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#11 / JUNE 2013 

EDITORIAL 

Kepa Bedialauneta, 

Director General of the Fagor Industrial Group 

At the end of the year we shall present 

the new generation of dishwasher; in 

June we will exhibit the standard spin 

washer extractors at the Clean Show, 

and we will continue with the new 

Advance ovens which are already an 

established reality. 

Continued on page 2 

FAGOR PEOPLE 

Interview with: 

FAGOR 

FOCUS 

” 

Gorka Arregi, 

Head of Technical Assistance Service (SAT), 

Spain and Portugal 

Antonio Sánchez, 

Industrial Director of the 

Fagor Industrial Group 

LABORATORIES

FAGORNEWS 2013 TOGETHER WE EVOLVE FAGORNEWS 2013 

TOGETHER WE EVOLVE 

EDITORIAL 

Kepa 

Bedialauneta 

Director General of the 


International commitment 

As a result of the current complicated economic 

climate in Spain and in Europe, many 

companies are packing their bags and travelling 

around the world to diversify markets. 

Fortunately for Fagor industrial, this is not 

something new, as our internationalisation 

process began years ago. The company 

has established a presence in several international 

markets on the basis of the quality 

of the products, cutting-edge technology 

and commitment to our customers, who 

we advise and support on their commercial 

ventures. It is also thanks to the dedication 

of 1700 professionals who work in the ten 

production plants around the world and the 

SUMMARY 

FAGOR NEWS 

OF INTEREST 

FAGOR FOCUS 

FAGOR PEOPLE 

04 

30 

40 

48 

ten commercial affiliates on the five continents. 

Thanks to everyone’s efforts, Fagor 

Industrial had a turnover of 174 million Euros 

in 2012. 

And with everyone’s efforts we have also 

managed to establish ourselves as a reliable 

technological company. Thanks to 

the Certigaz certification, our laboratory in 

Oñati, with 700 square metres in which to 

“In 2013 we intend to consolidate 

our Group and all our brands” 

produce designs and conduct tests and 

approvals, has become a reference in the 

sector as all the certification and approval 

tests are “carried out at home”, undoubtedly 

a significant accomplishment which 

determines the quality of our installations 

and products. It also strengthens the three 

pillars of our strategy: commitment to quality, 

improvement of the service and an endeavour 

to communicate. This all serves to 

give us greater international weight. 

Because our presence outside Spain is a 

very important pillar in the growth of Fagor 

Industrial. Our interest in opening new 

markets and strengthening those in which 

we already have a foothold is evidence of 

our firm commitment to internationalisation. 

We continue to attend major international 

events and the most important trade 

shows in the world. One such show is Gulfood, 

the largest event related to the food 

industry in the Middle East. This is held at 

the end of February in Dubai, a place where 

the name of Fagor Industrial is increasingly 

gaining weight. Another is the NAFEM, 

also at the end of February, organised by 

the North American Association of Food 

Equipment. Our company’s presence at 

the North American show also marks the 

tenth anniversary of Fagor Industrial’s affiliate 

in the United States. Without doubt, a 

success in a particularly complicated market 

led by American firms in which we are 

still advancing steadily. 

We also continue to view shows as a tool 

for displaying our brands. In fact, next October 

we will be at Host, the international 

show held in Milan (Italy), where we will undoubtedly 

cause surprise with the official 

presentation of the group from a spectacular 

stand. Fagor Industrial will also attend 

established shows for the sector, including 

several in the United States (the NRA in Chicago 

and Clean in New Orleans), some in 

Eastern Europe (Warsaw, Moscow, Krakow 

and Bucharest), and at locations of importance 

for the company such as Shanghai, 

where we return to the Hotelex show, and 

Mexico. 

In addition, our expansion process is reinforced 

by agreements with companies who 

are leaders in their respective markets. A 

clear example of this is the agreement with 

two Japanese companies who act as distributors 

for Fagor Industrial in Japan. Gaining 

entrance into the Japanese market was 

a significant accomplishment as it is firmly 

closed environment, making the achievement 

all the more valuable. Similarly, our 

presence in Latin America has been established 

thanks to agreements with partners, 

who are managing to make Fagor Industrial 

one of the most recognised names in the 

region, and in the United States, where we 

have been hugely successful with products 

from the laundry sector. 

Our objective is to continue to invest in key 

markets. In addition to the United States 

and Japan, there is France, where we 

achieved a growth of 30% in 2012. 

Fagor Industrial’s activity does not stop 

there. In 2013 we intend to consolidate 

our Group and all our brands. We will also 

continue to support major launches of new 

products: At the end of the year we shall 

present the new generation of dishwasher; 

in June we will exhibit the standard spin 

washer extractors at the Clean Show, and 

we will continue with the new Advance ovens 

which are already an established reality, 

as will be reflected at exhibitions and 

showrooms around the world . Not in vain 

does the Fagor Industrial Advance generation 

have one of the largest ranges of ovens 

in the market, both in terms of size and in 

terms of features, for gas or electricity, and 

with three finishes: Advance Plus, one of the 

best ovens in the market, Advance, with the 

best quality-price ratio, and Advance Concept, 

powerful and robust. 

And we should not forget that our objective 

is that Spanish cuisine continues to be at 

the head of world gastronomy. This is why 

we continue to back the catering sector and 

the top chefs with our participation at events 

such as the San Sebastián Gastronomika 

and many others. 

So, please enjoy the magazine, it is good 

enough to eat. 

2 #11 / JUNE 2013 

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3



FAGOR INDUSTRIAL IS 

ESTABLISHED IN CHINA AS A 

QUALITY BRAND 

CHINA 

NEWS 

If there is anything that characterises 

Fagor Industrial, it must be because it 

has not remained stuck in national or 

European markets, with their recent 

problems, but has set off to conquer 

other international markets, in order to 

increase its size and profitability. One 

such market that is on the rise is the 

Chinese market, in which Fagor Industrial 

has sought to establish itself on the 

basis of quality products. 

To date, the results of this expansion policy in 

China have been more than satisfactory. The 

company has already installed its equipment 

in a number of official buildings and its presence 

is increasing, supported by the launch 

of new products and services, and the development 

of technological solutions that 

permit environmentally-friendly and more efficient 

operations. 

Some of the most significant installations 

made in China are as follows: 

1 3 

2 

- The Olympic Committee. In 2008, Fagor 

Industrial delivered two Combi Ovens to the 

Olympic Committee, which served to cater 

for thousands of peoples during the Beijing 

Olympic Games. 

- National Centre for the Performing 

Arts (NCPA). Know as the Bird’s Egg, the 

importance of this legendary building lies in 

the fact that it is the Beijing Opera House. It 

was designed to be an immediately recognisable 

icon, with a titanium shell in the middle 

of a stunning artificial lake under which the 

access passage runs. The dome is 212 metres 

long, 144 metres wide and 46 metres 

tall. The kitchen of this characteristic building 

in Beijing was fitted out by Fagor Industrial 

with several dishwashers, ovens and kitchen 

blocks. 

- Beijing Hotel. Fagor Industrial installed 

a Combi Oven, kitchen appliances and 

commercial refrigeration equipment in 

this publically-owned establishment in the 

Dongcheng district. The hotel, normally used 

by foreigners and the wealthy, was a meeting 

point not to be missed during the 2008 

Olympic Games as it was the home to the 

International Olympic Committee. 

- The Great Hall of the People. Opened 

in 1959 on the western edge of Tiananmen 

square, it was built in just ten months by an 

army of volunteers. The spectacular building 

is used for government events and ceremonial 

acts. Not surprisingly, it is the meeting 

place of the National People’s Congress, the 

Chinese Parliament. Fagor Industrial installed 

several Combi Ovens in the building. 

- Hotel Intercontinental Beijing Beichen. 

Fagor Industrial has installed fridges and 

dishwashers in this hotel, a symbol of glamour, 

sophistication and success, used by 

demanding business travellers. The hotel 

is strategically placed in the expansion that 

Beijing created for the 2008 Olympic Games 

and is significant for Fagor, given the importance 

of the Intercontinental Hotels name in 

the world of tourism and catering in more 

than 60 countries. 

- China Everbright Bank. This is a complex 

of financial and investment services in 

Hong Kong and other towns in China. Fagor 

Industrial installed the refrigeration, Advance 

dishwashers and Combi ovens. 

- University of Geosciences. This is a key 

university belonging to the Ministry of Education 

and is one of the leading centres in 

the world in geosciences and areas relating 

to gas and oil production. Consequently, it is 

of key interest to Fagor Industrial, who has 

already provided state-of-the-art equipment. 

- Peking University. The first national modern 

university in China, it was founded in 

1898, and embodied the progressivist thinking 

of the early 20th century. Fagor Industrial 

fitted out the kitchens with a wide range of 

ovens. 

- Bank of Communications Beijing 

Branch. Fitting out one of the five leading 

banks in China with more than 2800 offices 

in the 80 top cities of the country is a fantastic 

commercial achievement for Fagor In- 

dustrial. The offices in Beijing were equipped 

with fridges, dishwashers, Combi ovens and 

cooking appliances. 

- Beijing American Club. Fagor Industrial 

fitted out the leisure and social installations of 

this international club for executives and their 

families with refrigeration and cooking appliances. 

The Club has twelve private lounges, 

each of which is exclusively decorated. The 

atmosphere is ideal for a perfect business 

supper or a special family celebration. 

- COFCO Wines and Spirits. The agreement 

with this wine and spirit company included 

the provision of industrial refrigerators, 

ovens and cooking appliances for one 

of their premises. 

1- The Olympic Committee 

2- National Centre for the 

Performing Arts (NCPA) 

3- Beijing Hotel 

4- The Great Hall of the People 

5- COFCO Wines and Spirits 

6- Hotel Intercontinental 

Beijing Beichen 

7- China Everbright Bank 

8- Peking University 

9- Beijing American Club 

4 #11 / JUNE 2013 

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4 

5 7 

6 

8 

9



NEWS 

SHANGHAI SURPRISE: 

FAGOR INDUSTRIAL’S 

ADVANCE PLUS OVENS 

CAUSE SURPRISE 

SHANGHAI, CHINA 

On 29 and 30 October 2012, the technical 

training day on Advance Plus Ovens, 

including both the electrical and gas 

models, and the Advance and Advance 

Concept ovens, took place in Shanghai. 

The Korean company, Bosung Trading, 

attended the conference, represented 

by the president of the company, the 

technical manager and the president’s 

assistant. 

The location selected for the training was at 

Fagor Industrial’s installations in its factory in 

China, more specifically in its training room. 

Technical training was given by staff from the 

factory and coincided with the launch of the 

new Advance range. The course was not 

only given to Bosung Trading, who gave very 

positive feedback regarding the training and 

the service provided during the conference, 

but also to Fagor Industrial’s own technical 

team in the country. 

FAGOR INDUSTRIAL, A RISING SUN IN JAPAN 

JAPAN 

On 15 October, Fagor Industrial signed 

a three-year collaboration agreement 

in Japan with the company Remacom. 

This involves a commitment to purchase 

Fagor products until 31 December 2015. 

Initially, the purchases are mainly for 

ovens, but the agreement is open to the 

purchase of other product ranges. 

Remacom was created in 2004 and has not 

stopped growing in importance and economic 

weight in the sector. It is currently one 

of the leading importers and exporters in the 

country. Moreover, from its head office in the 

Shizuoka district, just two hours from Tokyo, 

it manufactures high performance equipment 

for food service companies including 

restaurants, hotels and food production factories. 

The products sold include freezers, 

display cabinets, vacuum packing machines, 

ovens and popcorn makers. 

Moreover, Remacom not only sells its products 

in Japan, but all over the world, with 

the EC label of the European Union and the 

PSE label from Japan. The agreement with 

Fagor Industrial implies an association with 

a partner who not only sells to restaurants 

and food production factories, but also to 

the government and city councils throughout 

FAGOR INDUSTRIAL GIVES TECHNICAL TRAINING 

TO JAPANESE COMPANY 

Last January, the Japanese company 

Union-Chemical visited Fagor Industrial’s 

factory to receive training in dishwashers 

and ovens. There were two 

types of training: a technical training 

on dishwashers given by the Product 

Manager and a commercial training on 

ovens given by the Corporate Manager 

and Product Manager. 

The training, which took place in the training 

rooms at the Oñati head offices and at the 

Fagor Industrial showroom, was attended 

by the president of Union-Chemical, Tatsuya 

Sato. 

Union-Chemical is a very important partner 

for Fagor Industrial, as the company has 

more than 25 years of experience in the 

dishwasher sector in Japan, both in the sale 

of equipment and in technical support and 

maintenance. 

As with all the training days given by Fagor 

Industrial, feedback from Sato was excellent. 

As a result, on 15 March, Fagor Industrial 

and Union-Chemical signed a collaboration 

agreement, recognising the latter as the authorised 

distributor in Japan of Fagor Industrial 

products for the next three years. 

6 #11 / JUNE 2013 

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7 

JAPAN 

Japan. Remacom’s special feature is that it 

offers its products at the same price all over 

the world, using the innovation and development 

that characterises Japanese products 

as its standard, a seal of approval that will 

also be of benefit to Fagor Industrial. 

