Different catering concepts require an individual analysis of the organizational structure, the food offering and the seat capacity. The requirements and the functional specifications for the new kitchen are clarified by the PALUX sales manager in consultations with the customer. The kitchen organization, the logistical process and the technical equipment, incl. the direct surroundings, such as storerooms, sanitary areas for employees, service and bar sectors, are configured and planned in this concept phase. Structural conditions, requirements of local authorities, hygiene ordinances and energy reduction potentials are hereby taken into account. But the kitchen concept must also have the flexibility to adapt to future market trends and potential new customer demands in the catering trade.

On this basis, PALUX generates an overall economic concept for the customer which is exactly tailored to his operational requirements and business objectives.

By optimizing the processes in the kitchen and by the right usage of the PALUX multifunctional equipment, we optimize the investment and positively influence the later operating cost. By an optimum in planning and a well defined concept, costs of up to 20 % can be saved.        

Tailor-made professional CAD kitchen planning:

The result of the conceptual analysis is the basis for the following planning process. Whether for process scheduling, the detailed planning of the facilities or the preparation of the detailed work and installation plans, PALUX applies the most modern CAD technology (2D/3D views) in all phases of the project.

The organizational structure of the kitchen, logistical processes, work ergonomics, thermal equipment, furniture elements etc. are represented in detail in the plan and give a first spatial impression of the new kitchen to the customer in 3D technology.