Pay attention to these points in the layout of commercial kitchens

Pay attention to these points in the layout of commercial kitchens

The more detailed the preparation work for commercial kitchen layout design, the more conducive it is to the accuracy of lay

out design and improve the efficiency of design work The commercial kitchen reminds hotels of the following issues to pay attention to in the preparation work of kitchen engineering design:

(1) Obtain accurate and reliable kitchen design drawings

The drawings should be accurate and the information should be comprehensive Ensure the accuracy of the drawings when obtaini

ng them The on-site drawings sometimes undergo significant changes and should be promptly updated

(2) Attention to details in the inspection of commercial kitchen equipment

Sometimes, due to construction reasons, the original design may be changed by adding space occupying elements such as columns, 

beams, pipes, and steps. The drawings do not reflect the actual situation, and designers need to observe, measure, and record them on site. Thes

e parameters are details that need to be considered in kitchen layout design and cannot be ignored

(3) Unreasonable technical requirements need to be coordinated in a timely manner

The technical requirements proposed by kitchen decision-makers are not entirely reasonable, and there may be omissions and excessive equipment req

uirements in equipment selection For unrealistic requirements, timely consultation and coordination should be sought to unify thinking For example, it is impo

rtant to clarify in advance which technology and equipment should be used for oil fume purification, as well as the design of drainage ditches and oil separators in kitchens abo

ve the second floor, in order to consider everything comprehe

nsively during the design process and avoid wasting time on redesigning

(4) Clearly define the areas where commercial kitchens can be designed

In the actual design of commercial kitchens, it is common to encounter situations where the original blueprint design has an unreasonable structure,

 room partitions contradict the kitchen environment, and occupies effective space Some kitchen partitions can be changed, while others cannot. 

You need to clarify before designing The positions of load-bearing walls, non load-bearing walls, and doors in the renovation and expansion of buildings 

should be determined, and it should be clarified whether other structural layouts can be changed

(5) Reserved smoke exhaust vent

It is necessary to clarify the direction, position, and size of ventilation ducts in commercial kitchen design in order to make adequate reservations Especially for r

einforced concrete walls that are poured as a whole or ventilation ducts that need to be installed indoors through several floors, no

t reserving openings will increase the difficulty of construction

(6) Clearly define the spatial location within the shed

Clarify the direction, location, and size of ventilation ducts in order to reserve positions for air conditioning, fire protection, heating, 

power supply, and other pipelines and cable racks Try to minimize crossing over, especially in smoke exhaust ducts. If there is a longitudinal bend, it

 will accumulate dirty oil, causing oil leakage and dripping, and increasing flow resistance; Longitudinal bending of heating pipes can cause air blockage, affecting the heating effect

(7) Pay attention to the drainage slope

Reserve the height and slope of the underground drainage pipe for decoration We need to conduct a thorough investigation of the drainage outl

ets of municipal pipelines and design calculations for the inlet and outlet pipelines of oil separators 

The reason for poor drainage in many kitchens is due to insufficient reserved slope, too small pipe diameter, or too many bends

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