Commercial kitchen design points
1, kitchen ventilation
Whatever the kitchen with advanced water fume hood, or even directly using a simple exhaust fan, the most important thing is to make the kitchen, especially the food, cooking area to form a negative pressure. The so-called negative pressure, that is, the amount of air discharged should be greater than the amount of fresh air to supplement the kitchen. So that the kitchen can keep the air fresh. However, in the extraction of the main kitchen fumes at the same time, but also can not ignore the oven, ___ stove, steam box, steam pots and steam sterilizer, dishwasher and other turbid gas, exhaust gas, to ensure that all the smoke is not in the kitchen area to diffuse and stagnant.
2, kitchen kitchen
Kitchen kitchen, open file. Restaurant design open kitchen, open file, is the development of the restaurant industry to a certain period of time product. Design of open kitchen, open file, at least pay attention to should not be designed to increase the restaurant fumes, noise and unsightly scenes. Some of the final stage of production is only appropriate for the exhibition of open kitchen design, there is really no need to disclose.
3, the kitchen floor
Kitchen floor design and selection of materials, must not blindly follow, must be carefully determined. In the absence of a novel and practical choice of non-slip floor tiles, the use of red steel tiles is still not an effective move.
4, kitchen water and ditch
Many kitchens in the design of the sink, equipped with too little, too small, so that cooks have to run a long way to find the pool, and then busy simply difficult to take into account the cleaning, kitchen hygiene is difficult to convince the service. Kitchen ditch, is an important channel for kitchen sewage discharge. Some kitchen ditch is too shallow, or too rough, or no height difference, or no organic connection, making the kitchen or water connected to the ground, or stink, the kitchen is difficult to do dry, clean. Therefore, in the design of the kitchen to give full consideration to raw materials, freezing, rinsing, chef access to water and clean water needs, as far as possible, in the appropriate location of the use of single or double sink sinks, and effectively ensure that the food production environment is clean and sanitary.
5, kitchen lighting
Restaurant lighting heavy culture, kitchen lighting heavy practical. Here the practical, mainly refers to the stove frying to have enough light to grasp the color of the dishes; board cut with bright lights to effectively prevent knife injuries and the pursuit of fine knife work; out of the dish to play loaded with sufficient light above, and effectively reduce the mixing of weeds into the dining room and into and so on. Kitchen lighting does not have to be as luxurious and elegant as the restaurant, the layout is neat, but its role can never be ignored.
Commercial kitchen design
1, the need for live chopping place
With consumers on the raw material freshness and speed of food, the pace of the more importance of the guests ordered, point of the sea, river food and game and other fresh raw materials by its identification, most guests want to cook in a very short period of time on the table. Therefore, for the slaughter of fresh raw materials, it is necessary to design and configure special pools and workstations that are convenient for operation to ensure that the operation is still very convenient during the busy period of the meal. Sashimi raw material production, requires strict hygiene and low-temperature environment, in addition to the management of production and production personnel and their operations have strict operating standards, in the design and equipment should be equipped with full consideration of the above factors. Set up a relatively independent work room, create a low-temperature, sanitary and convenient storage of raw materials in a small environment is very useful.
2, conveying convenient
Distribution and cooking should be in the same open workspace, distribution and cooking area is not too far away, in order to reduce the transfer of labor. Guests booked in advance of the dishes, preparation should be a certain work surface or shelf, in order to temporarily put to fry. Can not have all the dishes are transferred to the cooking table, so as to avoid confusion in the order of dishes.
3, fumes optimize the environment
Cooking kitchen every day will produce a lot of fumes, turbid gas and steam emitted, if not discharged in a timely manner, it is hovering in the kitchen, and even flow into the restaurant, polluting the dining environment of the guests. Therefore, in the stove, steam box, steamer, oven and other smoke and steam equipment above, must be equipped with a strong smoke extraction facilities, and strive to do cooking kitchen hourly air exchange 50-60 times, so that the kitchen really form a negative pressure zone to create a fresh air environment to facilitate the cooking staff to identify the taste of the dishes.
4, kitchen and restaurant on the same floor
In order to ensure that the cooking kitchen products in a timely manner, and in line with due food, aroma, taste and other quality requirements, the cooking kitchen should be adjacent to its flavor corresponding to the restaurant. Although some hotels are subject to site or building structure, layout constraints, kitchen processing or snacks, or even cold dishes or barbecue and other production room, can not be on the same floor with the restaurant, while the cooking room must be on the same floor with the restaurant. Taking into account the efficiency and safety of passing food, especially for meetings, teams and other large-volume output, may need to use trolley service, so the cooking kitchen and the restaurant should be on the same plane, there must be no drop, not to mention the steps.
5, refrigeration and heating equipment
Cooking kitchen throughout the room temperature is normally between 28 ~ 32 degrees, this temperature on the preservation of raw materials storage brings many difficulties. Therefore, the ingredients used in the cooking kitchen for portioning need to be stored in the refrigeration equipment at all times, so as to ensure the quality of the ingredients and the safety of the product. Seasonings, soups, raw materials, semi-finished products and finished products during the gap between meals and at the end of dinner need to be stored at low temperatures nearby. Therefore, it is necessary to design and equip the kitchen with adequate refrigeration equipment. Similarly, the cooking kitchen is responsible for corresponding to the restaurant's cooking production of various types of dishes, so in addition to equipped with the scale of catering, restaurant operations, restaurant business flavor compatible with the frying stove, should also be equipped with a certain number of steaming, deep-frying, pan-frying, baking, stewing and other equipment in order to meet the needs of the output.