BORA Magazine 02|2018 – English

Magazine 02 | 2018
Professional 2.0
Functional aesthetics
and extra-deep
dimensions
Classic
Efficiency, understatement
and
optimum installation
flexibility
Basic
Larger cooking zones
plus now available as
an All Black edition
Cycling
The BORA –
hansgrohe professional
team on the
road to success

EDITORIAL
“Let’s make kitchens more attractive. . .”
Willi Bruckbauer, developer
and founder of BORA
Lüftungstechnik, on an idea
that turned the kitchen
world upside down in just
a few years.
This was the basic idea. As a carpenter with a kitchen studio, I spent every day with customers
who wanted us to make their dream kitchens a reality. Even a decade ago, I was often
anxiously asked: “Do we really have to use such a huge, noisy extractor hood? Isn’t there
a more attractive option?” My inability to offer buyers an optimum solution was something
that I saw as both an annoyance and a challenge. I set to work developing a system that
could draw vapours downwards. I was driven by pure curiosity, but also the ambition to
make kitchens a more attractive and enjoyable place. Many 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.
Ten years have now passed since I established BORA. And I have believed in my idea right from
day one. Our focus is on 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. with no annoying noises to distract people from cooking and enjoying
life in the kitchen. As the kitchen is the heart of the home and the place where meals are
lovingly prepared, the environment should be full of fresh air rather than lingering cooking
odours.
Nowadays, cooktop extractors are completely on-trend. It is said that we, at BORA, triggered
this hype. And I sometimes rub my eyes in amazement at this. But our fan community,
which now cooks with BORA in over 50 countries, proves us right. The huge success that
our company has achieved is somewhat of a revolution – and one that has only been made
possible thanks to our many motivated employees and kitchen retailers. We may well have
fundamentally altered the design and function of kitchens, but we are not stopping here.
We are continuing to develop innovations for our customers.
In this edition of our magazine, we will present a new product to you: the BORA Basic All
Black, the well-established system further refined with a black air inlet nozzle. The colour
scheme is characterised by stylish understatement and purism at its finest. Turn to page
36 to find out more. The magazine naturally also covers everything you need to know
about our Basic, Classic and Professional product ranges, including planning instructions,
application and combination options, dimensions and technical details.
We invite you to take a look at our company and our philosophy, our worlds of experience
with recipes, the BORA Cooking Truck and our commitment to cycling, not to mention kitchen
and architectural topics. Everything that motivates and inspires us to make the world of
kitchens a little better every day.
Enjoy browsing our magazine.
Welcome to our world!
Yours,
Willi Bruckbauer
BORA MAGAZINE 3

CONTENTS
22
BORA PROFESSIONAL 2.0 14
Functional aesthetics, innovative
effectiveness, extra-deep dimensions,
best performance – winner of the 2017
Red Dot Award.
BORA CLASSIC 22
Touch controls and a design scaled down to
the essentials. BORA Classic: versatile and
efficient with maximum installation flexibility.
BORA BASIC 30
The revolution: a cooktop and extractor rolled
into one – suitable for any kitchen. Now also
available in the All Black edition.
BORA ADVANTAGES 42
Based on innovative ideas, we provide effective,
carefully thought-out solutions.
BORA products
74
THE BORA PRINCIPLE 8
Innovation not imitation. We come up with
innovative ideas that enrich and improve
people’s everyday lives.
BORA SYSTEM 10
Everything from a single source – for more
quality down to the finest details.
BORA PRODUCT OVERVIEW & WARRANTY 12
Now with a free one-year extension on
the warranty.
14
BORA experience
INTERVIEW 46
BORA founder Willi Bruckbauer speaks to
Michelin-star chef Johann Lafer about healthy
eating and passion-fed motivation.
HOME STORY 52
A quaint villa has been awoken from its
long slumber: a visit to the lovely Lietke
family in Berlin.
CYCLING 60
An important cornerstone is laid in the 2018
cycling season for the BORA – hansgrohe team.
4
BORA MAGAZINE

80
TREND REPORT 70
Kitchens and living rooms are increasingly
blending into one – giving rise to new
requirements to be met by kitchen technology.
ARCHITECTURE 74
With its spectacular new tasting room,
the Hensel Winery in Bad Dürkheim is
architecturally striking.
GIANCARLO MORELLI RECIPES 80
In the cookbook series 10|10, the top chef
presents healthy and creative dishes.
YACHTS 86
Thanks to a partnership with the luxury yacht
manufacturer Benetti, BORA systems are now
also used on the high seas.
JAKOB SINN 92
Revolverheld’s drummer speaks about
his passion for cooking and his love
of Asian cuisine.
BORA REVOLUTION TOUR 94
The extraordinary marketing tool has become
a model for success – and is heading on a new
international tour in 2018.
120
60
BORA technology
52
BORA PROFESSIONAL 2.0 108
BORA CLASSIC 116
BORA BASIC 120
BORA SYSTEM 124
Duct system & wall sleeves 125
Fans 126
Filters & silencers 127
Accessories 128
Exhaust air/recirculation 131
Installation 134
EDITORIAL 2
BORA AWARDS 104
LEGAL NOTICE 138
BORA MAGAZINE 5

BORA
products

The BORA principle 8
BORA system 10
BORA product overview & warranty 12
BORA Professional 2.0 14
BORA Classic 22
BORA Basic 30
BORA advantages 42

PRODUCTS
BORA PRINCIPLE
The BORA principle
Innovation
Innovation not imitation. We come up with
innovative ideas that enrich and improve
people’s everyday lives. We believe in our
vision of ‘the end of the extractor hood’.
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BORA MAGAZINE

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,
directly 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, enabling
us to only ever bring top-quality
products onto the market that benefit
our customers and are 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 on all BORA cooktop
extractor systems. 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
services on site. Our Planning
department helps our specialist
suppliers optimally implement your
system. BORA’s very own international
service team deals with any problems
that can only be efficiently resolved on
site, such as a cracked glass cooktop
or a filter replacement.
BORA MAGAZINE 9

PRODUCTS
BORA SYSTEM
A complete system with
a functional guarantee
Everything from a single source –
for more quality down to the
finest details
To ensure that BORA systems can be
seamlessly installed, we offer you parts
that can be used universally for optimum
performance down to the finest details.
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 individualism 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
of 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.
A perfect combination of
award-winning design,
high-quality materials and
innovative technology.
For technical information
about the BORA Ecotube and
BORA 3box, turn to page 124
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BORA MAGAZINE

PRODUCTS
OVERVIEW
An overview of
BORA products
BORA’s powerful ventilation technology is
characterised by outstanding quality and
effective solutions
BORA Professional 2.0
Functional aesthetics and
optimum effectiveness
The minimalist design and a broad range
of modular cooktops enable optimum
flexibility. The BORA Professional
cooktops are the deepest modular
cooktops on the market and offer
enough space for two large pans.
The intelligent control knob enables
users to control the various functional
programmes with just one hand.
The cooktop and extractor intelligently
communicate with each other.
BORA Classic
Touch controls and a design
scaled down to the essentials
A versatile and efficient system offering
attractive design language and optimum
flexibility. With their flush installation and
minimalist aesthetics, the cooktops and
extractor blend seamlessly into the overall
kitchen design. The simple and intuitive
touch-operated controls are precisely
adjusted with a simple tap of a finger.
Thanks to its compact dimensions, the
BORA Classic is suitable for installation
in almost any kitchen.
BORA Basic
Beautifully presented design
and technology
The perfect combination of a powerful
cooktop and a highly effective cooktop
extractor. Various sizes and functions
offer the ideal solution for rooms of all
dimensions. What makes this all-rounder
extra special are its particularly large
cooking zones. It goes without saying
that two large pots or pans can fit on
the surface induction cooktop, enabling
professional standards in even smaller
kitchens with BORA Basic.
For technical
information,
turn to page 106
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BORA MAGAZINE

2-year BORA warranty
PLUS 1 free extra year
Extend your warranty by an extra year –
simply and at no additional cost!
A gift for our customers.
Free warranty extension as a sign of confidence
As proof of our confidence in our products, we have offered all customers
an extended warranty since the end of 2016, regardless of which BORA
cooktop extractor system they have chosen. To benefit, simply go to
www.mybora.com and enter the registration code from the sticker on the
cooktop extractor. This will automatically extend the warranty by another
year, free of charge.
Where can I find the warranty sticker?
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 is also
printed on the operating instructions label.
You can find the
registration code on
the warranty sticker.
Scan the QR code with a smartphone or simply photograph it with the
camera (from Apple iOS11). Enter the registration code for the BORA
device and the warranty will be automatically extended by a year.
BORA MAGAZINE 13

PRODUCTS
BORA PROFESSIONAL 2.0
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BORA MAGAZINE

BORA
Professional 2.0
The Best of the Best*

PRODUCTS
BORA PROFESSIONAL 2.0
Always to the point.
Searing tuna so that it
stays juicy on the inside
is no problem on a
BORA cooktop.
Above: Made of pure
stainless steel, the BORA
Tepan grill is big enough to
fry eight steaks at the
same time as well as being
easy to use and clean.
Left: Electrical
domestic appliances
can be conveniently
connected thanks to
optimally positioned
sockets.
* BORA scooped the ‘Best of the Best’
Red Dot Award 2017 for the Professional 2.0.
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BORA MAGAZINE

BORA Professional 2.0 – functional
aesthetics, innovative effectiveness,
extra-deep dimensions, best performance –
winner of the 2017 Red Dot Award.
The new Professional 2.0 is an evolved version of
the original 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 2.0 as the best of the best
systems in 2017 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 2.0 is the user
interface, which now allows the cooktops and
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 knob itself.
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.
BORA MAGAZINE 17

PRODUCTS
BORA PROFESSIONAL 2.0
This is what it looks like to
enjoy complete freedom when
cooking with BORA: there is
no extractor hood to interfere
with the work area or the view.
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BORA MAGAZINE

With their huge depth of 54 cm, the cooktops
are the deepest modular cooktops on the market,
offering an extremely large cooking area. As you
can see on pages 14/15, the surface induction
version with flexible cooking zones enables you
to place up to three pans on a cooktop at once.
The BORA Professional 2.0 system also offers
huge versatility and various composition options –
from Tepan to wok cooktops. It all boils down to
how and with what you prefer cooking.
Thanks to our EC motors, BORA Professional 2.0
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
3box wall sleeve, create an overall system that
meets exacting requirements in terms of
effectiveness, ease of installation and flexibility.
What’s more, BORA Professional 2.0 is significantly
quieter than conventional extractor hoods. In fact,
its noise level is even drowned out when frying a
steak. The system also cuts an impressive figure
in terms of energy efficiency, with an A++ rating.
Customers can choose whether to install BORA
Professional 2.0 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
previously unavailable 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.
BORA MAGAZINE 19

Above: BORA Professional 2.0
impresses with its outstanding
performance and offers the
largest cooktops on the entire
domestic appliance market.
Two large pans can be placed
one behind the other on
each cooktop.
Below: Our products not only
enhance people’s enjoyment
of cooking, but also offer
impressive everyday
advantages in the form
of simple cleaning
and maintenance.
It can naturally be planned as an exhaust air
version that guides the air over long distances to
enable optimum interior design in the kitchen.
The system 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 safe 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. High-quality materials
and attention to detail ensure excellent
functionality and durability. BORA products
are characterised by pure stainless steel,
heavy-metal-free SCHOTT glass ceramic and
elaborate workmanship.
20
BORA MAGAZINE

BORA PROFESSIONAL 2.0
PRODUCTS
PKA/PKAS
BORA cooktop extractor
PKFI11
BORA surface induction
glass ceramic cooktop with
2 cooking zones
PKI11
BORA induction glass
ceramic cooktop with
2 cooking zones
PKIW1
BORA induction glass
ceramic wok cooktop
PKC32
BORA HiLight glass ceramic
cooktop with 2 cooking
zones: 3-ring/2-ring
PKC3B
BORA HiLight glass ceramic
cooktop with 2 cooking
zones: 3-ring/roaster
PKCH2
BORA Hyper glass ceramic
cooktop with 2 cooking
zones: 1-ring/2-ring
All cooktops measure
370 × 540 mm
For technical
information,
turn to page 108
PKT11
BORA Tepan stainless steel
grill with 2 cooking zones
BORA MAGAZINE 21

PRODUCTS
BORA CLASSIC
22
BORA MAGAZINE

BORA Classic
Innovation down to the last detail

Touch controls and a design scaled down to
the essentials. BORA Classic: versatile and
efficient with maximum installation flexibility.
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
minimalist 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.
Whether you combine your kitchen units with 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 also 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.
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 baffle when operating the gas cooktop.
Alternatively, BORA offers an air inlet grille, also
24
BORA MAGAZINE

BORA CLASSIC
PRODUCTS
Left: BORA Classic –
sleek, slimline design
combined with powerful
extraction technology.
Below: With BORA Classic,
even strong-smelling
cooking vapours from
joints of meat can be
simply and effectively
extracted downwards.
BORA MAGAZINE 25

PRODUCTS
BORA CLASSIC
Left: BORA Classic
combines minimalist
design and optimum
functionality down to
the finest details.
Below: With BORA Classic,
the choice is yours:
surface induction, Hyper
glass ceramic, Tepan,
wok or gas cooktop.
made 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 as
well as flush installation and surface mounting.
As an additional option, the standard BORA
Classic configuration comprising an extractor
and two cooktops is now also available with a
stainless steel frame for simple and virtually
flush installation in worktops of any material,
including laminate. The cooktops measuring
340 × 515 mm fit in any worktop and can
therefore be flexibly installed in kitchen islands
or kitchen counters.
26
BORA MAGAZINE

BORA MAGAZINE 27

Even cooking with deep
pans is no problem for
BORA Classic.

