The idea of the new surface comes from nanotechnology, and ensures that liquids simply drip off and is unexpectedly easy to clean.
For by its very nature, cooking is not always clinically clean. Something drips here, you accidentally knock something over, hot fat sprays out of the frying pan. And of course, you are working with your hands, which you can’t or don’t always want to wipe or wash every time you touch something. All of this leaves traces on the kitchen surfaces – directly from the ingredients themselves or indirectly by opening and closing doors, drawers and dumb waiters, because often speed is of the essence. Stains, smears and fingerprints spread throughout the whole kitchen.