Would you like to book an appointment with us during the days in Milan? Please contact Nina Frostfeldt or Anders Lundin here at Mkab Storkök, and they will help you find a time that is suitable for a meeting. They will be happy to guide you through the stands where our products are represented and are on hand to answer questions directly from the exhibitors.
The extended warranty period is not only an extra security for you, but also for your customers. Whether it's restaurants, commercial kitchens or other catering establishments, they can rely on our equipment to live up to its promises.
The FRXSH gives you a powerful tool to unleash your creativity when creating desserts in the restaurant kitchen - whether you're working with fine dining, desserts or vegan dishes.
During weeks 29 - 31 we are closed for holidays in our office and will be back in week 32! This means a break in quotation work, administration and customer meetings.
With over 20 years of experience in the catering industry - most recently at Metos, where he worked closely with end-users in restaurant kitchens - Samuel brings both breadth and depth to his new role as Regional Sales Manager for Culina Products.
Spidocook clamp grills are market leaders in terms of both quality and performance. We see them as a natural extension of our range.
Over the years, we have collaborated with several non-profit organisations such as the Gothenburg City Mission and the Swedish Childhood Cancer Foundation, and our involvement continues to grow. We see it as an extension of our values - of quality, care and responsibility.
Anders is a well-known face within MKAB and has been part of our business for over a decade. During that time he has built up a deep understanding of the industry and developed strong relationships with both customers and suppliers.
With its modular design, the M1 series offers unrivalled adaptability - whether for a small bistro or a high-performance commercial kitchen.
It is when knowledge is in the backbone that the working day runs smoothly. And when everyone in the kitchen knows how to chill properly, the risk of bacterial growth is reduced - and quality is increased.
