Fagor News 2015 by Elpo Cuisinex GHG NV

FAGOR News June 2015

Today.

Technical corner.

Fagor People

Benefits of the new E-VO Generation dishwashers.

Self-Service Laundry

Meet the new Fagor Industrial Area Managers

Introducing the new E-VO Generation dishwashers.

“We're working on updating our entire range of products” Iker Alberdi

Together we evolve

FAGOR News May 2015

FAGOR News

Editorial

EDITORIAL ,

Iker Alberdi Fagor Business Manager

Contents PAGE 02

EDITORIAL

A short introduction from Fagor's new Business Manager, Iker Alberdi PAGE 04

TODAY

News on what Fagor has been up to all over the world. PAGE 46

OF INTEREST Find out about the latest industry news.

PAGE 50

TECHNICAL CORNER A special feature on self-service laundry.

PAGE 59

WE RECOMMEND

Get up to speed with our selection of cook books. PAGE 60

CULINARY BLOGGERS

Mouthwatering recipes from our culinary bloggers. PAGE 62

FAGOR PEOPLE

Meet the new managers who head the new Fagor organizational structure across Europe and Asia.

The year 2015 is forecasted to be a period of great development in which higher business activity is envisaged and increasingly more business opportunities are detected within the hotel and catering industry. In fact, at Fagor Industrial, the expectations that we have are quite positive and, with regard to the next fiscal period, we expect great growth. Of course, this would not be possible if we didn't have a great team of professionals working day in and day out on developing the most efficient appliances to meet each and every one of our customers' needs. In order to reach this proposed growth, we at Fagor Industrial have made a great investment to renew our product catalog, thus offering our customers with appliances that provide the most innovative solutions, without sacrificing efficiency and ease of use to make work life a little better each day. Without a doubt, our star is the new Generation of E-VO dishwashers. The products of this new generation stand out for being more robust, efficient, and intelligent - characteristics that help us to differentiate ourselves from the competition. But our work does not end here: our R&D&I department is already working on the next cooking Generation and a new range of ovens which will be unveiled next year, having the highest quality and meeting the most stringent demands of a leading company like Fagor. Likewise, this year is full of projects and we will continue to expand our presence on the international level. In fact, we have participated in the Gulfood Exhibition, held in Dubai, which has become a strategic event for companies of the food service industry. Additionally, we were present in April at the Clean Show Exhibition in Atlanta and we will be at the Host Exhibition in Milan, the international home to the professional

At Fagor Industrial the expectations that we have are quite positive and, with regard to the next fiscal period, we expect great growth. hotel and catering industry, which has become our key event and an excellent opportunity to keep positioning our brand amongst the best in the sector. This issue is a clear reflection of all this hard work that Fagor Industrial's team carries out to the maximum extent. In these pages, you will find interesting reports and interviews on current affairs like the surge in self-service laundry or the innovative projects of our customers, as well as the creation of the first "Fagor Bus" in Holland, equipped to do demonstrations. In addition, you'll be able to get up to date on the latest company news and the challenges overcome thanks to the talent of our team which has recently been awarded the Diario Vasco Newspaper's (Vocento Group) great prize for the best corporate website. Once again, we encourage you to keep working another year to share in Fagor Industrial's success and to keep proving that our products are of utmost quality.

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New items

TODAY NEWS

E-VO Generation

Fagor Industrial presents its new E-VO Generation dishwashers. The new E-VO Generation concentrates on offering intelligent, reliable, robust, efficient and easy to use products to revolutionize the world of ware-washing. The E-VO generation offers all the advantages and specifications of the market leaders but in a tailored range to meet your customers needs, requirements and economics.

This has led to the simplification of fitted components and fixings as these are an integral embossed part of the machine. This process has resulted in the production of appliances that offer maximum levels of reliability, robustness and customer safety, being easy to clean and maintain.

This generation is the result of a major investment in machinery and manufacturing tools which is revolved around a single stamped tank philosophy.

Three ranges to cater for every need. Fagor Industrial brings together in just one family all the requirements necessary to cover the needs of any establishment. All these advantages and features have been rolled into one extensive and complete generation of dishwashers that comprises three new ranges.

The star product of the new generation of dishwashers is the E-VO ADVANCE range, designed for those who seek not only the best, but also something that is easy to operate and maintain. The E-VO ADVANCE smart machines meet all the requirements that a professional could dream of: cutting-edge technology, robustness, customizable wash programs (time and temperature), selfcleaning functions, and self-diagnosis to optimize maintenance times. In short, an appliance designed for the investment of today and the profit of tomorrow. For installations with low water pressure and high rinse requirements, the E-VO CONCEPT+ range is the best solution, combining all the benefits and features of the top ranges with a simple electromechanical control panel. The E-VO CONCEPT+ range offers a highly effective and efficient wash system (EFFI-WASH and EFFI-RINSE), making it the perfect partner for any wash area.

Lastly, for those looking for a simple, reliable, robust and efficient dishwasher, E-VO CONCEPT is the best option. Like the higher-end E-VO Advance and E-VO Concept+ ranges of this Generation, the basic E-VO Concept range is offered as standard with a totally recessed structure (wash tub, basket support guides, stainless steel wash and rinse arms, door reverse, etc.) with a double wall (door and body), and electromechanical components and control panel. In addition, both the front-loading and hood-type E-VO dishwashers allow GN 1/1 trays to be washed thanks to the minimum opening height of 380 mm for the front-loading machine. This is an essential requirement nowadays and will continue to be so in the kitchens of the future. Another advantage that mustn't be forgotten is its ability to adapt to any installation and electrical requirements due to its multi-power performance and its easy technical accessibility thanks to the multi-connections box.

Designed for those who seek not only the best, but also something that is easy to operate and maintain.

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Benefits of the new Generation of dishwashers. One of the main advantages of the new E-VO Generation is the significant savings in daily consumption in comparison with other standard and high-end machines on the market, which therefore makes this Generation competitive and cost-effective. This new Generation of dishwasher reduces water consumption in both the hood-type and front-loading dishwashers, thereby drastically reducing daily consumption across all the available ranges. Simplicity and robustness have been a crucial part of this new Generation. This is why the structure has been simplified using recessed parts, automatic robotic welding has been introduced, and the number of components has been decreased, resulting in enhanced machine reliability. Furthermore, it is now easier to access the components and the multi-connections box, which allows the machine power and voltage to be adjusted to the requirements of the installation. This means that any unexpected circumstances or last-minute change is solved there and then, reducing the time and money spent on maintenance and installation.

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Today

The tables below show the main features and equipment levels for the old ranges and the equivalencies for the new E-VO Generation ranges.

Saves on energy and reduces water consumption.

GLASSWASHERS

OLD ADVANCE RANGE

CHARACTERISTICS PRODUCTIVITY BASKETS/HOUR

E-VO GENERATION

OLD CONCEPT RANGE

E-VO CONCEPT RANGE

AD-21 C

AD-21

AD-15

LVC-21

LVC-15

LVC-12

CO-402 COLD

CO-400 COLD

CO-352 COLD

CO-350 COLD

CO-350

40 (400X400)

40 (350X350)

30 (400X400)

30 (350X350)

40 (400X400)

40 (350X350)

30 (350X350)

30 (350X350) 1200

PRODUCTIVITY GLASSES/HOUR

2100

1500

2100

1200

2100

1500

1200

CYCLES - PROGRAMS

90 - 120 - 180

120

90 - 120 - 180

120

90 - 120 - 180

120

USABLE HEIGHT (mm)

275

220

275

220

275

220

WASH PUMPS

PUMP POWER (W)

260

WASH TANK CAPACITY (l)

WASH ELEMENT (kW)

WATER CONSUMPTION PER CYCLE (l)

RINSE TANK CAPACITY (l)

2.8

2.4

2.8

2.4

2.8

2.4

RINSE ELEMENT (kW) RINSE PUMP

TOTAL LOAD (kW)

3.13

3.06

2.66

3.06

2.66

3.06

2.66

DOUBLE SKINNED TANK

YES

NON-RETURN VALVE

YES

COLD RINSE BUTTON

YES

DETERGENT DISPENSER

YES

OPT

DRAIN PUMP

YES

OPT

WATER SOFTENER

OPT

E-VO GENERATION

Another of the leading features of this generation is its commitment to the environment. The new range improves the recycling index of the machines by 50 %, thereby optimizing daily consumption and the environmental impact.

HOOD-TYPE DISHWASHERS

CHARACTERISTICS

OLD ADVANCE RANGE

CYCLES - PROGRAMS

E-VO CONCEPT

AD-120

AD-90

FI-120

FI-100

FI-80

AD-125

COP-173

CO-170

1170

720

1170

720

1170

720

55 - 75 - 120 - CONT 55 - 75 - 120 - CONT 90 - 120 - 180 55 - 75 - 120 - CONT 55 - 75 - 120 - CONT

PUMP POWER (W)

CO-110

90 - 180

55 - 75 - 120 - GLASS

55 - 75 - 120

90 - 120 - 180

440

1.2

0.6

1.2

0.6

1.2

0.6

WASH PUMPS WASH TANK CAPACITY (l)

WASH ELEMENT (kW)

4.5

1.8

4.5

2.4

2.4 9

WATER CONSUMPTION PER CYCLE (l) RINSE TANK CAPACITY (l)

RINSE ELEMENT (kW)

3 / 4.5 / 6 / 9

RINSE PUMP

YES

4,2 - 5,7 - 7,2 - 10,2

13,2

6,6

17,79

17,7

11,1

17,7

14,7

11,1

6,0 - 7,5 - 9,0 - 12,0

17,7

11,1

TOTAL LOAD (kW)

ALTERNATE SIMULTANEOUS

DOUBLE SKINNED HOOD

YES

STAINLESS TRAY FILTERS

YES

NON-RETURN

YES

DETERGENT DISPENSER

YES

OPT

YES

OPT

DRAIN PUMP

YES

OPT

YES

OPT

WATER SOFTENER

OPT

E-VO GENERATION

FRONT LOADING DISHWASHERS CHARACTERISTICS PRODUCTIVITY BASKETS/HOUR PRODUCTIVITY DISHES/HOUR CYCLES - PROGRAMS

E-VO CONCEPT+

USABLE HEIGHT (mm)

“The launch of the new E-VO Generation dishwashers is proof that it is possible to obtain higher quality and better performance without sacrificing important factors such as economy and sustainability.”

E-VO ADVANCE

AD-120 C

PRODUCTIVITY BASKETS/HOUR PRODUCTIVITY DISHES/HOUR

OLD CONCEPT RANGE

USABLE HEIGHT - SUITABLE FOR GN-1/1 WASH PUMPS PUMP POWER (W)

OLD ADVANCE RANGE AD-64 C

AD-48 C

AD-64

OLD CONCEPT RANGE AD-48

FI-64

FI-48

FI-30

E-VO ADVANCE

E-VO CONCEPT+

AD-505

COP-503

E-VO CONCEPT CO-501

CO-500

1080

720

540

1080

720

60 - 90 - 180

90 - 180

120 - 180

0 ÷ 240

60 - 90 - 120 - GLASS

60 - 90 - 180

90 - 120 - 180

YES

600

WASH TANK CAPACITY (l)

WASH ELEMENT (kW)

2.8

0.8

2.8

WATER CONSUMPTION PER CYCLE (l)

2.7

2.4

RINSE TANK CAPACITY (l)

RINSE ELEMENT (kW)

2,8

1,8 / 2,8 / 3,7 / 5,6

RINSE PUMP

1,8 / 2,8 / 3,7 / 5,6 1,8 / 2,8 / 3,7 / 5,6 1,8 / 2,8 / 3,7 / 5,6

6,72

3,52

6,65

3,45

6,65

3,45

2,4 - 3,4 - 4,3 - 6,2

DOUBLE SKINNED

YES

STAINLESS TRAY FILTERS

YES

NON-RETURN

YES

DETERGENT DISPENSER

YES

OPT

YES

OPT

DRAIN PUMP

YES

OPT

YES

OPT

WATER SOFTENER

OPT

TOTAL LOAD (kW)

ALTERNATE SIMULTANEOUS

2,4 - 3,4 - 4,3 - 6,2 2,4 - 3,4 - 4,3 - 6,2 2,4 - 3,4 - 4,3 - 6,2

3,2 - 4,2 - 5,1 - 7,0 YES

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Conversion table. BEFORE

This table provides an overview of how to choose the most comparable model when replacing a machine from the old range with a new one.

AFTER

INNOVATIVE IDEAS OLD DISHWASHERS RANGE

OLD MODEL

INVEST IN THE FUTURE

E-VO GENERATION TOTAL LOAD - KW

MOST COMPARABLE NEW MODEL

SUPPLY VOLTAGE AND TOTAL LOAD

HOOD-TYPE ADVANCE

CONCEPT

AD-120 C

17.79

AD-125

SIMULTANEOUS HEATING -12.0 KW

AD-120 HY

17.79

AD-125

SIMULTANEOUS HEATING -12.0 KW

AD-120

17.70

COP-173

SIMULTANEOUS HEATING -17.7 KW

AD-120 B DD

17.79

COP-173 B DD

SIMULTANEOUS HEATING -17.7 KW

AD-120 B BT DD

17.79

COP-173 B DD

SIMULTANEOUS HEATING -17.7 KW

AD-90

11.10

COP-173

ALTERNATE HEATING 13.2 KW

AD-90 B DD

11.19

COP-173 B DD

ALTERNATE HEATING 13.2 KW

AD-90 B BT DD

11.19

COP-173 B DD

FI-120

17.70

COP-173

SIMULTANEOUS HEATING -17.7 KW

FI-100

14.70

COP-173

ALTERNATE HEATING 13.2 KW

FI-100 B

14.79

COP-173 B

ALTERNATE HEATING 13.2 KW

FI-100 B DD

14.79

COP-173 B DD

ALTERNATE HEATING 13.2 KW

FI-100 B BT DD

14.79

COP-173 B DD

FI-80

11.10

CO-110

AD-64 C

6.72

AD-505

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

AD-64 HY

6.72

AD-505

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

AD-48 C

3.52

AD-505

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

AD-48 HY

3.52

AD-505

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

AD-72

6.65

COP-503 + EVPL-60 STAND

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

AD-72 DD

6.65

COP-503 DD + EVPL-60 STAND

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

AD-64

6.65

COP-503

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

AD-64 D

6.65

COP-503 SOFT

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

AD-64 B

6.72

COP-503 B

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

AD-64 DD

6.65

COP-503 DD

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

AD-64 B DD

6.72

COP-503 B DD

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

AD-64 B BT DD

6.72

COP-503 B DD

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

AD-48

3.45

COP-503

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

AD-48 D

3.45

COP-503 SOFT

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

AD-48 B

3.52

COP-503 B

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

AD-48 DD

3.45

COP-503 DD

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

AD-48 B DD

3.52

COP-503 B DD

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

AD-48 B BT DD

3.52

COP-503 B DD

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

FI-72

6.72

COP-503 + EVPL-60 STAND

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

FI-72 DD

6.72

COP-503 DD + EVPL-60 STAND

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

FI-64

6.65

CO-501

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

FI-64 B

6.72

CO-501 B

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

FI-64 B BT DD

6.72

COP-503 B DD

SUPPLY VOLTAGE OF 400 V - 3+N - 6.2 KW

FI-48

3.45

CO-501

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

FI-48 B

3.52

CO-501 B

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

FI-48 B BT DD

3.52

COP-503 B DD

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

FI-30

3.45

CO-500

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

FI-30 B

3.52

CO-500 B

SUPPLY VOLTAGE OF 230 V - 1+N - 3.4 KW

AD-21 C

3.13

AD-21

3.06

CO-402 COLD

230 V - 1+N - 3.06 KW

AD-21 D

3.06

CO-402 SOFT

230 V - 1+N - 3.06 KW

AD-21 B

3.13

CO-402 COLD B

230 V - 1+N - 3.06 KW

AD-21 DD

3.06

CO-402 COLD DD

230 V - 1+N - 3.06 KW

AD-21 B DD

3.13

CO-402 COLD B DD

230 V - 1+N - 3.06 KW

AD-15

2.66

CO-352 COLD

230 V - 1+N - 2.66 KW

LVC-21

3.06

CO-400 COLD

230 V - 1+N - 3.06 KW

LVC-21 B

3.13

CO-400 COLD B

230 V - 1+N - 3.06 KW

LVC-21 AR B

3.13

CO-400 COLD B

230 V - 1+N - 3.06 KW

LVC-15

2.66

CO-350 COLD

230 V - 1+N - 2.66 KW

LVC-12

2.66

CO-350

230 V - 1+N - 2.66 KW

ONE STRUCTURE, THREE RANGES The new E-VO generation is a dream come true and more than just a breakthrough: this generation is different and innovative... Revolutionary.

