Planning a cooking block
A cooking block consolidates the thermal workstations in your kitchen. Its layout should be based on the cooking methods actually required and the workflow.
The right foundations
- Menu offering and volumes during peak times.
- Required cooking methods and available equipment.
- Available floor space, power supply and interfaces for ventilation.
Selecting equipment in context
We will determine together which functions are to be centrally consolidated and which equipment is better placed elsewhere. The plan is coordinated with the adjacent work areas.
Let’s discuss your kitchen project.
A short overview is enough. We can discuss any open questions together.
Related planning topics
Planning Cook & Chill
Plan a cook-&-chill kitchen: align production, blast chilling, refrigeration and regeneration as a continuous process. Discuss your project with WOLF.
Planning a regenerative kitchen
Plan a regenerative kitchen for delivered meals: coordinate intake, storage, preparation and service to suit your facility.
Planning a commercial dishwashing area
Plan or modernise a dishwashing kitchen: align dish return, pre-sorting, washing technology and clean output. Enquire with WOLF.