BORA CLASSIC
PRODUCTS
CKASE
BORA cooktop
extractor system
CFI11
BORA surface induction
glass ceramic cooktop with
2 cooking zones
CI11
BORA induction glass
ceramic cooktop with
2 cooking zones
CIW1
BORA inductionglass ceramic
wok cooktop
CKAEG
BORA air inlet grille
CCH1
BORA Hyper glass ceramic
cooktop with 2 cooking zones
CG11
BORA gas glass ceramic
cooktop with 2 cooking zones
CT1
BORA Tepan stainless
steel grill
All cooktops measure
340 × 515 mm
For technical
information,
turn to page 116
BORA MAGAZINE 29

PRODUCTS
BORA BASIC
30 BORA MAGAZINE

BORA Basic
The revolution: cooktop
and extractor rolled into one –
suitable for any kitchen

BORA Basic – different products for different
users. Optimised to meet the demands of
modern kitchen planning.
A strong pair: we have combined a powerful
cooktop and an effective cooktop extractor
to create an attractive system. With its
unconventional design and intuitive power
electronics, BORA Basic makes you want to
experience kitchens in a whole new way.
Various 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.

BORA BASIC
PRODUCTS
Right: BORA Basic offers
enough space for two large
pans to be placed behind
one another or even a
roaster.
Below: 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 cooking and regain freedom when planning
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 joint
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 can keep a clear eye on 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 20 to 50% more cooking
area than similar systems, making them ideal
even for small kitchens. Two large pots or pans
can sit behind one another on the BORA surface
induction cooktop.
BORA MAGAZINE 33

PRODUCTS
BORA BASIC
Customers with even less kitchen space can
opt for the BORA Basic version measuring just
760 x 515 mm. Even in this slightly smaller
version, the cooktop still offers all the BORA
advantages, i.e. it is efficient and quiet just like
all of the other systems.
Versatility is ensured by the various different
models, including induction, Hyper and flexible
surface induction. We have the right product for
every customer, depending on their personal
requirements and wishes.
BORA Basic customers can not only choose
between flush and surface-mounted versions,
but can also opt for a brushed stainless steel
cooktop frame. This offers extra protection for
surface-mounted cooktops, particularly in smaller
kitchens where work space is restricted.
Also new is the All Black Edition of the air inlet
nozzle, now available as an accessory.
Exhaust air or recirculation – once again, the
choice 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. Simply
and quietly.
Above: BORA Basic
combines a highly effective
cooktop extractor with
optimum room design.
Left: Classic stainless
steel cooktop frame,
surface mounting or flush
installation – the choice
is yours.
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BORA MAGAZINE

BORA MAGAZINE 35

PRODUCTS
BORA BASIC
36
BORA MAGAZINE

BORA Basic All Black
The perfect combination of functionality and an
elegant colour scheme. The stylish, understated look
is underpinned by the black air inlet nozzle.
BORA MAGAZINE 37

Inspired by the latest trends in kitchen design, the
BORA Basic air inlet nozzle is now also available in
an All Black edition. The air inlet nozzle’s premiumquality
stainless steel elements have been further
refined with a special coating that is also used in
the fields of medicine and engine technology.
In addition to creating a timelessly elegant black,
matt design, the additional surface treatment also
improves the hardness as well as the wear and
scratch resistance.
The BORA Basic All Black
air inlet nozzle boasts a
fascinating, refined,
monochrome appearance.
38
BORA MAGAZINE

BORA BASIC
PRODUCTS
BEDAB
BORA Basic All Black air inlet nozzle
BFIA / BFIU 830 × 515 × 198 mm
BORA Basic surface induction glass ceramic cooktop with
integrated cooktop extractor – exhaust air/recirculation
BIA / BIU 760 × 515 × 196 mm
BORA Basic induction glass ceramic cooktop with integrated
cooktop extractor – exhaust air/recirculation
For technical
information,
turn to page 120
BHA / BHU 760 × 515 × 196 mm
BORA Basic Hyper glass ceramic cooktop with integrated
cooktop extractor – exhaust air/recirculation
BORA MAGAZINE 39

PRODUCTS
BORA BASIC
BORA Basic
Maximum room for creativity
The perfect introduction to high-end kitchen culture and design: BORA Basic
optimally combines a powerful cooktop with a highly effective extractor. Various
sizes and functions offer the ideal solution for rooms of all dimensions. What
makes this all-rounder extra special are its particularly large cooking zones.
It goes without saying that two large pots or pans can fit on the cooktop,
enabling professional standards in even smaller kitchens with BORA Basic.
Pristine aesthetics:
the design language of the
circular central cooktop
extractor reflects that of the
innovative, touch-operated
round slider.
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BORA MAGAZINE

Large cooking zone
Plenty of room and scope for
professional cooking
The large size of the cooking zone is one
of the impressive qualities offered by
this system. The position of the innovative
touchscreen operating panels eliminates
all boundaries when cooking, even with
slightly smaller BORA Basic versions.
The layout of the operating panels has
been designed to enable optimum use of
the cooktop space. For surface-mounted
systems, the stainless steel cooktop
frame not only offers suitable protection
but also perfectly showcases the cooktop.
Lots of storage space
The cooktop extractor provides
room for kitchen accessories
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. You even retain most
of the space in the floor unit too. Storage
space is often in great demand in smaller
kitchens and can be optimised through
the air recirculation filter unit integrated
into BORA Basic systems. This makes
the need to truncate drawers to
accommodate air ducts a thing of
the past!
Simple cleaning
The removable parts are all
dishwasher safe
Like all BORA systems, BORA Basic
impresses with outstanding everyday
advantages. This is particularly evident
when it comes to its service-friendly
cleaning. All extractor components
that come into direct contact with
greasy cooking vapours, including the
multi-layered grease filter made of
stainless steel wire mesh, can be simply
detached without any need for tools and
quickly and easily cleaned in a dishwasher.
The flush design of the cooktops also
eliminates nooks or crannies in which
dirt could collect.
BORA MAGAZINE 41

PRODUCTS
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
effective solutions that are carefully thought-out down to the
last detail. High-performance ventilation technology made by
BORA is perfect for anyone who appreciates streamlined,
minimalist design and trendsetting technology.
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BORA MAGAZINE

Fresh air
Cooking while surrounded
by fresh air
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 is therefore like cooking in the
fresh air.
Quiet operation
Significantly quieter than
conventional extractor hoods
Conventional extractor hoods blast out
around 70 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.
Simple cleaning
Why make things difficult
when there is an easy option?
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.
Effectiveness
A focus on the bare essentials
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.
Best materials
High functionality and
long service life
High-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.
Design freedom
Setting the standard for
modern kitchen design
BORA opens up a whole new range of
kitchen design options. Virtually
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.
BORA MAGAZINE 43

BORA
experience

Interview 46
Home story 52
Cycling 60
Trend report 70
Architecture 74
Recipes from Giancarlo Morelli 80
Yachts 86
12 questions for Jakob Sinn 92
BORA Revolution Tour 94
BORA awards 104

EXPERIENCE
INTERVIEW
“PASSION
is everything”
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BORA MAGAZINE

Photos
LUKAS JAHN
Text
KLAUDIA MEINERT

An interview with Willi Bruckbauer and
Johann Lafer about good food, time
management and motivation.
Two men for whom the concept of sitting on their laurels is inconceivable.
Both have a certain restlessness about them. They are always on the lookout for
new challenges: the founder of BORA, whose cooktop extractors triggered a new
trend in the kitchen world, and the top chef, whose Michelin-star creations can be
found on all channels. At first glance, they appear very different. On closer
inspection, however, they actually have a great deal in common. They are both
driven by joie de vivre and passion, motivation and courage. They also share a
vision: “Cooking should be fun.”
Willi, Johann: It’s great to get you both together.
You’ve known each other for many years,
but I presume that your hectic workloads
and many projects give you little time to
meet up...
Willi: That’s unfortunately true, yes. And when
we do meet up, the time always flies by far too
quickly. It’s just like for everyone else. But there
are also many touchpoints where we meet in a
purely professional capacity. For example,
Johann cooked for us at the interiors trade fair
in Cologne and has created a recipe book for
and with BORA.
Johann: That was great fun. I devised all of the
recipes myself and was both a host and an active
participant in the photo shoot for the book at
the Stromburg. It was a crazy day. Believe me,
Willi, I’ve a great deal of experience when it
comes to shoots like these and am very much
used to hard work as a chef, but the photo
shoot was so fast-paced that I was ready to
collapse by the evening. Working with BORA
really is dynamic!
Willi: True. Things move at astonishing speed
with us. We also have to improvise at times. But
the end result makes it all worthwhile it: a book
in which the recipes beautifully show that you
can cook healthy and refined food on an everyday
basis. And that was our aim.
Am I correct in understanding that BORA
has published several cookbooks under the
motto ‘10|10’ with recipes based on the
simple principle of taking 10 minutes to
prepare and 10 minutes to cook?
Willi: Yes, we believed it was important to note that
not everyone can always cook haute cuisine in the
kitchen, the place where people all over the world
get together in the evening to enjoy a relaxing end
to their day. And they don’t have to be able to either.
Johann and other chefs, such as Andreas Senn,
therefore developed refined dishes for us that you
can easily make in just a short time – without being
some sort of magician! Cooking should be fun.
People experience enough stress in their lives but
healthy eating is still hugely important.
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BORA MAGAZINE

INTERVIEW
EXPERIENCE
We don’t need to mention that Johann Lafer
is passionate about cooking. But what about
you, Willi?
Willi: I love spending evenings in the kitchen with
my family. My favourite meal is steak and vegetables.
Done! I really enjoy cooking and particularly like
making down-to-earth meals with top-quality
ingredients. Of course, these always have to be
healthy too. I’m consistent in this. I like standing
at the cooktop and letting the raw meat sizzle away
in front of me while we chat about everything and
anything – including how our days went, of course.
So you don’t only like cooking ‘for business’?
Willi: No, but I equally love cooking with my staff
and our distribution partners. It’s a dream come
true to experience such enjoyable times with
people who share my passion for BORA.
This is a win-win situation for me. We cook with
the staff at BORA as often as possible.
The 5,000 distributors worldwide, who regularly
visit us in Raubling for training sessions and
seminars, also hold a large number of cooking
events. I love it when I can attend them.
Johann: It’s also true, Willi, that if you’re
passionate about something, you love doing it.
Things that others might regard as work – and
which can admittedly often be exhausting – give
us a sense of joy and fulfilment. I think we’re
pretty similar in that regards. When it comes to
putting our heart and soul into things and
bringing about new ideas, we’re both insatiable
in the truest sense of the word.
You’ve got a huge amount going on at the
moment too, Johann: to mark your 60th
birthday – we hope you don‘t mind us
mentioning that! – you’ve fulfilled a great
dream and launched the Lafer Magazine,
all about your culinary world.
Johann: Despite not being a journalist or media
producer, I was heavily involved in the development
of the magazine right from day one. I was simply
brimming with ideas; when you get about as
much as I do, you have plenty to report on.
For example, my interview with the German
Austrian-born Johann Lafer
began his meteoric rise as a
top chef over 40 years ago.
And as exhausting as his job
can often be, he still clearly
loves it.
BORA MAGAZINE 49

EXPERIENCE
INTERVIEW
President Frank-Walter Steinmeier was particularly
interesting. It’s not every day that you get the
chance to look behind the culinary scenes of
government officials. It was naturally also a
great honour to conduct an interview with
Queen Silvia of Sweden. I felt almost ennobled.
Willi: Which you’re not though, Johann. You’re
known for being down to earth – which is
something else we have in common. Perhaps it’s
partly something to do with our origins? I grew
up in the Bavarian town of Raubling, where
BORA’s head office is located today. Back then,
the region didn‘t have any Michelin-star chefs,
just simple and tasty food shaped by the Alpine
landscape around us. You come from Styria and
have told me all about your mother’s cooking
with a gleam in your eye on several occasions.
Johann: That’s what initially ignited my passion.
And cooking is something that will never go out
of fashion. Being a chef is a future-proof career.
But you have to acquire knowledge and learn to
offer quality, over and over again. And this was
sort of my vision with the Lafer Magazine: to take
people with me into the culinary world, which I’m
Johann Lafer and
Willi Bruckbauer know and
respect one another; they
also agree on their recipe for
success, i.e. pace, passion and
a constant search for new
avenues.
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BORA MAGAZINE

so passionate about that I’m happy to share. I’d
say that you’re extremely passionate about what
you do too, Willi. Otherwise you’d struggle to cope
with a daily routine like yours.
Time management is an important factor
here. Johann, you travel the world looking
for the best meat in Uruguay and gaining
inspiration for your dishes throughout Asia.
You’re also on television. And Willi, exactly
ten years on from when you first founded
BORA, you’re now represented in 58 countries
worldwide. How do you cope with your
workload? How do you strike a work/life
balance?
Willi: I manage the fast pace through precisely
that – a fast pace! I’m not just a businessman,
but also an avid road cyclist. I competed in many
cycling championships during my younger days,
and if I’d had what it took to be a great cyclist,
I’d have become a professional. I wasn’t quite
good enough, but at BORA we’ve been able to
attract the reigning three-times World Champion
Peter Sagan to our BORA – hansgrohe team.
And that’s quite an achievement too! But in all
seriousness: I find the best way to switch off is
to hop on my bike on a nice day and pedal off.
Riding all out for hours in almost any weather.
In a group or on my own. That is my world.
Even the greatest stress rolls off my shoulders.
Johann: It’s all about peace and quiet for me too.
Heading up the Reiteralm in the Styrian village of
Schladming on a clear winter’s day and gazing
out at the snow-covered landscape from an altitude
of 1,800 metres is great for clearing the head. You
can suddenly see what really matters in life.
What else is important for professional
success?
Willi: You have to listen, give things consideration
and think ahead. When I talk to people, I always
try to put myself in their shoes. For example, to
try and understand what they want from a kitchen
and how we can further optimise what we do.
Simply put, I want to make life in the kitchen
more enjoyable for people. The notion of sitting
on my laurels is inconceivable for me.
Johann: For me, it’s also extremely important to
think about the chefs of the future. I’m actively
committed to this. For example, with the Next
Chef Award, where we want to find the next
great chef. There are so many talented people out
there! Even non-professionals are now cooking
to an extremely high standard. The dishes that
I’ve been presented by amateur chefs could often
have been served in top restaurants.
Willi: We hope that our various commitments
will promote and positively influence the topic of
food. After all, we have you as a culinary
specialist. We’re the professionals when it comes
to the best possible kitchen appliances. And
we’ve made a very simple observation, including
in private kitchens: anyone who has ever seen
BORA in action says “I totally get it. It really
works.” And these are the best moments of all
for me – when we win someone over with our
developments, whether a professional or an
amateur chef.
Those are lucid words. Thanks very much for
speaking to us. We hope you continue to find
lots of energy for your new projects and look
forward to hearing about them.
BORA MAGAZINE 51

