COOK Kochstation von B.PRO

PASTA AL LIMONE

Marko Vischer — Tue, 10 Mar 2020 14:26:41 +0000

RECIPE

PASTA AL LIMONE

20 Feb 2020

ALEXANDER SCHARMBERG
Show cook and front cooking coach

“I can prepare quite a lot in advance for this dish and it’s quick to put together, making it ideal for front cooking.“

INGREDIENTS PER PORTION

120 ml lemon béchamel sauce
80 g broccoli
50 g mushrooms (e.g. chestnut mushrooms)
100 g pasta (e.g. farfalle, penne)
Parmesan
Herbs to garnish
Pepper

COOKING INSERTS

Pasta cooker
Multi-element 1/1
Pan, 26 cm in diameter

PREPARATION TIME
2 1/2 min

DIFFICULTY LEVEL
easy

PREPARATION

Pre-cook the pasta until it is around half done and drain it
Blanch the broccoli and rinse under cold water
Slice the mushrooms

METHOD

Bon appetit!

STAGES OF THE I-FLEX MARKET LAUNCH

Marko Vischer — Tue, 10 Mar 2020 11:21:46 +0000

STAGES OF THE I-FLEX MARKET LAUNCH

20 Feb 2020

Full speed ahead: The event in the Betriebswerk Heidelberg kicked off our I-flex market launch, which was followed by autumn trade fairs in Moscow, Milan, Salzburg and Basel. Its introduction was a great success, and we are overwhelmed by the huge level of interest and enthusiasm for our new COOK series.

LAUNCHEVENT
8–9 OCTOBER 2019 / HEIDELBERG
Goosebumps! The I-flex launch gave selected partners the opportunity to experience FLEXILIGENCE in all its facets. Michelin chef Marc Haeberlin from Auberge de l’Ill and Fredy Bauer, B.PRO Academy, dished up some sublime culinary treats.

PIR
7–10 OCTOBER 2019 / MOSCOW
Small, but packed a punch: Our trade fair appearance at PIR in Moscow, Russia’s largest food service industry fair, brought the advantages of I-flex to the forefront, also in a compact space.

HOST
18–22 OCTOBER 2019 / MILAN
The grand unveiling: The presentation of I-flex at HOST in Milan was an important milestone in the international market launch.

ALLES FÜR DEN GAST
9–13 NOVEMBER 2019 / SALZBURG
Also causing a sensation in Austria: The I-flex impressed specialists from the hotel and food service industries at the leading trade fair for visitors from the Danube, Alps and Adriatic regions.

IGEHO
16–20 NOVEMBER 2019 / BASEL
Perfect timing: We finished the trade fair year with a visit to Igeho, which is held every two years. The perfect occasion for the I-flex launch on the Swiss market.

ION TEC FOR A PERFECT INDOOR CLIMATE

Marko Vischer — Tue, 10 Mar 2020 11:10:01 +0000

ION TEC FOR A PERFECT INDOOR CLIMATE

20 Feb 2020

Cooking stations with integrated extraction technology* are the perfect solution for spaces without a stationary extractor hood. After all, wherever food is cooked – whether in dining halls, sales areas or at event venues – unpleasant odours can have a negative effect on the well-being of guests. This is why B.PRO has equipped the COOK I-flex with the highly efficient extraction and filter technology of the classic models – with the ION TEC option.

As Regional Sales Manager, Günter Hofbauer has overseen the execution of countless projects. He believes that this system solution offers three decisive advantages:

ION TEC – AN INVESTMENT IN THE FUTURE
Chefs planning to use their new COOK as a pasta cooking station that predominantly generates steam will not need a blue smoke filter – at the moment. However, it’s always worth thinking ahead. Thanks to ION TEC, users can now leave their options open for future concept changes and variations.

“I see ION TEC as particularly indispensable for the COOK I-flex models – after all, flexibility is an inherent part of the concept. For instance, if a chef wants to cook pasta, fried eggs with bacon and waffles at the same time or in quick succession, the formation of fumes (steam and grease) and odours is inevitable. An effective, multi-stage filter system purifies the air.”

AN EXTRACTION AND FILTER SYSTEM THAT WORKS

“A good indoor climate starts with efficient air collection. Grease and blue smoke filters can be really effective, but if half of the fumes escape, odours will still develop. This is why we make sure that fumes are extracted as completely as possible.”

