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A grandiose antique interior enhanced with paintings, vintage lights and elaborate wooden surfaces takes you back in time to the 19th-century, even though you’re still sitting in the heart of the buzz of Budapest. The cuisine follows Hungarian traditions and serves excellent dishes, desserts, wine and coffee. Elegance is not just a matter of exteriority. A unique and reliable equipment as Queen line Baron professionals choice has been the natural choice of Skill Trade Konyhatechnológia
A grandiose antique interior enhanced with paintings, vintage lights and elaborate wooden surfaces takes you back in time to the 19th-century, even though you’re still sitting in the heart of the buzz of Budapest. The cuisine follows Hungarian traditions and serves excellent dishes, desserts, wine and coffee. Elegance is not just a matter of exteriority. A unique and reliable equipment as Queen line Baron professionals choice has been the natural choice of Skill Trade Konyhatechnológia
Hay lugares que, para encontrarlos, hay que buscarlos con una pasión especial. Puntitos pequeños en un mapa con el nombre escrito con letras tan pequeñas que se necesita una lupa para descifrarlos.
Lugares sumergidos en el silencio, en el viento, en el cielo. Lugares como Pudiano di Orzinuovi, en la provincia de Brescia. Un puñado de habitantes. Una iglesia. Un palacio nobiliario donde viven todavía hoy los condes Caprioli. Una callecita muy estrecha, que tiempo atrás estaba bordeada por dos hileras de álamos piramidales, ahora se abre al horizonte.
Yo nací en este lugar. Esta es mi casa. Este es mi silencio, mi viento, mi
cielo. Este soy yo. Soy Simone Breda.
Clase 1985, Simone Breda, patrón del restaurante gastronómico Sedicesimo Secolo en Pudiano, fracción de Orzinuovo en la Bassa Bresciana, ha recibido su primera Estrella Michelin en 2019 tras solo 32 meses de la apertura. Un objetivo
importante, como fue importante la formación que emprendió bajo la guía de Gaultiero Marchesi, convirtiéndose luego en jefe de partida del Albereta Relais & Châteaux en Erbusco, en el corazón de Franciacorta.
Por dos años trabaja con los chefs Fabrizio Molteni y Massimiliano Aresi para entrar luego, en 2011, en el equipo del Clandestino, el Sushi Bar del chef Moreno Cedroni
Para un chef la cocina es el medio a través del cual la creatividad toma forma, los fuegos son el calor que transforma las intuiciones en propuestas, los proyectos en platos.
Sí, es un instrumento, pero su peso en el resultado final de un plato es altísimo, diría,
fundamental. Sobre todo, en una propuesta gastronómica de alto nivel, donde la calidad de la materia prima, talento del chef y técnicas de cocción van al unísono
Son innumerables las ventajas de esta nueva tecnología porque permite un control mucho más preciso de lo que se cocina. El control táctil por medio de una pantalla amplia, además de facilitar y hacer que se intuyan todas las funciones, permite la memorización de recetas con temperaturas y tiempos predefinidos.
El software de gestión regula la temperatura del aceite con elevada precisión y modula la potencia erogada según la carga de trabajo optimizando consumos y utilización.
Cuando las recetas se concluyen los 2 elevadores automáticos de cestas se accionan garantizando resultados constantes de lo que se fríe.
El sistema automático de filtrado permite una rápida y fácil gestión de la limpieza del aceite y proporciona al usuario instrucciones fáciles en la amplia pantalla. El circuito cerrado del aceite permite manejarlo cuando está caliente con una total seguridad. Una bomba y los accesorios específicos en dotación permiten cargar o descargar el aceite en contenedores externos.
Al nuevo control avanzado táctil se añaden novedades también en los grupos térmicos.
Si hemos llamado su atención y desea obtener más información sobre las ventajas de la nueva freidora EVO, SIGA LEYENDO AQUI'
Un recorrido que inició hace tiempo llevando a Baron Ali Group en 2018 a la obtención para la marca Baron de la certificación BS OSHAS 18001 y a su renovación el pasado 27 de febrero por parte de la institución DNV.
Baron agradece a todos los empleados que colaboraron para que alcanzáramos esta importante meta y a todas las personas que diariamente aseguran la prevención de infortunios y accidentes.
Si necesita más información sobre la certificación OSHAS envíe un correo electrónico a info@baronprofessional.com
Con ese término se indican también los materiales y objetos que entran en contacto con el agua excluyendo las instalaciones fijas, públicas o privadas, de suministro hídrico.
Los MOCA están reglamentados tanto por disposiciones nacionales como europeas. Por lo que atañe la disciplina comunitaria el Reglamento (CE) n. 1935/2004 (norma cuadro) establece los requisitos generales que han de tener todos los materiales y objetos en cuestión; medidas específicas proporcionan disposiciones detalladas para cada material (plásticos, cerámicas, etc.). Donde no haya leyes UE específicas, los estados miembros pueden establecer medidas nacionales.
