Müllers should be a place for everyone: welcoming, warm hospitality, and with a menu tailored to diverse tastes and occasions. European and classic French influences meet German cuisine, Mediterranean elements and occasional excursions to the Far East. Guests should experience a friendly and inviting atmosphere, and dishes they will happily return for several times a week.

Behind this concept is a clear commitment to craftmanship. The chefs prepare every dish fresh and à la minute, with convenience products playing virtually no part whatsoever. Meat is seared, vegetables are prepared, pasta is cooked to order and bread is baked.

Especially during the holiday season, many of these tasks run simultaneously. Diverse cooking methods, preparation and service need to interlock so that guests are served their meals at the right time. Crucial to this is the interaction of the entire kitchen: What items are next on the agenda? Which tasks need to run concurrently? And which technology best supports the team?

At Müllers, the MKN complete solution combines highly versatile all-rounders with specialised applicances for specific cooking tasks. Both play distinct roles and complement each other in daily operations.
 
The multifunctional appliances enable a variety of preparation methods in one appliance. These include the FlexiChef^® and the MKN combi steamers, FlexiCombi^® and SpaceCombi^®.
 
Nelson Müller and his team use the FlexiChef^® for roasting bones, among other things, as well as for sauces, risottos and soups. In this way, it supports the versatile preparation process and serves as a link to the subsequent à la carte service. This is where much of what guests never see is created, forming the foundation of a beautifully cooked dish.
 
FlexiCombi^® und SpaceCombi^® complement these options with versatile preparation using steam, hot air or a combination of both - perfectly covering everything from steaming and roasting to baking. The SpaceCombi^® is a fully-fledged combi steamer with a width of just  55 centimetres – offering versatile cooking options even where space is limited.
 
Specialist appliances are geared towards specific tasks. These include, for example, a deep fryer for achieving crispy textures, pasta cookers or an induction hob for cooking with pots and pans. These units complement multifunctional equipment wherever separate workstations and capacities are needed. This allows the team to prepare a sauce, boil pasta, sear meat and cook other components in the combi steamer all at the same time.
 
The MasterLine merges the required cooking functions into a custom-designed cooking suite. For Nelson Müller, it is more than just a technical workstation: it is the central cooking hub where the team comes together, interacts and combines the individual components into the finished dish.
 
"We do this together, and standing side by side at this cooking suite as a team is what truly sets the quality apart."
Nelson Müller
 
The key lies in the interaction: all-rounders provide flexibility for diverse methods of preparation, specialist appliances complement them for targeted cooking tasks, and die MasterLine forms the centrepiece of the kitchen. Nelson Müller compares this to an orchestra: the appliances are the instruments and the chefs are conductors who bring them to life.
 
Cleaning is also part of a well-organised daily kitchen routine. SpaceClean^® in the FlexiChef^® saves time spent on cleaning and takes pressure off the team. For Nelson Müller, features like these are essential to good working conditions: professional tools that make it easy to cook well while reducing the workload at the same time.

In Müllers, MKN's complete solution supports the workflow from preparation to plating up. FlexiChef^®, FlexiCombi^® and SpaceCombi^® enable diverse cooking methods. Specialised cooking technology creates additional capacity for parallel tasks, and the MasterLine forms the central workstation in the service area.

This lets the team prepare different ingredients and dishes using the appropriate process for each, bringing them together at just the right time. The standard remains the same: fresh culinary craftmanship and quality on the plate.

For Nelson Müller, the quality of the workplace is just as important. A professional kitchen needs to be well-planned, available space used efficiently and has to provide an environment where chefs enjoy working. After all, the team spends a large part of their working day here. Reliable technology and an easier cleaning routine back up this standard.

With MKN, he has found a partner that enables him to equip his kitchens in line with these requirements. High-quality material and durability are also commercially critical for him: investing well once and being able to use the equipment for a long time. In this way, MKN's overall solution combines the operational demands of the business with what drives Nelson Müller – a passion for cooking and the pleasure of welcoming guests.