The following principles should be strictly observed when designing the kitchen layout scheme:

The kitchen design should be based on the principle of reasonable, convenient and practical process, saving labor and improving the chef's working environment, and it is not necessary to pursue more equipment. Too many kitchen equipments are useless, which not only increases the investment, but also occupies the space of the site, which makes the kitchen production and operation unable to be displayed, increasing the insecurity, and there is no need to blindly pursue beautiful style and fancy shape. Understand that the established dishes in the customer's kitchen are designed with this as the center, and strictly follow the principle of separating raw and cooked foods to ensure the kitchen food hygiene.

On this premise, shorten the conveying process as far as possible, make the direction clear, and arrange the kitchen space and working position reasonably, so as to ensure that the chefs can perform their respective duties and cooperate to improve the output and quality. The layout of kitchen utensils and appliances has reasonable space to broaden their horizons and facilitate management. The unreasonable original devices should be reformed or utilized as much as possible, with the basic goal of keeping air circulation and no sultry feeling in the kitchen in line with economic principles, so as to make the kitchen have a comfortable working environment. The kitchen utensils conform to the fire, health and environmental protection regulations, so as to ensure safety and avoid damage.

when choosing a design company, you should know whether it has rich experience in undertaking kitchen projects such as hotels, staff canteens, clubs and commercial office buildings, and whether it has a mature set of processes in scheme design and supporting scheme design such as water supply, power supply and ventilation. The temporary study of kitchen management in the new century should be diligence, innovation and pursuit of the best service. To be a successful chef, you must have rich experience in work, personnel management, public relations skills, marketing knowledge, financial knowledge and extraordinary creativity.

The general requirements of a hotel kitchen design are brightness, ventilation, dryness, moistureproof, safety and hygiene.

1. The kitchen should be located as close as possible to the main restaurant. As far as possible, it should be kept at the same level as the consumer place. The closer to the energy supply point, the better. All wastes discharged from the kitchen, such as oil fume, waste water and garbage, shall not cause pollution or other harmful effects to other parts of the hotel, especially the front hall and guest rooms.

2. The ratio of the total kitchen area to the total dining room area is 12 to 23, which is more economical and reasonable. The kitchen area is too small, resulting in congestion and lack of necessary material storage and production sites. The kitchen area is too large, which not only lengthens the production line and transportation line, but also occupies valuable business space.

3. The kitchen floor should be paved with non-moisture absorbing and non-slip ceramic floor tiles. The ground should be slightly turtle-backed for washing and drying. There should be open drains on both sides of the turtle back, especially on the side near the stove. Cast iron slag screen should be covered on the drainage ditch to wash, clean and treat waste.

4. Stick the wall with white tiles that don't absorb moisture. Stick to the ceiling from the horizon to clean the oil fume and dirt.

5. The kitchen, especially the first line of the stove, produces a lot of oil smoke, water vapor and other smells when working at high temperature. Therefore, the smoke exhaust and ventilation function must be good. Exhaust fans, smoke hoods, range hoods, air ducts and other equipment should be installed above the kitchen or stove. Grease and dirt contaminated on these equipment must be cleaned regularly to prevent fire and food contamination. Windows opened for ventilation must be screened to prevent flies from flying in.

6. Because the kitchen environment is humid and corrosive, the countertop should be made of materials that are non-absorbent, durable and easy to clean, and stainless steel countertops are better. Hard plastic or compressed rubber is better for cutting board. Raw, cooked, meat and vegetarian cutting boards should be used separately.

7. The switch knife or plug-in seat of the power supply part of all equipment should be installed about 15 meters from the ground and protrude from the wall. When cleaning the wall, it can be sealed with plastic bag or waterproof cloth to prevent water seepage and leakage.

8. The freezer for meat food in large hotels should be isolated from other rooms by its own system. The kitchen must have a dry warehouse and a refrigerator to store the recently used food. The temperature is generally controlled at 15 degrees. Store raw and cooked food separately, defrost regularly and wash the refrigerator with warm water.

9. In addition to a sufficient number of sinks in the processing part, several special hand-washing troughs must be set on the production line in the kitchen.

11. Staff-only toilets should be built in the kitchen area of the hotel where conditions permit and isolated from the outside world.