#01 / MARCH 2010 - Fagor Industrial · The head chef, Andoni Luis Aduriz, was disconsolate at what...

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Kepa BedialaunetaManaging Director of Fagor Industrial

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Strengthening innovation is going to continue to be one of our most important values together with work, participation, customer focus and social responsibility

The top new restaurant in Bilbao

ATEA RESTAURANT

Fagor Visual Chill blast chillersNew range of refrigerated display trays

WHAT’S NEW AT FAGOR

#01 / MARCH 2010

Interview with Antonio Sánchez new Managing Director of Fagofri

FAGOR PEOPLE

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FAGORNEWS 2010 TOGETHER WE EVOLVE

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International presence and innovation

Kepa Bedialauneta Managing Director of Fagor Industrial

SUMMARY

WHAT’S NEW AT FAGOR

OF INTEREST

FAGOR FOCUS

FAGOR PEOPLE

TRAINING 2010

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EDITORIAL

TOGETHER WE EVOLVE

The economic situation has barely changed with the arrival of a new year. If 2009 was a very difficult year for everyone with a crisis in which unem-ployment was one of the most worrying consequences, there has been very little inkling of a recovery at the start of 2010. Therefore, we are going to continue with how we are tackling the recession by focusing on quality and making sure that all the people in our different departments are doing all they can to offer the best service, above all.Being close to our customers is a basic premise within our strategic challenges and that is why we will continue pay-ing a lot of attention to personalised service, constant communication in pre-sales and after sales and meet-ing delivery dates. It is what makes us stand out and is an area where we are not going to lower our guard.Fagor Industrial is going to take another step forward on the route towards to globalisation, now that it has con-solidated its presence in the domestic market. And times of crisis are a good opportunity when it comes to establish-ing yourself in new markets. This year France is going to be one of our strate-

gic points which we shall be especially sensitive to and where we will spare no effort in terms of services, sales and communication to ensure that this initia-tive bears fruit.Participation in sector fairs will also help us to make advances on the interna-tional stage. In addition to the most important events in Europe, we shall also be promoting our different business areas in China, Colombia, United States,

Argentina, Australia, Singapore, Indone-sia... not forgetting the fairs taking place in Spain like Hostelco, in Barcelona, where we will be promoting our laundry business, or the Hospital Catering Semi-nar in Alicante, among others.Strengthening innovation is going to continue to be one of our most impor-tant values together with work, par-ticipation, customer focus and social responsibility. And proof of this is the project that we are now taking on. Reliability laboratories so that Fagor In-dustrial’s products and services get out into the market place with the highest quality after having undergone the most stringent tests. Technological advances, fundamental for maintaining competitiveness in any market, are behind the new products

we are going to be launching soon. The ‘Advance’ range of dishwashers, with a modern look and finish, stands out for being easy and intuitive to use due to its efficient electronic operation. Another example in addition to the medium-speed washing machines that are to be launched soon, are the new generation of ‘Visual’ ovens, which have the most advanced electronics the advantages of which in terms of saving time and

money, ergonomics, hygiene and per-fect cooking meet chefs’ requirements.We cannot forget about training and di-rect contact with our customers. We will continue with the ‘Fagor Cooking Expe-rience’ initiative, in which our corporate chef offers practical demonstrations of how our machines work, and which is giving such good results. It is our way of offering people the chance to get to know the company’s current and future products. Because today quality and proximity are more essential than ever.

“Technological advances, fundamental for maintaining competitiveness in any market, are behind the new products we are going to be launching soon.”


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Technology to maintain quality, hygiene and safety in food by controlling tem-perature is one of our strong points in meeting our customers’ needs. The new Fagor Visual Chill blast chillers are the ideal complement to the Visual ovens and are the basic element in the prepara-tion process for Cook & Chill and Cook & Freeze meals. They have a new look, as well as multilingual controls; they are more user-friendly and robust to pre-vent any liquid getting in, and also offer improved features to enable new blast chilling cycles to be created or recorded.

