central production kitchens - FOODSERVICE CONSULTANCY

Cini Little Australia have been fortunate to be at the forefront of the development of central kitchens in Australia with its experience going back to the early days when cryogenic freezing lines were introduced on both experimental and on a production basis in a number of State run health care units around Australia.

This includes not only facilities design, but spatial requirements, equipment and technology developments, food safety requirements and packaging systems as well as operating systems and logistics.

Over the years we have worked with gas companies on cryogenics, with the earliest of the “central” operations, and in many visions and versions of the central commercial kitchen.  From all these exercises we have learnt much and when this is matched with the experience of the company’s other offices around the world we have a depth of experience which we are happy to share with Clients planning central facilities.

The first of the new style of central systems which were more structured to a specific need were developed by Cini Little for the Army in the Albury Wodonga area in the 1970’s and this was followed by ADFA in 1980.  These projects were basically large traditional kitchens doing the preparation and some cooking for the various messes on the bases.

The first of the major commercial production operations – which still retained a quality of care and of specific use was the Anglican Retirement Village (ARV) which used the cook/chill system and is still operating.   ARV had a design capacity of 20,000 meals per day and was followed by another stand-alone kitchen at Unanderra for the Illawarra Retirement Trust, with a capacity of some 7,000 meals per day.

To discuss your commercial food and beverage project and design a plan to succeed call our foodservice consultant team on (+612) 9418 8324 or use our contact us page.