1.how to design a commercial kitchen 2.design of various service this is copyright - thankyou for reading

1. NET STUDY – COMMERCIAL KITCHEN
SUBMITTED TO : AR. AMAMDEEP KAUR SUBMITTED BY : RAJIT KUMAR
AR. JANMEET KAUR 170040020
AR. GURMEET KAUR 2K17

2. How to design a Restaurant/Commercial Kitchen?
Commercial Kitchen design
is completely different from
the residential Kitchen
design.
The design considerations
in terms of functionality and
circulation of space play a
great role.
The design of services such
as water supply, drainage,
fire fighting, Heating and
Ventilation systems,
Exhausts etc play a major
role in the successful
working of a Kitchen.

3. Services – Lighting, Ventilation, sprinkler system
Design of various services has to be taken into
consideration. For example:
1. Water Supply
2. Drainage
3. Gas supply
4. Fire Safety
5. Electricity
6. HVAC
7. Exhaust Systems
8. Lighting Systems
9. Ventilation
10.Vertical Transportation facilities like staircases and lifts

4. Provision for an alternate fuel
Standard area required per person –
5sqft/person
Fire fighting systems to be installed
Sprinkler system
CO2 (carbon dioxide) extinguisher
Flooring
Proper selection of flooring tiles is
important. The texture of the flooring tiles
should be such that it should not cause
slippery surfaces which could cause in
covenience to the workers in the Kitchen.
Proper DPC (Damp Proof Course) is
important to take care of the leakage
problems in the Kitchen floor.
Walls
Tiles are preferable for walls to avoid stains.

21. FLOOR PLAN OF COMMERCIAL KITCHEN
SOME EXAMPLES OF COMMERCIAL KITCHEN

22. FLOOR PLAN OF COMMERCIAL KITCHEN
SOME EXAMPLES OF COMMERCIAL KITCHEN

23. FLOOR PLAN OF COMMERCIAL KITCHEN
SOME EXAMPLES OF COMMERCIAL KITCHEN
ELEVATION SECTION

24. FLOOR PLAN OF COMMERCIAL KITCHEN

25. FLOOR PLAN OF COMMERCIAL KITCHEN

26. THANK YOU