Magazine
Professional 2.0
Classic
01 | 2018
Basic
Home story
Larger cooking zones A family kitchen in Functional aesthetics Efficiency, and extra-deep understatement and plus now available as Berlin – a visit to dimensions optimum installation an All Black edition BORA customers flexibility
EDITORIAL
“Let’s make kitchens more attractive. . .” Willi Bruckbauer, developer and founder of BORA Lüftungstechnik, on an idea that turned the kitchen world upside down in just a few years.
This was the basic idea. As a carpenter with a kitchen studio, I spent every day with customers who wanted us to make their dream kitchens a reality. Even a decade ago, I was often anxiously asked: “Do we really have to use such a huge, noisy extractor hood? Isn’t there a more attractive option?” My inability to offer buyers an optimum solution was something that I saw as both an annoyance and a challenge. I set to work developing a system that could draw vapours downwards. I was driven by pure curiosity, but also the ambition to make kitchens a more attractive and enjoyable place. Many months passed before I finally put pen to paper with a design for an extractor that could optimally extract vapours downwards. At the time, I never imagined that my idea would turn the kitchen world upside down to such an extent. Ten years have now passed since I established BORA. And I have believed in my idea right from day one. Our focus is on innovative and solution-oriented technologies that help to improve people’s quality of life. The perfect kitchens also have to work perfectly. They have to be easy to clean and quiet, i.e. with no annoying noises to distract people from cooking and enjoying life in the kitchen. As the kitchen is the heart of the home and the place where meals are lovingly prepared, the environment should be full of fresh air rather than lingering cooking odours. Nowadays, cooktop extractors are completely on-trend. It is said that we, at BORA, triggered this hype. And I sometimes rub my eyes in amazement at this. But our fan community, which now cooks with BORA in over 50 countries, proves us right. The huge success that our company has achieved is somewhat of a revolution – and one that has only been made possible thanks to our many motivated employees and kitchen retailers. We may well have fundamentally altered the design and function of kitchens, but we are not stopping here. We are continuing to develop innovations for our customers. In this edition of our magazine, we will present a new product to you: the BORA Basic All Black, the well-established system further refined with a black air inlet nozzle. The colour scheme is characterised by stylish understatement and purism at its finest. Turn to page 36 to find out more. The magazine naturally also covers everything you need to know about our Basic, Classic and Professional product ranges, including planning instructions, application and combination options, dimensions and technical details. We invite you to take a look at our company and our philosophy, our worlds of experience with recipes, the BORA Cooking Truck and our commitment to cycling, not to mention kitchen and architectural topics. Everything that motivates and inspires us to make the world of kitchens a little better every day. Enjoy browsing our magazine. Welcome to our world!
Yours, Willi Bruckbauer
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CONTENTS
BORA PROFESSIONAL 2.0
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14
Functional aesthetics, innovative effectiveness, extra-deep dimensions, best performance – winner of the 2017 Red Dot Award.
BORA CLASSIC
22
Touch controls and a design scaled down to the essentials. BORA Classic: versatile and efficient with maximum installation flexibility.
BORA BASIC
30
The revolution: a cooktop and extractor rolled into one – suitable for any kitchen. Now also available in the All Black edition.
BORA ADVANTAGES
42
Based on innovative ideas, we provide effective, carefully thought-out solutions.
74
B ORA products THE BORA PRINCIPLE
8
Innovation not imitation. We come up with innovative ideas that enrich and improve people’s everyday lives.
BORA SYSTEM
10
Everything from a single source – for more quality down to the finest details.
BORA PRODUCT OVERVIEW & WARRANTY
12
Now with a free one-year extension on the warranty.
14
B ORA experience INTERVIEW
46
BORA founder Willi Bruckbauer speaks to Michelin-star chef Johann Lafer about healthy eating and passion-fed motivation.
HOME STORY
52
A quaint villa has been awoken from its long slumber: a visit to the lovely Lietke family in Berlin.
CYCLING BORA – hansgrohe starts the new season with great self-confidence.
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TREND REPORT
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Kitchens and living rooms are increasingly blending into one – giving rise to new requirements to be met by kitchen technology.
ARCHITECTURE
Revolverheld’s drummer speaks about his passion for cooking and his love of Asian cuisine.
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With its spectacular new tasting room, the Hensel Winery in Bad Dürkheim is architecturally striking.
RECIPES FROM JOHANN LAFER
BORA REVOLUTION TOUR
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The extraordinary marketing tool has become a model for success – and is heading on a new international tour in 2018.
80
The top chef presents quick and healthy meals in the 10 | 10 cookbook.
YACHTS
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JAKOB SINN
120 86
Thanks to a partnership with the luxury yacht manufacturer Benetti, BORA systems are now also used on the high seas.
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B ORA technology
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BORA PROFESSIONAL 2.0 BORA CLASSIC BORA BASIC
108 116 120
BORA SYSTEM
124
Duct system & wall sleeves 125 126 Fans Filters & silencers 127 Accessories 128 131 Exhaust air/recirculation Installation 134
2 104 138
EDITORIAL BORA AWARDS LEGAL NOTICE
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BORA products
The BORA principle BORA system BORA product overview & warranty BORA Professional 2.0 BORA Classic BORA Basic BORA advantages
8 10 12 14 22 30 42
PRODUCTS
BORA PRINCIPLE
T he BORA principle Innovation Innovation not imitation. We come up with innovative ideas that enrich and improve people’s everyday lives. We believe in our vision of ‘the end of the extractor hood’.
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The BORA principle – or: physics can be so ingenious. 1
Kitchen vapours rise at a maximum speed of one metre per second.
2
The BORA cooktop extractor extracts downward at approx. four metres per second.
3
The higher cross flow suctions away cooking vapours and odours effectively, directly at the cooktop.
BORA is synonymous with innovation and creativity in the kitchen. We have revolutionised the design and function of kitchens. The BORA principle is gaining increasing ground. We believe in our vision of ‘the end of the extractor hood’. We offer more freedom, enhanced functions and extraordinary design options. We set the highest quality standards for our products and services. The fact that our production sites are based in Germany and Austria ensures that we fulfil these commitments. We only use high-quality materials, such as stainless steel and glass, and avoid substances that are hazardous to the environment. We work with excellent preliminary suppliers including SCHOTT, E.G.O. and ebm-papst for our motor technology, enabling us to only ever bring top-quality products onto the market that benefit our customers and are environmentally sustainable. The BORA principle is catching on. More and more manufacturers are realising that our vision of the end of the extractor hood offers new kitchen design options and outstanding customer benefits. We remain focused. Cooking vapours and odours are no match for BORA – we suction them away precisely where they arise, i.e. directly at the cooktop. We extract vapours straight from pots, roasters, pans or grills by means of physics, not by magic! We simply use a cross flow which is greater than the speed at which the cooking vapours rise. Advances in patented technology We work with patents. Our cooktop extractor systems are so effective and energy efficient that their performance goes far beyond that of conventional extractor hoods and modern interpretations. We are extremely active in research and development with 55 international patent applications currently pending.
Cleanrate – or the true measure of performance Extractor hoods are assessed according to DIN EN 61591, which measures the fan power, volume and grease filtering. BORA devised the cleanrate procedure in order to compare the performance of different systems objectively in terms of their ability to eliminate the unwanted side-effects of cooking. The cleanrate refers to the air purity level while cooking. The higher odour particles rise, the more they contaminate the air in the kitchen. Conventional extractor hoods only extract some of the vapours generated. In tests, BORA achieves a cleanrate of almost 100% directly at head height – a level that manufacturers of traditional extractor hoods can only dream of. Cooking with BORA is like cooking in the fresh air. Constantly improving – constantly progressing BORA is now offering its customers an extended warranty on all BORA cooktop extractor systems. To benefit, simply go to www.mybora.com and enter the code from the sticker on the cooktop extractor. This will automatically extend your warranty by another year, free of charge. We train our global retail partners using our in-house training measures to make sure that our customers are given top-quality advice. At the BORA Training Lab in Raubling, we hold daily training sessions on installation, advice and sales to guarantee that our customers receive the best advice and implementation services on site. Our Planning department helps our specialist suppliers optimally implement your system. BORA’s very own international service team deals with any problems that can only be efficiently resolved on site, such as a cracked glass cooktop or a filter replacement.
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PRODUCTS
BORA SYSTEM
A complete system with a functional guarantee Everything from a single source – for more quality down to the finest details To ensure that BORA systems can be seamlessly installed, we offer you parts that can be used universally for optimum performance down to the finest details. We also see it as our duty to always think ahead and constantly improve. The best proof of BORA’s outstanding sense of innovation and individualism is our specially developed duct system featuring the BORA Ecotube and the BORA 3box wall sleeve. Now, a system is available that perfectly meets the high standards required with regard to effectiveness, ease of installation and flexibility. If you use only BORA components in your BORA system we grant you a 100% functional guarantee of optimum performance, effectiveness and quietness. BORA Ecotube and BORA 3box – an air duct system for every challenge. Regardless of where you install your air duct, on the kitchen floor or along the cellar ceiling, the BORA Ecotube offers optimum functionality and promises uncompromising performance. Compared to conventional duct systems, the BORA Ecotube boasts considerable
advantages, e.g. 20% less pressure loss thanks to optimised flow and smooth surfaces, a unique sealing concept and easy installation. The BORA 3box wall sleeve rounds off the extraction system perfectly as it boasts excellent heat insulation properties, watertightness (even against driving rain) and extremely low pressure resistance. All of the materials used naturally meet the requirements of fire protection class V0 and material class B1. BORA is a system provider and specialist. We focus exclusively on cooktops and cooktop extractor systems. We see our solutions as systems and we think in terms of systems. We start with the cooktop, which is perfectly tailored to the cooktop extractor, then we combine both elements to begin our planning process. The ducts, motors, filters and even the wall sleeves are all part of the same application. We also deal with all of your cooking and ventilation requirements, from the extractor right down to the wall sleeve. Our air purification boxes take health issues into account and are part of our day-to-day responsibility.
A perfect combination of award-winning design, high-quality materials and innovative technology.
For technical information about the BORA Ecotube and BORA 3box, turn to page 124
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PRODUCTS
OVERVIEW
A   n overview of BORA products BORA’s powerful ventilation technology is characterised by outstanding quality and effective solutions
BORA Professional 2.0 Functional aesthetics and optimum effectiveness
BORA Classic Touch controls and a design scaled down to the essentials
BORA Basic Beautifully presented design and technology
The minimalist design and a broad range of modular cooktops enable optimum flexibility. The BORA Professional cooktops are the deepest modular cooktops on the market and offer enough space for two large pans. The intelligent control knob enables users to control the various functional programmes with just one hand. The cooktop and extractor intelligently communicate with each other.
A versatile and efficient system offering attractive design language and optimum flexibility. With their flush installation and minimalist aesthetics, the cooktops and extractor blend seamlessly into the overall kitchen design. The simple and intuitive touch-operated controls are precisely adjusted with a simple tap of a finger. Thanks to its compact dimensions, the BORA Classic is suitable for installation in almost any kitchen.
The perfect combination of a powerful cooktop and a highly effective cooktop extractor. Various sizes and functions offer the ideal solution for rooms of all dimensions. What makes this all-rounder extra special are its particularly large cooking zones. It goes without saying that two large pots or pans can fit on the surface induction cooktop, enabling professional standards in even smaller kitchens with BORA Basic.
For technical information, turn to page 106
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2-year BORA warranty PLUS 1 free extra year Extend your warranty by an extra year – simply and at no additional cost! A gift for our customers. Free warranty extension as a sign of confidence As proof of our confidence in our products, we have offered all customers an extended warranty since the end of 2016, regardless of which BORA cooktop extractor system they have chosen. To benefit, simply go to www.mybora.com and enter the registration code from the sticker on the cooktop extractor. This will automatically extend the warranty by another year, free of charge.
You can find the registration code on the warranty sticker.
Where can I find the warranty sticker? On BORA Professional and BORA Classic products, the sticker is on the cooktop extractor. On BORA Basic products, it is on the cooktop. The registration code is also printed on the operating instructions label.
Scan the QR code with a smartphone or simply photograph it with the camera (from Apple iOS11). Enter the registration code for the BORA device and the warranty will be automatically extended by a year.
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BORA PROFESSIONAL 2.0
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B ORA P rofessional 2.0 T he Best of the Best*
PRODUCTS
BORA PROFESSIONAL 2.0
Always to the point. Searing tuna so that it stays juicy on the inside is no problem on a BORA cooktop.
Above: Made of pure stainless steel, the BORA Tepan grill is big enough to fry eight steaks at the same time as well as being easy to use and clean.
Left: Electrical domestic appliances can be conveniently connected thanks to optimally positioned sockets.
* BORA scooped the ‘Best of the Best’ Red Dot Award 2017 for the Professional 2.0.
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BORA Professional 2.0 – functional aesthetics, innovative effectiveness, extra-deep dimensions, best performance – winner of the 2017 Red Dot Award. The new Professional 2.0 is an evolved version of the original BORA system. We retained all of the tried-and-tested elements – such as the extra-deep cooktops, the knobs and the efficiency of the actual system – and enhanced other aspects with a view to combining simplicity, functionality and optimum performance in a single, electrically controlled system. The panel of judges of the Red Dot Award chose BORA Professional 2.0 as the best of the best systems in 2017 before it was even launched on
the market – further proof of the innovativeness and engineering ingenuity of the new system. The heart of the Revolution 2.0 is the user interface, which now allows the cooktops and cooktop extractor to communicate with one another. This enables us to achieve optimum user friendliness and outstanding effectiveness. Everything is made possible by an intelligent control knob: from power control to the various function programmes to the temperature indicator in the knob itself. BORA Professional is a complete system. Cooktops, cooktop extractors, ducts, motors, filters and wall sleeves are combined in this electrically controlled system to create a complete functional solution.
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PRODUCTS
BORA PROFESSIONAL 2.0
This is what it looks like to enjoy complete freedom when cooking with BORA: there is no extractor hood to interfere with the work area or the view.
