Different hotels need different hotel kitchen projects, so the hotel kitchen design is different, but the general principle of hotel kitchen equipment layout is the same: it must be set according to the technological process sequence from raw materials to products and from raw to cooked, that is, to ensure work efficiency and conform to humanized design. Due to different environmental conditions, the hotel kitchen project should be designed according to the actual situation and the following specific principles:

According to the layout of the hotel kitchen project

According to the actual needs of the hotel, the hotel kitchen project should be carried out, and the equipment should be arranged according to the process sequence to ensure the smooth workflow. In the design, it is necessary to consider the movement of personnel, operation actions and logistics sequence, and operate according to the workflow assembly line to reduce invalid labor, so as to separate raw and cooked logistics and clean and polluted logistics. For example, as soon as the roughing room enters the door, there should be a food rack and freezer, and raw materials should be stored in the workshop; Secondly, there must be a workbench, a vegetable washing pool, a garbage truck, a shelf where clean vegetables are stored, and a transport vehicle needed for picking and cleaning.

Reasonable location of hotel kitchen project

Similar hotel kitchen equipment and related equipment should be collocated reasonably, and set together as far as possible to facilitate coordination and cooperation and reasonable application. If the equipment that needs smoke exhaust is put together, it is convenient for the smoke exhaust hood to concentrate smoke exhaust; Similar stoves should be arranged together according to the category and model, such as frying stoves, soup stoves and stew stoves, which is convenient for coordination with the cutting and matching process.

Humanized hotel kitchen design

Considering the convenient use of personnel, the relevant equipment positions are reasonably set to ensure work efficiency, such as stoves and seasoning tables; Cutting and matching workbench (pier) and pool, cupboard, shelf and other accessories should be interspersed with safety workbench and sliding door workbench, which are reasonable and convenient to use. The cutting and matching workbench of a big hotel combines the safety workbench, the simple workbench, the pool and the table stand. Knife workers can wash, refrigerate and be safe without leaving their positions, which is convenient to take and put. The cooperation between the table top area and the table top stand expands the placing space and is convenient to operate.

Hotel kitchen projects need to keep a distance

Some hotel kitchen projects need to stagger the layout and open a certain distance. Hotel kitchen equipment should be separated, raw and cooked equipment should be separated, the equipment that needs to open the door should flow out of the opening space, refrigeration equipment such as freezer and safety workbench should not be set close to the side of the stove, and the pool should not be close to the table to avoid damp and mildew.