FOR HOSPITALITY AND KITCHEN DESIGNERS
When kitchen concepts become visible.
From functional kitchen space to a culinary brand experience: Herb.ERT makes the philosophy of a kitchen visible and tangible for guests – as at Genussdorf Gmachl near Salzburg and Steirereck am Pogusch.
individually integrated
modular construction
designed to last for decades
made in Lower Austria
The idea
How does a kitchen’s philosophy become visible before the first dish is even served?
An ambitious kitchen lives by its philosophy: regional sourcing, craftsmanship, a conscious approach to food and an unmistakable culinary signature. Yet guests usually only experience the result on the plate.
Herb.ERT opens up an exceptional opportunity for kitchen designers: the refinement of food becomes a visible part of the interior design. What usually happens behind the scenes is deliberately staged, giving guests an authentic insight into the culinary concept.
Visible refinement – with economic added value
Process. Product. Ethos.
Process
Guests watch herbs, mushrooms, fruit and vegetables turn into fine specialities. A vivid image that needs no explanation.
Product
Aromatic ingredients, seasoning powders, fruit chips, tea blends or regional products for the hotel shop: what is refined today finds its place on the menu tomorrow, as a welcome gift in the room or as a culinary souvenir.
Ethos
Regionality, craftsmanship and zero food waste are not just communicated but made directly visible. The conscious use of food becomes an economically valuable part of the overall concept.
Design
The design is in the planner’s hands
The units can be integrated individually into the overall architectural concept. Claddings in stone veneer, wood, textiles or other materials allow a wide range of design solutions: as a stand-alone design element, as an integrated part of a kitchen landscape or as a deliberately staged eye-catcher in the guest area. Proven positions:
At the pass
As a display cabinet between the pass and the dining room. Guests look through the cabinet into the kitchen, and the kitchen has short paths to the product.
In the wall
Built into the partition wall of the open kitchen, visible from both sides. The back remains accessible to the team.
At the buffet
Right next to the breakfast buffet. Homemade dried fruit, muesli components and herbs are presented where they are consumed.
In the lobby
As a free-standing piece with a view of the kitchen or the hotel shop. Shelf-stable house-made products with an origin story, to take home.
With Herb.ERT, we give kitchen designers a tool to make the philosophy of a kitchen visible. This makes them co-creators of the culinary brand experience – far beyond classic kitchen planning.
Edi Paschinger, Herb.ERT
References
What it looks like in practice
Reference 01
Genussdorf Gmachl, Bergheim near Salzburg
At Genussdorf Gmachl, Herb.ERT is integrated into the kitchen as a living shop window. Guests experience first-hand how regional food is gently refined and turned into fine specialities.
Herbert reflects our philosophy and our concept, as a living shop window into the kitchen.
Franz Gmachl Jun., Genussdorf Gmachl
Reference 02
Steirereck am Pogusch
Steirereck am Pogusch also shows how visible food refinement can become part of an overall culinary concept: bundles of herbs, apothecary jars and dried components behind glass make maturation and time part of the guest’s story.
Gallery: Genussdorf Gmachl
Gallery: Steirereck am Pogusch
Herb.ERT users also include renowned chefs such as
Jan Hartwig
Juan Amador
Andreas Döllerer
Alexander Herrmann
Lukas Nagl
Hannes Müller
Alain Weissgerber
Planning data
What you need for planning
Designed for decades, modular and sustainable: integration into a high-quality interior demands long-term usability. That is why Herb.ERT relies on a modular design. This conserves resources, reduces long-term replacement investment and provides planning certainty, especially for individually designed, permanently integrated units.
| Type | custom installation: display cabinet as a fully functional drying cabinet, with several independently operable drying units below (custom solutions) |
| Dimensions | planned individually according to the installation situation and requirements |
| Cladding | stone veneer, wood, textiles or other materials to match the interior |
| Drying area | individually according to requirements and configuration |
| Front | transparent doors, privacy screen optional |
| Air flow | controlled air flow in a closed process-air system, no exhaust air, no external air supply |
| Connection | 230 V, connected load approx. 0.5 kW per unit |
| Operating temperature | below 40 °C, body-warm surfaces, no exposed heating elements |
| Noise | quiet operation, suitable for dining areas |
| Construction | modular; housing and mechanical components designed for decades of use |
| Service | drive motor and control unit individually replaceable when needed, without replacing the entire unit |
| Manufacturing | developed and manufactured in Lower Austria for 15 years |
Consulting and custom development
For integration into new kitchen and hospitality concepts, we advise kitchen designers personally and develop each unit individually: tailored to space, sight lines, design and requirements. Reference contacts available on request.
Who it’s for
For three planning scenarios
New hotel build
Consider Herb.ERT from the outset as part of the buffet or lobby planning. Position, power supply and sight lines are fixed in the floor plan – no retrofitting.
Restaurant refurbishment
When opening up the kitchen to the dining room, Herb.ERT replaces a closed wall surface with a living element. No exhaust connection is required, so it can be placed freely.
Front cooking and buffet
Herb.ERT adds to show kitchens and live stations the part guests never otherwise see: gentle refinement. Products from the unit go straight to the service counter.
More about Herb.ERT
Read more on herb-ert.at (in German)
Solutions
Custom solutions
Tailor-made drying solutions that fit into existing spaces and workflows.
Application
Herb.ERT in hospitality
Dry-maturing for professional kitchens: applications, products and methods at a glance.
Article
Dry-maturing in the hotel industry
How Steirereck am Pogusch and Genussdorf Gmachl turn drying into a guest experience.
Gallery
Product gallery
Flowers, vegetables, fruit, mushrooms, beef and pasta: what is refined with Herb.ERT, in pictures.
Also: Safety & hygiene · Food waste in hospitality · Energy efficiency
Contact
Request a consultation
Tell us briefly about your project. We will advise you personally on positioning in the floor plan and develop the unit individually for your concept.
Phone +43 (0) 2732 21211 · office@herb-ert.at
About Herb.ERT
Herb.ERT, developed and manufactured in Lower Austria for 15 years, is a modular system for the gentle dry-maturing and refinement of food. The technology combines gentle process temperatures with controlled air flow for resource-efficient food processing.
