National University of Skills of Iran
National-Scale Industrialization of Student Restaurants
Capacity: More than 30,000 meals per day
Key Services
- Consulting and Development of Green Kitchen Plans
- Revision of Student Food Service Contracts
- Industrial Kitchen Equipment Layout Design
- Supervision of Equipment Installation, Commissioning, and Operation
Key Achievements
- Improving Food Quality and Safety
- Reducing Energy Consumption by More Than 40%
- Increasing Workforce Efficiency
- Reducing Raw Material Consumption
Project Details Summary
An overview of the project's location, executive team, and exact timing to show the actual dimensions of the work
تهران و دانشکده های سراسر کشور
5 People
Project Manager, Senior Consultant, Designer and Architect, Legal Consultant, Supervisor
2018-2021
Capacity 30000
Services performed in this project
All services are implemented with an engineering approach, controlled and in accordance with health, safety and productivity standards
Consulting and Development of Green Kitchen Plans
Revision of Student Food Service Contracts
Industrial Kitchen Equipment Layout Design
Supervision of Equipment Installation, Commissioning, and Operation
Supervision of Food Service Contractor Performance
Training on the Principles of Industrial Kitchen Performance Supervision
Training on the Principles of Industrial Kitchen Management
Provision of Technical Specifications for Equipment and Machinery
Introduction of an Expert Specialist for Participation in the Procurement Committee
Achievements in this project
Improving Food Quality and Safety
Reducing Energy Consumption by More Than 40%
Reducing Raw Material Consumption
Increasing Workforce Productivity
Increasing Workforce Productivity
Specialized Project Implementation Phases and Actions Completed
All services have been implemented with an engineering-based, controlled approach and in compliance with health, safety, and efficiency standards.
Project Consulting and Preliminary Studies
At this stage, the Balta Tosee technical team conducted a comprehensive assessment of the client’s requirements, target market analysis, evaluation of technical capacities and infrastructure, and identification of project opportunities and challenges. Based on these evaluations, a comprehensive feasibility study report was developed, and the most effective implementation strategies were proposed. This process established a strong foundation for more accurate decision-making and successful execution of the subsequent project phases.
Technical and Operational Features of the Project
An overview of the key design, implementation, and operational aspects that distinguish the project’s quality and efficiency.
Utilization of 304 Stainless Steel Equipment
All surfaces, worktables, and equipment are manufactured using 304-grade stainless steel to ensure long-term durability, high resistance to moisture and corrosion, as well as maintaining hygiene standards and facilitating easy cleaning in the industrial kitchen environment.
Working with the Balta Tosee team was a professional and reliable experience. From the initial studies to the final commissioning, every stage was carried out with precision and high standards, and their specialized consultations optimized the performance of our industrial kitchen.
A Visual Narrative of the Project Implementation
From Idea to Reality: A Close Look at the Moments Where Standards and Creativity Came Together.