The machinery, which offers top level performance thanks to the standard square nucleus probe which is easier to remove, can incorporate new options like the heated probe, which is very useful as it is easy to remove from large frozen

products at the press of a button, and the HACCP printer –integrated on the front- which enables the product tem-peratures and blast chilling times to be printed out.

These are some of the advantages offered by the Fagor Visual Chill blast chillers, which also prevent the creation of microcrystals, which maintains the organoleptic quality of the products and helps to offer an extensive, varied menu that can be served quickly with optimum quality, in addition to providing savings in time, money and personnel as pre-cook-ing can be done outside peak times.


NEW RANGEOF REFRiGERATEd diSPLAy TRAyS Significant improvements in reliability and performance and a modern look

After months of work, Fagor Indus-trial presents a new range of display trays for snacks as a result of its commitment to continue increasing quality and variety in its range of Commercial Refrigeration products. Reliability, performance and a more attractive look are the improvements that have been introduced with the relocation of the most important elements like the condenser and the evaporator thereby making the unit more efficient.

With these components which are bigger and more powerful than the previous ones, the ambient operat-ing temperature has gone from 25 to 32 degrees. The evaporators are more robust, with a copper pipe that is more than twice as thick together with its epoxy coating, as well as the sealed interior container to prevent any possible oxidation and pitting.

The display trays offer a modern de-sign thanks to the work done jointly with a graphic design company. The models available in the market are curved and straight, with and without the refrigeration unit, and in tones of grey and gold.

FAGOR ViSUAL CHiLL bLAST CHiLLERS

WHAT’S NEW


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FAGOR iNdUSTRiAL, SUPPLiER OF HOTEL PORTA FiRA iN bARCELONAFagor Industrial was one of the main suppliers of the recently opened Hotel Porta Fira in Barcelona, very close to El Prat airport and very busy due to its strategic location.

This hotel, part of the Santos chain, was officially opened on 1 February. Fagor Industrial has equipped different areas like the basement –where the latest generation cold-stores and refrigeration centre stand out-, the main kitchen, the banqueting area –with two conveyor dishwashers and a finishing kitchen- and the first-floor restaurant with a 900 range wall-mounted cooker and a washing-up area with a pass-through dishwasher, cold stores and a preparation area for waiters.

The gala dinner to present the new facilities was attended by personalities, political authorities and a representation of top management from the suppliers who had participated in the work, includ-ing Raúl San Blas and Antonio Castañer, representing Fagor Industrial.

At the event, the owner of the Santos chain thanked all those responsible for the facilities, which he rated a complete success in terms of both the time taken and the quality of finish in all the installa-tions.

On February 9 last, a Fagor Cooking Experience was held in Valencia which was attended by a total of 18 final customers from different establishments in the restaurant sector. The experience, which lasted just over three hours, was highly satisfactory for those attending as they were able to see ‘in-situ’ how good Fagor Indus-trial’s products are.

VALENCiA WELCOMES THE FAGOR COOkiNG ExPERiENCE


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MUGARiTz RESTAURANT TO CLOSE FOR A TiME dUE TO A FiRE

Mugaritz, the fourth best restaurant in the world ac-cording to the ranking of the prestigious British maga-zine, Restaurant, will close for a period of time because of a fire which has affected its kitchen.

The establishment, located in Rentería in the province of Gipuzkoa and with Andoni Luis Aduriz at the helm, has suffered significant material damage. The fire, which occurred in the small hours of 15 February last, com-pletely destroyed the kitchen so “we have to close for now, stop, reflect and draw up a plan”, commented sources at the restaurant. Whilst the restau-rant is closed to the public, the team intends to continue with its research work.