EXPERIENCE
HOME STORY
BORA IS
at home
here
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BORA MAGAZINE

Photos
HUNGER & SIMMETH GMBH
Text
MARTIN FRAAS

EXPERIENCE
HOME STORY
Above: Jonas and his mum
Nicole are the head chefs
while his dad Bernd looks
on. The kitchen is also the
communication hub of
the home.
Right: BORA Basic keeps
the legendary Berlin air
odour-free while cooking.
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BORA MAGAZINE

It’s the place where the family gets together.
Where they chat and discuss things. Where
they take important decisions. For the Lietke
family, the kitchen is the centre of their
home. It combines the traditional purpose of
being a place for cooking, eating and drinking
with that of being a lively communication
hub. During the design stage, it was therefore
important to Nicole and Bernd Lietke for the
kitchen to be integrated into the living room
with as few barriers to access and visibility
as possible. And their wish was consistently
implemented.
The Lietkes moved from Ulm to Berlin with their
children Mia and Jonas in 2016 and awoke the
quaint 1936 villa that is their new home from a
long slumber. “The building hadn’t been renovated
for over 50 years and had to be totally refurbished
from scratch”, Bernd tells us. “We tried to
retain as much of its original substance as
possible though – and therefore its individual
style and charm.” The result is a cosy, modern
house with plenty of natural light and an overt
sense of purism. Despite this, its history still
shines through.
The kitchen-cum-living room in the family’s
beautiful home is like the command bridge on a
ship. “The fact that our kitchen was the first
thing we chose shows just how important it is to
us”, admits Nicole. “During the renovations, we
essentially planned and designed the house
around the kitchen.”
Anyone visiting the family of four for the first time
will instantly notice a positive and relaxed general
atmosphere. A harmony that is not staged, but
actively experienced on a daily basis. “Eating
meals together is important for family cohesion”,
says Nicole. “We uphold this tradition whenever
possible.” The distribution of roles is also clear.
Above: Mia, 10, is the youngest
member of the family. She
enjoys rhythmic gymnastics
and horse riding – but also
sometimes simply lounging
about on the sofa.
Right: The interior décor is
characterised by purism
and classic modernity.
BORA MAGAZINE 55

The dining area with a comfy
bench is right by the
kitchen and offers a
lovely view of the garden.
Classic chairs from Thonet
surround the table.

HOME STORY
EXPERIENCE
Below: Following the
renovations, openings
in the walls and the
open-plan architecture
provide plenty of light.
When at home, Bernd, who has a successful
career as a manager, happily does as he’s told by
“the boss”, as Nicole is referred to by the rest of
the family. Jonas, who is already an ambitious
and skilled amateur chef at the tender age of 13,
is allowed to assist her with the cooking. As firm
family favourites, Italian dishes are often on the
menu. “We make classic, homely German meals
like Spätzle, Schnitzel and Maultaschen too
though”, says Nicole.
The family already has a large circle of friends in
Berlin and often plays host to guests in the
evenings. “We keep everything very casual and
relaxed”, says Bernd. “We also like to spend time
with our guests in the kitchen before we eat.”
While the Lietkes cook, their guests enjoy a glass
of wine or champagne – without having to desert
chef Nicole.This may also be due to the kitchen
being so attractive. After all, it is equipped with a
BORA Basic extraction system.
BORA MAGAZINE 57

EXPERIENCE
HOME STORY
Above: BORA technology
makes the free-standing
kitchen island one of the
home’s interior design
highlights.
Below: The quaint villa was
built in 1936 and rescued
from its derelict state by
the Lietke family.
“Fitting a BORA system
in the kitchen gave us maximum
design freedom.”
BERND LIETKE
“We chose this as it offered us maximum design
freedom”, says Bernd. “If we’d used a conventional
extractor hood, we wouldn‘t have been able to
create the central kitchen island with bar stools,
pendant lights and ample headroom.”
Another advantage, which is particularly important
due to the flowing transition between the kitchen
and the living room, is the efficiency of the BORA
system. “Even when we’re doing lots of cooking,
the kitchen area remains completely odour free”,
says Bernd. “This makes it a pleasant place to
be.” It also means that guests do not have to
return home with the unwelcome souvenir of
various kitchen odours on their clothes.
“Another important criterion when we chose
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BORA MAGAZINE

BORA was how quietly the extractor operates”,
says Bernd. “For example, you can easily listen to
music while cooking. This is a huge advantage.”
His wife Nicole also loves BORA Basic’s practical
qualities. “The individual components are
fantastically easy to clean in the dishwasher”, she
enthuses. “That’s convenient and saves time.”
Many of the family’s guests have also become
BORA fans too. “Almost everyone instantly
notices the cooktop with its downdraft extractor”,
says Bernd. “A few people have already heard
and read about the system, but to see it in action
first hand is really something else. People are
particularly impressed by its design and aesthetics.”
But there are many other wonderful places in the
Lietke’s home too. For example, the comfy
leather sofa, which is another family hub, or the
armchair by the fireplace, a great place to relax.
“And to read”, says Nicole – a hobby that the
whole family is passionate about. But while the
parents like real books with a solid feel, the
children prefer their iPads or smartphones.
A perfectly normal, modern family. But a
particularly amiable one!
Above: Mia and her
brother Jonas with one
of the family’s four-legged
friends, Mini the cuddly cat.
BORA MAGAZINE 59

EXPERIENCE
CYCLING
The CORNERSTONE
has been laid
Photos
BETTINIPHOTO, CHRIS AULD, VELOIMAGES.COM
Text
OLE ZIMMER
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BORA MAGAZINE

EXPERIENCE
CYCLING
Above left: The Tour de Suisse
is viewed as a preparation race
for the Tour de France. The
riders do not have much time
to enjoy the scenery.
Below left: Peter Sagan, the
record holder for stage wins
at the Tour de Suisse, is a
guarantee of success.
He also won a stage and the
points jersey as best sprinter
in 2018.
Above right: First closely
protected by his domestiques,
and unstoppable later on:
At the Paris-Roubaix classic,
Peter Sagan won the first
cycling monument for his
team with a compelling race.
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BORA MAGAZINE

CYCLING
EXPERIENCE
The stone that lay at Peter Sagan’s feet at the
Roubaix Velodrome must have been a weight
off the mind of the Slovak world champion
from the BORA – hansgrohe team. And not
just because the trophy meant he had won
the first cycling monument for his team.
The victory in the Paris–Roubaix classic was
also an important step towards a successful
season. 2018 should be a special year for
BORA – hansgrohe and set the course for
the years to come.
Because despite great success, the end of the
2017 season did not sit well with the BORA –
hansgrohe team. The team had, indeed, won
stages in all the major tours, with 33 professional
wins in total in the palmarès. This was also
accompanied by the world champion rainbow
jersey for Peter Sagan as well as the national
titles in Germany, Austria and Slovakia. But the
unjustified disqualification of Peter Sagan after
the fourth stage of the Tour de France and Rafal
Majka‘s abandonment of the race five days later
shattered all their dreams for the Tour and
diminished the record.
But that‘s history. It‘s time to move on to Paris–
Roubaix. The Hell of the North classic showed
early on in the year that the team members
are well attuned to each other and the team is
fully operational. The selection of BORA –
hansgrohe was another great leap forward this
season. “Team spirit will play a crucial role in the
first major challenges,” sporting director Enrico
Poitschke had already prophesied at the start of
the season. And so his riders worked tirelessly in
the peloton. Led by Marcus Burghardt, they held
the field together and jointly laid the groundwork
for Peter Sagan. Later on, he took responsibility,
BORA MAGAZINE 63

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BORA MAGAZINE

CYCLING
EXPERIENCE
Above: All in all, the
Critérium du Dauphiné
race was a success: Pascal
Ackermann won the 2nd
stage, Emanuel Buchmann
was 6th overall.
Left: Immersed in the
crowd. BORA – hansgrohe
in the field at the Giro
during the long, hard final
climb to the mountain
finish to Caltagirone.
demonstrated his unique leadership qualities
and decided the outcome of the race at the
Roubaix Velodrome in favour of his team.
“Peter is excellent at motivating his squad,” said
Ralph Denk. The team manager knows why his
star is so valuable. “Not only do the riders look
up to him, he also guides and motivates them,
winningly.” The importance of this is shown on
days like those in Roubaix. Because even with
their eyes set on the Tour de France, which is
the absolute highlight of the season, the team
continues to push forward.
Sagan is, indeed, the celebrity star of the
WorldTour. Naturally, his job is not only to win
stages, but also to win the sprint classification
in France for the sixth time in his career. But in
addition to the green jersey, BORA – hansgrohe
also wanted a good overall placement.
To achieve that, Rafal Majka had to be in the
top 5. And a stage win was also on the wish list
of team manager Ralph Denk. The goals were
ambitious, but his team delivered. Not everything
went exactly according to plan, but there were
some special bonuses. For the domestiques
around Marcus Burghardt, the ambitious goal
meant hard work – not only did they have to
look after two captains in France, after a rule
change this year, the teams also had only eight
riders on board.
Peter Sagan had already won the second stage
at La Roche-sur-Yon and got the yellow jersey as
the overall leader. A historical moment for the
team from Raubling, which also brought great
excitement to BORA headquarters. As part of
a night-time promotion, a video greeting was
prepared for the team in France in which Willi
Bruckbauer and the staff are shown in yellow
shirts with the hashtag #proudinyellow. Sagan
took the green jersey with his second daily win
on the section from Lorient to Quimper and also
set a new record: over 90 days wearing the
green jersey, a feat that has not been
accomplished by any rider before him.
Nevertheless, this year’s victory in the sprint
classification demanded some particularly hard
work from Sagan, and Peter proved he has a
great fighter’s heart. After falling during the
descent at the 17th stage in the Pyrenees, he
fought his way through extensive abrasions and
heavy bruising throughout the third week to
Paris. After a massive crash on the 9th stage,
Rafal Majka also had a very rough time getting
going again. Especially in the Pyrenees, he
showed grit and, as 19th in the overall ranking,
rode to third place in the mountain classification.
The goals the team set itself might have been
a bit too modest, and this was already evident
early on in the season.

EXPERIENCE
CYCLING
“It would be a dream come true to
ride on the Champs-Élysées with the
number one vehicle.”
RALPH DENK
At the Giro d‘Italia, Irishman Sam bennett got
three stage wins. However, one of his greatest
achievements of the race, and above all
a demonstration of absolute fighting spirit, was
at the fourth stage from Catania to Caltagirone.
Bennett finished only in 44th place. But the
sprinter had kept up with the mountain
specialists until shortly before the end despite
the long and arduous final climb to the mountain
finish and made the race exciting. Three days
later, he rewarded himself with the first of three
stage wins on the Giro. The young Austrian,
Patrick Konrad, and Davide Formolo from Italy
got into the top 10 of the overall rankings at the
Giro d’Italia. Pascal Ackermann fooled the
German sprinting elite at the national
championships and the young German Emanuel
Buchmann grabbed everybody’s attention at the
Critérium du Dauphiné. Placed 15th in last year’s
Tour de France, he took sixth place at the main
rehearsal for the „Grande Boucle“, the big loop
as the race is affectionately known in France,
and showed that he can hold his own with the
best mountain riders.
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BORA MAGAZINE

Above left: The champion
jersey for Pascal Ackermann.
The man from the Pfalz
region was the German
champion in Einhausen, and
also the successor to
teammate Marcus Burghardt.
Below left: Start of the Tour
of Italy in the Holy Land.
The third stage of the Giro
had over. 229 kilometres
from Be’er Sheva to Eilat.
Above right: Happiness in
front of the Colosseum –
Sam Bennett secured the
final stage of the Giro
d’Italia in Rome.
Below right: complete
exhaustion. Sprinter Sam
Bennett after the mountain
finish of the fourth stage at
the Giro. The sprinter had
given the mountain
specialists a run for their
money right until the very end.

