Services

When you contact our Design and Development Team, your designer will take you through a short interview process that will help PFC determine what level of design is needed for your project. If you are just starting out, your designer will discuss the following services with you.

Floor Plans

• Preliminary Floor Plans are designed based on your menu and traffic patterns. Don’t have a menu? No problem! We can assist in the conceptual and graphic design of your menu.
• We help you determine the most logistical flow of traffic and help you sell efficiently to this flow pattern.
• We have hands-on-knowledge of food service equipment and can help you establish which appliances are best for you.
• We will complete a number of preliminary floor plan revisions until you are satisfied with your designs.

New Wall Plans

• It is not uncommon for new interior walls to be built; we will dimension all new interior walls.
• Exterior walls will be incorporated in to your design with dimensions that are supplied by your architect, realtor, landlord or yourself.
• For a nominal fee, PFC will visit your site for field measurements.
• We create a “material” finish plan that is required by most health departments for submittal.

Floor Penetration Plans

• In many cases drain lines will need to be added or subtracted. Our documents will assist you in getting accurate bids for floor penetration completion.
• Penetrations to include floor drains, electrical conduit and water lines.
• Floor penetrations are designed to assist in coordinating your equipments electrical and drainage requirements.
• Some states require Grease Traps, even though you may not be cooking. We provide all necessary documents for Grease Trap installation.

Elevations

• We show you both interior and exterior food service elevation so no concept is left unclear.
• We include elevations and sections of all required equipment.
• We dimension all cut outs and ventilation openings so that equipment installation can occur seamlessly.
• Indicate all areas needing wall backing and support for wall shelves and counters.
• Provide section views of the standard cabinetry components.

Plumbing and Electrical Requirements

• Plumbing and electrical requirements are shown for each piece of equipment.
• Provide plan, elevation and section view for all equipment relative to the space.
• Easy to reference Equipment Schedule to the Equipment Plan, Specification Sheets and Quotation.
• Dimension the rough-in heights of required electrical outlets and water lines.
• Include voltage, amp load and phase requirements in the Equipment Schedule.

Equipment Specifications

• Specification sheets are numbered for each piece of equipment
• Provide information on manufacturer, model number, plumbing and electrical
• Include descriptions of construction materials, options and accessories
• Note the NSF/ETL/UL certifications for the health department plan review
• List warranty information and approximate shipping weights

Cabinetry and Equipment Quote

• List the manufacturer, model number and description for the equipment
• Correspond the item number to the floor plan and equipment specifications
• Provide competitive prices for the items listed
• Note options such as casters, voltages and door swing directions

Equipment Sales

• The food service equipment for your new café can be conveniently purchased directly from PFC.
• We are a fully authorized commercial kitchen equipment dealer and we purchase your equipment package directly from the manufacturer.
• Through volume purchasing power, we are able to offer you competitive pricing on refrigeration, ice machines, ovens, shelving, sinks and display cases.
• We ship direct from the manufacturer so that you are not paying hidden freight costs.