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Common mistakes when constructing industrial kitchens and how to prevent them
- December 20, 2024
Industrial kitchen construction especially requires meticulousness, while ensuring optimization of efficiency, safety and compliance with hygiene standards. However, there are common errors that often occur during design and installation, leading to serious problems such as reduced productivity, high repair costs and the risk of safety. Let’s take a look at these common mistakes with Saigon Horeca and how to prevent them to ensure an efficient industrial kitchen space.
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The design is not suitable for operating procedures
A common mistake in industrial kitchen design is not based on actual operating procedures. Inappropriate arrangement of pre-processing, processing, and cleaning areas will lead to overlapping movements, loss of time, and reduced productivity. Plus, dead corners or underutilized areas make kitchen space a waste.
How to fix:
To avoid this problem, design the stove according to a closed operating process: from storage, preparation, processing, to cleaning. Use 3D design software to simulate space and check plausibility before construction. Consultation with experienced professionals or chefs is also essential to ensure the design meets the actual needs.
Selection of non-standard materials and equipment
Materials and equipment are two important factors that directly affect the lifespan and efficiency of industrial stoves. Some contractors choose poor quality materials such as unqualified stainless steel, susceptible to rust, or equipment that is not suitable for actual capacity, leading to high repair and replacement costs.
How to fix:
The use of 304 or 316 stainless steel materials is preferred to ensure durability and rust resistance. At the same time, equipment selection needs to be based on the kitchen size and menu of the restaurant to ensure appropriate capacity and features. Don’t forget to ask the supplier to provide quality certification to ensure you receive reliable products.
Inefficient construction of ventilation systems
Poor ventilation is one of the reasons why the kitchen space becomes stuffy, accumulates unpleasant odors and affects employee health. A common error is that the calculation of the exhaust fan power does not match the stove area, resulting in an overloaded or insufficiently efficient operation of the system.
How to fix:
Install a modern smoke extraction system, with integrated grease and odor filters, to ensure the air is always fresh. Periodic inspection and cleaning of smoke pipes is also important to maintain operational performance.
Installing unsafe electricity and gas systems
Electricity and gas safety are always top priorities in industrial kitchen construction. Common faults, such as substandard electrical wires or gas pipes, installation lacking emergency shut-off systems, or failure to provide routine maintenance, pose a potential fire hazard.
How to fix:
Compliance with safety standards in electricity and gas installations. Equipped with automatic shut-off system and warning devices to prevent risks. Periodic system inspection and maintenance is an effective way to detect and handle potential problems promptly.
Food hygiene and safety requirements are not guaranteed
A common mistake is not paying attention to hygiene factors in design and construction. Surfaces that are difficult to clean, unsafe drainage systems, or even lack of proper hand washing areas, all lead to the risk of violating food hygiene and safety standards.
How to fix:
Choose a smooth stainless steel surface that is easy to clean and disinfect. Design a drainage system with a suitable slope to avoid water stagnation. In addition, arranging hand washing areas and closed trash cans in convenient locations will help ensure hygiene throughout operation.
Saigon Horeca – Optimal restaurant kitchen design solution
With more than 10 years of experience in industrial kitchen design and construction, Saigon Horeca found that many projects encounter common errors that cause inefficient operation, wasting costs and time. Some common errors include: improper space arrangement, inappropriate equipment selection, poor ventilation and drainage systems, or lack of synchronization in operating procedures.
To prevent these errors, we always promote thorough surveys and detailed planning. Each design is optimized according to each customer’s specific needs and workflows. Saigon Horeca is committed to providing industrial kitchen design solutions that meet international standards, ensuring comfort, efficiency and safety for all kitchen spaces.
If you are planning to construct or renovate an industrial kitchen, please contact Saigon Horeca for a free consultation. We will help you identify potential risks, provide effective prevention solutions and ensure your kitchen operates smoothly and professionally.
+84 901 304 365
Thứ hai - Thứ sáu
từ 8h00 đến 18h00
TP Hồ Chí Minh, Vietnam
Số 40 Đường số 6, KDC Melosa Khang Điền, Phú Hữu, HCM.
contact@saigonhoreca.com
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