MEP for restaurants and cafés in Bali: kitchen, hall and peak hour
A restaurant is judged at 8 pm on a Saturday. That is when the kitchen exhaust, the dining room cooling, the power and the drains all run at their limit, and that is the moment we design for.
- Kitchen exhaust and make-up air balanced with the dining AC
- Electrical load calculated for the dinner peak, with spare capacity
- Grease traps and drainage sized for the menu
- Water treatment for coffee and steam equipment
What decides whether a restaurant works on opening night
Guests forgive a slow dish; they do not forgive smelling of the grill after dinner. Cooks forgive a small kitchen; they leave a hot one. Owners forgive a delay; they do not forgive a breaker that trips at 8 pm on a full house. Almost every one of these outcomes is set in the engineering design, months before opening.
The restaurant brief, system by system
| System | What matters in a restaurant | Our service |
|---|---|---|
| Kitchen exhaust | Hood sized for the cooking line; make-up air; kitchen at slight negative pressure | Kitchen exhaust |
| Dining cooling | Load from guests and fresh air; AC placed so it does not blow the plume | HVAC |
| Power | Dinner peak, three phases balanced, spare capacity for new equipment | Electrical |
| Water and drains | Pressure at peak, hot water for dishwashing, grease traps | Plumbing |
| Water treatment | Scale control for coffee machines, combi ovens, dishwashers | Water treatment |
| Proof | Every mode tested at full load before opening | Commissioning |
Open kitchens need more engineering, not less
An open kitchen removes the wall that used to hide mistakes. The pass becomes an air boundary: if the kitchen is not kept at slight negative pressure, the smell of the grill drifts straight into the hall. We plan exhaust, make-up air and the dining AC as one balanced system and then prove it at full cooking load. The mechanism is explained in kitchen air balance.
Send the concept plan and the menu type. We reply with the engineering checklist for your venue and a first budget range.
Beach clubs, bars, bakeries
- Beach clubs and open-air bars: wind competes with the hood, salt attacks outdoor equipment, and the kitchen often sits in the middle of the venue.
- Bakeries: deck and convection ovens create heat and moisture for hours, so the hood and the make-up air are sized for continuous load.
- Cafés: a small kitchen, but coffee equipment is sensitive to water and the hall is full all day.
For budgets see indicative prices or run the exhaust calculator. The full list of what to settle before opening is in our restaurant engineering checklist.
Our restaurant and lounge projects in Bali
Moon Lounge
loungeOptimist
restaurantKala
restaurantQuestions owners ask us
When should we involve an MEP engineer?
Before the interior design is fixed: hood positions, duct routes to the roof and the power connection shape the layout.
Can you work with our interior designer?
Yes. We coordinate the systems with the design in Revit and adjust details, not the concept.
How long does MEP take for a restaurant?
It depends on size and stage; the schedule is part of the estimate after the free survey.
We already opened and the kitchen smokes. Where to start?
With an audit: measurements at peak hour show the cause.
Often ordered together
Restaurant kitchen exhaust
Hoods, ducts, fans, make-up air and air balance, so smoke and smell stay in the kitchen.
Open
Electrical systems
Load calculation, boards and circuits with spare capacity, so nothing trips at peak hour.
Open
Water supply, drainage, grease traps
Cold and hot water, pumps, drainage and grease traps sized for a commercial kitchen.
OpenDescribe the task, we answer on WhatsApp
Two ways to reach an engineer. Either one lands in the same WhatsApp chat.
Write it in your own words
A new restaurant, a kitchen that smokes, a hotel that needs air conditioning, a villa complex at design stage: a few lines are enough to start.