Global Commercial Foodservice & Retail Systems
Location: Home > Ghost Kitchens & MEP
- 欧盟7月起启用ESP与UV Hoods双认证要求Jun 25, 2026EU to enforce dual certification for ESP and UV-C exhaust hoods from July 2026. Learn how NSF/ANSI 4, 16, 29 and UL 710B affect CE compliance, shipping, and sourcing.
- Commercial Exhaust Hoods Saudi Arabia: UV or ESP for Grease Control?Jun 24, 2026Commercial exhaust hoods Saudi Arabia: compare UV vs ESP for grease control, duct cleanliness, fire risk, emissions, and maintenance—choose the right system for safer, smarter kitchen performance.
- EU Requires NSF and UL Dual Certification for UV Hoods and ESP ExportsJun 24, 2026EU requires NSF and UL dual certification for UV Hoods and ESP exports from July 1, 2026. Learn the new EU compliance rule, customs risks, testing delays, and how exporters can avoid shipment rejection.
- Six Southeast Asian Markets Open 72-Hour Fast Track for Ghost Kitchen ModulesJun 24, 2026Six Southeast Asian markets launch a 72-hour fast track for ghost kitchen modules, accelerating certification, customs clearance, and market entry across Indonesia, Thailand, Vietnam, Malaysia, the Philippines, and Singapore.
- ASEAN Opens 72-Hour Fast Track for Ghost Kitchen ModulesJun 23, 2026ASEAN opens a 72-hour fast track for Ghost Kitchen Modules across six markets. Learn how NSF/ANSI 508 and UL 60335-2-40 dual reports can cut repeat testing, speed customs, and improve export readiness.
- EU Dual NSF/UL Rule Hits ESP and UV Hood ExportsJun 23, 2026EU Dual NSF/UL Rule reshapes ESP and UV hood exports from July 1, 2026. Learn how dual NSF/ANSI 49 and UL 867 certification affects customs clearance, compliance risk, and EU market access.
- Delivery Kitchen Infrastructure Design: Build for Speed, Cleaning, and GrowthJun 22, 2026Delivery kitchen infrastructure design that improves speed, simplifies cleaning, and supports scalable growth. Learn how smart layout, utilities, and sanitation planning cut risk and boost performance.
- Restaurant Chain Standardization Process: Where Expansion Usually FailsJun 20, 2026Restaurant chain standardization process explained: discover why expansion fails across formats, workflows, equipment, and food safety—and how smarter controls help chains scale with consistency.
- Fotile Pushes Certified Ghost Kitchen Modules to Mass DeliveryJun 18, 2026Fotile pushes certified ghost kitchen modules into mass delivery, signaling faster rollout, stronger compliance, and plug-and-play kitchen deployment for global foodservice buyers.
- Kitchen Exhaust Hood Sizing Mistakes That Raise Operating CostsJun 17, 2026Kitchen exhaust hood sizing mistakes can quietly raise energy, HVAC, and cleaning costs. Learn how to avoid oversizing or undersizing and choose a smarter, more efficient system.
- How Electrostatic Precipitators Reduce Kitchen Exhaust Fire RiskJun 17, 2026Electrostatic precipitator systems help reduce kitchen exhaust fire risk by capturing fine grease early. Learn how different kitchen types improve safety, uptime, and compliance.
- Restaurant Equipment Checklist for Opening a High-Volume KitchenJun 17, 2026Restaurant equipment checklist for high-volume kitchens: learn how to prioritize cooking, refrigeration, dishwashing, and utilities to boost speed, safety, and ROI before opening.
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Trending in Tech
- EU Updates EN 16790 for Commercial ESP ExportsJul 20, 2026EU updates EN 16790 for commercial ESP exports: learn the new PM2.5/PM10 monitoring and dual certification rules, key deadlines, and how to protect EU shipments before 2027.
- Restaurant Kitchen Standardization Equipment: Key Specs That Cut Setup ErrorsJul 15, 2026Restaurant kitchen standardization equipment guide: learn the key specs that prevent setup errors, speed openings, improve compliance, and deliver more consistent kitchen performance.
- How to Choose a Foodservice Equipment Supplier for Multi-Site OperationsJul 14, 2026Find the right foodservice equipment supplier for multi-site operations. Learn how to compare service, compliance, scalability, and total cost to improve consistency and reduce downtime.
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