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5 Yrs
P. I. Virgen De Dolores, C- 215/209 Apdo, Correos- 46, Moncada Espana
Valencia, Valencia-46113, Spain+(34)-96-1394461
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Fast Food

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The key factors in fast food restaurants are: almost instant service, high sales volume, low cost products, standardised products with their own image, products that have a constant quality using well-determined raw materials, detailed operations manuals, unskilled workers for food preparation and service.
The offer has to be innovative, young and dynamic. Of course, this assembly kitchen needs an advanced food industry that is capable of providing foods with different preparation levels that are easily applied to a meal.
Modern fast food chains demand the use of advanced food technology to:
Standardize and control the quality of raw materials.
Acquire and transform different raw materials at the same time as obtaining a calculated performance.
Industrially manufacture semi-prepared foods that are not for immediate use with high quality levels.
Make a wide range of designer dishes, assembling the appropriate semi-prepared elements.
Finish a complete meal that is ready to serve in a few minutes.
Guarantee hygienic and healthy quality.
In the fast food and thematic restaurant sector ESPAÑOLA DE I+D S.A. has developed its own technology and has great experience in Production Centres and in restaurants. We have developed complete concepts from product design to implantation and start up.
General system of fast food technology: techniques and means to manufacture semi-prepared foodstuffs and for their assembly, finalisation and presentation.
Design, formulation and preparation procedure of each semi-prepared food and each assembled meal.
Establishment and start up of fast food technology systems:
Development of the meals that will make up the menu.
Design, and installation of the production centre.
Design, and installation of the assembly kitchen of each restaurant.
Training of the production and assembly staff.
Technical support to adapt the premises to the needs of the business and organise the preparation areas.
Technology transfer of advanced restaurant technology: minimally processed ingredients, MAP, sous vide, pasteurised meals...
Technology transfer comes with: Manufacturing Procedure Manual, Quality Control and Hygiene and Disinfection Manual.


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