Commercial kitchen lighting design

Kitchen lighting facilities also have different characteristics than general lighting, and have special requirements based on general lighting requirements. In the following, combined with the needs of the kitchen work, some design points are proposed.

1. Kitchen lighting is a professional technical work, designed and constructed by professional and technical personnel in accordance with the requirements of the standard.

2. The kitchen staff should propose lighting requirements, and the technical personnel should design and construct according to actual needs. Kitchen lighting must be combined with the actual situation, because the kitchen is generally in a dark position, large equipment is standing, blocking natural light, and the position and illumination of the light must be determined in combination with the equipment layout.

3, make full use of natural lighting and top side lighting, not only to save energy, but also to the health of kitchen workers.

4, should choose the appropriate lighting for the kitchen, a reasonable location to facilitate the kitchen staff. Use lamps and materials with better energy-saving effects to achieve better design results.

5. Design different light intensity distribution according to the specification requirements and function of each work room, so that the work illumination, illumination uniformity and light source color are suitable for the work needs, so that the lighting design and the decoration design effect are coordinated, which is more in line with the kitchen work. need.

6. In the kitchen lighting design, the new lighting technology is adopted, and the relevant technical standards and specifications of the country are adopted to meet the requirements of various functions of the kitchen.

7. Because the smoke and water vapor in the kitchen are relatively large, it is easy to condense water mist and oil smoke on the lampshade and the lamp, which will quickly reduce the lighting effect. Therefore, the light density and illumination should be properly improved.

8. For the key work points, properly increase the brightness. The exhaust hood is generally lower than the ceiling lighting fixture, the exhaust hood and the chef body block most of the light, so the lighting should be set in the exhaust hood, or the light obliquely directed to the cooktop is beneficial to the cooking operation. The well-crafted knife position should also have a special lighting design. Lighting should be focused on the location, each work room has a different focus, and the lighting position should be analyzed after analysis.

9. The kitchen should not be used for temporary lighting or temporary cable installation for a long time. Some special requirements should be considered in the design of the kitchen, and some sockets should be designed for the temporary use of the lamps.

10. Lamps below 1.8m should have anti-collision and shatterproof functions; lamps above 1.8m should have lamp covers that are easy to remove and wash.

11. Kitchen lighting fixtures should use open-type lamps with high efficiency, high utilization factor, reasonable light distribution, high retention rate, moisture resistance or waterproof lamp heads.

12. In wet places, waterproof lamps with corresponding protection levels or open lamps with waterproof lamp heads should be used. Kitchen fixtures should be of a type that is easy to clean, such as glass or enamel lampshades with moisture-proof hoods, and should be consistent with or close to the color rendering of the lighting source used in the restaurant (or square).

13. In places with corrosive gases or steam, anti-corrosion sealed lamps should be used. If open luminaires are used, each part shall be protected against corrosion or water.

14. In high temperature places, it is advisable to use lamps with good heat dissipation performance and high temperature resistance. Some smoke exhaust hoods are equipped with anti-fog and explosion-proof lamps, but the lampshades are easy to condense water mist and dirty oil, and will fall on the food without being cleaned up in time.