Designing a restaurant may be considerably like designing a network of roads. Powerful we really consider ‘traffic’ in any building or structure we design, visitors inside the restaurant is more sophisticated and needs more attention. Aisles which are too slim can sluggish down production while then again, aisles which are too wide are a waste of space. We won’t just guess how a lot area a sure aisle needs. It need some analysis. Nonetheless, we can use some commonplace measurements food service facility designers use.
Main site visitors aisles are aisles used for the movement of individuals and supplies from storage to production areas or from production areas to the point of service. They require four-6 feet (1.2 – 1.8 m) width.
An equipment with protruding door should never be positioned in a major traffic aisle that’s only four feet (1.22 m) wide.
An aisle 6 ft (1.eighty three m) wide can accommodate a refrigerator door or different protruding equipment.
Single aisle with limited equipment – 2 ft 6 inches to 3 toes 0 inches (0.seventy six to 0.91 m)
Double aisle with limited equipment – three toes 6 inches to four feet 6 inches (1.1 to 1.4 m)
Single aisle with protruding equipment – 3 toes 6 inches to four toes 6 inches (1.1 to 1.4 m)
Double aisle with protruding equipment – 4 feet 6 inches to 6 feet (1.four to 1.eight m)
Aisle with little site visitors – 3 toes zero inches to 4 ft zero inches (0.9 to 1.2 m)
Aisle with main visitors – four toes 0 inches to 6 ft zero inches (1.2 to 1.8 m)
A properly designed work surface is a key factor to the productivity, and ultimately, the success of a restaurant. The worker or cook have to be able to move with ease making him more efficient in production. Listed under are some key factors 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 allow the worker to do completely different tasks without stooping over.
Commonplace work surface height utilized by most designers is 34 to 37 inches (864 to 940 mm).
Variations in height may be created by way of cutting boards on the table (increase height), mats on the floor (decrease height) or adjustable table feet.
In every construction, individuals with disabilities must always be considered. Discrimination is a big NO. Accessibility have to be present with each plan you make. Beneath are some guidelines (primarily based from the Americans with Disabilities Act) we might use.
Aisle Width: All accessible fixed tables shall be accessible via an access aisle at the least 36 inches (915 mm) clear between paralleled edges of tables or between a wall and the table.
Dining Areas: In new development all eating areas, together with raised or sunken eating areas, loggias, and out of doors seating areas shall be accessible.
Foodservice Lines: Foodservice lines shall have a minimal clear width of 36 inches (915 mm), with a preferred clear width of 42 inches (1065 mm) to permit passage round a person using a wheelchair. Tray slides shall be mounted no higher than 34 inches (865 mm) above the floor.
There you go. Three critical parts that play a significant factor within the success of the restaurant you are designing. Always remember to concentrate to each detail!
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