School and university kitchens
Organised preparation for a short meal break
Break times remain fixed while daily menus and numbers change. Schedule vegetable preparation, batch sizes and pre-service work together.
Clarify your workflow first
Plan preparation quantities around the lunch service window
Bring the cuts used in a rotating menu into a shared disc set
Match production to multiple campuses or canteens
Equipment families for your work
UGL · UFUK TEDARİK
Let’s build the right kitchen line together.
Tell us about your business, capacity and equipment list. Prepare a project quotation summary to share with your adviser.