The Restaurant Traube in Tonbach has been relying on Swiss MENU SYSTEM induction technology since 1998.
The management has now once again opted for a Menu System cooking suite. Florian Stolte, Chef de Cuisine at the Traube, has been cooking on a Menu System cooking suite since his apprenticeship. He has understood the benefits of fast heat development and ease of cleaning.
He and his team represented the restaurant for 5 days at Intergastra in Stuttgart, indulging the invited fair visitors with “typical Traube” delicacies.
The new cooking suite could be viewed on exhibition stand D63 in Hall 3 from 3 to 7 February 2018.
An online article from Trend Kompass 02/18