Speed kitchen work, better quality

Preparation offers customised solutions to simplify the kitchen preparation phase: hulling , hulling , grating and accurate portions according to prescriptions. The result is a homogeneous flow of raw materials, shorter preparation times and smoother work flows both in the restaurant, catering chain and in catering services.

For whom it fits

The target group of the service is kitchen managers, restaurants, hotels, school and business cuisine, catering companies and food industry production units wishing to reduce labour costs and ensure standardised ingredients in large quantities.

Why choose standardised preparation

Standardised preparation ensures that each ingredient meets the prescription - the same size, weight, same cutting method. This reduces food waste, simplifies cost planning and keeps the kitchen high in reliability. The training needs of the staff will also decrease because the prepared ingredients are ready for immediate use.

Principal functions and advantages

• - a quick and clean result that reduces the preparation time.
• Cutting - accurate slices, cubes and rib cuts according to the prescription specification.
• >Rifling and grinding - a uniform texture in soup, lettuce and chestnut recipes.
• < - weighted and labelled parts that help control the consistency of food consumption and portions.
• Adjusted prescription-based solutions - the ingredients will be processed accurately according to your requirements.
In addition, optimised cutting processes reduce the waste of raw materials and improve cost-effectiveness.

How to collaborate

1. Meeting and prescription analysis - defined requirements: cutting methods, portions and packaging preferences.
2. >Sampling and samples - approved standards and capacity-appropriate solutions.
3. Regular production and supply - consistent quality, labelled and ready-to-use parts.

Flexible parts.

Customised cutting profiles and reliable quality control make it possible to focus on daily preparation time and cost savings.
• Social taste and presentation thanks to standardised parts.
• Parementary inventory and food consumption control, less waste.
>> Preparation helps to achieve work speed and quality balance - in each kitchen, in each portus.

Take the next step: coordinate recipes and supply needs and bring to the kitchen standardized, finished ingredients - easy to integrate, hard to cope with.