自助餐 / 火锅 / 大型餐厅 转换检查手册

该菜系常见的烧钱点

自助餐 / 火锅 / 大型餐厅 特有的转换难点

• 01 · Per-table induction electrical load

  A hot-pot table with 2 induction zones at 1,800W each = 3,600W per table. A 40-seat dining room at 2 seats/table = 72 kW of induction-only load, separate from kitchen + HVAC + lighting. That requires service upgrade or sub-panels routed through the floor — $20K–$60K depending on existing service capacity.

• 02 · Per-table exhaust + downdraft

  Hot-pot tables generate steam + aerosolized broth at every seat. Korean BBQ + hot-pot tables typically use down-draft ductwork through the slab to a rooftop fan. That requires structural cuts in the floor, dedicated grease ducts per table, and a centralized exhaust fan + MUA system. Slab-on-grade only; upper-floor is usually impossible.

• 03 · Buffet line sneeze-guards + temperature

  FDA Food Code §3-301.11 requires sneeze guards at customer-facing buffet lines plus hot holding ≥135°F and cold holding ≤41°F. Inherited cafeteria tables rarely have the heating elements or wells sized for sustained temperature. Spec NSF-7 hot/cold wells with built-in thermometers, not standalone chafers + ice.

• 04 · Dish-room scale + 3-comp sink size

  A 150-seat buffet pushes 1,500+ dishes per service. The dish room needs a flight-type or rack-conveyor dishwasher, not a single-rack undercounter. That's 220V/3-phase, a 60-gallon booster, separate 3-comp sink for pots, and 200 sq ft of dish room minimum. Inherited dishrooms are almost always undersized.

• 05 · HVAC for large dining + per-zone control

  A 150-seat dining room with active hot-pot tables generates massive sensible + latent load. A single rooftop unit cannot zone for variable occupancy (slow lunch vs packed dinner). Plan 3–5 separate zones with VAV boxes; $25K–$50K versus the call-backs from a one-zone system that runs cold in corners and hot at the entry.