Planning a regenerative kitchen
In a regenerative kitchen, pre-prepared dishes are finished for service. The key factors are the delivered dishes, the containers used, and the number of portions required per service.
Key details for your project
- Delivery format and delivery times.
- Portion counts, container formats and service times.
- Existing storage space, connections and service areas.
Consider the entire handover process
We coordinate regeneration with storage, service and washing. This is particularly relevant when a facility receives its meals from an external kitchen.
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 commercial dishwashing area
Plan or modernise a dishwashing kitchen: align dish return, pre-sorting, washing technology and clean output. Enquire with WOLF.