The process can be broken up into five main steps. This includes, (1) conceiving the initial plan, (2) measuring the site and collecting the relevant information, (3) getting the plans drawn up into a technical design, (4) having the equipment ordered and fabricated, and finally (5) installing the fitout.
Commercial kitchens come in all shapes, sizes, and outputs. There are many factors to consider, including: type of service, menu, budget, design, and so on. We offer estimations and quotes on your kitchen tender and can offer competitive pricing on custom stainless steel items. Despite the variation of price, there is a way to finance equipment in order to free up money for the design & installation stage. Learn more about Silver Chef’s Rent-Try-Buy® system and 100% tax deductable rental payments by following the button below.
The size of a commercial kitchen depends on various factors including the maximum number of customers that can be served and the different kinds of meals on offer. The kitchen of your restaurant should be proportionate to its seating capacity, factoring in the average space needed by your chefs in order to prepare and cook the meals. We can give you more nuanced details pertinent to your specific fitout, as this kind of information is very much derived from the locational context and your own personal vision.
Both the size and flow of a commercial kitchen are very important factors when it comes to efficiency and output. The better the design, the higher the output. Custom designed equipment is the best solution when it comes to space and functionality.
Yes, we design, fabricate, and install custom stainless steel benching. This includes adding sinks, shelves, ice-wells, and anything else that’s needed. A custom bench enhances workflow, and boosts both the effectiveness and efficiency of the commercial kitchen.
Yes. Canopies, hoods, range-hoods, ventilation—call it what you like, we design, fabricate, and install them all. The dimensions of commercial exhaust systems quite often varies greatly between kitchens. Certain configurations will need a specific shape, size, and functionality, and we have experience with all sorts of fitouts and know which set-up suits which type of kitchen.
Yes. From standard walk-in cool rooms that simply store produce at a desired temperature, to supermarket cool rooms that are filled from the back and serves customers from glass doors at the front—we make all sorts of custom cool rooms and freezer rooms.
Different manufacturers are better for different sized kitchens. A lot of time and money can be saved by choosing the right equipment. Our experienced team have dealt with numerous kitchen fitouts and various kinds of machinery. Come speak with us to work out the best option for your commercial kitchen.
Custom stainless steel equipment needs a proper design so that it can be fabricated effectively and accurately. Aside from this, a 3D layout of your kitchen is extremely helpful for planning and making sure that everything will work correctly before investing time and money.
Most definitely. We have designed, fabricated, and installed many aged-care kitchens, and have plenty of aged-care kitchen tenders in the works right now. Most aged-care fitouts have a large canteen-style window that looks into the kitchen, so we make sure to have everything designed with maximum workflow and efficiency (although, to be fair, we would do that anyway).
Our showroom is open to the public, Monday-Friday from 8:30am until 5:00pm. We are located at 274 Wickham Road, Moorabbin, and are happy for you to drop by. More info can be found by visiting our showroom page.
Most definitely. Our long experience with commercial kitchen fitouts means that we have a wealth of information to draw from. Some of this has been compiled into tips that are available right here, in the tip section below.
Project Management, Specialty Kitchen Projects Custom Stainless Steel, Preparation and Installation Design and Fitout, Finance and Rent-to-Buy
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Alternatively, please call us on (03) 9555-3333 from Mondays to Fridays 8:30 am to 5:00 pm.