Principles of kitchen equipment placement method
(1) Layout according to process flow.
Select the equipment according to the actual needs of the project, and arrange the equipment according to the sequence of process flow to ensure the smooth workflow. In the design, people's actions, operation actions and logistics sequence should be considered, and the operation should be carried out according to the workflow assembly line to reduce invalid labor and separate logistics from raw, cooked, clean and polluted. For example, as soon as the roughing room enters the door, there must be food shelves and freezers, and raw materials should be stored in the workshop; Secondly, there should be a workbench for selecting cleaning boxes, a vegetable washing pool, a garbage truck, a shelf for storing clean vegetables and a transport vehicle.
Kitchen equipment layout
(2) the equipment location is reasonable
Similar equipment and related equipment should be reasonably matched and set together as far as possible to facilitate coordination and reasonable application. As a general? The smoke exhaust equipment is set centrally, which is convenient for people who smoke to smoke centrally; Similar cookers should be arranged together according to categories and models, such as frying stoves, soup stoves, stew stoves, etc., which is convenient for coordination with cutting and matching processes.
Kitchen equipment layout
(3) Humanized design
Considering the convenience of personnel, reasonably set up relevant equipment posts to ensure work efficiency, such as cooking stoves and seasoning tables; Cutting and matching workbench (pier) and accessories such as pools, cabinets and shelves should be interspersed with fresh-keeping workbench and sliding door workbench, which are reasonable and convenient to use. Figure 5-5 shows the cutting and matching workbench of a hotel, which is composed of a fresh-keeping workbench, a simple workbench, a pool and a table support. Knife workers can clean, refrigerate and keep fresh without leaving their posts.
It is convenient to take and put, and the cooperation between the table top area and the table top vertical frame expands the placing space and is convenient to operate. Kitchen equipment layout
(4) Equipment that needs to keep a distance.
Some devices need to be staggered and spaced apart. Cold and hot equipment, dry and wet equipment should be separated, and raw and cooked equipment should be separated; Open space should be reserved for equipment that needs to open the door; Refrigeration equipment such as freezer and fresh-keeping workbench should not be set near the stove side; The swimming pool can't be near the water.
In order to avoid damp and mildew. (5) Leave enough operating space.
Chefs need to reserve operating space when operating, people also need to reserve traffic width, and some equipment also need to reserve certain operating space. Devices with horizontal doors need space to open the doors.
If it is a freezer, it is necessary to consider the convenience of access. According to actual needs, there are upper and lower limits. Cooking requires an operating distance of 0.8 ~ 1.2m from the stove to the lotus. If the distance is too small, you can't turn around and break your back. If it is too big, you need to take a step. There is a lower limit for vegetable channels, the single channel should not be less than 1.0m, and the double channel should not be less than 0.3m The upper limit should also be controlled within a reasonable range.