Dear Friends. I'm about to establish a small place for production of chocolates. I need to find the right information regarding how the certain equipments should be placed in an area that is approx 270 square feet. I know it totally depends but I need to find out at least how effectively I could place the basic equipment before I make any architectural changes in the room. A sample plan of the room would definitely be very helpful.
Great! Very glad to hear that you're starting to produce. Actually for the moment only me and an assistant. I thought only 10-15 different kind of chocolates would be enough for the initial stage. As for the storage, there is a separate 50 sqft small room for a small refrigerator to be placed. The packaging will be in the boxes that I buy from KeyLink or a local vendor. No machinery for packaging (maybe when I extend the business).
Many thanks for your reply. I apologize that I asked for an equation with many unknowns :( You are totally right. I m planning to make a production of 40kgs per week to temper (initially, and then grow to 100kgs per week in a year or so) consists of 15 different filled chocolates and truffle. I can send you the shape of the room if it helps. But I have the possibility to decide where to place the electrical outlets, the plumbing /sinks etc.
For sure, also need to find out what equipment I need basically. For example what are the most efficient semi professional tempering machines I could use, ChocolateWorld, Selmi, FBM?