A novel design concept for a commercial kitchen.

The complex design, build, maintain and retrofit process has been mapped in order to provide a logical structure and flow for the kitchen design system. The developed prototype kitchen design concept demonstrates the capabilities and requirements of a truly integrated and efficient design process. The design of the professional kitchen environment follows the methodology of the industrial design process. The kitchen layout design and time dependent internal loads are specified through the understanding of a specific restaurant and its food service process. Also the target levels for the IAQ and ventilation system performance are to be defined at an early stage of the design. The local ventilation can be accomplished with modern kitchen hoods equipped with sophisticated features including capture air technology for maximum hood efficiency and local supply air with individual control for worker comfort. Finally the kitchen air conditioning design can be performed taking into account the capture efficiency of individual hoods and loads from other internal and external sources. The total design approach allows designer to consider both IAQ and energy efficiency factors of chosen room air distribution system.