INTERNORGA and EUROGASTRO 2026 – trends, conversations and solutions for modern kitchens

March 2026 was an intense and inspiring time for KROMET, filled with meetings, conversations and valuable exchanges with professionals from across the food service industry. Within just a few days, we had the opportunity to take part in two key events - EUROGASTRO in Warsaw and INTERNORGA in Hamburg. Trade fairs like these are where real conversations happen. On one hand, we present our solutions. On the other, we listen closely to the market - distributors, investors, kitchen designers and chefs. These direct interactions allow us to better understand the real challenges of modern kitchens and continuously adapt our equipment to meet the evolving needs of the industry.

March 2026 Products

EUROGASTRO 2026 – close to the market

EUROGASTRO 2026, held on March 10–12 in Warsaw, once again confirmed its position as one of the most important food service events in Poland. It was a great opportunity to meet with our partners and distributors and talk about the real challenges the industry is facing today – from rising operating costs and the need to optimise kitchen workflows, to the modernisation of existing food service facilities.

One trend stood out clearly: growing technological awareness among customers. More and more often, purchasing decisions are no longer about individual pieces of equipment, but about entire processes – efficiency, ergonomics and the ability to integrate different solutions into one cohesive kitchen system.

INTERNORGA 2026 – a broader European perspective

Just one day after EUROGASTRO, we moved to Hamburg for INTERNORGA 2026, held on March 13–17 – one of the key meeting points for the HoReCa industry in Europe.

INTERNORGA offers a distinctly international perspective, giving a broader view of how the industry is evolving – not only in terms of local needs, but also global trends shaping the future of food service.

In conversations with partners from across Europe, several common themes emerged. There is a clear demand for solutions that are efficient, ergonomic and reliable in intensive, day-to-day operations. At the same time, flexibility is becoming increasingly important – kitchens need to be designed around specific concepts, not the other way around.

INTERNORGA made one thing clear: the future of gastronomy is not just about equipment, but about well-designed, tailored technological solutions.

What did we showcase at the trade fairs?

During both events in Warsaw and Hamburg, we presented a cross-section of our solutions – from compact equipment to more advanced kitchen systems. Each of them addresses the real challenges of modern food service operations: efficiency, ergonomics and consistency.

RINATO – next-generation convection steam oven

At our stand, we presented a 6-tray model, a compact version of our convection steam oven. It’s a solution that combines strong performance with intuitive operation and low running costs.

Key features include:

fast heat-up thanks to the TurboHeat system
cost-efficient cleaning (EcoWash+) – helping reduce operating costs
precise temperature control with DeltaPro
an intuitive touchscreen interface that simplifies daily work

This is a versatile solution that performs equally well in à la carte kitchens and in larger-scale production. Learn more about RINATO.

300 L boiling pan – scale and consistency

The BEK-300 model attracted particular attention from catering companies and large-scale food service operators.

This is equipment designed for high-volume production:

indirect heating system that prevents burning
precise temperature control (30–120°C) compliant with HACCP
large 300-litre capacity – ideal for mass production
durable construction and easy cleaning

It’s a solution that delivers one key benefit: consistency – regardless of production scale.

Induction bratt pan PE-02i – speed and control

The induction bratt pan was one of the most tangible examples of how technology can directly impact kitchen performance.

What makes it stand out?

fast heat-up and shorter cooking times
precise temperature control and even heat distribution
up to 40% lower energy consumption
improved safety – only the base of the pan heats up

It’s a solution for kitchens that want to work faster, more efficiently and with greater control.

Monoblock – a kitchen designed around you

One of the standout elements of our presentation was the monoblock system – a solution that clearly shows how the approach to kitchen design is evolving.

It’s no longer about combining individual appliances, but about creating a fully integrated, well-designed workflow.

Key benefits include:

no gaps between units – higher hygiene standards and easier cleaning
improved ergonomics – everything exactly where it should be
better use of space and a more compact layout
a clean, professional look – especially important in open kitchens
full customisation – each project tailored to a specific concept

This solution is particularly valued in premium projects and fully bespoke kitchen designs. Find out if a monoblock is the right fit for your kitchen.

7SB line – a new standard of finish and modularity

At the trade fairs, we also presented selected equipment from the 7SB line, designed to meet the growing expectations of the market.

What sets it apart?

Scotch Brite stainless steel finish – durable, resistant to marks and easy to keep clean
modular construction – precise fit between elements with no gaps
high hygiene standards in line with HACCP requirements
flexible control options – digital or manual, depending on user preference

The 7SB line is designed for modern food service concepts – where functionality matters, but so do aesthetics and the overall guest experience.

Key takeaways – where is the food service industry heading?

Conversations during EUROGASTRO and INTERNORGA made one thing clear: the food service industry is entering a new level of maturity. It’s no longer just about buying equipment – it’s about optimising the entire kitchen workflow.

Ergonomics and efficiency as the new standard

Kitchens are now designed to reduce working time, limit unnecessary movement and minimise the risk of errors. Equipment is no longer expected to simply function – it needs to actively support the team.

Compact and flexible solutions

The growing number of smaller food concepts – such as bistros, food halls and dark kitchens – is driving demand for solutions that are both high-performing and space-efficient.

Customisation over one-size-fits-all

More and more kitchens are designed around a specific concept, not the other way around. Investors expect solutions tailored to their business model and operational needs.

Full-service approach as a competitive advantage

Today’s clients are looking for more than just equipment. They expect a partner who can deliver the full package – design, consulting, implementation and service.

Operational cost awareness

Energy efficiency, ease of cleaning and reliability are no longer optional features. They are becoming key decision-making factors when selecting equipment.

Find out what really drives performance in modern kitchens.

KROMET – more than a manufacturer

One of the key takeaways from both trade fairs was the growing importance of a comprehensive approach to food service investments.

At KROMET, this has been our direction for years. We are not just a manufacturer of equipment – we are a partner supporting our clients at every stage of the process.

From initial concept and kitchen design, through equipment selection and configuration, all the way to installation, training and after-sales service.

Thanks to our collaboration within the Dora Metal Group, we can also deliver complete kitchen solutions – from cooking equipment and refrigeration to stainless steel furniture and ventilation systems.

This approach is especially valued by distributors and investors who are looking for one reliable partner to handle the entire project.

Trade fairs as a direction for the industry

Both EUROGASTRO and INTERNORGA confirmed one thing: the food service industry is moving towards more conscious, well-designed and efficient solutions.

This is no longer the era of random purchasing decisions. It’s a time of strategic investments, where what really matters is: