The Complex in question was designed for culinary product and advanced finishing degree semi-product provision for public catering.
Western European techniques and international practices were considered as a basis for elaboration of the Complex in question.
The Project fundamental principles were to adopt brand new standards of public catering; integrated approach towards Project implementation; provision of guaranteed quality and safety level on each and every processing stage starting from delivery of raw materials and up to provision of finished products.

Production capacity – 100 t finished products per day.
Production area – 14 000 m².