EXPERIENCE
CYCLING
Above left: Team time trials at
the Tour de France. Captain
Peter Sagan rides in the first
yellow jersey in the history of
the team.
Above right: The record in
green – Peter Sagan won the
sprint classification for the
sixth time. No one wore the
green jersey more than he did.
Below left:
With a compelling entry to the
sprint, Peter Sagan had already
secured the first daily win at
the second stage. Which is
why he even got the yellow
jersey for overall leader at the
finish in La Roche-sur-Yon.
Below right:
In good spirits in front of the
team truck – Marcus Burghardt
provides fans with selfies of
the Tour de France.
68

Nevertheless, Buchmann was not at the start for
the Tour de France. Because BORA – hansgrohe
is also about carefully developing young riders.
Coaches, managers and athletes find the space
they need to do their own thing in the shadow
of the world champion Peter Sagan. And so the
25-year-old from Ravensburg will take the lead
role at the Vuelta and lead the BORA –
hansgrohe team. “Emanuel has made a great
leap forward and we are fully motivated to take
the next step with him,” Ralph Denk explained.
In any case, Emanuel Buchmann prefers to ride
when it is warm – so the Tour of Spain will be
perfect for his introduction as a team captain.
In the long term, the next step will also be for the
whole team. Short-term successes aside, Denk
and his team also have great plans for the
distant future. Specifically, Ralph Denk wants
to one day win the Tour de France as the team
manager. He has already been world champion,
and has won the most important
one-day classic Paris-Roubaix. Now they have set
their sights on the future. “It would be a dream
come true to ride on the Champs-Élysées with
the number one vehicle.” The cornerstone has at
least been laid.
INFO
The book “Special Moments”
shows touching moments from Team
BORA – hansgrohe in the 2017 season.
Available at myBORA Shop, € 39.90
BORA MAGAZINE 69

Text
BARBARA FRIEDRICH

TREND REPORT
EXPERIENCE
FROM THE
KITCHENS OF OLD
to the kitchens
of today
You could almost say that the modern kitchen is taking a step
backwards into the pre-modern era. Back to days gone by when
the kitchen was the centre of the home. Back to its roots?
To some extent – but completely differently of course!
Photo: werkhaus Küchenideen
Everyday life used to play out in what was known
as the kitchen-cum-living room. This was not just
a place where people cooked and ate, but also
where women sewed, knitted and crocheted,
men read the newspaper and children did their
homework. After all, at least in the autumn/winter
months, the kitchen-cum-living room was often
the only room that was lovely and warm.
My grandparents had this kind of large, cosy
kitchen. I can still remember wonderful Sundays
spent watching and helping out as our grandma
cooked. The aroma of bone-marrow and dumpling
soup, Palatinate roast beef with sauerkraut and
‘Hoorische Knepp’ dumplings would fill the
room – and the entire apartment. There was no
extractor hood to interfere with the mouth-watering
odours. With the boom of the economic miracle
though, the built-in kitchen came into fashion.
This was a separate, purely functional room in
which housewives could fully focus on preparing
meals, while awkwardly making their way around
wall units, hot plates and extractor hoods.
Once ready, the meals were passed through a
serving hatch into the dining room. I experienced
this 1960s architecture and interior design
first-hand in my parents’ house. This is how
successful people lived at the time. After eating,
everyone would retire to the sofa in the
separate living room – a place for smoking
and for male guests to drink cognac and the
like from huge glasses while the females
sipped on eggnog.
BORA MAGAZINE 71

EXPERIENCE
TREND REPORT
In the decades that followed, the functional
boundaries between kitchens, dining rooms and
living rooms gradually broke down again. Eating
and drinking really came into its own in Germany.
Amateur chefs cooking at home treated their
guests to dishes that would not have been out of
place in a Michelin-star restaurant. The kitchen
became a creative workshop – as well as a
showpiece visible from the dining area.
Property developers and builders have paid heed
to the change in people’s attitudes towards life
and home living with new architectural styles and
room layouts. This particularly applies in urban
and affluent regions, especially with regard to the
ever-more prevalent single and double-income,
no-kids apartments, which have loft-like floor
plans and are loved by their inhabitants.
Here, the bedroom is no longer just a place to
sleep at night; with a desk in the corner, a cosy
reading area and/or a comfy sofa bed, it is also
used during the day. The bathroom has developed
from a tiled washroom into an oasis of
well-being. Trend researchers even refer to the
bathroom as the new kitchen. Whereas the
kitchen is the new car, as we already know.
Similarly to dining rooms, spectacular living
rooms have lost their purpose. Nowadays, they
largely function as an intimate place for the
family to read, listen to music or watch TV. And
the large dining table is no longer only used for
meals; kids do their homework on it and parents
use it as a temporary desk for working on their
PC, smartphone or tablet. And when guests
come to visit, the entire evening is spent on the
comfortable chairs at the long table. The kitchencum-living
room of yesteryear has essentially
become an all-purpose kitchen.
This is not least thanks to BORA’s cooktop
extractor systems, which are gradually banishing
the bulky, annoying monstrosities known as
extractor hoods from houses and apartments.
Instead, active systems at the hob itself suction
vapours into the filter below the cooktop –
almost invisibly. The ceiling above the cooktop
remains free for strategically placed or simply
attractive lighting, and pictures can hang over
wall-fitted stoves instead of a hood. Architects
and designers love the freedom they are given by
the flexible layouts and the new possibilities. So
too do the inhabitants. Otherwise, this trend of
open-plan living would never have taken off.
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In smaller and studio
apartments in particular,
getting rid of the bulky
extractor hood enhances the
aesthetic appeal of the entire
kitchen area.
Photo: k vorm bvba kortrijk, portrait: Bärbel Miebach
BARBARA FRIEDRICH
After leaving school, Barbara Friedrich, born in 1951, trained as a
foreign language correspondent and later studied communication
sciences, literature and philosophy at Ruhr-University Bochum.
Since the early 1980s, her journalistic work has focussed on the
topics of design, architecture and home living. Following executive
roles at the magazines Ambiente, Elle Decoration and
Architektur&Wohnen, she took over as editor-in-chief of Zuhause
Wohnen in 1993 and of A&W Architektur&Wohnen by the
Jahreszeiten Verlag in Hamburg in 1999, where she worked until
2016, ultimately as the magazine’s publisher. Since then, Barbara
Friedrich has worked as a freelance author, presenter and judge in
the design scene.
Barbara Friedrich produces video clips about design classics,
which can be viewed on YouTube and her own website
www.barbarafriedrich.de. She was the initiator and co-author
of the Euro Design Guide (Heyne Verlag, 1991) and is a member
of the German Design Council, where she sat on the executive
committee for many years.
BORA MAGAZINE 73

FLOATING
on air and
transparent
Photos
HENSEL WEIN
Text
MARTIN FRAAS

ARCHITECTURE
EXPERIENCE
BORA MAGAZINE
75

With its spectacular new tasting room,
the tradition-steeped Hensel Winery in
Bad Dürkheim is causing quite a stir.
The new showroom opened in July 2017
and architecture fans are already making
the pilgrimage to visit the building, which
presents the central forum of a winery in
a radically different way.
The new showroom seems to float on air. Two
concrete steps provide access to the building,
but the support elements are concealed. What
perfect architecture for wines with names like
‘Aufwind’ (‘Upwind’), ‘Ikarus’ (‘Icarus’) and
‘Höhenflug’ (‘High-altitude flight’)! The connection
to weightlessness and flying is a trademark of
the Hensel Winery. After all, it is located right by
the Bad Dürkheim recreational airport.
“I wanted the new wine shop to go with the
modern overall image”, says Thomas Hensel,
who took over the 24-hectare vineyard in Bad
Dürkheim from his father in 2010 and has also
attracted attention with purist bottle labels.
“The old tasting room was also of high quality,
but a little drab inside”, Thomas Hensel explains.
“The little light that shone through the crown
glass windows was almost completely swallowed
up by the dark oak furnishings.” The new
Openness as a basic
principle: the showroom
kitchen and surrounding
terrace merge into each
other. Half of the glass
frontage can be opened.
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ARCHITECTURE
EXPERIENCE
showroom also features oak, but in this case a
reddish-brown thermal oak with a finely textured
finish is used to clad the surrounding terrace.
The wood is heat treated to make it more robust.
It is a very rare material as few producers
anywhere in the world are able to thermally
modify oak.
This is just one of the many fascinating details of
this masterpiece by the architect Lars Nicklas,
with whom Thomas Hensel already worked back
in 2011 to renovate the winery’s cellar. Lars
Nicklas does not specialise in buildings for the
wine sector. He had to start by getting a feel for
this world. He joined Thomas Hensel on visits to
multiple wineries with new-builds in order to obtain
insights into how several practical requirements
were dealt with. The two men then worked
together to develop a building that was specifically
and uniquely tailored to the Hensel Winery.
The new-build is all about transparency.
A nine-metre-wide, floor-to-ceiling glazed
frontage virtually brings the vines into the interior.
Left: Width and clarity – the
space between the wine sales
area and the event area can be
put to various uses thanks to
the flexible furniture options.
Below: Playing with opposites –
the simple plaster on the wall
and the clear contours create a
fascinating contrast with the
warm leather of the benches.
BORA MAGAZINE 77

EXPERIENCE
ARCHITECTURE
Half of this frontage can also be opened. “I wanted
to make the showroom clearly visible from the
outside. Everyone can see inside and everyone
can step inside”, says Thomas Hensel. “This
alleviates any fears visitors may have about
entering. Buying wine is a matter of trust.
And the best way to gain people’s trust is through
openness.” As well as through clarity.
“We aim to express the clarity of our wine and
the viticulture process through our winery’s
architecture”, says the 46-year-old owner. The
materials play a role in this. The pavilion walls
are simply rendered, the floor is made of ceramic
tiles and the ceiling is clad in cement-bonded
wood-wool insulation panels. Everything is
very clean and minimalist. The building structure,
design and contents are in perfect harmony,
with a flowing transition between the exterior
and the interior.
In recent years, over 100 new wine shops have
been established in Rhineland-Palatinate. The
showroom at the Hensel Winery is definitely one
of the most impressive. “Viticulture and
architecture have always belonged together”,
explains Thomas Hensel. “You just have to think
about the magnificent châteaus in the Bordelais
region, which still shape the image of Bordeaux
wines today.”
“I wanted the new wine
shop to go with the
modern overall image.”
THOMAS HENSEL
Owner and head winemaker
at the Hensel Winery
Weightlessness: the pavilion
seems to float above the
courtyard. An architectural
analogy to the winery’s
products with names that
translate as ‘Upwind’, ‘Icarus’
and ‘High-altitude flight’.
78

Left: Purism – the wine
shop’s counter has an HPL
front. Nothing distracts
from the actual purpose
of the showroom, i.e. the
presentation of unique
wines.
Below: Wood is a key
material in the fields of
viticulture and vinification.
Correspondingly, it also
plays an important role in
the design of the new
showroom.
What the Hensel Winery has in common with
BORA is that its owner and chief winemaker
Thomas Hensel also endeavours to veer off the
beaten track, rethink processes and pursue
innovative directions. In doing this, top quality
is naturally a constant.
It is therefore no surprise that the excellent wines
are also served on the BORA Revolution Tour.
Hovering 30 metres in the air in a glass cube while
drinking heavenly wines with names that translate
as ‘Upwind’, ‘Icarus’ and ‘High-altitude flight’ –
a partnership could not be more perfect and
packed with enjoyment.
BORA MAGAZINE 79

EXPERIENCE
RECIPES
The celebrated Italian chef Giancarlo Morelli has
developed creative and healthy recipes for
BORA as part of the popular 10|10 series
ITALIAN
Seduction
Photos
CRISTIAN PARRAVICINI
Text
MARTIN FRAAS
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EXPERIENCE
RECIPES
Giancarlo Morelli was born in 1959 in Bergamo. As a young chef, he gained
experience all over the world. In 1993 he founded his own restaurant
“Pomiroeu” in Seregno near Milan, which quickly achieved cult status.
His culinary philosophy is based on highquality
produce that is always strictly
seasonal. He has now created 10|10
recipes exclusively for BORA. Conditions:
10 minute preparation time, 10 minute
cooking time, maximum enjoyment.
All of the 10|10 edition recipes can be found at:
www.mybora.com/en/mybora-world/recipes
Left: The “Pomiroeu” osteria in
Seregno near Milan has been
awarded a Michelin star. It is
located inside a palace in
the city’s old town. Style:
Purism with atmosphere.
Middle: Giancarlo Morelli
appreciates the BORA
extraction system, which leaves
the kitchen looking clean and
uncluttered even during
everyday business hours.
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BORA MAGAZINE

Cauliflower and orange salad sprinkled with
black tea and served with bread chips
Serves 4
300 g cauliflower, 3 oranges, 12 slices of bread, 50 g mixed-leaf salad,
20 g black tea, 50 g extra virgin olive oil, Maldon salt
Method
Wash the cauliflower and chop it into very fine pieces. Peel the oranges and
cut them into small pieces, collecting any juice. Cut the slices of bread into
chips and toast them in the oven until they are golden-brown. Combine the
cauliflower, orange pieces, mixed-leaf salad, oil, Maldon salt and orange juice.
Serve with the bread chips and sprinkle with powdered black tea.

Pink rabbit loin
with beetroot and chestnuts
Serves 4
300 g rabbit loin, herbs, 1 garlic clove, 1 shallot, 40 g extra virgin olive oil,
150 g beetroot, matured red wine vinegar, 60 g steamed chestnuts,
Maldon salt
Method
Clean the rabbit loin and cook sous-vide for 6 minutes at 65°C with herbs,
garlic, shallot and oil. Then fry the loin for 4 minutes in a frying pan. Slice
the beetroot thinly and leave to marinate in oil, salt and matured red wine
vinegar for 3 minutes. Slice the rabbit loin and serve with the beetroot and
steamed chestnuts.

