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Food Preparation Units – Turkey-Built Solutions for Hotels, Resorts & Institutional Kitchens
Food Preparation Units – Turkey-Built Solutions for Hotels, Resorts & Institutional Kitchens
🥗 Why Food Preparation Units Are Essential for Commercial Kitchens
In a Maldives resort kitchen, chefs struggled with multi-cuisine buffets that demanded constant vegetable, meat, and dip preparation. Manual prep caused delays and inconsistency, especially during peak dinner service. We seen similar challenges in airline catering facilities and university canteens, where high volumes made manual prep unmanageable. These challenges prove that food prep units are not optional extras—they are the backbone of every commercial kitchen project. For consultants and contractors, investing in commercial food preparation units ensures HACCP compliance, smoother workflows, and measurable ROI. Modern hotels and catering hubs increasingly demand industrial kitchen prep equipment as part of turnkey project specifications.
Consultants, project managers, and procurement teams know that vegetable machines, meat processing units, blenders, and stainless prep tables are listed in nearly every BOQ. As both a manufacturer and turnkey contractor, we deliver Turkey-built solutions that combine durability with project integration. From hospitals in Europe to catering hubs in Africa, these units ensure efficiency, safety, and compliance.
Our role goes beyond supply—we align machines with consultant drawings, adapt them to BOQ specifications, and integrate them into full kitchen workflows. The result: faster prep times, lower labor costs, and kitchens that pass every audit.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
📑 Consultant & Tender Integration
- Mandatory in BOQs for hotels, resorts, and institutional kitchens, ensuring they are specified in almost every consultant tender
- Integrated into HACCP zoning for raw, cold, and cooked product flows, reducing the risk of cross-contamination
- Marked-up MEP drawings ensure fast consultant approval, helping projects avoid redesign delays
- BOQ matching includes water, drainage, and power connections (230V/380V) to guarantee seamless installation
- Adapted to tender requirements in Europe, GCC, and Africa, with proven references in hospitals, central kitchens, and five-star hotels
- We provide alternative sizing and model options when consultants request capacity adjustments, ensuring BOQ flexibility
- Documentation includes CE/ISO certificates, hygiene compliance reports, and technical datasheets for consultant review
⚙️ Product Line Overview – Comprehensive Food Prep Solutions
Category | Capacity / Output | Power / Voltage | Dimensions (mm) | Usage |
Vegetable Preparation Machines | 100–800 kg/hr | 550–1100 W / 230–380 V | 600 × 800 × 1100 | Hotels, central kitchens |
Vegetable Cutters & Slicers | 100–400 kg/hr | 750 W / 230 V | 500 × 700 × 1000 | Restaurants, buffets |
Potato & Onion Peelers | 10–30 kg/load | 750–1000 W / 230 V | 400 × 500 × 850 | Catering, institutions |
Meat Mincers | 100–500 kg/hr | 750–1500 W / 230–380 V | 400 × 700 × 850 | Hotels, resorts |
Meat Saw Machines | 50–200 kg/hr | 1500–2200 W / 380 V | 600 × 800 × 1600 | Butcheries, commissaries |
Meat Choppers | 50–150 kg/hr | 1200 W / 230 V | 500 × 600 × 1100 | Restaurants, catering |
Humus Preparation Machines | 50–200 kg/hr | 1500–3000 W / 230–380 V | 600–1000 × 1200–1300 | Hotels, Middle East kitchens |
Commercial Food Blenders | 5–10 L/batch | 1000–1500 W / 230 V | 250 × 300 × 500 | Bars, resorts, kitchens |
Table-Top Food Mixers | 5–20 L bowl | 750–1200 W / 230 V | 300 × 400 × 600 | Pastry kitchens, schools |
PACOJET Processor Type | 1 L beaker / cycle | 950 W / 230 V | 200 × 250 × 500 | Fine dining, R&D kitchens |
Stainless Steel Worktables | 1200–3000 mm length | — | 700 × 850–900 H | Prep zones, hospitals |
🛠️ Installation & Workflow Integration
- Workflow: Vegetable prep → Meat processing → Blending & mixing → Assembly on worktables
- Plug-and-play operation with 230V/380V connections
- Ergonomic layouts reduce staff walking distance and improve hygiene zoning
- Salad prep zones equipped with peelers and slicers keep buffets on schedule
- Meat processing zones isolated in cold kitchens reduce cross-contamination risks
- Training takes under 20 minutes, ensuring staff can adapt quickly
- Successful integration proven in Cairo hospitals, Muscat resorts, and Berlin schools.
