With EVO, a cutlery collection has been created that meets the functional demands of professional gastronomy to an exceptional degree. It is robust in daily use, economical to procure and available at short notice in large quantities. This makes it ideally suited to corporate catering, event catering and modern casual dining concepts where smooth operations and reliable processes are essential. The development of the collection is guided by the specific requirements of professional foodservice environments, in which cutlery must withstand continuous heavy use, support efficient logistical workflows and enable predictable replenishment. EVO has been designed precisely for these conditions and conceived as a universally applicable solution.
Neutral in design – flexible in application
The deliberately understated design blends seamlessly into existing cutlery ranges and allows stocks to be expanded or renewed without compromising the visual coherence of the overall setting. This makes it easy to replace individual pieces and combine different ranges, offering a clear advantage for any foodservice operation that values a consistent appearance in the guest area.
Two stainless-steel variants for different requirements
A key feature of the collection is the choice between two stainless‑steel variants, 18/10 and 18/0. While 18/10 offers a particularly high‑quality and durable option, the 18/0 version is specifically designed for operations with automated dishwashing systems. Its magnetic properties support reliable separation and sorting in dishwashing lines, facilitate efficient return processes and ensure smooth workflows even at high volumes. As a result, EVO covers a wide range of foodservice applications – from premium restaurant kitchens to large‑scale catering environments.
Reliability for high guest volumes
EVO demonstrates its strengths particularly in environments where large numbers of guests are served and daily processes must withstand continuous high demand. The collection combines functional robustness, economic efficiency and a universally adaptable design that integrates seamlessly into a wide range of foodservice concepts.