The COOK extraction bridge creates a suction effect so that rising fumes – with the assistance of additional air streams – are channelled and captured directly above the cooking area. Together with the grease and blue smoke filter, the system guarantees first-class efficiency. This is also confirmed by the VDE certification of the units.

LOWER OPERATING COSTS AND SIMPLIFIED RETROFITTING
Opting for ION TEC also means a reduction in filter costs during operation. The use of ION TEC helps to clean the charcoal filter, thereby extending cleaning and replacement intervals.

“If the budget does not allow for additional investment in ION TEC, it can be postponed until a later date. There is now a special model that simplifies retrofitting.”

* The integrated extractor hood is not a substitute for an air conditioning system.

1) A vacuum and a front air stream guide the fumes into the extraction bridge.

2) In the extraction bridge, combination filters consisting of grease and wire mesh filters ensure effective separation and filtering of grease, moisture and aerosols from the fumes. The grease filters comply with DIN 18869-5 type A and are flame-arresting.

3) The main fan generates the vacuum in the extraction bridge and draws off the pre-filtered fumes into the odour filter box.

4) The optional ION TEC filter system filters the finest aerosols and odour particles such as blue smoke while also extending the service life of the charcoal filter.

5) Charcoal filter pads absorb odour molecules.

6) The cleaned air exits downward.

ADDITIONAL INFORMATION: All removable components and filters, both in the extraction bridge and the odour filter box on the operator side, can be removed for cleaning without tools.

Günter Hofbauer

Working at B.PRO as Regional Sales Manager Catering for Southeast Germany.

Sales professional with many years of experience – with a special connection to the Bavarian “business-” culture and language.

SUSHI NATIONS

Marko Vischer — Tue, 10 Mar 2020 10:33:28 +0000

DRIVING FORCE IN

DESERT CITY DUBAI

20 Feb 2020

Sheikh Zayed Road is the biggest and most famous artery in Dubai. With twelve lanes lined with soaring office towers, it is a hotspot for the business world and the perfect location for our customer Sushi Nations.

“Authentic Japanese sushi with a Brazilian twist” – the restaurant at the heart of Dubai not only impresses sit-in diners, but is also extremely popular as a takeaway and delivery service. Its growing customer base includes walk-in customers from the vibrant business district, who come to eat in or pick up dinner after work. Thanks to its fantastic location on the city’s main traffic axis, orders are quickly delivered to practically all areas of Dubai.

Dishes are cooked on a COOK classic that combines a deep fryer, wok and griddle in one cooking station. In addition to the mouthwatering sushi buffet, soups of the day and other delicacies such as fried breaded shrimps are freshly prepared in front of diners. Compared to the purchase of individual cooking units, our flexible station offers unbeatable advantages. Its versatility and power coupled with the integrated extractor solution were decisive reasons for the exhibit’s direct move from Gulfhost 2018 to Sushi Nations. Thanks to its plug-and-play feature and self-explanatory, simple handling, it was possible to take the station into operation at Sushi Nations with minimal preparation and installation effort.

The mobile cooking station is ideal for the space in Latifa Tower. The ground floor includes various restaurants, snack outlets, coffee bars and shops to provide the best possible range of services to people who work in the trade centre.

Since there is no stationary extractor system at the site, the prevention of odour emissions is the responsibility of the tenant. The integrated extractor hood combined with the ION TEC filter have more than proven their worth for Sushi Nations. Even when the fryer is in continuous operation, there are no unpleasant odours whatsoever.

The striking golden design of the COOK classic is also a true eye-catcher in the restaurant. It is not without reason that Sushi Nations also relies on COOK as a key element of its expansion plans. The owner sees promising potential both in large shopping malls and at the fish market in Dubai – clad in the same golden robes, of course!

Wolfgang Palesch

Director of Sales Middle East/Africa at B.PRO. Many years of experience in international sales for commercial kitchen technology, also in the Middle East. Responsible for notable key account customers and sales partners.

COOK journey

Marko Vischer — Tue, 10 Mar 2020 10:19:23 +0000

COOK JOURNEY

CONFERENCE HOTEL LAGO ULM

20 Feb 2020

Today we are off to the LAGO trade fair and conference hotel in Ulm.

There, COOK I-flex offers guests an additional culinary experience during breakfast and break catering as well as at events and receptions.

What better reason to take a peek over the shoulders of chef Anika Schmidt and workshop host Peter Wolff?

