J. Ascaso was born in a small village in the Huesca mountains. He was always a man with a great entrepreneurial spirit, and moving to the big city was his only opportunity to better himself. He left his village and moved to Barcelona with 3,000 pesetas in his pocket and a mind full of ideas. In the 1950s, espresso was becoming popular in Spain and all over Europe. In Barcelona, in particular, its popularity saw the growth of a thriving coffee-based industry.
In 1950, J. Ascaso started working for a company supplying chrome-plated espresso machine parts. From 1952 to 1962 J. Ascaso worked on the Gaggiaproduction line, making parts for the world-renowned coffee machine company.
Other coffee machine manufacturers came onto the market. The number of installed espresso machines was ever greater and there was a growing need for maintenance and repair services. J. Ascaso decided to manufacture components for all the coffee machines on the market at that time.
Once the difficult early days were over, the company hired a sales representative who introduced Ascaso to the world of professional distributors and mechanics, and, with a basic grasp of o-ring seals, filter holders, steam valves and heating elements, travelled the length and breadth of Spain, showing the various products to local technicians.
In 1962, Jesús Ascaso started his own business, producing and distributing spare parts for espresso coffee machines. Currently, Ascaso sells its products in over 80 countries with growth continuing, creating new business divisions such as the manufacture of espresso machines.
JL. Ascaso, the son of the founder, is the man responsible for the diversification of Ascaso Factoryover recent years. He settled on the manufacture of espresso machines to bring together technical knowledge and espresso culture.
The 'for coffee lovers' philosophy was born.
The ovens Bassanina become part of FORMA srl .
Great satisfaction for the goal in itself, of course, but also for the opportunities now open. The manufacturer with the widest range of tools for baking. Ovens, baking trays, racks and loading belts.
"In the life of any organization and its people there are important moments. The step taken is undoubtedly one of them. A project of integration that takes on a new organization: this unitary structure will allow us to create a manufacturer with a complete range of equipment for baking bread and pastry. A wealth of global experience, with unique points of view and expertise. A solid group, open and integrated with an expanded offer, which will ensure to its people a modern organization, challenging and rewarding."
Forma srl manufactures a wide range of items. The elements that distinguish us are correct processing and creativity. We are honored to offer equipment for very prestigious products: to be proud of your bread.
One of the advantages of the vacuum packers developed at Distform is that they allow you to maximize time and money on machine maintenance and cleaning. In this sense, it is worth highlighting that the vacuum packers with theDistform brand have been created with quick cleaning and efficiency of all components in mind: wire-free sealing bar, easily removable silicone, rounded edges for cleaning corners easily, simple installation, and quick attachment of accessories.
Furthermore, using the newest technology, Self-clean Oil, in our vacuum packers saves time and money on oil changes.
The condensation of the oil vapor that is given off during the packaging process reduces the efficiency of the vacuum pump, especially when we package sauces or liquids. The Self-clean Oil technology—incorporated in all of the Distform vacuum packers—eliminates the water from the oil and cleans it automatically so that the leftover oil is able to be reused. Carrying out this process saves the user from costly oil changes by extending its durability. Therefore the vacuum pump is guaranteed to be in excellent condition, further extending the working life of our vacuum packer. This is how we achieve a much more exact, efficient, safe, and economic packaging.
It is recommended that the user runs the Self-clean Oil cycle once a week.
In the following video you can see the elements that are incorporated in our vacuum packers to ensure easy cleaning and see how to perform a Self-clean Oil cycle for optimum use of the vacuum pump oil:
The enterprise LAVEZZINI looks out with success and determination in the world of vacuum packaging establishing itself in a short time on the market thanks to the introduction of a ' innovative line of packaging machines with external aspiration, thus generating a new concept of " packaging ".
Steading the enterprise bases in the following years, the company LAVEZZINI , strong precious "field experience", continues to walk the road of improvement in making an expansion that would include range also produce professional packers machines , available in different versions and types.
The company's mission LAVEZZINI has always been to provide to its commercial patner a service to 360 degrees in which the sale of the single packaging only constitutes a starting point and not a point of arrival. Forged from years of experience, after careful consideration, the team LAVEZZINI in 2003 faces with determination and stubbornness to the world of heat-sealing , providing customers with reliable four thermosealers models able to fulfill the packaging needs in the pan .
Continuous investment and constant technological updates of the product have allowed the company to be present in most countries of the world, as to be considered one of the major enterprises of the sector. Today in fact the company LAVEZZINI , divided into two production plants for a total of 5000 square meters , is a solid , dynamic and in constant evolution , aware that the basis of its success are to be found: in the ' intuition of the ruling class , in dedication of the working staff, and especially the expertise and availability of its precious distributors .
Do you think this combination is possible? Ice creams with a machine that has been desgined for bars, restaurants, hotels... and to be used with white wines, champagnes, licquors...? YES, WE CAN.
Enjoy it! .
