Distribution kitchen which is geared to the Cook & Chill process, for the catering of about 200 students.

The delivered trolleys are temporarily stored in the 4 m2 cold room until regeneration.

The kitchen is equipped with an induction hob (2 zones), freezer, two hot air dampers and a stainless steel work table system. The food is distributed via a start-up parapet with cough protection and a refrigerated display case for the storage of salads and desserts. There, the heating trolleys and the dishes dispensers can be plugged in and the food can be handed out. The rinsing area has a feed table with a large sink and a discharge table with space for two dishwashing baskets. The dishwasher is designed as a hood dishwasher with heat recovery.

Distribution kitchen which is geared to the Cook & Chill process, for the catering of about 200 students.

The delivered trolleys are temporarily stored in the 4 m2 cold room until regeneration.

The kitchen is equipped with an induction hob (2 zones), freezer, two hot air dampers and a stainless steel work table system. The food is distributed via a start-up parapet with cough protection and a refrigerated display case for the storage of salads and desserts. There, the heating trolleys and the dishes dispensers can be plugged in and the food can be handed out. The rinsing area has a feed table with a large sink and a discharge table with space for two dishwashing baskets. The dishwasher is designed as a hood dishwasher with heat recovery.