Basque Culinary Center LA FE Hospital

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					#06 / JANUARY 2011

FAGOR PEOPLE                                                        Kepa Bedialauneta
                                                         Fagor Industrial General Manager

                                              “ The arrival of autumn has
Interview with Aitor Zaloña, International
Sales Manager at Fagor Industrial

                                             brought to us the reactivation
                                                 of many projects and the
                                                commissioning of others.   ”
                                                                    Continued on page 2

                 FAGOR FOCUS

              Culinary Center
                 FAGOR FOCUS

              LA FE Hospital
FAGORNEWS 2011                                                                                                              TOGETHER WE EVOLVE          FAGORNEWS 2011                                      TOGETHER WE EVOLVE


                                Fagor Industrial
                                General Manager

An autumn full of
It is very well known that few people are          the office colleagues, people at the manu-      environment protection, a preview of the             In this issue of Fagor News you will find, as
happy when autumn comes; summer heat               facturing plants or laboratories, but it also   new Advance ovens and new models of re-              always, a lot of news showing our activity
is over, days are shorter, the bad weath-          includes many companies and institutions        frigeration cabinets of the Advance range            growing all over the world and in new ap-
er arrives, and vacation is just a memory,         with which we work, as a consequence of         which offer an amazing level of saving in            plications. Agreements have been signed
which we forget very soon and we all have          years of relationship and mutual depend-        consumption. A success in participation,             with food companies in Colombia, hotel
to work again. It is true that all those things    ability.                                        which we wanted to transmit to partners              equipment for the Dominican Republic, for
occur, but also it is true that we can not fight                                                                                                        political institutions in Mexico or cooking
against the passage of seasons; the best                                                                                                                schools in Australia; these are only some
solution is to face all the times of the year,
the shiny and the gray times, with the same
                                                   The arrival of autumn has brought to us                                                              of the recent achievements that are shown
                                                                                                                                                        in the following pages. Apart from that, we
enthusiasm, something that seems to be             the reactivation of many projects and the                                                            have developed huge projects in our coun-
easier to say than to do, but which is per-                                                                                                             try, as is the case of the equipment for the La
fectly possible if we find the right motivation.   commissioning of others.                                                                             Fe Hospital in Valencia, or our participation
                                                                                                                                                        –along with Etxe-Lan- in the Basque Culi-
At Fagor Industrial we did not have to make
                                                                                                                                                        nary Center, an institution promoted by the
a huge effort to find it; the arrival of autumn
                                                                                                   and friends through video recordings about           University of Mondragon, which grants the
was for many of us the reactivation of many        We had one of the best opportunities to be
                                                                                                   our activities at the exhibition; you can find       academic degree of Chef, something that
projects, and the commissioning of oth-            in direct touch with our customers and to
                                                                                                   these video clips at our YouTube channel.            took the attention of the press at worldwide
ers, all that spurred by the reunion with the      meet new ones during October at the Host
                                                                                                                                                        level. All in all, a collective work that allowed
friends that, in our case, are not limited to      exhibition in Milan, one of the main meeting    This autumn is also an opportunity to meet
                                                                                                                                                        us to continue increasing the presence of
                                                   points of the hospitality industry at world-    friends at home: Once again we have been
                                                                                                                                                        Fagor Industrial in the five continents, and
                                                   wide level, where we developed a strenu-        present at the San Sebastian Gastronomika
    SUMMARY                                                                                                                                             also our network of contacts and partners
                                                   ous but pleasant activity in our astonishing    held at the Kursaal. There we enjoyed the
                                                                                                                                                        in an increasing number of countries.
                                                   200 sqm booth. An intensive demonstra-          best Basque, Spanish and worldwide gas-
    FAGOR NEWS                               4     tion schedule of our Fagor Cooking Expe-        tronomy, where we took part again as spon-           It is true, as I stated at the beginning, that
                                                   rience appealed many visitors, the press        sors. I cannot hide a special affection for this     autumn is associated to a sad season. But
    OF INTEREST                             18
                                                   and partners that could not only watch our      event, which we celebrate in our territory. It       for us, immersed in such an intensive activ-
    FAGOR FOCUS                                    equipment at work, but also met the new         has become one of the most important at-             ity and surrounded by such good friends, is
      Basque Culinary Center                24     products we introduced: The new genera-         tention points of cooking professionals from         like a second spring time.
      LA FE Hospital                        40     tion of our cooking range 900 Advance,          the five continents, with their topmost rep-
                                                   the new ECO range of dishwashers that           resentatives attending once again the pres-
    FAGOR PEOPLE                            50
                                                   achieved true records in energy saving and      entations and discussions.

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FAGORNEWS 2011                                                                          TOGETHER WE EVOLVE         FAGORNEWS 2011                                                                                                            TOGETHER WE EVOLVE

                                                                                                                   NEW MODELS AND SAVING
                                                                                                                   FEATURES IN ALL THE
                                                                                                                   DRYING UNITS

ECO, THE NEW     The range of Dishwashers from Fagor In-
                 dustrial is increased with the launch of the
                                                                with the environment protection standards
                                                                which are common to all the ECO range,
                                                                                                                   Fagor Industrial have enlarged the range
                                                                                                                   of models and features of drying units with
                                                                                                                                                                     Another innovation built in this new range is
                                                                                                                                                                     the absence of knobs on the lid of the fluff
                                                                                                                                                                                                                     Up to 15% saving with the new humidity
RANGE OF         new ECO range of gas Dishwashers. It           the emission of polluting waste is reduced         the introduction of a new line up of budget       filter, which can now be opened by hold-        The range of Fagor Industrial drying units
                 is made up of equipment that range from        to zero.                                           products and the creation of a new humidity       ing it from the sides, and the replacement
DISHWASHERS      hooded to belt Dishwashers. All of them                                                           sensor which optimizes energy saving dur-         of the standard front face of the analog
                                                                                                                                                                                                                     also extend their features with the inclusion
                                                                The new dishwashers also offer the best                                                                                                              of a new humidity sensor, which is optional
                 were designed to be used in hotels, res-                                                          ing the process. The new range of budg-           drying units by two vinyl adhesives (which      for all the models with digital control MP.
                                                                features in hygiene and safety. The rinsing
                 taurants, hospitals and large communities,                                                        et machines is based on the standard              cannot be customized), where the user can       This new sensor makes it possible for the
                                                                function is adjusted by their Thermostop
                 where a lot of crockery and cutlery must be                                                       range with models SR-10, SR-13, SR-23             read the remaining time, the programmed         machine to use the right temperature to dry
                                                                function, to attain results with optimal qual-
                 washed every day.                                                                                 and SR-32, reducing their cost without af-        temperature and the START and HEAT ON           clothes at any given time, something that in-
                                                                ity while working at 85-90ºC, and includes
                                                                                                                   fecting their features and reliability. They      indicators. They also have a new flat filter    creases efficiency and environment protec-
                 Energy saving is the most important aspect     an anti-backflow to avoid the return of gas
                                                                                                                   carry the prefix SC, and include models SC-       system, manufactured in galvanized steel,       tion. Furthermore, this is a technical solution
                 of this new range. It is so important, that    to the machine. The process of gas com-
                                                                                                                   10, SC-13, SC-23 and SC-32.                       which offers higher resistance and easier       to protect clothes from overheating that
                 buyers can get a return for their investment   bustion and removal is facilitated by the
                                                                                                                                                                     maintenance.                                    could cause damage, and to attain differ-
                 in a period between 6 and 18 months, ac-       chimney with blower and remover. And its           The new budget drying units of this Econ-
                 cording to the model chosen and how they       electrical control system allows for a precise     omy line include a galvanized steel drum          As used in the equivalent units of the stand-   ent degrees of humidity in the final process.
                 use it. These new Dishwashers offer a level    supervision of all its functions.                  which replaces the stainless steel drum of        ard range, these new models include a ro-       The introduction of this new sensor also in-
                 of up to 80% in energy saving of the cost/                                                        the standard range. Galvanized steel is also      tation inverter and frequency converter, as     cludes the manufacturing of a special kit to
                 dish in KW; 80% in the cost of gas KW in                                                          present in the new external panels, offering      well as an identical movement transmission      adapt it to older models. Fagor Industrial
                 comparison with the cost of the electricity                                                       high quality and nice finishing, on the ceiling   system used in the drum: Motor reducer, in      expect that its inclusion can offer a level of
                 KW, and up to 60% in the invoicing of gas,                                                        without volume, included in all the models        models SC-10, SC-13, SC-23 and pulleys in       saving up to 15% in the monthly consump-
                 electricity and water.                                                                            of the new line up with the exception of SC-      model SC-32. For all the models the drum        tion of energy for a standard model.
                                                                                                                   32. This is also the manufacturing material       movement and the ventilation system are
                 In these new models filling is made with hot
                                                                                                                   of the battery in the drying units with gas       independent.
                 water through the generator, which makes
                                                                                                                   heating (except for model SC-32).
                 it possible to reduce the nominal response
                 time in 40%. Furthermore, in accordance

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FAGORNEWS 2011                                                                                                           TOGETHER WE EVOLVE        FAGORNEWS 2011                                                                                                          TOGETHER WE EVOLVE



                                                                                                                                                   FAGOR INDUSTRIAL TO SPONSOR THE 2011
                                                                                                                                                   EDITION OF SAN SEBASTIAN GASTRONOMIKA
After an intensive process of refurbishing,      Within the different product categories that      The 900 Advance range also include new          As in the previous edition, Fagor Industrial    the rest of the world attend this meeting.       Regarding the galas, the Official Contest
we have increased the sturdiness and im-         make up the G-900 Advance range, gas              machines: An induction cooker with a            sponsored the International Congress of         This year they dedicated their High Cuisine      Best Sommelier of Spain 2011, the Interna-
proved the maintenance and cleaning op-          cookers now have enameled diffusers and           power of 5 KW on each burner, redesigned        Gastronomy in San Sebastian, Gastronomi-        Congress to three emerging gastronomies:         tional Contest of Gin Tonic Jordi Estadella
erations of the topmost range of machines        burners, while the cooking pot family in-         to obtain the maximum efficiency of elec-       ka - Euskadi Saboreala, which was held          Brazil, Mexico and Peru, in a series of pre-     and the National Contest Parrilla Euskadi
of Fagor Industrial in the cooking family: The   clude a double lid with air hollow and a new      trical consumption; a ceramic cooker with       from November 20th to 23rd in the Kursaal       sentations held by relevant gastronomy           Saboreala were held. And one of the main
900 Advance range.                               hinge that enables lifting the lid at any posi-   resistors at two heating areas, adjust-         Palace of the San Sebastian capital. Along      representatives of each of these countries,      sections, MARKET, the meeting point for
                                                 tion. The inner part of the lid is now made       ing thermostat and a power of 3,4 KW on         with our distributor Hosfrinor, Fagor In-       along with guests from France, Italy, United     networking in the agricultural and food in-
So, all the components of the 900 Advance
                                                 with no slots to avoid dirt accumulation, and     each burner; a cooker with 1/2 M plate and      dustrial provided all the equipment and         States, Sweden, United Kingdom, Singa-           dustry, had 130 exhibitors this year.
range fulfill the protection standard IPX5
                                                 the bain-marie tank has an automatic filling      a cooked meal keeper with a power of 1,5        cooking supplies for the presentations          pore and, of course, Spain.
against water jets, to ensure an optimal wa-                                                                                                                                                                                                        Fagor Industrial have been present in the
                                                 function.                                         KW and a GN1/1 capacity.                        and preparation of meals that constitute
terproof level. Also, the sturdiness of these                                                                                                                                                      The OFF Congress, another classical meet-        Congress providing cooking materials used
                                                                                                                                                   one of the main attractions of this gas-
models have been increased, keeping the          The range of tilting frying pans also include                                                                                                     ing, has been dedicated to all the people at-    by the professionals in their demonstrations
                                                                                                                                                   tronomy event.
stainless steel as the only manufacturing        new hinges; slots have been taken off the                                                                                                         tending, from the hospitality industry, with     during the San Sebastian Gastronomika
material with a table thickness of 3 mm.         inner part of the lid. They have a new design                                                     The new edition of the San Sebastian Gas-       special emphasis on food and wine, and the       event with the installation of a Simphony
Also the ease of use of cookers, cooking         to condensate steam within the pot, making                                                        tronomika was, as always, divided into sev-     promotion of marketing applied to the Inter-     cooker at the main showroom and several
pots, frying pans, barbecues, fry-tops and       it possible to drain the water inside when it                                                     eral activity areas: Euskadi Saboreala is       net and the social networks. This congress       other equipment for the different offices.
fryers has been improved, as they now offer      is opened. Burners have now a new design                                                          one of the most important congresses at         also includes the Planeta Parrilla site, where
the possibility of ignition by spark train.      and position that increase their efficiency                                                       international level in the culinary industry.   cooking on hot coals is the main subject.
                                                 and power.                                                                                        The most prestigious Chefs from Spain and

