Insights

Tuusulanjärvi school center buffet line

Cold food production saves energy and reduces waste - Tuusulanjärvi school feeds 600 children daily

Filip Sajler

HOPI Chef Tech Center – Where culinary work and innovations meet

Ergoscoop helps to empty kettle.

Ergonomics in the professional kitchen – five tips for better ergonomics

Trondheim

How Metos keeps Trondheim’s public kitchen running

Johannes Lohi

A coldly efficient central kitchen in Porvoo

Metoksen tuotannon kehityspäällikkö Risto Koskelainen.

Metos' own production and product development are based on our customers’ needs

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Metos Cooking Solutions equipment at Hopi ChefTech Center

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