BORA Magazin – Englisch

Magazine 02 | 2017 

Professional 2.0 

Best of the Best 

Classic 

Versatile, with 

maximum installation 

flexibility 

Basic 

Larger cooking 

zones and optimum 

usability 

Trend report 

The kitchen’s rise 

to the position of 

status symbol

EDITORIAL 

Willi Bruckbauer – 

developer and founder of 

BORA Lüftungstechnik – 

whose idea turned the 

kitchen world upside 

down in just a few years. 

“A revolution in kitchen design…” 

This was my plan when I decided to develop a system that extracts vapours 

downwards. After all, as a carpenter and kitchen designer, the bulky, noisy and 

often overly dominant extractor hoods were as much a thorn in my eye as they were 

for the customers who asked me for a better solution. At the time, over a decade 

ago now, no such solution had yet be perfected though. As a result, I started to 

develop my own extractor, driven by both curiosity and the ambition to make kitchens 

a more attractive and enjoyable place. Many days, weeks and months passed before 

I finally put pen to paper with a design for an extractor that could optimally extract 

vapours downwards. At the time, I never imagined that my idea would turn the 

kitchen world upside down to such an extent. 

It has been ten years now since I trailed the kitchen fairs with my prototype under 

my arm. I couldn’t find any companies that were interested in bringing my product 

onto the market. Even the banks rejected my concept as they saw no potential in 

it. “Sometimes you have to go it alone”, I ended up thinking to myself. Because I 

believed in my idea right from day one! The result was my foundation of BORA. Our 

focus is on progressive, innovative and solution-oriented technologies that help to 

improve people’s quality of life. The perfect kitchens also have to work perfectly. 

They have to be easy to clean and quiet, i.e. no annoying noises should distract 

people from cooking and enjoying life in the kitchen. As the kitchen is the heart 

of the home and meals are lovingly prepared there, the environment should be full 

of fresh air rather than lingering cooking odours. 

Thanks to our innovation, we have fundamentally changed the design and function 

of kitchens. The fact that our company has been so successful is a small revolution 

in itself. But it wouldn’t have been possible without our many motivated employees 

and forward-thinking kitchen retailers who develop, improve, dispatch, sell and market 

our products, gradually creating what we have come to call our BORA world today. 

We would like to invite you to join in the action. In this magazine, you’ll find 

everything you need to know about our Basic, Classic and Professional product 

ranges, including planning instructions, application and combination options, 

dimensions and technical details. The BORA principle is really simple. If you read on, 

you’ll soon understand and say: “Yes, of course, that makes sense. That’s why it 

works!” 

But we want more than that: we’d like to give you an insight into our company and 

our philosophy, our worlds of experiences with recipes, books, competitions, kitchen 

and architectural topics and the BORA Cooking Truck. We are driven and inspired 

by the motivation to make our work and the world of kitchens a little better every 

day. We want to create products that improve our customers’ lives. 

Enjoy browsing our magazine. 

Welcome to our world! 

Yours, 

Willi Bruckbauer 

BORA MAGAZINE 3

BORA 

Product 


Experience 

Interview 50 

founder Willi ruckbauer speaks to 

Professor Peter Zec, Red Dot creator, 

about what constitutes good design. 

Cycling 56 

hansgrohe has enjoyed a successful 

season so far. With highs and lows. 

recap. 

90 

10 

BORA Professional 2.0 10 

Functional aesthetics, innovative 

eectiveness, extradeep dimensions, 

best performance winner of the 

ed ot award. 

BORA Professional 18 

he first product to receive the Iconic 

ward in . 

34 

The BORA principle 8 

Innovation not imitation. We come up with 

innovative ideas that enrich and improve our 

customers’ everyday lives. 

BORA Classic 

ouch controls and a design scaled down to 

the essentials. lassic versatile and 

ecient with maximum installation exibility. 

 

BORA Basic 34 

he revolution a cooktop and extractor rolled 

into one suitable for any kitchen. 

64 

The BORA system 44 

verything from a single source for more 

uality down to the finest details. 

The BORA advantages 46 

ased on innovative ideas, we provide 

eective solutions that are carefully 

thought out. 

4 

I


echnology 

Vroni Lutz 64 

roni utz uickly worked her way up from 

an amateur chef to a top pro. portrait of 

the hansgrohe team chef. 

80 


BORA Professional 

 

Architecture 68 

he architecture firm elugan eissl built 

a spectacular festival hall close to ’s 

head oce. 

BORA Classic 116 

BORA Basic 

 

104 

Trend report 

n expert view arbara riedrich on 

modern kitchens. 

 

Recipes 80 

ycling star and twotime World hampion 

eter agan has joined forces with 

ichelinstar chef ndreas enn to share 

his favourite recipes. 

 

Kitchen design 84 

mall or long, with a sloping roof or dining 

area how to design feelgood kitchens 

despite tricky conditions. 

BORA Revolution Tour 90 

rontrow seats metres in the air 

guarantee spectacular views. ust like here 

in russels by the famous tomium. 

BORA System 

uct system wall sleeves 

Exhaust ducting 

Fans 

ilters silencers 

ccessories 

 

 

 

 

 

 

Exhaust air/recirculation 130 

Installation 

Warranty 

 

 

Editorial 

 

BORA awards 100 

Legal notice 138 

I 5


Product 

The BORA principle 8 





The BORA system 44 

The BORA advantages 46 


PRODUCT 

BORA PRINCIPLE 

The BORA principle 

Innovation 

Innovation not imitation. We come up with innovative 

ideas that enrich and improve our customers’ 

everyday lives. We believe in our vision of ‘the 

end of the extractor hood’. 

8 

BORA MAGAZINE

BORA PRINCIPLE 

PRODUCT 

The BORA principle – or: 

physics can be so ingenious. 

1 

Kitchen vapours rise at a maximum 

speed of one metre per second. 

2 

The BORA cooktop extractor extracts 

downward at approx. four metres per second. 

3 

The higher cross flow suctions away 

cooking vapours and odours effectively 

and immediately at the cooktop. 

BORA is synonymous with innovation and 

creativity in the kitchen. We have 

revolutionised the design and function of 

kitchens. The BORA principle is gaining 

increasing ground. We believe in our vision 

of ‘the end of the extractor hood’. We offer 

more freedom, enhanced functions and 

extraordinary design options. 

We set the highest quality standards for our 

products and services. The fact that our 

production sites are based in Germany and 

Austria ensures that we fulfil these 

commitments. We only use high-quality 

materials, such as stainless steel and glass, 

and avoid substances that are hazardous to 

the environment. We work with excellent 

preliminary suppliers including SCHOTT, 

E.G.O. and ebm-papst for our motor 

technology. This enables us to guarantee 

that we only bring top-quality products onto 

the market which are good for our customers 

and environmentally sustainable. 

The BORA principle is catching on. More and 

more manufacturers are realising that our 

vision of the end of the extractor hood offers 

new kitchen design options and outstanding 

customer benefits. We remain focused. 

Cooking vapours and odours are no match 

for BORA – we suction them away precisely 

where they arise, i.e. directly at the cooktop. 

We extract vapours straight from pots, 

roasters, pans or grills by means of physics, 

not by magic! We simply use a cross flow 

which is greater than the speed at which the 

cooking vapours rise. 

Advances in patented technology 

We work with patents. Our cooktop extractor 

systems are so effective and energy efficient 

that their performance goes far beyond that 

of conventional extractor hoods and modern 

interpretations. 

We are extremely active in research and 

development with 55 international patent 

applications currently pending. 

Cleanrate – or the true measure 

of performance 

Extractor hoods are assessed according to 

DIN EN 61591, which measures the fan power, 

volume and grease filtering. BORA devised 

the cleanrate procedure in order to compare 

the performance of different systems 

objectively in terms of their ability to 

eliminate the unwanted side-effects of 

cooking. 

The cleanrate refers to the air purity level 

while cooking. The higher odour particles 

rise, the more they contaminate the air in 

the kitchen. Conventional extractor hoods 

only extract some of the vapours generated. 

In tests, BORA achieves a cleanrate of 

almost 100% directly at head height – a level 

that manufacturers of traditional extractor 

hoods can only dream of. Cooking with 

BORA is like cooking in the fresh air. 

Constantly improving – constantly 

progressing 

BORA is now offering its customers an 

extended warranty for every BORA cooktop 

extractor system. To benefit, simply go to 

www.mybora.com and enter the code from 

the sticker on the cooktop extractor. This 

will automatically extend your warranty by 

another year, free of charge. We train our 

global retail partners using our in-house 

training measures to make sure that our 

customers are given top-quality advice. At 

the BORA Training Lab in Raubling, we hold 

daily training sessions on installation, advice 

and sales to guarantee that our customers 

receive the best advice and implementation 

on site. Our Planning department helps our 

specialist suppliers to implement your 

system in the best possible way. BORA’s 

very own international service team deals 

with any problems that can only be resolved 

effectively on site, such as a cracked glass 

cooktop or a filter replacement. 


PRODUCT 

BORA PROFESSIONAL 2.0 

10 



PRODUCT 


Professional 2.0 

The Best of the Best* 


PRODUCT 


Always to the point. 

Searing tuna so that it 

stays juicy on the inside 

is no problem on a 

BORA cooktop. 

BORA Professional 2.0 – functional 

aesthetics, innovative 

effectiveness, extra-deep 

dimensions, best performance – 

winner of the 2017 Red Dot Award. 

Electrical domestic 

appliances can be 

practically connected 

thanks to optimally 

positioned sockets. 

* BORA scooped the ‘Best of the Best’ Red Dot Award 

2017 for the Professional 2.0. 

12 



PRODUCT 

The new Professional 2.0 is a furtherdeveloped 

version of the first BORA system. 

We retained all of the tried-and-tested 

elements – such as the extra-deep cooktops, 

the knobs and the efficiency of the actual 

system – and enhanced other aspects with 

a view to combining simplicity, functionality 

and optimum performance in a single, 

electrically controlled system. 

The panel of judges of the Red Dot Award 

chose BORA Professional .0 as the best of 

the best systems in 01 before it was even 

launched on the market – further proof of 

the innovativeness and engineering ingenuity 

of the new system. 

The heart of the Revolution .0 is the user 

interface, which now allows the cooktops 

and the cooktop extractor to communicate 

with one another. This enables us to achieve 

optimum user friendliness and outstanding 

effectiveness. Everything is made possible 

by an intelligent control knob from power 

control to the various function programmes 

to the temperature indicator in the actual 

knob. 

BORA Professional is a complete system. 

Cooktops, cooktop extractors, ducts, motors, 

filters and wall sleeves are combined in this 

electrically controlled system to create a 

complete functional solution. 

The BORA Tepan grill 

made of pure stainless 

steel is big enough to fry 

eight steaks at the same 

time as well as being 

easy to use and clean. 


PRODUCT 


BORA cooktop extractors 

are so powerful that 

perfect results can even 

be achieved when cooking 

with large, deep pans. 

14 



PRODUCT 

With their extra-deep depth of 5 cm, the 

cooktops are the deepest modular cooktops 

on the market, offering an really large cooking 

area. This means two large pans can easily 

sit behind one another. rom surface 

induction to Tepan and wok cooktops, 

BORA Professional .0 offers great diversity 

and an array of options for setting up the 

modular system. It all boils down to how 

and with what you prefer cooking. 

Thanks to our EC motors, BORA 

Professional .0 also cooks extremely 

quietly and efficiently. To fine-tune the system 

even further and offer a 100% functional 

guarantee, BORA has introduced its very 

own Ecotube duct system. Optimally 

coordinated products, right down to the 

BORA box wall sleeve, create an overall 

system that meets exacting requirements in 

terms of effectiveness, ease of installation 

and flexibility. What’s more, BORA 

Professional .0 is significantly quieter 

than conventional extractor hoods. In fact, 

its noise level is even drowned out when 

frying a steak. The system cuts an impressive 

figure in terms of energy efficiency, with an 

A rating. 

Customers can choose whether to install 

BORA Professional .0 as a recirculation or 

exhaust air system. The new Professional 

can essentially be installed as a ‘plug and 

play’ compact system with integrated fan 

and silencer. This opens up the first 

opportunity to install a modular cooktop 

extractor system in floating worktops. A 

world first. A revolution. With an installation 

height of just 199 mm, the system is 

practically made for floating worktops. 


PRODUCT 


BORA Professional 2.0 

oers some of the largest 

cooktops on the domestic 

appliance market. The 

bridging function links the 

cooktops in such a way 

that even large roasters 

will fit on them. 

Our products not only 

enhance people’s 

enjoyment of cooking, 

but also oer impressive 

everyday advantages 

in the form of simple 

cleaning and 

maintenance. 

The system can naturally be planned as an 

exhaust air version, guiding the air over long 

distances to ensure optimum interior design 

in the kitchen. 

It is remarkably easy to clean, and the cleaning 

procedure itself has also been further 

improved. The wide extraction opening 

leads directly to the removable filter and the 

tray with a built-in handle. All parts are 

dishwasher-proof so you can keep your 

system permanently clean. Even the grease 

particle capture rate has been further 

optimised to guarantee that the system 

performs well in the long term. 

The cooktop extractor and cooktops offer 

uncompromising quality. igh-quality 

materials and attention to detail ensure 

excellent functionality and durability. 

BORA products are characterised by pure 

stainless steel, heavy-metal-free COTT 

glass ceramic and elaborate workmanship. 

16 



PRODUCT 

PKA/PKAS 

BORA cooktop extractor 

PKFI11 

BORA surface induction 

PKI11 

BORA induction glass ceramic 

PKIW1 


glass ceramic cooktop with 

cooktop with 2 cooking zones 

wok cooktop 

2 cooking zones 

PKC32 

BORA HiLight glass ceramic 

PKC3B 


PKCH2 

BORA Hyper glass ceramic 




3-ring/2-ring 

3-ring/roaster 

1-ring/2-ring 

Technical 

information 

g Page 10 

PKT11 

BORA Tepan stainless steel grill 

with 2 cooking zones 

All cooktops measure 

0 50 mm 


PRODUCT 

BORA PROFESSIONAL 


Professional 

The icon 

18 



PRODUCT 


PRODUCT 


RA rofessiona – RAs rst 

ever prodct and recipient of the 

conic Award in 201. he rst 

cootop extractor to deiver 

otstandin performance. 

BORA started developing cooktop extractor 

systems in 2007. BORA Professional soon 

gained fans and won over consumers in a 

small niche of the vapour extraction systems 

market. Cooking in the fresh air, without any 

annoying noise. An extraction system that is 

not only easy to clean but also offers 

complete design freedom and a clear view. 

The system revolutionised the kitchen 

market and changed the design and function 

of kitchens. BORA Professional. 

Since it is easy to combine 

both cooking zones of 

the surface induction 

cooktop, even cooking 

with a large roaster is no 

longer a problem. 

Innovative motor 

technology draws away 

the vapours where they 

are created. It is like 

cooking in the fresh air. 

20 



PRODUCT 

The solid stainless steel 

control knobs appeal to 

amateur chefs and 

professionals alike. 


PRODUCT 


Today, BORA Professional is seen as an 

original system with character that has set 

new standards. Ten years after its market 

launch in 2007 it has already become one of 

our classics. Just like the further-developed 

version Professional 2.0, the Professional 

system also boasts a large range of 

cooktops with extra-deep dimensions and 

outstanding performance. It also offers 

plenty of space to cook with two large pans 

placed directly behind one another. The Tepan 

grill is big enough to fry eight steaks at the 

same time or up to 8 kg of meat in one go. 

Depending on your personal preference, you 

can opt for the sleek look of flush-mounted 

installation or the raised look of the surfacemounted 

version. Whether you prefer kitchen 

counters or an island, exhaust air or 

recirculation, BORA Professional works 

perfectly for every kitchen configuration. 