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With their huge depth of 54 cm, the cooktops are the deepest modular cooktops on the market, offering an extremely large cooking area. As you can see on pages 14/15, the surface induction version with flexible cooking zones enables you to place up to three pans on a cooktop at once. The BORA Professional 2.0 system also offers huge versatility and various composition options – from Tepan to wok cooktops. It all boils down to how and with what you prefer cooking. Thanks to our EC motors, BORA Professional 2.0 also cooks extremely quietly and efficiently. To fine-tune the system even further and offer a 100% functional guarantee, BORA has introduced its very own Ecotube duct system. Optimally coordinated products, right down to the BORA 3box wall sleeve, create an overall system that meets exacting requirements in terms of effectiveness, ease of installation and flexibility. What’s more, BORA Professional 2.0 is significantly quieter than conventional extractor hoods. In fact, its noise level is even drowned out when frying a steak. The system also cuts an impressive figure in terms of energy efficiency, with an A++ rating. Customers can choose whether to install BORA Professional 2.0 as a recirculation or exhaust air system. The new Professional can essentially be installed as a ‘plug and play’ compact system with integrated fan and silencer. This opens up the previously unavailable opportunity to install a modular cooktop extractor system in floating worktops. A world first. A revolution. With an installation height of just 199 mm, the system is practically made for floating worktops.
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Above: BORA Professional 2.0 impresses with its outstanding performance and offers the largest cooktops on the entire domestic appliance market. Two large pans can be placed one behind the other on each cooktop.
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Below: Our products not only enhance people’s enjoyment of cooking, but also offer impressive everyday advantages in the form of simple cleaning and maintenance.
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It can naturally be planned as an exhaust air version that guides the air over long distances to enable optimum interior design in the kitchen. The system is remarkably easy to clean, and the cleaning procedure itself has also been further improved. The wide extraction opening leads directly to the removable filter and the tray with a built-in handle. All parts are dishwasher safe so you can keep your system permanently clean. Even the grease particle capture rate has been further optimised to guarantee that the system performs well in the long term. The cooktop extractor and cooktops offer uncompromising quality. High-quality materials and attention to detail ensure excellent functionality and durability. BORA products are characterised by pure stainless steel, heavy-metal-free SCHOTT glass ceramic and elaborate workmanship.
BORA PROFESSIONAL 2.0
PKA/PKAS
BORA cooktop extractor
PKFI11
PKI11
PKIW1
PKC32
PKC3B
PKCH2
BORA surface induction glass ceramic cooktop with 2 cooking zones
BORA HiLight glass ceramic cooktop with 2 cooking zones: 3-ring/2-ring
BORA induction glass ceramic cooktop with 2 cooking zones
BORA HiLight glass ceramic cooktop with 2 cooking zones: 3-ring/roaster
PRODUCTS
BORA induction glass ceramic wok cooktop
BORA Hyper glass ceramic cooktop with 2 cooking zones: 1-ring/2-ring
All cooktops measure 370 × 540 mm
For technical information, turn to page 108
PKT11
BORA Tepan stainless steel grill with 2 cooking zones
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BORA CLASSIC
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B  ORA Classic
I  nnovation down to the last detail
Touch controls and a design scaled down to the essentials. BORA Classic: versatile and efficient with maximum installation flexibility. BORA Classic won the Red Dot Award for Product Design. This highlights BORA’s outstanding sense of innovation and the functionality of the product, which combines attractive aesthetics with a minimalist design. On a smaller scale than BORA Professional, BORA Classic can make your cooking and kitchen dreams come true in perfectly designed rooms. There’s no annoying hood to spoil the appearance of your kitchen, yet you still have an ideal solution for extracting cooking vapours thanks to the BORA principle. Whether you combine your kitchen units with steel, glass, wood or stone, the streamlined design of BORA Classic blends into any surroundings.
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The innovative ventilation technology is sure to attract everyone’s attention when the device is turned on and cooking vapours and odours are drawn downwards as if by magic. BORA Classic also offers the latest motor technology and an energy efficiency rating of A++. You can choose from a range of cooktops that can all be combined with one another, including surface induction, wok, gas, Tepan and classic Hyper glass ceramic cooktops. BORA Classic is controlled using an intuitive touchscreen operating panel that only becomes visible when it is switched on. As such, our Classic system is ideal for minimalist kitchens. The cooktop extractor comprises two identical, polished stainless steel cover plates that can either be set aside during cooking or used as an air baffle when operating the gas cooktop. Alternatively, BORA offers an air inlet grille, also
BORA CLASSIC
PRODUCTS
Left: BORA Classic – sleek, slimline design combined with powerful extraction technology.
Below: With BORA Classic, even strong-smelling cooking vapours from joints of meat can be simply and effectively extracted downwards.
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BORA CLASSIC
Left: BORA Classic combines minimalist design and optimum functionality down to the finest details.
Below: With BORA Classic, the choice is yours: surface induction, Hyper glass ceramic, Tepan, wok or gas cooktop.
made of extensively polished stainless steel, which simply stays on the cooktop extractor while cooking and is only removed to be cleaned in the dishwasher. The choice is yours – your taste is the decisive factor, not only when cooking. With our BORA Classic system you can again choose between exhaust air and recirculation as well as flush installation and surface mounting. As an additional option, the standard BORA Classic configuration comprising an extractor and two cooktops is now also available with a stainless steel frame for simple and virtually flush installation in worktops of any material, including laminate. The cooktops measuring 340 × 515 mm fit in any worktop and can therefore be flexibly installed in kitchen islands or kitchen counters.
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Even cooking with deep pans is no problem for BORA Classic.
BORA CLASSIC
CKASE
CFI11
CI11
CIW1
CKAEG
CCH1
CG11
CT1
BORA cooktop extractor system
BORA air inlet grille
BORA surface induction glass ceramic cooktop with 2 cooking zones
BORA Hyper glass ceramic cooktop with 2 cooking zones
BORA induction glass ceramic cooktop with 2 cooking zones
BORA gas glass ceramic cooktop with 2 cooking zones
PRODUCTS
BORA inductionglass ceramic wok cooktop
BORA Tepan stainless steel grill
All cooktops measure 340 × 515 mm
For technical information, turn to page 116
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BORA BASIC
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B  ORA Basic The revolution: cooktop and extractor rolled into one – suitable for any kitchen
BORA Basic – different products for different users. Optimised to meet the demands of modern kitchen planning.
A strong pair: we have combined a powerful cooktop and an effective cooktop extractor to create an attractive system. With its unconventional design and intuitive power electronics, BORA Basic makes you want to experience kitchens in a whole new way. Various sizes and functions offer alternatives for every kitchen, depending on the dimensions and layout of the room. BORA Basic is an all-rounder offering bigger, more attractive cooking zones, quieter operation, easy cleaning and optimum interior design – with the added advantage of great space-saving options for smaller kitchens.
BORA BASIC
PRODUCTS
Right: BORA Basic offers enough space for two large pans to be placed behind one another or even a roaster. Below: BORA Basic – the all-rounder for every kitchen, whether big or small.
BORA Basic – the perfect introduction to high-end kitchen culture and design. Enjoy fresh air while cooking and regain freedom when planning your kitchen. The BORA design with its timeless appearance and functional material quality offers a discreet highlight in your kitchen – based on the excellent performance of the actual product. BORA has fundamentally changed the design and function of kitchens, turning them into joint cooking and living areas and providing an attractive stage for modern kitchen design. Different products for different users: the BORA Basic surface induction cooktop with integrated extractor boasts an innovative touch-control concept that has recently been revised and further optimised. Thanks to the touch-operated round slider, you can keep a clear eye on all cooking zones and the round extractor and can operate a large cooktop measuring 830 x 515 mm. The cooking zones have also been further enlarged to now offer 20 to 50% more cooking area than similar systems, making them ideal even for small kitchens. Two large pots or pans can sit behind one another on the BORA surface induction cooktop.
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PRODUCTS
BORA BASIC
Customers with even less kitchen space can opt for the BORA Basic version measuring just 760 x 515 mm. Even in this slightly smaller version, the cooktop still offers all the BORA advantages, i.e. it is efficient and quiet just like all of the other systems. Versatility is ensured by the various different models, including induction, Hyper and flexible surface induction. We have the right product for every customer, depending on their personal requirements and wishes. BORA Basic customers can not only choose between flush and surface-mounted versions, but can also opt for a brushed stainless steel cooktop frame. This offers extra protection for surface-mounted cooktops, particularly in smaller kitchens where work space is restricted. Also new is the All Black Edition of the air inlet nozzle, now available as an accessory. Exhaust air or recirculation – once again, the choice is yours. Storage space is often in great demand, especially in smaller kitchens, and can be further optimised by selecting a recirculation system. You don’t have to forgo any wall units because of an extractor hood, and BORA Basic hardly takes up any space in the floor unit. The air is filtered and cleaned by the activated charcoal filter, then returned to the room through an opening in the floor unit. Simply and quietly.
Above: BORA Basic combines a highly effective cooktop extractor with optimum room design. Left: Classic stainless steel cooktop frame, surface mounting or flush installation – the choice is yours.
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BORA BASIC
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BORA Basic All Black The perfect combination of functionality and an elegant colour scheme. The stylish, understated look is underpinned by the black air inlet nozzle.
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Inspired by the latest trends in kitchen design, the BORA Basic air inlet nozzle is now also available in an All Black edition. The air inlet nozzle’s premiumquality stainless steel elements have been further refined with a special coating that is also used in
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the fields of medicine and engine technology. In addition to creating a timelessly elegant black, matt design, the additional surface treatment also improves the hardness as well as the wear and scratch resistance.
The BORA Basic All Black air inlet nozzle boasts a fascinating, refined, monochrome appearance.
BORA BASIC
B EDAB
B ORA Basic All Black air inlet nozzle
PRODUCTS
B FIA / BFIU 830 × 515 × 198 mm
B ORA Basic surface induction glass ceramic cooktop with integrated cooktop extractor – exhaust air/recirculation
B IA / BIU 760 × 515 × 196 mm
B ORA Basic induction glass ceramic cooktop with integrated cooktop extractor – exhaust air/recirculation
For technical information, turn to page 120
B HA / BHU 760 × 515 × 196 mm
B ORA Basic Hyper glass ceramic cooktop with integrated cooktop extractor – exhaust air/recirculation
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PRODUCTS
BORA BASIC
B  ORA Basic M   aximum room for creativity The perfect introduction to high-end kitchen culture and design: BORA Basic optimally combines a powerful cooktop with a highly effective extractor. Various sizes and functions offer the ideal solution for rooms of all dimensions. What makes this all-rounder extra special are its particularly large cooking zones. It goes without saying that two large pots or pans can fit on the cooktop, enabling professional standards in even smaller kitchens with BORA Basic.
Pristine aesthetics: the design language of the circular central cooktop extractor reflects that of the innovative, touch-operated round slider.
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Large cooking zone Plenty of room and scope for professional cooking
Lots of storage space The cooktop extractor provides room for kitchen accessories
Simple cleaning The removable parts are all dishwasher safe
The large size of the cooking zone is one of the impressive qualities offered by this system. The position of the innovative touchscreen operating panels eliminates all boundaries when cooking, even with slightly smaller BORA Basic versions. The layout of the operating panels has been designed to enable optimum use of the cooktop space. For surface-mounted systems, the stainless steel cooktop frame not only offers suitable protection but also perfectly showcases the cooktop.
BORA Basic enables you to make the most of the space in your kitchen. Thanks to the design freedom offered by the cooktop extractor, you can perfectly adapt your kitchen to any floor plan – without losing valuable space to an extractor hood, which you could better use for wall units. You even retain most of the space in the floor unit too. Storage space is often in great demand in smaller kitchens and can be optimised through the air recirculation filter unit integrated into BORA Basic systems. This makes the need to truncate drawers to accommodate air ducts a thing of the past!
Like all BORA systems, BORA Basic impresses with outstanding everyday advantages. This is particularly evident when it comes to its service-friendly cleaning. All extractor components that come into direct contact with greasy cooking vapours, including the multi-layered grease filter made of stainless steel wire mesh, can be simply detached without any need for tools and quickly and easily cleaned in a dishwasher. The flush design of the cooktops also eliminates nooks or crannies in which dirt could collect.
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PRODUCTS
A DVA N TAG E S
T  he key BORA advantages These advantages are key traits of all BORA products – from Basic to Professional. BORA stands for outstanding quality and premium materials. Based on innovative ideas, we provide effective solutions that are carefully thought-out down to the last detail. High-performance ventilation technology made by BORA is perfect for anyone who appreciates streamlined, minimalist design and trendsetting technology.
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Fresh air Cooking while surrounded by fresh air
Quiet operation Significantly quieter than conventional extractor hoods
Simple cleaning Why make things difficult when there is an easy option?
BORA draws off odours and grease particles directly from the cookware. This prevents cooking vapours from rising up and spreading annoyingly throughout the whole room. The grease particles released during cooking are effectively trapped in the stainless steel grease filter. It is therefore like cooking in the fresh air.
Conventional extractor hoods blast out around 70 decibels (A) directly at head height. BORA, on the other hand, is quieter than frying a steak, even when set to the highest level. This is possible thanks to the sophisticated technology with quiet motors, perfect decoupling and installation of the products in the kitchen plinth.
Cleaning conventional extractor hoods is laborious and time-consuming. In contrast, BORA products impress with outstanding everyday advantages, including when it comes to cleaning and maintenance. All movable parts can be easily dismantled without any tools and cleaned in the dishwasher.
Effectiveness A focus on the bare essentials
Best materials High functionality and long service life
Design freedom Setting the standard for modern kitchen design
Conventional extractor hoods work extremely hard for a comparatively limited result. BORA cooktop extractors are a smart and highly effective solution. The best evidence of this is the 100% cleanrate at head height. This is because the intelligently used flow speed and innovative motor technology guide vapours directly to their destination.
High-quality materials which ensure an excellent degree of functionality and a long service life are united in a premium system with no compromises. We set design standards by using pure stainless steel and heavy-metal-free glass ceramic. We promise that cooking with BORA will offer long-lasting delight.
BORA opens up a whole new range of kitchen design options. Virtually everything is possible: cooking by the window or under eaves, cooker islands with no annoying hoods, more room for top cupboards in small kitchens, seamless minimalism... BORA sets the standard for modern kitchen aesthetics.
Clear view No annoying head-height extractor hoods BORA means freedom from the constraints of conventional extractor hoods. No edges or corners at head height. No stooped stance. No steam to block your view or cloud up your glasses. No restriction on visibility. Thanks to BORA, chefs are not trapped on their own but can interact with guests.
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BORA experience
I nterview H ome story C ycling Trend report Architecture R ecipes from Johann Lafer Yachts 12 questions for Jakob Sinn B ORA Revolution Tour B ORA awards
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EXPERIENCE
INTERVIEW
“PASSION is everything”
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Photos LUKAS JAHN Text KLAUDIA MEINERT
An interview with Willi Bruckbauer and Johann Lafer about good food, time management and motivation.
