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.

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TIMELINE

15 days

CERTIFICATE

Provided by the Company after Review

INCENTIVES

Paid Internship - After completion

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

Start Menternship