BORA Magazin – Englisch

EDITORIAL 

Willi Bruckbauer – 

developer and founder 

of BORA Lüftungstechnik 

– whose idea turned the 

kitchen world upside down 

in just a few years. 

Lets make kitchens more attractive 

This idea started out as just a thought inside my head, but it soon took hold of me... 

After all, my kitchen studio customers regularly used to ask me if I could offer them a 

more attractive and simpler way of extracting kitchen vapours. They found heavy and 

noisy extractor hoods both unsightly and disruptive. My head started whirring with 

question marks, “How can I make kitchens more attractive, tidier and clearer?” 

The questions sparked an idea, and the day eventually came when I put pen to 

paper for the first time and wrote down what my brain had been working on for a 

long time: an extractor that extracts vapours downwards for optimum results. 

At the time, I never imagined that my idea would turn the kitchen world upside 

down to such an extent. 

It has been ten years now since I trailed the kitchen fairs with my prototype under 

my arm. I couldn’t find any companies that were interested in bringing my product 

onto the market. Even the banks rejected my concept as they saw no potential in 

it. “Sometimes you have to go it alone”, I ended up thinking to myself. Because 

I believed in my idea right from day one! The result was my foundation of BORA. 

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. no annoying noises should distract people from 

cooking and enjoying life in the kitchen. As the kitchen is the heart of the home 

and meals are lovingly prepared there, the environment should be full of fresh air 

rather than lingering cooking odours. 

Thanks to our innovation, we have fundamentally changed the design and function 

of kitchens. The fact that our company has been so successful is a small revolution 

in itself. But it wouldn’t have been possible without our many motivated employees 

and forward-thinking kitchen dealers who develop, improve, dispatch, sell and 

market our products, gradually creating what we have come to call our BORA 

world today. We would like to invite you to join in the action. In this magazine, 

you’ll find everything you need to know about our Basic, Classic and Professional 

product ranges, including planning instructions, application and combination 

options, dimensions and technical details The BORA principle is really simple. If 

you read on, you’ll soon understand and say, “Yes, of course, that makes sense. 

That’s why it works!”. But we want more than that: we’d like to give you an insight 

into our company and our philosophy, our worlds of experiences with recipes, 

books, competitions and the BORA Cooking Truck, not to mention kitchen and 

architectural topics. Everything that motivates us and inspires us to make our work 

and the world of kitchens a little better every day. We want to create products that 

improve our customers’ lives. 

Enjoy browsing our magazine. 

Welcome to our world! 

Yours, Willi Bruckbauer 

BORA MAGAZINE 3

COTT 

BORA 

Product 


Experience 

Interview 48 

The brains and heart behind BORA founder 

illi Bruckbauer on the courage it takes to 

risk the unusual. 

Cycling 52 

BORA hansgrohe is heading into the 

season as one of the favourites. 

10 

BORA Professional 2.0 10 

unctional aesthetics, innovative effectiveness, 

extra-deep dimensions, best performance – 

winner of the 2017 red dot award. 

42 

The BORA principle 8 

Innovation not imitation. e come up with 

innovative ideas that enrich and improve our 

customers’ everyday lives. 

BORA Professional 18 

The first BORA product to receive the Iconic 

Award in . 

BORA Classic 

Touch controls and a design scaled down to 

the essentials. BORA Classic, versatile and 

 

ecient with maimum installation eibility. 

BORA Basic 34 

The revolution – cooktop and extractor rolled 

into one suitable for any kitchen. 

BORA System 42 

verything is from a single source for more 

uality down to the finest details. 

The BORA advantages 44 

Based on innovative ideas, we provide effective 

solutions that are carefully thought out. 

52 

 

4 

BORA AAI

COTT 


Technology 

Team recipes 

 

ast, healthy and delicious. BORA hansgrohe 

stars reveal what they like to cook at home. 

 



Andreas Senn 

The ichelinstar chef from alburg 

presents recipes that take just 10 minutes 

to prepare and 10 minutes to cook. 

 

BORA Classic 

 


104 

Trend report 74 

An epert outlook Barbara riedrich on 

modern kitchens. 

Architecture 82 

The architecture firm elugan eissl built a 

spectacular festival hall close to BORA’s head 

oce. 

74 

BORA Revolution Tour 

 

A kitchen at an airy height, healthy finger food 

and scrumptious snacks with a breathtaking 

panoramic view. 

German amateur master chef 

e’re on the lookout for the erman 

amateur master chef. 

 


uct system wall sleeves 125 

Exhaust ducting 

 

Fans 127 

ilters silencers 128 

Accessories 129 

Exhaust air/recirculation 130 

Installation 132 

arranty 137 

Editorial 2 

Awards 100 

Legal notice 138 

BORA AAI 5


Product 

The BORA principle 8 



BORA Classic 26 

BORA BASIC 34 


The BORA advantages 44 

BORA MAGAZINE 

7

PRODUCT 

PRINCIPLE 

The BORA principle 

Innovation 

Innovation not imitation. We come up with innovative 

ideas that enrich and improve our customers’ 

everyday lives. We believe in our vision of ‘the end 

of the extractor hood’. 

8 

BORA MAGAZINE

PRINCIPLE 

PRODUCT 

The BORA principle – or: physics can be 

so ingenious. 

1 

Kitchen vapours rise at a maximum speed of 

one metre per second. 

2 

The higher cross flow suctions away cooking 

vapours and odours effectively and 

immediately at the cooktop. 

3 

The BORA cooktop extractor extracts 

downward at approx. four metres per second. 

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. This enables us to guarantee 

that we only bring top-quality products onto 

the market which are good for our customers 

and 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. 

BORA – the cooktop extractor. 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 the 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 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 for every BORA cooktop 

extractor system. To benefit, simply go to 

www.mybora.com and enter the code on 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 

on site. Our Planning department helps our 

specialist suppliers to implement your system 

in the best possible way. BORA’s very own 

international service team deals with any 

problems that can only be resolved effectively 

on site, such as a cracked glass cooktop or a 

filter replacement. 


PRODUCT PROFESSIONAL 2.0 

10 


PROFESSIONAL 2.0 

PRODUCT 


Professional 2.0 

The Best of the Best * 


11

PRODUCT 


Always to the point. 

Searing tuna so that it 

stays juicy on the inside 

is no problem on a BORA 

cooktop. 

BORA Professional 2.0 – functional 

aesthetics, innovative 

effectiveness, extra-deep 

dimensions, best performance – 

winner of the 2017 red dot award. 

* BORA scooped the ‘Best of the Best’ award as 

part of the 2017 red dot award. 

12 



PRODUCT 

The new Professional 2.0 is a furtherdeveloped 

version of the first 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 udges of the red dot award 

chose BORA rofessional . as the best of 

the best systems in 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 . is the user 

interface, which now allows the cooktops 

and the cooktop extractor to communicate 

with one another. This enables us to achieve 

optimum user friendliness and outstanding 

effectiveness. verything is made possible 

by an intelligent control knob from power 

control to the various function programmes 

to the temperature indicator in the actual 

knob. 

BORA rofessional is a complete system. 

ooktops, cooktop extractors, ducts, motors, 

filters and wall sleeves are combined in this 

electrically controlled system to create a 

complete functional solution. 

The BORA Tepan grill 

made of pure stainless 

steel is big enough to fry 

eight steaks at the same 

time as well as being 

easy to use and clean. 


13

PRODUCT 


BORA cooktop extractors 

are so powerful that 

perfect results can even 

be achieved when 

cooking with large, 

deep pans. 

14 



PRODUCT 

With their extra-deep depth of cm, the 

cooktops are the deepest modular cooktops 

on the market, offering an really large cooking 

area. This means two large pans can easily 

sit behind one another. rom surface induction 

to Tepan, gas or wok cooktops, BORA 

rofessional . offers great diversity and an 

array of options for setting up the modular 

system. t all boils down to how and with 

what you prefer cooking. 

The new gas cooktop has been completely 

re-developed and set deeper for perfect 

performance. ow, the flame is hardly 

affected by the cooktop extractor. The 

performance of the gas cooktop itself and 

the extraction behaviour while cooking have 

also been optimised. 

Thanks to our motors, BORA 

rofessional . also cooks extremely 

uietly and efficiently. To fine-tune the 

system even further and offer a 

functional guarantee, BORA has introduced 

its very own cotube duct system. Optimally 

coordinated products, right down to the 

BORA box wall sleeve, create an overall 

system that meets exacting reuirements in 

terms of effectiveness, ease of installation 

and flexibility. What’s more, BORA 

rofessional . is significantly uieter than 

conventional extractor hoods. n fact, its 

noise level is even drowned out when frying 

a steak. The system cuts an impressive 

figure in terms of energy efficiency, with an 

A rating. 

ustomers can choose whether to install 

BORA rofessional . as a recirculation or 

exhaust air system. The new rofessional 

can essentially be installed as a ‘plug and 

play’ compact system with integrated fan 

and silencer. This opens up the first 

opportunity to install a modular cooktop 

extractor system in floating worktops. A 

world first. A revolution. With an installation 

height of ust mm, the system is practically 

made for floating worktops. 

The system can naturally be planned as 

an exhaust air version, guiding the air over 

long distances to ensure optimum interior 

design in the kitchen. 


15

PRODUCT PROFESSIONAL 2.0 

The attractive new BORA 

Professional 2.0 gas 

cooktop has deep-set 

burners for optimum 

extraction and cooking 

performance. 

Enticing control knobs. 

High-quality stainless 

steel with integrated 

touch surface and LED 

display – with the Tepan 

grill, even the temperature 

is displayed directly on 

the knob. 

t 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-proof so you can keep your 

system permanently clean. ven 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 uality. igh-uality 

materials and attention to detail ensure 

excellent functionality and durability. BORA 

products are characterised by pure stainless 

steel, heavy-metal-free chott glass ceramic 

and elaborate workmanship. 

16 



PRODUCT 

PKA/PKAS 

BORA cooktop extractor 

PKFI11 

BORA surface induction 

PKI11 

BORA induction glass ceramic 

PKIW1 


glass ceramic cooktop with 

cooktop with 2 cooking zones 

wok cooktop 

2 cooking zones 

PKC32 830 × 510 mm 

BORA HiLight glass ceramic 

PKC3B 830 × 510 mm 


PKCH2 830 × 510 mm 

BORA Hyper glass ceramic 




3-ring/2-ring 

3-ring/roaster 

1-ring/2-ring 

or Australia and the iddle ast 

only available from autumn 

Technical 

information 

age 

PKG11 

BORA gas glass ceramic 


PKT11 

BORA Tepan stainless steel grill 

with 2 cooking zones 

All cooktops measure 

mm 


17

PRODUCT 

PROFESSIONAL 


Professional 

The icon 

18 BORA MAGAZINE

PROFESSIONAL 

PRODUCT 


19

PRODUCT 

PROFESSIONAL 

rofessiona the rst 

BORA product to receive the 

conic ward in 201. he rst 

cooktop extractor to deliver 

outstanding performance. 

BORA started developing cooktop extractor 

systems in 2007. BORA Professional soon 

gained fans and won over consumers in a 

small niche of the vapour extraction systems 

market. Cooking in the fresh air, without any 

annoying noise. An extraction system that is 

not only easy to clean but also offers 

complete design freedom and a clear view. 

The system revolutionised the kitchen 

market and changed the design and function 

of kitchens. BORA Professional. 

20 


PROFESSIONAL 

PRODUCT 

The solid stainless steel 

control knobs appeal to 

amateur chefs and 

professionals alike. 

Since it is easy to combine 

both cooking zones of 

the surface induction 

cooktop, even cooking 

with a large roaster is no 

longer a problem. 

BORA Professional offers 

a wide range of cooktops, 

from the modern surface 

induction version to the 

traditional gas cooktop. 


21

PRODUCT 

PROFESSIONAL 

Today, BORA Professional is seen as an original 

system with character that has set new 

standards. Ten years after its market launch 

in 2007 it has already become one of our 

classics. Just like the further-developed 

version Professional 2.0, the Professional 

system also boasts a large range of 

cooktops with extra-deep dimensions and 

outstanding performance. t also offers 

plenty of space to cook with two large pans 

placed directly behind one another. The 

Tepan grill is big enough to fry eight steaks 

at the same time or up to 8 kg of meat in 

one go. 

Depending on your personal preference, you 

can opt for the sleek look of flush-mounted 

installation or the raised look of the surfacemounted 

version. Whether you prefer 

kitchen counters or an island, exhaust air or 

recirculation, BORA Professional works 

perfectly for every kitchen configuration. 

Every room layout is planned individually. If 

you opt for an exhaust system, the cooking 

vapours are transported to the external wall. 

Our powerful fans draw cooking vapours 

and odours out of the kitchen efficiently. 