7 a.m. – It’s all a matter of prep
When Peter arrives, Anika has already started her working day. In the breakfast room, she arranges GN containers with fresh ingredients in multi-elements and places the equipment within reach in the underframe of the COOK I-flex. There is space for everything, such as the cooking inserts, cutlery and paper towel rolls.

8 a.m. – Bespoke breakfasts
Scrambled or fried – eggs just the way you like them. The diverse range of options of the I-flex is the perfect way to enhance the varied breakfast buffet, making sure that all the workshop attendees start the day in a good mood.
While Anika serves up the customised dishes, the integrated extraction keeps the air clean.

9 a.m. – Clean in an instant
The last hotel guests leave the breakfast room – time for Anika to tidy up. The easy-care surfaces of the extraction bridge, sneeze guard and induction hobs are sparkling in no time; the multi-elements disappear neatly in the panelled serving trolley. The station is therefore ready for lunch service in a flash.

11 a.m. – Ready for High Noon
The highlight of the workshop programme is the live cooking lunch. Ingredients and equipment are all neatly positioned on the cooking station to ensure that Anika can satisfy her guests’ wishes quickly. Organisational aids such as serving trolleys and plate dispensers are also within easy reach to guarantee that everything runs smoothly.

1 p.m. – Split-second power
At lunchtime everything has to happen quickly. The two induction cooking zones provide concentrated power – all in a matter of seconds. This means that guests can be served with warm wraps and sausages in an instant. Anika can make use of the extraction bridge to garnish the dishes with toppings and fresh herbs or place the plates ready for serving.

2 p.m. – The home straight
Refuelled and motivated, Peter welcomes the attendees back for the second part of the workshop.
Meanwhile, Anika’s shift is coming to an end. Luckily the cooking station is quick and easy to clean. The filter elements can be removed without tools and are safe to wash in the dishwasher together with the cooking inserts. All that is left to do is to wipe down the smooth surfaces of the COOK I-flex and then it is time to go home.

B.PRO thanks the LAGO team for the beautiful day and the great support during the shoot!

Bakery culture meets experience dining

Andreij Mannhardt — Wed, 09 Oct 2019 08:51:13 +0000

Bakery culture meets experience dining

16 Sep 2019

With his new branches of Laib & Leben, Walter Köhler is mapping the future – and COOK plays a key role in his plans.

It was clear from our very first meeting that this man is a passionate trendsetter. It is therefore hardly surprising that cooking in front of diners was already an integral part of his new brand concept when Walter Köhler opened his first Laib & Leben store back in 2010.

“At Laib & Leben, we have ventured to fuse traditional craftsmanship with modern experience dining. Bread and baked goods as culture, embedded in a trendy location in the middle of an office building at City Park in Karlsruhe, was a truly unique proposition at the time,” says Walter Köhler. Its success has certainly proven him right – food service in his Laib & Leben branches now accounts for 50 % of the sales. And growth continues unabated.

What added value does COOK offer?
Walter Köhler is familiar with the possibilities and limitations of front cooking based on his day-to-day experience. As the first partner on our COOK journey, he summed up the advantages that COOK I-flex offers his concept.

1. More flexibility
Laib & Leben is always good for a surprise, because we like trying out new things. COOK I-flex to go allows us to become extremely flexible with our dishes, eliminating the need to think about structural requirements.

Today, we are making the most of the good weather by cooking outside in front of our branch. Tomorrow, we will be serving lunch in the event bakery for a children’s birthday party, and the day after, COOK I-flex to go will assist us with catering. I constantly come up with new ideas about where we could use it. I love this freedom.

2. More individuality
We already pay close attention to what our customers want, as everything we serve is freshly cooked. Working with COOK means we can now more actively offer alternatives and cater for allergy sufferers, vegetarians or people with belief-based dietary requirements. This is all made possible by the versatility of this induction-based cooking technology.

Even the mise en place can be organised perfectly with matching accessories: I have direct access to different ingredients in a compact space directly in front of the diners. Ingredients can be stored separately and prepared on different cooking inserts. This ensures transparency and individuality, which our customers deeply appreciate.

3. More variety
We offer much more than a quick coffee to go accompanied by a croissant. Our customers can relax and enjoy their time in our establishments. For example, we go all-out with our breakfast offer. We provide food when patrons are hungry, not just during strict meal times.

With COOK I-flex we can switch between dishes throughout the entire day – cooking breakfast omelettes alongside lunch specialities and waffles, for instance. This reinforces our concept and adds even greater variety to the menu while increasing customer loyalty.

