Every good quality equipment requires maintenance to sustain optimum performance after being subjected to daily, fervent use. KITCHEN INC uses our expertise to tailor-make Preventive Maintenance Programs to help clients minimise breakdown occurrences and downtime so that they are able to have peace of mind to concentrate fully on what they do best.
At Kitchin Inc, we specialise on curating durable, high performance equipment to be used efficiently in their daily operations. We only use and supply meticulously selected kitchen equipment made by the most reputable manufacturers:
No two kitchens are the same, and even the workflows may vary. For this reason, we work closely with our partners and clients. Spatial planning is the essential aspect when it comes to ergonomics - for example, we pay attention to the allocation of space for storage plus maintenance, and how to fit all the necessary kitchen equipment. Having a kitchen that is modular or flexible multi-tasking workstations will help create more efficient space.
We follow stringent procedures in the kitchen to ensure that health code and safety regulations are respected.
Commercial kitchens are some of the highest consumers of energy- they are estimated to consume 2.5 times more energy per square foot compared to any other commercial space - and approximately 40% is used for preparation and storage of food. What about the other 60%? Even after considering miscellaneous consumptions, it is clear that much of the energy is wasted and dispersed inefficiently into the kitchen
Low energy efficiency means higher cost, but this does not spell the end for the kitchen. Innovative and Integrated Technology offers a dramatic reduction in energy consumption, resulting in significant cost saving which may amount to 3%-6% of the operating cost. For Kitchen Inc, we work relentlessly to provide energy efficient solutions by integrating sophisticated and modern technology in the kitchen equipments.
We take priority in the duty of care to our clients and include Food, Oil & Grease (F.O.G) management in our designs. Proper waste disposal techniques are suggested and equipments are installed for both solid and liquid wastes.
Sanitation & MaintenanceWe ensure allocation of sufficient wash stations, by considering the volume of equipment, cutlery, dishes, glasses and trays in use in the kitchen. Proper maintenance is the key to long term usage and sustainability.
