A commercial kitchen design survey is a site visit conducted by a surveyor prior to the creation of plans to determine the restrictions within a given space to create the best design for that specific space.
Structural and Services Constraints
The surveyor identifies the ceiling height, load bearing walls and floor loading of the premises, together with the size of door openings and corridors to establish whether plants can be delivered to the proposed location and whether the equipment can actually get into the kitchen.
Ventilation and Extraction Capacity
The survey will identify if the existing ductwork is sufficient to deal with the volume of cooking that will be taking place or whether additional routes will be required.
Gas and Electrical Supply
The surveyor assesses whether existing supplies of electricity and gas are sufficient for your intended commercial kitchen for commercial premises.
For more on this, take a look at https://www.targetcatering.co.uk/commercial-kitchen-designers.
Workflow and Zoning
Workflow through the kitchen from receipt of ingredients through to preparation, cooking and serving of the final meal. These zones need to be correctly defined during the survey to avoid costly changes to the kitchen design later in the fitting out process.
