The right equipment capacity keeps service fast without wasting space, energy and capital on oversized equipment.

Start with peak demand

Identify the busiest service periods for each outlet: breakfast rush, lunch for conference groups, banquet plating or late-night room service. Equipment must cope with the peak, not the average.

Translate menus into production

Break the menu into cooking processes — boiling, braising, frying, grilling, roasting, steaming, baking — and estimate batch sizes and cycle times. This shows where combi ovens, tilting pans or fryers deliver the most output per square metre.

Don't forget the supporting systems

• Cold storage sized to delivery frequency and menu mix.
• Hot holding for banquets and buffets.
• Dishwashing sized to covers and turnover.
• Ventilation sized to the cooking line.

Plan for growth

Leave space and utility capacity for future outlets or menu changes where the business plan suggests growth.

Ask Kimtech to review your kitchen capacity.