High-level quality assurance across production and logistics.
Production timeline
We also highlight the key production stages in a visual sequence.
Production chain
Continuous control from intake to finished product
Quality assurance checkpoints, cold-chain control and traceability remain visible throughout the highlighted steps. Active timeline elements gain extra emphasis while scrolling.
Temperature controlTraceabilityCold chain secured
01In
Raw materialInbound supply
Poultry meat is ordered from the supplier as needed.
02QC
CheckpointQuality control
Incoming goods are checked by our qualified staff.
03Cold
Cold chainCold storage
The meat is moved to dedicated cold storage.
04Prod
PreparationProduction hall
From there it goes to the production hall.
05Sea
Flavor profileSeasoning
Deboning is followed by seasoning.
06Rest
ProcessResting
After a resting period the meat is ready for doner production.
07Skw
AssemblySkewer assembly
The seasoned meat is assembled onto skewers.
08Pack
Finished productShaping and packing
The final step is shaping and wrapping.
09Grill
GrillingGrilling
Part of the prepared skewers is fully grilled and packed.
Kebpro quality
Kebpro quality
Our company currently employs more than 60 people and our products are present across the whole country.
Modern technology and our refrigerated fleet help us supply partners every day.
Raw materials
Raw materials
We source the meat used in our products mainly from controlled Hungarian suppliers.
Raw materials are checked daily and used in line with strict food hygiene regulations.
Production process
Production process
Poultry meat is ordered from the supplier as needed.
Incoming goods are checked by our qualified staff.
The meat is moved to dedicated cold storage.
From there it goes to the production hall.
Deboning is followed by seasoning.
After a resting period the meat is ready for doner production.
The seasoned meat is assembled onto skewers.
The final step is shaping and wrapping.
Part of the prepared skewers is fully grilled and packed.
Freezing
Freezing
Finished kebab skewers are shock-frozen in a special chamber preset to -42°C.
They are then stored at -18°C to -20°C until delivery.
Traceability
Traceability
Based on the principle of one step forward, one step back, we guarantee product safety and traceability.
Our system records the connection from raw material supplier to customer.
