Górolsko Izba

Challenge

The regional-style venue experiences high guest traffic, particularly during the tourist season, which places significant pressure on the kitchen. It was essential to ensure stable team performance under fluctuating order volumes while maintaining consistency in traditional Highland cuisine. Equally important was streamlining production processes within a limited working space.

Solution

In this project, we did not limit ourselves to supplying equipment alone, but also ensured its proper adaptation to the kitchen layout and the nature of the service.

As part of the implementation, we delivered, among others:

• Multifunctional cooking system by Rational – a modern appliance for food preparation, ensuring maximum production efficiency, flexibility, and ease of use during cooking and frying.
• Combi-steam ovens by Convotherm – providing precise thermal processing and consistent repeatability of dishes.
• Blast chiller/freezer by Rilling – supporting food safety and workflow organization through rapid cooling.
• Sous-vide immersion circulator by Vac-Star – enabling precise cooking at relatively low temperatures.
• 4-burner gas range with electric convection oven by MBM – forming the foundation of kitchen operations and allowing simultaneous preparation of multiple dish components.
• Griddle plate by MBM – enabling fast preparation of dishes requiring intensive thermal processing and supporting efficient service.
• Stainless steel furniture by TECHNICA – designed with ergonomics in mind, supporting workstation organization and maintaining high hygiene standards.
• Pasta and dumpling cooker – enabling efficient preparation of large volumes in a short time, improving kitchen performance and ensuring consistency.
• Lift salamander by Bartscher – designed for quick gratinating and reheating of dishes.
• Electric fryer by MBM – allowing fast preparation of fried dishes and side items.
• Hood-type dishwasher by RM Gastro – ensuring efficient dish circulation and continuous operation during service.
• The setup is complemented by tableware from Bonna, APS, Amefa, maintaining visual consistency and enhancing the presentation of served dishes.

Results

Thanks to the implemented solutions, the kitchen has gained improved workflow fluidity and better organization of daily processes. The team can respond more quickly to the ongoing demands of service, while food preparation has become more structured and predictable. There has also been an increase in quality control of dishes and overall staff working comfort.

Summary

The project implemented at Górolsko Izba demonstrates how combining a traditional venue character with modern technological solutions translates into efficient kitchen operations.

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