For the restaurant kitchen at the Danish Michelin Restaurant Søllerød Kro, the chef de cuisine has chosen CombiPlus solutions from HOUNÖ. A CombiPlus unit consists of two ovens built together which offers maximum flexibility. As such, the restaurant has doubled their capacity without using more of their valuable floor space.
The two ovens each have their own control panel and steam system and therefore operate independently of each other. As a result, the restaurant can steam vegetables in the top oven while roasting lamb in the bottom oven. Moreover, they can turn off one of the ovens during less busy periods and thereby save energy.