Because the kitchen design work belongs to a kind of engineering project with very complex technology, it also puts forward higher requirements for designers. It is mainly reflected in the following schemes:
1. Good operational thinking
Designers should have good operational thinking, but also can draw, know about architecture, computer operation and other basic skills.
2. Learn about the kitchen workflow
In order to arrange the function areas reasonably, we must understand the workflow of people, objects and information in the kitchen. Moreover,designers must be to familiar with kitchen equipment layout and process details.
3. Special design requirements
It is necessary to learn about the functions and technical parameters of the selected kitchen equipment. Kitchen equipments have stoves, steaming and baking, refrigeration, smoke extraction, purification, conditioning, washing, disinfection, frame, display, kitchen machinery, smoke ventilation and other series. The types of foreign catering equipment are more diverse and the technology is more complex.
4. High design density
All the working hours of the kitchen correspond to the technical requirements of water, electricity and ventilation. Hence, water consumption, electricity consumption, ventilation flow are relatively large, much more than other unit area of general building demand. The number of air changes in public places is more than 6 times, but in baths is more than 10 times, and the kitchen exhaust ventilation is calculated according to the amount of exhaust gas. If calculated according to the number of air changes, it can reach more than 60 ~ 90 times.
5. High design accuracy
The equipment density of all kitchen workshops is very high, with more than 1 ㎡ of equipment area per 2-3 ㎡ of working room area. Kitchen equipment, water supply and drainage, power supply and lighting, smoke exhaust and ventilation, air conditioning and fire fighting should occupy a place in the narrow space of the kitchen, and any carelessness in the design will leave irreparable defects.
6. Smooth workflow is required
When designing the kitchen, the utilization rate of space is very high. In the divison of the kitchen workshops, sometimes the accuracy is less than 10 cm. The design should be taken into account the equipment spacing and the thickness and slope of the decoration layer.
7. Smooth workflow is required
At the peak of work, the flow of people and material in the kitchen is very large. Each workshop needs to be arranged according to the sequence of working procedure and related procedures, which requires simple and smooth connection with each other to ensure the working efficiency in works.
8. Designed by the actions
Designers must be familiar with the chef’s work process, according to the needs of the chef’s work, configuration equipment, design operation space. If the distance is too far and the use is inconvenient, it will waste time, consume physical strength and reduce work efficiency. For example, the knife workers need to configure equipment within a reasonable range for material collection, washing, cutting and matching, salting, loading, transferring and cleaning.
9. The design function should be complete
In the kitchen design, the most common problem is that the area is not enough or the shape of the kitchen structure is not good. No matter the size of the kitchen, the processing process of a dish can not be less than one step; No matter what size of the hotel, there must have rough processing, staple food, non-staple food, cold dishes, washing and other basic functional areas. If the functional area design is not complete, it will bring inconvenience in the actual operation. We should proceed from reality, strive for complete functions, reasonable collocation of equipment, proper choice and considerate consideration.
10. Optimal selection by design repeatedly
When the size of the kitchen structure has been determined, the change of one of the equipment will be associated with the change of the layout of other equipment or workshops, and will also cause the corresponding changes of water, electricity, smoke and other auxiliary facilities. Therefore, it is necessary to consider repeatedly to improve the efficiency of kitchen work, work coordination and convenience, and facilitate scientific management.
11. Consideration of construction techniques
The design scheme should leave room for the construction technology, and also consider the installation of equipment, such as the hoisting of equipment, the width of the passageway, the door and so on.
12. Career aspirations of excellence
Planning and design mistakes will bring irreparable losses. Any kitchen project, no matter big or small, designers should try their best to keep improving. The functions of the kitchen can not be less, but also the design steps, who must be responsible to do the working place.