One fan generates an exhaust performance 

of up to 6 metres; for longer stretches, a 

second fan can also be used as a simple and 

effective solution. To eliminate odours in the 

recirculation system, you can either use the 

compact ULB1 or, if you have more space, 

the larger B activated charcoal filter 

system that only has to be serviced every 

other year. In 2016, BORA Professional 

received the Iconic Award from the German 

Design Council – an initiative of the German 

Bundestag founded in 1953 – which is 

awarded for the design and function of the 

best of the best systems. BORA Professional 

has created the market for cooktop extractor 

systems and sent out a signal for innovation 

and design in a whole new environment. 


PROFESSIONAL 

PRODUCT 

You can cook up to 8 kg 

of meat in one go on the 

powerful Tepan stainless 

steel grill. 


23

PRODUCT 

PROFESSIONAL 

Whether you’re cooking 

meat, fish or sweet dishes, 

BORA Professional 

always extracts vapours 

effectively. 


PROFESSIONAL 

PRODUCT 

PL540E 


PKFI11 


PKI11 


PKIW1 


glass ceramic cooktop with 


wok cooktop 

2 cooking zones 

PKC32 


PKC3B 


PKCH2 





3-ring/2-ring 

3-ring/roaster 

1-ring/2-ring 

Technical 

information 

Page 112 

PKG11 



PKT11 


with 2 cooking zones 


370 × 540mm 


25

PRODUCT 

CLASSIC 

BORA CLASSIC 

Innovation down to the last detail 


CLASSIC 

PRODUCT 


27

Touch controls and a design 

scaled down to the essentials. 

BORA Classic, versatile and 

ecient with maximm 

instaation exibiit. 

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 minimalistic 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. 

Regardless of whether your kitchen is made 

of a combination of steel, glass, wood or 

stone, the streamlined design of BORA 

Classic blends into any surroundings. 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 lassic 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. 

28 


CLASSIC 

PRODUCT 

BORA Classic: sleek, 

slimline design combined 

with powerful extraction 

technology. 

Cooking with BORA 

Classic is like frying 

meat in the fresh air. 


29

PRODUCT 

CLASSIC 

Even the strong-smelling 

cooking vapours when 

frying fish are drawn 

downwards simply and 

effectively. 

Sleek elegance: the 

intuitive touchscreen 

operating panel only 

becomes visible when 

switched on. 

BORA Classic is controlled by an intuitive 

touchscreen operating panel which only 

becomes visible when turned on. This makes 

our Classic range ideal for minimalistic 

kitchen designs. 

The cooktop extractor comprises two 

identical, polished stainless steel cover 

plates that can either be set aside during 

cooking or used as an air bae when 

operating the gas cooktop. Alternatively, 

BORA offers an air inlet grille, also made out 

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 the following: exhaust air or 

recirculation as well as flush installation or 

surface mounting. Cooktops measuring 

mm can be fitted into any 

worktop and can therefore be used flexibly 

in kitchen islands or kitchen counters. 

30 


CLASSIC 

PRODUCT 

The following options are 

available with BORA 

Classic: surface induction 

or glass ceramic 

cooktops, gas or the 

powerful Tepan stainless 

steel grill. 


31

PRODUCT 

CLASSIC 

Cooking with deep pans 

is no problem for BORA 

Classic. 

32 


CLASSIC 

PRODUCT 

CKASE 

BORA cooktop extractor system 

CFI11 


CI11 


CIW1 


glass ceramic cooktop with 2 


wok cooktop 

cooking zones 

CCH1 


CCB1 


CG11 



cooktop with roaster zone 


Technical 

information 

Page 116 

CT1 



340 × 515 mm 


33

PRODUCT 

BASIC 


BASIC 

PRODUCT 

BORA Basic 

The revolution – cooktop 

and extractor rolled into one – 

suitable for any kitchen 


35

PRODUCT 

BASIC 

asic different prodcts 

for different sers. ptimised to 

meet the demands of modern 

itchen pannin. 

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. 

arious sies 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. 


BASIC 

PRODUCT 

Everything under control 

with the innovative, 

central touch-operated 

round slider control 

panel. 

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 you are cooking and regain 

freedom in shaping your kitchen. The BORA 

design with its timeless appearance and 

functional material uality 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 cooking and living areas and 

providing an attractive stage for modern 

kitchen design. 

ifferent products for different users the 

BORA Basic surface induction cooktop with 

integrated extractor boasts an innovative 

touch control concept. Thanks to the 

touch-operated round slider, you have a 

direct view of all cooking zones and the 

round extractor and can operate a large 

cooktop measuring x mm with 

extra-large cooking ones a particularly 

exciting feature for smaller kitchens. Two 

large pots or pans can sit behind one another 

on the BORA surface induction cooktop. 


37

PRODUCT 

BASIC 

For customers with even less kitchen space, 

there is also a BORA Basic version 

measuring ust x mm. The cooktop 

of this slightly smaller version still offers all 

the BORA advantages, i.e. it is efficient and 

quiet just like all of the other systems. 

Various cooktop options are available, from 

the induction and Hyper glass ceramic 

version to the energy-efficient surface 

induction glass ceramic cooktop. We have 

the right product for every customer, 

perfectly in line with personal requirements 

and wishes. 

or example, customers get to choose 

between BORA Basic in a flush-mounted 

or surface-mounted version. The brushed 

stainless steel cooktop frame offers extra 

protection for surface-mounted cooktops, 

particularly in smaller kitchens where work 

space is restricted. 

xhaust air or recirculation Once again, the 

decision 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. Once the air has 

been filtered and cleaned by the activated 

charcoal filter, it is returned to the room 

through an opening in the floor unit. imply 

and quietly. 

Flush installation, surface 

mounting or a classic 

stainless steel cooktop 

frame – the choice is 

yours. 

38 


BASIC 

PRODUCT 

The multi-layered grease 

filter made of stainless 

steel wire mesh is 

hardwearing, ecient 

and dishwasher safe. 


39

PRODUCT 

BASIC 

BORA Basic offers 

enough space for two 

large pans to be placed 

behind one another or 

even a roaster. 

40 


BASIC 

PRODUCT 

BFIA/BFIU 830 × 515 × 198 mm 

BORA surface induction glass ceramic cooktop with 4 cooking zones and 

integrated cooktop extractor 

BIA/BIU 760 × 515 × 196 mm 

BORA induction glass ceramic cooktop with 4 cooking zones 

and integrated cooktop extractor 

Technical 

information 

age 

BHA/BHU 760 × 515 × 196 mm 

BORA Hyper glass ceramic cooktop with 4 cooking zones 

and integrated cooktop extractor 


41

PRODUCT 

SYSTEM 

A perfect combination 

of award-winning design, 

high-quality materials and 

innovative technology. 

compete sstem with the 

assurance that everything is 

from a sine sorce 

for more quality down to the 

finest details. 

To ensure that BORA systems 

can be seamlessly installed, we 

offer o parts that can be sed 

niversa to enabe optima 

performance down to the smaest 

detail. We also see it as our duty 

to always think ahead and 

constant improve. 

The best proof of BORA’s outstanding sense 

of innovation and independence 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 eibility. 

If you use only BORA components in your 

BORA system we grant you a 100% functional 

guarantee so that you can benefit from 

optimum performance, effectiveness and 

quietness. 

BORA Ecotube and 3box — an air duct system 

for every challenge. Regardless of where you 

install your air duct, on the kitchen oor 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 ow 

and smooth surfaces, a unique sealing concept 

and easy installation. The BORA 3box wall 

sleeve rounds off the etraction 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 reuirements 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 challenges, from the extractor 

right down to the wall sleeve. 

Our air purification boes take health issues 

into account and are part of our day-to-day 

responsibility. 

Technical 

information 

page 124 

42 


SYSTEM 

PRODUCT 


43

PRODUCT 

ADVANTAGES 

The 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, 

minimalistic design and trendsetting technology. 

44 


ADVANTAGES 

PRODUCT 

Fresh air 

Cooking while surrounded by fresh air 

ffectiveness 

A focus on the bare essentials 

Clear view 

No annoying head-height 

extractor hoods 

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. t’s like cooking in the fresh air. 

onventional 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 cleanrate at head height. 

This is because the intelligently used flow 

speed and innovative motor technology 

guide vapours directly to their destination. 

BORA means freedom from the constraints 

of conventional extractor hoods. o edges or 

corners at head height. o stooped stance. 

o steam to block your view or cloud up your 

glasses. o restriction on visibility. Thanks to 

BORA, chefs are not trapped on their own but 

can interact with guests. 

Quiet operation 

ignificantly uieter than 

conventional extractor hoods 

Best materials 

High functionality and long 

service life 

impe ceanin 

hy make things dicult when 

there is an easy option? 

onventional extractor hoods blast out 

around decibels A directly at head 

height. BORA, on the other hand, is uieter 

than frying a steak, even when set to the 

highest level. This is possible thanks to the 

sophisticated technology with uiet motors, 

perfect decoupling and installation of the 

products in the kitchen plinth. 

igh-uality 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 longlasting 

delight. 

leaning conventional extractor hoods is 

laborious and time-consuming. n contrast, 

BORA products impress with outstanding 

everyday advantages, including when it 

comes to cleaning and maintenance. All 

three movable parts can be easily dismantled 

without any tools and cleaned in the 

dishwasher. 

Design freedom 

Setting the standard for modern 

kitchen design 

BORA opens up a whole new range of kitchen 

design options. irtually 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 standards for modern 

kitchen aesthetics. 



Experience 

Interview 48 

Cycling 52 

Team recipes 60 

Andreas Senn 64 

TREND REPORT 74 

Architecture 82 

BORA Revolution Tour 86 

Amateur master chef 96 

Awards 100 


47

EXPERIENCE 

INTERVIEW 

Text 

KLAUDIA MEINERT 

INTERVIEW 

“You have to 

put your whole 

heart into it.” 

48 


INTERVIEW 

EXPERIENCE 

An interview with 

Willi Bruckbauer on 

ideas and what you can 

make out of them. 

Goodbye to steam. Goodbye to convention. Goodbye to the past? 

It’s strange that it took so long for someone to make downward 

extractors socially acceptable. And who is behind this concept? 

Some bigwig? The brainchild of this extraction system is in fact a 

wiry Upper Bavarian. A down-to-earth family man who knows kitchens 

inside out.We’ve already heard and read a lot about him: he’s 

nconventiona, somehow different and certain has the wind 

behind him. But what really makes him tick? We interview the man 

who doesn’t only talk about steam, but is extremely passionate 

about what he does. 

Mr Bruckbauer, it has been almost 10 

years since you created a market with your 

innovation: extractor systems that draw 

kitchen vapours downwards. How did you 

get the ball rolling? 

As a trained carpenter and owner of a kitchen 

studio, my customers kept asking me, “Why 

must my kitchen have such a gigantic and 

noisy hood that hangs right in the way? 

Why isn’t there a more attractive solution?” 

Alternative systems were available on the 

market at the time, but each of them had 

considerable technical defects. I soon realised 

the concept’s potential. I took a close look at 

my customers’ wishes and started tinkering. 

That was a over a decade ago. It all started 

out in my cellar at home and my showroom 

in Raubling. 

Opening up or even revolutionising a market 

is not exactly an everyday occurrence. 

It takes courage for such a pioneering 

achievement. 

For me, it was less about being courageous, 

but rather that I was convinced of my idea. 

The principle is so simple. All it takes is to see 

a BORA extractor in action and you can tell 

right away that it’s logical and that it works. 

You obviously need a certain amount of faith 

in what you do. But anything considered 

different is often laughed at before it becomes 

standard. There are plenty of examples of this 

in history. At any rate, what really matters is 

that you have to put your whole heart into it. 

Can you remember the moment when you 

naised the idea in or head 

It was more of a process. I had a pretty 

good idea of what I wanted to develop, but it 

obviously took some time to perfect it and 

make it ready to be launched on the market. 

Once I had completed my pre-production 

model, I took it to what is now called the 

‘area30’ trade fair in Westphalia. I put forward 

my idea to some major companies, but they 

said it wouldn’t be a success and that there 

was no demand for such a thing. Even the 

banks turned me down. But I believed in my 

idea and decided to start out on my own. 

I knew that my product not only worked, 

but that it actually performed better than 

conventional hoods. 


EXPERIENCE 

INTERVIEW 

“We can, should 

and must rethink 

the status quo.” 

hat maes so different from other 

companies? 

We don’t have a corporate structure. We 

are streamlined, flexible and deft. We allow 

ourselves the luxury of thinking differently 

and are always on guard against tunnel 

vision. To be forward-looking, you need to 

be open-minded and curious, to question the 

current state of affairs. Our aim is to remain 

one step ahead. Our brand has developed a 

very strong drawing power, which has helped 

us to enjoy healthy growth. Incidentally, our 

name is not just a made-up word, but was 

chosen deliberately to point the way ahead 

for us: BORA is the strongest katabatic wind 

on Earth. 

What motivates you? 