ALTERNATE HEATING 13.2 KW

ALTERNATE HEATING 13.2 KW SIMULTANEOUS HEATING - 11.1 KW

FRONT LOADING ADVANCE

CONCEPT

GLASSWASHERS ADVANCE

CONCEPT

A new way of understanding exclusivity.

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Make it simple, make it possible.

The latest technology available to everyone.

www.fagorindustrial.com l twitter.com/fagorindustrial

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TODAY SOCIAL MEDIA

FAGOR INDUSTRIAL'S STRATEGY FOR SOCIAL MEDIA AND COMMUNICATION IS KEY WHEN INTERACTING WITH CUSTOMERS, INDUSTRY PROFESSIONALS, AND THE MEDIA. In this world of new technology, establishing channels for communicating with both internet users and potential customers on social networks is one of the most important marketing and promotion tools for any serious company, whatever its sector may be. As Fagor Industrial is aware of the importance of being active on different digital platforms, it has had a comprehensive social media communication strategy in place since 2010, when it started using accounts on Twitter, Google+, YouTube, and LinkedIn. Creating and maintaining new points of communication with both customers, such as industry professionals, and experts in cooking and catering - one of the groups that has experienced the most growth and increased visibility on social networks, particularly on Twitter - is one of the main objectives for Fagor Industrial, the biggest manufacturer of appliances for the hospitality and catering industry in Spain and the tenth largest in the world. Using different channels to provide useful and technical information therefore helps the company to position itself as a leading brand in the industry.

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Interaction and visibility through content

Tailoring content to each social network

Having a channel to communicate with potential customers and making Fagor Industrial more visible among its target audience (dealers, media, and the end customer) are fundamental. That's why it's important to create content which is interesting to the public, communicate as a global brand, and handle customer service cases in a way that results in positive feedback. There are also more specific challenges, such as supporting the launch of new products across all social platforms, promoting events that the brand is participating in, or publicizing certain projects. Another aspect is encouraging interaction with customers, the media, and specialized blogs by building a network of subscribers on social media, and sharing the latest news from the food and hospitality industry. These are the main activities involved, along with posting corporate news or information related to products, projects, new launches, job advertisements or attendance at fairs and national and international events, as these are important when it comes to establishing a link to other professionals in the industry. Regarding content, the cornerstones of Fagor Industrial's social media strategy are cooking and catering matters with topical news, trends, sectoral studies, awards, events, regulations or advice, among other issues. Promotion and analytics on Twitter (@Fagorindustrial and @ FagorInd_Eng) and LinkedIn precisely enable Fagor Industrial to create a marketing plan for content, meaning that communication focuses on providing information related to cooking and catering, as well as information about products, launches, news, major projects, or events in which the company has taken part. Another way to communicate with users is via YouTube. This audiovisual channel is for publishing corporate videos, content on the products, and installations equipped by the company, as well as appearances in the media and special communication activities. The last of these channels is the corporate blog. The strategy for this blog is the same one applied to the other social networks. The articles published cover corporate news and the latest developments in the industry such as interviews with customers, events, or exhibitions, amongst many other ideas.

“After creating the annual and global communication plan for Fagor Industrial, we review the timing of communication; the main milestones for that month/year, and the communication targets set by Fagor Industrial. This is how we design the social media communication plan, a global plan which is adapted to each social platform that the company uses,” says Fagor Industrial's digital marketing agency. In order to be -and communicate as- a global brand, it was decided in early 2015 that a new social media profile would be launched. In this case, communication is targeted on an international audience and is completely in English. The international Twitter account @FagorInd_Eng was launched just a few weeks ago. “It's safe to say that the profile has been very well-received among our international members. The first employees, dealers, and end customers have started to interact with the content that has been published and the profile is gradually becoming more visible on Twitter,” says the agency.

A global plan which is adapted to each social platform that the company uses.

Fagor Industrial's strategy for social media revolves around adapting content to suit the characteristics of each social network. The goal is to meet the expectations of all its followers. Twitter is therefore used to publish the very latest news (marketing in real time). The team use their profiles to target communication towards each audience, reaching users in Spain and Latin America as well as those in other countries, with the majority of followers being from the USA or the UK. The blog, meanwhile, is used to publish technical content which generates a lot of interest among users, as the majority are professionals in the industry. Many of the posts on LinkedIn are corporate in nature and aimed at professionals, whereas the more visual content is logically published on YouTube. According to the Marketing Department, the rate of interaction with users and customers across different social channels “is looking very positive.” Regarding equipment for the professional sector, the team's efforts are focused on encouraging customers or subscribers to participate. An example of this is the recent interview we published on our blog which came about through interaction with the renowned Venezuelan chef, John Guerrero. “After he expressed his satisfaction with his latest installation to us, we decided that we would like him to tell us his experience first hand through an interview. The chef gladly accepted our suggestion and his post on the blog has already had hundred of visits”. As well as the need to update the content on social networks on a continual basis, online customer service is also hugely important to the company in order to respond to all the questions and complaints that users send via social media.

Plus, if these questions are referring to a more technical issue, they are automatically processed in conjunction with the technical department. As for the nature of these questions, the majority received through the Fagor Industrial blog are related to business (starting a business, the cost of the company's appliances, information about Fagor products, and laundry equipment in particular…). Over on Twitter, the most popular questions are basically related to business matters, plus several requests for information and some asking for sponsorship. And there is no doubt that a comprehensive media and marketing plan, combined with a boost from social platforms, has a direct impact on sales. And new technology has huge potential to raise the profile of Fagor Industrial products. The management of Fagor Industrial's Marketing Department plays a crucial role throughout the entire social media strategy. “They're the ones who tell us about the brand's major product launches (NEO Generation, E-VO Generation, or Cook and Chill), give us full details of specialized events that the company has attended, and the list of Fagor Industrial clients so that we can interact with them... They are also responsible for choosing which aspects to feature in communication 2.0, as well as being responsible for approving content. The support of the Marketing Department is especially important when handling doubts and questions as it enables us to provide perfect customer service. They are also in charge of forwarding all the technical or sales questions that we register through our social media work,” say the social media managers.

A day in the life of the Fagor Industrial Community Manager 01 Monitoring activity on social media: Every day, first thing in the morning, the team of professionals who work on the Fagor Industrial social marketing strategy check all the company's platforms (Twitter, Google +, YouTube, LinkedIn, and Blog). They monitor the latest references, comments, private messages… and analyse all the interactivity logged on each channel. This essentially involves reviewing any conversations about Fagor Industrial that have taken place while activity 2.0 has not been monitored. As these conversations arise overnight, they are the first to be checked and priority is given to those questions/ complaints that have been logged on social media.

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Analyzing KPIs/ Key Performance Indicators.

Publishing content:

Monitoring current news and items of interest:

Building quality communities and relationships:

They then measure the level of engagement with the posts to ascertain which ones have worked best and continue to boost this type of content in social media communities.

Creating content for future publication is another key point of their daily work. After welcoming new followers, the team starts to feed the social profiles with quality content. To do this, they analyse when Fagor Industrial's social media profiles have the highest level of activity and interactivity. This content is planned and organized with the Marketing Department beforehand.

Every day they monitor any references to the company that have arisen in the primary media channels (both general and specialized), on social platforms used by customers, dealers, cooking blogs, partners, etc., which gives them a general overview of the parts of society involved. They also keep an eye out for any news which is hot off the press and of interest to the Fagor Industrial community, as the type of content chosen will have a direct outcome on the level of engagement on social media (impressions, interaction…).

Another daily task is to boost public interest in the Fagor Industrial community. The three main target audiences (final customers, dealers, and the media) will always be given highest priority.

Tools used on a daily basis: Tools are used to both boost and monitor social media activity. They allow the team to have the latest information on what is being said about Fagor Industrial or about the industry in general, which is a defining factor in social media success. Tools such as Hootsuite, SocialBro, Sprout Social, Google Analytics, and Followerwonk are supplemented with information provided by the social networks themselves. The Social Media team at Fagor Industrial: The team consists of a Communication Manager and Marketing Director (Fagor Industrial) and a company specialized in digital marketing (El Delfín Digital). The individuals involved in the project are the Director of Digital Marketing and the Social Media Manager, who manages communication directly.

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LA VIÑA DEL ENSANCHE

INTERVIEW

Located in the Ensanche area of Bilbao, this establishment entrusted its kitchens to Fagor Industrial as a safe choice that stands out for its reassurance and reliability as a company. _Bilbao (Spain) La Viña del Ensanche is one of the most characterful establishments in Bilbao's old town. How did it come about? La Viña del Ensanche was founded in 1927 by our grandfather Bautista González. After five years working as a waiter at Café Martí in Havana, Cuba, he moved to Bilbao and opened a bar in the Ensanche area. He soon realized that customers really appreciated being able to choose from a small selection of products that were of the finest quality. That was how he started working with companies which are instantly recognizable today, such as the ham specialist, Joselito. La Viña del Ensanche was one of the first bars where you could enjoy a good piece of ham and a good wine. Then came tuna from the Cantabrian Sea, salted anchovies, cheese, sweet Cariñena wine…

Your products unite tradition and quality, as do your premises themselves - the furniture is original with an innovative and homely touch. What is La Viña del Ensanche's secret for capturing the essence of the original experience from 1927? If you look beyond the fact that we've kept the original furniture, we try to change with the times without altering what was there in the first place and even the fact that we deal with the third and fourth generations of some of our first suppliers, you'll see that we are totally committed to every single one of the 1,300 people who visit us every day. Really it's the customers who keep the essence of this establishment going from day to day.

“The philosophy of La Viña del Ensanche has remained the same since 1927 - quality over quantity” Juan González Iturrioz. Juan González Iturrioz with his sisters.

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Fagor is a safe bet. Which items of Fagor Industrial equipment have you had installed in your establishment? How have you found them to use? We currently have two kitchens, one of which is fully equipped with Fagor Industrial products. This kitchen is an open kitchen and it has two combi ovens, two induction hobs and a hard chrome grill. We also have several refrigerators that are fully built into an island (which is completely custom made) which acts as both the assembly area and a barrier between the kitchen and the tables in the restaurant. On the restaurant side, this island is topped off with an oak bar where customers can sit and watch how their dishes are made. After seeing the results, both in terms of efficiency and ease of use, our other kitchen has already started to be "invaded" by Fagor products.

What made you choose appliances made by Fagor Industrial? What do you think are the company's greatest assets? Could that degree of confidence translate into other joint ventures in the future?

Aside from its impressive marketing, Fagor Industrial was the only company that conveyed reassurance and reliability.

You have a dining area which looks onto the kitchen so that customers can watch their food - mainly seasonal produce and innovative dishes - being prepared. What is the purpose of this? It's about showing our work, bringing it closer to the customers and getting them involved, if they wish. It gives customers the chance to speak to the chefs, to see the products before they are cooked and, above all, to feel as comfortable as they would in their own home.

When it comes to food and keeping a traditional flavor, what is La Vi単a del Ensanche's philosophy and what kind or products or menus do you offer? Whether we're talking about the bar, the shop, or the workshop, our philosophy has remained the same since 1927: "quality over quantity." It's true that nowadays we have to offer more and diversify, but quality still reigns supreme over what we serve at La Vi単a. We offer two set menus and a small menu of individual dishes for sharing, as well as tapas which are freshly made to order at the bar.

Aside from its impressive marketing, Fagor Industrial was the only company that conveyed reassurance and reliability. That reassurance was basically founded on pillars such as experience, manufacturing, and sales. They explained the product to us, they gave us a demonstration, and tailored it to our needs. They left us with no doubts. If we decide to expand or change our facilities in the future, we'll choose Fagor Industrial because they are a safe bet.

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One of the unique features of La Viña del Ensanche is the workshop, a multipurpose space which has been designed to offer the customer a new, exclusive experience. What led you to launch this service? What impact do you think this area of the establishment will have upon the members of the public who visit it? The workshop is an attempt to create a calmer space where people can enjoy our products at a slower pace and with more exclusive service. It's the complete opposite of the bar, where movement and noise take center stage. The workshop demands a much slower work process, which means that the impact is much more contained.

You also have a shop which offers an exquisite selection of products and culinary delights that customers can take home. Why did you decide to branch out in this way? The shop is ideal for those who want to take a little piece of La Viña del Ensanche back home with them, whether that be a bottle of wine, ham, anchovies, or just a special little something for that special someone. We couldn't pass up the opportunity to be there on our customers' tables or in their gifts.

“The philosophy of La Viña del Ensanche has remained the same “The workshop is an attempt to create since 1927 - quality over quantity” a calmer space where people can Juan González Iturrioz. enjoy our products at a slower pace and with more exclusive service.” 16 16

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La Vi単a B2B.

And finally, what plans or challenges are in store for La Vi単a del Ensanche in the future?

Within your business model, you also have a branch called La Vi単a B2B which is designed to offer solutions for events organizers and travel agents. What made you set up this line of business, and how important is it within your company?

Today, La Vi単a del Ensanche has 36 employees to serve the 1,300 people who come through our doors every day on average. Our plans for the future include being open every day, improving what we do as time progresses, and being thankful for everything we have.

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It's something entirely new for us but we're ready to give it all the attention it needs. The workshop and shop share a space of almost 170 square meters right in the heart of Bilbao's shopping and financial district. They sit on a pedestrian street immediately next to a subway station and are surrounded by the best hotels. Several companies have been impressed with the style and design of the place, the fact that the kitchen is in view, and how easy it is to get here. This has led to us being approached to hold courses on coaching, business meetings, and cooking workshops. It's something that has just come up and we'll fit it in with our day to day work.

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Fagor Industrial helps to design and fit out the new premises for the Ur-Gaiñ gastronomic society in Trintxerpe-Pasaia. _Trintxerpe-Pasaia (Spain)

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Preliminary analysis After a lot of number crunching to calculate how much each member would have to contribute towards the renovation and refurbishment of the building and the cost of buying the necessary new material, it was decided that the work should go ahead so that the new premises would be open as soon as possible. The society's new premises will have an approximate total surface area of 170 m2, including the top floor, mezzanine area, and indoor storage. The cooking and washing area will occupy 25 m2, almost 10 more than the kitchen at the old site.

Background. The Ur-Gaiñ society in Trintxerpe-Pasaia is one of the oldest public societies in Gipuzkoa. The name of the society means “on the water” in Basque and reflects its proximity to the fishing port. It was founded in 1958 when a group of individuals from Trintxerpe decided to open their own premises where they could meet, cook, and eat with friends (the main reason for the creation of the society), as well as organize various activities and contribute to sport and culture in Trintxerpe. That year, thanks to the help of various residents from the town, the group managed to rent a site on the Illunbe country house estate, which is one of the oldest buildings in the area (dating back to the 17th century). The society was based at this site until 2012, when it had to vacate the premises for various reasons.

In order to execute the work, Ur-Gaiñ hired the architect Ricardo Navas - who hails from Pasaia - to manage the overall project. And Fagor Industrial's project manager, José Ignacio Hurtado (a member of the society who also comes from the town), was requested to give advice on the design so that a plan could be drawn up detailing the floor area and the necessary equipment and installations.

Plan of the society's new premises before building work began.

Plan showing the society's old premises (1958 - 2012)

The premises that the society had been operating from for the 54 years since it opened had a total net area of around 80 m2. Of this, 16 m2 corresponded to the kitchen, 9 m2 to the pantry and storage areas, while the dining and coffee/drinks area covered 55 m2. At the time of the move, the cooking section consisted of four small ranges, each with 2 burners and an oven, which together acted as the central cooking equipment. These appliances had been recently purchased and replaced the original central range that the society had used since its founding. The work area consisted of stainless steel work surfaces with a sink, flat wall shelving, and racks (all made from stainless steel), domestic wall cupboards and a small, undercounter refrigerator. The refrigerator was located in the dining area. Other pieces of equipment included a coffee machine on a stand, ice maker, and wooden shelves for liquors and cans.

