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Salvis sets a new level for professional cooking schools

High Professional kitchen

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 during training and examinations. During the ÜK (inter-company courses) everyone can use 2 full-coverage induction hobs in the Salvis Range Master. There is enough space for pans and pots in the base of the range. The total of 6 Salvis Range Master have been specially configured to meet the requirements of the school. At the front sides there are washbasins and underneath there are the necessary waste pull-outs as well as paper dispensers integrated in the stove.

The workplaces are so efficiently designed that everything is within easy reach. At eye level there is one Salvis CucinaEVO 623T combi-steamer per section. Although the Pro version of the Salvis CucinaEVO combi-steamers contains cooking programs, the low-temperature cooking features are essential for training. Here it should be possible to distinguish between tradition and modernity. The modern touch panel behind glass as well as the automatic cleaning program meet today's hygiene standards. The pictogram-guided control is easy to understand - even for young chefs it can be used immediately.

The pressure steamer Salvis VitalityEVO is almost a matter of course in the training of chefs. Like the combi-steamer Salvis CucinaEVO, the new pressure steamers have the modern touch panel behind glass with the same symbols. The time saving of over 70% as well as the bright colours of the products are experienced by the cooks in the first lessons. The double-walled safety pressure door protects the user from burns.

The Salamander Salvis Classic is available for the cooking processes gratinating and roasting. The floating light reflector can be adjusted according to the product and desired intensity. Even in continuous use, the all-round handle always remains cold thanks to the ingenious heat dissipation system. The greatest benefit of the Salamander Salvis Classic is the automatic plate recognition with heating switch-off. This helps to save energy without special attention or effort. The wall mounting at eye level also makes it easier to check when gratinating.

Salvis sets a new level for professional cooking schools

Details

  • Nordstrasse 15, 4665 Oftringen, Switzerland
  • Salvis AG