(a) must ensure that the smooth flow of the kitchen production process

The design and layout of the kitchen must ensure that the smooth flow of the kitchen production process, to avoid the cross and collision of the kitchen flow of people, logistics.

(ii) the main kitchen as the center of the design and layout

Some hotels have only one kitchen, and some hotels have more than one kitchen.

(C) the kitchen should be as close as possible to the restaurant

Chinese cuisine is a major feature of hot food hot food, kitchen and restaurant such as the distance between the distance is too far, one will affect the speed of the dishes, the second will affect the quality of the finished dishes, the third will result in a waste of manpower.

(D) the kitchen should be arranged in a compact point of operation

Kitchen and work between the point of contact, the design layout should be closely linked to the work of the joint use of a piece of equipment or cross-processing of the point of operation discharged together. For the internal layout of the workplace should also be arranged in a compact and appropriate, so that the staff of the workplace can facilitate the use of a variety of necessary equipment and tools, without having to run around to find.

(E) facilities, equipment layout should be reasonable

Kitchen production room noise, if the layout of machinery and equipment is not appropriate, it will aggravate the noise of the kitchen. Equipment placement should be easy to use, easy to clean, easy to repair and maintenance. Kitchen facilities, must be based on the hotel's overall planning for the design and layout of the hotel is conducive to the implementation of high standards of health, safety and fire prevention measures.

(F) to pay attention to the design and layout of the working environment

Kitchen work is very hard, the production environment and production conditions of the advantages and disadvantages of the staff will have a direct impact on the working mood and workload. To be precise, it will affect the quality of the product and productivity. Kitchen environmental factors are: temperature, humidity, ventilation, lighting, walls, ceilings, floor strength, color, noise and the size of the workspace and so on. Comfortable working environment, modern facilities and equipment can reduce the physical exertion of kitchen staff, but also improve the enthusiasm of employees.

(G) to meet the requirements of health and safety

Kitchen design should not only choose the right location, but also from the perspective of health and safety. (A) the determination of the location of the kitchen

1. The design of the kitchen should be conducive to kitchen production. The main kitchen is best located on the ground floor. Sub-kitchen should be close to the main kitchen, which is conducive to production management, but also to save a variety of expenses, water, electricity, gas and other facilities are relatively centralized.

2. Kitchen should be as close as possible to the corresponding restaurant, in order to shorten the waiter walking distance and time.

3. The main kitchen should be close to the food storage area (cold storage, dry goods and groceries warehouse), easy access to materials, convenient delivery of goods.

4. Kitchen terrain should be relatively high, so as to facilitate ventilation and lighting, easy sewage discharge, easy loading and unloading of goods.

(B) the determination of the kitchen area

1. kitchen area calculated according to the number of seats

The number of seats in each type of restaurant corresponding to the kitchen area comparison table Restaurant Type Kitchen area m2/meal backyard total area m2/meal per dining room dining room 0.5 ~ 0.8 1 ~ 1.2 Cafeteria 0.4 ~ 0.6 buffet 0.5 ~ 0.7 2. kitchen area calculated according to the number of people dining

2. kitchen area calculated according to the number of people eating Calculate the kitchen area

Different number of diners per person kitchen area comparison table Number of diners Average kitchen area per diner m2 100 0.697 250 0.48 500 0.46 750 0.37 1500 0.309 2000 0.279 3. Catering Department of the area of each part of the allocation of the ratio

Catering business area of each part of the ratio table (the total area of 100%) Ratio table (total area is 100%) Name of each department Percentage Dining room 50% Guest facilities 7.5% Kitchen 25% Cleaning 5.5% Warehouse 7% Staff facilities 3.5% Office 1.5% 4. Proportion of the total area of each operation area in the kitchen

Ratio table of the area of the kitchen production area Name of each operation area Percentage of the area Hearth area 32% Dim sum area 15% Processing area 23% Preparation area 10% Cold dish area 8% Barbecue area 10% Food preparation area 10% Cold dish area 8% Barbecue area 10% Chef's office 2% (C) the design of the internal environment of the kitchen

The design of the internal environment of the kitchen mainly includes the height of the kitchen, walls, floors, windows and doors, as well as drainage systems.

