Does this sound familiar?
Setting up a new production site? Our commercial kitchen startup checklist puts connections, permits and equipment in the right order.
Fluctuating volumes
From 50 people at a corporate drinks reception to 400 at a gala dinner. Your kitchen must scale up without adjustments and without any loss of quality.
Transport and the event site
Appliances that travel with you must be robust. Products that need to be ready for regeneration on site must survive the journey intact.
HACCP and cold chain
The transition from preparation to chilling and transport is your biggest HACCP risk. Every break in the temperature chain costs you quality and compliance.
Free Kitchen Check
Does your production keep running when key staff are absent?
We analyse your workflows and tell you which technology makes the difference - no obligation, completely free.
Start free kitchen checkPrepare centrally, regenerate on site.
You produce in batches with the Rational iCombi Pro or Classic, chill down and regenerate on site to serving quality. The iVario replaces boiling pans, tilting frying pans and cooking hobs for large volumes.
From production kitchen to event site, with an unbroken cold chain.
Hoshizaki refrigerators and freezers for reliable storage. The temperature chain is your HACCP risk. We advise based on your production process and delivery route.
Your production process runs every day. Your kitchen cannot be the bottleneck.
Meal delivery operators produce large quantities of meals daily, chilled or frozen, ready for dispatch. Your kitchen determines your capacity and your margin.
Why catering companies choose JMGT
Catering companies have different requirements from restaurants. We analyse your production volume, logistics and HACCP process before we recommend anything.
Analysis of volumes and peak times
We calculate which capacity you need now and as you grow.
Kitchen layout to your production plan
Layout and appliance combinations aligned to your daily rhythm.
Installation without production downtime
Delivery and installation planned so your production keeps running.
HACCP advice included
We also look at temperature logging and separation zones.
Frequently asked questions
Questions about catering kitchens
Which appliances are essential for a catering company?
Rational iCombi Pro (10-1/1 or 20-1/1) for large-scale production, Rational iVario as a boiling pan replacement for sauces and bulk cooking, walk-in cold room for storage and regeneration, transport refrigeration for on-site delivery. Plus an industrial dishwasher and stainless steel worktables.
What is the difference between iCombi Pro and iVario in catering?
iCombi Pro: hot air plus steam for baking, steaming and grilling portion dishes. iVario: boiling pan replacement for soups, sauces, pasta and bulk cooking. For production kitchens from 200 meals per day: a combination of both.
What cold room capacity do I need for my catering company?
Allow 0.1 to 0.2 m³ of cold room per meal per day. For catering with 500 meals daily: 50–100 m³ cold room. Plus a separate freezer room for frozen stock. Modular cold rooms can grow with your business.
How long does fitting out a complete catering kitchen take?
For a production kitchen with 300–500 meals daily: 4–6 months from order placement. Including renovation, ventilation, appliance delivery and HACCP implementation. JMGT coordinates the entire technical project.
How do I handle different dietary requirements?
Rational iCombi Pro enables parallel preparation of different dishes without flavour transfer for vegetarian, gluten-free and lactose-free alongside the standard menu. Plus a separate cooking zone on the iVario for allergen-free production.