ÖGZ survey of the week: about the purchase which kitchen appliances do you think?

Josef Floh, restaurant Floh, Langenlebarn "A juicer, a blender and a drying device were our last purchases - and renovations of existing devices.We use the drying device for fruits, herbs, but also kernels and other test objects.With innovative kitchen technology we are always on the road with a watchful eye.We would be interested in a distilling device with which you can preserve smells and vapors of flowers and herbs."

Josef Martin Walch, Restaurant Red Wand, Lech am Arlberg "In the course of our renovation work, we also invested in new kitchens.From the end of August starts in the 'Schualhus' the Kuchik club with chief’s table, Alpine Food Lab and cooking workshop, in which guests can conjure up dishes with our chef Manuel Grabner.Technically, we are on the last stand in all kitchens: with sous-video technology and induction herds.The latter wanted our cooks.I personally prefer gas herds."

Rainer Melichar, Nibelungenhof, Traismauer "Combid female and shock cooling technology are part of our daily work.New acquisitions are adapted to our circumstances - in the specific case: Why a professional microwave?Because you cannot heat more vitamin-friendly-mind you with a top device.Money should not play an important role in the purchase - because the guest wants quality.It is important that the cook does what he promises to his guests."

Sepp Greil, Hotel Greil, Söll "Before we buy something, we invite professionals like the Pâtissière Eveline Wild so that they can bring our employees up to date with the latest state.This investment brings more than buying a new machine because it arouses the joy of the employees.Soon there will be a workshop with TV chef Mike Süsser.We only buy new devices when everyone can handle it.At the moment we are interested in a sous-video device."

Survey by Ute Fuith