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FAGORNEWS 2011                                                                            TOGETHER WE EVOLVE          FAGORNEWS 2011                                                                                TOGETHER WE EVOLVE


FAGOR COOKING      Fagor Industrial took part in the new edition   So, the Fagor Cooking Experience event in          PRESENTATION OF      Besides the interaction and dynamism             ments to wash. These products offer a zero
                   of the Host 2011 exhibition, held at Milan      the Host 2011 exhibition is part of the Fagor                           which characterize the Fagor Cooking Ex-         residue emission level and, among other
EXPERIENCE, AT     from October 21st to 25th, with a complete      Industrial strategy to include the Showroom        NEW PRODUCTS         perience demonstrations, Fagor Industrial        features, up to 80% of energy saving.
                   line up of new products in our main prod-       concept in exhibitions, which in recent                                 took their main products to the Host 2011
MILAN HOST 2011    uct categories. They were displayed in an       months has proved one of the main assets                                exhibition in Milan: cooking products, dish
                                                                                                                                                                                            With regard to Industrial Refrigeration, visi-
                                                                                                                                                                                            tors found in the booth new models of the
EXHIBITION         awesome booth of 200 sqm. The booth             of the company in order to promote inter-                               washing and industrial refrigeration prod-
                                                                                                                                                                                            Advance refrigeration cabinets, where the
                   was also the stage for the Fagor Cooking        est and participation of customers. This is                             ucts.
                                                                                                                                                                                            design was taken to the limit in order to
                   Experience demonstrations held by Oier          way in Host 2011 the demonstration area
                                                                                                                                           In the cooking section, we must point out        maximize their storage capacity with com-
                   Biritxinaga, who was supported by the Pol-      was located in the middle of the booth, with
                                                                                                                                           the improvements for all the components in-      pact dimensions, and the energy con-
                   ish Chef Przemysław Szczepanik during the       the exhibiting products and equipment sur-
                                                                                                                                           troduced in the 900 Advance series, which        sumption was reduced to guarantee the
                   exhibition. Together they run the cooking       rounding it. Therefore, visitors to the cook-
                                                                                                                                           include top of the range models of the Fagor     maximum environment protection. These
                   sessions.                                       ing sessions had all the new products
                                                                                                                                           Industrial range in this field. Now they sport   machines ensure an optimal operation in
                                                                   introduced in the exhibition at their immedi-
                   This Host exhibition in Milan, which is held                                                                            an increased level of sturdiness and solid-      the most extreme condition; they can stand
                                                                   ate disposal.
                   every two years, is one of the main world-                                                                              ity, a higher degree of operation regarding      temperatures up to 43ºC. Their new ECO
                   wide events in the hotels and restaurants                                                                               maintenance and cleaning. The offering           function increases their energy saving ca-
                   industry. The 2011 edition was attended by                                                                              of machines is increased with the presen-        pacity in 12%.
                   1.445 exhibitors from 40 countries, which                                                                               tation of new models in induction and ce-
                   represents an increase of 10% regarding                                                                                 ramic cooking. Also Fagor Industrial took
                   the 2009 edition. More than 125.000 pro-                                                                                advantage of the exhibition to show some
                   fessional visitors from 141 countries attend-                                                                           prototypes of what will be the new Advance
                   ed. This is, in summary, the most important                                                                             Ovens.
                   international meeting where Fagor Industrial
                                                                                                                                           The dishwashing range of products was
                   presented their products in a special way,
                                                                                                                                           represented by new models of the ECO se-
                   offering visitors the opportunity to person-
                                                                                                                                           ries of gas dishwashers, designed for large
                   ally check the features of the products.
                                                                                                                                           communities with high demands of ele-

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FAGORNEWS 2011                                                                                 TOGETHER WE EVOLVE        FAGORNEWS 2011                                                                                TOGETHER WE EVOLVE


                                                                                                                         FAGOR INDUSTRIAL
                                                                                                                         MEXICO TOOK PART
                                                                                                                         IN ABASTUR 2011


Fagor Industrial Mexico was in charge of        art technologies and protection to the en-
the integrated equipment of the hospitality     vironment.
installation of the new Chamber of Sena-
                                                The cooperation between Fagor Industrial
tors of the country. This project had a sales
                                                and the Chamber of Senators is a step
turnover of more than 13 Million Pesos
                                                forward in the presence of the company in
(700.000 Euros) and included the supply
                                                Mexico. The company was selected for the
of equipment from all the categories for the
                                                integrated equipment of one of the most                                                       For the ninth consecutive year, Fagor Indus-     ful sales force that confirms their position as
cafeteria, snack bar and canteen areas.
                                                representative Government buildings, with                                                     trial Mexico took part in Abastur, the most      one of the main suppliers of this industry in
It was inaugurated on the 13th of April. The    a total construction budget of 1.700 Million                                                  important Latin American meeting of sup-         Mexico and Latin America.
new Chamber replaces the old Chamber of         Pesos.                                                                                        pliers of the hospitality industry for restau-
                                                                                                                                                                                               Abastur 2011, which this year holds their
Senator complex located in the historical                                                                                                     rants and communities. It was held in the
                                                                                                                                                                                               26th edition, had 23.000 visitors and 800
center of Mexico D.F. from 1931. The new                                                                                                      Banamex Center of Ciudad de Mexico from
                                                                                                                                                                                               exhibitors from more than 30 countries,
complex is made up of 45 M. high and 16                                                                                                       August 30th to September 1st. This exhi-
                                                                                                                                                                                               with an exhibition area of 35.000 sqm and
floor buildings which occupy a construction                                                                                                   bition has been consolidated as one of the
                                                                                                                                                                                               1.183 booths in the categories of Foods and
area of 72.190 sqm, built with state of the                                                                                                   largest exhibitions in the continent, and as
                                                                                                                                                                                               Beverage, Equipment, Ambience and Dec-
                                                                                                                                              a worldwide event to present trends, prod-
                                                                                                                                                                                               oration, Cleaning and Sanitization, Cookers
                                                                                                                                              ucts and business opportunities.
                                                                                                                                                                                               and Bar. There was a complete program of
                                                                                                                                              Fagor Industrial Mexico was present in this      conferences, workshops and contests with
                                                                                                                                              edition with their Fagor and Asber booths        relevant topics for this industry.
                                                                                                                                              which had an exhibition area of 144 sqm.
                                                                                                                                              Representatives of each of the companies
                                                                                                                                              from their distribution network were pres-
                                                                                                                                              ent along with a complete exhibition of the
                                                                                                                                              latest product ranges. This contributed to
                                                                                                                                              project a consolidated image and a power-

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FAGORNEWS 2011                                                                              TOGETHER WE EVOLVE         FAGORNEWS 2011                                                                                                           TOGETHER WE EVOLVE


                                                                                                                       INTERVIEW WITH
                                                                                                                       ALBERTO MARTIN
                                                                                                                       CHEF DE CUISINE AT
                                                                                                                       THE OCCIDENTAL EL
                                                                                                                       EMBAJADOR HOTEL

                   Located in the city of Santo Domingo, in the     of gala dinners for personalities like Placido     How come a person graduated in Tour-            great friend Roberto Hierro, the Chef of the     that day I was photographed with him. I took
                   Dominican Republic, the Occidental El Em-        Domingo, Juan Luis Guerra or the Prince            ism leaves everything behind to become          Taberna del Alabardero in Madrid. It was he      the photograph to the lunch, four years later,
                   bajador Hotel was awarded with the Cristal       Felipe of Borbon.                                  a cook and end up as Chef in a hotel in         who marked me and made me grow profes-           and he signed it for me. As a picture is worth
                   certification as the Best Hotel in The Ameri-                                                       Santo Domingo?                                  sionally and personally.                         a thousand words, I will show it to you.
                                                                    The election of Fagor Industrial as the sup-
                   cas last June. This award, granted by the                                                           When I started my career in Tourism I was
                                                                    plier of this prestigious hotel is based, ac-                                                      Could you please describe your work as           Teaching is another passion of yours. Do
                   Cristal Americas company –which belongs                                                             just 22 years old and I felt that I needed to
                                                                    cording to Martin Cardenas, on the fact                                                            the Chef de Cuisine at the Occidental            you miss it ? Have you planned to go back
                   to the English organization Check Safety                                                            continue my professional development.
                                                                    that their equipment ‘offer us sturdiness,                                                         Hotel ? How is your daily work ?                 to teaching in the future, at least in partial
                   First- is based on the fulfillment of interna-                                                      Then I decided to complement my career
                                                                    reliability and a production volume per hour                                                       They are usually long days, which is com-        time ?
                   tional standards to manage food and water.                                                          with cooking studies, but I could not imag-
                                                                    ratio not offered by other equipment’. The                                                         mon in this profession. There is a lot of cus-   Of course I miss it. It was a golden time. I
                   This hotel obtained the maximum score in                                                            ine what that would suppose in the coming
                                                                    after-sales and maintenance service given                                                          tomer care. My job is not only as a Chef, it     met many guys that today are great cooks
                   this field.                                                                                         years.
                                                                    by technicians is a key issue due to the fact                                                      is also a commercial position. I personally      in Spain, with Michelin stars, for which I feel
                   It is in this field of food where the Occiden-   that sometimes when a customer purchas-            What has been your main influence?              attend the wedding couples who come to           very proud. Remember that the pupil sur-
                   tal El Embajador Hotel trusted in Fagor In-      es equipment that are not represented of-                                                          marry at the El Embajador Hotel, I advise        passes the master. I hope to find the time
                                                                                                                       With regard to cooks that professionally
                   dustrial for the equipment of their cooking      ficially by the manufacturer in that country,                                                      them and customize menus. I also have the        to give classes at the university in a near fu-
                                                                                                                       influenced me the most, Juan Mari Arzak
                   premises. One month before this award,           an easy repair can become a nightmare.                                                             opportunity to support other company divi-       ture, this is something that I look forward.
                                                                                                                       is one of them: My first High Cuisine book
                   in May, Fagor Industrial delivered one Vi-       We look for an efficient service for excellent                                                     sions in countries like Cuba, Antigua, Haiti,
                                                                                                                       was from him, and I found it incredible to                                                       What are the key points to design a kitch-
                   sual Plus gas oven model 202 and another         equipment, so that our product is superior’.                                                       Colombia and the rest of hotels in Domini-
                                                                                                                       mix dried meat with banana. Luis Andoni                                                          en in your opinion ?
                   model 201, one blast chiller, two 4-door re-                                                                                                        can Republic.
                                                                                                                       Aduriz, whom I met in Madrid two years
                   frigerators, two fry-tops, one tilting fry-pan                                                                                                                                                       Basically three: A good distribution, with
                                                                                                                       ago, seemed to me a person with a special       You cooked for many personalities like
                   and a slicer to the hotel. This was part of                                                                                                                                                          good communications; the appropriate
                                                                                                                       sensitivity; when you listen to him, under-     Juan Luis Guerra, the Prince Felipe and
                   an agreement supervised by Alberto Mar-                                                                                                                                                              equipment for the operation, and something
                                                                                                                       standing his cuisine becomes easier. Joan       Plácido Domingo. What do you remember
                   tin Cardenas, born in Madrid, who moved                                                                                                                                                              we always miss: Natural light.
                                                                                                                       Roca, with whom I was in Madrid when he         from those occasions ?
                   to the Dominican Republic after winning
                                                                                                                       received his third star, and it was amazing.
                   several national and international prizes, to                                                                                                       I specially remember the lunch we offered
                                                                                                                       Adrià, of course, whom I met here in the Do-
                   work at El Embajador as the Chef de Cui-                                                                                                            to His Royal Highness the Prince Felipe in
                                                                                                                       minican Republic; chatting to him supposed
                   sine. This position means to be in direct                                                                                                           2008, at the Spanish Embassy in Santo Do-
                                                                                                                       to me that this man, genius and cook turned
                   touch with the clients, and to be in charge                                                                                                         mingo. I met him on August 16th, 2004, and
                                                                                                                       into a myth. And of course, my master and

