EMPRESA

Cj. Tapajós. Rua Cairú, 08

FALE CONOSCO

(91) 99142-0011

EMAIL

comercial@sollarisenergia.com

Fernando Pinho

Casino Chips

Casino chips are physical tokens associated with table-based gaming activities. They vary in color, markings, and construction, allowing individual pieces to be distinguished within a set and recognized by the people using them. Their practical design must account for visibility, handling, and storage. Trays and other supporting equipment keep tokens organized at a table, while […]

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Casino Theatres

Casino theatres are performance venues located within casino properties or associated entertainment complexes. Their programs may include concerts, comedy, stage productions, or other scheduled events that attract audiences independently of the gaming facilities nearby. A theatre requires attention to stage visibility, audience seating, backstage access, and the movement of people before and after a show.

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Casino Photography

Casino photography can document architecture, interiors, events, and the visual identity of an entertainment property. Images may be produced for a historical record, a design portfolio, or information explaining the facilities available to visitors. Reflective surfaces, artificial lighting, and movement present practical challenges for photographers. Planning the time and position of a photograph can help

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Casino Game Equipment

Casino game equipment includes the physical objects and devices used to support different gaming activities. Cards, tables, tokens, wheels, and electronic terminals each have distinct storage, inspection, and maintenance requirements. An equipment inventory helps staff locate supplies and plan replacements. Records can also show which items belong to a particular area, making it easier to

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Casino Kitchens

Casino kitchens prepare food for restaurants, events, room service, and other dining operations within a property. Their layout connects receiving areas, storage, preparation stations, cooking equipment, and the points where completed dishes leave for service. Different menus and service schedules can create overlapping demands on the same kitchen. Planning work areas and communication between cooking

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