Złoty Groń

Challenge

The semi-open kitchen concept required the creation of a space that would function both as a high-performance production back-of-house and as an aesthetically refined feature visible to guests. A key priority was maintaining full control over hygiene standards, workflow organization, and service dynamics under high operational pressure. An additional challenge was integrating multiple work zones within a single open space without disrupting the team’s operational flow.

Solution

The key objective was to create an efficient and ergonomic working environment that enables the kitchen team to operate smoothly even under high service demand.

As part of the project, we implemented the following:

• Retigo combi ovens – enable cooking, baking, and stewing in one appliance, ensuring consistent dish quality and saving time.

• Komat stainless steel furniture – durable, ergonomic, and perfectly adapted to the kitchen layout, supporting comfort and hygiene.

• Sammic hand mixers – facilitate quick mixing of ingredients, speeding up food preparation.

• Lotus cooking line – provides flexibility and high performance in thermal processing, allowing chefs to efficiently prepare a variety of dishes.

• Hamilton Beach professional blender – ideal for preparing cocktails, smoothies, and cold beverages.

• RM Gastro hood-type dishwashers – guarantee clean dishes and glassware with short wash cycles, maintaining smooth service flow.

• Technica and RM Gastro refrigeration systems – keep ingredients fresh and safe by maintaining optimal storage conditions.

• RM Gastro electric cookers – provide versatile thermal processing, supporting diverse daily menu preparation.

• RM Gastro electric fryers – allow quick preparation of crispy sides and main dishes, increasing service speed.

• Technica 16xGN 1/1 transport trolley – simplifies the movement of large quantities of food, improving kitchen logistics.

The result was improved workflow efficiency through reduced distances between workstations and better space organization.

Summary

In the restaurant Złoty Groń, a semi-open kitchen was created as a fully functional food service back-of-house. The installed equipment forms a well-thought-out and cohesive working environment for the kitchen team.

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