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FAGORNEWS 2011                                                                             TOGETHER WE EVOLVE         FAGORNEWS 2011                                                                               TOGETHER WE EVOLVE

FAGOR INDUSTRIAL    Fagor Industrial Colombia signed a deal         refrigeration equipment and complements,

                    with La Campiña, a company dedicated to         which made up the whole project.
COLOMBIA EQUIPPED   the production of frozen, refrigerated and
                                                                    This equipment project has been fully de-
                    dried food, founded in 1950, to equip their
THE CAMPIÑA         premises. The materials supplied by Fagor
                                                                    veloped by Fagor Industrial Colombia. Even
                                                                    the steel used in all the installed elements
COMPANY             Industrial Colombia include a hanging
                                                                    has been manufactured in the country, at
                    cooker made up of four and a half mod-
                                                                    premises that Fagor Industrial have in Me-
                    ules, apart from the cooking pot, tilting fry
                    pan, Visual Plus G-202 oven and several

                                                                                                                      FAGOR INDUSTRIAL INDIA DEPLOYED
                                                                                                                      THEIR STRATEGY FOR THE REGION AT
                                                                                                                      THE TAJ-GATEWAY CONFERENCE

                                                                                                                                           Fagor Industrial India were invited to take      of the distribution channels of Fagor Indus-
                                                                                                                                           part in the Executive Chef Conference Taj-       trial in India. The presentation concluded
                                                                                                                                           Gateway, which was held in Bangalore, the        with an exciting discussion moderated by
                                                                                                                                           capital of the State of Karnataka, on July       the Corporate Chef of the Taj-Gateway, with
                                                                                                                                           15th. This conference, which is held annu-       the participation of all the attendees.
                                                                                                                                           ally, is organized by the Taj-Gateway, a divi-
                                                                                                                                                                                            Fagor Industrial India began their opera-
                                                                                                                                           sion of the Taj Hotels, the main hotel chain
                                                                                                                                                                                            tions at the end of 2010 and started recently
                                                                                                                                           in India. It was focused on a medium/high
                                                                                                                                                                                            their commercial operations. The presence
                                                                                                                                           purchasing power clientele.
                                                                                                                                                                                            of the company at an event of this relevance
                                                                                                                                           Fagor Industrial made a presentation about       is a great opportunity to develop the per-
                                                                                                                                           the evolution of the company, their interna-     ception and recognition of the brand in the
                                                                                                                                           tional scope and the range of products for       whole region.
                                                                                                                                           this industry. We also gave detailed informa-
                                                                                                                                           tion to the attending chefs about the strategy

14                                                                                               #06 / JANUARY 2011   #06 / JANUARY 2011                                                                                               15
FAGORNEWS 2011                                                                                                            TOGETHER WE EVOLVE         FAGORNEWS 2011                                                                                                             TOGETHER WE EVOLVE

               AUSTR ALIA

Fine Food Australia 2011, held at the Syd-        The team was extremely satisfied with this
ney Exhibition and Convention Centre in           year’s show: Pedro Jaramillo, Fagor Aus-
early September, was an extremely suc-            tralasia’s General Manager, explained that
cessful event, both for the organizers and        “We find the outcome of the show extreme-
for Fagor Australasia. There were approxi-        ly encouraging. The positive feedback we
mately 1000 exhibitors from more than 30          have received from people within the in-
countries and the exhibition was visited by       dustry makes us feel more confident about        ONE BRAND                                         to be ready for opening night. As soon as           Becasse diners will have the opportunity
                                                                                                                                                     the agreement with Fagor was signed at the          to appreciate the high quality of the Fagor
22977 people, including over 1300 interna-        the future and about the validity of our One     ONE SOLUTION                                      end of January, Fagor’s worldwide factories         fitout when they dine at the chef’s table. The
tional visitors.                                  Brand, One Solution proposal”. The team is
                                                                                                                                                     started production on Justin’s new project.         fine-dining kitchen in Becasse is especially
Fagor’s 54m2 stand featured a large graph-        now looking forward to Fine Food Australia       AT BECASSE                                        Justin says, “the challenging logistics and         audience-worthy because of the unique,
ic of internationally acclaimed, two-hat chef     2012, which will be held in Melbourne from       When Justin North first had his ambitious         tight time frame from design to delivery and        one-piece, one-tonne, custom-made Sym-
Justin North from Becasse and Quarter 21          10th to 13th September 2012.                     vision of opening Becasse and Quarter             install were seamless, thanks to the profes-        phony island bench – the first unit of its kind
restaurants and a live cooking demonstra-         As well as having their own stand, Fagor         Twenty One at Westfield Sydney, he decid-         sionalism and organization of Fagor”.               in Australia, delivered by crane to West-
tion by chefs from Jonah’s, a Relais and          Australasia was also a proud Gold sponsor        ed to contact Fagor “due to its one brand,                                                            field’s fifth floor. Similar Fagor Symphony is-
                                                                                                                                                     The wide range of equipment supplied
Chateaux property. Fagor Australasia has          of the Australian Culinary Challenge. Six        one solution philosophy.” Fagor’s business                                                            lands can be found at Mugaritz and Arzak,
                                                                                                                                                     by Fagor included nearly 50 pieces, each
recently fitted out the kitchens of these im-     Fagor double-door upright display fridges        model covers all areas of food preparation
pressive restaurants.                             and two Fagor double-door upright freez-         and cooking, from fine and casual dining to
                                                                                                                                                     item carefully selected to best meet Jus-           numbers 3 and 8 on The San Pellegrino             THREE COOKERS
                                                                                                                                                     tin’s needs. Fagor fitted the Quarter Twenty        World’s 50 Best Restaurants 2011 respec-
The stand showcased a sample of the full          ers were used by the young professional          large production, and Justin wanted a wide
                                                                                                                                                     One Bistro kitchen out with its 700 modular         tively.                                           FOR ‘FUTURES WITH
range of equipment supplied by Fagor Aus-         chefs who were competing to win a share of       range of cooking options to facilitate his
tralasia, including the Advance range of          the $15000 prize money. Not only did these       cuisine philosophy, including traditional gas
                                                                                                                                                     cooking series, providing the team with high        The sense of style evident across the entire      FOOD’ IN AUSTRALIA
                                                                                                                                                     performance, space-efficient equipment.             range of Fagor equipment, as showcased in
dishwashers and the Visual Plus generation        potential superstar chefs of the future get to   burners through to state-of-the-art induc-
                                                                                                                                                     The production kitchen, which supplies the          Becasse, makes it particularly well-suited to     The Fagor Industrial office in Australasia
of combi ovens.                                   experience the quality of Fagor refrigeration    tion hobs.
                                                                                                                                                     Quarter Twenty One retail shop, is fully fit-       the increasingly open and exposed nature          was awarded with a contract for the sup-
                                                  but the extra-large Fagor logos kindly sup-      No other kitchen supplier in the Australian
Fagor Australasia produced two special                                                                                                               ted out by Fagor with equipment such as             of new kitchens. Fagor’s experienced team         ply of equipment to the Futures with Food
                                                  plied by the Fagor Kunshan factory meant         market is able to offer the range of equip-
brochures for the show: one featured full                                                                                                            bratt pans, tilting boiling pans, a blast chiller   realise the importance of elegant equip-          cooking schools located in Queensland,
                                                  that visitors to the show had no doubts          ment and level of service that Fagor can,
product details for all the equipment on                                                                                                             and gas combi. The precision cooking of             ment that meets the needs of each cus-            Australia. The project consists of three
                                                  about who had supplied the equipment!            thanks to its status as the only major Eu-
display and the other brochure included a                                                                                                            Fagor’s induction units is perfectly suited to      tomer and they are able to provide quality        identical cookers to be used for teaching.
corporate profile of Fagor along with details     Fine Food is a highlight of the commercial       ropean Brand with direct representation in        the needs of the Becasse fine dining kitch-         solutions for kitchens all around Australia.      These cookers will be installed at the three
of the extensive list of the prestigious chefs    catering calendar in Australia and, as well      Australia, through its factory office in Syd-     en, while the back-of-house area was styl-          As well as Becasse, Fagor’s recent clients        high schools located in southern Brisbane,
that Fagor Australasia has worked with over       as suppliers of commercial catering equip-       ney. This unique position amongst suppli-         ishly kitted out with Fagor glass washers,          have included Stix Catering, Barker Col-          the capital of the State. These kitchens,
the past year.                                    ment, exhibitors included food wholesales        ers of commercial catering equipment in           ice makers and upright display fridges. The         lege, Manu Feildel and the South Australian       fully equipped with machines from Fagor
                                                  and bakery distributors. This makes it an        Australia meant that Fagor was able to rise       Quarter Twenty One Cookery School was               Jockey Club. Why not consider Fagor next
The stand was ably staffed by the Austra-                                                                                                                                                                                                                  Industrial will be opened beginning 2012
                                                  ideal place for Fagor Australasia to display     to the challenge of all of Becasse’s require-     also equipped by Fagor. “Not only does all          time you need to find a new kitchen and see
lian sales team with support from some staff                                                                                                                                                                                                               and will be used to train the Chefs of the
                                                  the extensive range and excellent quality of     ments, meeting the tight 50-day design, de-       the equipment look fantastic, it also per-          for yourself the reality of their One Brand,
from the Fagor Kunshan factory, where most                                                                                                                                                                                                                 future, i.e., cook students between 12 and
                                                  Fagor’s equipment.                               livery and installation turnaround required       forms incredibly well,” Justin says.                One Solution offer?
of the refrigeration sold in Australia is made.                                                                                                                                                                                                            17 years old.

