Different cuisines are equipped with different cookers

Many bosses have the misconception that no matter what flavor of dishes they sell, the equipment is equipped with Cantonese cookers, and they think that only with such equipment can the kitchen be advanced.

Cantonese-style cookstoves are matched with the cooking methods and finished product features of Cantonese cuisine. The overall characteristics are fierce firepower, easy adjustment and easy control, which is most suitable for the rapid cooking of Cantonese cuisine. At present, 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.

catering products with different cuisines, styles and characteristics have different requirements for venues and equipment. Guangdong cuisine should be equipped with a Guangdong-style frying oven; For catering mainly selling stews, the kitchen should be equipped with a large number of clay pot stoves; For catering featuring the production of Shanxi pasta, it is necessary to design a large-scale pastry room, equipped with large-caliber cooking stoves and steaming stoves. Regardless of these factors, not only the taste of the finished product is difficult to be authentic, but also the waste of fuel and chef's labor is amazing.

A reasonable kitchen design will greatly improve the efficiency.

There shouldn't be too many compartments in the kitchen

When many people design the kitchen, as soon as the boss mentions that the kitchen should be advanced and tidy, and the working environment of the chef should be improved, they 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 that it is invisible and inappropriate to call, 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.

the lighting should be sufficient and practical

the lighting in the dining room is more atmospheric and the lighting in the kitchen is more practical.

The practicality here mainly means that there should be enough lighting to see the color of the dishes when frying in a wok; The chopping block should have bright lights to effectively prevent knife injuries and pursue fine knife work; There should be enough lights above the loader to reduce weeds from mixing with raw materials. Kitchen lighting doesn't have to be as luxurious, elegant and orderly as a restaurant, but its function can never be ignored.

The kitchen and dining room are on the same floor

The kitchen and dining room are on the same floor, which can shorten the conveying process, improve work efficiency, help to keep the temperature of dishes, prevent cross-contamination, and reduce equipment investment.

If the kitchen and dining room are not on the same floor, a separate food ladder should be set up, and attention should be paid to the separation of raw, cooked, clean and dirty food, and heat-insulating conveying equipment should be added. This increases the cost.

equipped with smoke alarm

there are many fire hazards in the kitchen, such as the leakage of gas and oil in the room, the high temperature caused by the burning of the stove, and the long-term accumulation of oil pollution in the hood. If you don't manage well or pay attention to maintenance and inspection at ordinary times, you will cause a fire if you are not careful. Therefore, in addition to strengthening employees' awareness of fire safety and nip in the bud, necessary fire-fighting facilities must also be installed in the kitchen. Such as smoke alarm, sprinkler, carbon dioxide fire extinguisher, etc. Units that use gas should also install a gas leak alarm in the kitchen.

There should be two doors in the pantry

The pantry is a place where meals are prepared with supplies. Poor design of the preparation room will lead to the phenomenon that the restaurant is filled with black smoke and foul air, and the dishes are left behind. Two 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 should be 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 a role? Three intervals? Function, but also blocked the guest's direct view of the kitchen.

Dishwashing room should be convenient to transport

Dishwashing room should be properly designed and equipped, which can reduce the damage of tableware and ensure the washing and sanitary quality of tableware. The following aspects should be handled well in the design:

1. Dishwashing room should be close to restaurants and kitchens, which will not only facilitate the transfer of used tableware and kitchen utensils, but also reduce the labor intensity of employees who transport tableware. Of course, after large-scale catering activities, it is also necessary for dining cars to push tableware.

2. There should be reliable disinfection facilities in the dishwashing room. After the tableware is disinfected, dry it with a clean cloth for use in restaurants and kitchens.

3. The ventilation and exhaust effect of the dishwashing room is better. During the washing operation, water vapor, hot gas and steam will be generated. These gases, if not pumped in time, will not only affect the operation of dishwashers, but also make the washed or even dried tableware re-moist, and will also flow back to restaurants and kitchens. Therefore, effective design must be adopted to effectively solve the problem of ventilation and exhaust in the dishwashing room and create a good environment.

roughing room and operation room should be separated

In order to save kitchen area, some hotels list roughing room and operation room as one room, which will bring inconvenience to follow-up work.

the production flow line from raw materials to finished products should be short and smooth, without circuitous crossing. Rough machining room and operation room are places with more water discharge, and open ditch drainage is adopted to facilitate cleaning and dredging. With greasy drainage, it should be set separately from other drainage systems, and oil separation facilities should be installed. The suitable temperature in the operation room should be below 26 degrees.