Two men for whom the concept of sitting on their laurels is inconceivable. Both have a certain restlessness about them. They are always on the lookout for new challenges: the founder of BORA, whose cooktop extractors triggered a new trend in the kitchen world, and the top chef, whose Michelin-star creations can be found on all channels. At first glance, they appear very different. On closer inspection, however, they actually have a great deal in common. They are both driven by joie de vivre and passion, motivation and courage. They also share a vision: “Cooking should be fun.”
Willi, Johann: It’s great to get you both together. You’ve known each other for many years, but I presume that your hectic workloads and many projects give you little time to meet up... Willi: That’s unfortunately true, yes. And when we do meet up, the time always flies by far too quickly. It’s just like for everyone else. But there are also many touchpoints where we meet in a purely professional capacity. For example, Johann cooked for us at the interiors trade fair in Cologne and has created a recipe book for and with BORA. Johann: That was great fun. I devised all of the recipes myself and was both a host and an active participant in the photo shoot for the book at the Stromburg. It was a crazy day. Believe me, Willi, I’ve a great deal of experience when it comes to shoots like these and am very much used to hard work as a chef, but the photo shoot was so fast-paced that I was ready to collapse by the evening. Working with BORA really is dynamic!
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Willi: True. Things move at astonishing speed with us. We also have to improvise at times. But the end result makes it all worthwhile it: a book in which the recipes beautifully show that you can cook healthy and refined food on an everyday basis. And that was our aim. Am I correct in understanding that BORA has published several cookbooks under the motto ‘10|10’ with recipes based on the simple principle of taking 10 minutes to prepare and 10 minutes to cook? Willi: Yes, we believed it was important to note that not everyone can always cook haute cuisine in the kitchen, the place where people all over the world get together in the evening to enjoy a relaxing end to their day. And they don’t have to be able to either. Johann and other chefs, such as Andreas Senn, therefore developed refined dishes for us that you can easily make in just a short time – without being some sort of magician! Cooking should be fun. People experience enough stress in their lives but healthy eating is still hugely important.
INTERVIEW
We don’t need to mention that Johann Lafer is passionate about cooking. But what about you, Willi? Willi: I love spending evenings in the kitchen with my family. My favourite meal is steak and vegetables. Done! I really enjoy cooking and particularly like making down-to-earth meals with top-quality ingredients. Of course, these always have to be healthy too. I’m consistent in this. I like standing at the cooktop and letting the raw meat sizzle away in front of me while we chat about everything and anything – including how our days went, of course. So you don’t only like cooking ‘for business’? Willi: No, but I equally love cooking with my staff and our distribution partners. It’s a dream come true to experience such enjoyable times with people who share my passion for BORA. This is a win-win situation for me. We cook with the staff at BORA as often as possible. The 5,000 distributors worldwide, who regularly visit us in Raubling for training sessions and seminars, also hold a large number of cooking
events. I love it when I can attend them. Johann: It’s also true, Willi, that if you’re passionate about something, you love doing it. Things that others might regard as work – and which can admittedly often be exhausting – give us a sense of joy and fulfilment. I think we’re pretty similar in that regards. When it comes to putting our heart and soul into things and bringing about new ideas, we’re both insatiable in the truest sense of the word.
EXPERIENCE
Austrian-born Johann Lafer began his meteoric rise as a top chef over 40 years ago. And as exhausting as his job can often be, he still clearly loves it.
You’ve got a huge amount going on at the moment too, Johann: to mark your 60th birthday – we hope you don‘t mind us mentioning that! – you’ve fulfilled a great dream and launched the Lafer Magazine, all about your culinary world. Johann: Despite not being a journalist or media producer, I was heavily involved in the development of the magazine right from day one. I was simply brimming with ideas; when you get about as much as I do, you have plenty to report on. For example, my interview with the German
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President Frank-Walter Steinmeier was particularly interesting. It’s not every day that you get the chance to look behind the culinary scenes of government officials. It was naturally also a great honour to conduct an interview with Queen Silvia of Sweden. I felt almost ennobled. Willi: Which you’re not though, Johann. You’re known for being down to earth – which is something else we have in common. Perhaps it’s partly something to do with our origins? I grew up in the Bavarian town of Raubling, where BORA’s head office is located today. Back then,
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the region didn‘t have any Michelin-star chefs, just simple and tasty food shaped by the Alpine landscape around us. You come from Styria and have told me all about your mother’s cooking with a gleam in your eye on several occasions. Johann: That’s what initially ignited my passion. And cooking is something that will never go out of fashion. Being a chef is a future-proof career. But you have to acquire knowledge and learn to offer quality, over and over again. And this was sort of my vision with the Lafer Magazine: to take people with me into the culinary world, which I’m
Johann Lafer and Willi Bruckbauer know and respect one another; they also agree on their recipe for success, i.e. pace, passion and a constant search for new avenues.
so passionate about that I’m happy to share. I’d say that you’re extremely passionate about what you do too, Willi. Otherwise you’d struggle to cope with a daily routine like yours. Time management is an important factor here. Johann, you travel the world looking for the best meat in Uruguay and gaining inspiration for your dishes throughout Asia. You’re also on television. And Willi, exactly ten years on from when you first founded BORA, you’re now represented in 58 countries worldwide. How do you cope with your workload? How do you strike a work/life balance? Willi: I manage the fast pace through precisely that – a fast pace! I’m not just a businessman, but also an avid road cyclist. I competed in many cycling championships during my younger days, and if I’d had what it took to be a great cyclist, I’d have become a professional. I wasn’t quite good enough, but at BORA we’ve been able to attract the reigning three-times World Champion Peter Sagan to our BORA – hansgrohe team. And that’s quite an achievement too! But in all seriousness: I find the best way to switch off is to hop on my bike on a nice day and pedal off. Riding all out for hours in almost any weather. In a group or on my own. That is my world. Even the greatest stress rolls off my shoulders. Johann: It’s all about peace and quiet for me too. Heading up the Reiteralm in the Styrian village of Schladming on a clear winter’s day and gazing out at the snow-covered landscape from an altitude of 1,800 metres is great for clearing the head. You can suddenly see what really matters in life.
What else is important for professional success? Willi: You have to listen, give things consideration and think ahead. When I talk to people, I always try to put myself in their shoes. For example, to try and understand what they want from a kitchen and how we can further optimise what we do. Simply put, I want to make life in the kitchen more enjoyable for people. The notion of sitting on my laurels is inconceivable for me. Johann: For me, it’s also extremely important to think about the chefs of the future. I’m actively committed to this. For example, with the Next Chef Award, where we want to find the next great chef. There are so many talented people out there! Even non-professionals are now cooking to an extremely high standard. The dishes that I’ve been presented by amateur chefs could often have been served in top restaurants. Willi: We hope that our various commitments will promote and positively influence the topic of food. After all, we have you as a culinary specialist. We’re the professionals when it comes to the best possible kitchen appliances. And we’ve made a very simple observation, including in private kitchens: anyone who has ever seen BORA in action says “I totally get it. It really works.” And these are the best moments of all for me – when we win someone over with our developments, whether a professional or an amateur chef. Those are lucid words. Thanks very much for speaking to us. We hope you continue to find lots of energy for your new projects and look forward to hearing about them.
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HOME STORY
BORA IS at home here 52
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Photos HUNGER & SIMMETH GMBH Text MARTIN FRAAS
EXPERIENCE
HOME STORY
Above: Jonas and his mum Nicole are the head chefs while his dad Bernd looks on. The kitchen is also the communication hub of the home.
Right: BORA Basic keeps the legendary Berlin air odour-free while cooking.
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It’s the place where the family gets together. Where they chat and discuss things. Where they take important decisions. For the Lietke family, the kitchen is the centre of their home. It combines the traditional purpose of being a place for cooking, eating and drinking with that of being a lively communication hub. During the design stage, it was therefore important to Nicole and Bernd Lietke for the kitchen to be integrated into the living room with as few barriers to access and visibility as possible. And their wish was consistently implemented. The Lietkes moved from Ulm to Berlin with their children Mia and Jonas in 2016 and awoke the quaint 1936 villa that is their new home from a long slumber. “The building hadn’t been renovated for over 50 years and had to be totally refurbished from scratch”, Bernd tells us. “We tried to retain as much of its original substance as possible though – and therefore its individual style and charm.” The result is a cosy, modern house with plenty of natural light and an overt sense of purism. Despite this, its history still shines through. The kitchen-cum-living room in the family’s beautiful home is like the command bridge on a ship. “The fact that our kitchen was the first thing we chose shows just how important it is to us”, admits Nicole. “During the renovations, we essentially planned and designed the house around the kitchen.” Anyone visiting the family of four for the first time will instantly notice a positive and relaxed general atmosphere. A harmony that is not staged, but actively experienced on a daily basis. “Eating meals together is important for family cohesion”, says Nicole. “We uphold this tradition whenever possible.” The distribution of roles is also clear.
Above: Mia, 10, is the youngest member of the family. She enjoys rhythmic gymnastics and horse riding – but also sometimes simply lounging about on the sofa.
Right: The interior décor is characterised by purism and classic modernity.
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The dining area with a comfy bench is right by the kitchen and offers a lovely view of the garden. Classic chairs from Thonet surround the table.
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Below: Following the renovations, openings in the walls and the open-plan architecture provide plenty of light.
When at home, Bernd, who has a successful career as a manager, happily does as he’s told by “the boss”, as Nicole is referred to by the rest of the family. Jonas, who is already an ambitious and skilled amateur chef at the tender age of 13, is allowed to assist her with the cooking. As firm family favourites, Italian dishes are often on the menu. “We make classic, homely German meals like Spätzle, Schnitzel and Maultaschen too though”, says Nicole.
EXPERIENCE
The family already has a large circle of friends in Berlin and often plays host to guests in the evenings. “We keep everything very casual and relaxed”, says Bernd. “We also like to spend time with our guests in the kitchen before we eat.” While the Lietkes cook, their guests enjoy a glass of wine or champagne – without having to desert chef Nicole.This may also be due to the kitchen being so attractive. After all, it is equipped with a BORA Basic extraction system.
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Above: BORA technology makes the free-standing kitchen island one of the home’s interior design highlights.
Below: The quaint villa was built in 1936 and rescued from its derelict state by the Lietke family.
“Fitting a BORA system in the kitchen gave us maximum design freedom.” BERND LIETKE
“We chose this as it offered us maximum design freedom”, says Bernd. “If we’d used a conventional extractor hood, we wouldn‘t have been able to create the central kitchen island with bar stools, pendant lights and ample headroom.” Another advantage, which is particularly important due to the flowing transition between the kitchen and the living room, is the efficiency of the BORA system. “Even when we’re doing lots of cooking, the kitchen area remains completely odour free”, says Bernd. “This makes it a pleasant place to be.” It also means that guests do not have to return home with the unwelcome souvenir of various kitchen odours on their clothes. “Another important criterion when we chose
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BORA was how quietly the extractor operates”, says Bernd. “For example, you can easily listen to music while cooking. This is a huge advantage.” His wife Nicole also loves BORA Basic’s practical qualities. “The individual components are fantastically easy to clean in the dishwasher”, she enthuses. “That’s convenient and saves time.” Many of the family’s guests have also become BORA fans too. “Almost everyone instantly notices the cooktop with its downdraft extractor”, says Bernd. “A few people have already heard and read about the system, but to see it in action
first hand is really something else. People are particularly impressed by its design and aesthetics.” But there are many other wonderful places in the Lietke’s home too. For example, the comfy leather sofa, which is another family hub, or the armchair by the fireplace, a great place to relax. “And to read”, says Nicole – a hobby that the whole family is passionate about. But while the parents like real books with a solid feel, the children prefer their iPads or smartphones. A perfectly normal, modern family. But a particularly amiable one!
Above: Mia and her brother Jonas with one of the family’s four-legged friends, Mini the cuddly cat.
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Photos LUKAS JAHN, RALPH SCHERZER, STIEHL PHOTOGRAPHY, VELOIMAGES.COM Text OLE ZIMMER
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ON ROUTE to a top season
Left: World Champion Peter Sagan (centre), Slovakian Champion Juraj Sagan (left) and Austrian Champion Gregor Mühlberger (right) in the new team kit for 2018.
Above: The BORA – hansgrohe team at the annual photo shoot. Centre: BORA founder Willi Bruckbauer and team manager Ralph Denk.
The BORA – hansgrohe team makes a statement the second it appears. Strobe lights fill the room while the Queen classic ‘We will rock you’ blares out from the speakers. The excitement among the audience is already tangible as the 27 cyclists in the 2018 season team take to the stage. This kick-off event in early December was no accident – the team led by superstar Peter Sagan wants to make its mark again in the upcoming 2018 season and ultimately become one of the best WorldTeams. “We’re committed to achieving even better results than we did in 2017”, says team manager Ralph Denk in indication of where the team is heading.
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Above: The cyclists in high spirits during a training ride before the Vuelta. Left: Team manager Ralph Denk (pictured here congratulating Marcus Burghardt) has taken BORA – hansgrohe to the top echelons of international cycling.
And the first year as part of the WorldTour, the highest cycling league, was far from disappointing for Bora – hansgrohe: with a total of 33 individual victories, the team finished eighth in the annual team rankings of the international cycling association UCI. Denk’s squad achieved stage wins at all Grand Tours as well as second place in the spring classic Milan–San Remo. Despite this, there is still a sense that the team can do more: “We had to deal with a number of setbacks last year”, recalls Denk. “There was a constant up and down” – the crash at the Tour of Flanders, the mechanical problems at Paris – Roubaix and last but not least captain Peter Sagan’s unjustified disqualification from the Tour de France, which led to months of disputes and discussions.
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The season was brought to a brilliant end though with the title hat-trick at the World Championships in Bergen, Norway, where Peter Sagan became the first ever professional cyclist to secure the title of World Champion for the third time in a row. The dispute between Sagan and the UCI has now been settled, the BORA captain has been fully vindicated and the team is already well into its preparations for the new season. Sagan’s plan is clear: to make up for what was missed and celebrate on the Champs-Élysées in the green jersey of the in the green jersey of the points classification winner.
Above: A golden end to the season: following a photo finish in Bergen, Norway, Peter Sagan is the first professional cyclist to ever be named World Champion three times in a row. Right: Hitting the next challenge with plenty of verve – like here at the start of the classic ParisRoubaix in Compiègne to the north of Paris.
