Kitchen design is a systematic project and a science. To design a new kitchen, we should start with the details. Next, I'll tell you about the design principles of hotel kitchens. Come and study!

Attention should be paid to kitchen ventilation

No matter what kind of ventilation equipment is used, the most important thing is to make the kitchen, especially the side dishes and cooking areas form negative pressure. Negative pressure means that the amount of air discharged is greater than the amount of fresh air added to the kitchen, so that the kitchen can keep the air fresh. While discharging kitchen fumes, we can't ignore the polluted gas and waste gas produced by ovens, stoves, steamers, steamers, steam sterilizers and dishwashers. , and ensure that all smoke does not spread and stay in the kitchen area as much as possible. Kitchen ventilation and exhaust system includes smoke exhaust hood (oil screen hood, water cover) and exhaust fan (centrifugal fan, axial fan, etc. ), exhaust duct, fresh air supply duct, air conditioning system. Effective ventilation and exhaust must meet the following standards:

1. The kitchen, pastry shop and other hot processing rooms are ventilated, of which 65% is exhausted by the smoke exhaust hood and 35% is completed by fresh air supply pipes and ventilators. Ventilation is generally 40 times per hour (the frequency can be set on the product).

2. Generally, the suction speed of the exhaust hood is not less than 0.5m/s (required by the specifications when purchasing products), and the speed in the exhaust duct is not greater than 10m/s (required by the specifications when purchasing products).

3. Make-up air volume of thermal processing rooms such as kitchen and pastry room should be about 70% of the exhaust air volume, and the negative pressure value of the room should not be greater than 5 Pa (which can be measured by related instruments), so that the smell of oil smoke generated in the kitchen will not be scattered to the restaurant, thus achieving the effect of heat insulation and odor isolation.

Health comes first in Dang Ming.

Some chefs deliberately pursue the sense of existence when designing Ming stalls, and as a result, some products that are not suitable for processing in Ming stalls are moved to the front, making the restaurant full of smoke.

When designing the Ming stall, we must be careful not to increase the smoke and noise in the restaurant, because the Ming stall is a window to show the guests the kitchen, and the design should be exquisite and beautiful, the production is the second, and hygiene is the first. Some dishes are only suitable for processing in the kitchen, and there is no need to tell them all in public documents.

Anti-skid water absorption of kitchen floor

Some chefs use ordinary tiles when designing kitchen floors in order to save costs. As a result, they do not slip or absorb water, which seriously affects work efficiency.

The design and material selection of kitchen floor should not be blindly followed, but must be carefully decided. It is more effective to use red steel bricks before choosing novel and practical anti-skid floor tiles.

Water and drainage should be timely.

When designing sinks or pools, many kitchens are equipped with too little and too small, which makes it difficult for chefs to run far to find the pool, and it is difficult to take care of cleanliness when they are busy, and the hygiene of the kitchen is also difficult to meet the standards.

Open trench in kitchen is an important channel for kitchen sewage discharge. However, some kitchens are too shallow, or too rough, or there is no height difference, or there is no organic connection, which makes the kitchen and water connected, or has an odor, so it is difficult to be dry and clean. Therefore, when designing the kitchen, we should fully consider the needs of thawing and cleaning raw materials, as well as the chef's access to clean water and clean water, and try to use single-tank or double-tank pools in appropriate positions to ensure the cleanliness and hygiene of the food production environment.

The kitchen area is reasonable and moderate

Usually a stove can supply 10- 12 seats. With the improvement of efficiency, many restaurants can provide 13- 15 seats with stoves. The more seats provided by the stove, the more kitchen area can be saved and the cost will be reduced accordingly.

If the kitchen area is allocated reasonably and the facilities are properly equipped, the investment cost can be saved. Too large area, too many facilities and equipment, high power or beyond the needs of kitchen production, one-sided pursuit of advanced equipment and complete functions, leading to? Big horse-drawn car? This phenomenon will increase investment.

The kitchen area is too small, with insufficient facilities or power. In the process of production and use, not only additional investment is needed to meet the production needs, but also normal production and products will be affected.

Equipment placement is practical.

When building or renovating kitchens, many bosses unilaterally pursue design effects or pay attention to appearance when buying equipment in order to pursue visual effects or facilitate customers to visit. As a result, the equipment board they bought was too thin and light, and the workbench swayed, the stove burned, and the refrigerator accidentally heated up.

There are also some seemingly novel equipment with advanced functions, but the real practical value is not high, such as many domestic hookah hoods, food ladders and so on. Often, the construction workers leave, the hotel preparatory staff leave, and the chef who takes over becomes the repairman of the equipment.

Different cookers are used for different cooking.

Many bosses have a misunderstanding, that is, no matter what flavor of food they sell, the equipment is equipped with a variety of stoves, and they think that the kitchen can be advanced with such equipment.

