The Food School passionately considered implementing sustainable measures from design process,
equipment selection practice, collaborative partnership, up to measuring the results and their impacts.
Kitchen design intention was to optimize functionality, productivity, and flexibility so this facility could be professionally utilized by various world class teaching methods and concepts;
Enabling, students to apply their knowledge and skills seamlessly into real life situations.
Functions and capacity were calculated systematically to minimize operation costs, optimizing profitability.
Food safety and sanitation aspects were considered vigorously to prevent cross contamination and potential hazards.
The Food School is also actively involved in minimizing the impact of food waste, reducing and recycling it. As energy takes the biggest part in total costs of operating a commercial kitchen, the implementation of high performance equipment and collaborative partnership with key manufacturers takes on an important role in achieving energy efficiency practice, especially for kitchen ventilation system, refrigeration system, and cooking equipment.

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