COMMERCIAL & RESTAURANT KITCHEN DESIGN
We design the optimum restaurant/kitchen configuration for your facility with a full facility Equipment floor plan, including all Health department requirements: Equipment specifications, Details, Electrical, Plumbing, finishes and hood plans, existing conditions and equipment as required by Health to submit to your local health department for quick approval
COMMERCIAL & RESTAURANT KITCHEN DESIGN
We design the optimum restaurant/kitchen configuration for your facility with a full facility Equipment floor plan, including all Health department requirements: Equipment specifications, Details, Electrical, Plumbing, finishes and hood plans, existing conditions and equipment as required by Health to submit to your local health department for quick approval
THE PROCESS
Project Consultation
Layout, Design & Specifications
Plans For Your Local Health Department
Advice & Follow-Up Support
Bakery Plan ● Bar Plan ● Bistro Plan and Cafe Plan ● Brewery Pub Plan ● Candy Shop Plan ● Catering Truck Plan ● Coffee Shop Plan ● Coffee Cart / Kiosk Plan ● Commercial Kitchen Plan ● Commercial Kitchen Hood Drawings ● Delicatessen Plan / Deli Plan ● Food Market Plan ● Food Service Vehicle Plan ● Food Trailer Plan ● Grocery Store Plan ● Ice Cream Shop Plan ● Juice Bar Plan ● Mobile Food Truck Plan ● Pizza Kitchen Plan ● Restaurant Floor Plan ● Taqueria Plan ● Tasting Room Plan ● Wine Bar Plan ● Winery Plan
DESIGN THE RIGHT LAYOUT FOR YOU AND STAY HEALTH COMPLIANT
During this process we help you define what type of equipment and layout you need for your business goals, function, structure and site including existing and new utility connections and location(s).
From design to Health Department approval, we assist small to large restaurants, deli, supermarkets, institutional facilities, religious facilities, hotel restaurants with bar kitchens, and corporate.
Food establishment layouts includes: Cover Plan with site information as required by the Health department, Health required Equipment plan, Wall configuration, Concept Design kitchen & Production Layouts, Health Department Required hood drawings, Health Department required Plumbing plans, Health Department required Electrical plans, Health specific Details, Equipment schedules, Equipment specifications book and health required finish schedule(s). *The entire required Health department submittal package for approval by the Health Department.
(*does not include mechanical or any other engineering, existing HVAC analysis, existing hood certification, health department or government fees.)
DESIGN THE RIGHT LAYOUT FOR YOU AND STAY HEALTH COMPLIANT
During this process we help you define what type of equipment and layout you need for your business goals, function, structure and site including existing and new utility connections and location(s).
From design to Health Department approval, we assist small to large restaurants, deli, supermarkets, institutional facilities, religious facilities, hotel restaurants with bar kitchens, and corporate.
Food establishment layouts includes: Cover Plan with site information as required by the Health department, Health required Equipment plan, Wall configuration, Concept Design kitchen & Production Layouts, Health Department Required hood drawings, Health Department required Plumbing plans, Health Department required Electrical plans, Health specific Details, Equipment schedules, Equipment specifications book and health required finish schedule(s). *The entire required Health department submittal package for approval by the Health Department.
(*does not include mechanical or any other engineering, existing HVAC analysis, existing hood certification, health department or government fees.)
DON'T FORGET THE HOOD!
The typical commercial kitchen hood exhaust system includes stainless steel hood, ventilation fans, grease filters, duct with upblast fans and make-up air installed on the roof. The hood system is an engineered system specific to your equipment needs. we exclusively use CaptiveAir for our hood designs in our submittal package, but you are free to purchase any comparable approved hood of the same design.
The layout design and specific equipment of your commercial kitchen dictates the type of commercial hoods you must use and their location. There are only 2 types of the hood, Type I and Type II.
Cooking equipment with smoke, open flame heat and cooking of proteins are type I commercial exhaust hoods (fire suppression hoods), they have fire suppression systems built in and are more expensive than Type II hoods. Examples of the types of equipment under a Type I fire suppression hood: Open flame cooking, griddles, fryers, ranges, smokers, and char-grills, etc. Note that if using a wood-fueled appliance it is required to have it’s own dedicated hood, it cannot share the Type I hood for the other appliances.
Type II ventilation hoods (vapor hoods) are typically over high temp dishwashing machines and appliances that produce heat, moisture, non-combustible vapors such as steamers, kettles, and pasta cookers. they can also be used in conjunction with ventless fryers etc., in difficult installation conditions Please call if you have any questions.
COMMERCIAL KITCHEN HOOD & DUCK EXHAUST SYSTEM
Commercial Kitchen Hood
Upblast Fan
Duckwork
Make-Up Air
