Significantly reduce kitchen equipment and space! Reheating chilled ingredients delivered from outside makes them ready for serving.
We would like to introduce our "CK+SK Method: SK (Satellite Kitchen) Kitchen Plan." Chilled ingredients delivered from outside (CK - Central Kitchen) can be reheated and served. This allows for a significant reduction in kitchen equipment and space, as no cooking space is required. In the PDF materials, we present the basic flow of reheating through three patterns: a representative steam convection oven, a reheat cooker, and a reheating cart system. [Features] ■ Chilled ingredients delivered from outside can be reheated and served ■ Significant reduction in kitchen equipment and space *For more details, please refer to the PDF materials or feel free to contact us.
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【Flow of Satellite Kitchen (SK) (Excerpt)】 ■ For reheating with a combi oven ・1. Arrival ・2. Chilled storage ・3. Reheating ・4. Plating ・5. Tray making ・6. Serving *For more details, please refer to the PDF document or feel free to contact us.
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For more details, please refer to the PDF document or feel free to contact us.
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Our company is a comprehensive manufacturer of commercial kitchen equipment, kitchen facilities, rice cooking equipment, school lunch systems, and hospital and welfare meal equipment. As society transitions from "food for survival" to "enjoying food," we have embarked on the path of becoming a manufacturer of commercial kitchen equipment with the desire to contribute, even in a small way, to making enjoyable meals "even more enjoyable." In product development, we listen to our customers' voices, view things from their perspective, think critically, and strive to capture their needs in order to deliver "the products that customers seek" to the market.