Every room layout is planned individually. 

If you opt for an exhaust system, the cooking 

vapours are transported to the external wall. 

Our powerful fans draw cooking vapours 

and odours out of the kitchen efficiently. 

One fan generates an exhaust performance 

of up to 6 metres; for longer stretches, a 

second fan can also be used as a simple and 

effective solution. To eliminate odours in the 

recirculation system, you can either use the 

compact ULB1 or, if you have more space, 

the larger LB activated charcoal filter 

system that only has to be serviced every 

other year. In 2016, BORA Professional 

received the Iconic Award from the German 

Design Council – an initiative of the German 

Bundestag founded in 1953 – which is 

awarded for the design and function of the 

best of the best systems. BORA Professional 

has created the market for cooktop extractor 

systems and sent out a signal for innovation 

and design in a whole new environment. 

22 



PRODUCT 

You can cook up to 8 kg 

of meat in one go on the 

powerful Tepan stainless 

steel grill. 


PRODUCT 


Whether you’re cooking 

meat, fish or sweet 

dishes, BORA Professional 

always extracts vapours 

eectively. 

24 



PRODUCT 

PL540E 


PFI11 


PIW1 


PC32 



wok cooktop 



3-ring/2-ring 

PC3B 


PCH2 


PT11 




with 2 cooking zones 

3-ring/roaster 

1-ring/2-ring 


370 × 540 mm 

Technical 

information 

g Page 112 

The BORA Professional is expected 

to be available until the end of 

September 2017 


PRODUCT 

BORA CLASSIC 


Innovation down to the last detail 

26 



PRODUCT 


Touch control and 

a focus on the bare essentials. 

BORA Classic: versatile 

and ecient with maximm 

instaation exibiit. 

BORA Classic won the Red Dot 

Award for Product Design. This highlights 

BORA’s outstanding sense of innovation 

and the functionality of the product, which 

combines attractive aesthetics with a 

minimalistic design. 

On a smaller scale than BORA Professional, 

BORA Classic can make your cooking and 

kitchen dreams come true in perfectly 

designed rooms. There’s no annoying hood 

to spoil the appearance of your kitchen, yet 

you still have an ideal solution for extracting 

cooking vapours thanks to the BORA principle. 

Regardless of whether your kitchen is made 

of a combination of steel, glass, wood or 

stone, the streamlined design of BORA 

Classic blends into any surroundings. 

The innovative ventilation technology is sure 

to attract everyone’s attention when the 

device is turned on and cooking vapours 

and odours are drawn downwards as if by 

magic. BORA Classic offers the latest motor 

technology and an energy efficiency rating 

of A++. 

You can choose from a range of cooktops 

that can all be combined with one another, 

including surface induction, wok, gas, Tepan 

and classic Hyper glass ceramic cooktops. 

28 



PRODUCT 

BORA Classic: 

sleek, slimline design 

combined with 

powerful extraction 

technology. 

Cooking with BORA 

Classic is like frying 

meat in the fresh air. 


PRODUCT 


Even the strong-smelling 

cooking vapours 

when frying fish are 

drawn downwards 

simply and eectively. 

Sleek elegance: 

the intuitive touchscreen 

operating panel only 

becomes visible when 

switched on. 

BORA Classic is controlled using an intuitive 

touchscreen operating panel that only 

becomes visible when it is switched on. 

As such, our Classic system is ideal for 

minimalist kitchens. 

The cooktop extractor comprises two identical, 

polished stainless steel cover plates that 

can either be set aside during cooking or 

used as an air bae when operating the gas 

cooktop. Alternatively, BORA offers an inlet 

grille, also made out of extensively polished 

stainless steel, which simply stays on the 

cooktop extractor while cooking and is only 

removed to be cleaned in the dishwasher. 

The choice is yours – your taste is the 

decisive factor, not only when cooking. 

With our BORA Classic system you can 

again choose between exhaust air and 

recirculation models as well as flush installation 

and surface mounting. Cooktops measuring 

0 515 mm can be fitted into any 

worktop and therefore be used flexibly 

in kitchen islands or kitchen counters. 

30 



PRODUCT 

The following options 

are available with BORA 

Classic: surface induction 

or glass ceramic 

cooktops, gas or the 

powerful Tepan stainless 

steel grill. 


PRODUCT 


Cooking with 

deep pans is 

no problem for 

BORA Classic. 

32 



PRODUCT 

CKASE 

BORA cooktop extractor system 

CFI11 


CI11 


CIW1 

BORA induction 



glass ceramic wok cooktop 


CKAEG 

BORA inlet grille 

CCH1 


CG11 

BORA gas glass ceramic 

CT1 





340 × 515 mm 

Technical 

information 

g Page 116 


PRODUCT 

BORA BASIC 

34 



PRODUCT 


The revolution: cooktop 

and extractor rolled into one – 

suitable for any kitchen 


PRODUCT 


RA asic – different prodcts 

for different sers. ptimised 

to meet the demands of modern 

itchen pannin. 

A strong pair: we have combined a highperformance 

cooktop and an effective 

extractor to create an attractive unit. With its 

unconventional design and intuitive power 

electronics, BORA Basic makes you want to 

experience kitchens in a whole new way. 

arious sizes and functions offer alternatives 

for every kitchen, depending on the dimensions 

and layout of the room. BORA Basic is an 

all-rounder offering bigger, more attractive 

cooking zones, quieter operation, easy 

cleaning and optimum interior design – with 

the added advantage of great space-saving 

options for smaller kitchens. 

36 BORA MAGAZINE


PRODUCT 

Everything under control 

with the innovative, 

central touch round 

slider operating panel. 

BORA Basic – the 

all-rounder for every 

kitchen, whether big 

or small. 

BORA Basic – the perfect introduction to 

high-end kitchen culture and design. Enjoy 

fresh air while you are cooking and regain 

freedom in shaping your kitchen. The BORA 

design with its timeless appearance and 

functional material quality offers a discreet 

highlight in your kitchen, based on the 

excellent performance of the actual product. 

BORA has fundamentally changed the design 

and function of kitchens, turning them into 

cooking and living areas and providing an 

attractive stage for modern kitchen design. 

Different products for different users 

the BORA Basic surface induction 

cooktop with integrated extractor boasts 

an innovative touch control concept that 

has recently been revised and further 

optimised. Thanks to the touch-operated 

round slider, you have a direct view of all 

cooking zones and the round extractor and 

can operate a large cooktop measuring 

830 x 515 mm. The cooking zones have also 

been further enlarged to now offer 0 – 50% 

more cooking area than similar systems, 

making them ideal for even small kitchens. 

Two large pots or pans can sit behind one 

another on the BORA surface induction 

cooktop. 


PRODUCT 


Customers with even less kitchen space can 

opt for the BORA Basic version measuring just 

760 x 515 mm. The cooktop of this slightly 

smaller version still offers all the BORA 

advantages, i.e. it is efficient and quiet just 

like all of the other systems. 

Various cooktop options are available, from 

the induction and Hyper glass ceramic 

version to the energy-efficient surface 

induction glass ceramic cooktop. We have 

the right product for every customer, 

depending on their personal requirements 

and wishes. 

For example, customers get to choose 

between BORA Basic in a flush-mounted or 

surface-mounted version. The brushed 

stainless steel cooktop frame offers extra 

protection for surface-mounted cooktops, 

particularly in smaller kitchens where work 

space is restricted. 

Exhaust air or recirculation? Once again, the 

decision is yours. Storage space is often in 

great demand, especially in smaller kitchens, 

and can be further optimised by selecting a 

recirculation system. You don’t have to 

forgo any wall units because of an extractor 

hood, and BORA Basic hardly takes up any 

space in the floor unit. The air is filtered and 

cleaned by the activated charcoal filter, then 

returned to the room through an opening in 

the floor unit. imple and quiet. 

Flush installation, 

surface mounting or 

a classic stainless 

steel cooktop frame – 

the choice is yours. 

38 



PRODUCT 

The multi-layered grease 

filter made of stainless 

steel wire mesh is 

hardwearing, ecient 

and dishwasher safe. 


PRODUCT 


asic oers enough 

space for two large pans 

to be placed behind one 

another or even a roaster. 

40 



PRODUCT 

BFIA/BFIU 830 × 515 × 198 mm 

BORA surface induction glass ceramic cooktop with 4 cooking zones 

and integrated cooktop extractor 

BIA/BIU 760 × 515 × 196 mm 

BORA induction glass ceramic cooktop with 4 cooking zones 


Technical 

information 

g Page 10 

BHA/BHU 760 × 515 × 196 mm 

BORA Hyper glass ceramic cooktop with 4 cooking zones 



PRODUCT 



Maximum room 

for creativity 

The perfect introduction to high-end kitchen culture 

and design: BORA Basic optimally combines a 

powerful cooktop with a highly eective extractor. 

arious sizes and functions oer the ideal solution 

for rooms of all dimensions. he highlight of this all 

rounder is the huge cooking zone. wo large pots 

or pans can sit behind one another on the surface 

induction cooktop, enabling professional standards 

in even smaller kitchens with asic. 

Thanks to the huge 

cooking zone, two large 

pots or pans can sit 

behind one another on 

the surface induction 

cooktop. 

42 



PRO PRODUCT 

Large cooking zone 

Plenty of room and scope for 

professional cooking 

Ample storage space 

The cooktop extractor provides 

room for kitchen accessories 

Simple cleaning 

The movable parts are all 

dishwasher safe 

The large dimensions of the cooking zone is 

one of the impressive qualities offered by 

this system. The position of the innovative 

touch operating panels eliminates all 

boundaries when cooking, even with 

slightly smaller BORA Basic versions. 

The distance between the operating panels 

has been designed to enable optimum use 

of the space offered by the yper glass 

ceramic or energy-saving surface induction 

glass ceramic cooktop. In smaller kitchens, 

a stainless steel cooktop frame can be used 

to protect surface-mounted cooktops. 

BORA Basic enables you to make the most 

of the space in your kitchen. Thanks to the 

design freedom offered by the cooktop 

extractor, you can perfectly adapt your 

kitchen to any floor plan – without losing 

valuable space to an extractor hood, which 

you could better use for wall units. ou even 

retain most of the space in the floor unit 

too. torage space is often in great demand 

in smaller kitchens and can be optimised 

through the use of either an exhaust system 

or a recirculation system. 

Like all BORA systems, BORA Basic impresses 

with outstanding everyday advantages. This 

is particularly evident when it comes to its 

service-friendly cleaning. All movable parts, 

including the multi-layered grease filter 

made of stainless steel wire mesh, can be 

easily detached by hand alone, without any 

need for tools. These can then be quickly 

and easily cleaned in a dishwasher. The flush 

design of the cooking zone also means that 

there are no nooks or crannies for dirt to 

hide in. 

ø 24 cm 

ø 24 cm 


PRODUCT 

BORA SYSTEM 

A perfect combination of 

award-winning design, 

high-quality materials and 

innovative technology. 

A complete system 

with the assurance 

that everything is from a single 

source — for more quality down 

to the finest details 

To ensure that BORA systems 

can be seamlessly installed, we 

offer o parts that can be sed 

universally to enable optimal 

performance down to the 

smallest detail. We also see it as 

our duty to always think ahead 

and constantly improve. 

The best proof of BORA’s outstanding sense 

of innovation and independence is our 

specially developed duct system featuring 

the BORA Ecotube and the BORA 3box wall 

sleeve. Now, a system is available that 

perfectly meets the high standards required 

with regard to effectiveness, ease of 

installation and flexibility. 

If you use only BORA components in your 

BORA system we grant you a 100% functional 

guarantee so that you can benefit from optimum 

performance, effectiveness and quietness. 

BORA Ecotube and BORA 3box – an air duct 

system for every challenge. Regardless of 

where you install your air duct, on the kitchen 

floor or along the cellar ceiling, the BORA 

Ecotube offers optimum functionality and 

promises uncompromising performance. 

Compared to conventional duct systems, 

the BORA Ecotube boasts considerable 

advantages, e.g. 20% less pressure loss 

thanks to optimised flow and smooth 

surfaces, a unique sealing concept and easy 

installation. The BORA 3box wall sleeve 

rounds off the extraction system perfectly 

as it boasts excellent heat insulation 

properties, watertightness (even against 

driving rain) and extremely low pressure 

resistance. All of the materials used naturally 

meet the requirements of fire protection 

class V0 and material class B1. 

BORA is a system provider and specialist. 

We focus exclusively on cooktops and 

cooktop extractor systems. We see our 

solutions as systems and we think in terms 

of systems. We start with the cooktop, 

which is perfectly tailored to the cooktop 

extractor, then we combine both elements to 

begin our planning process. The ducts, 

motors, filters and even the wall sleeves are 

all part of the same application. We also 

deal with all of your cooking and ventilation 

requirements, from the extractor right down 

to the wall sleeve. 

Our air purification boxes take health issues 

into account and are part of our day-to-day 

responsibility. 

Technical 

information 

g Page 124 

44 



PRODUCT 


PRODUCT 

ADVANTAGES 

The key 

BORA advantages 

These advantages are key traits of all BORA products 

— from Basic to Professional. BORA stands for 

outstanding quality and premium materials. Based on 

innovative ideas, we provide eective solutions that are 

carefully thought out down to the last detail. Highperformance 

ventilation technology made by BORA 

is perfect for anyone who appreciates streamlined, 

minimalistic design and trendsetting technology. 

46 


ADVANTAGES 

PRODUCT 

Fresh air 

Cooking while surrounded by 

fresh air 

Quiet operation 

ignificantly uieter than 

conventional extractor hoods 

Simple cleaning 

Why make things dicult when 

there is an easy option? 

BORA draws off odours and grease particles 

directly from the cookware. This prevents 

cooking vapours from rising up and spreading 

annoyingly throughout the whole room. The 

grease particles released during cooking are 

effectively trapped in the stainless steel 

grease filter. It’s like cooking in the fresh air. 

Conventional extractor hoods blast out 

around 0 decibels A directly at head 

height. BORA, on the other hand, is quieter 

than frying a steak, even when set to the 

highest level. This is possible thanks to the 

sophisticated technology with quiet motors, 

perfect decoupling and installation of the 

products in the kitchen plinth. 

Cleaning conventional extractor hoods is 

laborious and time-consuming. In contrast, 

BORA products impress with outstanding 

everyday advantages, including when it 

comes to cleaning and maintenance. 

All movable parts can be easily dismantled 

without any tools and cleaned in the 

dishwasher. 

ffectiveness 

A focus on the bare essentials 

Best materials 

High functionality and long 

service life 

Design freedom 

Setting the standard for modern 

kitchen design 

Conventional extractor hoods work extremely 

hard for a comparatively limited result. 

BORA cooktop extractors are a smart and 

highly effective solution. The best evidence 

of this is the 100% cleanrate at head height. 

This is because the intelligently used flow 

speed and innovative motor technology guide 

vapours directly to their destination. 

igh-quality materials which ensure an 

excellent degree of functionality and a long 

service life are united in a premium system 

with no compromises. We set design 

standards by using pure stainless steel and 

heavy-metal-free glass ceramic. 

We promise that cooking with BORA will 

offer long-lasting delight. 

BORA opens up a whole new range of 

kitchen design options. irtually everything 

is possible cooking by the window or under 

eaves, cooker islands with no annoying 

hoods, more room for top cupboards in 

small kitchens, seamless minimalism... 

BORA sets the standard for modern kitchen 

aesthetics. 

Clear view 

No annoying head-height extractor 

hoods 

BORA means freedom from the constraints 

of conventional extractor hoods. No edges or 

corners at head height. No stooped stance. 

No steam to block your view or cloud up 

your glasses. No restriction on visibility. 

Thanks to BORA, chefs are not trapped on 

their own but can interact with guests. 