When the society had to find a new location, the involvement of a resident was again key in securing new premises for Ur-Gaiñ in 2013. The new site was obtained under advantageous conditions and larger than the previous one. It was a ground floor complex measuring 140 m2 which used to be used as a small mechanics workshop, and even had a gantry crane. It also had a small mezzanine area where the offices were located. The new premises were in an industrial building with modernist architecture designed by the San Sebastian architect Fausto Gaiztarro. The building was a local heritage site, which meant that any requirements dictated by the town council at any point could make the restoration work more difficult and expensive. However, the site had access to a pedestrian square plus a recreation area and children's playground, and many members saw this as an important advantage.

The pantry shared its space with a writing desk which served as the office. Photographs of the society's old premises.

In order to execute the project, Ur-Gaiñ hired the architect Ricardo Navas, who hails from Pasaia. Initial approach - Distribution of areas

Definitive ground layout

The project was developed using the Fagor Equip program, a piece of applied software which is copyrighted to Fagor Industrial and used for 3D Autocad Architectural projects.

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Building work plans The size of the new premises means that the dining area can fit more tables and, therefore, more diners. Layout calculations for the different zones indicated that the dining area could have a maximum capacity of around 80 guests (in the old society, the dining room's capacity was 52). Therefore, in the initial planning of the project, Fagor Industrial considered it necessary to install more elements in the cooking area to meet the demands of the additional guests. A kitchen installation was then designed to suit the requirements of the society.

Once the access stairway had been modified, the existing mezzanine area would also provide another area where small tables could be set up to create a secondary dining area. This mezzanine would be used to gain access to the back of the premises, which is the location of the society's offices and the boiler room that houses the extraction and air conditioning equipment.

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Kitchen project and design. Once it was established what material was available, the equipment was laid out again using the original design and fitting in any items that could be taken advantage of. It is always a problem when it comes to laying out equipment on premises with pillars, but in this case the issue was solved by using these pillars to add a wall and thereby separate the washing area from the preparation and cooking area. Some furniture from the old premises was installed in the washing area which has a sink for washing up, a drain for scraping dirty dishes, and a cupboard to house a trash can. Some of the existing wall shelving was also put up in that area to store crockery and glasses. The new equipment added to this area includes a front-loading FI-30 dishwasher and EDENOX pre-rinse spray, model GDM2C-E. To round off the area, a small piece of stainless steel was used to extend the worktop over the dishwasher. It's important to note that the old premises did not have a dishwasher, so this provides added convenience for members and those who are involved in cleaning duties. The cooking section was designed to accommodate the four small ranges (similar to Fagor Industrial's CG-210 model) which had been connected together on the old premises to form a small central cooking unit. The greater number of guests (and bearing in mind the dishes and foods which are traditionally prepared at UrGaiĂą), necessitated the installation of a "fry-top" grill for roasting and a barbecue, in addition to the aforementioned pieces. In this way, the old system of a griddle plate being used over the ranges burners, which had been in use until that time to do roasting of both meats and fish, could be replaced by a barbecue grill over an open flame. Thus, the eight burners were therefore left reserved for cooking and frying using saucepans and frying pans. The griddle plates have been kept as standby equipment and can be used for roasting from time to time. Given the dimensions and potential of the premises, the BG7-10 charcoal grill with lava rock and the FTG7-10 VL grill were chosen from Fagor Industrial's 700 Series, along with their

3D Image: Appearance of the society's premises after the works had finished

However, as is often the case, financial matters were of paramount importance throughout the whole process. No sooner had the workmen set foot on the premises that unforeseen costs started to creep in, the council demanded further changes to the submitted project and the initial budget for the overall project had to be reduced as much as possible. JosĂŠ Ignacio Hurtado was therefore requested to modify the initial design, under the important proviso that the existing material from the old society should be reused as much as possible.

Layout of kitchen machines. In green, newly-acquired materials. In red, materials used from the old premises.

corresponding support stands, MB7-10. These appliances replace the aforementioned griddle plates on the old range tops, providing both a better level of performance and a larger area for roasting. The kitchen section was designed so that the ranges could be positioned one against the other, next to the partition that divides the cooking and washing areas. To finish up the area, the ranges were lined up with these two new machines. As the appliances varied in depth, there was a space in the middle between the ranges. In order to close this gap, a piece of stainless steel with a reinforced bottom was designed in order to create an interesting support area in the middle. Although all the appliances in this cooking section run on natural gas, a single phase electrical supply is expected to be installed in this middle area in order to accommodate any future changes to equipment and repositioning of appliances. In the future, this will be used to power the electronic valves and piezoelectrics that many gas appliances already have so that their components can be turned on and operated.

wall-mounted prep counter. The remaining items from the work and support area were then placed underneath: a small undercounter fridge (existing appliance), an AFP-1403-C refrigerated cabinet with a freezer compartment (for bottles, cans, and frozen products), and items related to coffee and drinks. The spaces between the pilasters were closed using pieces of custom stainless steel. Finally, the design of the granite-built prep and service counter allows an MSP- 200 refrigerated counter to fit underneath, thereby increasing the volume available for food storage. The narrow space available at the back of the kitchen was turned into a storage area and pantry for dry products and also leads to a small boiler room. Local steel workers were tasked with making the extractor fan and the stainless steel accessories and extras. The extractor fan comes complete with extraction and air intake equipment and this has been installed at the rear of mezzanine area in the machine room (on top of the boiler room on the ground floor), where the air conditioning equipment is also located.

The other item salvaged from the old premises was a work surface with a sink, which was positioned next to the kitchen's back wall as a

LIST OF INDUSTRIAL APPLIANCES USED IN THE PROJECT.

All the material and equipment from the old premises had been stored temporarily on nearby industrial premises. Once the condition of the kitchen appliances had been analysed (it had already been decided that the four two-burner ranges, coffee machine, and ice cube maker would stay), a decision was made to use the two large stainless steel work surfaces found in the work and preparation area, as well as the small undercounter refrigerator and wall shelving.

AF-1403 C Refrigerator

Appliances recovered from the old premises

New equipment

- Set of 4 ranges with ovens (existing units) - Neutral worktop with sink for washing up (existing unit) - Neutral worktop with sink for food preparation (existing unit) - Undercounter refrigerator (existing unit) - 2 group coffee machine (existing unit) - Wall shelving for dishes (1,600x400 mm) (existing unit) - Wall shelving for glasses (1,200x250 mm) (existing unit) - Wall racks for utensils and lids (existing unit)

- FTG7-10 VL Fry-top grill (Fagor) - BG7-10 Charcoal grill (Fagor) - MB7-10 Base units (quantity=2) (Fagor) - MSP-200 Refrigerated counter (Fagor) - FI-30 Stand dishwasher (Fagor) - AF-1403-C Refrigerator(Fagor) - EML-840 wall shelving (Edenox) - GDM2C-E Twin pre-rinse spray with hose (Edenox) - Wall cabinets (custom steel) - Coffee machine counter (custom steel) - Hood extractor (custom steel / installer)

- Stainless steel accessories and extras (custom steel) - Wine display rack (private donation) - Shelving for the pantry

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Dining area. The society's dining area was furnished using tables and benches from the old premises and by purchasing another three tables with benches that were similar to the existing ones. Five sets of small tables and chairs were also purchased, and four of these were set out on the existing mezzanine area above the toilets, alongside the offices. As a result, the total dining capacity of the premises is 94. With regards to decoration and lighting on the premises designed by architect Ricardo Navas, Mari Luz Etxaniz - an artist from Trintxerpe-Pasaia - painted a mural based on an old photograph of the town from the 1950s, which was when the Ur-Gaiñ society was founded. This mural stretches above the kitchen counter and is also a very discreet way of hiding the air grilles and the air supply for the extractor fan.

The front doors to the premises, the bathrooms, and the space inside the toilets were all built to comply with regulations regarding wheelchair access and mobility. Lastly, those in charge of the society also decided to install the latest technology on the premises to enhance comfort for members. For example, it has two large screen televisions as well as its own wifi network. Members use a very intuitive touchscreen computer system to pay for their drinks. Another massive advantage is that members can book tables over the internet by visiting the society's own website. This means that they no longer have to drop in to physically write down the booking as they did in previous years.

The photographs of the space shown belong to the Ur-Gaiñ menber Ignacio Bereciartu

José Ignacio Hurtado Project Manager at Fagor Industrial

“In a gastronomic society, the cooking appliances must be simple and easy to use for any member.”

Along with the architect Ricardo Navas, in the direction of works, Project Manager at Fagor Industrial, José Ignacio Hurtado -also originally from Txintxerpe-Pasaia- participated in the tasks of advising on the design and creation of a layout plan for the surfaces, equipment, and facilities which were necessary in the new headquarters of the Ur-Gaiñ society. The project was drafted with Fagor's own software program, Fagor Equip.

What is the difference between designing or fitting out a gastronomic society and a restaurant? A gastronomic society is a small restaurant where many amateur chefs work. The cooking appliances must be simple and easy to use for any member. Combi ovens aren't usually installed, for instance. Instead, they tend to use gas ranges and grills that are very easy to switch on and control, as well as static ovens.

How long did it take to remodel Ur Gaiñ? The renovation and refurbishment of the site took roughly six months. That was the length of time between obtaining the building permit and completing the work.

What are the key pieces of new equipment that Fagor has introduced?

APPROXIMATE DISTRIBUTION OF SURFACES ON THE PREMISES Hall: Dining room: Kitchen area: Washing area: Bathrooms: Pantry and boiler room on the ground floor: Mezzanine – secondary dining area: Offices and machine room on the top floor: TOTAL:

The Ur-Gaiñ gastronomic society has had several new items of equipment put in. In the cooking area, the team installed the BG7-10 charcoal grill with lava rocks and the FTG7-10 VL fry-top grill, both with their respective MB7-10 base units. The washing up area has been equipped with an FI-30 front-loading stand dishwasher. As for the storage equipment, we chose to install an MSP-200 underbench refrigerated counter and an AFP-1403-C refrigerator with freezer undercounter .

LAYOUT OF TABLES FOR GUESTS 7.0 m2 85.0 m2 20.5 m2 5.5 m2 10.5 m2 12.0 m2 17.5 m2 12.0 m2 170.0 m2

Main dining room (ground floor) - 3 Tables for 12 diners 36 - 3 Tables for 10 diners 30 - 1 Table for 8 diners 8 - 1 Table for 4 diners 4 Secondary dining area (mezzanine) - 4 Tables for 4 diners

TOTAL dining capacity:

Of all the proposed improvements that were made, which one would you single out? The most significant improvement was to physically separate the washing area from the preparation and cooking area. And it has to be said that we were spot on with redesigning the facilities because we were able to fit in the two large work surfaces and wall shelving for the glasses and crockery which had been rescued from the old premises. This gave us the opportunity to install an FI-30 dishwasher, for example.

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SanwiCoffee takes the Fagor Award for Innovation at the ninth annual Euskal Herria Pintxo Championship. _Hondarribia (Spain)

Roberto Artíguez from SanwiCoffee Restaurant & Bar (Bilbao) was named the winner of the Fagor Award for Innovation at the ninth annual Euskal Herria Pintxo Championship. ‘Hezur Muina’ won over the Hospitality Association of Hondarribia jury and was proclaimed the winner. Aitor Urbaneja, sales manager for the northern region of Fagor Industrial, presented the winner with his certificate and prize, which was a selection of Fagor equipment for his restaurant. The competition was held at the Itsas Etxea Auditorium in Hondarribia and saw around eighty prestigious chefs from the Basque Country, Navarra, and Iparralde take part. Adopting a cooking show approach, the culinary event saw Jesús Iñigo and Nerea Sistiaga from the Ábaco Huarte restaurant crowned the winners with a dish called ‘Sardina de Roca.’

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Fagor Industrial gets on board the mobile revolution _Oñati (Spain)

Contents adapted to –and optimized for– any mobile device, allowing you to browse the page easily and conveniently. The world has changed. In this day and age, we acquire information from an infinite amount of mobile devices which allow us to access the internet from anywhere on the planet; therefore, ease of use when browsing through these devices is fundamental for a positive user experience. For that reason, Fagor Industrial has applied responsive design to its website –a design scheme which optimizes contents to fit on any smart phone screen. We cannot be left behind, as more than 50% of hits to websites are from mobile devices – and that number is rising. In addition, 21.5% of the connections made to www.fagorindustrial.com are from a cell phone or tablet. We at Fagor Industrial want to be close to you, wherever you are, however you look for us. In response to that commitment, we’ve revamped the design of our website and, from today on, it will be adapted to your smart phone for easier and more reliable viewing of contents. The mobile revolution has arrived: more than 1,800 cell phones were sold last year and more than half of them were smart phones. Our spirit to evolve drives us to make this change which puts us one the forefront of current technological issues; being prepared, up-to-date, and adapted to the times in which we live and the necessities that come about as a result of those times. This is a change which gives our clients the positive experience they’ve come to expect of us.

All the marketing documentation that you need: coming soon to the private dealer portal _Oñati (Spain) Now you can dispose of all the Fagor Industrial informational bulletins. All the marking documents and informational bulletins that you need for sales are now just a click away. Because, with the new portal designed for dealers, Fagor Industrial aims to make it easier to search for, obtain, access, and even print anything you need. General catalogs, presentations, flyers, displays, POS items for the store, posters – all of this is ready for printing. In addition, there is a printing guide with instructions so that things can be managed easily, quickly, and with your trusted providers.

This is a portal that you’ll soon be able to access via Fagor Industrial’s website or directly with a URL. For access, you can use the same username and password that you currently use for the extranet. In this way, Fagor Industrial hopes to make their dealers work easier and offer all the tools necessary for good, quality sales and service.

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Fagor Industrial designs the kitchens for GASMA's ‘Cocina tu Futuro’ competition.

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Gasma aims for a gastronomic ecosystem.

_Castellón (Spain) Anchovies stuffed with strawberry gazpacho and served with a nut crunch. This is the brave and innovative recipe chosen by Angélica Catalina Quesada and Jorge Lengua Álvaro, the two young chefs who were proclaimed the winners of the ‘Cocina tu Futuro’ competition promoted by the University Center of Gastronomy and Culinary Management (GASMA), which is part of Cardenal Herrera University in Castellón. The winners of the competition received an extraordinary academic prize in the form of the so-called GASMA Scholarship. This covers the cost of enrolling (around €10,000) and the 60 credits for the first year of the new degree course in gastronomy and culinary management offered by the Mediterranean center. The courses endeavour to bring this discipline to university classrooms, taking into account that research, innovation and development are some of the fundamental aspects.

respected chef Jordi Ferrer, coordinator of the degree course in Gastronomy and Culinary Management and one of the main driving forces behind this competition. "The feedback has been excellent for various reasons. It has undoubtedly been a very powerful marketing tool for raising the profile of GASMA and its values, providing a comprehensive insight into what cooking is,” he stated.

The ‘Cocina tu futuro’ initiative also served to promote and raise awareness of the ethics of this university center (www.gasma.es) which has a clear devotion to both cooking and entrepreneurship. This is the belief of the

Fagor with "Cocina tu futuro."

GASMA spirit.

Appropriately enough for an innovative culinary event such as this, Fagor Industrial got fully involved in the contest. Special tables were designed for those taking part in the competition and a Symphony kitchen was also provided, giving it a style befitting of the pioneering television program Masterchef.

In a nail-biting final that was full of tension and nerves, the jury - which included Miguel Barrera, chef at the only restaurant in Castellón to hold a Michelin star (Cal Paradís), and Jordi Ferrer himself - chose the anchovies stuffed with strawberry gazpacho and served with a nut crunch. But above all and beyond the dish itself, they chose the pair who had best represented “the GASMA spirit” - in other words, management skills, art, and culinary techniques.

