Kitchen concepts & areas
How are dishes prepared, served and the crockery cleaned? Find both catering concepts and individual functional areas of your kitchen here.
Catering concepts
How and where will your meals be prepared and made ready for service?
Planning Cook & Chill
Plan a cook-&-chill kitchen: align production, blast chilling, refrigeration and regeneration as a continuous process. Discuss your project with WOLF.
Fresh Kitchen / Cook & Serve
Plan a fresh kitchen: coordinate preparation, cooking and direct service. WOLF supports the planning of your Cook-&-Serve kitchen.
Planning a regenerative kitchen
Plan a regenerative kitchen for delivered meals: coordinate intake, storage, preparation and service to suit your facility.
Developing a kitchen concept
Develop a kitchen concept for your business: align production methods, volumes, staffing and space as the basis for further planning.
Kitchen work areas
Plan or modernise specific work areas.
Planning a cooking block
Plan a cooking block: combine cooking methods, workstations, equipment and connections to suit your menu.
Food Service & Distribution
Plan food service and distribution: review routes, portioning, transport, and return logistics for your facility together.
Planning a commercial dishwashing area
Plan or modernise a dishwashing kitchen: align dish return, pre-sorting, washing technology and clean output. Enquire with WOLF.
Let’s discuss your kitchen project.
A short overview is enough. We can discuss any open questions together.