Experience 

Interview 50 

Cycling 56 

Vroni Lutz 64 

Architecture 68 

Trend report 72 

Peter Sagan recipes 80 

Kitchen design 84 

BORA Revolution Tour 90 

BORA awards 100 


EXPERIENCE 

INTERVIEW 

GOOD DESIGN 

Text 

KLAUDIA MEINERT 

50 


INTERVIEW 

EXPERIENCE 

always takes 

courage 

An interview with 

Willi Bruckbauer and 

Professor Peter Zec 

about award-winning 

design and life in the 

most important room in 

the home: the kitchen 


EXPERIENCE 

INTERVIEW 

“Design is 

about permanent 

change and 

development.” 

PROFESSOR PETER ZEC 

Professor Zec, you are President of the 

Design Zentrum NRW (North Rhine- 

Westphalia Design Centre) and an organiser 

of the Red Dot Award, one of the most 

prestigious international design awards. 

How many products applied for the 

Red Dot Award: Product Design in 2017? 

Peter Zec: This year, we received entries 

from more than 5,500 new products. That’s 

a record high for us. Manufacturers and 

designers from 54 nations decided to enter. 

These include traditionally design-strong 

countries such as Germany, the USA and 

Taiwan, but we are also increasingly 

receiving entries from newcomer countries 

such as Estonia and Lebanon. We are 

furthermore recording growing numbers 

of entries from China. 

Is it primarily large, global industrial 

companies that endeavour to win awards 

for their products? 

Peter Zec: Participating in competitions like 

the Red Dot Design Award is an absolute 

must for global brands and big names in the 

design world. This is because a Red Dot 

Award is an external evaluation of their 

work. A further important benefit is that of 

market distinction, as consumers see the 

Red Dot label as a seal of quality. It may 

initially seem that larger companies and 

global players are better positioned than 

medium-sized businesses to enter the 

competition regularly and with multiple 

products as they have more resources. 

However, quantity is no guarantee of an 

award. Company structure and size play 

no part in this. What counts for the judges 

is the excellence of the design performance. 

Even in the case of small and medium-sized 

enterprises, good design has long since 

established itself as the key to a successful 

company policy. 

Willi Bruckbauer: This is also true at BORA. 

And has been since day one. We are not 

only committed to being at the top of our 

game with regard to quality, marketing and 

pricing policy; design is a central part of 

our company, but also a matter of the heart. 

We want to make the world of kitchens a 

more attractive place, and naturally have to 

look good to do this. 

Peter Zec: And you have now proven this 

too. The new BORA Professional has been 

named among the winners of the ‘Best of 

the Best 2017’ category. 

Willi Bruckbauer: Yes, and this is 

something we are extremely proud of! I can 

say with all modesty that we are in the 

fortunate position of being able to receive 

one or another award. But to receive the 

Red Dot Award for a brand new product 

that had only been on the market for a few 

of months says something about the strong 

level of innovation behind this development. 

We feel extremely honoured to have been 

accepted into the top echelons of the 

design world. 

52 


INTERVIEW 

EXPERIENCE 

What is it that makes companies with 

ste-denin prodcts sccessf 

Peter Zec: Successful design is not 

predictable. Design is all about using 

opportunities in a targeted manner: you 

have to be able to identify the chances and 

potential promised by the design. To do 

this, you need creative minds who are 

sensitive to both technical and cultural 

developments and come up with crucial 

ideas. Style-shaping companies that have 

recognised the economic potential of design 

then give these ideas room to develop. 

Willi Bruckbauer: Although design is 

something that is firmly embedded in our 

company’s DNA, for us, it is not about being 

known as ‘style defining’. At the same time, 

interchangeability in design is naturally a 

complete no-go for us; this would in no way 

meet our aspirations. It is our ambition to 

want to create something special and always 

remain one step ahead. This can sometimes 

be a balancing act: to be and remain 

successful, you have to act quickly in the 

market, drive innovations and set trends. 

However, you also have to give things time 

to mature and need to be sensitive. After all, 

we work on the basis that our products are 

thoroughly and prudently tested 

developments that will pass the scrutiny of 

the target group. In this regard, the market 

is a good yet also tough gauge of our 

endeavours. How is a product received? 

Nowadays, consumers are extremely 

knowledgeable and discerning. We take this 

very seriously. And this applies to both end 

customers and our important distribution 

partners, who question what we do in an 

honest and critical manner and give us 

constant feedback. This has an extremely 

constructive effect for us. 

Is there any such thing as a guarantee of 

success or timeless basic principles that 

characterise good and successful design? 

Peter Zec: First and foremost, design has 

to work. If it doesn’t work, it can’t be used. 

This is the basic property that has to be 

met by a well-designed product. Designers 

also have to ensure that a product impresses 

people when used. Its shape and appearance 

also need to appeal to consumers. Good 

design goes hand in hand with the aim of 

constantly improving people’s quality of 

life. Design is about permanent change and 

development. No designer would question 

the purpose of a chair, but they would look 

at new seating habits or aspects relating to 

materials and design language. 

Willi Bruckbauer: I completely agree. 

Another important factor is that good 

design has to have the courage to radically 

question and change the long-standing 

norm. If BORA hadn’t done this, it would 

never have been successful. In terms of my 

development, my primary focus was 

naturally on its function: I wanted to 

develop an extractor that was more effective 

than conventional ones. Of course, the design, 

the ‘dress’ quasi, had to be alluring, if 

that’s an adjective you can use for a technical 

product. My primary aim was to further 

enhance the kitchen as a kind of oasis and 

make our homes a better place. This same 

aim still drives my corporate mindset today. 

After all, the wheel keeps turning and you 

have to stay abreast of the times. And this 

includes in relation to the design of products. 

There is always a kind of zeitgeist. 

Peter Zec: Zeitgeist is a great way to put it. 

I believe it’s possible to identify several 

product design trends. During materials 

research and product design, people are 

trying to imitate organic and natural 

processes. Furthermore, a growing number 

of designers focus on robotics-related 

questions. Automatic devices with artificial 

intelligence already play a major role in 

everyday life. 


EXPERIENCE 

INTERVIEW 

“Design is a central part 

of our company, but also 

a matter of the heart.” 

WILLI BRUCKBAUER 

And what do you regard as the key trends 

in the kitchen sector right now? 

Peter Zec: Many people regard the kitchen 

as the centre of their home and a kind of 

status symbol. Open-plan kitchens not only 

provide places for people to cook, but also 

to live. As such, kitchens have to meet 

customised requirements to a tee. When 

furnishing kitchens, as much attention is 

paid to high-quality materials as to energy 

efficiency and new solutions such as 

downdraft extractors integrated into the 

cooktop. ‘Smart’ kitchen appliances such 

as refrigerators and ovens are also 

increasingly establishing themselves. 

Willi Bruckbauer: If I may interject here... 

The Bavarian television company 

‘BR Fernsehen’ recently came to visit us in 

Raubling and filmed a programme about 

the ‘Kitchen as an altar’. It was about 

exceptionally high-quality kitchens, which, 

as you’d expect, were far more expensive 

than your conventional kitchen. We have 

clearly noticed that there are huge numbers 

of these now. It may therefore be true that 

the kitchen has overtaken the car as a 

status symbol. However, the TV programme, 

which showed BORA products installed in 

the kitchens, took things even further. 

Namely: the kitchen is a place that can 

emanate an almost reverent, sacral feel as 

a result of its character and its extraordinary 

design and furnishings. That’s the theory 

anyway. And in reality, our planners see 

this approach reflected in customers’ 

wishes. They want products that can be 

incorporated into their kitchen in a subtle, 

refined and unobtrusive manner, but with a 

touch of uniqueness. And BORA seems to 

have made a name for itself on the market 

in this regard. However, this is only our 

intention to a superficial extent. Aside from 

all the beauty, elegance and extravagance, 

the kitchen can and must always remain a 

place for the family, somewhere to socialise 

and part of real life. A hearth at which 

everyone can warm themselves. 

Peter Zec: I’d like to add something else 

too: the perfect combination of aesthetics, 

technology and practical use plays a major 

role in kitchen design. ‘Made in Germany’ 

therefore has a special appeal because it is 

associated with excellent product quality, 

which is particularly sought-after in the 

kitchen sector as kitchen furnishings and 

appliances are usually things that you buy 

to last. 

Let’s take a brief look further down the 

line. What basic innovations can we expect 

to nd in the itchens of the ftre 

Peter Zec: It’s impossible to give a general 

answer that is valid across all product 

categories. However, I believe that kitchens 

will be increasingly characterised by 

automated appliances with sophisticated 

voice and analysis functions. Digital 

assistants will be increasingly integrated 

into products. Even today, ovens have 

built-in sensor technology and many 

kitchen appliances can be controlled using 

apps on mobile end devices such as tablets 

54 


INTERVIEW 

EXPERIENCE 

or smartphones. Robotics and computer 

and information technologies will in all 

events play important roles, especially as 

there will be exciting symbioses with other 

products. Simply think about how many 

individual devices the smartphone already 

combines today. Focus will also have to be 

placed on social and environmental matters. 

Despite all the technical possibilities the 

future will offer, it is extremely important 

for designers to retain their focus on 

people. This particularly applies when 

appliances are ever more frequently 

characterised by highly complex internal 

processes yet external minimalism and 

simplicity. A balanced mix of modern 

technology and emotional needs is a 

particularly important design element – 

including in the kitchen sector. 

Willi Bruckbauer: I completely agree. The 

kitchen market is developing at an incredible 

pace. Who knows what currently unimaginable 

things will be regarded as the norm in ten 

years’ time? The best example of this can 

be provided by looking to the past. We said 

that we wanted to revolutionise kitchens. 

Vapours should be extracted downwards, 

not float up into the nostrils. uch a simple 

principle, yet no-one initially wanted to join 

us in our pursuit of it. Today, however, our 

extractors have become the norm; it has 

taken less than a decade for the principle 

to take off. As you can see, it’s the 

seemingly simple, the easy to explain that 

ultimately impresses. Our products 

naturally incorporate sophisticated 

technology and we work hard to develop 

innovations, but we don‘t plan to create 

extractors that you can simultaneously pair 

with your telephone, garage door, television, 

window blinds, burglar alarm and possibly 

even your electric lawnmower. To put it 

simply, what I’m trying to say is that 

regardless of all the possibilities, when 

working on our future developments, our 

primary focus will still be on people. And in 

addition to all the theoretical possibilities, 

people like our products to be impressively 

effective and simple to use. After all, the 

kitchen isn’t a research laboratory for 

tech-savvy chefs who use high-tech 

gadgets rather than vegetables, but a place 

of enjoyment, pleasure and sensuality. 

Despite all the sophisticated technology, 

which is actually already found in BORA 

products, all of our new developments are 

therefore based on the notion: keep it 

simple and intuitive. 

That leads me to a question: do kitchens 

and cooking play much of a role in your 

private life? 

Peter Zec: As a passionate amateur chef 

and co-owner of a Michelin-star restaurant 

in Berlin, I love to cook high-quality dishes 

in my own time. I had a clean and compelling 

stainless steel professional kitchen with a 

customised design built for me in Italy, 

which would fulfil the needs of any 

Michelin-star chef. In terms of food, I love 

the variety offered by Asian cuisine, which 

uses lots of fresh ingredients. I’m also a 

great fan of Mediterranean dishes. I enjoy 

classics like antipasti or tortellini as much 

as I do a perfectly cooked steak. I also 

appreciate the great importance of 

spending time with others while eating and 

the sociable side of meals. 

Do you think about good design when 

serving food? 

Peter Zec: In a word: yes! As with a 

product, allure plays a great role in the 

enjoyment of food: meals have to look 

appetising. 

Willi Bruckbauer: For me, the way things 

look is very important. There’s no doubt 

about it. But what comes first for me is the 

process of actually going shopping. I pay 

careful attention to buying good food of 

high quality. I come for Rosenheim and 

check that products have been sourced 

regionally wherever possible. As a Bavarian, 

I naturally also like to sit in a beer garden 

with a beer and pretzels. owever, I find it 

far more important to cook at home, 

especially with my family. I love teaching 

our youngest children the value of a good 

diet. I should probably mention that I do 

this in the company too. We’ve established 

a voluntary staff cooking event with a simple 

rule: I’ll gladly foot the bill providing whatever 

is served is healthy. I’m not some kind of 

missionary but when you’re passionate 

about cooking and your work in the kitchen 

sector, this is important. I also believe that 

good food keeps you healthy. To return to a 

term we used earlier, this isn’t then a 

zeitgeist, but simply about keeping things 

tasty and reasonable. This isn’t a 

combination that can be taken for granted. 

Mr Bruckbauer, Professor Zec: from 

design to technology to cooking – 

thank you for the interview. 


EXPERIENCE 

CYCLING 

German 

CHAMPIONS 

Photos 

HANSI HECKMAIR, BRIAN HODES, 

RALPH SCHERZER, MARIO STIEHL 

Text 

OLE ZIMMER 

One-two for BORA – 

hansgrohe: Marcus 

Burghardt secured the 

title of German Champion 

2017 in Chemnitz with 

Emanuel Buchmann in 

second place. 


CYCLING 

EXPERIENCE 


EXPERIENCE 

CYCLING 

Over the last two years, BORA – 

hansgrohe has become one of 

the strongest UCI WorldTour 

teams. And its rise to glory is 

continuing in 2017: with 

22 victories, this is already 

the most successful season 

in the team’s history. 

It all began in Utrecht in early July 2015. 

The professionals in the BORA – ARGON 18 

team stood at the team presentation before 

the start of the Tour de France almost a little 

shy and visibly awestruck by the major 

event. It was thanks to a wild card, an 

invitation from the Tour organiser, that the 

Upper Bavarian team was even at the start. 

It put on a respectable performance but 

could not yet play a major role. 

Those times are a thing of the past. 

This season, the BORA – hansgrohe team is 

making its presence felt during the UCI 

WorldTour, the big league so to speak. This 

is not only due to the two-time World 

Champion Peter Sagan, who has hugely 

strengthened the team, but to Team Manager 

Ralph Denk having put together an overall 

strong team. “There’s simply no comparison 

between our current team and the one from 

two years back”, says Emanuel Buchmann 

for example. Everything has got bigger, 

faster and more professional. 

The same applies to Buchmann himself. 

At the start of June, the 24-year old from 

Ravensburg came seventh at the Critérium 

du Dauphiné, showing just why he is regarded 

as the greatest German Tour hope for years. 

Not only did he receive the trophy for the 

best young professional, he also refused to 

let the top favourites drop him in the 

mountains and crossed the finish line 

with the best of the best. 

“If we enter a team in the WorldTour, then it 

will be a good one”, Team Manager Ralph 

Denk had always promised. And so, the 

A great show and a 

great sport: World 

Champion Peter Sagan 

before the Tour of 

Flanders in Antwerp. 

A strong team: 

Coach Patxi Vila 

wishes Christoph 

fingsten luck 

before the Tour 

of Flanders. 

58 


CYCLING 

EXPERIENCE 

2017 BORA – hansgrohe team is a strong 

mix of all-rounders, sprinters and climbers. 

Slovak cyclist and superstar Peter Sagan 

recorded the first win of the season at the 

classic Kuurne-Brussels-Kuurne in February 

before continuing his success at the 

legendary Tirreno-Adriatico in March where 

he won not one but two stages. One week 

earlier, the Irish cyclist Sam Bennett won 

the third stage of the Paris-Nice. 

The Giro d’Italia then started with a bit of a 

stir: Lukas Pöstlberger took the stage one 

victory in Olbia and therefore the pink jersey. 

The 25-year-old Austrian thwarted the 

sprinters by creating a gap two kilometres 

before the finish. 

