can i contact you Mr . Charles
Sorry for delay, I missed yr Post 3.
Restaurant/kitchen design not my direct work experience and is a highly specialised topic. However I have done a little Literature scanning to hopefully assist yr queries. I agree yr pictorial comment, eg "pictures do tell a thousand words" however text is also required to explain the details.
Regarding "easy to clean", here is one interpretation taken from 4th attachment below (no pics but other refs below do have many related pics) -
easy to clean.png 201.99KB
Regarding design, the links and files attached below seemed quite useful/readable to me for what is a very wide subject matter.
Food Fitout Guide for Fixed Food Premisesf.pdf 4.34MB
ANZFA Standard, 3_2_3, Food Premises and Equipment.pdf 183.3KB
Sanitary design and Construction of Food Equipment.pdf 477KB
The above files vary in detail, presentation and "complexity" so one needs to compare specific topics.
3rd attachment has some useful material comparison Tables for Floors, Walls, Ceilings etc
I noticed some variations in opinion, eg one file generally recommended stainless steel 304 while another said that 304 only acceptable in certain functions, otherwise must use 316.. The choice can depend on contacting chemicals however IMEX 316 is typically the "Gold Standard" although IIRC this also has "sub"- grades for specialised applications, eg freezing.
IMO detailed answers to yr technical process design queries will need input from equipment suppliers although IMEX Pest Control Companies have considerable background knowledge on building design (particularly what not to do/use/apply ).