With our roots in food service and hospitality, commercial kitchens are familiar territory to us. This is convenient because we speak the language of our clients and understand what is essential. And why. Together with the client, we analyse the starting points and create an initial layout. We then translate this into a functional design and look for an optimal and staff-efficient layout together. "Overspecification” in this field is nothing new and we advise which equipment specification is the best choice in your case.
The next step is to make an equipment/kitchen design. This can be done in 3D as desired. Based on this design we provide a detailed technical drawing with all required connections and (exhaust) air capacities.
Our procurement experts examine which equipment meets the set specifications, preconditions, and other objectives. Sustainability, for example. To then select the right supplier and installer. As always, we look for the best deal within the set budget. And if desired, our project managers will guide the entire project towards the optimum end result.