Hotels and resorts
Production, banquet, room-service, warewashing and cold systems coordinated with operational and engineering requirements.
Integrated solutions
Design the operation first.
Then select equipment.
CAPRI turns menu, volume, site and service needs into an equipment system that can be delivered.
Sectors
The same discipline.
A different logic for every operation.
We do not repeat one package. Each sector has distinct flow, capacity and service requirements.
Restaurants
Cooking, preparation and washing lines designed around menu, covers and service speed.
Cafés
Beverage, preparation, refrigeration and display systems that protect space efficiency and product consistency.
Bakery and patisserie
Production, baking, cooling, freezing and display connected to output volume and workflow.
Butcheries & meat concepts
Refrigerated meat display, hygienic preparation, cold storage and cooking workflows for butcher shops, meat retailers and grill concepts.
Hypermarkets
Fresh preparation, bakery, refrigerated display and back-of-house systems for daily retail operation.
Central kitchens
High-capacity flows for cold storage, preparation, cooking, packing, washing and planned utilities.
System logic
Every decision affects
what follows.
We review operations, engineering, equipment and service as one path to reduce site changes and hidden cost.
Inputs
Menu, meal volume, operating hours and service level
Engineering
Power, gas, water, drainage, ventilation and space
Outputs
Equipment plan, schedules, utility points and supply scope
Delivery
Site coordination, installation, commissioning, training and handover
From concept to operation
A system that can be built and maintained.
The goal is not to fill a plan with equipment. It is to hand the operator a clear, serviceable workflow.