At the Tour of Canada in May, climber Rafal 

Majka found himself in the spotlight for the 

first time. The Polish Champion won his first 

stage victory in BORA – hansgrohe colours 

on the tough stage two from Modesto to 

San Jose. The next day, the World Champion 

won again: Peter Sagan outgunned his rivals 

during the sprint in Morro Bay. 

The domestique turns 

champion: Marcus 

Burghardt and his 

daughters enjoy the 

German Championship 

winners’ ceremony in 

Chemnitz. 


EXPERIENCE 

CYCLING 

Dynamic duo: 

Cesare Benedetti in the blue 

climber’s jersey (left) and 

ukas stlberger in the 

pink leader’s jersey before 

stage 2 of the Giro d’Italia. 

60 


CYCLING 

EXPERIENCE 

he breakaway ukas 

stlberger crushed the 

competition to win stage 

1 of the Giro d’Italia 2017. 

Champagne shower: 

ukas stlberger 

celebrates his Giro 

stage win on the podium 

in Olbia. 

Conciliatory end to a 

tough Tour: Maciej 

Bodnar wins stage 20, 

the time trial in Marseilles. 


EXPERIENCE 

CYCLING 

“Peter isn’t a diva; he never 

acts like a celebrity. 

RALPH DENK 

BORA – hansgrohe Team Manager 

Smiles in Paris: the 

team celebrates on the 

Champs-Élysées. 

Even at this stage of the season we could 

fairly conclude that we had got a lot right; it 

was all going great! This view was further 

confirmed by -year-old Gregor Mhlberger, 

who attacked just before the finish of the 

Tour of Cologne to record his first professional 

victory. June was another fantastic month 

for BORA – hansgrohe the team won five 

stages of the Tour de Suisse and the Tour of 

Slovenia, where Rafal Majka also took the 

overall victory. 

Just before the Tour de France, Marcus 

Burghardt won the next champion jersey for 

the team. In an extremely varied race on 

5 une, Burghardt finished just in front of 

his team mate Emanuel Buchmann to be 

named German Champion. Further national 

championship victories have also been 

achieved in Austria and Slovakia: Gregor 

Mhlberger and, not for the first time, 

Peter’s older brother Juraj Sagan will also 

be wearing their national jerseys in the 

coming season. 

Just as planned: captain 

Peter Sagan celebrates 

winning stage 3 of the 

Tour in Longwy. 

Jubilation at the velodrome: 

Maciej Bodnar wins the 

time trial in Marseilles 

on the penultimate day 

of the Tour. 

62 


CYCLING 

EXPERIENCE 

The tricolour in Paris: 

the French colours 

decorate the sky above 

the Arc de Triomphe. 

The 10th Tour de rance got off to an 

extremely promising start for the Upper 

Bavarian team. Peter Sagan took the stage 

three win and the rest of the team also 

finished well. But after the successful start, 

the team seemed to lose momentum. 

Following Rafal Majka’s injury during stage 

nine, Sport Director Enrico Poitschke 

summarised the race as follows: “Peter 

might have won a stage for the team but 

we certainly don’t have lady luck on our 

side. We’ll keep battling on though.” Maciej 

Bodnar later demonstrated impressive 

fighting spirit as he joined the breakaway 

group right from kilometre zero. His impressive 

solo ride was only ended by the top sprinters 

50 metres before the finish. In addition to 

the white number on a red background worn 

on his back to mark him out as the most 

combative rider, he also won the respect of 

the peloton, gratitude from his team mates 

and the enthusiasm of countless fans. 

A light finally appeared at the end of the 

tunnel in the latter stages of this Grand Tour. 

Maciej Bodnar took victory in the tough time 

trial in Marseilles to collect BORA – hansgrohe’s 

second stage win. The late triumph seemingly 

gave the team the boost it needed for 

upcoming races. After all, just one week 

after the big arrival on the Champs-Élysées, 

the team was back on another start line, 

this time of the Tour de Pologne, home 

territory for Rafal Majka. The Polish 

Champion had little time to enjoy his home 

country, however, and instead had to 

freshen up his legs for the Vuelta a España. 

Starting on 19 August, for BORA – hansgrohe, 

the uelta was about topping off a successful 

season, showing what it could do and sending 

out a signal for the coming season; it was 

about attacking. Mission complete, you 

could say. 


EXPERIENCE 

PORTRAIT 

THE FINE 

ART 

of simply 

being 

good 


PORTRAIT 

EXPERIENCE 

Photos 

BRIAN HODES, 

LUKAS JAHN 

Text 

MARTIN FRAAS 

Vroni Lutz, BORA – 

hansgrohe team chef, 

values great clarity 

when cooking. For her, 

the perfect dish has to 

be straightforward. It is 

the taste that counts. 

Born in Chiemgau, Germany, 

Veronika Lutz’s career as a chef 

too off ic within st a 

few ears. ost of her sis are 

sef-taht. ow, the ccists in 

the BORA – hansgrohe team 

benet from these too. As the 

team’s chef, she provides 

heath et deicios meas. 

It was April 2015 when a young lady in a 

chequered lumberjack shirt appeared on the 

TV show ‘Game of Chefs’. She came across 

as so natural and such a breath of fresh air 

that all German TV viewers fell in love. 

eronika Lutz became the show’s only 

amateur chef to make it to the final, taking 

third place. “Maybe it’s just the way I deal 

with stress by staying relaxed and talking a 

lot, says roni, as everyone knows her. I 

was nervous for the first few minutes, then I 

simply forgot about all the cameras around 

me – so much so that I almost tripped over 

one in the heat of the action.” 

We meet up with the 34-year-old in her 

home town of Riedering in Chiemgau, 

Germany, and are instantly overwhelmed by 

her energy. She is a mother of three: “two 

girls and one boy. Looking after them could 

be regarded as a full-time job in itself. At the 

moment though, she is also managing a 

construction site near her home. This is 

where a café is being built in line with Vroni’s 

wishes. She hopes to open it next year. This 

will make a major dream come true for her. 

We will serve breakfast, snacks and 

sandwiches for lunch and the classic coffee 

and cake in the afternoons, she tells us. 

However, she also wants to open one evening 

a week and offer a 6-course meal to a 

manageable number of maybe 20 guests. 

In typical Vroni style, this will be without airs 

and graces though. “I want people to sit at a 

long table, chat to one another and have 

fun. The food will be served on huge, old 

platters, which everyone can help themselves 

from.” It is certainly clear that although one 

of her dishes in ‘Game of Chefs’ was deemed 

to be of Michelin-star quality, the product is 

far more important to Vroni than the culinary 

stars. he is committed to offering premium 

quality cuisine, but without stiff napkins, 

stiff waiters and a stiff atmosphere. 

We should, however, also mention that Vroni 

has another job too. She is the chef for the 

BORA – hansgrohe cycling team. It is part of 

BORA’s corporate philosophy to entrust 

creative-minded people looking for a change 

in career with these kinds of positions of 

responsibility. Just as BORA revolutionised 

the design and function of kitchens with its 

products, Vroni continually questions the 

status quo. he has the courage to rethink 

dishes and create innovations. She selfconfidently 

does her own thing. And with 

great success. When talking about the 

cycling stars in the BORA – hansgrohe team, 

she refers to them as ‘my guys’. With her 

unpretentious attitude, Vroni is very popular 

with the athletes and has gained the highest 

level of respect in the shortest of times. This 

is also because she understands what ‘her 

guys’ need after a race, during which they 

will have burned between 6,000 and 8,000 

calories. “They spend six hours in the saddle 

so should be able to look forward to their 

evening meal”, says Vroni simply. She 

understands how to conjure up a balance 

between healthy and delicious food with her 

creations. One of the team’s cyclists recently 

commented that her food “tastes as good as 

in a 3-Michelin-star restaurant”. “I was 

absolutely delighted”, she admits. 


EXPERIENCE 

PORTRAIT 

he identifies so much with the cycling team 

that the former endurance swimmer, who was 

even a member of the junior national team, 

has now taken up road cycling herself. 

But let’s not get distracted from the cooking. 

roni was a late-comer to the chefing world 

and is self-taught. he only started work as 

a chef during her economics degree and 

subsequent training to be a medical laboratory 

assistant. “Out of necessity”, she says with 

a laugh. er cooking idol was not a celebrity 

chef, but her mother. “We never had ready 

meals when I was growing up. My mum always 

brought in fresh ingredients from the garden 

and was a great cook. roni wanted to 

follow in her footsteps and quickly found 

that she not only loved cooking but also 

seemed to have a knack for it. The friends 

she used to love cooking for confirmed this. 

To raise her ambitious amateur chef activities 

to professional level, she helped out in the 

kitchen of the country inn ‘Gut Apfelkam’ 

in the nearby town of Rohrdorf. 

roni was also influenced by Italian cuisine. 

“My aunt lived in Tuscany and I used to go 

and visit her with my family whenever we 

had a few free days.” Even today, Italy is 

still a place of culinary revelation for Vroni. 

“You often go to a restaurant and wonder 

how you got there”, she says, “but then my 

mum stands at the stove and cooks the 

best food you’ve ever had.” Her favourite 

dish is an Italian one Melanzane alla 

parmigiana. However, she also draws lots 

of inspiration from Asian cuisine, which 

fascinates her with its clarity and simplicity. 

To such an extent that she is now bringing 

out a cookbook in cooperation with BORA. 

This reveals how you can quickly conjure 

up truly impressive Asian dishes on the 

Tepan stainless steel grill with just a few 

ingredients”, says Vroni in description of 

the work. The book forms part of the range 

based on the 10|10 recipe and cooking 

concept developed by BORA. This means 

that all recipes take 10 minutes to prepare 

and 10 minutes to cook. or me, a perfect 

dish should be straightforward”, says Vroni. 

And straightforward Asian recipes are 

precisely what the book offers. 

“I found my guys’ 

complete passion for 

cycling so contagious 

that I frequently head out 

on a road bike myself 

now too.” 

R O N I L T

PORTRAIT 

EXPERIENCE 

When developing the 

10|10 dishes for her 

cookbook, Vroni Lutz was 

committed to ensuring 

they all had a manageable 

number of ingredients and 

required little preparation. 

Salmon and sesame 

sashimi fulfils these 

requirements. 

As the BORA – hansgrohe 

cycling team’s chef, Vroni 

Lutz accompanies the 

cyclists in the team truck 

during the season, as 

here at the start of the 

104th Tour de France 

in Düsseldorf. 

Asian cuisine uses 

fresh, healthy 

ingredients, thereby 

matching Vroni’s style 

of cooking. Her BORA 

cookbook edition also 

contains an udon 

noodle salad. 

roni knows what she wants. What she 

herself regards as a weakness is perhaps 

her greatest strength. I don’t like listening 

to other people or being told what to do”, 

she admits. Here at the edge of the Alps, 

we tend to describe people like roni as 

‘stubborn’. Or to put it more positively, she is 

focussed. And this is how she had to be to 

work her way up from a novice cook to a 

sought-after professional chef in less than 

ten years. She is uncompromising, but in a 

relaxed way. A fellow chef whose work she 

particularly likes is amie Oliver. is dishes 

are very interesting”, she says. “I also love his 

approach of going to schools and preparing 

lunch for the kids. With his casual demeanour, 

he plays a huge role in restoring children’s 

appreciation of good nutrition.” Children 

are also her toughest critics: “When they 

say they like something, I know I’m on 

the right track. 

INFO 

AA with roni t 

uick and easy Asian dishes. The book 

is part of the BORA 10I10 series and 

will be available while stocks last. 


EXPERIENCE 

ARCHITECTURE 

The festival hall in Erl is 

clad with deltoid fibre 

cement panels which make 

up a continuous pattern over 

7,000 square meters. 

Photos 

BRIGIDA GONZALEZ 

REVOLUTION 

New approaches 

to old 

requirements 


ARCHITECTURE 

EXPERIENCE 

BORA MAGAZINE 

69

EXPERIENCE 

ARCHITECTURE 

he iennese architectre rm 

Delugan Meissl Associated 

Architects blazes new trails with 

every building. It seeks to break 

the shackles of convention and 

create impressive constrctions, 

and has certainly succeeded in 

doing so with the festival hall in 

r ocated st a few iometres 

from RAs head oce. 

This concert hall, which hosts the Tyrolean 

Festival, looks as though its has travelled 

to the Tyrolean Alps from a far-away planet. 

As though it landed and stayed put. Yet this 

alien object blends in wonderfully with the 

surrounding landscape. The Viennese 

architecture firm Delugan Meissl Associated 

Architects DMAA did not design the building 

as a stark counterpart to nature, but to fit in 

harmoniously with its forms and shapes. It is 

also consistent with the neighbouring Passion 

Play Theatre, which was designed in the mid 

‘50s by the Tyrolean architect Robert Schuller. 

This modern, round, clear-cut construction is 

as much a sculpture as a playhouse. 

Coexisting next to this striking and impressive 

building is no mean feat, but the DMAA festival 

hall lives up to the task. It looks like the 

jagged, mysterious brother next to the white, 

curvaceous sister. The contrast between 

the inside and outside of the festival hall is 

amazing. Once you step inside the building, 

you can no longer see the energetic, jagged 

surface of the two interlocking elements. 

Instead, you find yourself in a calm, bright 

white room that is harmonious despite 

he building is m long, 

71 m wide and up to 22 m 

tall. The construction 

took 18 months to complete 

and reuired , cubic 

metres of concrete and 

tonnes of steel. 

The concert hall of the 

yrolean estival by 

elugan eissl stands 

next to the Passion Play 

heatre built in the s 

by obert chuller. 

The interior of the 

auditorium is clad with 

red acacia wood and 

can accommodate 862 

concertgoers. 


ARCHITECTURE 

EXPERIENCE 

The festival hall is by no means DMAA’s only 

masterpiece. Many of the firm’s buildings 

look as though they are about to take off. 

Their tapered edges, origami-like, folded 

shapes and absence of bulky rectangles 

make the structures flow. The buildings look 

like they are on their way somewhere else. 

Dynamic constructions for dynamic times. 

Elke Delugan-Meissl and Roman Delugan 

have been designing buildings together for 

over 20 years, and with four other partners 

as DMAA since 00. They started out with 

he alienlooking 

festival hall blends in 

wonderfully with the 

surrounding landscape. 

being asymmetric. The interior offers several 

glimpses of the surrounding landscape. The 

flowing shapes induce a sense of calm, while 

the glass-fronted western façade invites you 

to linger. In the middle of the building lies the 

well-protected core of the building: 

the auditorium – a red wood-clad place 

of concentration and tranquillity (until the 

orchestra strikes up, that is. DMAA has 

managed to make the path to the event, the 

concert setting, an experience in itself. The 

special entrance is modern and original. 

Radically new, yet very distinctive. It could 

even be called a construction revolution. 

The building in Erl has a lot in common with 

BORA, whose head office is located just a few 

kilometres away. BORA also focuses on 

combining form and technology in a new, 

radically simple yet extremely functional way. 

Kindred spirits. 

social housing projects. At the end of the 

‘90s they created two residential buildings 

that are still well known today: the Balkan 

building in ienna’s Danube City district and 

the Mischek Tower, which was Austria’s 

tallest apartment building at the time. Their 

designs are subtly reminiscent of DMAA’s 

current style, but they are more toned down 

and don’t yet resemble a tar Wars ship! 

aving said that, DMAA’s style is multifaceted. 

Not all of its recent designs are similar to the 

festival hall in Erl. 

But right from the start, the firm’s objective 

was to create something special, to break 

away from boring monotony. One example 

of this is its City Lofts project in Vienna, 

completed in 001, where none of the 

apartments are identical. 

