SMAHRT 2026 has officially wrapped up in Toulouse, bringing together professionals from the hospitality, bakery, and foodservice industries. 

This year, Dito Sama proudly sponsored the French Selection for the Mondial du Pain, organized by Les Ambassadeurs du Pain. 

Over three days, teams competed in demanding challenges requiring precision, creativity, endurance, and outstanding bakery expertise. 

A SHOWCASE OF ARTISANAL EXCELLENCE 

The French Selection for the Mondial du Pain highlighted the excellence of French bakery. Candidates were evaluated across: 

Moments from the Competition

The Equipment Chosen by the most talented professionals

CONTACT & MEET OUR TEAM

Would you like to book a meeting with your regional sales manager? Our team will be on site throughout the event to support you, offer guidance, and provide tailored solutions : schedule a meeting now.

A commercial food slicer can transform how your kitchen handles prep – saving time, reducing waste, and elevating consistency. But only if it’s used correctly. From perfecting cut thickness to preventing accidents and maintaining blade sharpness, there’s a lot more to using a food slicer than flipping the switch.

Whether you’re new to commercial slicers or want to refine your team’s technique, this guide covers everything you need to know about using and maintaining your food slicer for reliable, high-quality results.

How to Use a Commercial Food Slicer for Precision Cutting

Common Mistakes to Avoid When Operating a Food Slicer

Even experienced kitchen staff can develop habits that reduce the effectiveness of commercial slicers – or worse, put safety at risk. Here are a few pitfalls to avoid:

• Skipping setup checks: loose blades or misaligned parts can affect performance and safety.
• Applying uneven pressure: forcing the food through the slicer increases wear on the motor and creates irregular cuts.
• Using dull blades: a dull blade not only reduces slicing quality but also makes the machine work harder, shortening its lifespan.
• Neglecting cleaning: slicer blades and food trays should be cleaned thoroughly after each use to prevent contamination and buildup.
• Cutting unsuitable items: not all foods belong in a slicer. Avoid slicing very soft, crumbly, or frozen items unless the machine is rated for it.

Training your staff to recognize and avoid these issues will help extend your slicer’s lifespan and keep operations smooth.

Essential Tools for Fast and Uniform Vegetable Cutting

While skilled knife work is always valuable, commercial kitchens depend on more than blades alone. The right equipment helps scale precision and speed across multiple shifts. Here are some essential tools:

• Commercial vegetable slicers: designed for volume and uniformity, these machines can process large quantities of vegetables with adjustable slicing settings to suit different needs.
• Food processors with slicing attachments: versatile and efficient, they allow for quick changeovers between tasks like chopping, grating, and shredding.
• Mandolines and handheld cutters: useful for small batches or precise cuts, especially in prep stations where space is limited.

When choosing these tools, look for models that are easy to clean, offer safety features, and come with multiple blade or disc options. Dito Sama’s professional vegetable slicers, for instance, are engineered for performance, ease of use, and hygiene – making them ideal for both fast-paced and precision-driven kitchens.

The process of selecting a restaurant equipment supplier goes far beyond checking what’s in stock. It’s about building a partnership with someone who understands the daily realities of your kitchen – whether it’s the rush of lunch service or the pressure to deliver consistent results with limited space and time. The right supplier becomes part of your operation’s rhythm, offering more than just products: they bring knowledge, stability, and problem-solving when it matters most.

In this article, we’ll explore what to look for in a kitchen equipment supplier, how to evaluate product quality and pricing, and the key questions to ask before entering a long-term partnership.

How to Evaluate Quality and Pricing in Commercial Kitchen Equipment

Finding the right balance between quality and cost is one of the biggest challenges in commercial kitchen procurement. Low-cost equipment might seem attractive initially, but over time, the true cost of ownership becomes clear.

Here’s how to make a well-informed evaluation:

• Examine the build quality: Stainless steel construction, reinforced internal parts, and ergonomic design are all signs of equipment built for long-term use.
• Compare warranties and service agreements: Strong warranty terms often reflect the manufacturer’s confidence in their product.
• Assess energy efficiency: More efficient appliances reduce utility costs and contribute to sustainability goals.
• Ask about parts and repairs: Check how easy it is to source replacement parts and whether service technicians are readily available in your area.

Dito Sama is a supplier that checks all these boxes. Known for its precise engineering and robust construction, Dito Sama equipment is designed specifically for demanding commercial environments. Their products not only offer exceptional performance and durability, but they are also backed by responsive customer service and support that goes beyond the initial sale.

Ultimately, the best restaurant equipment supplier is one that helps you think beyond price tags – offering insights into durability, performance, and long-term value.

Top Questions to Ask Before Partnering with a Supplier

In addition to evaluating features and pricing, it’s important to assess how well the supplier aligns with your day-to-day operations. A reliable supplier doesn’t just sell you products – they contribute to your kitchen’s efficiency, compliance, and long-term success.

Some suppliers may offer additional services that can bring significant value, including:

• Consultation on layout and equipment planning to help optimize workflow and space utilization.
• Regular service checks and preventative maintenance programs that reduce unexpected breakdowns.
• Access to innovation previews – being among the first to test or adopt the newest appliances and technologies.
• Customized equipment bundles tailored to specific foodservice formats, like bakeries, QSRs, or catering businesses.

These added services can have a substantial impact, especially when scaling your operation or refining your workflow.

