Inauguration of the Dussmann cooking centre in Trezzo sull'Adda

Innovation, sustainability and service focus

The cooking centre, which is spread over a 1200 square metre plot, has an area of 370 square metres and was designed to reduce the environmental impact of the meal production activities. 
The structure is equipped with photovoltaic and solar panels for hot water production, as well as a heating and cooling system with heat pump. The renovation works of the premises were carried out using high-performance technologies such as insulating materials and digital control air conditioning systems, which guarantee the correct temperature and relative humidity in each room, as required by applicable legislation and international guidelines. This has significantly reduced the environmental impact of Dussmann’s activities.
The new generation of installed equipment meets the guidelines defined by the Minimum Environmental Criteria. 
The cooking centre has been structured according to the "forward" criterion, which guarantees greater hygiene and contains the danger of cross-contamination. The routes are structured in such a way that, from the entry of the food to the packaging stage, the danger of dirty raw materials coming into contact with the product during all the different stages of processing is considerably limited. 
"We have state-of-the-art equipment and machinery to offer a quality and safe service. - expresses 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 kitchens can produce 2000".