Zanussi fCZ061K Gebruikershandleiding - Pagina 14

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CooK & Chill

oven and blast Chiller

Better planning,

to produce more

at a lower cost.

More logically programmed work

prepare food at any time

the individual steps of production,

preparation and service are

temporally disconnected from one

another and you can add them

to the daily schedule in the most

beneficial way

manage the staff in a more

profitable way

increase productivity

Enhance economic efficiency

prepare and cook foods in greater

quantities, simultaneously

cut down the cost of fresh produce:

you can purchase the produce

when it costs less

reduce waste due to deadlines,

thanks to the rapid work process

significantly cut down on energy

costs

optimize machinery use

reduce the space of the kitchen

area (the storage area will increase

slightly)

Avoid peak periods, stress and

bottlenecks

prepare the food at any time,

distributing the work more

logically during the day

Lower staff expenses

production time management is

perfect: the profit is greater with

less dedicated staff

regenerating is simple and you can

also make use of less qualified staff

increased productivity per worker

save overtime and holidays: the

production personnel is employed

only on business days

increase peace of mind in your

workers thanks to a less stressful

environment

Ensure more security and reliability

you will have ready to serve meals

at the right time: guaranteed!

food safety: all the food processing

is done under high levels of hygiene

comply with HACCP standards

perfectly: the blast chilling process

is monitored and recorded in all its

phases

Increase flexibility

increased flexibility in terms

of time and space

increased performance for the

same machines

14 / EASYPLUS T

Increase quality

the preparation of the food is

made easier and its presentation

is better. You can also use more

seasonal products.

increase your customer satisfaction:

you will have more time and

attention to dedicate to them

eliminate long waiting times for

cooking/heating the food

improve the selection of menus for

evenings, weekends and commercial

premises

improve the presentation of the

food for banquets and in hospitals.

Cold processing can be made in

advance, without a time limit.