1980: Introduction of “Cook & Chill” in Germany
(a. k. a. the “Nacka System”)

1981: Testing the first stove operating with electromagnetic induction technology in Germany’s large-scale catering establishments

1982: Designing low-emission and energy-saving kitchen equipment for the purpose of effective emission-reductions

1983: Accomplishment of complying with ergonomic standards and social working time models

1984: Rationalization of workflows and labor utilization by means of application- and transportation systems

1986: Development of the first economical planning documents for a results-oriented and rational design of a canteen kitchen

1987: First machine floor cleaning for commercial kitchen facilities

1992: Introduction of standards for a functional and efficient design of hotel properties

1996: Introduction of the first central-monitoring HACCP

1997: Introduction of the first layer ventilation system for commercial kitchen (according to VDI 2052)