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Right: Teamwork on the team bus: Peter Sagan ties his teammate Marcus Burghardt’s shoes before the third stage of the Tour de France. Below: These are the moments that you never forget as a young fan: Marcus Burghardt always takes the time to sign autographs.
The flagship German team has high aims: “We want to win at least one of the five Monuments of Cycling”, explains Ralph Denk: Milan–San Remo, the Tour of Flanders, Paris–Roubaix, Liège–Bastogne–Liège and Il Lombardia. In addition, his team should not only win the green jersey at the Tour de France, but also land a place among among the top five in the overall rankings at one of the Grand Tours and and establish itself as one of the best five teams in the overall WorldTour rankings. Months of hard work have already gone on behind the scenes to achieve these aims.
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Left: Jay McCarthy in the wind tunnel of the bike sponsor ‘Specialized’ The team spent two days conducting tests at the headquarters in Morgan Hill, California.
Below: Like every year, the team headed to Mallorca to train during the winter. The island’s roads and climate offer the ideal conditions.
“We established the necessary structures during the last season. Now, it’s about taking the team to a new level”, says Denk. Several aspects are being tweaked to make this possible: the aerodynamics should be further improved and the ambitious team has also discovered potential in relation to their diet and training regime. Particular importance is being given to the work in the wind tunnel: last year, after 300 kilometres in the saddle, Peter Sagan was beaten by just three centimetres at Milan–San Remo. It is clear that nothing should be left to chance.
Changes have even been made to the team itself with an eye to achieving the major aims. The Italian Davide Formolo, a top rider for the Grand Tours, will done the the first time. His tall fellow countryman Daniel Oss is Peter Sagan’s new super domestique. He is regarded as a stromg rider who will be able to lead out a sprint for his captain during the spring classics and beyond. Two German pros who already attracted attention last year are also playing an important role in the plans to reach for the stars.
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Below: Team pro Rüdiger Selig looks great in the new team kit.
Right: One of the most beautiful sections of last year’s Tour de France was the Provence stage from Embrun to Salon-deProvence.
As a technically and tactically strong rider, German champion Marcus Burghardt will use his experience and impressive pace to take on a key role in the team. Emanuel Buchmann is also facing major career progression this year: the young man from Ravensburg is likely to line up at the start of the Vuelta a España as captain. You could say that all the key ingredients have been perfectly prepped. And anyone who observes Ralph Denk and the BORA – hansgrohe team will quickly see that the meticulously planned 2018 season may only be the start of them stepping things up another gear. With such great devotion and preparation, the Tour de France yellow jersey is far from an unrealistic future aim.
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W orldTour R ace calendar 2018 Date
Race
Country
1 APR
Tour of Flanders
BE
2 – 7 APR
Vuelta Ciclista al Pais Vasco
ES
8 APR
Paris–Roubaix
FR
15 APR
Amstel Gold Race
NL
18 APR
La Flèche Wallonne
BE
22 APR
Liège–Bastogne–Liège
BE
24 – 29 APR
Tour de Romandie
CH
1 MAY
Eschborn–Frankfurt
DE
13 – 19 MAY
Amgen Tour of California
US
4 – 27 MAY
Giro d’Italia
IT
3 – 10 JUN
Critérium du Dauphiné
FR
9 – 17 JUN
Tour de Suisse
CH
7 – 29 JUL
Tour de France
FR
29 JUL
Prudential RideLondon – Surrey Classic
GB
4 AUG
Clásica Ciclista San Sebastián
ES
4 – 10 AUG
Tour de Pologne
PL
13 – 19 AUG
BinckBank Tour
NL/BE
19 AUG
Cyclassics Hamburg
DE
26 AUG
Bretagne Classic – Ouest-France
FR
7 SEP
Grand Prix Cycliste de Québec
CA
9 SEP
Grand Prix Cycliste de Montréal
CA
25 AUG – 16 SEP La Vuelta Ciclista a España
ES
13 OCT
Il Lombardia
IT
9 – 14 OCT
Presidential Tour of Turkey
TR
16 – 21 OCT
Gree – Tour of Guangxi
CN
INFO The ‘Special Moments’ book presents moving moments from the BORA – hansgrohe team during the 2017 season. ISBN: 978-3-8419-0598-7, 39.90 €
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Text BARBARA FRIEDRICH
TREND REPORT
EXPERIENCE
FROM THE KITCHENS OF OLD to the kitchens of today
Photo: werkhaus Küchenideen
You could almost say that the modern kitchen is taking a step backwards into the pre-modern era. Back to days gone by when the kitchen was the centre of the home. Back to its roots? To some extent – but completely differently of course!
Everyday life used to play out in what was known as the kitchen-cum-living room. This was not just a place where people cooked and ate, but also where women sewed, knitted and crocheted, men read the newspaper and children did their homework. After all, at least in the autumn/winter months, the kitchen-cum-living room was often the only room that was lovely and warm. My grandparents had this kind of large, cosy kitchen. I can still remember wonderful Sundays spent watching and helping out as our grandma cooked. The aroma of bone-marrow and dumpling soup, Palatinate roast beef with sauerkraut and ‘Hoorische Knepp’ dumplings would fill the room – and the entire apartment. There was no extractor hood to interfere with the mouth-watering
odours. With the boom of the economic miracle though, the built-in kitchen came into fashion. This was a separate, purely functional room in which housewives could fully focus on preparing meals, while awkwardly making their way around wall units, hot plates and extractor hoods. Once ready, the meals were passed through a serving hatch into the dining room. I experienced this 1960s architecture and interior design first-hand in my parents’ house. This is how successful people lived at the time. After eating, everyone would retire to the sofa in the separate living room – a place for smoking and for male guests to drink cognac and the like from huge glasses while the females sipped on eggnog.
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In the decades that followed, the functional boundaries between kitchens, dining rooms and living rooms gradually broke down again. Eating and drinking really came into its own in Germany. Amateur chefs cooking at home treated their guests to dishes that would not have been out of place in a Michelin-star restaurant. The kitchen became a creative workshop – as well as a showpiece visible from the dining area. Property developers and builders have paid heed to the change in people’s attitudes towards life and home living with new architectural styles and room layouts. This particularly applies in urban and affluent regions, especially with regard to the ever-more prevalent single and double-income, no-kids apartments, which have loft-like floor plans and are loved by their inhabitants. Here, the bedroom is no longer just a place to sleep at night; with a desk in the corner, a cosy reading area and/or a comfy sofa bed, it is also used during the day. The bathroom has developed from a tiled washroom into an oasis of well-being. Trend researchers even refer to the bathroom as the new kitchen. Whereas the kitchen is the new car, as we already know. Similarly to dining rooms, spectacular living rooms have lost their purpose. Nowadays, they largely function as an intimate place for the family to read, listen to music or watch TV. And the large dining table is no longer only used for meals; kids do their homework on it and parents use it as a temporary desk for working on their PC, smartphone or tablet. And when guests come to visit, the entire evening is spent on the comfortable chairs at the long table. The kitchencum-living room of yesteryear has essentially become an all-purpose kitchen. This is not least thanks to BORA’s cooktop extractor systems, which are gradually banishing the bulky, annoying monstrosities known as extractor hoods from houses and apartments. Instead, active systems at the hob itself suction vapours into the filter below the cooktop – almost invisibly. The ceiling above the cooktop remains free for strategically placed or simply attractive lighting, and pictures can hang over wall-fitted stoves instead of a hood. Architects and designers love the freedom they are given by the flexible layouts and the new possibilities. So too do the inhabitants. Otherwise, this trend of open-plan living would never have taken off.
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In smaller and studio apartments in particular, getting rid of the bulky extractor hood enhances the aesthetic appeal of the entire kitchen area.
Photo: k vorm bvba kortrijk, portrait: Bärbel Miebach
BARBARA FRIEDRICH
After leaving school, Barbara Friedrich, born in 1951, trained as a foreign language correspondent and later studied communication sciences, literature and philosophy at Ruhr-University Bochum. Since the early 1980s, her journalistic work has focussed on the topics of design, architecture and home living. Following executive roles at the magazines Ambiente, Elle Decoration and Architektur&Wohnen, she took over as editor-in-chief of Zuhause Wohnen in 1993 and of A&W Architektur&Wohnen by the Jahreszeiten Verlag in Hamburg in 1999, where she worked until 2016, ultimately as the magazine’s publisher. Since then, Barbara Friedrich has worked as a freelance author, presenter and judge in the design scene. Barbara Friedrich produces video clips about design classics, which can be viewed on YouTube and her own website www.barbarafriedrich.de. She was the initiator and co-author of the Euro Design Guide (Heyne Verlag, 1991) and is a member of the German Design Council, where she sat on the executive committee for many years.
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FLOATING on air and transparent
Photos HENSEL WEIN Text MARTIN FRAAS
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With its spectacular new tasting room, the tradition-steeped Hensel Winery in Bad Dürkheim is causing quite a stir. The new showroom opened in July 2017 and architecture fans are already making the pilgrimage to visit the building, which presents the central forum of a winery in a radically different way. The new showroom seems to float on air. Two concrete steps provide access to the building, but the support elements are concealed. What perfect architecture for wines with names like ‘Aufwind’ (‘Upwind’), ‘Ikarus’ (‘Icarus’) and ‘Höhenflug’ (‘High-altitude flight’)! The connection to weightlessness and flying is a trademark of the Hensel Winery. After all, it is located right by the Bad Dürkheim recreational airport. “I wanted the new wine shop to go with the modern overall image”, says Thomas Hensel, who took over the 24-hectare vineyard in Bad Dürkheim from his father in 2010 and has also attracted attention with purist bottle labels. “The old tasting room was also of high quality, but a little drab inside”, Thomas Hensel explains. “The little light that shone through the crown glass windows was almost completely swallowed up by the dark oak furnishings.” The new
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Openness as a basic principle: the showroom kitchen and surrounding terrace merge into each other. Half of the glass frontage can be opened.
ARCHITECTURE
showroom also features oak, but in this case a reddish-brown thermal oak with a finely textured finish is used to clad the surrounding terrace. The wood is heat treated to make it more robust. It is a very rare material as few producers anywhere in the world are able to thermally modify oak. This is just one of the many fascinating details of this masterpiece by the architect Lars Nicklas, with whom Thomas Hensel already worked back in 2011 to renovate the winery’s cellar. Lars Nicklas does not specialise in buildings for the wine sector. He had to start by getting a feel for this world. He joined Thomas Hensel on visits to multiple wineries with new-builds in order to obtain insights into how several practical requirements were dealt with. The two men then worked together to develop a building that was specifically and uniquely tailored to the Hensel Winery. The new-build is all about transparency. A nine-metre-wide, floor-to-ceiling glazed frontage virtually brings the vines into the interior.
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Left: Width and clarity – the space between the wine sales area and the event area can be put to various uses thanks to the flexible furniture options.
Below: Playing with opposites – the simple plaster on the wall and the clear contours create a fascinating contrast with the warm leather of the benches.
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Half of this frontage can also be opened. “I wanted to make the showroom clearly visible from the outside. Everyone can see inside and everyone can step inside”, says Thomas Hensel. “This alleviates any fears visitors may have about entering. Buying wine is a matter of trust. And the best way to gain people’s trust is through openness.” As well as through clarity. “We aim to express the clarity of our wine and the viticulture process through our winery’s architecture”, says the 46-year-old owner. The materials play a role in this. The pavilion walls are simply rendered, the floor is made of ceramic tiles and the ceiling is clad in cement-bonded
wood-wool insulation panels. Everything is very clean and minimalist. The building structure, design and contents are in perfect harmony, with a flowing transition between the exterior and the interior. In recent years, over 100 new wine shops have been established in Rhineland-Palatinate. The showroom at the Hensel Winery is definitely one of the most impressive. “Viticulture and architecture have always belonged together”, explains Thomas Hensel. “You just have to think about the magnificent châteaus in the Bordelais region, which still shape the image of Bordeaux wines today.”
“I wanted the new wine shop to go with the modern overall image.” THOMAS HENSEL Owner and head winemaker at the Hensel Winery
Weightlessness: the pavilion seems to float above the courtyard. An architectural analogy to the winery’s products with names that translate as ‘Upwind’, ‘Icarus’ and ‘High-altitude flight’.
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Left: Purism – the wine shop’s counter has an HPL front. Nothing distracts from the actual purpose of the showroom, i.e. the presentation of unique wines.
Below: Wood is a key material in the fields of viticulture and vinification. Correspondingly, it also plays an important role in the design of the new showroom.
What the Hensel Winery has in common with BORA is that its owner and chief winemaker Thomas Hensel also endeavours to veer off the beaten track, rethink processes and pursue innovative directions. In doing this, top quality is naturally a constant. It is therefore no surprise that the excellent wines are also served on the BORA Revolution Tour. Hovering 30 metres in the air in a glass cube while drinking heavenly wines with names that translate as ‘Upwind’, ‘Icarus’ and ‘High-altitude flight’ – a partnership could not be more perfect and packed with enjoyment.
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RECIPES
H AUTE CUISINE made simple Michelin-star chef Johann Lafer has developed extraordinary and time-saving recipes for BORA’s 10|10 series For 40 years, the Austrian Johann Lafer has been regarded as an innovative and creative top chef. He has a great mastery of both haute cuisine and simple yet refined dishes. Together with BORA, he has now developed new recipes exclusively for the popular 10|10 book series. As the title indicates, these are all geared around the number 10. As a basic rule, the 10 recipes should take 10 minutes to prepare and 10 minutes to cook – while also being healthy and, of course, tasty! All of the 10|10 edition recipes and videos can be found at: www.mybora.com/en/mybora-world/recipes
Photos LUKAS JAHN Text MARTIN FRAAS
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Michelin-star chef Johann Lafer proves that making top cuisine does not always have to be difficult and time-consuming. He created a dish of pickled scallops and radishes especially for BORA.