1. Kitchen height

2. Kitchen walls

3. Kitchen top

4. Kitchen floor

5. Kitchen windows and doors

6. Kitchen ventilation

7. Drainage system

(1) Waste crusher can be installed inside the sewer to crush and discharge the materials that are purchased at the price of the sewer. crushed and discharged.

(2) In the mouth of each sewer, the placement of slag net, timely disposal of clogged debris.

(3) When the sewer is blocked, chemicals can also be used to break down debris, and then flushed with water to achieve the purpose of dredging.

8. Choice of energy

The main sources of energy in the kitchen are electricity, gas, coal, oil or liquefied petroleum gas. The choice of energy source should depend on the demand of kitchen production and the design of the menu. (I) Layout should be considered

1. The size of the area of each operating area of the kitchen, the shape of the site, the height, the location of doors and windows.

2. The shape of the kitchen energy piping. Kitchen energy is related to the choice of equipment and installation location, the status of the kitchen pipeline is also related to the rationality and safety of equipment and pattern.

3. Kitchen investment costs. How much investment in the kitchen directly affects the layout of the standard and the choice of equipment.

4. The production function of the kitchen. Kitchen production form, is a processing kitchen or cooking kitchen, is a Chinese kitchen or Western kitchen, is a banquet kitchen or fast food kitchen, is the production of Cantonese or Sichuan cuisine kitchen, different production functions should be different layout requirements.

5. Kitchen production equipment required. What equipment is needed in the kitchen, the type of equipment, model, function, energy requirements, floor space, color and other circumstances that determine the placement of the location, affecting the layout of the basic pattern.

6. Relevant decrees and regulations should be followed. For example, the Food Sanitation Law puts forward relevant regulations for the catering sector, such as hygiene and epidemic prevention, fire safety, environmental sanitation and other requirements.

(2) Implementation of the requirements of the layout

1. To ensure the smooth and reasonable production process. In the production of the kitchen, all processing procedures should flow in sequence to the next process, should avoid backflow and cross.

2. Ensure that the kitchen production staff can be very convenient to use a variety of necessary equipment and utensils, simplify the operating procedures, shorten the staff in the production of walking routes.

3. Strengthen the environmental layout. To be able to provide employees with a hygienic, safe and comfortable workplace, in line with health regulations, labor protection and safety requirements.

4. The layout of equipment and facilities should be easy to clean, repair and maintain.

5. Ensure that production is not affected by special circumstances. In the choice of energy, to use two or more energy sources as far as possible. If the gas pipeline maintenance outage, there are still other energy sources instead of production. In this line after the blackout, another line can ensure the normal lighting, etc..

6. From the long-term production considerations, in the overall layout of the kitchen area, kitchen layout, the choice of equipment, etc. should be based on the development of planning, leaving some room.

(C) the specific layout of the kitchen

1. The overall layout of the kitchen

The overall layout of the kitchen is the kitchen of the entire production system planning. Small and medium-sized hotel kitchens, usually a multi-functional integrated kitchen; while the kitchen of a large hotel is composed of a number of sub-kitchen, each sub-kitchen is both interlinked and independent of each other, due to the fine division of labor in large hotels, the layout of the kitchen is also very different.

The overall layout of the kitchen should take into account the following aspects:

(1) the flow of people towards. From the employees to go to work to change, to enter the post, this route is unobstructed.

(2) logistics towards. From the purchase of raw materials, acceptance, storage, from the receipt of materials, hair material to processing, cutting, cooking until the walk this logistics line is also smooth.

(3) the location of the operating points.

(4) The connection between the kitchen and the restaurant.

(5) Refrigerators in the food warehouse and kitchen.

(6) Head chef's office. The location of the head chef's office should be located as far as possible in the kitchen, to be able to conveniently observe the working conditions of each operating point, the purpose of which is:

1) To be able to detect problems in time and solve them in a timely manner.