Further information taken from: http:// 

remacom.trustpass.alibaba.com/company_ 

profile.html



NEWS 

FAGOR INDUSTRIAL CELEBRATES 10TH ANNIVERSARY OF PRESENCE IN 

NORTH AMERICA WITH PARTICIPATION IN NAFEM 

FLORIDA, USA 

Fagor Industrial commemorated its tenyear 

presence in North America at the 

North American Association of Food 

equipment show (NAFEM). This is the 

most relevant and prestigious international 

event in the sector in the United 

States, and was held in Orlando (Florida, 

the United States) between 7 and 9 

February. This is the fifth time that the 

company has attended the event, represented 

by Fagor Commercial, Fagor 

Industrial’s office in the United States. 

Many actors, film directors and even scientists 

have had to cross the Atlantic to achieve 

international recognition. This is also the 

case with businesses, and Fagor Industrial is 

a good example. This is the fifth consecutive 

year that Fagor Commercial has attended 

the NAFEM. “As a leading supplier of integrated 

solutions for the hotel and catering 

industries, NAFEM is a must for us and a 

key factor in our commercial strategy, that allows 

us to open doors to expansion in new 

markets”, explains Aitor Zaloña, International 

Commercial Director of Fagor Industrial. 

At all the events in the last five years, Fagor 

Industrial has presented striking developments. 

This year it was the turn of the new 

ADVANCE line of ovens and chill blasters for 

the North American market. These products 

will become part of the Fagor Industrial 

catalogue in 2013: in this way, its offer is 

increased and the philosophy of innovation 

and diversification continued. 

Zaloña declared that “our presence at NA- 

FEM this year is particularly gratifying as we 

are celebrating 10 years of hard work and 

effort, forging our way into a professional 

and mature market, monopolised by American 

firms”. This is why our ten years in North 

America must be celebrated to the full. Thus, 

Fagor Commercial raised expectations, 

making itself highly visible with a stand measuring 

140 square metres, containing a VIP 

area reserved for consultants and distributors 

from all over the world. It was also the 

setting for the “Fagor Cooking Experience”. 

This was a series of live cooking shows given 

by corporate chef, Oier Biritxinaga. The 

chef was responsible for preparing exquisite 

snacks, in the form of tapas, a format which 

has triumphed all over the world. 

These have been ten years of success in 

North America. Since its arrival in the United 

States, Fagor Commercial has concentrated 

its efforts on creating specific product lines 

to satisfy the needs of a professional and experienced 

market, in which it now appears 

as a consolidated supplier of dishwasher 

and refrigeration appliances. Furthermore, its 

range of washer extractors has been widely 

accepted in the country, adapting very well 

to the self-service sector. 

What is NAFEM? 

NAFEM (the North American Association of 

Food Equipment Manufacturers) is a North 

American association consisting of more 

than 550 professionals dedicated to the 

manufacture and distribution of products 

for the preparation, cooking and storage of 

food. In existence for more than 60 years, 

NAFEM has become established as the 

world leading institution for the industry, and 

the trade show which takes its name, has 

become the most relevant and prestigious 

international event in its class. The biennial 

exhibition brings together the widest range 

of suppliers of catering equipment with more 

than 500 exhibitors in 70,000 square metres, 

displaying the latest trends and advances in 

the sector. 

8 #11 / JUNE 2013 

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9



TOP INDIAN CHEFS 

PREFER FAGOR 

INDIA 

FAGOR INDUSTRIAL 

PROVIDES MALAYSIAN 

“RAINBOW LAUNDRY” 

WITH TECHNOLOGY 

MALASYA 

NEWS 

On 14 April, the company Kalpana Corporation 

gave a demonstration of Fagor 

Industrial products at the Radisson Blue 

hotel in Ahmedabad (India). The event 

was highly successful, with the presence 

of chefs from the leading hotels 

in the area, and attended by purchasing 

directors and franchise owners, who 

were pleasantly surprised by the performance 

of the Fagor ovens. 

The demonstration of Fagor Industrial products 

was so popular that several sessions 

were required to meet the needs of all those 

interested in the products. From ten in the 

The largest self-service laundrette in the 

capital city of Kuala Lumpur (Malaysia) 

has opened under the name of “Rainbow 

Laundry”. It is equipped with the 

equipment manufactured with the latest 

technology from Fagor Industrial, 

who has offered the company Cleanpro 

Laundry Holdings SDN BHD the four 

pillars on which the business is based: 

hygiene, health, care of clothing and respect 

for the environment. 

Cleanpro Laundry, with ten years of experience 

in the laundry industry, aimed to offer 

its customers a complete service in the new 

laundrette and to make the work of employees 

easier. It has achieved this with the 

machinery provided by Fagor Industrial. A 

morning until six in the evening, two of the 

top chefs in the area cooked more than ten 

Indian recipes. 

During this time, the Fagor ovens displayed 

excellent performance with the preparation 

of dishes including Paneer Thika, Chicken 

Thika, Samosas, Dhokla and a number of 

typical desserts from the region. 

The demonstrations were organised by 

Kalpana Corporation, a company with 

15 yeas of experience in the marketing of 

kitchen appliances, dishwashers and cooking 

utensils. It leads the way, offering integral 

total of 26 large capacity washer extractors 

and 28 dryers have allowed customers “to 

quickly obtain clean, dry and sweet-smelling 

clothes”, according to Jason Low, the owner 

of “Rainbow Laundry”. 

Cleanpro Laundry, thanks to Fagor Industrial 

washer extractors and dryers, has started “a 

new era” in the laundrette service and industry. 

With an excellent group of professionals, 

the “Integrated Laundry Service” has been 

promoted in Malaysia and Singapore. Moreover, 

thanks to Fagor Industrial, Cleanpro offers 

hotels a series of services ranging from 

the initial study of their cleaning requirements 

to the maintenance of their own industrial 

laundry equipment. 

solutions for restaurants, hotels, hospitals, 

institutions or schools. 

Mr Plakash, director general of Kalpana 

Corporation, believes that the backbone of 

a company such as his, lies in offering excellent 

technical service and in selling quality 

products, the key to success with more demanding 

customers. Therefore, the company 

has a large team of individuals to provide 

support for the Fagor Industrial products 

distributed in the Gujarat region, in the northeast 

of India. 

It is also the only company to offer the “One 

Stop Laundry Business Solution”. In the 

words of Gog Sen Kiat, director general of 

Cleanpro Laundry, “we are partners in the 

establishment of quality washing technologies 

and in finding solutions for other businesses”. 

ASIAN DISTRIBUTORS IN KUALA LUMPUR HIGHLIGHT THE TECHNIAL 

ADVANCES OF FAGOR INDUSTRIAL PRODUCTS 

10 #11 / JUNE 2013 

#11 / JUNE 2013 

11 

MALASYA 

It is a question of logic. One: Training 

Fagor Industrial product distributors all 

over the world is a key to success in the 

industrialisation process. Two: Some 

of the most important distributors are 

based in the Malaysia area. Three: Consequently, 

training courses and once-ayear 

training are organised to take place 

in the area and involve providing a thorough 

understanding of the machines, in 

promoting self-sufficiency and in demonstrating 

the technological advances 

achieved year after year. 

The training took place on 5 and 6 November 

at the showroom installed in the offices 

of Ultima Circle, a customer of Fagor Industrial, 

in Kuala Lumpur (Malaysia). A total of 

30 people and 14 distributors from different 

countries, Thailand, the Philippines, Singapore, 

Cambodia and Malaysia, attended the 

theoretical talks and the practical demonstrations. 

Two models of oven, the AG-101 

and an APE-101, were used. 

Moreover, the Technical Training included basic 

training in the new Advance ovens and a 

demonstration of the differences compared 

to earlier generations. The training days highlighted 

the interest of Asian distributors in the 

special features of Fagor Industrial products, 

and many of the technicians attending were 

very interested in the new technologies used 

in the machines. 

In this respect, many of these technicians 

repair ovens made by rivals and the general 

feedback was that Fagor Industrial had taken 

a giant leap forwards in technical terms. The 

majority agreed that distances with respect 

to the market leaders had been reduced. 

One significant aspect of the training sessions 

is that participants learn to be self-sufficient 

when it comes to understanding the 

machine. On completion of the training, they 

know which parts of the machine to inspect 

each time the customer calls them with a 

problem in the oven. This means that they 

do not depend on the central office so much, 

and whenever they send reports, should 

they need support, it is far more professional 

to “speak” the same language. 

Participants: 

• GENERAL SUPPLY (THAILAND) 

• EBC FABRICATORS (PHILIPPINES) 

• HKR (PHILIPPINES) 

• UNIVERSAL STEEEL (SINGAPORE) 

• HADINOVASI (INDONESIA) 

• CHARLES WEMBLEY (CAMBODIA) 

• DYNAMIC CHEF (MALAYSIA) 

• CE PRODUCTS SINERGY (MALAYSIA) 

• CARVIN (MALAYSIA) 

• FACTOR TECHNICAL SERVICES (MA- 

LAYSIA) 

• DOSET ELECTRICAL ENGINEERING 

(MALAYSIA) 

• HAPPENWELL (MALAYSIA) 

• HEWCO (MALAYSIA) 

• ROYAL EQUIPMENT (SINGAPORE)



DUBAI 

NEWS 

FAGOR INDUSTRIAL DEMONSTRATES ITS 

POTENTIAL AT THE GULFOOD EXHIBITION 

Following its success at the previous 

edition, Fagor Industrial again attended 

Gulfood, the leading food service exhibition 

in the Middle East, held at the 

International Convention and Exhibition 

Centre in Dubai between 25 and 28 February. 

On this occasion it had a stand of 65 square 

metres where visitors could find out about 

the latest developments in cooking, ovens, 

washer extractors, dishwashers, commercial 

cold chambers and chill blasters. 

“The large number of exhibitors and professional 

visitors who come together each year 

at Gulfood gives the Exhibition its fame as 

the gateway to the Middle East. It has become 

an obligatory stop for all companies in 

the sector wishing to expand in this market” 

declares Mikel Coronado, Export Manager 

for Fagor Industrial. 

There were almost 4000 exhibitors at this 

edition, and more than 67,000 visitors from 

88 countries were recorded. 

Fagor Industrial has been growing in the 

market covered by Gulfood for many years, 

thanks to the work of its branch in the region, 

which offers equipment and services to 

countries in the Gulf, India and East Africa. 

“This is why this exhibition is a must for us”, 

says Coronado. “We could say that our attendance 

is a means of reinforcing the excellent 

work carried out by the branch office, 

which has already paved the way for us to 

stand out from our rivals in terms of reputation 

and brand presence. Gulfood is a useful 

and firm platform to allow us to continue to 

increase our presence in the Middle East”. 


STRENTHENS 

IT PRESENCE IN 

THAILAND AND 

ATTENDS HOTEL 

EQUIPMENT EXPO 

BANGKOK, THAILAND 

The first edition of the Hotel Equipment 

Expo 2012 was held in Hall 3 of the IM- 

PACT Exhibition Centre in Bangkok 

(Thailand) from 8 to 11 November 2012. 

Fagor Industrial was present at the exhibition 

through its distributor, General 

Supply, who distributes products 

throughout the country, in particular, 

ovens, fryers and gas and electric cookers. 

The exhibition attracted more than 250 firms, 

10,000 products and visitors, on a national 

and international level. The developments 

that General Supply exhibited include a 600 

Range, four models of dishwasher (all Advance), 

one chill blaster, one washer extractor, 

one dryer and the new electric Combi 

oven ACE-061. 

The eighth edition of the HORECA 

(Hotel·Restaurant·Cafe) show took place 

in Athens between the 8th and 11th of 

February. Fagor Industrial was present 

at the show through three of its distributors, 

Arzinos Nikos Ltd., Emko Koutelas 

S.A. and Karamanis S.A. who exhibited 

the latest developments, including a 

wide range of washer extractors and 

ovens. The event was a success, with 

more than 450 exhibitors in an enclosure 

of some 40,000 square metres. 

Thailand is a market of significant interest 

to Fagor Industrial, as the hotel industry is 

growing at high speed. It is a country which 

receives 18 million tourists a year, and the 

number of hotels has been increasing. In 

fact, in 2010 178 new hotels were opened 

throughout the country, and existing establishments 

were forced to update their facilities 

in order to compete in better conditions. 

This is the reason behind the first exhibition 

FAGOR INDUSTRIAL TAKES PART IN EIGHTH 

EDITION OF HORECA IN ATHENS 

12 #11 / JUNE 2013 

#11 / JUNE 2013 

13 

GREECE 

The HORECA trade show is the most important 

event in Greece dedicated to the professional 

food installation industry and traditionally 

attracts the highest number of visitors. 

In view of its importance, Fagor Industrial 

has been present at the show since the first 

edition through the different distributors. The 

three distributors who attended the show 

this year with a variety of models of oven 

and front-loading dishwashers were Arzinos 

Nikos, Emko Koutelas and Karamanis. Numerous 

visitors and professionals from the 

hotel and catering trade visited the stands, 

taking an interest in the products on display 

and giving Fagor Industrial an opportunity to 

which also held seminars, conferences and 

workshops. 