That’s simple – my goal is to make life in 

the kitchen more attractive. The kitchen is 

undoubtedly the most important room in the 

house. It’s where we live from morning to 

evening, where we have breakfast, where our 

children do their homework. It’s where families 

and friends come together to eat, celebrate, 

chat, argue and laugh. I’m endeavouring to 

create a special design for this room. This 

also involves creating a certain ambiance. 

I strive for perfection and try to set a good 

example to our employees. That’s really 

important to me: we can, should and must 

rethink the status quo, even though this may 

be inconvenient at times. That’s why our 

Research & Development department works 

meticulously on innovations day in day out. 

Progress, top quality, design and sustainability 

are our watchwords. We don’t make any 

compromises. We pay scrupulous attention 

to detail to achieve maximum effectiveness. 

Is that something like a mission? 

I’d say it’s more of a driving force. We want to 

think outside the box, rethink things and turn 

things upside down. In plain terms: extractor 

hoods are unnecessary. Why should anyone 

want something that is simply annoying? We 

have come up with a simple solution that we 

offer to discerning customers. 

The past 10 years since the company was 

founded can’t have been boring for you. 

After all, you’re the brains and heart behind 

BORA. Do you have a way of relaxing that 

re-energises you? 

Yes, absolutely. I’ve been passionate about 

cycling for many years! Getting out on 

my road bike – and I take time out for this 

regularly helps me switch off and recharge 

my batteries. Sport and healthy eating are 

important to me, generally speaking, and this 

is something I also pass on to my employees. 

For example, during trade fairs we go for runs 

together, and the employees cook together 

once a week. I’m happy to foot the bill if the 

food is healthy, good quality and sourced 

locally whenever possible. To this end, we’ve 

adopted the nutrition plan of our BORA - 

hansgrohe WorldTeam. While it may sound 

rather unwieldy, it is actually tasty, light and 

creative food. After all, good food is easy to 

prepare! 

And this is well received by your employees? 

You bet! They are really enthusiastic about 

the offer. f you work really hard, you should 

and must allow yourself some respite. I’m 

delighted that we’ve struck the right chord 

with this. When I visit the company, I notice 

that there’s a special spirit, a special dynamic. 

The people who work for us live and breathe 

for BORA. That makes me proud. 

50 


INTERVIEW 

EXPERIENCE 

o o aso coo with or staff 

Of course. When I’m in the company and have 

enough time, it’s a great pleasure to do so. 

I’m a pretty good cook. 

Your employees are very important to you... 

Yes, very. Our success depends much more 

on my employees than me. I just want to act 

as moderator. I am incredibly proud of the 

dedication and passion displayed in our 

departments each day. To name just one 

example: when an employee has an idea that 

ends up becoming a patent, it says volumes 

about his quality. That makes me happy, 

especially when the idea doesn’t come from 

me. And when I cook with the teams, it helps 

me keep in touch with them and this is often 

the way we gain fresh momentum, on both 

sides. 

Does your commitment to the BORA – 

hansgrohe cycling team stem from your 

love of cycling? 

(Laughs). Yes, I guess it has something to 

do with it. But it’s actually about much more 

than that. We combine things that belong 

together: sport, health, openness to the 

world, team spirit, ambition and energy. 

These factors are all part of BORA’s DNA, and 

that makes the circle complete. You wouldn’t 

believe how many people we’ve encouraged 

to get involved in cycling throughout the 

world thanks to our commitment. The guys 

in our cycling team are also somehow part of 

the BORA family. They create a huge amount 

of impetus that spills over to our employees 

and retail partners. This passion is simply 

contagious; you have to experience it for 

yourself. 

“We want 

to remain one 

step ahead.” 

Alone, it wouldn’t be possible. What would 

you like to achieve with the team? 

Our commitment naturally also has a strategic 

element. t raises our profile at an extremely 

attractive price/performance ratio. Sponsoring 

a cycle team is inexpensive yet highly effective. 

That benefits us all at BORA. 

In addition to the employees in Raubling 

and Niederndorf, many other people work 

with and for BORA throughout the world. 

That’s right, because we grew incredibly 

quickly. Today, we’re no longer regarded as 

an ‘insider tip’ among cooking enthusiasts 

and design buffs. We now have a presence in 

over 40 countries. We have over 5,000 retail 

partners worldwide – these are key linchpins 

for us. We want to provide them with the best 

possible training, support and information so 

that they can guarantee customer satisfaction, 

expert advice and optimum service. 

What comes next? What products are in the 

pipeline? 

We think in all directions, that’s our guiding 

principle. But we remain concentrated and 

focused on what we do best, i.e. cooktop 

extractors. We put all of our efforts, curiosity 

and skills into developing and enhancing 

these systems. We have managed to turn a 

niche into a market. And we want to be and 

remain the best and most innovative provider 

in this market. We see ourselves as original. 

Thank you, Mr Bruckbauer, for this interview. 


EXPERIENCE 

CYCLING 

REVOLUTION 

in the kitchen — 

and on the 

road 

Photos 

RALPH SCHERZER, MARIO STIEHL & 

BRIAN HODES 

52 


CYCLING 

EXPERIENCE 


EXPERIENCE 

CYCLING 

The BORA - hansgrohe cycling 

team is heading into the 2017 

season as one of the favourites 

thanks to its continuous and 

ongoing preparation work. Today, 

the team represents the future 

of cycling and has one of the 

sport’s most dazzling stars 

within its ranks. 

Cycling needed someone like Peter Sagan. 

The 27-year-old Slovak with his distinctive 

flowing locks is the darling of the cycling scene 

right now – not only due to his exceptional 

performance. As well as becoming World 

hampion twice, he also bagged the points 

leader’s green jersey at the Tour de France 

for five years in a row. e has won many 

other major and minor races, clinching over 

victories since he became a professional 

cyclist. e is currently the most soughtafter 

cyclist with the greatest potential. But 

it’s not all about agan’s leg power he is also 

extremely popular because of his cheerful 

and rather eccentric nature. e is never 

short of a oke on the winners’ podium, and 

if things don’t go to plan he can always throw 

a little tantrum. In a nutshell: Sagan is not an 

ascetic cycling robot, but a star with a heart. 

The manager of the BORA - hansgrohe team, 

Ralph enk, first met him at the Tour of 

alifornia in . Back then, the very young 

Sagan won second place, which was a 

fantastic result for a beginner. ou may think 

he would have been pleased about this, but 

no, humility isn’t agan’s strong point. e 

was so disappointed that he almost made 

a hole in the plasterboard wall with his 

cycling shoe! r enk was impressed by 

such a display of vigour and thought, 

Sam Bennett preparing 

for the race. 

Arrival at the sunny 

Mediterranean: 

Paris–Nice, the 

‘Race to the Sun’ lives 

up to its promise. 

54 


CYCLING 

EXPERIENCE 

First victory of the season 

for Peter Sagan at 

Kuurne–Brussels–Kuurne. 

“I’m really 

happy; the team 

did a great job.” 

TR AA 

BORA - hansgrohe 

World hampion 

This young guy is someone to remember! 

ix years later, the time had come enk 

seized the opportunity and signed Sagan up 

for BORA - hansgrohe. 

Although agan is probably the most famous 

member of the team based in Raubling, 

pper Bavaria, he is by no means the only 

superstar. yclists such as am Bennett, 

manuel Buchmann, arcus Burghardt, 

eopold nig and Rafa aka also deliver 

top performances on a regular basis. n total, 

cyclists from countries compete on the 

team. BORA has been the team’s sponsor 

for five years and its main namesake for 

two years. Team manager, Ralph enk, 

built up the team gradually, sustainably and 

continuously – and now his work is paying 

off. BORA - hansgrohe started the 

season as one of the favourites. The 

programme features racing days in over 

20 countries, including major events such as 

the Tour de France, the Giro d’Italia and the 

Vuelta a España. 

When BORA decided to get involved in 

cycling, many people thought it was a 

brave decision, but the move was actually 

meticulously calculated. irst of all, cycling 

is more approachable than almost any other 

professional sport. veryone rides a bike and 

knows what a steep hill or a sharp descent 

feels like. The Tour de rance is a maor 

sporting event that is broadcast in over 

countries. What’s more, the image of cycling 

has changed significantly in recent years. 

Gone are the days when doping accusations 

brought the whole scene into disrepute. 

ycling is by far the most strictly controlled 

sport in the world. Peter Sagan sums up the 

situation, We always have to specify our 

exact whereabouts. The anti-doping officers 

can strike wherever they please. I’m lucky 

because entered a clean cycling world. The 

fact that many young cyclists have a chance 

to win today shows that you just can’t do 

that kind of thing any more. or a long time, 

cycling was plagued by a warped sense of 


55

EXPERIENCE 

CYCLING 

Juraj Sagan, Peter’s 

brother, after the fifth 

stage of Paris Nice. 

A perfect finale for the 

Irishman Sam Bennett 

with the first orldTour 

victory – for himself and 

the team. 

56 


CYCLING 

EXPERIENCE 

“Peter 

Sagan’s team is the 

perfect ambassador 

to bring 

the revolution 

onto the streets.” 

W BRBAR 

Founder and 

anaging irector of BORA 


57

EXPERIENCE 

CYCLING 

“It’s important to 

put on a little show 

for the fans.” 

TR AA 

BORA - hansgrohe 

World hampion 

ambition and BORA - hansgrohe expressly 

disassociated itself from this attitude. This 

is clearly reflected in the team’s motto 

ride.natural. The team’s mindset is marked 

by attentiveness and respect, which ties in 

perfectly with BORA’s way of thinking. 

The company and cycling team have many 

other points in common. For example, 

they both involve cutting-edge technology. 

odern racing bikes are precise, highperformance 

machines ust like BORA 

appliances. They also both understand the 

importance of enoyment and a healthy diet. 

The team most definitely enoys the best 

meals during the racing season. For example, 

it is catered for in the BORA itchen Truck at 

the races. The BORA series of simple, 

healthy and fast recipes that take ust 

minutes to prepare and minutes to cook 

naturally also includes BORA hansgrohe 

and eter agan editions. Our passion for 

cycling also shines through in Boys’n’Bikes, a 

picture book instigated by BORA that offers 

an inspirational look behind the fascinating 

scenes of the professional cycling world. 

According to BORA’s founder, Willi 

Bruckbauer, The parallels with our team are 

obvious. We believe in discipline, expertise, 

passion and stamina and do not shy away 

from the competition. This year, the 

wheels will keep turning at BORA. We’ll do 

everything we can for the cooking revolution. 

And eter agan’s team is the perfect 

ambassador to bring the revolution onto the 

streets. 

Michael Kolar from the 

Czech Republic before 

the fifth stage from 

Aubagne to Fayence) of 

the Paris–Nice ‘Race to 

the Sun’. 

Peter Sagan celebrating 

his stage victory 

at the orldTour race 

Tirreno–Adriatico in Italy. 

58 


CYCLING 

EXPERIENCE 

Race calendar 

2017 

Apr 19 La Flèche Wallonne Belgium 

Apr 23 Liège-Bastogne-Liège Belgium 

Apr 

25 – 30 Tour de Romandie Switzerland 

May 1 Rund um den Finanzplatz 

Eschborn–Frankfurt Germany 

May 5 – 28 Giro d’Italia Italy 

May 

14 – 20 Amgen Tour of California USA 

Jun 4 – 11 Critérium du Dauphiné France 

Jun 

10 – 18 Tour de Suisse Switzerland 

Jul 1 – 23 Tour de France France 

Jul 29 Clásica de San Sebastián 

Spain 

Jul 29 – Tour de Pologne 

Aug 4 Poland 

Jul 30 Prudential RideLondon UK 

Aug 7 – 13 Eneco Tour, 

Belgium/Netherlands 

Aug 19 – Vuelta a España 

Sept 10 Spain 

Aug 20 EuroEyes Cyclassics 

Hamburg Germany 

Aug 27 Bretagne Classic 

Ouest–France France 

Sept 8 Grand Prix Cycliste de 

Québec Canada 

Sept 10 Grand Prix Cycliste de 

Montréal Canada 

Sept 

16 – 24 UCI Road World 

Championships Norway 

Oct 7 Il Lombardia Italy 

Oct 

19 – 24 Tour of Guangxi China 


59

EXPERIENCE 

TEAM RECIPES 

60 


TEAM RECIPES 

EXPERIENCE 

COOK 

like a pro 

Four cyclists from the BORA - hansgrohe team 

reveal what they like to cook at home. Healthy, 

quick to prepare and above all delicious. 


EXPERIENCE 

TEAM RECIPES 

 

PROFILE 

Rafa aka is certainly on the up and up. The 

27-year-old Polish climber has already won 

the ing of the ountains ersey at the Tour 

de France twice and claimed various stage 

victories at the Tour de France and the Vuelta. 

This year, his aim is to climb even higher in the 

overall rankings of the major cycling events. The 

best way for him to relax after a race is by taking 

a bath. His motto is “Always stay positive!” 

