When it comes to commercial kitchens, there will soon be a group of kitchen manufacturers vying to say that I understand, commercial kitchens are professional, and commercial kitchens are cheap. Kitchen equipment companies are such a mess, but if you ask a few more questions about the precautions for commercial kitchens, they may drag you up on the price in order to avoid revealing any details. Various manufacturers claim to understand kitchens, but can they really design commercial kitchens? Although it may seem like just a few pots and pans, designing a commercial kitchen is said to be the most difficult design in design. Why? Let me see a few points:

When designing, focus on functionality

When designing a commercial kitchen, the key consideration is functionality. Only when the functions are complete and powerful can it not affect the entire cooking process and produce delicious food.

Consider area when designing

The area of a general kitchen accounts for 20% of the total dining area, and the minimum should not be less than about 10%, as the kitchen space needs to be sufficient to avoid crowding.

Pay attention to ventilation during design

The issue of smoke exhaust and ventilation in the kitchen is very important. Smoke exhaust and ventilation involve the chef's working environment. To cook beautiful food, the initial working environment must be created well, and the kitchen odor cannot enter the restaurant.

Pay attention to fire protection during design

The commercial kitchen equipment used must comply with fire, hygiene, and environmental regulations to ensure safety and avoid damage. In terms of supporting scheme design such as water supply, power supply, and ventilation, there should also be a mature set of processes.