How to design the hotel kitchen workbench?

For the decoration of hotel kitchen, the focus is on the design of kitchen workbench, because reasonable workbench design and installation can greatly improve the chef's working environment, and it is also convenient and practical. The design process of kitchen workbench should be based on the premise of safety, the installation of equipment should not be too much, and the principle of convenient and practical operation should be adopted. At the same time, there is no need to pursue only beautiful styles and fancy shapes in the decoration of hotel kitchens, regardless of practicality. Here is a brief introduction to the design method of the hotel kitchen workbench, hoping to help friends in need.

The design of hotel kitchen workbench should closely focus on the management style of catering, and fully consider the principles of practicality, durability and convenience. Specifically, special attention should be paid to the following aspects:

1, the hotel kitchen workbench is designed in a ventilated place.

Whether the kitchen is equipped with an advanced water-fetching range hood or even a simple exhaust fan, the most important thing is to make the kitchen, especially the side dishes and cooking areas, form negative pressure. The so-called negative pressure means that the amount of air discharged is greater than the amount of fresh air added to the kitchen. Only in this way can the kitchen keep the air fresh. However, while discharging the main oil fume in the kitchen, we can't ignore the polluted gas and waste gas produced by ovens, ovens, steamers, steamers, steam sterilizers and dishwashers. , and ensure that all smoke does not spread and stay in the kitchen area.

2. The hotel kitchen workbench should be set with bright kitchen files.

Restaurant design is the product of the development of catering industry in a certain period. When designing a bright kitchen, at least pay attention to the design not to increase the smoke, noise and unsightly scenes of the restaurant. Some of them are only suitable for the exhibition of Ming kitchen design in the final stage, so it is really unnecessary to talk about them all.

3, the hotel kitchen workbench water and open ditch.

When designing sinks (pools), many kitchens are equipped with too little and too small, which leads to the chef having to run far to find the pool, and it is difficult to keep clean when busy, and the hygiene of the kitchen is also difficult to convince. Open trench in kitchen is an important channel for kitchen sewage discharge. However, some kitchens are too shallow, too rough, or there is no height difference, or there is no organic connection, which makes the kitchen connected with water and ground, or has an odor, so it is difficult for the kitchen to be dry and clean. Therefore, in the kitchen design, we should fully consider the needs of thawing and cleaning raw materials, as well as the chef's access to clean water and purified water, and use single-tank or double-tank pools in appropriate positions as far as possible to ensure the cleanliness and hygiene of the food production environment.

4. Lighting requirements of the hotel kitchen workbench.

The lighting in the dining room is cultural and the lighting in the kitchen is practical. Practicality here mainly refers to having enough lighting to grasp the color of dishes when cooking in the furnace; The chopping board should have bright lights to effectively prevent knife injuries and pursue fine knife work; There should be enough lights above vegetables and lotus flowers to effectively reduce weeds from flowing into the restaurant. Kitchen lighting doesn't have to be as luxurious, elegant and orderly as a restaurant, but its function can never be ignored.

The above is what I introduced to you about how to design the kitchen workbench in the hotel. I hope it can help you. In addition to the above introduction, I think there are some auxiliary designs, such as the connection between the preparation room and the kitchen workbench, which is convenient for putting vegetables and carrying them. In addition, the dishwashing room should also be considered, not too far from the kitchen workbench, and the dishwashing room should be designed in a ventilated position. These factors are all matters that should be paid attention to in the design of hotel kitchen workbench. I hope I can help you.

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