Hence the presence of General Supply, a 

good customer of Fagor Industrial, who has 

been selling Fagor’s products for ten years. 

Its head office is in Bangkok, and it has a 

smaller office on the island of Koh Samui, 

and commercial outlets in Phuk and in Chiang 

Main. 

increase recognition of its brand among the 

curious and professionals. 

Several conferences and events took place 

during the trade show and were well-attended 

by the public. One of these was the sixth 

edition of the International Gastronomy Forum, 

which was a huge success among professionals 

from the food industry, who displayed 

much interest in the needs of chefs in 

their kitchens. 

The first edition of HORECA Wine was also 

of special relevance, with the participation of 

important factors from the wine production 

industry, and the Beer festival, held for the 

second time running with great success.



SPECIAL 

LATIN AMERICA 

For any company, expansion in Latin 

America is of unquestionable importance. 

It is a growing market, which 

may serve to relieve the situation currently 

experienced by companies in 

national markets, and it is an area that 

offers many opportunities for Spanish 

companies. Fagor Industrial is one 

such company and for some time it 

has been forging paths in a number of 

countries of strategic importance as 

are Argentina, Brazil, Mexico, where its 

products are increasingly more widely 

accepted, or Uruguay, where it has 

been working for more than 15 years. 

ARGENTINA 

Fagor Industrial has fitted out the kitchens 

of the Hotel Arakur Resort and Spa in Ushuaia 

Symphony custom-made kitchens. 

Work was completed in April through Arguia, 

the main partner in Argentina for this 

type of major project. The installation has 

four Symphony units, one central, one mu- 

PANAMA 

The installations in two hotels in Panama 

were carried out in collaboration with Coinsa, 

Fagor Industrial’s partner in the Central 

American country. The hotels were the 

Westin Playa Bonita and the Westin Costa 

Este. The latter was opened at the end of 

February. Both hotels were equipped with 

cooking pots, frying pans, Combi ovens, 

refrigeration, buffets and dish washers. 

According to the sixth report “2013: Panorama 

of Investment in Latin America” prepared 

by the IE Business School, leading 

Spanish firms will “significantly” increase 

their investment in Latin America during 

2013. Brazil and Columbia are the most 

attractive destinations in a favourable situation 

as the expansive cycle of the majority 

of Latin American economies still have 

“considerable room for expansion”. Consequently, 

Fagor Industrial is in a favourable 

position to continue growing in the Southern 

Cone, as its presence there goes back 

several years. 

For this expansion, Fagor Industrial has 

relied on partners in the developing countries. 

Having access to a local company in 

the country on arrival makes things easier. 

The markets are different to Spanish and 

ral and two showcooking units, two chill 

blasters, one chiller cell and one Advance 

Plus oven, and is the first project to be 

equipped with Advance cold chambers in 

Latin America. Moreover, this is the furthest 

south that Fagor Industrial has ventured to 

date: this posed certain problems for Fagor 

Industrial, which were finally resolved without 

problem. 

BOLIvIA 

Through Fendermed, Fagor Industrial has 

been awarded the contract to fit out the 

kitchens in the Hospital Caja Petrolera de 

la Salud in Santa Cruz. The work is normally 

directed towards medical equipment 

and it is the first time that Fagor Industrial 

has carried out a kitchen project with this 

partner. This is a major step forwards, as 

previously all the joint projects have been 

related to laundry services. 

European markets and are only accessible 

with a guide to explain local customs and 

habits. In this respect, Fagor Industrial has 

Arguia in Argentina, Coinsa in Panama and 

Fendermed in Bolivia. In addition, Fagor Industrial 

also has branches in Columbia, Miami 

(the United States) and Mexico, where 

it also has its own factory. 

The technology offered by Fagor Industrial 

is highly valued in Latin America. In fact, 

it was the first company to take a project 

equipped with Advance cold chambers to 

the Southern cone, and the first to become 

established within a year as a company of 

reference in the sector in Paraguay. 

We now offer a review of Fagor Industrial’s 

business position in the different markets of 

Latin America. 

The installations that have been set up include 

a storeroom, a preparation area (Edesa 

and Fagor) and a seasoning zone, with 

a central cooking area from the 900 range, 

Visual Plus oven, tilting Bratt pan and cooking 

pot. In addition, there is a cooker for 

special diets from the 700 range, a distribution 

area with Fagor hospital trolleys, a staff 

dining room with Edesa buffets and a Fagor 

dishwashing zone. 

14 #11 / JUNE 2013 

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15 

MExICO 

Fagor Industrial has signed agreements 

with three important customers in Mexico. 

With the Posadas Group it has agreed that 

all the One Hotels and Fiesta Inns will be 

equipped with Fagor Industrial products. 

Consequently, in 2012 it fitted out six One 

Hotels and two Fiesta Inns. In 2013 it expects 

to reach ten One Hotels and four Fiesta 

Inns. Although this agreement will be 

renewed in mid-2013, it has also signed another 

agreement to fit the top range Aqua 

Cancún hotel, which is to be renovated exclusively 

with Fagor Industrial equipment, in 

what is to be a turnkey project. 

HAITI 

In addition to the Henri Christophe University, 

Fagor Industrial has fitted out the NH 

hotel El Rancho with a variety of products 

from the catalogue. The turnkey installation 

will be completed in April once the chambers, 

cookers, dishwashers and many other 

articles have been installed. 

In 2012 an agreement was also signed with 

Brose to install units including three Combi 

ovens, one chill blaster, one 900 Range 

unit, a Dynamic buffet line and refrigeration 

chambers. 

An agreement was also reached with the 

Espozano Group to equip two golf clubs 

and one bowling complex with almost all of 

the articles from the Fagor Industrial catalogue. 

At present, the company is working 

on the final design for a hospital in Morelia, 

close to the capital, Mexico City. 

BRAZIL 

A collaboration agreement has just been 

signed with Cismax, manufacturers of 

washer extractors. The objective is to complete 

the range of this brand with highspeed 

spin and fast spin washer extractors 

made by Fagor Industrial. 

The first machines were installed last 

year and the alliance will be consolidated 

in 2013 with the LR and LA machines 

equipped with Wetcleaning. In addition, 

Fagor Industrial will be launching the standard 

spin washer extractors at the Clean 

Show in New Orleans and the Equipotel fair 

to be held in Sao Paulo in September.



CHILE 

Fagor Industrial works with two partners, 

Maigas and Usinox, and this year intends 

to enter the direct sales area in collaboration 

with Teknomeal. This project is headed 

by Eduardo Delanoy, a former colleague 

from Fagor Industrial. 

PARAGUAY 

In just one year, Fagor Industrial has managed 

to establish itself as a company of 

reference in the hotel and catering sector 

in Paraguay thanks to the collaboration of 

Tecnocentro, the sole distributor of Fagor 

Industrial products in the country. By way 

of example, Fagor Industrial signed a contract 

with Stock Supermarkets, the largest 

supermarket chain in Paraguay. As a result, 

Fagor has supplied the chain with five APE- 

201 ovens and seven FE9-05 fryers during 

the renovation of their delicatessen kitchens. 

Tecnocentro is a very active partner when 

promoting the products which it distributes. 

Every Wednesday it gives a demonstration 

of Fagor Industrial products to promote the 

sale of Advance Plus ovens in this market. 

A chef by the name of Pablo Pappalardo 

gives live demonstrations. 

This activity has led to the sale of equipment 

and accessories for the kitchens of 

the New Hospital de Clínicas belonging to 

the Ministry of Health. Tecnocentro won 

90% of the public tender for equipment and 

accessories, which includes Advance Concept 

ovens, cooking equipment from the 

URUGUAY 

During the renovation of the Hotel Golf Arapey 

in April, in Ciudad del Este, the hotel 

was equipped with everything required for 

the kitchens. The contract was achieved 

thanks to Redplan, the sole distributor in 

Uruguay, with whom Fagor Industrial has 

been working for almost 15 years. 

600, 700 and 900 ranges, hospital cooking 

pots, Advance dishwashers and Edesa 

products. In addition a VPE-101 oven and 

a Snack FE-18 fryer were installed for the 

Paraguay Army in a kitchen developed in 

collaboration with the Embassy of the United 

States. 

Fagor Industrial’s development in Paraguay 

has been spectacular and the objectives 

for this year focus on developing the 

laundry sector and consolidating the gastronomy 

and oven sector with the help of 

Tecnocentro. 

THE DOMINICAN REPUBLIC 

A number of activities have been carried 

out in this country. In 2012 several hospitals 

were completed (Padre Billini, Monte Plata, 

Heriberto Pieter…), and in 2013 the project 

for Santo Domingo Regional University 

(UASD) has been carried out. Through Tecnohospital, 

Fagor Industrial’s partner in the 

country, four suspended cooking blocks, 

Visual Plus ovens, cooking pots, frying 

pans, a sink unit with utensil washer, two 

FI-460s, conservation and freezer chambers, 

and preparation rooms have all been 

installed in addition to the Edesa service 

area. 

In addition, at Playa Bávaro, all the machinery 

for the bakery at the Now Larimar hotel 

belonging to AR Resorts has been installed 

next to Grumasa. 

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NEWS 

TURKEY PAYS TRIBUTE 

TO THE QUALITY OF 


PRODUCTS 

ANTALAYA, TURKEY 

As every year in January, the town of 

Antalaya (Turkey) became the centre 

of attention for specialists in industrial 

kitchens and laundry equipment. As in 

every edition of the ANFA (Hotel Equipment 

Fair), Fagor Industrial was present 

at the Antalya Expo Centre, this time 

represented by Karteknik, one of the 

product distributors for Fagor Industrial 

in Turkey. 

The best way for others to see how good 

you are is to show them. This is why, to demonstrate 

the value of the equipment manufactured 

by Fagor Industrial, chef Ercan Altun 

prepared several dishes in a demonstration 

using the Advance APE-101 oven. Meat, 

fish, soufflés and biscuits were some of the 

delights available to visitors. 

But the ovens were not the only stars of 

the show: fridges, dishwashers and various 


OPENS RESTYLED 

SHOWROOM IN 

TURKEY 

ANKARA, TURKEY 

A showroom is where a company displays 

its most recent products in order 

to give customers the opportunity to 

sample their benefits first-hand. Fagor 

Industrial’s showroom in Turkey, measuring 

88 square metres, has changed 

its look. The space has been redesigned 

to include new demonstration units for 

customers and distributors, and includes 

the new Advance ovens. 

cooking blocks were also presented, and 

well-received during the demonstration. As 

with every year, all the products on display 

during the trade fair were sold and much 

praise was received. 

Almost 300 companies and a total of 29,000 

visitors attended the show, highlighting its 

importance in the area, and for Fagor Indus- 

In addition to the ovens, the Turkish showroom 

also has fridges made in Turkey. Next 

to the other units, the showroom managers 

plan to offer three demonstrations a month, 

receiving some fifteen individuals a month 

at the showroom. These visitors will meet a 

team determined to ensure that everything 

goes perfectly. Never a truer word. 

trial. Not surprisingly, Turkey is an important 

market given the large number of hotels built 

every year which require machinery for their 

kitchens and laundries. The trade fair served 

to establish contacts enabling a variety of 

projects to take place. 

The new showroom, installed in Fagor Industrial’s 

head office in Ankara, opened in 

September 2012 and will maintain the new 

decor until new products are launched. 

FAGOR INDUSTRIAL’S OFFICE IN THE CZECH 

REPUBLIC CHANGES DIRECTOR 

THE CZECH REPUBLIC 

ALL ADVANCE OVENS 

ON NEW MICROSITE 

Fagor Industrial has set up a new microsite 

for the ADvANCE ovens. Available 

in Spanish and English, the site offers 

information about the three ranges of 

oven: ADvANCE PLUS, ADvANCE and 

CONCEPT. Access to the site is from 

the corporate web or directly at http:// 

www.fagorindustrial.com/hornosadvance, 

and it contains information about 

the basic functions and benefits of each 

series. 

The Web space for ADVANCE ovens has 

been designed as an information portal 

which will be updated with multimedia content, 

such as videos containing all the product 

details. In the products section, under 

the title “Designed to get the most out of 

each kitchen” pictures of the ovens are displayed 

on a carousel. On selecting an oven, 

it is possible to download the technical specification 

sheets for each model in any of the 

ranges: ADVANCE PLUS, ADVANCE and 

CONCEPT. 

Iván Tkác is retiring after 22 years with 

Fagor Industrial. In 1991, he started 

to import products from Fagor Industrial 

to the Czech Republic and Slovakia 

through Aralsa, a company that he 

created himself. After 14 years, he was 

behind the establishment of Fagor Industrial’s 

Czech office (Fagor Gastro), 

of which he was also the director, responsible 

for distributing the brand’s 

products throughout the Czech Republic 

and Slovakia. He went on to extend 

his sphere of action in 2008, distributing 

Fagor Industrial products in Hungary. 

The Flexibility tab has a dropdown menu 

for access to the three ranges. The Combi 

Advance Plus ovens are recommended for 

use by professionals seeking top-level performance, 

as this range achieves a balance 

between quality of cooking, simplicity, efficiency 

and safety. In the Advance range, the 

quality-price ratio is highlighted while in the 

Concept range, economy and robustness 

are the features underlined. 

