Layout of commercial kitchens —— How to reasonably divide the kitchen area of restaurants? Segmentation effect of restaurant kitchen area

The layout principle of kitchen equipment The layout of kitchen decoration equipment says that smart women are good at decorating the dining area at home with flowers, which is both romantic and tasteful. Floral wallpaper is also very popular in home decoration. How should the kitchen equipment be placed? What's the best layout? Please have a look at the principle and layout of the kitchen equipment I recommended for you.

Principles of kitchen equipment placement method

(1) Layout according to process flow.

Select the equipment according to the actual needs of the project, and arrange the equipment according to the sequence of process flow to ensure the smooth workflow. In the design, people's actions, operation actions and logistics sequence should be considered, and the operation should be carried out according to the workflow assembly line to reduce invalid labor and separate logistics from raw, cooked, clean and polluted. For example, as soon as the roughing room enters the door, there must be food shelves and freezers, and raw materials should be stored in the workshop; Secondly, there should be a workbench for selecting cleaning boxes, a vegetable washing pool, a garbage truck, a shelf for storing clean vegetables and a transport vehicle.

Kitchen equipment layout

(2) the equipment location is reasonable

Similar equipment and related equipment should be reasonably matched and set together as far as possible to facilitate coordination and reasonable application. As a general? The smoke exhaust equipment is set centrally, which is convenient for people who smoke to smoke centrally; Similar cookers should be arranged together according to categories and models, such as frying stoves, soup stoves, stew stoves, etc., so as to facilitate coordination with cutting and matching processes.

Kitchen equipment layout

(3) Humanized design

Considering the convenience of personnel, reasonably set up relevant equipment posts to ensure work efficiency, such as cooking stoves and seasoning tables; Cutting and matching workbench (pier) and accessories such as pools, cabinets and shelves should be interspersed with fresh-keeping workbench and sliding door workbench, which are reasonable and convenient to use. Figure 5-5 shows the cutting and matching workbench of a hotel, which is composed of a fresh-keeping workbench, a simple workbench, a pool and a table support. Knife workers can clean, refrigerate and keep fresh without leaving their posts.

It is convenient to take and put, and the cooperation between the table top area and the table top vertical frame expands the placing space and is convenient to operate.

Kitchen equipment layout

(4) Equipment that needs to keep a distance.

Some devices need to be staggered and spaced apart. Cold and hot equipment, dry and wet equipment should be separated, and raw and cooked equipment should be separated; Open space should be reserved for equipment that needs to open the door; Refrigeration equipment such as freezer and fresh-keeping workbench should not be set near the stove side; The swimming pool can't be near the water.

In order to avoid damp and mildew.

(5) Leave enough operating space.

Chefs need to reserve operating space when operating, people also need to reserve traffic width, and some equipment also need to reserve certain operating space. Devices with horizontal doors need space to open the doors.

If it is a freezer, it is necessary to consider the convenience of access. According to actual needs, there are upper and lower limits. Cooking operation requires the operating distance from the stove to the lotus root to be .8 ~1.2m.. If the distance is too small, you can't turn around and break your back. If it is too big, you need to take a step. There is a lower limit for vegetable channels, the single channel should not be less than 1.0m, and the double channel should not be less than 0.3m The upper limit should also be controlled within a reasonable range.

How to reasonably divide the kitchen area of a restaurant? The kitchen area and the dining room area have always been close, so how to reasonably divide the dining room kitchen area? But sometimes partition is used to separate these two areas, which is also a layout method that people often choose in modern family decoration. Today, Bian Xiao recommended the division of kitchen areas in restaurants. Friends who are worried about decorating the kitchen space may wish to take a look.

The dining room kitchen area division renderings:

The open kitchen space is separated from the dining area by a black hollow partition. The hollowed-out design can make the space visually transparent, which not only does not affect the brightness of the whole space, but also cleverly separates the two areas.

The dining room kitchen area division renderings:

The reading area next to the kitchen space is also open decoration. Use the spacious and tall door frame design and short partition to distinguish this space. Even if the host cooks delicious food in the kitchen on weekdays, he can read in the study with peace of mind. Is this spatial pattern very convenient?

The dining room kitchen area division renderings:

The red hollow partition of the high-rise space makes the whole space look atmospheric and design, which is in strong color contrast with the white kitchen space. The double-door design next to the kitchen allows outdoor light to shine into the room, bringing good natural lighting to this space and making the whole space look bright and full of feeling.

The above is Bian Xiao's introduction, I hope I can help you!

What aspects should be paid attention to in the decoration layout of Chongqing small noodle restaurant? 1. Seat design

A seemingly simple storefront layout actually contains very professional truth. The first is the layout of the lobby, that is, the layout design of the store location. Everyone who does catering knows that there is a word called turnover rate, which is determined by the location design of the store. Some storefronts look big, but for design reasons-some seats are not convenient for guests to enter, so three tables can be put, but only two can be put because of improper design. -The actual turnover rate of the store is very low. This is also a typical phenomenon in the catering business: every day the seats are full, but the profit situation is still not ideal when it comes to monthly settlement.

The following picture shows the lobby layout of Zhu Dage's Chongqing Xiaomian xx franchise store:

Second, the kitchen layout

I believe everyone knows the importance of kitchen layout. First of all, whether the hydropower layout is appropriate or not can determine the operating efficiency of the workflow. The layout principle of the kitchen is based on the principle of process sequence. When designing the layout, we must carefully analyze and plan, so as to reduce the tedious links in the subsequent kitchen work and improve the dining time of kitchen staff.

Kitchen layout is a means to realize kitchen optimization without additional investment, which helps to reduce the capital investment of franchisees.

The following picture shows the kitchen layout of Zhu Dage's Chongqing Xiaomian xx franchise store:

Third, the layout of hydropower

Compared with the first two items, hydropower layout is more complicated and important. Because the water and electricity layout of the noodle restaurant kitchen is different from that of the residents, if the water and electricity layout is not in place in the early stage, the impact on the noodle restaurant will be very great when problems break out in the later stage. The hidden danger of water and electricity is an important part of the hidden danger of noodle restaurant.

Generally, after the renovation project of noodle restaurant is completed, there seems to be no problem on the surface, and it will be too late to wait for the later problems to break out. Moreover, it is more destructive when maintaining water and electricity in the later period, which has a greater impact on the profitability of the store. A franchise store in a city in Shandong did not follow the company's design in the layout of water and electricity, and there were many problems in the middle, but the decoration was completed, which was very troublesome to change. It can be said that it was a big loss.

The following picture shows the water and electricity layout of Zhu Dage's Chongqing Xiaoxiang xx franchise store:

It is based on the above three considerations that the Chongqing noodles of the cooking brother will be particularly fancy in the layout of the store decoration. The company has professional designers for related projects. After the company's site selection specialist helps franchisees to finalize the store location, the designer will design the relevant layout plan according to the area and layout of the store to ensure the smooth opening of the franchise store.