Restaurants
Dishwashing Furniture Planning for Restaurants
Specify the occupied size, operating clearance and route into the building before choosing furniture by catalogue dimensions.
Explore the ideas
Compare the options
- Set the brief
- Use templates at the size of the actual furniture. Include seated users, open drawers and reclined positions where relevant.
- Compare
- Decide which items need to move independently and which benefit from built-in anchoring.
- Before buying
- Confirm that the largest pieces can turn at the entrance, lift lobby and corridor, or specify assembly in place.
Worked example
A utility room needs a tall cleaning cupboard, but the vacuum and mop handles vary in length and the door is narrow.
Measure the longest tools and cabinet delivery path before choosing an off-the-shelf unit. Consider adjustable interior fittings and verify the door swing leaves a usable loading position.
How to test it
Overlay the furniture in its stored and in-use positions, then check both against the measured plan.
Apply it to this space
- Layout
- Create a one-way dirty-to-clean sequence with a drop-off point separate from outgoing service.
- Detail
- Choose slip-resistant flooring and moisture-tolerant wall finishes; keep racks close to clean storage.
- Trade-off
- A generous wash area helps peak flow but uses valuable back-of-house floor area.
- Follow a used plate through the full cycle
- Check splash and drainage around the machine
The Elixir portfolio
Details worth a closer look
