Professional kitchen projecting

Starting with the project, we combine the client's wishes and our knowledge in order to get the best functionality in the work, as well as comply with all standards and legal regulations by which modern facilities are kept in order for everything to function smoothly.

We design kitchens so that we first create an environment that will contribute to the safe and efficient production of uncontaminated food.

Within each sector are precautions, processes and recommendations that contribute to the efficient running of professional kitchens, whether small, medium or large.

We design kitchens in 3D view, so we can present you better every aspect in workflow, safety, standards etc.

The kitchen is the most significant part of a catering facility whose area should be at least 30% of the total number of places in a restaurant.
We apply many points in the design of kitchen projects, some of which are:


* Spaciously planned kitchen. A well-planned kitchen will save you time and effort in preparing food and reduce cross-contamination while creating a safe working environment.

* Food safety. This item covers the food safety program, food handling controls such as processing, display, packaging, transportation, as well as food handling.

* Water inlet and outlet. This point applies to water supply and drainage in a professional kitchen. The design and installation of supply and drainage systems must comply with legal requirements.

* Equipment and related content. This point dictates the installation, as well as the materials of professional equipment inside the kitchen as well as its maintenance and cleaning. The equipment needed to produce safe and convenient food must be adequate. The equipment covered by this section is those items such as: food heaters, refrigerators, preparation and storage tables, serving consoles and shelves, not items such as cutting boards, cutlery or mixing bowls.

 * Waste. This point relates to appropriate waste disposal systems for certain products, their adequate storage, ideal location and recycling. Proper storage and disposal of kitchen waste is vital to achieving a sanitary environment and pests that will reduce pollution

* Floors. This section contains information on floors in a professional kitchen, including floor drains and a selection of finishing materials.

* Walls and ceilings. The interior walls and ceilings of a professional kitchen must be appropriately designed and meet the required levels of hygiene.

* Ventilation. This point concerns the management of the air quality in the kitchen, the amount of air flow, its supply and the exhaust air (heavy steam) from cooking.

* Storage. This section describes the storage facilities to be provided for food in a controlled environment, while separating other items that may be a source of food contamination, including chemicals, clothing and personal effects.
  

STEPS


Calculation of the capacity of the necessary appliances based on your needs, type of facility, method of service and menu



Forming a financial part of the project based on the obtained calculations from step 1


Designing technology with equipment connection locations



Equipment installation and staff training.