Reasonable kitchen layout design should follow the following design principles:

Kitchen layout involves meeting the needs of established cuisines.

Strictly grasp the principle of separating raw food from cooked food, and separating clean food from polluted food to ensure the hygiene of the kitchen.

The production and processing flow is short and smooth, avoiding circuitous intersection, shortening the conveying flow as much as possible, and the path is clear.

The functional areas of the kitchen are clear, independent and communicating with each other, which is convenient for chefs to perform their duties and cooperate with each other.

It has reasonable walking space for operators, which is convenient for chefs to work, with broad vision and convenient management.

The kitchen should be equipped with a good smoke exhaust system to ensure air circulation and no sultry feeling, so that the chef can have a comfortable working environment.

How to divide cold dishes? What's the temperature of the cold dish room?

The cold dish room is the place where the finished cold dishes are cut and loaded. The production of cold dishes follows the "five specialties" system of "special person, special room, special tools and special refrigeration", and there should be a pre-entry room with hand washing and disinfection facilities at its entrance; Independent air conditioning facilities are installed in the cold dish room to keep the indoor air clean; An ultraviolet disinfection lamp is set, and the water supply pipe is connected by copper pipes to supply raw and drinkable water. In order to prevent mosquitoes and flies, the drainage system in the cold dish room should not be provided with an open ditch, and the ground should be clean. The cold dish room can be separated by aluminum alloy glass partition, and the vegetables can be passed through the window. The suitable temperature of the cold dish room should be below 24℃.

How to confirm whether the location of the dishwashing room is reasonable?

The setting of the dishwashing room should conform to the principle of separation of cleaning and sewage, so that the used tableware in the restaurant or processing room can be conveniently sent to the dishwashing room for cleaning and sent back for use. In addition, the location and facilities of the dishwashing room should also handle the waste. Storage and transportation of pollutants and other garbage. In the process of washing and disinfection, on the one hand, tableware enters, on the other hand, clean tableware is sent out. Therefore, it is the most reasonable position that the clean and sewage flow lines are clearly divided and there is no roundabout intersection. On the contrary, it is unreasonable.

How to divide rough machining room and operation room? What is the suitable temperature in the operation room?

Rough machining is a place where raw materials such as fruits, vegetables, aquatic products, fish and meat are processed into preliminary semi-finished products. The procedure in the roughing room is a process from dirty to clean, so special attention should be paid to the separation of clean and dirty and to avoid the backflow of clean and dirty after processing. The transportation route of a large number of wastes and other garbage generated in the process of work should not be confused with the clean sewage streamline. Because aquatic products and fish are easy to be infected by bacteria, it is best to separate them from vegetables. That is, set up a meat food processing room and a vegetable food processing room.

The operation room is to weigh, wash, cut and prepare raw food raw materials after rough processing according to the requirements of dishes or refrigeration, so as to become raw food semi-finished products to be further processed, and then continue to send them to the hot stove for processing into finished products.

Rough machining room and operation room are set separately. The streamline from raw materials to finished products should be short and smooth, without circuitous crossing. Rough machining room and operation room are places with large displacement. When open ditch is used for drainage, it is convenient for cleaning and dredging. With greasy drainage, it should be set separately from other drainage systems, and oil separation facilities should be installed. The suitable temperature in the operation room should be below 26℃.

How to adopt effective sound insulation, heat insulation and smell separation measures between kitchen and dining room?

There should be a certain buffer space between the kitchen and the dining room. Generally, the pantry is used as the filtering space, and a double-channel spring door can be set. A vegetable screen; Corner porch and other methods can effectively solve the problems of sound insulation, heat insulation and taste isolation, and can also avoid the perspective of dining guests on the kitchen. Reasonable design of exhaust air volume can absorb a lot of heat and lampblack generated by kitchen stoves in time, ensure that the air circulation in the kitchen has no sultry feeling, and make the kitchen have a comfortable working environment. There should be a certain negative pressure value in the kitchen, so that the lampblack and smell generated by the kitchen will not escape to the restaurant, so as to achieve the effect of heat insulation and odor isolation.

How to adopt effective ventilation and exhaust measures in kitchens and stoves?

The ventilation and exhaust system in the kitchen includes smoke exhaust hood (oil screen hood, water crossing hood), exhaust fan (centrifugal fan, axial fan, etc.), smoke exhaust duct, fresh air supply duct and air conditioning system. Effective ventilation and exhaust must meet the following standards.

In the thermal processing room of the kitchen and catering room, the air supply should be about 70% of the exhaust air, and the negative pressure of the room should not be greater than 5 Pa, so that the smoke oil and smell generated in the kitchen will not flow to the restaurant, so as to achieve the effect of heat insulation and odor isolation.

The ventilation volume of mechanical ventilation in the thermal processing room of kitchen and catering room should be calculated by heat balance, and 65% of the calculated ventilation volume should be discharged outside through the exhaust hood, while 35% should be discharged through the main surface of the room; Generally, it is advisable to take 40 breaths per hour.

Generally, the suction speed of the exhaust hood mouth should not be less than 0.5m/s, and the speed in the exhaust duct should not be less than10m/s..

Why is the kitchen and dining room (including the banquet hall) required to be on the same floor?

The kitchen and dining room are on the same floor, which can shorten the conveying process, improve the working efficiency, help to keep the temperature of dishes and prevent cross-contamination, and also reduce the 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 hygiene, heat, cleanliness and pollution, and heat preservation conveying equipment should be added.

How to check the completeness and effectiveness of the kitchen facilities and equipment?

In the process of using kitchen equipment, we should strengthen the daily maintenance and maintenance of the equipment and strengthen the regular inspection of the equipment. To judge the quality of kitchen equipment, besides judging by certain instruments, we can simply feel "seeing, smelling and smelling" by the five senses. For example, whether there is any phenomenon of running, running, leaking and dripping in the water pipeline; When the stove equipment is running, whether there are phenomena such as red fire, tempering and fire separation; Whether the mechanical processing equipment runs smoothly; Whether there is any abnormal sound; What is the cooling effect; Whether the heating of the washing equipment is normal, whether the spraying is strong, whether the dishes are clean without water marks after cleaning, and so on.

Through the above methods, we can basically judge whether the equipment is in good condition and effective.

Why should the kitchen be equipped with smoke alarm, sprinkler, gas alarm and carbon dioxide fire extinguisher?

There are many fire hazards in the kitchen, such as the leakage of gas (oil) in the room, the high temperature caused by the burning of the stove, the long-term accumulation of oil pollution in the hood and so on. If you don't manage well or pay attention to maintenance and inspection, a careless move will cause a fire. At ordinary times, in addition to strengthening employees' awareness of fire safety, necessary fire-fighting facilities must be installed in the kitchen. Such as smoke alarm, sprinkler, carbon dioxide fire extinguisher, etc. For units that use gas, a gas leak alarm should also be installed in the kitchen.

The smoke detector senses the concentration of smoke in the kitchen through the probe. When the smoke reaches a certain concentration, it will send out a fire alarm through the fire warning system. When the spraying device is used, the temperature of the air in the kitchen is sensed by the probe. When the air exceeds the set temperature, the glass temperature sensing device will automatically burst and spray water to achieve the purpose of fire extinguishing. Carbon dioxide fire extinguisher uses the carbonic acid substances stored in the period to decompose carbon dioxide at high temperature to isolate the air, so that the flame is extinguished due to lack of oxygen. It is suitable for extinguishing oily objects and electrical conductors.

The gas leakage alarm is used to measure the concentration of indoor gas. When it reaches the set concentration, it will alarm and automatically cut off the gas supply pipeline.