4. More efficiency
I’m very pleased with the COOK I-flex technology because induction is simple and precise in its operation. This makes it easy for our staff and also regulates energy consumption.

I love the fact that B.PRO does not just provide me with a product, but rather a complete solution. The academy’s training programmes and the inspirations for quick, simple meals ensure that we make excellent use of all the possibilities that this station offers.

Profile

The name Köhler has been synonymous with baking culture for about 220 years and over six generations. Walter and Manfred Köhler took over their parents’ business in 1979, the sixth generation of their family to do so. Over the past 40 years, the brothers have transformed their traditional company into a modern bakery with 28 branches.

Köhlers Landbäckerei runs a total of 21 branches in the rural region between Heidelberg and Karlsruhe. Their Laib & Leben brand combines traditional craftsmanship with modern experience dining at currently seven locations.

SMALL but Cooks – The COOK product family is growing

Andreij Mannhardt — Wed, 09 Oct 2019 08:49:02 +0000

SMALL but Cooks.
The COOK product family is growing

8 Oct 2019

COOK classic has already proven its worth on the market for high-performance front cooking stations. The new I-flex series presents compact, mobile models which allow you to introduce cooking in the view of diners to completely new areas of use.

An interview with the makers of COOK I-flex
There are many minds behind the development and market launch of the I-flex. We talked to three members of the interdisciplinary team to gain an insight into the new model series from the perspectives of development, product management and sales:

Dr. Andreas Hillenmeier, Head of Research and Development
Patrick Hilpp, Product Manager
Frederikus de Leeuw, Head of Sales

What were the reasons behind B.PRO’s decision to extend the COOK product family with a new model series?

Patrick Hilpp: COOK classic is an intelligent, versatile cooking station with an integrated extractor hood that has become firmly established on the market over the years. It is essentially designed to prepare selected dishes quickly and in large quantities. For certain applications, however, the station is simply too large.
COOK I-flex, on the other hand, is ideal for flexible use. And this is true wherever the focus is on service diversity.

Frederikus de Leeuw: Our COOK classic cooking stations already offer customers a high degree of flexibility. They can be placed almost anywhere and the cooking units can be easily replaced to offer different food on different days of the week.

With COOK I-flex, the variation options are even greater. It allows changes to the range of dishes throughout the day or even cooking à la carte. This is now possible in an instant thanks to the integrated induction hob and suitable cooking inserts. With the I-flex to go, we now also offer a solution with maximum mobility that is perfect for catering and out-of-house assignments.

Andreas Hillenmeier: Wherever food preparation calls for high flexibility rather than maximum production, the purchase price also plays a decisive role. With the expansion of our product family, we have paid close attention to this fact without compromising on technical or functional efficiency. Moreover, most people know how to operate induction hobs as they feature in domestic kitchens, meaning even untrained staff can use them.

Which challenges did the I-flex team face during concept and product development?

Andreas Hillenmeier: Our greatest challenge was combining full-surface induction with the tried-and-tested extraction and air cleaning system and the related operating and handling concept. After all, despite its more compact dimensions, we still apply the highest standards of functionality and operability.

Patrick Hilpp: The induction cooking technology was developed by the group companies B.PRO, E.G.O. and Arpa. Putting it into practical use was indeed a very exciting, appealing task for all of us. We carried out countless tests and trials together to explore the possibilities and limits of integrated induction when incorporated into our mobile cooking station. This was uncharted territory even for our specialists and cooking professionals since the COOK I-flex differs significantly from the classic in the way it is used. It was a big step for them to commit to the new concept and completely rethink the applications to fully exploit the strengths and capabilities of the I-flex.

Frederikus de Leeuw: From a sales perspective it is essential to communicate the differences in the application clearly and to offer our customers effective support with specific application and concept consulting. Due to their different specifications, both product lines enable us to offer our customers even more precisely tailored technical solutions. With COOK I-flex we are also addressing completely new segments, such as smaller retirement homes or residential groups for senior citizens. With the to go version, owners can take the cooking station to different buildings and serve residents with freshly prepared food that is tailored to their individual preferences.

Country-specific potential also needs to be included in sales strategies. In overseas markets in particular, we are observing a trend towards smaller kitchens in private homes or homes which completely dispense with kitchens, even in top-end real estate. An I-flex might be interesting for use in such private homes.

So where does the COOK product family adventure go from here?

