1, kitchen layout design requires a variety of professional and technical support
The commercial kitchen is a collection system of various professional technologies and equipments. The layout design of the kitchen requires the management of the kitchen, the technical layout of the kitchen equipment, the food hygiene, the environmental protection, and the support of the auxiliary system design techniques such as hydropower, exhaust ventilation, air conditioning, and safety. These expertise are interrelated in the layout of the kitchen, and the depth of understanding of a variety of professional techniques determines the depth of the kitchen layout design.
2, must understand the technical characteristics of various kitchens
The catering industry has a variety of business formats, and different catering companies have their own business characteristics and specific requirements for the kitchen. The layout of the kitchen is designed to meet the characteristics of the catering business plan and kitchen operation. Kitchen designers need to understand the technical characteristics of the various kitchens, the type, model, quantity, and operating rules of the kitchen to be able to design the kitchen layout.
3, kitchen layout design is based on operational decision-making
Kitchen layout design is different from general engineering design technology. Kitchen planning and kitchen layout design are mainly based on operational decision-making, depending on market demand and business decision-making. The kitchen layout design is a process of comparison and trade-off, and it is a technical work oriented by decision-making. The business planning and housing planning of the catering industry is the result of market research and operation and transportation of the quality management personnel. In the layout design of the kitchen, it is also necessary to make decisions based on the business categories such as kitchen categories, cuisines, and service projects. In addition, when the actual use of the space structure space, the specific problems should be analyzed in detail, and the road should be weighed and balanced.
4. The kitchen layout design is based on the theory of ergonomics.
In the kitchen layout design, the kitchen designer should carry out the design work in accordance with the unique operating rules of the kitchen, national regulations and standards formed by the industry under the guidance of ergonomic theory and results. It is to optimize the design of the kitchen personnel, equipment and environment according to the ergonomics theory, to optimize the combination of personnel, equipment and environment, and to design the layout of the kitchen according to the design principle of efficient operation of the commercial kitchen. Improving the efficiency of kitchen operation is consistent with humanized design. It is an important principle of human ergonomics theory and an important principle of kitchen layout design.
5, kitchen layout design must comply with a variety of regulatory principles
Kitchen layout design must first meet the needs of business planning, and strictly enforce food safety regulations, as well as specific design principles for functional spaces of different sizes. Although other auxiliary systems are subordinate to the kitchen floor plan, the design principles of the kitchen assist system also place design requirements for the kitchen layout design. These principles are mutually constrained and are the regulatory principles to be followed in the design of kitchen layouts. Due to the unique operating characteristics of the kitchen, the design criteria of the kitchen must be adapted to the specific requirements.
The above design work features, the introduction of the kitchen layout design must be attributed to the operating rules and theories, closely combined with the kitchen reality, and propose feasible solutions, which will help the kitchen management staff and designers.
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