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EFS CONCEPT OVERVIEW

SEARCHING FOR SOLUTIONS? HERE WE GO:. EFS CONCEPT OVERVIEW. Integrated Solutions Libero Line Flexible Solutions. EFS CONCEPTS 2006. FRESH ASIAN CONCEPT,traditional, HPC. These concepts are based on EFS products and should be used as idea data base for the different restaurant types in

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EFS CONCEPT OVERVIEW

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  1. SEARCHING FOR SOLUTIONS? HERE WE GO: EFS CONCEPT OVERVIEW Integrated Solutions Libero Line Flexible Solutions

  2. EFS CONCEPTS 2006 FRESH ASIAN CONCEPT,traditional, HPC These concepts are based on EFS products and should be used as idea data base for the different restaurant types in the Quick Service Restaurant market place. Sometimes are integrated new appliances as the fresh pizza dough machine or induction soup kettle. These appliances are in development and test phase. To find out, if a solution will be profitable for your customer, use the added calculation tables. The coloured fields must be filled with the original costs. Also is it necessary to fit in the appliances calculation the appliances prices for your country. The data under “concept data” are based on US market and don’t include costs for energy, rent, staff and depreciation!

  3. EFS CONCEPTS 2006 FRESH ASIAN CONCEPT,traditional, HPC Integrated Solutions: Flexible Solutions: ASIA Shopping Mall PIZZA Butcher‘s Grill PASTA Greengrocer‘s shop SANDWICHES Asian Wok STEAK & POULTRY Japanese Tepan Yaki FISH & VEGS American Chargrill BARS Food Court

  4. INTEGRATED SOLUTIONS

  5. EFS CONCEPTS 2006 FRESH ASIAN CONCEPT,traditional, HPC Concept data: Output: 3-6 p/min Sales/day: 350 p/day Sales/year: 105.000 p/year Retail price: 4,50 $ Food cost: 0,80 $ Profit/order: 3,70 $ Profit/year: 388.500,- $ Investment: 50.000,- $ Money back: within 180 days Staff: 3 Area: 13 m2

  6. EFS CONCEPTS 2006 Fresh Asian Concept. Process manual: 1-51.Step There are two ways to get the order for cooking: 1. Traditional by ordering the menu 2. The customer takes his choice of fresh food out of the sandwich unit pos.16 into a bowl and hand this over to the cook with his cash receipt. The meals will be produced in stir fry cooking in the induction woks. Needed oil, seasonings,spices and sauces are placed around in pos. 3 and pos. 4. A bowl or plate are taken off the heated dispenser pos. 14 and placed on the board in front of the wok and directly filled with the fresh produced meal. If there is no direct order, it will be cooked the standard menus to place these in the bain maries pos. 15 in front to the guests for fast service.

  7. EFS CONCEPTS 2006 8-121. Step, parallel For noodles, soups or Dim Sum all orders are cooked in this zone. Noodles are cooked in the automatic pasta cooker pos. 9 with 4 lift baskests. Dim Sum are steamed in wooden baskets into the combi steamer pos.11 Boullions for soups are taken of the bain maries, cooked before on the induction cooker 8 5/62.Step The fresh pasta will be pre-cooked in our pasta cooker with autom. Starch and salt control 7 3.Step After pre cooked the pasta will be immediately chilled down (al dente stop) in a ice water chiller(pasta cooker with ice water boiler) • 4.Step The chilled pasta will be then stored in single portion containers in an open fridge with air screen protection, this is faster for take off and stabilize the temperature, +8°C. • 5.Step On customer‘s order the pasta will finished cooked in the front counter pasta station and mixed then in an induction wok with the chosen sauce and contents

  8. EFS CONCEPTS 2006

  9. EFS CONCEPTS 2006

  10. EFS CONCEPTS 2006

  11. EFS CONCEPTS 2006 FRESH PIZZA CONCEPT, half automatic Concept data: Output: 2 /min Sales/day: 100/ 6,5“ Sales/year: 30.000 Retail price: 6,00$ Food cost: 1,00$ Profit per order: 5,00 $ Profit/year: 150.000,-$ Investment: 35.000,-$ Money back: within 85 days Staff: 2 Area: 7 m2

  12. EFS CONCEPTS 2006 Fresh Pizza Concept. Process manual: 1/2/3 1.Step 1 min A new, full automatically machine produce in 1 min. the pizza dough. The dough falls into a preheated form and will be pressed into it‘s shape.Also the press is heated. 4/5/6 2. Step 0,5 min The heated form is transported in the second station for toping with tomato puree.The tomato puree is delivered from a can in the undercounter and portioned by a hand pistol 7/8/9 3. Step 1 min Now the heated prebake form is in the topping station.Here all kinds of fillings and spices are manual given on the surface. The fresh products are stored in the chilled undercounter, with 4 different drawers and the wall mounted Pizza Top.