②Easy to work command and coordination.

③It can effectively control the cost of food.

④Can effectively plug all kinds of loopholes.

2. Functional work area layout

(1) linear layout.

(2) L-shaped layout.

(3) Relative type layout.

Layout of other aspects of the kitchen

The kitchen layout is reasonable, the chef's work efficiency is high. However, the kitchen layout should not only pay attention to the overall and local layout, but also take into account the lighting, indoor temperature, noise and placement of equipment and other specific environmental layout.

(A) lighting requirements

1. Illumination

100 foot-candles for the entire kitchen and 200 foot-candles for the main work area.

2. Light Distribution

Lights must be installed in such a way as to avoid casting shadows, taking particular care that they do not block the light when the tops of certain appliances are lifted or cabinet doors are opened. The color of the light should be natural and not distorted when looking at the items. The light should be stable and soft.

3. Prevent glare

The glossy surfaces of kitchen equipment often produce a glare when lit. The use of indirect lighting and diffused lighting can effectively prevent glare.

4. safe, easy to clean, easy to maintain

Kitchen lighting, most of the protective cover to be installed, especially in the stove area, the lamp or bulb instantaneous heat is easy to burst. Therefore, it is necessary to frequently and carefully check and repair the lighting. Easy cleaning and maintenance should also be taken into account when choosing lamps.

(ii) temperature control

Temperature control in the kitchen is a factor that must be taken into account in the layout. Stuffy environment will lead to a decline in the endurance of the kitchen staff, easy to fatigue, and physical exertion, but also makes the staff easy to anger. Some hotel managers have paid attention to this, and take appropriate measures. For example, the central air conditioning into the kitchen (some small kitchens are installed separately air conditioners), the kitchen temperature is controlled, staff productivity will naturally be greatly improved.

Reducing the kitchen temperature can also be in the kitchen equipment, the layout of the work: First, in the kitchen to install exhaust fans or exhaust hoods, exhaust fans and so on. The hot air in the kitchen, fumes and gases discharged in a timely manner. The second is to separate the barbecue room, steaming room and stove room, dispersing the evaporation of heat in the kitchen. However, the temperature in the kitchen is too low is also unfavorable, the chef hands and feet frozen numbness, work speed decline. Therefore, the appropriate temperature of the kitchen should be about 20 ℃.

(C) noise control

Kitchen is a relatively noisy place. The main source of noise is the sound of the exhaust fan above the stove, the second is the sound of the blast inside the stove, the third is the collision of cutlery, the fourth is a variety of banging, the fifth is the sound of refrigeration equipment, machine work, and so on. Noise distracts people's attention, will make the blood pressure increase, irritability, hearing loss, easy to fatigue, thus making the work efficiency is reduced, and seriously affects people's health. Measures to eliminate noise are laying noise-reducing bricks on the walls or ceilings, or applying noise-reducing paint, and also improving the equipment in the kitchen to reduce noise. Reducing noise can effectively increase productivity, can reduce the incidence of accidents and improve product quality.

(D) equipment placement distance

The layout of the kitchen operating points and the placement of equipment should take into account both the smooth flow of the production process, but also to take into account the kitchen staff body stretch, to ensure that each chef has enough workspace and the convenience of using the equipment. Generally speaking, the chef in the operation of the hands of the left and right normal extension of 1.15 meters, the maximum extension of about 1.75 meters. Therefore, the size of the worktable, tools, appliances should not be placed beyond the normal range of human extension.

Kitchen equipment placement in addition to taking care of the ease of use, cleaning and maintenance, but also take into account the location of the kitchen channel and distance. The main channel in the kitchen is often 1.6 to 1.8 meters wide, the general channel shall not be narrower than 0.75 meters; if you want to squat down from under the counter to get something, the channel shall not be narrower than 0.9 to 1 meter; if the channel on both sides of the work of some people standing in a fixed position, the channel shall not be narrower than 1.6 to 2 meters.