Validex the expert team on washing up area organization
Let's build together, smart kitchens.
Mon-Fri 9am -6 pm
Lun-Ven 9:00- 18:00
692 Chemin de la Boisière
73420 Drumettaz-Clarafond
France
Référence gouvernementale : Voir plus Il y a longtemps que nous nous préoccupons de la sécurité alimentaire de la laverie de cuisine et aujourd’hui plus que jamais. Dans ces temps de doutes, de pandémies et de besoin de confiance réciproque, nos clients savent qu’ils s’adressent à une entreprise qui s’attache à l’amélioration de la qualité […]
In Belgium, the Sambre and Meuse Hospital, born from the administrative merger in 2012 of the Meuse Hospital in Namur and the Val de Sambre Hospital in Auvelais (Sambreville), had to modernize the dishwashing area at the Auvelais site. The contract was for the supply of a conveyor washing tunnel, a double hood dishwasher and […]
Steffen a rejoint l’équipe Validex le 1er septembre 2020 dans le cadre d’un contrat d’apprentissage de deux ans et en vue de préparer son BTS électrotechnique. Il poursuit ainsi son cursus scolaire et théorique tout en mettant ses connaissances en pratique au sein de notre atelier deux semaines par mois en participant au montage et […]
Rochefort Air Base 721, created in 1931, is a historic Air Force site. In 1980 the new buildings were inaugurated, designed by the architect Pierre André DUFETEL. The buildings are classified as historical monuments. We took up a technical challenge that was all the more difficult as the architectural constraints due to the classification of […]
How to reconcile energy saving and eco-responsibility when you are a restaurant owner? Restaurant owner are more and more sensitive to energy consumption. It is true that it represents an important expense in their budget. They are aware of the ecological issue and are involved daily in finding greener solutions, while saving money. Aware of […]
Restaurant Waste Management Reducing waste make good business sense! To organize a successful waste management for your establishment that will minimize it to a minimum and utilize existing waste in the best possible way you need to do the following actions: Download our documentation Create a team of responsible persons for this job Track and […]
“Envoyé Spécial” a enquêté sur les poubelles des grandes enseignes de restauration rapide en France. apidement cuisiné, rapidement emballé, rapidement avalé et l’emballage rapidement jeté. La restauration rapide est un gros producteur de déchets. Chaque année en France, les chaînes du secteur produisent 183 000 tonnes d’emballages et 60 000 tonnes de déchets alimentaires. Des […]
While organic waste management is mandatory for companies that produce more than 10 t per year, in practice it is poorly implemented. At La Poste, the transition was made in June. A broom in her hand, a hat on her head and tired face, Sylla is active to make the kitchen shine (managed by Arpège, […]
The noise in school canteens is deafening. Facilities are possible but the ideal is to reduce the sound. Make dozens of children, happy to be able to let go after class and fill their hungry belly, group them in a tiled room, preferably in a large volume with lots of windows, and observe the result. […]
comment une entreprise peut-elle changer sa «marque» et son identité internes pour faire appel aux nouvelles exigences de la main-d’œuvre? Pour les futurs talents à la recherche de leur prochain grand travail, des variables autres que la rémunération entrent dans le processus de prise de décision et d’un point de vue concret; des équipements tels […]
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