The head chef, Andoni Luis Aduriz, was disconsolate at what had happened and stunned by all the show of affec-tion from both private individuals and colleagues in the profession and institutions. Likewise, hav-ing checked that no-one was in-jured one this young chef’s first thoughts were the commitments they had with the “people who have placed their trust in us”. For this reason he has asked for everyone’s help and recognised that he has been offered places in which to meet these commit-ments, although he did not want to go into more details.


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It will be this year. The Ministry of Health and Social Policy will toughen the Anti-smoking Law and ban smoking in all closed public spaces, leisure establish-ments and restaurants before the end of 2010. The Government is looking for major social and po-litical consensus to approve the regulations with the maximum support possible although the ho-tel and catering sector, amongst others, has already rejected the measure due to the economic losses it could entail.

For those working in the hotel and catering industry, the passing of this law would come on top of the fall in sales as a result of the crisis, and bars, restaurants and cafeterias could see an additional fall in turnover of between 15% and 20%, accord-ing to their estimates. In addition to this loss of turnover and investment there would be the loss of smoking customers who would look for other types of leisure activities. They also argue that the investment they made in the past to set up smoking areas when the Law to Prevent Nicotine Addiction was passed four years ago would have been for nothing.

Central Government believes it has the responsibility of tackling a reform

of this type in order to be consistent with the scientific information there is about the damage to health caused by smoking. The Parliamentary process could start before June, the month when the Government will also be sending the Autonomous Commu-nities the initial text within the frame-work of the National Health System’s Inter-territorial Council.

In this regard, Spain would then be on a par with other European countries like United Kingdom, Holland, Ireland, Italy or France where smoking in bars and restaurants has already been banned. In our country, it is currently permitted to smoke in bars and res-taurants smaller than 100m2, which account for 80% of the total. Around 40,000 of the more than 350,000 leisure outlets in Spain are smoke free or have special areas for smokers.

MiNiSTRy OF HEALTH TO TOUGHEN THE ANTi-SMOkiNG LAW bEFORE THE ENd OF 2010

kEyS TO SUCCESS FOR CATERERS ANd THEiR RESTAURANTSOpening a business, in this case in the hotel and catering industry, could be more appealing if you follow advice and best practice in order to achieve success. Like in any job, this plan of action can start with effort and perseverance at work, together with a great capacity for management and leadership.

And if the staff is important, who you de-pend on for friendly, efficient service, you also need a prestigious kitchen, gastro-nomic quality, variety and presentation, always keeping an eye on and analysing the direct and indirect competition and the food and menus they offer.

Modernisation of equipment and kitchens is essential for a restaurant to do well, so it is fundamental to choose a supplier you can trust, who can provide a top quality range of products and services.

Something else essential to a restaurant are the potential customers whose loyalty you have to win on a daily basis, taking into account their tastes, preferences and new culinary trends. A restaurant’s sales depend to a great extent on promotion and advertising. Expenditure in this area has to be constant, and it is important to seek ad-vice from specialists in design, gastronomy and marketing.

A restaurant’s menu and atmosphere should not resist adapting to social chang-es even if the business has been operating well for many years.

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To showcase today’s most out-standing and innovative cooking. That is the purpose of this new section starting in FAGOR NEWS. Cookery secrets and new ideas will be within everyone’s grasp with a series of recipes giving the steps to follow to prepare a variety of exqui-site dishes.

In short, a basic guide offering you recipes for all sorts of stews, roasts and sauces, seasoned with different aromas and flavours so that you can prepare them yourselves following the instruc-tions provided. The ingredients and products to be used will be as important as how each recipe should be cooked.

COOkERy SECRETS WiTHiN yOUR GRASP

INGREDIENTS for 4 people:150 g minced beef100 g minced pork2 spring onions150 g of Orduña mushrooms or any other spring mushrooms2 young garlic 50 g pistachios, skinned and chopped3 big, above all, long courgettes½ dl olive oil2 tsp Mascarpone cheeseSome chopped basil leavesSalt and pepper.

