Commercial Kitchen Design
The first step in designing your commercial kitchen is a site survey. During the site visit Hopkins will advise on all aspects of kitchen design.
The first step is to measure the area to ensure the best possible use and fluidity of the space.
The view taken by Hopkins is that each kitchen is unique. Proper kitchen flow starts from identifying where the delivery point will be, through to storage, preparation, cooking, and finally service to your customers.
How can the catering equipment best suit your needs with the space available? We will produce a floor plan to ensure your kitchen works intuitively, making equipment easy to access and easy to work in productively with the right equipment to hand.
What services are available at the site? We look at the gas supply, electric supply and water supply when assessing the kitchen design. Are there structural needs to consider in the project? Our expert advice about the equipment best suited to your project also includes flooring, ventilation and fabrication.
Appropriate legislations and regulations are considered. We understand the different challenges faced by different sectors such as the schools, community buildings, restaurants and care homes.
With our technical expertise we have developed a reputation for creating imaginative schemes for our customers. Our comprehensive design and planning services are equally well directed in planning new facilities and in modernising and refurbishing existing installations.
Hopkins will take into consideration budget cost and design space requirements to produce an expert CAD drawing for your commercial kitchen together with a service infrastructure plan and list of recommended equipment.
Clive Tuck an architect from Henry Riley Consulting contacted Hopkins commercial kitchens Projects Manager Skip Appleyard regarding a re-generation kitchen for a new build care home in Thame.
Located in Brixham, Devon the Crab Quay Restaurant is the result of a major development. What was once an old fish market is now a quality fish restaurant with stunning views over the harbour.
Mohammed Ameen, the School Catering Manager for Ling Bob School based in Halifax, contacted Hopkins regarding a complete refurbishment for the schools commercial kitchen.
Hopkins dedicated professional team have decades of experience in commercial kitchen design.
Our kitchen designs are backed up with knowledge and understanding of:
- Hazard Analysis Critical Control Path Regulations
- Building and Planning Regulations
- Fire Regulations
- Ventilation regulations such as DW172
- Gas Safe, Electrical and Water Regulations
For more information or to receive a quote. One of our team will get back to you soon.