Restaurant & dining
The dining room has no prescribed level, the kitchen does. Two spaces in the same venue with directly opposing requirements.
The guest area is driven by experience rather than a table: lunch, dinner and late evening are three different rooms in the same venue. What is needed is dimming that holds its colour temperature all the way down, not a higher level.
The kitchen is a workplace with knives and hot surfaces, and has real requirements. It should also never be affected by the guest area's scenes, however late it gets.
Dimming that shifts warmer, the way an incandescent lamp did.
Nobody should be hunting for the right dimmer behind the bar mid-service.
Work surfaces stay at their level regardless of the scene in the guest area.
Lighting requirements
| Area / task | Ēm (lux) | UGR max | U₀ min | Ra min | Note |
|---|---|---|---|---|---|
| Dining, guest area | 50–200 | – | – | 80 | No prescribed level — dimmable per scene |
| Buffet and service | 300 | 22 | 0,60 | 80 | |
| Kitchen | 500 | 22 | 0,60 | 80 | |
| Till and bar | 300 | 22 | 0,60 | 80 |
Target values per SS-EN 12464-1. The values are a starting point for the conversation, not a lighting design. The client's own requirements, the geometry of the room and its surfaces decide the outcome.
Products for restaurant & dining
