Layout Plans:
Typically drawn to 1/4" scale. All equipment is numbered and cross referenced to a utility load schedule, elevation and section drawings, equipment cut books, and specification documentation.
Typical Details:
Detail drawings are provided
to ensure that all custom work
is manufactured to the highest
standards.
Elevation Drawings:
Elevations are drawn to scale
and cross referenced with the
layout plans, utility load
schedule, section drawings,
equipment cut books,
and specification
documentation.
High School Convenience
Store:
Grab-N-Go and self serve
options are designed to ease
flow, reduce labor, and increase
impulse buying on the a la carte
menu.
Batch Cooking:
Roll-in combi cooking
technology, along with a tilting
skillet, kettle, and stacked
energy efficient steamers,
provide the fire power to
produce for an entire school
district.
Chef's Table:
A well equipped chef's table
allows teams to share a
common workspace. The chef
can supervise staff while
monitoring the batch cooking
process. Easy access to
supplies and a centrally
located hand washing station,
allow staff to stay productive.
Access Panel:
This service line is designed
with a fabricated utility chase.
It has pre-cut holes for
plumbing and electrical runs,
and removable access panels
for service and installation.
Service Line:
The "S" shaped service line is
supported by built in heated
drawers and roll-in under
counter equipment on the
back. Adjustable shelving
and open cabinet storage
support the ease of service.
Catering Kitchen:
This compact and efficient
kitchen is both versatile and
easy to operate. Volunteers
are able to feed up to a
thousand people while using
simple standard controls.
Sauté Station:
This display cooking station
allows the chef to cook six
different orders at a time on
the stair stepped range. The
adjustable breath guards
allow clients to view the
cooking process while staying
protected from any spatter.
Clean up is a breeze with the
range on casters for easy
removal.
Island Cookline:
This center island cooking
station allows clear sight lines
to the rear of the kitchen. Cooks
operating the kettles
and steamers can communicate
with those at the broiling station
on the other side.
Maintenance Accessible:
This drop-in air curtain
refrigerator has vented access
doors. It allows for proper air
circulation and ease of
maintenance. The floor sink
is conveniently accessible with
a removable grate and dome
strainer.
Compact Dishroom:
Less walking, more cleaning!
The one person station includes
a pot soak sink and tall door
machine able to wash sheet
pans.
County Jail Work Center:
A roll-in combi oven, tilt skillets
and kettles are the heart of a
kitchen producing 3,000 meals
per day, 365 days a year.
Clark County developed this
kitchen as part of a program
to teach job skills and
reduce repeat offenders. All
equipment is specified with
correctional package options.
Mobile Bento Cart:
This is a fully functional
foodservice station, complete
with hot wells, heated holding
cabinet, locked storage
cabinet, hand wash station,
point of sale, and lighted
menu with display. It has a
self contained electrical
breaker panel, cord and plug,
and is on heavy duty locking
casters.
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