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For every cooking valuable operation, the perfect alley in the extended gamma of technologies and professional Sirman’s products 

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Cooking appliances

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Innovative equipments for your creativity, think to speed the raw food and optiise the workflow

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Food processing

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Freshness and quality are always safe with Sirman

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Packaging

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Trust the safety of an impeccable frosting procedure to preserve and respect the quality of your preparation in the time

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Blast chillers

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The pleasure to create meets the pleasure to exhibit

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Display

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Not only sanitize but remove odors ... Ozone discover our range

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Washing and sanitizing

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Discover the taste of efficiency with equipment designed support your creativity

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Kitchen accessories

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Sirman Corporate

Sirman - Padova (Italy) - is a leader in the field of Professional equipment for the beverage. Check out the online product catalog, activities and news

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Sirman's IoT applications are not only limited to machines but also to the after-sales service system 

La **Digital Transformation** is a cultural and organisational challenge of our times. Companies can simply adapt or be **proactive** and integrate change to seize new opportunities. Sirman pursues and anticipates the latter option.

Sirman was already an early proponent of digital transformation long before it became a trend, when the Italian entrepreneurial system wasn’t even supported and promoted yet.

##How it all started

Today, Sirman is a leading manufacturer of food-processing equipment for professional kitchens and the retail industry. But before getting here, it had to face various difficulties and challenges, as Luca Marzaro, Sirman Group’s CEO, told us. 

<Blockquote user="Luca Marzaro" role="AD" src="">
Sirman was established in 1969, almost by chance. The previous company of one of the founders had a rival that manufactured the same equipment plus slicers, giving it a significant advantage in the marketplace. Therefore, Sirman’s three co-founders – two brothers and their brother-in-law – decided to manufacture slices as well. However, it wasn’t as easy as one could think because of the shortage of sub-suppliers in that area.
The real challenge was starting the supply chain and many processes that weren't even available in the area yet. After years of difficulties, only one of the co-founders decided to keep the business running, using the commissions he earned from his commercial activity for other companies to pay the employees.
</Blockquote>

Things started to change in the 1980s when Sirman expanded commercially, structuring the production by drawing heavily from the upper Milanese industrial district.

<Blockquote user="Luca Marzaro" role="AD" src="">
We relied on the Lombard district we had been collaborating with for several years. However, little by little, we achieved our autonomy by manufacturing almost everything in-house, avoiding the adverse effects of the crisis that hit the upper Milanese industrial district.
</Blockquote>

In the 1980s, the company had the possibility to enter the international market, which was quite uncommon for a small-medium enterprise like Sirman.

<Blockquote user="Luca Marzaro" role="AD" src="">
Sirman started attending trade fairs and events looking for international partners and clients. At that time, it was more common to see foreign operators coming to Italy to get to know its entrepreneurial system. But we decided to reverse this trend by going abroad. Then, from the late 1990s, the company established its branches in the United States (1999), Shanghai (2005), and Brazil (2016), covering major markets while adapting to their different dynamics. This international presence allowed us to speed up delivery times and manage the stock and business relationships directly, bypassing intermediaries and local brokers.
</Blockquote>

## The first IoT ideas

Initiative, problem-solving, and determination helped Sirman consolidate and expand its business and approach the Internet of Things. It started integrating its appliances with the first rudimentary applications, even before the IoT era, progressing to today’s cutting-edge technologies.

Sirman approached this matter about 15 years ago, even if, at that time, the applications weren’t that well-defined. However, the goal was clear: controlling the appliances remotely to be more efficient and effective.

That’s how the first project came to life. Because Sirman couldn’t rely on a widespread internet network, this project was based on airwave technology having minimum impact on the appliances, which communicated via the power cable. However, more advanced mechanisms soon made this system obsolete, but the company kept experimenting and researching, focusing on remote-control technologies.

<Blockquote user="Luca Marzaro" role="AD" src="">
These smart appliances emitted signals. The system was based on conveyed waves, i.e. a technology that transmits data via the power supply network. We called it Sirman’s Remote Control System. More than once – Luca Marzaro continues – I was asked to show our system, which became a real case study. We also invented the Sirman Track, an after-sales tracking system installed on our appliances. This software allowed technicians to draw digital reports through a palmtop. The technology improved as the Internet became more popular and WI-FI chips became more affordable, making the old remote control structure outdated. We at Sirman manufacture 100% aluminium and steel appliances. However, we believe that ease of use and a close relationship with our clients must develop alongside technology.
</Blockquote>

We provide smart, safe, and efficient appliances connected to the Internet to exchange data and, thus, make them reactive, speeding up the after-sales service, which has always been our flagship.

<Blockquote user="Luca Marzaro" role="AD" src="">
We have always focused on remote-control technology, applying it since it was invented. As a result, our after-sales service has improved, becoming more timely and effective. Over the years, this service has become more expensive, and technicians are not always available to work on weekends. However, with IoT, we can obtain a massive amount of data, solving problems even before they occur.
</Blockquote>


## The advantages of IoT

The Internet of Things makes appliances smart as they can activate and function autonomously. It also allows technicians to collect data, helping them prevent wear and solve problems. Thanks to IoT, recipes can be started and saved autonomously, making life much easier for professionals who want to simplify the procedures or start longer, complicated preparations.
Continues the in-depth study by reading: <a href='/it-IT/press-room/notizia/tutti-i-vantaggi-di-una-cucina-4-0-1' class="css-2qbjsx" style="color: rgb(20, 145, 155);">All the advantages of Kitchen 4.0</a>

IoT has made Sirman appliances more sophisticated but still user-friendly. Technological innovation has just changed their potential to help professionals organise their kitchens more efficiently and prepare more complex recipes.

Sirman’s smart kitchen is ideal for small businesses and restaurant chains alike. For example, by remotely updating recipes, the headquarters can oversee the menu and recreate it in the other restaurants. This way, menus can be changed quickly and, in some cases, without even having to train the staff.

Moreover, IoT updates the operating systems autonomously without the technician’s intervention.


Sirman’s IoT: smart equipment and technical support

News

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Cross contamination is the transfer of microorganisms or chemicals from one food to another. This process generally occurs when raw and cooked foods come into contact. 

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## How to avoid cross contamination for food safety: from the precautions to be taken, to the professional slicers and tools to be chosen.

Cross contamination has long been a topic of discussion among various communities, with the aim of determining how it occurs, and possible solutions to ensure safety during the use of various products. 
Cross contamination is the transfer of microorganisms or chemicals from one food to another. It can occur either directly, through contact between two foods, or else indirectly, through contact with equipment or packaging.
This risk, which can lead to more or less serious infections and intoxications (also depending on specific food allergies or intolerances) is of greatest concern for organisations and professionals operating in the food sector, and is present throughout all the various stages: from preparation and packaging, to the serving of the food items to the end consumer.
Cross-contamination occurs when a contaminating element is unintentionally transferred from one food item to another, often from raw food to cooked food. 
Cross-contamination does not necessarily have to involve pathogenic microorganisms: in fact, substances that can trigger allergies or food intolerances must also be taken into consideration. For example, foods that are declared to be “gluten free” must be prepared with the utmost care in order to avoid any potential contact with ingredients that could contain gluten.

## Avoiding cross contamination

In order to avoid or minimise the risk of cross-contamination, several elements must be taken into account. In fact, negligence and incorrect conduct can compromise both the food handling and preparation phase, as well as the storage phase.
It is always recommended to ensure the cleanliness of the operators’ hands (both before and after handling food items), as well as the surfaces and utensils utilised. Since cross contamination mainly occurs from raw to cooked food, it is important not to use the same utensils, and to separate them for storage purposes. 
Therefore, when using utensils such as cutting boards, knives, and other kitchen equipment, it is important to always ensure the proper use of the utensils themselves based on the type of food being handled, and to wash them frequently. 

![contamination_img_resize_small.jpeg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/contamination_img_resize_small_db4c304c02.jpeg)

## Professional slicers: how to avoid cross contamination

Another measure that can be taken to reduce the risk of cross contamination is to choose food processing equipment that’s made with top quality and easy-to-clean materials, and is designed to ensure maximum safety in terms of cross contamination.

In this regard, it is important to take every process into consideration, starting with the preparation of the ingredients. In the case of slicers, for example, the blades and plates come into direct contact with many different food items, and at a very high frequency.
In order to ensure that these types of machines are able to be used safely, Sirman has developed its own solution, which involves the use of anodised aluminium. In fact, once they have been removed from the mould and polished, many of the components of the company’s professional slicers undergo an electrochemical process whereby a protective layer of oxide is formed on the outer surface. This process renders the machines and their components non-toxic, making them particularly safe for food contact.

Another important practice for reducing the risk of cross-contamination is to use different utensils and accessories for foods with different bacterial loads. 

In this regard, Sirman’s vertical slicing machines come in two variants: those with a plate dedicated to cutting deli meats, and those with a plate for fresh meat. In fact, cross contamination frequently occurs due to contact between raw foods and cooked or cured foods, and is consequently a risk when both come into contact with the same unsanitised equipment. 

These two different variants are therefore designed for use with specific types of foods. The use of these plates exclusively for designated food items not only eliminates the risk of cross-contamination, but also facilitates the handling of the various products, as well as the cleaning of the machines themselves, as discussed in one of our blog articles. 

For deli meats, for example, which have irregular shapes (consider the difference between mortadella and speck), the arm that holds the product in place has a studded surface, while the tray is completely flat. The two trays that slide over one another are completely flat.
As far as fresh meats are concerned, since the product is not compact, it needs to be contained. It is also necessary to ensure that the fresh product doesn’t stick to the plate, as this can result in imprecise slices. The plates designed for these types of products are therefore tub-shaped with lateral edges, and both of the plates that slide over one another have edges designed to facilitate the cutting activities.


<table><tr><td style='width:50%;border:0px'>
![AFFETTATRICI_LEONARDO_370_EVO_VCS_TOP_CE.webp](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/AFFETTATRICI_LEONARDO_370_EVO_VCS_TOP_CE_5c0ef8a6f7.webp)
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![AFFETTATRICI_LEONARDO_370_EVO_BS3_CE.webp](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/AFFETTATRICI_LEONARDO_370_EVO_BS_3_CE_3620999056.webp)
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<a href='/en-GB/food-processing/slicers/leonardo-370-evo-vcs-top/16377502S'  class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">LEONARDO 370 VCS TOP slicer with a plate designed for fresh meat</a>
</td><td>
<a href='/en-GB/food-processing/slicers/leonardo-370-evo-bs3/163774N02SGD'  class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">LEONARDO 370 EVO BS3 slicer with a plate designed for cured meat</a>
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Another measure to be taken in order to reduce the risk of cross contamination is thorough cleaning.  Sirman machines are designed to be easy to clean and sanitise. In fact, despite the fact that aluminium machines with rounded contours are more time consuming and expensive to produce, Sirman has opted to minimise the presence of corners and edges on its slicing machines in order to make them easier to clean. 
Many of their components can even be removed to facilitate washing, and on the Stonehenge line of slicers, which are specifically intended for food items other than fresh and cured meats, the detachable parts are even dishwasher safe. 
Even Sirman’s extremely robust slicers, like the Legend flywheel model, have carriages that can be conveniently detached for easy washing. This is an exclusive convenience offered by Sirman, which is the only company to provide this feature. 