PETER SAGAN 

PROFILE 

Peter Sagan has a sweet tooth. Little pancakes 

served with jam? That’s just his cup of tea! 

Other athletes would wave them aside, but 

Sagan is no ascetic. After all, he doesn’t need 

to abstain from worldly pleasures because his 

performance is outstanding. This two-time 

World Champion has taken on a lot this year. 

He is already champing at the bit at the very 

thought of the Spring Classics or the Tour de 

France. For all that, Sagan remains a cheerful 

soul. His motto is “Wake up and be happy!” 

ancaes with ersaem 

artichoe srp 

Ingredients 

3 eggs, 1 tsp baking powder, 115 g spelt 

flour, ml oat milk, erusalem artichoke, 

fresh blueberries, erusalem artichoke syrup 

“Wake up and 

be happy!” 

PETER SAGAN 

World Champion 

pet spahetti with tomatoes, 

armesan and basi 

Ingredients 

g spelt spaghetti approx. g per 

person), 2 shallots, 1 garlic clove, 2 tbsp olive 

oil, g red cherry tomatoes, g yellow 

cherry tomatoes, 2 tbsp roasted pine nuts, 

sea salt, freshly ground pepper, nutmeg, fresh 

thyme, fresh basil, freshly grated Parmesan 

cheese 

Cook the spaghetti in plenty of salted water 

until al dente. Glaze the shallot strips and 

finely chopped garlic in olive oil. Add the red 

and yellow cherry tomatoes, cut into slices, 

and briefly leave to simmer. Add the roasted 

pine nuts and season to taste. Stir the sauce 

into the spaghetti. Finely chop the thyme and 

basil and add to the pasta. 

Separate the eggs. Add the baking powder to 

the flour and mix in the oat milk and egg yolk. 

Beat the egg whites until stiff and fold in. eel 

and grate the erusalem artichoke and fold in. 

Pour the batter into small pancake shapes on 

the Tepan and fry on both sides until golden 

brown. erve with erusalem artichoke syrup. 

INFO 

1010 re water cooboo 

available from your certified 

BORA retail partner. 

While stocks last. 

62 


TEAM RECIPES 

EXPERIENCE 

 

PROFILE 

This 26-year-old Irishman became a 

professional cyclist in . is specialist 

discipline is the sprint. He can also cope well 

in intense heat and his favourite race is the 

Tour of Qatar. He is still very attached to his 

motherland, and whenever he has any free 

time he spends it in the omeragh ountains 

– cycling, of course! Like anyone wishing to 

aim high in cycling, Bennett has a fighting 

spirit. His motto is “Everything you want is 

out of your comfort zone”. 

weet potato 

carbonara with bab spinach 

Ingredients 

sweet potatoes, eggs, g grated 

armesan, salt, pepper, ml cooking 

water, tbsp olive oil, g arma ham 

cut into strips, g baby spinach, fresh 

armesan to serve 

 

PROFILE 

Emanuel Buchmann is a born climber. When 

other cyclists start running out of breath, 

Buchmann is gradually reaching cruising 

speed. This is thanks to his outstanding fitness, 

not to mention his physique. Buchmann, who 

has been a professional cyclist since , is 

1.81 metres tall and weighs 61 kilos. Originally 

from Ravensburg, he is a quiet man and a real 

team player. What bothers him most is a lack 

of respect. n his first year as a professional, 

he came third in the queen stage at the Tour 

de France; last year, he was already ranked 

third in the Tour’s young rider classification 

up to years. n he became erman 

champion. His goal: to perform even better this 

year. 

eeriac piccata 

Ingredients 

celeriac, eggs, g grated armesan, 

spelt flour for dusting, g each of button, 

shiitake and oyster mushrooms, vegetable 

oil, salt, pepper, balsamic vinegar, ripe, 

peeled tomatoes, young leeks, 

some halved blueberries and celery 

to serve 

Cut the celeriac into 1-cm thick slices, 

season lightly with salt and coat in spelt flour 

followed by the egg and Parmesan mix. Fry 

the chopped mushrooms in vegetable oil, 

season and deglaze with balsamic vinegar. 

Add the diced tomatoes, leave to cook briefly 

then add the finely chopped leeks. erve with 

halved blueberries and celery. 

Cut the sweet potatoes into thin, narrow strips 

then blanch them in slightly salted water for 

around minutes. et aside ml of the 

cooking water. Beat the eggs in a bowl, add 

the Parmesan, stir in the cooking water and 

season with salt and pepper. Heat the olive 

oil in a pan, fry the ham briefly, add the baby 

spinach and sauté. Add the sweet potato strips 

and heat them up with the egg and Parmesan 

mixture. Serve with Parmesan shavings. 


EXPERIENCE 

ANDREAS SENN 

64 


ANDREAS SENN 

EXPERIENCE 

INTERNATIONAL 

and light cuisine 


65

EXPERIENCE 

ANDREAS SENN 

Andreas Senn 

His most recent positions: 

ince 201 Head chef, SENNS.Restaurant Salzburg: 

2 stars Michelin Guide 2016 

201 Head chef, Restaurant Heimatliebe, Salzburg: 

3 hats, 17 points Gault&Millau 

2010 201 Head chef, Restaurant Heimatliebe, 

Kitzbühel: 3 hats, 17 points Gault&Millau 

200 2010 Chef de Partie, Sous-chef, Hangar 7 

Salzburg: 17 points Gault&Millau, 1 star Michelin 

Guide 

200 200 Head chef, Ebner’s Waldhof Fuschl, 

13 points Gault&Millau 

Andreas Senn not only 

makes a point of using 

unusual combinations of 

ingredients, he also 

believes that food should 

be artfully presented. 

Cod in the spotlight: 

For his 10|10 recipe, 

Andreas Senn coats the 

fish in a miso paste, sake, 

mirin and birch sugar 

glaze and serves it in a 

fish stock with broccoli, 

sea raisins and pea 

sprouts. 

Andreas Senn is one of Austria’s 

nest chefs. or his 1010 edition, 

he deveoped recipes that are 

heath, modern and beond 

comparison. e captred them 

in photos in an od be fondr 

in abr, which is aso home 

to his .estarant. 

An outstanding dish combines many different 

flavours bitter, sweet, exotic, traditional. 

ayer by layer, you travel through a landscape 

of flavours various consistencies alternate 

with one another hard then soft, firm to the 

bite then melting in your mouth. The same 

is true of Andreas enn’s creations. This top 

chef from alburg has a knack for creating 

unusual combinations. is diners rave about 

his Alaska black cod, which he coats in white 

miso paste and caramelises briefly in the oven, 

making the fish crispy on the outside and 

soft and uicy on the inside. e accompanies 

it with asparagus, leek pure and tropical 

manioc with parsley and mint. Alternatively, 

he serves it in a apanese dashi fish stock, 

traditionally made with smoked tuna and 

kelp. or his creation, Andreas enn 

replaced black cod with ordinary cod, which 

is very similar, served with asparagus and 

broccoli. is cuisine is flexible and knows no 

limits it is global and spans many cultures. 

When guests enter Andreas enn’s restaurant 

in alburg, they venture into a uniue culinary 

world. t is footloose and fancy-free, not 

inhibited by local arrogance. enn’s 

light and meticulously presented dishes 

contrast starkly with the surroundings. 

66 


ANDREAS SENN 

EXPERIENCE 

.Restaurant is located in a former 

foundry which was part of the th century 

prince-episcopal Oberascher bell foundry. 

ntil , bells were still made there before 

being sent to chime throughout the world. 

The industrial building was subseuently 

converted into lofts, where various creative 

and fashion companies moved in, followed 

by Andreas enn’s restaurant in . The 

former industrial look is still visible. Old brick 

walls and iron frames create an exciting 

ambiance that guests can even enoy without 

having to don formal dress, as enn insists on 

informality with regard to the dress code too. 

The foundry made the perfect backdrop for 

the photo shoot for Andreas enn’s 

edition for BORA. The reuirements for 

recipes are simple and straightforward. 

When guests enter 

Andreas Senn’s 

restaurant in Salzburg, 

they venture into 

a unique 

culinary world. 

They should take ust minutes to 

prepare and minutes to cook. enn naturally 

remained true to his style. e came up with the 

following combinations ‘steamed red turnip 

ravioli with sheep’s milk pots, uinoa and 

cranberries’ and ‘char with grilled avocados, 

spinach, goi berries and cottage cheese’. 

nternational and light cuisine. These light 

dishes were then photographed in front of 

heavy presses and old terminal boxes or 

on iron staircases, lending a further, earthy 

touch to the many nuances of the dishes. 

They tie in perfectly with Bora’s kitchen 

philosophy, which attaches great importance 

to fresh, healthy food. Andreas enn has 

ichelin stars, and in he was awarded 

hats and points by aultillau. e 

is one of Austria’s best chefs. Thanks to 

Andreas enn’s edition, now anyone 

can enoy top-class gastronomy at home by 

cooking the recipes themselves. Rarely has it 

been so uick and easy. 

The heavy machinery in 

the former bell foundry 

adds rough, earthy 

accents to the carefully 

chosen ingredients of the 

10|10 recipes. 

The finishing touch 

Andreas Senn rubs lemon 

zest into his fried char 

fillets. e serves them 

with baby spinach, goi 

berries, fried avocado 

and cottage cheese. 


67

EXPERIENCE 

ANDREAS SENN 

68 


ANDREAS SENN 

EXPERIENCE 

Meat on iron: for his Thai 

beef salad, Andreas Senn 

combines beef with Thai 

aubergines, yard-long 

beans, pepper and 

roasted corn. 

And of course we mustn’t 

forget the red turnips! 

Senn turns them into 

ravioli filled with nuts, 

apple and rocket. 


69

EXPERIENCE 

Local and exotic: the 

ingredients are still raw 

here. In the kitchen, 

they’ll be transformed 

into a slowroasted 

duck breast, crispy fried 

asparagus and roasted 

papaya, sprinkled with 

pomegranate seeds. 


ANDREAS SENN 

EXPERIENCE 


71

EXPERIENCE 

ANDREAS SENN 

This top chef from Salzburg 

has a nac for 

creating unusual 

combinations. 

A new take on old 

classics: saltimbocca 

wouldn’t be complete 

without veal tenderloin 

and Parma ham; 

Andreas Senn adds 

grated Parmesan and 

grilled corn to the dish. 

Sea fruit: 

this dish is fresh and 

invigorating. Andreas 

Senn teams up red 

prawns with blood 

orange, limes, grapefruit, 

broad beans and peas. 

72 


ANDREAS SENN 

EXPERIENCE 

One of many: the 10|10 

melon gazpacho features 

an impressive number 

of ingredients. He adds 

tuna, cucumber, radishes, 

chia seeds and rocket 

to his melon and tomato 

soup. 

 

1010 ndreas enn cooboo 

available from your BORA retail 

partner. While stocks last. 


7

EXPERIENCE 

TREND REPORT 

A space-saving wonder: 

the oortoceiling 

cupboards in this kitchen 

offer a tremendous 

amount of space. The 

custommade carpentry 

of the kitchen island with 

its dark-stained oak 

veneer and the bench 

plus breakfast bar made 

of old wood contrast 

starkly with the clearcut 

kitchen design. 

Photos 

JOSEFINE UNTERHAUSER 

Text 

BARBARA FRIEDRICH 

A CLEARER 

VIEW 

for chefs and 

guests 

74 


TREND REPORT 

EXPERIENCE 


75

EXPERIENCE 

TREND REPORT 

imestone, solid oak, iron 

and aluminium in this 

kitchen design, these 

materials are combined 

to make a work of art 

with edges and corners. 


TREND REPORT 

EXPERIENCE 

Modern kitchens are no 

longer ust places where 

food is prepared. They 

are lifestyle statements, 

places of retreat, spaces 

for entertaining and 

hightech laboratories. 

But above all, they are 

places where you feel 

comfortable. 

The kitchen is simply homelier 

without an extractor hood above 

the cooktop. But as interior design 

journalist Barbara Friedrich 

points out, there are many more 

advantages to an ‘extractorless’ 

kitchen. 

There has been a trend towards homely 

kitchens for several years now. Kitchens 

with cooking islands and adjoining dining 

areas, perhaps a long table, preferably made 

of wood. Even cosy corner benches are 

making a comeback – a trend which hasn’t 

gone unnoticed by modern upholstered 

furniture manufacturers. Gone are the days 

when walls were simply used for hanging 

built-in cupboards. An inherited antique 

cabinet now fits perfectly into an otherwise 

cool kitchen ambiance. As does a glass 

cabinet featuring Granny’s Meissen porcelain. 

An expensive wine cabinet should obviously 

not be concealed by a kitchen unit panel, 

but showcased together with its valuable 

contents. t’s also fine for the odd sculpture 

or picture to decorate the kitchen area. 

