The Importance of Commercial Kitchen Design

The importance of commercial kitchen design:

The design of the commercial kitchen is the basis of the construction of commercial kitchens, the design of the programme will determine the construction investment. At the same time, the design is also crucial to the production after completion, the results of the layout will directly affect the kitchen production speed and export quality, therefore, the design layout of the kitchen must be fully studied, follow the relevant principles, so as not to produce regrettable projects.

Restaurant kitchen design determines kitchen construction investment

The restaurant kitchen design layout to determine the allocation of area for each type of work and functional space in the kitchen, plan and arrange kitchen facilities and equipment. Reasonable area allocation, facilities, equipment properly equipped, the kitchen investment costs are relatively save. Area is too large, the number of equipment is equipped with too much power beyond the kitchen production needs of the enterprise; or one-sided pursuit of advanced equipment, functionality, will increase the construction of the kitchen investment. On the contrary, the kitchen area is too small, the equipment and facilities are not equipped with enough or not enough power, production and use of the process will be stretched to the limit, affecting the efficiency of additional investment in the construction of not only increase the cost, but also affect the normal production and output.

Restaurant Kitchen design has a direct impact on the speed and quality of exports

The purpose of kitchen design as well as layout includes the efficient use of equipment, goods, space and staff, meeting safety and hygiene rules and providing suitable working conditions. Kitchen layouts should be compact, reduce operating distances, allow for the sharing of equipment or the centralised disposal of waste, and be more efficient.
The design of commercial kitchens is particularly important, both in terms of efficiency and the use of kitchen equipment. Its line design should be based on the production process of catering, from the procurement of raw materials, receiving, warehousing, storage, storage to the out of storage, roughing, cutting, cooking, plating and production of the order to set up, in line with the order of the jobs, to prevent the staff workflow of the cross. At the same time, for health and food safety considerations, designers should strictly prohibit the processing of food and rubbish share a channel, the kitchen should be set up separately, separate entrances and exits, to ensure that the dish passes through the smooth and clean and dirty separation.
Kitchen is the heart of the restaurant, poorly designed line of motion, just like the ammunition supply can not keep up with the front line of the war. Kitchen process design is reasonable, advanced equipment, easy to operate, the chef operates both save labour, there are handy, the quality of the product and the speed of the product will be guaranteed.

Restaurant Kitchen design is the basis of providing a good dining environment

Kitchen in the use of the inside must be filled with high temperature, and accompanied by a variety of noise and odour, so to provide customers with fresh and elegant, comfortable and warm dining environment, the kitchen should be designed as a clear separation from the restaurant and shelter and no noise, odour and high-temperature and other pollution, independent of the production of premises, to avoid the kitchen in the process of cooking on the restaurant environment caused by pollution, affecting the customer’s meal.
Excellent kitchen project starts from design.

We have 20 years of experience in the industry service, and are able to design suitable programmes according to different types of projects and the actual needs of customers. We know the importance of commercial kitchen design.Kitchen design as a unique design technology, according to different commercial positioning, scientific layout planning, optimisation of equipment configuration. From the layout of water, electricity and gas, to the exhaust ventilation, from the arrangement of various equipment, to the reasonable planning of the functional space, we start from the overall workflow of the kitchen, for customers to consider every detail, to create a hygienic, safe, efficient and comfortable workspace for you.