Cooking center for an host house

To design a professional kitchen it is important to consider several elements:

• The identification and division of the spaces of the various operating zones based on the production dynamics: storage, preparation, cooking, distribution, washing;
• The right and efficient use of space and the consequent strategic positioning of equipment in order to allow operators to work safely and optimizing time;
• The choice of the best equipment according to the proposed menu, budget and customer needs;

Gnodi Service has for years carried out a high level of professionalism that is aimed at restaurants, hotels, corporate and hospital canteens, large distribution, fast food, offering design of professional kitchens, supply and maintenance of equipment of all major brands.

Here are the images of one of the latest projects: a cooking center for a host house.