EFS CONCEPT OVERVIEW

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EFS CONCEPT OVERVIEW
SEARCHING FOR SOLUTIONS? HERE WE GO

• Integrated Solutions
• Libero Line Flexible Solutions

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EFS CONCEPTS 2006
FRESH ASIAN CONCEPT,traditional, HPC
These concepts are based on EFS products and
should be used as idea data base for the
different restaurant types in the Quick Service
Restaurant market place. Sometimes are
integrated new appliances as the fresh pizza
dough machine or induction soup kettle. These
appliances are in development and test phase. To
find out, if a solution will be profitable for
your customer, use the added calculation tables.
The coloured fields must be filled with the
original costs. Also is it necessary to fit in
the appliances calculation the appliances prices
for your country. The data under concept data
are based on US market and dont include costs
for energy, rent, staff and depreciation!
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EFS CONCEPTS 2006
FRESH ASIAN CONCEPT,traditional, HPC
Integrated Solutions Flexible
Solutions ASIA Shopping Mall PIZZA Butch
ers Grill PASTA Greengrocers
shop SANDWICHES Asian Wok STEAK
POULTRY Japanese Tepan Yaki FISH
VEGS American Chargrill BARS Food Court
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INTEGRATED SOLUTIONS
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EFS CONCEPTS 2006
FRESH ASIAN CONCEPT,traditional, HPC
Concept data Output 3-6
p/min Sales/day 350 p/day Sales/year
105.000 p/year Retail price 4,50 Food cost
0,80 Profit/order 3,70 Profit/year
388.500,- Investment 50.000,- Money
back within 180 days Staff 3 Area
13 m2

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EFS CONCEPTS 2006
Fresh Asian Concept. Process manual 1-5 1.Step T
here are two ways to get the order for
cooking 1. Traditional by ordering the menu 2.
The customer takes his choice of fresh food out
of the sandwich unit pos.16 into a bowl and hand
this over to the cook with his cash receipt. The
meals will be produced in stir fry cooking in the
induction woks. Needed oil, seasonings,spices and
sauces are placed around in pos. 3 and pos. 4. A
bowl or plate are taken off the heated dispenser
pos. 14 and placed on the board in front of the
wok and directly filled with the fresh produced
meal. If there is no direct order, it will be
cooked the standard menus to place these in the
bain maries pos. 15 in front to the guests for
fast service.
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EFS CONCEPTS 2006

• 8-12 1. Step, parallel
• For noodles, soups or Dim Sum all orders are
  cooked in this zone. Noodles are cooked in the
  automatic pasta cooker pos. 9 with 4 lift
  baskests.
• Dim Sum are steamed in wooden baskets into the
  combi steamer pos.11
• Boullions for soups are taken of the bain
  maries, cooked before on the induction cooker 8
• 5/6 2.Step
• The fresh pasta will be pre-cooked in our pasta
  cooker with autom. Starch and salt control
• 7 3.Step
• After pre cooked the pasta will be immediately
  chilled down (al dente stop) in a ice water
  chiller(pasta cooker with ice water boiler)
• 4.Step
• The chilled pasta will be then stored in single
  portion containers in an open fridge with air
  screen protection, this is faster for take off
  and stabilize the temperature, 8C.
• 5.Step
• On customers order the pasta will finished
  cooked in the front counter pasta station and
  mixed then in an induction wok with the chosen
  sauce and contents

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EFS CONCEPTS 2006
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EFS CONCEPTS 2006
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EFS CONCEPTS 2006
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EFS CONCEPTS 2006
FRESH PIZZA CONCEPT, half automatic
Concept data Output 2 /min Sales/day
100/ 6,5 Sales/year 30.000 Retail price
6,00 Food cost 1,00 Profit per order
5,00 Profit/year 150.000,- Investment 35.000,
- Money back within 85 days Staff 2 Area
7 m2

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EFS CONCEPTS 2006

• Fresh Pizza Concept. Process manual
• 1/2/3 1.Step
• 1 min A new, full automatically machine produce
  in 1 min. the pizza dough. The dough falls into
  a preheated form and will be pressed into its
  shape.Also the press is heated.
• 4/5/6 2. Step
• 0,5 min The heated form is transported in the
  second station for toping with tomato puree.The
  tomato puree is delivered from a can in the
  undercounter and portioned by a hand pistol
• 7/8/9 3. Step
• 1 min Now the heated prebake form is in the
  topping station.Here all kinds of fillings and
  spices are manual given on the surface. The
  fresh products are stored in the chilled
  undercounter, with 4 different drawers and the
  wall mounted Pizza Top.

