Food waste management systems for Commercial Kitchens
The management of food waste is part of the cost of serving your meals. The more efficient this handling is, the more time, commitment and money will be left over for the dining experience for your guests – and the more guests choose to come to you.
Food residues still occur during production, during cooking and after meals in both household kitchens and commercial environments. Depending on where the kitchen is located, each user has special requirements for this source sorting. In addition to volume and type of food leftovers, it is also important to adapt logistics to rules and infrastructure both on land and at sea.
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