Typical project · Hotels
Hotel main and banquet kitchen
Main, banquet, bakery and room-service sections planned as one kitchen, sized to peak covers rather than average days.
01
Overview
- Sector
- Hotels
- Project
- Typical project
- Our scope
- planning, fabrication, ducting and exhaust, refrigeration, installation
02
What it takes
Zoned flow from receiving to cold storage, prep, cooking, holding and wash, so raw and cooked never cross.
Canopy hoods with baffle filters and volume control dampers, sized to the cooking line beneath them.
Chillers, freezers and under-counter refrigeration placed at each station that needs them.
Bain marie and hot holding for banquet service, so plates leave the pass at temperature.
