DESIGN YOUR RETAIL OR WHOLESALE FOOD SERVICE BUSINESS
We work with retail and wholesale food businesses and restaurant owners to design their foodservice setups. This ensures they get approved by the local health department. Saving costs, saving time, proper equipment choices for the product(s) being produced, production efficiency, production flow, customer service efficiency, leveraging existing space assets & utilities, and quick local Health Department approval.Â
We guide you from start to finish. This includes health department approvals. We develop a plan that matches your goals and ensures compliance with local health codes. But we don’t stop there. We offer unlimited phone and email support throughout your project. This support extends to your contractors and vendors. They can call or email us with any questions during construction.
Thinking of Opening an Indian Restaurant with a Tandoor? You Won't Believe This Key Requirement!
California’s food scene is sizzling, and authentic Indian cuisine is hotter than ever! The rich flavors and unique cooking methods, especially using a traditional Tandoor oven, are a major draw. But before you fire up that clay oven, there’s a critical detail many aspiring restaurateurs miss – and it could make or break your opening.
We all know commercial kitchens need ventilation, but when a Tandoor oven is part of the plan, things get a little… heated. Ignoring this “twist” in the regulations can lead to costly delays, unexpected expenses, and even safety hazards.
Want to avoid these pitfalls and ensure your dream Indian restaurant becomes a reality? Here are the key things you absolutely MUST know:
Key Takeaways for Your California Indian Restaurant with a Tandoor:
- Type 1 Hood is Essential: Just like your other high-heat cooking equipment, a Tandoor oven requires a Type 1 fire suppression hood. This is non-negotiable for safety and compliance.
- Solid Fuel = Separate Hood: Planning on using charcoal or wood in your Tandoor for that authentic smoky flavor? California law mandates a completely separate “Solid Fuel Type 1 hood” with its own exhaust system. Gas-fired Tandoors have different rules!
- Higher Standards May Apply: Due to the intense heat of a Tandoor, your Local Health Department might require a Type 1 hood with a higher airflow (CFM) and temperature rating than standard. Don’t assume the minimum is enough!
- Certifications Are Your Friend: Ensure your Tandoor oven, especially if gas-fired, has the necessary certifications like NSF/ANSI 4 and ETL to guarantee safety and sanitation.
- Local Rules Reign Supreme: While these are general guidelines for California, your Local Health Department requirements are the ultimate authority. Contact them early in your planning process!
Navigating these specific regulations for Indian restaurants with Tandoor ovens can be tricky. Don’t risk getting it wrong and facing delays or fines!
PORTFOLIO
THE PROCESS
Project Consultation
Layout, Design & Specifications
Plans For Your Local Health Department
Advice & Follow-Up Support
HEALTH DEPARTMENT REQUIREMENTS
From vision to Health Department blessing, we pave your path to success. Boost efficiency while trimming costs and speeding through approval. Transform existing spaces and utilities into design marvels.
Our package has it all: a Cover Plan with site essentials and the Health Department’s key Equipment Plan. You’ll get wall configurations, Concept Design kitchen layouts, and Production Layouts that fulfill all needs.
No need to stress about hood drawings, plumbing layouts, or electrical schematics. We have health-specific details ready for you. Also, you can enjoy organized equipment schedules, a detailed specs book, and finish schedules that meet health standards.
This is your complete Health Department submission package, designed to expedite approval.
*Note: This package doesn’t cover mechanical engineering, ongoing HVAC analysis, hood certification, or specific fees.
TESTIMONIALS
OUR CLIENTS/PORTFOLIO
