The main processes in kitchen production are: purchasing and collecting raw materials, rough machining (slaughter, soaking, etc. ), washing, cutting, cooking, making cold dishes, making desserts, making products, closing tables, washing dishes, etc.
At the same time, a large number of facilities and equipment are used in the production of kitchen. Therefore, whether the location of each working procedure and the layout of facilities and equipment in the kitchen are reasonable or not directly affects the working efficiency, cost and production quality of the kitchen.
Regional layout of kitchen
The regional layout of catering production sites refers to the reasonable arrangement of production sequence and spatial layout according to the characteristics of catering production. Generally speaking, the production site of a comprehensive hotel can be roughly divided into three areas according to its products and workflow.
1. Raw material receiving, storage and processing area
The processing and storage area of the kitchen is an operation area which is specially responsible for processing and storing the raw materials needed by each kitchen. The most important point in the layout of processing storage area is to arrange acceptance, storage and processing in one process, which not only facilitates the storage, selection and processing of raw materials, but also shortens the transportation distance of raw materials and improves work efficiency.
The layout of this area should be close to the entrance of raw materials. There are dry goods warehouses, cold storage, freezers and so on. As well as the corresponding office and the appropriate size of the processing room. According to the scope and degree of treatment, the area should be determined.
2. Cooking area
This area should include cold dish room, dim sum room, side dish room, kitchen room, and corresponding small cold storage and turnover warehouse. This area is a concentrated production area to form the flavor and quality of products, so an office that can monitor the kitchen through perspective should be set up. The cold dish room, snack room and office should be separated, and the side dish room and kitchen room can be separated.
Step 3 Prepare meals and clean areas
The layout should include a dining room, a tableware cleaning room and a suitable tableware storage room. A small kitchen can be simply separated by a workbench.
According to the technological process, the kitchen layout must be a first-line layout to ensure smooth and continuous workflow and avoid backflow. Catering production is a continuous and step-by-step work, starting with the purchase of raw materials, the processing and cutting of ingredients and the cooking of products. Therefore, it is necessary to avoid the cross-flow of raw materials procurement, picking route, cooking, assembly and production route in the kitchen, and pay special attention to prevent the cross-flow of cooking, collecting vegetables, washing dishes and entering cabinets, so as to improve the work efficiency of kitchen staff and avoid congestion or accidents.
Common layout types
The types of kitchen workshop layout should be determined according to the specific specifications of kitchen structure, area, height and equipment. The following types can be used for reference:
1. linear layout
Refers to all stoves, fryers, ovens and other heating equipment arranged in a straight line. Usually arranged along the wall, placed under a rectangular ventilation hood, with centralized heating equipment to absorb and exhaust oil smoke. Each chef is relatively fixed to cook and cook some dishes according to the division of labor, and the required equipment and tools are distributed around and nearby. It is suitable for kitchens with high degree of division of labor and cooperation, large area and relatively concentrated space in large catering enterprises.
2. Reverse layout
The main cooking equipment, such as frying equipment and cooking equipment, are combined into two groups back to back in the kitchen, separated by a low wall in the middle, and placed under the same lampblack hood, and the chef stands relatively to operate.
3. In the L-shaped layout, the equipment is usually arranged in a corner shape along the wall. Common equipment such as gas stove, oven, barbecue grill, baking tray, deep fryer and frying pan are combined on one side, and other larger equipment are combined on the other side, and the two sides are connected to form a corner for centralized heating and smoke exhaust. L-shaped layout is often used when the kitchen area and kitchen building structure are not suitable for linear layout. This layout is widely used in general restaurants, kitchens or bakeries and pastry rooms.
4.u-shaped layout puts the workbench, freezer and heating equipment around, leaving exits for personnel and raw materials to enter and exit, and products can be sent out through the window. When the kitchen area is small, this layout can be adopted, such as pastry room, cold dish room and hot pot raw material preparation room. U-shaped kitchen layout can make full use of the existing workspace and improve work efficiency.