Generally, the kitchen accounts for 21% of the dining area, which should not be less than 11%. The design of ventilation and air conditioning for hotel kitchens should be considered as follows: 1. Smoke exhaust from kitchen stoves; 2. Ventilation of the kitchen should not make the chef feel hot; 3. The smell of the kitchen should not enter the dining room; 4. It is necessary to determine the use and process design of the kitchen with the equipment supplier of kitchen utensils, which is extremely important in the catering department of restaurants, hotels and hotels. An ideal design scheme can not only make the chef work closely with the staff of relevant departments in order, but also provide a good and comfortable environment for making delicious food. Therefore, customers can get better service, and constantly improve the customer return rate. On the other hand, a shoddy design may be caused by unreasonable arrangement of equipment and utensils, which will make the chef uncomfortable to use and unable to display his cooking skills, thus affecting the quality of the products. After a long time, it will inevitably affect the reputation of restaurants or hotels. Therefore, when Shenzhen Nanyue Interior Design Institute designs the kitchen, the layout of the whole kitchen equipment should be reasonably arranged and designed according to the site situation and the functions and requirements of the restaurant, and the scheme of kitchen equipment should be adjusted in combination with the requirements of the gas company, health and epidemic prevention, environmental protection, fire protection and other departments, and the actual situation of future construction, installation and acceptance should be fully considered. When designing the kitchen layout scheme, we should strictly abide by the following principles: (1) Understand the established dishes in the customer's kitchen, and design is centered on this; Strictly follow the principle of separating raw and cooked foods to ensure the hygiene of kitchen food. On this premise, try to shorten the conveying process and make the direction clear; Reasonable arrangement of kitchen space and working position to ensure that chefs can perform their duties and cooperate with each other to improve output and quality; The layout of kitchen utensils and appliances has reasonable space, which broadens the field of vision and facilitates management; For the unreasonable original device, try to transform or use it to meet the economic principle; The air extraction system in the kitchen aims at maintaining air circulation and no sultry feeling, so as to make the kitchen have a comfortable working environment; Kitchen utensils comply with fire, health and environmental protection regulations to ensure safety and avoid damage. When choosing a design company, we 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 Chu century should be: diligence, innovation and pursuit of best service; To be a successful chef, you must have rich work experience, personnel management experience, public relations skills, marketing knowledge, financial knowledge and extraordinary creativity. Only by doing this, can the management of the kitchen be orderly and the business of the hotel flourish.

The kitchen design should be based on the principle of reasonable process, convenience and practicality, 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 investment, but also occupies space, which makes the kitchen production and operation difficult to display and increases insecurity, and there is no need to blindly pursue beautiful style and fancy shape.

There are several situations in restaurants now. First, when building or renovating kitchens, one-sided pursuit of neat design renderings, and purchase of equipment to look at the appearance of samples, the equipment board bought back is too thin and light, the workbench shakes when used, the stove burns, and the refrigerator heats up carelessly. There are also some devices that seem novel and have advanced functions, but the real practical value is not high, such as many domestic hookah hoods, lifting vegetable ladders and so on. Often, the construction workers withdraw, the hotel preparation staff leave, and the chef who takes over complains, and the chef becomes a slave to the equipment. Second, no matter what flavor products your restaurant sells, its equipment is equipped with a wide range of stoves, thinking that only with such equipment can the kitchen be advanced. It should be noted that Cantonese cooking stoves are compatible with the cooking methods and finished products of Cantonese cuisine. The overall characteristics of Guangzao are fierce firepower, easy adjustment and easy control, which is most suitable for the rapid cooking of Cantonese cuisine. But now there are many restaurants dealing in Huaiyang cuisine, Shanghai cuisine or Hangzhou cuisine, and it is really difficult for many chefs to choose wide stoves. As everyone knows, Huaiyang cuisine is good at stewing, stewing, stewing, and Shanghai cuisine with thick oil and red sauce, and pays attention to relying on work, which requires a fire eye in the stove to cooperate with fierce fire and so on. Regardless of these factors, not only the flavor and texture of finished products are difficult to be authentic, but also the waste of fuel and chef's labor is amazing. Third, as long as it is mentioned to improve the chef's working environment and the kitchen should be advanced and tidy, it will expand the area and expand the space without restraint. Not only that, but also a huge kitchen is infinitely separated, and each operation room is closed to each other, so it is invisible and should not be called, which not only increases the distance for chefs to carry goods, but also inconvenient to take care of each other, improves work efficiency and is more likely to cause security risks.

Therefore, the design of the kitchen should closely focus on the management style of catering, and fully consider the principles of practicality, durability and convenience. Specifically, special attention should be paid to the following aspects: ventilation in the kitchen. 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 a 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, steamers, steam cookers, steam sterilizers, dishwashers, etc., and ensure that all the smoke does not diffuse and stay in the kitchen area.

a bright kitchen and a bright stall. Restaurant design is a product of the development of catering industry in a certain period of time. When designing a bright kitchen and a bright file, at least pay attention to the fact that the design should not increase the lampblack, noise and unsightly scenes of the restaurant. 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. Kitchen floor. The floor design and material selection of the kitchen 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. Kitchen water and open ditch. When designing sinks (pools), many kitchens are equipped with too few and too small, which makes chefs have to run far to find the pools, so it is difficult to take care of cleaning when they are busy, and the hygiene of the kitchens 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. The kitchen lights. The lighting in the dining room 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 the restaurant. Kitchen lighting doesn't have to be as luxurious, elegant and orderly as a restaurant, but its function can never be ignored.

Aided design is a necessary supplement to strengthen and improve the catering function. Auxiliary design mainly refers to the division of catering functions, which is neither a restaurant that directly serves guests for dining and consumption, nor a kitchen that produces dishes. But without these designs, the restaurant may look vulgar and even noisy; Kitchen production and production will also become intermittent or even incomplete. These auxiliary designs mainly include meal preparation room and dish washing room. The pantry is a place equipped with dining supplies to create smooth dining conditions. Most of the traditional catering management did not pay enough attention to this design and equipment. Therefore, there have also been many restaurants filled with foul smoke and foul air, and the food service has been neglected. The following aspects should be paid attention to in the design of the pantry: 1. The pantry should be located in the transition zone between the dining room and the kitchen. It is convenient to clip and put the food folder, to inform the planner, and to facilitate the communication of information such as starting and stopping the food. 2. Two doors and two lanes are used between the kitchen and the dining room. What really separates the kitchen from the dining room from the oil smoke, noise and temperature is the setting of two doors. The overlapping arrangement of two doors in the same direction not only plays the role of "three partitions", but also blocks the guests' direct view of the kitchen, effectively solving some problems of hotel display screens. 3. There should be enough space and equipment in the dining room. The design and equipment of the dishwashing room can effectively reduce the damage of tableware and ensure the washing and sanitary quality of tableware. The following problems should be handled well in the design: 1. The dishwashing room should be close to the dining room and kitchen, and strive to be on the same plane as the dining room. The location of the dishwashing room is close to the restaurant and kitchen, which is convenient for transferring dirty tableware and kitchen utensils. The dishwashing room and the dining room are kept on the same plane, 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. 2. Dishwashing room should have reliable disinfection facilities. The dishwashing room is not only responsible for cleaning tableware and kitchen utensils, but also for the disinfection of all washing tableware. The dishwashing room that washes tableware by hand must be equipped with special disinfection facilities according to the specific conditions of the hotel's energy and venue conditions after washing. After disinfection, dry the tableware with a clean cloth for use in restaurants and kitchens.

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