“The idea came from a clear spirit for quality gastronomy which not only involves cooking well, but also managing all the resources well,” said Jordi Ferrer. The competition therefore sought to recognize both the best chefs and those who demonstrated the best management when shopping for ingredients and using time efficiently. In the end, Angélica Catalina (aged 31) and Jorge Lengua (aged 19) were the pair who walked away with the culinary title. Angélica already had experience working in a kitchen as she holds a degree in cooking from the Valencia School of Hospitality, whereas Jorge has given up a business administration course to turn his love and passion for cooking into a career.

Regarded as a leading college throughout the Mediterranean area, the University Center of Gastronomy and Culinary Management at Cardenal Herrera University has taken off by responding to the needs of the market, creating a gastronomic ecosystem which transcends the physical space of the classroom, and having a clear international vocation. In addition to the official degree course, other options include various master's degrees, courses, and workshops for cooking professionals and amateurs. With the idea of capitalizing on the opportunities that gastronomy brings, GASMA aims to take advantage of the passion and interest of its students and turn them into a career. The food industry has a strong potential for creating jobs in Spain, a world leader in cuisine due to the high quality and prestige of its restaurants as well as the chefs in charge of them. This helps to increase the social prestige of cooking-related jobs and to improve management and finance knowledge within the industry thanks to university training such as the kind GASMA offers. As the first private educational establishment in Valencia to bring specialized courses in gastronomy and business management to the classroom, the University Center of Gastronomy and Culinary Management has the backing of Cardenal Herrera University CEU due to it being an innovative and cutting-edge concept. Cardenal Herrera University has over 40 years of experience and is a prestigious institution, especially in the field of management and the struggle to synthesize university life and professional activity.

Ferrer, a renowned expert on rice who has worked in restaurants such as Ferrán Adrià's El Bulli and other Michelin starred establishments like Akelarre, Arrop, and Alejandro, announced that plans were already being made for a second ‘Cocina tu Futuro’ event. “Next year GASMA will offer a course which is equivalent to a university degree. This year, we're offering a foundation course. We see ‘Cocina tu Futuro’ as a powerful promotional tool with regards to our campaign to attract students for our future courses.”

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Fagor Industrial takes part in GastroTEA, a fine dining event for charity. _Murcia (Spain) Last March, the Association for People on the Autistic Spectrum in Murcia (ASTEAMUR) held the third GastroTEA event, a fine dining session for charity. The purpose of the event is to raise money to fund therapy aimed at helping children with this condition and enabling them to integrate with society, as well as to raise the profile of the Association and improve awareness of autism in society. Fagor Industrial and Fornet, one of the brand's official dealers, attended the event and donated a Symphony range, an oven from the Advance Plus range (range APE-101), an ATA-101 blast chiller, as well as several workable and refrigerated counters (MFP-135 from the Concept range and MFP-180 AD from the Advance range). The event kicked off with a showcase starring Eneko Atxa, chef at the three Michelin-starred

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INTERVIEW

"Unileman stands out for its close relationship with the customer" _Ciudad Real (Spain) Located on the Herencia Industrial Park in the province of Ciudad Real, the Fagor Industrial dealer, Unileman, operates on a 950 m2 site that includes a warehouse, workshop, and showroom. It started out selling cigarette vending machines and eventually crossed paths with the hospitality industry, which would lead the company to market the small appliances that clients in the industry were demanding. It now offers a complete installation service. What does Unileman offer its customers?

Azurmendi restaurant in Vizcaya. Held at the Murcia Circus Theatre, the opening event was also attended by Murcia chefs Pablo González, Firo Vázquez, and Juan Lax, among others. Fagor Industrial and Fornet were extremely keen to do their bit for charity and support this event which also featured a cocktail lunch provided by the Association of Bakers and Confectioners (AMURECO), a cooking workshop with children from ASTEAMUR and, finally, a charity gala dinner.

Fagor Industrial wins the prize for best corporate website at the “2014 DIARIOVASCO.COM AWARDS”

We're a company that provides complete installation work for the hospitality sector. Our goal is to take the business idea that our clients have in their heads and mould it into shape. Our work ranges from creating floor plans to installing equipment. We also advise our customers on which equipment they need and we let them know about any new concepts that are being launched in the industry.

What are the main reasons that led you to become a Fagor Industrial dealer? On the one hand, there's the quality-price ratio of Fagor Industrial products. The other reason is its wide variety of product ranges and the fact that it is constantly launching new ideas. It's a real advantage to be able to carry out a full installation with the same brand.

What installations have you completed with Fagor so far? Which one would you highlight in particular? They range from army camps to wedding venues, clinics for the elderly, schools, cafés, restaurants... The ones that particularly stand out are the installations we carried out in various clinics for the elderly and schools. This is partly due to the complexity involved in terms of design (they include industrial laundry, etc.), and also due to organizational issues. In the case of schools, everything has to be dealt with during the holidays, with all the difficulties that brings.

What has been your latest project? We were working on an old building - one of those farmhouses that are typically found in Castilla-La Mancha - and converted it into a hotel complex. While respecting the environment that was already there, we redesigned the site so that it could be used as a venue for all kinds of events.

What aspects would you single out as Unileman's strong points? Unileman stands out for its close relationship with the customer above all. We take ownership of any difficulties that may arise during the development of a business idea and we respond quickly to those needs to ensure our clients are as satisfied as possible.

What projects do you expect to undertake in the near future? Are you going to add any new lines of business? We want to really boost our service and improve the advice that we offer to our customers. We want to ensure they are always up to date with regards to innovation in appliances that are launched on the market. We want our customers to be able to transfer those ideas to their businesses, making them more profitable.

_San Sebastián (Spain) The awards were organized by the El Diario Vasco newspaper, which belongs to the Vocento group, and they cover six categories: Best Corporate Website, Best Public Institution Website, Best E-Commerce Website, Best Personal Blog, Best Website for the Promotion of Basque Language, and Best Mobile Application. The candidates for the various categories were nominated by website users themselves. The title of “Best Corporate Website”, which was the category won by Fagor Industrial, is awarded to businesses who make effective use of a website to enhance relationships with customers and suppliers, carry out media and marketing activity, and attract more business. This year, Fagor Industrial had the pleasure of being nominated for this award alongside another two finalists: AFM and Oreka interactive. A jury of professionals from the internet industry selected the companies that had stood out for their excellence across various areas online. Innovation, design, usability, use of social media, and usefulness to the user were some of the criteria taken into account when choosing the winners.

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Fagor Cooking Experience: a pioneering idea on wheels.

Fagor Cooking Experience Under the ‘Cooking Experience’ slogan, the professionals who attend these demonstrations come face to face with Fagor products. From Advance ovens to dishwashers that run on natural gas, a source of energy which has financial benefits in both the Netherlands and the European Union. The goal is to promote the Fagor brand in a market with still has a lot of potential and get across the excellent quality-price ratio that the Spanish multiproduct manufacturer offers. This type of ‘cooking show’ event allows people to familiarize themselves with the products being presented and find out how it feels to use highquality appliances.

_Rotterdam (Netherlands)

THERE IS A TREND IN THE FOOD INDUSTRY FOR CHEFS ALL OVER THE WORLD TO USE INNOVATIVE SPACES TO PREPARE AND SERVE THEIR DISHES TO THE PUBLIC. THIS IS ABOUT GOING ONE STEP FURTHER. COOKING WITH A DASH OF MARKETING. This is the idea that inspired the modern, refurbished bus devised by Ron Meulman, owner of the Vis aan de Maas restaurant, a distinguished establishment in Rotterdam that specializes in fish. A focal point which is used to demonstrate the latest Fagor Industrial equipment, it also serves to support the company's network of dealers and to capture potential new customers. This is the innovative proposal that one of Fagor's customers and users has come up with. With 35 years of expertise and extensive experience in the hospitality industry, Ron is a respected chef and businessman who has always been one step ahead.

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The inside of the mobile bus has been adapted to fit a kitchen equipped by Fagor Industrial. It boasts a Fagor Advance APE-061 steam oven, refrigerator, work stand surface, and dishwasher, among other items. “The interior has been fitted

The bus stops at the door of restaurants, hotels and other types of catering establishments who have requested it. The aim is to demonstrate the latest cooking technology and train their kitchen staff.

out so as a fully functional kitchen. That is why I'm so excited about Fagor's equipment and I hope that I can get that feeling across to the business owners who attend our demonstrations,” says Meulman. “For many years, I'd been toying with the idea of visiting institutions or restaurant owners on their own turf as their chefs hardly have any time to visit showrooms or attend product demonstrations,” he adds. A company with experience in reconstructing buses and lorries for a specific purpose took on the task of adapting the vehicle, and the bus also has a natural gas engine to make it environmentally friendly. This an important issue in cities such as Rotterdam, where people are very concerned with energy efficiency and the use of renewable energy. The mobile bus comes complete with electrical system, water supply, storage, and steam outlet area.

Meulman says, “We also have a pyramid-type tent measuring 32 square meters that we can set up quickly, and we erect this tent next to the bus when large groups arrive. There they can test the results of the cooking workshop and even have a drink.” And despite the high level of investment made by Meulman Group, Ron is convinced that “using a bus that is specially designed to hold demonstrations will pay off in the end.”

“There's too much competition in this line of business and it's essential to promote new ideas which have an impact on customers and professionals,” adds Meulman.

The aim is to demonstrate the latest cooking technology and train their kitchen staff.

The latest initiative that he has been promoting at the wheel of the ‘Fagor Bus’ is live demonstrations. This novel approach allows Dutch restaurant owners to get better acquainted with Fagor Industrial equipment and shows them the best way to use the appliances installed in this showroom on wheels.

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05 Ron Meulman and family at the entrance of their restaurant

Ron Meulman in front of the “Fagor Bus”

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Over a hundred hotel and restaurant owners in Hungary get acquainted with our Advance Generation ovens. _Hungary

Last December, Fagor Industrial presented the Advance Plus range of ovens to around a hundred hotel and restaurant owners from the Hungarian region of Szolnok, Tiszaliget. The conference room at the Garden Hotel was the chosen venue for the presentation given by Fagor Industrial and Mirbest, a food supplier in the Central European country. In a session lasting over two hours, representatives from the regional hospitality, restaurant, and catering industry who attended the professional-led demonstrations were able to see the fantastic qualities of the Fagor range of ovens for themselves. Judging by the high level of interest shown by the chefs and hotel and restaurant owners in attendance, the showcase met all expectations.

Fagor Industrial attends the 16th Gastrofest in the Czech Republic.

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The Kingsley Hotel trusts Bunzl McLaughlin and Fagor Industrial to renovate its kitchens _Ireland The Kingsley Hotel in Cork (Ireland) is a luxurious four-star hotel complex that has been purchased by Fota Collection and completely remodelled after having remained closed for several years. One of the main projects for the new owners has been the refurbishment of the three hotel kitchens and the restaurant areas. To do this, they hired Bunzl McLaughlin and also entrusted Fagor Industrial with supplying their kitchen equipment.

The end result was a full catering service and range of bar equipment supplied in accordance with the specific needs of each kitchen. The process included managing the whole installation project and coordinating with all the other service providers. The kitchens opened on a phased basis, which “allowed us to complete staff training and handovers to suit the client's schedule. While all the kitchens were being installed, we secured the the equipment for front of house service and bar areas where there is direct contact with guests,” says Billy O’Connor, Business Development and Project Manager at Bunzl CDS, before going on to add that the overall design “is very good, just like its functionality. It's perfect for such a hectic environment. The spec level was well-balanced to suit the demands of each area”. The Kingsley Hotel reopened for business after a complete refurbishment which lasted five months. The establishment offers a range of culinary options including lunch at Fisher’s Bar, afternoon tea in the K Lounge, informal dinner in the Springboard restaurant, an à la carte service in Fairbanks restaurant, plus an outstanding banquet service. Its prestigious head chef Paul

Lane says that “the food is carefully prepared and presented by our team of expert chefs, offering exceptional dishes that are appealing to the eye and absolutely delicious.” According to Billy O’Connor, it was important for “intelligent design and functionality to go hand in hand. So, as well as making sure that each area fulfilled its role, we also checked that they could be run with the best possible efficiency,” he states.

“We design the kitchens to best suit our client and provide them with maximum value and quality”

New College Telford launches the National Hotel School with the involvement of Fagor Industrial _United Kingdom New College Telford in the United Kingdom has purchased the Whitehouse Hotel in order to launch the “National Hotel School”. The new institution will offer various courses, postgraduate and higher education and skills related to cooking, as well as conference and student accommodation facilities. In early 2015, Fagor Industrial installed the kitchen that will help train future chefs at the school. Directed by Graham Stowe (from GLS) and Carson Powell, the appliances used in the project include eight CG7-51 ranges with ovens, eight salamanders, CG731 gas range with oven, fryers, and electric fry tops.

Billy O’Connor Business Development and Project Manager at Bunzl CDS.

_Czech Republic

A group of representatives from Fagor Industrial in the Czech Republic recently took part in the 23rd annual Gastrofest event held in České Budějovice (South Bohemia). The event was attended by over 200 exhibitors and managed to attract more than 18,000 visitors. Fagor Gastro CZ attended this international event to demonstrate the qualities and features of its Advance Generation ovens to around 30 chefs from 15 participating countries.

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Renewing partnerships with Bunzl McLaughlin _Ireland Fagor Industrial consolidates its position in the Irish market thanks to its renewed partnership with Bunzl McLaughlin (http:// www.bunzlmclaughlin.com/). The agreement is to continue for yet another year in order to improve its share of the market in a highly competitive area. During the course of the CATEX 2015 event held in Dublin, Carmelo Villanueva, Fagor Industrial's Area Manager for Europe, and Martin Darling, the Director of Bunzl CDS, sealed a partnership agreement between both companies which will last throughout 2015.

This means that Fagor Industrial has become Bunzl's primary supplier of catering equipment, and remains linked to one of the leading companies in the market. The targets for the current year are also standing strong; these are to increase the presence of dishwashers in this market by taking advantage of the boost that the new E-VO Generation will bring, and to increase sales of combi ovens thanks to the Advance Generation being well-received by the market.

CATEX 2015 The meeting took place in Dublin during Catex 2015 (17-19 February), an event that both companies attended. The format was innovative as the stand was turned into a working restaurant for several days, to the delight of industry professionals. Oier Biritxinaga, Fagor Industrial's corporate chef, was in charge of operations in the kitchen and the end result couldn't have been better. http://www.bunzlmclaughlin.com/about http://www.cateringdesignsolutions.net/ portfolio-2-cols/

Evolving together for 35 years _Belgium

Elpo Cuisinex has been one of the leading exporters of Fagor Industrial products and appliances in Belgium for the last 35 years. The long-standing association between the two companies has been mutually beneficial in terms of improving professional prestige and increasing sales in the Belgian market, especially with regards to professional cooking equipment. During this time, Elpo Cuisinex has gone from being a small company to a firm which is highly renowned in its country due to its corporate growth alongside Fagor as a “loyal partner.” A high level of cooperation and continued mutual contact still remains today. “Elpo Cuisinex and Fagor Industrial have evolved together,” they say. However, there have also been difficult moments during Elpo Cuisinex's four-decade journey due to the crisis in the hospitality industry. But thanks to an excellent team of staff and a good track record in business, any difficulties have been ironed out as they arose.

Trust, understanding and flexibility

Foynland discovers the new E-VO Generation dishwashers _Norway To celebrate the launch of the new E-VO Generation of dishwashers, managers from Fagor Industrial travelled to Norway in January to organize a training session with Foynland, its exclusive dealer in that country. Over the course of the session, both Foynland staff and their clients were able to learn about and appreciate the features of this new Generation.

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After the training session, the managers of the Norwegian dealer organized a team building activity to bring people together. Those in the course had to cook in pairs in order to prove who could make the best risotto. The typical Spanish paella made by Fagor's Valencian marketing manager and his colleague won the prize, and this was the icing on the cake for a session where the new E-VO Generation dishwashers had been the real stars of the show.

“The secret to our success lies in the high quality and design of the appliances that Fagor Industrial has to offer,” they say at Elpo Cuisinex. "We're very happy to work with their equipment. They are a loyal partner that we appreciate and we feel very satisfied that we have been able to work together all these years in the professional cooking industry,” explains Eddy Leyssens, the owner of the Belgian company. He goes on to state that “trust, understanding and flexibility are essential in a business relationship. Combined with all that, we also have a great desire to keep the business relationship going in the long term.” With the help of Fagor Industrial, Elpo Cuisinex has undertaken major projects in a significant number of Belgian establishments; and direct sales to hotels, restaurants, catering companies, and homes for the elderly currently account for a large part of their portfolio of customers. But sales aren't just restricted to their own country, where they are wholesalers to around 120 dealers, because they also work for the Dutch market.

