Foshan takes you to understand the scientific customization of commercial kitchens

What is a commercial kitchen design? Catering commercial kitchen design refers to the overall layout design of various catering industry kitchens and the design of related auxiliary facilities. From the technical point of view of constructing commercial kitchens, the process planning, area division, equipment layout, equipment selection, etc. of restaurants, canteens, and fast food restaurant kitchens are carried out to optimize the process and space design as a whole. In addition, the auxiliary facilities of commercial kitchens are designed to remove oil fume, supplement fresh air, water supply and discharge, power supply and lighting, energy saving and noise reduction, and system safety. Why is the scientific design of commercial kitchens so important? As a unique design technology, commercial kitchen design combines operations research, management science, geometry, equipment technology, power supply and lighting, water supply and drainage, ventilation and other disciplines and technologies. In the limited structural space of the kitchen, the design is carried out according to the kitchen process and management process of various catering industries. Compared with the general building structure, there are more professional technical categories involved, such as hydropower, ventilation, smoke exhaust, multiple equipment, safety facilities, etc., with high design accuracy, high density, and large flow power. Therefore, it belongs to one of the most technically complex types of engineering projects in all construction projects. The design of a commercial kitchen determines many important factors: (1) The design of a commercial kitchen mainly determines the investment cost: including equipment purchase, auxiliary facilities, construction costs, etc. 1. Equipment selection for commercial kitchen design First determine the area distribution of the selected commercial kitchen equipment and various functional areas. The area allocation determines the type and quantity of the equipment to be selected, and the equipment selection determines the equipment model grade, which affects the cost of one-time investment and operation. 2. The design of auxiliary facilities includes facilities such as ventilation and smoke exhaust, oil fume purification, power supply, water supply, water supply, lighting, noise reduction and temperature reduction. The design of auxiliary facilities is not in place, which brings hidden dangers to the kitchen and undue costs for construction investment. 3. The addition of facilities will increase the construction cost. If the design is not in place, the project coordination will not be in place. Taking one step to look at one step, failing to plan the construction as a whole will inevitably cause repeated construction and bring undue costs to construction investment. (2) Considering the operating costs of commercial kitchens in the later stages of commercial kitchen design. After the commercial kitchen operating cost plan is determined, the commercial kitchen construction is completed and the kitchen operating costs are determined. Mainly reflected in the cost of water and electricity consumption. The power of the selected equipment is too large, and the invalid equipment is turned on too much, which will increase the operating cost of the kitchen. It is especially important to choose energy-saving and environmentally friendly equipment. (3) Commercial kitchen design determines space utilization and work efficiency Generally, the area of u200bu200bcommercial kitchens is limited, and effective area and space utilization are the primary problems to be solved in kitchen design. Only scientific and efficient commercial kitchen design, reasonable kitchen design process, convenient coordination of various types of work, advanced equipment, and convenient operation and use can improve the overall work efficiency of the kitchen. (4) The design of a commercial kitchen determines the quality of the kitchen working environment, creating a clean air, convenient operation, safe and comfortable kitchen working environment, which can greatly improve the work efficiency of the kitchen staff. It is also consistent with the interests of the operators. Designers should also optimize the design plan from the design concept and design skills. Fully consider various factors, under the premise of ensuring that the kitchen design is scientific and reasonable, the various types of work are coordinated and cooperated conveniently, the equipment is advanced, and the operation is convenient, and the ventilation and smoke exhaust, temperature reduction and noise reduction, lighting, lighting, sanitation and cleaning are also in place. . (5) Whether the design of a commercial kitchen affects the external image of the business entity can reflect the quality of the restaurant in the design, which has a lot to do with the requirements of the operator and the level of the designer. Kitchen fumes, noise, and heat entering the restaurant will greatly reduce the image of the restaurant. Therefore, it is not that the higher the investment cost, the better the kitchen can reflect the grade, but the more scientific design can reflect the operator's intentions. How to easily solve the problems encountered in commercial kitchens? Due to the special professional needs of the kitchen, there are extremely high requirements for the designer and the quality of the equipment. General kitchenware sellers can only simply design drawings and select equipment. The following two situations are prone to occur: based on your opinions, without reference, and a variety of problems in the later operation; in order to make a profit, more high-quality equipment, rather than considering the actual needs, so that the investment cost of the kitchen is compared high. In order to better meet the individual needs of customers and provide more professional design, equipment and services, we recommend to you a commercial kitchen integrated custom service provider-kitchenware. Foshan, professional commercial kitchen design, manufacture, sales, installation and service of high-end commercial stainless steel kitchen equipment and environmentally friendly smoke exhaust supporting equipment and hotel equipment and supplies. Provide customers with four major solutions: energy-saving kitchens, environmentally friendly kitchens, safe kitchens, smart kitchens and other one-stop overall solutions. Serving five major customers: chain catering, banquet hotels, central kitchens, canteens, star hotels. Six major product systems: stove energy-saving system, environmental protection purification system, safety operation system, central kitchen system, refrigeration and heating system, dishwashing and disinfection system. Previous: Simple understanding of commercial kitchen equipment Next: Precautions for purchasing catering kitchen equipment