What are the precautions for bar design? Basic principles of bar design
Matters needing attention in bar design:
The column (1) is composed of three parts: the front column, the console (center column) and the back column. Therefore, the correct calculation method should be: bar height = average height of bartenders x0.6 18. According to the standard, the width of the pole is 4 1-46 cm. In addition, it should extend outward, that is, where the customer puts his arm when sitting in front of the bar, about 20 cm. The thickness of the bar is generally 4-5 cm, and the outer edge is decorated with thick plastic.
(2) The height of the bar is about 1- 1.2m, but this height standard is not absolute, depending on the average height of the bartender.
(3) The height of the console below the front bar is generally 76 cm, but it is not static, and it should be determined according to the height of the bartender. Generally, its height should be at the wrist of the bartender, which is more labor-saving. The console usually includes the following equipment: three-room washing tank (with primary washing, brushing and disinfection functions) or automatic cup washer, pool, wringing tank, wine bottle rack, cup rack, beverage or beer distributor, etc.
(4) The height of the rear bar is generally above1.75m, but the top bar should not be higher than the height that the bartender can reach, and the lower bar is generally around1.10m, or the same height as the bar (front bar). The back bar actually plays the role of storage and display. In the upper cabinet of the back bar, there are usually wine utensils, wine glasses and various wine bottles, most of which are spirits for preparing mixed drinks. The lower cabinet stores red wine and other bar utensils. The refrigerator installed on the lower floor is used to refrigerate liquor, beer and various fruit raw materials.
(5) The distance from the front bar to the back bar, that is, the working corridor of service personnel, is generally about 1 m, and no other equipment can extend into the corridor. Plastic or rubber ceiling should be installed at the top to ensure the safety of bar service personnel. The floor of the walkway is paved with plastic or wooden strips or rubber mats to reduce the fatigue of service personnel who stand for a long time.
Basic principles of bar design:
(1) When setting up a bar indoors, the bar must be regarded as a part of a complete space, not just a piece of furniture. Good design can integrate the bar into the space. There is no specific rule about the location of the bar. Designers usually suggest using some deformed spaces. If the bar is integrated as the main body of the space, it is necessary to consider moving the line. Good design is enlightening and makes life more comfortable.
(2) Location will certainly affect the design of circuits and water supply and drainage, especially in corners far away from pipes or drainage pipes, and drainage becomes a big problem. The drain pipe should have a certain inclination angle. If the bar is close to the outside, you can connect the drain pipe to the outside and drain it with a separate pipe; If it is necessary to connect the pipes between pipes and the inclination is insufficient, the pipes must be installed from the ceiling or wall, which will make the construction more troublesome and the cost will increase accordingly.
(3) If you want to use electrical appliances with high power consumption in bars, such as induction cookers, you'd better design a separate circuit to avoid circuit tripping.
(4) The operating space of the bar made of corners should be at least 90cm, and the height of the bar has two sizes, namely, the single-layer bar is about 1 10cm, the double-layer bar is 80cm and 105cm, and the gap should be at least 25cm, so that items can be placed in the inner layer.
(5) The depth of the countertop must depend on the function of the bar. The countertop width required for drinking only is different from that required for dining. If there is a seat in front of the table, the countertop should protrude from the bar itself, so the depth of the countertop should be at least 40-60cm, which is convenient for storing things under the bar with this width.
(6) How long should the bar be? Generally speaking, the smallest sink needs to be 60cm long and the operating table needs to be 60cm long. Others can be measured according to their own needs.
(7) When buying a sink, pay attention to the bar with a sink. The sink is preferably a flat-bottomed tank, so that the cup will not fall or be damaged when it is placed. The depth of the sink is preferably above 20cm to avoid splashing everywhere.
(8) The design of wine cabinets should pay attention to the convenience of use, and the height of each floor should be at least 30-40cm. The inclined part of the wine bottle is best designed to let the wine overflow the cork and keep it for a longer time; The depth of the cabinet should not be too deep. It's inconvenient to straddle other objects with a cup.
(9) It is best to use wear-resistant materials for the countertop, which is not suitable for sticking skin. The bar with sink is best waterproof; If electrical appliances are used in bars, refractory materials are the best, and artificial stone, melamine board and stone are all ideal materials.
After reading so many details about bar design, I hope you can all come in handy when decorating bar design.