The ‘Cuisine centrale Carpentrase’ race kitchen, located in the picturesque area of Carpentras on Avenue André de Richaud, is a prime example of a modern gastronomic operation. Opened in 2021, it has been designed to meet the highest standards of efficiency and quality, preparing up to 1,500 meals a day.

The kitchen is equipped with state-of-the-art Retigo combis, models B 2011 and B 2021, which allow smooth and precise operation even under high load. This investment in quality technology not only ensures optimal food preparation, but also significantly increases productivity and reduces energy consumption.

What they say about Retigo:

"With four Retigo combis we cook 1,500 meals a day. They are high-performance, high-quality and improve life in the plant kitchen, where an above-average number of portions are cooked."

Frédéric Malras
Chef