For the sauce

6 tbsp corn oil50 g cooked sweet cornOne tbsp of cooked sweet corn, which has then been fried to make it crisp4 tbsp orange juiceSalt.

COURGETTES STUFFEd WiTHMEAT, WiLd MUSHROOMS ANd PiSTACHiO NUTS WiTH CRUNCHy CORN SAUCE

PREPARATION:For the stuffed courgettes:Chop the spring onions and put them into a pan with the oil, keeping back two tablespoons of oil. When the spring on-ions are done, add the minced meat and brown it well. Then add the chopped basil and some salt and pepper.

Cook for about 5 minutes on a lively heat. Briefly fry the mushrooms with the chopped young garlic and add them to the onions and meat. Add the pistachios and at the end of the cooking time (5 minutes more), mix in the mascarpone really well. Leave the filling to rest for a few minutes.

Slice the courgettes finely with the skin on, from top to bottom vertically. Lay out the slices, cut in half to form a cross. Put a tablespoonful of the filling in the

centre of the cross and bring the ends of the slices up over each other to form little packets.

For the corn sauce:Blend the cooked sweet corn with the rest of the ingredients, except for the fried corn. Heat up and beat the mixture. Pass through a sieve and add the crunchy corn at the end. The sauce should be served warm.

PRESENTATION:Put a frying pan on the heat. When it is hot, add the rest of the oil and fry the stuffed courgette packets on both sides for 2 or 3 minutes on a lively heat. Put them on a plate and pour the corn sauce around them.

bAby LAMb CHOPS WiTH COUSCOUSANd CONiT VEGETAbLES

INGREDIENTS for 4 people:

200 g stewing lamb (neck, skirt, etc.), chopped1 green pepper2 carrots1 onion2 cloves of garlic, with skin left on100 g chickpeas (left to soak the night before)Some strands of saffronA pinch of ground gingerA little Harissa paste150 g couscous2 litres of water8 tbsp olive oil20 g butter8 baby lamb chops1 tbsp coriander paste (made from virgin olive oil, pepper, half a tsp of coriander, a pinch of garlic and saltA little water and salt

PREPARATION:Clean the vegetable and cut them into strips, except for the cloves of garlic. Put all the vegetables and the chickpeas to cook in the water. Add the meat. When it starts to boil, skim off any froth. Add the spices and season with salt and pepper. Cook on a low heat for 40 minutes (the chick-peas might need a little longer). Strain and add the couscous to the cooking liquid. Cook for 12-15 minutes and strain.

PRESENTATION:Stir the couscous by hand, adding some oil, a little water and butter to separate the grains. Keep it in a warm place. Remove the fat from the lamb chops. Fry the chops (previously rubbed with the coriander paste) in a very hot frying pan on a lively heat, until they are browned. Heat up the vegetables and chickpeas. Put some spoonfuls of hot cous-cous on the plate, and place the freshly cooked lamb chops on top, with the hot vegetables and chickpeas around it.

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FAGOR FOCUS

ATEA RESTAURANT

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been “completely run off their feet”.

But being run off his feet is something that Daniel García is used to. One of the few Spanish chefs to win a Michelin star, he started his professional career in the Viejo Zortzi more than 30 years ago, before going on later to the Zortziko restaurant. On the way, he has had time to make 157 TV programmes, until he stopped “because either you concentrate on being a TV chef or you concentrate on being a restaurant chef, and I am seduced more by the latter”, to almost become a professional photographer –he works with several magazines and the Atea’s walls are decorated with a number of his photos-, to open an account on Facebook, to promote himself on the Internet and, most importantly, supervise every dish coming out of his kitchen.