Patrick Hilpp: After its successful launch, I can now hand the project over to the sales team. We can really get down to business now! Personally I am looking forward to catching my breath and enjoying a good night’s sleep again! But joking aside, I am naturally very eager to get some feedback from our customers and to hear all about their new application ideas.

Frederikus de Leeuw: After its international presentation at HOST, our preparations for the German premiere are now in full swing. We are looking forward to impressing an even wider market with the fantastic products from the COOK family.

Andreas Hillenmeier: I see a lot of potential for more innovative cooking accessories, attractive cooking applications and recipe ideas. You can be sure that COOK I-flex will open up a host of design options for live cooking in the future.

In apple-pie order – Eight first-hand tips for simple handling

Andreij Mannhardt — Wed, 09 Oct 2019 08:46:45 +0000

In apple-pie order

8 Oct 2019

Eight first-hand tips for simple handling

1. Use the space on the mobile cooking station
Ensure that required accessories such as Gastronorm containers, salt and pepper mills and oil dispensers are efficiently arranged so that everything is close to Hand.

2. Always store kitchen utensils in the same place
Having a designated place for utensils such as ladles, knives and tongs not only saves time but also ensures professional handling.

3. Awaken people’s interest by constantly changing decoration
There are many special occasions and themes which you can reflect in the decoration: the dish of the day, big events, seasonal highlights and many more. With a little creativity, you are sure to grab your customers’ Attention.

4. Pay attention to colour arrangements
When the multi-element is used, foods of similar colours should not be placed next to each other. Brightly coloured, contrasting foods such as tomatoes, basil, carrots and broccoli are ideal for effective positioning within the customer’s field of Vision.

5. Deliberately taste cooked dishes
The power of seasoning dishes in front of customers should not be underestimated. A smile signals that you are satisfied with the result and the food has been cooked to perfection. You should always have enough spoons on hand for tasting.

6. Pay attention to cleanliness
Your cooking station should not only be clean at the start of the day. It is also a good idea to have quick access to kitchen paper or a cloth for keeping your workplace neat and tidy. The practical COOK accessories make sure there is space for everything.

7. Dispose of leftovers immediately
If you work with food you must always make sure that waste is disposed of immediately. To do so, place the waste container close by but out of sight for your customers.

8. Use our organisational helpers to ensure a perfect workflow
If necessary, your work area can quickly and easily be extended by using items such as a serving trolley with panelling and an integrated worktop. This mobile assistant not only provides an additional work surface, but also supports your workflow when preparing and arranging Food.

Uwe Kammer

International Director B.PRO Academy

25 years of sales experience in Germany and abroad, Head of the Academy since 2015

COOK JOURNEY – A guest at Laib & Leben

Andreij Mannhardt — Wed, 09 Oct 2019 08:45:03 +0000

COOK JOURNEY
A day at Laib & Leben

8 Oct 2019

1 day – 1 chef – 2 locations – 3 meals – 6 dishes
The best way to discover the strengths of our COOK is to see it in action.

Today we are off to Laib & Leben, a bakery that unites traditional craftsmanship with experience dining. Together with proprietor Walter Köhler, the B.PRO team found various ways in which the I-flex to go can optimally enhance the modern concept.

9 a.m. – A PERFECT START TO THE DAY
The smell of freshly baked bread wafts through the air at the bakery in Bruchsal, whetting our appetites for a delicious breakfast. With our COOK I-flex mobile cooking station, we complement the range on offer with freshly prepared fried eggs rounded off with bacon and vegetables, served with crisp rolls directly from the oven and, of course, a cup of coffee. Those with a sweet tooth are treated to fluffy, freshly prepared pancakes, garnished with fruit, powdered sugar and syrup.

11 a.m. – PREPARATIONS BEGIN
Lunch service starts in one hour. Time to start preparing. At the station, ingredients are being sliced and pasta pre-cooked. The fresh ingredients are filled into Gastronorm containers within easy reach to ensure a perfect mise en place. A quick clean of the work surface and we are almost ready to start. Cooking equipment and accessories are changed over in an instant – let service commence!

12 a.m. – FRESH IN TIME FOR LUNCH
There are two hot dishes on the lunch menu:
Pasta alla Napoletana with onions, basil and Parmesan
Pasta alla Mamma with garlic, broccoli and Gorgonzola
The lunch space in the café is inviting and diners from the surrounding area are delighted with the varied lunch menu. A sweet treat from the bakery counter followed by an espresso add the perfect finishing touches.

