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Osteria Trattoria Cenacolo: 300+ covers a day in Cesenatico with Firex Cucimix

Firex Cucimix at Osteria Trattoria Cenacolo in Cesenatico: 300 covers a day, repeatable Romagna-style ragù, reduced production time, and greater efficiency.

From Michelin-starred kitchens to his own pastry shop: Cucimix is his right-hand partner

Etienne Culot, a pastry chef in Grenoble, explains why he chose the Firex Cucimix 30L: precise temperature control, easy cleaning, and maximum efficiency in the lab.

Carpano Speck: craftsmanship and standardized cooked products with Cucimix

We are fully satisfied with the Firex Cucimix bratt pans that we use every day; they have brought tangible value to our production, improving quality, efficiency and safety.

From fresh produce to healthy ready-to-eat: Zagara Food grows with Cucimix

Zagara Food (Italy) transforms Sicilian fruit and vegetables into healthy, ready-to-eat dishes with Firex’s Cucimix.

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