Expert estimation of project needs
Home page Service equipment supply Expert estimation of project needs

Estimation of physical space

Calculating the required area of ​​different sections

Accurately estimate the area required for all departments, including the main production and baking hall, the initial material preparation section, raw material warehouses (dry and cold storage), finished product warehouse, cold storage and freezer, packaging spaces, office spaces, locker rooms, restrooms, staff kitchen, and circulation spaces based on food industry standards and process and hygiene requirements.

Designing optimal space layout

Designing the deployment of various departments based on the principle of process sequence (from receiving raw materials to production and distribution), observing safety, hygiene, and digestion principles (one-way flow of materials and personnel), and optimizing the flow of materials, manpower, and air in order to prevent cross-contamination and increase productivity.

Spatial development phasing planning

Formulating a physical expansion plan for the production unit in line with the capacity increase plan and future product development, so that expansion is possible with minimal disruption to current operations.

Equipment and machinery estimation

Determining the technical specifications of the equipment
Compiling a complete technical specification sheet for all main and auxiliary machinery and equipment, including steam boilers, industrial ovens, cooling equipment, packaging lines, steel sinks, work tables, etc., mentioning detailed technical parameters, dimensions, capacity, energy consumption, material, and installation and commissioning requirements.
Estimating capacity and number of machines
Calculating the required number and capacity of each piece of equipment based on the production plan, taking into account the necessary reliability factor, periodic maintenance scheduling, and the possibility of servicing multiple production lines simultaneously.
Equipment supply scheduling planning
Determining a precise schedule for the process of supplying, purchasing, installing, and commissioning equipment in line with the overall project plan, taking into account the time-consuming nature of manufacturing or importing certain machinery.

Manpower estimation

Determining required organizational positions
Develop a detailed organizational structure and determine all required jobs at various levels, including management, supervision, chefs, cooks, sous-chefs, preparation staff, packaging line operators, warehouse staff, hot food drivers, and support.
Estimating the number of manpower
Calculating the number of manpower required for each shift and in total based on industry standards, projected production capacity, work system, and defined volume of activities.
Recruitment and training planning
Developing a detailed schedule for recruiting, interviewing, and hiring personnel, as well as designing a comprehensive training program tailored to the project launch schedule, with an emphasis on personal hygiene, food safety, and working with special equipment.

Estimation of energy needs

Calculation of energy loads
Accurate estimation of electricity, gas, water and other energy carriers consumption based on the type and number of equipment, production schedule, operating hours and regional climatic conditions.
Determining the capacity of the facility
Calculating the required capacity of electrical installations (including transformers, backup generators), mechanical installations (including cooling, heating, and air conditioning systems), and control systems based on calculated loads.
Consumption optimization planning
Developing practical strategies and solutions to reduce energy consumption and a plan to deploy energy management systems from the beginning of the launch.

final output

Delivery of a "Comprehensive Industrial Kitchen Needs Estimation Report" including all calculations and estimates along with layout drawings, technical specification sheets, and implementation plans.