Salvis
Expertise, innovation and quality to go.
Our catering and hospitality customers benefit from our innovative, high-quality thermal cooking systems - and satisfied customers are at the root of our success. With you in mind, we develop and manufacture first-class products designed to meet the most exacting requirements. Salvis - smart cooking!
Experience and tradition - an excellent recipe. Salvis is headquartered in Oftringen, in the heart of Switzerland. Our current image is backed up by decades of experience and tradition culled from the joint expertise of Franke Foodservice Equipment Ltd and Salvis AG (established 1915); these two firms merged and underwent further restructuring to form the present-day company, Salvis AG.
Quality and innovation - specialities of the house. Salvis has epitomised quality since 1915. Our production facilities manufacture thermal cooking systems under ideal conditions; we employ the latest methods, which are combined with close attention to
detail. Our ISO 9001 certification is proof that we strive for perfection on a daily basis.
To optimise our products, we analyse your needs and fine-tune our business processes accordingly. Our banquet system, pressure steamers, GreenVac or Salamanders are just some of the innovative products which you can expect to find in good kitchens around
the world today.
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| Salvis Salamander |
The IKA/Culinary Olympics is a big international event. Salvis wants to contribute to success by providing our high-class products. Especially we present our new Salamander Vitesse Classic!
Contact
Salvis AGNordstrasse 15
CH-4665 Oftringen
Tel. 41 62 788 18 18
Oliver Fierz
Marketing Director
oliver.fierz@salvis.ch
















































Erfurt/Frankfurt am Main. Erfurt in Germany is awaiting its guests for
next year's 22nd IKA / Culinary Olympics. From October 18 to 22, 2008,
the world's best chefs and pastry chefs will gather in Erfurt to show
their expertise and know-how in culinary arts. The international
four-day competition which takes place only every four years is
considered the most important event in this field. And while the
hosting German Chefs Association is looking forward to welcoming
colleagues from more than 35 countries, an extraordinary city promotion
was kicked off.

