Home / Services
Services
Design, build out, ventilation, refrigeration, installation and ongoing maintenance for commercial kitchens.
Full service list
What we handle
Nine services covering a kitchen from the first sketch to the maintenance visit three years after you open.
Kitchen Design & Layout
Scaled floor plans, equipment schedules, workflow zoning, utility rough in locations and elevations. Drawn around your menu, covers and service style, then packaged for plan review.
from $1,450Pre Lease Walkthrough
Before you sign, we assess grease waste, electrical capacity, gas supply, exhaust routing, ceiling height, floor construction and access. A written summary of what the space can and cannot support.
from $450Full Kitchen Build Out
Complete build out in new or existing space. Coordination of trades, stainless fabrication, equipment setting, utility connections, wall and floor finishes and commissioning.
from $38,000Hood & Exhaust Systems
Type I hoods over cooking equipment and Type II over dishwashers and ovens, with exhaust fans, make up air units, ductwork and coordination of fire suppression to NFPA 96.
from $9,500Walk Ins & Refrigeration
Walk in coolers and freezers, remote and self contained condensing, reach ins, prep tables and display cases, sized for Florida ambient and for your actual turnover.
from $11,000Stainless Fabrication
Custom stainless tables, shelving, exhaust hoods, sink assemblies, equipment stands and wall cladding built to fit spaces where standard catalog sizes do not work.
quoted per pieceEquipment Installation
Delivery, setting, leveling, utility connection, startup and calibration, plus removal and disposal of the unit being replaced. Scheduled overnight where you cannot close.
from $275 per unitPreventive Maintenance
Scheduled visits covering refrigeration performance, cook line calibration, gaskets, filters, drain lines, door seals and safety checks, with a documented service record.
from $295 per monthInspection & Plan Review Support
We package drawings for health department plan review, respond to comments, and attend inspections so our work is explained by the people who did it.
included in build outLayout
What a good layout actually does
A kitchen layout is a labor cost decision disguised as a drawing. Every unnecessary step a cook takes, three hundred times a shift, for five years, is money. The layout is where that is decided, and it is almost never revisited once the equipment is bolted down.
- One direction flow. Receiving to storage to prep to cook to plate to service, without crossing paths back through dirty areas.
- Dish separation. Soiled and clean sides that do not mix, with a return path that does not cut through the line.
- Reach zones. Cold storage within arm's reach of the station that uses it, not across the kitchen.
- Aisle width. Wide enough for two people and an oven door, not just wide enough on paper.
- Hot and cold separation. Refrigeration away from the cook line, because a compressor fighting radiant heat fails early.
- Hand sinks where required. Placed to code and placed where staff will actually use them.
What we need from you
Good drawings come from good inputs. Bring these and the first draft will be close.
- Your menu, or a realistic draft of it
- Expected covers at peak service
- Service style: table service, counter, delivery, catering production
- Hours of operation and prep schedule
- Staff count on the line at peak
- The lease plan or a measured drawing of the space
- Any equipment you already own and plan to keep
- Your budget range and target opening date
A menu changes. That is fine. We design for the category of cooking, not the exact dishes.
Ventilation
The part that fails inspections
More kitchen projects are delayed by ventilation than by anything else. It is the most regulated system in the room and the least understood at the planning stage.
Hood sizing
A hood must overhang the cooking surface and move enough air for the equipment underneath it. A charbroiler and a steam table are not the same duty, and a hood sized for the wrong one fails.
Make up air
Air leaving through the exhaust has to come back in. Without make up air the kitchen goes negative, doors pull shut, pilots blow out and the hood stops capturing.
Duct routing
Grease duct has to reach the roof with the required clearances and access panels. In a multi tenant building this is often the single hardest constraint.
Fire suppression
Wet chemical suppression over the cook line, interlocked with gas shutoff, and nozzles aimed at the appliances actually installed rather than the ones on the old drawing.
Type II applications
Dishwashers and some ovens need condensate and heat removal, not grease extraction. Using the wrong hood type costs money in both directions.
Cleaning access
Filters, access panels and roof fan hinges have to be reachable, because a system nobody can clean becomes a system nobody does clean.
Let's look at your space
Tell us the square footage, the menu you plan to run and your target opening date. We will tell you what is realistic and what it costs.