Our project approach and procedure is as following :
- Conceptual Design (Type , Menu)
- Pre Planning :Definition of the requirements, fixing the premises and parameters. Clarifying Production capacity and conditions, and the site conditions. Meeting, planning session at site
- Layout :
- Basic concept with definition of building type, space request, type of production unit ,food program, way of operation, quality level of equipments, energy concept.
- General layout drawing with room classification, process flows, materials flow, Staff flow, equipments flow
- Final layout drawing with equipment proposal and equipment specification, budget calculation.
Final planning with functional room concept, final positioning of the equipment and work flow, Equipment list with specification.
- Presentation
Presentation of the final planning , Kitchen 3D design and quotation to the Client
- Finalizing of the proposal :
In cooperate with client for approval procedure, revision and finalizing the proposal included drawing, layout, equipment specification, budget calculation
- Procurement:
-Evaluate and qualified the suppliers
-Order and purchasing
-Factory inspection
4.7 Installation and Commissioning:
-Installation drawing
-Site control