16                                                                                                                              #06 / JANUARY 2011   #06 / JANUARY 2011                                                                                                                            17
FAGORNEWS 2011                                                                                                            TOGETHER WE EVOLVE          FAGORNEWS 2011                                                                                                         TOGETHER WE EVOLVE


FAST FOOD IS NOT                                The United States, the country where the
                                                large fast food chains were founded is in
                                                                                                 China and India are seen as markets with a
                                                                                                 tremendous potential; they will most prob-
                                                                                                                                                      duce significantly their consumption levels,
                                                                                                                                                      considering that it is the country where this
                                                                                                                                                                                                      the Spanish pincho de tortilla, besides the
                                                                                                                                                                                                      homemade and cheap dishes with strong
                                                                                                                                                                                                                                                     ferent countries that alert against the risk
                                                                                                                                                                                                                                                     of an excess in consumption of this kind
CONVINCING IN                                   the second position, with an average ex-         ably go up in the list in the coming years. In       kind of food was invented and developed,        implantation among a lot of people. This       of food. In parallel, prestigious Chefs and
                                                penditure of € 166,94. And the third posi-       fact, the wager for these countries is what          and that their inhabitants have been con-       makes many people in the five continents       cooks have created their own fast food of-
SPAIN                                           tion corresponds to Canada, with € 116,52        enabled the Subway chain surpass Mac-                suming it for decades: The ten main fast        refuse to be swayed by fast food. How-         fering, based on the idea that a set menu
                                                per person/year. Countries ahead of Spain        Donald’s as the first fast food chain in the         food chains gather more than 95.000 res-        ever, it is somewhat paradoxical that many     which is made and eaten quickly does
                                                in their option for a less industrialized diet   world, thanks to an intensive enlargement            taurants around the country, where more         of these dishes are being included in the      not have to be necessarily bad, if enough
                                                are India, with an average expenditure of        policy developed by them.                            than 50 million Americans eat everyday.         food offering of the new fast food chains      attention is paid to the quality of ingredi-
The Fast Food Consumption survey per-
                                                € 5,52 per person/year, and China with €                                                              Even the Government campaigns to re-            that now base their menus in other kinds       ents, and the preparation process yields a
formed by the Strategic Research Center                                                          The market and the gastronomic culture
                                                14,65. As a whole, the report indicates that                                                          duce the taste for fast food, and the Web       of food.                                       healthy and natural dish. The only problem
that belongs to the EAE Business School
                                                Spaniards consumed 3 servings in fast            In spite of the media frenzy around the              pages that inform about the contents of                                                        is that its production volume is much more
revealed the worldwide figures of con-                                                                                                                                                                The crisis behind
                                                food restaurants in 2010 compared with           EAE report, focused on the low position of           calories and fat of the different meals they                                                   limited than the giants of fast food, which
sumption of this kind of food and the aver-
                                                the 25 servings of Americans and 26 serv-        Spain in the list, analyses about the various        offer (being and www.        A survey prepared by the Spanish compa-        prevents from a fair competition regarding
age expenditure dedicated to it by inhabit-
                                                ings of Japanese people.                         reasons for the position of each country    the most popular) have been        ny DBK indicated a growth of 2% in the fast    prices and offerings. We do not know if the
ants of each country. The surprise was the
                                                                                                 abounded, even beyond the mere interest              unable to reduce the consumption signifi-       food market in Spain in 2010. This percent-    overcoming of the crisis will bring along a
publication in the press regarding Spain        This data confirms the increasing inter-
                                                                                                 for fast food. So, India and China are al-           cantly.                                         age is similar in other surveys, one of them   recovery of the traditional feeding, or if the
as the third country in the world with the      est of the people from the Sushi country
                                                                                                 most virgin markets, where the implanta-                                                             made by the Ministry of Environment, Rural     advancement of the interest for fast food
least interest in fast food, with an average    for this kind of food, which in recent years                                                          Spain traditionally enjoyed a broader va-
                                                                                                 tion of large fast food chains is relatively re-                                                     and Marine. The financial crisis would have    will continue in the coming years.
expenditure per person/year of € 21,81, al-     grew and put them in the first position at                                                            riety, even in the affordable meal offering.
                                                                                                 cent. This is contrary to Japan, where they                                                          a direct relationship with this increase, as
most eight times less than the most enthu-      worldwide level. But things could change                                                              In fact, contrary to the most traditional
                                                                                                 have been struggling to grow their market                                                            people have to take good care of their
siastic nation, which contrary to what one      in the coming years: The forecast of the                                                              concepts of fast food, basically focused
                                                                                                 share for decades.                                                                                   money when eating.
might think, is not the United States but Ja-   survey for 2014 is that Spain will be one of                                                          on hamburgers, pizzas and fried chicken,
pan. People in Japan spend € 169,03 per         the countries where the expenditure in fast      The other reason would be related to the             many countries have their own options for       The effect of fast food in the diet has been
year in fast food restaurants.                  food could grow the most. It has already         culture itself and the offering in each coun-        cheap nutrition, from the Indian samosas        the subject of many analyses, and even
                                                grown 18% between 2006 and 2010. And             try. It is unlikely that the United States re-       to the Mexican tacos and Italian focaccia or    warning campaigns by Governments of dif-

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FAGORNEWS 2011                                                                                                          TOGETHER WE EVOLVE          FAGORNEWS 2011                                                                                                           TOGETHER WE EVOLVE

THE CLOSING (AND NEW LIFE) OF THE BULLI                                                                                                             THE FIGHT FOR COLD WASHING

Finally, as announced by its Chef, co-own-      and were awarded with many internation-          years: interviews, documentaries, confer-          The cloth washing industry saw a small         countries like Spain, where cold washing           reversing the trend in favor of cold washing
er and alma mater, Ferran Adrià, The Bulli      al prizes, from Sergi Arola to Andoni Luis       ences, and all the industry show interest          media revolution last September when jour-     is ever more popular, many other countries         in a few years. The domestic and industri-
closed its doors as a restaurant on July        Aduriz, Joan Roca, Grant Achatz, Massimo         about the details of the Foundation which          nalists of The New York Times Andrew Mar-      find it difficult to establish this use, includ-   al markets have clearly decided to use this
30th. with a farewell dinner that, as one       Bottura, Christian Lutaud and Rene Rdezpi        will emerge from the old restaurant when           tin and Elizabeth Rosenthal published an       ing some countries with a great tradition          system, not only looking for a reduction of
would expect, brought the attention of all      whose Noma restaurant in Copenhagen is           it opens the doors again in 2014. It has           article ‘Cold Water Detergents Get a Cold      of ecology and environment protection, as          energy consumption, but also to offer their
the national and international communica-       now number one at worldwide level, a po-         been announced that it will be a gastron-          Shoulder’. This article explained the reluc-   is the case of Germany. In other regions of        customers new saving options. Even if it
tion media, who took good note of all the       sition that previously belonged to The Bulli.    omy R&D center, where people will work             tance of many Americans to use specific        the world, cold washing has been a rule for        means to contradict what our mothers al-
details of the amazing food servings -45                                                         without working hours, reservations or rou-        products for cold washing. Although the        many years, and it is strange that Japanese        ways told us.
                                                The footprint of this restaurant is repre-
dishes- prepared for that occasion. Also                                                         tines. For the time being, the expectation         number of users aware of the good results      citizens decide to use warm water washing
                                                sented by an outstanding group of cooks,
the milestones in the history of this restau-                                                    increased again with the announcement of           of this washing option did not stop increas-   programs except for specific cases.
                                                and its activities did not stop after closing
rant -a worldwide reference point- where                                                         a contest launched by Adrià to the five best       ing, still many users follow their mothers’
                                                it. On the contrary, in recent months both                                                                                                         In the end, data indicates that reluctance to
reviewed, the evolution of the avant-garde                                                       business schools in the world to develop           advice regarding the fact that warm water
                                                The Bulli and Adrià have been involved in                                                                                                          cold washing could be starting to decrease.
cuisine and the talent of Spanish cooks.                                                         ideas for the new project.                         washes better, and therefore they waste
                                                several projects and their presence in the                                                                                                         One of the main manufacturers of clean-
                                                                                                                                                    energy and contribute to the emission of
The legacy of The Bulli goes far beyond the     press is growing. From the beginning of          One thing is certain: It is unlikely that The                                                     ing products in the United States detected
                                                                                                                                                    greenhouse gases, as the article explained.
new gastronomic concepts that emerged           the year, more than six books have been          Bulli remains quiet during the years of cre-                                                      an increase in cold washing in this country
from its laboratory, or its endless waiting     published about the history and operation        ation of the Foundation. And when it comes         The issue would be just an anecdote if not     of around 30% in 2005 to 40% at present,
lists. Many of the cooks that worked in         of this restaurant. It is possible that Ferran   back in its new stage, the media frenzy will       for the figures: Warming water is respon-      and other companies think that the environ-
this restaurant enlarged its legacy. Later      Adrià had been present at the media now          be known in the last corner of the globe.          sible for 86% of the waste of energy dur-      mental awareness, along with an appropri-
they started their career by themselves         more frequently than in all the previous                                                            ing the washing process. And, although         ate education of the consumer can end up

20                                                                                                                             #06 / JANUARY 2011   #06 / JANUARY 2011                                                                                                                          21
FAGORNEWS 2011                                                                                                                                  TOGETHER WE EVOLVE           FAGORNEWS 2011                                                                                                                        TOGETHER WE EVOLVE

                                                                                                                                                                                                                                                                that I will never be able to equal     ing their gastronomy’.
GASTRONOMY                                                  Popular and well-known cooks come along with the autumn offering new books with their best reci-
                                                            pes, but our section also presents the inner details of the best restaurant of the world, a vindication                                                         BLOGGERS
                                                                                                                                                                                                                                                                my mother’s tortillas, my grand-
                                                                                                                                                                                                                                                                mother’s txipirones, or my aunt’s
                                                                                                                                                                                                                                                                                                       With an average of 300 daily
                                                                                                                                                                                                                                                                                                       visits, his blog is not only a key
BOOKS                                                       of the improperly called street food, and two books about the inner details of the culinary world which
                                                                                                                                                                                                                            Once again we resorted to the
                                                                                                                                                                                                                                                                caparrones, so I do not even try.
                                                                                                                                                                                                                                                                Anita Cocinitas is mainly a col-
                                                                                                                                                                                                                                                                                                       point for the diffusion of cooking
                                                                                                                                                                                                                                                                                                       recipes, but a place for the in-
                                                            are completely different, but with the common purpose of being a fascinating story. Bon appetit !
                                                                                                                                                                                                                            2.0 world to offer you not only     lection of funny, different reci-      terchange of knowledge among
                                                                                                                                                                                                                            appetizing and practical meals,     pes and spices, with an original       readers and other bloggers, that
                                                            With special thanks to the Libreria Gastronomica Aliana.                                                                                                        but also to introduce their cre-    touch (or Italian, Austrian, Indian    sometimes goes beyond the dig-
                                                            in Madrid (                                                                                                                           ators and the blogs they cre-       recipes... I love to experiment).      ital environment. ‘I know many of