After a career dedicated to Fagor Industrial, 

Tkác has reached retirement age and leaves 

his post to Vladimir Kokta, who took over as 

the new manager on 1 February. Kokta is a 

highly experienced professional, having previously 

worked as director of the Electrolux 

Office in the Czech Republic between 1996 

and 2009. Although he has retired, Tkác will 

remain in touch with Kokta, working as an 

external collaborator (under his trade licence) 

for the Czech market. 

18 #11 / JUNE 2013 

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19 

WEB 

The Advantages tab provides access to the 

basic functions of the ovens (Fagor Touch, 

Combi Clean, Fagor Combi OS, EZ Sensor…), 

to an animation explaining the structure 

of the ovens and to a list of ten reasons 

why you should choose an Advance oven.



NEWS 

ALARSA AND FAGOR INDUSTRIAL: A SOLID RELATIONSHIP 

MADRID, SPAIN 

Alarsa was created in 1990 in order to: 

supply kitchens, laundries, industrial 

cold chambers and hotel and catering 

material for all types of establishment. 

13 years ago it decided to enter a collaboration 

agreement with Fagor Industrial, 

which is still maintained today with 

a relationship classified by Ramon Dorado, 

Manager of Alarsa “as excellent”. 

Alarsa has wide experience in the hotel and 

catering machinery sector. It has fitted numerous 

kitchens in hospitals, schools, residential 

homes and public centres. Always 

with the unmistakable seal of a company 

that has been installing quality for 23 years, 

13 of which have been with products from 

Fagor Industrial. Alarsa has its own project 

department where all sorts of creations and 

designs are produced, tailored to the needs 

of each customer. “Each product that we 

manufacture is the result of an exhaustive 

technical analysis and profound knowledge 

of the requirements of the sector”, highlights 

Ramon Dorado, manager and founder of the 

company in 1990. 

Alarsa not only designs projects but also 

manufactures stainless steel. It makes 

hoods, shelves, tables, sinks, cabinets, hotplate 

benches, self-service units, display 

cabinets, chutes and worktops with fitted 

sinks. All the articles are supported by ISO 

9001 quality standard which guarantees 

that Alarsa produces the products with high 

standards of hygiene and safety, “without 

skimping on costs to achieve top quality”, as 

is highlighted on its Web page. 

As Dorado states, “manufacturing our own 

products permits total control of the quality 

of the product and its continuous improvement 

in the department of research, development 

and innovation”. Innovation which 

has even been internationalised, as Alarsa 

has carried out projects in different areas of 

Europe and Africa, although according to the 

manager, its place is here, providing services 

to businesses in Spain. In addition, Dorado 

stresses that “the whole creation and distribution 

process for our products is carried 

out using our own resources and staff”. 

It trusts in Fagor Industrial products 

However Alarsa is not only a manufacturer, 

but also trusts in Fagor Industrial when fitting 

kitchens all over Spain. “In particular we 

install kitchens from the 900 range, cooking 

pots, hotplates for meat and fish, tilting 

Bratt pans, convection ovens, FI48, FI30 and 

FI21 dish washers, washer extractors with a 

capacity of up to 45 kilos and dryers”, lists 

Dorado. Moreover, to offer a full service to 

the customer, Alarsa, through a company in 

its group called Igdor, is also responsible for 

the technical maintenance of the machinery 

it installs: all repairs are the responsibility of 

Alarsa, who orders spares from Fagor Industrial 

if required. 

All of this is with a quality that is backed by 

more than 20 years of experience and is 

based on three basic pillars: professional 

consultancy, assistance during the installation, 

and after sales service in order to maintain 

customer satisfaction. In this respect, it 

is constantly recycling its 15 technicians. As 

Dorado explains, “machinery is required to 

do more and more all the time. Machines 

change, and therefore the technicians take 

the courses offered by Fagor Industrial”. The 

manager admits that Alarsa is “almost part of 

Fagor Industrial”, as it is up-to-date with all 

the developments and changes to the products 

which it will have to service at a later 

date. 

The 15 technicians specialised in Fagor Industrial 

machinery work in a 500 square 

metre warehouse in Madrid, next to the offices 

which occupy more than 200 square 

metres. These technicians travel anywhere in 

Spain to provide technical service. And the 

work is always increasing. “The market has 

fallen. We continue to have projects but not 

as many as before. But the technical service 

has not decreased”, says Dorado. 

Now, Alarsa is looking towards the future. At 

present, it is not considering internationalisation 

as, in the words of Dorado, it already has 

its sights on a new hospital due to be built 

soon in Móstoles (Madrid). An installation for 

which it will certainly place its trust in Fagor 

Industrial’s technology. 

20 #11 / JUNE 2013 

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21



NEWS 

FAGOR INDUSTRIAL FITS KITCHEN IN THE 

HOTEL GOLF ALMERIMAR IN ALMERIA 

ALMERIA, SPAIN 

A hotel with 112 rooms, a spa or a wellness 

centre where guests can enjoy a 

massage, and a hairdresser’s or beauty 

saloon already has good reason to attract 

visitors. But equally important is 

the quality of the cuisine. This starts 

with a good kitchen equipped with 

the latest technology, such as that installed 

by Fagor Industrial in the Hotel 

Golf Almerimar in Almería. The kitchen 

is more than 300 square metres in area 

and serves the buffet restaurant, the 

international bistro and the Casa Club 

de Golf restaurant, with a menu based 

on Mediterranean cuisine and seasonal 

products. 

The hotel kitchens were fitted out from 

scratch. “This was previously a four-star hotel, 

but it has been completed remodelled, 

all of the former hotel has been demolished 

and a five-star hotel has been constructed 

on the site of the former hotel”, recalls Miguel 

Tamura, director general of the Hotel Golf 

Almerimar. As a result since 1 December 

2012 the resort has had an “avant-garde 

kitchen equipped with the latest instruments 

to facilitate the cooking for the three different 

restaurant areas”, continues the director. 

The project managers were Tecnisur Hostelería, 

who fitted out the 300 square metre 

kitchen with the latest technology from 

Fagor Industrial. “We installed everything”, 

recalls Josetxo, manager at Tecnisur. “From 

chimneys, extractor hoods, cookers, cold 

chambers and stainless steel equipment to 

chill blasters, hotplate benches wash sta- 

tions, sinks, shelving and auxiliary machinery, 

including packing and slicing machines”. 

The hotel’s Lobby Bar was also completely 

fitted out with a fridge, extractor hoods and 

dishwasher. 

Josetxo, in charge of distribution for Fagor 

in Vitoria before transferring to Almería, is 

considered as a “lifelong” faithful distributor 

of the brand. This is why he knows what he 

is doing. While the kitchen, which supplies 

the three restaurants in the hotel, was being 

built, Tecnisur acted as consultants and 

recommended improvements. “They even 

met the kitchen management to find out their 

needs first-hand”, recalls Tamura. This enabled 

them to establish the need for a salad 

station, a cold room, a robot coupé (stateof-the-art 

slicing machine) and an electric 

salamander oven to give the final touch to 

dishes. 

“The kitchen 

planned by Fagor 

Industrial is very 

well-designed, 

and is open, clean 

and tidy” says the 

director general of 

the hotel. 

One of the features of the Hotel Golf 

Almerimar are the lounges, with a capacity 

of up to 400 people. Therefore, the kitchen 

staff need systems that allow them to optimise 

the preparation of menus in large quantities, 

for example for wedding banquets. 

Therefore, “the kitchen was fitted with high 

technology ovens that perfectly complement 

the cold systems. We also provided 

eight trolleys with a capacity of 110 plates”, 

explains Josetxo. This means that, “with 15 

people working in the kitchen it is possible to 

serve up to 500 meals at the same time in 

buffet and banquet mode”. 

This, combined with the show cooking and 

self-supporting islands make the Fagor Industrial 

installation an example of a job welldone. 

In short, the director general highlights, 

this is a five-star installation which is 

”very well designed, open, clean and tidy” 

as the only hotel of its category built in Andalucia 

in 2012, and which was opened on 

1 December after two years of renovations. 

22 #11 / JUNE 2013 

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NEWS 


RENOVATES HOSPITAL 

DE BELLVITGE 

CANTEENS 

BELLvITGE, BARCELONA 

When you are hungry, there is nothing 

worse than having to wait in a queue 

before choosing something to eat and 

paying. Especially if you are in a hospital. 

As a result, Fagor Industrial assumed 

the challenge of putting an end 

to the crowds in the public and staff 

self-service canteens at the Bellvitge 

Hospital. The solution, which is more 

modern and versatile, is based on a 

free-flow system, using display cabinets 

distributed around the room to prevent 

long waits and to give the consumer 

more freedom, allowing them to take 

however they long they like to decide on 

their meal. 

The company managing the Bellvitge Hospital 

(Clece) canteens wanted to solve the 

problem of long queues at peak times, when 

patients’ families were able to “escape” from 

the wards to have something to eat. Fagor 

Industrial found the solution: eliminate the 

lines and make it easier for people to circulate 

around the islands distributed around 

the room. This is known as free-flow. The 

consumer is not stuck in a queue waiting 

for the person in front to make a decision. 

Instead, they are able to move around freely, 

selecting what they most fancy, in the knowledge 

that,, whenever they want, they can go 

up to the cash till and pay for their meal. 

To carry out the project, Fagor Industrial 

used the existing self-service units, adding 

state-of-the-art materials. Thus, they were 

given a very different look, a far cry from the 

typical self-service canteens “of always”. 

As a result, the public canteen was fitted 

with a counter and tray slide made of white 

Silestone, with white Formica front finished 

with a stainless steel skirting. The staff 

canteen also used white Silestone on the 

counter and tray slide, but the front was 

decorated with rattan, and the skirting was 

also stainless steel. 

To complete the project, new lineal display 

cabinets decorated in the same style as the 

rest of the fittings were included. With all 

these changes, Fagor Industrial managed 

to significantly increase the product on display… 

and Clece has watched their sales go 

up. 

FAGOR INDUSTRIAL FITS OUT LUXURY RESIDENTIAL HOME 

CUGAT NATURA BELONGING TO THE FIACT GROUP 

SAN CUGAT DEL vALLÈS, SPAIN 

Cugat Natura from the FIACT Group is 

a residential home for the elderly which 

lacks nothing, not even the kitchen installations 

which were fitted by Fagor 

Industrial. In addition to the pool, high 

quality rooms and a covered petanque 

area, the home has state-of-the-art 

ovens, washing stations and a specific 

trolley washing station, among other 

devices. The result is a modern operational 

installation suitable for providing 

the best possible service to the elderly 

residents of the home. 

The residential complex, Cugat Natura, in 

Sant Cugat del Vallès, is just ten kilometres 

from Barcelona, and belongs to FIACT, one 

of the leading groups of residential homes 

and doctors in Spain. The 17,000 square 

metre estate contains 172 residential places, 

a day centre and 32 exclusive apartments, 

all of which are fitted with the best available 

care services. 

The top quality of the home is not only visible 

in its vicinity to a golf course, the swimming 

pool, luxury rooms, designer bar but also 

in its kitchens. The installation contains all 

Fagor’s products, from cooking devices, 

state-of-the-art ovens, refrigeration chambers 

and centre on the terrace, to a laundry 

or washing station. 

Enormous care has been taken in selecting 

the finishes of the installation. Single-piece 

stainless steel worktops, 1.5 millimetres 

thick have been constructed and adapted 

to the needs of the premises. There is an 

avant-garde distribution, and all the work 

zones comply to current legislation, includ- 

ing the cooking zones, plunge area, chambers, 

storerooms, cold room, dishwasher, 

specific wash zone for laundry trolleys and 

a designer bar. 

Moreover, the bar was decorated by the 

Insurance group’s decoration team who 

worked with Fagor Industrial, providing articles 

such as door knobs, customised fronts 

for units, stainless steel linings for the columns 

in line with the aesthetics of the units… 

Even the smallest details such as the type of 

polishing and shine of all the stainless steel 

components. 

24 #11 / JUNE 2013 

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NEWS 

FAGOR INDUSTRIAL INSTALLS FUTURISTIC CANTEEN AT THE 

POLYTECHNIC UNIVERSITY OF CATALONIA 

CATALONIA, SPAIN 

How do you persuade students at the 

Polytechnic University of Catalonia to 

have confidence in their canteen? Fagor 

Industrial came up with the answer, renovating 

an old and out-of-date kitchen 

and canteen that only catered for some 

10% of all the students enrolled. The 

key to the success of the project which 

was completed last March was to break 

away from the former system of a lineal 

buffet, which blocked up the canteen 

with an endless line of students and 

teachers. 

From the thousand possible students who 

could visit the canteen every day, only 100 

took the step. This is why a change was 

needed to attract hungry students. From the 

start, Fagor Industrial suggested a renovation 

from a casual and modern point of view, 

using bright colours, lights and vinyl inviting 

you to try out the different areas of the canteen. 

Fagor Industrial also created a system of 

show cooking, divided into different areas: 

Italian, Mediterranean, sandwiches… Consequently, 

the restaurant’s new look was a 

huge success among students and has become 

a meeting point not to be missed. At 

present, the number of students eating in the 

canteen has gone from 100 to 600, requiring 

urgent enlargement of the cash till area 

to allow three queues to pass through at the 

same time. 


