Hotel kitchen design

Hotel kitchen design: create efficient, hygienic and safe dining space.

Hotel kitchen is the core part of the hotel, and it is also an important guarantee for the service quality of the hotel. An efficient, hygienic and safe dining space can not only improve the service level of the hotel, but also bring more tourists and benefits to the hotel. Therefore, the design and planning of hotel kitchen is very important.

Preparation before design

Before designing the hotel kitchen, it is necessary to know the business type, scale, dishes and expected passenger flow of the hotel. This information will directly affect the kitchen area, equipment configuration, ventilation and smoke exhaust design.

Kitchen area division

The division of hotel kitchens should be reasonable and easy to operate and manage. Generally speaking, the kitchen can be divided into the following areas:

1. Food storage area: used for storing food and seasonings, which should be kept dry, ventilated and sanitary.

2. Cut-and-match area: used for cutting and matching ingredients, and should be equipped with kitchen knives, knives, chopping boards and other equipment.

3. Cooking area: used for cooking ingredients, it should be equipped with stoves, steamers, ovens and other equipment.

4. Washing area: used for washing tableware and kitchen utensils, and should be equipped with dishwashers, disinfection cabinets and other equipment.

5. Garbage disposal area: it is used to treat kitchen garbage and waste, and should be kept clean and odorless.

Equipment configuration

The equipment configuration of the hotel kitchen should be reasonably planned according to the business type and food type of the hotel. Generally speaking, the kitchen should be equipped with the following equipment:

1. Stove: used for cooking ingredients, which should be reasonably configured according to the types of dishes and kitchen area.

2. Steamer: used for cooking ingredients, which should be reasonably configured according to the types of dishes and the kitchen area.

3. Oven: used for baking ingredients, which should be reasonably configured according to the types of dishes and the kitchen area.

4. Vegetable cutter: used to cut and match ingredients, which should be reasonably configured according to the type and quantity of kitchen dishes.

5. Dishwasher: It is used to clean tableware and kitchen utensils, and should be reasonably configured according to the hotel passenger flow.

Ventilation and smoke exhaust

The ventilation and smoke exhaust system in the hotel kitchen should be designed reasonably to ensure that the kitchen air is fresh and tasteless. Ventilation and smoke exhaust system should include smoke exhaust hood, smoke exhaust pipeline and fan. The smoke exhaust hood should be reasonably configured according to the size and quantity of cookers, the smoke exhaust pipes should be kept unblocked, and the fans should be reasonably configured according to the kitchen area and the number of cooking equipment.

Safety and health care department

Hygiene and safety of hotel kitchen is an important guarantee of hotel service quality. The floor, wall, ceiling, equipment and tools of the kitchen should be kept clean, tidy and free of peculiar smell. Kitchen staff should operate according to hygiene standards, keep their hands clean and use clean tableware and kitchenware. Keep the ingredients in the kitchen fresh and avoid using expired ingredients.