                                                                                                                                                                               INTEREST                                     ated and manage. Internet has
                                                                                                                                                                                                                            not stopped growing in the culi-
                                                                                                                                                                                                                                                                But above all, it is what we eat
                                                                                                                                                                                                                                                                everyday, and this means easy
                                                                                                                                                                                                                                                                things cooked with love and fun
                                                                                                                                                                                                                                                                                                       them personally, and especially
                                                                                                                                                                                                                                                                                                       those from Madrid, because
                                                                                                                                                                                                                            nary aspect, and there are more                                            we have met at gastronomy
                                                                                                                                                                                                                            and more hobbyists that cre-        for the couple’.                       events and blogger meetings,
                          The Masala Art: Indian                                       NOMA. Time                                          Au Revoir. Food,                                                                 ate pages to exchange advice        On the other hand, behind the          besides the activities organized
                          Haute Cuisine                                                and Space in the                                    wine and the                                                                     and knowledge. Our bloggers         title ‘Estoy hecho un cocinillas’ (I   by communications companies
                                                                                       Nordic Cuisine.                                     Finals in France.                                                                this time, are not newcomers in
                          HEMANT OBEROI /                                                                                                                                                                                                                       am an expert home cook) is Da-         on behalf of a brand. Regard-
                          ROLI BOOKS PVT LTD                                           RENŽ REDZEPI                                        MICHAEL                                                                          general: Both ‘Anita Cocinitas’     mian Serrano, a future computer        ing my relationship with readers,
                                                                                       / PHAIDON                                           STEINBERGER                                                                      (       specialist who was trapped by          most of the comments I receive
                          Synopsis:    Chef    Henant
                                                                                                                                           / TENDENCIAS                                                                     and ‘Estoy hecho un cocinillas’     the passion of pans, though he         are about the good looking of a
                          Oberoi discloses his culinary                                Synopsis: The name                                  EDITORES                                                                         (        declares that he is not a profes-      given recipe or if they liked the
                          secrets in The Masala Art                                    Rene      Redzepi   calls                                                                                                            have long experience in the Net-    sional cook. He explains that he       story that accompanies it. I love
                                                                                       the attention of cuisine                             Synopsis: Controversy is
                          The culinary talent of Chef                                                                                                                                                                       work.                               began at the age of twelve with        those comments, but the ones
                                                              professionals. Nothing less, after his Copenhagen                             easily generated. But not
     Henant Oberoi has taken him far away, both in                                                                                                                                                                                                              a French omelet. For years his         I value the most are those that
                                                                                                                      as much when it requires a documented and                                                             Anita Cocinitas is the nom du
                                                              restaurant, NOMA, was selected as the best in
     the corporate field and regarding creativity. In the
     first field he has several responsibility positions      the world by the prestigious guide San Pellegrino       founded base. The American gastronomy and                PISTACHIO CAKE                               guerre of Ana Gomez, an Image       hobby did not go beyond ‘Pota-         contribute with something, those
                                                                                                                      economy reviewer Michael Steinberger had the                                                          and Sound Engineer living in Vi-    toes and fried eggs, grilled steaks    that make you investigate a little
     in the Tai Group, the leader hospitality chain in        for two consecutive years, in 2010 and 2011.                                                                     PROPOSED BY “ESTOY HECHO UN
                                                                                                                      nerve to sneak into the gastronomy gala to find          COCINILLAS”                                  enna nowadays. From that city       and bikinis, or hamburgers, until      about this or that dish or ingredi-
     India. In the second field, his creations in the         Due to its volume and its careful printing, this
                                                                                                                      out the reasons for losing his first position as an                                                   she continues updating her blog     I felt the need for cooking when       ent’..
     masala (mixture of spices of the country) field          book is a delicatessen, or a gift, for those who                                                                 Ingredients
                                                                                                                      international culinary reference, and why his best                                                    on time, and collaborating with     I became independent to study          In his relationship with readers,
     are famous. Excellent recipes were created as            want to go deep in the secrets of this restaurant                                                                200 g of pistachio
                                                                                                                      known restaurants were overshadowed by new                                                            other two blogs. Anita Cocinitas    at the university. Perhaps I would     some anecdote to be remem-
     a result of it. Now he decided to compile the            and the genius who manages it. Everything is in                                                                  200 g of flour
                                                                                                                      restaurants in England, the United States and                                                         came up because Ana had to          not be writing this blog if the food   bered: ‘A woman from the United
     best recipes in his book The Masala Art: Indian          there: An explanation about the region where the                                                                 150 g of sugar
                                                                                                                      Spain. His foreign position allows Steinberger to                                                     collect her recipes and culinary    served at the university canteen       States wrote to me. She told me
     Haute Cuisine, where information obtained from           restaurant is located, an overwhelming selection                                                                 3 eggs
                                                                                                                      go deep into the issue without any party spirit,                                                      experiments. ‘In the beginning      had been better’.                      that she liked my blog a lot and
     traveling all around Indian States is given, from        of photographs with their corresponding                                                                          100 ml of milk
                                                                                                                      and to do his homework properly so that his                                                           I did not tell anyone, not even     After some initiation steps mainly     that she would cook a typical
     the most modern to the remote and unknown.               captions, even parts of the personal dairy of                                                                    30 ml of sunflower oil
                                                                                                                      book is much more than a mere provocation,                                                            the closest friends, I though it    based on questions to the family,      Spanish meal for his family on
     It reveals the culinary secrets of each corner           Redzepi himself. No recipe is missing: Up to 90                                                                  1 sachet of yeast
                                                                                                                      interviewing French and Spanish chefs, farmers                                                        would be something temporary        Damian became a full-time cook,        Christmas that year. I proposed
     of the country. An exotic, culinary and cultural         dishes from the NOMA selection are explained
                                                                                                                      and vintners, people like José Bobé, or the              PREPARATION:
                                                                                                                                                                                                                            that I would leave behind soon.     when ‘I self-nominated the home        her a menu with a first course of
     delicatessen.                                            here, step by step, for those who dare emulating
                                                                                                                      general manager of the Michelin Guide. The                                                            But almost without noticing it, I   cook during the time my sister         cooked seafood, almond soup,
                                                              the master.                                                                                                      1. If you need to peel the
                                                                                                                      combination of essay and coverage make up an                                                          am completing two years, 250        and I were living together’. His       roasted lamb, and for dessert of
                                                                                                                                                                               pistachio, take off the shell and            published recipes, 600 followers
                                                                                                                      absorbing book.                                                                                                                           knowledge -as he recognizes- is        course nougat if she could find
                                                                                                                                                                               immerse them in boiling water                and 25.000 monthly visits. I am     based on ‘practice, practice and       it. I stated clearly that I am not
                                                                                                                                                                               to scald and soften the skin.                totally hooked on this world, the   practice’, complemented with a         a professional cook and that my
                                                                                                                                                                               2. Preheat the oven at 180ºC.                people I met and everything they    basic cook course and another          answer was based on my per-
                                                                                                                                                                               3. Using a mixer, crush the pistachio        provided to me’.                    pastry course, a gift from his         sonal experience. I always feel
                               The Cuisine of                                    Confessions of a waiter                                 The thirty-minute                     along with 100 ml. of milk. The              Her blog is mainly focused on       friends. Like Ana, he temporarily      respect about the comments
                               Nigella Lawson                                    STEVE DUBLANICA                                         meals of Jamie                        idea is to create a cream.                   ‘fast recipes with just a few in-   went to live abroad, in his case       that ask for my advice, because I
                                                                                 / DEBOLSILLO                                                                                  4. Sift the flour with a sieve or strainer   gredients, many of them are         he went to Grenoble (France),          did not study to become a cook’.
                               NIGELLA LAWSON                                                                                            JAMIE OLIVER / RBA
                                                                                                                                                                               along with the sugar and yeast.              vegetarian and very light. I know   where ‘I enjoy like a kid discover-
                               / PLANETA                                          Synopsis: One day Steve
                                                                                                                                          Synopsis: We continue with
                                                                                  Dublanica, American, thought                                                                 5. Add three eggs and oil, and
                             Synopsis: This British                                                                                       chefs who are popular in the
                                                                                  that it would be a good idea to                                                              mix them well in the mixer.                                                      1/2 glass of brown sugar               it is ready, drain it, and add
                             journalist   specialized                                                                                     media, aware of the short
                             in gastronomy made                                   create a blog to tell the avatars
                                                                                                                                          time we have available;              6. Add pistachio cream and mix well.                                             1/4 glass of soy sauce                 the cashews open by half,
                                                                                  he found at work as a waiter.                                                                                                                                                                                        a trickle of olive oil, mix it
                             herself a niche in the                                                                   they focus their recipes on a simple and quick           7. Spread butter first and then                                                  Accompaniment: Aromatic
                                                              So, Waiter Rant ( was born. Its                                                                                                                                                                                           and serve on the plates.
                             landscape of cooking                                                                     preparation. Jamie Oliver promises in this book          flour on a cake pan. Preferably use                                              rice (jasmine, basmati…
                                                              popularity rocketed, not only in his country but all
     books: Simple recipes, which are healthy and                                                                     to teach us how to prepare not only one dish, but        the rectangular and high type.                                                   whatever you prefer), cashews
                                                              over the world. As a result, he decided to publish                                                                                                                                                                                       When we see the sauce begins
     delicious. This book is mainly about cooking                                                                     a complete menu just in half an hour. The key,
                                                              a book. This book explains, in a very appealing                                                                  8. Bake the cake at 180ºC for 35 to 40                                           Olive oil                              to take some shape, prepare
     food quickly and easily, so to motivate cooking                                                                  according to the author, is organization, a quick
                                                              way, sometimes hilarious, the daily life of a waiter,                                                            minutes, or until the cake is done (you
     among people with a busy life and little time to                                                                 work and some shortcuts we must know to avoid                                                                                             PREPARATION:                           the salmon: on a frying pan
                                                              first at a bistro and later at an Italian cafe in New                                                            can check by inserting a thin stick in
     cook. So, we find chapters dedicated to dinners                                                                  losing time during the preparation of food. Some                                                                                                                                 with just a bit of olive oil, do
                                                              York: inhumane working hours, insufferable                                                                       the center of the cake. If the sticks                                            We will begin by preparing
     that can be prepared after the working day,                                                                      lessons he has already given in his TV show, that        comes out clean, the cake is done).                                                                                     it one minute per side. Then
                                                              clients and a relationship with co-workers which                                                                                                                                                  the soy glaze. We chop the
     nutritious and quick breakfasts, food to take to                                                                 now comes to paper, with the usual pictures and                                                       CARAMELIZED                                                                add the sauce over it, without
     the office and useful advices to go shopping,            is not always the best. From the irony and sense                                                                 9. Let it cool down in the pan for 5                                             onion and soften the onion
                                                                                                                      step-by-step explanations of this type of books.                                                                                                                                 removing from the heat.
     to plan conservation of food in the fridge, how          of humor of Dublanica, useful lessons can be
                                                                                                                      An excellent edition for a book which is thought
                                                                                                                                                                               minutes, then take it out and let it         SALMON WITH                         in a stew pan with a little bit
     to organize dish preparation to save time and            obtained for those who plan to go deep inside                                                                    cool down on a grid, and that is it !                                            of olive oil. When it starts to        Flip the salmon and pour the
     prepare meals with what we have at home when             the world of hospitality.
                                                                                                                      to be, among all, useful.
                                                                                                                                                                               Tricks: You can decorate it with
                                                                                                                                                                                                                            SOY SAUCE                           become transparent, we add             sauce from the same pan,
     there was no time to go the supermarket.                                                                                                                                  chopped pistachio on top, powdered           PROPOSED BY “ANITA                  wine, sugar and soy sauce. Let         several times, until the sauce
                                                                                                                                                                               sugar, or whatever you want. You                                                 this sauce reduce until it starts      begins to reduce and you get a
                                                                                                                                                                               can also beat the egg whites until           Ingredients:                        to get fat, on medium heat,            thick but not too dry caramel.
                                                                                                                                                                               stiff and then start putting the rest        2 salmon loins (1 per person)       at least during 15 minutes.
                                                                                                                                                                               of ingredients step by step, mixing                                                                                     Serve the salmon on the plates
                                                                                                                                                                               with care so the egg whites stay up.         1 small onion
                                                                                                                                                                                                                                                                In the mean time, cook the             along with the rice, pour soy
                                                                                                                                                                                                                            1/2 glass of white wine             rice with some salt. When              sauce caramel over the rice.

22                                                                                                                                                      #06 / JANUARY 2011   #06 / JANUARY 2011                                                                                                                                           23
                 FAGORNEWS 2011                                                                                   TOGETHER WE EVOLVE

                                      Last September 26th the opening cer-                the years helped convert this cuisine into a
                 COVERAGE             emony was the end of 2 intense years of             worldwide reference, to start a project that
                                      preparation and work, and marked the                gave this profession an official academic
                                      official beginning of the activities at the         category and degree, with appropriate ven-
                                      Basque Culinary Center. This has been the           ues where students from all over the world
                                      first initiative for the inclusion of the cuisine   could learn the theory and praxis from the
                                      as an educational discipline in the Spanish         top masters. For that purpose, the BCC fo-
                                      university field. A fantastic 4-storey building     cus their activity in training and research,
                                      that resembles a dish pile hosts now the            along with the transfer of knowledge and
                                      new training premises of the Culinary and           technology in the various areas of gastron-
                                      Gastronomy Science School and the Feed-             omy science.
                                      ing and Gastronomy Research and Devel-              The Research and Innovation Center shall
                                      opment Center.                                      develop their activity in six fields: Education
                                      We find the origin of the Basque Culinary           and eating habits, eating social responsibil-
                                      Center in 2009, when the Mondragon Uni-             ity, eating trends, innovation in managing
                                      versity was linked to the main names of             industry companies, development of asso-
                                      the Basque gastronomy: Juan Mari Arzak,             ciated technologies, food presentation and
                                      Martin Berasategui, Pedro Subijana, Karlos          conservation, all of them linked by the com-
                                      Arguiñano, Andoni Luis Aduriz, Hilario Ar-          mon denominator of ‘on-the-job training’.
                                      belaitz and Eneko Atxa. Their work through

                 #06 / JANUARY 2011                                                                                                    25
FAGORNEWS 2011   TOGETHER WE EVOLVE        FAGORNEWS 2011                                                                                                          TOGETHER WE EVOLVE

                                                                  ‘I can say that we have
                                                                  the necessary capabilities
                                                                  and preparation to
                                                                  undertake any project’.

