Aside from the many distinctive services that RDDNY offers, planning and execution of a new Restaurant Construction projects are graciously included in them. Running a restaurant is a tricky business and we are here to help you out with all the steps that are involved in your new project. In this article, you will find some vital prerequisites that are vital for every restaurant and which we offer our exclusive services for.
Tools and Equipment
Any restaurant is incomplete without the full stack of these following vital equipment:-
- Refrigeration: Being an important item even for the kitchens of our homes, a good equipment for different kinds of refrigeration is imperative for a restaurant’s kitchen as well.
- Cooking Utensils: The food has to be cooked in some form of an equipment. Large stack of multi-sized cauldrons and other hot holding equipment is what every kitchen imminently need.
- Food Temperature Managers: In cafes and other restaurant construction leads, where the food items are on display, this apparatus, usually made of glass and other similar materials is kept. Hot plates for steaks are also included in such equipment where the temperature of the food is needed to remain warm for a longer period of time.
- Preparation Tables: They are more or less the regular tables which are used for cutting the vegetables also acting as a buffer for transporting equipment around the kitchen and the food serving area. For commercial purposes, these tables are mostly made of a metallic base to compensate for the rugged activities on the kitchen floor such as constant cleaning with water and other cleaning agents.
- Ovens and Sinks: These are used for preparing the food items and keeping the main activities of a restaurant regulated. Usually, this equipment is kept six inches off the floor. The sink however, is unlike the usual sinks installed in the home and are deep to accommodate a large number of utensils attached to the approved and indirect drainage system.
- Ventilation: A reliable kitchen exhaust hood and fire suppression equipment are crucial to every commercial kitchen which conforms the code of the National Fire Protection Association (NFPA). This equipment makes up for the heated and tampered air inside the kitchen exhausted by its fans and handles the grease obtained from certain types of cooking according to the construction management.
Construction Units
These are the items which are an integral part of every commercial building and restaurants, being a spot for public comfort must have these as well:-
Kitchens, Walls and Ceilings are the other important units of the new restaurant construction of the restaurant project.
- Restrooms: Being vital to every commercial building, it depends on the kind of restaurant which kinds of restaurants they must have included in their design. For a restaurant that has seating facility within the restaurant, public restrooms for both Males and Females are required whereas, for the restaurants which do not provide a seating facility, a public restroom is not imperative. However, unless abhorred by the Article 15 – Plumbing of the ACHD, separate restrooms for the employees working at the restaurant must be installed and included in the initial design. All the restrooms in the commercial contract must have mechanical ventilation and self-closing doors unless some other design supersedes.