Planning kitchens for care facilities
In care facilities, the kitchen, serving area and decentralised supply are closely interconnected. We plan the technical work areas with you to suit your facility.
Key considerations for planning
- Central kitchen or decentralised preparation.
- Portion sizes and supply to residential areas.
- Meal transport, return flow and cleaning.
Considering the facility as a whole
We align the equipment and workflow with your catering organisation. Existing technology and spatial conditions are incorporated into the planning.
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.