Context and customer requirements
In this project, we were entrusted with the complete renovation of a kitchen on a private yacht. The existing configuration no longer met the customer’s needs, so the main objective was to :
- Rearrange cooking elements to optimize available space.
- Improve culinary production capacity to offer more possibilities and reduce preparation times.
- Expand refrigerated storage capacity to meet increased preservation requirements.
PCM’s engineering and design team drew up two refit proposals tailored to the customer’s specific requirements.
Kitchen refit proposals
Option 1: Optimized layout
2 stack ovens
3 zones with 6 induction hobs
1 plancha
2 independent fryers
2 large refrigerated cupboards
1 freezer
1 ice machine
1 dishwasher
1 microwave
Option 2: Variant with special furniture
The second option includes most of the features of the first, with a few notable differences:
- Furnaces are placed side by side instead of on top of each other
- Addition of a positive refrigerated drawer cabinet for a practical, accessible storage solution.
Technical improvements
- Professional hob: equipped with 6 induction hobs, a plancha and two built-in fryers.
- Optimized preparation areas: significant improvement in hot and cold zones for a smoother workflow.
- Increased cold storage: installation of professional refrigerated cabinets and neutral cupboards for optimal storage.
- Top-of-the-range coatings: all partitions and ceilings are made of B15 with a brushed stainless steel coating to guarantee durability and hygiene.
Project chronology
- March: Study and design by PCM.
- April: Initial offer to the customer.
- May: Detailed technical analysis and bid adjustment.
- June – August: In-depth discussions between the customer and PCM to finalize technical and aesthetic choices.
- September: Validation and start of work.
- December: Completion and handover of the project.