EXPERIENCE
RECIPES
Honey-glazed guineafowl
breast with celeriac,
apples and hazelnut
Serves 4
320 g guineafowl breast, herbs, 200 g celeriac,
2 apples of the Golden varieties, 30 g honey,
20 chopped and toasted hazelnuts, 40 g extra
virgin olive oil, 30 g butter, Maldon salt
Method
Seal the guineafowl breast in a vacuum bag
with herbs and oil. Cook at 65°C for 8 minutes.
Cut the celeriac into strips, dice the apples,
and stew both in a frying pan with oil.
Sauté the guineafowl breast in butter in a frying
pan and glaze with honey. Slice the meat and
serve with the celeriac, apples and Maldon salt.
Garnish with the toasted hazelnuts.
INFO
10|10 Giancarlo Morelli –
recipe book available from
your certified BORA
distribution partner.
While stocks last.
BORA MAGAZINE 85

Text
Martin Fraas
BORA IS NOW
seaworthy

YACHTS
EXPERIENCE
BORA MAGAZINE
87

The extreme air circulation on
board calls for particularly
powerful extractor systems.
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YACHTS
EXPERIENCE
Thanks to a partnership with the Italian luxury
yacht manufacturer Benetti, you can now
even set sail with BORA! Established in 1873,
the tradition-steeped company builds
avant-garde super yachts with lengths of up
to 70 metres for customers all over the world
at its shipyards in Livorno and Viareggio – and
uses BORA systems for its galley kitchens.
When furnishing exclusive yachts, the highest
of design standards are expected. Not just the
living area, but also the kitchen has to meet
the overall aesthetic requirements of a
premium-class yacht.
It is therefore no surprise that the Benetti
designers got in touch with BORA. After all, the
furnishing standards for their yachts are congruent
with those that BORA sets for itself: high class is
a must! Pure stainless steel, puristic glass ceramic
and minimalist design language throughout
naturally form the visually compelling basis for
all BORA products.
The functionality of galleys is also particularly
important. They are subjected to extreme levels
of strain and have to be fully usable even on the
high seas. This is where the advantages of BORA
really come into their own.
Above: Benetti yachts are
characterised by premium
aesthetics and maximum
comfort. The company
regards top motorisation
performance as a matter
of course.
Left: The culinary logistics
on board pose specific
challenges. Outdoor dining
areas are part of yacht life.
The kitchen has to be as
close to them as possible.
Right: BORA’s highly effective
cooktop extractor ensures
that guests on board the
high-end yacht can fully
enjoy the sea air without
being bothered by any
kitchen odours.
BORA MAGAZINE 89

EXPERIENCE
YACHTS
BORA eliminates the need
for hazardous superstructures
above galley cooktops.
Highly effective extraction systems are essential
on luxury yachts as annoying odours need to be
avoided under all circumstances. However, the
powerful air circulation on board means that
conventional extractor hoods quickly hit their
performance limits. Due to the large distance
between the cooktop and extractor, it is not
always possible to completely avoid air turbulence.
Furthermore, the corners and sharp edges on
head-height extraction systems pose a risk of
injury to chefs on rough seas. BORA, on the
other hand, eliminates the need for hazardous
and annoying superstructures above galley
cooktops. The kitchen is fully visible and chefs
can communicate with one another more easily
because nothing impairs their field of view. As an
added bonus, the BORA systems are also far
lighter than extractor hoods.
Another reason to use BORA in maritime
environments is that the cooktop extractor
systems are extremely simple to clean. The three
movable parts can be easily dismantled without
any tools and cleaned in the dishwasher.
To complete the list of BORA qualities: the
systems operate using extremely quiet motors,
creating less background noise than a frying steak.
This minimises noise pollution for the guests on
board.
Incidentally, plenty of yacht owners are also
passionate amateur chefs and occasionally
release the boat’s chefs from their duties to take
to the stove themselves. In doing so, they too will
experience and appreciate BORA’s qualities and
kitchen aesthetics. Even on the high seas, BORA
offers impressive new options for kitchen design.
Anything is possible.
BORA and Benetti – a strong team. Anchors
aweigh for a partnership with great potential
for the future!
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Left: Luxury suites with a
terrace, all on the high
seas. The successful Italian
company is constantly
setting new standards,
including with regard to
interior design.
Right: The luxury yacht
manufacturer Benetti offers
5-star-hotel standards on
private yachts. A large and
high-end pool area is a
basic feature.
Below: The luxury and mega
yachts built by Benetti in
Livorno and Viareggio are
among the finest series
models currently found on
the world’s oceans.
BORA MAGAZINE 91

12 questions for. . .
JAKOB
SINN

12 QUESTIONS FOR EXPERIENCE
“You can only
really be creative
if you’ve got the
best equipment.”
JAKOB SINN
Drummer of the rock
band Revolverheld
Photos
VOLKER RENNER,
PEOPLE PICTURE/
NORA GRETHMANN
Text
KLAUDIA MEINERT
Jakob Sinn is the drummer of the rock band
Revolverheld. The thoroughbred musician was
just ten years old when he first started to
learn the drums – at the classic place of
music school. Back then, no-one could have
foreseen that he would later become a
member of one of Germany’s most successful
bands. In his spare time, Jakob loves cooking,
preferably in his apartment in Hamburg.
He particularly enjoys doing so with BORA.
Time for an interview.
Jakob, you are Revolverheld’s drummer.
We’re intrigued to know if there are any
parallels between cooking and concerts?
Yes, definitely! Both making music and cooking
require a huge amount of creativity. I love starting
to cook things without any real plan, combining
ingredients at will and then trying my own creations
once I’m done. The same applies to music. If all
you do is follow what’s written on the music
without adding your own ideas, you’ll ultimately
just play songs without any unique character.
How do you keep yourselves fit when
you’re on tour?
Healthy eating is important to us. In the past, we
often used to just eat potato salad and sausages.
Now, we’re lucky enough to take our own kitchen
team on tour with us. We tend to start the day
with a fresh smoothie, lunch comprises plenty of
salad or pasta and dinner usually involves a fish
dish or lean meat. We’re also careful to ensure that
meals are made from organic, regional products.
What do you tend to eat between concerts?
I’m a huge fan of Asian food. It’s extremely varied
– although that’s something people here often
might not realise. Many of the dishes that you get
in restaurants here are nothing like the originals.
Tell us a little about what you do in your
spare time. Do you still play the drums at
home or only in the studio?
I find cooking a great way to relax. When I’m at
home, I’m often happy to swap my drumsticks for
spoons, which my neighbours thank me for too...
In addition to music and cooking, I’m extremely
passionate about photography. I’m also a huge
fan of the Hamburg football team HSV, although
that’s not been much fun in recent years.
Nevertheless, I’m still a regular at the Volkspark
stadium when we’re not on the road.
Your new album comes out on 13 April and is
called ‘Zimmer mit Blick’ (‘A room with a
view’). That brings us to another question:
which is your favourite room at home?
That’s a good question. As we spend a lot of time
on the road, I simply enjoy being at home –
regardless of which room I’m in. But as my living
and dining areas are essentially one room, that’s
where I spend most time.
Do you have to be in a certain place
to be creative?
No, definitely not. Most of my inspiration comes
to me when I’m on the road. I love travelling,
getting new perspectives on things and
experiencing new ways of life. This not only
applies to music, but also to photography and,
of course, to eating and cooking. Despite this,
it’s extremely important for me to have
somewhere to relax. That’s part of any creative
process for me too.
You set high standards for your new kitchen.
Why did you choose BORA?
This is another point where there are parallels to
music. To optimally implement my ideas and
truly focus on what really matters, I need the
right equipment in all areas. When I moved home
a few months ago, I did a fair bit of research into
kitchens and was impressed with the BORA
products from moment I saw them. I’m a huge
fan now.
What’s your favourite thing to cook?
One of the places that my last major trip took me
was Myanmar, where I also attended a cookery
course. Since then, I’ve been cooking Burmese
curry for both myself and my friends. I also
regularly enjoy cooking Bolognese, which a good
friend from Italy gave me the recipe for a few
years ago. That can simmer on the stove for a
good three or four hours though.
As a drummer, do you listen to music
while cooking?
Yes, definitely: everything from the Beatles or
Miles Davis to electronic music.
But you don’t sing while cooking though?
Only if no-one is listening!
Do you ever get inspiration while cooking?
For me, all creative activities go together somehow
and inspire each other. As such, cooking definitely
has an influence on my music. I don’t have
specific ideas while cooking though.
What culinary temptation is simply
irresistible for you?
I always love a good pho, a type of Vietnamese
noodle soup! That’s something that I could quite
happily eat all day.
BORA MAGAZINE 93

EXPERIENCE
BORA REVOLUTION TOUR
94
BORA MAGAZINE

THE FINE ART
of enjoyment
Photos
RONNY KIAULEHN, EVI RAMAEKERS, VOLKER RENNER
Text
MARTIN FRAAS

The BORA Revolution Tour
shows guests the skyline
from a new perspective
while top culinary
professionals such as
BORA Cooking Chef Luigi
Cassago treat them to a
3-course meal. The cube
has a particularly romantic
feel in the evening.
BORA’s success is based on questioning
‘normal’ perspectives. The company gives
itself the freedom to transform dreams into
reality – whether with technology that makes
monstrous extractor hoods unnecessary
when cooking or through the commitment
of top road cyclist Peter Sagan to the BORA –
hansgrohe team. The Revolution Tour also
enables BORA to fulfil the eternal desire
to stand out from the crowd. In a cube,
hovering 30 metres above the ground,
guests are offered haute cuisine in the
truest sense of the word.
The moment that the cube lifts off the ground is
always very special for Rudi Hager. The BORA
event manager is a constant companion of the
BORA Revolution Tour, and is on site in all of the
European cities visited by ‘BORA in the air’.
“Every event involves a huge amount of logistics”,
says Rudi Hager. “With its trailer, the truck on
which the cube is transported is 19 metres long
and weighs 40 tonnes.” As such, several things
have to be carefully checked in advance: Can
the ground, road surface and bridges bear this
huge weight? Will the truck get round all the
bends? Are there things such as street lights
that might get in the way of lifting the cube?
The responsibility that rests on Rudi Hager’s
shoulders is as great as the promotional event is
spectacular. The show container holds 18 guests
and two BORA employees. The hoist cable and
four steel chains from which the container is
suspended have to bear the weight of these
people plus the tare weight of 11.8 tonnes. As a
result, a safety official who goes on tour with the
team inspects every last centimetre of the cable,
chains and all load-bearing parts prior to each event.
Safety comes first. This also applies to the crane,
Photos: plainpicture/Westend61/Günter Flegar
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BORA REVOLUTION TOUR
EXPERIENCE
Sophisticated logistics ensure
that guests can enjoy the adventure
with total peace of mind.
BORA MAGAZINE 97

BORA REVOLUTION TOUR
EXPERIENCE
The successful BORA Revolution
Tour 2017 finished in the sky
above Rome. The eternal city
made a perfect backdrop for
the grand finale on a fine
October day.
BORA MAGAZINE
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EXPERIENCE
BORA REVOLUTION TOUR
Guests hover 30 metres above the ground.
The spectacular view of the city is well worth
capturing in a photo. The meals are accompanied
by wines from the vintner Thomas Hensel from
Rhineland-Palatinate.
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BORA in the air is in tune
with the company philosophy:
nothing is unthinkable.
which is rented locally. “It has to have a wind
gauge and an emergency lowering system”,
explains Rudi Hager. “This often makes it far
from easy to find a suitable crane near the event
location.” Despite all the meticulous checks,
no-one is ever allowed to be in the cube when it
is first hoisted into the air at each new site.
When the guests do then step on board this fully
air-conditioned mini spaceship, however, they
experience an event in a class of its own.
BORA chef Armin Auer creates culinary surprises
for the guests in the show kitchen, in which all
three BORA systems are integrated. He is often
accompanied in his work by famous guest chefs.
The dishes are served with excellent wines from
the Hensel Winery in Rhineland-Palatinate.
Once high in the air, guests can learn about the
advantages of the BORA system both in theory
and in practice. There could be no more
impressive proof that kitchens quite literally have
no bounds with BORA.
“The basic idea for this highly acclaimed marketing
tool came from BORA founder Willi Bruckbauer”,
explains Rudi Hager. “He wanted to design the
cycling team’s catering vehicle as transparently
as possible as he felt it was important for people
to be able to see what happens inside.”
And since nothing is unthinkable according to
BORA’s company policy, the concept soon
developed into the idea of a floating bistro, which
is also available to distribution partners and

BORA REVOLUTION TOUR
EXPERIENCE
The crane driver keeps a close eye on the
twelve-tonne BORA container. The guests
are treated to exquisite on-board catering
in line with the BORA 10|10 principle:
10 minutes of preparation and 10 minutes
of cooking.
people with an interest in BORA. This was the
start of a major success story. 20 crane events
already took place in 2017 and a further 23 are
expected in 2018.
“It’s simply impossible to describe how this
special gondola ride feels”, says Rudi Hager.
“You have to experience it. It’s a bit mad.
But fascinating at the same time.”
BORA in the air is still on the up. Hovering
30 metres above everyday life gives you a new
perspective on things. Uniquely so.
A success story was born
from a slightly crazy yet
fascinating idea.
BORA REVOLUTION TOUR
Calendar 2018
Copenhagen
Date City Country
01 – 03 MARCH Lisbon PT
Dublin
Manchester
London
Vannes
Berlin
Bremen
Rotterdam
Dresden
Essen
Frankfurt Würzburg
Stuttgart
Munich
Freiburg
Constance
Salzburg
Graz
Innsbruck
15 – 17 MARCH Torino IT
05 – 07 APRIL Bremen DE
12 – 14 APRIL Berlin DE
19 – 21 APRIL Dresden DE
26 – 28 APRIL Würzburg DE
01 MAY Frankfurt DE
05 – 07 MAY Munich DE
17 – 20 MAY Constance DE
21 – 23 JUNE London GB
28 – 30 JUNE Manchester GB
05 – 07 JULY Dublin IE
Torino
12 – 14 JULY Vannes FR
Bordeaux
26 – 28 JULY Rotterdam NL
09 – 11 AUGUST Copenhagen DK
16 – 18 AUGUST Freiburg DE
24 – 26 AUGUST Stuttgart DE
13 – 15 SEPTEMBER Salzburg AT
Madrid
27 – 30 SEPTEMBER Innsbruck AT
04 – 06 OCTOBER Graz AT
Lisbon
18 – 20 OCTOBER Essen DE
08 – 10 NOVEMBER Bordeaux FR
15 – 17 NOVEMBER Madrid ES
BORA MAGAZINE 103

