How to Prepare an Industrial Kitchen Project

1. Survey and current-condition assessment

The space is measured with laser or suitable tools; columns, beams, shafts, doors, windows, ceiling height and transport routes are recorded. Existing electrical power, gas, water, drainage, chimney/duct access and fire infrastructure are verified with specialist disciplines.

Visible dimensions alone can't be trusted. Wall thickness, floor level, drain level, roof access and the narrowest passage equipment must be carried through are checked early.

2. Needs programme and menu matrix

The equipment list should not be finalised until the client approves the needs programme. The assumptions behind the design should be visible.

• Daily and peak-hour cover/order counts
• Product families on the menu and cooking methods
• Raw-material receiving frequency and storage days
• Ratio of on-site production, semi-finished goods, central kitchen or delivery
• Staff count, shifts and task distribution
• Return load of dishes, pots and service equipment
• Future capacity or menu changes

3. Concept layout and workflow

The first layout resolves the relationships between receiving, storage, prep, cooking, service, dishwashing and waste. At this stage function, capacity and net area are defined before brand and model.

Alternative plans are compared not just visually, but by staff steps, crossing routes, maintenance access, utility distance and growth flexibility. The chosen concept is approved with the owner, chef and project disciplines.

4. Equipment selection and technical data

For every unit, the model, net dimensions, capacity, weight, electrical power, voltage/phase, gas consumption, water, drainage, steam, exhaust and fresh-air requirement are collected. Door and drawer swing and service clearances are marked on the plan.

The equipment list must carry a revision number. When a model changes, not just the purchase table but all related architectural and utility drawings are updated.

5. Architectural and utility coordination

• Architecture: walls, doors, floor, levels, finishes, suspended ceiling and transport route
• Mechanical: hot/cold water, drainage, venting, greasy wastewater and gas
• Ventilation: hood, exhaust, fresh air, HVAC and pressure balance
• Electrical: installed power, demand, panel, sockets, cabling, grounding and emergency cutoff
• Fire: suppression, detection, duct penetrations, escape and fuel-cutoff scenario
• Automation/data: temperature monitoring, energy control, ordering and network infrastructure

6. Fabrication and shop drawings

For custom stainless-steel equipment, plans, elevations, sections, material, thickness, reinforcement, legs, welding and surface-finish details are prepared. Small details like wall junctions, coving, counter joints and hygienic silicone make a big difference on site.

Floor drains and connection points must not clash with fixed-equipment legs; cleaning and service access must be preserved. Critical dimensions are re-measured on site before fabrication.

7. Procurement and revision control

• Match the approved equipment list against quote scope.
• Re-check capacity and connection differences for equivalent-product offers.
• Identify long-lead items early in the schedule.
• Approve change requests together with cost, time and technical impact.
• Verify that only current-revision drawings are distributed to site.
• Add serial numbers, warranty and user documents to the handover file.

8. Installation, commissioning and handover

During installation, level, balance, fixing, sealing and connections are checked. Licensed technicians complete electrical, gas, water and ventilation tests. Equipment is tested empty and, where possible, under operational load.

The handover file should contain as-built drawings, technical data sheets, warranty, maintenance plan, spare-parts list, test reports, training minutes and an open-items list. The project is complete not when equipment runs, but when acceptance criteria are proven.