Key elements of commercial kitchen design and equipment layout drawing method

Commercial kitchen design is the first and most important part of a kitchen project. The kitchen design plan must be based on professional and independent design drawings to facilitate the subsequent equipment procurement of the project. At the same time, professional commercial kitchen design plans can reduce over-design and increase project costs. A complete kitchen design project mainly includes several sections: 1. Kitchen equipment layout diagram: planning the overall kitchen function flow, kitchen equipment types, quantity, size; 2. Kitchen civil engineering partition wall diagram: kitchen partition wall size, location, door and window size location, kitchen transfer window height location, construction drawing, etc.; 3. Kitchen equipment power supply point diagram: the power consumption of all equipment, the installation height of the potential, the wiring size of the power supply point, etc.; 4. Kitchen design water supply point diagram: the location of all water-using equipment, including cold water, hot water, water installation height, water supply pipe diameter, etc.; 5. Kitchen equipment drainage point diagram: the location of all required equipment, drainage pipe diameter, etc.; 6. Kitchen equipment ventilation and smoke exhaust diagram: the location of all smoke hoods that require smoke exhaust equipment, the size of the smoke exhaust pipe diameter, the direction of the smoke exhaust pipe, the layout of the kitchen fan purifier, etc.; 7. Gas point diagram, etc.: the gas supply of kitchen gas equipment. Commercial kitchen precautions: 1. Commercial kitchen space: All kitchens need a certain amount of space, whether they are for home or commercial use. For commercial use, a slightly larger space is needed because there are many people and many items, and a small space will appear very chaotic. 2. Commercial kitchen direction: The difference between Chinese and Western catering cultures will lead to a certain gap in the kitchen, so the development direction must be considered when designing commercial kitchen projects. 3. Commercial kitchen location: The location of the kitchen should be well selected. It is generally recommended to be at the back of the entire building or in the basement. If it is a basement, ventilation measures should be taken. 4. Reasonable kitchen design: When designing a commercial kitchen, efficiency must be taken into consideration, so there should be a certain order between each area, which can greatly improve the efficiency of making food. 5. Commercial kitchen tableware: Kitchen tableware is indispensable for all kitchens. Generally, commercial kitchen tableware should be practical as much as possible. Unless it is required to create a special kitchen, it is generally selected to be easy to clean, long-life, and safe, energy-saving and efficient. 6. Commercial kitchen emissions: Food production will inevitably produce fumes and sewage, and the emission of fumes and sewage must be reasonably designed. In the catering industry, professional kitchen engineering design needs to be paid attention to, and the placement of kitchen equipment should be considered, which directly affects the future development of the catering industry and is particularly important. Remember: only professional kitchen design companies have rich experience and can fully consider the various practical needs of on-site construction. Therefore, you must identify professional kitchen design companies for design.