FITS OUT TWO 

OF THE TEN BEST 

RESTAURANTS IN THE 

WORLD 

Fagor Industrial has been widely congratulated. 

Not for nothing are customers invited 

to the UPC canteen to see the installation, 

especially the buffets, because it is wellworth 

a visit. It is moreover a true point of 

reference in canteens, especially in the catering 

sector, to be developed in the future. 

Proof of this is the fact that many customers 

who have visited the canteen and kitchens 

have changed their minds, rejecting the typical 

self-service and lineal designs. 

On 29 April, the ranking for the best 

restaurants in the world was published 

in London. This list is drawn up every 

year by the British magazine, Restaurant, 

and is internationally renowned in 

the sector. Three Spanish names, two of 

which are Basque and fitted out by Fagor 

Industrial, were among the top ten restaurants. 

The Restaurante Arzak, belonging to 

Juan Mari Arzak, in eighth position, and the 

Mugaritz, belonging to Andoni Luis Aduriz, in 

fourth position, were ranked among the “top 

10” world kitchens with a full range of catering 

equipment supplied by Fagor Industrial. 

In addition, the famous Catalan restaurant, 

the Celler Can Roca, was named as the 

best restaurant in the world, supplanting the 

Danish restaurant, Noma. This recognition is 

sure to give Spanish culinary tourism a decisive 

boost. 

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OÑATI, SPAIN 

NEWS 

NEW PRODUCTS IN THE OÑATI SHOWROOM 

Fagor Industrial has recently renewed 

the product exhibition at the showroom 

in its installations at the Garibay factory 

(Oñati). 

Since the showroom was opened in June 

2011, Fagor Industrial’s product catalogues 

have seen modifications to several of its lines 

and ranges, and now visitors to the showroom 

can find out about the new developments 

in situ in the different areas of the 

showroom. In addition, the Laundry zone 

has been adapted to include units that allow 

training courses and demonstrations to 

be given on the operation of the equipment 

on show. 

The developments regarding the equipment 

on show at the time of opening and which 

can now be visited in the Oñati showroom 

are as follows: 

IN THE HOTEL AND CATERING ZONE: 

New ADvANCE ovens. 

Five machines are on display, reflecting the 

three ranges of oven in the five available 

sizes: 

• APE-202 with self-supporting structure, 

CEB-202 

• APE-201 with self-supporting structure, 

CEB-201 

• APE-102 on support, SH-102 

• ACE-101 

• AE-061, the last two are columnmounted, 

forming a superimposed kit 

of ovens 

New 900 Plus Range. 

The suspended 900 range block now includes 

the following appliances from the new 

Plus version: 

• CI-920 PLUS (two-zone induction 

cooker) 

• FTG9-10 PLUS C L+R (striped-plain 

hard chrome fry-top) 

• MF9-05 PLUS (fried-food holder) 

A cooker has been mounted next to 

this block, joined by a monoblock table 

front: 

• CG9-41 PLUS 

Two of the latest new machines with 

new features from the 900 PLUS version 

have been installed separately opposite 

this block: 

• SBG9-10 PLUS I (tilting Bratt pan 

with stainless steel vat) 

• MG9-10 BM PLUS (bain marie 

cooking pot with automatic control) 

New Cold appliances from the Concept Line 

The design and aesthetics of the benches 

and cabinets in this line have been modified, 

with changes in the following appliances: 

• AFP-1404 C (Snack fridge with four 

doors and freezer compartment) 

• AFP-801 (One-door Gastronorm fridge) 

• AP-701 (fish cabinet) 

• MFP-135 PC (Gastronorm bench with 

two glass doors) 

• MEP-135 (Two-door salad bench) 

• FMP-150 PC (Two-door glass counter 

front) 

• MPZ-150 (two-door pizza preparation 

bench with granite worktop and cold 

display cabinet for ingredients) 

IN THE LAUNDRY ZONE: 

New high-speed washer extractor. 

• LA-120 MP with pneumatic tilting system 

to help loading and unloading 

New high-speed LR washer extractor: 

• LR-13 M E 

New dryers from the GREEN EVOLUTION 

series: 

• SR/E-32 MP 

• SR/E-23 MP INOX (stainless steel unit) 

• SR/E-10 A INOX (machine with coin slot 

for self-service and stainless steel unit) 

New dry-ironer with stainless steel unit 

• PSE-35/160 

Two washer-dryer units have been installed 

in the dynamic demonstrations zone, with 

washer extractors and dryers with a capacity 

of 13 kg, but with different spin speeds in 

the washer extractors (one rapid-spin LR-13 

M and one high-speed LA-13 MP), for demonstrations 

to compare the times, processes 

and consumption due to the different degrees 

of humidity resulting from the clothes 

processed in each machine. 

This Laundry section also now has a system 

which allows it to be connected to a computer 

for the on-screen projection of the contents 

of the course, a desk for the speaker 

and chairs for the course participants. 

Lastly, the kitchen equipment in the auditorium 

has also been renovated, replacing the 

two Visual Plus VPE-101 ovens used in the 

cooking courses and demonstrations, with 

two new APE-101 ovens from the Advance 

Plus range, complemented by elements designed 

for use in the banquet system: trolley 

holder CP-101, tray holder EB-101, plate 

holder EP-101 and thermal canvas LT-101. 

28 #11 / JUNE 2013 

#11 / JUNE 2013 

29

FAGORNEWS 2012 

OF 

INTEREST 

TECHNOLOGY WILL 

CHANGE THE WAY WE 

COOK 

REPORT 

Technology is not only found in mobile 

phones, increasingly more powerful computers 

or spaceships to fly to the stratosphere 

and experience a gravity-free 

atmosphere. Technology is also visible 

in everyday life, for example in cookers, 

washer extractors or dishwashers which 

are becoming smarter and smarter. Soon 

we will be able to communicate with the 

appliances via Smartphone or tablet. 

Last January, CES, the world’s most important 

technology fair held in Las Vegas, gave 

many insights into the kitchens of the future, 

the gadgets used to cook and the applications 

that help us to make our meals tastier. 

One thing was clear: everything will be 

smarter and the concept of “mobility” will be 

very important. 

The future will certainly link mobile phones 

and tablets with electrodomestic appliances. 

Not only will we be able to use them to find 

recipes (already a reality), but they will also 

be built into the ovens. This means that 

electrodomestic appliances fitted with these 

devices will not only provide step-by-step information 

about the best way to cook a dish, 

but will also suggest the most suitable menu 

based on the most frequently cooked dishes 

in the household. The ovens will also be able 

to calculate the exact amount of energy required 

to cook a dish and the precise time 

during which food should be in the oven. 

Communications technology will also be 

introduced in dishwashers and washer extractors. 

Just leave the dishes or the clothes 

in the machine, make a simple call, the ma- 

chine will start and will be ready when you 

get home. This will also be the case with air 

conditioning, heating or blinds. 

When these devices are installed in fridges, 

it will be possible to see exactly what food 

is stored within and, if something is needed 

a message will be sent to your mobile with 

the shopping list of ingredients required to 

prepare the meal according to a predefined 

menu. 

Electrodomestic appliances anywhere 

And when it comes to cooking, technologies 

are available to improve the chef’s experience. 

Infrared sensor technology is being 


30 #11 / JUNE 2013 

#11 / JUNE 2013 

31 


added to induction cookers. The purpose of 

the sensors is to determine the exact temperature 

of the food in the frying pan in order 

to correct the temperature instantly, so 

that it is neither too hot nor too cold, allowing 

food to be cooked to perfection. This means 

that if you put something cold in the frying 

pan, the system is able to detect it and adjust 

the temperature immediately. This is an 

advantage even for the most inexpert cooks: 

chicken will always be golden brown on the 

outside and pancakes will always be just 

right. 

This technology leads to energy savings 

and sustainability, concepts which are firmly 

backed by manufacturers. Electrodomestic 

appliances with minimum environmental impact, 

made using eco-sustainable materials, 

that save energy and can be easily recycled. 

In this respect, the Smart Grid technology 

will be a key factor in kitchens. These smart 

networks send the consumer the electricity 

required at any moment, in a two-way system 

that knows the energy requirements of 

the dwelling at any moment. 

Moreover, according to the experts, the 

tendency is to adapt to changes in lifestyle, 

and devices should be functional and easyto-use. 

What’s more, people enjoy cooking 

more and more and many now require appliances 

with the same degree of technology 

as used in professional devices. 

Design prevails 

One thing that will prevail is design. Take ovens 

for example. Some brands have already 

launched models that can even become 

part of the decor in a living room or library. 

These ovens look similar to a television, with 

TFT touch screens, in colour, and menus in 

up to 30 different languages. Smart kitchen 

tables are also being designed, intended 

for long-term use, which combine the traditional 

kitchen table with a work surface 

and an area for eating. The table recognises 

the food placed on it and suggests various 

recipes containing these ingredients to the 

cook, who can choose any part of the table 

for cooking.

Mobile phones change style of cooking 

According to information from AllRecipes, 

one of the leading cooking Web sites in the 

world, the use of Smartphones has changed 

our style of cooking. We use them to look for 

recipes, to share recipes in social networks, 

to create shopping lists or to take photos of 

the completed dish so that others can admire 

our skills as chefs. 

• 35% look for recipes 

• 29% take photos of the dish they have 

just made 

• 23% look for a recipe while they are 

buying the ingredients 

• 22% take photos of the dish in a restaurant 

• 18% create shopping lists 

• 16% exchange discount vouchers in 

shops 

• 15% watch cooking videos 

• 14% shop with a list created on their 

mobile phone 

• 12% share recipes in social networks 

Fagor Industrial and technological development 

for the future 

Innovation for the future is a key factor for 

development at Fagor Industrial, who has allocated 

46 million Euros to R&D&I in the last 

five years so that more than 40 engineers, 

30 designers and 70 technicians may work 

on what will be the future of kitchens. Innovations 

such as chill blasters, which cool dishes 

from 70 to 3 degrees in just a few seconds, 

or ovens with time-saving functions 

that improve the efficiency of the process, 

with systems such as the pre-programming 

or memory that remember the different types 

of cooking used. 

Moreover, last February Fagor Industrial 

presented the main trends in the sector for 

2013. These include the latest technologies 

in conservation, such as chill blasters 

(that cool and freeze food in a question of 

seconds without the food losing any of its 

qualities), energy efficiency (reduced energy 

expenditure, improved use of water, 

accelerated washing and drying processes 

to reduce operating times, reducing energy 

consumption by 20%), and vacuum conservation 

technologies. 

Sources 

http://ces.cnet.com/ 

8301-34441_1-57563060/2013-theyear-the-smart-kitchen-finally-arrives/ 

http://www.theepochtimes.com/ 

n2/technology/cooking-with-amagnetic-field-318203.html 

http://www.theatlantic.com/technology/archive/2012/08/how-tech-haschanged-how-we-cook/261008/ 

http://trendland.com/when-cooking-gets-easier-with-technologythe-gorenje-homechef-oven/# 

http://www.electrolux.co.uk/Innovation/ 

Inside/Technology-Innovation-News/ 

Dishwashing/The-kitchen-of-the-future/ 

http://freshome.com/2012/03/01/whatis-the-future-of-kitchen-technology/ 

http://www.fagorindustrial.com/ 

empresa/tecnologia.php 


sala_prensa/noticia.php?id=52 


sala_prensa/noticia.php?id=82 


32 #11 / JUNE 2013 

#11 / JUNE 2013 

33 


COOKERY BOOKS 

Cocina con 

solera 

TTarTalo 

Summary. When 

someone has 

been cooking 

for years, it 

becomes almost 

imperative to put 

all this experience 

into a book. 

Tips, marinades and recipes that may 

be used for an everyday menu or for 

a special meal for a celebration with 

friends or family. As the author says, 

this is an everyday recipe book that 

avoids the “deconstructed potato 

omelette”, as she is used to traditional 

cooking and natural ingredients. 

Angelita Alfaro grew up among kitchen 

ranges and her knowledge of cooking 

was acquired besides her mother and 

aunt. The book is divided into several 

sections: Starters and salads; soups, 

creams and potatoes; Pulses and 

vegetables; Fish and shellfish; Poultry, 

meat and game; Desserts and Sauces. 

La cerveza… 

poesía líquida 

TrEa 

Summary. How to 

make beer was one of 

the first biochemical 

processes discovered 

by humanity. 

For more than ten 

thousand years 

we have been making and enjoying 

beer, and we can even make it in the 

kitchen at home. And here we have 

this book that gives a detailed explication 

of the process for brewing beer at 

home, together with the factors that 

should be considered to do it well. 

The book offers information about the 

beers available on the market in order 

to help in understanding the differences, 

their strong and weak points, 

tips on how to serve and drink it and 

the best way to combine it with food. 

On this occasion our literary menu includes, 

as is due, books to extend culinary 

knowledge, with recommendations for 

preparing traditional recipes, fun recipes 

for kids or tips for making homemade beer. 

