Modular static preparation

The preparation areas in a modern kitchen need to be carefully studied either to optimize the production work flow or to obtain a perfect cleanability of internal and external surfaces. 

The preparation process starts after the arrival and storage of the goods.

A functional separation of the different work phases is a fundamental hygiene requirement of the kitchen’s activities.

The working phases generally organized as a “cascade” are identified by the progression of the food in all its different stages. The most important target to reach at a design level is to avoid cross-contamination.

Also the equipment should be separate in line with the different work phases (before and after cooking).

Stainless steel is world wide recognized as the best material to use in food processing . Different thicknesses and different percentage of nickel chrome depend on the specific needs of different work areas. Also the positioning of the equipment (cantilever, feet, castors and plinth) need to be coherent with the hygiene and cleansing needs of the different areas within a kitchen.

Our construction philosophy is based on a perfect integration of neutral, refrigerated and heated functions. Our equipment is mixture of aesthetical and dimensional homogeneity, which integrate perfectly with our “tailor-made” worktops.