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ITV Ice Maker ice machines are already present in the TBTC Vacuum Cooking School run by Tony Botella.. 

The ice is essential for the elaborations carried out in vacuum bags, since they must go through a process of rapid temperature reduction. The natural system, and more recommended, is to fill a pike of water and ice and introduce the bags to reach a temperature of between 3 and 8 ° C in a short time and then move to the chamber of estocage with sanitary guarantees having made the hygienic process properly.

TBTC offers training to professionals or hospitality students. They have unique facilities governed by professionals exclusively designed to develop vacuum cooking courses with all the guarantees of satisfaction. With the experience accumulated, Tony Botella has redesigned its training plan based on the requests that all the chefs who have enjoyed TBTC over the years.

The school is located inside a farm in the locality of Badalona (Barcelona), specifically in Canyet, far from the urban area and in full nature.