All-rounder in the company canteen
More than 800 people are working at the HOBART factory in the industrial area of Offenburg. Canteen operator Bonvita takes care of their daily meals: the kitchen team of five – led by Monika Pracht – offers delicious breakfast items and lunches every day and relies on the CHEF’S COMBI to prepare many products.
Serving poeple with passion
Monika Pracht joined the Bonvita team as kitchen manager at the beginning of 2024 and was able to take over a completely newly equipped professional kitchen and a modernized canteen space shortly after she started. HOBART employees enjoy their meals and snacks every day on 250 square meters of lunch space plus an outdoor area.
From schnitzel with fries to Thai curry
Before getting into public catering, the 26-year-old trained chef worked as kitchen manager in a café that specialized in regional and seasonal products. Now she stands at the serving counter in the morning and at lunchtime and gets feedback from her guests about the canteen's food. In this way, the kitchen manager finds out first-hand what is well received and what is less popular and can adapt the menu for the future. “We mostly offer classic dishes such as pasta, Swabian dumplings or meat dishes. A long-running favourite is our schnitzel with fries, which is available every Thursday,” says Pracht. A few times a week there are more exotic options on the menu: sometimes it's a Thai curry, sometimes a Moroccan tagine. Although these dishes don't sell very often, the feedback from employees, who love variety, is very good.
A multifunctional device for everything
The Bonvita team prepares a large breakfast menu and three different lunch dishes every day for the HOBART workforce. The team is also responsible for catering at meetings and events on site. Professional kitchen equipment makes all the difference in the work processes, especially the use of the new CHEF’S COMBI. “We use the CHEF’S COMBI in a variety of ways: we bake our frozen rolls and croissants for breakfast, we steam, fry or grill products for lunch, or we regenerate various foods. It is a multifunctional device for everything,” explains Pracht. The oven achieves excellent results: “The products come out evenly cooked, no matter how full we load it.” And she and the team also enjoy using the CHEF’S COMBI. “You can get really creative with it,” she says enthusiastically.
Intuitive display for easy operation
If the demand for a dish is suddenly unexpectedly high at lunch time, supplies must be provided quickly. It helps that the CHEF’S COMBI is very easy to use. “There is no inhibition when using the combi steamer. Everyone in the team can operate it because the display is intuitive, and we have stored our standard programs so that you really only have to press start – the device does everything else,” reports the kitchen manager.
Automatic cleaning for top results
When the kitchen team finishes work around 1 p.m., they of course still have to do their daily cleaning routine. A dishwasher takes care of all the dishes and glasses – of course in a scullery fully equipped with HOBART technology. Meanwhile, Monika Pracht and her head chef Tobias Stark are keeping things tidy in the production area. While the team cleans stainless steel surfaces and floors, and food leftovers are being taken to the fridge, the CHEF’S COMBI is cleaning itself. Pracht says: “I am amazed at how easy and quick the cleaning process is. You don’t have to connect a hose, everything runs automatically and the result is great!”
Everything you need
The HOBART CHEF’S COMBI offers everything you need and nothing you don’t.
This combi steamer brings absolute precision, maximum flexibility and a huge variety of dishes into the professional kitchen. It is available with 6, 10 or 20 slots – and works from 30 to several thousand meals per shift. It scores with low operating costs and an attractive purchase price.
