World Premiere HPP 108

Presentation during the Analytica 2008 in Munich

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Technology in a historical atmosphere


For more than 120 customers from all around the world, the world premiere of the new HPP 108 constant climate chamber became a party for all the senses. The historic Central Cogeneration Power Station at the Munich main station provided an impressive backdrop, with its industrial architecture, typical of the beginning of the 20th century.

 

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In the old boiler house with its brick walls, elegantly dressed white tables, dramatic light installations and the avantgarde percussion interludes of well-known Munich ensemble Power Percussion offered an exciting contrast programme to the presentation of the newest technology from the company Memmert.

 

 

 

 

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Cold  – Heat – Humidity


The entire evening was held under the sign of these three words. Before the catering team from Kofler & Kompanie could spoil guests with a highly imaginative cold culinary delight of white tomato mousse, iced basil sorbet and wild herbs, managing director Christiane Riefler-Karpa came to the stage to welcome guests with a short and witty speech, and to introduce the programme for the evening. As a special exception, the gods had placed pleasure before work for the five hours of the event.

 

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Each course was announced by the musicians with passionate rhythms, backed by impressive lighting effects in blue, red and green, the symbolic colours of the evening. Animated discussions accompanied the exquisite dinner of parsnip cream soup followed by veal medaillons with truffle tagliatelle, and the cheerful and often informal atmosphere just kept on getting better.

 

 

 

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Afterwards the functions and advantages of the HPP 108 constant climate chamber were explained to guests, with six appliances, by Memmert staff. Those who had expected the delicious food and excellent wines to produce signs of weariness were left disappointed. Until nearly 11 in the evening, thoughtful questions were asked and opinions exchanged in German, English, French and Spanish, while the dessert buffet with flambé delicacies and a nitrogen point lured guests back to cold, warm and humid culinary delights.