Constant sanitisation, proper use of equipment, and the maintenance of a clean working environment are effective measures that can be taken to eliminate or minimise the risk of cross contamination. Having machines that are easy to clean and sanitise, thanks to the materials they’re made of, and the presence of rounded shapes and removable components, significantly reduces the time and resources required for the daily cleaning processes.

Food safety: how to avoid cross contamination

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Maintenance, recipe sharing, fault reporting and consumption monitoring. 

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The day is almost over, and the brigade is cleaning the kitchen. In the meantime, the kitchen leader is checking **Sirman’s web App** for new notifications. This App manages the appliances connected to the cloud (SRCS - Sirman Remote Control System). The Alpine cheese left to cure in the curing refrigerator is now ready. Tomorrow, they can taste it, and if they’re happy with the result, the kitchen leader can **save the new recipe** - temperature, humidity, and curing period - so it can be used again in the future. The app now suggests that the vacuum packing machine has completed the maximum number of cycles, and it’s time to replace the oil. The kitchen leader can replace it on their day off without interrupting the device’s workflow, **avoiding the risk of an unexpected failure**.

That’s **how kitchen 4.0 works**. Every appliance is connected to the cloud, recording and sending data, and is managed remotely via computer or smartphone (read <a href='/en-GB/press-room/news/il-cloud-in-cucina/' style="text-decoration:none;color:#14919B">“the cloud in the kitchen”</a>).

In the past few years, digitisation has become part of the kitchen, bringing some excellent advantages. Let’s see them in detail.


## Why use data and digital technologies in the kitchen?
    
Today, **digitisation has become essential in many sectors**. Digitisation also means collecting data concerning your business and equipment and using them efficiently.

Therefore, the technologies that allow us to use these data **help promote intuition, talent, and entrepreneurial skills**. And this applies to professional kitchens as well. Let’s see why.

Data help keep the appliances’ operation always under control. How is the appliance working? Does it have worn out components? How much energy is it consuming? Knowing this information helps kitchen owners with **preventive maintenance**. By setting proper alarms on the app, you can be notified when a component is worn out, and thus prevent failures and downtime. This way, you can replace the component when the restaurant is closed without stopping the device’s operation.
    
![iot_fondo web.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/iot_fondo_web_ce44c49ab4.jpg)

For example, if you know that the grater roll must be replaced after **500 operating hours**, you can set the alarm on the app to be notified when this threshold is reached. This way, you can check whether the roll needs to be replaced for yourself.

Setting alarms and thresholds for cloud-connected appliances can make your life in the kitchen much easier. You can **automate many operations**, block the appliance automatically to prevent damage or promptly signal a failure. For example, if water remains in the softcooker once the food is ready and you don’t prepare anything else afterwards, the appliance emits a long beep. This signal allows you to promptly remove the water and prevent damage or blocking the dough mixer if the motor is overheating.

Having as much data as possible is essential even when you have to **ask for remote assistance**. Sirman’s operators analyse the data collected by the appliances’ sensors to understand whether the problem depends on their usage or a technical issue. This way, they can help you find a solution.

Moreover, **monitoring an appliance’s energy consumption** allows the kitchen leader to quantify the related costs.

![telefono montaggio.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/telefono_montaggio_79eb5a5fe7.jpg)


**In brief**, smart kitchen appliances help the brigade:
<div align="left" style="padding-left:10%;">
<p style="padding-bottom:5px;">☑️&nbsp;&nbsp;carry out **preventive maintenance**</p>
<p style="padding-bottom:5px;">☑️&nbsp;&nbsp;<b>automate operations</p>
<p style="padding-bottom:5px;">☑️&nbsp;&nbsp;**stop the appliance automatically** before causing irreparable damage</p>
<p style="padding-bottom:5px;">☑️&nbsp;&nbsp;La <b>signal failures in real time</p>
<p style="padding-bottom:5px;">☑️&nbsp;&nbsp;Inspect the appliance and ask for **remote assistance**</p>
<p style="padding-bottom:5px;">☑️&nbsp;&nbsp;**Monitor the consumption** of every appliance</p>
</div>

As the appliance gets easier to control, interaction becomes more immediate. Sirman devices can be connected to Amazon smart speakers, which allow the kitchen leader to give voice commands to the appliance through Alexa.


##Why should a professional kitchen be connected to the cloud?

The **cloud** is where all these data are stored. It’s an agile infrastructure with a high storage capacity. Sirman’s appliances rely on Amazon Web Service, Amazon’s spin-off dedicated to all-things data and IoT.

Remember! The cloud is the **shared data storage of your professional kitchen**. Let’s see a few examples.

Sirman’s SRCS catering appliances are connected to the cloud, which kitchen leaders can access through the app. Therefore, you only need **one device** (a smartphone, tablet, or computer) **to control all kitchen appliances**. That’s what we call a huge advantage.

This means that **one recipe can be shared by several appliances**. For example, a curing recipe can be launched on several curing refrigerators simultaneously. Sirman’s appliances can **save thousands of recipes** in the cloud, unlike traditional kitchen appliances, which can save only a few.
Moreover, you can **start a recipe remotely or delay its launch**. Therefore, the owner of several restaurants can have one digital place to store the most successful recipes.


![iot_prod.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/iot_prod_d229f7808a.jpg)

In addition, our **online community of chefs** shares the best recipes for Sirman appliances. Are you tempted to try some?




All the advantages of kitchen 4.0

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How to choose a vacuum machine: types, uses, and distinguishing features

##Uses of a vacuum packing machine

Professional kitchens use vacuum packing to preserve food and prepare it for sous-vide. In both cases, the procedure is the same, but the type of pouches is different, depending on the food you want to cook.

