The catering and cooking area refers to the area where raw materials or semi-finished products are processed by heating after rough machining and cutting.

1. The barbecue place should have a good smoke exhaust system.

2. The temperature and time for baking food should be such that the food is cooked.

3. When baking food, you should avoid direct contact with the flame or the baking temperature is too high to reduce the generation of harmful substances.

Design of kitchen equipment in the cooking area

The cooking area is the center of the whole kitchen, and almost all the dishes are produced here. It can be said that all the kitchen equipment is configured around this center, and the design of small kitchen can take this area as the core to consider the configuration of other equipment.

The equipment in this area is dense and varied. According to the different production technology and nature, this area can be subdivided into side dish area, cooking area, cold dish making area and staple food pastry area by function, but the small kitchen can simplify the processing.

in the side dish area, the processed raw materials are prepared into main and auxiliary materials according to the menu. The main equipment in this area is the cutting console and pool, which should be located close to the cooking area to cooperate with each other. Moreover, according to the size of the kitchen, choose the appropriate refrigeration products to ensure the freshness, hygiene and safety of ingredients.

if the kitchen area allows, you can choose an air-cooled refrigerator with an independent refrigeration unit, which can quickly cool down to the inside of the meat and let the meat ice through. Temperature control range of fully refrigerated refrigerator: 1℃-8℃, temperature control range of fully refrigerated refrigerator:-15℃--22℃, and the temperature difference in the cabinet does not exceed 2℃. Not only has a large temperature change area, but also can accurately control the temperature.

the function of the cooking area

the cooking area is mainly responsible for cooking the prepared dishes such as stir-frying, burning, frying, frying and baking. The equipment performance and quantity configuration level in this area directly affect the speed and quality of dishes.

the cold dish production area is responsible for the cooking, knife changing, platter making and product production of cold meat dishes. It should be noted that the cooking and splicing should be designed in two operation rooms respectively, and there is an isolated transmission window in the middle to transport dishes. This ensures the different environmental temperatures between the two operating rooms, and also conforms to the relevant norms of health and epidemic prevention.

The staple food pastry area is responsible for the processing and shaping of pastry, the preparation of fillings, the steaming, frying and baking of snacks and the steaming of rice. Generally, the raw and cooked heating processes are designed in two operation rooms respectively, and the heating room should be equipped with effective smoke exhaust and exhaust equipment.