EXPERIENCE
RECIPES
Grilled vegetables with flank steak and pesto Serves 4 For the vegetables: 1 red pepper, 4 mini corn on the cobs, 4 mini courgettes, 4 mini aubergines, 1 vine of cherry tomatoes, olive oil for marinating, ground salt and pepper, 2 sprigs each of rosemary and thyme, 2 garlic cloves, 3 tbsp white wine vinegar, 2 tbsp small capers. For the steaks: 1 flank steak (approx. 1 kg), 2 – 3 tsp pepper mixture, 50 ml olive oil, 3 – 4 garlic cloves, 4 – 5 sprigs each of thyme and rosemary, chopped. For the pesto: 5 – 6 stems each of parsley and basil, 2 garlic cloves, 2 tbsp balsamico bianco, 50 g Parmesan, in pieces, approx. 125 ml olive oil, salt Method Wash and halve the pepper, de-seed and cut into small diamonds. Wash the corn on the cobs, courgettes and aubergines and cut in half lengthwise. Wash and quarter the cherry tomatoes. Mix the vegetables with 2 tbsp olive oil and season with salt and pepper. Cook the vegetables in a grill pan for about 3 minutes. Meanwhile, wash the herbs, dab dry and chop. Peel and dice the garlic. Once cooked, marinate the vegetables in a bowl with white wine vinegar, chopped herbs, garlic, capers and 2 tbsp olive oil, then arrange on the plate. Remove the steak from the fridge 30 minutes before cooking it. Rub in the pepper mixture and fry for 2 minutes on each side in the olive oil with the garlic and herbs added to it. After frying, leave the steak to rest in the pan for 5 minutes then cut into even slices. To make the pesto, wash the parsley and basil, dab dry and remove the leaves. Blend in a food processor with the garlic, balsamico and Parmesan, gradually adding the olive oil. Season with salt. Spoon the finished pesto over the meat.
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Iced melon soup with crispy prawns Serves 4 For the prawns: 8 king prawns, de-shelled and ready to cook, 3 large potatoes, largely firm, 500 ml vegetable oil for frying, ground salt, pepper and chilli. For the soup: 2 Cavaillon melons, 150 g crushed ice, basil, 3 tbsp honey, 2 tbsp brown cane sugar, juice and zest of 3 limes, 100 g Greek yogurt, pinch of salt, 2 mild red chilli peppers, de-seeded and finely chopped, 200 ml coconut milk, 2 – 3 stems of lemon balm Method Peel the potatoes and use a spiralizer to cut into long spaghetti-like strips. Thoroughly wash the potato strips and dry well on kitchen roll. Carefully wrap the potato strips around each prawn. Heat the oil in a saucepan and fry the prawns. Season with salt, pepper and chilli. Halve the melons using a zig-zag pattern. Remove the seeds and flatten the base of each half. Use a melon scoop to cut out balls of fruit pulp. Scrape out the remaining fruit pulp with a spoon and place in a blender. Add the lime juice, ice and remaining ingredients then blend to a soup on the highest setting. Place the pre-created balls into the halved melons. Fill with the soup and add the prawns. Garnish with lemon balm.
Buttermilk pancakes with quick blueberry ice cream Serves 4 For the pancakes: 2 eggs, 1 pinch of salt, 170 g flour, 50 g sugar, 1 tsp baking powder, 1 tbsp vanilla sugar, 1 splash lemon juice, 180 ml buttermilk, 1 tbsp butter, 150 g fresh blueberries. For the blueberry ice cream: 200 g frozen blueberries, 200 g Greek yogurt, 2 tbsp honey, 1 splash lime juice, fresh blueberries, a few sprigs of fresh mint Method Separate the eggs and beat the egg white with a pinch of salt until fluffy. Place the flour, sugar,
baking powder, vanilla sugar, butter milk and egg yolk in a bowl and mix into a smooth batter. Stir in a splash of lemon juice and the beaten egg white. Heat the butter in a frying pan over a medium heat, pour a little batter into the pan, add a few blueberries and fry on both sides. Repeat until you have used up all the batter. Place the frozen berries into a food processor with the yogurt, honey and lime juice and blend to form a creamy ice cream. Serve the pancakes with ice cream. Garnish with fresh blueberries and sprigs of mint.
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RECIPES
Pastasotto with fresh pak choi and chanterelles Serves 4 For the pasta pearls: 2 shallots, chopped, 1 garlic clove, chopped, 50 ml good-quality, mild olive oil, 250 g Fregola Sarda (hard durum wheat balls), 150 ml dry Riesling, 700 ml chicken stock, 100 g butter, cold, cubed, 100 g Parmesan, finely grated, juice of 1 lemon, ground salt and pepper. For the pak choi: young, fresh pak choi leaves, sugar, olive oil and lemon juice. For the chantarelles: 150 g chantarelles, cleaned and ready to cook, 1 tbsp butter, 1 tbsp olive oil Method SautĂŠ the shallots and garlic in olive oil until translucent. Add the Fregola Sarda and continue to sautĂŠ. Deglaze with white wine, then pour in the chicken stock. Cook the pasta until al dente. Just before the dish is done, add the cubes of butter and Parmesan. Season with salt, pepper and lemon juice to taste. Season the pak choi leaves with salt, pepper, sugar, olive oil and lemon juice and serve in the middle of the pastasotto. Fry the chantarelles in butter and olive oil. Season with salt and pepper. Finally, arrange on top of the salad.
Tartlets with Amalfi lemon cream, vanilla meringue and summer berries Serves 4 For the lemon cream: 4 small, square tartlets, pre-baked, 150 ml juice of Amalfi lemons, 4 eggs, 2 egg yolks, 150 g brown sugar, 150 g double cream, 4 sheets of gelatine, soaked in cold water. For the meringue: 100 g egg white, 1 pinch of salt, 3 tbsp brown sugar, 1 drop vanilla essence, summer berries, icing sugar for dusting Method Heat the lemon juice, eggs, egg yolk, sugar and double cream to 80°C in a sauteuse pan, stirring continuously. Squeeze out and add the gelatine. Place the pan in ice water and stir the mixture
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until cold. Add to a piping bag and use to fill the tartlets. Beat the egg white with a pinch of salt. Gradually mix in the sugar and vanilla essence and beat until stiff. Add the egg white to the tartlets and use a blowtorch to give it a golden-yellow finish. Place the berries between the meringue. Finally, dust with icing sugar.
Mini sweet potato rösti with fried courgettes and mountain ox tartare Serves 4 For the rösti: 2 large sweet potatoes, peeled, rape seed oil. For the courgettes: 2 courgettes, 2 young garlic cloves, 2 sprigs of thyme, juice of 1⁄2 lemon. For the tartare: 300 g mountain ox fillet, without sinew (as tartare from the butcher), 1 tsp brown sugar, 1⁄2 tsp paprika, 1 tsp mustard, 1 egg yolk, 2 shallots, finely diced, 1 tbsp nonpareille capers, finely chopped, 2 anchovy fillets, finely chopped, 4 cornichons, finely diced, 2 sprigs of parsley, finely chopped, 50 g mixed salad leaves, ground salt and pepper Method Use a spiralizer to cut the sweet potatoes into strips. Fry in hot oil in a pan until brown on both sides, pressing down firmly. Place the rösti on kitchen roll to remove any excess oil and cut out 4 circles with a 5 cm cutter. Cut the courgette into thin slices lengthwise and fry in a grill pan in hot olive oil. Place on kitchen roll to remove any excess oil and season. Mix the tartare meat with the sugar, 1⁄2 tsp salt, paprika, mustard, egg yolk, shallots, capers, anchovies, cornichons, parsley and pepper. Use starter rings to shape the tartare and wrap in the courgette strips. Place one tartare on each rösti and arrange the salad leaves around the edges.
INFO 10|10 Johann Lafer – cookbook available from your certified BORA distribution partner. While stocks last.
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Text Martin Fraas
BORA IS NOW seaworthy
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The extreme air circulation on board calls for particularly powerful extractor systems.
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YAC H T S
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Thanks to a partnership with the Italian luxury yacht manufacturer Benetti, you can now even set sail with BORA! Established in 1873, the tradition-steeped company builds avant-garde super yachts with lengths of up to 70 metres for customers all over the world at its shipyards in Livorno and Viareggio – and uses BORA systems for its galley kitchens. When furnishing exclusive yachts, the highest of design standards are expected. Not just the living area, but also the kitchen has to meet the overall aesthetic requirements of a premium-class yacht. It is therefore no surprise that the Benetti designers got in touch with BORA. After all, the furnishing standards for their yachts are congruent with those that BORA sets for itself: high class is a must! Pure stainless steel, puristic glass ceramic and minimalist design language throughout naturally form the visually compelling basis for all BORA products. The functionality of galleys is also particularly important. They are subjected to extreme levels of strain and have to be fully usable even on the high seas. This is where the advantages of BORA really come into their own.
Above: Benetti yachts are characterised by premium aesthetics and maximum comfort. The company regards top motorisation performance as a matter of course.
Left: The culinary logistics on board pose specific challenges. Outdoor dining areas are part of yacht life. The kitchen has to be as close to them as possible.
Right: BORA’s highly effective cooktop extractor ensures that guests on board the high-end yacht can fully enjoy the sea air without being bothered by any kitchen odours.
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BORA eliminates the need for hazardous superstructures above galley cooktops.
Highly effective extraction systems are essential on luxury yachts as annoying odours need to be avoided under all circumstances. However, the powerful air circulation on board means that conventional extractor hoods quickly hit their performance limits. Due to the large distance between the cooktop and extractor, it is not always possible to completely avoid air turbulence. Furthermore, the corners and sharp edges on head-height extraction systems pose a risk of injury to chefs on rough seas. BORA, on the other hand, eliminates the need for hazardous and annoying superstructures above galley cooktops. The kitchen is fully visible and chefs can communicate with one another more easily because nothing impairs their field of view. As an added bonus, the BORA systems are also far lighter than extractor hoods. Another reason to use BORA in maritime environments is that the cooktop extractor
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systems are extremely simple to clean. The three movable parts can be easily dismantled without any tools and cleaned in the dishwasher. To complete the list of BORA qualities: the systems operate using extremely quiet motors, creating less background noise than a frying steak. This minimises noise pollution for the guests on board. Incidentally, plenty of yacht owners are also passionate amateur chefs and occasionally release the boat’s chefs from their duties to take to the stove themselves. In doing so, they too will experience and appreciate BORA’s qualities and kitchen aesthetics. Even on the high seas, BORA offers impressive new options for kitchen design. Anything is possible. BORA and Benetti – a strong team. Anchors aweigh for a partnership with great potential for the future!
Left: Luxury suites with a terrace, all on the high seas. The successful Italian company is constantly setting new standards, including with regard to interior design.
Right: The luxury yacht manufacturer Benetti offers 5-star-hotel standards on private yachts. A large and high-end pool area is a basic feature.
Below: The luxury and mega yachts built by Benetti in Livorno and Viareggio are among the finest series models currently found on the world’s oceans.
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12 questions for. . .
JAKOB SINN
12 QUESTIONS FOR
“ You can only really be creative if you’ve got the best equipment.” JAKOB SINN Drummer of the rock band Revolverheld
Jakob Sinn is the drummer of the rock band Revolverheld. The thoroughbred musician was just ten years old when he first started to learn the drums – at the classic place of music school. Back then, no-one could have foreseen that he would later become a member of one of Germany’s most successful bands. In his spare time, Jakob loves cooking, preferably in his apartment in Hamburg. He particularly enjoys doing so with BORA. Time for an interview. Jakob, you are Revolverheld’s drummer. We’re intrigued to know if there are any parallels between cooking and concerts? Yes, definitely! Both making music and cooking require a huge amount of creativity. I love starting to cook things without any real plan, combining ingredients at will and then trying my own creations once I’m done. The same applies to music. If all you do is follow what’s written on the music without adding your own ideas, you’ll ultimately just play songs without any unique character. How do you keep yourselves fit when you’re on tour? Healthy eating is important to us. In the past, we often used to just eat potato salad and sausages. Now, we’re lucky enough to take our own kitchen team on tour with us. We tend to start the day with a fresh smoothie, lunch comprises plenty of salad or pasta and dinner usually involves a fish dish or lean meat. We’re also careful to ensure that meals are made from organic, regional products. What do you tend to eat between concerts? I’m a huge fan of Asian food. It’s extremely varied – although that’s something people here often might not realise. Many of the dishes that you get in restaurants here are nothing like the originals.
Photos VOLKER RENNER, PEOPLE PICTURE/ NORA GRETHMANN Text KLAUDIA MEINERT
Tell us a little about what you do in your spare time. Do you still play the drums at home or only in the studio? I find cooking a great way to relax. When I’m at home, I’m often happy to swap my drumsticks for spoons, which my neighbours thank me for too... In addition to music and cooking, I’m extremely passionate about photography. I’m also a huge fan of the Hamburg football team HSV, although that’s not been much fun in recent years. Nevertheless, I’m still a regular at the Volkspark stadium when we’re not on the road. Your new album comes out on 13 April and is called ‘Zimmer mit Blick’ (‘A room with a view’). That brings us to another question: which is your favourite room at home?
EXPERIENCE
That’s a good question. As we spend a lot of time on the road, I simply enjoy being at home – regardless of which room I’m in. But as my living and dining areas are essentially one room, that’s where I spend most time. Do you have to be in a certain place to be creative? No, definitely not. Most of my inspiration comes to me when I’m on the road. I love travelling, getting new perspectives on things and experiencing new ways of life. This not only applies to music, but also to photography and, of course, to eating and cooking. Despite this, it’s extremely important for me to have somewhere to relax. That’s part of any creative process for me too. You set high standards for your new kitchen. Why did you choose BORA? This is another point where there are parallels to music. To optimally implement my ideas and truly focus on what really matters, I need the right equipment in all areas. When I moved home a few months ago, I did a fair bit of research into kitchens and was impressed with the BORA products from moment I saw them. I’m a huge fan now. What’s your favourite thing to cook? One of the places that my last major trip took me was Myanmar, where I also attended a cookery course. Since then, I’ve been cooking Burmese curry for both myself and my friends. I also regularly enjoy cooking Bolognese, which a good friend from Italy gave me the recipe for a few years ago. That can simmer on the stove for a good three or four hours though. As a drummer, do you listen to music while cooking? Yes, definitely: everything from the Beatles or Miles Davis to electronic music. But you don’t sing while cooking though? Only if no-one is listening! Do you ever get inspiration while cooking? For me, all creative activities go together somehow and inspire each other. As such, cooking definitely has an influence on my music. I don’t have specific ideas while cooking though. What culinary temptation is simply irresistible for you? I always love a good pho, a type of Vietnamese noodle soup! That’s something that I could quite happily eat all day.