3 p.m. – CHANGE OF SCENE
After six hours of continuous service, the air is still clean – the integrated extractor hood has everything under control. Now it’s time for tidying, cleaning and washing up. In two hours’ time we’ll be off to our next destination. This evening we have something planned, and we are packing the station into the van.

5 p.m – ON THE ROAD
We are making good time: we are heading to an after-work event at the bakery store in Karlsruhe. The weather is on our side – 25 degrees with sunshine and a blue sky are the perfect outdoor conditions for conjuring up fantastic evening dishes in front of guests. Thanks to the simple plug and play feature, our COOK I-flex is ready for action in no time at all. And we are in the middle of preparing the ingredients for the mise en place once more. Just as well our serving trolley gives us an extra work surface. The extraction bridge also has a secondary use: it is the ideal stage for the fitting party decoration.

7 p.m. – IT’S PARTY TIME
The monthly after-work event at Laib & Leben focuses on the experience factor of live cooking. The cooking station certainly grabs the guests’ attention from the very beginning. The beef medallions and prawns from the griddle are simply delicious, and during a relaxed chat at the cooking station our chef Alex explains that the vegetables are grown on an organic farm.

11 p.m. – TIME TO GO HOME
A successful day draws to a close. We tidy up, pack our I-flex away and set off for home. Looking back over what we have achieved, we have a great feeling of having brought real added value to a number of different operating locations throughout the day.

B.PRO would like to thank Mr Köhler for his warm hospitality!

Honestbee – modern retail concept opts for COOK

Andreij Mannhardt — Wed, 09 Oct 2019 08:43:18 +0000

Honestbee – modern retail concept opts for COOK

26 Sep 2019

Food retailers are increasingly using hybrid gastronomy outlets in a bid to compete with online suppliers. honestbee in Singapore is the perfect example of how this extends far beyond a live cooking concept.

honestbee is one of the fastest-growing e-commerce food platforms in Asia. The company also owns stationary supermarkets, including our new customer, habitat by honestbee in Singapore. This hotspot is an excellent example of the multifunctional gastronomy outlets that are gaining a foothold in flagship stores all over Asia and Europe. The basic idea behind these hybrid supermarkets is the fusion of food retail, gastronomy, events and entertainment to create a gastro-retail experience at one location.

A fresh, convenient and fun shopping experience
“Habitat by honestbee” could be described as a large, modern market hall where no cash is exchanged. Customers only gain access to this cashless store after registering on the company’s app and giving their credit card details. They identify themselves using their individual bar code, which is accessed on a mobile phone and scanned at the entrance.

Market stalls sell fresh goods and packaged food either to take away or to prepare directly on the spot. There are two cooking stations – a pasta station equipped with a COOK classic 2.1 and a COOK classic 3.1 for Asian char dishes. The prepared menus are presented in the display and cooked in front of the customer. With COOK, honestbee is also perfectly equipped for a wide range of events, such as the culinary theme evenings with chefs that habitat by honestbee organises on a regular basis.

The flexible COOK equipment not only makes light work of the peak lunch, evening and weekend services. The COOK concept also takes into account the special conditions of the Asian real estate market by integrating cooking technology and an extractor hood in a single station, thus eliminating dependence on on-site system installations. With more than fifteen years of experience in the region, Maika Armann knows what she is talking about. “As in all Asian cities, extreme densification means that no new buildings are constructed in the centre of Singapore, but existing spaces, for example in office blocks, are converted and re-used instead.” Rising rents mean that relocation every two years is the order of the day for many establishments. It is thus a great advantage if furniture and equipment meet technical requirements and complicated installation work is not necessary. “Thanks to their plug-and-play feature, our cooking stations can simply be packed up, moved and set up ready to go in the new location. COOK cooking stations are usually supplied on castors and special transport boxes make moving the station very easy.”

But tendencies can also shift within a market. “You can never predict whether a planned food concept will be successful or not,” adds Maika Armann. For instance, if a pasta station fails to generate sufficient business, COOK allows the preparation of other concepts such as burgers or Asian dishes simply by replacing the table-top cooking units with minimum effort. This flexibility, which also pays off when it comes to concept changes in keeping with food trends or seasonal specialities, is a key added value offered by the station.

Maika Armann

Director of Sales Asia/Pacific/Israel at B.PRO.

Fifteen years of experience in the establishment of sales and organisational structures for European SMEs in Asia.

COOK Kochstation von B.PRO

PASTA AL LIMONE

RECIPE

PASTA AL LIMONE

Bon appetit!

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