Selection & specification
Review equipment functions and project requirements. Identify suitable selections and document the relevant specification information for the agreed design stage.
Selection, schedules & coordination
Commercial Kitchen Equipment Specification
Connect equipment choices with the kitchen's operation, layout, and building requirements. Landmark Kitchen Design provides foodservice equipment specification and coordination for commercial projects.
Discuss Equipment Requirements →Equipment decisions influence the space around them. Dimensions, operating capacity, service access, and utility requirements need to be considered alongside the menu, staffing, and available budget. We help project teams bring these details into a coordinated foodservice design package.
Meet Landmark's foodservice design team or explore our project portfolio.
Begin with what the kitchen needs to do
Specify equipment around the operation
The right equipment package depends on the foodservice concept. A cooking line, preparation area, cold storage zone, or warewashing area should be planned with the expected workload and service model in mind.
Landmark provides vendor-neutral guidance on equipment selection. We consider the relationship between equipment, workflow, space, and budget, then coordinate specification information with the rest of the design team.
Information the team can use
Three connected parts of equipment planning
Schedules & layout alignment
Connect equipment references with the kitchen plan and schedules. Coordinate dimensions, placement, required clearances, and access for operation, cleaning, and maintenance.
Building service requirements
Communicate equipment utility requirements to the mechanical, electrical, and plumbing consultants. Coordinate the equipment information with the engineering and architectural documents.
Keep the package coordinated
Carry equipment information through the project
Foodservice equipment information develops as the project progresses. Equipment schedules, specification sheets, and layout references need to remain aligned so the owner, design team, contractor, and suppliers are working from a consistent package.
Changes should be reviewed for their effect on the operation and building interfaces. A proposed substitution may affect dimensions, performance, utility requirements, or installation access. Reviewing those relationships helps the team understand the implications before proceeding.
Landmark also offers construction administration services, including submittal and fabrication drawing coordination and RFI responses. The level of support is defined in the project scope.
Equipment specification and equipment purchasing are separate responsibilities. Confirm procurement, pricing, ordering, installation, and commissioning responsibilities with your project team rather than assuming they are included in a design engagement.
Equipment planning questions
Clarify the scope before selections are fixed
Can you coordinate equipment with our engineers?
Yes. Landmark coordinates foodservice equipment information with project teams, including the relevant mechanical, electrical, and plumbing consultants. The engineers remain responsible for their own design scope.
Can existing equipment be considered?
Share the available equipment information, condition, dimensions, and any service documentation. Existing equipment can then be discussed in the context of the proposed layout and operational requirements.
Does specification include buying and installing equipment?
Those responsibilities should be confirmed separately in the engagement. Landmark's published services focus on foodservice design, specification, coordination, and agreed construction-stage support.
Should equipment be selected before the layout is developed?
Equipment and layout decisions inform each other. Reviewing them together helps the team understand how selections affect workflow, space, and building services. See our commercial kitchen layout design service.
Explore related services
