Technological engineering of kitchen facilities HORECA
Proper arrangement of equipment in the restaurant kitchen is the key to comfortable, efficient and professional work of the team of cooks.
Engineering includes:
- Drawing up a planning and technological assignment (type of institution, location, supply of goods, production, form of service, mode of operation, number of staff)
- Preparation of general design data
- Explanatory note
- Layout plan for technological equipment
- Specification of trade and technological equipment
- Schemes of connection of the main communications (electricity, water, sewerage)
- Schemes of ventilation networks
Engineering with a ready-made planning and technological task includes:
- Layout plan for technological equipment
- Specification of trade and technological equipment
- Schemes of connection of the main communications (electricity, water, sewerage)
- Ventilation network diagrams