Institutional kitchens demand excellent planning
In larger kitchens, well-thought-out workflows are crucial as a significant amount of food usually needs to be prepared within a limited time frame. It's also essential that the equipment has the right capacity for the number of portions to be prepared daily and meets the requirements of HACCP legislation regarding temperatures for hot holding, cooling, and storage.
With our extensive experience, we're happy to assist and can serve as a sounding board if you're building a new, streamlining operations, or expanding or downsizing capacity. One of the most critical aspects is designing the kitchen in a thoughtful manner to achieve the most efficient workflows possible. Being chosen as a preferred supplier to some of the largest school corporations for many years is evidence that we bring something extra to the table.
Ergonomics and work environment
When handling large quantities of raw materials and prepared food, it's important that the kitchen is equipped with the right machinery and equipment to minimize the risk of strain injuries. Today, there are excellent tools available to create a good working environment. This is especially true for dish handling, where it's essential to carefully plan the workflows based on the extent of operations.
Modern technology
The right conditions enable the delivery of high and consistent quality.
Today, there are many features that can facilitate daily operations in commercial kitchens. Having processes and recipes directly accessible from the panel on the cooking pot, oven, or combination table makes it easy for staff and minimizes the risk of errors.
It's important to work with the right suppliers to ensure efficient production and high reliability, as well as readily available aftermarket support and service with common spare parts in stock to quickly repair machinery and avoid unnecessary downtime.
