Restaurant Hodůnka
Realization of a gastro operation - kitchen layout design
For the newly established Hodůnka restaurant we designed and developed a complete layout of the kitchen, focused on the efficient preparation of ready meals. Our goal was to create an operationally logical and technically functional space that would meet the modern requirements for a gastronomic operation.
We paid attention to the ergonomics of staff movement, hygiene standards and the smoothness of operation between the preparation, cooking and serving of food. The result is a functional, well-organized and modern kitchen that will support both quality and speed of service.
Electric kettle MPD 0711 ERAM,8 - for versatile thermal preparation of food.
SP 70/80 G gas cooker - robust cooking technology for everyday use.
Refrigerated cabinet UR 400 - for safe and clear storage of raw materials.
2× hanging infrared lamp - for maintaining the temperature of ready meals before serving.
KSDSD welded double sink dishwashing table - for hygienic and efficient dishwashing.
QQI 102 P continuous dishwasher - for fast and efficient cleaning of dishes at peak times.
Freezer cabinet UF 400 - for long-term storage of frozen products.
Refrigerated table with sink RT 2D - combining work space and refrigeration for maximum efficiency.