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EFS CONCEPTS 2006
FRESH PASTA CONCEPT,half automatic, HPC
Concept data Output 1,5 2 p/min Sales/day 400p
/day Sales/year 120.000 p/year Retail
price 4,50 Food cost 0,45 Profit/order 3,95
Profit/year 474.000,- Investment 45.000,-
Money back within 35 days Staff 2 Area 11 m2

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EFS CONCEPTS 2006
Fresh Pasta Concept
Finishing process in the pasta Cooker and
induction wok.
Fresh pre-cooked pasta in single portions (100
g). Stored wok pans

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EFS CONCEPTS 2006

• Fresh Pasta Concept. Process manual
• 1-4 1.Step
• With the full automatic pasta mixing,kneading
  and forming machine, all kind of pasta can be
  produced fresh on demand. Performance 6-8kg/h
  60 80 port./h.The flour and needed contents are
  stored in the undercounter.
• 5/6 2.Step
• The fresh pasta will be pre-cooked in our pasta
  cooker with autom. Starch and salt control
• 3.Step
• After pre cooked the pasta will be immediately
  chilled down (al dente stop) in a ice water
  chiller(pasta cooker with ice water boiler)
• 4.Step
• The chilled pasta will be then stored in single
  portion containers in an open fridge with air
  screen protection, this is faster for take off
  and stabilize the temperature, 8C.
• 5.Step
• On customers order the pasta will finished
  cooked in the front counter pasta station and
  mixed then ......

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EFS CONCEPTS 2006
FRESH SOUP BAR CONCEPT
Concept data Output 6 soups/min Sales/day
450 soups/day Sales/year 135.000
soups/year Retail price 3,50 Food cost 0,30
Profit/order 3,20 Profit/year 432.000,- Inv
estment 45.000,- Money back within 38
days Staff 2 Area 9 m2

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EFS CONCEPTS 2006
Soup Bar Concept. Process manual 1 1.Step The
fresh, washed vegetable are stored in the
fridge.The o-fresh system keep it 3x longer
fresh, than in standard fridges. Through the
glass door the customers see the
freshness. 2/3/4/5/6 2. Step If necessary, the
food can be washed again and then sliced and
cutted in the DITO multi food processor. The
food will be placed in GN- containers.All tools
for the machine are stored in the wall
shelf. 7/8/9 3. Step 3 min The sliced food will
be precooked in the Vario-Steamer (0-1,0 bar)
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EFS CONCEPTS 2006
FISH VEGS CONCEPT
Concept data Output 6 meals/min
Sales/day 400 meals/day Sales/year 120.000
m/year Retail price 6,00 Food cost 1,50
Profit/order 4,50 Profit/year 540.000,-
Investment 55.000,- Money back within 37
days Staff 2 Area 12 m2





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EFS CONCEPTS 2006

• Fish Station Concept. Process manual
• 1.Step
• The delivered fishes, mussels,shrimps and
  lobsters are stored in the O-fresh-fridge.The
  O-fresh system allows to store the fish 3x longer
  than in standard fish fridges.
• 2/3/4 2. Step
• In the prep-station will be the fish prepared
  for cooking, frying, steaming or grilling or in a
  special form in the combi oven. The spices are
  placed in the wall mounted shelves.The flour in a
  drawer
• 5 -10 3. Step
• Cooking processes will start on demand, short
  before a plate in the front counter will be
  empty.For the different processes, there are
  combi ovensteaming, convection oven broiling,
  deep fryer frying, Multi cooker grilling or
  cooking.

