Shortage of Specialists and Kitchen Staff

50% drop in the number of apprenticeships in gastronomy over the last decade. That means there's an extreme shortage of trained specialists.

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 the dish.

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

MKN Multifunctional Kitchen Technology

Appliances that increase productivity by automating work processes and uniting numerous cooking methods

**MKN Combi Steamers**
automatic cooking processes included
Barcode scanning – start by just scanning the box
WaveClean automatic cleaning
Learn more

**MKN FlexiChef**
automatic cooking processes included
3x faster than traditional cooking
high level of productivity
SpaceClean automatic cleaning
LEARN more

Fast and Hygienic Cleaning

Save valuable time! The seamless surfaces and rounded corners of our MKN Modular and Individual equipment lines are easy to clean and the FlexiChef and MKN combi steamers have automatic cleaning systems.

SpaceClean and WaveClean automatic cleaning systems save you valuable time.

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.

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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