top of page
Happy Chefs



As part of our social outreach to support the industry, we are offering Clients a 100% free site audit comprising a 60-point comprehensive threat assessment covering all aspects of food safety, cross-contamination, equipment safety, equipment maintenance and suggested post-pandemic guidelines for reopening your restaurant and welcoming your guests back with a smile! 

We shall discuss cost-effective solutions for standalone restaurants as well as hotels, involving smart changes to the FoH and BoH areas which are easy to implement. We shall demonstrate how to remain compliant with new regulations whilst ensuring you save money in the new post-Covid world. 





During the pandemic, we have listened to restaurant operators and then worked closely with architects, interior designers and other professionals to devise and implement cost-effective post-pandemic solutions within our designs at no extra cost. Here is a quick synopsis of some of these solutions are below. Contact us for a detailed discussion


  • Use no-touch sensors for water, soap, tissue dispensing etc

  • Use air based hand-dryers in washrooms

  • Use electrolyzed water ionization system for food preparation 

  • Use electrolyzed water ionization system for wash-down

  • Use chemical-free sanitization systems

  • HACCP compliant wireless remote temperature monitoring

  • Implementing full body aerosolized sanitizers

  • Implementing large-volume (25L) sanitizer dispensers

  • Using automated conveyors, robotic service etc

  • Ensuring that tight in/out entry/exit points are minimized

  • Implementing UV or IR based contactless sanitation



  • Minimum distancing as part of the ID / furniture layout

  • Intelligent collapsible partitions to redistribute seating space

  • Contactless UV sterilization (handheld devices)

  • Contactless virtual-wipes concealed from guest-view

  • Concealed interfaces for contactless ordering & payments

  • Modern table management / integrated technology

  • Automated ordering systems using tablets / voice / robots

  • A softer touch: color / uniform coordinated face masks

Image by Bianca Ackermann
In the Kitchen



  • Treated fresh air using a 100% percent once-through system

  • Regular cleaning in place as per HACCP standards 

  • Sanitizing and cleaning air pathways, ducts and registers  

  • Incorporate UV-C light in supply air units

  • Provide ducts with increased filtration levels

  • Use low velocity air, prevent excessive draft

  • Planned hygiene barriers & hygienic storage spaces 

  • Use seamless hygienic surfaces & materials 

  • BoH layout to accommodate takeaway and delivery

  • Repurpose the operation for better utilisation & revenue


  • Use barrier washers to mitigate transfer of microbes

  • Use correct air balancing to mitigate transfer of microbes

  • Use seamless hygienic surfaces & materials 

  • Virus survival decreases progressively with temperature

  • Consider higher thermostat settings at comfort upper bound

  • Virus survival decreases with increase in relative humidity

  • Consider relative humidity settings at comfort upper bound



  • Replace AHU filters to higher grades like MERV 17 

  • Use differential pressure sensors before and after the filter 

  • Incorporate air curtains with double doors

  • Preventing AC losses as well as entry of insects & dust

  • 100% fresh air and exhaust at entry and exits.

  • Water balancing in both chiller-water and condenser-water

  • Clean all strainers, replace baskets which are clogged

  • Check chilled-water and condenser-water valves for blockage 

  • Flush chilled-water & condenser-water lines

  • Achieve water quality using chemical treatment process 

  • Check water quality & exit water temperature in cooling tower 

  • Calibrate thermostats, controls and upgrade the BMS system

  • Negative pressures to ensure no foul air escapes 

  • Demand control ventilation for energy savings in kitchens 



  • Use standard operating pressures in maintenance

  • Plumbing maintenance workers should take extreme precautions while providing essential services. 
  • Wear PPE properly at all times

  • Keep tools and PPE clean at all times

  • Avoid avoid sharing tools with co-workers

  • Perform water risk assessment tests regularly

Engineer in Laboratory
bottom of page