Tiburones 

divertidos 

y caracoles 

curiosos 

PaisagEm 

Summary. If 

cooking with 

children is fun, 

making cakes 

and biscuits 

can also be very entertaining. In this 

book, the authors include a collection 

of photographs with the recipes, with 

step-by-step instructions on how to 

prepare different cakes and biscuits 

in different shapes. For example, 

there is a cup cake with a swimming 

turtle, a frog biscuit, a striped 

fish tart or a beehive cake. And the 

best thing of all is that the recipes 

can be prepared by the children. 

The book contains recipes for cup 

cakes, biscuits, tarts and cakes. 

Bocados con 

historia 

Edaf 

Summary. What 

was Napoleon 

Bonaparte’s 

favourite food? 

What feast left 

Salvador Dalí 

“licking his 

fingers”? Journalist, 

Miguel Ángel Almodóvar, has 

collected together more than fifty 

recipes with the favourite dishes of 

famous people from all ages from the 

worlds of politics, film, art: the tomato 

soup that Warhol made especially 

for Marilyn, or Sofía Loren’s sauces. 

These recipes are from History (with 

a capital letter) and from history 

(with a fascinating small letter), taken 

from everyday life, from culture, from 

anecdotes and especially from love, 

because there is no more sincere and 

long-lasting love than the love of food. 

Our thanks to Librería Gastronómica 

Aliana, in Madrid (www.alianagastronomia.com) 

Cocina sin 

tonterías 

PlanETa 

Summary. Our 

grandmothers did 

not take any nonsense, 

particularly 

not in the kitchen. 

At least, the author 

Juan Eslava, 

whose book has been created with 

the support of his daughter, Diana, 

saw his grandmother in this way. She 

cooked the meals and he added the 

literary seasoning. In fact they are 

“no-nonsense recipes, from always, 

recipes from old times”, many of 

which were learnt from Emilia, the author’s 

grandmother, who left him her 

cookery books and a love for cooking. 

Eslava confesses that he aimed 

to offer simple tasty meals taken 

from good Spanish popular cuisine. 

La comida 

de la familia 

Ferrán Adriá 

rBa 

Summary. What 

does a top chef 

eat? Ferrán Adriá 

presents a book 

containing avantgarde 

recipes from the Bulli adapted 

for home cooking. The recipes are 

taken from the dishes that the team at 

El Bulli ate, based on natural, traditional 

fresh food. He also offers tips 

on how to prepare excellent dishes 

for less than five Euros. Adriá has put 

together 31 balanced, tasty and easyto-make 

menus but which have the 

quality of an internationally renowned 

chef, and he explains them in visual 

detail. As he says, “if we don‘t eat 

well, it’s because we don’t want too”.



THE 

TECHNICAL 

CORNER 

CHOOSING 

THE RIGHT 

DISHWASHER 

When offering a dishwasher for sale or 

as part of a fitting-out project, certain 

factors should be considered to ensure 

that the selected model is the most suitable 

and that it meets the necessary 

production requirements. 

Assuming that the measurements for the 

washing area are correct and sufficient for 

installing the necessary appliances, the following 

factors should be considered: 

1 – Type and category of restaurant or 

premises. This will give the average size 

of tableware for each cover and the maximum 

dimensions of the plates or trays to be 

used, which will influence which machine to 

choose. 

2 – Average number of covers at peak times 

and time available for washing up. 

3 – True and theoretical performance of the 

dishwashers. The personnel available for supervising 

the dishwasher will influence the 

true production time of the machine. 

1. Type and category of restaurant or 

premises 

If you know the type of business or customer 

for whom the machine is intended, and the 

category of the restaurant, it is possible to 

obtain some of the more significant data 

used in defining the type of machine to be 

offered. 

On the one hand, you can obtain the average 

size of tableware to be used at each service, 

and on the other hand you can define the required 

machine dimensions in order to take 

the larger pieces of the tableware. 

1.1 Calculating the average theoretical 

production of a dishwasher 

A preliminary step when selecting the right 

dishwasher for an installation is knowing how 

to calculate the theoretical production of a 

dishwasher, given the different types of articles 

in the tableware required for one diner 

(plates, cutlery, glasses…). 

The average production of a dishwasher is 

based on a standard plate with a diameter 

of 230 mm. Dishwasher production tables 

are based on calculations using this type of 

standard plate. 

To calculate the required machine, each 

article of tableware must be numerically 

converted to a number of standard plates 

measuring 230 mm. in diameter The different 

capacities of baskets measuring 500 x 500 

mm to take the various pieces of tableware 

should be considered. 

1.1.1 Dishwasher baskets 

All tableware washed in industrial dishwashers 

is placed in standard 500 x 500 mm 

baskets, with different storages types and 

shapes depending on the articles for which it 

has been designed. 

There are baskets especially for plates, 

glasses, cutlery and trays, and multipurpose 

baskets which will take any article, but without 

the specific details required or needed 

for a good wash. 

Plate baskets have rows of tines which the 

plates rest against, at a suitable angle in order 

to receive the wash and rinse water. 

Fagor Industrial’s plate baskets, called CP- 

16/18, are so-called because depending on 

the position in which the plates are stacked, 

the distance between the tines varies according 

to the direction, so that either eight 

or nine rows of plates fit. 

The angle at which the plate is inserted in the 

machine depends on the depth of the plate, 

and is important for ensuring that the wash 

water hits the surface at the right angle. Flat 

plates need less of a slope for the water to 

wash across the surface, and therefore they 

can be inserted in rows of nine, thus increasing 

the capacity. 

Tumbler and wineglass baskets have closed 

compartments to prevent the glasses touching 

each other and breaking. To adapt to the 

diameters of the glasses, Fagor Industrial offers 

baskets with 16, 25 and 36 compart- 

Jose Ignacio 

Hurtado Alzaga 

Project Manager 

Fagor Industrial 

ments (for diameters of 110 mm, 85 mm and 

70 mm), each of which comes in three different 

heights to adapt to the article in question. 

Thus there are nine options for glassware. 

34 #11 / JUNE 2013 

#11 / JUNE 2013 

35



Baskets are also available for self-service 

trays. These baskets, with support tines as 

in the plate trays, have one side open, so 

that the length of the trays is not an obstacle 

when stacking them in the machine. 

Cutlery baskets are available for washing 

cutlery. These fit perfectly into base baskets 

or into glass baskets with 4x4 spaces, so 

that 16 cutlery baskets fit in one basket. To 

ensure that the water washes over the cutlery 

correctly and to guarantee a good wash, 

do not place more than 15 pieces of cutlery 

in each basket. 

1.1.2 Tables of equivalences 

Having looked at some of the options for 

stacking tableware in the baskets, a table 

of equivalences can be drawn up according 

to the capacity of a standard basket to take 

these articles, taking the standard plate with 

a diameter of Ø 230 mm as the basic size. 

The base relation can be understood with 

this example: a basket can take 18 plates or 

36 narrow glasses with a diameter of Ø 70 

mm. Therefore one plate is equivalent to two 

narrow glasses, or equally, one narrow glass 

is equivalent to 0.5 standard plates. 

Thus we obtain a table that allows you to 

convert all the articles in the tableware, 

glassware and cutlery into standard plates, 

which are used to calculate the technical 

production of the dishwashers. 

If the premises for which the calculations are to be made does not have all the specific data, a table can be used that lists the approximate 

quantities of each article in the tableware, depending on the type of establishment, as shown below: 

TABLE 2 

BURGER BAR / 

PIZZERIA 

TABLE 1 

KIND OF DISHES VALUE 

PLATE, DIAMETER 230 MM 1,000 

SHALLOW BOWL, DIAMETER 230 MM 1,125 

BASE PLATE, DIAMETER 320 MM 2,570 

PLATE, DIAMETER 190 MM 0,818 

TUMBLER OR WIDE WINE GLASS, DIAMETER 110 MM 1,125 

TUMBLER OR MEDIUM WINE GLASS, DIAMETER 85 MM 0,720 

TUMBLER OR NARROW WINE GLASS, DIAMETER 70 MMM 0,500 

CUTLERY (1 PIECE) 0,075 

COFFEE CUP AND SAUCER 1,500 

SELF-SERVICE TRAY 2,570 

SELF 

SERVICE 

SNACK 

BAR 

RESTAURANT 

CATEGORY 4 

RESTAURANT 

CATEGORY 3 

Applying the values in the first table, it is possible to reconvert these quantities into “standard plates”: 

RESTAURANT 

CATEGORY 2 

RESTAURANT 

CATEGORY 1 

PLATE, DIAMETER 230 MM 1 1 1 1 2 2 2 

SHALLOW BOWL, DIAMETER 230 MM 0 1 1 1 1 1 2 

BASE PLATE, DIAMETER 320 MM 0 0 0 0 0 1 2 

PLATE, DIAMETER 190 MM 0 1 1 2 2 3 3 

TUMBLER OR WIDE WINE GLASS, 

DIAMETER 110 MM 

0 0 0 0 0 1 1 

TUMBLER OR MEDIUM WINE GLASS, 

DIAMETER 85 MM 

1 1 2 2 3 3 3 

TUMBLER OR NARROW WINE GLASS, 

DIAMETER 70 MMM 

0 0 0 0 1 1 2 

CUTLERY (1 PIECE) 2 3 4 5 6 8 10 

COFFEE CUP AND SAUCER 0 0 1 1 1 1 1 

SELF-SERVICE TRAY 0 1 0 0 0 0 0 

CONVERSION TO 

STANDARD PLATES 

In the last two cases of the above table, some values are given in brackets. This is due to the assumption that this type of establishment may 

have a special dishwasher for glassware, therefore the numerical value for the tableware to be washed in the main machine may be less. 

36 #11 / JUNE 2013 

#11 / JUNE 2013 

37 

TABLE 3 

BURGER BAR / 

PIZZERIA 

2. Average quantity of tableware at peak 

times and average length of wash time 

Once the maximum number of lunches and 

dinners to be served has been established, 

the wash time is calculated as a function of 

the time available for washing the tableware 

used in the lunches and dinners. 

Normally the wash time in the afternoon is 

higher than in the evening, so that in the case 

of businesses serving lunches and dinners, 

the time available at night will be the time established 

as the maximum wash time. 

In any case, health and safety regulations require 

that the dishes are washed within two 

hours of being cleared from the table. 

3. True and theoretical performance of 

the dishwashers. 

The wash cycles and production rates of the 

machines usually listed in the catalogues are 

only theoretical figures. In practice, in addition 

to the wash cycle time, it is necessary 

to consider the time taken to open the door, 

remove the basket, place another basket in 

the machine, select the programme, add 

washing products in the case of manual 

dosage… Depending on the personnel available 

for these tasks, the correction factor to 

be applied to the theoretical production in 

order to calculate the true production will 

vary. However it is normally recommended 

SELF 

SERVICE 

SNACK 

BAR 

RESTAURANT 

CATEGORY 4 

RESTAURANT 

CATEGORY 3 

RESTAURANT 

CATEGORY 2 

RESTAURANT 

CATEGORY 1 

1,87 6,458 6,183 7,076 9,371 14,034 (10,249) 18,379 (14,094) 

that the true production of the machine does 

not exceed 67% of the given theoretical figure 

(or equally, apply a correction factor of 

F=1.5). 

True production = 

(Theoretical production) / F 

An example is given to explain 

the above: 

A dishwasher able to run a complete wash 

cycle in 2 minutes (where this is its fastest 

programme) has a theoretical production of 

30 cycles / hour. Considering that 18 plates 

in one basket can be washed in each cycle, 

the theoretical production according to the 

catalogue is 540 plates / hour. 

Applying a correction factor of F=1.5, a true 

production is obtained: 

True production = 

30 / 1.5 = 20 cycles / hour 

Therefore, considering that 18 plates in one 

basket can be washed in each cycle, the 

true production is estimated to be around 

360 plates / hour. 

In the case of feed and conveyor belt dishwashers, 

it is difficult for production to be totally 

continuous. Even if there is one person 

at the start of the process, removing waste 

and inserting the tableware in the baskets, 

and another at the end of the line to unload 

the baskets as they come out of the tunnel, 

the estimated theoretical production should 

not be exceeded by 80%; or, equally, apply 

a correction factor of F =1.25. 

4. Calculating the true requirements of 

an establishment 

After considering the factors explained 

above, the required production of the dishwasher 

can be calculated using the following 

formula: 

True production = (N x S) / T 

Where: 

N = average number of covers 

(lunch and dinner) 

S = standard value in plates/hour per cover 

or diner, depending on the type of premises 

T = time available in hours 

for washing tableware 

Considering that in the commercial tables, 

the value given is the theoretical production, 

to adapt to this and find the most suitable 

model for the case in question, the formula 

derived from the above is used in the calculations: 

Theoretical production = 

True production x F



PRACTICAL APPLICATION 

ExAMPLE 1 

Initial information: 

Category 3 restaurant which expects to 

serve around 100 lunches and 60 dinners, 

with a maximum wash time of one hour. 

values to be applied: 

N = average number of covers (lunch and 

dinner): (100 + 60) / 2 = 80 

S = standard value in plates /hour per cover 

depending on type of premises = 9.371 (according 

to table 3) 

T = time available in hours for washing tableware 

=1 

True production = (80 x 9.371) 

/ 1 h = 749.68 plates/h 

Correction factor = 1.5 

Theoretical production = 749.68 

x 1.5 = 1124.52 plates / h 

From the Fagor Industrial catalogues, the 

dishwashers which could be used in this 

case are models AD-120 or FI-120, in their 

different versions and finishes, with a theoretical 

production of 1200 plates/h. If the 

water is gas-heated, the AD-120 ECO could 

also be used. The top-loading dishwashers 

have capacity for plates with a diameter of 

320 mm. 

