Technical Design
Process Plan
The correct planning of a restaurant kitchen is of utmost importance for the smooth functioning and success of any food establishment. It is the heart and soul of the dining experience, where the magic happens behind the scenes. Proper zoning, with dedicated areas for food preparation, cooking, and plating, helps in maintaining hygiene and preventing cross-contamination.
Equipment Layout
A well-designed kitchen layout ensures optimal workflow and efficiency. By strategically placing workstations, equipment, and storage areas, chefs and kitchen staff can move swiftly and smoothly, minimizing the time and effort required to prepare and serve meals.
Equipment List
Choosing the right equipment for a professional kitchen is paramount. It guarantees efficiency, safety, and high-quality results. The correct equipment enhances productivity, minimizes wastage, and optimizes food preparation. Investing in reliable and durable appliances ensures longevity and cost-effectiveness.
Electricity Points
Traditionally, a electricity point is understood as any outlet of an electrical cable from a wall, floor or ceiling for connecting electrical equipment in the kitchen.
Water Points
Installation diagram of professional equipment, which shows connection points to water supply, sewerage and locations of drain make part of the project plan.
Ventilation Points
The connection points between the hoods as well as the ceiling vent and the ventilation system will be included in the kitchen plan to further develop the overall ventilation plan.
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