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:
Good Design Award – Chicago
Athenaeum 2017–2018
German Design Award 2018 German Design Award 2016
The Good Design Award received by the
BORA Professional 2.0 system is regarded
as one of the most tradition-steeped
design awards. It is presented by the
Chicago Athenaeum Museum of
Architecture and Design, which
receives 3,000 applications per year.
In 2018, BORA also joined the exclusive
circle of premium winners of the
German Design Award. A prestigious
panel of judges reviewed over 5,000
entries and selected the BORA
Professional system as winner of
the Gold Award.
The German Design Awards are the highest
accolade from the German Design
Council. They represent outstanding
achievements in the field of international
product and communication design. The
competition enjoys an outstanding global
reputation, both within professional
circles and far beyond.
104
BORA MAGAZINE

Red Dot Product Design Award
Best of the Best
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.
Red Dot Product Design Award
BORA Classic received the highest
Red Dot Design Award accolade in the
‘Product Design’ category back in 2012.
Iconic Award
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.
Plus X Award –
Best Design Brand
BORA’s receipt of the title ‘Best Design
Brand 2017’ is a particularly valuable
seal of approval. It recognises brands
whose products have received the
highest number of seals of approval in
the ‘Design’ category within a year and
provides confirmation of constantly
leading product design.
Plus X Award
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’.
Good Design Award 2017 –
Australia
The Good Design Award is Australia’s
longest-standing industrial design
award. BORA won this for its BORA
Basic in 2014 and for its entire
product range in 2017.
Deutscher Gründerpreis
(German Entrepreneurs’ Award)
The Deutscher Gründerpreis is one
of the key awards for German
entrepreneurs. BORA won the trophy
in the ‘Start-up’ category in 2010.
Deutschland Land der Ideen
(Germany Land of Ideas)
In 2009, BORA’s site in Raubling was
one of the 365 places that represented
Germany as the ‘Land of Ideas’.
German Brand Award
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.
BORA MAGAZINE 105

BORA
Technology

BORA Professional 2.0 108
BORA Classic 116
BORA Basic 120
BORA system 124
Duct system & wall sleeves 125
Fans 126
Filters & silencers 127
Accessories 128
Exhaust air/recirculation 131
Installation 134

TECHNOLOGY
BORA PROFESSIONAL 2.0
Flexible, effective
and powerful
BORA technology makes
the difference
BORA stands for outstanding quality, premium materials and
durable, reliable products. Based on innovative ideas, we
provide effective solutions that are carefully thought-out
down to the last detail. High-performance ventilation
technology made by BORA is perfect for anyone who
appreciates streamlined, minimalistic design and
innovative technology.
108
BORA MAGAZINE

BORA
Professional 2.0
Electrically controlled cover flap opens
and closes automatically.
Intelligent control knob with integrated function programmes
and digital display.
Cooktop and cooktop extractor communicate with one another and
enable the extraction performance to be automatically controlled.
Powerful cooktops with an impressive depth of 54 cm and 20 % more
net cooking surface area than conventional cooktops.
Compact unit with an integrated fan and an installation height of just
199 mm enables kitchens to be designed with floating worktops for the
first time.
Simple cleaning thanks to the wide extraction opening and easily
removable, dishwasher-safe filters and tray.

BORA PROFESSIONAL 2.0
TECHNOLOGY
PKA
Professional cooktop extractor
Technical data
Supply voltage
Frequency
Maximum power consumption
Power supply cable
Power levels
Weight (incl. accessories/packaging)
Dimensions (W x D x H)
Connection on the exhaust side
220 – 240 V
50/60 Hz
700 W
2 m, plug types E + F
1 - 9, P
9.25 kg
482 x 540 x 176 mm
BORA Ecotube
Product description
• Power control via a control knob
• Power display
• Electrical cover flap
• Cover flap sensor
• Stainless steel grease filter
• Grease filter sensor
• Automatic cooktop extractor
function
• Automatic after-run
• Filter service display
• Interface for external devices
• Safety shut-down
• Option to connect two BORA
Universal fan modules
PKAS
Professional cooktop extractor system including fan
Technical data
Supply voltage
Frequency
Maximum power consumption
Power supply cable
Power levels
Weight (incl. accessories/packaging)
Dimensions (W x D x H)
Connection on the exhaust side
220 – 240 V
50/60 Hz
700 W
2 m, plug types E + F
1 – 9, P
12.5 kg
468 x 540 x 199 mm
BORA Ecotube
Product description
• Power control via a control knob
• Power display
• Electrical cover flap
• Cover flap sensor
• Stainless steel grease filter
• Grease filter sensor
• Automatic cooktop extractor
function
• Automatic after-run
• Filter service display
• Interface for external devices
• Safety shut-down
• Option to connect a second
BORA fan module
• Installation type: flush or
surface-mounted
BORA MAGAZINE
111

TECHNOLOGY
BORA PROFESSIONAL 2.0
PKFI11
BORA surface induction glass ceramic cooktop with 2 cooking zones
Technical data
Supply voltage
220 – 240 V
Frequency
50 Hz
Maximum power consumption
3.7 kW
Minimum fuse protection
1 x 16 A
Power levels
1 – 9, P
Weight (incl. accessories/packaging) 8.1 kg
Surface material SCHOTT CERAN ®
Dimensions (W x D x H)
370 x 540 x 52 mm
Front cooking zone size
230 x 230 mm
Front cooking zone power
2100 W
Front cooking zone power setting
3700 W
Rear cooking zone size
230 x 230 mm
Rear cooking zone power
2100 W
Rear cooking zone power setting
3700 W
PKI11
BORA induction glass ceramic cooktop with 2 cooking zones
Technical data
Supply voltage
220 – 240 V
Frequency
50 Hz
Maximum power consumption
3.7 kW
Minimum fuse protection
1 x 16 A
Power levels
1 – 9, P
Weight (incl. accessories/packaging) 8.0 kg
Surface material SCHOTT CERAN ®
Dimensions (W x D x H)
370 x 540 x 52 mm
Front cooking zone size
Ø 230 mm
Front cooking zone power
2300 W
Front cooking zone power setting
3700 W
Rear cooking zone size
Ø 165 mm
Rear cooking zone power
1400 W
Rear cooking zone power setting
2200 W
Product description
Product description
• Heat retention function
• Cooking zone indicator on the
• Heat retention function
• Cooking zone indicator on the
• Power setting
control knob
• Power setting
control knob
• Bridging function
• Demo mode
• Residual heat display
• Demo mode
• Residual heat display
• Pan size recognition
• Pause function
• Pan size recognition
• Pause function
• Automatic heat-up function
• Timer function
• Automatic heat-up function
• Timer function
• Digital power display on the
• Configuration menu
• Digital power display on the
• Configuration menu
control knob
• Suitable for installation rotated
control knob
• Suitable for installation rotated
• Childproofing feature
by 180°
• Childproofing feature
by 180°
• Safety shut-down
• Safety shut-down
112
BORA MAGAZINE

PKIW1
BORA induction glass ceramic wok
Technical data
Supply voltage
220 – 240 V
Frequency
50 Hz
Maximum power consumption
3.0 kW
Minimum fuse protection
1 x 16 A
Power levels
1 – 9, P
Weight (incl. accessories/packaging) 9.5 kg
Surface material SCHOTT CERAN ®
Dimensions (W x D x H)
370 x 540 x 128 mm
Cooking zone size
Ø 310 mm
Cooking zone power
2400 W
Cooking zone power setting
3000 W
Product description
PKC32
BORA HiLight glass ceramic cooktop with 2 cooking zones: 3-ring/2-ring
Technical data
Supply voltage
380 – 415 V 2N
Frequency
50/60 Hz
Maximum power consumption
4.4 kW
Minimum fuse protection
2 x 16 A
Power levels
1–9 (switching of 2/3 rings)
Weight (incl. accessories/packaging) 8.7 kg
Surface material SCHOTT CERAN ®
Dimensions (W x D x H)
370 x 540 x 73 mm
Front cooking zone size
Ø 120/180/235 mm
Front cooking zone power
800/1600/2500 W
Number of front cooking zone rings 3
Rear cooking zone size
Ø 120/200 mm
Rear cooking zone power
800/1900 W
Number of rear cooking zone rings 2
• Power setting
• Demo mode
• Residual heat display
• Pan size recognition
• Pause function
• Timer function
• Automatic heat-up function
• Digital power display on the
Product description
• Configuration menu
control knob
• HiLight glass ceramic cooktop
• Suitable for installation rotated
• Cooking zone indicator on the
• Childproofing feature
with 3-ring/2-ring switching
by 180°
control knob
• Safety shut-down
• Heat retention function
• Demo mode
• Residual heat display
• Automatic heat-up function
• Pause function
• Digital power display on the
• Timer function
control knob
• Configuration menu
• Childproofing feature
• Safety shut-down
BORA MAGAZINE 113

PKC3B
BORA HiLight glass ceramic cooktop with 2 cooking zones: 3-ring/roaster
Technical data
Supply voltage
380 – 415 V 2N
Frequency
50/60 Hz
Maximum power consumption
5.1 kW
Minimum fuse protection
2 x 16 A
Power levels
1 – 9 (switching of 2/3 rings/
roaster)
Weight (incl. accessories/packaging) 8.9 kg
Surface material SCHOTT CERAN ®
Dimensions (W x D x H)
370 x 540 x 73 mm
Front cooking zone size
Ø 120/180/235 mm
Front cooking zone power
800/1600/2500 W
Number of front cooking zone rings 3
Rear cooking zone size
Ø 165 mm/290 x 165 mm
Rear cooking zone power
1500/2600 W
Product description
PKCH2
BORA Hyper glass ceramic cooktop with 2 cooking zones: 1-ring/2-ring
Technical data
Supply voltage
Frequency
Maximum power consumption
Minimum fuse protection
Power levels
380 – 415 V 2N
50/60 Hz
5.1 kW
2 x 16 A
1 – 9 (switching 2-ring/Hyper)
Weight (incl. accessories/packaging) 8.7 kg
Surface material SCHOTT CERAN ®
Dimensions (W x D x H)
370 x 540 x 73 mm
Front cooking zone size
Ø 235 mm
Front cooking zone power
2100 W
Front cooking zone power setting 3200 W
Number of front cooking zone rings 1
Rear cooking zone size
Ø 120/200 mm
Rear cooking zone power
800/1900 W
Number of rear cooking zone rings 2
• HiLight glass ceramic cooktop
with 3-ring/roaster switching
• Suitable for installation rotated
by 180°
Product description
• Heat retention function
• Demo mode
• Hyper glass ceramic cooktop
• Suitable for installation rotated
• Residual heat display
• Automatic heat-up function
with 2-ring/Hyper
by 180°
• Pause function
• Digital power display on the
• Time saving with shorter heating
• Demo mode
• Timer function
control knob
times on the front cooking zone
• Automatic heat-up function
• Configuration menu
• Childproofing feature
• Heat retention function
• Digital power display on the
• Safety shut-down
• Residual heat display
control knob
• Pause function
• Childproofing feature
• Timer function
• Safety shut-down
• Configuration menu
114
BORA MAGAZINE

BORA PROFESSIONAL 2.0
TECHNOLOGY
PKT11
BORA Tepan stainless steel grill with 2 cooking zones
Technical data
Supply voltage
Frequency
Maximum power consumption
Minimum fuse protection
380 – 415 V 2N
50 Hz
4.8 kW
2 x 16 A
Temperature control (power levels) 150 – 230°C, 250°C (1– 9, P)
Temperature control range 70 – 250°C
Weight (incl. accessories/packaging) 15.8 kg
Surface material
Brushed stainless steel
Dimensions (W x D x H)
370 x 540 x 73 mm
Front cooking zone size
295 x 230 mm
Front cooking zone power
2400 W
Rear cooking zone size
295 x 230 mm
Rear cooking zone power
2400 W
Product description
• Full-surface Tepan stainless steel
grill with two cooking zones
• 4 mm deep-drawn and brushed
stainless steel with rounded
inner corners for simple cleaning
• Power setting
• Bridging function
• Residual heat display
• Pause function
• Timer function
• Configuration menu
• Cooking zone indicator on the
control knob
• Demo mode
• Automatic heat-up function
• Digital power display on the
control knob
• Cleaning function
• Childproofing feature
• Safety shut-down
BORA MAGAZINE 115

BORA
Classic
Minimalistic, flush design.
Simple, intuitive touch control.
Cooktops with a depth of 515 mm are suitable
for installation in almost any kitchen.
Free combination of various cooktops from modern surface
induction versions to traditional gas cooktops.
New CKAEG air inlet grille available as an accessory
as an alternative to standard cover plates.

