Introducing Innovative Solutions in Cooking

ROZHOVOR Introducing Innovative Solutions in Cooking, Safe Holding and Meal Distribution Ing. Petr Lošák is a manager at Montycon Gastro, s.r.o., a company which he founded more than twenty years ago. The company specializes in innovative solutions for gastronomy. Their policy is to help customers reduce their operational costs, make demanding kitchen jobs easier and more efficient. The bonuses include high-quality service provided by a skilled team at the client’s own facility. The history of Montycon starts in 1996. Why did you choose this name and what products did you offer at the start? What innovative solutions do you currently offer? The company name refers to my father’s passion for hunting and his dear Welsh Terrier, Monty, who never gave up, even when fighting a wild boar. When Monty died, my dad inherited the nickname “Monty”, and shortly after, they started calling me “Young Monty”, therefore I wanted to keep the hunting legend of Monty alive when thinking about the name of the company. My first, and the company’s elementary, product was a convection oven with a patented closed system produced by the German producer Convotherm, who is the number one specialist in these technologies. So Montycon represents the connection of the two names. The efforts of the company have always aimed at excellence in gastronomy, the introduction of innovative solutions in cooking based on an original design and the make of the equipment. Many of the Convotherm convection ovens, hold ovens and Alto-Shaam thermal shelves have been in operation for over twenty years, which makes us very proud. Modern gastronomy is more than just a sophisticated piece of shiny stainless steel technology with lots of electronics; it 14 ǀ POSITIV 1/2020 always involves a team of expert advisors and cooks. What is it like in Montycon? Yes, a well-trained team is quintessential. Without it we would not be able to provide our customers with reliable advice relevant to their business. Our team has experience and practice and is trained at our foreign partners’ operations. The last practical training took place at Alto-Shaam in the USA where we went with other European partners whose chefs received instruction in the latest trends and systems making kitchen jobs easier, meal distribution faster, and production more efficient. We also love the inspiring recipes which our European colleagues shared with us. What we found most interesting was the introduction of an advanced baking technology by Alto-Shaam: the Vector multifunctional oven brings a total revolution to the speed and quality of baking. You operate both in classy cuisine and school canteens. Can you give us some examples where Montycon has supplied the kitchen systems in the Moravian-Silesian Region and anywhere in the world? Our primary focus is the Czech Republic and Slovakia. The truth is, we started as a supplier of technologies for restaurants, hotels, and facilities, putting great emphasis on the reliability of the technologies used.