Abstract: With the improvement of people's living standards, more and more western restaurants appear in the streets. Perhaps many of us have eaten western food, but we may not be very clear about which kitchen equipment is used in western food. The kitchen equipment of western restaurant and Chinese restaurant is different, mainly including frying stove, grilling stove, oven, noodle stove, spaghetti stove, clay pot stove and so on. Let's learn about the kitchen design principles of western restaurants. First, what are the kitchen facilities of western restaurants?

First of all, we need to know what western food is. Western food is mainly some, mainly fried, grilled and fried, mainly including fried steak, grilled steak, fried chicken, hamburgers, pasta and other major foods, and these foods also have corresponding equipment first.

1. Flat-top grill-it is mainly used to grill beef, meat pieces and other foods in western food. It needs equipment with simple operation and faster heating. Through this equipment, customers can quickly cook meat by roasting, frying and frying in a short time.

2. Inclined frying scale —— This equipment will be used in frying and roasting in general western restaurants, which is mainly used for frying foods that require less oil and can quickly return edible oil to fried foods.

3. Multifunctional oven-a utensil mainly used for baking food in western food. The so-called multifunction is based on the temperature, which can be baked no matter how high or low the temperature. Generally, western restaurants are used for making bread, western food and other foods.

4. Multifunctional steamer-The steamer is similar to the steamer of Chinese food, but it is quite different in appearance, because western food is mainly used for making small food, while the steamer of Chinese food is mainly used for steaming vegetables and other foods.

5. Frying oven-it is indispensable for western food, because western restaurants often order related fried food, and common fried chicken legs and wings come from this equipment.

6. Fresh-keeping cabinet-No matter the freshness of any kind of restaurant food, it is impossible to lack it. Only fresh food can ensure the hygiene of food, so a safe is essential.

7. Quick-freezing cabinet-Some foods that need to be quickly frozen often appear in western food, such as quick-frozen coffee and cold drinks, which need to be processed by this equipment.

8. _ oven —— In our life, we often eat foods with oil and salt, which are processed by _ oven.

9. Rotary oven-Not all foods in western restaurants are fried, but many foods also use rotary ovens, so it is necessary to use rotary ovens, which can quickly barbecue food through 361-degree omni-directional rotation.

11, ice cream machine-this should be a common kitchen equipment in western restaurants. Many diners order relevant ice cream before and after meals to surprise children or older children.

Second, the design principle of western restaurant kitchen

1. The production of western restaurant kitchen should be programmed, and at the same time, the production line should be as short as possible to ensure the continuous and smooth process of processing, production and production of western restaurant kitchen.

2. Western kitchens should be arranged on the same floor plane as far as possible, and try to be close to or adjacent to the western business premises in a radial layout. Of course, everything should be based on the actual situation.

3. The functional areas and operating points of the kitchen should be arranged compactly, and the staple food production line, the non-staple food production line and the tableware washing line should be parallel, and they should not cross or overlap, so as to meet the requirements of efficient assembly line, time saving and labor consumption reduction in western restaurant production. The equipment should be applied and used as much as possible, and the heat source equipment should be designed in an optimized combination.

4. The configuration and installation of kitchen equipment must be reasonable to facilitate cleaning, repair and maintenance. Its layout must meet the overall hygiene, fire control and safety standards of western restaurants. And is convenient to monitor. The entrance of catering raw materials, the exit of garbage and dirt, the exit of finished catering products and the entrance of after-dinner utensils should be set up separately.

5. Design of kitchen working environment. The idea of "people-oriented" must be embodied, and a good working environment can fully mobilize the enthusiasm of employees and form friendly and efficient communication channels. The design and layout of the kitchen must leave room for development.