Make an in depth list of existing kitchen equipment. Take a tape solution and note how big is each device. Check your files and list energy‐‐both electrical and/or gas and ventilation‐‐requirements. Choose a label on the gear with pertinent information. Take a picture of the gear and the label, or record the model supplier and number.
Within a commercial kitchen, sanitation is , the burkha matter each day. Select equipment with casters or items which easily can be moved around for deep cleaning of areas under and in it. Ease of movements when it comes to equipment will make it more likely for the invisible areas to get attention.
Contact the commercial kitchen architect and/or engineer to work with you in laying out a detailed plan for your commercial kitchen design. If you do your basic homework, it will assist the architects to allow them to focus on your model plan and save money and time and establish a good liaison with your health inspectors.