Dineth making a clear translating for Chef Alan
6000 square metres of refrigerated stores space
Vegetable Sanitising
Conveyor washers for herbs and lettuce
Butchery red meat section
Poultry Section
Cold Kitchen with Specification Charts to ensure quality
every piece the same size
Hot Kitchen Induction cooking range
No heat without the pan
Menu Cards and Production Lists make for less mistakes
Pressure Cooker Brat Pan can cook 120kg of mutton in 50 mins
Blast chilling after cooking
Blast chilling reduces the chances of bacteria
Steam boiler with auto stiring arm
2000 Omelettes per day
Food Lab takes samples every day to check for pathogens
Cold Kitchen BC Plate for Emirates
Cold Kitchen produces all Terrines and Pates too
Around 10,000 cold plates, salads and fruit plates per day
BC Desserts
