Great video... It's a must-watch video for interior and architecture students to get in-depth knowledge of commercial kitchens. Thank you for the video sir
The presentation is helpful for me as a beginner, such sessions pertaining to hospitality industry will help to plan better establishments, thanks for sharing ….
Thank you for the presentation. 47:10 - I would add 1 more for the flooring criteria: its to able to withstand compression, cos some of the kitchenware and racks can be heavy. U dont want your floor finish to compress so much that it create dimples
Very informative. Kindly do a video on cloud kitchens. Where area n resources are limited. How can we accommodate a good design with all functionalities of a kitchen that can cook food for nearly 50 ppl in a day. Thank you. Ur new subscriber.
Thanks for this video very informative! but architect one thing? is this commercial kitchen design conform to the GMP standards? Thanks for the response.
Rajeev, you are very knowledgeable on this subject. Thanks for the in depth presentation. My only criticism is your English, with the deep Indian accent is more difficult to understand for Americans as well as English speakers in Asia and SE Asia. Adding to this level of difficulty is that you have recorded it a room with a slight echo. One other point to mention in Kitchen Zoning (9:35), it would be helpful to highlight the different zones on the diagram as you read through them.
I find it funny how so many kitchen design still so badly done. plus the most important aspect of the design has to do with the type of food produced and not just for the sale of equipment and when it comes to architects designing kitchen.... please don't...
kitchen on 13.20 is so badly design that would not pass hygiene standards at all, no hand was, no food was, bad circulation, wrong clean materials location, wrong washing station aria. hotline in very bad location, no drainage system , beverage aria very bad....honestly please don't pass this to students
@@monicavalle2633 there several issues with this kitchen design. gas flames next to fryer( will not pass fire inspection) Bins by walking fridge, it should be at entry of the kitchen, no food preparation sink, no hand wash, kitchen work flow is disaster. this is just an architect bla bla bla that has not real clue how thing work on the ground.... people mostly architect need to understand food engineering and 99% have no idea. this is published in 2020. is something i would expect in 1980s From his design and picture of examples is completely contradictive. hope no one really that his messy advise
@@ulli.7054 all kitchen are different design and must be based on the type of food and service you want to have. this particular kitchen makes no sense at all. from where the all hot line is, preparation aria, washing aria. and circulation aria. this type of so bad miss information should not be showing at all. unfortunately i cant put attachment here
Great video! I'm an architect and teacher in the Philippines and I have never seen a more comprehensive presentation on Architectural Kitchen Design
Great video... It's a must-watch video for interior and architecture students to get in-depth knowledge of commercial kitchens.
Thank you for the video sir
The presentation is helpful for me as a beginner, such sessions pertaining to hospitality industry will help to plan better establishments, thanks for sharing ….
As I am owner of restaurant it is very useful information for me
very useful, thanks for all the information
Thank you for the presentation.
47:10 - I would add 1 more for the flooring criteria: its to able to withstand compression, cos some of the kitchenware and racks can be heavy. U dont want your floor finish to compress so much that it create dimples
Sir can you share your contact details for new kitchen setup
hello, when designing a kitchen for 30 - 40 people would you consider that commercial?
Great insight. Do you design personal design for individual
Thank you sir. It is very helpful video.
It is really helpful sir .thank u for sharing this video 🙏😇
Very informative. Kindly do a video on cloud kitchens. Where area n resources are limited. How can we accommodate a good design with all functionalities of a kitchen that can cook food for nearly 50 ppl in a day. Thank you. Ur new subscriber.
Floor trough is also very important for commercial kitchen design, pls add it into your design. lol..... Thanks for sharing !
Thanks for this video very informative! but architect one thing? is this commercial kitchen design conform to the GMP standards?
