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Commercial Kitchen Planning Kitchen Wall Floor Ceiling
 
Floors - It is a good idea to make sure the floor will support the weight of the appliances when they are functioning (dynamic load) and that it has been waterproofed and above all that floors below will be safe. The floor can be surfaced with light coloured stone tiles “corindone”, which should be non-slip and resistant to breaking (from falling objects).
For a rational layout, it is advisable to use small sized tiles (150 mm x 75 mm maximum). Gaps between tiles should be avoided to prevent possible
dirt traps.
The joint between the floor and the walls is best achieved using the appro priately designed tiles with radiused corners.

Walls - In the area dedicated to preparation, it is advisable to make the dividing walls 1400 - 1600 mm in height in order to:

• Favour the diffusion of natural light.

• Help greater visibility of all the different areas and to increase contact between personnel.

• Avoid the creation of small places which will be difficult to air. It is closed areas it is possible to have a build-up of gas.

If these walls are to be flanked by taller appliances, it is advisable to erect walls 2000mm in height.
In the areas dedicated to preparation, cooking, dishwashing and those where washing with water jets will occur, it is a good idea to panel the walls with tiles to a height of 2000 mm from the floor to allow a rapid and rational cleaning of the area. Also in this case, it is advisable to use clear coloured tiles (not white because they are psychologically unsuit- able) so that dirt can be easily seen.

Ceiling - If the ceiling is high enough to allow for it, it is a good idea to install a false ceiling using heat resistant washable panels. These panels should be designed so that the gaps between them do not allow too much circulation of air that can put the hygiene of the kitchen at risk.

 
 
 
 
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