Below 2000 meals/day: cook-serve is simpler (no chiller capex, no regen overhead). 2000-10000: cook-chill wins (smooths labor demand, enables central kitchen model). Above 10000: cook-chill mandatory for shift logistics.

How many combi ovens for 5000 meals/day?▾

2× 20-grid combis running 4 cycles/shift = 8000 portion capacity (comfortable margin for 5000). Add a 100L kettle cooker for soups/stews + 1× 10-grid for special diets. Plan electric backup if gas is primary.

What is required for BRC compliance?▾

Physical raw/cooked separation (wall not just zoning), color-coded equipment, dedicated staff entry per zone, calibrated probes with audit log, allergen segregation matrix, traceability batch coding. Typical implementation 6-12 months.

High-capacity production kitchens make 1500-10000 meals per day, supplying schools, hospitals, factories, or central kitchens for chain restaurants. Throughput beats per-meal customization: 20-tray combi ovens, kettle cookers for bulk, blast chillers for HACCP-compliant cook-chill, conveyor dishwashers, and dedicated raw/cooked production zones for BRC compliance.

High-capacity — 10 kW+ output

What kind of setup are you planning?

From dough to plate

Raw preparation zone

Production cooking

Blast chilling

Packaging + cold storage

Industrial warewashing

Pick the scope that fits

Common questions

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