“We carry a large volume of stock with around a hundred different Fagor Industrial products in our catalog, which means that dealers can receive their order quickly. That's one of our greatest strengths,” they say. They have also been involved in overseas projects such as for a hotel in Curaçao, plus a beach club, restaurant, and nightclub in the Cape Verde Islands. Over the course of Elpo Cuisinex's impressive business history, the way the firm has evolved in the industry has enabled them to learn more about their customers' desires and needs every single day. “It's important to keep up to date and be aware of new trends in the market. Sometimes a new perspective is needed and, in that regard, we also believe that Fagor Industrial is doing a great job by pledging its full support to progress and development,” remarks Eddy Leyssens. All of this will ensure that Elpo Cuisinex and Fagor Industrial continue to evolve and work in close cooperation with each other in the future.

ELPO CUISINEX IN FACTS AND FIGURES Address of the main office and showroom / Hasselt ELPO-CUISINEX GHG Bedrijfsstraat 18b2 3500 Hasselt - Belgium Tel: 0032/11/21.00.81 Fax: 0032/11/24.18.49 info@elpo.be www.elpo.be Elpo warehouse : Walenstraat 85 3500 Hasselt – Belgium Staff and salespeople: 11 employees Technical Staff: 7 people Warehouse staff: 2 employees Branch in Liege: ELPO-CUISINEX –Rue de la Clef 39 4633 MELEN. Tel: 0032/87/63 06 37. GSM: 0484 25 38 87. Fax: 0032/87/63 02 78 Branch in Liege: 1 salesperson Management: 5 people •

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Eddy LEYSSENS Owner of the company and Senior General Manager. Jort LEYSSENS New General Manager Annemie DE BOCK Financial Manager Guy MOTMANS Buying Department An LEYSSENS Buying Department and Advertising

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TODAY AMERICA

“Innovation, creativity, self-belief, and zero dogmas are the must-have ingredients for any creative culinary process.” _Venezuela

Now 35, the renowned Venezuelan chef John Guerrero has been working in kitchens since he was 16 years old. “I've spent more time working in the kitchen than I have outside of one,” he points out. His training and career are his life experience itself. He started out working in Caracas at a restaurant (Café Olé) that had very sophisticated kitchen. He then progressed from being a kitchen assistant to a chef de partie at another establishment (Citron Café). In the late 1990s, he decided to travel to Spain - and also Frankfurt - to get to know other cultures, interact with other professionals and see the culinary techniques that other societies use.

A very culinary interview with

JOHN GUERRERO 38

The highlights of his impressive career include working under the prestigious chef Santi Santamaría (Can Fabes) and Jordi Picamont (Vic, Barcelona). After advising various restaurants, he decided to set up a culinary bookshop in Madrid which is aimed at chefs and the cookery world. Called ‘Cocineros.info,’ it is the first specialized bookshop of its kind both nationally and internationally and it has been a true milestone in his career. The shop is both a physical space and online site (with 14,000

How did you start out in the food industry? How old were you when you first started to take a particular interest in cooking and everything that goes with it? I didn't really have a special interest in cooking or being a chef; it was something that just occurred by chance. I was preparing to study Political Sciences and my encounter with cooking was a one-off. At that time, I didn't see it as something to make a career out of. There were a series of circumstances that came together. Then I started to seriously think about working in the world of cooking. My first foray into professional cuisine was in a restaurant in Caracas, where I started off as a self-taught kitchen assistant. That was where I started to understand how a kitchen worked.

visits per day) that offers books published in Spanish and written by leaders in avant-garde cuisine, covering a certain technical level and a broad spectrum of the latest culinary knowledge: Arguiñano, Arzak, Santamaría, Manuel de La Osa, Quique Dacosta, Aduriz, Adrià… The initiative essentially led to John Guerrero's current venture, which involves providing consultancy services plus project development and management. ‘It's a company where chefs employ a rather multidisciplinary approach to develop concepts, ideas, projects, and products. We bring everything we can to culinary development from both an intellectual and operational perspective.’

How did you make the journey from being a self-taught apprentice to the prestigious chef and culinary advisor you are today? The chef mentors who influenced the start of my career decided that it was all well and good if I wanted to study for a catering qualification at college, but they wouldn't be teaching me anything that I hadn't already taught myself. They therefore advised me to travel and get to know other restaurants and to keep learning by gaining more experience in the kitchen. I thought that was a good idea because, among other things, going to catering college is seen as something posh in Venezuela. In fact, the first book that I bought - ‘La ética del gusto’ (The Ethics of Taste) by Santi Santamaría - helped me enormously because it conveyed what it was to be a self-taught chef and gave me a rather personal insight into gastronomy.

As a recognized entrepreneur in the industry, you demonstrate ‘multidisciplinary gastronomy’ in your daily work. What does the concept involve? It's a way of portraying gastronomy as a combination of science, culture, and the idiosyncrasies of a society or professional environment, such as the world of cooking. It aims to make things easier for industry professionals by explaining certain technical concepts for an idea or a product. That is the essence of multidisciplinary gastronomy, and this is why our staff keeps track of both the administrative side (management, finance…) and the creative side, where we have chefs who work with architects, designers, or food and product engineers.

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So, when customers hire your services, what do they need most in order to improve or update their way of cooking? Those who hire us are not just chefs who want to improve the way they cook. When we're talking about cooking consultancy projects, we do very little work directly with chefs. Our typical client is usually an entrepreneur who needs to launch a business idea or product (donuts, hot dogs, tapas bar, etc.). It is true that we offer a range of services and products aimed more at chefs through another of our companies, Chef Creativo (chefcreativo. com.ve and chefcreativo.info), which is based in Bogotá (Colombia). But with ‘John Guerrero Gastronomía Multidisciplinaria,’ we focus on providing advice and consultancy services to shareholder groups, businesses from the food industry, and investors who wish to set up a business or get involved in the food and hospitality sector. We work with these customers to develop franchises, restaurants, and cafés. To do this, we rely heavily on new technologies, with the motto 'technology is always on the table.' Just as we operate on a culinary and gastronomical level, we also operate on a technological level through project management and developing the potential of our staff through different applications. We save everything in the ‘cloud’ which acts as a virtual office beyond the physical one. What we offer is a multidisciplinary approach that covers the whole business idea from A to Z. We deal with it from scratch in order to manage the business as a whole picture, right up until its operation and launch. The relationship with the customer always remains afterwards, as does the responsibility of ensuring it lasts.

With regards to restaurant consultancy, which lines of action do you instil in your clients and which approaches/ requirements do you prioritize in your work? Above all, good management and administration. We believe that a project is very easy to undertake once you've managed the creative potential of each area involved (gastronomy, architecture, business idea). We try to make the entrepreneur - with their potential or financial limitations - see that, after developing the project, the complicated thing is not just reaching the shore, but getting the project to a safe harbour in terms of operations, management, and the everyday running of the project.

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Another one of your strong points is that you communicate your projects, achievements and advice through social networks and new internet technology. Is this an essential tool for publicizing new ideas and initiatives on an international level? Yes. Nowadays, knowing how to communicate what you want to do is as important as doing it. Something that sounds very good and can sometimes be difficult. We do it in a very approachable, routine, and social way. I love technology and I read about cooking just as much as technology. I encourage others to do the same, particularly those who work with me and those of us who are in a position to exert influence. You have to be on social networks and have a website where you can offer your services and people can get to know you in addition to referrals from third parties, your own publicity and promotion (screen shots, photographs, recommendations). As far as our companies are concerned, we're really interested in ensuring that people can communicate with us directly, that they can see what we do, what we bring to their business idea or project if it's already up and running, and that the market recognizes that we can offer potential.

You also have your own personal blog (http://www.johnguerrero.es/servicios/ blog-corporativo/) where you feature recipes and culinary delights. What does this offer the user? It's not really about offering anything as such, but more about making a natural selection of what we like, what we have achieved, and what we feel is relevant. We share this on the corporate blog on our website, which is automatically linked to our social network profiles. As well as knowing how to communicate, it's important to offer your own content (photographs, screen shots, links, relevant news) in order to appeal to your followers and enable people to see you as a leader or influence in their daily work.

Within the field of ‘multidisciplinary gastronomy,’ which projects or culinary developments have been the most successful or attracted the most attention due to the innovation they have brought to the industry? It's a term that I adopted as a way of explaining what we do and how we do it to the client. We could say ‘multidisciplinary cooking’ but we don't want to restrict ourselves to the kitchen. Instead, we want to focus a little more on the idea of mentoring. Examples of this might include the editorial development of a book, developing a product for a food company, or a chef coming to us with a recipe for a sauce that everybody loves and they want to produce it so that it can be bottled or vacuum packed, giving it a certain shelf life and ensuring it can be easily bought and stored. We have the technical and technological ability to develop such products and that is the role which we fulfil. A chef might have very good culinary knowledge but not know how to use a preservative, stabilizer, flavor enhancer or certain type of packaging, and that's where we come in. We help develop the product and take it to market, with everything that entails.

What ingredients are essential in any creative culinary process?

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Discovering the features of a Fagor Industrial kitchen alongside the prestigious Venezuelan chef. As you told your thousands of followers on social networking sites, you've had new Fagor Industrial equipment installed in your kitchens. What specific items did you choose and which aspects would you highlight with regards to your work as a chef? Depending on their size, most of our projects involve the 600 or 900 series from Fagor Industrial. I firmly believe that chefs have to have an overall view of their work area and their center of operations. I designed the kitchens so that we have a central island where we fit the hob and grill equipment, including burners, a griddle, grill, fryer and, double boiler, and we virtually always follow the Fagor approach to kitchens. As a chef, the features of Fagor Industrial appliances that most stand out to me would be their ease of use, the safety of the equipment, and the type of steel because it's very hygienic when it comes to cleaning and handling. The design of the equipment responds to a level of cooking which is perhaps common in middleclass hotels in Spain, but having a kitchen with Fagor equipment in Venezuela or Colombia means that you are a step ahead in terms of quality.

We were involved in a project with the Venezuelan Football Federation and shared this on social networks. We helped with the layout and execution of spaces in a high-performance professional center where the equipment installed included convection ovens, boiler pans, and tilting bratt pans. It was the first time we had taken part in a project where cooking and sport come together, and we actually learned a lot because we had no idea how important the diet of a top sportsperson is. We had to work with a team of nutritionists from the Federation to develop menus for these sportspeople. We also wanted to give the dishes something extra so not only did we keep them healthy, but we also based them on Venezuelan cuisine and this proved to be a very rewarding task. We are grateful to the Federation and those who accepted our proposal of working with Fagor equipment because we believe it is the best on the market. The project actually turned out to be very comprehensive as it included refrigerated work surfaces, worktop freezers, a cleaning area, and line of flight-type dishwashers.

You know Fagor Industrial equipment inside out and you are a sales consultant for the firm. Why did you choose to support this company and its range of products? I've spent twelve or thirteen years working with Fagor Industrial equipment. Throughout my career, I've been fortunate enough to work in many kitchens that used Fagor equipment and I started raving about Fagor Industrial little by little. For me, the innovation and quality of their products stand out. I think there's no better salesperson than one who uses the equipment and recommends it with technical and practical arguments, and that's one of our strengths. When we advise our clients on undertaking a project and the entrepreneur has the financial means to afford Fagor equipment, we wholeheartedly recommend the brand to them as far as we can. You only need to go to the Fagor Industrial website and you'll be convinced that it is the best equipment on the market.

Innovation, creativity, self-belief, and zero dogmas are the must-have ingredients for our creative culinary process. The first thing we do for each proposal is a brainstorm based on the customer's demands, or what the product needs or what the business concept has planned in terms of operation and structure. It's something that's quite hard to pin down but we always manage to find a starting point.

“I've been lucky enough to work in kitchens with Fagor Industrial equipment and I've been raised on that culture of innovation and quality in their product range”

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The Polytechnic University of Guanajuato hosts two Fagor Cooking Experiences. _Mexico Last February, two Fagor Cooking Experience sessions were held at the Polytechnic University of Guanajuato, a high calibre institution located in the city of León, Mexico, which specializes in hospitality and catering. The demonstrations were led by Fagor Industrial's corporate chef, Oier Biritxinaga, in partnership with local chef Gustavo Palma, and covered topics such as cooking at low temperatures and regeneration, among other issues. The sessions were the ideal place to establish new relationships and exchange experiences. The first session focused specifically on the functionality of combi ovens in the Advance Plus range and blast chillers and was attended by around 80 students from the academic institution. The experience proved to be hugely interesting for the students and they were all very satisfied with the event. The second session was aimed at manager chefs, directors from AyB, architects, and consultants with fledgling projects. Since the audience comprised professionals with extensive experience in the industry, the session was more interactive and featured live cooking, presenting dishes, and cooking processes that helped to recreate the reality of a restaurant. Both of the Fagor Cooking Experiences served as a detailed illustration of how to cook with combi ovens which, when used in conjunction with blast chillers, ensure that dishes are cooled safely, efficiently, and carefully.

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Buffet units with refrigerated surfaces at the Camino Real Hotel.

Piripi Restaurant, a slice of Spanish gastronomy in Miami. _Miami

_Mexico The Camino Real Hotel is “an attractive architectural project created by the famed Mexican architect Ricardo Legorreta.” It is located in the Polanco are of Mexico City and regarded as a hotelmuseum thanks to “its beauty, functionality and color scheme.” Fagor Industrial has recently worked on the premises to create a buffet area with innovative food misting systems. Refrigerated panels were also placed under the granite surface to create a layer of ice. Cutting-edge buffet units with refrigeration equipment which provide a spectacular combination of shapes and textures.

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Club Med San Salvador redesigns and equip its main restaurant in the Bahamas _Bahamas

Seafood, tapas and paellas. These are just some of the culinary delights that the restaurant Piripi offers customers in the Village of Merrick Park (Miami, Florida). With space for two hundred diners, it's not only the food at Piripi that has Spanish roots - the central bar also serves wine made in various wine regions in Spain. The new establishment (www.piripimiami.com) has been equipped by Fagor Industrial. The main challenge was adapting the concept of the openview kitchens, where European-style cuisine is given an American twist. The restaurant has also been fitted with the Fagor Cook & Chill solution (oven+ blast chiller), refrigeration equipment, dishwasher, and a full range of bar equipment. Every part of the preparation, cooking and serving process is on view to the customers. This is no easy feat for the Piripi team and head chef Najat Kaanache, a renowned chef with Moroccan roots who was born and raised in San Sebastián. She honed her skills at the restaurant Noma (Copenhagen, three Michelin stars) alongside René Redzepi, as well as working with other respected chefs such as Thomas Keller, Grant Achatz (Alinea Restaurant, Chicago), Heston Blumenthal (The Fat Duck, United Kingdom), and Ferrán Adrià (El Bulli, Spain). The latter praised Kaanache, saying that “she portrays the soul of Morocco through culinary language. Her passion for creativity and innovation are an example for the whole country”.

One of the best all-inclusive resorts in the world, Club Med San Salvador in the Bahamas, kicked off 2015 by redesigning and refitting their main restaurant. Fagor Commercial worked in partnership with Innovations USA to undertake the project on the island of San Salvador. The island is also known as Columbus Island as it was the first place Christopher Columbus stopped when he discovered the New World. The concept and design of the new equipment was planned by Benoit Fazan (from Atelier Benoit Fazan Architecture Interieure, Paris) and meeting the requirements of the stone and wood finishes was the main challenge. The concept of buffets has evolved in the restaurant, transforming them from a mere showcase to something that creates a gastronomic experience for the diner. The ingredients are prepared in nine areas, creating delicious gourmet dishes before the customers' very eyes. The lighting, heated worktops, and induction cooking allow the temperature of food to be tightly controlled. Several Edenox refrigerated islands have also been installed for salad and cold food.