BORA CLASSIC
TECHNOLOGY
CKASE
BORA cooktop extractor system
Technical data
Supply voltage
220 – 240 V
Frequency
50/60 Hz
Maximum power consumption
170 W
Fuse protection (internal)
3.15 A
Power levels 1 – 5
Weight (incl. accessories/packaging) 11.0 kg
Surface material
Brushed stainless steel
Dimensions (W x D x H)
90 x 515 x 140 mm
Connection on the exhaust side
BORA Ecotube
Product description
• 5 power levels
• Power levels controlled by
intelligent touch operation
• Lowest installation dimensions –
600 mm depth from front edge
• Stainless steel grease filter
• 20-minute automatic after-run
• Filter service display
• Safety shut-down
• Interface for external devices via
Home In or Home Out
• Option to connect a BORA ULIE
additional duct fan
BORA cooktop extractors are only available
in combination with BORA cooktops.
BORA MAGAZINE 117

TECHNOLOGY
BORA CLASSIC
CFI11
BORA surface induction glass ceramic cooktop with 2 cooking zones
Technical data
Supply voltage
220 – 240 V
Frequency
50/60 Hz
Maximum power consumption
3.7 kW
Minimum fuse protection
1 x 16 A
Power levels
1 – 9, P
Weight (incl. accessories/packaging) 7.2 kg
Surface material SCHOTT CERAN ®
Dimensions (W x D x H)
340 x 515 x 52 mm
Front cooking zone size
230 x 207 mm
Front cooking zone power
2100 W
Front cooking zone power setting
3700 W
Rear cooking zone size
230 x 207 mm
Rear cooking zone power
2100 W
Rear cooking zone power setting
3700 W
CI11
BORA induction glass ceramic cooktop with 2 cooking zones
Technical data
Supply voltage
220 – 240 V
Frequency
50/60 Hz
Maximum power consumption
3.7 kW
Minimum fuse protection
1 x 16 A
Power levels
1 – 9, P
Weight (incl. accessories/packaging) 8 kg
Surface material SCHOTT CERAN ®
Dimensions (W x D x H)
340 x 515 x 73 mm
Front cooking zone size
Ø 155 mm
Front cooking zone power
1200 W
Front cooking zone power setting
1400 W
Rear cooking zone size
Ø 220 mm
Rear cooking zone power
2000 W
Rear cooking zone power setting
2300 W
Product description
Product description
• Automatic cut-off
• Residual heat display
• Automatic cut-off
• Residual heat display
• Pause function
• Power setting
• Pause function
• Power setting
• Automatic heat-up function
• Pan size recognition
• Automatic heat-up function
• Pan size recognition
• Heat retention function
• Childproofing feature
• Heat retention function
• Childproofing feature
• Timer function
• Bridging function
• Timer function
CG11
BORA gas glass ceramic cooktop with 2 cooking zones
Technical data
Supply voltage
220 – 240 V
Frequency
50/60 Hz
Maximum power consumption
3.9 kW
Minimum fuse protection
1 x 0.5 A
Power levels
Freely adjustable
Weight (incl. accessories/packaging) 9.7 kg
Surface material SCHOTT CERAN ®
Dimensions (W x D x H)
340 x 515 x 56 mm
Power burner
2900 W
Normal burner
1000 W
Product description
• 2-flame gas cooktop with
high-power and normal burners
• Childproofing feature
• Removable pan support
118
BORA MAGAZINE

CIW1
BORA induction glass ceramic wok
Technical data
Supply voltage
220 – 240 V
Frequency
50/60 Hz
Maximum power consumption
3.0 kW
Minimum fuse protection
1 x 16 A
Power levels
1 – 9, P
Weight (incl. accessories/packaging) 9.0 kg
Surface material SCHOTT CERAN ®
Dimensions (W x D x H)
340 x 515 x 112 mm
Cooking zone size
Ø 250 mm
Cooking zone power
2400 W
Cooking zone power setting
3000 W
Product description
CCH1
BORA Hyper glass ceramic cooktop with 2 cooking zones
Technical data
Supply voltage
220 – 240 V
Frequency
50/60 Hz
Maximum power consumption
3.3 kW
Minimum fuse protection
1 x 16 A
Power levels
1 – 9, HY
Weight (incl. accessories/packaging) 6.3 kg
Surface material SCHOTT CERAN ®
Dimensions (W x D x H)
340 x 515 x 60.5 mm
Front cooking zone size
Ø 150 mm
Front cooking zone power
1200 W
Rear cooking zone size
Ø 215 mm
Rear cooking zone power
2100 W
Rear cooking zone power setting
3000 W
• Automatic cut-off
• Pause function
• Timer function
• Residual heat display
• Power setting
• Pan size recognition
• Childproofing feature
Product description
• Hyper function
• Automatic cut-off
• Pause function
• Heat retention function
• Timer function
• Residual heat display
• Automatic heat-up function
• Childproofing feature
CT1
BORA Tepan stainless steel grill
Technical data
Supply voltage
220 – 240 V
Frequency
50/60 Hz
Maximum power consumption
2.8 kW
Minimum fuse protection
1 x 13 A
Power levels
1–9, freely adjustable
Weight (incl. accessories/packaging)
12 kg
Surface material
Brushed stainless steel
Dimensions (W x D x H)
340 x 515 x 73 mm
Cooking zone size
270 x 360 mm
Cooking zone power
2800 W
Product description
• Full-surface Tepan stainless steel
• 6 mm deep-drawn and brushed
grill with one cooking zone
stainless steel with rounded
• Freely adjustable temperature
inner corners for simple cleaning
control 1–9
BORA MAGAZINE 119

BORA
Basic
Compact unit comprising a powerful cooktop and an effective
cooktop extractor.
Cooktop 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.
A low installation height and the integrated recirculating air filter
unit enable optimum use of the space available in the floor unit.
Flush installation or surface mounting, now also with a brushed
stainless steel cooktop frame.

BORA BASIC
TECHNOLOGY
BFIA
BORA Basic surface induction glass ceramic cooktop with integrated
cooktop extractor – exhaust air
Technical data
Supply voltage
380 – 415 V 2N/3N
Supply voltage
220 – 240 V
Frequency
50 Hz
Maximum power consumption
7.6 kW (4.4 kW)
Fuse protection/power supply
3 x 16 A
Fuse protection/power supply
2 x 16 A
Fuse protection/power supply
1 x 32 A
Dimensions (W x D x H)
830 x 515 x 198 mm
Weight (incl. accessories/packaging) Approx. 25 kg
Surface material SCHOTT CERAN ®
Cooktop
Front cooking zone size
230 x 230 mm
Front cooking zone power
2100 W
Front cooking zone power setting
3700 W
Rear cooking zone size
230 x 230 mm
Rear cooking zone power
2100 W
Rear cooking zone power setting
3700 W
Power levels
1 – 9, P
Extraction system
Maximum static pressure
372 Pa
Connection on the exhaust side
BORA Ecotube
Power levels
1 – 9, P
Product description
COOKTOP
• Automatic heat-up function
• Bridging function
• Power setting for all cooking zones
• Timer function
• Residual heat display
• Pan size recognition
• Pause function
• Heat retention function
• Childproofing feature
• Safety shut-down
• Power management is only
possible at the front or rear on
each side
EXTRACTION SYSTEM
• Energy-saving fan (EC motor)
• Freely adjustable power control
• Automatic cooktop extractor
function
• Automatic after-run
• Safety shut-down
• Interface for external devices via
Home In or Home Out
• Power setting
BFIU
BORA Basic surface induction glass ceramic cooktop with integrated
cooktop extractor – recirculation
Technical data
Supply voltage
380 – 415 V 2N/3N
Supply voltage
220 – 240 V
Frequency
50 Hz
Maximum power consumption
7.6 kW (4.4 kW)
Fuse protection/power supply
3 x 16 A
Fuse protection/power supply
2 x 16 A
Fuse protection/power supply
1 x 32 A
Dimensions (W x D x H)
830 x 515 x 198 mm
Weight (incl. accessories/packaging) Approx. 25 kg
Surface material SCHOTT CERAN ®
Cooktop
Front cooking zone size
230 x 230 mm
Front cooking zone power
2100 W
Front cooking zone power setting 3700 W
Rear cooking zone size
230 x 230 mm
Rear cooking zone power
2100 W
Rear cooking zone power setting 3700 W
Power levels
1 – 9, P
Extraction system
Maximum static pressure
375 Pa
Power levels
1 – 9, P
Recirculation connection
650 x 90 mm
Filter medium
Activated charcoal filter with
ion exchanger
Material
Filter panel with fine filter
Filter area 2 x 0.4 m²
Service life
Max. 150 h/1 year
Product description
COOKTOP
• Automatic heat-up function
• Bridging function
• Power setting for all cooking zones
• Timer function
• Residual heat display
• Pan size recognition
• Pause function
• Heat retention function
• Childproofing feature
• Safety shut-down
• Power management is only
possible at the front or rear on
each side
EXTRACTION SYSTEM
• Energy-saving fan (EC motor)
• Freely adjustable power control
• Automatic cooktop extractor
function
• Automatic after-run
• Safety shut-down
• Filter service display
• Interface for external devices via
Home In or Home Out
• Power setting
BORA MAGAZINE 121

TECHNOLOGY
BORA BASIC
BIA
BORA Basic induction glass ceramic cooktop with integrated cooktop
extractor – exhaust air
Technical data
Supply voltage
380 – 415 V 2N/3N
Supply voltage
220 – 240 V
Frequency
50 Hz
Maximum power consumption
7.6 kW (4.4 kW)
Fuse protection/power supply
3 x 16 A
Fuse protection/power supply
2 x 16 A
Fuse protection/power supply
1 x 32 A
Dimensions (W x D x H)
760 x 515 x 196 mm
Weight (incl. accessories/packaging) 25 kg
Surface material SCHOTT CERAN ®
Cooktop
Front cooking zone size
Ø 210 mm
Front cooking zone power
2300 W
Front cooking zone power setting
3000 W
Rear cooking zone size
Ø 175 mm
Rear cooking zone power
1400 W
Power levels
1 – 9, P
Extraction system
Maximum static pressure
339 Pa
Connection on the exhaust side
BORA Ecotube
Power levels
1, 2, P
Product description
COOKTOP
• Power setting for the two front
cooking zones
• Automatic cut-off
• Timer function
• Residual heat display
• Pan size recognition
• Childproofing feature
EXTRACTION SYSTEM
• Touch-operated power control
• Automatic after-run
• Automatic cut-off
• Filter service display
• Power setting
BIU
BORA Basic induction glass ceramic cooktop with integrated cooktop
extractor – recirculation
Technical data
Supply voltage
380 – 415 V 2N/3N
Supply voltage
220 – 240 V
Frequency
50 Hz
Maximum power consumption
7.6 kW (4.4 kW)
Fuse protection/power supply
3 x 16 A
Fuse protection/power supply
2 x 16 A
Fuse protection/power supply
1 x 32 A
Dimensions (W x D x H)
760 x 515 x 196 mm
Weight (incl. accessories/packaging) 25 kg
Surface material SCHOTT CERAN ®
Cooktop
Front cooking zone size
Ø 210 mm
Front cooking zone power
2300 W
Front cooking zone power setting
3000 W
Rear cooking zone size
Ø 175 mm
Rear cooking zone power
1400 W
Power levels
1 – 9, P
Extraction system
Maximum static pressure
341 Pa
Power levels
1, 2, P
Recirculation connection
650 x 90 mm
Filter medium
Activated charcoal filter with
ion exchanger
Material
Filter panel with fine filter
Filter area 2 x 0.4 m²
Service life
Max. 150 h/1 year
Product description
COOKTOP
• Power setting for the two front
cooking zones
• Automatic cut-off
• Timer function
• Residual heat display
• Pan size recognition
• Childproofing feature
EXTRACTION SYSTEM
• Touch-operated power control
• Automatic after-run
• Automatic cut-off
• Filter service display
• Power setting
122
BORA MAGAZINE

BHA
BORA Basic Hyper glass ceramic cooktop with integrated cooktop
extractor – exhaust air
Technical data
Supply voltage
380 – 415 V 2N/3N
Supply voltage
220 – 240 V
Frequency
50 Hz
Maximum power consumption
7.0 kW
Fuse protection/power supply
3 x 16 A
Fuse protection/power supply
2 x 16 A
Fuse protection/power supply
1 x 32 A
Dimensions (W x D x H)
760 x 515 x 196 mm
Weight (incl. accessories/packaging) 25 kg
Surface material SCHOTT CERAN ®
Cooktop
Front cooking zone size
Ø 210 mm
Front cooking zone power
2300 W
Front cooking zone power setting
3000 W
Rear cooking zone size
Ø 140 mm
Rear cooking zone power
1200 W
Power levels
1 – 9, P
Extraction system
Maximum static pressure
339 Pa
Connection on the exhaust side
BORA Ecotube
Power levels
1, 2, P
Product description
COOKTOP
• Hyper level
• Automatic cut-off
• Timer function
• Residual heat display
• Automatic heat-up function
• Heat retention function
• Childproofing feature
EXTRACTION SYSTEM
• Touch-operated power control
• Automatic after-run
• Automatic cut-off
• Filter service display
BHU
BORA Basic Hyper glass ceramic cooktop with integrated cooktop
extractor – recirculation
Technical data
Supply voltage
380 – 415 V 2N/3N
Supply voltage
220 – 240 V
Frequency
50 Hz
Maximum power consumption
7.0 kW
Fuse protection/power supply
3 x 16 A
Fuse protection/power supply
2 x 16 A
Fuse protection/power supply
1 x 32 A
Dimensions (W x D x H)
760 x 515 x 196 mm
Weight (incl. accessories/packaging) 25 kg
Surface material SCHOTT CERAN ®
Cooktop
Front cooking zone size
Ø 210 mm
Front cooking zone power
2300 W
Front cooking zone power setting
3000 W
Rear cooking zone size
Ø 140 mm
Rear cooking zone power
1200 W
Power levels
1 – 9, P
Extraction system
Maximum static pressure
341 Pa
Power levels
1, 2, P
Recirculation connection
650 x 90 mm
Filter medium
Activated charcoal filter with
ion exchanger
Material
Filter panel with fine filter
Filter area 2 x 0.4 m²
Service life
Max. 150 h/1 year
Product description
COOKTOP
• Power setting for the front left
cooking zone (Hyper cooking
zone)
• Automatic cut-off
• Timer function
• Residual heat display
• Automatic heat-up function
• Heat retention function
• Childproofing feature
EXTRACTION SYSTEM
• Touch-operated power control
• Automatic after-run
• Automatic cut-off
• Filter service display
BORA MAGAZINE 123

BORA
system
BORA system products complement the BORA Professional, Classic and
Basic ranges to create a harmonious complete system for recirculation
and exhaust air solutions.
The perfectly aligned components of the BORA system offer you optimum
performance and 100 % functional guarantee. All system components
come from BORA – whether the cooktop extractors, cooktops, fans, filters,
ducts or wall sleeves.
The BORA system – everything from a single source!

