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Endüstriyel ölçek catering tesisleri için komple mutfak — pişirme, soğutma, paketleme, dağıtım. HACCP uyumlu kurulum.
Laundry, hotel, hospital, restaurant — talk to our team for complete system installation.
| Facility Type | Daily Meals | System Architecture |
|---|---|---|
| Small Catering | 500-2,000 meals/day | 200 lt kettle x 4 + 2 ovens + blast chiller + lid packaging |
| Mid Catering | 2,000-10,000 meals/day | 300 lt kettle x 6-8 + combi oven + tunnel chiller + tray line |
| Large Catering | 10,000-30,000 meals/day | 500 lt kettle x 8-12 + parallel cook lines + cold-chain logistics |
| Mega Plant | 30,000+ meals/day | Fully automated production + RFID portion tracking + parallel packaging |
Practical formula: daily meals × 0.3 m² (5,000 meals = 1,500 m²). Includes cooking + cooling + packaging + cold storage. ISO 22000 adds 100-300 m² for barrier architecture and waste management.
Accredited body (TSE, BSI, SGS) audits architecture + production flow + temperature logs + personnel training. 4-8 month process. HACCP-ready equipment (auto-logging, one-way flow) preferred.
Yes — HACCP cornerstone. Cooked meals must drop from 70°C to <4°C in 90 min (microorganism risk zone 5-60°C). No ISO 22000 without it.
Below 5,000 meals/day yes — packaging line investment is ₺2.5-5M and won't amortize without high volume. Above 5,000 meals, in-house line is operationally essential.
Thermal containers (4°C maintained for 6+ hours) + vehicle refrigeration (van/minibus retrofit) + temperature dataloggers (HACCP audits). Annual operational cost ₺0.8-1.5/meal.
Share daily meal target, packaging type, and service mode (hot delivery/cold chain) — we'll deliver a HACCP/ISO 22000 compliant turnkey project.
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