Our central kitchen marks an exciting cross-cultural collaboration with the Basque Culinary Center in San Sebastian, Spain. The BCC is a pioneering academic institution with links globally, created by seven of the top Basque chefs and with the added involvement of eleven of the most influential chefs in the world. The Center is dedicated to research, innovation and promotion of gastronomy and nutrition.
Guided by the expertise of the BCC and based on designs by their in-house specialists, our 18,000sqft kitchen in Bangalore benefits from the latest in technology and hygiene, including cook/chill equipment and modified atmosphere packing. With the capacity to cater for more than 40,000 meals, it’s a concept ripe for expansion on a grand scale.
cook chill process
This technique involves the full cooking of food, followed by rapid chilling and storage at controlled temperatures (for up to five days); the food must then be reheated before service.
Cook-Chill Systems have the added benefits of maintaining food quality, nutritional value, flavour and appearance.
Imported blast chiller for shock chilling hot food
Automated vacuum pouch packing machines
Conveyored vacuum tray packing machine
Separate chill storage room for cooked food
Air-conditioned food despatch room
Modified Atmosphere Packaging (MAP)
Modified Atmosphere Packaging (MAP) is a technique used for prolonging the shelf-life of fresh or minimally processed foods. In this preservation technique the air surrounding the food in the package is substituted by a protective gas mixture, prolonging the initial fresh state of the product.
A combi oven is an oven with three functions: convection, steam and combination cooking. In the convection mode, the oven circulates dry heat – ideal for pastries and breads. The steam mode injects water into the oven to poach fish, rice and vegetables. The true genius behind the combi oven is the combination mode which uses both dry heat and steam to maintain exact humidity levels, thus giving you more control over moisture levels in the food.
A great benefit of a combi oven is that it controls the humidity inside its chamber, maintaining exactly the desired atmosphere, reducing shrinkage and weight loss whilst also improving cook times and results.
The Bratt Pan is a very versatile piece of kitchen equipment that can be used for an array of different cooking methods, including: steaming, poaching, deep-fat frying, stewing, boiling, braising, roasting and shallow frying.
In the THRPLTD central kitchens we have state-of-the-art bratt pans with automated stirring and tilting controls.
We have a dedicated bakery line tailor-made to satisfy all your requirements.