por el servicio medio: una línea que funciona bien en promedio puede quedarse corta en hora punta si la cocción no da abasto. También hay que tener en cuenta las técnicas que concentran la mayor parte del trabajo plancha, fritura, guisos, producción por lotes, el flujo de movimiento en cocina para evitar cruces y tiempos perdidos, y la ventilación, que debe
dimensionarse según la carga térmica real. Si el negocio tiene previsto crecer, una cocina modular facilita adaptar la línea por fases sin sobredimensionar desde el principio.

Los errores más comunes al definir una cocina industrial son calcular por promedio en lugar de por pico, no planificar el flujo de trabajo, subestimar el lavado y elegir la tecnología sin considerar la instalación eléctrica
o de gas disponible.

Conclusion

No hay una tecnología mejor que otra en abstracto: la cocina adecuada responde al volumen real de trabajo, a las técnicas de cocción de tu carta y a la instalación disponible en el local. El gas sigue siendo sólido para operaciones de alto volumen y fuego fuerte; la eléctrica resuelve bien cocinas pequeñas con instalaciones simples; y la inducción gana terreno donde se prioriza eficiencia, limpieza y control térmico. En Pilsa ayudamos a cada negocio HORECA a definir la línea de cocción que mejor encaja con su operativa real.

Consulta nuestra gama de cocinas industriales de gas, eléctricas y de inducción, y encuentra el equipo adecuado para tu negocio: 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.

Grants of up to €11,000 to upgrade hospitality equipment: everything you need to know

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Royal Decree 638/2026, dated July 29, establishes an Emergency Plan to provide subsidies for the replacement of equipment in hospitality establishments with the aim of reducing energy consumption and operating costs.

Energy efficiency has become one of the main challenges for the hospitality industry. Rising costs for electricity and other utilities have increased pressure on the profitability of bars, restaurants, cafes, hotels, and other tourist establishments.

With the aim of promoting the modernization of the sector, the government has approved a new grant program designed to facilitate the replacement of hospitality equipment with more energy-efficient solutions. These grants, which can reach up to €11,000 per establishment, represent an opportunity to invest in technology that reduces energy consumption and optimizes operating costs.

What do these grants consist of?

The program establishes a special grant program for hospitality and tourist lodging establishments to encourage the replacement of machinery and equipment with more energy-efficient models.

The grants are awarded through a direct award procedure; that is, in the order in which complete applications are submitted and until the available budget is exhausted, without a competitive selection process.

The call for applications will be open from August 5 through September 30, 2026, although the deadline may be moved up if the allocated funds are exhausted.

Who is eligible?

Owners of establishments located in Spain whose businesses operate in the lodging and restaurant sectors may apply for this assistance, including:

· Hotels and tourist accommodations.
· Restaurants.
· Bars and coffee shops.
· Catering companies.
· Campgrounds.
· Other establishments classified under CNAE codes 55 and 56.

In addition, eligible recipients may include individuals, legal entities, communities of property, and unincorporated partnerships that meet the requirements set forth in the call for applications.

What types of investments are eligible for grants?

The program calls for the replacement of various types of professional equipment designed to improve the facility’s energy efficiency.

Eligible activities include:

· Replacement of industrial equipment in the hospitality industry.
· Replacement of commercial appliances.
· More efficient HVAC systems.
· Awnings and umbrellas that help improve the building’s energy performance.
· Installation and construction costs necessary for the renovation.
· Management of waste generated by equipment replacement.
· Energy efficiency certificates and certain costs related to the administration and justification of the grant.

Conversely, equipment that uses fossil fuels, including natural gas, is excluded.

How much is the grant?

Each business will be eligible for a grant of between €5,000 and €11,000, which may cover up to 100% of eligible costs, provided that the amount does not exceed the limits established by the de minimis aid regulations.

In addition, a single company may submit applications for multiple establishments, provided they are different work sites.

Beyond the Grant: An Investment in Competitiveness

Although the grant provides a significant financial incentive, the true value of this opportunity lies in the benefits that come from upgrading the equipment.

The introduction of state-of-the-art professional machinery helps reduce energy consumption, optimize work processes, improve staff productivity, and lower maintenance costs associated with obsolete equipment.

Against a backdrop of increasing pressure on operating margins, investing in energy efficiency not only helps reduce the business’s environmental impact but also improves its profitability in the medium and long term.

Why is it important to act as soon as possible?

The budget allocated to this program is limited, and grants will be awarded on a first-come, first-served basis based on the submission of complete applications. This means that preparing for the investment in advance can be crucial to securing the grant.

