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餐厅厨房设计要求有哪些要点呢？跟酒店的厨房设计有什么不一样的？

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餐厅厨房设计要求有哪些要点呢？跟酒店的厨房设计有什么不一样的？

浏览：34次 | 提问时间： 07-22 11:23

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十年不短 07-22 11:32

酒店厨房设计的要点：1.一般餐厅的厨房面积不低于用餐区域面积的35％，厨房的吊顶高度应不低于2700mm。2.所有厨房的后勤区需要降板至少300mm～350mm，开放式厨房需降板150mm，以方便推入式冷库和地沟的安装。3.厨房负载一般区域负载要求为500kg/，特殊结构区域负载700kg/，一般库房和冷库负载800kg/。4.厨房区和食物加工区所产生的带有油脂的废水，必须先经过隔油池才能排放到污水渠。厨房中央隔油池应设计在厨房区域之外，其容量能满足一星期处理一次的要求。5.部分食物加工设备和洗碗机需要用蒸汽加热，但其设备本身并不带蒸汽加热器，需要由蒸汽管道提供蒸汽。

浅夏微凉 07-22 11:40

餐厅和厨房的设计要点如下：1注意电路的改造，做到实用和安全。2厨房的防水要做，许多师傅不要求做，认为地面的水不会太多。但你要考虑，万一水池溢水的问题。3客厅和餐厅的装修，简单大方就行，不要弄的花花绿绿，时间长了有审美疲劳感。4客厅建议采用局部吊顶，节省材料，还没有压抑感。

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