Central Kitchen Tim Ho Wan Project
Project Overview
This facility is designed to bridge the gap between traditional cooking and industrial food processing. The layout is divided into specialized zones to prevent cross-contamination and ensure a linear “forward-flow” production process—from raw ingredient handling to final packaging and freezing.
Location:
Kampung Ampat
Project Type:
F&B
What Makes This Central Kitchen Design Special
Hygienic Engineering & Safety
The studio is divided into three functional zones that maintain a seamless visual flow:
- Trench Drainage: Long, stainless steel floor drains run parallel to the cooking
lines. This allows for "wash-down" cleaning, essential for maintaining hygiene in
high-volume environments.
- Gas Safety: High-visibility yellow gas lines are professionally manifolded with
clear shut-off valves, ensuring easy maintenance and emergency safety.
- Advanced Ventilation: The massive stainless steel hoods (overhangs) feature integrated fire suppression systems (the red pipes), critical for high-heat industrial cooking.
Specialized Equipment Selection
One of the most striking features is the consistent use of the arch.Cultural Connection: Red is deeply tied to Chinese heritage and festive traditions, signaling warmth and luck.
- Vacuum Sealing Station: The chamber vacuum sealer on the prep table indicates a focus on sous-vide cooking or extended-life packaging.
- Industrial Sliding Doors: The heavy-duty insulated sliding doors are designed for airtight seals and frequent pallet/trolley traffic, minimizing "cold loss" when entering freezers.
