Because of the breadth and depth of commercial kitchen design technology, there are still some shortcomings. In addition to the complexity of commercial kitchens, there are still many problems in the design and design of kitchen design. The problem is now analyzed as follows to summarize the experience.
1 , the design order is reversed
Especially for new construction projects, in the initial stage of construction, the operators generally do not hire catering management personnel first, but the personnel responsible for the kitchen planning and construction do not know the planning requirements of the kitchen operation mode, scale and other requirements; the architectural design unit can only be from the architectural perspective. Design, from general design such as structure, water supply, power supply, fire protection, smoke exhaust, air conditioning, etc., many designs can not meet the actual needs; kitchen technology requirements later, kitchen designers are late, lost the best planning Design timing.
2 , the kitchen planning and design technology is out of touch
The person in charge of the building is not familiar with the kitchen requirements and kitchen operating procedures, kitchen planning decisions, kitchen design and architectural design techniques are not well connected.
3 , the designer lacks kitchen design experience
Most architectural design departments do not have professional kitchen designers, and some people who work in kitchen design lack the design experience of the kitchen and do not understand the kitchen operation process. Because of the inconvenience of communication with the front-line users, the location, quantity, and flow of the design are not appropriate, and the original drawings are not in place. For example, the functional area is not properly divided, the flue is not left, or the design flue area is insufficient, and the amount of water current is reserved. And the capacity does not match the actual needs, the kitchen reserved space is not considered adequately.
4 , insufficient design features
There are missing items in the design, or only the main equipment configuration is guaranteed, and the corresponding supporting equipment is insufficient.
5 , layout design is not reasonable
Unreasonable layout design in various forms, e.g., the main channel wrong location, zoning misalignment, poor flow, cross flow there, back, detours and the like.
6 , improper equipment selection
The equipment is equipped with high or low equipment, and the equipment with backward technology is used, which consumes a lot of energy.
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