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T HE FINE ART o f enjoyment Photos RONNY KIAULEHN, EVI RAMAEKERS, VOLKER RENNER Text MARTIN FRAAS
BORA’s success is based on questioning ‘normal’ perspectives. The company gives itself the freedom to transform dreams into reality – whether with technology that makes monstrous extractor hoods unnecessary when cooking or through the commitment of top road cyclist Peter Sagan to the BORA – hansgrohe team. The Revolution Tour also enables BORA to fulfil the eternal desire to stand out from the crowd. In a cube, hovering 30 metres above the ground, guests are offered haute cuisine in the truest sense of the word.
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The moment that the cube lifts off the ground is always very special for Rudi Hager. The BORA event manager is a constant companion of the BORA Revolution Tour, and is on site in all of the European cities visited by ‘BORA in the air’. “Every event involves a huge amount of logistics”, says Rudi Hager. “With its trailer, the truck on which the cube is transported is 19 metres long and weighs 40 tonnes.” As such, several things have to be carefully checked in advance: Can the ground, road surface and bridges bear this huge weight? Will the truck get round all the bends? Are there things such as street lights that might get in the way of lifting the cube? The responsibility that rests on Rudi Hager’s shoulders is as great as the promotional event is spectacular. The show container holds 18 guests and two BORA employees. The hoist cable and four steel chains from which the container is suspended have to bear the weight of these people plus the tare weight of 11.8 tonnes. As a result, a safety official who goes on tour with the team inspects every last centimetre of the cable, chains and all load-bearing parts prior to each event. Safety comes first. This also applies to the crane,
Photos: plainpicture/Westend61/Günter Flegar
The BORA Revolution Tour shows guests the skyline from a new perspective while top culinary professionals such as BORA Cooking Chef Luigi Cassago treat them to a 3-course meal. The cube has a particularly romantic feel in the evening.
BORA REVOLUTION TOUR
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Sophisticated logistics ensure that guests can enjoy the adventure with total peace of mind.
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The successful BORA Revolution Tour 2017 finished in the sky above Rome. The eternal city made a perfect backdrop for the grand finale on a fine October day.
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Guests hover 30 metres above the ground. The spectacular view of the city is well worth capturing in a photo. The meals are accompanied by wines from the vintner Thomas Hensel from Rhineland-Palatinate.
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BORA in the air is in tune with the company philosophy: nothing is unthinkable.
which is rented locally. “It has to have a wind gauge and an emergency lowering system”, explains Rudi Hager. “This often makes it far from easy to find a suitable crane near the event location.” Despite all the meticulous checks, no-one is ever allowed to be in the cube when it is first hoisted into the air at each new site. When the guests do then step on board this fully air-conditioned mini spaceship, however, they experience an event in a class of its own. BORA chef Armin Auer creates culinary surprises for the guests in the show kitchen, in which all three BORA systems are integrated. He is often accompanied in his work by famous guest chefs. The dishes are served with excellent wines from the Hensel Winery in Rhineland-Palatinate. Once high in the air, guests can learn about the advantages of the BORA system both in theory and in practice. There could be no more impressive proof that kitchens quite literally have no bounds with BORA. “The basic idea for this highly acclaimed marketing tool came from BORA founder Willi Bruckbauer”, explains Rudi Hager. “He wanted to design the cycling team’s catering vehicle as transparently as possible as he felt it was important for people to be able to see what happens inside.” And since nothing is unthinkable according to BORA’s company policy, the concept soon developed into the idea of a floating bistro, which is also available to distribution partners and
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The crane driver keeps a close eye on the twelve-tonne BORA container. The guests are treated to exquisite on-board catering in line with the BORA 10|10 principle: 10 minutes of preparation and 10 minutes of cooking.
people with an interest in BORA. This was the start of a major success story. 20 crane events already took place in 2017 and a further 23 are expected in 2018. “It’s simply impossible to describe how this special gondola ride feels”, says Rudi Hager. “You have to experience it. It’s a bit mad. But fascinating at the same time.” BORA in the air is still on the up. Hovering 30 metres above everyday life gives you a new perspective on things. Uniquely so.
A success story was born from a slightly crazy yet fascinating idea.
B ORA REVOLUTION TOUR Calendar 2018 Copenhagen
Berlin Dublin
Bremen Manchester Rotterdam London
Dresden Essen
Frankfurt
Würzburg
Stuttgart Munich Freiburg Vannes
Innsbruck
Torino Bordeaux
Madrid
Lisbon
Constance
Salzburg Graz
Date
City
01 – 03 MARCH 15 – 17 MARCH 05 – 07 APRIL 12 – 14 APRIL 19 – 21 APRIL 26 – 28 APRIL 01 MAY 05 – 07 MAY 17 – 20 MAY 21 – 23 JUNE 28 – 30 JUNE 05 – 07 JULY 12 – 14 JULY 26 – 28 JULY 09 – 11 AUGUST 16 – 18 AUGUST 24 – 26 AUGUST 13 – 15 SEPTEMBER 27 – 30 SEPTEMBER 04 – 06 OCTOBER 18 – 20 OCTOBER 08 – 10 NOVEMBER 15 – 17 NOVEMBER
Lisbon Torino Bremen Berlin Dresden Würzburg Frankfurt Munich Constance London Manchester Dublin Vannes Rotterdam Copenhagen Freiburg Stuttgart Salzburg Innsbruck Graz Essen Bordeaux Madrid
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BORA AWARDS
Award winning! B ORA scoops major awards Right from the start, our ideas have won over national and international experts. A brief overview:
Good Design Award – Chicago Athenaeum 2017–2018
German Design Award 2018
German Design Award 2016
The Good Design Award received by the BORA Professional 2.0 system is regarded as one of the most tradition-steeped design awards. It is presented by the Chicago Athenaeum Museum of Architecture and Design, which receives 3,000 applications per year.
In 2018, BORA also joined the exclusive circle of premium winners of the German Design Award. A prestigious panel of judges reviewed over 5,000 entries and selected the BORA Professional system as winner of the Gold Award.
The German Design Awards are the highest accolade from the German Design Council. They represent outstanding achievements in the field of international product and communication design. The competition enjoys an outstanding global reputation, both within professional circles and far beyond.
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Red Dot Product Design Award Best of the Best
Red Dot Product Design Award
Iconic Award
The Red Dot Award is an internationally recognised quality seal. In the ‘Product Design’ category, awards are presented for efficient technology, outstanding innovation and attractive design. BORA Professional 2.0 scooped the extra-special ‘Best of the Best’ award.
BORA Classic received the highest Red Dot Design Award accolade in the ‘Product Design’ category back in 2012.
It doesn’t get much better than this: BORA Professional was designated ‘Iconic Awards 2016: Interior Innovation – Best of Best’ by a panel of experts from the German Design Council.
Plus X Award – Best Design Brand
Plus X Award
Good Design Award 2017 – Australia
BORA’s receipt of the title ‘Best Design Brand 2017’ is a particularly valuable seal of approval. It recognises brands whose products have received the highest number of seals of approval in the ‘Design’ category within a year and provides confirmation of constantly leading product design.
The Plus X Award is presented to innovative and future-oriented products. BORA Basic (2013), BORA Basic with surface induction (2015/16) and the new BORA Professional (2017) have all won awards in the ‘Innovation’, ‘High Quality’, ‘Design’, ‘Ease of Use’ and ‘Functionality’ categories. Before they were even readily available on the market, all three products also received an additional award: the ‘Best Product of the Year’.
The Good Design Award is Australia’s longest-standing industrial design award. BORA won this for its BORA Basic in 2014 and for its entire product range in 2017.
Deutscher Gründerpreis (German Entrepreneurs’ Award)
Deutschland Land der Ideen (Germany Land of Ideas)
German Brand Award
The Deutscher Gründerpreis is one of the key awards for German entrepreneurs. BORA won the trophy in the ‘Start-up’ category in 2010.
In 2009, BORA’s site in Raubling was one of the 365 places that represented Germany as the ‘Land of Ideas’.
We are extremely proud that BORA was earmarked by a panel of experts from the German Design Council for an award in the ‘Kitchens’ category of the German Brand Award 2016 for its successful brand management.
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B  ORA Technology
B ORA Professional 2.0 B ORA Classic B ORA Basic B ORA system uct system & wall sleeves D F ans F ilters & silencers Accessories Exhaust air/recirculation I nstallation
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TECHNOLOGY
BORA PROFESSIONAL 2.0
Flexible, effective and powerful BORA technology makes the difference
BORA stands for outstanding quality, premium materials and durable, reliable products. Based on innovative ideas, we provide effective solutions that are carefully thought-out down to the last detail. High-performance ventilation technology made by BORA is perfect for anyone who appreciates streamlined, minimalistic design and innovative technology.
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BORA Professional 2.0 Electrically controlled cover flap opens and closes automatically. Intelligent control knob with integrated function programmes and digital display. Cooktop and cooktop extractor communicate with one another and enable the extraction performance to be automatically controlled. Powerful cooktops with an impressive depth of 54 cm and 20 % more net cooking surface area than conventional cooktops. Compact unit with an integrated fan and an installation height of just 199 mm enables kitchens to be designed with floating worktops for the first time. Simple cleaning thanks to the wide extraction opening and easily removable, dishwasher-safe filters and tray.
BORA PROFESSIONAL 2.0
TECHNOLOGY
PKA
Professional cooktop extractor Technical data Supply voltage Frequency Maximum power consumption Power supply cable Power levels Weight (incl. accessories/packaging) Dimensions (W x D x H) Connection on the exhaust side
220 – 240 V 50/60 Hz 700 W 2 m, plug types E + F 1 - 9, P 9.25 kg 482 x 540 x 176 mm BORA Ecotube
Product description • Power control via a control knob • Power display • Electrical cover flap • Cover flap sensor • Stainless steel grease filter • Grease filter sensor • Automatic cooktop extractor function
• Automatic after-run • Filter service display • Interface for external devices • Safety shut-down • Option to connect two BORA Universal fan modules
PKAS
Professional cooktop extractor system including fan Technical data Supply voltage Frequency Maximum power consumption Power supply cable Power levels Weight (incl. accessories/packaging) Dimensions (W x D x H) Connection on the exhaust side
220 – 240 V 50/60 Hz 700 W 2 m, plug types E + F 1 – 9, P 12.5 kg 468 x 540 x 199 mm BORA Ecotube
Product description • Power control via a control knob • Power display • Electrical cover flap • Cover flap sensor • Stainless steel grease filter • Grease filter sensor • Automatic cooktop extractor function
• Filter service display • Interface for external devices • Safety shut-down • Option to connect a second BORA fan module • Installation type: flush or surface-mounted
• Automatic after-run
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TECHNOLOGY
BORA PROFESSIONAL 2.0
PKFI11
BORA surface induction glass ceramic cooktop with 2 cooking zones Technical data 220 – 240 V 50 Hz
Dimensions (W x D x H) Front cooking zone size Front cooking zone power Front cooking zone power setting Rear cooking zone size Rear cooking zone power Rear cooking zone power setting
220 – 240 V 50 Hz
8.1 kg SCHOTT CERAN®
Supply voltage Frequency Maximum power consumption Minimum fuse protection Power levels Weight (incl. accessories/packaging) Surface material
370 x 540 x 52 mm 230 x 230 mm 2100 W 3700 W 230 x 230 mm 2100 W 3700 W
Dimensions (W x D x H) Front cooking zone size Front cooking zone power Front cooking zone power setting Rear cooking zone size Rear cooking zone power Rear cooking zone power setting
370 x 540 x 52 mm Ø 230 mm 2300 W 3700 W Ø 165 mm 1400 W 2200 W
3.7 kW 1 x 16 A 1 – 9, P
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3.7 kW 1 x 16 A 1 – 9, P 8.0 kg SCHOTT CERAN®
Product description
Product description
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BORA induction glass ceramic cooktop with 2 cooking zones Technical data
Supply voltage Frequency Maximum power consumption Minimum fuse protection Power levels Weight (incl. accessories/packaging) Surface material
• Heat retention function • Power setting • Bridging function • Residual heat display • Pause function • Timer function • Configuration menu • Suitable for installation rotated by 180°
PKI11
• Cooking zone indicator on the control knob • Demo mode • Pan size recognition • Automatic heat-up function • Digital power display on the control knob • Childproofing feature • Safety shut-down
• Heat retention function • Power setting • Residual heat display • Pause function • Timer function • Configuration menu • Suitable for installation rotated by 180°
• Cooking zone indicator on the control knob • Demo mode • Pan size recognition • Automatic heat-up function • Digital power display on the control knob • Childproofing feature • Safety shut-down
PKIW1
PKC32
BORA induction glass ceramic wok
BORA HiLight glass ceramic cooktop with 2 cooking zones: 3-ring/2-ring
Technical data
Technical data
Supply voltage Frequency Maximum power consumption Minimum fuse protection Power levels Weight (incl. accessories/packaging) Surface material
220 – 240 V 50 Hz
Dimensions (W x D x H) Cooking zone size Cooking zone power Cooking zone power setting
370 x 540 x 128 mm Ø 310 mm 2400 W 3000 W
3.0 kW 1 x 16 A 1 – 9, P 9.5 kg SCHOTT CERAN®
Product description • Power setting • Residual heat display • Pause function • Timer function • Configuration menu • Cooking zone indicator on the control knob
• Demo mode • Pan size recognition • Automatic heat-up function • Digital power display on the control knob • Childproofing feature • Safety shut-down
Supply voltage Frequency Maximum power consumption Minimum fuse protection Power levels Weight (incl. accessories/packaging) Surface material
380 – 415 V 2N 50/60 Hz
Dimensions (W x D x H) Front cooking zone size Front cooking zone power Number of front cooking zone rings Rear cooking zone size Rear cooking zone power Number of rear cooking zone rings
370 x 540 x 73 mm Ø 120/180/235 mm 800/1600/2500 W 3 Ø 120/200 mm 800/1900 W 2
4.4 kW 2 x 16 A 1–9 (switching of 2/3 rings) 8.7 kg SCHOTT CERAN®
Product description • HiLight glass ceramic cooktop with 3-ring/2-ring switching • Heat retention function • Residual heat display • Pause function • Timer function • Configuration menu
• Suitable for installation rotated by 180° • Demo mode • Automatic heat-up function • Digital power display on the control knob • Childproofing feature • Safety shut-down
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PKC3B
BORA HiLight glass ceramic cooktop with 2 cooking zones: 3-ring/roaster Technical data Supply voltage Frequency Maximum power consumption Minimum fuse protection
PKCH2
BORA Hyper glass ceramic cooktop with 2 cooking zones: 1-ring/2-ring Technical data
380 – 415 V 2N 50/60 Hz 5.1 kW 2 x 16 A
Supply voltage Frequency Maximum power consumption Minimum fuse protection
380 – 415 V 2N 50/60 Hz 5.1 kW 2 x 16 A
Power levels
1 – 9 (switching of 2/3 rings/ roaster)
Power levels
1 – 9 (switching 2-ring/Hyper)
Weight (incl. accessories/packaging) Surface material
8.9 kg SCHOTT CERAN®
Weight (incl. accessories/packaging) Surface material
8.7 kg SCHOTT CERAN®
Dimensions (W x D x H) Front cooking zone size Front cooking zone power Number of front cooking zone rings Rear cooking zone size Rear cooking zone power
370 x 540 x 73 mm Ø 120/180/235 mm 800/1600/2500 W 3 Ø 165 mm/290 x 165 mm 1500/2600 W
Dimensions (W x D x H) Front cooking zone size Front cooking zone power Front cooking zone power setting Number of front cooking zone rings Rear cooking zone size Rear cooking zone power Number of rear cooking zone rings
370 x 540 x 73 mm Ø 235 mm 2100 W 3200 W 1 Ø 120/200 mm 800/1900 W 2
Product description • HiLight glass ceramic cooktop with 3-ring/roaster switching • Heat retention function • Residual heat display • Pause function • Timer function • Configuration menu
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• Suitable for installation rotated by 180° • Demo mode • Automatic heat-up function • Digital power display on the control knob • Childproofing feature • Safety shut-down
Product description • Hyper glass ceramic cooktop with 2-ring/Hyper • Time saving with shorter heating times on the front cooking zone • Heat retention function • Residual heat display • Pause function • Timer function • Configuration menu
• Suitable for installation rotated by 180° • Demo mode • Automatic heat-up function • Digital power display on the control knob • Childproofing feature • Safety shut-down
BORA PROFESSIONAL 2.0
TECHNOLOGY
PKT11
BORA Tepan stainless steel grill with 2 cooking zones Technical data Supply voltage Frequency Maximum power consumption Minimum fuse protection
380 – 415 V 2N 50 Hz 4.8 kW 2 x 16 A
Temperature control (power levels)
150 – 230°C, 250°C (1 – 9, P)
Temperature control range Weight (incl. accessories/packaging) Surface material Dimensions (W x D x H) Front cooking zone size Front cooking zone power Rear cooking zone size Rear cooking zone power
70 – 250°C 15.8 kg Brushed stainless steel 370 x 540 x 73 mm 295 x 230 mm 2400 W 295 x 230 mm 2400 W
Product description • Full-surface Tepan stainless steel grill with two cooking zones • 4 mm deep-drawn and brushed stainless steel with rounded inner corners for simple cleaning • Power setting • Bridging function • Residual heat display • Pause function • Timer function
• Configuration menu • Cooking zone indicator on the control knob • Demo mode • Automatic heat-up function • Digital power display on the control knob • Cleaning function • Childproofing feature • Safety shut-down
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BORA Classic Minimalistic, flush design. Simple, intuitive touch control. Cooktops with a depth of 515 mm are suitable for installation in almost any kitchen. Free combination of various cooktops from modern surface induction versions to traditional gas cooktops. New CKAEG air inlet grille available as an accessory as an alternative to standard cover plates.