ExAMPLE 2 

Initial information: 

Business dining room using self-service system, 

serving 300 meals per day, and with a 

wash time of approximately 90 minutes, and 

one person responsible for loading the tableware 

in the baskets and another person 

responsible for removing them on their exit 

from the machine. 

values to be applied: 

N = number of covers = 300 

S = standard value in plates /hour per cover 

depending on type of premises = 6.458 (according 

to table 3) 

T = time available in hours for washing tableware 

=1.5 

True production = (300 x 6.458) / 1.5 h = 

1,291.6 plates/h 

From the resultant true figure, we can assume 

that we need a feeder-type machine 

rather than a static one, therefore the correction 

factor to be applied is: 

Correction factor = 1.25 

Theoretical production = 1,291.6 x 1.25 = 

1,614.5 plates / h 

From the Fagor Industrial catalogues, the 

dishwashers to be used in this case are 

the conveyor belt model FI-160 or its gasoperated 

version, ECO-160, which take selfservice 

trays, with a theoretical production of 

90 baskets/hour, given that this is equivalent 

to a capacity in standard plates of: 90 x 18 = 

1620 plates. Any accessories that are added 

to these models (drying tunnel, steam condenser) 

will not affect the production of the 

machine. 

If there is anything that characterises the 

two bloggers in this edition, it is their unquestionable 

passion for cooking and for 

recipes with their own personality, with 

tales that make the food taste better. One 

is a cook by vocation who loves to cook 

bread. The other is an architect who suddenly 

discovered cooking and has converted 

his passion into a full-time career. 

This edition of Fagor News contains items from 

a blogger who is passionate about the world of 

cooking. And a blogger who tells stories through 

cooking. Madeleine defines herself as a blogger, 

cook, baker and cake-maker who decided to 

launch herself on Internet six years ago with two 

culinary blogs. One of these is called Madeleine 

Cocina (www.madeleinecocina.com) and the 

other Curiosidades Gastronómicas (www.curiosidadesgastronomicas.com) 

. On the first 

page she lists the recipes that she cooks each 

CREAM CARAMEL FLAN WITH WALNUT BRITTLE 

INGREDIENTS 

CULINARY 

BLOGGERS 

Cream Caramel Flan: 

1 tin evaporated milk 

5 eggs 

190 g cream cheese 

1/2 cup milk 

3/4 cup caramel 

1 teaspoon of vanilla 

Extra caramel to cover the 

moulds 

PREPARATION: 

1. Preheat the oven to 160 °C. 

Heat the water to make a Bain 

Marie. 

2. Liquidise all the ingredients of 

the flan. 

3. Coat the inside of 8 individual 

ovenproof moulds with the extra 

caramel. One teaspoon of caramel 

in each mould is more than 

enough, use a brush or a spoon 

to spread the caramel more easily. 

4. Place the individual moulds 

in a pan or deep mould, fill each 

mould with the flam mixture and 

place in the oven. 

5. Now pour the hot water in the 

pan to make the Bain Marie. 

6. Bake for 1 to 1 ½ hours, making 

sure the Bain Marie always 

has water in it. 

7. To test if they are ready, touch 

the surface which should be firm 

like a jelly. 

Walnut brittle: 

50 g whole walnuts 

40 g white sugar 

1 teaspoon of water 

day at home, and on the second page she shares 

information about the culinary world. This is the 

blog where she talks about events, restaurants, 

gadgets, trends or techniques to help you cook 

better. 

Madeleine is a Mexican from Querétero (Mexico) 

and is a firm believer. Believer in healthy cooking 

and healthy food. She claims that there is nothing 

wrong with eating a little of everything, as long as 

it is in moderation. This is reflected in the blog, 

as she combines healthy recipes with powerful 

desserts that occasionally appear to tempt readers. 

Not only does she tempt readers with her 

blogs but also with recipe books. Madeleine has 

published two recipe books, with more than 120 

dishes in each one. The recipes are simple for 

everyday use, although sometimes you may find 

more elaborate dishes such as pizzas, lasagne, 

chicken Strogonoff or Cuban bread. This is not to 

forget the desserts, such as Capirotada, mamey 

jelly or corn bread. 

Our blogger confesses that she loves cooking, 

but what she most enjoys is making bread, which 

is her hobby and her passion. 

On the other hand, Directo al paladar (www. 

directoalpaladar.com) has been increasing in 

popularity since it went public in the summer of 

8. Switch off the oven, leaving 

the moulds inside for another 

hour. 

9. Refrigerate moulds for at least 

8 hours before serving. 

10. Remove flan from moulds 

carefully. 

For the walnut brittle: 

1. Place all the ingredients in a 

pan and stir continuously. As 

soon as the sugar starts to caramelise, 

remove from the heat 

and spread on a greased tin, 

using two forks to separate the 

nuts. 

2. Leave to cool before using. 

Serve the flan on a plate topped 

with a little caramel, coarsely 

ground nut brittle and decorated 

with a walnut. 

FIDEUÁ DEL SEÑORITO (FIDEUÀ DEL SENYORET) 

PREPARATION 

1. Peel the prawns, using the 

heads and tails to make stock. 

The ratio of stock to pasta is two 

to one, therefore for 250-300 g 

we need between 500 and 600 

ml of water. 

2. In a paella dish or large frying 

pan, brown the chopped garlic 

and the dried pepper. Then add 

the prawns, shrimps, squid, cuttlefish 

and mussels. Sauté the 

mixture. 

3. Strain stock and add to the 

pan. Bring to the boil, add salt, 

a touch of saffron for colour, and 

add noodles. 

2005. And until now, it has been growing with 

the contribution of numerous enthusiastic articles 

about the world of cooking. Miquel Corbí began 

writing in the Christmas of 2009, coming from 

another blog called Decoesfera. But Miquel is 

an architect, although now his life is dedicated to 

kitchen ranges. “Almost four years later, I am the 

coordinator of a team of fantastic editors, each 

one from a different point of the country, in such 

a pleasant atmosphere that sometimes I forget I 

am working”, says Miquel. 

This is exactly what characterises Directo al paladar. 

Although this is professional blog, there is a 

bit of each of the team members in all the recipes 

and texts that they write. “It is not about publishing 

recipes and news as though we were machines”, 

remarks Miquel, “but about relating our 

lives through the recipes, as if it were a personal 

blog. Because any recipe tastes better if there is 

a story behind it”. 

Miquel confesses that he has never felt a need to 

open his own personal blog, because in Directo 

al Paladar he feels at home, “talking about things 

that interest or concern me, sharing what I find 

out and about or that I discover in the kitchen”. 

INGREDIENTS 

150 g of squid rings and 

250-300g of thick-cut noodles, 

6-8 large prawns, 

half a cuttlefish. 

Oil, salt, saffron (or colouring), one 

dried pepper (ñora) (optional) and 

150 g of mussels (shelled), 

100 g of peeled shrimps, 

two cloves of garlic. 

4. Stir well and leave until done 

(17 minutes on medium heat), 

but do not allow the liquid to 

bubble too much. About 95% 

of the stock should have been 

absorbed. Do not worry about 

the rest. Leave to stand for five 

minutes, covered with a cloth, 

and the remaining liquid will disappear 

like magic. 

38 #11 / JUNE 2013 

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39

FAGOR 

FOCUS 

FAGOR 

INDUSTRIAL 

LABORATORIES 


CERTIGAZ 

AUTHORISES 


LABORATORY TO 

APPROVE AND 

CERTIFY 

REPORT 

#11 / JUNE 2013 

Fagor Industrial has reached an important 

milestone. Its laboratory has 

received certification from Certigaz, 

an organisation certified by the European 

Union to award certificates 

to gas appliances in accordance with 

certain regulations. This means that 

all the tests carried out in the laboratory 

are approved and the products 

bear a quality product seal. The future 

is to continue along this path and the 

laboratory obtains the certificates of 

other organisations. 

Fagor Industrial’s laboratory is in Oñati, it 

is a department belonging to the R&D division 

and is the most important of all the 


ones the company has around the world. 

“Each plant around the world has its own 

R&D department and this forms part of 

Fagor’s strategy for the development and 

reliability of the product”, says Eugenio 

Urcelay, head of the laboratory. “Part of 

the strategy is to install development and 

reliability laboratories wherever we are”. In 

2009, a strategy consisting of three important 

pillars was established: commitment 

to quality, improvement of service and an 

endeavour to communicate. These three 

columns led to the decision to enlarge the 

area allocated to the previous laboratory. 

“The objective was firm commitment to the 

product”, confesses Urcelay. 

41



Three areas in 700 square metres 

Consequently, the 340 square metre laboratory 

was enlarged to 700 square metres, and 

three different areas were pooled together 

in this space. the development laboratory, 

the reliability laboratory and the certification 

laboratory. In addition there is a training 

area for the technicians and mechanics from 

the Technical Assistance Service (SAT) and 

an area for packing and transport analysis. 

These zones respond to the four product lines 

manufactured at Oñate: washer extractors, 

ovens, cookers and dishwashers. The first 

zone is the development zone, occupying 200 

square metres and allocated to the department 

of R&D, which is the team responsible 

for designing and developing new products 

to launch on the market. “From the moment 

when the idea is born until the product is finally 

marketed, at least two years go past”, reveals 

Urcelay. During this period, designs are 

drawn up, prototypes are made and our rivals’ 

products are subjected to all types of tests, to 

compare and contrast solutions, performance 

and operation. 

In this respect, Urcelay admits that “one important 

aspect that we wished to reinforce 

with the project is finding out more about our 

rivals’ products. Major efforts have been made 

to define the Key Factors to Competitiveness, 

which could be defined as those that are 

considered critical for our product offer, and 

those on which we base our sales arguments. 

Therefore, they are the ones that are subjected 

to the strictest tests”. Thus Fagor Industrial 

is able to demonstrate with well-founded data 

that it has the best product and, if this is not 

the case, the results will indicate the areas 

requiring improvement to the department of 

R&D. 

The procedure for launching a new product 

is, on the whole, complex. From the 

moment work starts on the idea until it is 

finally manufactured, up to two years may 

go by. The procedure must consider different 

factors and achieve the best possible 

equilibrium between each one. Aspects to 

be considered include the manufacture, 

the assembly capacity, the ease of certification, 

logistics, functionality, reliability, 

that it is easily repairable, that it is easy to 

maintain, cost… The designer has to consider 

all these factors in a new design and 

achieve an equilibrium between each one. 

Then there are two areas belonging to 

the laboratory as such. One is the Reliability 

Laboratory. This name refers to a 

space “that has been strengthened considerably”, 

according to Urcelay. This zone 

measures 200 square metres and different 

tasks are carried out there. One such 

task is the performance of reliability tests 

during the procedure to launch a new 

product, a new feature or a new improvement. 

Another is to perform reliability tests 

on a serial product and the last task is “to 

perform validation and approval tests on 

a new component or a new supplier with 

respect to durability and reliability”, reveals 

Urcelay. 

42 #11 / JUNE 2013 

#11 / JUNE 2013 

43



Certification and approval: Certigaz 

Next comes the certification and approval 

laboratory. This measures 150 square metres 

and, as its name suggests, it is where 

the processes take place for the certification 

and approval of products before the 

relevant bodies. In this respect, the Laboratory 

establishes and maintains regular 

relations with Certifying Bodies and Test 

Laboratories in different countries, including 

the United States, Russia, Australia, the 

European Union, zones and countries that 

have their own certifications which must be 

met in order to market the products there. 

Therefore, the division of certification and 

approval is responsible for keeping the different 

test methods and standards constantly 

updated, and for managing the certification 

processes required to enable the 

marketing of the products, whether these 

are new developments or serial products, 

in the countries or zones required. 

In addition, Fagor Industrial participates, as 

a direct member, in the technical committee 

of the European Federation of Catering 

Equipment Manufacturers (EFCEM). “The 

fundamental objective of this work group 

is to develop and harmonise the new European 

standards applicable to our equipment”, 

notes Urcelay. Moreover, Certigaz is 

one of the gas appliance bodies with which 

the laboratory has regular relations. It is this 

Notifying Body, number 1312 that certifies 

the gas appliances with respect to the application 

of directive 90/396/EEC Gas appliances. 

In fact, Certigaz “is an body authorised 

by the European Union to certify gas appliances 

in accordance with certain regulations 

imposed by the Union”, explains 

Urcelay. This means that the certification 

tests of gas appliances can either be conducted 

in independent laboratories appointed 

by Certigaz (at present there are 

six laboratories all over the world) or by the 

“It is a very significant 

milestone that 

determines the quality of 

our installations”, admit 

the company managers 

manufacturer itself, “provided the laboratory 

is legally authorised by Certigaz in accordance 

with the gas certification Regulation”, 

says Urcelay. The Fagor laboratory 

has managed to obtain this authorisation, 

a significant fact because it means that 

all the certification and approval tests are 

“conducted in house”, which is a significant 

milestone for the company. Urcelay is very 

satisfied with the work carried out by Fagor 

Industrial because “the authorisation basically 

permits gas appliance tests conducted 

in our laboratories to be considered 

by Certigaz, thus significantly simplifying 

the certification process”. Moreover, “our 

knowledge of gas technology is considerable 

and there are not many who know as 

much as we know here”. 