![ambientata Softcooker Wi-Food SR BI_sottovuoto.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/ambientata_Softcooker_Wi_Food_SR_BI_sottovuoto_17f4d61a17.jpg)


Because of the low temperatures and long cooking times involved with sous-vide, achieving a near-complete vacuum seal is crucial.

##What vacuum packing machine should you buy?

A professional vacuum packing machine is essential, regardless of the sector. Domestic appliances can rarely achieve a vacuum percentage higher than 85%. As high as this may sound, vacuum levels above 99% are necessary for the best food preservation, particularly for sous-vide cooking. Only a near-complete vacuum seal can stop bacterial proliferation and preserve food safely, even for long periods.

So how do you recognise the ideal machine for your needs? The market offers two types of vacuum packing machines:

##Edge vacuum machines

Edge vacuum machines are not ideal for sous-vide cooking in a professional kitchen. They are mainly used as foodsavers to extend the food’s shelf life.

Photo: <a href='/en-GB/packaging/vacuum-packaging-machines/vacuex/3300500003BA2' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Sirman Vacuex edge vacuum machines </a>
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Depending on the model, edge vacuum sealers can ensure a relatively high vacuum percentage. However, chamber vacuum sealers are preferred in a professional kitchen as they are more efficient and versatile.


##Vacuum chamber machines

Vacuum Chamber Machines meet catering needs because they can ensure almost 100% vacuum. They consist of an inner basin, called a chamber, and a lid with a characteristic bell shape.

Photo: <a href='/en-GB/packaging/vacuum-packaging-machines/easyvac-touch/S3325201004BX2' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Sirman Easyvac touch vacuum chamber machines</a>

![VACUUM_PACKAGING_MACHINES_EASYVAC_TOUCH_CE.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/VACUUM_PACKAGING_MACHINES_EASYVAC_TOUCH_CE_d6d2bff75c.jpg)

These models ensure reliability and a high vacuum percentage. In addition, they allow you to process large volumes of food. Chamber vacuum sealers are suitable for preserving liquids and friable food.


##Other criteria to take into consideration

Before you buy an edge or chamber vacuum sealer, you should consider some additional factors related to your needs and machine management. Let’s see a few of them:

### Inert gas option

Some models can seal food in a protected atmosphere using inert gas. This function is essential for sealing friable and delicate food, which would be crushed as soon as air is removed from the pouch. Inert gas (usually nitrogen) replaces the air in the pouch, creating an environment as safe as vacuum. 

### Oil pump or dry pump

Vacuum packing machines using a dry pump are less efficient and achieve lower amounts of vacuum than oil pumps. There are different types of oil pumps based on their power and brand. For example, DVP and Busch are some of the most reliable oil pump manufacturers. Their models ensure high power and create vacuum quickly and efficiently.

###User-friendly software and commands

Sirman’s vacuum packing machine is easy to use because of its software and commands. Choosing the appliance that meets your needs with functional commands is essential.

Photo:  <a href='/en-GB/packaging/vacuum-packaging-machines/w8-top/S3330221008BX2' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Sirman vacuum machine touch commands</a>

![touch_w8.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/touch_w8_59ecfef0bb.jpg)

SIRMAN’s most advanced models are fitted with artificial intelligence to automate some steps, including setting the vacuum time. Moreover, they alert users when it’s time for maintenance, i.e. changing the oil or calibrating vacuum sensors.

###Cleaning and maintenance

A vacuum packing machine must be regularly cleaned and serviced to ensure maximum efficiency and safety. Changing the oil is a crucial step that is usually done by certified personnel. However, with some models, users can do it too. To make this process simpler, a SIMRMAN-patented option allows users to change the oil automatically by connecting the machine to an external tank.

The ease with which these steps can be performed will influence your choice, positively impacting costs and the user experience.

Photo: <a href='/en-GB/packaging/vacuum-packaging-machines/vertigo-30/S3330201804BX2' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Sirman vacuum Vertigo 30</a>
![Vertigo smontata_sirman.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/Vertigo_smontata_sirman_1999954c3a.jpg)


How to choose a vacuum packing machine

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Who hasn’t heard of sous-vide cooking? After its debut in the kitchens of starred chefs, sous-vide quickly conquered the entire restaurant industry, making it indispensable, from luxury restaurants to catering services.

But what are the advantages of a technique that up to a couple of decades ago was available only to an exclusive niche?

##1. Quality of dishes: enhanced flavours and consistent texture

Sous-vide cooking prevents food liquids from evaporating, thus preserving its natural fragrance. Moreover, preparing marinated and seasoned food combining sous-vide with slow cooking enhances aromas, whereas low temperatures preserve the food’s nutrients.

But there’s more. Sous-vide cooking ensures excellent texture, which traditional methods don’t often achieve. This aspect particularly applies to meat, where extended cooking times allow for a soft and juicy texture, even in less valuable and tender cuts.

![pepe_gallina-disossata.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/pepe_gallina_disossata_cb9c0652a0.jpg)

##2. Ease of use: consistent temperatures and reliable results

Temperatures and cooking times are different from traditional ones and need specific recipes(<a href='https://srcs.sirman.com/' style='color:#14919B' target="_blank">SRCS</a>) and some habit changes. Since sous-vide enhances flavours, it’s important not to overdo it with seasoning and marinating.

However, life gets easier if you have a sous-vide recipe book. In professional machines, the temperature is set with extreme precision; it spreads evenly and is monitored consistently for reliable results every time. Moreover, sous-vide cooking minimises waste resulting from errors or minor occurrences and maintains the quality of the dishes.

##3. Optimised work schedule

It’s true, sous-vide cooking can take longer than traditional methods. However, its ease of use and preservation options allow you to manage work more efficiently and be more productive.

