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KANTINE

Gastronomy
Munich, Germany

Kantine is a modern, high-efficiency restaurant concept focused on freshly prepared, high-quality dishes served at scale. From homemade soups to freshly breaded schnitzels, the kitchen delivers consistency, speed, and authenticity to a dynamic urban audience.

Chef suggests

MultiFresh® Next

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-At Kantine, our goal is to serve fresh, well-prepared food efficiently, without compromising on quality.
IRINOX allows us to manage large volumes with precision, consistency, and speed every single day

Kantine is a modern restaurant in Munich designed for high-volume, in-house production.
With IRINOX MultiFresh® Next technology, we rapidly chill soups and freshly prepared dishes, streamline mise en place, and optimize kitchen workflows—enabling fast service, reduced labor, and reliable quality in an open-kitchen environment

 

Tell us about your business

My name is Kai Klinkel, and I am the Executive Chef and Operations Manager of Kantine, which I have been running together with my wife Christel since 2022.
Every day, we lead a modern kitchen centered on flavorful, in-house preparations such as artisanal soups and freshly made schnitzels.

We work with large daily volumes, maintaining precision and consistency in order to deliver a high-quality lunch experience for a fast-moving, quality-driven clientele. Our open kitchen concept requires efficiency, organization, and absolute reliability in every step of production.

 

Which IRINOX equipment do you use in your kitchen?

In our kitchen, we use:

  • 2 MultiFresh® Next L blast chillers

These machines are essential to our daily production flow. They allow us to rapidly chill preparations such as 60–70 liters of soup and to blast freeze freshly prepared schnitzels.

Fully integrated into our workflow, the IRINOX units support continuity, structure, and efficient planning, even during peak service periods.

 

How have IRINOX solutions improved your daily workflow?

IRINOX equipment enables us to process large quantities in a short amount of time, significantly improving mise in place and overall kitchen efficiency.

Thanks to this organization, we are able to serve many guests simultaneously in our open kitchen while reducing:

  • unnecessary steps
  • staff workload
  • service bottlenecks

The result is a smoother, faster service with consistent quality, even at high volumes—an essential factor for our business model.