The Project

The kitchen was central to the success of the project, requiring careful design and planning to meet Zaap Thai’s pace and menu diversity. Acme’s ’s design team worked alongside Zaap’s operational staff to develop a layout that enabled fast, efficient service while supporting safe and practical working conditions. The space was engineered to allow multiple chefs to work side-by-side during busy service, preparing dishes that demand different cooking techniques without delay or disruption. The cooking line combined both gas and electric equipment, including wok burners for traditional Thai stir-fry dishes, flat grills and deep fryers for fried and grilled items, and combi ovens for versatility across menu sections. These were arranged for logical workflow, minimising the need for chefs to move between stations during service. Preparation areas were positioned to facilitate smooth movement between storage, cooking, plating, and cleaning, all while maintaining food safety standards.

The ventilation system was built to handle the output of a high-capacity kitchen. Heavy-duty extraction hoods with integrated filtration were installed to remove grease, odours and excess heat, allowing the kitchen to run continuously without causing discomfort to staff or customers. Dishwashing facilities were also factored in early, with commercial-grade units capable of meeting the high turnover of crockery and utensils needed throughout the day. All mechanical and electrical services were designed to fit the building’s layout and were coordinated with other contractors on-site. This ensured a smooth installation process and avoided the delays that often arise when systems are planned in isolation.

Cold storage was vital for Zaap Thai Manchester due to the scale and freshness of the ingredients used across their expansive menu. Acme delivered a comprehensive refrigeration setup, beginning with large-capacity walk-in cold and freezer rooms. These were constructed using food-safe, insulated panels and positioned for easy access by kitchen staff, ensuring that restocking and ingredient preparation could take place quickly during busy service periods. To complement the main cold rooms, upright and under-counter refrigeration units were installed at key locations within the kitchen. This allowed chefs to access perishable items without having to leave their stations, which in turn reduced service times and improved kitchen flow. The entire refrigeration system was supported by digital temperature monitoring with built-in alerts, providing peace of mind for food safety compliance and helping to protect against stock loss.

Together, these installations created a fully integrated refrigeration network that ensures fresh ingredients are kept at safe temperatures at all times, ready for immediate use during even the busiest trading hours.

The bar is a focal point for Zaap Thai’s dining experience, offering a menu of Thai beers, cocktails and mocktails that match the energy of the food offering. Acme was responsible for delivering a functional and durable bar system capable of supporting high volumes of drink orders with minimal downtime.

Custom stainless steel counters and sink units formed the structural base, built to withstand continuous use while also maintaining a clean and professional appearance. Under-bar refrigeration was included to store bottled drinks and mixers within arm’s reach of bartenders, ensuring fast and efficient service. Ice machines and glasswashers were integrated into the back-bar area, enabling staff to maintain a consistent flow of fresh glassware and drinks throughout peak times.

The full bar setup was configured to align with Zaap’s signature aesthetic, with all equipment and storage elements concealed or integrated into the vibrant, street-style interior. This ensured the bar could function smoothly without detracting from the customer experience.

Maintaining a comfortable internal climate was a major part of the brief, given the size of the venue and the anticipated customer footfall. Acme provided a full air conditioning and ventilation solution tailored to the unique needs of the space. The front-of-house areas were fitted with split air conditioning systems, which were zoned to account for changes in occupancy throughout the day. This zoning allowed for efficient energy use without compromising comfort. In the kitchen, the ventilation system was configured to remove heat and humidity from the cooking areas while supplying fresh air to ensure a safe and workable environment for staff. The installation complied fully with DW172 guidelines and was design to suit the structural layout of the building and risers.

Noise and airflow were carefully considered during the design and installation process. Acme implemented noise-dampening measures and airflow controls to ensure the systems operated discreetly and did not disrupt the atmosphere in the dining area. Control panels were also fitted to give the management team full oversight of internal temperatures and ventilation settings, making it easy to adjust the system as required throughout the day.