Modular central kitchen in Cahors

3,500 meals per day will continue to be served during the construction work

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“The Grand Cahors central kitchen had to continue producing 3,500 meals a day for daycare centers, schools, recreation centers, nursing homes, and special events,” explains Dorothée Pennequin, Director of Institutional Food Services. Rather than outsourcing this operation, the local government chose to continue on-site production using a modular rental solution, ensuring that meal quality and guest satisfaction were maintained throughout the region.

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Quick decision-making and installation: The contract was awarded in December, and the modular kitchen was up and running as early as February, demonstrating LocaCuisines’ ability to respond quickly to the urgent needs of local governments.

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A modular kitchen designed for performance and energy efficiency

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The solution implemented covered 648 m², with 36 technical modules serving the receiving dock, locker rooms, offices, cold storage (raw ingredients), cold and hot food preparation/cooking areas, cold storage (finished products), the shipping dock, and the dishwashing area. The entire facility was designed in strict compliance with the forward-flow principle and HACCP guidelines, ensuring safe and efficient kitchen operations.

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The facility incorporates several innovations designed to optimize production and reduce energy consumption: climate-controlled circulation, a heating cable, a grease trap, and energy monitoring systems. The equipment is designed for large-scale meal production while minimizing environmental impact, with a particular focus on controlling electricity costs.

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Operational teams and a digital assistant to make work easier

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Nine people prepared meals in this modular kitchen, which is equipped with state-of-the-art professional equipment, such as a programmable sauté pan that facilitates precise cooking. Dorothée Pennequin, Director of Institutional Food Services for the Grand Cahors region, confirmed that her teams were able to work under excellent conditions.

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A digital assistant has also been integrated, allowing staff to view equipment specifications, check cold room temperatures, and easily access LocaCuisines’ contact information and user manuals. This digital tool enhances the teams’ autonomy and ensures optimal production monitoring.

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Showcasing the project through video and images

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The project was documented in a video that clearly illustrates how the modular kitchen works. Dorothée Pennequin, Director of Grand Cahors Institutional Food Services, discussed the technical choices made and the teams’ satisfaction, highlighting the effectiveness of the solution provided by LocaCuisines.

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Why Choose a Modular Kitchen for a Central Kitchen?

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When central kitchens are undergoing renovations, expansions, or experiencing peaks in activity, renting a modular kitchen allows you to:

• Maintain uninterrupted meal production
• Ensure food safety and compliance with health and safety standards
• Provide safe and comfortable working conditions for staff.

Whether for local governments, central kitchens, or other institutional food service facilities, modularity and rental options offer a quick, efficient, and flexible solution that is perfectly suited to temporary needs or one-time projects

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