Open-plan kitchens with cooking islands 

are popular because they make you want to 

cook, enjoy food and entertain guests. Who 

would actually choose to slave away facing 

the wall, occasionally banging their head on 

an extractor hood, while their friends and 

guests watch them cook? 

My husband and I indulged in a large eat-in 

kitchen, with an extractor hood above the 

cooking island. A high-tech device made of 

stainless steel. The best one on the market, 

according to the kitchen designer. That was 

over eight years ago. 

This mighty and powerful extraction machine 

is suspended 75 cm above the cooktop, 

as prescribed. That’s not a problem for my 

husband and me, as we aren’t very tall. But 

we love cooking with friends, and one of them 

is 6’ 3”. His head gets in the way and he has 

to bend his neck. 

Neither the kitchen designer nor us had heard 

of an alternative solution when we had our 

e love 

cooking with 

friends. 



EXPERIENCE 

TREND REPORT 

The classic design of 

the kitchen is combined 

with the functionality and 

precision of BORA. The 

result is a kitchen that 

meets all reuirements. 

ven professional chefs 

can conure up their 

meals here. 

The BORA appliances 

blend in perfectly with 

the avantgarde design. 

The rough earthiness of 

the shell limestone 

worktop combines well 

with the smooth surface 

of the cooktop. 

kitchen installed in late 2008. Unfortunately, 

the ingenious cooktop extractor system 

located right by the hob that draws vapours 

downwards wasn’t very well known back 

then. Especially not in Piedmont, where the 

aforementioned stainless steel hood hangs 

over the kitchen cooktop in our second home. 

Our ‘extraction monster’ makes a whole 

hullabaloo when inhaling odours, and yet 

plenty of stenches still escape its steel jaws 

and billow up the open staircase. Alas, the 

bedroom doors aren’t always closed. As a 

result, we get to ‘savour’ the lingering aroma 

of our dinner – whether a succulent leg of 

lamb, hearty Ossobuco or steamed cod – 

during the night. Anyway, we live with our 

“The suction function 

allows freedom 

for kitchens. 


78 


TREND REPORT 

EXPERIENCE 

79

EXPERIENCE 

TREND REPORT 

Barbara Friedrich 

INFO 

Barbara Friedrich, chief 

editor and most recently 

publisher of A&W 

Architektur&Wohnen 

magazine (1999 to 

2016), has 30 years’ 

experience in the 

(interior) design sector. 

She is an author, 

presenter and member 

of many design panels. 

hood now. But it totally makes sense that 

steam and cooking vapours go astray, 

because our extractor hangs from the ceiling 

75 cm above the roasters, pots and pans. 

A much more effective solution would be a 

system that works laterally, according to the 

principle of fluid mechanics, by suctioning 

away vapours at the precise point that they 

are created and guiding them straight down to 

a filter system beneath the cooking surface. 

This system also seems much easier and 

more practical to clean than trying to remove 

the many parts of the filter plates in a hood. 

You end up having to use a ladder, and of 

course there’s always the risk of an accident. 

But those are functional aspects that I don’t 

want to overestimate here. Otherwise I’m 

being ‘typically German’ again. Always thinking 

‘Form follows function’. And yet, this suction 

function actually allows design freedom for 

kitchen architecture and interior design. It 

better emphasises the individual design style, 

elegant front panels and work surfaces that, 

after all, cost a tidy sum. Not to mention the 

personal decoration. Your eye isn’t distracted 

by a dominant stainless steel hood. As the 

suction system is embedded almost invisibly 

into the work surface, you get a complete 

overview of the kitchen, making it look larger 

and wider. And as the ceiling above the 

cooktop is not cluttered with an extractor, 

you can even hang up stylish lights that 

functionally illuminate the kitchen and add 

decorative touches. 

It’s lovely to be able to chat with your guests 

over an aperitif at the cooking island. It’s even 

better when there’s no extractor to disrupt 

the conversation (and bang your head on). 

A tidy house, a tidy 

mind. This also applies 

to kitchens. The uality 

of modern kitchens can 

be seen in the simple 

principles of order that 

prevail there. It doesn’t 

take a great deal of effort 

to clean this kitchen, 

even after a maor 

cooking session. 

Profile Barbara riedrich iovanni Castel 

80 


TREND REPORT 

EXPERIENCE 

ightness and clarity are 

the style of the moment. 

hen people from future 

eras report on the interior 

design preferences of 

the current decade, the 

aesthetic and meditative 

mood of the design 

concept is bound to 

catch their eye. Ten 

years ago, kitchens were 

ampacked in 

comparison to today. 

Another maor trend is 

contrasts. The rough 

edges of the natural 

stone go hand in hand 

with the ultrasmooth, 

technical appearance of 

the surfaces. ou can 

almost believe that they 

are works of art as 

opposed to work surfaces. 

And the clever part is 

they’re actually both 


EXPERIENCE 

ARCHITECTURE 

The festival hall in Erl is clad 

with deltoid fibrecement 

panels which make up a 

continuous pattern over 

7,000 square meters. 

Photos 

BRIGIDA GONZALEZ 

REVOLUTION 

New approaches 

to old 

requirements 


ARCHITECTURE 

EXPERIENCE 


83

EXPERIENCE 

ARCHITECTURE 

he iennese architectre rm 

Delugan Meissl Associated 

Architects blazes new trails with 

every building. It seeks to break 

the shackles of convention and 

create impressive constrctions, 

and has certainly succeeded in 

doing so with the festival hall in 

r ocated st a few iometres 

from s head oce. 

This concert hall, which hosts the Tyrolean 

Festival, looks as though its has travelled 

to the Tyrolean Alps from a far-away planet. 

As though it landed and stayed put. Yet this 

alien object blends in wonderfully with the 

surrounding landscape. The Viennese 

architecture firm elugan eissl Associated 

Architects AA did not design the building 

as a stark counterpart to nature, but to fit in 

harmoniously with its forms and shapes. It is 

also consistent with the neighbouring Passion 

Play Theatre, which was designed in the mid 

‘50s by the Tyrolean architect Robert Schuller. 

This modern, round, clear-cut construction is 

as much a sculpture as a playhouse. Coexisting 

next to this striking and impressive building 

is no mean feat, but the AA festival hall 

lives up to the task. It looks like the jagged, 

mysterious brother next to the white, curvaceous 

sister. The contrast between the inside and 

outside of the festival hall is amazing. Once 

you step inside the building, you can no longer 

see the energetic, jagged surface of the 

two interlocking elements. nstead, you find 

yourself in a calm, bright white room that is 

harmonious despite being asymmetric. 

The building is m long, 

71 m wide and up to 22 m 

tall. The construction 

took 18 months to complete 

and reuired , cubic 

metres of concrete and 

tonnes of steel. 

The concert hall of the 

Tyrolean estival by 

elugan eissl stands 

next to the Passion Play 

Theatre built in the s 

by Robert chuller. 

The interior of the 

auditorium is clad with 

red acacia wood and can 

accommodate 862 

concertgoers. 


ARCHITECTURE 

EXPERIENCE 

The festival hall is by no means AA’s only 

masterpiece. any of the firm’s buildings look 

as though they are about to take off. Their 

tapered edges, origami-like, folded shapes 

and absence of bulky rectangles make the 

structures flow. The buildings look like they 

are on their way somewhere else. ynamic 

constructions for dynamic times. lke elugan- 

eissl and Roman elugan have been 

designing buildings together for over 20 years, 

and with four other partners as AA since 

2004. They started out with social housing 

The alienlooking 

festival hall blends in 

wonderfully with the 

surrounding landscape. 

The interior offers several glimpses of the 

surrounding landscape. The flowing shapes 

induce a sense of calm, while the glassfronted 

western façade invites you to linger. 

In the middle of the building lies the wellprotected 

core of the building: the auditorium 

– a red wood-clad place of concentration and 

tranquillity (until the orchestra strikes up, that 

is. AA has managed to make the path to 

the event, the concert setting, an experience 

in itself. The special entrance is modern and 

original. 

Radically new, yet very distinctive. It could 

even be called a construction revolution. 

The building in Erl has a lot in common with 

BORA, whose head office is located ust a few 

kilometres away. BORA also focuses on 

combining form and technology in a new, 

radically simple yet extremely functional way. 

Kindred spirits. 

projects. At the end of the ‘90s they created two 

residential buildings that are still well known 

today the Balkan building in ienna’s anube 

ity district and the ischek Tower, which 

was Austria’s tallest apartment building at 

the time. Their designs are subtly reminiscent 

of AA’s current style, but they are more 

toned down and don’t yet resemble a tar 

Wars ship! aving said that, AA’s style is 

multifaceted. Not all of its recent designs are 

similar to the festival hall in Erl. 

But right from the start, the firm’s obective 

was to create something special, to break away 

from boring monotony. One example of this 

is its City Lofts project in Vienna, completed 

in 2001, where none of the 47 apartments are 

identical. 

AA has always strived to find new approaches 

to old requirements. Combining comfort and 

functional living yet constantly asking questions: 

what kind of environment is conducive to 

working well or showcasing cars in their best 

light, or what does a contemporary head office 

look like ome of AA’s creations include 

the orsche useum in tuttgart, the iennabased 

head office of the pharmaceutical 

firm ovartis and the utch ilm useum in 

Amsterdam. For all of the above, it was never 

a uestion of finding a formula then adapting it 

generically to each new proect. AA reinvents 

itself with each new task, bringing about a 

relentless construction revolution. 


85

EXPERIENCE 

BORA REVOLUTION TOUR 

Photos 

ARTHUR LEBLANC, HANSI HECKMAIR 

& TEUFELSWERK 

A HEAVENLY 

DINING 

EXPERIENCE 

86 



EXPERIENCE 


EXPERIENCE 

The cooking cube is 

equipped with the latest 

appliances from the three 

BORA ranges so that 

users can try them out 

directly. 

From the inside, the 

cube feels like a loft in a 

particularly spectacular 

location. In this case: 

above the port of Palma 

de Mallorca. 

Photos 

PETER SAGANT 

Text 

PETER SAGANT 



EXPERIENCE 

All completely safe: the 

guests are lifted into 

the air. 

BORA can be seen for 

miles around. With its 

Revolution Tour, the 

kitchen manufacturer has 

pulled off a marketing 

stunt in a class of its 

own. 

The idea of the BORA Revolution 

Tour is to suspend a kitchen at 

lofty heights and enjoy healthy 

ner food and scrmptios 

snacks with a breathtaking 

panoramic view. his smmer, 

the Truck is touring around Europe 

– mabe in a town near o. 

Cycling 

“There’s no time for 

vertigo! The view is 

too spectacular and 

the food too delicious.” 

Granted, it sounds quite extraordinary. A mobile 

kitchen equipped with BORA appliances 

is installed in a glass cube with an area of 

20 square meters. This high-tech cube is 

transported into a large open space using 

a low loader, then hoisted up to 50 meters 

in the air with a crane. The on-board team 

includes up to 18 BORA customers and Armin 

A. Auer, top chef and chef of the BORA Cook 

Academy. He prepares little snacks for his 

guests at dizzy heights: steak with salad, 

tasty finger food served in little wooden 

boats. o sweat even people with vertigo 

feel comfortable. The participants don’t feel 

as though they’re in a swinging gondola, but 

like they’re in a solidly built kitchen with large 

windows. The whole thing is rather like being 

in a spectacular loft with a breathtaking view. 

When it’s time to head ‘back down to earth’ 

after about an hour, we often hear disappointed 

voices asking, What s it over already This 

exceptional series of events initially started 

out as a BORA service for kitchen studios. 


89

EXPERIENCE 




EXPERIENCE 


91

EXPERIENCE 

People whip out their 

mobile phones wherever 

the kitchen cube goes. 

The Revolution Tour is a 

real spectacle. 

High above the port in 

Hamburg. Even at wind 

speeds of 7 metres per 

second the cube stays 

completely still. 

92 



EXPERIENCE 

Finger food, salad 

and steak. The recipe for 

indulgence in the air. 

INFO 

The tour schedule features 

the selected locations. 

Visit www.bora.com 

to read more about the 

entire tour. 

The idea was to give potential customers the 

chance to experience the three BORA product 

ranges at lofty heights. t sparked a huge 

amount of interest: eight to ten sessions 

were organised per day and per retail partner. 

The latter also had the option of inviting 

special guests to a three-course dinner. 

ow, the event is moving on to its next round. 

The BORA Revolution Tour is starting. BORA 

is offering retail partners in specific towns 

the chance to use its truck. First, we search 

for a spectacular location, such as the port in 

alma de allorca or amburg, the Atomium 

in Brussels, the rater ark in ienna or the 

You’re interested 

in BORA? Then why not 

take part in the Revolution 

Tour? The tour dates are 

on the right. 

Theresienwiese in unich. Then, we send 

potential BORA customers up into the air. 

