Sustainability

The kitchen of the future is sustainable and resource-friendly

Our solution
 

MKN takes responsibility for the environment and resources

 

The international MKN GreenTeam develops strategies for sustainability and monitors their implementation. MKN is certified in accordance with the Environmental Management Standard ISO 14001.

Save Climate

MKN has a photovoltaic system covering more than 1,000 m².

Save Resources

MKN uses 100% green electricity from hydropower

Save Energy

1.6 t less CO2 emission with FlexiCombi1

Save Water

45,696 l less water consumption with FlexiChef2

Sustainability

1.6 t less CO2 emission with FlexiCombi®1

Integrated heat exchanger and triple-insulated hygiene cooking chamber door significantly reduce CO2 emissions1. In concrete terms, this means:

 

FlexiCombi® MagicPilot® size 10
= 1.6 t less CO2

FlexiCombi® MagicPilot® size 20
= 2.6 t less CO2 

Request an individual calculation

make an appointment

 

 

45 696 l less water consumption with FlexiChef®2
SpaceClean®, the first automatic cleaning system for skillet pans, not only revolutionises time management and hygiene standards in your kitchen – it also saves a great deal of water!

 

 

Automatic intermediate cleaning takes just 2 min and uses only 26 litres of water

 


Save 34 litres of water per intermediate cleaning cycle3

4 intermediate cleaning cycles a day means a saving of 45 696 l of water a year.

Request an individual calculation

make an appointment

 

Further solutions

to your challenges

Shortage of Specialists and Kitchen Professionals

The gastronomy industry has seen a 50% drop in apprentices in the last 10 years. This means specialists are in short supply.

Cost efficiency

Due to high cost pressures, cost efficiency in the kitchen is more important than ever

Quality

It must be possible to maintain the same high standard for prepared dishes 365 days a year

Lack of space

Kitchens are getting smaller and smaller, but the gastronomy and large-scale catering industries are demanding ever-increasing variety and output

Hygiene and Cleanliness

Hygiene and cleanliness must be guaranteed on a daily basis, and as such the cleaning of canteen kitchens involves high cost and high effort

Health and Safety

33,396 sick days per years are caused by accidents at work

Flexibility and Capacity

Professional kitchens have to be able to react flexibly to changes in capacity demands and food trends

Working Hours

The work-life balance needs to be improved and working hours made more compatible

Budget and Investment

Invested capital has to pay fast returns

Sustainability

The kitchen of the future is sustainable and resource-friendly

Individual solutions for your kitchen

make an appointment

 

 

1  Compared to previous MKN models without energy-saving features
(triple glazing, heat exchanger)
2 Compared to the previous MKN system
3 Compared to manual cleaning which uses around 60 litres of water

 

 

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