Sous-vide requires minimum supervision, allowing you to do other activities. You can even monitor the appliance remotely if the machine is managed via an app like  <a href='/en-GB/cooking-appliances/softcooker/softcooker-wi-food/69400002' style='color:#14919B' target="_blank">Softcooker Wi-Food SIRMAN</a>.

![iot-landing-01.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/iot_landing_01_a91ab14afc.jpg)

At the same time, you can also programme the preparation of your dishes. Moreover, once the sous-vide procedure is complete, you can blast chill cooked food and store it for a few days without altering its organoleptic properties. Then, briefly brown the dish on a grill or in a frying pan before serving or heat it in the oven for a perfect result.

##4. No waste with sous-vide

The cost of sous-vide machines is irrelevant. They can even make you save money, especially in kitchens that work with large amounts of food.

Dishes prepared using conventional techniques suffer a weight loss that can reach and sometimes exceed 20% of the product. By using the sous-vide method, this drop in weight is almost null. Of course, this will result in huge savings over large volumes and long periods of time.

##5. La sicurezza

A <a href='/en-GB/packaging/vacuum-packaging-machines/w8-top/S3330221008BX2/' style='color:#14919B' target="_blank">professional sous-vide machine</a> allows for almost total vacuum, preventing bacteria proliferation and ensuring safe food and long shelf life. A further assurance for safe food preparation is the potential for total temperature control and the certainty of homogenous cooking.

Sous-vide appliances can cook fresh food without any risk and, indeed, ensures very high safety and quality of dishes.

In other words, the sous-vide technique is so successful because of its versatility and ease of use. Moreover, it ensures quality and cost-effectiveness, making it an indispensable tool in any professional kitchen.

<a href='/en-GB/cooking-appliances/softcooker/softcooker-wi-food/69400002' style='color:#14919B' target="_blank">Softcooker Wi-Food SIRMAN</a>

![Softcooker Wi-Food X NFC.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/Softcooker_Wi_Food_X_NFC_f6a7f1cad4.jpg)


5 advantages of sous-vide cooking

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As of today, **50% of Sirman’s professional equipment for the Ho.Re.Ca sector, large-scale distribution, and workshops can become smart**. The operator can:
<div align="left" style="padding-left:10%;"><p style="padding-bottom:5px;">
☑️&nbsp;&nbsp;control the appliances remotely</p>
<p style="margin-bottom:5px">☑️&nbsp;&nbsp;automate operations</p><p style="margin-bottom:5px">☑️&nbsp;&nbsp;monitor energy consumption and the state of wear of components</p>
<p style="margin-bottom:5px;">☑️&nbsp;&nbsp;save thousands of recipes or start the best ones among those shared in the community.</p>
</div>

These are just a few advantages you can get by using the cloud in the kitchen. Let’s see how Sirman has become **one of the first companies to use this technology and what’s behind it.**


##At the forefront of professional, smart cooking


Sirman has always been committed to innovating its products. In 2009, **Sirman showcased the first remote-controlled catering appliances** at Host, Milan’s trade fair dedicated to hospitality.

Over the subsequent years, the company developed more advanced technologies tested on specific products. Sirman’s innovation team was driven by the idea of finding a **technology to record and transmit the appliances’ data**. At the same time, the end-user had to **use them effortlessly**.

In 2015, for example, the company launched a <a href='/en-GB/cooking-appliances/softcooker/softcooker-wi-food/69400002' target="_blank" class="css-2qbjsx" style="color: rgb(20, 145, 155);">Softcooker</a> that exchanged data via Bluetooth. However, the user had to stay near the appliance, so it wasn’t the **remote-controlled** solution Sirman was looking for yet, but it already allowed the operator to control it via the app, improving the user experience and expanding the display functions.

##The turning point: a technological change and the ambition of a single management platform.

In 2017, Sirman started thinking about the WIFI technology used for the Internet as a possible solution. That year, they prototyped a smart vacuum packing machine using WIFI technology. It was a good start in the right direction. These years also marked the beginning of a partnership with Amazon Web Service (AWS), Amazon’s spin-off dedicated to all-things data and IoT. This way, Sirman has developed hardware compliant with AWS services and IoT standards and a cloud system for collecting and using data through AWS. That’s how <a href="//srcs.sirman.com" class="css-2qbjsx" style="color: rgb(20, 145, 155);">SRCS</a> came to life. SCRS stands for **Sirman Remote Control System** and is used to manage all Sirman appliances.

##Using the cloud technology in the kitchen, thanks to Sirman

By 2020, Sirman could make most of its appliances smart and cloud-connected. Today, every product in Sirman’s catalogue, including **dough mixers, vacuum packing machines, softcookers, and slicers**, can benefit from the cloud. This technology can be applied to 80% of Sirman’s kitchen appliances. However, small, and more affordable devices are the exception since the former doesn’t have the room to house this technology and the latter wouldn’t justify the investment in the cloud.

How do smart catering appliances work? **The technology behind these products is the Internet of Things (IoT)**. The idea behind the IoT is that the Internet connection can be shared and extended to the other tools and equipment we use on a daily basis, from home heating to catering machinery. This way, we can manage most of our daily actions remotely, automate several operations, and monitor everything through data. In brief, IoT’s goal is to increase efficiency and productivity and make users’ life easier.


##The partnership with Amazon Web Services: the chip that makes Sirman appliances smart

**A special chip interacting with AWS’ IoT services** makes Sirman's appliances smart.
**Every appliance is fitted with special sensors** to collect essential data (e.g. motor temperature, humidity in the curing refrigerator, or the number of slices a slicer has made) and monitor relevant parameters.
Small electronic control boards (chips) installed in the appliances collect these data and **send them to the cloud**, an AWS-managed infrastructure. Once saved, users can read these data to **control and monitor the appliance remotely** via the Internet.