The guests in the cooking cube are not the 

only ones to enjoy a unique spectacle. Before 

long, crowds gather around the crane creating 

a festival feel. eople whip out their cameras 

and shoot selfies. 

t goes without saying that the event is 

completely safe. The crane and cube are 

approved by ekra before each event, and 

everything is cancelled if wind speeds exceed 

7 m per second. The mobile kitchen is so 

solid and heavy that it stays perfectly still in 

the air. 

As usual, the best is left until last: the now- 

famous BORA Kaiserschmarrn pancakes. 

They taste even better in the air. 

Tour schedule 

You’d like to join us in the air? 

Apr 

May 

Jun 

Jun 29 – Jul 2 

20 – 22 Brussels Belgium 

24 – 26 Vienna Austria 

17 – 18 Berlin Germany 

Düsseldorf Germany 

Jul 6 – 8 Paris France 

Jul 

Jul 

13 – 15 msterdam Netherlands 

28 – 30 London England 

Aug 19 ambr Germany 

Oct 

26 – 28 ome Italy 


93

EXPERIENCE 


“Before they go up, 

many guests look a 

bit pale, but when 

dinner is over, they 

often say, h, what 

a shame.” 

Munich as you’ve never 

seen it before. Like the 

famous Oktoberfest, 

the Revolution Tour also 

takes place on the 

Theresienwiese. 

Next please! Up to 10 

sessions are held per 

day. 

94 



EXPERIENCE 

The magician. Armin A. 

Auer is the chef of the 

BORA Cook Academy. 

He even works his magic 

at lofty heights. 


95

EXPERIENCE 

GERMAN AMATEUR MASTER CHEF 

Photos 

JOERG LEHMANN & ANJA PRESTEL 

THERE CAN 

ONLY BE ONE 

German 

amateur 

master chef 

2017 

TAKE PART 

AND WIN! 

Apply by 

30 June 2017. 

96 



EXPERIENCE 


EXPERIENCE 


Erich Hartl, German 

amateur master chef 

2016, preparing his 

starter. 

Time to keep a 

cool head. 

10 minutes to prepare 

and 10 minutes to cook: 

only amateur master 

chefs have what it takes. 

98 



EXPERIENCE 

The udges with the finalists 

on the rooftop terrace of the 

BORA building in Raubling 

bei Rosenheim. 

Many people can cook well, but 

we want more than that... BORA 

is on the lookout for the crème 

de la crème! Do you know all 

the tricks of the trade? Can you 

cook creatively and innovatively 

and are capable of whipping up a 

three-course meal in next to no 

time? Then give free rein to your 

culinary imagination and present 

your creations to our top-class 

panel of judges. 

The standards are admittedly very high and 

the competition is fierce. ou have to conure 

up a three-course meal for four people. This 

sporty challenge is called ‘10I10’, which 

means you have ust minutes per course 

minutes preparation time and minutes 

cooking time. xcellent time management, 

cooking skills and creativity are crucial. 

ou can cook with a grill, wok or induction 

cooker, but not with an oven or steamer. 

The judges 

The panel is made up of top-class udges. 

ohann afer is one of ermany’s finest 

and probably best-known chefs, who also 

instigated the culinary network known as the 

‘afer-enuss-etwerk’. e runs the hotelrestaurant 

complex ‘e al d’Or’ located in 

his almost ,-year-old tromburg castle 

in tromberg bei Bingen. Also on the panel 

is BORA founder Willi Bruckbauer, who is an 

avid chef himself. ast but not least is an 

pielhagen, chief editor of food and lifestyle 

magaine ‘B!’. 

The prizes 

The winner and a guest get to spend an 

amaing culinary weekend in the glass BORA 

ooking Truck. The second prie is a gourmet 

dinner for two plus an overnight stay at 

ohann afer’s tromburg castle complex 

in tromberg. The third prie is also uite 

something a top-uality set of A damask 

knives. 

INFO 

The panel of judges 

comprises BORA founder 

Willi Bruckbauer, top 

chef Johann Lafer and 

chief editor of ‘BEEF!’ Jan 

Spielhagen. 

ow to apply 

send us three recipes and three 

photos. The panel will choose the best 

three candidates, who will be invited to 

the final in amburg on aturday, 

August. We will naturally cover the 

travel and accommodation expenses 

for one overnight stay. The application 

deadline is une . 

For more information, visit 

www.bora-deutschermeister.de 

der-wettbewerb 


EXPERIENCE 

AWARDS 

Award winning! 

Bora scoops major awards 

Right from the start, our ideas have won over national 

and international experts. An overview of our main 

awards: 

100 


AWARDS 

EXPERIENCE 

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. 

German Design Award 

Plus X Award 

Good Design Award 2017 – 

Australia 

The German Design Award is a top, 

internationally renowned award presented 

by the internationally recognised German 

Design Council. Regarded as one of the 

world’s most prestigious design 

competitions, it enjoys an outstanding 

reputation within professional circles and far 

beyond. The BORA Basic BFI (Basic surface 

induction) was named winner of the 

Excellent Product Design category in 2016. 

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’ seal of 

approval. 

The Good Design Award is Australia’s longeststanding 

industrial design award. BORA won 

this award 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. 



Technology 



BORA Classic 116 


BORA system 124 

Duct system & wall sleeves 125 

Exhaust ducting 126 

Fans 127 

Filters & silencers 128 

Accessories 129 

Exhaust air/recirculation 130 

Installation 132 

Warranty 137 


103

TECHNOLOGY BORA PROFESSIONAL 2.0 

exibe, 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. igh 

performance ventilation technology made by BORA is 

perfect for anyone who appreciates streamlined, 

minimalistic design and innovative technology. 

104 


BORA PROFESSIONAL 2.0 

TECHNOLOGY 


105



Professional 2.0 

· Electrically controlled extractor vent opens and closes automatically 

· Intelligent control knob with integrated function programmes and 

digital display 

· Cooktop and cooktop etractor communicate with one another and 

enable the etraction performance to be automatically controlled 

· Powerful cooktops with an impressive depth of cm and more 

net cooking surface area than conventional cooktops 

· ewly developed gas cooktop with deeperset burners for optimum 

etraction and cooking performance 

· Compact unit with an integrated fan and an installation height of ust 

mm enables kitchens to be designed with oating worktops for 

the first time 

· imple cleaning thanks to the wide etraction opening and easily 

removable, dishwashersafe filters and tray 



TECHNOLOGY 

PKA 

Professional cooktop etractor 

echnica data 

Supply voltage 

Frequency 

Maximum power consumption 

Power supply cable 

Dimensions (WxDxH) 

eight incl. accessoriespackaging 

Power levels 

Connection on the ehaust side 

 

 

700 W 

2 m, plug types E + F 

mm 

. kg 

, P 

BORA Ecotube 

rodct description 

· Control knob for power control 

· Power display 

· Electrical cover ap 

· Cover ap sensor 

· Stainless steel grease filter 

· Grease filtering sensor 

· Automatic cooktop etractor 

function 

· Automatic afterrun 

· Filter service display 

· Interface for external devices 

· Safety shutdown 

· Option to connect two BORA 

Universal fan modules 

PKAS 

Professional cooktop etractor system including fan 

echnica data 


Frequency 


Power supply cable 



Power levels 


 

 

700 W 

2 m, plug types E + F 

mm 

. kg 

1 – 9, P 



· Control knob for power control 

· Power display 

· Electrical cover ap 

· Cover ap sensor 


· Grease filtering sensor 

· Automatic cooktop etractor 

function 

· Automatic afterrun 




· Installation type ush or 

surfacemounted 

· Option to connect a second 

BORA fan module 


107


PKFI11 

BORA surface induction glass ceramic cooktop with cooking ones 

echnica data 


Frequency 


Minimum fuse protection 

Power levels 


 

 

. k 

A 


. kg 

Surface material SCHOTT CERAN ® 


ront cooking one sie 

ront cooking one power 

ront cooking one power setting 

Rear cooking one sie 

Rear cooking one power 

Rear cooking one power setting 

mm 

230 x 230 mm 

2100 W 

3700 W 

230 x 230 mm 

2100 W 

3700 W 

PKI11 

BORA induction glass ceramic cooktop with cooking ones 

echnica data 


Frequency 



Power levels 


 

 

. k 

A 


. kg 









mm 

Ø 230 mm 

2300 W 

3700 W 

mm 

 

2200 W 



· Heat retention function 

· Power setting 

· Bridging function 

· Residual heat display 

· Pause function 

· Timer function 

· Configuration menu 

· Installation possible rotated 

by 

· Cooking one indicator on the 

control knob 

· Demo mode 

· Pan sie recognition 

· Automatic heatup function 

· Digital power display on the 

control knob 

· Childproofing feature 









by 


control knob 

· Demo mode 




control knob 





TECHNOLOGY 

PKIW1 

BORA induction glass ceramic wok 

echnica data 


Frequency 



Power levels 


 

 

. k 

A 


. kg 



Cooking one sie 

Cooking one power 

Cooking one power setting 








control knob 

mm 

Ø 310 mm 

 

3000 W 

· Demo mode 




control knob 



PKCH2 

BORA yper glass ceramic cooktop with cooking ones ringring 

echnica data 


Frequency 



Power levels 


 

 

. k 

A 

, switching ring 

hyper 

. kg 






umber of front cooking one rings 1 



umber of rear cooking one rings 2 


· Hyper glass ceramic cooktop 

with hyperring 

· Time saving thanks to shorter 

heating times on the front 

cooking one 



· Demo mode 

· Installation possible rotated by 

mm 

mm 

2100 W 

3200 W 

mm 

 

 






control knob 




109


PKC32 

BORA iight glass ceramic cooktop with cooking ones ringring 

echnica data 


Frequency 



Power levels 


 

 

. k 

A 

, switching of rings 

. kg 








umber of rear cooking one rings 2 

mm 

mm 

 

mm 

 

PKC3B 

BORA iight glass ceramic cooktop with cooking ones ringroaster 

echnica data 


Frequency 



Power levels 


 

 

. k 

A 

, switching of 

ringsroaster 

. kg 








mm 

mm 

 

mm mm 

 



· Hiight glass ceramic cooktop 

with ringring switching 



· Demo mode 


by 






control knob 



· Hiight glass ceramic cooktop 

with ringroaster switching 



· Demo mode 


by 






control knob 





TECHNOLOGY 

PKG11 

BORA gas glass ceramic cooktop with cooking ones 

echnica data 


Frequency 

aimum gas cooktop power 


 

 

. k 

. A 

Power levels 1 – 9 


. kg 



ighpower burner 

Normal burner 


· 2ame gas glass ceramic 

cooktop with highpower and 

normal burners 

· Removable, dishwashersafe 

pan support 

· Noles for liuid gas 

mbar mbar must be 

ordered separately 

· Automatic reignition 





mm 

 

 




by 


control knob 

· Demo mode 



control knob 



PKT11 

BORA Tepan stainless steel grill with cooking ones 

echnica data 


Frequency 



Temperature control (power levels) 

Temperature control range 


Surface material 







· Fullsurface Tepan stainless 

steel grill with two cooking 

ones 

· mm deepdrawn and 

brushed stainless steel with 

rounded inner corners for 

simple cleaning 





 

 

. k 

A 

C, C 

(1 – 9, P) 

C 

. kg 

tainless steel, brushed 

mm 

mm 

 

mm 

 




control knob 

· Demo mode 



control knob 

· Cleaning function 




111

TECHNOLOGY 

BORA PROFESSIONAL 


Professional 

· Integrated extractor vent with twist mechanism 

· Solid stainless steel control knob for simple and intuitive power level 

control 

· Powerful cooktops with an impressive depth of 54 cm and 20% more 

net cooking surface area than conventional cooktops 

· Free combination of various cooktops from modern surface induction 

versions to traditional gas cooktops 

· Modular system allows the integration of additional fan modules for 

long, complicated exhaust channels 



TECHNOLOGY 

PL540E 


Technical data 

Supply voltage (control box): 

Max. power consumption (control box): 

Material: 

Dimensions (width x depth x height): 

220 – 240 V 

700 W 

Stainless steel, brushed 

110 x 540 x167 mm 

Product description 

· Can be combined with all 

BORA Professional cooktops 

and Universal fan modules 

· Freely adjustable power control 

· Control using solid stainless 

steel rotary knob 

· Integrated cover ap 

· Installation type ush or 

surface-mounted 


· Cooking zone indicator 

· Automatic after-run 


· Safety shut-down 


via Home In or Home Out 

· Ability to connect 2 fan 

modules 


113

TECHNOLOGY 


PFI11 

BORA surface induction glass ceramic cooktop with 2 cooking zones 


Supply voltage: 

Max. power consumption: 

Minimum fuse protection: 


Front induction cooking zone: 

Power setting: 

205 x 230 mm 

Rear induction cooking zone: 


205 x 230 mm 


3.7 kW 

1 x 16 A 

370 x 540 x 51 mm 

2100 W 

3700 W 

2100 W 

3700 W 

PI11 

BORA induction glass ceramic cooktop with 2 cooking zones 






1-ring front induction cooking zone: 


