Design elements for the placement of kitchen equipment

1) According to the design and placement of the stainless steel commercial kitchen utensils kitchen engineering process.

According to the kitchen operation process of the vegetable washing area, roughing, finishing, area, roughing, finishing, vegetable area, disinfection area, and stain treatment area, the structure should be compact, not too sparse, reduce the operating distance, and realize equipment sharing. Improve operational efficiency with adjacent operations. In addition, marking is required to prevent operators from randomly traversing different sections and causing confusion.

2) Arrange according to the design drawings of stainless steel commercial kitchen utensils.

Kitchen design industry Kitchen projects are usually handed over to kitchen designers for kitchen design, so that they can be adapted and adjusted according to different environments such as hotels, canteens, schools, restaurants, etc. to meet business needs. At this time, commercial kitchen design drawings will be provided. We need to invite a professional kitchen equipment installation team according to the kitchen design drawings. This way, some common-sense error doesn't occur. For example, refrigeration equipment should be placed as far apart as possible from commercial stoves. During the construction process, the wall should ensure good light as much as possible. Floor tiles are non-slip and scratch-resistant.

3) Place according to the exhaust pipe.

Sometimes, although we have design drawings and operating procedures, we cannot use them, because the fire protection requirements determine the layout of the smoke exhaust duct, and the layout of the smoke exhaust duct determines the layout of the kitchen equipment. At this time, we can only place it according to the exhaust pipe.