Hotel kitchen design scheme

Hotel catering can be said to be one of the important factors to attract customers, so the hotel kitchen can be said to be the core of the whole hotel. When designing a kitchen in a hotel, it is necessary to provide a safe and reliable design scheme, and then decorate it according to this scheme in order to get a satisfactory kitchen. So what are the hotel kitchen design schemes? Let's have a look.

Design standard of hotel kitchen

1, kitchen water and open ditch. When designing sinks, many kitchens are equipped with too little and too small, which leads chefs to have to run a long way to find sinks. It is difficult to take care of cleanliness when they are busy, and the hygiene of kitchens is hard to be trusted. 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.

2. Ventilation in the kitchen. 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.

3. Lights in the kitchen. 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.

4, the kitchen is clear, and the file is clear. 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.

5. Aided design is a necessary supplement to strengthen and improve the catering function. Auxiliary design mainly refers to the division of catering functions, which is neither a restaurant that directly serves guests' dining consumption nor a kitchen that makes dishes. But without these designs, the restaurant may look vulgar and even noisy; The production and production of the kitchen will also become intermittent or even incomplete. These auxiliary designs mainly include meal preparation room and dish washing room.

6. Kitchen floor. The floor design and material selection of the kitchen must not be blindly followed, and must be carefully decided. It is more effective to use red steel bricks before choosing novel and practical anti-skid floor tiles.

Hotel kitchen design scheme

1, Precautions for ventilation and air conditioning

In the design scheme of hotel kitchen, the ventilation and air conditioning design of kitchen is very important. The kitchen of the hotel needs to design the exhaust passage of oil smoke. The exhaust passage of the kitchen is generally designed according to the special exhaust pipe of the hotel kitchen, but the overall layout of the kitchen needs to be considered when designing. At the same time, it is best to use a vent with large displacement function in the kitchen, so as not to make the chef feel hot, so as not to affect the normal work of people who use it in the kitchen. The design of the vent also ensures that the smell of the kitchen will not enter the hotel restaurant.

2. Determine the location and area of the kitchen.

3. Plan and arrange different functional intervals.

Such a large kitchen in a hotel will be designed to be noisy if you are not careful, so the efficiency of people working in the kitchen will not be very high, so it is very important to divide the functional areas in the kitchen clearly. Generally, a big kitchen will be divided into four areas: food storage area, cooking area, washing area and kitchen utensils storage area. A good hotel kitchen design scheme certainly needs to plan its internal space and overall space reasonably, which can not only enable the chef to work closely with relevant departments to make exquisite and delicious food, but also enable customers to get better service and improve the return rate of customers.

Matters needing attention in hotel kitchen design

First, the ventilation of the kitchen When working in the kitchen, it will produce a lot of gases harmful to human health, such as oil, steam and smoke. Therefore, it is a necessary condition for a modern kitchen to keep the kitchen ventilated and equip it with corresponding oil smoke extraction equipment.

The fume hood should be designed in a unified way according to the technological requirements of the hotel kitchen, and generally made into an integral type. The oil fume outlet is arranged above each cooker, which has a uniform and beautiful appearance, is easy to clean up oil stains, and more importantly, has a good oil fume exhaust effect. If it is a single stove and a single range hood, the oil fume can easily spread from the gap between the two range hoods to the whole kitchen space.

As for the installation requirements of the fume hood, the outer edge of the fume hood should not exceed the edge of the stove, and there should be a centralized oil-water collection tank around the fume hood, and the lowest part of the tank should be discharged into the sewer. There is an oil fume filter in the range hood, which should be easy to replace and clean, so as to prevent the oil fume from entering the exhaust fan after long-term operation and affecting its normal use.

When selecting the capacity of the exhaust fan, the exhaust air volume should be considered to exceed the supplementary air volume, so that the kitchen can maintain a certain negative pressure and prevent kitchen fumes.

Be contaminated by other smells

Go to other air-conditioned rooms. The exhaust duct of the kitchen should try to avoid the horizontal duct being too long, and the exhaust shaft of the kitchen should be close to the exhaust duct to increase the pumping force. It is best to divide according to the fire area and try not to cross the firewall. Fire dampers should be installed when passing through.

Second, whether the drainage and drainage ditch design of the kitchen is reasonable is directly related to the drainage effect and whether the kitchen production can be carried out smoothly. The kitchen drainage system should be able to meet the needs of maximum drainage in kitchen production, and discharge it in time without detention.

Before pouring cement on the kitchen floor, reserve the position of the kitchen drain. There are two ways to drain the kitchen: open ditch or underground ditch. The advantages of open ditch are easy drainage, easy flushing and anti-clogging; The disadvantage is that the sewer may have an odor, which will be emitted to the kitchen. Poor treatment of open ditch will lead to uneven kitchen floor and difficult arrangement of kitchen equipment. When designing, we must pay attention to using stainless steel plates as much as possible, and the bottom and both sides are arc-shaped. Underdrain is another way to drain water in the kitchen. Use the culvert to drain water, so that the kitchen looks brighter, it is more convenient for equipment to be placed, and you don't have to worry about the odor discharged from the drain. However, due to poor management and pipeline blockage, it is quite difficult to dredge. When designing kitchen culverts, some large hotels installed high-pressure hot water taps in some parts of the culverts. The kitchen staff only need to turn on the tap 1 or 2 times a day, and they can wash the dirt in the culvert. This is a method worth learning.