What are the principles of commercial kitchen design?

The principles of commercial kitchen design must be reasonable and practical, conducive to business management. It must be bright, ventilated, dry and moisture-proof, safe, environmentally friendly, and hygienic. The kitchen planning principles focus on reasonable workflow, convenient operation, improving the kitchen working environment, saving labor, and ensuring safety and hygiene. It is also necessary to scientifically select kitchen utensils and equipment to extend equipment service life and reduce energy consumption.

What is commercial kitchen renovation?

Kitchen renovation refers to adding new equipment and modifying functions in the existing kitchen, mainly including three aspects:

1. Adding urgently needed equipment due to deficiencies in the early preparation process.

2. Updating equipment due to untimely maintenance or prolonged usage.

3. Expanding the kitchen due to an increase in the number of kitchen users.

What is commercial kitchen design?

Kitchen design refers to reasonably arranging cabinets, kitchen utensils, and various kitchen appliances according to their shapes, sizes, and usage requirements, cleverly matching them to achieve integration of kitchen tools.

A good commercial kitchen design must center on the kitchen's cuisine style and plan and design according to the on-site situation and customer requirements. It must fully respect the objective laws of kitchen production, enabling chefs and related staff to closely cooperate to improve work efficiency and save operating costs.