Health and Safety

Workplace accidents result in 33.396 sick days a year

Our solution

 

The qualities and excellent workmanship of MKN products prevent occupational accidents.

 

High Quality Workmanship

Pots and pans can be easily moved around. Seamless joints, reduced cutting edges and multiple deburring of components ensure smoother surfaces and reduce the risk of cut wounds.

Automatic Cleaning

MKN’s safe and hygienic automatic cleaning processes reduce allergies and the risk of injury

SpaceClean

  • no chemicals: no contact with detergents and no allergies
  • spotlessly clean and no risk of slipping on wet floors

Learn more

WaveClean

  • Sealed cartridge: no contact with chemicals
  • no protective clothing, goggles or gloves necessary
learn more

Ergonomics and Safety

Work fast and safely

With EasyLoad – Crosswise Insertion you always keep a firm hand on the trays, even when they are particularly heavy. Not having to change your grip prevents injuries.

 

The SES
- Steam Exhaust System

steam extraction before the cooking process ends prevents steam escaping into the kitchen. So, there's no risk of injury when there's hardly any steam.

 

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

 

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