Flexibility and Capacity

Professional kitchens need to be able to react flexibly to frequently changing production capacities and food trends. In addition, banquet and event catering demand the highest possible quality standards.

Our solution

 

Whether 20 or 500 meals

Always flexible with MKN professional cooking technology

MKN combi steamers and FlexiChef: multifunctional technology unites various basic cooking techniques in one appliance for increased productivity and flexibility.

 

FlexiRack for significantly more capacity!

With FlexiRack you can significantly increase your capacity (depending on the product). GN or FlexiRack – the choice is yours. Both allow you to react flexibly to changes in production capacities.

 

FlexiCombi

MKN is the specialist for professional thermal cooking technology

Our huge range of products leaves nothing to be desired

There are no limits with large-scale catering technology. From conventional professional cooking technology to multifunctional technology, there's something for everyone at MKN! The kitchen of the future combines MKN multifunctional technology with appropriate MKN modular technology. This not only offers you unlimited flexibility in the smallest of spaces, but saves you time and money.2

to product overview

Further solutions

to your challenges

Shortage of Specialists and Kitchen Professionals

The gastronomy industry has seen a 50% drop in apprentices in the last 10 years. This means specialists are in short supply.

Cost efficiency

Due to high cost pressures, cost efficiency in the kitchen is more important than ever

Quality

It must be possible to maintain the same high standard for prepared dishes 365 days a year

Lack of space

Kitchens are getting smaller and smaller, but the gastronomy and large-scale catering industries are demanding ever-increasing variety and output

Hygiene and Cleanliness

Hygiene and cleanliness must be guaranteed on a daily basis, and as such the cleaning of canteen kitchens involves high cost and high effort

Health and Safety

33,396 sick days per years are caused by accidents at work

Flexibility and Capacity

Professional kitchens have to be able to react flexibly to changes in capacity demands and food trends

Working Hours

The work-life balance needs to be improved and working hours made more compatible

Budget and Investment

Invested capital has to pay fast returns

Sustainability

The kitchen of the future is sustainable and resource-friendly

Individual solutions for your kitchen

make an appointment

 

1 Compared to GN 1 /1
2  Compared to the conventional MKN kitchen

 

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