Industrial doors
restaurant & food service
Is your kitchen running flat out during service? Does your cold room lose its cold every time a chef walks through? Does your rear delivery bay have no room for a sectional door? Fermelux equips restaurants, caterers, central kitchens and food courts in Luxembourg with HACCP-compliant Hörmann doors - from the compact Rolltor DD to the hermetic SPU 67 Thermo for professional freezers, via the V 5030 SEL that separates the hot kitchen from the cold room and opens at 2.0 m/s.
Built for the rhythm of the kitchen
A professional kitchen is not a warehouse: the constraints are specific. HACCP, unbroken cold chain, chef flows during the rush, daily high-pressure cleaning, dining room three metres away - every door must cope with all this without failure. We size each installation for your real services, not a generic catalogue.
Cold chain - zero break tolerated
In food service, a cold chain break means product loss, a health risk and HACCP non-conformity. The SPU 67 Thermo with ThermoFrame achieves U = 0.51 W/m²K (installed door) and closes hermetically on -20 °C freezers. Combined with a V 5030 SEL as an interior airlock, you avoid 30 to 40% of thermal losses compared to a simple installation.
Chef flows 200 to 400 transits/service
During the rush (12pm-2pm and 7pm-10pm), your chefs shuttle between cold room and hot kitchen. A V 5030 SEL opens at 2.0 m/s - far faster than a standard sectional door - with automatic detection. The chef does not slow down, the door opens before they arrive and closes immediately after. Zero cold loss, zero time loss.
HACCP - clean/dirty separation
EN ISO 22000 requires strict separation of clean and dirty circuits. Our V 5030 SEL flexible doors allow the forward flow (reception → storage → preparation → cooking → plating → service) to be organised without flow crossings. Anti-pest floor seals, tightness against flying insects, surfaces washable with soapy water and bleach.
Intensive high-pressure cleaning
A professional kitchen is washed with a high-pressure lance every evening. Painted steel? Corrosion guaranteed within 6 months. Our restaurant doors are delivered with a 304 stainless steel bottom (resistant to water, steam, vinegar, bleach), or anodised aluminium panels for sectional doors. Hörmann warranty up to 10 years (subject to Hörmann terms), even in an aggressive humid environment.
Quiet - service room nearby
In most restaurants, the kitchen is less than 5 metres from the dining room. A noisy door means a degraded customer experience. We equip V 5030 SEL doors with two-component silent rollers and drives with progressive start-up. Customers hear nothing - you hear the service running.
Maintenance outside service hours - 3pm-5pm
No question of interrupting lunch or dinner service for a review. Fermelux schedules maintenance between 3pm and 5pm (between the two services), by appointment. A door broken before the rush? Breakdown service Monday to Friday (8am-12pm / 1pm-5pm) on +352 691 545 407, fast call-out subject to availability; outside these hours, only under a specific maintenance contract.
Food service sizing
Field data collected on Luxembourg professional kitchens equipped by Fermelux - traditional restaurants, central kitchens, upscale caterers and food courts. Every figure feeds into the precise sizing of your project.
The Hörmann restaurant trio
A properly sized restaurant or central kitchen combines three door families that each solve a distinct business problem: rear deliveries (footprint), hot/cold separation (service flow), freezer access (thermal tightness). We install the three in a coherent way, controlled independently but integrable with a BMS if needed.
Rolltor DD
(Industrie-Rolltor DD Decotherm)Decotherm slat shutter with direct drive integrated into the barrel - minimal lateral footprint, ideal for tight rear loading bays of city-centre restaurants (Luxembourg City, Esch, Differdange). Accommodates caterer trucks and daily deliveries of fruit/vegetables/meat without eating into usable interior space.
- › Decotherm slats
- › Up to 12 m
- › Minimal footprint
- › Galvanised steel
V 5030 SEL
(V 5030 SEL high-speed door)The flexible interior high-speed door that separates the cold room from the hot kitchen: 2.0 m/s, SoftEdge curtain that automatically re-engages after a service trolley impact, designed for intensive use. Automatic chef detection, immediate closing, zero cold loss between transits.
- › 2.0 m/s
- › SoftEdge
- › Intensive use
- › Washable curtain
- › Auto detection
SPU 67 Thermo
(SPU 67 Thermo)The high-insulation sectional door for professional -20 °C freezer access: 67 mm thermally broken panels, triple EPDM seal, U = 0.51 W/m²K installed door with ThermoFrame. Closes hermetically, preserves your freezer, prevents icing and product losses. 304 stainless anti-corrosion bottom.
- › 67 mm PU
- › U = 0.51 installed
- › Triple EPDM seal
- › 200k cycles (option)
- › 304 stainless
Drives for service flows
In food service, drives must be silent, fast, reliable under intensive use and compatible with high-pressure cleaning. We systematically select IP54 minimum drives and progressive start-ups to protect both the dining room and the mechanics.
WA 500 FU
Shaft-mounted drive with frequency inverter for SPU 67 Thermo freezer access. Progressive start (zero banging), up to 1.0 m/s, 25 cycles/h (30 with heavy-duty option), IP54. The right balance of speed / silence / durability for central kitchens.
