CATERING – FLIGTH TYPE DISH WASHING MACHINES

The planning of a professional dishwashing kitchen is a real challenge and the success depends on the competent experience of the professional planner. How much food, beverages and crockery is required? How much space is available? How many staff can I rely on? When approximately are the peak times at which service requirements ?  In close cooperation with the customer, who knows exactly what is required, the specifications are drawn up and the optimum customer-specific solution is worked out.