Types of Kitchens Executed
MID DAY MEAL/ MEGA KITCHENS
End to End solutions are provided by us to set up Mid Day Meal Kitchens ranging from 5000 to 1.0 lac children & above, right from entire kitchen floor planning upto the commissioning, including the trial run of the kitchens
Gravity flow type kitchens are designed considering 2 floors or mezzanine floors, resulting in space, man power, time & efforts saving concepts.
Special purpose cookers are designed to cook upto 3000 litres of Dhall/Sambar & upto 700 litres of Rice cookers with very little effort.
Cooked food transfer from Cookers to food containers (dabbas) are designed efficiently without spillage, to move up to the loading point through manual conveyor, thereby reducing manpower & handling efforts.
Oil seasoning kadais are attached to the cookers, to avoid difficulties & enabling user- friendly conditions.
LPG OPERATED COOKERS/ CAULDRONS
Innovative LPG operated Insulated Cookers are designed by us to avoid hassles faced from Steam Boiler & its related complications like requirement of separate Boiler room, Boiler operator, Filing periodic boiler activities, De -scaling operations, occasional boiler blasts & related damages.
Here infra red burners are used which saves around 20% of LPG
CENTRALISED & BASE KITCHENS
Centralised/Base kitchens are generally designed for Mega factories,spread on a larger area, with multiple dining halls to provide uniform taste with reduced man power, reduced Kitchen Equipments & its related service expenses.
Special purpose bulk container arrangements are designed to fit it Carts/Trucks for efficient movement of food to different dining locations.
Mass Food Supply Equipment, Compact Dining tables & Hand wash troughs and special purpose Food Service Equipment are designed to enable quick & comfortable dining, which also facilitates easy cleaning of dining halls.
HOTELS & RESORT KITCHENS
Meticulous planning is done to ensure smooth & hassle free Kitchen operations .
Planning for every department requirements are prioritized right from segments like Men & Material -In, Stores receiving bay cum separate storages, Pre Preparation segment, Hot /Burner range kitchen , Cold Working kitchens, Pantry segment, 24 hours Coffee Shop, Separate staff Kitchen and associated facilities, Garbage Disposal Systems, Total efficient ventilation System for optimal power usages, Chef/kitchen office, Bar Kitchen, See through /Visi Kitchen etc,.
At all segments, hygiene concept is mainly considered for Clean & Easy maintenance.
INDUSTRIAL CANTEEN KITCHENS
We plan & furnish Industrial kitchen right from initial stage of the project to the final completion cum trial cooking of the kitchen.
The kitchen set up is planned efficiently to ensure that the food is served for big number of workers in stipulated dining time.
An easy cyclic concept is designed for a smooth , efficient and quick collection of cleaned plates ,Food services,Comfortable dinning ,Disposal of left out food cum the used plates and convenient hand wash part.
HOSTPITAL KITCHENS
A totally Enclosed Kitchen with Forced Ventilation is planned for the Hospital / Diet Kitchen apart from priorities accorded for maximum hygiene level.
Food service is planned through Insulated Hot food trolleys.
SS wall cladding at kitchen is recommended.
Work stations cum food service stations are planned to do portioning / supply of food to patients with selective food requirements.
EDUCATIONAL INSTITUTION KITCHENS
End to End solutions are offered right from designing the Kitchens upto the Garbage Disposal System.
Special Planning is ensured right from the anti spill Hand Wash segment , arrangements for easy access & quick Food Pick up upto the disposal of left out food, used plates & finally comfortable hand wash part.
At preferred canteens, student based plate wash arrangements are planned for before & after dining, to ensure hygiene, discipline and labour reduction.
CONVENTIONAL HALL KITCHENS
A special care is taken in planning to ensure different varieties of food are cooked & catered for a big number of guests.
Certain Special Purpose equipment are planned to cater Bulk Food at different floor levels or at different locations.
TEMPLE KITCHENS
A thorough Kitchen Planning is done for mass cooking of Prasadams considering the peak seasons/ festival rush.
Special purpose Prasadam Distribution equipment/ trolleys are designed for easy disbursement along with the waste disposal system to maintain hygiene.