Consultation and Planning
When designing a commercial kitchen, the first thing required is to understand what you want to achieve with your business. We determine the footprint of the kitchen, quantities we are looking to produce, type of cuisine so we know what equipment would be best served, amongst other information that give us a better understanding of your business. We gather this detailed information to create a plan and design the kitchen layout that will meet your specific requirements and build an equipment schedule.
Site Evaluation and Design Development
Once our commercial kitchen consultants have this initial plan, we then engage a site inspection and look to fine tune it, taking into consideration services, waste water, etc and make any necessary adjustments. This final plan is then input into our design programs to give us 2D and 3D (real life) modelling which allows you to view the kitchen as it will look when built. We will give you a budget on all this including installation and can include service drawings
As commercial kitchens in many cases are quite different, it is likely there will be requirement to custom build some equipment. We build where required stainless steel benches, canopies, refrigerators, grease traps amongst other items. This equipment will be built and delivered to site where it is assembled in some cases on site. All equipment is built to Australian standards and is of the highest quality.
Delivery and Installation
All equipment is delivered to site and where agreed fitted, installed and commissioned. Equipment is supplied with specification sheets and data sheets and where necessary user manuals. This part of the process requires much logistical planning and can prove time consuming and requires technical input, leave this to the professionals.