Ø 230 mm 

1-ring rear induction cooking zone: 


Ø 155 mm 


3.7 kW 

1 x 16 A 

370 x 540 x 54 mm 

2300 W 

3700 W 

1400 W 

2200 W 



· Heat retention level 




· Pan size recognition 

· Automatic heat-up function 


cooktop 



· Heat retention level 






cooktop 



PC32 

BORA HiLight glass ceramic cooktop with 2 cooking zones 






3-ring front cooking zone: 

Ø 120 mm 

Ø 180 mm 

Ø 235 mm 

2-ring rear cooking zone: 

Ø 120 mm 

Ø 200 mm 

380 – 415 V 2 N 

4.4 kW 

2 x 16 A 

370 x 540 x 50 mm 

800 W 

1600 W 

2500 W 

800 W 

1900 W 

PC3B 

BORA HiLight glass ceramic cooktop with 2 cooking zones 







Ø 120 mm 

Ø 180 mm 

Ø 235 mm 

Roaster rear cooking zone: 

Ø 165 mm 

290 x 165 mm 


5.1 kW 

2 x 16 A 

370 x 540 x 50 mm 

800 W 

1600 W 

2500 W 

1500 W 

2600 W 


· HiLight glass ceramic cooktop 

with 3-ring/2-ring switching 




· HiLight glass ceramic cooktop 

with 3-ring/roaster switching 





TECHNOLOGY 

PIW1 

BORA induction glass ceramic wok cooktop 






Induction cooking zone: 


Ø 310 mm 





cooktop 


3.0 kW 

1 x 16 A 

370 x 540 x128 mm 

2400 W 

3000 W 



PCH2 

BORA Hyper glass ceramic cooktop with 2 cooking zones 







Ø 235 mm 

Hyper level: 

2-ring rear cooking zone: 

Ø 120 mm 

Ø 200 mm 


· Hyper glass ceramic cooktop 

with Hyper/2-ring 

· Hyper level 

· Time saving thanks to shorter 

heating times on the front 

cooking zone 


5.1 kW 

2 x 16 A 

370 x 540 x 50 mm 

800 W 

1900 W 

800 W 

1900 W 



PG11 

BORA gas glass ceramic cooktop with 2 cooking zones 






Cooktop 

Pan support 

Front high-power burner: 

Rear normal burner: 


5.75 kW 

1 x 0.5 A 

370x540x47 mm 

370x540x47 mm 

600 – 4000 W 

350 – 1750 W 

PT11 

BORA Tepan stainless steel grill with 2 cooking zones 






4.8 kW 

2 x 16 A 

Temperature control range: 60 – 250°C 


Front cooking surface: 

300 x 235 mm 

Rear cooking surface: 

300 x 235 mm 

370 x 540 x 68 mm 

2400 W 

2400 W 


· ame gas glass ceramic 

cooktop with high-power and 

normal burners 


· Both burners are childproofed 

· Removable pan support 

· Nozzles for liquid gas 

25 mbar/30 mbar/50 mbar 

must be ordered separately 


· Full-surface Tepan stainless 

steel grill with 2 cooking zones 

· 6 mm deep-drawn, brushed 

stainless steel with rounded 

inner corners for simple 

cleaning 

· Temperature of the two 

cooking zones can be freely 

and separately controlled 



115

TCOO 

BORA CAIC 


Classic 

· inimalistic, ush design 

· imple, intuitive touch control 

· Cooktops with a depth of mm are suitable for installation in almost 

any kitchen 

· ree combination of various cooktops from modern surface induction 

versions to traditional gas cooktops 

· ew CA air inlet grille available as an accessory as an alternative 

to standard cover plates 

116 BORA AAI


TCOO 

CKASE 

CA cooktop etractor system 


upply voltage 

reuency 

aimum power consumption 

use protection internal 

imensions 


urface material 

Power levels 


 

 

 

. A 

mm 

. kg 


 

BORA cotube 


· power levels 

· Power levels controlled using 

intelligent touch operation 

· owest installation dimensions 

depth of mm from the 

front edge 

· tainless steel grease filter 

· minute automatic afterrun 

· ilter service display 

· afety shutdown 

· Interface for eternal devices 

via ome In or ome Out 

· Option to connect a BORA I 

additional duct fan 

BORA cooktop etractors are only available 

in combination with BORA cooktops. 

CKAEG 

Air inlet grille for the BORA Classic CA cooktop etractor system 


imensions 


aterial 

. . . mm 

. kg 

Polished stainless steel 


· Air inlet grille for BORA Classic 

CA and CA cooktop 

etractor systems 

· Polished stainless steel 

· ishwasher safe 

· Can remain in the etractor 

while the cooktop etractor is 

commissioned 

· Accessory 

· ot suitable as an air bae or 

in combination with Classic gas 

glass ceramic cooktops 

BORA AAI 

117

TCOO 


CFI11 

BORA surface induction glass ceramic cooktop with cooking ones 


upply voltage 

reuency 


inimum fuse protection 

Power levels 


 

 

. k 

A 

, P 

. kg 

urface material COTT CRA ® 

imensions 







mm 

mm 

 

 

mm 

 

 

CI11 

BORA induction glass ceramic cooktop with cooking ones 


upply voltage 

reuency 



Power levels 


 

 

. k 

A 

, P 

kg 


imensions 







mm 

mm 

 

 

mm 

 

 


· Automatic cutoff 



· eat retention function 

















CCB1 

BORA iight glass ceramic cooktop with roaster one 


upply voltage 

reuency 



Power levels 


 

 

. k 

A 

 

. kg 


imensions 



. mm 

mm 

 


· Automatic cutoff · Residual heat display 

· Pause function · Childproofing feature 

· Automatic heatup function · The PC grill pan is specially 

· eat retention function designed for use with the CCB 


cooktop 

CG11 

BORA gas glass ceramic cooktop with cooking ones 


upply voltage 

reuency 



Power levels 


 

 

. k 

. A 

reely adustable 

. kg 


imensions 

ighpower burner 

ormal burner 


· ame gas cooktop with 

highpower and normal burners 


· Removable pan support 

mm 

 

 

118 BORA AAI


TCOO 

CIW1 

BORA induction glass ceramic wok cooktop 


upply voltage 

reuency 



Power levels 


 

 

. k 

A 

, P 

. kg 


imensions 



Cooking one power setting 






mm 

mm 

 

 




CCH1 

BORA yper glass ceramic cooktop with cooking ones 


upply voltage 

reuency 



Power levels 


 

 

. k 

A 

, 

. kg 


imensions 







· yper function 





. mm 

mm 

 

mm 

 

 






CT1 



upply voltage 

reuency 



Power levels 


urface material 

imensions 



 

 

. k 

A 

, freely adustable 

kg 


mm 

mm 

 


· ullsurface Tepan stainless 

steel grill with one cooking 

one 

· mm deepdrawn and brushed 

stainless steel with rounded inner 

corners for simple cleaning 

· reely adustable temperature 

control 

BORA AAI 

119

TECHNOLOGY 

BORA BASIC 


Basic 

· Compact unit comprising a powerful cooktop and an effective 

cooktop extractor 

· Cooktop and etractor 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 oor unit 

· Flush installation or surface mounting, now also with a brushed 

stainless steel cooktop frame 



TECHNOLOGY 

BFIA 


and integrated cooktop extractor – exhaust air 


upply voltage 

upply voltage 

Frequency 


Fuse protection/power supply 



imensions 


Cooktop 



· Power setting for all cooking 

zones 








· Power management is only 

possible at the front or rear on 

each side 

380 – 415 V 2 N/3 N 


50 Hz 

. k . k 

3 x 16 A 

2 x 16 A 

1 x 32 A 

830 x 515 x 198 mm 

Approx. 25 kg 


Cooktop 

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 


205 x 230 mm 

2100 W 

3700 W 

205 x 230 mm 

2100 W 

3700 W 


372 Pa 



Exhaust system 

· nergysaving fan C motor 


· Automatic cooktop extractor 

function 






BFIU 


and integrated cooktop extractor – recirculation 


upply voltage 

upply voltage 

Frequency 






Cooktop 



· Power setting for all cooking 

zones 








· Power management is only 

possible at the front or rear on 

each side 



50 Hz 

. k . k 

3 x 16 A 

2 x 16 A 

1 x 32 A 

Approx. 25 kg 


imensions 

Cooktop 

Power levels 






Rear cooking zone power setting 



Power levels 

Recirculation connection 

Filter medium 

Material 

830 x 515 x 198 mm 


205 x 230 mm 

2100 W 

3700 W 

205 x 230 mm 

2100 W 

3700 W 

375 Pa 


650 x 90 mm 

Filter area 2 x 0.4 m² 

ervice life 


Activated charcoal filter with 

ion exchanger 

ilter panel with fine filter 

Max. 150 h / 1 year 


· nergysaving fan C motor 


· Automatic cooktop extractor 

function 








121

TECHNOLOGY 


BIA 

BORA induction glass ceramic cooktop with 4 cooking zones and 

integrated cooktop extractor – exhaust air 


upply voltage 

upply voltage 

Frequency 





imensions 


Cooktop 

· Power setting for the two front 

cooking zones 








50 Hz 

. k . k 

3 x 16 A 

2 x 16 A 

1 x 32 A 

760 x 515 x 196 mm 

25 kg 


Cooktop 






Power levels 




Power levels 


Ø 210 mm 

2300 W 

3000 W 

Ø 175 mm 

1400 W 


339 Pa 


1, 2, P 


· Touch-operated power control 





BIU 

BORA induction glass ceramic cooktop with 4 cooking zones and 

integrated cooktop extractor – recirculation 


upply voltage 

upply voltage 

Frequency 






Cooktop 

· Power setting for the two front 

cooking zones 








50 Hz 

. k . k 

3 x 16 A 

2 x 16 A 

1 x 32 A 

25 kg 


imensions 

Cooktop 

Power levels 1 – 9 








Power levels 


Filter medium 

Material 

760 x 515 x 196 mm 

Ø 210 mm 

2300 W 

3000 W 

Ø 175 mm 

1400 W 

341 Pa 

1, 2, P 

650 x 90 mm 


ervice life 



ion exchanger 









122 BORA MAGAZINE 

122


TECHNOLOGY 

BHA 

BORA Hyper glass ceramic cooktop with 4 cooking zones and 

integrated cooktop extractor – exhaust air 


upply voltage 

upply voltage 

Frequency 





imensions 


Cooktop 

· Hyper stage 









50 Hz 

7.0 kW 

3 x 16 A 

2 x 16 A 

1 x 32 A 

760 x 515 x 196 mm 

25 kg 


Cooktop 






Power levels 




Power levels 


Ø 210 mm 

2100 W 

3000 W 

Ø 140 mm 

1200 W 


339 Pa 


1, 2, P 






BHU 

BORA Hyper glass ceramic cooktop with 4 cooking zones and 

integrated cooktop extractor – recirculation 


upply voltage 

upply voltage 

Frequency 






Cooktop 

· Power setting for the front left 

cooking one yper cooking 

one 









50 Hz 

7.0 kW 

3 x 16 A 

2 x 16 A 

1 x 32 A 

25 kg 


imensions 

Cooktop 

Power levels 








Power levels 


Filter medium 

Material 

760 x 515 x 196 mm 


Ø 210 mm 

2300 W 

3000 W 

Ø 140 mm 

1200 W 

341 Pa 

1, 2, P 

650 x 90 mm 


ervice life 



ion exchanger 









123

TECHNOLOGY 

BORA SYSTEM 


system 

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 a 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 

124 



TECHNOLOGY 


Duct system 

Advantages 

· Holistic solution 

· Unique sealing concept and easy installation 

· Smooth surfaces for an improved etraction performance 

· Up to 20% reduction in pressure loss 

· Fire protection class V0 and construction material class B1 

· Oval crosssection for optimised ow 

BORA 3box 

all sleeve 

Advantages 

· Holistic solution 

· Simple, mechanical, reliable operation 

· Optimised low opening pressure 

· Low pressure resistance 

· Resistant to environmental inuences 

· No additional cable routing for the power supply or sensor systems 

required 

ER1000 

EF1000 

UEBF 

ERB 

EF1000 

EFR90 

EFBV90 

EFRG 

EFRV 

ERV 

EFV 

EFMS 

EFBH15 


125

TECHNOLOGY 


Exhaust ducting 

with the BORA Ecotube duct system 

Variable design options 

The ehaust ducting can be installed in various ways. People usually choose to install the 

ehaust ducting in the kitchen’s plinth area, but it can also be integrated into the ooring 

under certain conditions. 

hallow duct on the floor covering 

hallow duct on the cellar ceiling 

loor covering 

loating cement screed or 

bare concrete floor 

nderfloor heating 

foil 

ootfall sound insulation 

mpty pipe for control line 

hallow duct in the footfall sound insulation 

and reinforced concrete floor 

hallow duct in the footfall sound insulation 



TECHNOLOGY 

BORA fans 

tateoftheart fan technology 


Our broad range of powerful fans ensures that vapours and odours are eciently removed 

from kitchens. hether etracted via the roof or through long, complicated ehaust channels 

using an additional fan, BORA system components offer almost limitless design options. 

