Anyone commuting on the A2 motorway between Bern and Zurich in the evening or early morning will no longer see the illuminated Salvis logo at Oftringen. We have decided to make our contribution to saving energy - among other things with this measure - during the winter months until the end of March.
Around one third of all edible food is lost or wasted between the field and the plate. A large part of this also occurs in the catering industry or in gastronomic businesses such as bakeries and butchers.
In general, a distinction is made between avoidable and unavoidable food losses.
Salvis CucinaEVO combi-steamers are the perfect solution for school and residential group catering. The clever built-in solution is available for all Salvis CucinaEVO-T models.
Klaus-Peter Praast took over the regional sales management for the South-East Germany area on 1 October 2020. With his training as a chef and his many years of experience in the catering supply industry, he knows the needs of both the catering kitchens and the specialist trade.
Building Information Modeling (BIM) is the digital construction project that promotes optimized and integrated planning of new buildings, conversions or additions to existing buildings.
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.
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.