Therefore, it is advisable to assess the facility’s needs as soon as possible, identify the equipment that needs to be replaced, and plan the project well in advance.

At Pilsa, we help you revitalize your business

At Pilsa, we specialize in manufacturing and supplying professional solutions for the hospitality industry.

Our team can help you identify which equipment best suits your establishment’s needs and advise you so that the renovation of your commercial kitchen results in a real improvement in efficiency, productivity, and profitability.

If you’re considering upgrading your machinery, now might be the time to do so.

Contact our team and find out how we can help you modernize your business by taking advantage of this opportunity.

Pilsa integrates Yelow and completes a service model for the professional hospitality industry that covers the entire cycle: from supply to customized equipment.

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With the definitive incorporation of Yelow as Pilsa Cash & Carry, the group articulates four points of contact with the customer (physical store, showrooms, online channel and sales team) on the basis of its own manufacturing and operational support from ECF Group.

Pilsa announces the definitive integration of Yelow under its brand, which is now called Pilsa Cash & Carry. The change culminates a building process that allows the group to operate consistently on all fronts of the HORECA sector: from the small establishment that buys from Cash & Carry to the large operator that requires custom-designed and manufactured equipment.

Pilsa operates today through four articulated channels: the physical store in Cash & Carry format, specialized showrooms, online channel and proximity sales team. In addition to this, Pilsa has its own manufacturing capacity for projects in high catering and large hotel chains, an asset that distinguishes the group from conventional distributors.

Yelow was born as an extension of Pilsa to provide an agile response to the small and medium hospitality industry. Its integration does not eliminate this specialization: it incorporates it into a structure with greater product capacity, better commercial conditions and the logistical support of ECF Group.

The team, day-to-day operations and service approach that characterized Yelow remain intact.

Pilsa. Supply, design and manufacture for the professional hotel and catering industry.

New Pilsa headquarters: a strategic step in our evolution

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On April 9, we celebrated the inauguration of our new headquarters in Armilla (Granada), a milestone that marks a new stage in the development of Pilsa. On the occasion of this opening, our CEO, José Manuel Cassinello Sola, gave an interview on Onda Cero in which he discussed the significance of this development and the challenges associated with our growth:

An inauguration aimed at sharing our project

The event brought together customers, suppliers and institutions in a day designed to directly show our activity and capabilities. During the visit, the attendees toured the facilities and got to know the different spaces that make up the new headquarters, in an experience accompanied by a gastronomic proposal designed for the occasion.

An infrastructure aligned with our growth

The opening of this new headquarters responds to a natural evolution of our company. We needed an environment that would allow us to operate more efficiently, improve coordination between teams and respond to the level of demand of the projects we develop.

The facilities integrate showroom, offices and logistics capacity in the same space, which facilitates more agile management and a better connection between the technical, commercial and operational areas. This progress is not only physical, but also structural: it represents a direct improvement in the way we work.

Grenada as a strategic axis

We have strengthened our commitment to Granada as a center of decision making and development. From here we coordinate both national activity and international projects, consolidating a model that combines operational proximity with expansion capacity.

Our presence in the province is strengthened in parallel to the company’s growth, supported by a developing team and a structure prepared to operate in different markets.

Ready for a new scale

Our integration into ECF Group has been a turning point in our trajectory. It has allowed us to strengthen our capabilities, access an international network and take on projects of greater complexity and volume. The new headquarters is a direct consequence of this moment: we needed an infrastructure aligned with the current level of demand and with the growth expected in the coming years.

This context places us in a stronger position to continue developing projects of horeca equipment with a technical, efficient and results-oriented approach.

More capacity for our customers

With this new space, we are taking a step forward in key aspects for our customers. We improve our logistical capacity, optimize response times and generate an environment where it is possible to validate solutions more directly through the showroom.

The objective is clear: to facilitate project development, reduce operational friction and provide greater value at every stage, from design to execution.

A new stage for Pilsa

The inauguration of the Armilla headquarters marks the beginning of a stage focused on structured growth, international expansion and continuous improvement of our value proposition. We continue to move forward with a clear vision: to be a reliable technical partner for the development of horeca projects, combining knowledge, operational capacity and focus on customer profitability.

Valentine’s Day: prepare your restaurant for a memorable evening

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The key to a successful Valentine’s Day lies in planning ahead. Promote your offers in advance through social media and your website. Highlight your menus, décor and special details to attract customers before they even enter your establishment.

