{"id":616,"date":"2017-05-02T16:29:46","date_gmt":"2017-05-02T14:29:46","guid":{"rendered":"http:\/\/www.p1-ne.it\/?page_id=616"},"modified":"2018-04-12T22:35:07","modified_gmt":"2018-04-12T20:35:07","slug":"production-plant-or-shop","status":"publish","type":"page","link":"https:\/\/www.p1-ne.it\/en\/production-plant-or-shop\/","title":{"rendered":"Production plant or shop?"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” anchor=”tecnologiafreddo” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” padding_top=”80″ padding_bottom=”60″ el_id=”disegno-factory”][vc_column][vc_tabs style=”horizontal”][vc_tab title=”PRODUCTION PLANT” tab_id=”5c00f8df-d662-8″][vc_column_text css=”.vc_custom_1497278881535{margin-top: 50px !important;}”]<\/p>\n

The production starts at the central deep freezing plant and it finishes at the local bakery shop.<\/b><\/h3>\n

In order to make fresh baked products ready for point of sale the central plant follows a \u00a0process that involves various stages.<\/h3>\n

By using specialized equipment, by selecting raw materials and by training our staff the target is reached.<\/h3>\n

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The production process is schematically divided into the following stages<\/b><\/h3>\n

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RAW BREAD AND DERIVATES\u00a0CONTROL AND SELECTION\u00a0AT THE CENTRAL PLANT<\/h3>\n

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DELIVERY OF DEEP-FROZEN\u00a0PARTIALLY BAKED BREAD AND DERIVATES<\/h3>\n

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MANAGEMENT AND PROCESSING\u00a0OF THE FROZEN BREAD\u00a0AT LOCAL BAKERY<\/h3>\n

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Central plant, description of the heavy duty equipments<\/b><\/h3>\n

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Production from 300 Kg per hour expandable up to 600 Kg per hour.<\/h3>\n

[\/vc_column_text][\/vc_tab][vc_tab title=”SHOP” tab_id=”db220d92-39ab-3″][vc_column_text css=”.vc_custom_1497101640250{margin-top: 45px !important;margin-bottom: 25px !important;padding-top: 5px !important;padding-bottom: 5px !important;background-color: #f8b667 !important;}”]<\/p>\n

Thanks to our architects we will dress the\u00a0Point of Sale capturing the italian way of life.<\/b><\/h3>\n

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The investor would share with his customers\u00a0the emotion that he have had during one of his trips to Italy.\u00a0Decorations of the internal walls, furniture finishing, floor coverings, typical materials as wood and ceramics, our confusion will let customer live an italian experience.\u00a0The render give you an idea about our Italian life-style shop and a photo book is already available in order to select some typical settings; one of your photo while visiting Italy or a description of a place you have visited, will allow us to create your custom on made setting.<\/h3>\n

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Choose Yours!<\/h3>\n

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SMALL<\/h1>\n

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An area approximately 35-50 sq.m. designed to operate inside shopping malls, airports, train stations or \u00a0other limited spaces but with high visibility and pedestrian flow passage.<\/h3>\n

The store will be equipped with a making area with the oven leaves in view and a work bench for selling the bakery products<\/h3>\n

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MEDIUM<\/h1>\n

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It\u2019s about 70 sq.m.\u00a0unit.\u00a0In addiction to making and selling\u00a0baked goods, the store will be organized with a coffee\u00a0point, offering a wider service range which goes from breakfast to after-dinner.<\/h3>\n

Tables and chairs or counters and stools are recommended and they will be provided in combination with the general design only if space will allow it.<\/h3>\n

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LARGE<\/h1>\n

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Over\u00a080 sq.m. unit, the point of sale\u00a0will be equipped with an\u00a0additional\u00a0corner\u00a0for the cooking of pasta\u00a0and a small display area where clients could purchase selected food products made in Italy.<\/h3>\n

The store will be also equipped with areas\u00a0for the consummation of bakery products.\u00a0The food service will covers completely the 3 main stages of food consumption: breakfast, lunch, dinner.<\/h3>\n

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