Designing a restaurant could be somewhat like designing a network of roads. Robust we really consider ‘traffic’ in any building or structure we design, site visitors inside the restaurant is more difficult and wishes more attention. Aisles which are too slender can sluggish down production while then again, aisles which are too wide are a waste of space. We won’t just guess how much area a sure aisle needs. It want some analysis. Nevertheless, we will use some commonplace measurements food service facility designers use.
Major site visitors aisles are aisles used for the movement of people and materials from storage to production areas or from production areas to the point of service. They require 4-6 toes (1.2 – 1.eight m) width.
An equipment with protruding door should by no means be positioned in a major visitors aisle that is only four ft (1.22 m) wide.
An aisle 6 toes (1.eighty three m) wide can accommodate a refrigerator door or different protruding equipment.
Single aisle with limited equipment – 2 feet 6 inches to 3 toes 0 inches (0.seventy six to 0.91 m)
Double aisle with limited equipment – three feet 6 inches to four toes 6 inches (1.1 to 1.4 m)
Single aisle with protruding equipment – three ft 6 inches to 4 ft 6 inches (1.1 to 1.four m)
Double aisle with protruding equipment – four toes 6 inches to six feet (1.4 to 1.eight m)
Aisle with little visitors – 3 feet 0 inches to four toes 0 inches (0.9 to 1.2 m)
Aisle with main site visitors – 4 feet 0 inches to six ft 0 inches (1.2 to 1.8 m)
A properly designed work surface is a key factor to the productivity, and eventually, the success of a restaurant. The worker or cook have to be able to move with ease making him more efficient in production. Listed below are some key points to consider.
In production areas, table tops are often 30 inches (760 mm) wide because the common worker can reach out only 30 inches (760 mm) from a standing position.
The height of the work surface should enable the worker to do completely different tasks without stooping over.
Normal work surface height utilized by most designers is 34 to 37 inches (864 to 940 mm).
Variations in height may be created by reducing boards on the table (enhance height), mats on the ground (decrease height) or adjustable table feet.
In each construction, persons with disabilities should always be considered. Discrimination is a big NO. Accessibility should be present with each plan you make. Under are some guidelines (based mostly from the Individuals with Disabilities Act) we may use.
Aisle Width: All accessible fixed tables shall be accessible by means of an access aisle a minimum of 36 inches (915 mm) clear between paralleled edges of tables or between a wall and the table.
Eating Areas: In new building all dining areas, including raised or sunken eating areas, loggias, and outside seating areas shall be accessible.
Foodservice Lines: Foodservice lines shall have a minimum clear width of 36 inches (915 mm), with a desirered clear width of 42 inches (1065 mm) to allow passage around a person utilizing a wheelchair. Tray slides shall be mounted no higher than 34 inches (865 mm) above the floor.
There you go. Three critical components that play a significant factor within the success of the restaurant you are designing. Always keep in mind to pay attention to each element!
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