Gathering accurate information on which to base the plan is extremely important. It ensures the most energy efficient and productive commercial kitchen is established for your operation.

the menu will determine the design of the preparation space, the type of cooking equipment and refrigeration facilities required for the commercial kitchen.

The flow pattern of a commercial kitchen is like any industrial manufacturing process. The flow needs to reduce working effort, cross traffic and avoid bottlenecks.

Thought must be given to what equipment is available, how each item of equipment can be used and its capacity. As an experience supplier we can assist you with these decisions which can greatly affect your kitchens running costs and capabilities.

Through the use of computer-aided design (CAD) system, our designers and mechanical engineer can develop your commercial kitchen layout to any specifications. Designs can be certified in house.

Most importantly the design must conform to the national and state health and building codes and standards. Once again our professional design and installation team will have all of this information and factor it into the design.

The commercial kitchen is installed by our professional and experienced trade’s people and technicians. Following the design layout work areas are constructed and installed, followed by the installation of the food equipment. 

Finally the commercial kitchen needs to be tested before being used to serve the public.