Thanks for the response.
very helpful information , looking forward for more such videos
HI check this out it was pretty help full ruclips.net/video/rZpJextrnQQ/видео.html
Informative 👍👍👍
Thank you. This is very helpfu!
this content is really useful and well described, good 👍🏼
thanx sir for posting this video, it is helpful
Rajeev, you are very knowledgeable on this subject. Thanks for the in depth presentation. My only criticism is your English, with the deep Indian accent is more difficult to understand for Americans as well as English speakers in Asia and SE Asia. Adding to this level of difficulty is that you have recorded it a room with a slight echo. One other point to mention in Kitchen Zoning (9:35), it would be helpful to highlight the different zones on the diagram as you read through them.
Thank you so much 🤗. The video was so informative
God bless you!
Tqvm sir. I will use it for my students references. 👍
What software are you sing?
Thank you very much brother you are the best
Thank you sir.
Hisghly informative video..
Appreciated !! It helps a lot !!!
Extremely helpfull. Thank you.
AWESOME THANK YOU
Thanks a lot sir Its really helpful for hospitality industry.🙏
What are different layout of industrial kitchen ?
This was really deep and informative to me . Thankyou sir
Very informative and interesting 👍🏼
well expained sir thanku
Very helpful
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Really good. Which city are you located in Sir?
🙏🙏🙏 thanks a lot helped in culinary arts institute design
Ultimate explanation sir 👍
Great 😊
Sir agr yh course sikhna ho to kha se sikhna pdega pls information
Great presentation thanks
Sir, when is your next video is uploading ... Plz
Thank you sir.. It's very helpful.. 😊
Great, Sir.. all information I needed :) all best wishes
This was amazingly helpful. Thank you so much :)
Thank you
Anything for industrial??? 👀👀👀
I want to start a commercial small restaurant. Can you provide a drawing ?
Sir kitchen accupment costmize cours karwa sakte ho
Great sir 🙏
Thankyou sir 👌🏼
CAN WE HAVE WTH DETAIL DIMENSION AND LAYOUT PLS
Dear .. how we contact you ?
Thank you!
What is the name of this apps
Washing zone, in the same area as the cooking zone? Incredible design😭
Thank you Sir for a very informative lecture👍
Presentation kaa link mil sakta hai kya
👍❤️🌹
👍👍
Sir aap meri company ke sath word karna chahunga
High quality S.S floor trough from F.L, USA. Pls beep me if any designer wants to seek cooperation.
I find it funny how so many kitchen design still so badly done. plus the most important aspect of the design has to do with the type of food produced and not just for the sale of equipment and when it comes to architects designing kitchen.... please don't...
great video but the english is so bad i can't understand
can u provide a dwg file of this
This guy helped me with a full design check this out it was pretty help full ruclips.net/video/rZpJextrnQQ/видео.html
Make it short, it's too long
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Any one help me plz come inbox
kitchen on 13.20 is so badly design that would not pass hygiene standards at all, no hand was, no food was, bad circulation, wrong clean materials location, wrong washing station aria. hotline in very bad location, no drainage system , beverage aria very bad....honestly please don't pass this to students
Can you explain why? I'd like to know
@@monicavalle2633 there several issues with this kitchen design. gas flames next to fryer( will not pass fire inspection) Bins by walking fridge, it should be at entry of the kitchen, no food preparation sink, no hand wash, kitchen work flow is disaster. this is just an architect bla bla bla that has not real clue how thing work on the ground.... people mostly architect need to understand food engineering and 99% have no idea. this is published in 2020. is something i would expect in 1980s
From his design and picture of examples is completely contradictive. hope no one really that his messy advise
@@candidodossantos4520 can you pls send a good example of a well designed commercial kitchen?
@@ulli.7054 all kitchen are different design and must be based on the type of food and service you want to have. this particular kitchen makes no sense at all. from where the all hot line is, preparation aria, washing aria. and circulation aria. this type of so bad miss information should not be showing at all. unfortunately i cant put attachment here
Cant understand Indians trying to speak English.
🙌 a well described content sir.... Thanx alot ur changing many lives.... Pls help me with ur email id Sir.... In case i need any more help......
HI check this out it was pretty help full ruclips.net/video/rZpJextrnQQ/видео.html
thank you