DMAA has always strived to find new 

approaches to old requirements. Combining 

comfort and functional living yet constantly 

asking questions: what kind of environment is 

conducive to working well or showcasing cars 

in their best light, or what does a contemporary 

head office look like ome of DMAA’s 

creations include the Porsche Museum in 

tuttgart, the ienna-based head office of the 

pharmaceutical firm Novartis and the Dutch 

ilm Museum in Amsterdam. or all of the 

above, it was never a question of finding a 

formula then adapting it generically to each 

new project. DMAA reinvents itself with each 

new task, bringing about a relentless 

construction revolution. 


71

EXPERIENCE 

TREND REPORT 

Customised artisan 

designs are currently 

on-trend. The Munich 

carpentry duo Tobias 

Petri and Sven Petzold 

meet building owners’ 

most exclusive wishes 

with their company 

Holzrausch. The brass 

and hot-rolled stainless 

steel unit in a penthouse 

kitchen therefore 

resembles a golden altar. 

Close to heaven. 

Pathos included. 

Text 

BARBARA FRIEDRICH 

THE KITCHEN 

IS A CULT ITEM 

and the new 

status symbol 

72 


TREND REPORT 

EXPERIENCE 


73

EXPERIENCE 

TREND REPORT 

Barbara Friedrich 

INFO 

Barbara riedrich, chief 

editor and most recently 

publisher of AW 

ArchitekturWohnen 

magazine 1999 to 

016, has 0 years’ 

experience in the interior 

design sector. he is an 

author, presenter and 

member of many 

design panels. 

“Some kitchens resemble 

the Starship Enterprise 

control centre.” 


The kitchen is the new car. This 

has been noted in German 

business magazine Wirtschafts- 

Woche and observed by 

trendsetters and home living 

magazines. And the German 

kitchen industry is delighted 

about it. It is recording a 30% 

growth rate, primarily in the 

premium quality furnishings 

segment. 

Whereas the ultra-wealthy used to fill their 

garage with an opulent car with a five to 

six-figure worth or display it on the driveway 

for all the neighbours to see, they today 

spend 100,000 euros and more on their 

kitchen, without even flinching. After all, it is 

quite some time now since this replaced the 

car as a status symbol. A thoroughly pleasing 

development. After all, you spend hours in 

your car stuck in traffic jams. Lost time, 

stress, frustration. The environment gets 

damaged too. Domestic kitchens, on the 

other hand, promise relaxation while 

cooking and eating a cosy setting to enjoy 

with family and friends. 

That said, some kitchens nowadays look 

more like a control centre from the tarship 

Enterprise than a relaxing oasis cool, 

space-age-like, futuristic and packed with 

smart-home technology. 

At Living itchen during the IMM Cologne 

furniture trade fair at the start of the year, 

visitors were able to see all the latest 

hotos iovanni astel, olzrauschebastian rlt, olzrauschoyWinkel otografie 

74 


TREND REPORT 

EXPERIENCE 

A prevailing trend: purism! 

‘Reduce to the max’ is the 

adage followed by architects 

and designers who pay 

homage to renowned role 

models like John Pawson, 

Jasper Morrison and 

Japanese culture: sleek 

and refined. 

It is not only the su und z 

architecture but also the 

Holzrausch interior design of 

a house by Lake Tegernsee 

that is characterised by 

warm wood surfaces, white 

walls and clear lines. The 

open-plan kitchen with a lake 

view is divided from the 

living room by a functional 

wall, both sides of which 

can be used.

lassic architect’s house ietrich hotos ntertrifaller rchitektenruno lomfar 

76 


TREND REPORT 

EXPERIENCE 

kitchen industry trends and tendencies 

gold-coloured, rust-effect and mock concrete 

unit fronts solid, raw granite and sturdy 

timber planks ultra-smooth, high-gloss 

lacquered surfaces in ecru and snow white, 

highly resistant to fingerprints stainless steel 

and aluminium like in professional kitchens 

rare and expensive, eye-catching veneers 

and, of course, high-tech appliances that 

practically think and cook of their own 

accord. There really are some ultra-expensive, 

ultra-chic kitchens that the whole house is 

often planned around. Or at least the winter 

garden. itchens like this need the proper 

space and framework – the right architecture. 

The kitchen’s rise to a luxury commodity 

and status symbol began in the final decades 

of the last century. As people became more 

prosperous, a hedonistic gourmet society 

developed. Premium food and drink became 

a way of life. People followed the Michelin 

Guide to trendy Michelin-star restaurants – 

and became food and wine connoisseurs. 

Inspired by the refined dishes of celebrated 

chefs, amateur cooks also started to 

experiment with unusual recipes and 

ingredients in the comfort of their own 

homes. The kitchen became a workshop. 

The willingness to invest huge amounts in 

the creation of these kitchen laboratories 

grew. Gradually, the men of the house 

discovered cooking as a much-loved 

pastime and began to value the perfect 

kitchen. Money was therefore invested and 

people treated themselves. 

The irony of the story it was actually a 

woman, namely the iennese architect 

Margarete chtte-Lihotzky, who developed 

the rational and functional ‘rankfurt kitchen’ 

in 196 – as a way to make life easier for 

and she was quite clear in this housewives! 

Rather than having to work in previously 

large, disorganised domestic kitchens, 

the idea was that they could now do so in a 

compact space with functional built-in elements 

arranged in a -shape. This was visually and 

olfactorily shielded from the actual living 

areas. The basic idea behind this design was 

“Luxury kitchens need 

the proper space and 

framework” 


This modern architect’s 

house in Bregenz feels like 

it has been built around the 

kitchen. Large areas of 

glazing provide clear views 

of the landscape and Lake 

Constance. The interior 

design has a Scandinavian 

style, dominated by light, 

warm wooden structures, 

stainless steel and aluminium. 

The clear lines are not 

interrupted by a 

ceiling-hanging extractor. 

Instead, cooking odours in 

the open-plan living kitchen 

are devoured by the BORA 

Classic extraction system. 


EXPERIENCE 

TREND REPORT 

The ‘Matryoshka House’ 

in Rotterdam had its core 

radically ripped out by Shift 

Architecture Urbanism; 

designer furniture and 

historic structural design 

are now in harmony with 

one another. A certain 

1970s feel also permeates 

the new duplex apartment. 

At least, when it comes to 

the design of the kitchen 

island, which was inuenced 

by Superstudio’s ‘Quaderna’ 

table. The designers saw 

the white chequered 

pattern as oering a 

world of platonic beauty”. 

the male principle of industrial mass 

production the optimisation of production 

processes. 

Then, of all people, it was a man who released 

the wives and mothers who had been locked 

away in the kitchen the wabian designer Otl 

Aicher. is book ‘Die che zum ochen. 

Werkstatt einer neuen Lebenskultur’ ‘The 

kitchen as a place for cooking. The workshop 

of a new lifestyle culture’ was published in 

the 190s based on research into the historical 

development of kitchens and cooking. In 

this, he makes very practical suggestions 

about the design of the ‘right’ kitchen – from 

the stove to the dining table and the appliances. 

Actually a graphic designer whose works 

included the graphic design for the Olympic 

Games in 19, Otl Aicher’s idea essentially 

made him the founding father of modern 

kitchen design, which led to the current 

trend of the ‘living kitchen’. Of course, we 

doubt that Aicher would have envisaged 

golden unit fronts. 

hotos oortje nulst 

78 


TREND REPORT 

EXPERIENCE 

“ The kitchen as a sacred 

place? The kitchen island 

as an altar?” 


Aicher would have probably shaken his head 

at the way kitchens look today. The kitchen 

island as a sculpture, quasi an altar, as 

described by theologist and folklorist 

Christoph rzeder in an episode of the 

Bavarian T show ‘Capriccio’ The kitchen as 

a sacred place As a place of worship and 

sacrifice Back to the archaic roots We just 

hope that people will actually cook in these 

stylish kitchens once the photographer has 

left. Or that they have a ‘kitchenette’ in the 

cellar. 

illa phere photos andau indelbacherrtwin lipp 

The glistening white kitchen 

matches the rest of the Villa 

phere illa den luxury 

resort and is designed without 

wall units or an extractor hood. 

Instead, it has a BORA 

Professional by the cooktops. 

Clear views can be enjoyed 

when cooking or eating at 

the long wooden table, the 

chairs around which reect 

the turquoise water of the 

swimming pool. 


EXPERIENCE 

RECIPES 

SPEEDY 

MEALS from the 

World Champion 

Photos 

LUKAS JAHN, MARIO STIEHL 

He is one of the best road 

cyclists of today, two-times World 

Champion and a lover of good 

food. Peter Sagan, star of the 

RA – hansrohe team, brie 

hopped off the sadde to share 

his favourite dishes with us. 

They are quick and easy to make yet also 

tasty and healthy. This applies to all ten of 

the recipes that Michelin-star chef Andreas 

Senn from Salzburg has developed in line 

with the World Champion’s taste preferences. 

These have now been compiled into a book. 

The culinary inspirations belong to the BORA 

10|10 recipes series. The concept: 10 minutes 

of preparation and 10 minutes of cooking. 

Making these recipes with Peter Sagan 

means lots of laughter; it is with good reason 

that the Slovak cyclist is a favourite among 

fans. As a top athlete, he is very careful 

about his diet, with fish and vegetables 

making frequent appearances in his meal 

plans. The 27-year-old also gives free rein to 

his legendary temperament in the kitchen. 

He cooks with lots of spontaneity, imagination 

and a love of experimentation. He likes to 

combine traditional dishes with exotic 

ingredients. For example, by adding Japanese 

matcha tea powder to pea soup or serving 

sea bass with his favourite vegetable Jerusalem 

artichoke, which is packed with valuable 

minerals and vitamins. 

We hope you enjoy making, serving and 

eating our masterly creations! 

All of the 10|10 edition recipes and 

videos can be found at: www.mybora. 

com/en/mybora-world/recipes 

Peter Sagan, captain of the 

BORA – hansgrohe cycling 

team, on a training session. 

80 


RECIPES 

EXPERIENCE 

Easy yet imaginative 

cuisine: star cyclist Peter 

Sagan from the BORA – 

hansgrohe team loves 

combining basic dishes 

with exotic ingredients. 


EXPERIENCE 

RECIPES 

Pea & matcha tea soup 

with grilled prawns 

INGREDIENTS 

2 shallots, ½ garlic clove, 2 tbsp olive oil, 

700 g frozen peas, 700 ml vegetable stock, 

100 ml soya cream, 2 tbsp matcha tea powder, 

salt, white pepper, lemon juice to taste, 

4 wild prawns (deveined), mint to garnish 

METHOD 

Finely chop the shallots and garlic and glaze 

in olive oil. Add the peas and pour over the 

vegetable stock. Simmer for 10 minutes, 

add the soya cream and matcha tea powder 

and mix thoroughly. Pass through a fine sieve 

and season with salt, pepper and lemon 

juice. Wash the prawns, lightly season and 

fry quickly on the Tepan. Serve the soup in 

a deep plate, place the fried prawns on top 

and garnish with fresh mint. 

Steamed sea bass with 

Jerusalem artichokes, 

sunower seed 

and goji berries 

INGREDIENTS 

1 lime, fillets of sea bass, approx. 10 g 

each, salt, white pepper, nutmeg, 500 g 

erusalem artichoke, tbsp roasted sunflower 

seeds, 4 tbsp dried goji berries, 3 sprigs of 

chopped parsley, freshly grated lime zest, 

sunflower oil, herbs 

METHOD 

Bring a pan of water to the boil, slice the 

lime and add to the water. eason the fillets 

and steam over the boiling water in a covered 

bamboo basket for around minutes. Peel 

the Jerusalem artichoke and cut into small 

pieces. Cook in salted water until soft and 

drain. Mash and combine with the sunflower 

seeds, goji berries and parsley. Serve the 

fillets on the pure and garnish with herbs, 

freshly grated lime zest and a little 

sunflower oil. 

82 


RECIPES 

EXPERIENCE 

Goat-curd Schmarrn with 

cranberries and ginger & 

Jerusalem artichoke syrup 

INGREDIENTS 

4 eggs, 120 g birch sugar, 140 g goat-curd, 

0 g spelt flour, tbsp dried cranberries, 

200 g goat-curd, 1 vanilla pod, 200 g fresh 

berries (blueberries, raspberries, gooseberries), 

Jerusalem artichoke and ginger 

syrup from Sunroot to serve 

METHOD 

Beat two eggs and two egg yolks with 0 g 

birch sugar until creamy, then stir in the 

curd and flour. Beat the two egg whites with 

the remaining sugar and stir in the cranberries. 

Cook on the Tepan on a medium heat on 

both sides until golden brown. Stir together 

the curd and the vanilla essence until smooth. 

Spread over the Schmarrn and tear the 

Schmarrn into pieces. Serve with the 

Jerusalem artichoke and ginger syrup and 

fresh berries. 

“I’m not exactly the 

most patient cook. 

That’s why I love dishes 

that you can make 

quickly. It also leaves 

you more time to enjoy 

eating them.” 

PETER SAGAN 

BORA – hansgrohe UCI World Champion 

INFO 

10|10 Peter Sagan cookbook 

Available from your BORA distribution partner. 

While stocks last. 


EXPERIENCE 

KITCHEN DESIGN 

KITCHENS 

with finesse 

Text 

SILKE SEVECKE 

Kitchens don’t always have the ideal layout proportions. Or they 

have to t into a conned space and nder a soped roof. After a, 

over 70 percent of kitchens in Europe are less than eleven square 

metres in sie. RA cootops with an interated cootop extractor 

therefore solve a problem: they replace bulky extractor hoods. 

We look at impressive ways to create dream kitchens in four 

challenging situations. 

Small or unfavourably shaped 

kitchens have to be particularly 

well planned so as to not only 

look chic but also live up to the 

needs of everyday life. This applies 

to not only the storage space 

but also the cooktop and 

extractor. Do you cook every day 

or only on a less regular basis? 

For a large family or just for two? 

On your own or with others? 

The answers to these questions determine 

how you should design your kitchen. You 

need storage space for your food, ideally in 

clearly organised drawers. Those who cook a 

great deal, value customised cooktops with 

a powerful extractor, which should ideally 

remain invisible, like the BORA cooktop 

extractors, which directly suction cooking 

vapours away downwards. 

There are, however, a few basic design 

principles that should be followed for all 

smaller kitchens to make them both usable 

and spacious. Light-coloured walls and unit 

fronts are the best choice as they make the 

room seem larger than it really is. By opting 

for a cooktop extractor, you no longer need a 

visually disruptive extractor hood and gain 

up to 30 percent more storage space. Don’t 

use too many different materials. or small 

kitchens, a maximum of three different 

materials for the floor, walls and kitchen 

units is ideal as uniformity and continuity 

create a sense of space. 

84 



EXPERIENCE 


EXPERIENCE 


A 

look bigger when 

harmoniously designed. 

01 

makes it possible 

to have a large cooking 

zone in even small 

kitchens. he low 

installation height and 

integrated recirculating 

air filter unit furthermore 

enable optimum use of 

the space in the oor unit. 

If your kitchen is only a few 

sare metres in sie, o need 

to thin compact. he sin, bin 

and dishwasher form a useful 

triad. A RA cootop with an 

integrated cooktop extractor in 

exhaust or recirculation mode 

provides room for an additional 

wall unit. 

A narrow sink and a dishwasher with a width 

of just 45 cm are fully functional and save 

space. They are plenty large enough for a 

one or two-person household and free up 

additional storage and worktop space. 

When it comes to the cooktop, however, 

you should not make any compromises. 

The BORA Classic system, for instance, 

offers individually customisable, powerful 

cooktops with an effective downdraft 

cooktop extractor. This eliminates the need 

for an extractor hood, enabling an extra wall 

unit for crockery and the like to be installed 

in its stead. Have as few things lying around 

as possible as the room will otherwise 

quickly appear cluttered and seem smaller 

than it actually is. 

ip sh-interatin the cootop and sin 

into the worktop creates a harmonious 

appearance that suggests spaciousness. 

