The design of commercial kitchen engineering integrates multiple disciplines and technologies. It is necessary to optimize the process and space design from the technical perspective of building the kitchen, including process planning, area division, equipment layout, and equipment selection for restaurants, canteens, and fast food kitchens. Additionally, auxiliary facilities such as exhaust systems, fresh air supply, water supply and drainage, power supply and lighting, energy saving and noise reduction, and system safety must be designed accordingly. Therefore, kitchen engineering design is also regarded as one of the most complex types of engineering projects in architectural technology. How can we successfully carry out kitchen engineering project work?

Phase One: Kitchen Design Technology, Drawings, and On-Site Survey

Understand the operator's elite plan regarding the technical requirements for the kitchen, required equipment, number of dining seats, equipment grade requirements, special technical requirements, etc.

1. Floor plan. Provided by the operator or measured on-site by the designer.

2. On-site survey to verify design drawings, recording specific dimensions of changes such as trenches, beams, protrusions, etc.

3. Inspect the current status of auxiliary equipment such as water and electricity supply, exhaust systems, air conditioning, etc., including the structural conditions of ventilation openings like inlet and outlet vents, beam heights, wall thicknesses, construction progress, etc.

Phase Two: Preliminary Design Phase

1. Based on the owner's requirements, develop kitchen process planning and design concepts for each work area.

2. During the preliminary design of work area division and equipment layout by designers, if there are contradictions with reality, timely communication with operators and kitchen staff is necessary. After reaching a consensus, detailed design of equipment layout can proceed.

3. The preliminary design of work area division and equipment layout should be repeatedly refined to make the kitchen more scientific and reasonable.

4. After finalizing the plan, submit it for review by superiors. Then present it to operators and kitchen staff to explain the design concept for the kitchen, its significance, and advantages. Special emphasis should be placed on explaining key design details and gathering feedback from various perspectives.

Phase Three: Coordination and Modification Phase

1. Collect feedback opinions; after discussion, consolidate modifications based on agreed opinions.

2. After modifications are made, submit the plan for approval; it is normal for a plan to be finalized after several iterations.

Phase Four: Design of Auxiliary Facilities Phase

1. Based on the finalized plan, begin designing auxiliary facilities.

2. Many issues will arise during the layout of kitchen equipment facilities; report and coordinate with engineering management departments to obtain approval before creating detailed construction plans.

3. Next is the auxiliary facilities; designs for trenches and valves must be rationally placed in relation to equipment positions. Equipment must occupy certain spaces between each other while coordinating technically with renovations; early drawings are beneficial for coordinating construction with renovation projects.

4. Design of power supply facilities.

5. During the construction of auxiliary facility systems, actively coordinate with engineering management departments to request reviews.

The entire content of the commercial kitchen engineering design process is as described above; advance surveys by designers and active communication with operators, chefs, and relevant departments during design modifications are essential at every step.