Commercial Kitchen Design

360

Commercial
Kitchen Hood

Restaurant Design

Café Design

Bar Builders

Small Restaurant Design

Fast Food Design

Design commercial kitchen layout

Define what type of equipment, your site shape and size, structure, connections, and location type. Design, file and approve, hire and manage subcontractors. Small to large restaurants, deli, supermarkets, institutional facilities, religious facilities, hotel restaurant with bar kitchens, and corporate.
Food establishment layouts include a floorplan, mechanical drawings for commercial kitchen hoods, sprinkler systems, fire alarms, and other equipment. Also plan drawings for plumbing, electrical, refrigeration, storage, and HVAC.

DESIGN LAYOUT

Select the right equipment

Save big when shopping for your commercial kitchen equipment. Achieve maximum productivity by arranging equipment to create a seamless workflow.
Design documents list all of your commercial kitchen equipment, brands, types, and sizes. The equipment schedule is a part of architectural drawings when we file at your local building department.

START DESIGNING

360

Commercial Kitchen Hood & Duck Exhaust System

Commercial Kitchen Hood

Upblast Fan

Duckwork

Make-up Air

Heater

Build commercial kitchen

We assemble and manage qualified commercial kitchen contractors including metal fabricators, exhaust installers, plumbing, HVAC, floor, walls, metal fabricators, and kitchen equipment installers.
We provide a construction schedule and all necessary architectural and shop drawings to all subcontractors. Quality assurance and team collaboration set the benchmark for success.

CONTACT FABRICATORS

Design commercial kitchen hood

The commercial kitchen exhaust system includes stainless steel hood, ventilation fans, grease filters, duct with upblast fans and make-up air installed on the roof. Cooking equipment with smoke and heat are type I commercial vent hood. Open flame cooking such as griddles, fryers, ranges, smokers, and chargrills require exhaust system with fire suppression and sprinklers installed inside of the hood. Pizza ovens and bakery equipment do not require fire protection as for open flame type kitchen equipment. Type II ventilation hood goes over dishwashing machines and appliances that produce heat, moister, or products of combustion and do not produce grease or smoke such as steamers, kettles, and pasta cookers.

LEARN MORE