Central & Cloud Kitchens

Stage 1

Central kitchens start with numbers: how many meals per shift, how many brands, how many delivery routes, and what food safety framework applies. We model the production flow before selecting a single piece of equipment — because the wrong layout is far more expensive to fix than the wrong oven.

Stage 2

Once the workflow is mapped, we specify equipment for the actual batch sizes and cycle times your operation needs. Blast chillers, for instance, are sized to the weight of food that comes off the line in one go — not to a generic catalogue capacity.

Stage 3

On site, we pay particular attention to finishes, drainage falls, and utility sizing. A central kitchen runs hard every day, and the details that get overlooked during installation are the ones that cause problems at month three.