
Commercial kitchen design
Certified PROFITEX process engineers design professional kitchens for restaurants, canteens, bakeries, hotels, hospitals, schools and kindergartens — with Hilton, Radisson, Ramada, Ibis and Holiday Inn experience.
Six questions a technological design answers
Correctly organised production processes are the basis of a successful kitchen — and a document that can be approved by the authorities.
Regulatory compliance
Sanitary, fire-safety, environmental and architectural requirements — a design that can be approved.
Layout and process flows
Raw materials, finished products, clean and dirty dishes, staff, visitors — no crossing paths.
Equipment package
Optimal equipment selection for efficient kitchen operation — several options by budget and capacity.
Utilities
Required capacities, energy sources, connection points for electricity, water, drainage, ventilation.
Production processes
Goods-in, storage, food preparation, waste disposal, dispatch of finished products.
Workplaces
Organisation of staff workplaces in accordance with current standards.
From technical brief to offer
- 1
Technical brief
Concept, menu, number of guests, floor plan — we understand what has to be achieved.
- 2
Options
We prepare several layout and specification options according to the investment budget.
- 3
Design
We develop the technological design — plans, connection points, specification.
- 4
Commercial offer
An offer for the complete equipment package. Then — delivery, installation and service.
What the client receives
The basic package for every project; the extended package — for more complex sites.
Basic package
- Floor plan with dimensions of the production rooms and room schedule
- Equipment layout by section
- Connection points — electricity, cold and hot water, drainage
- Electrical connection points
- Extraction hood positions above the equipment
- Detailed equipment specification — functions, models, dimensions, load, quantity
- Commercial offer for the complete equipment package
Extended package
- Explanatory note on the developed technology
- Equipment specification with images
- Review of an existing design and evaluation of the equipment package
- Floor plan with process-flow directions
- Recommendations on staffing levels
Get in touch
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