A sidin door instead of an inward 

opening one saves valuable centimetres. 

86 



EXPERIENCE 

KITCHENS WITH 

R 

should use the full room 

height for cupboards. 

02 

onsciously and clearly 

playing with the angles 

makes a kitchen with 

sloping ceilings truly 

eyecatching. or top 

oor apartments, we 

recommend opting for 

a customised kitchen. 

he carpenter will resolve 

your problems. 

ften, it is simp impossibe to 

install a classic extractor hood 

under the sloping roof in a kitchen. 

And if o do manae this, it 

messes up the way the kitchen 

oos. he dnamic RA do 

of a cooktop and downdraft 

cooktop extractor is the 

perfect solution. 

Make the sloping roof your friend. It must in 

no way hinder your workflow. ere, it acts 

as a design feature. Thanks to the uniform 

colour of the unit fronts and work area, the 

kitchen counter looks like a single, triangular 

piece of furniture. The cooktop and cooktop 

extractor are flush integrated and located in 

a well-lit alcove in the middle segment. The 

BORA cooktop extractor installed between 

two cooktops effectively extracts vapours 

and odours. Clear visibility and head room 

are furthermore both retained. To create 

extra storage space, the wall units stretch 

from the gable right down to the worktop. 

Domestic appliances like coffee machines 

or toasters can therefore be stored away 

within easy reach rather than being left 

cluttering up the place. 

Those able to incorporate multiple floor 

units into their design should have drawers in 

at least some of these. These are ideal for 

storing pans, crockery and food stocks. 

he general rule for 

top-oor apartments is 

to make the sloping roof 

your friend. 

SILKE SEVECKE 


EXPERIENCE 


A 

D ARA 

ensure optimum use 

of the space. 

03 

If you want to integrate a dining 

area into a sma itchen, 

creativit is reired. ractica 

solutions where the table forms 

part of the kitchen are particularly 

popar. A RA cootop with 

an integrated cooktop extractor 

preserves the homely feel. 

It would be a complete shame to disrupt the 

elegant look of the kitchen with a bulky 

extractor hood. The BORA system enables 

you to create your very own, personal 

cooktop and, thanks to the integrated, 

powerful extractor, you no longer need a 

visually disruptive hood. When opting for 

a kitchen island, a connection is automatically 

guaranteed if the same unit fronts and 

materials are selected as for the kitchen 

counter. 

o integrate a dining area 

into a small kitchen, the 

available space must be 

optimally used. his works 

best with areas that are 

based on the kitchen’s 

layout, like the long, narrow 

tabletop shown here. 

88 



EXPERIENCE 

ARR 

look wider when opting 

for highgloss finishes. 

04 

he choice of colour is 

particularly important 

when designing narrow 

kitchens. lighter finish 

makes the room seem 

more spacious. It is also 

important not to clutter 

the kitchen with 

accessories. 

n narrow itchens, it is not on 

the side walls but also the front 

of the room that should be used. 

his visa trncates the room, 

combating the narrow feel. 

iht coors, pent of natra 

light and good organisation are 

further ways to ensure success. 

A wall of floor-to-ceiling units on one side of 

the kitchen not only offers ample storage 

space but also enables you to install an 

oven at eye level. Do not install wall units or 

an extractor hood on the other side or an 

unpleasant chimney effect will ensue. 

Using the front wall of the kitchen for top 

cupboards and an oven or sink truncates 

the room and brings the cooking and 

preparation zones closer together so you do 

not have to wander up and down the kitchen 

as much. The installation of a BORA cooktop 

extractor is particularly ideal for narrow 

kitchens as its technology is hidden behind 

the floor units without the cupboards or 

drawers needing to have their depth reduced. 

igh-gloss surfaces have a mirror-like effect 

and give the impression of width. 


EXPERIENCE 

BORA REVOLUTION TOUR 

90 



EXPERIENCE 

HIGH 

IN THE 

sky 

Photos 

HANSI HECKMAIR, JAN-PETER BOENING, 

GÜNTHER PICHLKOSTNER, EVI RAMAEKERS 

Text 

MARTIN FRAAS

EXPERIENCE 


DÜSSELDORF 

Germany 

Jun 29 – Jul 2 

BORA in the air stopped 

by the Rhine Tower in 

Düsseldorf to celebrate 

the start of the Tour de 

rance oering frontrow 

seats 30 metres up. 

BORA is unique. The company is 

once again demonstrating this 

with the BORA Revolution Tour. 

The idea of ‘Haute Cuisine’ has 

been taken literally: guests enjoy 

the art of cooking in a high-tech 

glass cube suspended 30 metres 

up in the air – together with 

unique views of course. 

It is an experience that participants will never 

forget: the restaurant in which they are 

served fine food by top chefs dangles from a 

crane at lofty heights. And it always does so 

in spectacular settings, e.g. in Berlin with 

views of the Spree and the television tower, 

next to the Atomium in Brussels, high above 

ienna’s Prater Park or above the rooftops 

of Düsseldorf at the start of the Tour de 

France. Anyone at a BORA in the air event 

has a front-row seat. With sufficient capacity 

for up to 1 people, the 0-square-metre 

cube is illuminated after dark with futuristic 

lighting, giving it the appearance of a sciencefiction 

spaceship. Also on board is a kitchen 

with all three BORA systems. Impressive and 

practical proof that kitchens quite literally 

have no bounds with BORA. 

What began as a series of service events for 

kitchen studios, quickly became a much 

acclaimed, international promotion. BORA 

offers its retail partners a truly extraordinary 

event with the ‘kitchen revolution’. Potential 

customers are given the opportunity to enjoy 

an up-close experience of the BORA product 

lines, while retail partners can invite guests 

to a three-course IP dinner cooked by 

BORA chef Armin Auer, head of the BORA 

Cook Academy since 015. 

Armin is also regularly joined by guest 

chefs. In ienna, where the BORA Cube 

hung over the Prater Park, the famous 

92 



EXPERIENCE 

For now, the 

heinkniebrcke bridge 

remains open to cars. 

oon though, these will 

give way to the 

cyclists of the th 

Tour de France. 

metres above the 

ground in sseldorf. 

Equipped with BORA 

systems, the Cube’s 

kitchen makes exclusive 

catering possible even 

at this height. 


EXPERIENCE 


The cranes dance as 

the sun sets in Berlin. 

One has a particularly 

unique load. 

he exhilarating fun in 

the air lasts for a mere 

hour. any guests would 

happily hover above 

the everydaylife below 

for far longer. 

BERLIN 

Germany 

un 

94 



EXPERIENCE 

Austrian celebrity chefs Andi Alex even 

relocated their daily ORF show ‘Frisch 

gekocht mit Andi und Alex’ to the glass 

container. ive cameras were positioned in 

and around the cube and a multi-person 

film crew joined the chefs inside. ive 

episodes were filmed in the BORA cube. 

A successful experiment that grabbed 

plenty of attention. 

The two famous chefs were also impressed. 

irstly, due to seeing ienna from a new 

perspective. “I’ve never had such a fantastic 

view when cooking”, raved Alex Fankhauser. 

Andi Wojta summarised his fascination with 

the BORA systems, which he had never before 

used At first, I simply couldn’t imagine 

how the concept would work. But when we 

tried it out, we were absolutely delighted. 

There are no troublesome odours. 

The technology is completely unique. 

ats off to you! 

Attendees of the BORA in the air events in 

Berlin were treated to creative snacks from 

the guest chef Nina Dombrovski. In Brussels, 

three top Belgian chefs cooked up delicious 

treats such as fried fish with quail eggs and 

carrot pure or scampi from the Tepan grill. 

Even the arrival of the glass cube, which 

acts as a kitchen, dining room and event 

location in one, is quite some spectacle as 

it is transported by the 19-metre-long, 

40-tonne BORA Cooking Truck. The heavyduty 

crane from which the BORA Cube is 

later suspended is always surrounded by 

fascinated spectators as they photograph 

and video the spectacular scene. 

lthough a fear of heights 

prevailed among some 

visitors prior to the event, 

after it, pure enthusiasm 

had taken over. 

espite measuring just 

suare metres, the glazed 

cube kitchen is still a show 

kitchen, event location and 

viewing gondola in one. 


TV chefs Andi and Alex 

broadcast several editions 

of their daily ORF cook 

show from the BORA Cube. 

In addition to the five 

television cameras, a 

multiperson film crew 

also joined them in the 

glass container. 

Anyone at a BORA in the 

air event has a frontrow 

seat, just like here, high 

above ienna. 

96 



EXPERIENCE 

VIENNA 

Austria 

ay 

he glass container 

dangles in the ienna 

sky, suspended from 

a heavyduty crane. 

TV chefs Andi (left) 

and lex right prepared 

typical Austrian dishes 

for viewers while 

30 metres in the air. 

Those who can rise above it all can gain 

brand new perspectives. They are inspired 

to rethink things. This combines the BORA 

company philosophy with the basic idea 

behind the Revolution Tour. After all, the 

company is committed to having the 

courage to be radically different. BORA in 

the air guests also need a little courage. 

or some people, it is a real effort to leave 

the safety of solid ground for just an hour. 

But even participants with a certain level of 

vertigo subsequently rave that they felt as 

happy and safe in the sophisticated cube as 

in a loft apartment. Dekra helps in this 

regard by subjecting the crane and cube to 

an intensive inspection prior to every event. 

urthermore, the events will only take place 

in wind speeds of under m per second, at 

which it is guaranteed that the solid glass 

cube will hang in the air without swaying. 


EXPERIENCE 

uring the evolution 

our , cooking is 

done in the show kitchen 

of the mobile hightech 

glass house, which is 

equipped with BORA 

technology. 

Within the scope of the 

evolution our, 

retail partners throughout 

Europe and their 

customers have had and 

will have the opportunity 

to experience the BORA 

in the air promotion. 

Just like here in Brussels, 

at eye level with the 

famous Atomium. 

98 



EXPERIENCE 

BRUSSELS 

elgium 

20 – 22 April 

The gourmets can therefore focus on the 

spectacular views and fantastic snacks. 

BORA in the air – literally enjoying the high 

life while taking a trip to gourmet heaven. 

The locations of the BORA 

evolution our 

are always spectacular 

and breathtaking. or not 

only the guests, but also 

the many spectators on 

the ground. 

BORA chef Armin Auer 

serves creative snacks 

and healthy amusebouches 

to the BORA 

in the air guests. aute 

Cuisine in the truest 

sense of the word. 

Tour schedule 

Want to join us in the air? 

Apr 20 – 22 Brussels Belgium* 

ay Vienna Austria* 

un Berlin Germany* 

Jun 29 – Jul 2 

Düsseldorf Germany* 

ul Amsterdam Netherlands* 

ul London England* 

ug Hamburg Germany* 

ct Rome Italy 

ec Paris France 

*Event has already taken place 


EXPERIENCE 

BORA AWARDS 

Award winning! 

BORA scoops major awards 

Right from the start, our ideas have 

won over national and international experts. 

A brief overview: 

Plus X Award – 

Best Design Brand 

This recent award 

recognises BORA 

as a brand and the 

constant top level 

of its product 

design. 

BORA’s receipt of the title ‘Best Design 

Brand 2017’ is a particularly valuable seal of 

approval. This is because this title is awarded 

to very few companies and recognises the 

brands whose products have received the 

highest number of seals of approval in the 

‘Design’ category over all entry periods within 

a year. It confirms that BORA constantly 

impresses with award-winning product design. 

100 


BORA AWARDS 

EXPERIENCE 

Red Dot Product Design Award 

Best of the Best 

Red Dot Product Design Award 

Iconic Award 

The Red Dot Award is an internationally 

recognised quality seal. In the ‘Product 

Design’ category, awards are presented for 

efficient technology, outstanding innovation 

and attractive design. BORA Professional 

2.0 scooped the extra-special ‘Best of the 

Best’ award. 

BORA Classic received the highest Red Dot 

Design Award accolade in the ‘Product 

Design’ category back in 2012. 

It doesn’t get much better than this: BORA 

Professional was designated ‘Iconic Awards 

2016: Interior Innovation – Best of Best’ by 

a panel of experts from the German Design 

Council. 

German Design Award 

Plus X Award 

Good Design Award 2017 – 

Australia 

The German Design Award is a top, 

internationally renowned award presented 

by the internationally recognised German 

Design Council. Regarded as one of the 

world’s most prestigious design competitions, 

it enjoys an outstanding reputation within 

professional circles and far beyond. The 

BORA Basic BFI (Basic surface induction) 

was named winner of the ‘Excellent 

Product Design’ category in 2016. 

The Plus X Award is presented to innovative 

and future-oriented products. BORA Basic 

(2013), BORA Basic with surface induction 

(2015/16) and the new BORA Professional 

(2017) have all won awards in the ‘Innovation’, 

‘High Quality’, ‘Design’, ‘Ease of Use’ and 

‘Functionality’ categories. Before they were 

even readily available on the market, all 

three products also received an additional 

award: the ‘Best Product of the Year’. 

The Good Design Award is Australia’s 

longest-standing industrial design award. 

BORA won this award for its BORA Basic 

in 2014 and for its entire product range 

in 2017. 

Deutscher Gründerpreis 

(German Entrepreneurs’ Award) 

Deutschland Land der Ideen 

(Germany Land of Ideas) 

German Brand Award 

The Deutscher Gründerpreis is one of the 

key awards for German entrepreneurs. 

BORA won the trophy in the ‘Start-up’ 

category in 2010. 

In 2009, BORA’s site in Raubling was one of 

the 365 places that represented Germany 

as the ‘Land of Ideas’. 

We are extremely proud that BORA was 

earmarked by a panel of experts from the 

German Design Council for an award in the 

kitchens category of the German Brand 

Award 2016 for its successful brand 

management. 



Technology 





BORA System 124 

Duct system & wall sleeves 125 

Exhaust ducting 126 

Fans 127 

Filters & silencers 128 

Accessories 129 

Exhaust air/recirculation 130 

Installation 132 

Warranty 137 


exibe, effective 

and powerful 

BORA technology makes 

the dierence 

BORA stands for outstanding uality, premium materials 

and durable, reliable products. ased on innovative ideas, 

we provide eective solutions that are carefully thought 

out down to the last detail. ighperformance ventilation 

technology made by is perfect for anyone who 

appreciates streamlined, minimalistic design and 

ventilation technology made by BORA. 

104 


I . 


rofessional . 

• lectrically controlled cover ap opens and closes automatically 

• Intelligent control knob with integrated function programmes 

and digital display 

• ooktop and cooktop extractor communicate with one another and 

enable the extraction performance to be automatically controlled 

• owerful cooktops with an impressive depth of cm and more 

net cooking surface area than conventional cooktops 

• ompact unit with an integrated fan and an installation height of just 

mm enables kitchens to be designed with oating worktops for 

the first time 

• imple cleaning thanks to the wide extraction opening and easily 

removable, dishwashersafe filters and tray 

106 


I . 

 

PKA 

Professional cooktop extractor 

echnica data 

upply voltage 

reuency 

aximum power consumption 

ower supply cable 

imensions W x x 

Weight incl. accessoriespackaging 

ower levels 

onnection on the exhaust side 

 

z 

W 

m, plug types 

x x mm 

. kg 

, 

cotube 

rodct description 

· Power control via a control 

knob 

· Power display 

· Electrical cover ap 

· Cover ap sensor 

· Stainless steel grease filter 

· Grease filtering sensor 

· Automatic cooktop extractor 

function 

· Automatic afterrun 

· Filter service display 

· Interface for external devices 

· Safety shutdown 

· Option to connect two 

Universal fan modules 

PKAS 

Professional cooktop extractor system including fan 

echnica data 

upply voltage 

reuency 


ower supply cable 



ower levels 


 

z 

W 

m, plug types 

x x mm 

. kg 

, 

cotube 


· Power control via a control 

knob 

· Power display 

· Electrical cover ap 

· Cover ap sensor 


· Grease filtering sensor 


function 

· Automatic afterrun 




· Installation type ush and 

surfacemounted 

· Option to connect a second 

fan module 


I . 

