The operational layout is developed around a central stainless-steel island equipped with integrated Coldline refrigerated counters, supported by refrigerators and vertical blast chillers from the same brand for strict management of the cold chain.
The cooking area is equipped with a Rational iCombi Pro combi oven topped by a high-efficiency stainless steel exhaust hood.
For dough processing, the laboratory has been supplied with a professional dough sheeter and high-capacity planetary mixers.
To complete the project, the sanitization area has been set up with stainless steel sinks and closed wall cabinets, integrating a professional dishwasher.
The entire environment maximizes the use of stainless steel to ensure maximum durability, ergonomics, and total compliance with hygiene standards.
