Abstract
In order to investigate work environment of commercial kitchens, the realities grasp of kitchen equipment schedule such as gas, electricity, and steam was done from approx. 1000 construction cases for facilities for boarding in the hospital, school and B&I feeding. In field survey, the characteristic of equipment planning of an important number of meal volume provided, required kitchen space, and various installed capacities in the equipment planning was able to be clarified statistically according to facilities usage and operational style. Especially, design guide of installed capacities such as gas and electricity were able to be shown by regression formula.
