kitchen-design

Let's divide this question into some points, sub-points, deciding which of these positions are necessary.

📍 1. Area of ​​premises

• Utility rooms (goods reception, employee changing rooms, sanitary rooms for staff, document, server room.
• Kitchen (storage, hot, cold area, dishwashing, serving-dispensing area)
• Bar, waiter service (serving utensils, glass washing, beer, wine and cider stations, their coolers and installation, soft drinks)
• Visitors', customers' room

📍 2. Quality, type, longevity of equipment and facilities

• Professional kitchens require specific, durable equipment and facilities exposed to an aggressive environment.
• such as ovens, refrigerators, ventilation systems and special preparation and serving surfaces.
• Higher quality equipment costs more, but will also last longer.

📍 3. Technological solutions of the kitchen and design and layout of the visitor rooms

• Customized solutions for your intended business model together with BHS designers will allow you to save energy efficiency, labor costs and increase customer convenience in the future.
• These so-called little things thought out at the beginning will allow you to pay back your invested costs faster in the future.
• Let's economize, optimize and create permanent coolness.

📍 4. Work force and specialists

• Architect, designers, construction company or builder, HVAC mechanic, electrician, plumber.
• Often, specific equipment installers and regulators are also needed.
• Cleaner, warehouse worker, waiter, bartender, cook. Friendly, cheerful, attractive.

• Do not forget about hygiene, work and fire safety requirements.

📍 Average cost

• 📌 A small professional kitchen project, in a cafe or small restaurant, can cost from 15,000 to 50,000 euros.
• 📌 For larger or higher class kitchens, restaurants, hotels, the cost can be 50,000 to 200,000 euros or even more.

In order for us at BHS.LV to accurately calculate the costs for you, it is necessary to develop a detailed project plan based on individual needs and the specifics of the premises.

The development time for a professional kitchen project depends on the following factors: room size, complexity and customized requirements.

📍 BHS clients, project development may take the following period of time:

📌 Initial planning and consultation

• Which includes meeting with designers, architects or kitchen consultants to define and understand your requirements, budget and space options.
• This stage can last from 1 to 2 weeks

📌 Project development and design

• We have agreed on the requirements and approved the initial plans.
• Designers begin to develop a detailed project, including equipment placement, engineering solutions and aesthetic aspects.
• This stage usually takes 2 to 8 weeks.
• We discuss future plans once or twice a week and determine whether the client's wishes correspond to the proposed solution.
• More complex projects may take longer

📌 Obtaining permits and approvals

• Depending on your state or local government regulations, specific building permits or compliance with hygiene requirements may be required.
• This process can take 2 to 6 weeks if everything goes smoothly.

📌 Equipment selection and ordering

• When choosing standard equipment, it can happen quickly, available in the BHS.LV warehouse or delivery takes up to 1 week.
• If custom equipment is ordered for your facility, delivery may take between 4 and 12 weeks, depending on the manufacturer and supplier.

📌 Installation and commissioning

• When all the furniture, their parts and equipment are received, the installation work begins.
• This stage can take from 4 to 8 weeks, depending on the complexity of the kitchen and the amount of construction.

In the process of designing a professional kitchen, several regulatory acts and standards must be followed, which ensure safety, hygiene and comply with local laws. The main regulatory acts that must be taken into account in the design process of a professional kitchen in the Republic of Latvia include the following aspects:

📍 1. Hygiene requirements

• European Union (EU) Regulation No. 852/2004 on food hygiene: This regulation establishes hygiene requirements for food production and processing premises, including professional kitchens.
• The kitchen must provide clean surfaces, materials and equipment that facilitate cleaning and disinfection.
• HACCP (Hazard Analysis and Critical Control Points) system: HACCP is a food safety management system that identifies and controls risks in food processing stages.
• The kitchen design should take into account the work flow to reduce the risks of contamination.

📍 2. Building regulations and fire safety

• Fire safety regulations: In the design of the kitchen, local fire safety regulations must be followed, for example, the installation of fire safety equipment (sprinkler systems, fire extinguishers), the use of fire-resistant materials and the creation of safe evacuation routes.
• Latvian building code LBN 208-15 "Fire safety of buildings": Rules regarding the fire safety of buildings, which regulate the compliance of ventilation systems, wall and ceiling materials with fire safety requirements.

Please note that this is only a small part of the necessary regulations and laws. For a complete list, please ask the Legislator of your country.

YES, an expert technologist is highly recommended for professional kitchen fitting. Let's look at some reasons why hiring a specialist can be decisive for the successful creation of your kitchen:

📍 1. Design optimization

• We will be able to plan the layout of the kitchen so that it is as efficient and functional as possible.
• For example, consider workflow: how products move from delivery to final product to reduce time spent on unnecessary movement or searching for equipment.
• We will help you avoid overloading kitchen areas, which can interfere with work, and ensure the correct placement of work areas and equipment (hot zone, cold zone, preparation zone, etc.).

📍 2. Cost optimization

• Our experience will help you invest the largest resources in crisis areas and save where they are not needed.
• We will find more cost-effective solutions by choosing equipment that fits your needs and budget, while not compromising on quality.
• You will be able to avoid mistakes that can lead to additional costs later, such as the need to change equipment because it does not meet safety standards or kitchen performance requirements.

