Professional catering cooking center

A functional, tailor-made cooking center.

Designing a cooking center for collective catering requires careful planning of space, workflow and the type of service to be provided. This new professional kitchen was conceived to ensure operational efficiency, compliance with hygiene and health regulations, reduced energy consumption, and continuity of daily operations.

The layout is organized into distinct functional areas, with the goal of optimizing each stage of the food preparation process.

The washing area is equipped with professional systems capable of handling high volumes of dishes and utensils, ensuring fast turnaround times and consistent results. The cold area is dedicated to the handling and storage of perishable foods and has been designed to meet the most rigorous hygiene standards.

At the heart of the project lies the cooking area – spacious and efficient – equipped with professional ovens, high-performance burners, and extraction systems for professional kitchens, essential for maintaining a healthy working environment free from fumes and odors.

All installed professional kitchen equipment was selected for its durability, ease of cleaning, and energy efficiency, contributing to sustainable kitchen management. The system is also designed for easy maintenance, a key factor in ensuring uninterrupted service.

The entire project meets the typical needs of collective catering, where space organization, equipment reliability, and smooth production flows are critical success factors.