What to pay attention to in the design of the hotel kitchen

1. The ventilation of the kitchen, the most important thing is to make the kitchen, the air should be kept fresh. However, while the main smoke in the exhaust kitchen is burned, we should not ignore the turbidity and exhaust gas generated by ovens, ovens, steamers, steam cookers, dishwashers, etc., and ensure that all smoke is not diffused and retained in the kitchen area.

2. The kitchen is bright and bright. Restaurant design is the last product of the development of the catering industry. When designing a bright kitchen and a bright stall, at least pay attention to the fact that the design should not increase the smoke, noise and unsightly scene of the restaurant.

Some of them should only be used as a demonstration kitchen design for the final stage of production, and it is really not necessary to explain it to others.

3. When the kitchen is using water. When designing the sink in many kitchens, due to the poor equipment, the chef has to run a long way to find the pool, so it is difficult to take care of the sleepiness and cleaning when he is busy, and the hygiene of the kitchen is difficult to trust. The open ditch in the kitchen is an important channel for the discharge of kitchen sewage.

However, some kitchen gutters are too shallow, or too rough, or there is no height difference, or there is no organic connection, so that the kitchen is connected to water and ground, or smelly, and it is difficult for the kitchen to be dry and clean.

4. The auxiliary design is to complete the catering facilities. Auxiliary design mainly refers to the division of catering functions, which is neither a restaurant that directly serves the dining and consumption of guests, nor a kitchen that belongs to the production of dishes. But without these designs, the restaurant may look vulgar and indecent, or even noisy; Kitchen production and production can also become intermittent or even incomplete.

These auxiliary designs mainly include pantry and dishwasher.

5. The pantry is a tool for preparing meals and preparing for the opening of meals. Traditional F&B management is complicated when design and equipment does not attract attention. As a result, there are also many restaurants filled with dirty smoke and poor service.

Hotel kitchen design should pay attention to these aspects, in fact, hotel kitchen design is principled.

1. Hotel kitchen design principle 1: the overall layout should be reasonable.

For the hotel's kitchen, the overall area should be about 10% of the hotel's area, which can make it convenient for users to operate, and the space design can be more reasonable. At the same time, the design must comply with fire regulations, but also to ensure the overall kitchen hygiene conditions and environmental protection of some relevant standards, reasonable layout can maintain the overall smooth operation, correct configuration is also a very important basic principle.

2. Hotel kitchen design principle 2: conform to the production process of the kitchen.

The design of the hotel kitchen should conform to the overall operation process, due to the overall requirements of the hotel is extremely high, but also want to have a fast and convenient kitchen planning and design, in the process of purchase, acceptance, cutting, cooking and other processes need to be installed on the equipment to carry out a certain positioning, such a design is to make the overall kitchen operation smooth, so that the practicality of the kitchen to maximize the efficiency, while improving the efficiency of the kitchen.

3. Hotel kitchen design principle three: adhere to the principle of separating raw and cooked.

There are many varieties of dishes in the hotel, so raw and cooked food needs to be handled separately to avoid cross-contamination. At the same time, cooked food must need a special person to operate, a special storage cabinet to place cooked food, and a special disinfection cabinet to prevent pollution. Some raw foods also need to be refrigerated or sterilized to maintain their freshness.

4. Hotel kitchen design principle four: the principle of separation of hot and cold, dry and wet.

The raw material processing area in the kitchen must be separated from the overall cooking area, so the heat and oil smoke generated when cooking food will affect the raw materials to a certain extent, which will affect the freshness of fresh food, accelerate the deterioration of food, and also affect the refrigeration function of the refrigerator. At the same time, due to the different raw materials of food, the requirements for the dryness and humidity of its storage are not necessarily.

Hotel kitchen design.

The design of the hotel kitchen is ventilated and air-conditioned with the following considerations:

1. Smoke exhaust of kitchen stove.

2. The ventilation of the kitchen should not make the chef feel hot.

3. The smell of the kitchen cannot enter the dining room.

4. It is necessary to determine with the equipment supplier of kitchen utensils that when designing the kitchen, the layout of the entire kitchen equipment should be reasonably arranged and designed according to the on-site conditions and the functions and requirements of the restaurant, and the kitchen equipment should be adjusted in combination with the requirements of the gas company, health and epidemic prevention, environmental protection, fire protection and other departments, and the actual situation of future construction, installation and acceptance should be fully considered.

When designing a kitchen layout, the following principles should be strictly adhered to: understand the established dishes of the client's kitchen, and the design should be centered on this; Strictly follow the principle of separating raw and cooked food to ensure food hygiene in the kitchen. Under this premise, the transportation process should be shortened as much as possible to make the direction clear; Reasonable arrangement of kitchen space and working position to ensure that chefs can perform their duties, divide labor and cooperate, and improve output and quality; The layout of kitchen utensils and utensils has a reasonable space, so that the vision is wide and easy to manage; For unreasonable original devices, try to transform or utilize them to conform to economic principles; The basic goal of the ventilation system in the kitchen is to maintain air circulation and no stuffiness, so as to make the kitchen have a comfortable working environment. Kitchenware complies with fire, hygiene and environmental regulations to ensure safety and avoid damage.

The design of the kitchen should be based on the principles of reasonable process, noisy convenience and practicality, labor saving, and improvement of the working environment of the chef, without the need to pursue more equipment. There are many kitchen equipment and useless, which not only causes an increase in investment, but also occupies the space of the site, so that the kitchen production operation can not be opened, increasing the unsafeness, and there is no need to blindly pursue the beautiful style and fancy shape.