“ Menu” a word whose inspiration I took from the many menus created by the Chefs' hard work; it is the list of what you can order from
Including Installation and Commissioning carried out by a specialized team of Technicians.
It is not easy to explain this concept and action in only a few words. A turn-key project was born from the meetings with Chefs or Hotel Owner’s, who, in one or more empty rooms, still to be painted, have the need or the desire to operate with a complete professional kitchen supported by all its satellite areas.
Starting from the empty we arrive at the realization of the project: all that is between the two extremes is making a …. turn-key project.
Designing & Planning
With our Designers and Architects all food areas can be developed including Bars or General Cold Storage in order to meet the Chef’s needs as well as to impress your clients while looking at your next show-kitchen or bakery cafe. Very rarely this happens, to present a drawing and get an immediate green light for the realization phase. We draw it, and then design it, then change it again and redesign it.
It is like climbing a ladder and aiming higher and higher.
Mechanical, Electrical, and Plumbing drawings issued by our Engineers and Technical team including gas and electricity consumption. Technical data sheets of each equipment showing their features, sizes, energy requirements will be attached to the final drawing
Catalogues do not exist.We realize your food concepts by transforming your ideas in a Professional Kitchen, in a Bar or in any other food preparation outlets.
I believe these above few lines are sufficient and we don’t feel the need to add anything else: the concept is yours and belongs to your soul. Our job is to help make it happen