  13. EFS CONCEPTS 2006 FRESH PASTA CONCEPT,half automatic, HPC Concept data: Output: 1,5 –2 p/min Sales/day: 400p/day Sales/year: 120.000 p/year Retail price: 4,50 $ Food cost: 0,45 $ Profit/order: 3,95 $ Profit/year: 474.000,-$ Investment: 45.000,- $ Money back: within 35 days Staff: 2 Area: 11 m2

  14. EFS CONCEPTS 2006 Fresh Pasta Concept Finishing process in the pasta Cooker and induction wok. Fresh pre-cooked pasta in single portions (100 g). Stored wok pans

  15. EFS CONCEPTS 2006 Fresh Pasta Concept. Process manual: 1-41.Step With the full automatic pasta mixing,kneading and forming machine, all kind of pasta can be produced fresh on demand. Performance = 6-8kg/h = 60 –80 port./h.The flour and needed contents are stored in the undercounter. 5/6 2.Step The fresh pasta will be pre-cooked in our pasta cooker with autom. Starch and salt control • 3.Step After pre cooked the pasta will be immediately chilled down (al dente stop) in a ice water chiller(pasta cooker with ice water boiler) • 4.Step The chilled pasta will be then stored in single portion containers in an open fridge with air screen protection, this is faster for take off and stabilize the temperature, +8°C. • 5.Step On customer‘s order the pasta will finished cooked in the front counter pasta station and mixed then ......

  16. EFS CONCEPTS 2006 FRESH SOUP BAR CONCEPT Concept data: Output: 6 soups/min Sales/day: 450 soups/day Sales/year: 135.000 soups/year Retail price: 3,50 $ Food cost: 0,30 $ Profit/order: 3,20 $ Profit/year: 432.000,-$ Investment: 45.000,- $ Money back: within 38 days Staff: 2 Area: 9 m2

  17. EFS CONCEPTS 2006 Soup Bar Concept. Process manual: 1 1.Step The fresh, washed vegetable are stored in the fridge.The o-fresh system keep it 3x longer fresh, than in standard fridges. Through the glass door the customers see the freshness. 2/3/4/5/6 2. Step If necessary, the food can be washed again and then sliced and cutted in the DITO multi food processor. The food will be placed in GN- containers.All tools for the machine are stored in the wall shelf. 7/8/9 3. Step 3 min The sliced food will be precooked in the Vario-Steamer (0-1,0 bar)

  18. EFS CONCEPTS 2006 FISH & VEGS CONCEPT Concept data : Output: 6 meals/min Sales/day: 400 meals/day Sales/year: 120.000 m/year Retail price: 6,00 $ Food cost: 1,50 $ Profit/order: 4,50 $ Profit/year: 540.000,- $ Investment: 55.000,- $ Money back: within 37 days Staff: 2 Area: 12 m2

  19. EFS CONCEPTS 2006 Fish Station Concept. Process manual: • 1.Step The delivered fishes, mussels,shrimps and lobsters are stored in the O-fresh-fridge.The O-fresh system allows to store the fish 3x longer than in standard fish fridges. 2/3/4 2. Step In the prep-station will be the fish prepared for cooking, frying, steaming or grilling or in a special form in the combi oven. The spices are placed in the wall mounted shelves.The flour in a drawer 5 -10 3. Step Cooking processes will start on demand, short before a plate in the front counter will be empty.For the different processes, there are: combi oven=steaming, convection oven= broiling, deep fryer= frying, Multi cooker = grilling or cooking.

