What are the difficulties that kitchen equipment manufacturers face when designing commercial kitchens?

In general buildings, commercial kitchens are the most complex project. Kitchen design requires targeted design based on the operational characteristics of commercial kitchens. Therefore, when designing commercial buildings, various problems and difficulties are always faced. The following are the difficulties that kitchen designers always face:

Commercial kitchens have unique operating rules

Commercial kitchens have special technical requirements in their design. Kitchen design should comply with business planning, select kitchen equipment based on the category of the kitchen, ensure the supply of cuisine, seating capacity, scale and grade, and other technical requirements. Design should be carried out according to the workflow of the kitchen.

Due to the wide range of business models and cuisine options, kitchen structures vary greatly. Each kitchen has its own unique design plan, and it is impossible to replicate them.

The kitchen area is very limited

Operators always want to provide more food and services, but also want to reduce the kitchen area. The kitchen is usually located in a poor position within the building and has a very limited area. Commercial kitchens require a wide variety of kitchen equipment, machinery, and appliances, with equipment occupying more than 50% of the effective kitchen area. For kitchen designers, each design will face different challenges.

The difficulty of cross design and construction of multiple systems is high

In the limited structural space of the kitchen, in addition to kitchen equipment, there should also be energy (gas, fuel, steam), power supply, plumbing, smoke exhaust and ventilation, heating, air conditioning, fire protection, safety, communication and other system facilities. The space above the shed is filled with pipelines for smoke exhaust, fresh air, air conditioning, power supply, fire protection, lighting, heating, etc., making it even more crowded. Kitchen designers must comprehensively consider the direction and connection of multiple systems, and arrange spatial relationships reasonably.

Commercial kitchen equipment has a very high density

All workspaces are filled with equipment, and the density is very high. Kitchen equipment, plumbing, power and lighting, smoke exhaust and ventilation, air conditioning, and fire protection all need to occupy a place in the small space of the kitchen, which is extremely crowded. A slight carelessness can leave irreparable defects. When designing, the kitchen space utilization rate is extremely high. When dividing each workspace, it is sometimes necessary to be precise to within 10cm, and the equipment gap and the thickness and slope of the decoration layer must also be considered.

There are multiple coordination stages in the design of commercial kitchens

The process of commercial kitchen design and equipment installation is a process of repeated technical coordination and coordination between kitchen designers, kitchen managers, various departments of architectural design, and multi-disciplinary construction teams. Coordination involves multiple stages, takes a long time, and is difficult. It is also a process where many problems arise during actual construction.

Commercial kitchen design involves multiple technical specifications

Each profession of commercial kitchen design involves its related technical specifications, theoretical calculations, equipment technology, process materials, etc. The space on the shed is packed with auxiliary equipment, and the precision of equipment layout and shed space design can reach centimeters, which is more than the professional technical categories involved in general building structures. The design density is high, the design depth is deep, and the design accuracy is high. Therefore, in all civil construction projects, kitchen design belongs to technically complex engineering projects.

Social development has higher requirements

The rapid development of society and economy has greatly promoted the development of catering industry and kitchen equipment technology. The catering industry is constantly improving in terms of business scale, environmental level, safety and hygiene, environmental protection and energy conservation, and business philosophy, which also puts forward higher requirements for commercial kitchen designers. All technical requirements must be reflected in the plan through optimized design in order to meet the technical requirements.

Commercial kitchen design requires a complete technical reserve

The team of commercial kitchen designers is still in the natural development stage, and most of them are in the stage of experience accumulation. They urgently need the support of a technical theoretical system to form a stable and reliable technical team. Commercial kitchen design is an edge technology, and society is becoming a multi-disciplinary technology mainly focused on kitchen design. Every kitchen designer must have sufficient technical reserves to carry out design work smoothly.

Kitchen designers need to accumulate experience

Due to the involvement of various professional skills, categories, and complex equipment technologies in commercial kitchen design, even a kitchen designer with a relatively complete technical reserve needs to continuously accumulate practical experience. Rich experience is the guarantee for being competent in various kitchen and workshop design work.

Commercial kitchen design requires coordination of ideas and technology

Due to the traditional thinking and short-term pursuit of efficiency in the catering industry, people generally lack understanding of the complexity and design of commercial kitchens, which will hinder the development of kitchen design work. Kitchen designers not only need to work hard to complete design technical work, but also need to constantly promote regulatory knowledge, promote new ideas and concepts, and coordinate design schemes.

The technical difficulties in commercial kitchen design introduced above have not yet gained widespread recognition in society. Kitchen designers should have a clear understanding of the design work they are engaged in, pay attention to these difficulties, in order to have sufficient ideological preparation and technical reserves.

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