BORA SYSTEM
TECHNOLOGY
BORA Ecotube
Duct system
BORA 3box
Wall sleeve
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 material class B1
• Oval cross-section for optimised flow
Advantages
• Holistic solution
• Simple, mechanical, reliable operation
• Optimised low opening pressure
• Low pressure resistance
• Resistant to environmental influences
• 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
EF47
EFD
ERD
ERMS
BORA MAGAZINE 125

TECHNOLOGY
BORA SYSTEM
BORA fans
State-of-the-art fan technology
Variable design options
Our broad range of powerful fans ensures that vapours and odours are efficiently removed
from kitchens. Whether extracted via the roof or through long, complicated exhaust channels
using an additional fan, BORA system components offer almost limitless design options.
BORA plinth fan – ULS
Dimensions (W x D x H) 370 x 388 x 100 mm
• Developed in-house by BORA
• Energy efficiency class A++
• Minimum operating noise
• Design saves space
BORA duct fan – ULI
Dimensions (W x D x H)
500 (215) x 264 x 299 mm
BORA additional duct fan – ULIE
Dimensions (L x H)
260 x 243 mm
BORA external wall fan – ULA
Dimensions (W x D x H)
385 x 155 x 410 mm
BORA tiled roof fan – ULZ
Dimensions (W x D x H)
390 x 500 x 280 mm
BORA flat roof fan – ULF
Dimensions (W x D x H)
500 (215) x 264 x 299 mm
126
BORA MAGAZINE

BORA air purification boxes
Powerful filters for your recirculation system
Variable design options
Our air purification boxes enable odours to be effectively eliminated in
recirculation mode in any kitchen.
BORA air purification box ULB1
BORA air purification box with 3 ULB3 activated charcoal filters
Technical data
Technical data
Material filter
Activated charcoal foam
Material filter
Activated charcoal granulate
Dimensions (W x D x H)
330 x 436 x 94 mm
Dimensions (W x D x H)
465 x 560 x 150 mm
Service life
Approx. 1 year
Service life
Approx. 2 years
Duct connection
BORA Ecotube
Duct connection
BORA Ecotube
BORA silencers
Clear reduction in the sound pressure level
Variable design options
Our range of silencers optimally tailored to the overall system offers
greater tranquillity in your kitchen.
BORA round silencer USDR50/USDR100
BORA shallow silencer USDF
Technical data
Technical data
External pipe dimensions
210 mm (exterior)/150 mm (interior)
Dimensions (W x D x H)
300 x 120 x 433 mm
Overall length
585 mm/1085 mm
Weight (incl. accessories/packaging)
Approx. 7.5 kg
Duct connection
BORA Ecotube
Duct connection
BORA Ecotube
BORA MAGAZINE 127

BORA Basic accessories
Excerpt from the range
BORA Basic All Black air inlet nozzle BEDAB
For the BORA Basic BFIA/BFIU/BIA/BIU/BHA/BHU cooktop extractor systems
Technical data
Material
Plastic with coated stainless
steel edgings
Product description
• Special coating gives the
stainless steel elements a black,
matt look
• Dishwasher safe
• Increased hardness plus wear
and scratch resistance thanks to
the additional surface treatment
of the stainless steel edgings
BORA Basic cooktop frame BKR830
For framing the BFIA/BFIU cooktops when surface mounted
Technical data
Dimensions (W x D x H)
Material
834 x 519 x 7 mm
Brushed stainless steel
BORA Basic cooktop frame BKR760
For framing the BIA/BHA/BIU/BHU cooktops when surface mounted
Technical data
Dimensions (W x D x H)
Material
764 x 519 x 7 mm
Brushed stainless steel
BORA Basic activated charcoal filter set BAKFS
For the BORA Basic BHU/BIU/BFIU cooktop extractor systems
Technical data
Material filter
Service life
Activated charcoal filter with ion
exchanger
Approx. 1 year
128
BORA MAGAZINE

BORA SYSTEM
TECHNOLOGY
BORA Classic accessories
Excerpt from the range
BORA Classic air inlet grille CKAEG
For the BORA Classic CKASE cooktop extractor system
Technical data
Material
Polished stainless steel
Product description
• Air inlet grille can remain in the
cooktop extractor even when it
is in operation
• Dishwasher safe
• Not suitable as an air baffle in
combination with Classic gas
glass ceramic cooktops
BORA Classic frame CER
For framing the Classic system in the standard combination of an extractor
with 2 cooktops
Technical data
Material
Brushed stainless steel
BORA grease filter
Enables you to keep using your BORA system without restriction even
when the grease filter is in the dishwasher
BORA Pro stainless steel grease filter PKA1FF
For the BORA Professional 2.0 PKA/PKAS
cooktop extractor systems
BORA Classic stainless steel grease filter UEF
For the BORA Classic CKASE cooktop extractor
system
BORA Basic stainless steel grease filter BFF
For the BORA Basic BFIA/BFIU/BIA/BIU/BHA/
BHU cooktop extractor systems
Technical data
Technical data
Technical data
Material filter
Stainless steel mesh
Material filter
Stainless steel mesh
Material filter
Stainless steel mesh
BORA MAGAZINE 129

TECHNOLOGY
BORA SYSTEM
BORA universal accessories
The ideal additions to the BORA system
BORA grill pan UGPC1/UGPI1*
Technical data
Dimensions (W x D x H)
Surface material
Pan material
Weight (incl. accessories/packaging)
325 x 357 x 25 mm
(without handles)
DURIT-Resist coating
Aluminium
2.5 kg
BORA HIW1 induction wok
Technical data
Dimensions (diameter)
Ø 360 mm
Surface material Silvinox ®
Pan material
Multi-layer material up to the edge
with special coating
*UGPC1: non-induction grill pan for HiLight 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)
Technical data
Supply voltage
220 – 240 V
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
All accessories are available at
www.mybora.com.
130
BORA MAGAZINE

Exhaust system
Suitable for all BORA cooktop extractor systems
Recirculation system
Suitable for all BORA cooktop extractor systems
The advantage of exhaust air
With the BORA exhaust system, the fan channels cooking vapours straight
outside through the BORA Ecotube duct system and the BORA 3box wall
sleeve. This removes all vapours and odours from the cooking area. As,
unlike conventional extractor hoods, all BORA systems use intelligent flow
technology rather than a high flow volume, less warm inside air is expelled
from the house, thereby saving energy.
The advantage of recirculation
The BORA recirculation system is the alternative solution to exhaust-air
variants. The fan directs the cooking vapours into the specially developed
ULB1, ULB3 or BAKFS (Basic only) recirculation filters, which effectively
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 zero-energy buildings.
Exhaust air installation example: PROFESSIONAL 2.0 – PKA
(same principle for Professional PKAS and Classic)
Recirculation installation example: PROFESSIONAL 2.0 – PKA
(same principle for Professional PKAS and Classic)
Exhaust air installation example: BASIC
Recirculation installation example: BASIC
BORA MAGAZINE 131

Cooking in recirculation mode
Humidity 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 BORA 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 80 %
rel. humidity for such damage will not be exceeded at any point.
BORA cooktop extractors and recirculation systems are optimally tailored to
one another. The cooktop extractor has an automatic after-run function to
ensure not only sufficient air exchange but also the optimum performance
and service life of the recirculating filter.
Test
30 min. intensive boiling of 1.8 l water
Initial heating
Boiling After-run End of after-run
100
90
80
70
60
Rel. humidity (%)
50
40
0
15
30 45 60
Minutes
132
BORA MAGAZINE

BORA SYSTEM
TECHNOLOGY
Exhaust ducting
with the BORA Ecotube duct system
Variable design options
The exhaust ducting can be installed in various ways. People usually choose
to do this in the kitchen’s plinth area, but it can also be integrated into the flooring
under certain conditions.
Floor covering
Floating cement screed or bare
concrete floor
Underfloor heating
PE foil
Shallow duct on the floor covering
Shallow duct on the cellar ceiling
Footfall sound insulation
Empty pipe for control line
Reinforcement (for withstanding
any loads that occur)
Shallow duct in the footfall sound insulation and
reinforced concrete floor
Shallow duct in the reinforced footfall sound
insulation
BORA MAGAZINE 133

TECHNOLOGY
BORA SYSTEM
BORA Professional 2.0
Flush installation
Surface mounting
7 +0,5
14
12
10 ... 40
A ±2
≤ R5
B ±2
≤ R5
≤ R5
B ±2
≥ 74
≥ 74
516 ±2
544 ±2
≥ 700
516 ±2
≥ 700
10 ... 40
Cooktops/cooktop extractor A [mm] B [mm]
Cooktops/cooktop extractor
B [mm]
1/0 374 346
1/0 346
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
A mounting rail must be installed between adjacent cooktops. All dimensions are shown from the front edge of the front cover.
134
BORA MAGAZINE

600
> 50 495
> 600
10 ... 40
Cooktops/cooktop extractor A [mm] B [mm]
Cooktops/cooktop extractor
B [mm]
1/0 344 320
1/0 320
2/1 776 752
2/1 752
3/2 1208 1184
3/2 1184
4/2 1549 1525
4/2 1525
Cut-out dimensions tolerance +/- 2 mm. Clearance of one millimetre should be planned between the built-in appliances. Clearance of two millimetres
should be planned around the built-in appliances. Single solution 1/1 is only available on request and under consideration of special planning instructions.
A mounting rail must be installed between adjacent cooktops. All dimensions are shown from the front edge of the front cover.
BORA MAGAZINE 135

BORA SYSTEM
TECHNOLOGY
BORA Classic built-in versions
Flush installation Surface mounting Surface mounting
(with frame)
BORA Basic built-in versions
Flush installation Surface mounting Surface mounting
(with cooktop frame)
BORA MAGAZINE 137

LEGAL NOTICE
Imprint
Contact
Publisher
BORA Vertriebs GmbH & Co KG
Innstraße 1
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: Claudia Homer, Thomas Saible
Production
F&W Perfect Image GmbH, Rosenheim
Print
F&W Druck- und Mediencenter GmbH,
Kienberg
BORA product images & renderings
Hunger & Simmeth GmbH
Büro Raumflug, Auracher Popp GbR
Text
Martin Fraas, Barbara Friedrich,
Klaudia Meinert, Heide Sahl, 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
Innstraße 1
6342 Niederndorf, Austria
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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
T +42 (0) 191 122 0203
p.dolezal@bora.com
Denmark
Morten Engebretsen ApS
Carsten Sander, Sales Director Norway,
Sweden & Denmark
HQ Dronningensgate 28
0154 Oslo, Norway
T +45 (0) 88 44 05 41
carsten@engebretsen.no
Estonia
BORA Holding GmbH
Innstraße 1
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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
info@savo.fi
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Mario Theodoridis & Co
7th km Oreokastro Str.
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T +30 (0) 2310 682 285
info-gr@macart.biz
Hungary
BORA Holding GmbH
Innstraße 1
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www.bora.com
Iceland
BORA Holding GmbH
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www.bora.com
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
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Simas Butkus
Linkmenu g. 5
09300 Vilnius
T +370 (0) 650 94 715
simas.butkus@prenta.lt
Malta
BORA Holding GmbH
Innstraße 1
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T +43 (0) 5373 622 50-0
F +43 (0) 5373 622 50-90
mail@bora.com
www.bora.com
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Morten Engebretsen AS
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0154 Oslo
T +47 (0) 22 47 75 90
post@engebretsen.no
Poland
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Ul. Polnocna 9
26-001 Maslow Pierwszy, Poland
T +48 (0) 500 144 844
l.dudala@bora.com
Romania
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F +43 (0) 5373 622 50-90
mail@bora.com
www.bora.com
Russland
Hometek
Dubiniskaya 57
Moscow
Sweden
Morten Engebretsen AB
Måns Gustafsson, Area Sales Manager
HQ Dronningensgate 28
0154 Oslo, Norway
T +46 (0) 840 882 400
mans@engebretsen.no
Slovakia
Peter Dolezal
T +42 (0) 191 122 0203
p.dolezal@bora.com
Slovenia
Siccabo d.o.o.
Tržaška 297
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.fielding@bora.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 Ldt.
Osipova Str, 37
65012 Odessa
T +38 (0) 050 3334894
ayutovets@tango.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
BORA Holding GmbH
Innstraße 1
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T +43 (0) 5373 622 50-0
F +43 (0) 5373 622 50-90
mail@bora.com
www.bora.com
Middle East
BORA Holding GmbH
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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
138
BORA MAGAZIN
Errors and technical changes reserved.

Photo: veloimages.com
Peter Sagan, three-times UCI World Champion
and captain of the BORA – hansgrohe team

BORA VERTRIEBS GMBH & CO KG
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www.bora.com
WUBMEN- 004