                                           Total project support                           the main hotels, foundations, residences,       phrase that defines this attitude very pre-
                                                                                           hospitals, catering services, schools and       cisely: ‘only the dead fish is drawn by the
                                           The expectation generated by the project
                                                                                           restaurants in the Basque Country, which        stream’. ‘Never before had we undertaken a
                                           advert was confirmed along the next two
                                                                                           contributed to turn it into one of the compa-   project of this size dedicated to the educa-
                                           years, while they study plans and the build-
                                                                                           nies with the highest degree of involvement     tion field. This was a field for which we had
                                           ing were being developed. For the first
                                                                                           in it. They have been in charge of the devel-   already worked; in fact, one of our previous
                                           ones I received a total of 315 requests from
                                                                                           opment of the whole project for the supply      projects in this field was the installation of
                                           the whole world. From these, 56 students
                                                                                           of equipment of the BCC, from the design        the School of Hospitality that belongs to
                                           were selected, while the second looked for
                                                                                           of the customized furniture made of stain-      Karlos Arguiñano, but the size of the BCC is
                                           products that ensured the quality and ex-
                                                                                           less steel, to the different cooking blocks,    something totally different’. The almost two
                                           cellence level supposed for a top education
                                                                                           including all the other elements required for   years dedicated to complete the project
                                           center regarding equipment and supply of
                                                                                           the preparation, distribution and cleaning of   were a reminder of the strictly fixed opening
                                           the installation, as well as a company that
                                                                                           the cooking site. On top of this, they have     deadline in the Autumn of 2011, ‘but it also
                                           was able to carry out an exhaustive instal-
                                                                                           taken under their responsibility the inspec-    was a very well organized and coordinated
                                           lation project.
                                                                                           tion of the technical and design services       team work, although very complicated in
                                           The selected company was Etxe-Lan,              provided to the project, as well as the in-     the beginning. The building is fantastic, but
                                           a company founded by the Mondragon              stallation work, and commissioning.             integrating all the activities they wanted to
                                           Group (MCC), with an experience of more                                                         develop in its structure, in an organized and
                                                                                           Kontxi Saez Aliende, manager of Etxe-Lan
                                           than 30 years in the industry. They provided                                                    orderly way, and fulfilling all the standards
                                                                                           S.Coop, said that the Project was ‘a chal-
                                           several services: projects, equipment dis-                                                      required by the various industries involved,
                                                                                           lenge, but I love challenges’. There is a
                                           tribution and installation, including some of                                                   was a great nightmare’.

26                    #06 / JANUARY 2011   #06 / JANUARY 2011                                                                                                                          27
FAGORNEWS 2011                     TOGETHER WE EVOLVE        FAGORNEWS 2011       TOGETHER WE EVOLVE

                         ‘It has been a very
                  creative and motivating
                        project, both for its
                       dimensions and the
                   applications it offers in
                 all the hospitality fields’.

28                                      #06 / JANUARY 2011   #06 / JANUARY 2011                   29
FAGORNEWS 2011                                                                              TOGETHER WE EVOLVE          FAGORNEWS 2011       TOGETHER WE EVOLVE

                 Design and functionality                         be achieved without an appropriate de-
                                                                  sign. From that design, all the functional
                 Etxe-Lan designed a complete range of
                                                                  parts had to be created. For example, all
                 kitchen equipment for the Basque Culinary
                                                                  the preparation workshops are educational,
                 Center. It includes several Symphony cook-
                                                                  i.e., they are not the typical workshop where
                 ing blocks, one of them with a capacity for
                                                                  hake is prepared to cook it for 300 people;
                 28 gas burners, all the elements required
                                                                  this is completely different, there must be
                 at the cooking and washing areas, and the
                                                                  other spaces, a capacity to host people,
                 rest of elements, all of them made of stain-
                                                                  work areas devised to teach a course in-
                 less steel: Customized tables, wells, pass
                                                                  stead of developing the real activity, and
                 worktops, crockery cabinets with electrical
                                                                  that must be taken into account’. The ap-
                 locks, inside and under the bar table, cen-
                                                                  proval of the project submitted by Etxe-Lan
                 tral tables with wheels, panel chambers,
                                                                  brought along some hurdles to resolve in
                 fold down elements, humidifier cabinet,
                                                                  the initial stage, when the architects were
                 hot trolleys, shower faucets, wine cabinets,
                                                                  commissioned to carry out the necessary
                 cooking pots and tilting pans.
                                                                  changes in order to adapt the building to
                 But the equipment was just part of the           the requirements. ‘To tell the architects
                 whole design and building operation, which       that their fantastic and innovative building
                 had some specific issues that differenti-        should be also able to integrate such a spe-
                 ates it from a traditional hospitality instal-   cific activity was a little bit difficult, because
                 lation. ‘The idea was to create a university     one is not an architect... Furthermore, they
                 that became a reference, and that cannot         had been working on the project for long

30                                                                                                 #06 / JANUARY 2011   #06 / JANUARY 2011                   31
FAGORNEWS 2011                                                                                                          TOGETHER WE EVOLVE          FAGORNEWS 2011                                                           TOGETHER WE EVOLVE

                                                                                                                                                                         ‘If I had to tackle another university project, I
                                                                                                                                                                         would do it with all the confidence from what
                                                                                                                                                                         I learned. Now I know more, much more;
                                                                                                                                                                         the experience I acquired is enormous’.

and they had developed a lot on it, so the       carried out by our designer Katya Martin,      worked perfectly. We have made a partner-
modifications complicated it. It was not         who supervised the interaction among           ship that reached the goal successfully. The
something as radical as saying ‘this is not      the electrician, the plumber, the person in    congratulations we received were the best
good’, but when changes are proposed no          charge of the extraction, the cold installa-   indication of that degree of satisfaction’.
one wants to make them unless you take           tion, etc.’
                                                                                                Along those months, meetings and super-
them to the limit’.
                                                 ‘But the most important work regard-           vision yielded results while the installation
The commissioning of the project was the         ing the equipment in the whole BCC was         works were being completed at the kitch-
next step and brought along an intensive         performed by Fagor Industrial’ points out      ens, classrooms and laboratories, attend-
meeting calendar ‘at all levels’ and the fol-    Kontxi. ‘And the design has been impres-       ing to the requirements of the official bod-
low up of all the installation stages with the   sive: All the preparation workshops, the       ies like the Health Department. We worked
other suppliers that took part in the proj-      cooking modules and stainless steel furni-     closely with the cook and the person in
ect. ‘They had been trusted by the Basque        ture, the cafe bar… everything was tailored,   charge of the project logistics, in a daily ba-
Culinary Center, and we were in charge of        taking care of the quality, sturdiness and     sis, to define the location and operation of
ensuring that they carried out what was          aesthetics, and always considering mainte-     all the elements. Some of the results, like
agreed or budgeted in the project’ says          nance and cleaning in the design. It was a     the workshop kitchen or the ground floor
Kontxi Saez. ‘Supervising everything to the      joint work between both companies. Very        workshops were defined as ‘wonderful’
end has been an enormous control work            satisfying in the professional field, and it   when they were opened.

32                                                                                                                             #06 / JANUARY 2011   #06 / JANUARY 2011                                                                       33
FAGORNEWS 2011                                       TOGETHER WE EVOLVE        FAGORNEWS 2011       TOGETHER WE EVOLVE

Congratulations time
The opening of the Basque Culinary Center
supposed the culmination of months of in-
tense work and the certification of Etxe-Lan
as an integrating part in a center designed
to change the concept of the cuisine in
Spain, now as an academic discipline and
even as a profession, with the beginning
of a university degree in gastronomy and
culinary science. ‘I remember the opening
day, the Health Department representative
told us: you did your homework, and you
did it very well’ said Kontxi Saez. ‘It was like
a 9-month pregnancy period, and then you
see your recently born son, you see it beau-
tiful... we feel the same at this point, after all
the time we were working on the project,
we believe it is a different, very special in-
stallation’. At this moment, if had to tackle
a similar project, I would do it with all the
confidence, because now I know more, a
lot more. Everything would run smoother,
with the result attained in the first project
I know everything we could improve in the
second one. It is always good to know how
to improve our work in a daily basis’.
All this time of intensive work designing,
assembling and supervising the project,
as well as the coordination and control of
its different stages, pushed the capabilities
and the image of Etxe-Lan. This company
has been focused on the after sales service
of Fagor and has evolved until a full dedi-
cation to the execution and commissioning
of integrated hospitality projects. This is an
industry where they have the confidence of
customers that have been using their ser-
vices for years. Kontxi Saez explains this
loyalty is due to the added value they offer.
‘We grow and operate with our customers,
and they know how you work and rely on
you. If you only work based on prices, you
surely will find someone cheaper, but add-
ed value is key, you must perform an anal-
ysis of their needs and the activities they
plan to develop. Sometimes the cheapest
solution turns into the most expensive if it is
not appropriate’.

34                                                        #06 / JANUARY 2011   #06 / JANUARY 2011                   35
FAGORNEWS 2011   TOGETHER WE EVOLVE        FAGORNEWS 2011                                  TOGETHER WE EVOLVE

                                           Any project is possible
                                           The cooperative structure is another key el-
                                           ement for her. ‘I think workers must be mo-
                                           tivated and be a part of the company, for
                                           the hospitality work is really hard. You must
                                           think not only in the specific moment of in-
                                           stallation, but what happens after that: We
                                           must be excellent in every aspect; the best
                                           product in the world requires after sales
                                           service. If the technical service does not
                                           have the required level, a good product can
                                           have a bad acceptance level. Our goal is
                                           to perform a correct installation with regard
                                           to the requirements, but also to provide an
                                           excellent after sales service, offering added
                                           value to facilitate the operation of our cus-
                                           tomers and to obtain their satisfaction, and
                                           so a sustained employment’.
                                           With 16 years of experience as the man-
                                           ager of Etxe-Lan, Kontxi Saez shows total
                                           confidence in the projects already going
                                           on, and those to tackle in the coming years:
                                           ‘I can tell you that we have the required ca-
                                           pabilities to tackle any project: We know
                                           about products, we know everything that is
                                           needed, we have a broad and clear knowl-
                                           edge of this industry and we know all the
                                           tools necessary to work in hospitality. It is
                                           true that we have learned a lot about de-
                                           signing projects and working with the sup-
                                           plier from the Basque Culinary Center proj-
                                           ect, we have learned more from hospitality
                                           working with such relevant professionals’.

36                    #06 / JANUARY 2011   #06 / JANUARY 2011                                              37



                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 0            .6

                                                                                                                                                                                                                            ESCALERA 3 ###



                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      FAGORNEWS 2011

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  and tilting pans.
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          FAGOR EQUIPMENT

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             TYPE OF INSTALLATION:

                                                                                                                                                                   HALL CENTRA
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   of cooking as a university discipline

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      Donostia - San Sebastian (Gipuzkoa)
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               CASE STUDY

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   2009 – 2011, opening in September 2011.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Etxe-Lan, Official Distributor for Fagor Industrial


                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  leys, shower faucets, wine cabinets, cooking pots
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  table, central tables with wheels, panel chambers,
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  ery cabinets with blinds, inside and under the bar
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Basque Culinary Center, the first Spanish training

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  fold down elements, humidifier cabinet, hot trol-
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  steel elements: Tables, wells, pass worktop, crock-
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  Cooking blocks, symphonies, tailored stainless
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   center dedicated to the investigation and teaching





                                                                                                                                                          ASEO MASCUL

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          ASEOS ²



                                                                                                     ASEO FEMENINO

                                                                                                                                                                 INO 2

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              FEMEN m²
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    #### m²

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   INO 1


                                                                                                                                      VESTIBULO 2
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 #### m²


                                                                                                    ESCALERA 2





                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       21 01





                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      0.0                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           01



                                                                                                                                                                                                                                                                                                                   ZONA COMUN-P


                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     108.95                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               04

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      TOGETHER WE EVOLVE

#06 / JANUARY 2011

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            para vajilla
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    para mena

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           con puert /critalería
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   con puert je/cazuelas

                                                                                                                                                                                                           ######m²                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         3.90x0.7





                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       BAr                                                                                                                                                                     Molinos                                                                                         Dptos.


