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.
The Salvis Compactline table-top unit combines multifunction, efficiency and flexibility. State-of-the-art induction technology allows maximum convenience and operating safety.
A closer look at Salvis VisionPRO – and Salvis Master
The Salvis VisionPRO and Salvis Master ranges of hobs demonstrate the many years of experience and expertise at Salvis. The hobs combine precision, reliability and a long service life with the latest innovative technical solutions.
Salvis now on the move on social networks
The entire Salvis smart cooking world now in images too
The world is becoming increasingly more global and colourful - imagery facilitates communication. Chefs, executive chefs and directors - you can now network, because the kitchen is no longer restricted to your own four walls. Creativity knows no boundaries.
The timeless elegance of black
Black Edition, a new designer line by Salvis
When it comes to elegance, black has always been the number one choice. Kitchen design is becoming increasingly important – while functionality and efficiency are simply expected. A chef’s inspiration and creativity are influenced by a kitchen’s colour scheme, and today’s elegant, ultra modern kitchens combine colours, textures and contrasts. Black, then, offers the required neutral aspect.
Mr. Thomas Sandor (45) became Head of Marketing & Product Management at Salvis, the Swiss commercial kitchen equipment company. With over 100 years’ experience in commercial kitchen equipment for restaurant and community catering, Salvis develops and produces innovative, high-quality thermal cooking systems.