The Design Process

Our design process begins with a few probing questions that help us direct the rest of the process. We like to know a few details that will help us guide our interactions more accurately. The data that is typically needed to drive the process is:

• Square footage of the space
• Type of building (single story, multiple story, basement, etc.)
• Energy available for the equipment (natural gas, LP gas, all electrical, or a combination)
• Available voltage in 1 or 3 phase and available amps in the space
• Menu items (this will drive the type of equipment that is needed)
• Budget

INITIAL MEETING

Once the design criteria has been received, we like to have a general meeting of all stakeholders for discussions about your food processes. We would discuss the flow of the space and get your ideas blended with ours for a seamless design. We would also discuss how many deliveries per week you may need in terms of fresh, refrigerated, and frozen items to get a better vision of the space required for your inventories. The delivery system of the final product to the customer would also be an area of focus. These meetings usually take between two and three hours.

FIRST DRAWING

The first drawing would be completed between one and two weeks after the initial meeting. This drawing would be based on the information from the initial meeting and the design criteria. The drawing should give a good idea of the space and how it will be used. The first drawing is a rough draft and is used to foster more discussion and help us discover underlying needs and possibilities. It will take a few drawings to get a final plan.

DETAILED DRAWING

Once a final plan has been approved by all stakeholders, CAD experts will create a detailed drawing of the space in the next one to two weeks. This drawing will include a top-down view and a schedule of all equipment. The drawing may also include elevations of the space to clarify details such as worktables with shelving, salamander broilers mounted above a range, or other various configurations that are not easy to see from a top-down view.

ROUGH-IN GUIDE

When all of the specifics of the detailed drawing are agreed upon, our CAD designer will provide spot rough-ins showing the locations and elevations of the plumbing and the electrical requirements that are needed for all of the equipment to work properly. This document is for all service equipment that is to be provided. All rough-ins are unique to the equipment being placed into the space. This document will also enable the contractor and his subcontractors to get a hard dollar amount for the job. The rough-in guide is needed in order for all involved in the building process to have an idea as to what is actually needed. Typically, this document takes one to two weeks to create.

DELIVERY OF PLANS

Once all drawings and guides are completed, our designer will incorporate our final product with your architect's drawings. At this point, the architect will have all the information needed to obtain the proper permits and move forward with your project.

EQUIPMENT

 Discover a wide range of high-quality commercial kitchen equipment for sale, new & used, designed to meet the demands of your culinary business. From professional-grade stoves to cutting-edge refrigeration solutions, we offer the tools you need to elevate your kitchen's efficiency and performance.