Valentine’s Day is the perfect opportunity for restaurateurs and hoteliers to enchant their customers and create a unique atmosphere. This key date in the calendar for lovers requires careful preparation, both in terms of ambiance and culinary experience.

Discover our tips to transform your restaurant into a magical place and our favorite products to create unforgettable memories. Get ready to welcome couples and offer them an unforgettable experience.

Our ideas to attract customers for Valentine’s Day

Valentine’s Day is the perfect occasion for restaurants to attract customers looking for unique and romantic experiences. To stand out and captivate lovers, it is essential to differentiate yourself with original and thoughtful ideas. Here are our suggestions to make your establishment a must-visit on the night of February 14.

Create a special offer for Valentine’s Day

✔︎ Exclusive menus: offers a menu specially created for the occasion, with more gourmet ingredients (truffle, lobster, chocolate, etc.). It includes options to share, such as dishes for two or desserts to share.

✔︎ Dinner + experience packages: combine your meal with an additional experience, such as live music, a wine tasting or a dance party.

✔︎ Combined offers: if you have an agreement with a hotel, offer a package that combines dinner and lodging for an extended romantic moment, or even room service for meals directly.

Create a welcoming environment to attract your customers

✔︎ Romantic decor: transform your restaurant with an elegant ambiance. Use beautiful flowers, elegant tablecloths, LED candles or garlands of lights to create an intimate and warm atmosphere.

✔︎ Background music: hire live music or create a special Valentine’s Day playlist to accompany the evening. Soft music adds a magical touch.

✔︎ Themed photo booth: create a decorated photo corner for your guests to immortalize their evening. A simple way to make their experience memorable.

Offers memorable gestures of appreciation

✔︎ Personalized welcome: offer a welcome drink, such as a glass of cava, champagne or a special Valentine’s cocktail. A small aperitif at the beginning of the meal is also appreciated.

✔︎ Surprise gifts: hand out a gift such as chocolates, a rose or a personalized card to thank your customers.

✔︎ Personalized options : offer your customers the opportunity to make special requests, such as a romantic message on their dessert or a bouquet of flowers on their table.

Focus on communication to attract attention

✔︎ Digital marketing: create engaging posts on your social networks, with attractive images of your dishes, your decoration and your special offers.

✔︎ Early bookings: encourage your customers to book in advance by offering discounts or a welcome drink for the first bookings.

✔︎ Local collaborations: collaborate with local florists, confectioners or artisans to offer combined offers that increase your visibility.

Rely on our products and equipment to enhance your experience

✔︎ Table service: choose tableware and glassware and refined glassware to impress your guests.

✔︎ Ambiente de iluminación: velas LED recargables o lámparas decorativas crean una luz suave y romántica.

✔︎ Professional kitchen equipment: guaranteeing impeccable quality with reliable utensils and equipment to guarantee perfectly prepared dishes.

Valentine’s Day is a unique opportunity to attract a diverse clientele and also to build loyalty among your regular customers. By focusing on sophisticated ambiance, personalized details and effective communication, you will make your restaurant a must-visit destination for this romantic celebration.

With over sixty years of experience equipping catering and hospitality professionals, Pilsa is here to help you make your Valentine’s Day a success. Our ranges of tableware, glassware, equipment and decoration guarantee a perfect ambiance and impeccable service.

Plan ahead with Pilsa and create an unforgettable experience for your customers!

New OUTLET Section: discounted products for your hospitality and foodservice business

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At Pilsa, we want quality and design to remain within everyone’s reach—even when you’re looking for a great deal without giving up what you truly like. That’s why we’ve created our new OUTLET section, a space designed for those who enjoy finding special pieces at especially attractive prices.

What will you find in this new space?

Machinery, tableware, glassware… a curated selection of products with discounts of up to 85% off. These are genuine opportunities, designed for those who value durability, aesthetics and convenience, while also seeking to optimise their investment.

The idea is simple: offering high-quality items at prices that rarely come around again. A way to open the door to products that sometimes fall off the radar simply because of budget constraints.

Limited units

We have prepared a dynamic selection that will change depending on availability. This means units are very limited and may sell out quickly. If you find something that suits you, don’t let it slip away!

A space that keeps renewing itself

The outlet will be a living section, updated with new opportunities as inventory becomes available. If you want to stay informed, we recommend visiting it regularly so you don’t miss any updates.

Don’t miss this opportunity

We invite you to explore this new section and take advantage of the discounts while they last. We’re sure you’ll find the opportunity you’ve been looking for.

Visit our OUTLET

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.

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