Ready to set up your commercial equipments, but not sure where to start? We, at VIE, can help. We understand that every foodservice establishment is unique and operates differently from others. Aligned with the understanding and equipped with extensive experience in kitchen planning & consulting, our team of commercial equipments consultants can help you set up a customized commercial equipments that meets the required standards of efficiency, quality and compliance.

How We Deliver :

Creating a successful commercial equipments design layout involves blending solid design principles and individual kitchen components in an effective manner, both in terms of operations as well as costing. Designing a layout of a kitchen in accordance with the latest food service concepts, including commissary, bakery/ confectionary, finishing kitchens, cold kitchens and service bars, determining the specific requirement of cold storage, dishwashing, vertical & horizontal service movements is our forte.

Here is how we go about planning a commercial equipments setup for our clients :

1. Assessing the client’s needs
2. Conceptualizing the kitchen layout
3. Considering plumbing & heating Requirements
4. Considering lightning options
5. Choosing kitchen materials
6. Procuring the right kitchen equipment
7. Executing it in the most practical yet the best way

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