- › FU inverter
- › 1.0 m/s
- › 25-30 cycles/h
- › IP54
Integrated V 5030 drive
Dedicated Hörmann drive for V 5030 SEL flexible high-speed door - integrated into the housing, 2.0 m/s, radar/loop detection, automatic reset after SoftEdge impact. Compatible with direct-jet washing IP65.
- › 2.0 m/s
- › IP65
- › SoftEdge reset
- › Radar + loop
Rolltor DD direct
Tubular drive integrated into the Rolltor barrel - minimal lateral footprint, fully stainless, suitable for humid and saline environments of fishmonger kitchens or seafood caterers.
- › Tubular
- › Stainless
- › Minimal footprint
- › IP54
Your professional kitchen, surveyed on site
One of our technicians visits your restaurant, caterer or central kitchen to measure your service flows, check your bays and identify HACCP and thermal constraints. You receive a precise sizing with 3 range options as a free, fast quote.
Compliant with food service standards
A professional kitchen is subject to a strict regulatory framework in Luxembourg - HACCP, DGAL, Ministry of Health, Machinery Directive. Our installations are delivered with CE certificate, maintenance log and hygiene dossier usable during audits.
EN ISO 22000 - Food safety
International HACCP framework. Our doors allow separation of clean/dirty circuits and are washable to the required standards. Hygiene dossier provided.
EN ISO 22000:2018Regulation (EC) 852/2004 - Food hygiene
European hygiene package. Requirements for materials in contact with food, ventilation, zone separation. Controlled by the Luxembourg Ministry of Health.
Regulation (EC) No 852/2004DGAL Luxembourg - Ministry of Health
Grand-Ducal Ministry of Health controls for collective catering establishments, central kitchens and caterers. Equipment conformity certificate provided.
Amended Law of 25 September 1953EN 13241 - Industrial doors
Product standard covering safety, performance and CE marking. Mandatory for any motorised industrial door placed on the European market.
EN 13241:2003+A2:2016EN 12453 - Safety in use
Defines closing forces, limits and anti-crush devices. Particularly critical in a kitchen where chefs move with their hands full.
EN 12453:2017EN 12428 - Thermal transmittance
Calculation method for the U-value of industrial doors. Reference for compliance of cold rooms and professional freezers.
EN 12428:20134 typical food service configurations
These scenarios are based on real installations we have equipped in Luxembourg - starred restaurants, brasseries, central kitchens, food courts. Each configuration is adaptable to your exact constraints.
60-cover gastronomic restaurant
Starred city-centre restaurant in Luxembourg, 2 services/day, intensive mise en place, daily fresh-product deliveries. Narrow rear bay, compact kitchen, dining room 4 m from the pass.
1,500 meals/day central kitchen
Production centre such as Convivio/Kichechef supplying school canteens, care homes and Luxembourg businesses. 5 preparation services, strict HACCP, mandatory forward flow, quarterly DGAL audit.
Upscale event caterer
Caterer such as Steffen / Niessen, workshop production, event deliveries. Daily refrigerated truck shuttles, continuously running cold rooms, strict cold chain for buffets and cocktails.
Food court commercial hall
Food court hall with 8 to 12 active stands, shared production area, shared cold rooms, separate customer and kitchen staff flows.
Options that make the difference
These 12 options are not gadgets - they solve field issues we see every day in Luxembourg professional kitchens. Each one meets a specific HACCP, thermal or service requirement.
How much does an equipped kitchen cost
Each project is priced on request (free quote) for an installed door (delivery, assembly, electrical connection, commissioning, CE documentation and hygiene dossier). Excluding civil works and ancillary works. For several doors on the same site, a single overall quote is drawn up.
Traditional restaurant
1 V 5030 SEL kitchen/cold separation + 1 standard SPU freezer access. For 60-100 cover restaurants with compact kitchen and moderate flow.
- V 5030 SEL 2.0 m/s
- SPU F42 freezer
- 304 stainless bottom
- Radar detection
- CE commissioning
Caterer / brasserie
Rolltor DD bay + 2 V 5030 SEL HACCP airlocks + SPU 67 Thermo freezer. The standard for Luxembourg caterers and brasseries at 150-300 covers.
- Rolltor DD bay
- 2× V 5030 SEL
- SPU 67 Thermo
- ThermoFrame
- Silent rollers
Collective central kitchen
Complete multi-zone HACCP installation: 2 Rolltor DD bays + 4 V 5030 SEL airlocks + 2 SPU 67 Thermo freezers. For centres of 1,000+ meals/day. 1-year preventive maintenance included.
- 2× Rolltor DD
- 4× V 5030 SEL
- 2× SPU 67 Thermo
- Kitchen BMS reporting
- 1-year maintenance contract
- HACCP dossier
Free, fast quote after a site visit in Luxembourg
Request a food service quoteFrequently asked questions
Answers to our customers' most common questions.
Your food service sized to measure by Fermelux
We operate across the entire Grand Duchy - Luxembourg City, Esch-sur-Alzette, Differdange, Ettelbruck, Remich. Free site visit, service flow survey, HACCP sizing, 3 range options, complete, free, fast quote.