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Of course. Here is a description and analysis of the engineering drawing for the beverage preparation equipment, presented in English.
Analysis of a Commercial Beverage Station Engineering Drawing
This document is a detailed engineering drawing for a custom-built, integrated beverage preparation station, designed for high-volume commercial environments like bubble tea shops, coffee bars, or smoothie stations.
- Overall Layout & Dimensions
The unit is a continuous, L-shaped counter with a total length of 1850mm. The design prioritizes workflow efficiency by grouping essential equipment in a logical sequence. The main work surface height is standardized at 850mm, an ergonomic height for standing work.
- Functional Zoning and Equipment
The station is intelligently divided into distinct functional zones:
• Left Section (Preparation & Mixing): This area is 800mm wide and features cutouts for a syrup dispenser and a blender. This is likely the primary station for assembling and mixing drinks.
• Center Section (Specialty Station): A 800mm wide section dedicated to a cheese foam / milk cap machine. This indicates a focus on specialty beverages that require frothy toppings.
• Right Section (Cold Station): This L-shaped portion provides a large, continuous work area (600mm + 650mm). It integrates an undercounter refrigerator with blue glass doors, allowing easy access to cold ingredients without the bartender needing to turn away from the counter.
- Under-counter Storage
The base of the unit provides ample storage solutions: • Dual Refrigeration: (Refrigeration) compartments are located under the main work surface for perishable ingredients.
• Dry Storage: Two (Ambient Temperature Cabinets) offer space for cups, lids, and other dry goods.
• Note: The drawing includes the technical instruction which means "a 5cm gap between two machines," ensuring proper installation spacing for ventilation and access.
- Key Features for Commercial Use
• Workflow Optimization: The linear layout from left (ingredient preparation) to right (final assembly and serving) creates an efficient assembly line, reducing unnecessary movement during peak hours.
• High-Capacity Design: The use of under-counter refrigerators and large work surfaces is tailored for high-volume output.
• Durable Construction: The specification of metal and glass materials suggests a focus on durability and ease of cleaning in a demanding commercial kitchen environment.
In summary, this drawing depicts a professionally designed, multi-functional beverage station that effectively combines preparation appliances, cold storage, and workspace into a single, efficient unit.