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MTU Aero Engines: Catering with a turbo boost

Germany's leading engine manufacturer, MTU Aero Engines, recently opened its new "hybrid" company restaurant with different areas. The employees are thrilled about the eclectic food choice and the impressive atmosphere. In the background, HOBART technology ensures top performance in terms of cleanliness: with a semi-automatic dishwashing and a food waste management system as well as other dishwashers and complex conveyor technology.

The 5,700 employees of MTU Aero Engines in Munich have a staff restaurant like no other. The new building, which opened in 2023, is a showcase project in terms of communal catering - with a diverse range of foods, spacious areas and a bright, modern atmosphere. On two floors, each with a total of 4,500 square meters, employees not only find the company restaurant with up to eight main dishes every day, but also a shop with coffee and ice-cream specialties, an event space and an A-la-Carte restaurant. The canteen also serves as a meeting place for small and large groups all day long. The hybrid concept includes numerous acoustically protected cubicles, that can also be used for appointments beyond meal times.

An investment that pays off
No expenses were spared when it came to the technical equipment of this modern canteen: MTU invested a lot in building technology, air conditioning and ventilation. Last but not least, the planners also paid attention to the highest quality and reliable service when it came to kitchen equipment. The dishwashing area has a semi-automatic dishwashing solution: two HOBART conveyor dishwashers and a PROFI AMXT hood-type dishwasher, which is used exclusively for cleaning glasses. Utensils like pots and pans are washed in a separate machine.

Full-service provider HOBART
"We chose HOBART as a brand because we were impressed by the concept of dishwashing technology with an integrated food waste management system, and because we have already had good experiences with HOBART's technology and service in previous projects," explains head of company catering and project manager Peter Busam.

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