How To Use Chief Architect To Design A Commercial Kitchen?

This video provides a step-by-step walkthrough on how to design a commercial kitchen using Chief Architect Software, a leading software solution for kitchen planning. The tutorial covers layout, floor plan dimensioning, appliance placement, cabinet layout, and backsplash customization. The video also shows the process and results of using Chief Architect X-13 software and Chief Architect X12 Kitchen Design.

The video also showcases various projects and sample plans created with Chief Architect software, including 3D views, walkthroughs, videos, and images of exteriors, interiors, kitchens, baths, and more. The comprehensive online course offers access to videos, live classes, templates, and tips from experienced instructors.

The technical guide includes six fundamental rules, a practical example, DWG files, and a 3D model produced with an architectural BIM design software. The course will give you the tools needed to create fabulous kitchen plans.

For those looking to get commercial kitchen items for a commercial kitchen design, the course offers Kitchen Design Mastery with Chief Architect for only $895. This software includes the ability to design, model, draft, and render all in one package. Additionally, the course includes fixtures, furniture, and accessories geared toward the food service industry.

What is the ceiling height for a commercial kitchen?

The ideal kitchen ceiling height is 9-0″ above the finish floor, as higher heights may require drywall to cover the walls. Coordination is crucial, and ceilings should be smooth, washable, and non-absorbent. They should be dust-resistant, moisture-resistant, and have good light reflectance. ACT Tile ceilings should be durable and easy to clean. Open ceilings to exposed under-structures are not approved by health department agencies. Ceilings and walls must create a permanent enclosure to prevent vermin, rodents, and insects from entering.

What size is a commercial kitchen layout?

The area designated for a small kitchen typically constitutes 25-30% of a facility’s total square footage, with the exact percentage varying contingent on the intended use. For example, a kitchen in a place of worship may necessitate a lesser amount of space than a kitchen in a fast food restaurant. Examples of small kitchen layouts can be found on Google.

What are the principle of commercial kitchen design?

A commercial kitchen should be clutter-free and organized, with similar tools and equipment stored together and easily accessible. Storage areas should be separated for cleaned dishes and utensils, and the kitchen should be easy to clean. Wall-mounted storage, such as wire racks and movable equipment, can make floor mopping easier. Non-porous ceramic tile floors are recommended, while stainless steel tables are easy to maintain.

Hand-washing facilities should be easily accessible, especially near prep tables, and cleaned consistently. The kitchen should also have easy access to hand-washing stations, especially near prep tables. This will help maintain cleanliness and efficiency in the kitchen.

What are the 3 sinks in a commercial kitchen?

A three-compartment sink is a crucial tool in the food industry for cleaning and sanitizing dishes, utensils, and equipment. It is designed for washing, rinsing, and sanitizing, and the correct order of tasks must be strictly followed to ensure effectiveness and efficiency. Cleaner and sanitizing equipment and utensils in a commercial kitchen are important food hygiene operations that require an organized system. This rule should be applied to all kitchen tools, regardless of size, to ensure the correct and efficient cleaning and sanitizing of all kitchen tools.

How do you design a kitchen layout?

The article by Modernize highlights seven kitchen layout ideas that work effectively. These include reducing traffic, ensuring comfortable distance between main fixtures, ensuring a kitchen island isn’t too close or far, placing the sink first, placing the stove on an exterior wall, keeping vertical storage in mind, and creating a floor plan. The article emphasizes that the functionality of a kitchen is more important than the appearance of the space, and suggests that homeowners should consider these essential layout ideas when designing their kitchen.

What are the 5 types of commercial kitchen layout?

Commercial kitchens typically use five layouts: assembly line, island, zone-style, galley, and open kitchen. Each layout has its advantages depending on the restaurant’s style, food type, and kitchen space. The assembly line layout, a linear design that starts with food prep and ends with serving, is ideal for fast food restaurants or limited menus. It is simple and facilitates efficient communication throughout the food creation process. The layout is particularly beneficial for fast food restaurants or kitchens with limited menus.

What are the 6 rules for designing a restaurant kitchen?

The Certified Food Service Professionals handbook recommends six guidelines for commercial kitchen design: flexibility, modularity, simplicity, flow of materials and personnel, ease of sanitation, ease of supervision, and space efficiency. Poorly designed kitchens can cause chaos and accidents, so it’s crucial to carefully consider the layout before designing a commercial kitchen. Optimizing work flow and considering essential pieces in the kitchen are essential considerations, as different restaurant concepts may have different needs. Common layouts featuring optimized kitchen flow can be found in the Kitchen Layouts article.

What is the standard dimension of a commercial kitchen?

Commercial kitchen size is a complex issue, with standard ranges ranging from 1, 000 to 1, 375 square feet. Influencing factors include restaurant type, seating capacity, menu complexity, and local regulations. Fast food restaurants require less space, while fine-dining establishments require more. A common rule is to allocate 5 square feet of kitchen space for every seated guest. Simple menus require less equipment and space, while diverse menus require more. Building codes and health regulations may also dictate minimum space requirements for equipment and staff movement.

How to set up a kitchen line?

The kitchen layout can be categorized into several types, including assembly line layout, island layout, zone-style layout, galley layout, and open kitchen layout. The assembly line layout is ideal for maintaining a consistent flow of dishes, starting with ingredient prep, hot food cooking, plating, and a final service station. Island layout features a central workspace for cooking, with prep and serving stations along the outside perimeter. Zone-style layout divides the kitchen into different areas based on the task, such as food prep, cooking, or storage.

Galley layout lines the perimeter with stations and equipment. Open kitchen layout allows customers to see the line at work and watch the preparation of their meal. The backbone of any restaurant kitchen is “mise en place”, meaning “everything in its place”. Each cook at each station must assemble and prep every component of every dish, as this would muddle the flow of the kitchen and risk the line getting into the weeds.

How do you size a commercial kitchen?

A commercial kitchen’s size depends on the size of the establishment it serves, but a good rule of thumb is to have it occupy about 30 of the total space. There are five types of commercial kitchen layouts: Island Layout, Zone-Style Layout, Assembly Line Layout, Galley Layout, and Open Kitchen Layout. Island Layout is centralized, with peripheral cleaning, storage, and food preparation areas. Zone-Style Layout has distinct zones for different tasks, Assembly Line Layout is efficient for limited menus, Galley Layout uses small spaces, and Open Kitchen Layout integrates the kitchen into the dining area. Structuring a restaurant kitchen involves planning, planning, and implementing the appropriate layout and layout.

What are the 4 major systems in a commercial kitchen?

In a commercial kitchen, the four principal systems are the food preparation system, the cooking system, the refrigeration system, and the service system.