The design of dining room kitchen is learned, so we must know something about the kitchen.

Kitchen, a word that sounds very warm, is like a warm place curled up in our hearts. Cold winter night, family around, hot soup in the pot, ordinary little life. Of course, there is a lot of knowledge in restaurant kitchen design. Let me show you around.

Kitchen design and layout: it is the overall planning and arrangement of the work according to the catering demand, by allocating and positioning the required areas for each function of the kitchen, and then configuring the equipment needed for each area and post. The principles of kitchen design and layout: ① Ensure the continuity and smoothness of the catering process, and the kitchen workflow: that is, the kitchen sends out a series of step-by-step operation steps from raw materials to finished products. . (2) The kitchen department should be arranged on the same floor as far as possible and try to be close to the restaurant. ③ Pay attention to food hygiene and production safety. (4) The equipment shall be applicable as far as possible, and the heating equipment shall be mainly designed. ⑤ There is room for adjustment and development.

Overall kitchen design:

1. Factors to be considered in determining the kitchen area: ① Processing workload of raw materials. (2) the flavor of the dishes. (3) kitchen production. (4) Advanced equipment and utilization of space.

⑤ Condition of kitchen auxiliary facilities. 2. How to determine the overall kitchen area: (1) Calculate the kitchen area according to the number of diners: the canteen needs 0.5-0.7 square meters for a meal. Coffee shops need 0.4, others need 0.5-0.8. ⑵ According to the dining room area, the kitchen area is generally 40-60% in foreign countries and 70% in mainland China. ⑶ Plan the kitchen area according to the proportion of dining area: the kitchen generally accounts for 265,438+0%, and the warehouse accounts for 8%.

3. Kitchen environment design: it is to create a good working atmosphere for the chef, mainly referring to the related design of kitchen ventilation, lighting, temperature and humidity, ground walls and other aspects that constitute the chef's working and kitchen production environment.

4. Linear layout: suitable for kitchens of large restaurants and restaurants, with high degree of division of labor and cooperation, large space and relative concentration. All stoves, fryers, ovens and other heating equipment are in a straight line. Usually arranged by walls, placed under a rectangular ventilation hood, with centralized heating equipment to absorb and exhaust oil smoke. Each chef is relatively fixed and is responsible for cooking and cooking certain dishes according to the division of labor.

The required equipment and tools are distributed around and nearby. 5. Back-to-back layout: The main cooking equipment, such as frying equipment and cooking equipment, are combined into two groups back to back in the kitchen, separated by a low wall in the middle, and placed under the same lampblack hood, and the chefs stand relatively.

6.U-shaped layout: the workbench, freezer and heating equipment are placed around, leaving exits for people and raw materials to enter and exit, and even products can be sent out through the window. This is the U-shaped layout.

In a word, the design of restaurant kitchen can not be separated from the overall environmental design. According to the needs of kitchen production scale and flavor, it is necessary to fully consider the available space and related conditions, determine kitchen equipment, design kitchen production environment, and put forward a comprehensive design layout plan.