The clean solution

    Meiko at Host: reaching for the stars

    , Category Company
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    Once again, Host will turn Milan into the place to be for the whole hospitality and professional catering world. From the 18th to the 22nd of October, the international exhibition for the hospitality industry will showcase the very latest trends in food products, equipment design and technical innovation. The German machine builder Meiko will unveil its concept „Five stars for you“ with a spectrum of machines, solutions and topics for every branch of the hospitality industry.

    Milan´s Host is the perfect showcase for innovation, know-how and technical ingenuity, with a wealth of exhibitors helping to define worldwide trends in the out-of-home market. A well thought out approach is essential, because this trade show exclusively addresses industry professionals. Last time over 100,000 of them came to the five-day event at the huge exhibition site. And more than 2,100 exhibitors from 51 countries showed that Host is the place-to-be for industry experts from all over the world.

    Meiko, the German expert for professional warewashing and disinfection, offers a broad array of 'clean solutions'. They range from small glasswashers to sophisticated warewashing systems with conveyor and automation technology, as well as tailor-made solutions for collecting and dispose food and kitchen waste. At Host, Meiko will present all of this within the exclusive concept "Five stars for you", addressing all sectors of gastronomy. The booth reflects the needs of the entire industry, from small bars to fine dining and catering:

    • A star for unique brilliance – osmosis technology makes it possible
    • A star for 360° premium quality all around – from entry-level models to top class models
    • A star for ergonomic working – due to the automatic hood system of M-iClean H
    • A star for efficient processes – thanks to sophisticated, innovative planning
    • And a star for professional waste solutions – with BioMaster from MEIKO GREEN

    To sum up: design, planning, functionality, technology and ergonomics of the highest quality. Five thematically coordinated areas within the booth will present technical solutions for all requirements, impart knowledge and show the saving potential every restaurateur has. Of course, the latest machines of all sizes will be involved, including the new generation of the award-winning under-counter dishwasher M-iClean U. Thanks to the new ComfortAir technology, 80 % less steam escapes when opening the machine, which is almost none at all. Rinsing is much faster and all components for the power supply, the user-replaceable fine filter, and even the GiO Module (a reverse osmosis system, which removes minerals from the water) are already integrated in the dishwasher. That saves time and money because installation and maintenance costs are a thing of the past.

    In addition to the latest machines from all areas of dishwashing technology and also for collecting and disposing food waste, the booth will also present what ergonomics in the professional kitchen is all about. The entire hospitality industry will benefit from less absence of the staff, from remarkable savings in time (up to 30 minutes per day) and from improved workflows in their kitchens.

    Meiko will also show its competences when it comes to kitchen planning as a result of 92 years of experience. Again, restaurateurs can save money. It is as simple as that: The bigger the kitchen, the more tasks, employees and machines are involved the bigger the savings restaurateurs can make. When many people work together, smooth processes are mandatory. A well thought-out rinsing area can make a great difference: It not only makes the most out of the often limited areas available but it also saves time and effort, protects employee health and increases production output. As soon as a business starts rolling even small mistakes can cause huge additional costs, day after day.

    This is where “MEIKO eRgOnomIcs” comes in. Internal specialists for workplace organisation and process analysts are the first step in efficient planning and many professional kitchen teams have already benefited from it. The success is impressive: after the analysis and replanning by “MEIKO eRgOnomIcs”, even the existing rinsing areas worked on average 15-20% more efficiently than before. In the case of the hospital in Ludwigsburg that equals over 15,000 euros annually.

    Thus the visit of the booth (Pavilion 7 Stand A29, A37, C30, C38) is worthwhile and we are looking forward to talk to you. Your international contact persons for PR during the fair will be Regine Oehler (DE), Anja Gruner (DE), Anne-Kathrin Huber (DE) and Valbona Elezi (IT).