Catering Kitchen

A Catering Kitchen — a catering kitchen must be designed with a focused emphasis on production efficiency and food safety; here, typically 5–20 employees work in parallel, producing hundreds or thousands of portions per day; equipment selection and kitchen layout directly impact the catering company’s production costs and ability to meet order deadlines in HoReCa businesses.

High-capacity cooking equipment in a catering kitchen

A Catering Kitchen — catering kitchens require equipment that can process a much larger volume of products than a typical restaurant kitchen. Large combi ovens — 20-portion or 40-portion combi ovens with an automatic cleaning system; parallel operation of multiple combi ovens ensures high production throughput. Steam cooking boilers — 60–300 litre electric or gas steam boilers for soups, sauces and sautés; volume requirement savings compared to traditional stoves. Blast chillers — after preparation, food is rapidly chilled (20 minutes from +90°C to +3°C) in a blast chiller; see canteen projects. BHS provides Catering Kitchen equipment.

Packaging, packing and transport

A Catering Kitchen — packaging, sealing and transporting prepared meals to the delivery point is a critically important part of the catering process. Vacuum packaging equipment — prepared meals are vacuum-sealed or packaged in a MAP atmosphere in containers or bags; vacuum extends shelf life and preserves taste and texture.

HACCP requirements in a catering production kitchen

A Catering Kitchen — a catering kitchen is a high-risk food production business; the HACCP system is mandatory and is often supplemented with ISO 22000 or other food safety certifications. Critical control points — CCP includes temperature control during cooking (thermometers and recording), rapid chilling process (blast chiller), transport temperature (data loggers) and product shelf-life control. Separate waste management — a dedicated zone for organic waste, packaging and food scraps; frequent waste disposal. HACCP documentation — all processes are documented; see Kitchen Project 2. BHS provides equipment in compliance with standards.

Catering kitchen project implementation scenarios

Event catering company — a company that serves weddings, corporate events and conferences requires high production capacity and an efficient transport system; BHS provides a complete setup; BHS provides equipment. Corporate canteen delivery kitchen — a company that prepares lunches for several offices or company canteens; centralised production with delivery. Hospital or care facility catering — catering for hospitals or care centres with strict dietary and allergy requirements; BHS provides the project. BHS offers catering kitchen equipment to HoReCa businesses across Europe.

Frequently asked questions

What are the main differences between a restaurant kitchen and a catering kitchen? A Catering Kitchen — a restaurant kitchen prepares food and serves it immediately to guests; a catering kitchen produces large quantities, packages and transports them; catering kitchens require blast chillers, vacuum packaging equipment and transport systems that are not needed in a restaurant; see canteen projects.

What are the registration requirements for a catering kitchen? A Catering Kitchen — a catering kitchen must be registered as a food business; the HACCP plan is mandatory; specific requirements may vary depending on the type of product and delivery volume; contact BHS for consultation; see Kitchen Project 1.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.