The company LAVEZZINI looks out with determination and success in the world of vacuum packaging establishing itself in a short time on the market through the introduction of an ' innovative line of packaging machines with external aspiration, thus creating a new concept of " packaging ."
Consolidated corporate foundations in the following years, the company LAVEZZINI , strong of a precious "field experience", continues to travel the road of making improvements that would include an expansion of the range is the production of professional bell packaging machines , available in different versions and types.
The firm's mission LAVEZZINI has always been to provide its commercial patner a service to 360 degrees where the sale of single packaging must be only a starting point and not an end point. Forged from years of experience, after careful consideration, the team LAVEZZINI in 2003 faces with determination and stubbornness to the world of heat sealing , providing the trusty customers four thermosealers models capable of fulfilling the needs of the packaging tray .
Continuous investment and constant technological upgrades of the product have allowed the company to be present in most countries of the world, as to be considered one of the major enterprises of the sector. Today in fact the company LAVEZZINI , articulated on two production plants for a total of 5000 square meters , is a solid , dynamic and in constant evolution , aware that the foundation of its success are to be found: in the ' intuition of the ruling class , in dedication of the working staff, especially in the competence and availability of its precious distributors .
CAMURRI: THE SYSTEM WHICH MAKES THE DIFFERENCE
CAMURRI : a “brand”, an idea, a Patent, a quality guarantee signed by Federico Camurri.
The “Coffee Break” identifies the profile of any culture and country: american, turkish, toddy, chemex, french, drip, siphon, napoletain, moka, Camurri, expresso …
Termorapid Camurri’ system is the made in Italy coffee brewing exclusive method which underlines in the best way any kind of coffee, satisfying any need.
But coffee is not the unique product our machine can prepare: Termorapid System provides different uses and productions: Teas, infusions and concentrated products.
We are glad to introduce the new “BIG TERMORAPID”, available in 100 and 200 lt capacities: innovative, practical, reliable, affordable and first rate.
Camurri: a “brand”, an idea, a patent, a guarantee of quality. The coffee break identifies the profile of each country and culture: american, turkish, toddy, chemex, french, drip, siphon, neapolitan, moka, camurri, espresso … The system Termorapid Camurri is an innovative method of coffee brewing made in Italy that makes the best each type of coffee to satisfy every requirement.
The Gelato 5+ 5K Twin features sophisticated software offering four unique production programs as well as manual operation. From gelato classico and semi-soft ice cream to granita and shock freezing, these diverse, fully automatic cycles allow for easy operation, meaning the operator is free to focus on other tasks whilst the 5K Twin takes care of the mixture.
As well as fully automatic production cycles, the Gelato 5+ 5K Twin also boasts automatic density control and storage programs, making it the perfect addition to any professional kitchen. The machine automatically detects the density of the mixture and, when the correct density is achieved for the desired product, the storage cycle is automatically started to retain the correct density.
With its twin set of refrigeration and blending systems, two flavours of mixture can be produced at the same time, adding flexibility to the machine’s output with no extra input from the operator. Combined with the ability to top up the ingredients as needed, the 5+ 5K Twin is perfect for producing gelato of different varieties and to exactly the quantity needed. A magnetic safety device pauses production when the lid is lifted, so adding to the mixture is safe as well as simple.
More and more chefs incorporate smoked to some dishes from the menu of their restaurant. To this increase of popularity among the cooks adds the easy recognition of its unmistakable and appetizing taste by the consumers.
The new accessory MySmoker lets you convert any professional oven in a smokehouse, without installing or add extra equipment or to read complicated instruction manuals. Now any cook can dare to try this technique immediately. How? In a simple, clean and effective, in three steps:
... And all that remains is to wait for the required exposure time according to the desired level of smoke intensity.
The MySmoker smoker includes a small Guide Tips & Tricks (Tips and Tricks) with some recommendations before starting: how to use it for cold smoking, for smoking hot, what wood to choose ...
The Smoker MySmoker allows:
Once smoking is finished, it is recommended to wash the oven chamber manually or through automatic washing programs to completely eliminate the aroma and thus continue cooking other types of elaborations.
Smoking is traditionally a food preservation technique. It was used as an alternative to the absence of refrigeration and to take advantage of the foods in season of abundance. At present, this technique is also used to transfer a pleasant aroma and flavor to food.
The characteristic fragrance and flavor of smoked food comes from a mixture of aromatic compounds of smoke generated by the wood just before burning. Each wood brings a characteristic aroma to the smoked food, although distinguishing them will be easier in slow and long lasting smokes.
This technique also gives the smoked product an easy to identify appearance: glossy surface, darker uniform color and slightly sticky texture.
If you are a lover smoked or you want to start in this exciting world and you want to receive more information about MySmoker, do not hesitate to contact us firstname.lastname@example.org : our corporate chefs advise you free.
Subscribe to our blog to receive all the news. In the next articles we will have more curiosities and tips to get into the smoking technique. Also in our recipe inaugurating a section smoked, with a classic, smoked pork ribs with baked vegetables .