When a client is contemplating using conveyors within a restaurant environment, it is important that we gain a knowledge of their operational and seating philosophy. All restaurant type conveyors are very similar in nature, but what radically changes is in the design layout and the material construction.

As well as the conveyor itself, it is important to appreciate other aspects such as the surround structure / fascia, the eating surface and the actual plates (which can incorporate your logo on them).

In order to begin, and for us to be thinking of preparing a specification and quotation, the client should be asking themselves such questions as:- 1) Layout drawings needed; 2) A general idea of your views regarding layout of conveyor, height, eating surface width (normally between 350mm and 400mm; 3) An idea of the restaurants seating capacity, at the conveyor and away from the conveyor; 4) Plate sizes, ie the diameter of the smallest, largest, base and rim - VERY IMPORTANT FOR US; 5) The positioning of the conveyor support structure can be important depending on the operation (eg, will there be a small kitchen inside); 6) Materials to be used for the conveyor, side fascias, bar surface etc, plastics, woods, stainless steel; 7) Condiment positions can be an integral part of the system; 8) There are also other issues to consider, such as the control panel, emergency stops, motor position etc.

Crescent Chain & Plate Examples

Restaurant Design Layout Schematics