Views: 0 Author: Site Editor Publish Time: 2026-02-06 Origin: Site
In Vietnam, over 90% of commercial kitchen approval failures are not caused by unqualified equipment, but by non-compliant system design.
A truly mature kitchen design treats fire safety and food hygiene as design prerequisites, not as problems to be fixed after installation.
Compliance is not something you “add later”. It must be built into the kitchen from the very first drawing.
Vietnamese commercial kitchen approval is built on three tightly connected dimensions:
l Fire Safety
- Fire sources, exhaust systems, fire protection linkage
l Food Safety
- Raw & cooked separation, traceable workflows
l Environmental Hygiene
- Ventilation, temperature & humidity control, cleaning routes
Ignoring any one of these dimensions can jeopardize the entire approval process.
More importantly, these three are not independent - they directly influence each other.
For example:
l Fire source management affects heat and oil fume generation, which in turn impacts ventilation and indoor hygiene
l Raw & cooked separation requirements under Vietnam’s Law on Food Safety (2010) and Decrees 15/2018 & 155/2018 directly determine cleaning routes and movement paths
l Workflow design ensures clean and contaminated zones never intersect
Only by treating these dimensions as one integrated system can a kitchen truly meet Vietnam’s regulatory requirements.
A common misconception:
“If fire protection equipment is installed, the kitchen is fire-compliant.”
In reality, according to TCVN 2622 and the 2025 Vietnam Fire Safety Regulations, commercial kitchen fire safety must be system-level compliant, focusing on:
l Fire source distribution logic
l Exhaust system & fire alarm linkage
l Spatial isolation of high-temperature equipment
These are structural design issues, not single-device problems.
Example: Plasma Electric Flame Stove Design
As a new-generation fire source, plasma electric flame stoves require a redefined fire-source layout.
Under TCVN 2622 (Chapter 5):
l Fire sources must be zoned by risk class (A - C)
l Plasma electric flame stoves, with no gas leakage risk, may be classified as Class C fire risk areas
l A minimum 1.5 m safety distance from storage areas is still required
Exhaust & Fire Linkage
According to the 2025 Fire Code, Article 2.2:
l Exhaust systems must be linked to the fire alarm system
l Exhaust volume ≥ 0.5 m³/h per kW of thermal load
l Exhaust outlets must include temperature-sensing automatic shutoff devices
High-Temperature Equipment Isolation
Per Article 5.2.3:
l Surface temperature ≤ 60°C (ambient 25°C)
l Minimum 0.8 m clearance from combustible materials
l Surrounding structures must use non-combustible materials with ≥1 hour fire resistance
This integrated approach forms a three-layer active defense system:
Fire source control → Exhaust guidance → Thermal isolation, not a passive reliance on extinguishers alone.
Even the strictest operating rules will fail if workflows themselves intersect.
A compliant kitchen must enforce:
Raw materials → Processing → Serving, as a one-way flow, with physical separation between clean and contaminated zones.
Key Design Elements:
Raw material receiving area
l Independent unloading and inspection zone
l Food-grade container washing & disinfection
l Prevents external packaging contamination
Processing area (three-stage structure)
l Rough processing → Cutting & prep → Cooking
l Color-coded workstations (e.g. red for meat, green for vegetables)
l “One dish, one board, one knife, one disinfection” policy
Serving & dish return separation
l Serving routes fully separated from return routes
l Dishwashing area placed at kitchen end
Dishwashing closed-loop system
l Scraping → Pre-wash → Machine wash → High-temperature disinfection
l Clean tableware transported via sealed containers directly to prep areas
This workflow-based physical isolation turns food safety into a natural “path dependency” for staff - far more sustainable than relying on rules alone.
In Vietnam, ventilation systems directly affect:
l Fire safety approval
l Health inspections
l Occupational safety
l Energy compliance
Yet ventilation is often underestimated during design.
Fire Compliance Requirements
Under QCVN 06:2022/BXD (Amendment 1:2023), Article 7.3.2:
l Ducts must use ≥0.8 mm non-combustible galvanized steel
l Fire dampers installed within 30 cm of fire walls
l Mandatory linkage with fire alarm systems
For oil fumes from plasma electric flame stoves, Article 7.3.4 (Amendment 1:2023) requires:
l Electrostatic oil separation systems
l Oil removal efficiency ≥90%
Hygiene & Pressure Control
Under Decree 15/2018/ND-CP, Article 12:
l Kitchens must operate under negative pressure
l Exhaust volume must exceed makeup air by 10–15%
l Steam-zone hood face velocity: 0.6–0.8 m/s
l Failure may result in humidity exceeding 65% RH, thus facing rectification
Occupational Health
Under Vietnam’s Law on Occupational Safety and Hygiene, Article 35:
l Oil fume concentration ≤ 5 mg/m³
l Violations fined 10 - 20 times monthly wages under the Labor Inspection Law
Energy Compliance
Per QCVN 09:2015/BXD:
l Fan energy efficiency must reach Grade 2 or higher
l Non-compliant systems fail environmental completion approval
These combined regulations form the non-negotiable baseline for Vietnamese commercial kitchen ventilation design.
Changjun integrates Vietnamese regulations, operational needs, and future scalability directly into the design phase.
Our design process includes:
l Negative-pressure systems compliant with Decree 15/2018
l Hood velocities precisely controlled at 0.6–0.8 m/s
l High-efficiency oil purification ensuring ≤5 mg/m³ air quality
l Fan and equipment selection meeting QCVN 09:2015/BXD Grade 2 efficiency
By front-loading compliance, we help restaurants:
l Avoid costly post-installation modifications
l Reduce approval delays
l Minimize long-term operational and regulatory risk
Compliance, when designed correctly, becomes a competitive advantage, not a constraint.
注: 建议图片大小150px*50px 
