A kitchen sized to one big service — ovens, ranges and grills, prep machines, refrigeration and blast chilling, warewashing, sinks and extraction at banquet volume, plus a cold room that travels with you.
Capacity in bursts. The same equipment classes, sized to one big sitting: more oven decks, more blast chilling, more holding.
Yes. Blast chilling, vacuum sealing and hot holding matter more when food travels; we'll weight the list that way, and a modular cold room can travel with you.
Yes. Send the maximum sitting and the menu and we'll map capacities to the peak, then confirm lead times before you order.
