The design of the kitchen should be based on the principle of reasonable, convenient and practical flow, saving labor and improving the working environment of chefs, without pursuing more equipment. Too much kitchen equipment is useless, which not only increases the investment, but also occupies the space of the venue, making the kitchen production and operation unable to be displayed, increasing the sense of insecurity, and there is no need to blindly pursue beautiful styles and fancy shapes. Understand that the established dishes in the customer's kitchen are designed with this as the center, strictly follow the principle of separating raw and cooked food, and ensure the food hygiene in the kitchen.
On this premise, the conveying process should be shortened as much as possible, the direction should be clear, the kitchen space and working position should be arranged reasonably, and the chefs should perform their duties to improve the output and quality in coordination. Kitchenware layout has a reasonable space, which broadens the horizon and is convenient for management. As far as possible, the unreasonable original device should be reformed or utilized, and the basic goal is to keep the air circulating without sultry feeling, which conforms to the economic principle and makes the kitchen have a comfortable working environment. Kitchen utensils comply with fire, sanitation and environmental protection regulations, ensuring safety and avoiding 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 set of mature processes in scheme design and supporting scheme design of water supply, power supply and ventilation. The contemporary research of kitchen management in the new century should be diligence, innovation and the pursuit of the 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.
The design of the hotel kitchen should be reasonable, and the general requirements are bright, ventilated, dry, moisture-proof, safe and hygienic.
1. The kitchen should be as close as possible to the main dining room. Try to keep the same level as the consumer place. The closer to the energy supply point, the better. All wastes discharged from the kitchen, such as oil fume, waste water and garbage, shall not cause pollution or other harmful effects to other parts of the hotel, especially the front hall and guest rooms.
2. The ratio of the total kitchen area to the total dining room area is 12 to 23, which is more economical and reasonable. The kitchen area is too small, resulting in congestion and lack of necessary materials storage and production space. The kitchen area is too large, which not only lengthens the production line and transportation line, but also occupies valuable business space.
3. The kitchen floor should be paved with non-hygroscopic and non-slip ceramic floor tiles. The ground should be slightly turtle-backed, which is convenient for cleaning and drying. Open drains should be set on both sides of the turtle's back, especially on the side near the stove. The drain pipe should be covered with cast iron slag screen to facilitate cleaning and waste disposal.
4. Stick the wall with white tiles that don't absorb moisture. Stick to the ceiling from the horizon to clean the oil fume and dirt.
5, the kitchen, especially the stove line, produces a lot of fumes, water vapor and other smells at high temperature. Therefore, the smoke exhaust and ventilation function must be good. Equipment such as exhaust fan, exhaust hood, range hood and air duct should be installed above the kitchen or stove. Contaminated grease and dirt on these equipment must be cleaned regularly to prevent fire and food pollution. Windows opened for ventilation must be screened to prevent flies from flying in.
6. Because the kitchen environment is humid and corrosive, the countertops should be made of materials that are non-absorbent, durable and easy to clean, and stainless steel countertops are better. Hard plastic or compressed rubber is more suitable for cutting plates. Raw, cooked, meat and vegetarian chopping boards should be used separately.
7. The power supply part, knife or plug of all equipment shall be installed at a place about15m above the ground and protruding from the wall. When cleaning the wall, it can be sealed with plastic bags or waterproof cloth to prevent water seepage and leakage.
8. Frozen meat stored in large hotels should be isolated from other rooms. The kitchen must have a dry warehouse and refrigerator to store the recently used food. The temperature is generally controlled at 15 degrees. Store raw and cooked separately, defrost regularly, and clean the refrigerator with warm water.
9. In addition to a sufficient number of sinks in the processing part of the kitchen, several special sinks must be set up on the production line.
10. A staff-only toilet should be built in the kitchen area of the hotel where conditions permit, and it should be isolated from the outside world.