Hostis the most important international fair dedicated to catering and Horeca products. This edition exceeded 180,000 visitors with visitors and companies from over 166 countries around the world.
BCF design was present with projects for leading companies: Smeg Professionalfor the equipment, Broggi for the mise en place and Moneta Professionalwith the unpublished pans for professional use.
An important presence that of BCF design which confirms its global approach even in a constantly growing sector such as that of catering, making available the expertise acquired in the multidisciplinary approach that distinguishes it.
the new line of cookware for the professional sector
Moneta, one of the best-known brands among cookware manufacturers in Italy, brings its name and its products to the professional kitchen sector for the first time with an important technical innovation.
Finegres is the new ceramic coating that ensures better non-stick performance, durability and energy saving compared to other competitors, but above all it is a sustainable coating, the spearhead of technological research in the sector.
From today Moneta Professional makes two product lines available: one intended for all hobs and the other also for induction to bring the winning and sustainable characteristics that Finegres represents to the professional sector too.
Galileo oven with 10 trays
Inside the Smeg Professional stand, a protagonist in the sector with a wide range of products, the Galileo Professional stood out, a latest generation catering oven whose development BCF collaborated in defining the design. On this occasion, the 10 tray version, the last to be developed, was presented.
the tree-shaped pastry holder
The prestigious brand of cutlery, furnishings and equipment for the most demanding and elegant catering industry has presented the tree-shaped pastry holder, the latest project on which BCF design has worked. An object that expresses the elegance and new trends of mise en place, communicating the creativity that in recent years has characterized the style of the table in the hotel industry and in the most sophisticated restaurants.