GOING bAck TO SIMpLIcITY

The Atea is, for the time being, the latest step in his unstoppable career, set up with a new aim: to get back “that fondness for cooking, which for me consists of the basic tastes and flavours that emanated from my Mother’s kitchen”. Local flavours that get into every corner, ranging from his kitchen equipment supplier –the Fagor Industrial Group, who he has been working with for “a mere twenty years”, and who also took charge of the dining room’s wine cellars- to the location of the restaurant itself: “this place used to be an old customs warehouse”, he says. “It was there that they stored the food before distributing it to the rest of the population. Now we are bringing food back to the warehouse, but this time cooked and on plates”.

“Daniel García for anyone” is the concept

“My Michelin star is a commitment i wake up to every day”

REPORT

Daniel García is expanding his chain of restaurants in Bilbao, with Atea, a restaurant “for the public in general”

Interviewing Daniel García is not easy. It’s like following a whirlwind, who between questions, literally has time to keep his hands and eyes on everything. First he’s talking to some curious visitors ,who have come in to ask about something, then he’s supervising the kitchen, next he’s posing for the photographer and all the time he’s answering the phone, which has not stopped all morning with people wanting to book a table. His restaurant, Atea, which opened a few days ago in the old part of Bilbao, started with an inauguration attended by 400 people. Since then, according to the owner and chef, they have


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he uses, and he’s not completely joking, when defining the spirit of the new restaurant, which covers “from the basic flavours children like to their grandparents, but it is also a concept that will enable all pockets to come”. García is especially proud of his speciality, the Atea omelette, “which is served au gratin, and made exclusively with egg yolk, potato, red and green pepper, onion and good olive oil”, although he points out that the style of his new restaurant is “cooking that is going to involve popular dishes, classic local dishes, without that meaning that the cooking is going to be repetitive. It must be innovative cooking, always looking for simplicity and championing good produce”.

A UNIVERSE THAT ALWAYS ENDS IN bILbAO

“It’s strange, but you can say that my professional life has taken place in the space of one kilometre around”, he reflects when asked to summarise his career. “It is true that I have been half way around the world with my cooking, or representing Spain in international forums. But on the other hand I’ve never left Bilbao, and my three restaurants are less than a kilometre apart”. It’s in this little corner that I got my Michelin Star, “a commitment I wake up to every day, thinking that it’s what brings people from very close by or very far away,

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TEST qUESTIONS

Daniel Garcia is expanding his chain of restaurants in Bilbao, with the Atea, a restaurant for “the public in general”

An ingredient....Potatoes

A restaurant....Zortziko

A chef.....Daniel García

A wine and a dish...Luis Alegre and the Atea omelette

A pleasure...Enjoying the sensations of a good meal in good company

A wish for the future...That Atea is a success, that 2010, which everyone thinks is going to a very bad year, is really good for the Zortziko Group and everyone else as well, because I think that only by working hard will we get through

except for all his excitement”, and he is still enthusiastic about cooking today, so much so that he does not let himself get carried away by his other activities –photography, the Internet, travel- and still manages to focus on his main passion. Is there a trick? Of course there is: “Make it different every day”.

and my biggest concern is not to let them down”.

To open a new restaurant in times of crisis could look like a bit of a risk, but Daniel García is sure that it can always work “if you offer your customers something good. For a waiter to treat a customer well, he needs a good chef behind him, and for a chef to able to cook the way he wants, he’s got to have a good team backing him. In this case, suppliers are essential together with the kitchen equipment for this to work”. His travels abroad, after which he always comes back to Bilbao, have served to show him the excellent standing of Spanish cooking: “right now we are the desire of very many countries and the envy of many professionals. It is enjoying a level of international fame it has never had before”.

The intensity with which he dedicates time and energy to the Atea has not let Daniel García forget the affection he feels for Zortziko, where he started his career and where he really feels at home. He remembers when, many years ago, he came to Bilbao “with a case that, although it was small, had almost nothing in it

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Antonio SánchezNew Managing Director of Fagofri

FAGOR PEOPLE

He is the executive who came in from the cold, and is still in the cold. After several years in charge of Fagor Industrial’s refrigeration production plant in Poland, Antonio Sánchez Recarte has moved to the warmer climes of Lucena in the province of Cordoba to take the helm at Fagofri, the company’s production plant where industrial refrigeration plays the leading role. At 35, he is taking on a new responsibility with the active spirit that has always characterised his career and has led him to move around so much in both his working life and free time, when he relaxes by cycling canoeing and skiing.

