Not just building a kitchen. Designing a system.

A production line designed around the pace of orders.

In a restaurant kitchen, menu variety shapes the design of the cooking line, while peak service hours determine the prep and refrigeration layout. The goal is for each order to travel from the cooking line to the pass in a short, uninterrupted flow.

Priority systemsCookingPreparationService

• Cooking line based on the menu: range, oven, grill, fryer
• Undercounter refrigeration at the head of the line
• Keeping the pass and service handoff short
• Dishwashing flow suited to peak hours

An operation that changes throughout the day, from breakfast to banquet service.

A hotel kitchen serves different service styles on the same day, such as buffet breakfast, à la carte restaurant, banquets and room service. That's why the main kitchen, buffet line and transport flow are planned together.

Priority systemsServiceCookingRefrigeration

• Hot and cold display for the buffet
• Bulk production and hot holding for banquets
• Large cold storage
• Transport solutions for banquet and floor service

A compact, bar-focused workflow.

In a cafe, the workflow revolves around the bar counter; coffee preparation, glass washing and display refrigeration take center stage. On the kitchen side, compact cooking and prep equipment are chosen to use limited space efficiently.

Priority systemsServiceRefrigerationDishwashing

• Coffee preparation and bar equipment
• Display and undercounter refrigeration
• Compact cooking: toaster, waffle maker, oven
• Glass washing and drying

Hygiene, traceability and separated workflows.

In a hospital kitchen, standard and diet menus are prepared at the same time; distribution is done by tray and hygiene rules determine the workflow. Separating dirty and clean areas, protecting the cold chain and easy-to-clean surfaces form the basis of planning.

Priority systemsPreparationDishwashingRefrigeration

• Separate prep area for diet menus
• Tray preparation and transport flow
• Separation of dirty and clean areas
• Blast chilling and controlled storage

High-volume service in short meal windows.

A cafeteria experiences a heavy flow at certain meal times. Cooking equipment suited to bulk production, the self-service line and tray return are the main factors that determine service capacity.

Priority systemsCookingServiceDishwashing

• Bulk production: kettle, tilting pan, oven
• Self-service and bain-marie line
• Tray return and high-capacity dishwashing
• GN pans and transport layout

A durable kitchen suited to shift schedules.

A factory kitchen delivers intense service in a short time at shift changes. Durable, easy-to-maintain equipment, large cold storage and a smooth service line take priority.

Priority systemsCookingRefrigerationService

• Durable, easy-to-maintain cooking equipment
• Large cold storage and cold room
• Service line suited to shift peaks
• Food transport and hot holding