Members of the Laboratory explain that “in 

December 2011 the Laboratory Authorisation 

Process started. After three audits of 

the management system and of the control 

equipment and installations we were 

granted authorisation in March 2013”. The 

authorisation is for four years and is subject 

to an audit in two years time. 

44 #11 / JUNE 2013 

#11 / JUNE 2013 

45



Quality above all 

Urcelay explains that the authorised laboratory 

must comply to the following requirements 

in terms of quality assurance: 

• Impartiality, independence and integrity. 

• Qualified and trained personnel with 

technical knowledge and the experience 

necessary to perform the allocated functions. 

• Standardised procedures and test methods 

in accordance with NF 45001 and NF 

EN ISO 17025 standards. 

• Registry system in accordance with NF 

45001 and NF ISO 17025 standards. 

• Identification of the samples and test objects. 

• Test methods (installations and control 

elements) in accordance with NF 45001 

and NF ISO 17025 standards. 

4 

In addition, Fagor Industrial uses management 

tools such as the FMEA which allow knowledge 

to be shared and permits the management of 

foreseeable problems in each factor in an order 

of priority. In the so-called convergent engineering, 

all the aspects must be outlined at the 

time of the final launch. 

From a technological point of view, the products 

in the Fagor Industrial catalogue must address 

aspects relating to mechanics, electrical, 

electronics, gas technology, steam technology…of 

a certain degree of complexity and this 

somewhat hinders the processes. Therefore, 

the laboratory aims to continue investigating 

the granting of other authorisations awarded by 

different certifying bodies in any of these areas. 

At present, the Laboratory has 5 permanent 

members of staff with occasional assistance 

as required by the work loads. The Authorisation 

has been granted thanks to the joint efforts 

in which each one has contributed their experience 

and knowledge in order to tackle the 

problems arising from the process. 

46 #11 / JUNE 2013 

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47



FAGOR PEOPLE 

Gorka Arregi 

Head of Technical Assistance 

Service (SAT), Spain and Portugal 

Q & A 

FAGOR PEOPLE 

When did you start your career in 

Fagor Industrial? 

After I finished my military service, I started 

my professional career in the department 

of quality at Ecenarro, a company making 

bolt stock in Bergara. After a while I joined 

Copreci as gas tap production line manager 

and later, after sitting an entrance exam, 

I entered Fagor Electrónica as general 

maintenance manager. After that, during 

the reconversion, I was away from Fagor 

and they suggested I went to Ederlan, 

where I was a transfer machine operator. 

When did you return to Fagor? 

After that time and two sabbatical years, 

I rejoined Fagor Industrial as Centre Manager 

for the North Office and then I was 

moved to Bilbao. I took an active part in 

that transfer, introducing a new management 

system to centralise everything. Last 

June I was offered the position as Head of 

the Technical Assistance Service. 

What is your day-to-day work like? 

I coordinate the after sales service in Spain 

and Portugal. In fact there is no specific 

task, but I take each day as it comes. 

Different problems arise every day. Customers 

who have a problem, who need a 

maintenance contract, a special machine, 

to coordinate a project, claim invoices… 

How do you go about your relations 

with the rest of the team? 

During my time at Ederlan I discovered new 

more participatory ways of working. It was 

a sort of mini factory with new methods 

and new tools in productivity. So I had a 

close relation with the people. If there was 

a problem, I would dive under a machine 

without thinking about it. I am in favour of 

working in a team and of cooperation and 

I like to talk to the lads encouraging those 

with initiative. 

Is it better to pool opinions… 

We have an interior struggle between what 

we believe should be done and what really 

should be done. There are many opinions 

in any project and each person believes 

that they are right, subconsciously we try 

to impose our criteria. But on the other 

hand, a strategic vision is necessary. The 

trick is to be able to keep your mind open 

to new ideas, because your ideas are not 

the only ones, there are other ideas just 

as good as yours which may complement 

each other. 

What do you see as your challenge 

since you started in your current job? 

To give a new air to technical service 

through improvement actions to meet requirements 

from the company’s point of 

view and to satisfy the needs of customers 

or installations. 

“If there was a problem, I would dive under a 

machine without thinking about it.” 

What do customers think of the Technical 

Service? 

As I said, we have a significant area for 

improvement with changes in the way of 

thinking of long-standing customers in this 

direction. The customers come first and 

are beginning to demand their rights. Before 

they were more conformist, but their 

change in attitude is forcing us to adapt to 

this demanding situation. We should give 

added value to technical intervention and 

look after it carefully. 

Did this not happen before? 

Technical service is sometimes a bit cold 

and we need to break away from this image, 

because our job is really to help the 

customer who receives assistance so 

that their installation can carry on making 

money. We need to re-educate ourselves 

as previously our way of thinking did not 

include this added value. We have to think 

of the customer as a business aspect that 

should be looked after, because they also 

provide for our food. What’s more, wordof-mouth 

will either sink or make you. A 

happy customer talks well of you and this 

leads to other business opportunities or 

possible areas of sale, machinery or complementary 

material. 

How has Fagor Industrial changed 

since you joined? 

It has changed a lot. Fagor Industrial is a 

small monster. In the beginning we only 

made a few machines and, as we advanced 

in the market, we realised that we 

should not only manufacture kitchens, but 

that there were other adjacent areas such 

as laundries and other areas into which we 

could expand our business. We started to 

grow in this area and now Fagor Industrial 

is a considerable size. It has grown and 

done things well. We have also made mistakes, 

but we have learnt how to interpret 

these mistakes in order to learn from them. 

The disadvantage, in my opinion, is that as 

we are such a macro company, we have 

lost the cooperative spirit that cared more 

about the individual, and we have become 

more industrialised. However times and 

needs are different now. I say this because 

it is a subject close to my heart. I am fighting 

for something that in a small part belongs 

to me, although we have paid our 

tolls in human terms. 

What is your best memory of Fagor? 

My best memory is the people. I have travelled 

a lot and I have fond memories of 

those journeys on which I met “really great” 

people. I have also spent a lot of time in the 

workshop and I feel really at home there. I 

am in touch with the people, and I like this. 

I believe the best thing about Fagor Industrial 

are the people. 

How do you see the future? 

It is going to change, because we will 

become a more organised and more serious 

company, as regards procedures 

and methods and this will relaunch Fagor 

Industrial. We are working so that this is 

under control, redirecting the way forward 

and organising ourselves. I compare Fagor 

Industrial to a stallion that needs training. 

We are like a good-looking horse but we 

have to train ourselves and this will make 

us different. 

48 #11 / JUNE 2013 

#11 / JUNE 2013 

49 

T Q 

IN BRIEF 

Age: 52. 

Personality: Active, demanding. 

Hobbies: Music and scuba diving. 

Favourite Food: Homemade 

cooking. I cook at home. 

A challenge: To create a 

stable situation for my people 

to live comfortably. 

A film: Midnight Cowboy 

and Taxi driver. 

A book: The Diary of Ana Frank.



FAGOR PEOPLE 

Antonio Sánchez 

Industrial Director of the 


Q & A 

FAGOR PEOPLE 

After several years at the forefront 

of the cold production plant of Fagor 

Industrial in Poland, and after a time 

in Lucena as Head of Fagofri, Antonio 

Sánchez has just embarked on a new 

adventure in responsibility as Industrial 

Director of the Group (DIG) 

What does the position of DIG involve? 

This is a new position that covers the two 

main parts of the Group’s industrial division; 

on the one hand manufacturing and 

on the other, product development (R&D&I). 

In this respect. the objective is to organise 

and direct the development of manufacturing 

processes and technologies with the 

clear purpose of obtaining improvements. 

Improvements which should be applied to 

the different businesses and production 

plants. An important task must be the coordination 

and global monitoring of the development 

and launching of new products, 

seeking standardisation of the same and 

the optimisation of processes. 

What challenges do you face as DIG? 

One of the challenges before us is to be 

able to position each of our business units 

according to the established strategy and 

to have the Fagor Industrial Group seen 

as one of the leaders in our sector. Consequently, 

one major challenge is to establish 

criteria for the definition, organisation 

and modernisation of the production 

processes that permit optimization of the 

manufacturing process of our products, 

clearly focussed on improvement in terms 

of efficiency and quality. Above all, we are 

looking for improvements in processes and 

in products that allow us to become more 

competitive and better placed in the different 

markets. 

What are your plans for the future in 

this post? What is the first thing you 

will set up? 

The first step is to analyse the present situation 

in order to identify the principal needs 

and priorities. We have a number of projects 

and plans for the future that must be 

prioritized and analysed. For the moment 

we have started with some projects related 

to the cold plants in addition to the new 

developments of products that are already 

underway. 

You have had a long career abroad 

with different companies and affiliates 

of Fagor. Will you maintain relations 

with the offices and factories 

abroad, such as those in Turkey, from 

this position? 

In fact, this post is not just based in Oñati, 

but has to provide support to all the plants 

in the Group, with which I will be permanently 

in touch, both those that I know and 

those that I have yet to get to know. 

How does your career abroad have an 

influence on your present position? 

How can this experience improve your 

work? 

Undoubtedly, my experience abroad helps 

to give me a clear idea of the current situation 

in our affiliates and of their principal 

needs. Knowing the people and how they 

“Above all, we are looking for 

improvements in processes and in products 

that allow us to become more competitive 

and better placed in the different markets” 

operate will certainly help to streamline coordination 

and the setting up of the different 

projects. 

After your time at Fagofri, what would 

you keep? What advances were 

achieved while you were in charge? 

I would keep the people, a hard-working 

committed team of humans. One of the major 

advances was the company’s change 

in direction. The move from merely being 

a production plant to becoming a plant 

with commercial activity, getting closer to 

the customer and the market, enabled a 

change in the way of thinking and therefore 

greater involvement in quality and continuous 

improvement. 

What was the best thing about working 

in different countries? And the 

worst... 

The best thing is always the people you 

meet, the cultures you discover and the 

experiences you live. The opportunity to 

meet different people is very rewarding 

and offers much on a personal level. This 

allows you to better value what you have, 

both from a positive and from a critical 

point of view. Naturally, the negative side 

is always being away from your family and 

friends. From a work point of view, the 

work is rewarding and dynamic involving 

decision-making and the assumption of 

responsibilities. One of the aspects I most 

value is the satisfaction of watching how 

a project takes shape and grows. The difficult, 

rather than negative, side is that this 

responsibility is always associated with a 

huge work load and level of dedication 

What differences have you found 

when working in Spain with respect to 

abroad? What lessons could we learn 

from workers in Poland or Turkey, and 

what could they learn about our methods 

of working? 

The first is undoubtedly the language, it 

may seem trivial but there really are occasions 

when it poses a barrier in communication 

that makes it difficult to get 

a clear message across to the team. On 

the whole, I believe that there are posi- 

tive aspects and not so positive aspects 

in any situation, the objective is to develop 

and promote the positive aspects and try 

to change the others. One very important 

aspect which must be achieved in any project, 

wherever it is, is the implication of the 

people involved in the project. 

How do you view the situation in forthcoming 

years? How do you think Fagor 

Industrial will evolve from now on in 

the current economic climate? 

I think that at the moment Fagor Industrial 

is immersed in a change and redirection 

that will allow it to continue growing 

in a global manner, based on the different 

company strategies and on the different 

markets. The project before us is both exciting 

and demanding, but I am sure it will 

enable us to achieve a better position and 

development of the Group. I am optimistic 

about the future, as I believe that we are 

doing things correctly and that this will give 

us the opportunity to continue growing 

with the objective of increasing profitability. 

From the point of view of someone 

who has been away for some time, 

what is your opinion of the internationalisation 

of Fagor? Will the company 

continue expanding and establishing 

itself in key markets? 

The internationalisation of Fagor Industrial 

is already a fact with plants and commercial 

offices all over the world, and export 

sales that are higher than sales in our national 

market. I am convinced that we will 

continue to grow in the different markets 

where we already have a presence but that 

we also face the challenge of expanding 

to new markets, particularly the emerging 

markets. 

50 #11 / JUNE 2013 

#11 / JUNE 2013 

51 

T Q 

IN BRIEF 

Age. 39 

Personality. Open, 

responsible, hard-working 

Hobbies. Kayak, cycling, 

skiing, in general any sport 

Favourite Food. Any 

in good company 

A film. Braveheart (partly 

because I saw it in Scotland 

surrounded by Scots) 

A book. The one I currently have on 

my bedside table: Leo the African 

A colour. Red 

A date to remember. More than 

just a date, a period; the four years 

I spent in France when I was little 

A wish for the future. Health

Bº Santxolopetegi, 22 

Aptdo. 17 - 20560 

Oñati (Guipúzcoa) Spain 

Tel.: +34 943 71 80 30 

info@fagorindustrial.com 

www.fagorindustrial.com

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