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More space for cooking and creativity

Optimized processes with the PALUX concept of time-shifted production

Advance planning and efficient organisation are essential for solid economic success in gastronomy, hotels and catering business. The concept of time-shifted production by the professional kitchen manufacturer PALUX supports chefs in this process: they work relaxed and well-prepared regardless of the day-to-day-business and make optimum use of their resources.

We know your daily challenges in the kitchen and have the solution for you!

With the PALUX concept of time-shifted production, chefs master daily challenges such as stress, hectic pace, fluctuating food quality, economic pressure and a shortage of skilled workers.

Learn more about this in our "PALUX koch(t)" workshops.

 

Time-shifted production at a glance

In seven steps – organising, preparing, cooking, blast chilling, storing, vitalising and serving – chefs can create individual food components or entire menus independently of the everyday kitchen routine.

 
1. Organising

1. Organising

In order to be able to work quickly, efficiently and without great stress in the kitchen, chefs must ensure good, forward-looking planning and efficient organisation of work processes. You should therefore organise the shopping of food, the calculation of goods per portion, the resource planning of their staff and the processes in the kitchen well.

Efficient processes and structured planning are the key to lasting success: with the time-shifted production chefs can optimise cooking processes in terms of time and improve the kitchen organisation and the thermal utilisation of equipment.
2. Preparing

2. Preparing

A good mise en place prevents unnecessary stress and hectic! By pre-producing complete menus or individual dishes, chefs save valuable time. This can be used by chefs to prepare creative dishes and rediscover their real passion – cooking.

For perfectly prepared dishes, the use of a PALUX SousChef is recommended which cooks meat, fish, vegetables, fruit or side dishes perfectly at low temperatures in vacuum-sealed bags.

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3. Cooking

3. Cooking

Multifunctional appliances, which can be used flexibly for different types of cooking, increase productivity in the kitchen as well as thermal utilisation. While conventional cooking appliances only have one function that makes sense in terms of economy and operation, multifunctional appliances can be used for several different types of cooking.

With the PALUX Vario pan, for example, meat and fish can easily be prepared in parallel in one single appliance, without any taste transfer. A real time saver!

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4. Blast chilling

4. Blast chilling

In order to preserve the original high quality of the freshly prepared food, it must be cooled down to the core as quickly and safely as possible.

The PALUX BlastChiller BC models are high-performance cooling systems with which cooked food can be quickly and efficiently shock-cooled.

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5. Storing

5. Storing

After blast chilling, it is important to store the food safely and hygienically. This is very easy, even without plastic bags.

PALUX has developed its GreenVAC system especially for this purpose: This unique system solution allows direct vacuuming in gastronorm containers without using bags. Thus, products are kept fresh and a longtime storage without affecting quality is achieved.

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6. Vitalising

6. Vitalising

If the stored components are needed, they have to be vitalised gently and perfectly to the point. Only in this way you can guarantee a high food quality that can be reproduced as often as you like.

This can be achieved particularly well with the multifunctional PALUX Touch ‘n‘ Steam Combi Steamer Series. If the stored components are needed, they can easily be vitalised by using a PALUX Touch ‘n‘ Steam Combi Steamer and can be prepared to be served.

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7. Serving

7. Serving

Benefit from optimized workflows and effective preparation processes! With time-shifted production, chefs can fully focus on the perfect plate. Or to put it simply: more space, more freedom, more passion for cooking.

Serve beautifully arranged plates – every day. Because if the quality on the plate is right, the guests will recommend the restaurant to others and are happy to come back – the best prerequisite for long-term business success in gastronomy and the hotel industry.
 

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