Said that smart women are good at using flowers to dress up the dining area of the home, both romantic and taste, the same with the floral pattern of wallpaper in home decoration is very popular. Kitchen equipment should be placed how? What about the layout is ideal? Below please see the kitchen equipment I recommend for you to place the principle of method and kitchen equipment layout.
Kitchen equipment placement method principles
(1) according to the process flow layout
According to the actual needs of the Ding _ work with the selection of equipment, according to the order of the process flow layout of the equipment, to ensure that the workflow is smooth. The design needs to take into account the movement of personnel, 'operation action, logistics order, according to the workflow assembly line operation, reduce ineffective labor, so that the logistics of raw and cooked separately, clean and dirty separation. For example, the roughing room should have a dish rack, freezer, raw materials into the workplace, to have a storage location; followed by picking, cleaning the box of workstations, washing pool, garbage trucks, as well as net food storage place a shelf, delivery vehicles.
Kitchen Equipment Layout
(2) equipment location is reasonable
Similar equipment, related equipment should be reasonably collocation, try to set up together, to facilitate the coordination and cooperation, reasonable application. Such as will be? To smoke exhaust equipment located together, to facilitate the smoke House centralized smoke exhaust; similar stoves should be arranged according to the type of category models together, such as frying stove, soup stove, stewing stove classified emissions, to facilitate coordination with the cut with the process.
Kitchen Equipment Layout
(3) humanized design
Taking into account the ease of use of personnel, the location of the relevant equipment is reasonably set to ensure efficiency, such as the cooker and the mixing table; cut with the worktable (pier) and sinks, cupboards, shelves, and other ancillary equipment to be set up to set up the preservation of fresh workstations and sliding door workstations, reasonable matching, easy to use. Figure 5-5 is a large hotel cut with the workbench, the fresh workbench, simple workbench, pool, countertop stand with the use. Knife workers do not have to leave the position can be washed, refrigerated fresh,
Take and put convenient, countertop area and countertop stand with the expansion of space to place, easy to operate.
Kitchen equipment layout
(4) need to maintain the distance of the equipment
Some equipment needs to be staggered layout, open a certain distance from the business. Hot and cold equipment, wet and dry equipment to be separated, raw cooking equipment to play separate; need to open the door of the equipment to leave open space; can not be close to the side of the stove set up freezers, freshness workbench and other refrigeration equipment; pool can not be close to the face of the case,
to avoid moisture and mold.
(5) leave enough operating space
Chef operation needs to reserve operating space, personnel in and out of the need to reserve the width of the passage, some of the equipment is also box to reserve a certain operating space. There is a flat door of the equipment need to open the door space,
such as freezers should be considered convenient access. These spacing according to the actual needs of the upper limit and the lower limit of the difference between the limit. Spoon chef operation needs from the stove to the lotus platform between .8 ~ 1.2m operating distance, the distance is too small can not turn around collapsed waist, too large dishes to hit the load will need to step. For the passing of the channel there is a lower limit, single pass can not be less than 1.0m, double pass can not be less than 丨.3m.. The upper limit of the requirements also need to be controlled within a reasonable range.
How to reasonably divide the restaurant kitchen area? The kitchen area is divided into
Kitchen area and dining area has always been close to the two functional areas, so how to reasonably divide the restaurant kitchen area? But sometimes these two areas to partition the way to separate the modern home furnishings will often be people choose the layout of the way Oh, today I recommend for everyone dining room kitchen area division method, is to decorate the dining space and worry about friends may wish to take a look at Oh.
Restaurant kitchen area divided into effect:
Open kitchen space and a side of the dining area between the black hollow partition to separate out the two spaces, hollow design can make the space between the visual sense of transparency, not only did not affect the sense of openness of the whole space, but also cleverly separated the two areas.
Restaurant kitchen area division effect:
In the dining space next to the reading area is also open style to decorate, spacious and tall door frame design and build out of the short partition will be distinguished from this space, even if the owner of the kitchen on weekdays in the kitchen stewed food at the same time, but also be able to rest assured that in the study to read, such a spatial pattern is not very convenient it?
Restaurant kitchen area division effect:
The red hollow partition in the high space makes the whole space look atmospheric and with a sense of design, and the white kitchen space formed a strong color contrast, the kitchen next to the double door design makes the outdoor light irradiation into the interior, bringing good natural lighting to the space, so that the whole space appears to be full of open feeling.
The above is the introduction of the small, I hope to be able to help you Oh!
Chongqing noodle shop decoration layout should pay attention to what aspects of thea seat design
Seemingly simple layout of a store, in fact, which contains a very professional axiom. First of all, the lobby layout, that is, the location of the store placed in the design. Do catering know a word called turnover rate, and turnover rate of high and low is determined by the design of the store location. Some store location looks a lot of great, but because of design reasons - some seats are not convenient for guests to enter, can set up three tables but because of improper design and can only put two and other reasons - the actual turnover rate of the store is very low. This is a typical phenomenon in the restaurant business: seats are filled every day, but the bottom line is still not good at the end of each month.
The following chart is the lobby layout of the Cooking hit brother Chongqing Xiaomian xx franchise:
Second, the kitchen layout
Kitchen layout of the importance of the belief that I do not need to repeat the words of everyone is very clear, first of all, the appropriateness of the layout of the electricity and water to determine the efficiency of the workflow operation. Kitchen layout principles are based on the principle of process order, in the design of the layout must be carefully analyzed and carefully planned to achieve in the kitchen after the work as much as possible for the back of the kitchen staff to reduce cumbersome links, improve meal time.
Kitchen layout is a good way to optimize the kitchen without additional investment, can help reduce the side of the franchisee's capital investment.
The following figure is the kitchen layout of the Cooking Brother Chongqing Xiaomian xx franchise:
Three, water and electricity layout
The previous two, water and electricity layout is more cumbersome and important. Because the kitchen of the noodle shop and home utility layout is not the same as the layout of the utilities, if in the early days of the utility layout is not in place, the outbreak of late problems when the impact of the opposite museum is very large. Water and electricity hazards, is an important part of the security hazards in the noodle shop.
Generally water and electricity works in the noodle shop decorative works after the completion of the matter on the surface of the past is not to see the problem, can wait for the outbreak of late problems when it is already too late. And later in the maintenance of water and electricity when its destructive, for the store's profitability will have a relatively large impact. Boiled hit brother Shandong a city franchise once in the layout of water and electricity did not follow the company's design, the middle of a number of problems, but the decoration has been completed, change over and very troublesome, can be said to have suffered a big loss.
The following figure is the water and electricity layout of Boiled hit brother Chongqing xx franchise:
It is the synthesis of the above three considerations, Boiled hit brother Chongqing xiaomian in the store decoration layout will be particularly fancy. The company has a professional designers of related projects, in the company site selection commissioner to help franchisees finalize the implementation of the store location, followed by designers will be based on the area of the store and the layout of the design of the layout, to ensure that the franchise can be opened smoothly.