SALVIS AG company News and Trends items

Salvis - 50 years of Swiss expertise in pressure steam cooking Oftringen, 24 April 2021: The dream has always been the same: to offer freshly prepared meals to hotel and restaurant guests at all times. The gentle revolution with Salvis pressure cooking technology began in the 1970s. With the introduction of the heat exchanger and a integrated water softener the Salvis p...

After almost a year of planning and reconstruction, the new competence centre of Gastro Aargau in Lenzburg was opened in 2020. At the new training centre, up to 24 trainees can now be trained simultaneously in the kitchen. The main advantage is that school and examinations can now be held on the same premises. Each trainee has his own workplace in the kitchen duri...

The Salamander Classic and Classic Pro have got a new design in black - fitting to every modern kitchen, bistro, fine dining and front cooking