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HoReCa (Hotel, Restaurant, Café)

Reduction of fixed and out-of-pocket costs, warehouse stock optimization in kitchen areas, loss reduction.               

 

Continuous straight-line cooking with later heating of a required number of meals during peak hours.                 

Catering for special requests (small companies, buffets, cafeteria, offices, off-premise catering).

Less need for qualified personnel (even an instructed newcomer can hot up meals).

Convenient for network clients (quality standard throughout the network, same range, storageability).

No labor-intensive processes in the process of cooking.

Simple calculations.

Easy quality and quantity control.

Energy saving (only heating is required).

Less service time required.