What are the key points of commercial kitchen design?

What are the key points of commercial kitchen design? Many older models have this question when decorating their kitchens for restaurants, hotels, etc. How can they design commercial kitchens that can cook in an orderly manner and serve quickly

1. The consideration of area is also very important for commercial kitchens. Generally, the kitchen area accounts for 30% of the entire dining area, and the minimum cannot be lower than about 20%, after all, the kitchen space needs to be sufficient to avoid overcrowding. At the same time, chefs will also be able to operate more conveniently.

2. To design a commercial kitchen well, one must first understand the design specifications of commercial kitchens. When designing a commercial kitchen, the key consideration is functionality. Only with complete and powerful functionality can the entire cooking process not be affected and delicious food be cooked.

3. The commercial kitchen equipment used must comply with fire safety, hygiene, energy conservation and environmental protection 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 complete set of processes. This is the only way to produce high-quality food.

4. Details are another consideration in the design of commercial kitchens, and the issue of smoke exhaust and ventilation in the kitchen is very important. Smoke exhaust and ventilation involve the working environment of chefs. In order to cook delicious food, the initial working environment must be created well, and kitchen odors cannot enter the restaurant.

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