The HoReCa sector is one of the fastest growing. Trends in the development of catering facilities in many cases are focused on the “fast food” industry. Usually, the area under the kitchen allocated a small, on it need to place the most productive and necessary for its intended use of technological equipment.
PROJECT DESCRIPTION
Wall Line:
- Heat line with two-burner stove, smooth frying surface, barbecue grill;
- steam convection oven;
- microwave oven;
- roller grill;
- refrigerated tables on the perimeter.
Centerpiece:
- equipment for the transfer of finished products (thermal shelves, refrigerated display cases);
- Beer bottling system (installed by a specialized beer company);
- super automatic coffee machine.
In the front line is the issuance of orders to visitors and their payment.
IMPORTANT TO KNOW
- Form a clear understanding of the concept of the future institution;
- Determine the list of dishes that you plan to offer visitors to the fast food;
- In fast food restaurants, semi-finished products with different degrees of readiness are widely used, and the combi steamer plays an important role in the kitchen and is multifunctional (regeneration, finish cooking, reheating, etc.);
- Refrigeration tables are often used to store and easily access food ingredients: their use provides additional benefits – more working surfaces and refrigerated volume;
In a request for a cost estimate for the design and equipping of a fast-food establishment, set out all the background data, requirements and wishes. EquipPro specialists will configure a personalized offer that meets your requirements and stated budget.
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