FRANCHISING

Marco Scardigli, Operation Manager Lowengrube
With EVEREO®, chefs no longer have to check or turn the product, so they can carry out other tasks while Unox works for them.

Optimizing the workforce is a constant aim, and when this is achieved it brings with it a series of advantages which improve the whole business.

THE BENEFITS

WASTE

Zero

The dishes can be held even for several days without deteriorating. 

AVAILABILITY OF CHOICE

Always

If you stay open until late at night, you are able to serve elaborate dishes right up until closing time.

PREPARATION TIME

-50%

By skipping a step, the blast chilling, the preparation time is drastically reduced. 

THE PROCESS

BUY

We buy products to our recipe specifications. 

PORTION

We portion the dishes and vac pack them.

PRESERVE

For up to 4 days (depending on the dish).

SERVE

On traditional plates.

From the first moments of testing the EVEREO®, the chefs told me they could no longer do without the many advantages that they had been show and that they were discovering for themselves using the equipment first hand.  

With the use of Unox technology, we serve products with completely standardized cooking results, even when managed by less experienced operators. By learning to use the pre-set programs, every operation becomes extremely simple, and the probability of error is almost non-existent.

We optimize the workforce, especially in the preparation phase: the cooking that was once managed on the grill is now done in the oven, and this changes everything.

The speed of service has vastly improved thanks to high performance, precise temperature holding, even after frequent door opening, and the smart control system.

When I go into our kitchen and I see those two "black boxes" with the UNOX and EVEREO® logos, and I think about all the time that we are saving and the remarkable organoleptic improvement of our dishes, it gives me the reassurance that I made absolutely the right choice!

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REVOLUTION