The word "Piripi" refers to a feeling of exuberance where reality begins to seem like a dream In Spanish slang, the word means ‘happy,’ ‘tipsy,’ or ‘to feel a little crazy,’ according to Gus Abalo, the owner of the establishment. The restaurant also has a semi-private dining area which seats up to a dozen people. PIRIPI Restaurant, 320 San Lorenzo Ave. Suite 1315; Coral Gables, FL 33134

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TODAY TODAY ASIA & PACIFIC

FAIRS

Smart design and efficient machinery for the Coolum Beach Surf Club in Australia. _Queensland From the simple headquarters of a surf club to a modern, multi-story building with a restaurant, catering service, and sea views. This is the transformation that the Coolum Beach Surf Club (http://coolumsurfclub.com) has recently undergone. The club is located in the beautiful city of Queensland (Australia) overlooking an impressive surf beach which stretches out to the Pacific Ocean and is part of the famous Sunshine Coast.

Intelligent design

Tait has therefore opted for a Fagor 900 Series kitchen due to its â&#x20AC;&#x153;suitabilityâ&#x20AC;? for large-scale catering, high power burners, and the fact it is easy to clean, among other advantages. The kitchen was completed with a four burner range with an oven (CG9-41 H), a six burner range with a panoramic oven (CGP-61 OP), a fry-top (Chrome FTG / C9-10), worktop (EN9-05), and a gas tilting bratt pan (Fagor SBG9-10). The purpose of this was to offer more flexibility with regards to the menu and make it easier to create sauces, stocks, and soups. Other items of equipment have included three gas ovens from the Advance Range (AG-061 and two AG-101s) which were set up at the Fagor headquarters in Spain. These ovens which have brought increased versatility, ease of use and high quality to the kitchen. Additional pieces installed were an Edenox double boiler unit with a hot cupboard (MBMR-411), a refrigerated counter (MCP-180GN), and the SG-70 salamander (Edenox).

Under the approach of intelligent design, reducing the consumption of electricity was viewed as a priority. As a result, several pieces of Fagor gas equipment have been installed and the space has been adapted to maximize productivity without exceeding the available power capacity. This translates into a savings of over $10,000 on the yearly bill.

Once all the appliances have been updated, Fagor's participation in the project is set to continue because Jones will be providing the chefs at Coolum Beach Surf Club with extensive training on how to use and look after all the equipment that has been installed, as well as offering tips on how to cook with the Advance ovens.

As the only European manufacturer with an office in Australia, Fagor Industrial was involved in the refurbishment of the club's facilities. The aim was to obtain the best results in order to ensure that customers were satisfied - a value which is the Basque company's trademark and gives it the edge over its competitors. This involved a carefully studied process whereby the benefits and usefulness of each piece of equipment were examined down to the tiniest detail before including them in the final design. In particular, Michael Jones, Fagor's sales manager in Queensland, has been working closely with Club Coolum's celebrated chef Paul Tait (winner of the Sunshine Coast Best Chef award) and architects in order to draw up the hydraulic and electrical designs.

A central kitchen for the in-flight catering service at Ashgabat Airport in Turkmenistan. _Turkmenistan Fagor Industrial has added a new turnkey project to its portfolio which involves equipping Ashgabat Airport in Turkmenistan with a central kitchen to provide in-flight catering to the 5,000-plus passengers who travel every day. The project was carried out in close partnership with Ecober, the local dealer in Turkmenistan. The appliances installed in the central kitchen included rack and flight type dishwashers, 900 Plus Series cooking equipment, Advance refrigerators, boiler pans, pasta cookers and Fagor's new Cook & Chill solution.

The project was carried out in close partnership with Ecober, the local dealer in Turkmenistan.

Fagor Industrial takes part in two of the main trade fairs for the hospitality and catering industry. _Dubai and Florida

Last February, Fagor Industrial attended two of the biggest exhibitions in the worldwide hotel and catering industry: Gulfood and The NAFEM Show.

Fagor Industrial at Gulfood in Dubai From 8 to 12 February, the Spanish manufacturer attended Gulfood for the fifth year running. Operating from a stand in the Zabeel Hall of the Dubai World Trade Center, Fagor exhibited its latest developments in cooking equipment, dishwashing, laundry, and commercial refrigeration alongside AFEHC, the Association of Spanish Exporting Manufacturers for the Hospitality Industry. Based on a stand measuring 52 square meters, Fagor Industrial presented its new E-VO Generation of dishwashers, the NEO refrigerators, its Cook&Chill solution, and the new laundry range which will be rolled out in the second half of the year.

Fagor Industrial at The NAFEM Show Over 4,800 companies from 120 countries and 80,000 visitors attended the exhibition in the United Arab Emirates which is now in its twentieth year, making it the perfect environment for establishing new business relationships and arranging meetings with dealers from all over the Middle East. It was the ideal event for similar-minded companies that are looking to expand and consolidate their presence in this region - a region where Fagor Industrial has had a branch office for a number of years in order to provide services to countries in the Persian Gulf, India, and East Africa.

Fagor Industrial also took part once again in The NAFEM Show, the most important trade fair in the USA for equipment, technology, and services related to the food service and hospitality industry. Around 20,000 visitors flocked to the Anaheim Convention Center in California to get a first-hand glimpse of the latest industry trends. As far as Fagor Industrial is concerned, the highlights of the event included the unveiling of the new E-VO Generation dishwashers in the USA. The response was fantastic and this May see the launch of two ranges of products which have been specifically designed to meet local demand.

Meanwhile, the Fagor Cooking Experience offered a new concept by recreating a bar atmosphere and succeeded in attracting a high number of visitors, which made it much easier for end customers and purchasing managers to engage with the company. Three sessions of live cooking demonstrations had been planned for each day, but these proved so popular that they were often repeated to accommodate the many attendees who crowded around the Fagor Industrial stand.

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OF INTEREST

The catering industry is obliged to provide customers with information about the food on their menus to prevent allergic reactions. A watershed moment for the catering industry and food companies. This is what happened when EU Regulation no. 1169/2011 on the provision of food information to consumers and food allergies came into force on 13 December 2014. The regulations require consumers to be informed about the ingredients in all kinds of food, whether packaged or otherwise. The measure covers all food information provided to the consumer and not just the labeling on packaged goods.

restaurant, cafeteria, school, and hospital where, in the course of business, food is prepared to be ready for consumption by the final consumer. Fernando Dalama, food safety coordinator for the Spanish Association for Sufferers of Food and Latex Allergies, says that “the number of people who suffer with allergies is increasing and anaphylactic shock can possibly lead to death, so it's essential to bear in mind that information is the only tool the allergic diner has in order to prevent an adverse reaction.”

In particular, the new regulations govern the information that all companies and groups must offer with regards to allergens, the substances that can cause an allergic reaction. It therefore applies to any establishment,

Packaged and non-packaged food In the case of non-packaged food, this applies to food business operators throughout all stages of the chain and to food which is intended for the end consumer. The required information for each food must be made easily available to the end consumer. These user-accessible summaries may be specified via an accompanying label or any other means, whether that be modern technological tools or verbal communication. With regards to information on packaged food that is sold remotely, this must be available to the consumer before they purchase the item. That information must also appear on the material supporting distance selling or be provided by other means which are clearly determined by the food business operator. The name of the food, list of ingredients, any ingredient that may cause possible allergies or intolerance, and any ingredient used in the manufacture or preparation of a food are just some of the details that must be mentioned in these cases. The mandatory references to the name of the substance or product that can trigger allergies or intolerances must be marked clearly on the label. For Fernando Dalama, the new regulations have fallen short. No fruit is listed in any of the fourteen groups of allergens that must be mentioned, “when one in every three adults in Spain is allergic to fruit. On the other hand, peanuts are included but the number of people in Spain who have this allergy is not so high,” he says.

The hospitality and general catering industry must also list allergens on any non-packaged food offered to the end consumer. Clearly these regulations benefit the customer enormously, but this ruling has caused a certain amount of controversy in the hospitality industry. Some chefs would prefer the customer themselves to notify them of any food, products or sauces they are unable to eat due to possible allergic reactions, as this enables chefs to modify the dish in the kitchen to suit the customer. The initiative also includes measures to ensure that any information given to customers is accurate, clear and easy for the consumer to understand - this includes details about the food's nature, identity, composition, quantity, durability, place of provenance, method of manufacture or production - and, of course, that information must not contain any errors or details that may be ambiguous or confusing for the consumer. The origin of vegetable fats and oils will also have to be listed for the first time.

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Ground meat, always ‘well done’ Food safety is one of the basic and fundamental aspects for leading a healthy life and avoiding problems that can occur if we don't take enough care with ingredients that absolutely must be cooked. That's why it is vital to make dishes in a way that ensures the result is not only good for the tastebuds but good for the body overall.

As far as raw food is concerned, kitchen processes and high temperatures remove most of the associated bacteria, resulting in food that can be regarded as practically 100% safe. Raw food can therefore pose a health risk because there may be micro-organisms, or even parasites, in the meat and

these can cause illness if the meat is eaten without being cooked properly first. This is particularly common with recipes that require ground meat such as hamburgers, sausages, or meatballs that are undercooked.

The danger of ground meat While it is normal for a single piece of meat from an animal slaughtered in hygienic and legally sanitary conditions to be initially contaminated through contact with its surroundings, with ground meat the danger increases a thousand times over. The reason for this is that ground meat undergoes extra handling as well as being chopped up in the grinder. This is why it is important to cook ground meat products properly in order to kill any bacteria that may be alive inside. This is not the case with a piece of meat on a griddle or charcoal grill because it is almost impossible for any micro-organism to remain alive inside unless it has been undercooked. The fact that the side of the meat is exposed to high temperatures on a griddle, frying pan or grill guarantees the elimination of microbes. As a result, cooking professionals and veterinary experts advise chefs both in restaurants and at home to be extra thorough when preparing ground meat products. Food therefore needs to reach a cooking temperature of at least 75°C, as this is hot enough to ensure that pathogenic microbes are removed. They also stress the importance of being rigorous when it comes to keeping the product chilled and taking steps to ensure that the handler, surfaces, and utensils are all hygienic.

A versatile and staple product. According to the rules and principles of food safety, if somebody asks for their ground meat to be cooked rare, we would have to explain to them that we couldn't fulfil their request because they would be putting their own health in jeopardy. This is the advice given by experts who state that meat containing invisible bacteria can have the same appearance, color, taste, or smell as meat which doesn't.

Despite the unpalatable risk of eating ground meat if it is not cooked properly, it's important to remember that it is a versatile ingredient that adapts perfectly well to a whole host of recipes, and it is a staple food in many homes and restaurants. So, by cooking this product at a high temperature for a prolonged period of time, we can rest assured when eating it.

100%

SAFE

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Today

The 2015 Michelin Guide awards 19 Spanish restaurants their first Star.

ASTURIAS El Retiro

BASQUE COUNTRY Aizian Elkano

ARAGÓN

GALICIA

_Spain & Portugal

Tatau Bistro

NOVA

CATALONIA The secret to culinary success by being included in the prestigious Michelin Guide is to demonstrate an exceptional level of cooking that “is worth a detour.” This is the mark of distinction when it comes to earning Michelin stars, the accolades which are awarded to the best catering establishments every year. In the 2015 edition of the ‘Michelin Guide to Spain & Portugal,’ a total of 19 Spanish restaurants have been granted this important culinary award for the first time, while eight establishments have managed to retain their three-star rating. ‘Aponiente,’ meanwhile, is the only restaurant to gain a second star thanks to the distinctive culinary vision of Ángel León, the so-called "chef of the sea." All this amounts to a steadfast appreciation of the strength of the country's innovative and creative cuisine and its future potential. The famous French publication focuses on fine dining and awards an average of twenty restaurants a year their first star in order to acknowledge the work of new generations and their innovation in the kitchen. On this occasion, Madrid has been the autonomous community that received the most honors with five new

additions to the list (Álbora, DSTAgE, La Cabra, Punto MX, and Montia). After Madrid came the Balearic Islands with three (Andreu Genestra, Simply Fosh, and Can Dani), the Basque Country (Aizian and Elkano), and Castilla y León (La Lobita and Refectorio) with two apiece, while Asturias (El Retiro), Galicia (Nova), Valencia (Casa Manolo), Castilla La Mancha (El Carmen de Montesión), the Canary Islands (Kazan), Aragón (Tatau Bistro), and Catalonia (Pakta) all gained one new Michelin star. The number of restaurants that are part of the select group of establishments which hold three stars remains the same at eight: Akelarre (San Sebastián), Azurmendi (Larrabetzu, Vizcaya), DiverXO (Madrid), El Celler de Can Roca (Girona), Martín Berasategui (Lasarte, Guipúzcoa), Quique Dacosta (Denia, Alicante), Sant Pau (Sant Pol de Mar, Barcelona), and Arzak (San Sebastián). The latter is owned by the renowned chef Juan Mari Arzak and, in 2014, it celebrated 25 years of having three Michelin stars. There are also 18 two-star restaurants across Spain, while 143 have one star.

With 50 restaurants listed in the current edition of the Michelin Guide, Catalonia remains the community with the most starred restaurants, followed by the Basque Country (21) and Madrid (16). The Basque chef Martín Berasategui and Carme Ruscalleda from Catalonia each have seven stars spread across several restaurants, making them the Spaniards with the most accolades in this important little red book. Spain's neighbor Portugal boasts fourteen starred restaurants and has added another with two Michelin stars - José Avillez's El Belcanto in Lisbon - as well as two new additions with one star each - Pedro Lemos in Foz do Douro (Porto) and Sao Gabriel in Almancil (Faro).

Pakta

CASTILLA Y LEÓN La Lobita Refectorio

MADRID Álbora DSTAgE La Cabra Punto MX Montia

BALEARIC ISLANDS Andreu Genestra Simply Fosh Can Dani

VALENCIA Casa Manolo

CASTILLA LA MANCHA El Carmen de Montesión

CANARY ISLANDS Kazan

In the 2015 edition of the ‘Michelin Guide to Spain & Portugal,’ a total of 19 Spanish restaurants have been awarded this important culinary accolade for the first time 49

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TECHNICAL CORNER

Self-service laundry SIMILARLY, CHANGES IN OUR SOCIAL HABITS HAVE MEANT THAT PEOPLE ARE EATING AT HOME LESS AND ARE INCREASINGLY OPTING TO VISIT RESTAURANTS, BARS, HOTELS, ETC. These changes have also been observed to affect the laundry industry. Lack of time, fast-paced lifestyles, and a growing transient population that needs certain amenities have meant that industrial laundry are also becoming an important part of many people's lives. This situation or way of life became commonplace in the United States and many European countries several years ago and it has now spread to other countries, including Spain. These businesses are growing exceedingly fast. Businesses which, as we shall see, can turn out to be very profitable in a relatively short period of time.

What is a self-service laundry?

Who uses self-service laundries?

Self-service laundries are centers that provide laundry services to a growing section of the population who have increasingly specific needs.

More and more people every day. Although a domestic washing machine is virtually indispensable in modern households, it's important to remember that there are still a lot of people who need to wash their clothes and do not have these appliances at home. This potential market can be found in:

This business is set up in such a way that the appliances installed (generally washer extractors and tumble dryers) don't require staff to operate them. By using systems such as coin slots or prepay machines, the customers are the ones who use the automatic appliances and choose the appropriate parameters through the systems that have been installed: selecting the right program, temperature, etc. In a self-service laundry, it is therefore the customers themselves who wash and dry their own clothes. This means that no customer-facing staff need to be employed unless the laundry offers other extra services to customers or it covers a large area. Alternatively, if the laundry has a counter area, one or two employees would be enough to deal with customers and receive, sort, and return the clothes. In order to provide this service, these businesses are open to the public seven days a week and have opening hours that enable users to drop in whenever their schedule allows. This is why it's common for laundry opening hours to run from seven o'clock in the morning to eleven o'clock at night. Self-service laundries have managed to become another neighborhood institution that customers visit every day to wash all kinds of items. Unlike traditional dry cleaning shops, which used to receive most of their work at the start of the season, these laundry offer services that cover all kinds of garments, which means that business doesn't suffer from seasonal slumps and revenue is more steady.

