BAONIER / APPLICATION STORIES

Client Cases

Exploring configuration ideas for freezers and food equipment based on business scenarios.

BAONIER / 11

Hotel breakfast area: Buffet counter layout

The breakfast area requires display modules for different purposes, while also supporting guests picking up food and staff replenishing supplies.

BAONIER / 12

Banquet preparation requires organizing containers, food preparation, and service transitions on limited working surfaces

BAONIER / 13

The coffee shop wants both the whole cake and individual desserts to have clear positions so they can be easily packed into boxes after removal.

BAONIER / 14

The store wants to expand the dessert options while maintaining clear displays and service methods for different products.

BAONIER / 15

The workshop needs clear connections in the operation sequence between raw materials, containers, and processing steps.

BAONIER / 16

The back area needs to connect processing tasks with front-of-store displays to reduce the need for temporary container searches.

BAONIER / 17

The convenience store wants to display beverages and dairy products clearly so customers can find items quickly upon entering the store.

BAONIER / 18

Store requirements for easy replication of displays, while adapting to different on-site wall columns and aisles.

BAONIER / 19

The processing area needs to select machinery around raw materials, batches, and processes, and arrange the turnover of work containers.

BAONIER / 20

The processing station needs to integrate storage, preparation, and packaging tasks to prevent mixed storage of materials in different states.