United against foodwaste
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.
Salvis CucinaEVO built-in installation solution
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 Praast new area sales manager in germany south east
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.
Ready for the future with BIM data
Building Information Modeling (BIM) is the digital construction project that promotes optimized and integrated planning of new buildings, conversions or additions to existing buildings.
Start of training for Alessio Falcone
On August 10, 2020, a new phase of life began for Alessio Falcone: start of apprenticeship as a logistics specialist EFZ. During the first week he was able to get an overview of the different divisions and get to know some departments and contact persons.
Salamanders Salvis Classic and Classic Pro
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!
Lenzburg – GastroAargau with a new GastroBildungsZentrum
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.
Salvis Spring Fairs 2020
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.
Salvis fair info 2019
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.
Increase in productivity in times of shortage of skilled chef in the kitchen
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.
Pressure Steamer Salvis VitalityEVO
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 project - ICC Durban
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.
Gastronomy kitchens in XXS to XXL format
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 - Swiss championship title for the best of the best
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.
Salvis GreenVAC - reduces plastic waste in the kitchen!
A unique system for a single purpose - at any time and for every product: freshness! The term “sustainability” has established itself in gastronomic culture.
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