The design and sale of professional kitchens demands an in-depth knowledge of operational requirements and a seamless integration of functionality and efficiency. Every kitchen is tailor-made to fit the available space, optimising workflows and ensuring the highest levels of hygiene and safety.

The choice of equipment is a crucial aspect. Ovens, hobs, fryers, extractor hoods and refrigerators need to be selected according to the type of cooking offered by the restaurant and the expected volume of customers. Opting for the highest quality of professional equipment capable of withstanding the intensive and prolonged use typical of the restaurant business is essential.

Another important aspect to be taken into account is the ergonomic arrangement of spaces. The kitchen needs to be divided into clearly defined zones: preparation, cooking, storage and washing areas, allowing the smooth movement of staff while minimising wasted time.