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EFS CONCEPTS 2006
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EFS CONCEPTS 2006
Fresh Hot sandwich Concept. Process manual

• Step The selected/ presliced bread is placed in
  boxes on top of the prep station, the below part
  left,
• the upper part right.
• 2. Step All needed topings, like mayonnaise,
  mustard, ketch u, salt, pepper are placed in a
  shelves 4,
• which partly could be chilled of hygenic
  reasons by a HCP solution. (Quiznos)
• 3. Step All food toping parts are stored in the
  refrigerated sandwich unit 2
• 4. Step The below part of the sandwich bread will
  be buttered and then placed the different food
  parts
• and spices and seasonings on it.
• 5. Step The upper part will be placed and the
  sandwiches stored in a plastic box, which should
  be stored in the cupboard 1
• Step The raw sandwiches will be stored in the
  fridge 6
• Step Of customers order the defined raw
  sandwich will taken off the fridge and browned
• and inside heated up by the combined Panini
  grill-wave, placed inside a Libero Point
  odourless solution 9 and packed in a paper or
  plastic box, taken off the dispenser 7

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EFS CONCEPTS 2006
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EFS CONCEPTS 2006
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EFS CONCEPTS 2006
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EFS CONCEPTS 2006
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EFS CONCEPTS 2006
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FLEXIBLE LIBERO SOLUTIONS
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EFS CONCEPTS 2006
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EFS CONCEPTS 2006
Shopping Mall QSR Concept Grill / Asian Wok
Concept
Concept data Output 120 140 dishes/h Profit/ord
er 4,00 Staff 4 Area 16 m2
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EFS CONCEPTS 2006
Mall/Hypermarket QSR Concept Butchers Grill
Concept data Output 8-10
p/min Profit/order 4,00 Staff 3 Area 14 m2

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EFS CONCEPTS 2006
Greengrocers Shop in Hypermarkets.QSR Concept
Concept data Output 60 80
dishes/h Profit/order 3,50 Staff 1 Area
11 m2

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EFS CONCEPTS 200
Asian WOK QSR Concept
Concept data Output 6 dishes/min Profit/order
4,50 Staff 2 Area 7 m2

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EFS CONCEPTS 2006
Japanese Tepan Yaki QSR Concept
Concept data Output 60 dishes/h Profit/orde
r 4,50 Staff 1 Area 7 m2

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EFS CONCEPTS 2006
American Chargrill QSR Concept
Concept data Output 3
steaks/sausages/min Profit/order 3,00 in
average Staff 1 Area 7 m2

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EFS FRONT COOKING SOLUTIONS
Front cooking is today a standard solution for
hotels, here mostly in breakfast and brunchs,
also for marche type restaurants as well as in
staff canteens. The success of all these
solutions is, that the customer is willing to pay
more for a dish, driven by impulse, emotion,
freshness and the feeling especial made for him
! The weakness in this business is, that there
are no really high performance, compact standard
solutions with clear parameter for a lay out
planning. All is more or less hand made with
all the problems in hygiene, ergonomic,
ventilation and performance.
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EFS FRONT COOKING SOLUTIONS

• The customer demands on a front cooking station
  are
• Very flexible in producing different menus
• If possible, moveable on castors
• Ergonomic for fast production
• Very hygienic
• Easy to clean
• The customer should see the food and cooking
  process
• Food stock integrated, chilled and warmed
• No smell and grease
• Performance from 60 dishes/h 240 dishes/h
• Combineable with other selfservice counters
• Station should be an eye catcher

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EFS FRONT COOKING SOLUTIONS
Here our solution
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EFS FRONT COOKING SOLUTIONS
Front Cooking Station with Libero Line
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EFS FRONT COOKING SOLUTIONS
Front Cooking Station with Vario Line
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Layout study for a double station. Each with an
output of 80 100 p/h
Three way functions 1. Producing in a
selfservice warming station 2 2. The customer
makes his choice out off a chilled
selfservice counter 2 and hand this over for
fresh finishing to 1 3. Main dish will be fresh
produced in a station 1 Side orders will be
taken out off the counter 2

• 1. Front cooking station
• 2. Selfservice counter,
• hot cold

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Hotel study 3 front cooking stations in
combination with selfservice countres
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Possible market Staff canteen
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Possible market Staff restaurant
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Possible market Food Court