Therefore, the kitchen staff can control, monitor, and automate an appliance from a computer or smartphone. And those who want to have a unique assisted experience can call **Alexa**. Sirman’s interest in investing in new technologies led it to create a Sirman skill on Alexa – the famous **voice-controlled virtual assistant** – to allow users to control Sirman’s appliances with their voice.

The cloud in the kitchen

legend-2.jpg

Retro in design, innovative in performance

When we think about the post-war period, Certain items immediately spring to mind. Objects that we don’t use anymore but reckon as symbols of a bygone era. For example, the first Vespa appeared in the 1940s. Today, it’s showcased in design and modern art museums, like the first Fiat 500 models, which are still very popular.

Even Italian kitchens evoke the atmosphere of the 1950s and 1960s with best-known dishes and design objects, like the pastel-coloured steel refrigerators, a symbol of the economic boom. Likewise, vintage objects represent a bygone time, evoking childhood and youth memories rekindled by the new generations.

![vintage_risultato233.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/vintage_risultato233_5a29a3f7f0.jpg)

The iconic status is the result of their timeless design, aesthetic appeal, and high-quality construction, supported by careful attention to every detail. Italy is known worldwide for the quality of its products, attention to detail, and unique design. Italian products are still synonymous with elegance and high quality, especially in the fashion, food and wine, furniture, and automotive industries.

##Excellent in their mechanisms and iconic in their flaming red colour

Flaming red flywheel slicers are iconic objects coveted by professionals, interior designers, architects and enthusiasts because of the vintage look that makes them perfect to be even displayed as a modern antique piece. Displayed in shops and restaurants, they intrigue customers for their vintage appearance and particular functionality, giving the venue a touch of Italian authenticity.

Flywheel slicers are a product of refined craftsmanship, and their complex construction ensures high precision standards.

Flywheel slicers are not designed for intensive use in large-scale food distribution because of the almost ritual movements to activate them. On the contrary, flywheel slicers are intended for cutting cold cuts slowly and carefully. That’s why they are chosen especially by those who want to slice a product to perfection or caterers with a unique and refined offering.

##Legend slicer: precision and aesthetics in a multi-function machine

Today, vintage models bring back the aesthetics and craftsmanship of the past decades.

Sirman wanted to pay tribute to Italy’s retro style with a reliable slicer, combining elegance and functionality, ergonomic design and technology.

Photo: <a href='/en-GB/food-processing/slicers/legend-350-la/11358402T' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target='_blank'>Affettatrice Sirman Lengend LA</a>

![Legend LA.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/Legend_LA_941a0f0888.jpg)

Legend can be used in manual and electric mode. It’s up to the operators to choose. In electric mode, they just have to pick up the sliced product and put it on the tray since the blade rotates autonomously as the carriage moves forward. In manual mode, they can opt to move the carriage forward or start the carriage and the blade.

Traditional flywheel slicers have three movements enabled by rotating the flywheel: the blade, the carriage and the tray, which moves forward based on the set slice thickness because it has no gauge plate where to place the product. Since Sirman’s Legend model runs both manually and electrically, it is fitted with a gauge plate to increase safety. This way, the product can be placed on the gauge plate to align it to the blade’s cut. With traditional flywheel slicers, the operator needs to make a few tests before getting the first slice right, inevitably producing waste. Legend’s removable gauge plate solves this problem because the operator can cut the first slice with the desired thickness.

Despite the typical flaming red colour hints at vintage models, the Legend slicer is not a revamped vintage product but the result of aesthetics and mechanical studies to ensure ease of use and cleanliness. Legend is the only flywheel slicer on the market that allows users to remove the carriage for cleaning operations.

Photo: <a href='/en-GB/food-processing/slicers/legend-350-la/11358402T' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target='_blank'>Affettatrice Sirman Lengend LA</a>

![11358402T_slicer_legend-la_lato-piatto.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/11358402_T_slicer_legend_la_lato_piatto_3fa11f8a00.jpg)

##The art of slicing

Sirman provides a wide range of slicers for quickly cutting large amounts of meat, cheese, cold cuts, and vegetables in large or small spaces, charcuterie shops, canteens, and large-scale distribution.

Including a vintage model celebrating the Italian culinary tradition with a contemporary twist was a considerable challenge. As a result, the slicing precision and respect for the product inherited from the iconic models from the past blend with Sirman’s attention to detail.

This way, using a flywheel slicer to cut a top-quality product becomes an art.







Handwheel slicer

legend.jpg

Many kitchen appliances facilitate, speed up, and improve processes. For example, dough mixers or meat grinders speed up operations and make them less tiring for the operator. If the chef or butcher is skilled enough, they can achieve the same results manually, but it will obviously take more time and effort. On the contrary, slicers are irreplaceable because even the most experienced professionals won’t be able to replicate the same slice manually.

Over the years, Sirman has changed, adapted, and fine-tuned its slicers based on their intended use and users’ needs. That’s why it offers a wide range of slicers. See them all listed below and choose the one that best suits your needs.

##Strength: speed

Speed is a relevant factor in supermarkets, canteens, and restaurants. Slicing fast and precisely is the strength of inclined slicers. The blade inclination allows the product to slide automatically along the tray as it’s cut. The inclination angle is a choice influenced by various factors, including the slicing position, the space available for the slices, and the speed of execution. The more inclined the blade, the more the product slides towards it. As a result, the inclined slicer facilitates and speeds up the slicing process.

