Patrick Leimgruber takes over as Deputy Logistics Manager for Purchasing & Logistics after 4 years. His responsibilities include the handling of incoming and outgoing goods flows as well as warehouse management at the site. He is also responsible as safety officer and vocational trainer of the logistics trainee.
The Corona crisis demands a great deal from all of us! Our production is currently operating normally. Salvis has switched to home office work. You can reach us as usual by email or phone. We have suspended all training (technical, sales, and culinary).
Salvis Salamander put the finishing touches to every dish before they go to the guest. Usually prominently placed above the stove or at the kitchen pass, they refine every food to perfection. In continuous operation they achieve great things - with the Salvis plate recognition they show their true potential!
After almost a year of planning and reconstruction, the new competence centre of Gastro Aargau in Lenzburg was opened on 16+17 February 2020. At the new training centre, up to 24 trainees can now be trained simultaneously in the kitchen.
Oftringen, 25 February 2020. the Lucerne Culinary Art Team (CCCL) is Olympic Champion in the category of regional teams and wins the gold medal for its exhibition "from the Valley to the mountains".
INTERGASTRA Stuttgart, 15.-19. February 2020, Hall 5 Stand 5A60
INTERNORGA Hamburg, 13.-17. March 2020, Hall A3 Stand 423
INTERGASTRA is the leading trade fair for the hotel and catering industry. The event presents itself on 115,000 m² in 10 halls of the Messe Stuttgart and is with about 1,400 exhibitors the biggest industry meeting point in Germany.
The most important gastronomy trade fairs are held in quick succession and are regarded as the leading trade fairs for the entire gastronomy and hotel industry in the Danube-Alpine-Adriatic region. In addition to product innovations, the fairs also show future trends.
Gastronomy kitchens are changing. Those who want to survive in the future as restaurateurs face enormous challenges. It consists of offering a creative and efficient cuisine with only few chefs.
The gentle (r)evolution
Switzerland's high cuisine has been praised all over the world since early times. Thanks to the visionary thinking of Swiss caterers and the art of engineering.
Salvis banquet system of superlatives
For the 21st anniversary of the Durban International Convention Centre in South Africa, the order was completed with 50 (!) 20 x GN 1/1 Combi-Steamer Salvis CucinaEVO.
High-performance kitchens in small formats are increasingly in demand. The central kitchen ranges with the large kitchen brigades of yesteryear are a thing of the past. Multifunctional kitchens in a small space are the standard today.
SwissSkills 2018 has been awarded to the best young professionals in Switzerland. The new Swiss champion in housekeeping is Aicha Sebai from Winterthur, the Swiss champion in 2018 restauration is Martina Wick and comes from Arnegg. Swiss Master 2018 Cuisine is Martin Amstutz from Obwalden.
A unique system for a single purpose - at any time and for every product: freshness! The term “sustainability” has established itself in gastronomic culture.
New Acrylamide Regulation
The new EU Acrylamide Regulation 2017/2158 from 20 November 2017, intended to guarantee a high level of consumer protection in terms of food safety, entered into force on 11 April 2018.
Salvis CucinaEVO is the evolution in kitchen technology.
The market for out-of-home catering constantly demands with new concepts for innovative solutions - even in small rooms. NEW is the clever built-in installation solution for Salvis Combi-Steamer CucinaEVO 623T.
