Scope of work
Conceptual design
Provide consultation according to the owner's budget and operations team’s requirement. Cooperate with local design institutes and interior design through effective communications to ensure continuous project progression. Make the preliminary workflow plan and provide the data needed for conceptual design.
Schematic design
Design equipment layout according to the confirmed schematic design and strictly abide to FDA’s food safety regulations. To assist owner in FDA’s drawing submission process and provide technical supports.
Design development
To provide equipment related mechanical drawings (water in/outlet, electric requirements, gas supply requirements, steam and exhaust volume, wall and other mechanical connection drawings) and to participate in transition process with engineering contractors.
Elevation design
Coordinate with fit-out companies and to provide the necessary area of the equipment elevation drawings. Review equipment size to ensure drawings are consistent with the decorative effects.
Drafting bidding documents
Provide kitchen and laundry equipment tender document with specification listings (not less than three brands with corresponding product suppliers of the same grade) for owner review. Provide overall budget audit and submitted to the owners of equipment and engineering. Technical clarification and assist owner during the bidding process. Provide bid evaluation report and professional opinions on bid results.
Site coordination
Review contractor’s adjustment drawings. Provide site construction guidance and technical support. Urge contractors to meet construction quality and requirements.
Site acceptance
Site inspection and assist in the acceptance process. Review the number of equipment provided by the contractor, installation, and the commissioning of equipment. Provide the final acceptance report to the owner.
Completion
Review the final completion drawings provided by contractors and the completion of the installation of the equipment.