PKFI11 


echnica data 

upply voltage 

reuency 


inimum fuse protection 

ower levels 


 

z 

. kW 

x 

, 

. kg 

urface material ® 


ront cooking zone size 

ront cooking zone power 

ront cooking zone power setting 

ear cooking zone size 

ear cooking zone power 

ear cooking zone ower setting 

x x mm 

x mm 

W 

W 

x mm 

W 

W 

PKI11 


echnica data 

upply voltage 

reuency 



ower levels 


 

z 

. kW 

x 

, 

. kg 








ear cooking zone ower setting 

x x mm 

mm 

W 

W 

mm 

W 

W 



· eat retention function 

· Power setting 

· Bridging function 

· Residual heat display 

· Pause function 

· Timer function 

· Configuration menu 

· Installation possible 

rotated by 

· Cooking zone indicator on the 

control knob 

· Demo mode 

· Pan size recognition 

· Automatic heatup function 

· Digital power display on the 

control knob 

· Childproofing feature 









rotated by 


control knob 

· Demo mode 




control knob 



108 


I . 

 

PKIW1 

BORA induction glass ceramic wok 

echnica data 

upply voltage 

reuency 



ower levels 


 

z 

. kW 

x 

, 

. kg 



ooking zone size 

ooking zone power 

ooking zone power setting 








control knob 

x x mm 

mm 

W 

W 

· Demo mode 




control knob 



PKCH2 

BORA Hyper glass ceramic cooktop with 2 cooking zones: 1-ring/2-ring 

echnica data 

upply voltage 

reuency 



ower levels 


 

z 

. kW 

x 

switching ring 

yper 

. kg 






umber of front cooking zone rings 1 



umber of rear cooking zone rings 


· yper glass ceramic cooktop 

with ringyper 

· Save time with shorter heating 

times on the front cooking zone 



· Demo mode 


rotated by 

x x mm 

mm 

W 

W 

mm 

W 

 






control knob 




I . 

PKC32 

BORA HiLight glass ceramic cooktop with 2 cooking zones: 3-ring/2-ring 

echnica data 

upply voltage 

reuency 



ower levels 


 

z 

. kW 

x 

switching of rings 

. kg 








umber of rear cooking zone rings 

x x mm 

mm 

W 

mm 

W 

 

PKC3B 

BORA HiLight glass ceramic cooktop with 2 cooking zones: 3-ring/roaster 

echnica data 

upply voltage 

reuency 



ower levels 


 

z 

. kW 

x 

switching of rings 

roaster 

. kg 








x x mm 

mm 

W 

mm x mm 

W 



· iight glass ceramic cooktop 

with ringring switching 



· Demo mode 


rotated by 






control knob 



· iight glass ceramic cooktop 

with ringroasterswitching 



· Demo mode 


vrotated by 






control knob 



110 


I . 

 

PKT11 

BORA Tepan stainless steel grill with 2 cooking zones 

echnica data 

upply voltage 

reuency 



emperature control power levels 

emperature control range 


urface material 






 

z 

. kW 

x 

, 

, 

 

. kg 

tainless steel, brushed 

x x mm 

x mm 

W 

x mm 

W 


· Fullsurface epan stainless 

steel grill with two cooking 

zones 

· mm deepdrawn and 

brushed stainless steel with 

rounded inner corners for 

simple cleaning 








control knob 

· Demo mode 



control knob 

· Cleaning function 




TECHNOLOGY 



Professional 

• Integrated extractor vent with twist mechanism 

• Solid stainless steel control knob for simple and intuitive power 

level control 

• Powerful cooktops with an impressive depth of 54 cm and 20% more 

net cooking surface area than conventional cooktops 

• Free combination of various cooktops from modern surface induction 

versions to traditional gas cooktops 

• Modular system allows the integration of additional fan modules 

for long, complicated exhaust channels 

112 



TECHNOLOGY 

PL540E 


Technical data 

Supply voltage (control box) 

Max. power consumption (control box) 

Material 

Dimensions (W x D x H) 

220 – 240 V 

700 W 

Stainless steel, brushed 

110 x 540 x 167 mm 

Product description 

· Can be combined with all 

BORA Professional cooktops 

and Universal fan modules 

· Freely adjustable power control 

· Control using solid stainless 

steel rotary knob 

· Integrated cover ap 

· Installation type ush and 

surface-mounted 


· Cooking zone indicator 

· Automatic after-run 


· Safety shut-down 


via Home In or Home Out 

· Ability to connect 2 fan 

modules 


TECHNOLOGY 


PFI11 



Supply voltage 

Max. power consumption 

Minimum fuse protection 


Front induction cooking zone 

Power setting 

205 x 230 mm 

Rear induction cooking zone 

Power setting 

205 x 230 mm 


· Heat retention level 






3.7 kW 

1 x 16 A 

370 x 540 x 51 mm 

2100 W 

3700 W 

2100 W 

3700 W 

· Automatic heat-up function 


cooktop 



PIW1 







Induction cooking zone 

Power setting 

Ø 310 mm 





cooktop 


3.0 kW 

1 x 16 A 

370 x 540 x 128 mm 

2400 W 

3000 W 

· hildproofing feature 


PC32 

BORA HiLight glass ceramic cooktop with 2 cooking zones 

PC3B 

BORA HiLight glass ceramic cooktop with 2 cooking zones 






3-ring front cooking zone 

Ø 120 mm 

Ø 180 mm 

Ø 235 mm 

2-ring rear cooking zone 

Ø 120 mm 

Ø 200 mm 

380 – 415 V 2N 

4.4 kW 

2 x 16 A 

370 x 540 x 50 mm 

800 W 

1600 W 

2500 W 

800 W 

1900 W 







Ø 120 mm 

Ø 180 mm 

Ø 235 mm 

Roaster rear cooking zone 

Ø 165 mm 

290 x 165 mm 


5.1 kW 

2 x 16 A 

370 x 540 x 50 mm 

800 W 

1600 W 

2500 W 

1500 W 

2600 W 


· HiLight glass ceramic cooktop 

with 3-ring/2-ring switching 




· HiLight glass ceramic cooktop 

with 3-ring/roaster-switching 



114 



TECHNOLOGY 

PCH2 








Ø 235 mm 

Hyper level 

2-ring rear cooking zone 

Ø 120 mm 

Ø 200 mm 


· Hyper glass ceramic cooktop 

with Hyper/2-ring 

· Hyper level 


5.1 kW 

2 x 16 A 

370 x 540 x 50 mm 

800 W 

1900 W 

800 W 

1900 W 

· Save time with shorter heating 

times on the front cooking zone 



PT11 

BORA Tepan stainless steel grill with 2 cooking zones 






4.8 kW 

2 x 16 A 

Temperature control range 60 – 250°C 


Front cooking surface 

300 x 235 mm 

Rear cooking surface 

300 x 235 mm 


· Full-surface Tepan stainless 

steel grill with 2 cooking zones 

· 6 mm deep-drawn, brushed 

stainless steel with rounded 

inner corners for simple 

cleaning 

370 x 540 x 68 mm 

2400 W 

2400 W 

· Temperature of the two cooking 

zones can be freely and 

separately controlled 



I 


Classic 

• inimalistic, ush design 

• imple, intuitive touch control 

• ooktops with a depth of mm are suitable for 

installation in almost any kitchen 

• ree combination of various cooktops from modern 

surface induction versions to traditional gas cooktops 

• ew inlet grille available as an accessory as 

an alternative to standard cover plates 

116 

I

I 

 

CKASE 

CKASE cooktop extractor system 


upply voltage 

reuency 


use protection internal 




ower levels 


 

z 

W 

. 

x x mm 

. kg 


 

cotube 


· power levels 

· ower level control via 

intelligent touch operation 

· owest installation dimensions – 

depth of mm from the 

front edge 

· tainless steel grease filter 

· minute automatic afterrun 

· ilter service display 

· afety shutdown 


via ome In or ome ut 

· ption to connect a I 

additional duct fan 

cooktop extractors are only available 

in combination with cooktops. 

CKAEG 

Inlet grille for the BORA Classic CKASE cooktop extractor system 




aterial 

. x . x . mm 

. kg 

olished stainless steel 


· Inlet grille for lassic 

and cooktop 

extractor systems 

· olished stainless steel 

· ishwasher safe 

· an remain in the extractor 

while the cooktop extractor is 

commissioned 

· ccessory 

· ot suitable as an air bae or 

in combination with lassic gas 

glass ceramic cooktops 

I 117

I 

CFI11 



upply voltage 

reuency 



ower levels 


 

z 

. kW 

x 

, 

. kg 








ear cooking zone power setting 

x x mm 

x mm 

W 

W 

x mm 

W 

W 

CI11 



upply voltage 

reuency 



ower levels 


 

z 

. kW 

x 

, 

kg 









x x mm 

mm 

W 

W 

mm 

W 

W 



· utomatic cuto 

· ause function 

· utomatic heatup function 


· imer function 

· esidual heat display 

· ower setting 

· an size recognition 


· ridging function 










CG11 

BORA gas glass ceramic cooktop with 2 cooking zones 


upply voltage 

reuency 



ower levels 


 

z 

. kW 

x . 

reely adjustable 

. kg 



ighpower burner 

ormal burner 

x x mm 

W 

W 


· ame gas cooktop with 

highpower and normal burners 


· emovable pan support 

118 

I

I 

 

CIW1 



upply voltage 

reuency 



ower levels 


 

z 

. kW 

x 

, 

. kg 





ooking zone power setting 






x x mm 

mm 

W 

W 




CCH1 



upply voltage 

reuency 



ower levels 


 

z 

. kW 

x 

, 

. kg 









· yper function 




x x . mm 

mm 

W 

mm 

W 

W 





CT1 



upply voltage 

reuency 



ower levels 






 

z 

. kW 

x 

, freely adjustable 

kg 


x x mm 

x mm 

W 


· ullsurface epan stainless 

steel grill with one cooking zone 

· mm deepdrawn and brushed 

stainless steel with 

rounded inner corners for 

simple cleaning 

· reely adjustable temperature 

control 

I 119

TECHNOLOGY 



Basic 

• ompact unit comprising a powerful cooktop and an eective 

cooktop extractor 

• ooktop and extractor can be simply and intuitively operated using 

a central touch control 

• Large cooking zones make it possible to cook with two large pans 

behind one another despite the compact system dimensions 

• low installation height and the integrated recirculating air filter unit 

enable optimum use of the space available in the oor unit 

• Flush installation or surface mounting, now also with a brushed 

stainless steel cooktop frame 

120 



TECHNOLOGY 

BFIA 


and integrated cooktop extractor – exhaust air 


upply voltage 

upply voltage 

Frequency 

Maximum power consumption 

Fuse protection/power supply 





Cooktop 



· Power setting for all cooking 

zones 





· Heat retention function 



· Power management is only 

possible at the front or rear 

on each side 

380 – 415 V 2N/3N 


50 Hz 

, kW , kW 

3 x 16 A 

2 x 16 A 

1 x 32 A 

830 x 515 x 198 mm 

pprox. kg 

Surface material SCHOTT CERAN ® 

Cooktop 

Front cooking zone size 

Front cooking zone power 

Front cooking zone power setting 

Rear cooking zone size 

Rear cooking zone power 

Rear cooking zone power setting 

ower levels 

Extraction system 

Maximum static pressure 

Connection on the exhaust side 

ower levels 


230 x 230 mm 

2100 W 

3700 W 

230 x 230 mm 

2100 W 

3700 W 

1 – 9, P 

372 Pa 

BORA Ecotube 



· nergysaving fan motor 



function 






BFIU 


and integrated cooktop extractor – recirculation 


upply voltage 

upply voltage 

Frequency 







Cooktop 



· Power setting for all cooking 

zones 








· Power management is only 

possible at the front or rear 

on each side 



50 Hz 

, kW , kW 

3 x 16 A 

2 x 16 A 

1 x 32 A 

830 x 515 x 198 mm 

pprox. kg 


Cooktop 






Rear cooking zone power setting 

ower levels 



ower levels 

Recirculation connection 

Filter medium 

Material 

Filter area 

ervice life 


230 x 230 mm 

2100 W 

3700 W 

230 x 230 mm 

2100 W 

3700 W 


375 Pa 


650 x 90 mm 

ctivated charcoal filter with 

ion exchanger 

ilter panel with fine filter 

x . m 

max. h year 


· nergysaving fan motor 



function 








TECHNOLOGY 


BIA 

BORA induction glass ceramic cooktop with 4 cooking zones and 

integrated cooktop extractor – exhaust air 

BIU 

BORA induction glass ceramic cooktop with 4 cooking zones and 

integrated cooktop extractor – recirculation 


upply voltage 

upply voltage 

Frequency 







Cooktop 

· Power setting for the two front 

cooking zones 








50 Hz 

, kW , kW 

3 x 16 A 

2 x 16 A 

1 x 32 A 

760 x 515 x 196 mm 

25 kg 


Cooktop 






ower levels 




ower levels 


Ø 210 mm 

2300 W 

3000 W 

Ø 175 mm 

1400 W 


339 Pa 


1, 2, P 


upply voltage 

upply voltage 

Frequency 








· Touch-operated power control 

ervice life 





· Power setting Cooktop 

· Power setting for the two 

front cooking zones 








50 Hz 

, kW , kW 

3 x 16 A 

2 x 16 A 

1 x 32 A 

760 x 515 x 196 mm 

25 kg 


Cooktop 

ower levels 1 – 9 








ower levels 


Filter medium 

Material 

Filter area 

Ø 210 mm 

2300 W 

3000 W 

Ø 175 mm 

1400 W 

341 Pa 

1, 2, P 

650 x 90 mm 


ion exchanger 


x . m 

max. h year 







122 



TECHNOLOGY 

BHA 

BORA Hyper glass ceramic cooktop with 4 cooking zones and 

integrated cooktop extractor – exhaust air 


upply voltage 

upply voltage 

Frequency 







Cooktop 

· Hyper stage 









50 Hz 

. kW 

3 x 16 A 

2 x 16 A 

1 x 32 A 

760 x 515 x 196 mm 

25 kg 


Cooktop 






ower levels 




ower levels 


Ø 210 mm 

2300 W 

3000 W 

Ø 140 mm 

1200 W 


339 Pa 


1, 2, P 






BHU 

BORA Hyper glass ceramic cooktop with 4 cooking zones and 

integrated cooktop extractor – recirculation 


upply voltage 

upply voltage 

Frequency 







Cooktop 

· Power setting for the front 

left cooking zone yper 

cooking zone 









50 Hz 

. kW 

3 x 16 A 

2 x 16 A 

1 x 32 A 

760 x 515 x 196 mm 

25 kg 


Cooktop 






ower levels 



ower levels 


Filter medium 

Material 

Filter area 

ervice life 


Ø 210 mm 

2300 W 

3000 W 

Ø 140 mm 

1200 W 


341 Pa 

1, 2, P 

650 x 90 mm 


ion exchanger 


x . m 

max. h year 







TECHNOLOGY 



System 

BORA system products complement the BORA Professional, Classic and 

Basic ranges to create a harmonious complete system for recirculation 

and exhaust air solutions. 

he perfectly aligned components of the system oer you optimum 

performance and 100% functional guarantee. All system components 

come from BORA – whether the cooktop extractors, cooktops, fans, 

filters, ducts or wall sleeves. 

he system everything from a single source 

124 



TECHNOLOGY 


Duct system 

Advantages 

· Holistic solution 

· Unique sealing concept and easy installation 

· Smooth surfaces for an improved extraction performance 

· Up to 20% reduction in pressure loss 

· Fire protection class V0 and construction material class B1 

· Oval crosssection for optimised ow 

BORA 3box 

Wall sleeve 

Advantages 

· Holistic solution 

· Simple, mechanical, reliable operation 

· Optimised low opening pressure 

· Low pressure resistance 

· Resistant to environmental inuences 

· No additional cable routing for the power supply 

or sensor systems required 

ER1000 

EF1000 

UEBF 

ERB90 

EFBH90 

EFR90 

EFBV90 

EFRG 

EFRV 

ERV 

EFV 

EFMS 

EFBH15 


TECHNOLOGY 


Exhaust ducting 

with the BORA Ecotube duct system 

Variable design options 

The exhaust ducting can be installed in various ways. eople usually choose to install the 

exhaust ducting in the kitchen’s plinth area, but it can also be integrated into the ooring 

under certain conditions. 

loor covering 

loating cement screed or 

bare concrete floor 

nderfloor heating 

PE foil 

hallow duct on the floor covering 

hallow duct on the cellar ceiling 

ootfall sound insulation 

Empty pipe for control line 

Reinforcement for withstanding 

any loads that occur 

hallow duct in the footfall sound insulation 

and concrete floor with reinforcement 

hallow duct in the footfall sound insulation 

with reinforcement 

126 



TECHNOLOGY 

BORA fans 

tate-of-the-art fan technology 


Our broad range of powerful fans ensures that vapours and odours are eciently removed 

from kitchens. Whether extracted via the roof or through long, complicated exhaust channels 

using an additional fan system components oer almost limitless design options. 

