What are the key points in the kitchen design of Chinese restaurant?

Chinese food kitchen can be divided into: hot food kitchen; Cold dish kitchen, dim sum kitchen, coarse meat kitchen, coarse vegetable kitchen (excluding fruit room for the time being), supporting tableware cleaning kitchen, meal preparation room, etc. These kitchens must work closely together to ensure the smooth progress of the work. Once a link goes wrong, it will lead to mistakes in the whole process and huge losses.

First of all, the hot dish kitchen is the focus of Chinese kitchens, because any meal can't be called a complete meal without the participation of hot dishes, so the mature design of hot dish kitchen is particularly important. There is only one main route from the entry of raw materials to the output of finished products, which will avoid cross-infection of food as much as possible and achieve good safety standards. When raw materials are purchased from the market, vegetables and meat will enter each rough kitchen respectively, which will carry out preliminary finishing and processing, and then be disinfected, frozen, refrigerated or immediately sent to other kitchens for processing to become finished products. It is also necessary to change clothes in the hot food kitchen, because it is in the kitchen locker room, which can avoid excessive cross contact with the outside world, thus reducing the possibility of contact and infection with foreign bodies, better ensuring the hygiene and safety of finished food, and putting raw materials into it by classification.

Although there are many doors in the kitchen, they are all necessary. The type of kitchen door can be installed according to the specific requirements of each kitchen. The main purpose of these doors is to prevent cross-contamination, facilitate chefs, and improve hygiene standards and work efficiency. In the hot food kitchen, three refrigerators are placed under the platform for the refrigeration and freezing of daily raw materials, and the large refrigerator next to the dressing room can basically meet the daily use needs of the hot food kitchen. You also need to open a door for kitchen waste. Because the national health department is very strict in checking the hygiene requirements of modern high-end hotels, cross-infection is a key point, which largely solves this problem. At present, most hotels still use garbage outlet, goods inlet and food outlet as the same door. Because these kitchens have been designed for a long time, it is difficult to open special doors for different purposes, so it has become a common concern of a large number of health law enforcement personnel. There is only one door in the pastry room, because a considerable part of the materials in the pastry room are processed in other kitchens or have better outer packaging, so only one door can be opened. The three doors of the cold dish room are very necessary: the sanitary requirements of the cold dish room are relatively higher, and the cold and hot raw materials must be separated. This door can meet these needs.

Second, the underground sewage facilities:

This is an old problem in kitchen decoration. There are often water and sundries on the floor of Chinese kitchens. However, as the management and handling procedures become more and more mature, this aspect is getting better and better. It is composed of stainless steel bars of 1.3* 1.3cm, and each square meter is mainly supported by large stainless steel bars, which are enough to support the weight of ground objects. These sewage discharge areas extend to 30cm from the ground pollution point, so that an absolute amount of sewage and sundries can enter the sewer through the dance area, thus keeping the ground clean and tidy. Some high-pressure water spraying facilities are also installed in the sewer. These facilities can rotate at least 90 degrees to spray water, so that there will be no dead ends, sewage can be discharged cleanly, and garbage will not stay in the sewer. Each partition of the underground sewage area is slightly inclined to the main sewage channel, which is convenient for sewage discharge. The sewage channel is made of stainless steel to prevent rust, save costs and reduce subsequent workload. The sewage discharge area extends for 30 meters in the place where sewage will mainly be produced, so as to keep the ground clean, dry and tidy, which can not only improve the sanitary quality, but also better protect the safety of kitchen staff and avoid falling injuries due to dirty ground. For hotels, this is also a point to reduce costs, which is not only the welfare treatment provided by hotels to employees, but also the relevant requirements of the state.