Solution by business

Industrial canteens

Higher-production models for industrial canteens and self-service operations.

500-3,000
daily portions in typical industrial canteen operations
60-80 L/H
recommended production for high-demand equipment
-25%
cost vs buying portioned desserts from third parties
Industrial canteen with self-service bar

Evaluation

What your business needs to evaluate.

High volume

Floor machines with dual hoppers and 60-80 L/H production for peak hours.

Self-service line

Designed for continuous lines, fast and consistent portioning.

Controlled cost per portion

On-site production lowers unit cost vs prepackaged dessert purchase.

Support and parts

Declared 24/7 support and parts availability so the operation never stops.

Sector insight

Industrial canteens optimize margin with in-house production

Mexico's institutional food service sector feeds more than 8 million daily diners across corporate, school and government canteens. Producing frozen desserts on-site significantly reduces cost per portion vs external purchase.

Source: INEGI — Economic Census 2024, food preparation services sector

How it looks

Real-world scenarios for your business.

Corporate canteen

Corporate canteen

80 L/H floor machine + large display. Dessert included in the daily menu.

School canteen

School canteen

Mid-production equipment + natural ingredients. Strict sanitary compliance.

Related catalog

Equipment to review with an advisor.

This is an initial catalog reference. The final recommendation is confirmed with Horeka according to the project.

Resources

Reads to decide better.

See all resources
Tendencias

El auge de los postres frios en negocios gastronomicos: tendencias que marcan 2026.

Por que los postres frios se consolidan como una de las categorias mas rentables.

Read article
Guia

Helado suave, gelato o frozen yogurt: como elegir el formato ideal.

Diferencias clave entre los tres formatos mas demandados.

Read article
Rentabilidad

Rentabilidad en el menu: por que los postres frios tienen los margenes mas altos.

Por que incorporar postres frios puede elevar el ticket promedio.

Read article

Next step

Ready to review your project?

A Horeka advisor reviews your business, space and volume to guide you on equipment and supplies.

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