Hotels Tourist areas Apartments University and student areas Port areas City centers and historical urban areas Areas of immigration Shopping centers Service stations … We should also bear in mind that there are certain occasions when a domestic washer extractor is often unsuitable due to its limited capacity: Washing duvets, large bedspreads, and blankets Washing duvet covers and sofa upholstery Washing large curtains … And there are also times when a high volume of clothing needs to be washed: Families returning from holiday Washing children's clothes when they return from trips or camps Washing seasonal clothes that have been in storage for prolonged periods… There is also another factor to consider: domestic washing machines are an essential appliance in the home, but the number of households that have a tumble dryer remains very low. As a result, it's very common for people to use self-service laundries to dry certain types of articles that have been washed at home. Lastly, being in a hurry and the need to save time can encourage many people to make use of this service while they carry out other tasks. There are several examples of this, such as: Visiting a shopping center or going to the cinema while laundry is being washed Eating out at a restaurant while waiting to pick up clothes from the laundry …

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Tips for opening a self-service laundry As explained previously, if automatic machines and a payment system that is also automatic are installed in a laundry such as this, it removes the need for any permanent customer-facing staff.

Here are some aspects to bear in mind when designing a self-service laundry: service laundry, we obviously need an appropriate location and the right appliances. And we also have to decide on a method of payment for using the machines.

Staff are only required to open and lock up the premises each day and to perform cleaning and maintenance work from time to time. This significantly reduces the fixed costs of running the business. In order to set up a self-

The premises We're going to take our first steps in this business by setting up a small laundry. We can set up a self-service laundry in an area measuring 40 m2 without having to carry out major building work. As far as premises are concerned, no special licence is required to open a laundry except for the authorization of the property owner or the local neighborhood association. Aside from the water and electricity supply (or gas, if applicable) which are commonly found on all premises, there must also be an outlet to allow the steam from the tumble dryers and fumes from the gas-heated appliances to escape. The premises must be around 3.5 meters high to enable the tumble dryers and exhaust ducts to be installed. With regards to the location of the laundry, it's important to make it easily visible from the street and to put in large windows or glass panels that allow people to see inside. For the reasons listed above, it's also advantageous to have other businesses nearby which complement the

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range of services on offer to customer (shops, restaurants). Another point to consider is whether there is a parking area nearby so that users can drive to the laundry.

The machines The basic machines installed in a small selfservice laundry are washer extractors and tumble dryers. Some laundries that have customer-facing staff also have ironing and folding machines. As we are setting up an unattended laundry, we'll focus on washer extractors and tumble dryers.

The payment system The traditional self-service payment system involves coin slots which are built into the machines themselves. The coin slot is a mechanism that accepts coins or tokens (which are acquired from the vending machine if the laundry is unattended) and starts a particular machine. Nowadays however, it is becoming more common to have an operating system which is controlled automatically from the central paypoint. This system is basically a

small computer which is coin-operated (and card-operated in some cases) and connected to every single machine installed on the premises. It controls and starts the washer extractor or dryer that the customer has chosen once they have made the payment. The central paypoint system even allows the laundry to be controlled online from a remote computer (in the owner's home, for example).

Access and visibility

It must be as easy and convenient as possible for customers to get to the laundry. The doors must be of an appropriate and sufficient size. The user will have a better perception of the laundry if they can see the entire premises without any obstacles in the way.

Indoor mobility Care must be taken into account to ensure that there is enough room inside to allow people to enter with shopping trolleys, but not too much as this will be a waste of valuable space. The workflow must be organized logically so that it is as convenient as possible to carry laundry from one machine to another. It is better to place the largest washer extractors near the door so that customers don't have to drag big loads of laundry across the entire laundry.

Self-service laundry must be designed in such a way that they capitalize on whatever area is available. However, we must also remember that the shop should be designed not only to maximize profit, but also to create a comfortable atmosphere for customers as this will encourage them to keep coming back.

Lighting

Vending machines

Graphic information It's important to ensure that users who are not used to using a self-service laundry are quickly and easily able to understand the steps they need to follow to wash or dry their clothes. These steps must therefore be explained simply and graphically on a large instruction panel mounted on the wall above the machines.

• House the water and gas meters, water storage tank, and junction boxes. • Access the vending machines and the central paypoint. • Store products used for cleaning the laundry. It might be a good idea to have a sink for filling and emptying buckets when cleaning the premises, a washbasin and a cupboard for miscellaneous material.

Chairs in the waiting area Customers who wish to remain on the premises throughout the washing or drying process must have an area where they can wait. This should be equipped with seats and a table where magazines or other material can be left for customers to use to pass the time.

• Access the automatic detergent dispensers and dispenser pumps if the washer extractors have built-in dispensers for washing products. The boiler room must have enough space to allow repair work to be carried out on the back of the machines so that mechanical parts can be removed (belts, pulleys, etc.). It's advisable to leave a gap no smaller than 800 mm between the back of the machine and the wall.

Machine alignment The washer extractors installed may vary in size and height. If the tops of the machines are aligned so that they are all at the same level, the customer can use this area as a work surface to place objects on whenever necessary, thereby improving ergonomics. We must also remember that many washer extractors (such as those made by Fagor) have their detergent compartment on the top. This additionally leads to a better appearance and design when installing the partitions later. This is why it is best to mount the smaller washer extractors on a plinth that brings them up to the height of the larger appliances. As tumble dryers are easy to use, we just need to make sure that the loading doors and control panel are accessible, so it is much easier to line the appliances up along the wall.

Some users will bring their own washing powder and fabric softener from home, but the majority will expect to find them in an automatic vending machine that must be installed in the laundry. If the self-service machines are fitted with coin slots, there must also be a machine available to change coins and notes.

• Access parts and areas related to the electrical connections, water and gas mains, drains, exhausts for the machines, as well as the inside of the machine for maintenance and repair purposes.

The premises must have a worktop or tables for folding clothes or large items of laundry. It's also important to provide laundry users with plastic baskets so that they can move wet clothing from the washer extractor to the tumble dryer. These baskets can be stored under the tables.

The premises must be well-lit, as this will make the laundry seem cleaner and as attractive as possible to the public. This can be enhanced by having large windows that face onto the street.

Auxiliary area for folding clothes

Additional safety devices Such as alarms, security cameras, fire extinguishers...

Boiler room and storage area The doors, control panels and detergent drawers (i.e., the parts that the customer has to handle) on the machines must be facing the public area. However, a boiler room or area is also required at the rear of the premises. This should be separated from the public area by walls or partitions and access must be restricted to authorized personnel only. This boiler room is used to:

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Fagor Industrial's range of machines for self-service laundries

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EXAMPLES Below are two examples of designs for a self-service laundry.

Fagor Industrial offers a broad selection of washer extractors and tumble dryers for use in self-service laundries, with a wide variety of ranges, sizes and models so as to cater for any need.

EXAMPLE 01: Premises of 40 m2, with all the machines arranged in a line.

EXAMPLE 02: Premises of 50 m2, with the machines arranged in an L-shape: washer extractors on one wall and tumble dryers on the other.

To enable us to be as specific as possible when providing examples, we'll stick to a few machines that can meet most needs as far as small and medium-sized establishments are concerned. In this case, we shall focus on:

01 Fagor washer extractors

Fagor tumble dryers

• High speed spin: This means that any residual dampness in the laundry can be dried thoroughly in the tumble dryer.

• With a load capacity of 11 and 16 kg.

• With load capacities of 11, 14, and 18 kg, the range of appliances is large enough for laundry such as this. • Hot water operated: If we are using hot water models, a water storage tank must be installed to ensure that the inlet temperature is sufficient to run warm washes lasting 30 minutes (which is the average time that these laundry machines usually take).

Self-service laundry with an automatic central paypoint covering 40 m2

• Available as a single machine and double dryer stack. Installing these stacks is worthwhile because they save on space (a double dryer stack takes up roughly half the volume of two separate single machines). • Gas-heated.

Images of a self-service laundry on premises of 40 m2

The appliances that should be installed in a laundry of this type are:

In the public area: • One hot water operated washer extractor for 11 kg loads (model LA-10 MA AC by Fagor). • Three hot water operated washer extractors for 14 kg loads (model LA-13 MA AC by Fagor). • A gas-heated tumble dryer for 11 kg loads, model SR-2-11 MP A G by Fagor. • A double gas-heated dryer stack for 16 kg loads, model SR-2-16 MP A G by Fagor. • A Fagor paypoint with interface boards to control a total of seven machines, with wall mounting system and card dispenser.

In the boiler room: • A worktop for folding clothes (this can be achieved by using Edenox MC-147 tables).

• A gas-heated water storage tank, with a capacity of 250 liters/hour.

• A set of chairs and side table for customers who are waiting.

• Junction boxes, switches, meters, and shut-off valves for the water, electricity, and gas.

• Plastic baskets for transporting wet clothing.

• Exhaust ducts and systems for fumes and steam from gas-heated dryers and tanks. • A cupboard for cleaning products, such as the Edenox AL1P-66. • A sink-disposal unit, such as the Edenox FV-66. • A washbasin with built-in soap dispenser, such as the Edenox LP-44 D.

• A vending machine containing products (detergent, fabric softener, etc.).

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Self-service laundry with an automatic central paypoint covering 50 m2

The appliances that should be installed in a laundry of this type are:

In the public area:

In the boiler room:

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Financial study for a laundry covering 50 m2 Below are some simple calculations for working out how profitable the laundry will be and how long it will take to recover the cost of the machines. Let's suppose we're going to set up a laundry on rented premises measuring 50 m2. We will have to refurbish these premises by carrying out some building work so that they are fit for the required purposes:

• Two hot water operated washer extractors for 11 kg loads (model LA-10 MA AC by Fagor).

• A gas-heated water storage tank, with a capacity of 260÷300 liters/hour.

Cost of refurbishing the premises:

• Four hot water operated washer extractors for 14 kg loads (model LA-13 MA AC by Fagor).

• Junction boxes, switches, meters, and shut-off valves for the water, electricity, and gas.

• A double dryer stack with two 11 kg gasheated tumble dryers, model SR-2-11 MP A G by Fagor.

• Exhaust ducts and systems for fumes and steam from gas-heated dryers and tanks.

• As this section is perhaps the one which is most likely to vary, it is difficult to state a particular baseline figure. It will depend on the condition of the premises we are renting, the facilities available, connections and mains, insulation, etc.

• A double dryer stack with two 16 kg gasheated tumble dryers, model SR-2-16 MP A G by Fagor. • A Fagor paypoint with interface boards to control a total of ten machines, with wall mounting system and card dispenser. • A vending machine containing products (detergent, fabric softener, etc.). • Two tables for folding clothes, such as the Edenox MC-147. • A set of chairs and side table for customers who are waiting. • Plastic baskets for transporting wet clothing.

• A cupboard for cleaning products, such as the Edenox AL1P-66. • A sink-disposal unit, such as the Edenox FV-66. • A washbasin with built-in soap dispenser, such as the Edenox LP-44 D.

For our example, we're going to suppose costs of: €50,000

Initial expenses of machinery: Using the example above, the cost of the machines that need to be purchased is as follows: • Fagor Industrial self-service machines: · 2 LA-11 MA AC washer extractors, each with a load capacity of 11kg. · 4 LA-13 MA AC washer extractors, each with a load capacity of 14 kg. · 1 SD-2-11 MP A G dryer stack with two tumble dryers, each with a load capacity of 11 kg. · 1 SD-2-16 MP A G dryer stack with two tumble dryers, each with a load capacity of 16 kg. · 1 Central paypoint complete with accessories. • Total for Fagor Industrial self-service machines: € 63,100. • Additional appliances: · 1 Water storage tank with capacity for 260 ÷ 300 liters/hour. · The storage tank must provide hot water for washing. Cold water is used for rinsing. · The water requirements per cycle for these washer extractors are: - LA-11: 40 l. for washing (hot water) and 60 l. for rinsing (cold water). - LA-13: 45 l. for washing (hot water) and 75 l. for rinsing (cold water). - LA-18: 60 l. for washing (hot water) and 100 l. for rinsing (cold water). · Taking into account the number of machines in our example, the storage tank must therefore be able to supply: 80 + 180 = 260 liters/hour • 1 Vending machine • Tables and additional items • Total cost of additional appliances: €9,900 • Total cost of appliances to be purchased: 63,100 + 9,900 = €73,000 Total initial investment: 50,000 + 73,000 = €123,000

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SCENARIO 01

SCENARIO 02

Most favorable scenario

Less favourable scenario

Estimation: working 30 days per month, assuming 8 washing/drying cycles per day for each machine:

Estimation: working 30 days per month, assuming 6 washing/drying cycles per day for each machine. Cheapest prices for wash programs:

MONTHLY COSTS

Estimated prices for energy and water:

Easy cooking from great chefs

Water

€1.50/m3

Water

€1.50/m3

Electricity

€0.16/kW

Electricity

€0.16/kW

Gas

€0.051/kW-gas

Gas

€0.051/kW-gas

Fixed costs

Author: Various | Publisher: RBA | Price: €15

Fixed costs

Estimated monthly rent

€2,000/month

Estimated monthly rent

€2,000/month

Insurance

€120/month

Insurance

€120/month

Products

€250/month

Products

€250/month

Other

€105/month

Other

€105/month

Variable costs

Water

€300/month (245 for the washer extractors + 55 for cleaning)

Water

€240/month (185 for the washer extractors + 55 for cleaning)

Electricity

€200/month (100 for the machines + 100 for lighting)

Electricity

€180/month (80 for the machines + 100 for lighting)

Gas

€965/month (490 for the tumble dryers + 475 for the storage tank)

Gas

€845/month (370 for the tumble dryers + 475 for the storage tank)

Total cost per month:

€3,940/month

REVENUE

Total cost per month:

Through 60 easy-to-prepare, beautifully presented recipes, a total of 20 famous chefs take the reader through simple menus for all the family. The chefs present a starter, main course and sandwich, while the book also manages to make room for delicious desserts made by renowned bakers. The purpose of the book is to bring fine dining to the domestic kitchen with accessible, healthy, and affordable ingredients. The publication celebrates twenty years of the Cassiá Just-Cuina Justa Foundation fighting to help people with mental difficulties into work.

€3,740/month

Cooking with Joan Roca

Author: - | Publisher: Correos | Price: €40

Author: Joan Roca | Publisher: Planeta | Price: €24.95

Gastronomy adds prestige and has the potential to attract tourists to a country. ‘Gastronomía con sello propio’ therefore takes the reader on a journey through history, describing the most significant customs and traditions in Spain. However, there is more to this book than standard cuisine as it also explores modern, avant-garde cooking which provides the reader with a rich approach bursting with subtleties.

Joan Roca uses a visual and informative approach to take us step-by-step through the culinary knowledge he has built up during his 25 years in the profession. He covers basic techniques so that readers can learn to cook any dish in this book and has also included 80 recipes for putting these techniques into practice. 'Cocina con Joan Roca' aims to explain the techniques and principles in an educational way so that any cook can gain the perfect base of skills. The famous chef from El Celler de Can Roca offers his best tips throughout the 371 pages of this book whose detail is second to none and which features some excellent photographs. This little cooking encyclopaedia comes highly recommended and is written by one of the best chefs in the world today.

And who better embodies those values than Ferran Adriá, the author of the prolog to the book. This hardback bound publication captures the essence of Spanish cooking across 174 pages. Divided into six chapters, the book builds up an individual culinary identity before ending with ‘10 Restaurateurs for 10 Menus,’ which features great chefs such as Martín Berasategui, Juan Mari, and Elena Arzak or Pedro Subijana, among others. As the book is published by Correos, the Spanish postal service, it also a treat for stamp collectors because it includes five stamps from the Spanish Gastronomy series, a set of stamps issued in 2014 where their gum was impregnated with certain aromas and flavors for the first time.