Can you give us a short summary of your professional career?

Before joining Fagor Industrial, I worked in for other companies like Guardian Llodio, where I was production supervisor, and Coinalde S. Coop, where I was production manager from 2001 to 2004. It was in 2005 that you could say I started my international career, when Coinalde sent me to Poland to set up and manage their production plant there. I held that post until 2008, when I joined Fagor Industrial as the managing director of the company’s refrigeration production plant in Poland.

What were your functions exactly in that post?

As managing director of the plant, it was my job to get the business model back on course, and adapt how the plant worked to our company concept and our parameters.

Was it difficult to adapt to working in another country? What was the hardest thing?

It’s always difficult to work in another country, because of the cultural differences, the different ways of doing things and not being familiar with the environment, in addition to which, in this case, there was the communication problem. It’s normally toughest at the start, when you don’t know anyone and everything you have left behind on a personal level because you are abroad is at the front of your mind. In any case, I have to stress that it is all this that makes the experience very enriching, in addition to a big challenge in all aspects. And, from the professional point of view, it is worth highlighting that a lot of dedication is required to set up something like that, and you need to be really committed to the project.

What would you say was your biggest achievement in Poland?

I’d divide it into two parts, the professional and the personal. In the first aspect, I think that my main achievement was to have got the company back on course, setting up, drawing together and leading a good team which has enabled us to have a profitable, growing company today with a solid project for the future. Then, on a personal level, I would highlight having been able to integrate fully in a different country, in two different cities where you don’t know

anyone, and having been able to improve myself by getting to know another culture and different customs.

All this time abroad must have led to all sorts of experiences…

Lots of them, some more amusing and others less so, although once they are over, you can laugh about them all. Now you realise what sort of things you should write down to remember them; in many cases it’s your friends who remind you about stories you told them some time ago… Among my favourite stories is that of my first night not in the hotel, when I ended up eating in a Chinese restaurant that didn’t look much good, and sleeping on top of the bed in a sleeping bag... and of course, there are always the stories about the authorities. Those small infractions that lead the police to stop you and force you to communicate as best you can, saying and indicating that you don’t understand, in addition to all sorts of negotiations to finally manage to come though unscathed.

You have recently joined Fagofri. For those who don’t know, what is Fagofri? How would you describe your company in a few words?

Fagofri is Fagor Industrial’s refrigeration production plant in Lucena, province of Córdoba. It is the company’s pioneering refrigeration plant, which, although it has a number of years of experience, has now reached the moment when it has to adapt to the new focus and the new situation imposed by an increasingly more demanding market, and which requires a change in direction to undertake more customer-focused production.

We want to become a benchmark in refrigeration in Europe

FAGOR PEOPLE


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How many employees does Fagofri have?

It currently has 135 employees among the different areas, and although we are going through a difficult situation, the aim is to promote certain departments that we consider key to turn them into the driving force to enable us to increase sales and strengthen our market position.

Are there any projects where you can perceive this new way of doing things?

Apart from the company project itself, with a new focus and objectives, I think that the Advance refrigeration range is a clear example of what we want to transmit and achieve. We want to become a benchmark in refrigeration in Europe, take a qualitative leap forward in terms of products.

What are your medium-term objectives? What does the company aspire to in strategic terms?