Before signing on with a new commercial restaurant equipment supply partner, get the full picture by asking the right questions:
1. What is your experience in the foodservice industry?
2. Do you offer equipment training and support for my team?
3. How do you handle warranty claims and service calls?
4. Can you provide references from businesses similar to mine?
5. What lead times should I expect for standard and custom orders?
6. Do you offer guidance on space planning or kitchen design?
7. What post-sale support is available – both short and long term?

These questions will help you assess whether the supplier can provide not just products, but also the expertise and partnership your business needs to thrive.

A reliable kitchen equipment supplier is more than a vendor – they’re part of your operation’s foundation. With the right support, you’ll gain more than appliances. You’ll gain peace of mind, better performance, and a partner who’s invested in your long-term success.

Equipping a kitchen – especially a professional one – is a significant investment. And while it might be tempting to go with the most popular models or the lowest prices, those shortcuts often come at a cost. From mismatched equipment to underpowered machines that can’t handle the volume, there are plenty of pitfalls that can derail a kitchen setup before it even gets started.

In this article, we’ll explore the most common mistakes professionals make when choosing kitchen appliances, how to evaluate the best kitchen appliance brands for your unique needs, and smart tips to guide long-term investments.

Safety and Hygiene Standards for Commercial Kitchens

Equipping your kitchen also means meeting strict safety and hygiene regulations. Commercial kitchen requirements vary by location, but generally include the following:

• Proper ventilation systems to control smoke, odors, and heat.
• Handwashing stations located in easily accessible areas.
• Non-slip flooring and clear walkways to prevent accidents.
• Food-safe surfaces for prep and storage, such as stainless steel worktops.
• Temperature monitoring systems to ensure that cold and hot foods are stored and served safely.

In addition to facility design, your equipment plays a crucial role in meeting hygiene standards. Appliances with removable parts, seamless construction, and dishwasher-safe components simplify sanitation and reduce risk.

Many commercial kitchen appliances from Dito Sama are built with these hygiene-first features in mind – designed to meet international food safety standards while remaining practical and durable.

How to Optimize Space and Workflow in a Commercial Kitchen

Even with the right appliances, a poorly organized kitchen can slow down service and create bottlenecks. Optimizing layout and workflow is essential to getting the most from your space.

Start with a layout that reflects your operation’s needs. The classic kitchen work triangle – connecting prep, cooking, and cleaning stations – remains a useful principle. In larger kitchens, zoning by task (e.g., hot line, cold prep, pastry) can reduce traffic and cross-contamination.

Other workflow tips include:

• Group related appliances together (e.g., cutters and slicers near prep counters, blenders near cold storage).
• Allow for clear, uninterrupted paths between stations.
• Choose compact or multifunctional equipment to free up floor space.
• Use vertical space for shelving and hanging racks to maximize storage.

High-performance commercial kitchen equipment – especially compact or modular designs – can dramatically improve your use of space. Dito Sama’s range of prep tools, for instance, is built with real kitchens in mind, offering power and precision without sacrificing flexibility.

Ultimately, designing a compliant and efficient kitchen isn’t about buying the most equipment – it’s about selecting the right appliances that work in harmony with your team and your space.

How to Maintain and Clean Your Vegetable Slicer Properly

Even the best vegetable slicer won’t perform well if it’s not properly cared for. Routine maintenance and cleaning are essential to ensure both longevity and food safety.

Start with daily cleaning routines:

• Disassemble the slicer after each use: this prevents food buildup and makes it easier to clean all components thoroughly.
• Wash blades and attachments with warm, soapy water – or in the dishwasher if they’re rated for it, as all Dito Sama’s slicers are. Avoid harsh abrasives that could dull the blades or damage coatings.
• Wipe down the body of the slicer with a damp cloth and sanitizing solution. Pay attention to joints and crevices where residue can accumulate.

On monthly basis (depending on usage):

• Inspect blades for wear or dullness, and sharpen or replace them as needed.
• Check moving parts and motor function, tightening any loose screws and lubricating as recommended by the manufacturer.

Dito Sama slicers are built with maintenance in mind. Their components are designed for easy access, and many parts are dishwasher-safe, helping your team clean quickly and get back to prep work without delay.

With proper care, a professional-grade vegetable slicer will deliver reliable performance for years, reduce downtime, and ensure every dish leaves the kitchen looking – and tasting – its best.

Key Features to Look for in a High-Performance Hand Mixer

Choosing a professional hand mixer is about more than just speed – it’s about ensuring peak performance during extended use and across a variety of culinary applications. In a professional setting, reliability and adaptability are non-negotiable. Here’s a deeper look at the most important features to prioritize:

Professional models are also expected to offer a long service life. That’s why investing in a hand mixer that’s specifically designed for commercial kitchens is worth every penny.

What is a food processor used for? If you’ve ever worked in a commercial kitchen, you know the answer goes far beyond chopping vegetables. A food processor is one of the most versatile and time-saving tools a professional chef can rely on. With the right machine and attachments, this single appliance can replace hours of manual labor, delivering speed, consistency, and quality – all essential to a high-functioning kitchen.

In this article, we’ll explore the full range of food processor uses, offer practical tips on how to use a food processor efficiently, and guide you through choosing the right accessories to unlock its full potential.

These attachments are designed to endure intensive, repeated use during peak hours. Their ergonomic construction and ease of handling ensure smooth operation and minimal downtime during shift changes or busy periods.

Choosing a processor with a comprehensive, high-performance accessory range is key to maximizing kitchen output and consistency. Every element – from blades to discs – is engineered with professional standards in mind, supporting demanding workflows without compromising results.