Infrastructure
Advanced Facilities Designed for Large-Scale Food Operations
Centralized
State-of-the-Art Central Kitchen
Puraid operates a high-tech centralized kitchen facility in the rapidly developing Sanand GIDC region near Ahmedabad. Designed for efficiency and compliance, the facility allows us to prepare large volumes of food while ensuring consistency, hygiene, and timely delivery.
This centralized model enables seamless service to corporates, industries, hospitals, and institutions across multiple locations.
The majority of food preparation takes place on this level, including sorting, cutting, cooking of vegetables, and rice preparation using gas boilers to maintain taste and texture.
This floor houses cold storage units, main stores, bakery operations, and roti preparation areas, ensuring organized workflow and safe storage of ingredients.
Dedicated space for staff cafeteria, administrative offices, HR functions, and director offices to support smooth operational management.
Production capacity & space
Ample Space for Large-Scale Operations
The facility is designed to handle high-volume requirements efficiently, with dedicated zones for each function.
- Roti Preparation Area : approx. 1,000 sq. ft.
- Kitchen Area : approx. 2,700 sq. ft.
- Store Area : approx. 1,000 sq. ft.
- Cold Storage : approx. 550 sq. ft.
Food Safety & Certifications
Certified & Compliant Infrastructure
Our kitchen adheres to stringent food safety standards and is ISO-certified, ensuring compliance with industry regulations and client requirements.
- Key practices include:
- Regular audits and inspections
- Monthly food testing by authorized laboratories
- Sample retention for quality verification
- Controlled sanitation procedures
- Documentation of processes
Safety-Focused Infrastructure
Our facility is equipped with comprehensive safety measures to protect employees, assets, and operations.
- Features include:
- Fire safety equipment and extinguishers
- Disaster preparedness measures
- Safe storage for gas cylinders and flammable materials
- Standard operating procedures for equipment use
Organized storage zones and structured dispatch processes ensure timely delivery of fresh meals to all client locations.
- Temperature-controlled storage
- Inventory management systems
- Dedicated loading areas
- Time-bound dispatch schedules