Restaurant kitchens
Preparation before service, consistency throughout service
Bring your menu’s cuts, sauces and portions into one work plan. Choose equipment for the task it must perform during your busiest service, as well as its power.
Clarify your workflow first
Separate individual daily mise en place tasks from batch production
Choose between a vegetable preparation machine and a combi machine according to worktop space
Adapt sauce, purée and portion preparation to your service pace
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.