See you at HIP 2024

  • January 26, 2024

Hospitality Innovation Planet 2024

Is one month to the HIP 2024 (Hospitality Innovation Planet) show. At his event, hospitality professionals and sector leaders meet to draw up the roadmap for the future of the hospitality industriy by sharing their best strategies, success stories and new key concepts to boost any hospitality business.

JANBY Track for Commissary Kitchens

We will be present for another year with our JANBY Track system to digitize and automate Sous Vide processes. Along with us, Sammic's SmartVide and the latest in Sous Vide equipment for large productions, the 120L tank.

We will see the benefits of the system when carrying out production in a commissary kitchen: recipe management, equipment management, location management, report customization and much more. Also the benefits derived from automation in associated restaurants or satellite kitchens, which without the need for a smoke outlet or qualified personnel will be able to ensure standardized quality in all their premises.

The latest, JANBY Check Point

This year, we will be presenting the JANBY Check Point, a solution to manage food movements within the kitchen. For instance, from freezer to refrigerator and to change the expiration date of these products.

Want to join us?

If you want to know more about our solutions, come say hi. The event will take place at IFEMA, in Madrid, from February 19th to the 21st. Opening hours are from 10:00 to 19:00 (on the 19th and 20th), and on the 21st, opening hours are from 10:00 to 17:00.

Come visit us at booth 3B236.

📆 When? From the 19 to the 21 of february

📍 Where? At IFEMA, Madrid.

⏰ Time? From 10:00 to 19:00

👋 JANBY Digital Kitchen booth: 3B236

 

 

Blog Post

Related articles

Cooking Innovation dinner with Enrique Fleischmann

October 11, 2023
Yesterday, we had the pleasure of enjoying an extraordinary dinner, courtsy of Enrique Fleichmann and his talented...

Business case: Maruka Gastro

February 5, 2021
Maruka gastro is the latest proyect of Chef Enrique Fleischmann, located at the heart of Getaria, is a Gastrobar aimed...

Low-temperature cheeks with the Hot Hold method

January 10, 2022
Discover how chef Enrique Fleischmann applies the Hot Hold process in his restaurants to regenerate sous-vide cheeks.

Discover the functionalities of the JANBY Track