Specify for demand, not headcount
Consumption in workplace kitchens peaks around break times. Chilled capacity and filter capacity should be matched to peak draw, not to an average per-person figure.
Fit-out considerations
- Ventilated cabinet zone with a dedicated socket.
- Service access that does not require removing joinery.
- Documented isolating valve location for facilities teams.
Multi-site rollouts
For multiple locations, consolidate registered systems under one account so consumable reordering and warranty documents stay in a single place.
