Yesterday, we had the pleasure of enjoying an extraordinary dinner, courtsy of Enrique Fleichmann and his talented team, where the spotlight was taken by vacuum and low temperature cooking.
Starting from a common challenge in the hospitality industry, such as the lack of adequate ventilation systems, both Enrique and Borja García Argüelles, in their innovative concept Matalauva, have managed to turn a problem into an opportunity to highlight and make the most of the advantages of vacuum sealing and sous vide cooking techniques.
Thanks to the cutting-edge technology of JANBY Track, it is now possible to trace and automate the entire process, which opens the doors to the creation of new business models in the restaurant sector.
We want to express our gratitude to Fomento San Sebastián for the kinf invitation.