Location: Piracicaba | São Paulo / Brazil
The previous kitchen was serving 4,000 daily meals in 3 restaurants, with meals being transported in hot chain within the same site. Our challenge was to increase the kitchen’s productivity to 6,000 meals a day and unify the 3 restaurants. Being a 20-year installation and with a considerable increase in staff, the kitchen needed to be expanded and have its concepts of production, services and physical space modernized.
The initial proposal was to create a kitchen with Cook & Chill system, where production would be separated from distribution. And food transportation would be done through cold chain and reheating on distribution points. We resized all the space needed expanding the storage areas – especially the cold chain. We specified modern equipment for cooking and cooling such as combined ovens and coolers, utensils and recipients washer for productivity improvement. We expanded the dining halls with premium service islands making the environment more pleasant. This space was integrated with the employee’s rest area.
The project is being certified by the customer’s insurer with a very high level of demand.