First of all, we should know what western food is. Western food is mainly fried, grilled and fried, mainly including fried steak, grilled steak, fried chicken, hamburgers, pasta and other major foods, and these foods also have corresponding equipment first.
1. Flat-top grill-mainly used for western-style barbecue of beef, meat and other foods. It needs equipment with simple operation and faster heating speed. With this equipment, customers can cook meat quickly by roasting, frying and frying in a short time.
2. Inclined frying scale —— Generally, western restaurants will use this equipment in frying and baking, which is mainly used for frying foods that need less oil, and can quickly return edible oil to fried foods.
3. Multifunctional oven-an appliance mainly used for baking food in western food. The so-called multi-function is based on temperature, and it can be baked regardless of the temperature. Generally speaking, western restaurants are used to make bread, western cakes and other foods.
4. Multifunctional steamer-The steamer is similar to the steamer of Chinese food, but it is very different in appearance, because western food is mainly used to make snacks, while the steamer of Chinese food is mainly used to steam vegetables and other foods.
5. Frying stove-it is indispensable for western food, because western restaurants often order related fried food, and common fried chicken legs and wings come from this equipment.
6. Fresh-keeping cabinet-No matter how fresh the food in any restaurant is, it is impossible to lack it. Only fresh food can ensure food hygiene, so a safe is essential.
7. Quick-frozen cabinet-some foods that need quick-frozen often appear in western food, such as quick-frozen coffee and cold drinks, which need to be processed with this equipment.
8._ oven-In life, we often eat oily and salty food processed by _ oven.
9, rotary oven-not all the food in the western restaurant is fried, many foods also use rotary oven, so you need to use rotary oven, you can quickly rotate the barbecue food through 360 degrees.
10, ice cream machine-this should be a common kitchen equipment in western restaurants. Many diners will order related ice cream before and after meals to surprise children or older children.
Second, the design principle of western restaurant kitchen
1, the production of western-style kitchens should be programmed, and the production line should be as short as possible to ensure the continuous and smooth process of processing, production and production of western-style kitchens.
2. Western-style kitchens should be arranged on the same floor plane as far as possible, and be as close to or adjacent to western-style business premises as possible, and arranged radially. Of course, everything depends on the actual situation.
3. The functional areas and operating points of the kitchen should be arranged compactly, and the staple food production line, non-staple food production line and tableware cleaning line should be parallel, and they should not cross or overlap, so as to meet the requirements of efficient assembly line and time-saving and labor-saving in the production of western restaurants. Equipment should be applied and used as much as possible, and heat source equipment should be optimized and combined.
4, the kitchen equipment configuration and installation must be reasonable, easy to clean, repair and maintenance. Its layout must conform to the overall hygiene, fire control and safety standards of western restaurants. And is convenient to monitor. The inlet of catering raw materials, the outlet of garbage and dirt, the outlet of finished catering products and the inlet of after-dinner utensils should be set separately.
5. Design of kitchen working environment. The idea of "people-oriented" must be embodied, and a good working environment can fully mobilize the enthusiasm of employees and form friendly and efficient communication channels. The design and layout of the kitchen must leave room for development.