#06 / JANUARY 2011
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      FAGORNEWS 2011


                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           ro                                     dado

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              a parking
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     rampa bajad

                                                                                                                                                                                                                                                                                                                                                                                                                                            rampa 18%

                                                                                                                                                                                 ALMACÉN 1


                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  nas NO rado con

                                                                                                       ALMACÉN 2
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           (persia naje cer

                                                                                                        37.9333m²                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 300

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   -8.70                                                                                                                                                                                                                                                                                                                         abatidor                                                                                                                                                                                                                                                                                                                                                                                                                          horno

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   +114.90                                                                                                                                                                                                                             LAVADO OLLAS                                                                             de carro


                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 carga/descarga                                                                                                             8%
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          UL                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         199
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    9.9373 O 2

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      produ                                                                                                                                                                                                                                                                                                                          COCINA
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 limpieza carros                                                                                                                                                                                                                                                                            ctos

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                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   ALMACEN CARROS

                                                                                                                                                              AREA DE CARGA-DESCARGA + RODADURA
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       PRODUCTOS                                                                      +115.10          29.73m²
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       DE LIMPIEZA

                                                                                                                                                                          485.0549m²                                                                                                                                                                                                                                                                                                                                                                    18.5329m²

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             ESCA                                                                                                                                                                                                                                                                                                                                                                                  ALMACÉN

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  LE                                                                                                                                                                                                                                                                                                                                                                               COCINA

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             19.062 RA 1

                                                                       ALMACÉN 3                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    4m²
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          1 micrue 7 horn

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                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     CIRCULACION                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    7m²


                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   1 micrue 7 horn

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             2%                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   6.93344
                                                                                                                                                                                                                                                                                                                                                                                              ALMACÉN NO                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 m²


                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           rio ALM
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        cerra     ACEN

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             do       AJE

                                                                                                                                                                                                                                                                       BODEGA (VINOS)                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         Mesa
                                                                                                                                                                                                                                                                        CLIMATIZADA                                                                                                                                                                                              5%
                                                                                                                                                                                                                                                                                                                                                                   BODEGA NO                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               Horno

                                                                                                                                                                                                                                                                          24.90 m²                                                                                 CLIMATIZADA
                                                                                                                                                                                                                                                                                                                                                                     29.55 m²

                                                            VESTUARIO 1                                                                                                  8%
                                                                      +114.90                                          1102               1055


                                                                                                                 ACCESO MATERIA PRIMA                                                                                                                                                                                                       128.5008m²

                                                    VESTUARIO 2

                                                                                   9%                                                                                                                                                                                                                                                                                                              PESCADOS 0ºC

                                                                                                                     ALMACEN P.

                                                                                                                                                                                                                                                          CARNES 0ºC
                                                                                                                                                                                                                                                                               LACTEOS 0ºC
                                                                                                                                                                                                                                                                                                                                                 VERDURAS 0ºC

                                                                                                                                                                                   CONGELADOS -20ºC

                                           COCINA APOYO                                                                                                                                                                                                                                                                                                                                            AVES 0ºC


                                                                             22.7769m²                                                                                                                                                                                                                                                                                               -8.50
                                                                                                                                                                                  0ºC                                                                                                                                                                                                +115.10


                                                                                                                                                                                                                           Zona almacenaje

                                                                                                                                                                                                                                                                                                                                                                      producto no


                                                                                                                                                                                                                                                                                                                                                                                                                       armario batas                                                                           armario batas                                                                                                                                                                                                                                      armario batas

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          Lavamanos                                                                                                                                                    Lavamanos                                                                                                                                                                         Cámara
                                                                                                                                                                                                                                                                                                                                                                                                                                                         Lavamanos                                                                              Lavamanos
                                                                                                                                                                                                                                                                                                                                                                                                                        alm. produc.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Horno panadería
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          PANADERÍA                                                                                                                                                                                                                                                                                                                                                                                            PASTELERÍA
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           Zona almacenaje cerrada

                                                                                                                                                                                                                                                                                                                                                                                                                                                                      VERDURAS                                                                                                                                      ASEO MASCULINO 1
                                                                                                                                                                                                                             Mesa fría

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Zona almacenaje cerrada

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         Mesa fría


                                                                                                                                                                                                                                                                                             Lavamanos                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                Zona manipulación
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        Carros                                      PANAD/PAST. CALIENTE
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        Mesa fría 0-6ºC

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 Manipulación producto

                                                                                                                                                                                                                                                                                                                                                                   PUNTO CALIENTE                                                                                                                                                                                                                                   LIMPIEZA                 VESTIBULO
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           Almacenaje producto

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          Zona almacenaje cerrada
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           consumo diario

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           Zona almacenaje cerrada

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    3.0707m²                  10.1146m²

                                                                                                                                                                                                                                                                                                                 Zona almacenaje

                                                                                                                                                                                                                                consumo je producto
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Mesa fría

                                                                                                                                                                                                                                                                                                                                                                                                                               Zona almacenaje cerrada

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             Almacenaje producto
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             consumo diario

                                                                                                                                                                                                                                                                                                                                                                     plancha        plancha
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     184                                               184

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               Almacenaje producto
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               consumo diario
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          Zona almacenaje


                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      Zona manipulación
                                                                                                                                                                                                                    -2ºC/+8 fría

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    ASEO FEMENINO 2                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  7
                                                                                                                                                                                                                                                                                                                                   producto no

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      (encimera GRANITO)
                                                                                                                                                                                                      Cutter                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Zona manipulación
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        Frigo cong.

                                                                                                                                                                                                                                                                                               Zona almacenaje

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               Manipulación producto

                                                                                                                                                                                                                                                                                                                                                                                                           Mesa fría

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         (encimera GRANITO)


                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      Mesa fría

                                                                                                                                                                                                                                                      Embutidora                                                                                                                                                                                                                                                                                                                                                                                              ESCALERA 2
                                                                                                                                                                                                                                                                                                                                                                                                                           Mesa fría

                                                                                                                                                                                                                                                                                                                                                                                                 Horno, ahumador                                                                                                                                     Lavamanos                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          Mesa fría 14-18º
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        Mesa fría

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               Almacenaje producto
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               22.2701m²                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               LAVAMANOS
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               consumo diario                                                                                                                                                                                                                    Almacenaje producto                                                                                                                       Lavamanos                                                                                                                                                 Carros
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 consumo diario
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      TOGETHER WE EVOLVE

             FAGORNEWS 2011                                                                                TOGETHER WE EVOLVE



                                  In the South boulevard of Valencia, a grow-      mensions and capacity, 195 medical con-
             COVERAGE             ing area located amidst a relevant com-          sultation rooms and 116 special scanning
                                  munications node, is located the Hospital        rooms, with broad waiting rooms and dif-
                                  Universitari I Politecnic La Fe, the most im-    ferentiated accesses for Emergency, Out-
                                  portant health institution built in recent de-   patients and Hospitalization, and a staff
                                  cades in the Community of Valencia. It was       of 6.000 professionals. The hospital Man-
                                  built with a budget of more than 383 Mil-        agement define it has ‘One of the 50 best
                                  lion Euros, out of which more than 120 were      public hospitals in Europe’, fully oriented to
                                  dedicated to the installation of state-of-the-   patients, where resources have not been
                                  art technological equipment. The built sur-      spared to achieve an environment where
                                  face is 260.000 sqm, with a capacity for         hospital inmates are fully attended, with an
                                  1.000 beds and individual rooms.                 atmosphere that contributes to the rehabili-
                                  All the figures of this new hospital call the    tation of health.
                                  attention for their magnitude: Besides its di-

             #06 / JANUARY 2011                                                                                                41
FAGORNEWS 2011                                                                                                            TOGETHER WE EVOLVE         FAGORNEWS 2011                                TOGETHER WE EVOLVE

The importance of the cooking service           ence in large projects in the health seg-         ing the size of the kitchen I think it was one                          a common hospitality customer. ‘In a hos-
                                                ment. Looking for the same excellence level       of the largest sites where we installed our                             pital, the distribution of food is very differ-
One of the most important aspects in this
                                                achieved in the other parts of the hospital,      equipment’.                                                             ent from a restaurant’, pointed out Javier
environment is everything regarding feed
                                                the Management selected Fagor Industrial.                                                                                 Calomarde. ‘The production area is dimen-
and diet for hospital inmates, visitors and                                                       Strict distribution requirements                                        sioned for a 1.000 bed hospital, and food
staff. This is a field where an appropriate     The participation of Fagor Industrial in the
                                                                                                  The whole operation was finalized in due                                should be placed on trays and distributed
cooking service for thousands of people is      cooking services of the new La Fe hospital
                                                                                                  time, four months, thanks to the correct in-                            to patients, ensuring the appropriate tem-
key. It is also necessary to accomplish the     went far beyond the mere supply of equip-
                                                                                                  teraction between Fagor Industrial as the                               perature during all the process’. A process
health care rules and standards of this kind    ment: if the Oñati company is well known as
                                                                                                  project supervisor and the Engineering                                  that should consider the health regulation
of centers, and attend the specific needs of    a provider of integrated services to custom-
                                                                                                  company in charge of the works and infra-                               carefully, which is achieved by dividing the
a large group of hospital inmates subjected     ers, this was the ideal occasion to demon-
                                                                                                  structure, and Auzo Lagun, the company                                  preparation process of food in clean and
to specific diets. The cooking service of the   strate it. ‘It is a project where we did every-
                                                                                                  responsible for the operation. The working                              dirty circuits; the first circuit is for the pro-
new La Fe hospital must include volume,         thing, from the design of the kitchen, circuits
                                                                                                  field were 1.500 sqm of clear space, where                              duction and delivery of meals to patients,
hygiene and specialized attention. The first    and operation of the whole system in order
                                                                                                  the equipment, partition walls and sec-                                 and the second circuit is for dish and tray
step to accomplish these requirements was       to provide an integrated solution for the
                                                                                                  tions that make up the kitchen should be in-                            cleaning and washing. ‘Both circuits can-
to have an area in the hospital large enough    whole kitchen. From the reception of goods
                                                                                                  stalled. This kitchen had to be appropriate                             not cross at any time, there can be no single
(1.500 sqm) to ensure the required capac-       to the hospital distribution by means of re-
                                                                                                  to fulfill the service needs of the hospital.                           point when something from the clean circuit
ity for this service volume; the second was     heating trolleys’, said Javier Calomarde
                                                                                                                                                                          gets in touch with something from the dirty
to count on a reliable supplier with experi-    from Fagor Industrial. He added: ‘Consider-       The requirements were far beyond those of

42                                                                                                                              #06 / JANUARY 2011   #06 / JANUARY 2011                                                  43
FAGORNEWS 2011                                                                            TOGETHER WE EVOLVE         FAGORNEWS 2011                                                                                  TOGETHER WE EVOLVE

                                    ‘Considering the size of the
                                    hospital kitchen I think it was
                                    one of the largest sites where
                                    we installed our equipment’.