Palladio, Sirman’s electric slicer, is ideal for the large-scale catering industry. In addition, its rounded shape facilitates and speeds up cleaning operations. This machine is made of die-cast aluminium. Making this machine requires a massive amount of molten metal compared to what will make up the machine. Moreover, top-quality metal alloys are needed for the final anodising stage. The electrolytic process results in clean, long-lasting, and homogeneous food-grade aluminium, which stands out for its hardness and strength.

Photo: <a href='/en-GB/food-processing/slicers/palladio-330-evo/153345G02O' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Slicer Sirman Palladio 330 EVO</a>

![SLICERS_PALLADIO 330 EVO_CE.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/SLICERS_PALLADIO_330_EVO_CE_e9bee27552.jpg)


##Strength: precision

The vertical slicer is considered a premium model in the slicing industry. Vertical slicers are more technical since they feature a double plate. The product is first fixed to the first plate and slides on the second plate. As a result, part of the product protrudes from the plate every time it’s sliced. The vertical machine ensures increased precision because the operator brings the product closer to the blade, ensuring homogeneity. Vertical slicers are perfect for those who want a precise slice, even for large products. Moreover, these slicers prevent the operator from adopting an uncomfortable posture.

The Mantegna slicer is the high-end electric vertical version designed for the catering industry. It has a rounded shape and, like most of Sirman’s professional slicers, it’s made of die-cast anodised aluminium. The subsequent electrolytic process increases the machine’s corrosion resistance, making it food-grade. In addition, Sirman’s vertical slicer is equipped with a sharpener to facilitate and speed up sharpening operations.

Photo: <a href='/en-GB/food-processing/slicers/mantegna-350-vco/153523G02O' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Slicer Sirman Mantegna 350 Vco</a>

![SLICERS_MANTEGNA_350_VCO_CE.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/SLICERS_MANTEGNA_350_VCO_CE_1bd00f035b.jpg)

##Strength: aesthetics

The manual flywheel slicer is exceptionally charming. Displayed in restaurants, it inspires customers to order something that involves its use. However, its clean lines hide its technical complexity. This slicer activates manually by rotating the flywheel connected to the blade and trolley while the carriage runs at a fixed rate at every turn of the blade. Sirman’s flywheel slicers are beautiful, precise, and functional. Italian charcuterie is getting increasingly popular even outside of Italy, evoking nostalgic memories. Sirman’s flywheel slicer recreates Italy’s poetic and convivial atmosphere. It’s no coincidence that the first thing that pops into people’s minds when they hear the word “Italy” is excellent food.

Sirman’s flagship machine can be used in manual and electric modes. We’re talking about the Legend slicer. When in electric mode, the carriage moves forward as the blade rotates autonomously. The only thing the operator has to do is to arrange the slice on the board or tray. As easy as that! In manual mode, the operator can move the carriage manually through the handwheel while the blade rotates electrically. This machine needs extreme precision during construction and assembly. Sirman’s handwheel slicer is articulated and, thus, recommended for cutting the same product for a long time. Since it runs both in electric and manual mode, the Legend slicer is fitted with a gauge plate for safety reasons. This way, the operator arranges the slices on the tray without having to make samples first. By activating the manual mode, the gauge plate opens while the plate moves forward according to the desired thickness. Therefore, the product doesn’t come into contact with any surface when cut, preventing even the slightest friction.

Legend is not a new version of a vintage slicer. It’s a modern machine whose mechanical and aesthetic details are designed to promote function and cleanliness. Moreover, it’s the only flywheel slicer on the market that allows users to remove the carriage for cleaning operations.

Photo: <a href='/en-GB/food-processing/slicers/legend-350-la/11358402T' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Slicer Sirman Legend LA</a>

![Legend LS.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/Legend_LS_070a911bc8.jpg)


##Strength: small size

Sirman’s Mirra electric slicer is compact and essential. This gravity-feed slicer is practical and fits into small spaces. Due to its reduced size, this professional electric slicer is the favourite for bars, bistros, and small restaurants. Mirra is highly appreciated, even in Northern Europe. You can find it in shops and supermarkets because it can slice cured meats with the smallest circumference while ensuring a medium-intense use. As the majority of Sirman’s professional slicers, Mirra is made of die-cast aluminium, which is anodised during the final stage.


Photo: <a href='/en-GB/food-processing/slicers/legend-350-la/11358402T' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Slicer Sirman Mirra 275 VAS BS</a>

![SLICERS_MIRRA 275 VAS BS.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/SLICERS_MIRRA_275_VAS_BS_b2e718bc56.jpg)

##Strength: more than meat and cold cuts

Sirman provides special toothed or Teflon-coated blades or ceramic slicers for slicing products like cheese, which tends to stick to the machine when it reaches high temperatures. Stonehenge models allow for easy cleaning. The removable parts can even be washed in the dishwasher. Stonehenge is Sirman’s range of ceramic-coated slicers. Moreover, Sirman provides special containers for these products. For example, Food Tube 2.0 is an accessory that allows operators to cut vegetables into several slices at a time. To cut smoked salmon, Sirman recommends Poseidon, an accessory that allows fish to slide and be cut in a fast and impeccable way.


FOTO: Affettatrice Sirman Palladio Stonehenge
![Palladio Top Stonehenge_ver.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/Palladio_Top_Stonehenge_ver_81783f09a7.jpg)


##Strength: technology


IoT can be applied to Sirman’s medium and large slicers. It improves the machine’s potential without making it less user-friendly. Moreover, it monitors the machine’s contactors, consumption, and motor temperature. IoT helps manage maintenance and replacements of consumables like blades or grinders without machine downtime. For safety reasons, the machine turns off automatically to prevent operators from leaving it on due to its silent operation.

We've only looked at a small portion of Sirman's product line because the company's actual strength lies in its ability to tailor its equipment to the industry and the demands and priorities of the users. The experience and investments in research and development have led Sirman to focus on every detail of its slicers.










