Planning a canteen kitchen
A canteen kitchen must integrate food production, service and return within the available time windows. We plan an outfitting solution with you that suits your operational workflows.
Key planning considerations
- Daily meal counts and service shifts.
- In-house production or delivered meals.
- Service format, return process and washing capacity.
Account for peak times
We align the work areas with the service flow. The modernisation of individual functional areas can also be the starting point for your enquiry.
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.