Central industrial kitchen project

The study phase of the industrial kitchen construction and equipment project has been completed with the aim of providing quality food to the staff, and while complying with health and safety regulations, the following key points are being designed: 1- Planning the capacity and type of services (number of company members and potential guests and type of food including breakfast, lunch, dinner, snacks, etc.) 2- Selecting the appropriate location and space (observing proper ventilation, easy access, separation of different sections such as preparation, cooking, washing, cold storage, observing appropriate distance from contaminated areas) 3- Required equipment (industrial oven, industrial fryer, multiple sinks, industrial refrigerators, etc.) 4- Compliance with health and safety standards (using anti-slip flooring, installing ventilation systems and industrial hoods, etc.)