Key points and precautions for commercial kitchen design

Commercial kitchens refer to dining establishments such as restaurants, factory canteens, school offices, chain restaurants, and construction site canteens.

 A crucial aspect of commercial kitchen design is kitchen engineering. According to the on-site inspection by the County Market Supervision Bureau, except for all specia

l requirements for the dining area, the restaurant setting and decoration can basically meet the requirements, but there are many kitchen decoration construction and facility equipment that do not meet the requirements.

Four key design points for commercial kitchen engineering:

1. Function: When designing a commercial kitchen, the key consideration is functionality. Only with complete and powerful 

functions can the entire cooking process not be affected and delicious food be cooked.

2. Area: Generally, the kitchen area accounts for 20% of the entire dining area, and the minimum cannot be less than 10%, as the kitchen has enough space to avoid overcrowding.

3. Ventilation: The issue of smoke exhaust and ventilation in the kitchen is very important. Smoke exhaust and ventilation involve the working environment of chefs. 

If you want to cook delicious food in the kitchen, the working environment should be good, and the smell from the kitchen should not be allowed to enter the restaurant.

4. Firefighting: Commercial kitchen equipment used must comply with fire, hygiene, and environmental regulations to ensure safety and avoid damage. In the design 

of supporting schemes such as water supply, power supply, and ventilation, there should also be a mature set of processes.

Precautions for Commercial Kitchen Engineering Design:

1. Precautions for Commercial Kitchen Design

Ventilation is crucial in commercial kitchen design, as it prevents odors from entering the dining area while maintaining proper air circulation and temperature

. Due to the high frequency of kitchen use and the large amount of cooking fumes in Chinese cuisine, ventilation is the primary guarantee. The composition of kitchen smoke 

exhaust system: The kitchen smoke exhaust system mainly consists of a smoke hood, smoke exhaust duct, oil fume purifier, smoke exhaust fan (including muffler), and overall

 kitchen air supply device. The type and operation mode of the oil fume purifier can be selected according to the actual situation. Before installing the oil fume purifier, it is necessary

 to first calculate the actual operating parameters of each part of the exhaust system, including operating resistance and exhaust volume.

2. Precautions for Commercial Kitchen Decoration

In addition to setting up drainage channels such as hidden streams inside the kitchen, sometimes water and dirt in the kitchen can be washed away in a timely manner to ens

ure environmental hygiene. The lighting design of the entire kitchen should also be considered, especially the cooking table and operation table, to ensure lighting and ease of use. 

In addition, attention should also be paid to these decoration aspects. The floor tiles must be anti slip to ensure the safety of the staff, and the walls can also be tiled for cleaning.

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