Rungis is a vegetable and fruit supplier that specialises in supplying products to the hospitality sector. The increasingly urgent shortage of chefs means that preparation activities are being outsourced more often. Rungis cleverly used this to its advantage. Rungis doubled the area of its cutting kitchen in 2019. During this expansion, a Sormac VeggieLine washing and drying line that consisted of a conveyor belt, two SW-50/350 spiral washers and two MC-44/Vario centrifuges was installed.
“The Sormac machines ensure that our lettuce (mixes) are washed twice in ice water that is no warmer than 2 degrees Celsius,” says Robert Bovens, Operational Manager at Rungis.
¹ Mise en place: preparation activities in gastronomy