How to decorate the hotel kitchen is a problem that many owners are considering now. The kitchen in the hotel is an important part of the whole hotel decoration, and it needs reasonable design and layout. So what are the design requirements of the hotel kitchen? Today, Xiaobian will introduce you to the design requirements of the kitchen in the hotel, hoping to help the owners who are about to decorate the hotel.

Standard Specification for Hotel Kitchen Design

1. Hygiene: The kitchen is an important place for us to make food. Therefore, in the design of the hotel kitchen, the environmental sanitation of the kitchen must be guaranteed. The upper part of the kitchen should not be connected with the bathroom, and the lower part should not be equipped with articles that are prone to moisture and deterioration. Pollution sources such as smoke, dust, garbage dumps and sewage ditches should be eliminated near the kitchen, and the food outlet of the kitchen should be far away from the bathroom and not in the same direction. Because the kitchen will produce a lot of oil smoke, noise, hot air, sewage, etc., it can be said that it is a seriously polluted place. Therefore, the hotel kitchen design must consider its impact on the surrounding environment and avoid being close to the guest room, conference room, private room and residential building.

second, the internal facilities: the necessary facilities in the kitchen range hood is an indispensable functional facility in the kitchen, and its function is to keep the air in the kitchen fresh. In the design of hotel kitchen, it is necessary to keep the kitchen well ventilated, and at the same time, pay attention to the dirty gas and waste gas produced by steam box, steam pot, oven and dishwasher, so as to ensure that all the smoke is eliminated.

third, the kitchen pool and lighting: the kitchen is the place that uses the most water, so the pool is essential and the most important channel for discharging sewage. In some kitchens, the pool is too shallow or not smooth, which makes the kitchen connect with the water and the ground, resulting in irritating and unpleasant odor. How can such kitchen hygiene be reassuring? It is difficult for such a hotel kitchen to be clean and neat.

principles of hotel kitchen design

1. design should ensure hygiene and safety: health and epidemic prevention work and environmental protection design must be paid attention to in the kitchen, and reasonable design can ensure the safety of staff and a good working environment. It is best to set the fire extinguishing system of the stove in the fire-fighting facilities, and appropriate fire exits should be provided according to the relevant specifications when the plane layout is made. The kitchen workspace must be reasonable, too small, or not high enough, people will feel depressed and stuffy, and it is easy to produce fatigue? As a result, I got sick, because the floor space of some houses should not be less than 1.5 square meters per person.

second, to ensure a reasonable and smooth workflow: kitchen production is a continuous and sequential work process from raw material purchase, processing and cutting, and cooking. Therefore, when designing the kitchen, we should fully consider the arrangement of all operating points and posts and the placement of equipment, which should be consistent with every link of the engineering process. It is necessary to ensure that the production line, supply streamline, tableware streamline and employee streamline are set scientifically and reasonably without interference.

3. Reasonable arrangement of the kitchen: It is very important to arrange the kitchen in the restaurant of the hotel. One of the characteristics of catering industry is that the production and consumption of dishes are almost at the same time, and the smaller the time difference, the better the flavor and quality of dishes can be guaranteed. It is suggested that the location of the kitchen should be based on the principle of eye-catching: ensure that the kitchen and dining room are on the same floor and as close as possible to the dining room. If the conditions are limited, the non-staple food processing department and the pastry processing and production department will be separated, but they should be arranged in the same position in each building as far as possible, so as to facilitate the use of electricity. The link between kitchen and restaurant generally adopts three forms: the kitchen surrounds the restaurant; The kitchen is placed in the middle of the dining room; The kitchen is next to the dining room. To ensure the connection between the incoming door and the warehouse and kitchen, if they are not in the same plane, a special elevator should be provided. To ensure the discharge of sewage and garbage and convenient cleaning, it is best to be close to the sewer main. The location of the kitchen should not leave the guest room to prevent odor and noise from drying up. When setting up a kitchen in a building, it is necessary to consider the direction of exhaust and air supply ducts, and it is ideal to have a building exhaust and air supply shaft around the kitchen. The kitchen should choose a place where it is convenient to use public facilities such as electricity, water and gas, which can make the design work simple and save a lot of money.

iv. equipment setup and layout: large-scale restaurants have many kinds and large quantities of dishes, and there are many operating rooms. If the operating rooms can't be rationally laid out, it is necessary to complete multiple sets of kitchen equipment, which leads to repeated equipment and low utilization rate, which is very uneconomical. Therefore, it is possible to combine the same functions of each operation room and concentrate on production, which can save kitchen space, equipment investment and labor force and greatly reduce the basic investment. In the kitchen design, we must ensure that the dishes are produced in time and of good quality, and we cannot simply pursue economy. First of all, we should allocate enough processing equipment, while raw material processing and cutting equipment and personnel are insufficient, which will not seriously affect the following work. Second, make sure? The type and quantity of heating equipment, especially the cooking stove in the cooking room, can affect the customer's mood and is not conducive to word of mouth.

5. Reasonable channel setting: the main processing channel should be 1.8-2.1m, and the main product channel should be 1.6-1.8m? ; The chef's cooking channel is generally 1.9-1.1 meters, which is convenient for taking materials without affecting the operation; Single operation channel 1.5-1.8m; The two-person operation channel is 2.1-2.2m..

6. There is room for development in kitchen design: the catering industry is characterized by a variety of operating varieties and methods and rapid development. This must be taken into account in kitchen design, and the medium and long-term development and possible changes should be considered in overall design and equipment layout. At the same time, we should also consider the new requirements for production capacity when the operating effect is very good and the attendance rate is greatly improved. Therefore, some leeway should be reserved in the design of the function, quantity and kitchen area of the equipment to meet the needs of development.

There are more principles in hotel kitchen design than norms, because norms are for everyone to have a basis and must be observed. But principles can indeed be changed, and here we can only say that it is the best!