Notes for kitchen construction

First, the identified commercial kitchen design plan will leave space for the commercial kitchen project.

If the width of the design door is 800mm, it is not possible to transport and install the seafood steamer and cooker. The commercial kitchen equipment is placed too tightly, and the wall is laid with a thickness of 3~5cm. It may not be possible to place the ordered equipment due to a measurement error.

Second, make sure the commercial kitchen is capable and adaptable at the same time

Commercial kitchen projects are limited, irregular in shape, and require extensive equipment. In actual commercial kitchen design, it is necessary to make appropriate modifications, and try to follow the above design principles, in order to improve the utilization of the effective area of the kitchen. First, we must ensure the number of primary equipment in the kitchen, ensure the output capacity required for eating, and secondly ensure the supporting equipment required for various processing technologies.

Three, commercial kitchen engineering design reference data and description

In actual design, kitchen project must consider the design of all sorts of detail. To deepen the design depth, it is necessary to combine the standard specification with the design according to the actual situation and the decision maker.

Fourth, other concerns

In kitchens with commercial kitchen engineering and specifications, it is necessary to raise standards appropriately. In addition to the high standards required for equipment and facilities, the width of the access and operating space is also higher than the above specifications. First, we must make sure that the width of the main channel, such as the vegetable channel, and reduce the width of the other channels appropriately. When in conflict with the environment, there is a need for flexibility.

The effective area of the workplace shall include equipment occupancy, mobile space for equipment maintenance, walls, equipment clearance, adequate access and operating space, and other occupied areas. If there are tubes, columns, and projections occupying the area, the valid area is deducted from the corresponding area. Use equipment placement in the design process to reduce the impact of occupancy, or to compensate for irregular, non-standard equipment. There are steps in the room and you should try to repair them when designing. You can take steps such as filling, trimming, and remodeling equipment to increase the effective area.