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.
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.
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 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.
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 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.
A unique system for a single purpose - at any time and for every product: freshness! The term “sustainability” has established itself in gastronomic culture.
New Acrylamide Regulation
The new EU Acrylamide Regulation 2017/2158 from 20 November 2017, intended to guarantee a high level of consumer protection in terms of food safety, entered into force on 11 April 2018.
Salvis CucinaEVO is the evolution in kitchen technology.
The market for out-of-home catering constantly demands with new concepts for innovative solutions - even in small rooms. NEW is the clever built-in installation solution for Salvis Combi-Steamer CucinaEVO 623T.
The way to a man's heart is through his stomach
Neckarsteinach. Family Frey operates 440 meters over sea level, far away from the everyday hustle and bustle and surrounded by 25,000 square meters of meadows and forest the wedding hotel Hoher Darsberg. It has been in family ownership for over 18 years and has already hosted 1,700 exclusive weddings.
This is what every chef dreams of - once to implement own ideas and processes in a new kitchen. Chef de cuisine Gaël Boulay has fulfilled his wish with the finest cooking technology with the range Salvis VisionPRO.
Wintersport enthusiasts can look forward to a new culinary experience in Sölden. There is literally no missing the huge new restaurant at 2675 m in the Rettenbach glacier ski area.
The new range of Salvis Compactline tabletop units is now complete. The outstanding features of the induction wok are its elegant design and efficiency. The variety of application options for a wok are well known in the field of display cooking. Timeless in Asian cuisine with all its facets as well as in the ever popular Mediterranean cuisine, and not to forget regional specialities.
The Salvis CucinaEVO is evolutionary kitchen technology.
Our philosophy is consistent: food first, technology second. True to our principles, we have focused on developing a fantastic food experience with state of the art Combi-Steamer technology in the new Salvis CucinaEVO Combi-Steamer. We have incorporated every requirement from chefs for a very easy to operate, powerful and perfectly equipped Combi-Steamer in the new Salvis CucinaEVO generation, working with our chefs in the development team. Well engineered and innovative cooking products.
The Salvis Smartline Griddle 800 30th anniversary model is our flexible, modular solution for the front-cooking kitchen.Front- cooking virtuosos truly appreciate the large, high-quality, corrosion- and wear-resistant surface made of steel. Thermostatic temperature regulation (left and right) up to 250 ºC.