🏭 Durability & Build Quality
- AISI 304/316 stainless steel, thickness from 1.2–2 mm
- Heavy-duty welds validated for institutional use
- Motors tested for 15,000+ hours continuous operation
- Reinforced blades and discs with 500+ sharpening cycles
- Corrosion resistance verified with 500-hour salt spray tests
🧼 Hygiene & Cleaning
- Removable bowls, discs, and blades for easy cleaning
- Dishwasher-safe accessories validated in 1,000+ wash cycles
- Color-coded boards and discs reduce cross-contamination
- Water-resistant switch panels for added safety
- Proven compliance in Berlin hospitals, Dubai resorts, and Accra schools
💸 ROI & Cost Savings
- Replace 2–4 staff per shift, saving 200+ labor hours/month
- Reduce waste by 10–15% with consistent cutting and blending
- ROI achieved in under 12 months for hotels and central kitchens
- Avoid audit fines of up to $10,000/year in institutional projects
- Food cost savings often exceed $1,500/month in central kitchens
🔄 Comparison Guide – Manual vs Automated Prep Lines
- Manual prep → inconsistent results, labor-intensive, and higher hygiene risks. Staff often spend hours peeling, slicing, or chopping, leading to fatigue and variable quality. Cross-contamination risk also rises when the same knives and boards are used repeatedly.
- Automated prep units → deliver faster, safer, and uniform results across vegetables, meat, and blended items. Machines handle 100–800 kg/hr, reducing reliance on manual labor. With HACCP-compliant designs, they also improve food safety scores and reduce audit risks.
- ROI payback period → often less than 12 months, especially in hotels and catering kitchens where large volumes are processed daily. Central kitchens serving thousands of meals achieve ROI even faster, sometimes within 6–8 months.
- Operational benefits → reduced payroll costs, fewer accidents, and improved consistency across menus. Automation frees staff to focus on cooking and plating rather than repetitive prep work.
- Case in point → A catering hub in Nairobi replaced 5 manual stations with 3 automated machines, saving over 200 labor hours/month and cutting waste by 10%.
⚡ Energy Efficiency & Sustainability
- Modern motors reduce energy use by up to 15%, lowering utility bills
- Peelers designed with water-efficient spray systems, saving thousands of liters annually
- Lower CO2 footprint compared to manual operations due to optimized workflows
- Sustainable designs aligned with global green kitchen goals, improving LEED and environmental audit scores
- In a Stockholm hotel project, switching to energy-optimized slicers cut electricity bills by 12% per month
📊 Case Study – Multi-Hotel Prep Line in East Africa
A hotel group operating in Kenya and Tanzania standardized their prep units across multiple properties to streamline workflows. Before automation, kitchens relied on manual peeling and cutting, leading to long delays and inconsistent results. After installation:
- Labor reduced by 200+ hours/month, allowing staff to be redeployed to cooking and service roles
- Food waste dropped by 12%, especially in bulk salad and buffet production
- Audit compliance improved by 18%, with HACCP inspections passed on first attempt
- ROI achieved in 10 months across all hotels, with some properties reporting faster returns in just 8 months
- Staff satisfaction increased, with operators trained in under 20 minutes and reporting less fatigue
- Guest feedback improved, as buffet consistency and quality rose across multiple sites
🚢 Export & Logistics – Istanbul Hub
- CE and ISO certification with every shipment
- FOB, CIF, EXW Incoterms available
- Customs clearance, HS code documentation, SGS inspection
- Spare part kits included for international projects
- Two-year warranty with global after-sales support
🌍 Where Food Prep Units Work Best
- Hotels & Resorts – buffets and banquet kitchens
- Restaurants – daily vegetable and meat prep
- Catering & Central Kitchens – bulk production
- Institutions – schools, hospitals, military kitchens
- Resorts in Asia-Pacific – buffets and multi-cuisine prep
❓ FAQ – Bar & Beverage Equipment
Why are food prep units mandatory in BOQs?
Because consultants specify them to ensure HACCP compliance, labor savings, and consistent results in every project.
What’s the capacity range?
From 100–800 kg/hr for vegetable machines, to 500 kg/hr for meat mincers, down to compact 5–10 L blenders for small stations. Central kitchens often use multiple units in parallel to reach higher capacities.
Are these machines HACCP compliant?
Yes, all are stainless-built, easy-clean, and validated in audits across Europe, GCC, and Africa. Certificates and compliance documents are provided with every export.
Can sizes and specs be customized?
Yes, we manufacture custom table sizes (up to 3,000 mm) and adjust machine models to meet consultant tenders. Integration with OS&E supply ensures a complete prep solution.
What warranty is offered?
Two-year international warranty with spare kits. For large projects, we offer extended service contracts, installation supervision, and on-site contractor support during commissioning.
💬 Real Projects & Client Testimonials – What Our Partners Say
