central kitchens

Centralize the service entails a significant savings, in the sense that it reduces the labor required and the cost of food, as it controls the size of the rations, as well as purchases of large quantities at reduced prices. The use of equipment of intensive use, out as more cost-effective and should be developed a working strategy to organize the weekends without any lack of staff nor discontent among the same.

For our industrial clients our approach is to aim for a total wash solution that will fit in seamlessly into processes and add real value to the operation. Once the food has been prepared. All equipment needs to be washed: trays, glasses, dishes and cutlery. And, of course, all of the tools and utensils used by the kitchen. Only an efficient and reliable ware washing system can ensure that this runs as quickly and as smoothly as possible. To maximum hygiene and cost-effectiveness.

Our main considerations when considering the brief are

Achievement of impeccable hygiene standards (Adherence to DIN standards) or ‘return to original state’ standards
Achievement of chemical residue free results
Cost effective, repeatable and efficient work processes that can fit comfortably into a ‘Lean’ environment
Ergonomically designed work processes
Machines suitable for HACCP accredited environments
Cost effective energy, water and chemical consumption
Achievement of uninterrupted service
Quick response in the event of service interruption

Central Kitchens

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