Cantonese cooking stoves match the cooking methods and products of Cantonese cuisine. The overall characteristics are fierce firepower, easy adjustment and control, which is most suitable for fast cooking of Cantonese cuisine. Nowadays, there are many restaurants dealing in Huaiyang cuisine, Shanghainese cuisine or hangzhou dishes, so it is really difficult for many chefs to choose a wide range.

Catering products with different cuisines, styles and characteristics have different requirements for venues and equipment. Cantonese cuisine should be equipped with a Cantonese cooking stove; For catering mainly selling stews, the kitchen should be equipped with a large number of clay pots and stoves; For catering featuring the production of Shanxi pasta, it is necessary to design a large pastry room, equipped with a large-caliber cooking stove and steaming stove. Regardless of these factors, not only the taste of the finished product is difficult to be authentic, but also the waste of fuel and chef's labor is amazing.

Reasonable kitchen design will greatly improve efficiency.

There shouldn't be too many compartments in the kitchen.

When designing the kitchen, many people will expand the area and space without restraint as soon as they hear the boss mention that the kitchen should be advanced and tidy and improve the working environment of the chef. Not only that, a huge kitchen is divided infinitely, and all the operating rooms are closed to each other, so it is invisible and inappropriate to make a phone call, which not only increases the distance for chefs to carry goods, but also makes it inconvenient to take care of each other, improves work efficiency and is more likely to cause security risks.

Lighting should be sufficient and practical.

The lighting in the dining room emphasizes atmosphere, while the lighting in the kitchen emphasizes practicality.

The practicality here mainly means that the wok should have enough lighting to see the color of the dishes clearly; The chopping block should have bright lights to effectively prevent knife injuries and pursue fine knife work; There should be enough lights above the loader to reduce weeds from mixing with raw materials. Kitchen lighting doesn't have to be as luxurious, elegant and orderly as a restaurant, but its function can never be ignored.

The kitchen and dining room are on the same floor.

The kitchen and dining room are on the same floor, which can shorten the conveying process, improve work efficiency, help keep the temperature of dishes, prevent cross-contamination and reduce equipment investment.

If the kitchen and dining room are not on the same floor, a food ladder should be set up separately, and attention should be paid to the separation of raw, cooked, clean and dirty food, and heat preservation and transmission equipment should be added. This increases the cost.

Equipped with smoke alarm

There are many fire hazards in the kitchen, such as the leakage of gas and oil in the room, the high temperature caused by the burning of the stove, and the long-term accumulation of oil pollution by the range hood. If you don't manage well or pay attention to maintenance and inspection at ordinary times, it will cause a fire if you are not careful. Therefore, in addition to strengthening employees' awareness of fire safety and preventing problems before they happen, the kitchen must also install necessary fire-fighting facilities. Such as smoke alarms, sprinklers, carbon dioxide fire extinguishers, etc. Units that use gas should also install gas leakage alarms in the kitchen.

There should be two doors in the pantry.

The pantry is a place to equip and prepare food. Poor design of the preparation room will lead to the phenomenon that the restaurant is filled with black smoke, the air is dirty and the dishes are left behind. The design of the pantry should pay attention to two aspects:

1. The pantry should be located in the transition area between the dining room and the kitchen. It is convenient to put food clips, inform planners, and communicate information such as food start and stop.

There are two doors and two lanes between the kitchen and the dining room. What really separates the kitchen from the dining room from the lampblack, noise and temperature is the setting of two doors. The overlapping arrangement of two doors in the same direction not only plays a role? Three intervals? Function, but also blocked the guest's direct line of sight to the kitchen.

Convenient transportation between dishes.

Proper design and equipment in the dishwashing room can reduce the damage of tableware and ensure the washing and sanitary quality of tableware. The following aspects should be handled well in the design:

1. The dishwashing room should be close to the dining room and kitchen, so as to facilitate the transportation of used tableware and kitchen utensils and reduce the labor intensity of the staff who transport tableware. Of course, after the large-scale catering activities, it is also necessary for the dining car to push the tableware.

2. Dishwashing room should have reliable disinfection facilities. After disinfection, dry the tableware with a clean cloth for use in restaurants and kitchens.

3. The washing room has better ventilation and exhaust effect. During the washing operation, steam, hot air and steam are generated. If these gases are not pumped away in time, it will not only affect the operation of the dishwasher, but also make the washed or even dried tableware damp again, and will also flow back to restaurants and kitchens. Therefore, effective design must be adopted to effectively solve the problem of ventilation and exhaust in the dishwashing room and create a good environment.

Rough machining and operation should be separated.

In order to save the kitchen area, some hotels list the rough machining room and the operation room as one room, which will bring inconvenience to the follow-up work.

The production line from raw materials to finished products should be short and smooth, without detours. Rough machining room and operation room are places with more water discharge, and open ditch drainage is adopted to facilitate cleaning and dredging. If there is oily drainage, it should be set separately from other drainage systems, and oil separation facilities should be installed. The suitable temperature of the operating room should be below 26 degrees.

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