KANTINE
Kantine is a contemporary foodservice concept focused on freshly prepared, high-quality dishes designed for a fast-paced, urban clientele.
Led by chef and operations director Kai Klinkel, Kantine combines efficient production, precise organisation and professional technology to manage large daily volumes without compromising on taste or consistency.
-At Kantine, efficiency and quality must go hand in hand.
IRINOX allows us to manage large volumes with precision, speed and consistency every single day
In a high-volume kitchen like ours, organisation is everything.
With the MultiFresh® Next L, we can rapidly chill and freeze large batches, streamline production and deliver fresh, well-executed dishes to a dynamic audience without compromising quality or workflow.
Tell us about your business
I am Kai Klinkel, chef and operations manager of the restaurant Kantine, which I run together with my wife Christel since 2022.
Every day we lead a modern kitchen focused on fresh, flavourful dishes prepared in-house, such as soups and homemade cutlets.
We work with large volumes while maintaining precision, offering high-quality lunches designed for a dynamic clientele.
Which IRINOX equipment do you use in your kitchen?
In our kitchen we use two Irinox Multifresh Next L units, essential for managing large-scale daily production.
They allow us to rapidly chill preparations such as 60–70 litres of soup and to freeze our freshly made cutlets.
Fully integrated into our workflow, they ensure continuity, organisation and a more efficient handling of all preparations.
How have IRINOX solutions improved your daily work?
The equipment enables us to process large volumes in reduced time, optimising mise en place and overall kitchen efficiency.
Thanks to this improved organisation, we can serve many guests simultaneously in our open kitchen, with fewer steps and less staff, ensuring a smoother, faster service with consistently high quality.