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Case study
Precision and consistency: Perfect slicing for three Michelin star restaurant
Jan Hartwig has mastered the art of transforming the DNA of German cuisine into new culinary experiences. His personal philosophy as a three Michelin star chef is simple: be better today than yesterday. That mindset drives him to continuously refine both his cooking and the tools he relies on. The latest addition to the JAN kitchen is the Bizerba VSP manual slicer.
Case study
Una sfida di pura freschezza: precisione nell’affettatura per l’esperienza Ormi Grill
Nel ristorante Ormi Grill, in Cina, freschezza e spettacolarità si incontrano: le carni appena affettate vengono immediatamente servite per essere cotte sulla griglia a carbone, creando un’esperienza unica per gli ospiti.
Case study
Operazioni fluide e intelligenti da E.Leclerc Trélissac: ottimizzazione della sala di preparazione e del banco
Case study
Compact production line for natural sliced cheese
High quality, practical, tasty and healthy: Ladismith Cheese makes natural cheese competitive
Case study
From long lines to fast lanes: speeding up the deli counter
Slovakia’s oldest cooperative retail network streamlines deli counter service with intelligent slicing technology from Bizerba.