BORA plinth fan – ULS 


370 x 388 x 100 mm 

· eveloped inhouse by BORA 

· nergy eciency class A 

· Minimum operating noise 

· esign saves space 

BORA duct fan – ULI 


500 (215) x 264 x 299 mm 

BORA additional duct fan – ULIE 


260 x 243 mm 

BORA external wall fan – ULA 


385 x 155 x 410 mm 

BORA tiled roof fan – ULZ 


390 x 500 x 280 mm 

at roof fan 


500 (215) x 264 x 299 mm 


127

TECHNOLOGY 


air prication boxes 

Powerful filters for your recirculation system 


Our air purification boes enable odours to be effectively 

eliminated in recirculation mode in any kitchen. 

air prication box 1 

air prication box with activated charcoa ters 



aterial filter 

Activated charcoal foam 

aterial filter 

Activated charcoal granulate 


330 x 436 x 94 mm 


465 x 560 x 150 mm 

ervice life 

Approx. 1 year 

ervice life 

Approx. 2 years 

Duct connection 




BORA silencers 

Clear reduction in the sound pressure level 


Our range of silencers optimally tailored to the overall system offers greater tranuillity in 

your kitchen. 

BORA round silencer USDR50/USDR100 

BORA shallow silencer USDF 



Outer pipe dimensions 

210 mm (outside) 150 mm (inside) 


300 x 120 x 433 mm 

Overall length 

585 mm / 1085 mm 

Weight (incl. accessories/packaging) 

Approx. 7.5 kg 







TECHNOLOGY 

BORA accessories 

The ideal additions for the BORA system 

BORA grill pan UGPC1/UGPI1 



Surface material 

Pan material 

Weight (incl. accessories/packaging) 

325 x 357 x 25 mm 

(without handles) 

RITResist coating 

Aluminium 

2.5 kg 

BORA induction wok HIW1 


Dimensions (diameter) 

Ø 360 mm 

Surface material ilvino ® 

Pan material 

ultilayer material up to the 

edge with special coating 

UGPC1: noninduction grill pan for iight 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) 


upply voltage 

 

Maximum rated power 16 A (type F/E), 10 A (type J) 

Dimensions 

62.5 mm 

Dimensions (thickness) 

4.5 mm 

The BORA socket is available in five countryspecific 

versions. 

BORA Tepan scraper PTTS1 

BORA glass ceramic scraper UGS 


129

TECHNOLOGY 



Suitable for all BORA cooktop extractor systems 

Recirculation system 

Suitable for all BORA cooktop extractor systems 

The advantage of exhaust air 

With the BORA ehaust air system, the fan channels cooking vapours 

straight outside through the BORA Ecotube duct system and the 

BORA bo wall sleeve. This removes all vapours and odours from 

the cooking area. As, unlike conventional etractor hoods, all BORA 

systems use intelligent ow technology rather than a high ow 

volume, less warm inside air is epelled from the house, thereby 

saving energy. 

The advantage of recirculation 

The BORA recirculation system is the alternative solution to ehaust 

air models. The fan directs the cooking vapours into the specially 

developed B, B or BA Basic only recirculation filters, 

which effectively eliminate odours from the kitchen ehaust 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 eroenergy 

buildings. 

Exhaust air installation example: Professional 

(same principle for Professional 2.0, Professional and Classic) 

Recirculation installation example: Professional 

(same principle for Professional 2.0, Professional and Classic) 

Exhaust air installation example: Basic 

Recirculation installation example: Basic 



TECHNOLOGY 

Cooking in recirculation mode 

Humidity when cooking in recirculation mode 

Putting the recirculation mode to the test 

Etensive internal tests have proven that, subect to proper planning and installation, there 

is no relevant increase in humidity inside the adacent 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 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 etractor has an automatic afterrun function to ensure not only sucient air 

echange but also the optimum performance and service life of the recirculating filter. 

Test: 

min intensive boiling of . l water 

eating up 

Boiling After-run nd of after-run 

100 

90 

80 

70 

60 

Rel. humidity 

50 

40 

0 

15 

30 45 60 

inutes 


131

TECHNOLOGY 


BORA Professional 2.0 

Flush installation 

Surface mounting 

7 +0,5 

14 

12 

10 ... 40 

A ±2 

R 

B ±2 

R 

R 

B ±2 

 

 

516 ±2 

544 ±2 

 

 

 

10 ... 40 

Cooktops/cooktop extractor A in mm B in mm 

1/0 374 346 

Cooktops/cooktop extractor 

1/0 346 

B in mm 

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 

A mounting rail must be installed between adacent cooktops. All dimensions from the front edge of the front cover. 


R5 


TECHNOLOGY 

BORA Professional 

Flush installation 

Surface mounting 

14 

12 

10 ... 40 

6 

A 

B 

B 

700 

> 74 516 

> 700 

10 ... 40 


1/0 374 346 


1/0 346 

B in mm 

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 



133

600 

> 50 495 

> 600 

10 ... 40 


1/0 344 320 


1/0 320 

B in mm 

2/1 776 752 

2/1 752 

3/2 1208 1184 

3/2 1184 

4/2 1549 1525 

4/2 1525 




TECHNOLOGY 

Warranty extension 2 + 1 * 

BORA products are characterised by perfect functionality, premium quality and outstanding reliability. 

As proof of our confidence in our products, we have offered all customers an etended warranty since the end of , regardless of which 

BORA cooktop etractor system they have chosen. 

On each cooktop extractor there is a sticker with a registration code that you can simply enter at www.mybora.com. This automatically 

extends the warranty for an extra year, free of charge. 

here can nd the warrant sticer 

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 will 

also be printed on the operating instructions label. 

25D6D22C65 

3 Jahre Garantie 

nur bei Registrierung unter: 

www.mybora.com/registration 

ameplate sticker on the operating instructions 

including registration code 

3-year warranty 

subject to registration at: 

www.mybora.com/registration 

roduct sticker with 

registration code 

ow can obtain the extended warrant 

Visit our customer portal www.mybora.com and select Warranty from the menu. 

imply enter your registration code and complete your details done 

alid for appliances from ovember 


137

IMPRINT 

Imprint 

Contact 

Publisher 

BORA Vertriebs GmbH & Co KG 

Prof.-Dr.-Anton-Kathrein-Straße 3 

6342 Niederndorf, Austria 

T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Managing Director: Willi Bruckbauer 

Tax number: 167/7554 

VAT number: ATU67460302 

Commercial Register number: FN 384850g 

Responsible for content: Willi Bruckbauer 

Copyright 

All rights reserved. Articles may only 

be reprinted with the written consent 

of BORA Vertriebs GmbH & Co KG and 

with precise reference to the source. We 

reserve the right to make technical changes 

to the design of the products. Colour 

discrepancies may occur due to the printing 

process. 

Concept & idea 

derks brand management consultants, 

Munich 

Editing, implementation & 

project management 

Storyboard GmbH, Munich 

Layout 

Storyboard GmbH, Munich 

Art Director: Daniel Pietsch 

Design: Felix Wetzel 

Production 

F&W Perfect Image GmbH, Rosenheim 

Print 

F&W Druck- und Mediencenter GmbH, 

Kienberg 

BORA product images 

Anja Prestel, Arthur Leblanc, Brian 

Hodes, Brigida González, David Maupilé, 

Giovanni Castell, Hansi Heckmair, Hunger 

& Simmeth Gmb, oerg ehmann, osefine 

Unterhauser, Lukas Jahn Photographie, 

Mario Stiehl, Ralph Scherzer, Teufelswerk 

Medien GmbH & Co. KG 

Text 

Barbara Friedrich, Paul-Philipp Hanske, 

Dr. Anja Meindl, Klaudia Meinert, Benedikt 

Sarreiter, Heide Sahl, Ralph Scherzer 

References 

10|10 is a registered trademark of BORA 

Holding GmbH 

Australia / New Zealand 

Australia 

BORA APAC Pty Ltd. 

100 Victoria Road 

Drummoyne NSW 2047 

T +61 (0) 2 9719 2350 

F +61 (0) 2 8076 3514 

info@boraapac.com.au 

www.bora-australia.com.au 

New Zealand 

BORA APAC Pty Ltd. 

100 Victoria Road 

Drummoyne NSW 2047 

T +61 (0) 2 9719 2350 

F +61 (0) 2 8076 3514 

info@boraapac.com.au 

www.bora-australia.com.au 

Europe 

Bulgaria 

BORA Holding GmbH 



T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Croatia 

Alkor Trade d.o.o. 

Darko Dragic 

Rudeska Cesta 177 

10000 Zagreb 

T +385 (0) 99 379 41 81 

darko@alkortrade.hr 

Czech Republic 

Peter Dolezal 

T +43 (0) 664 141 9325 

p.dolezal@bora.com 

Denmark 

Morten Engebretsen AB 

Country Manager Carsten Sander 

Dronningens gate 28 

0154 Oslo 

T +45 (0) 23 38 46 90 

carsten@engebretsen.no 

Estonia 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Finland 

Savo Design & Technic OY 

Muuntotie 1 

01510 Vantaa 

T +358 (0) 207 181 450 

infosavo.fi 

Greece 

Mario Theodoridis & Co 

7th km Oreokastro Str. 

57013 Thessaloniki 

T +30 (0) 2310 682 285 

info-gr@macart.biz 

Hungary 

Peter Dolezal 

T +43 (0) 664 141 9325 


Iceland 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Latvia 

Elux SIA 

Mr Janis Bergs 

Cesu Street 31 k-V 

1012 Riga 

T +371 (0) 677 09307 

F +371 (0) 677 09310 

info@elux.lv 

www.elementi.lv 

Lithuania 

UAB Prenta 

Simas Butkus 

Linkmenu g. 5 

09300 Vilnius 

T +370 (0) 650 94 715 

simas.butkus@prenta.lt 

Malta 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Norway 

Morten Engebretsen AS 


0154 Oslo 

T +47 (0) 22 47 75 90 

post@engebretsen.no 

Poland 

nocna olska 

Paulina Rubinskowska 

T +48 (0) 730 500 686 

p.rubinkowska@bora.com 

olska oudniowa 

Lukasz Dudala 

T +48 (0) 500 144 844 

l.dudala@bora.com 

Romania 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Russland 

CMI GROUP Russia 

1-st Volokolamsky Proezd 10, 

Bld. 1 123060 Moscow 

T +7 (495) 981-9490 

info@cmi-group.ru 

Sweden 

Morten Engebretsen AB 


0154 Oslo 

T +47 (0) 22 47 75 90 

post@engebretsen.no 

Slovakia 

Peter Dolezal 

T +43 (0) 664 141 9325 


Slovenia 

Siccabo d.o.o. 

Traka 

1000 Ljubljana 

T +386 (0) 1 200 70 07 

primoz.kozinc@siccabo.si 

UK/Ireland 

UK & Ireland Sales Manager 

Andy Cummings 

Sales north of Thames and M4 

T +44 (0) 7891 620 553 

a.cummings@bora.com 

Hilary Fielding 

Sales south of Thames and M4 

T +44 (0) 7496 338 129 

h.fieldingbora.com 

Simon Matthews 

Midlands and Wales 

T +44 (0) 7852 155 344 

s.matthews@bora.com 

Claudius Becherer (Showroom Manager) 

T +44 (0) 20 3693 1390 

c.becherer@bora.com 

BORA LAB 

Lloyds Wharf 

2 Mill Street 

London 

SE1 2BD 

T +44 (0) 20 3693 1390 

(Showroom presentation by appointment only) 

Ukraine 

MIRS 

Anastasiya Yutovets 

Product manager MIRS 

T +38 (0) 050 333 48 94 

ayutovets@tango.com.ua 

www.mirs.com.ua 

Africa / Near and Middle East 

Israel 

Nyga Chef For Home 

P.O Box 589 Nordia 

T +972 (0) 9 8301001 

F +972 (0) 9 8301022 

elad@interprom.co.il 

South Africa 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

UAE, Saudi-Arabia, Oman, Qatar, Bahrain, 

Kuwait 

AMH Trading 

Crescent Tower 

Al Majaz 3, Sharjah 

UAE 

T +971 (0) 4 426 7042 

M +971 (0) 50 72 818 72 

bora@amhuae.com 

Asia 

Hong Kong 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Malaysia 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Singapore 




T +43 (0) 5373 622 50-0 

F +43 (0) 5373 622 50-90 

mail@bora.com 

www.bora.com 

Errors and technical changes reserved. 


Peter Sagan, World-Champion

BORA Magazin – Englisch

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