                 A complex and well differentiated struc-         pans, tilting frying pots, and also with three                          leys, and at each working post there is a          bar code in the patient’s wristband. The
                 ture                                             mixed ovens: top range Visual Plus, be-                                 TFT monitor where the operator can see             patient not only gets the food he/she was
                 In order to ensure the maintenance of a          sides some peculiarities of the region where                            the picture of the dish he/she has to place        prescribed, but also receives the food at
                 total asepsis level, both the distribution and   the hospital is located, like a specific area                           on the tray, which corresponds to the food         the correct temperature, thanks to the re-
                 collection of trays are performed apply-         to prepare paellas. There is an important                               prescribed to a specific patient. Each tray        heating food area next to the dish-serving
                 ing innovative technological parameters,         kitchen which is specific to prepare diets,                             includes a chip with all the information of the    area, where trolleys are connected to fixed
                 unmatched in any other Spanish hospital.         with an independent place equipped with                                 patient it corresponds to. That information        stations where the tray area devised for the
                 It could not be otherwise, given the com-        two frying pots, a four-burner cooker, fryer                            is loaded from a central computer. At the          hot food gets a cooking temperature, and
                 plex distribution to the various areas that      and grill. All these elements belong to the                             beginning of the belt is the nutritionist, who     the cold area is cooled down. These tem-
                 make up the kitchen area: An area of re-         900 range from Fagor Industrial, and a Vi-                              checks that each tray has the correct dish         peratures are maintained during the whole
                 ception of goods, equipped with an auto-         sual Plus convection oven with ten trays.                               before it is placed in the distribution trolley.   distribution process, so that all the dishes
                 mated cardboard compaction machine,                                                                                                                                         go to the rooms at the ideal temperature for
                                                                                                                                          The distribution of trays goes through new
                 warehouse area and freezing chambers, an         Smart trays for each hospital inmate                                                                                       consumption, either hot or cold.
                                                                                                                                          control processes, to ensure that each hos-
                 area for cold rooms connected to the freez-      But the dish serving area enjoys a technol-                             pital inmate gets the food he/she has been         This smart information technology was de-
                 ing chambers by type of product: Meat,           ogy never seen before to ensure that pa-                                prescribed. So, at the hospital floor, the as-     veloped by a company that collaborates
                 fish, vegetables and thawing. The cooking        tients subjected to a specific diet get their                           sistants distribute the food and run the last      with Fagor Industrial, as explained by Javier
                 area was equipped with high-production           prescribed food. The area has three belts                               verification, using a PDA to compare the           Calomarde, ‘it is the first time this technol-
                 machines, such as tilting and multifunction      with their corresponding distribution trol-                             information stored in the tray chip with the       ogy is implemented in Spain’.

44                                                                                              #06 / JANUARY 2011   #06 / JANUARY 2011                                                                                                  45
FAGORNEWS 2011                                                                                     TOGETHER WE EVOLVE        FAGORNEWS 2011                                                         TOGETHER WE EVOLVE

Total control of washing and waste               tray is taken to its specific dish washing ma-                                                   A reference for integrated projects
                                                 chine and from there to an automatic piling
The return of trays, dishes and cutlery to                                                                                                        The participation of Fagor Industrial in the
                                                 trolley, in a process that can be controlled
the kitchen area must take into account                                                                                                           project of the Hospital Universitari I Politec-
                                                 by just one operator.
strict precautions for the correct disposal of                                                                                                    nic La Fe is complemented with an after
waste. The area for the so-called dirty cir-     The area where bowls and plates are re-                                                          sales service that shall be in charge of the
cuit includes a sink area equipped with two      moved has an evacuation system specific                                                          Oñati company, for which the collabora-
washing machines in parallel for pan wash-       for organic waste that, by means of a closed                                                     tion of the computer center of the hospital
ing and an outlet which is directly connect-     water channel, transports them to the hos-                                                       was key. As a whole, the achievement of
ed to the garbage area.                          pital basement, where they are placed in a                                                       this project puts Fagor Industrial again as a
                                                 dehydrator located in the garbage chamber.                                                       reference for integrated projects in the hos-
When trays come back to the kitchen area,
                                                 ‘In this way, if a kitchen of this sized previ-                                                  pital industry, and the new La Fe hospital
they are placed on a conveyor belt that takes
                                                 ously produced between fifteen and twenty                                                        as one of the flagships in health assistance
them to two dish washing machines. When
                                                 garbage trolleys a day, we have managed                                                          at national and international levels.
the staff had removed the bowls, plates and
                                                 to reduce it to only three. Furthermore, we
lids, an electro-magnet located on the belt
                                                 avoid any manual manipulation of the trol-
catches the cutlery automatically and puts
                                                 leys’, explains Javier Calomarde.
them into the cutlery washing machine. The

46                                                                                                      #06 / JANUARY 2011   #06 / JANUARY 2011                                                                     47
FAGORNEWS 2011                               TOGETHER WE EVOLVE        FAGORNEWS 2011       TOGETHER WE EVOLVE

     February 2011
     Levante Offices

        •	   Goods reception
        •	   Cardboard storage
        •	   Decontamination and transfer
        •	   Non-perishable storage
        •	   Chambers
        •	   Preparations
        •	   Cooking and chilling
        •	   Dietary cuisine
        •	   Dish serving and distribution
        •	   Automatic dish washing
        •	   Pot washing
        •	   Chemical storage

48                                                #06 / JANUARY 2011   #06 / JANUARY 2011                   49
FAGORNEWS 2011                                                                                                                    TOGETHER WE EVOLVE         FAGORNEWS 2011                                                                                                             TOGETHER WE EVOLVE


Aitor Zaloña
International Sales Manager
in Fagor Industrial

Q & A


To be an International Sales Manager of             trial had opened manufacturing plants and             people, and a relevant investment for a            What are in your opinion the three inter-          In my opinion, the Fagor Cooking Experi-
a company which is present in the five              sales offices in the main countries of the            company. It is the responsibility of the staff     national exhibitions that a leading com-           ence marked a milestone in the relations          T Q
continents is a tough work isn’t it ?               world. When I arrived we started working in           who are present, attending visitors, to try to     pany in this market must not miss ?                with our customers. We have gone from of-
Of course, this position involves a great re-       the BRIC countries (Brazil, Russia, India and         attain the maximum profitability, optimizing       This is a difficult question, for summariz-        fering and selling machines to add value to       FAGOR PEOPLE / BRIEFLY
sponsibility. It is true that it does not mat-      China), and we increased our efforts in Asia          time efficiency and getting the maximum            ing our market in just three exhibitions is        the customers and suggest them solutions.
                                                    and America.                                          number of prospects.                                                                                                                                    Age: 39
ter what day of the year is, I am aware that                                                                                                                 not easy. I would say NAFEM in the United
at any time of the day, someone from our                                                                                                                     Stats, HOST in Europe and FHA Singapore            If the experience with the demonstra-             Character: Stubborn and competitive.
                                                                                                                                                                                                                tions is successful, do you have plans
team can be closing a deal in any region of
the world. In any case, the key is to have a
                                                    “Fagor Cooking Experience marked a                                                                       in Asia.
                                                                                                                                                                                                                to make them something common in the
                                                                                                                                                                                                                                                                  Hobbies: To share good moments with
                                                                                                                                                                                                                                                                  the family, friends. Active in sports.
                                                                                                                                                                                                                coming exhibitions?
great team of professionals like the one we
have at Fagor Industrial, distributed along
                                                    milestone in the relations with our customers.                                                           In the specific case of Host in Milan,
                                                                                                                                                             what would you say it makes it different?          Today we think that demonstrations are one        Favorite dish: Paella.
the continents to improve results, as we are        We have gone from offering and selling                                                                   It is obvious that this is the reference exhibi-   of the most powerful tools we have from the
                                                                                                                                                                                                                marketing viewpoint. We have been show-
                                                                                                                                                                                                                                                                  A challenge: To improve everyday.
doing and, I am sure, we will continue doing.                                                                                                                tion of the HORECA industry in Europe and
                                                    machines to add value to the customers and                                                               where all the important European compa-            ing that in all the targets and plans we are      A film: A classical film, ‘Casablanca’ with
                                                                                                                                                                                                                                                                  Humphrey Bogart, Ingrid Bergmann and
And, if you had to split up that work load                                                                                                                                                                      defining for the coming years in most of the
by areas, which would be the most ac-               suggest them solutions.”                                                                                 nies meet.
                                                                                                                                                                                                                countries where we are present, from China,       Paul Henreid.
tive areas at present ?                                                                                                                                      Let’s talk about the bet of Fagor Indus-           where we already have a demonstration             A book: I cannot choose one, I love those
The level of activity is high in all regions. But                                                                                                            trial in Host 2011. When we see the booth          room, to Mexico, and also in the European,        that tell historical events.
                                                    We suppose that due to your position                  When you are aware of the budget                                                                      Middle East, India and other countries.
the degree of penetration and perception of                                                                                                                  and activities, it is clear that you decided                                                         A color: I will choose two: red, due to its
                                                    you have to travel a lot. Tell us about the           dedicated to events, the company real-
our brand is very different from one region                                                                                                                  to lead the way.                                                                                     power, and black due to its elegance.
                                                    weirdest country you have been.                       izes that they cannot attend all the ex-                                                              Where do you see the main growing
to another, because we have been expand-                                                                                                                     This year Fagor Industrial made a relevant
                                                    It is obvious that I have to travel a lot, all over   hibitions that take place along the year.                                                             areas for this industry in the coming             A date to remember: January 26th
ing gradually in the various regions. For this                                                                                                               bet for a new formula where the “Fagor
                                                    the world. This would be impossible if I did          What criteria must be followed to deter-                                                              years ?                                           2006, when my first child was born.
reason, we see the results of the hard work                                                                                                                  Cooking Experience” is highlighted. These
                                                    not like to travel and meet new people, cul-          mine the exhibitions that are really worth
in some regions, while in others where we                                                                                                                    are 20-minute demonstrations given by our          I think that we should grow in two-digit per-     A flagship project in Fagor Industrial:
                                                    tures and ways of thinking. I have learned            attending?
are rather new we are still in the sowing time.                                                                                                              Corporate Chef where most of our equip-            centage values in most of the countries           It is impossible to choose only one. We
                                                    positive and enriching things from all the            It is obvious that a company has limited re-                                                          where we are now. I really think that Fagor       are at a moment when we are placing
                                                                                                                                                             ment are used, and the new products that
How was the evolution of the interna-               countries I have visited.                             sources and we must prioritize them in the                                                            Industrial has a great team at internation-       the foundations to grow in Asia, China,
                                                                                                                                                             Fagor will launch next year are introduced.
tional presence of Fagor Industrial dur-                                                                  best possible way. When we prioritize them,                                                           al level, and that we have a brilliant future     Southeast Asia and India (more slowly), in
ing the years you have been working for             You have recently been at the Host ex-                we define some criteria such as the profit-                                                           ahead of us, with truly attractive projects in    America with the United States, Mexico
                                                                                                                                                             The presence of Fagor Cooking Experi-
the company?                                        hibition. From your position, how do you              ability of each of the exhibitions and coun-                                                          all the countries. We have a very motivated       and Brazil and the Southern Cone, and of
                                                                                                                                                             ence was awesome. Did the experience
                                                    see the organization of an exhibition? A              tries, and how it can be turned into sales,                                                           and committed team and I foresee a lustrum        course in Europe, Russia and Turkey.
First of all, I must highlight that Fagor In-                                                                                                                you got with the demo rooms convince
                                                    challenge, an opportunity, or just a won-             brand knowledge and recognition, depend-                                                              with a lot of work that will bring us great re-
dustrial had already launched a very impor-                                                                                                                  you that this is the best way to promote
                                                    derful way to complicate one’s life?                  ing on the phase where we are in the various                                                          sults.
tant effort in the international field before                                                                                                                your equipment ?
                                                    An exhibition means a lot of work by many             countries.
I arrived. In just a few years Fagor Indus-

50                                                                                                                                      #06 / JANUARY 2011   #06 / JANUARY 2011                                                                                                                            51
Bº Santxolopetegi, 22
Aptdo 17 - 20560
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