REVENUE

Price for using the machines

Cost for washing 11kg

€6

Cost for washing 11kg

€5

Cost for washing 14kg

€7

Cost for washing 14 kg

€6

Cost for drying 11kg

€4

Cost for drying 11kg

€4

Cost for drying 16kg

€5

Cost for drying 16kg

€5

DAILY REVENUE

DAILY REVENUE Revenue per cycle

Revenue per cycle 8 washing cycles x 2/11 kg machines

€96

6 washing cycles x 2/11 kg machines

€60

8 washing cycles x 4/14 kg machines

€224

6 washing cycles x 4/14 kg machines

€144

8 drying cycles x 2/11 kg machines

€64

6 drying cycles x 2/11 kg machines

€48

8 drying cycles x 2/16 kg machines

€80

6 drying cycles x 2/16 kg machines

€60

Total revenue and profits

Total daily revenue

€464/day

Total daily revenue

€312/day

Total monthly revenue

€13,920/month

Total monthly revenue

€9,360/month

Total monthly profit

€9,980/month

Total monthly profit

€5,620/month

The cost of the machines and premises is recovered within 13 months

The cost of the machines and premises is recovered within 22 months

Initial costs

€123,000

Initial outlay

€123,000

Profit over 13 months

13 x 9,980 = €129,740

Profit over 22 months

22 x 5,620 = €123,640

Great chefs such as Joan Roca, Carme Ruscadella, Oriol Rovira, Ramón Freixa, and Jean Luc Figueras have all contributed to ‘Cocina fácil de los grandes chefs.’ This charity cooking initiative is promoted by the social economy enterprise Cuina Justa - a people-oriented, artisan organization which has been working to protect the rights and freedoms of people at risk of social exclusion since 1994.

Gastronomy stamped with personality

Encyclopedia of Desserts

Frozen Yogurt: Gourmet

The Bread Bible

Author: Hubert Delorme, Vicent Boué, Didier Stéphan Publisher: Blume | Price: €40

Author: Various | Publisher: Lunwerg | Price: €18.95

Author: Rose Levy Beranbaum | Publisher: RBA | Price: €30

Spanning almost 500 pages, this collection explores French baking, which is one of the most prestigious forms of culinary art in the world. It features 150 basic recipes which range from the most well-known and classic dishes to other more playful ideas, before ending with the most sophisticated ones.

‘Yogurt helado: Gourmet’ takes us to a whole other dimension of yogurt-based recipes for ice cream. Its authors note that “although yogurt has been the ultimate 'anti-dessert' for many years, we think it's an indispensable ingredient when making fashionable desserts." This has prompted them to use it in every possible way and, as we have seen in recent years, its success has been remarkable. The book also contains a list of recipes for ice cream sundaes, milkshakes, cakes, and cupcakes which are all made with yogurt.

Bread for all occasions and tastes. Classic bread such as ciabatta and baguettes, traditional bread like pumpernickel or beer bread. Flatbread, such as pizza or foccaccia. Sourdough bread, sandwich bread, soft crust bread rolls and brioche… And, to finish, bread which is more elaborate such as three-cheese bread, bread with pine nuts and wholewheat croissants.

Puff pastry, trimmings, marbling, ice cream… these are just some of the 300 techniques and processes explained in impressive detail, with step by step guidance and photographs to illustrate the text. Structured in a practical way so that readers can easily find techniques and/or recipes, it also has a grading system which ranks recipes according to difficulty, a reference of specific techniques, plus a glossary and tips from respected chefs.

These are just some of the 150 recipes in ‘La biblia del Pan,’ a must-have book about an indispensable product for on any table.

Delve into this book's surprising recipes and create all those desserts which are sure to make your guests' mouths water.

Shavings and the Rainbow: A culinary tale Author: Marta Álvaro, Susana Fernández and Juan Pozuelo Publisher: Infancia con futuro Price: €15 Publisher: Blume | Price: €40

step by step guidance and photographs to illustrate the text. Structured in a practical way so that readers can easily find techniques and/ or recipes, it also has a grading system which ranks recipes according to difficulty, a reference of specific techniques, plus a glossary and tips from respected chefs.

Puff pastry, trimmings, marbling, ice cream… these are just some of the 300 techniques and processes explained in impressive detail, with

FAGOR News

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FAGOR News

Culinary Bloggers

CULINARY BLOGGERS —Mensaje en una galleta —La Cocina de Carolina

Chocolate and mint cookies _Mensaje en una galleta In one corner we have tasty creative cookies, and in the other, delicious baking recipes with the odd hint of savouriness. These are the sweet treats brought to us by Culinary Bloggers' guest blogs in this edition of Fagor News. The creators of ‘Mensaje en una galleta’ (Message in a cookie) tempt us with a heavenly range of takes on the cookie - one of the most common products that everybody loves. On ‘La cocina de Carolina’ (Carolina's Kitchen), the posts are rather more than that; they are culinary narratives told through exquisite and carefully composed photographs. About four years have passed since two friends, Miriam and Estíbaliz, decided to channel countless months of research, conversation and testing into a blog. Months which saw them bake hundreds of cookies. Months which saw them become very popular with their friends, neighbors and family members as they started to hand out boxes and boxes of their “experiments.” It was these "first customers" who insisted that they should go global, which led them to publish their work on social networks before going on to create their blog (www. mensajeenunagalleta.com). This is where they detail all their experiences and, in addition to recipes, they also feature tutorials on how to decorate cookies or whip up homemade treats. They use the internet to share their passion for baking, for the scent of vanilla, for stirring icing and “the pleasure of imagining that we're flying kites in the kitchen whenever we sweep the piping bag over our cookies,” they say. A great sense of satisfaction, meeting fantastic people, and developing their more creative side. As far as Miriam and Estíbaliz are concerned, these have been the rewards from creating ‘Mensaje en una Galleta.’ “We still surprise ourselves by the things we come up with sometimes. Our most extravagant idea was to set up www.latallerería.com, which is a virtual space that enables absolutely anybody to attend a baking workshop,” they say. Just like ‘La Cocina de Carolina’, they also have the

_La Cocina de Carolina

blog to thank for allowing them to indulge in a hobby that rivals their passion for cooking: photography. "We devote a lot of time to setting up and taking photos of our recipes. “My eldest daughter starts shaking each time she sees me take out the boards I use for decoration. She knows it's her turn to sprinkle sugar, blow, hold the cookies or help her mother with the latest crazy idea,” says Miriam. Estíbaliz agrees. "Our children are an integral part of the creative process. They really enjoy making the recipes and they can't wait to test the results," they add. Meanwhile, Carolina Ferrer took her first steps into the blogosphere around 2006 with a blog that was unrelated to cooking. From then until 2011, she came up with around 10 ideas which didn't turn out to be viable. It was then that she decided to combine her passion for cooking and baking with her love for blogs. All the knowledge she had acquired while studying hospitality management a at a Swiss university helped her to create ‘La cocina de Carolina’ (www. lacocinadecarolina.com). It started out as a recipe website and has found its true place as a baking blog, although nowadays it also includes the odd savory dish here and there. ““I don't just research each dish, the ingredients, or the quantities in order to get the perfect result, but I also create a special style for each one. I buy my bits and pieces at markets that sell old items. I go out of my way to get them - a rusty stock cube tin that's 50 years old, an old spoon, a water jug with holes. They're little touches that make my photographs stand out and - I hope - capture a sense of magic,” says Carolina.

Orange and almond sponge cake with orange icing

150 grams of muscovado sugar or good brown cane sugar, ground using a thermomix or grinder. 125 grams of butter. 1 small ecological egg. 45-50 grams of pure cocoa powder. 225 grams of flour (sometimes more, but never less). ½ teaspoon of salt (this is a must). ½ tablespoon or more of good vanilla paste. For the mint cream: 100 grams of icing sugar 15 ml of whole milk, i.e. a tablespoon. 1.25 ml of mint flavoring

Mensaje en una galleta La Cocina de Carolina

These little chocolate and mint cookies will remind you a lot of those popular chocolate mints that have a clock on the box. They're highly delicious and addictive. The first step is to make the best chocolate cookies in the world. The method is simple and you can do it by hand or with a machine, however you prefer. First of all, gently beat the butter and sugar together before adding the egg, salt, and vanilla. Beat the mixture a little more and add the cocoa powder. Keep on beating and add the flour. When it's all mixed in, we have to do a little kneading until we get to a point where it looks like we'll never be able to roll out the dough. Then we knead a bit more and put the dough into the fridge for an hour or two. The cold temperature transforms the dough and we can now roll it out very thinly, until it is two or three millimeters thick. Put the dough back in the fridge for a while. Cut out the cookies and bake well, because they have to be crunchy. Now make the cream by mixing together the icing sugar, whole milk and mint flavoring. Using a knife, spread the cream over the chocolate cookies as if it were butter. Melt a chocolate bar that contains 70% cocoa and dip the cookies into the liquid. Leave the cookies to cool on oven paper. If you want the surface to be wavy, use a little plastic knife or similar utensil to draw lines in the chocolate when it is about to set. For those who adore chocolate but aren't so keen on sugar, you can add a few drops of mint flavoring instead of using the cream. NOTE: The cookies can also be made using granulated sugar, and the egg doesn't have to be ecological. You could always omit the salt and use vanilla essence instead of vanilla extract.

515 g flour (standard white or wholemeal) 3 tablespoons (each measuring 15 ml) of baking powder (such as Royal) 1 1/4 teaspoons of salt 170 g of butter 450 g of sugar (the original recipe uses 528 g) 90 ml of mild olive oil 2 teaspoons of vanilla extract 1 teaspoon of almond extract 3 tablespoons of grated orange zest 2 egg whites 3 whole eggs 125 ml of fresh orange juice 375 ml of whole natural yogurt For the orange icing: 250 g of icing sugar The juice of 1 orange (or a little more) Orange blossom water (optional)

First preheat the oven to 170ºC. Grease a baking tin (you can use a bundt tin or round tins of 20 centimeters each), and sift the flour, baking powder and salt together. Leave to one side. In a large bowl, slowly mix the butter with the sugar and mild olive oil (you can use a spatula or whisk) for 2-3 minutes. Add the vanilla and almond extract, orange zest, egg whites, and eggs, stirring well until it is all mixed together. Next add the orange juice and keep stirring well until you get a smooth mixture. Now add the flour in three stages, alternating with the yogurt. Use a spatula or wooden spoon to stir until smooth. Pour all the mixture into the baking tin and bake for 40-45 minutes (depending on the size of the tin or until you can prick the sponge with a knife and it comes out almost clean). Now turn the sponge out of the tin and onto a wire rack, allowing it to drop out of the tin unaided. If you are using a good bundt tin and it has been greased and floured well, the sponge won't stick at all. Finally, for the ORANGE AND BLOSSOM ICING, sift the icing sugar and mix with two tablespoons of juice. Keep stirring and adding juice until you get the desired consistency.

FAGOR News

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FAGOR News

Fagor People

FAGOR PEOPLE Tell us a little bit about your professional career and the company department that you are in charge of. M.L.: In recent years, I worked at Fagor ElectrodomĂŠsticos S.Coop. where I was Export Manager and manager of the subsidiaries in France, Portugal, England, and Denmark. I joined Fagor Industrial in 2014 as the Area Manager for Asia and Africa.

A step forward in their careers, a new challenge, a change of approach in their work which will enable them to keep developing internationally and in a new region. This is how Carmelo Villanueva (Europe) and Manuel Larrea (Asia and Africa) define their new responsibility as Area Managers. They are the individuals tasked with leading their continents under the new organizational structure implemented by Fagor Industrial.

C.V.: I began working for Fagor Industrial in 2010 as the director of the subsidiary company in the Dominican Republic. In early 2012, I moved to Brazil in order to develop the business strategy for the Southern Cone. Then, in January 2013, I was put in charge of the subsidiary company in Mexico which was then being restructured and I was also responsible for Latin America. And eventually, I joined Fagor Industrial S.Coop. last autumn to take the role of Area Manager and lead the team in Europe. What does being an Area Manager mean for your career? M.L.: For me, being appointed Area Manager for Fagor Industrial represents a new challenge because I'm joining a new company, another sector and a structure which is undergoing change. C.V.: It undoubtedly signifies a step ahead in my career which will enable me to keep developing professionally on an international level and in a new area. On a personal level, it's an appealing prospect and I hope I can rise to the challenge. What are the main challenges that you intend to undertake in your Area?

MANUEL LARREA. AREA MANAGER FOR ASIA AND AFRICA

M.L.: Obviously, the challenges I face in my new role as Area Manager are in line with those of Onnera Group. My goals therefore involve improving sales figures and profit, and doing so with a streamlined structure. C.V.: The main challenge faced by our team is to try and consolidate Fagor Industrial as a leading manufacturer in the European market and to position ourselves as a genuine alternative to existing specialists in the market for each of our business areas.

CARMELO VILLANUEVA. AREA MANAGER FOR EUROPE

The efforts I've made so far have been aimed at fostering a close relationship and communicating with our clients with regards to both business matters and service. MANUEL LARREA.

What do you think are the strong points of your Area? And what improvements do you hope to make during your time as manager? M.L.: My area of responsibility stretches from Africa to New Zealand, taking in the Middle East, China, and the Asia-Pacific. The positive aspects are that the region is full of developing countries and the influence of the dollar, but there is also social or religious conflict in some cases. The efforts I've made so far have been aimed at fostering a close relationship and communicating with our clients with regards to both business matters and service. C.V.: The European market stands out for being highly competitive and knowing all about quality and service. Lately, we've been ploughing significant efforts into products and this will place us at the forefront of the market. However, we also want to position ourselves very close to the client, providing a speedy response which will enable us to add an important layer of service to the product and bringing that extra value that the market demands. What new business opportunities or major projects are your considering in order to improve profitability and productivity in your Area? Do your plans for expanding the business involve taking Fagor into new regions, or boosting and consolidating the brand in areas where the company is already established? M.L.: In our extensive region, the first step will be to increase sales through our current clients thanks to the work that has been done so far. Secondly, we ultimately want to reach new clients in Africa. Launching new products, such as the new E-VO Generation dishwashers that we have just brought out, will play a big role in helping us achieve those goals. C.V.: Our initial idea is to consolidate and boost our presence in the main European markets, such as the United Kingdom, Russia, France, Italy, and Germany, while also developing other potential markets such as countries in Eastern Europe and Scandinavia.

C.V.: First of all, it's not easy to find a multi-specialist manufacturer that is present in virtually every market, which is able to provide its customers with a complete solution and offer the same quality-price ratio as Fagor Industrial. This alone makes us a very interesting trade partner for many players in the sector. Another factor which sets Fagor Industrial apart from any other company in the sector is our staff. The relationship between Fagor Industrial and its customers is more than purely business because each department is armed with a great team and this makes the relationship much easier. Why choose a product made by Fagor rather than the competition? I'd ask that question the other way around: why choose a product made by the competition rather than Fagor? Nowadays, I don't think there's a Fagor product range that is inferior to any range offered by competitors at the same level.

The main challenge for our team is trying to cement Fagor Industrial as a leading manufacturer in the European market. CARMELO VILLANUEVA

And finally, what would it take for you to feel truly satisfied with your work during your time as Area Manager at Fagor Industrial? Is there any particular challenge or difficult objective you hope to tackle? M.L.: For me, the difficulty of managing this Area revolves around improving sales, both in terms of quantity and margin, and doing so with a streamlined structure. Those are the targets or challenges that I've set myself. C.V.: To be honest, I think that a company like Fagor Industrial should never be satisfied. We have to face new objectives and challenges everyday and these help us to improve little by little each day. That little bit of progress is what allows us to keep moving forward constantly. Our goal must be to prepare ourselves for the changes that continually come up in the various markets so that we can respond to those needs that arise everyday as best we can.

Over several years, we've been increasing our market share in the Czech Republic and Poland, where we have our own commercial subsidiaries. This enables us to be one of the key players in these markets which Fagor Industrial will continue to be committed to. I would also like to make it clear that this growth and increased market share is only possible with the collaboration of our partners, who are able to tailor our global strategy and apply it in the local market. This enables us to prove that we are a flexible company and able to be competitive in different markets, with very different characteristics.

What would you say are Fagor Industrial's strengths when it comes to establishing itself in the market? Why choose a product made by Fagor rather than the competition? M.L.:From my point of view, Fagor Industrial's main strength is that we are a general manufacturer which is also a specialist in each range of products. We're a specific and comprehensive solution rolled into just one supplier.

FAGOR INDUSTRIAL S. COOP. Santxolopetegi auzoa 22 20560 O単ati, Gipuzkoa (Spain) T. (+34) 943 71 80 30 F. (+34) 943 71 81 81 info@fagorindustrial.com

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