in home decoration, the restaurant kitchen is also a place to be built. Restaurant kitchen is used every day, which can be said to be inseparable from our lives. Restaurant kitchen decoration has many skills and exquisite, which we should know and has a very good reference for us to decorate restaurant kitchen well. Let's take a look at the related knowledge of restaurant kitchen design.

Key points of restaurant kitchen design

1. The location of the kitchen

The location of the kitchen should be close to the main restaurant. Generally, the distance between the kitchen and the farthest seat of the restaurant should not exceed 51 meters or walk for less than 1 minutes. During the renovation of the whole restaurant, the kitchen should be kept as level as possible with the consumption place and as close as possible to the energy supply point.

2. The area of the kitchen

The area of the kitchen is determined by the types of restaurants, menus, equipment and other factors. According to the calculation of each meal, the kitchen area required for each meal is generally 1.5~1.8 square meters. The kitchen area is about 41% ~ 51% of the restaurant area. The kitchen area is too small, which leads to congestion and lack of necessary material storage location and production site; The kitchen area is too large, which not only lengthens the production and transportation lines, but also occupies valuable business space.

3, the kitchen floor

The kitchen floor should be paved with non-moisture absorbing and non-slip tiles, and the floor is turtle-backed, which is convenient for washing and drying. There should be open drains on both sides of the ground, especially on the side near the stove, and cast iron screens should be covered on the open drains to facilitate the washing and disposal of waste.

4. Height of the kitchen

The height of the kitchen is generally about 3.6~4 meters. Being too short will give people a sense of oppression, and at the same time, it is necessary to

5. The kitchen wall and ceiling

The kitchen wall should be pasted with white tiles that do not absorb moisture, and the kitchen design should be covered from the foot line to the ceiling to clean the oil smoke and dirt. The ceiling should be coated with a layer of paint that won't condense water droplets to avoid dripping.

6. Ventilation in the kitchen

The first line of the stove is a high-temperature working area, which will produce a lot of oil smoke, steam and other gases during production. Therefore, good ventilation is very important for the kitchen. Generally, the frequency of air exchange in the kitchen is required to reach once every 2~5 minutes on average, which can not only ensure that enough fresh air is input, but also remove excessive heat and odor, without generating excessive airflow. Equipment such as smoke exhaust or pumping unit, exhaust fan and air supply pipe should be installed above the stove. The installation height of smoke exhaust hood should be appropriate. If it is placed too high, it will be affected by indoor airflow, which will reduce the smoke exhaust effect. The exhaust fan should not exhaust too strongly, otherwise it will make people feel uncomfortable.

Matters needing attention in restaurant kitchen design

1. Kitchen with bright kitchen and bright stalls

Restaurant design with bright kitchen and bright stalls is the product of the development of catering industry in a certain period. When designing bright kitchens and stalls, we should at least pay attention not to increase the smoke, noise and unsightly scenes of restaurants because of this design. Some of them are only suitable for the display of Ming kitchen design in the final stage of production, so it is really unnecessary to tell the whole story.

2. Ventilation of the kitchen

No matter whether the kitchen is equipped with an advanced water-carrying hood or even a simple exhaust fan, the most important thing is to make the kitchen, especially the side dishes and cooking areas, form negative pressure. The so-called negative pressure means that the amount of air discharged is greater than the amount of fresh air added into the kitchen. Only in this way can the kitchen keep the air fresh. However, while exhausting the main oil fume in the kitchen, we should not ignore the polluted gas and waste gas generated by ovens, ovens, steam boxes, steam pots, steam disinfection cabinets, dishwashers, etc., and ensure that all the smoke does not diffuse and stay in the kitchen area.

3. Water use and open ditches in the kitchen

When designing sinks, many kitchens are equipped with too few and too small, which makes chefs have to run far to find the pool, so it is difficult to take care of cleaning when they are busy, and the hygiene of the kitchen is difficult to be trusted. The open ditch in the kitchen is an important channel for kitchen sewage discharge. However, some kitchens are too shallow, or too rough, or there is no height difference, or there is no organic connection, which makes the kitchen connected with water and land, or stinks, and it is difficult for the kitchen to be dry and clean. Therefore, when designing the kitchen, we should give full consideration to the needs of defrosting and washing raw materials, and the chef's access to clean water and clean water, and try to use single-tank or double-tank pools in appropriate positions as much as possible to ensure the cleanliness and hygiene of the food production environment.

4, the kitchen floor

The design and material selection of the kitchen floor must not be blindly followed, and must be carefully decided. Before choosing a novel and practical non-slip floor tile, it is still effective to use red steel brick.

5. Lighting in the kitchen

The lighting in restaurants is cultural, while the lighting in the kitchen is practical. The practicality here mainly means that there should be enough lighting to grasp the color of the dishes when cooking in the furnace; The chopping board should have bright lights to effectively prevent knife injuries and pursue fine knife work; There should be enough lights above the vegetables and lotus, so as to effectively reduce weeds from mixing and flowing into restaurants. Kitchen lighting doesn't have to be as luxurious, elegant and orderly as a restaurant, but its function can never be ignored.

6. The dishwashing room should be close to the restaurant and kitchen, and try to be on the same plane as the restaurant.

It is better to be close to the restaurant and kitchen to facilitate the transfer of dirty tableware and kitchen utensils. The dishwashing room is kept on the same plane as the restaurant, mainly to reduce the labor intensity of the tableware delivery staff. Of course, after the large-scale catering activities, the dining car pushes the tableware, which is also a prerequisite.