Is there any specification for hotel kitchen design?

There are several standards for hotel kitchen design:

1, the average kitchen accounts for 20% of the dining area, and the minimum should not be less than10%;

2, the ventilation of the kitchen, to make the kitchen, especially the side dishes, cooking area to form a negative pressure.

3, kitchen water and open ditch, as far as possible in the right place to use single tank or double tank pool, and effectively ensure the food production environment clean and hygienic.

4. The design of the kitchen floor and the choice of materials must be carefully considered. Before choosing a novel and practical anti-skid floor tile, do a good job in the use of red steel bricks.

5. The dishwashing room should be close to the dining room and kitchen, and strive to be on the same plane as the dining room. There should be reliable disinfection measures in the dishwashing room to ensure the cleanliness and hygiene of tableware.

6. The lighting in the kitchen is very practical. Used to effectively prevent knife injury, pursue fine knife work, and effectively reduce weeds mixing and flowing into restaurants.

7. The design of ventilation and air conditioning in the kitchen should not make the chef feel hot, nor should the smell of the kitchen enter the restaurant. More related contents can be found in the Shifu Gang. A standard hotel, its hotel kitchen design should be relatively standard. As a catering department, standard hotel kitchen design is very important. An ideal scheme can not only make all parties work closely together to produce exquisite dishes, but also make customers who come to eat feel the quality service.

The above is a summary for everyone, I hope it will help you.