  20. EFS CONCEPTS 2006

  21. EFS CONCEPTS 2006 Fresh Hot sandwich Concept. Process manual: • Step The selected/ presliced bread is placed in boxes on top of the prep station, the below part left, • the upper part right. • 2. Step All needed topings, like mayonnaise, mustard, ketch u, salt, pepper are placed in a shelves 4, • which partly could be chilled of hygenic reasons by a HCP solution. (Quiznos) • 3. Step All food toping parts are stored in the refrigerated sandwich unit 2 • 4. Step The below part of the sandwich bread will be buttered and then placed the different food parts • and spices and seasonings on it. • 5. Step The upper part will be placed and the sandwiches stored in a plastic box, which should be stored in the cupboard 1 • Step The „raw“ sandwiches will be stored in the fridge 6 • Step Of customer‘s order the defined „raw“ sandwich will taken off the fridge and browned • and inside heated up by the combined Panini grill-wave, placed inside a Libero Point odourless solution 9 and packed in a paper or plastic box, taken off the dispenser 7

  22. EFS CONCEPTS 2006

  23. EFS CONCEPTS 2006

  24. EFS CONCEPTS 2006

  25. EFS CONCEPTS 2006

  26. EFS CONCEPTS 2006

  27. FLEXIBLE LIBERO SOLUTIONS

  28. EFS CONCEPTS 2006

  29. EFS CONCEPTS 2006 Shopping Mall QSR Concept: Grill / Asian Wok Concept Concept data: Output: 120 –140 dishes/h Profit/order: 4,00 $ Staff: 4 Area: 16 m2

  30. EFS CONCEPTS 2006 Mall/Hypermarket QSR Concept: Butcher‘s Grill Concept data: Output: 8-10 p/min Profit/order: 4,00 $ Staff: 3 Area: 14 m2

  31. EFS CONCEPTS 2006 Greengrocer‘s Shop in Hypermarkets.QSR Concept Concept data: Output: 60 – 80 dishes/h Profit/order: 3,50 $ Staff: 1 Area: 11 m2

  32. EFS CONCEPTS 200 Asian WOK QSR Concept Concept data: Output: 6 dishes/min Profit/order: 4,50 $ Staff: 2 Area: 7 m2

  33. EFS CONCEPTS 2006 Japanese Tepan Yaki QSR Concept Concept data: Output: 60 dishes/h Profit/order: 4,50 $ Staff: 1 Area: 7 m2

  34. EFS CONCEPTS 2006 American Chargrill QSR Concept Concept data: Output: 3 steaks/sausages/min Profit/order: 3,00 $ in average Staff: 1 Area: 7 m2

  35. EFS FRONT COOKING SOLUTIONS Front cooking is today a standard solution for hotels, here mostly in breakfast and brunchs, also for „marche´“ type restaurants as well as in staff canteens. The success of all these solutions is, that the customer is willing to pay more for a dish, driven by impulse, emotion, freshness and the feeling: especial made for him ! The weakness in this business is, that there are no really high performance, compact standard solutions with clear parameter for a lay out planning. All is more or less “hand made” with all the problems in hygiene, ergonomic, ventilation and performance.

  36. EFS FRONT COOKING SOLUTIONS • The customer demands on a front cooking station are: • Very flexible in producing different menus • If possible, moveable on castors • Ergonomic for fast production • Very hygienic • Easy to clean • The customer should see the food and cooking process • Food stock integrated, chilled and warmed • No smell and grease • Performance from 60 dishes/h –240 dishes/h • Combineable with other selfservice counters • Station should be an „eye catcher“

  37. EFS FRONT COOKING SOLUTIONS Here our solution:

  38. EFS FRONT COOKING SOLUTIONS Front Cooking Station with Libero Line:

  39. EFS FRONT COOKING SOLUTIONS Front Cooking Station with Vario Line:

  40. Layout study for a double station. Each with an output of 80 –100 p/h Three way functions: 1. Producing in a selfservice warming station 2 2. The customer makes his choice out off a chilled selfservice counter 2 and hand this over for fresh finishing to 1 3. Main dish will be fresh produced in a station 1 Side orders will be taken out off the counter 2 • 1. Front cooking station • 2. Selfservice counter, • hot &cold

  41. Hotel study: 3 front cooking stations in combination with selfservice countres

  42. Possible market: Staff canteen

  43. Possible market: Staff restaurant

  44. Possible market: Food Court

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