First, the significance and principles of kitchen design and layout
1. Kitchen design and layout: according to the business needs of catering enterprises, allocate the areas needed for various functions of the kitchen, locate the required areas, and then make overall arrangements for the equipment needed for each area and post, and arrange the work.
2. Significance of kitchen design and layout: ① The design and layout of kitchen determines the investment in kitchen construction. (2) The design and layout of the kitchen is the premise to ensure that the kitchen produces a specific flavor. (3) The kitchen design and layout directly affect the export speed and quality. ④ The design and layout of the kitchen determines the working environment of the kitchen staff. ⑤ Kitchen design and layout are the basis for providing customers with a good dining environment.
3. Factors affecting the design and layout of the kitchen: ① the architectural pattern and scale of the kitchen. ② The production function of the kitchen. (3) the state of public facilities. ④ Regulatory requirements of relevant government departments. ⑤ Investment cost.
4. Principles of kitchen design and layout: ① Ensure the continuity and smoothness of the workflow. (2) The kitchen department should be arranged on the same floor as far as possible and try to be close to the restaurant. ③ Pay attention to food hygiene and production safety. (4) The equipment shall be applicable as far as possible, and the heating equipment shall be mainly designed. ⑤ There is room for adjustment and development.
5. Kitchen workflow: a series of step-by-step operation steps from raw materials to finished products in the kitchen.
Second, the overall kitchen design
1, kitchen overall and environmental design: that is, according to the needs of kitchen production scale and production flavor, fully consider the existing available space and related conditions, determine kitchen equipment, design kitchen production environment, and then put forward a comprehensive design layout plan.
2. Factors to be considered in determining the kitchen area: ① Processing workload of raw materials. (2) the flavor of the dishes. (3) kitchen production. ④ Advanced equipment program and high space utilization rate. ⑤ Condition of kitchen auxiliary facilities.
3. How to determine the overall kitchen area: (1) Calculate the kitchen area according to the number of diners: the canteen needs 0.5-0.7 square meters for a meal. Coffee shops need 0.4, others need 0.5-0.8. ⑵ According to the dining room area, the kitchen area is generally 40-60% in foreign countries and 70% in mainland China. ⑶ Plan the kitchen area according to the proportion of dining area: the kitchen generally accounts for 265,438+0%, and the warehouse accounts for 8%. 4. Kitchen environment design: it is to create a good working atmosphere for the chef, mainly referring to the related design of kitchen ventilation, lighting, temperature and humidity, ground walls and other aspects that constitute the chef's work and kitchen production environment.
5. Essentials of kitchen environment design: kitchen height, kitchen countertop, kitchen floor, kitchen passage, kitchen lighting, kitchen noise, kitchen temperature and humidity, kitchen ventilation and kitchen drainage.
6. Solutions to kitchen noise are: (1) Choose advanced kitchen equipment to reduce noise. ⑵ The kitchen had better choose asbestos fiber ceiling, sound absorption and fire prevention, and install silencer. (3) isolate the noise area and seal the noise. (4) Maintain the dining car and van to reduce the running noise. 5] The kitchen staff should try to control the volume. [6] Leave enough space to eliminate noise. 7. Linear layout: suitable for kitchens of large restaurants and restaurants, with high degree of division of labor and cooperation, large space and relative concentration. All stoves, fryers, ovens and other heating equipment are in a straight line. Usually arranged along the wall, placed under a rectangular ventilation hood, with centralized heating equipment to absorb and exhaust oil smoke. Each chef is relatively fixed to cook and cook some dishes according to the division of labor, and the required equipment and tools are distributed around and nearby.
8. Back-to-back layout: The main cooking equipment, such as frying equipment and cooking equipment, are combined into two groups back to back in the kitchen, separated by a low wall in the middle, and placed under the same lampblack hood, and the chefs stand relatively. 9. In the L-shaped layout, the equipment wall is usually set in a corner shape, and the common equipment such as gas stove, oven, barbecue grill, baking tray, deep fryer and wok are usually combined on one side, while other larger equipment is combined on the other side, and the two sides are connected to form a corner to centrally heat and smoke.
10, U-shaped layout: workbench, freezer and heating equipment are placed around, leaving exits for people and raw materials to enter and exit, and even products can be sent out through the window. This is the U-shaped layout.