Olis/Baron pone a disposición nuevos equipos que están adecuados a las normas de los MOCA. En una óptica de respeto y cuidado de la salud, se han introducido las gamas completas de fry top gas y eléctricas con placa de acero inox AISI430 y sartén con cuba rotativa con fondo de acero AISI304 o Dúplex.
MOCA - Reglamento (CE) n. 1935/2004- Materiales y objetos destinados a estar en contacto con alimentos.
PARA MÁS INFORMACIÓN CONTÁCTENOS info@baronprofessional.com
The fry top is made up of a plate for cooking foods at high temperature. It can be smooth or ridged, in steel or chromed, heated electrically or with gas.
Food is cooked “through contact” on the fry top, placing it on the plate even without oil.
All fry tops are slightly slanted towards the person using it in order to encourage grease run-off along the drain.
Which benefits does it bring for chefs and their staff?
IT ALLOWS FAST AND TASTY RECIPES TO BE CREATED
Examples? Searing scallops, fish or vegetables using the spatula accessory.
How? The fry top can be used for reconstituting foods, creating a finish and searing various cuts of meat.
Thanks to fast and easy cleaning (WATCH THE VIDEO ABOUT GRIDLE PLATE CLEANING) by means of the grease tray and accessories, the fry top allows continuity in performance as in the case of creating an English breakfast.
A PROFESSIONAL KITCHEN BORN TO EXPERIENCE
The restaurant has a 30-seat dining room and a 350-m² kitchen designed to accommodate a growing team of chefs.
“Baron built for us a kitchen wherein to experiment with every possible technique and develop our menu to its full potential,” says chef Cezar Pradescu.
“The open layout represents our idea of hospitality: opening our doors to guests, to offer the best food we have,” he says.
“It's a pleasure to work in here, and the quality of the equipment gives me great peace of mind.
Layout features are the one piece top cooking block , and a 350- m² kitchen designed to accommodate a growing team of chefs
Solid and reliable horizontal foodservice equipment allow PERPETUAL ROME team to move harmoniously, giving them the opportunity to innovate.
Do you want to know other Baron projects?
Visit BARON CLIENTS
The Kitchens were designed by Tricon Consultancy who specified Baron.
The tender was won by the Northern Distributor and contractor C&C, one of the larger Installers in the UK.
All on site liked the Baron style and quality and reliability is second to none.
Baron has come a long way since its foundation in 1995.
Following a sweeping rebranding, it aspires to be the most durable and reliable everyday choice for commercial kItchens, executive director Marco D'Ambrogio tells Andrea Tolu.
Open AliWorld to know more about it
A COOKING DAY WITH BARON KITCHENS
From food preparation on basic and neutral equipment, our customers have cooked
Pizza bread with Optimus oven
Pork fillets with spinaches and turmeric potatoes in fry-top mode with Talent Multifunction and potato dumplings in kettle mode.
For dessert a mousse with white chocolate and passion fruit with wafers cooked in Bainmarie mode with Talent Multifunction.
Do you want to book a Baron demo cooking too? Are you a retailer? Contact the Baron sales offices at info@baronprofessional.com
Are you a chef or do you own a restaurant?
Have a look at our website www.baronprofessional.com and send us a request to TALK TO BARON
A training focused on Optimus ovens and Talent multifunction.
With Baron ovens, cooking could be multilevel, combined and cycle-based, facilitated by core temperature control instruments, fast and flexible thanks to the range of possibilities offered by touch technology. Time and space management becomes more streamlined and cleaning is automatic.
Thanks to Multifunction Talent you will have a traditional kitchen in just 400 mm width of space.
A compact multifunctional appliance, the Baron Talent is a genuine cooking center that will change the way you cook and will come to your aid when other equipment in the kitchen is in use.
CLICK HERE to have a look on our Facebook page to view the other pictures of the event.
Do you need more?
Talent is also
A traditional kitchen in just 400 mm width of space.
A compact multifunctional appliance, the Baron Talent is a genuine cooking center that will change the way you cook and will come to your aid when other equipment in the kitchen is in use.
A touch-screeen control panel allows you to set cooking parameters with ease and store a variety of customised recipes, in addition to the pre programmed recipes.
Your dishes will always turn out perfect thanks to the temperature control with the core probe and sound alert at the end of the cooking process.
Talent works for you and optimises your workflow.
The use of the core probe, slow cooking and overnight baking allow a continuous production cycle, so that you always have dishes ready to serve at any time.
Talent guarantees quality, hygiene and limited weight loss of food thanks to preparation procedures such as vacuum, thermostatic cooking, and slow cooking.
Direct filling of the tank makes it easy to clean with the use of a simple microfibre cloth. A drain inside the cooking basin allows easy removal of prepared dishes to ensure a clean and easy way to transport the finished product.
