Kitchen, a word that sounds very warm, is like a warm place to curl up in our hearts. Cold winter night, family around, hot soup in the pot, ordinary little life. Of course, there is a lot of knowledge in restaurant kitchen design. Let me take you to have a closer look.

kitchen design layout: it is an overall plan and arrangement of work by allocating the required area and locating the required area for each function of the kitchen according to the catering needs, and then configuring the equipment required for each area and post. Principles of kitchen design and layout: ① Ensure continuous and smooth catering process, and kitchen workflow: that is, the kitchen sends out a series of step-by-step operation steps from raw materials to finished products. . (2) the kitchen departments try to arrange on the same floor, and strive to be close to the restaurant. ③ Pay attention to food hygiene and production safety. (4) equipment as far as possible, apply, focus on the design of heating equipment. ⑤ Leave room for adjustment and development.

overall kitchen design:

1. factors to consider in determining the kitchen area: ① processing workload of raw materials. (2) the flavor of the dishes. (3) the kitchen production. (4) the advanced program of equipment and the utilization rate of space. ⑤ Condition of kitchen auxiliary facilities.

2. Method for determining the overall kitchen area: (1) Calculate the kitchen area according to the number of meals: the cafeteria needs 1.5-1.7 square meters for one meal. Coffee shop needs 1.4, others need 1.5-1.8. ⑵ Calculate the kitchen area according to the dining room area: generally 41-61% in foreign countries and 71% in the mainland. ⑶ Plan the kitchen area according to the proportion of dining area: the kitchen generally accounts for 21%, and the warehouse accounts for 8%.

3. Kitchen environment design: it is to create a good working atmosphere for chefs, mainly referring to the design of kitchen ventilation, lighting, temperature and humidity, ground walls and other aspects that constitute the chef's work and kitchen production environment.

4. linear layout: it is suitable for the kitchens of large restaurants and restaurants with a high degree of division of labor and cooperation, large space and relatively concentrated space. All stoves, fryers, ovens and other heating equipment are arranged in a straight line. Usually, they are arranged along the wall, placed under a rectangular ventilation and exhaust hood, with centralized heating equipment to absorb and exhaust oil fumes. Each chef is relatively fixed in charge of cooking and cooking some dishes according to the division of labor, and the required equipment and tools are distributed around and nearby.

5. Back-to-back layout: The main cooking equipment, such as frying equipment and cooking equipment, are combined back to back in the kitchen in two groups, separated by a low wall in the middle, and placed under the same lampblack hood, and the chefs stand opposite each other for operation.

6. U-shaped layout: the workbench, freezer and heating equipment are placed around, leaving an exit for personnel and raw materials to enter and exit, and even the products can be delivered through the window, which is the U-shaped layout.

in a word, the design of dining room kitchen is inseparable from the overall environmental design. According to the needs of kitchen production scale and flavor, we need to fully consider the available space and related conditions, determine the kitchen equipment, design the kitchen production environment, and put forward a comprehensive design layout scheme.