Our project approach and procedure are as follows:
- Conceptual Design (Type, Menu)
- Pre-Planning: Definition of the requirements, fixing the premises and parameters. Clarifying Production capacity and conditions, and the site conditions. Meeting planning session at the site.
- Layout: Basic concept with the definition of building type space request, type of production unit, food program, way of operation, the quality level of equipment, and energy concept. General layout drawing with room classification, process flows, materials flow, staff flow, and equipment flow. Final layout drawing with equipment proposal and equipment specification, budget calculation.
- Final Planning: Final planning with functional room concept, final positioning of the equipment, and workflow Equipment list with the specification.
- Presentation: Presentation of the final planning, Kitchen 3D design, and quotation to the Client.
- Finalizing the Proposal: Cooperate with the client for approval procedure, revision, and finalizing the proposal including drawing, layout, equipment specification, and budget calculation.
- Procurement: Evaluate and qualified the suppliers, order and purchase, and factory inspection.
- Installation and Commissioning: Installation Drawing, Site control, Installation, and erection, Setting into operation.
- Training: Training the client operator.
- Warranty: Spare part organization, Period Service during warranty time, After-sale service.
- Periodic Maintenance(PM)
