gastro-projekt
Offer
Technological design of catering facilities
Stage I – CONCEPTION
Design documentation in conception stage contains:
- Functional arrangement of facilities
- Kitchen equipment selection
- Services equation
- Consultancy with SANEPID and BHP appraiser.
Stage II – CONSTRUCTION DESIGN
1.Design documentation in construction design stage contains:
- Functional arrangement of facilities that followed by SANEPID and BHP procedures
- Location and selection of kitchen equipment
- Equation of services of all external structural branches as follows:
- Architectural and building structures
- Water and drain connection
- Ventilation and Extraction connection
- Electrical connection
- Gas connection
- Cold and freezer rooms
- Multi-branch coordination
- Helping with procedure defection of building regulations and investment commissioning (such as the height of facilities, lack of daylight for production facilities etc.)
- Agreements with SANEPID and BHP appraiser.
Stage III – TENDER DOCUMENTATION
1. Elaboration of tender documentation contains:
- Specification of kitchen equipment such as technical data sheets that includes the following:
- Technical characteristics of equipment
- Efficiency
- Equipment features such as: temperature range, type of material applied etc.
- Equipment quotation
2. The analysis of offers from other parties which are responsible for delivery and installation of equipment considering:
- Fulfilment of requirements which are elaborate in tender documentation
- The complexity of provided offers in accordance to technological project
Stage IV – DETAILED DESIGN
1. Design documentation in detailed design stage contains:
- Specification of kitchen equipment, precisely defined manufacturer , model and type of equipment
- Equation of services of all external structural branches with services drawings follows:
- Building Interior architecture
- Water, drain, ventilation and extraction connections
- Gas connection
- Electrical connection
- Cold and freezer rooms
- Multi-branch coordination