Por Rodolfo Pollini

With about 300 employees, Morelli supplies the commercial channel throughout the country and exports to Uruguay and Colombia. Besides, It plans to expand its exports to Chile, Bolivia and Paraguay, while progressing in its installation in Brazil, with the opening of Morelli do Brazil.

"We are working 100% of our production capacity and with market expansion projects, but keeping the stock permanently", said Juan Pablo García, commercial manager. "Our plant occupies approximately 10,000 square meters distributed in two apples: one for the processing of sheet metal and stainless steel, and the other to the warehouses, the assembly lines, the administration, the management and the showroom. In addition, in the Metropolitan Industrial Park we have another plant, where we manufacture the metallic interiors of the furnaces and produce the roller."

García's description is in the process of transformation, since the construction of a new ship of approximately 25,000 square meters in the Ciudad Industria Industrial Park, in Funes, Santa Fe, has begun. The first phase is expected to be completed in February 2025. The project will continue with two additional stages, with the aim of starting production in the new facilities in 2026.

The plan contemplates keeping the facilities of the current plant due to its strategic location, and using it to install the logistics center. “Today knowsWe have the semi -industrial cuisine for domestic use is synonymous with Morelli, and we work so that it is maintained and grows ”Garcia said. "Gastronomy programs and channels have installed in non -professional users the desire to have a product of these characteristics. With the prices and quality we work with, we are the only ones in this segment".

Dopia kitchen: the new brand

Dopia, Morelli's new product, is the result of an engineering development based on the identification of a specific demand in the market. This kitchen, available in versions of 51 and 55 centimeters wide, has two vertically arranged ovens, one electric and the other gas. "Both ovens have a refractory plate floor," Garcia explained. "The gas oven offers the same benefits as the rest of our kitchens, while the electric has an ideal resistance to prepare fast cooking, the same refractory floor and a tangential fan that dissipates excess heat."

"With these characteristics, there is nothing comparable in the local or international market," Garcia concluded. "We are very excited and in January we will launch the top of the range, which will include mirror glass, metallic knobs and the same benefits."