Quality

Ensure individual quality

The same high quality standard of prepared dishes has to be maintained 365 days a year.

Our solution

Intelligent Operating Systems

The head chef's expertise can be shared with the team using intelligent operating systems. This ensures compliance with quality standards.

The MagicPilot operating system is as intuitive and as simple to use as a smartphone.

Thanks to autoChef, cooking expertise is not only included, but also adaptable to fit individual needs.

ChefsHelp accompanies the user step-by-step throughout the whole cooking process, providing exact instructions, for example, about selecting the correct accessory and when to season a dish.

MagicPilot is the operating system used in the FlexiChef and in the MKN combi steamers FlexiCombi and SpaceCombi

autoChef
Numerous automatic cooking processes

Thanks to autoChef, cooking expertise and numerous automatic cooking processes are included. Can be adapted to fit individual needs at any time.

ChefsHelp

Step-by-step instructions throughout the cooking process. This eliminates errors.

It's not only about setting the correct time and temperature – precise instructions for staff are just as important: what kind of seasoning should be used, which accessory is needed, etc. The head chef can just share his expertise.

BarcodeScan

Scan the code and begin the cooking process

Select and start the correct cooking process quickly and safely

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

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