The vital activity and successful development of the restaurant business directly depend on the quality of the equipment in the kitchen and its production workshops.
To solve the problem of providing freezing and refrigeration equipment for bars, restaurants and catering establishments, an optimal refrigeration scheme is needed. In addition, a well-thought-out design and implementation of innovative solutions with energy-saving technologies will reduce production costs, increase the facility, as well as ensure trouble-free operation of the installed equipment.
The following refrigeration equipment is used to equip catering establishments:
- defrost chambers for defrosting products;
- refrigeration chambers;
- cabinets for maturing meat;
- shock freezing cabinets;
- cooling cutting tables;
- salad bars, sushi cases;
- ice makers;
- cheese maturing chambers;
- beer cooling systems.
To create a project and organize the space, it is necessary to delve into the logical production process, take into account the zoning and planning of the premises, the wishes of the customer, chefs.