Expertise
At Dialectic, we’re experts at delivering innovative, inspiring commercial kitchen designs, working with a range of companies across the country, from iconic national brands to high-end local restaurants. The layout of any commercial kitchen relies on a deep understanding of its operations. The location and space of the kitchen’s equipment plays a big role in the quality and timing of the food prepared. At Dialectic, we take the time to understand our client’s needs and goals – and then we commit to continuous communication to ensure we’re all on track.
We also have significant experience customizing kitchen ventilation systems, a critical component of any kitchen design, whether it’s a retro-fit or a new build. Dialectic engineers collaborate with our partners to understand their ventilation needs, heating and cooling requirements and water use. The ventilation system can contribute significantly to the restaurant’s overall aesthetic, which is why we take time to understand the kitchen from every perspective, from the chef to the diner.
Sustainability also plays an important role. Commercial kitchens use significant amounts of power and water. We always present sustainable options that rely on the latest thinking in cost-effective, green designs.
We know that delicious food starts with a well thought-out kitchen.
Projects
Dialectic is the go-to source for prototypes and standards development and maintenance. Our MEP engineers create designs to fit a variety of situations and needs:
- Standard pad-site plan drawings for freestanding buildings
- Kits of parts complete with details
- Schedules and applications for various systems and conditions for existing buildings
Restaurateurs look to us for expert MEP engineering design, no matter the building or type of restaurant space.
Commercial kitchens come in all shapes and sizes. Mechanical, electrical and plumbing (MEP) engineering design is a huge part of creating a successful commercial kitchen – whether it’s a retrofit or a new build. Each kitchen layout has specific equipment requirements to suit the type of cuisine. The production of the food determines equipment relative to location and space. Energy source, equipment size and ventilation needs play important roles as well. These requirements drive the MEP designs for systems like:
- Exhaust ventilation
- Cooling and heating
- Make-up air
- Plumbing
- Power
- Lighting
- Water use
