INDUSTRIAL FACILITIES

Industrial kitchens | Markets & Groceries | Amusement Parks | Commissary Kitchens | School Kitchens | Food Service Preparation | Industrial Packaging Facilities | Hospital Kitchens.
 

Our team at Restaurant Design Concept excels in handling SPECIFIC ISSUES that need to be addressed in designing Industrial Facilities, such as:

• Space planning for operation such as receiving dock, temporary staging area, product washdown before going into dry or refrigerated storage.

• Product portioning and prep station

• Design a systematic cook line from feeding to cooking then cooling station.

• Refrigerated storage: Cooked food temperature must be reduced down to below 90 degrees from a roll in quick chiller or blast chiller before going into walk-in refrigerator or freezer. Hot food products are not allow to be cooled down in room temperature environment due to airborne bacteria or microorganisms affecting open contain products. 

• Walk-in freezer room with structural insulated floor to handle forklifts and pallet jacks 

• Control temp air circulation room for packaging required.

• Production utensil and dish washing system station. Bulk cart and rolling rack wash down station

• Utility room with water boilers, water filtration system, electrical control room, floor mat leaning station

• Outbound staging station with air curtains located about rollup gates