Commercial Kitchen Renovation in Mallorca: How the Winter Closure Is Used
Key takeaways
- Everything is planned backwards from the reopening date.
- The layout is workflow: delivery to cold store to prep to line to pass to wash-up.
- Equipment and extraction lead times cross by sea like everything else.
- A venue that cannot close phases the work, and that is a longer, dearer project.
On an island whose season runs from spring to autumn, commercial kitchens are rebuilt in the winter closure, and the whole project is planned from the day the doors open again. A company that has done this before asks for that date before it asks what the kitchen is made of.
What is different from a home kitchen
- Surfaces: stainless steel work areas and wash-down walls and floors, cleaned every night
- Extraction and ventilation sized to the cooking, and coordinated with the specialist who supplies it
- Drainage and grease management for a kitchen that is hosed
- Electrical and gas supply for equipment that runs for twelve hours
- Cold rooms, dry stores and frozen storage sized to the menu
- Workflow as the layout: the route from delivery to pass and back to wash-up
- A calendar set by a business, not a family
The sequence
| Stage | What happens |
|---|---|
| Reopening date | Fixed first. The lead times for equipment and extraction are set against it. |
| Survey and workflow | The kitchen measured, the service watched or described, and the flow redesigned around the menu. |
| Specification | Surfaces, equipment, extraction, drainage, supply, settled between the operator, the kitchen company and the specialists. |
| Strip-out and first fix | Old kitchen out, services and drainage relaid, walls and floors prepared. |
| Fit-out | Stainless work, equipment set, extraction connected, surfaces finished. |
| Commissioning | The kitchen run before the first service, and the snags found while the venue is still closed. |
Phasing, where the venue cannot close
Hotels and year-round restaurants keep part of the kitchen running while the rest is rebuilt, which costs more and takes longer than a closure and needs a company that has phased a kitchen before. The brief has to say which parts must keep working and when.
What this article does not do
It does not state what food safety, ventilation, fire or health requirements a venue has to meet. Those are settled between the operator, the kitchen company and the authorities for the municipality, and the companies that do this work know what a venue has to satisfy to reopen. The commercial kitchen page is where the request goes, and the planning article covers the restaurant case in detail.
When is a commercial kitchen renovated on Mallorca?
In the winter closure, for almost every seasonal venue, planned backwards from the reopening date. Year-round venues phase the work.
How long does it take?
The closure, typically, with the lead time for equipment and extraction inside it. A company that has done this before sets the order date from the reopening date.
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