The truth is that at Fagofri we are taking on a considerable change; we want to be a flexible company, adapted to our customers and really close to the market, with all this materialising in a better service and response. That is why we have established some clear, specific objectives: for example, we have shortened the current delivery times and for those items that are manufactured to order we undertake to deliver in two weeks. In the

spare parts service, we have changed the structure and how things are done to speed up the process and thereby reduce the delivery time. We have undertaken to deliver 95% of spare parts in 48 hours. And as far as after sales service is concerned, we think that, as manufacturers, we have to respond to our customers, so we are going to deal with queries directly. All these objectives have to lead to an increase in sales and thereby strengthen Fagor Industrial’s position in the domestic and export markets; Fagofri has got to be the driving force behind the group in industrial refrigeration.

Of all the products you have been working on, which have the most potential?

In terms of products, two lines we are working on and which we will launch this year clearly stand out. One is the new range of blast chillers, which is the refrigeration product range with the most value added and which will replace and improve on the existing product as far as technical specifications are concerned, which is a big step forward. And the second is the Advance range, with big design advantages which affect both the working specifications, achieving more efficient appliances, and how easy they are to use.

What can you tell us about new developments? Will there be any new products?

An emphatic yes, and what’s more, this year. We are ambitious about new developments and products, so we are faced with a big challenge in terms of improvement and innovation. The R&D department has been strengthened with two specific aims: to improve the current ranges and develop new products, and with these objectives in mind we have drawn up a work plan for the whole year, which will soon be bearing fruit.

What does quality mean for Fagofri?

It is a commitment at all levels of the organisation, and something which management is totally involved in and committed to. To assure it, the quality department has been reorganised, and we plan to equip the lines with more modern, reliable systems to control the machines being manufactured. Because it is clear that the perception the market has of our products has to be that of reliability and trust.

Bº Santxolopetegi, 22 Aptdo 17 - 20560 Oñati (Guipúzcoa) SPAINTel.: +34 943 71 80 30 www.fagorindustrial.com

The aim is to offer the chance to get to know our products and services in depth, as well as get information about what we will be launching onto the market soon. In ad-dition to Spain, training will also be offered in Poland, Turkey, Chile, China and Cuba.

As a result of our commitment to training, over the coming months, we are going to carry out, as part of our training plan for 2010, a number of courses aimed at dealers, technical service, customers and internal staff in the different offices and manufacturing plants both at home and abroad.

The courses are subject to modifications as far as dates are concerned. For more information, get in touch with the relevant office.

TRAINING 2010

MARCH APRIL MAY

Oñati Technical course: VISUAL ovens ADVANCE dishwashing2 and 3 March

Technical course: VISUAL ovensADVANCE dishwashing 12 to 16 Aprill

“Initiation“ laundry course18,19 and 20 May

FAGOR EqUIP training 15 and 16 March

Course for laundry specialists18,19 and 20 May

LucenaFagor Cooking Experience9 and 10 March

Fagor Cooking Experience for dealers’ customers13 April

Fagor Cooking Experience for dealers’ customers18 May

Technical course: OVENS23 and 24 March

Technical course: OVENS25 March

Andalusia FAGOR EqUIP training13, 14 and 15 April

Poland Technical course: laundry16, 17 and 18 March

Turkey Laundry course.26, 27, 28 and 29 April

Chile Fagor Cooking Experience training13 to 21 March

East coast of Spain

EAST COAST OFFICE sales training. Cooking demo on ovens/blast chillers and vaccum packing 2 March

Catalonia Technical training: OVENS16 and 17 March

Technical training: OVENS13 to 15 April

Technical training: COE, VE and VPE OVENS. ADVANCE dishwashers 19 to 23 April

MadridTechnical training: Laundry 3 March

Sales training CENTRAL SPAIN OFFICE 10 to 14 May

Technical course: VISUAL ovens9 March

Technical training. Visual Ovens /AD dishwashers.10 and 11 March

China New products3 to 7 May

CubaTechnical course: Ovens, dishwashing and cooking19 to 23 April

#01 / MARCH 2010 - Fagor Industrial · The head chef, Andoni Luis Aduriz, was disconsolate at what...

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