📍 3. Compliance with regulatory acts

• A BHS technologist is familiar with local and international regulations governing food production and kitchen safety (HACCP, building codes, fire safety and hygiene requirements).
• This ensures that the kitchen will be fully compliant with the legislation, avoiding penalties or operating restrictions.
• They are able to ensure that the kitchen meets all hygiene and sanitation requirements, especially regarding ventilation, waste management, water supply and other essential regulations.

📍 4. Equipment selection and specification

• A kitchen technologist knows professional kitchen equipment well, helps to choose the most suitable equipment, which will be durable and correspond to the specifics of your business.
• This applies to both technical requirements and energy efficiency.

📍 5. Development of the technical project

• The designer will work together with the technologist to develop a detailed technical project, which will include ventilation, electrical installation, water supply, drainage and other technical solutions that are essential for the successful operation of the kitchen.
• They work with and supervise the builders during the process to ensure that all equipment will be installed correctly and meet all technical requirements.

📍 6. Efficiency and time saving

• By controlling the work process, it is possible to help reduce the design and installation time, because the experts have experience and knowledge of the processes.
• This means they are able to anticipate potential challenges and resolve them more quickly.
• Engaged specialists help to eliminate potential errors that may occur during projects, thereby reducing operational delays.

📍 7. Project management

• The kitchen technologist provides project management services, coordinating the entire project from start to finish.
• This can include working with builders, installers, engineers and suppliers to ensure a seamless and fluid process.

We can conclude that a professional assistant provides an effective, safe and cost-optimized result in the design and arrangement of a professional kitchen. In order to avoid possible problems and to ensure that the kitchen meets all your chosen requirements, it is highly recommended to involve a specialist.

When creating the design of a professional kitchen, problems often arise that can affect the functionality, safety and efficiency of the kitchen. BHS.LV lists some of the errors:

📍 1. Incorrect room planning

• Insufficient distribution of jobs.
• Insufficient space for equipment.

📍 2. Lack of ventilation

• Insufficient ventilation
• Incorrectly located ventilation equipment

📍 3. Poor ergonomics

• Employee discomfort.
• Insufficient working space.

📍 4. Wrong choice of equipment

• Too little or inappropriate equipment.
• Excessive equipment.

📍 5. Compliance problems with regulatory enactments

• Failure to comply with hygiene requirements.
• Failure to comply with fire safety requirements.

📍 6. Insufficient storage space

• Improperly planned storage.
• Bad placement of shelves and cabinets.

📍 7. Wiring problems

• Insufficient calculation of electrical power.
• Not enough sockets.

📍 8. Cleaning and sanitation issues

• Hard to clean surfaces.
• Poor waste management.

📍 9. Insufficient lighting

• Poor lighting of the work area.
• Inadequate lighting.

📍 10. Poorly planned logistics and deliveries

• Incorrectly planned delivery or installation of equipment.
• Insufficient delivery area.

To avoid these problems, it is important to do careful planning, work with professionals and choose the right solutions, practical and effective. The involvement of specialists often helps to prevent these mistakes and ensure the successful operation of your kitchen.

The service life of a professional kitchen will be based on the quality of the equipment used, the frequency of service maintenance, the intensity of the kitchen and the attitude of the employees. We will provide a summary of BHS.LV experience:

📍 1. Service life of kitchen equipment

• Heavy-duty appliances (stoves, ovens, industrial dishwashers): High-quality appliances from trusted manufacturers can last 10 to 15 years or even longer if they are regularly assembled and used properly.
• Refrigerators and freezers: depending on the brand and maintenance, the lifespan of these appliances ranges from 5 to 12 years. Compressors can wear out faster.
• Ventilation and exhaust systems: If regularly cleaned and maintained, they can last around 10 to 15 years. Great attention should be paid to filter permeability (grease and air)
• Smaller equipment (mixers, blenders, knives, coffee machines): the service life of these items is 2 to 10 years, the quality of the equipment is important, but the attitude of the staff is even more important.

📍 2. Maintenance and upkeep

• Regular maintenance would extend the life of your kitchen equipment.
• If equipment is regularly cleaned, inspected and repaired, it can last longer than expected.
• Availability of spare parts: If spare parts are readily available for the equipment, its service life can be extended as necessary repair and refurbishment activities can be carried out.
• Please pay attention to this aspect before choosing.

📍 3. Intensive use

• The intensity of use plays an important role in the life of the equipment.
• In kitchens where intensive food preparation takes place (restaurants, hotels), equipment wears out faster compared to less busy kitchens.
• If the meat grinder is designed for 40 kg/h, but you process 80 or 120 kg/h, these actions greatly reduce the life of your equipment.

📍 4. Quality and durability of materials

• High-quality materials, such as stainless steel, which is widely used in professional kitchens, are durable and can last a long time.
• Equipment made of quality materials is less prone to corrosion, deformation and mechanical wear.

📍 5. Technology obsolescence

• The equipment is technically functional, IT needs to be updated ONLY due to technological development.
• New technologies offer energy efficiency, better performance and safety improvements, so equipment is often replaced before it technically wears out.

📍 6. Service life of premises and furniture

• Countertops and Cabinets: High-quality stainless steel or other durable material countertops can last 10 to 20 years or more if properly maintained.
• Flooring: Professional kitchen floors are usually made of durable materials such as ceramic tiles or special vinyl coverings that can last 10 to 15 years depending on maintenance and usage.

Considering these points, we can conclude that professional kitchen equipment and premises can last from 10 to 15 years if they are made of quality materials and are regularly collected. However, factors such as heavy use, insufficient maintenance and technological obsolescence can reduce the lifespan of the equipment.