BORA CLASSIC
TECHNOLOGY
CKASE
BORA cooktop extractor system Technical data Supply voltage Frequency
220 – 240 V 50/60 Hz
Maximum power consumption
170 W
Fuse protection (internal) Power levels Weight (incl. accessories/packaging) Surface material Dimensions (W x D x H) Connection on the exhaust side
3.15 A 1 – 5 11.0 kg Brushed stainless steel 90 x 515 x 140 mm BORA Ecotube
Product description • 5 power levels • Power levels controlled by intelligent touch operation • Lowest installation dimensions – 600 mm depth from front edge • Stainless steel grease filter • 20-minute automatic after-run
• Filter service display • Safety shut-down • Interface for external devices via Home In or Home Out • Option to connect a BORA ULIE additional duct fan BORA cooktop extractors are only available in combination with BORA cooktops.
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TECHNOLOGY
BORA CLASSIC
CFI11
BORA surface induction glass ceramic cooktop with 2 cooking zones Technical data 220 – 240 V 50/60 Hz
Dimensions (W x D x H) Front cooking zone size Front cooking zone power Front cooking zone power setting Rear cooking zone size Rear cooking zone power Rear cooking zone power setting
220 – 240 V 50/60 Hz
7.2 kg SCHOTT CERAN®
Supply voltage Frequency Maximum power consumption Minimum fuse protection Power levels Weight (incl. accessories/packaging) Surface material
340 x 515 x 52 mm 230 x 207 mm 2100 W 3700 W 230 x 207 mm 2100 W 3700 W
Dimensions (W x D x H) Front cooking zone size Front cooking zone power Front cooking zone power setting Rear cooking zone size Rear cooking zone power Rear cooking zone power setting
340 x 515 x 73 mm Ø 155 mm 1200 W 1400 W Ø 220 mm 2000 W 2300 W
3.7 kW 1 x 16 A 1 – 9, P
Product description • Residual heat display • Power setting • Pan size recognition • Childproofing feature • Bridging function
BORA gas glass ceramic cooktop with 2 cooking zones Technical data Supply voltage Frequency Maximum power consumption Minimum fuse protection Power levels Weight (incl. accessories/packaging) Surface material
220 – 240 V 50/60 Hz
Dimensions (W x D x H) Power burner Normal burner
340 x 515 x 56 mm 2900 W 1000 W
3.9 kW 1 x 0.5 A Freely adjustable 9.7 kg SCHOTT CERAN®
Product description
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3.7 kW 1 x 16 A 1 – 9, P 8 kg SCHOTT CERAN®
Product description
CG11
• 2-flame gas cooktop with high-power and normal burners
BORA induction glass ceramic cooktop with 2 cooking zones Technical data
Supply voltage Frequency Maximum power consumption Minimum fuse protection Power levels Weight (incl. accessories/packaging) Surface material
• Automatic cut-off • Pause function • Automatic heat-up function • Heat retention function • Timer function
CI11
• Childproofing feature • Removable pan support
• Automatic cut-off • Pause function • Automatic heat-up function • Heat retention function • Timer function
• Residual heat display • Power setting • Pan size recognition • Childproofing feature
CIW1
CCH1
BORA induction glass ceramic wok
BORA Hyper glass ceramic cooktop with 2 cooking zones
Technical data
Technical data
Supply voltage Frequency Maximum power consumption Minimum fuse protection Power levels Weight (incl. accessories/packaging) Surface material
220 – 240 V 50/60 Hz
Dimensions (W x D x H) Cooking zone size Cooking zone power Cooking zone power setting
340 x 515 x 112 mm Ø 250 mm 2400 W 3000 W
3.0 kW 1 x 16 A 1 – 9, P 9.0 kg SCHOTT CERAN®
Product description • Automatic cut-off • Pause function • Timer function • Residual heat display
• Power setting • Pan size recognition • Childproofing feature
Supply voltage Frequency Maximum power consumption Minimum fuse protection Power levels Weight (incl. accessories/packaging) Surface material
220 – 240 V 50/60 Hz
Dimensions (W x D x H) Front cooking zone size Front cooking zone power Rear cooking zone size Rear cooking zone power Rear cooking zone power setting
340 x 515 x 60.5 mm Ø 150 mm 1200 W Ø 215 mm 2100 W 3000 W
3.3 kW 1 x 16 A 1 – 9, HY 6.3 kg SCHOTT CERAN®
Product description • Hyper function • Automatic cut-off • Pause function • Automatic heat-up function
• Heat retention function • Timer function • Residual heat display • Childproofing feature
CT1
BORA Tepan stainless steel grill Technical data Supply voltage Frequency Maximum power consumption Minimum fuse protection Power levels Weight (incl. accessories/packaging) Surface material Dimensions (W x D x H) Cooking zone size Cooking zone power
220 – 240 V 50/60 Hz 2.8 kW 1 x 13 A 1–9, freely adjustable 12 kg Brushed stainless steel 340 x 515 x 73 mm 270 x 360 mm 2800 W
Product description • Full-surface Tepan stainless steel grill with one cooking zone • Freely adjustable temperature control 1–9
• 6 mm deep-drawn and brushed stainless steel with rounded inner corners for simple cleaning
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BORA Basic ompact unit comprising a powerful cooktop and an effective C cooktop extractor. Cooktop and extractor can be simply and intuitively operated using a central touch control. Large cooking zones make it possible to cook with two large pans behind one another despite the compact system dimensions. A low installation height and the integrated recirculating air filter unit enable optimum use of the space available in the floor unit. Flush installation or surface mounting, now also with a brushed stainless steel cooktop frame.
BORA BASIC
BFIA
BORA Basic surface induction glass ceramic cooktop with integrated cooktop extractor – exhaust air Technical data 380 – 415 V 2N/3N 220 – 240 V 50 Hz
Front cooking zone size Front cooking zone power Front cooking zone power setting Rear cooking zone size Rear cooking zone power Rear cooking zone power setting Power levels Extraction system Maximum static pressure Connection on the exhaust side Power levels
BORA Basic surface induction glass ceramic cooktop with integrated cooktop extractor – recirculation
Supply voltage Supply voltage Frequency Maximum power consumption Fuse protection/power supply Fuse protection/power supply Fuse protection/power supply Dimensions (W x D x H) Weight (incl. accessories/packaging) Surface material Cooktop
380 – 415 V 2N/3N 220 – 240 V 50 Hz
230 x 230 mm 2100 W 3700 W 230 x 230 mm 2100 W 3700 W 1 – 9, P
Front cooking zone size Front cooking zone power Front cooking zone power setting Rear cooking zone size Rear cooking zone power Rear cooking zone power setting Power levels Extraction system
230 x 230 mm 2100 W 3700 W 230 x 230 mm 2100 W 3700 W 1 – 9, P
372 Pa BORA Ecotube 1 – 9, P
Maximum static pressure Power levels Recirculation connection
375 Pa 1 – 9, P 650 x 90 mm
Filter medium
Activated charcoal filter with ion exchanger
Material Filter area Service life
Filter panel with fine filter 2 x 0.4 m² Max. 150 h/1 year
7.6 kW (4.4 kW) 3 x 16 A 2 x 16 A 1 x 32 A 830 x 515 x 198 mm Approx. 25 kg SCHOTT CERAN®
Product description
• Timer function • Residual heat display • Pan size recognition • Pause function • Heat retention function • Childproofing feature • Safety shut-down • Power management is only possible at the front or rear on each side
BFIU
Technical data
Supply voltage Supply voltage Frequency Maximum power consumption Fuse protection/power supply Fuse protection/power supply Fuse protection/power supply Dimensions (W x D x H) Weight (incl. accessories/packaging) Surface material Cooktop
COOKTOP • Automatic heat-up function • Bridging function • Power setting for all cooking zones
TECHNOLOGY
EXTRACTION SYSTEM • Energy-saving fan (EC motor) • Freely adjustable power control • Automatic cooktop extractor function • Automatic after-run • Safety shut-down • Interface for external devices via Home In or Home Out • Power setting
7.6 kW (4.4 kW) 3 x 16 A 2 x 16 A 1 x 32 A 830 x 515 x 198 mm Approx. 25 kg SCHOTT CERAN®
Product description COOKTOP • Automatic heat-up function • Bridging function • Power setting for all cooking zones • Timer function • Residual heat display • Pan size recognition • Pause function • Heat retention function • Childproofing feature • Safety shut-down • Power management is only possible at the front or rear on each side
EXTRACTION SYSTEM • Energy-saving fan (EC motor) • Freely adjustable power control • Automatic cooktop extractor function • Automatic after-run • Safety shut-down • Filter service display • Interface for external devices via Home In or Home Out • Power setting
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TECHNOLOGY
BORA BASIC
BIA
BORA Basic induction glass ceramic cooktop with integrated cooktop extractor – exhaust air Technical data 380 – 415 V 2N/3N 220 – 240 V 50 Hz
Front cooking zone size Front cooking zone power Front cooking zone power setting Rear cooking zone size Rear cooking zone power Power levels Extraction system Maximum static pressure Connection on the exhaust side Power levels
Supply voltage Supply voltage Frequency Maximum power consumption Fuse protection/power supply Fuse protection/power supply Fuse protection/power supply Dimensions (W x D x H) Weight (incl. accessories/packaging) Surface material Cooktop
380 – 415 V 2N/3N 220 – 240 V 50 Hz
Ø 210 mm 2300 W 3000 W Ø 175 mm 1400 W 1 – 9, P
Front cooking zone size Front cooking zone power Front cooking zone power setting Rear cooking zone size Rear cooking zone power Power levels Extraction system
Ø 210 mm 2300 W 3000 W Ø 175 mm 1400 W 1 – 9, P
339 Pa BORA Ecotube 1, 2, P
Maximum static pressure Power levels Recirculation connection
341 Pa 1, 2, P 650 x 90 mm
Filter medium
Activated charcoal filter with ion exchanger
Material Filter area Service life
Filter panel with fine filter 2 x 0.4 m² Max. 150 h/1 year
7.6 kW (4.4 kW) 3 x 16 A 2 x 16 A 1 x 32 A 760 x 515 x 196 mm 25 kg SCHOTT CERAN®
Product description
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BORA Basic induction glass ceramic cooktop with integrated cooktop extractor – recirculation Technical data
Supply voltage Supply voltage Frequency Maximum power consumption Fuse protection/power supply Fuse protection/power supply Fuse protection/power supply Dimensions (W x D x H) Weight (incl. accessories/packaging) Surface material Cooktop
COOKTOP • Power setting for the two front cooking zones • Automatic cut-off • Timer function • Residual heat display • Pan size recognition • Childproofing feature
BIU
EXTRACTION SYSTEM • Touch-operated power control • Automatic after-run • Automatic cut-off • Filter service display • Power setting
7.6 kW (4.4 kW) 3 x 16 A 2 x 16 A 1 x 32 A 760 x 515 x 196 mm 25 kg SCHOTT CERAN®
Product description COOKTOP • Power setting for the two front cooking zones • Automatic cut-off • Timer function • Residual heat display • Pan size recognition • Childproofing feature
EXTRACTION SYSTEM • Touch-operated power control • Automatic after-run • Automatic cut-off • Filter service display • Power setting
BHA
BORA Basic Hyper glass ceramic cooktop with integrated cooktop extractor – exhaust air Technical data
BORA Basic Hyper glass ceramic cooktop with integrated cooktop extractor – recirculation Technical data
Supply voltage Supply voltage Frequency Maximum power consumption Fuse protection/power supply Fuse protection/power supply Fuse protection/power supply Dimensions (W x D x H) Weight (incl. accessories/packaging) Surface material Cooktop
380 – 415 V 2N/3N 220 – 240 V 50 Hz
Front cooking zone size Front cooking zone power Front cooking zone power setting Rear cooking zone size Rear cooking zone power Power levels Extraction system Maximum static pressure Connection on the exhaust side Power levels
Supply voltage Supply voltage Frequency Maximum power consumption Fuse protection/power supply Fuse protection/power supply Fuse protection/power supply Dimensions (W x D x H) Weight (incl. accessories/packaging) Surface material Cooktop
380 – 415 V 2N/3N 220 – 240 V 50 Hz
Ø 210 mm 2300 W 3000 W Ø 140 mm 1200 W 1 – 9, P
Front cooking zone size Front cooking zone power Front cooking zone power setting Rear cooking zone size Rear cooking zone power Power levels Extraction system
Ø 210 mm 2300 W 3000 W Ø 140 mm 1200 W 1 – 9, P
339 Pa BORA Ecotube 1, 2, P
Maximum static pressure Power levels Recirculation connection
341 Pa 1, 2, P 650 x 90 mm
Filter medium
Activated charcoal filter with ion exchanger
Material Filter area Service life
Filter panel with fine filter 2 x 0.4 m² Max. 150 h/1 year
7.0 kW 3 x 16 A 2 x 16 A 1 x 32 A 760 x 515 x 196 mm 25 kg SCHOTT CERAN®
Product description COOKTOP • Hyper level • Automatic cut-off • Timer function • Residual heat display • Automatic heat-up function • Heat retention function • Childproofing feature
BHU
EXTRACTION SYSTEM • Touch-operated power control • Automatic after-run • Automatic cut-off • Filter service display
7.0 kW 3 x 16 A 2 x 16 A 1 x 32 A 760 x 515 x 196 mm 25 kg SCHOTT CERAN®
Product description COOKTOP • Power setting for the front left cooking zone (Hyper cooking zone) • Automatic cut-off • Timer function • Residual heat display • Automatic heat-up function • Heat retention function • Childproofing feature
EXTRACTION SYSTEM • Touch-operated power control • Automatic after-run • Automatic cut-off • Filter service display
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B ORA s ystem BORA system products complement the BORA Professional, Classic and Basic ranges to create a harmonious complete system for recirculation and exhaust air solutions. The perfectly aligned components of the BORA system offer you optimum performance and 100 % functional guarantee. All system components come from BORA – whether the cooktop extractors, cooktops, fans, filters, ducts or wall sleeves. The BORA system – everything from a single source!