BORA plinth fan – ULS 


370 x 388 x 100 mm 

· eveloped inhouse by 

· nergy eciency class 

· Minimum operating noise 

· esign saves space 

BORA duct fan – ULI 


500 (215) x 264 x 299 mm 

BORA additional duct fan – ULIE 

Dimensions (length x height) 

260 x 243 mm 

BORA external wall fan – ULA 


385 x 155 x 410 mm 

BORA tiled roof fan – ULZ 


390 x 500 x 280 mm 

RA at roof fan – 


500 (215) x 264 x 299 mm 


TECHNOLOGY 


RA air prication boxes 

Powerful filters for your recirculation system 


Our air purification boxes enable odours to be eectively eliminated in 

recirculation mode in any kitchen. 

RA air prication box 1 

RA air prication box with activated charcoa ters 



aterial filter 

ctivated charcoal foam 

aterial filter 

ctivated charcoal granulate 


330 x 436 x 94 mm 


465 x 560 x 150 mm 

ervice life 

Approx. 1 year 

ervice life 

Approx. 2 years 

Duct connection 




BORA silencers 

Clear reduction in the sound pressure level 


Our range of silencers optimally tailored to the overall system oers greater tranuillity 

in your kitchen. 

BORA round silencer USDR50/USDR100 

BORA shallow silencer USDF 



External pipe dimensions 

210 mm (exterior)/150 mm (interior) 


300 x 120 x 433 mm 

verall length 

585 mm/1085 mm 

Weight (incl. accessories/packaging) 

Approx. 7.5 kg 





128 



TECHNOLOGY 

BORA accessories 

The ideal additions for the BORA system 

BORA grill pan UGPC1/UGPI1 



Surface material 

Pan material 

Weight (incl. accessories/packaging) 

325 x 357 x 25 mm 

(without handles) 

Iesist coating 

Aluminium 

2.5 kg 

BORA induction wok HIW1 


Dimensions (diameter) 

Ø 360 mm 

Surface material ilvinox ® 

Pan material 

ultilayer material up to the 

edge with special coating 

UGPC1: noninduction grill pan for iight glass ceramic cooktops 

UGPI1: induction grill pan for induction glass ceramic cooktops 

BORA socket USTF 

(type F) 

BORA socket USTE 

(type E) 

BORA socket USTJ 

(type J) 

BORA socket USTG 

(type G) 

BORA socket USTL 

(type L) 


upply voltage 


Maximum rated power 16 A (type F/E), 10 A (type J) 

Dimensions 

62.5 mm 

Dimensions (thickness) 

4.5 mm 

The BORA socket is available in five 

country-specific versions. 

BORA Tepan scraper PTTS1 

BORA glass ceramic scraper UGS 


TECHNOLOGY 


Exhaust system 

uitable for all BORA cooktop extractor systems 

Recirculation system 

uitable for all BORA cooktop extractor systems 

The advantage of exhaust air 

With the exhaust air system, the fan channels cooking vapours 

straight outside through the BORA Ecotube duct system and the 

box wall sleeve. his removes all vapours and odours from the 

cooking area. s, unlike conventional extractor hoods, all BORA 

systems use intelligent ow technology rather than a high ow volume, 

less warm inside air is expelled from the house, thereby saving energy. 

The advantage of recirculation 

The recirculation system is the alternative solution to exhaust 

air variants. he fan directs the cooking vapours into the specially 

developed , or asic only recirculation filters, which 

eectively eliminate odours from the kitchen exhaust air. As such, the 

BORA recirculation systems keep the air in kitchens fresh. As the 

recirculation systems keep the warm air in the house, they are ideal 

for passive houses as well as low and nearly zeroenergy buildings. 

Exhaust air installation example Professional .0 – PA 

same principle for Professional PA, Professional and Classic 

Recirculation installation example Professional .0 – PA 

same principle for Professional PA, Professional and Classic 

Exhaust air installation example Basic 

Recirculation installation example Basic 

130 



TECHNOLOGY 

Cooking in recirculation mode 

umidity when cooking in recirculation mode 

Putting the recirculation mode to the test 

Extensive internal tests have proven that, subject to proper planning and installation, there 

is no relevant increase in humidity inside the adjacent kitchen units when operating 

cooktop extractors in recirculation mode. 

This means that there is no risk of normal cooking sessions causing moisture damage to 

kitchen units or even mould formation. If the indoor environment is kept within the limits of 

what feels comfortable, the critical level of rel. humidity for such damage will not be 

exceeded at any point. 

BORA cooktop extractors and recirculation systems are optimally tailored to one another. 

he cooktop extractor has an automatic afterrun function to ensure not only sucient air 

exchange but also the optimum performance and service life of the recirculating filter. 

Test: 

0 min. intensive boiling of 1. l water 

eating up 

Boiling After-run End of after-run 

100 

90 

80 

70 

60 

Rel. humidity % 

50 

40 

0 

15 

30 45 60 

Minutes 


TECHNOLOGY 


BORA Professional 2.0 

Flush installation 

Surface mounting 

7 +0,5 

14 

12 

10 ... 40 

A ±2 

R5 

B ±2 

R5 

R5 

B ±2 

 

 

516 ±2 

544 ±2 

00 

516 

00 

10 ... 40 

Cooktops/cooktop extractor A in mm B in mm 

10 374 346 

Cooktops/cooktop extractor 

10 346 

B in mm 

11 5 5 

11 

5 

1 56 

1 

 

1 110 

 

110 

109 161 

 

161 

A mounting rail must be installed between adjacent cooktops. All dimensions from the front edge of the front cover. 

132 


6 

R5 


TECHNOLOGY 

BORA Professional 



14 

12 

10 ... 40 

A 

B 

B 

700 

> 74 516 

> 700 

10 ... 40 


1/0 374 346 


1/0 346 

B in mm 

1/1 485 457 

1/1 457 

2/1 856 828 

2/1 828 

3/2 1338 1310 

3/2 1310 

4/2 1709 1681 

4/2 1681 



5 

R5 

TECHNOLOGY 





12 

10 

10 ... 40 

A 

B 

B 

600 

> 50 495 

> 600 

10 ... 40 


2/1 344 320 


1/0 320 

B in mm 

1 776 752 

2/1 752 

3/2 1208 1184 

3/2 1184 

4/2 1549 1525 

4/2 1525 


134 


R5 


TECHNOLOGY 

BORA Basic BFIA/BFIU 



6,5 

14,5 

12,5 

834 

805 


TECHNOLOGY 

Warranty extension 2 + 1 

BORA products are characterised by perfect functionality, premium quality and outstanding reliability. 

As proof of our confidence in our products, we have oered all customers an extended warranty since the end of , regardless of which 

cooktop extractor system they have chosen. 

On each cooktop extractor there is a sticker with a registration code that you can simply enter at www.mybora.com. This automatically 

extends the warranty for an extra year, free of charge. 

here can nd the warrant sticer 

On BORA Professional and BORA Classic products, 

the sticker is on the cooktop extractor. On BORA Basic 

products, it is on the cooktop. The registration code will 

also be printed on the operating instructions label. 

5D6DC65 

3 Jahre Garantie 

nur bei Registrierung unter: 

www.mybora.com/registration 

3-year warranty 

subject to registration at: 

www.mybora.com/registration 

ow can obtain the extended warrant 

Visit our customer portal www.mybora.com and select Warranty from the menu. 

imply enter your registration code and complete your details done 


LEGAL NOTICE 

Imprint 

Contact 

Publisher 

BORA Vertriebs GmbH & Co KG 

Prof.-Dr.-Anton-Kathrein-Straße 3 

6342 Niederndorf, Austria 

T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Managing Director: Willi Bruckbauer 

Tax number: 167/7554 

VAT number: ATU67460302 

Commercial Register number: FN 384850g 

Responsible for content: Willi Bruckbauer 

Copyright 

All rights reserved. Articles may only 

be reprinted with the written consent of 

BORA Vertriebs GmbH & Co KG and with 

precise reference to the source. We 

reserve the right to make technical 

changes to the design of the products. Colour 

discrepancies may occur due to 

the printing process. 

Concept & idea 

derks brand management consultants, 

Munich 

Editing, implementation & 

project management 

Storyboard GmbH, Munich 

Layout 

Storyboard GmbH, Munich 

Art Director: David Klingl 

Design: Thomas Saible 

Production 

F&W Perfect Image GmbH, Rosenheim 

Print 

F&W Druck- und Mediencenter GmbH, 

Kienberg 

BORA product images 

Hunger & Simmeth GmbH 

Text 

Martin Fraas, Barbara Friedrich, 

Klaudia Meinert, Heide Sahl, 

Benedikt Sarreiter, Silke Sevecke, 

Ole Zimmer 

Editing 

Lektorat Süd, Munich 

References 

10|10 is a registered trademark 

of BORA Holding GmbH 

Australia/New Zealand 

Australia 

BORA APAC Pty Ltd. 

100 Victoria Road 

Drummoyne NSW 2047 

T +61 (0) 2 9719 2350 

F +61 (0) 2 8076 3514 

info@boraapac.com.au 

www.bora-australia.com.au 

New Zealand 

BORA APAC Pty Ltd. 

100 Victoria Road 

Drummoyne NSW 2047 

T +61 (0) 2 9719 2350 

F +61 (0) 2 8076 3514 

info@boraapac.com.au 

www.bora-australia.com.au 

Europe 

Bulgaria 

BORA Holding GmbH 



T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Croatia 

Alkor Trade d.o.o. 

Darko Dragic 

Rudeska Cesta 177 

10000 Zagreb 

T +385 (0) 99 379 41 81 

darko@alkortrade.hr 

Czech Republic 

Peter Dolezal 

B. Nemcovej 10 

966 22 Lutila 

T +43 (0) 664 141 9325 

p.dolezal@bora.com 

Denmark 

Morten Engebretsen AB 

Country Manager Carsten Sander 

Dronningens gate 28 

0154 Oslo 

T +45 (0) 23 38 46 90 

carsten@engebretsen.no 

Estonia 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Finland 

Savo Design & Technic OY 

Muuntotie 1 

01510 Vantaa 

T +358 (0) 207 181 450 

infosavo.fi 

Greece 

Mario Theodoridis & Co 

7th km Oreokastro Str. 

57013 Thessaloniki 

T +30 (0) 2310 682 285 

info-gr@macart.biz 

Hungary 




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mail@bora.com 

www.bora.com 

Iceland 




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Latvia 

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Cesu Street 31 k-V 

1012 Riga 

T +371 (0) 677 09307 

F +371 (0) 677 09310 

info@elux.lv 

www.elementi.lv 

Lithuania 

UAB Prenta 

Simas Butkus 

Linkmenu g. 5 

09300 Vilnius 

T +370 (0) 650 94 715 

simas.butkus@prenta.lt 

Malta 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Norway 

Morten Engebretsen AS 


0154 Oslo 

T +47 (0) 22 47 75 90 

post@engebretsen.no 

Poland 

Pnocna Polska 

Paulina Rubinskowska 

U Furty 3B / 5 

80-837 Gdansk 

T +48 (0) 730 500 686 

p.rubinkowska@bora.com 

Polska Poudniowa 

Lukasz Dudala 

ul. Sniadeckich 25/27/22 

25-366 Kielce 

T +48 (0) 500 144 844 

l.dudala@bora.com 

Romania 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Russland 

CMI GROUP Russia 

1-st Volokolamsky Proezd 10, 

Bld. 1 123060 Moscow 

T +7 (495) 981-9490 

info@cmi-group.ru 

Sweden 

Morten Engebretsen AB 


0154 Oslo 

T +47 (0) 22 47 75 90 

post@engebretsen.no 

Slovakia 

Peter Dolezal 

B. Nemcovej 10 

966 22 Lutila 

T +43 (0) 664 141 9325 

p.dolezal@bora.com 

Slovenia 

Siccabo d.o.o. 

Traka 9 

1000 Ljubljana 

T +386 (0) 1 200 70 07 

primoz.kozinc@siccabo.si 

UK/Ireland 

UK & Ireland Sales Manager 

Andy Cummings 

Sales north of Thames and M4 

T +44 (0) 7891 620 553 

a.cummings@bora.com 

Hilary Fielding 

Sales south of Thames and M4 

T +44 (0) 7496 338 129 

h.fieldingbora.com 

Simon Matthews 

Midlands and Wales 

T +44 (0) 7852 155 344 

s.matthews@bora.com 

Claudius Becherer (Showroom Manager) 

T +44 (0) 20 3693 1390 

c.becherer@bora.com 

BORA LAB 

Lloyds Wharf 

2 Mill Street 

London 

SE1 2BD 

T +44 (0) 20 3693 1390 

(Showroom presentation by appointment only) 

Ukraine 

MIRS 

Anastasiya Yutovets 

Product manager MIRS 

T +38 (0) 050 333 48 94 

ayutovets@tango.com.ua 

www.mirs.com.ua 

Africa/ Near and Middle East 

Israel 

Nyga Chef For Home 

P.O Box 589 Nordia 

T +972 (0) 9 8301001 

F +972 (0) 9 8301022 

elad@interprom.co.il 

South Africa 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Middle East 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Asia 

Hong Kong 

Kitchen Culture (Hong Kong) Limited 

Room 904, Centre Point 

181 - 185 Gloucester Road 

Wan Chai, Hong Kong 

T +852 3977 1111 

admin1@kitchenculture.com.hk 

Malaysia 

Kitchen Culture Sdn. Bhd. 

154 Jalan Maarof 

59100 Kuala Lumpur 

T +60 3 2287 5010 

info@kitchenculture.com.my 

Singapore 

Kitchen Culture Pte. Ltd. 

2 Leng Kee Road 

#01-02/05/07/08 Thye Hong Centre 

Singapore 159086 

T +65 6473 6776 

info@kitchenculture.com 

Errors and technical changes reserved. 

138 


Lukas Pöstlberger : 

winner of the 1st stage of 

the Giro d’Italia 2017

BORA Vertriebs GmbH & Co KG 


A-6342 Niederndorf 

www.bora.com 

WUBMEN- 002

BORA Magazin – Englisch

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