What are the principles of hotel kitchen design? A large number of chefs will answer them for you. The hotel kitchen design has the following principles.

1. Hotel kitchen design principle 1: The overall layout should be reasonable

For the hotel kitchen, the overall area should be about 11% of the hotel area, which can make the operation convenient for users and the space design more reasonable. At the same time, the design must comply with the fire regulations, and also ensure the sanitary conditions of the whole kitchen and some related standards of environmental protection. Reasonable layout can keep the whole operation smooth, and correct configuration is also a very important basic principle.

2. Principle 2 of hotel kitchen design: conform to the production process of the kitchen

The design of hotel kitchen should conform to the overall operation process. Because the overall requirements of the hotel are extremely high, and we also want to have a quick and convenient kitchen planning and design, we need to locate the installed equipment in the processes of purchasing, acceptance, cutting and cooking. This design is to make the overall kitchen run smoothly, maximize the practicality of the kitchen and improve the kitchen at the same time.

3. hotel kitchen design principle 3: adhere to the principle of separating raw food from cooked food

hotels will have many varieties of dishes, so it is necessary to treat raw and cooked food separately to avoid cross-contamination. At the same time, cooked food must be operated by a special person, a special storage cabinet to place cooked food, and a special disinfection cabinet to prevent pollution. Some raw foods also need to be refrigerated or disinfected to keep their freshness.

4. Hotel kitchen design principle 4: separation of cold and hot, and separation of dry and wet

The raw material processing area in the kitchen must be separated from the whole cooking area, so the heat and oil fume generated during cooking food will affect the raw materials to a certain extent, which will affect the freshness of fresh food, accelerate the deterioration of food and affect the refrigeration function of the refrigerator. At the same time, due to the different raw materials of food, the requirements for the dry humidity of food storage are not necessarily.

hotel kitchen design principles