A detailed equipment plan will be prepared, covering all the equipment needed to operate the kitchen. It will also include fixtures such as floor drain channels, corner protection, and hatches.
We will use this plan to determine the location of cold rooms and freezers, as well as the location and size of storage spaces.
Lastly, this plan will also help determine the location of fume extractors as well as the fume channels leading out of the building. We will also examine whether ceiling openings are available for this purpose.