To create a high-quality kitchen, engineering design is crucial!
Commercial kitchen engineering design refers to the overall layout design and related auxiliary facility design of various catering industry kitchens. From the technical perspective of building a kitchen, it involves process planning, area division, equipment layout, and equipment selection for restaurants, canteens, and fast food restaurant kitchens, optimizing the overall process and spatial design. And design supporting facilities for the kitchen, such as removing oil fumes, supplementing fresh air, water supply and drainage, power supply and lighting, energy conservation and noise reduction, and system safety.
Why is commercial kitchen engineering design so important?
The purpose of kitchen design and layout includes effectively utilizing equipment, items, space, and employees, meeting safety and hygiene regulations, and providing suitable working conditions. The layout of the kitchen should be compact in structure, reduce operating distance, and meet the requirements of equipment sharing or centralized garbage disposal, resulting in higher efficiency.
An ideal design solution not only allows the chef to work closely with relevant department personnel in an orderly manner, but also provides a comfortable environment for making delicious dishes. As a result, customers can receive better service and continuously increase their return rate. On the contrary, a poorly crafted design may result in the chef not being able to use it smoothly due to unreasonable equipment and utensils arrangements, which may affect the quality of the product. Over time, it will inevitably affect the reputation of the restaurant or hotel.
Secondly, kitchen equipment determines the kitchen design plan.
The kitchen design scheme should comply with the requirements of business planning and craftsmanship, and be compatible with the kitchen layout and technical foundation. However, all technical requirements need to be achieved through kitchen equipment selection and layout design.
Therefore, the quality of kitchen design schemes mainly depends on the selection and layout design of kitchen equipment, and incorrect selection of kitchen equipment is an unqualified scheme. A good set of commercial kitchen equipment not only requires extremely high functional requirements, but also needs to incorporate overall spatial planning into it.
When designing a commercial kitchen, it is necessary to follow the principle of separating various working areas, ensuring reasonable arrangement of the main processing rooms for staple and non-staple food, ensuring convenient functional operation, and leaving room for flexible maintenance space.
The matching equipment and operating spacing can be selected according to the complete stage process, the functions and workload of each workshop, and the equipment type, model, quantity, and functional indicators need to meet the requirements. When the space area is limited, the first thing to consider is some necessary equipment, and then try to equip general equipment to ensure a relatively complete function.
The engineering design of commercial kitchens largely affects the future trend and market orientation of the kitchen equipment industry. It is precisely because consumers nowadays have increasingly high requirements for the overall quality of kitchens that it is necessary to strengthen the performance of kitchen equipment and the design of the overall kitchen, in order to create a more scientific and beautiful high-quality kitchen with perfect functional equipment and reasonable spatial planning.
For the past 30 years, Ubong Kitchenware has gathered elite talents and has an efficient, mature, and experienced graphic design team. Based on customer needs and venue layout, we carry out cutting-edge planning, starting with design and laying the foundation for creating a star rated kitchen.
