Why should commercial kitchen engineering design be tailored?

In most people's minds, a restaurant kitchen is a messy and dirty area, especially in group or dining establishments.

 The restaurant kitchen is often the most taboo area for merchants to let strangers in. However, with the development of society, people are paying

 more and more attention to food hygiene and safety, and restaurant kitchens are becoming more and more transparent. Many catering companies have launched

 "transparent restaurant kitchens" or "open label restaurant kitchens", allowing customers to monitor the chef and restaurant kitchen environment at any time. A clean, well-designed,

 low-noise and environmentally friendly restaurant kitchen can undoubtedly attract the majority of customers for the company invisibly.

Only commercial kitchen equipment with reasonable decoration design can meet the professional and personalized needs of catering enterprises for

 restaurant kitchens. So, kitchen decoration design is extremely important.

1、 Reasonable layout of commercial kitchen engineering with long-term impact

Once the reasonable layout of commercial kitchen design is implemented, including wall building, door installation, and the construction of water, electricity, 

and smoke exhaust systems, it becomes a stable form that is not easy to change even if problems arise, and has a certain degree of long-term stability that cannot be adjusted. 

Therefore, the optimization level of reasonable layout in commercial kitchen design has a long-term impact on the work efficiency of restaurant kitchens.

2、 Deciding on auxiliary system design

The various stages of the decoration design process are organically connected. The division of areas, the setting of safety passages, the division of workspaces, 

the reasonable layout of kitchen equipment, water and electricity lines, smoke exhaust systems and other auxiliary facilities are closely related. Any change in one of them will

 affect other changes. In the case where the size of the kitchen space structure in the restaurant has been determined, the kitchen equipment determines the size 

of the workspace, which in turn determines the area division. The area division also constrains the setting of safety passages. If the layout of kitchen equipment

 changes reasonably, then auxiliary facilities such as water and electricity lines and smoke exhaust systems need to be changed accordingly. It requires multiple rounds of

 deliberation and adjustments, making it difficult to achieve everything in one step.

3、 Determine the appropriate functions of the restaurant kitchen

The functions that a restaurant kitchen should have mainly depend on the reasonable layout and decoration design of the restaurant kitchen. The restaurant kitchen varies in size, 

but basic functions are essential. If the restaurant kitchen is too small, a workspace cannot be set up, but the functional parts of the decoration design should be considered. The 

decoration design should follow the operating procedures and process steps, without missing any steps or items.

4、 Determine the operational efficiency of the operation process

Although various operational processes are not indicated on the drawings, the design planning is based on the principle of workflow sequence and reflects the workflow

 sequence everywhere. The efficiency of the restaurant kitchen operation process is mainly reflected in the reasonable layout and decoration design of the restaurant kitchen.

 Design planning must be carefully analyzed, with fewer steps, shorter distances, and simplified workflows in order to make the workflow smooth and efficient. Reasonable layout and 

decoration design of restaurant kitchens is a soft science that mainly relies on strategic thinking and decoration design skills. It can optimize the functions of restaurant kitchens and 

improve work efficiency without increasing excessive investment.

That's why commercial kitchen engineering design needs to be tailored, and its importance must not be ignored to avoid rework due to unreasonable layout and decoration in the

 later stage, which will result in more financial, human, and material resources consumption, not worth the loss.

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