Idd1Industrial Architecture

Design a Functional Commercial Industrial Kitchen

Keeping in mind the functionality, design a Commercial Functional Kitchen for an area of 5000 Square Feet, that is built to serve approximately 10000 corporate employees on a day.

Certified by

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Timeline

15 days

Certificate

Provided by the Company after Review

Incentives

Paid Internship

Expected Output

  1. Menu for kitchen    Excel
    List or menu of all foods that are planned to be prepared in one day in the kitchen.
  2. Requirements & services offered     Excel
    Submit a list of all the services and equipment required for the kitchen to function
  3. Design concept    Image
    The Concept - Based on the Functionality & Usability of the required kitchen.
  4. Complete kitchen design    Image
    On the basis of steps 1, 2 & 3, submit a complete design for a Commercial Functional Kitchen spread over 5000 Square Feet.

Why take up this Menternship?

On completing this Menternship, you will learn about

  • 1. Details & experience of working on a large industrial architecture project.
    2. The complete process involved in the design of a commercial kitchen.
    3. Key architectural concepts with the freedom to be innovative with your final designs.

About this Menternship

This Menternship is created to help you get acquainted with a real-time project in the field of architecture. 
If you’re looking to learn about industrial architecture projects & their execution, this menternship is the perfect start for you to build the right experience.

So what is a Commercial Kitchen?
Commercial kitchens are designed and built strictly for function. Money is spent on appliances that will produce excellent results, last a long time and don't require constant repairs. Materials must stand up to hard, long use. Ease of heavy cleaning is a necessity & there are virtually no aesthetics.

Because a commercial kitchen is all about function, it has to be capable of doing things that a home kitchen could never do, such as broil 40 large ribeye steaks simultaneously, or boil a 30 gallon pot of brown rice.

As a result, the commercial kitchen must be built to a much higher standard.  

  • Electrical power sources are controlled, and have more redundant safety systems.
  • Ventilation systems have to be able to move significantly.
  • Sprinkler systems are required, and must be routinely inspected. 
  • Plumbing systems must be able to provide more water, hotter water, and cleaner water through out the functioning time. 
  • Refrigeration systems must be able to provide more accurate and consistent cooling, through out the functioning time.
  • Floors will be wet all the time, leading to the need of an efficient floor drainage system.
  • The whole kitchen must be cleaned everyday, which means that it must be much easier to clean, leading to efficient usage of time for cleaning.
  • People working at a Commercial Kitchen are exposed to a number of injuries and life threatening risks, thereby requiring very stringent health and safety system.

Coming to the menternship. Keeping in mind the functionality, design a Commercial Functional Kitchen for an area of 5000 Square Feet, that is built to serve approximately 100,000 corporate employees on a day.

Design a Functional Commercial Industrial Kitchen