Belgrade, February 22-25 On February 22-25 is taking place the Belgrade Tourism Fair Sajam Turizma, the most important meeting point for business in South Eastern Europe for the Tourism Industry. Since 2005 both the Catering Equipment Fair HORECA and the BEO Wine Fair have been part...
It’s during overcharged moments that we can see the strength of those who work with us. Ego Special is Yesovens latest product we successfully presented at Host Milan exhibition and it will be the main attraction in Sigep 2018: 16 and 20 trays combi-ovens which are...
January 20-24 2018 Hall B2 - Stand 026 Latest technologies and innovative solutions for high quality catering industry will wait for you at Yesovens booth during the 39th International Exhibition dedicated to Artisan Gelato, Confectionery, Pastry and Bakery production and the Coffee sector. Sigep is the extraordinary showcase...
Like every year, Host Milano has been a great success for Yesovens. The 2017 edition has been really incredible to us and we are very proud about these 5 days of great satisfaction. We would like to thanks all the many visitors for sharing their time and...
The most delicate and high-grade recipesmeet the best performance and avoid weight loss. Delta T is the innovative culinary technique that combines together the advantages of the traditional low-temperature cooking and the new technologies, like the core probe. Energy conservation, equipment release during the service, a better...
The World Trophy of Pastry Ice Cream Chocolate 2017 – announced by the FIPCG (the Italian Federation Pastry Ice Cream Chocolate) every two years – is taking place in a few days during Host Milano Exhibition in Rho (Milan). The 2017 edition of Host Milano –...
Discover the new works of art for contemporary kitchen. You can be the first to see them at Host Milan from October 20_24 2017. What would you realize with an even bigger Ego?And with a compact one? Real artists never settle. For this reason, our Team studies new...
See you soon at SAEED HALL STAND S2-C5318 – 20 September 2017 Have you already planned your visit to the exhibition? Come and see us to find out what’s new! If you want to already fix your meeting, please contact send an email at info@yesovens.com or contact us at mob. ph. +39 335 5831458....
STAR vs fügassa, the genovese focaccia A two-centimetres flat bread baked in an oven or in embers: it’s the Genoese fügassa. The origin of the recipe goes back to 16th century: a soft, crunchy and crumbly focaccia - shiny for the use of extra virgin olive...
The climate control is engineered to reduce considerably the operating costs and maximise the cooking performances. Furthermore, the SCS technology and the humidity forced extraction from the chamber will ensure a total and precise control of the cooking process, in an initiative and automatic way. With...
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