Kitchen and Preparation

In the kitchens of our restaurants we make daily controls to guarantee safety and hygiene. We are showing you a description of the 5 main points towards the kitchen:

PREPARATION

In the cooking station, we pay special attention to the cooking temperature. The grill’s temperature is controlled daily before the start of the opening hours. The maximal temperature is 218°C and minimal 177°C. Control apparatuses are fixed in the bottom grill and one in the upper one. Also we make tests for the meat’s inner temperature control to guarantee maximal safety. The inner temperature of the hamburger should be 69°C. At the pizza ovens, we pay special attention to the baking temperature of the pizzas. The oven’s temperature is controlled every morning before the opening hours.

We operate the same way with all the other equipment that we use for the preparation of other products like sandwiches, fries, chicken products, souvlakias, toasts, club sandwiches, pasta etc.

 

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DELIVERY TIME (PRODUCT SERVING TIME)


The fries are not stored longer than 7 minutes, in order to be served while they are still warm and tasty. The only exception is made towards the products with chicken or salads, which are prepared only upon request.

The timer allows the correct respecting of these serving terms of the products to the client.

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CONTROL OF THE OIL’S QUALITY

The oil we use its palm oil, a specified product for the frying of potatoes and chicken nuggets. We keep it constantly under control and throughout a computerized system, we monitor the temperature without interruption. Even the quality of the oil is controlled daily through a specific highly sophisticated apparatus, which informs us when we should filter and change the oil. When the change is made, the whole amount of the used oil is replaced.

HYGIENE

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Our kitchen staff rigorously respects all the rules of hygiene and cleanliness control. Starting from the simple activities, like the obligation to wash the hands a minimum of every hour with sanitizing soap, the equipping with single-use gloves when in direct contact with the meat, and the use of spatulas and tongs after its cooking.

THE COOLING CHAIN (THE LINKS OF THE REFRIGERATING SYSTEM)

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It’s an objective for all: to respect the links of the cooling chain. The temperature of every product is constantly kept under lengthy control throughout all the phases of distribution, storage, and conservation. After they arrive at the restaurant, the goods are rigorously stored in specified temperatures, according to their type.
The food products are never stored for long periods of time, to guarantee the freshness and their quality.