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.