Head chef for the French Prime Minister, Mr Denis Rippa, hosted a cooking workshop deploying the HOUNÖ CombiSlim to great satisfaction.

All 72 Shell petrol stations deploy Visual Cooking as a CombiPlus solution for their convenience shop areas.

Flammen's Visual Cooking combi ovens are all controlled by the award-winning cloud solution Let's Cook.

In the panpan Bistro in Copenhagen ZOO, Head Chef Casper Stuhr Sobczyk prepares gastronomic delights in HOUNÖ Visual Cooking combi ovens.

Potatoes are more than just a main course accessory. They can also be transformed into a delicious dessert or a beautifully arranged starter

HOUNÖ AND ITS SUPPLY PARTNER BRØNNUM HAVE INSTALLED 13 DIGITALLY CONTROLLED OVENS AT THE ACCLAIMED ALCHEMIST RESTAURANT IN COPENHAGEN, WHICH REOPENED IN JULY...

Michelin-starred restaurant Carters of Moseley in Birmingham, UK, has used HOUNÖ combi ovens in their kitchen since they opened in 2010. Head chef and owner ...

HOUNÖ IS BEING RECOGNIZED BY THE PRESTIGIOUS GERMAN DESIGN AWARD 2019 FOR OUR LET'S COOK CLOUD SOLUTION, AS THE INNOVATIVE DIGITAL TOOL IS AT THE FOREFRONT O...

The kitchen at Danish independent boarding school Midtjysk Efterskole has used HOUNÖ ovens for more than 35 years. Therefore, it was only logical to purchase...

Have you seen the Danish film ‘Babette’s Feast’ and do you remember the feast itself, where Babette cooks for the frugal and abstinent congregation in an out...

The Michelin Restaurant Domestic in Aarhus, Denmark, wanted an oven that was reliable, accurate and user-friendly. They therefore had a HOUNÖ Visual Cooking ...

HOUNÖ is the perfect partner for retail stores, as HOUNÖ ovens alleviates concrete challenges unique to retail operators and Food to Go stores. HOUNÖ combi o...

The setting around a meal says something about the vision. That’s how Anders Busk Faarborg sees it. He is the Creative Director and partner in design agency ...

HOUNÖ’s compact CombiSlim ovens are the ideal choice when space is tight; the ovens fit perfectly in the small kitchens of La Fabrique de Bouchons and Kalyps...

Not one degree more or less. 1257 °C is precisely where the magic happens. Behind the iron door of the kiln, where the clay takes on its character and become...

A liver pâté sandwich is not just a liver pâté sandwich*, at least not at Herlev Hospital in Denmark. A liver pâté sandwich here is served with pickled sago ...

It’s a long way from the pier in Aarhus, where an exclusive restaurant unfolds on the water’s edge, and for that matter, from a Michelin star restaurant on t...

What is taste actually? Where is it? And can we really talk about a good taste versus a bad taste? Per Mandrup is the director at Smagens Univers (Taste’s Un...

Behind the green crowns of the trees that arch over the narrow road in the middle of the rural West Zealand terrain is Kiselgården. The farm, which is known ...

It’s his commercial successes that are depicted in the media. In 2016, particularly in Grand Central Terminal in Manhattan, his Nordic food Mecca Great North...