Professional slicers: which ones should you 

w_pasta-cover.jpg

The popularity of homemade pasta has recently surged. Until a few years ago, Italian gastronomy was identified worldwide as pizza and spaghetti. That was it. However, in recent times, Italy has increased the variety of its exports, and fresh pasta has become very popular in many countries. Moreover, the widespread use of dough mixers or pasta makers has boosted the domestic production of this simple yet tasty food.

##The ingredients of homemade pasta

![Pasta__made.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/Pasta_made_bbd8c08d29.jpg)

Eggs are the main ingredient when you make homemade pasta. Use medium, room-temperature eggs. Breaking the eggs into a separate bowl before adding them to the flour is a good practice. This way, you won’t find traces of its shell in the flour and can check whether the eggs are fresh before compromising the dough.

Proceeding slowly and carefully is the real secret of soft, well-kneaded dough. Handmade pasta needs calm and patience. A few tricks might help if you use a pasta-maker. <a href='/en-GB/food-processing/pasta-machines' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Sirman’s pasta machines</a> have a tool that might look trivial, but is extremely helpful for processing the dough and maintaining the machine’s functionality. This tool is a funnel that distributes the liquid evenly and homogeneously. Moreover, this funnel has been configured to keep the bowl cleaner. The funnel directs the liquid down onto the flour, preventing it from sticking to the paddles or the bowl's walls. Generally, after adding the liquid, it is necessary to scrape off any dough stuck to the paddles and the bowl’s edge. The funnel prevents this from happening, making homogeneous dough.

##The flour

According to Italian law, flour is divided into types. They begin with the lightest and progress to the darkest and highest in fibre, that is, from type "00" and "0" to types "1" and "2" and wholemeal flours. In Italy, fresh egg pasta has always been prepared with light flours, which were accurately sifted before use to break up clumps. To obtain a traditional sheet, you can use “00” or “0” type flours. The difference is quite negligible. Even a well-trained eye can hardly tell the difference between these two flours. The result will be excellent, whatever type of flour you choose, given the simplicity of the recipe.


##The recipe

Fresh egg pasta is made with two ingredients only: flour and eggs. Every family has its secret recipe, but they all put one egg for every 100 g of flour. However, this recipe is not appropriate if you use a <a href='/en-GB/food-processing/pasta-machines' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">pasta machine</a>. That’s because the mixing procedure is faster, and the dough doesn’t harden and, therefore, needs less hydration. The liquid part (eggs) must be around 4% of the dry part. This percentage drops to 39% if you mix water and eggs and to 38% when the liquid part is just water.

<a href='/en-GB/food-processing/pasta-machines' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Sirman’s pasta machines</a>meet every need. For example, the Sinfonia model is ideal for those who run a small restaurant since its bowl can contain 2 kg of flour, which becomes 2.8 kg by adding the liquid part. The Concerto model can contain 3 kg of flour, which can reach 4.2 kg by adding 40% humidity. Finally, the Orchestra model is the largest one, reaching 10 kg with 7 kg of flour and 2.80 kg of liquid.

######Making the dough

Making the dough by hand is a long process that takes a lot of energy. It’s essential to work quickly and vigorously to prevent the dough from drying out. So, if you don’t use a pasta machine and want soft dough, remember to add one egg for every 100 g of flour. Professional pasta machines speed up the procedure. These machines take 10 to 12 minutes to make the dough and about 15 to 20 minutes to extrude it, depending on the type of pasta you want to make. Therefore, the whole cycle, from when you add the ingredients to when you give the shape to the dough, takes 30 minutes.

##The drawing stage

The drawing and then the extrusion stages complete the process. <a href='/en-GB/food-processing/pasta-machines' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Sirman’s pasta machines</a> are fitted with one motor that starts the mixer and the propeller to extrude the dough. With the dough inside the bowl, you can’t see in which direction the blades turn. As a result, you may start extrusion when the dough is not ready, straining the pasta machine. That’s why the user must hold down the related button to start the extrusion process. Moreover, Sirman provides a wide range of extruders: 50 are in stock and others can be ordered. On request, Sirman can also provide more creative and less popular formats. Moreover, we can customise the extruders based on your drawings. Sirman provides affordable bronze extruders thanks to its partnership with extruder manufacturers.


![Pasta.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/Pasta_7e0eaa80d4.jpg)






Title	Date
Food safety: how to avoid cross contamination	24th May 2023	Read news
All the advantages of kitchen 4.0	31st March 2023	Read news
Sirman’s IoT: smart equipment and technical support	31st March 2023	Read news
How to choose a vacuum packing machine	31st March 2023	Read news
5 advantages of sous-vide cooking	31st March 2023	Read news
The cloud in the kitchen	31st March 2023	Read news
Handwheel slicer	31st March 2023	Read news
Professional slicers: which ones should you	31st March 2023	Read news
Fresh pasta	31st March 2023	Read news

Sirman’s IoT: smart equipment and technical support

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The latest news from the sirman world, our advice for you and all the most important business initiatives. keep up to date!

Fresh pasta

Food safety: how to avoid cross contamination

News | 31st March 2023

All the advantages of kitchen 4.0

Press-room | 31st March 2023

Sirman’s IoT: smart equipment and technical support

Press-room | 31st March 2023

How to choose a vacuum packing machine

5 advantages of sous-vide cooking

Press-room | 31st March 2023

The cloud in the kitchen

Handwheel slicer

Professional slicers: which ones should you

Fresh pasta

Food safety: how to avoid cross contamination

News | 31st March 2023

All the advantages of kitchen 4.0

Press-room | 31st March 2023

Sirman’s IoT: smart equipment and technical support

Press-room | 31st March 2023

How to choose a vacuum packing machine

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