The #1 Temporary Kitchen Facility Provider Worldwide

Temporary Kitchen Design

Temporary Kitchen Design Facilities

  1. Meet with the Owner, Food Service Manager and Architect to establish goals and objectives of the project.
    Pre-design of temporary kitchen facilities.
  2. Inventory existing equipment to be integrated into the new kitchen layout and design.
  3. Preliminary layout can be developed within 15 business days (CAD) .
  4. Final review and signoff of the preliminary layout & equipment specifications.
  5. Completion of the final floor plan, electrical & plumbing rough-in drawings, special condition & ventilation drawings
  6. Specification book to include equipment list:a manufacturer’s cut sheet or custom equipment elevation, and a cover sheet containing the item number, description, quantity, manufacturer (primary & approved alternates), model number, critical mechanical information, and a listing of approved accessories.
  7. Health Department Approval Monitoring
  8. On Site Inspections & Approval List

kitchen design

Please call 1-800-205-6106 for a quote!

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