We have sold you on the idea that Talent is perfect for you?
Click here to read more about it.
To help you, we need to learn a bit more about you.
Leave your contacts on the contact form opening in our website Homepage and make your request.
We will reply you as soon as we can.
TO GO DIRECTLY TO THE FORM CLICK HERE
If you were wondering what are we doing around the world with our clients, discover what's going on.
Here one of our stories.
On the 14th and the 15th of March we flew to Dubai to introduce two new equipment that implement the latest cooking technology to our customer Marino Kitchen Equipment.
ALL-IN COOKING CENTER and TALENT save valuable time, space and money while offering superb food quality.
Talent can be used as a Fry top, Bratt pan, pasta cooker, steam cooking, slow cooking, kettle, and bain-marie.
The All-in cooking center can do all the 7 plus tilting!
Moreover they are high in quality, easy to use, highly productive, flexible, and highly efficient!
How we did it? Not using boring slides or explanations but through a live demo cooking and a practical training.
2 days of intense activity helded by our Corporate Chef in collaboration with the area manager.
So if you want to participate to a Baron Demo Cooking just phone or email us, confirm, save the date and ...arrive hungry!
To see more pictures about the event click here.
A CHEF'S LIFE: MARCANTONIO SAGRAMOSO, ARISTOCRATIC CUISINE.
It all started in the kitchen in the Villa Sagramoso. He was barely as high as the table, but young Marcantonio was already picking out the smells of herbs freshly picked in the vegetable garden, as the chopping blade swished back and forth over them.
BECOMING A CHEF AND GOING BACK TO WHERE IT ALL BEGAN
As a grown-up, he discovered the cuisines of Antigua, Japan, and Milan, building up experience and learning to match different tastes and ingredients, once again discovering the marvels and thrills of cooking he had watched as a child. But now it was he who was the magician. Marcantonio discovered that every choice must be sought out and cultivated, and that it is a search without end. He was now ready to return. Back in Illasi, he renovated his neoclassical villa and opened the "Le Cedrare".
LET EACH DAY BRING ITS INSPIRATION
Imagination, improvisation, and research are like flames that fire his creativity in taste, as he himself likes to call it. But creativity in the kitchen is not just a matter of passion – it’s the outcome of processes and timing that require almost scientific precision. Backed up by the most reliable, high-performance technology, this eclectic chef enjoys inventing and bringing to life his every idea. At a far remove from passing fashions, he accompanies his guests into a world of new tastes and the pleasure of creations that are perfect every time. Marcantonio has built up a personal style of his own: a mix of highly sophisticated combinations of tastes and an absolute focus on quality. Quality is not just viewed as an essential ingredient in every dish of his, but also as a criterion for selection that he brings to bear in every aspect of his profession, starting with his number-one assistant: his kitchen.
ENTERING THE KITCHEN IS ALWAYS A DELIGHT
Cooking is a passion, but those who choose cooking as their profession need to be sure they’ll always find the reliability and spontaneity of a familiar place in the kitchen, where they can move easily and freely with their habitual gestures, ideas and rhythms.The lights, colours and atmosphere must respect the tastes of the chef and those who work with him. Beauty and practicality are essential for giving space to ideas and becoming the basis for the chef’s culinary art. The choice of a kitchen is, of course, the most important factor, for it is at the heart of every chef’s professional success.
Working in a kitchen that is as elegant and sturdy as a Baron inspires creativity and gives one instant access to all the most modern instruments that make a chef’s work that much easier, more precise and reliable.
In a Baron kitchen, choice is the key concept behind every element: details, accessories, and materials, as well as creating the best solutions in terms of modularity and functionality. 15 years ago Marcantonio chose a Baron kitchen and the story is continuing...
To read the whole story of "Le Cedrare" click here.
The competition took place during Host exhibition for 3 days.
8 young chefs proposed spectacular recipes facing each other in an exciting culinary contest!
Every competitors used his fantasy and his knowledge to create a recipes and using at best the Mulfunction Talent.
At the end of each day a jury tasted the dishes and declared a winner for "The best use of the equipment" and one for "The best recipes".
The competition was very challenging and every chefs took taste and tradition from their countries: Japan, Philippines, Russia, South Korea and obsviously Italy.
First day: best dish and best use of Talent to Gabriele Pavia from Albugnano (AT), presenting a plate of duck breast and vegetables with a perfect cooking.
Second Day: Helena Shcukova from Moscow obtained the award as best dish; Song Hee-Wong, from South Korea was the best at using Talent multifunction.
Third day: Italy dominated, with the preparation of Sara Garbarino of Trofarello (To) as Best dish and Gabriele Pavia as Best Talent Use.
To know more about this event in particular and Barons' events click on the Baron's B below!
You can see the streaming video about the contest and other interesting pictures!