BORA SYSTEM
B ORA Ecotube
B ORA 3box
Duct system
Wall sleeve
Advantages
Advantages
• Holistic solution • Unique sealing concept and easy installation • Smooth surfaces for an improved extraction performance • Up to 20 % reduction in pressure loss • Fire protection class V0 and material class B1 • Oval cross-section for optimised flow
• Holistic solution • Simple, mechanical, reliable operation • Optimised low opening pressure • Low pressure resistance • Resistant to environmental influences • No additional cable routing for the power supply or sensor systems required
ER1000
EF1000
ERB90
EFBH90
EFR90
EFBV90
EFRG
EFRV
ERV
EFV
EFMS
EFBH15
EF47
EFD
ERD
ERMS
TECHNOLOGY
UEBF
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TECHNOLOGY
BORA SYSTEM
B ORA fans
State-of-the-art fan technology Variable design options Our broad range of powerful fans ensures that vapours and odours are efficiently removed from kitchens. Whether extracted via the roof or through long, complicated exhaust channels using an additional fan, BORA system components offer almost limitless design options.
BORA plinth fan – ULS Dimensions (W x D x H) 370 x 388 x 100 mm • Developed in-house by BORA • Energy efficiency class A++ • Minimum operating noise • Design saves space
BORA duct fan – ULI
BORA additional duct fan – ULIE
BORA external wall fan – ULA
Dimensions (W x D x H) 500 (215) x 264 x 299 mm
Dimensions (L x H) 260 x 243 mm
Dimensions (W x D x H) 385 x 155 x 410 mm
BORA tiled roof fan – ULZ
BORA flat roof fan – ULF
Dimensions (W x D x H) 390 x 500 x 280 mm
Dimensions (W x D x H) 500 (215) x 264 x 299 mm
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B   ORA air purification boxes Powerful filters for your recirculation system
Variable design options Our air purification boxes enable odours to be effectively eliminated in recirculation mode in any kitchen.
BORA air purification box ULB1
BORA air purification box with 3 ULB3 activated charcoal filters
Technical data Material filter Dimensions (W x D x H) Service life Duct connection
Technical data Activated charcoal foam 330 x 436 x 94 mm Approx. 1 year BORA Ecotube
Material filter Dimensions (W x D x H) Service life Duct connection
Activated charcoal granulate 465 x 560 x 150 mm Approx. 2 years BORA Ecotube
B   ORA silencers
Clear reduction in the sound pressure level
Variable design options Our range of silencers optimally tailored to the overall system offers greater tranquillity in your kitchen.
BORA round silencer USDR50/USDR100
BORA shallow silencer USDF
Technical data
Technical data
External pipe dimensions Overall length Duct connection
210 mm (exterior)/150 mm (interior) 585 mm/1085 mm BORA Ecotube
Dimensions (W x D x H) Weight (incl. accessories/packaging) Duct connection
300 x 120 x 433 mm Approx. 7.5 kg BORA Ecotube
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B ORA Basic accessories Excerpt from the range
B ORA Basic All Black air inlet nozzle BEDAB For the BORA Basic BFIA/BFIU/BIA/BIU/BHA/BHU cooktop extractor systems Technical data Plastic with coated stainless steel edgings
Material Product description • Special coating gives the stainless steel elements a black, matt look • Dishwasher safe
• Increased hardness plus wear and scratch resistance thanks to the additional surface treatment of the stainless steel edgings
B ORA Basic cooktop frame BKR830 For framing the BFIA/BFIU cooktops when surface mounted Technical data Dimensions (W x D x H) Material
834 x 519 x 7 mm Brushed stainless steel
B ORA Basic cooktop frame BKR760 For framing the BIA/BHA/BIU/BHU cooktops when surface mounted Technical data Dimensions (W x D x H) Material
764 x 519 x 7 mm Brushed stainless steel
B ORA Basic activated charcoal filter set BAKFS For the BORA Basic BHU/BIU/BFIU cooktop extractor systems Technical data Material filter
Activated charcoal filter with ion exchanger
Service life
Approx. 1 year
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BORA SYSTEM
TECHNOLOGY
B ORA Classic accessories Excerpt from the range
B ORA Classic air inlet grille CKAEG For the BORA Classic CKASE cooktop extractor system Technical data Material
Polished stainless steel
Product description • Air inlet grille can remain in the cooktop extractor even when it is in operation • Dishwasher safe
• Not suitable as an air baffle in combination with Classic gas glass ceramic cooktops
B ORA Classic frame CER For framing the Classic system in the standard combination of an extractor with 2 cooktops Technical data Material
Brushed stainless steel
B ORA grease filter
E nables you to keep using your BORA system without restriction even when the grease filter is in the dishwasher
BORA Pro stainless steel grease filter PKA1FF For the BORA Professional 2.0 PKA/PKAS cooktop extractor systems
BORA Classic stainless steel grease filter UEF For the BORA Classic CKASE cooktop extractor system
BORA Basic stainless steel grease filter BFF For the BORA Basic BFIA/BFIU/BIA/BIU/BHA/ BHU cooktop extractor systems
Technical data
Technical data
Technical data
Material filter
Stainless steel mesh
Material filter
Stainless steel mesh
Material filter
Stainless steel mesh
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TECHNOLOGY
BORA SYSTEM
B ORA universal accessories The ideal additions to the BORA system
BORA grill pan UGPC1/UGPI1*
BORA HIW1 induction wok
Technical data
Technical data
Dimensions (W x D x H) Surface material Pan material Weight (incl. accessories/packaging)
325 x 357 x 25 mm (without handles)
Dimensions (diameter) Surface material
Ø 360 mm Silvinox®
DURIT-Resist™ coating Aluminium
Pan material
Multi-layer material up to the edge with special coating
2.5 kg
* UGPC1: non-induction grill pan for HiLight glass ceramic cooktops UGPI1: induction grill pan for induction glass ceramic cooktops
BORA socket USTF (type F)
BORA socket USTE (type E)
BORA socket USTJ (type J)
BORA socket USTG (type G)
BORA socket USTL (type L)
Technical data Supply voltage Maximum rated power Dimensions Dimensions (thickness)
BORA Tepan scraper PTTS1
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220 – 240 V 16 A (type F/E), 10 A (type J) 62.5 mm 4.5 mm
BORA glass ceramic scraper UGS
The BORA socket is available in five country-specific versions.
All accessories are available at www.mybora.com.
Exhaust system
R ecirculation system
The advantage of exhaust air With the BORA exhaust system, the fan channels cooking vapours straight outside through the BORA Ecotube duct system and the BORA 3box wall sleeve. This removes all vapours and odours from the cooking area. As, unlike conventional extractor hoods, all BORA systems use intelligent flow technology rather than a high flow volume, less warm inside air is expelled from the house, thereby saving energy.
The advantage of recirculation The BORA recirculation system is the alternative solution to exhaust-air variants. The fan directs the cooking vapours into the specially developed ULB1, ULB3 or BAKFS (Basic only) recirculation filters, which effectively eliminate odours from the kitchen exhaust air. As such, the BORA recirculation systems keep the air in kitchens fresh. As the recirculation systems keep the warm air in the house, they are ideal for passive houses as well as low and nearly zero-energy buildings.
Exhaust air installation example: PROFESSIONAL 2.0 – PKA (same principle for Professional PKAS and Classic)
Recirculation installation example: PROFESSIONAL 2.0 – PKA (same principle for Professional PKAS and Classic)
Exhaust air installation example: BASIC
Recirculation installation example: BASIC
Suitable for all BORA cooktop extractor systems
Suitable for all BORA cooktop extractor systems
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C   ooking in recirculation mode Humidity when cooking in recirculation mode
Putting the recirculation mode to the test Extensive internal tests have proven that, subject to proper planning and installation, there is no relevant increase in humidity inside the adjacent kitchen units when operating BORA cooktop extractors in recirculation mode. This means that there is no risk of normal cooking sessions causing moisture damage to kitchen units or even mould formation. If the indoor environment is kept within the limits of what feels comfortable, the critical level of 80 % rel. humidity for such damage will not be exceeded at any point. BORA cooktop extractors and recirculation systems are optimally tailored to one another. The cooktop extractor has an automatic after-run function to ensure not only sufficient air exchange but also the optimum performance and service life of the recirculating filter.
Test 30 min. intensive boiling of 1.8 l water
Initial heating
Boiling
After-run
End of after-run
100 90 80 70
Rel. humidity (%)
60 50 40 0
15
Minutes
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30
45
60
BORA SYSTEM
TECHNOLOGY
Exhaust ducting
with the BORA Ecotube duct system Variable design options The exhaust ducting can be installed in various ways. People usually choose to do this in the kitchen’s plinth area, but it can also be integrated into the flooring under certain conditions.
Floor covering Floating cement screed or bare concrete floor Underfloor heating PE foil Shallow duct on the floor covering
Shallow duct on the cellar ceiling
Footfall sound insulation Empty pipe for control line Reinforcement (for withstanding any loads that occur)
Shallow duct in the footfall sound insulation and reinforced concrete floor
Shallow duct in the reinforced footfall sound insulation
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BORA SYSTEM
TECHNOLOGY
BORA Professional 2.0
Surface mounting 12
10 ... 40
14
10 ... 40
7 +0,5
Flush installation
A ±2 B ±2
≤ 516 ±2
≥ 74
≥ 74
≥ 700
544 ±2
516 ±2
≤
R5
R5
Cooktops/cooktop extractor
A [mm]
B [mm]
1/0
374
346
1/0
346
1/1
485
457
1/1
457
2/1
856
828
2/1
828
3/2
1338
1310
3/2
1310
4/2
1709
1681
4/2
1681
Cooktops/cooktop extractor
B [mm]
A mounting rail must be installed between adjacent cooktops. All dimensions are shown from the front edge of the front cover.
134
≥ 700
≤
R5
B ±2
BORA MAGAZINE
BORA Classic
Flush installation
Surface mounting 10
10 ... 40
10 ... 40
5
12
A B
> 50
495
> 600
519
495 > 50
Cooktops/cooktop extractor
> 600
5
<R
5
<R
R5
B
A [mm]
B [mm]
1/0
344
320
1/0
320
2/1
776
752
2/1
752
3/2
1208
1184
3/2
1184
4/2
1549
1525
4/2
1525
Cooktops/cooktop extractor
B [mm]
Cut-out dimensions tolerance +/- 2 mm. Clearance of one millimetre should be planned between the built-in appliances. Clearance of two millimetres should be planned around the built-in appliances. Single solution 1/1 is only available on request and under consideration of special planning instructions. A mounting rail must be installed between adjacent cooktops. All dimensions are shown from the front edge of the front cover.
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BORA Basic BFIA/BFIU Flush installation
Surface mounting (with or without cooktop frame) 12,5
10 ... 50
10 ... 50
6,5
14,5
834 805
600
50
490
600
519
50
490
5
5
<R
<R
R5
805
BORA Basic BIA/BHA/BIU/BHU Flush installation
Surface mounting (with or without cooktop frame) 12,5
10 ... 50
10 ... 50
6,5
14,5
764 735
BORA MAGAZINE
50
600
600
519
490 50
136
490
5 <R
5
<R
R5
735
BORA SYSTEM
TECHNOLOGY
BORA Classic built-in versions
Flush installation
Surface mounting
Surface mounting (with frame)
BORA Basic built-in versions
Flush installation
Surface mounting
Surface mounting (with cooktop frame)
BORA MAGAZINE
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Peter Sagan, three-times UCI World Champion and captain of the BORA â&#x20AC;&#x201C; hansgrohe team
BORA VERTRIEBS GMBH & CO KG Prof.-Dr.-Anton-Kathrein-StraÃ&#x;e 3 A-6342 Niederndorf www.bora.com
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