The cooking center was built to serve the schools of the territory and the neighboring Municipality of Levate, in addition to some private companies
Innovation, sustainability and service focus
The cooking center, which is spread over a plot of 1200 sq m, has an area of 370 sq m and is designed to reduce the environmental impact of meal production activities.
The structure is equipped with photovoltaic system and solar panels for the production of hot water, as well as a heating and cooling system with heat pump. The renovation works of the premises have been carried out using high-performance technologies such as insulating materials and air conditioning systems with digital control, which guarantee the correct temperature and relative humidity in each room, as required by current legislation and international guidelines. This has significantly reduced the environmental impact of Dussmann’s activities.
The new generation of equipment installed complies with the guidelines defined by the Minimum Environmental Criteria.
The cooking center has been structured according to the criterion of "forward gear" which guarantees greater hygiene and contains the danger of cross contamination. In fact, the routes are structured in such a way that, from the entrance of the foodstuffs to the packaging phase, the danger of dirty raw materials coming into contact with the product during all the different processing phases is considerably limited.
"We have state-of-the-art equipment and machinery to offer quality and safe service. - notes with satisfaction Francesco Garrubba, Director of Branch -. We have adopted special measures for energy and environmental savings, and structured a service to support and protect users. Thanks to the new cooking center we can serve with efficiency and rationality 1600 meals a day but the kitchens can produce 2000".