Chef de Cuisine at the Michelin restaurant Søllerød Kro in Denmark,
Jakob de Neergaard:

"Visual Cooking makes it possible to achieve the persistent food quality that our Michelin star requires".

Learn more about Jakob de Neergaard's experiences

Catering Manager at Aarhus Hospital in Denmark, Birte Due:

”Visual Cooking makes it easy to prepare large amounts of food without compromising on the quality”

Learn more about Birte Due's experiences

Owner and Executive Chef at the Michelin restaurant Sjömagasinet in Sweden, Leif Mannerström:

“In our busy restaurant, it is important that we can always rely on our combi ovens. Visual Cooking meets all our requirements as to reliability in operation and gentle preparation”

Owner and Chef de Cuisine at Restaurant Bind in Denmark, Christian Bind:

”Visual Cooking makes it possible to combine the classic cuisine with efficiency and innovation”

Owner and Chef de Cuisine at Restaurant Munkebo Kro in Denmark, Thomas Pasfall:

”Our local specialities are best made in cooperation with my Visual Cooking ovens from HOUNÖ”

Head of the daily production at the central kitchen of Slagelse Hospital in Denmark, Susanne Christensen:

“We have already benefitted highly from our new HOUNÖ ovens. Shrinkage is considerably reduced. Before, I used 150 kg of beef every day, now 110 kg is enough to get the exact same amount of ready-prepared meat. I save 27% every day. At the same time, we find that the quality of the meals we prepare has improved significantly. For instance, our joints of beef are now more uniformly roasted”

Owner of the fastfood chain Sunset Boulevard in Denmark, Jeep Droob:

“We use our Visual Cooking oven every day to bake sandwich bread. The results are always uniform and high-quality products and our staff finds the oven easy to operate”

Manager of the Hot Deli at the supermarket Konsum City in Sweden, Sören Mattson

”Productivity is essential to us. Visual Cooking makes it easy to produce many different kinds of ready-made dishes in a short time”