Commercial Kitchen's MEP Consulting, MEP Drawings, Designs And F&B Facility's Layouts

The MEP Layouts and drawings of any food & beverage space plays IMPORTANT role in order to fulfill successful operations. A thoughtful, and well-planned drawings are very important to execute the entire project till the delivery.

You are planning to open Fine-Dine-In Restaurant, manufacture a Mobile Catering Vehicles, Making of Indoor or Outdoor Barbecue Stations, Banquette and Banquette Kitchen setup, Opening Bar or Pub, Corporate Canteen, Café & Lounge, including setting up Quick Service Restaurant, Live Stations, or any concept within HoReCa Segment, our team have inside knowledge of all types of hospitality, and kitchen operations.

Our MEP design team will use their expertise, Industry experience and CAD programs to bring your vision to life, both front and back of house."

We meet client, listen them very carefully, analyse the expectation and purpose of concept, and facilities they wish to provide; then sketch purposeful layouts with professional designing methodologies, software, and factors, keeping in mind to utilize the maximum usage of space available.

Commercial Kitchen Can Be Designed Choosing Any Of The Configurations:

Island Configuration
Assembly Line Configuration
Open Configuration
Ergonomic Configuration
Zoning Configuration

1. Island Configuration

As its name suggests, this style of kitchen features a central island surrounded by counter space along its edges. Typically, the island is equipped with ranges and ovens and primarily devoted to cooking, while the counters on the outer rim are primarily for food prep and other activities.

However, depending on the specific needs of your kitchen and your preferences, you may decide to change the function of the island to an activity that better suits your operations.

2. Assembly Line Configuration

Assembly Line is a kitchen configuration style aligning its activities along a set and straightforward route.

This is often utilized within restaurants serving small and simple dishes, such as sandwiches and burritos, and food service operations required to feed a large number of people very quickly.

3. Open Configuration

In this style, all or part of the Back of House (BOH) is exposed to your guests or customers. This is commonly seen in pizzerias, and might be a good option for an operation looking to increase transparency in food preparation, or even just offer guests an entertaining glimpse into the way their dishes are created.

This style does, however, create greater pressure to maintain a neat and organized kitchen, so you’ll want to weigh this when considering such a configuration.

4. Ergonomic Configuration

Designing a kitchen with ergonomics in mind involves organizing it so that staff are comfortable while working and able to move as little as possible to complete tasks. Kitchens with Ergonomic Configurations position equipment and supplies in close proximity, so employees don’t need to reach, crouch, or walk from their stations to get what they need. While the physical well being of team members is an important benefit of such designs, reducing movement also increases efficiency and reduces accidents. This type of configuration often conflicts with energy efficiency principles, which we’ll discuss later on.

5. Zoning Configuration

In a Zoning Configuration, each part of the kitchen is strictly devoted to a certain activity. While the exact zones depend on your needs and preferences, common zones in this style of kitchen include:

Prep
Cooking
Service
Dish-washing

Each zone has all of the required equipment and supplies for an employee working in it—eliminating the need to spend time searching the entire kitchen for the right tool. For instance, a prep zone should be fully equipped with cutting knives, blenders and anything else necessary for preparing raw ingredients, whereas a dish-washing zone should include ample compartmental sinks and cleaning supplies within easy reach.