Whether it is a big hotel or a small restaurant, you should make good use of the kitchen area and space. Small kitchens with limited structure area should shrink the equipment gap, merge the passages, and cut straight and straight. Some devices are really incapable, and only the method of borrowing space is adopted. Optimizing space on the basis of normative principles is a must for kitchen designers.
1. Make full use of space
Some equipment can be hung up on a wall or on a countertop, for example, by hanging a water heater on a wall and hanging a shelf on the wall. It is also possible to add a stand on the work surface, place spare materials and prepare the finished product for delivery.
2, borrow idle location
Commonly used devices can be placed in the workplace, and devices that are used less frequently can be placed outside the workplace, for example, by placing water heaters, freezers in idle locations within the tunnel, or other public locations.
3, combined equipment
Sharing common equipment saves space. For example, when the indoor area is limited, a freezer can be used in several work rooms. When the staple food is not in the position where the cooktop is not set, the cooktop in the non-staple food processing room can be used in combination.
4, change the device model to fight for space
Some devices are essential to save some space by changing the model and reducing the size of the device. For example, a worktable or a cooktop can be selected from a smaller form factor.
5, looking for space outside the kitchen
A functional area that is not possible in the room to find space settings outside the kitchen. For example, a functional area such as a dressing room, a warehouse, a roughing room, a storage room, a freezer, etc., which has a short use time and a time difference in use time, can borrow space from outside the kitchen.
6, borrow restaurant space
By using the restaurant space setting, you can move the cold dishes, roasting rooms, etc. to the open file, which not only increases the commercial atmosphere, but also solves the problem of tight kitchen area. The dining hall uses a transparent dining room and an open-top dish in the dining room to reduce the size of the kitchen.
7, reduce duplicate settings
Larger hotels have multiple kitchens, and multiple kitchens can share a roughing room. The centralized management method is used to select the clean dishes. This avoids repeated settings and reduces the kitchen use area.
8, reduce the channel or compression channel width
Larger kitchens usually have multiple passages, which can greatly increase the kitchen area. The architectural design generally designes the corridor in the middle of the column. If the corridor partition is not the stove back wall and does not hang the exhaust hood, it can be moved outwards and changed to a light-weight wall to increase the available area of ​​the kitchen.
The above are eight ways to make full use of commercial kitchen design.
1. Make full use of space
Some equipment can be hung up on a wall or on a countertop, for example, by hanging a water heater on a wall and hanging a shelf on the wall. It is also possible to add a stand on the work surface, place spare materials and prepare the finished product for delivery.
2, borrow idle location
Commonly used devices can be placed in the workplace, and devices that are used less frequently can be placed outside the workplace, for example, by placing water heaters, freezers in idle locations within the tunnel, or other public locations.
3, combined equipment
Sharing common equipment saves space. For example, when the indoor area is limited, a freezer can be used in several work rooms. When the staple food is not in the position where the cooktop is not set, the cooktop in the non-staple food processing room can be used in combination.
4, change the device model to fight for space
Some devices are essential to save some space by changing the model and reducing the size of the device. For example, a worktable or a cooktop can be selected from a smaller form factor.
5, looking for space outside the kitchen
A functional area that is not possible in the room to find space settings outside the kitchen. For example, a functional area such as a dressing room, a warehouse, a roughing room, a storage room, a freezer, etc., which has a short use time and a time difference in use time, can borrow space from outside the kitchen.
6, borrow restaurant space
By using the restaurant space setting, you can move the cold dishes, roasting rooms, etc. to the open file, which not only increases the commercial atmosphere, but also solves the problem of tight kitchen area. The dining hall uses a transparent dining room and an open-top dish in the dining room to reduce the size of the kitchen.
7, reduce duplicate settings
Larger hotels have multiple kitchens, and multiple kitchens can share a roughing room. The centralized management method is used to select the clean dishes. This avoids repeated settings and reduces the kitchen use area.
8, reduce the channel or compression channel width
Larger kitchens usually have multiple passages, which can greatly increase the kitchen area. The architectural design generally designes the corridor in the middle of the column. If the corridor partition is not the stove back wall and does not hang the exhaust hood, it can be moved outwards and changed to a light-weight wall to increase the available area of ​​the kitchen.
The above are eight ways to make full use of commercial kitchen design.
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