Specialized design and planning for industrial kitchens
Home page Service design and engineering Specialized design and planning for industrial kitchens

Analysis of available space

Checking the dimensions and physical characteristics of the available space

This service involves taking precise measurements of the existing space and recording all relevant parameters including dimensions, height, columns, openings and access. The structural features of the building and architectural constraints are carefully examined and the potential for expansion and modification of the existing space is identified. This analysis is used as the basis for all design stages.

Identifying environmental limitations and potentials

In this service, all physical, structural and regulatory constraints affecting the design are identified and documented. Potentials for optimizing the existing space and the possibility of vertical or horizontal expansion are examined. Specific constraints and considerations for each project, including access, natural light and ventilation, are also analyzed at this stage.

Analysis of operational and technical needs

This service involves a detailed review of the operational needs of the manufacturing unit, including production volume, type of processes, and number of personnel. The technical requirements of the equipment and the requirements of the production processes are carefully analyzed and taken into account in the design. This analysis is carried out to ensure that the design matches the actual operational needs.

Basic plan design

Developing initial conceptual designs
This service involves developing several initial conceptual designs based on the collected data. Each design is prepared with industrial design principles, efficiency, and productivity in mind, and the benefits and limitations of each are clearly presented. These designs are used as a basis for developing the final design.
Functional zoning design of spaces
In this service, the overall space is divided into separate functional zones including receiving, storage, preparation, cooking, serving and washing areas. The flow of materials and communication between zones are carefully designed and cross-contamination is prevented. This zoning is done in a way that ensures maximum efficiency and compliance with hygiene principles.
Material and human resource flow planning
This service includes designing optimal routes for material flow from entry to exit as well as personnel movement. Standard distances between equipment are maintained and path interference is prevented. This planning is done to minimize downtime and maximize productivity.

Detailed design

Preparing two-dimensional and three-dimensional executive drawings
This service includes the preparation of accurate and detailed operational drawings. All dimensions, equipment locations, traffic routes and accesses are accurately determined. 3D drawings are prepared to better understand the space and identify potential problems.
Precise equipment layout design
In this service, the exact location of each piece of equipment is determined by considering ergonomics and accessibility principles. Safe distances between equipment are maintained and the possibility of servicing and maintaining the equipment is foreseen. This design is done in such a way that maximum efficiency is achieved from the available space.
Developing technical specifications and materials
This service includes determining the complete technical specifications of the materials and final coatings used. The materials are selected based on hygiene standards, durability and resistance to industrial kitchen environmental conditions. Technical specifications including material, dimensions, color and installation method are fully developed.

final output

Delivery of a complete set of 2D and 3D executive drawings along with a technical specification booklet and design analysis report.