What are the design requirements of the hotel kitchen?

Answer: The design requirements of the hotel kitchen are:

1, stove exhaust smoke

The ventilation in the kitchen can't make the cook feel hot.

3, the smell of the kitchen can't enter the restaurant

4. It is necessary to confirm with the kitchen equipment supplier that when designing the kitchen, the layout of the whole kitchen equipment should be arranged and designed reasonably according to the site conditions and the functional requirements of the restaurant, and the scheme of kitchen equipment should be adjusted according to the requirements of gas companies, health and epidemic prevention, environmental protection, fire protection and other departments, and the actual situation of future construction, installation and acceptance should be fully considered.

When designing the kitchen layout scheme, the following principles should be strictly observed: (1) Understand the established dishes in the customer's kitchen, and take this as the center of design; Strictly follow the principle of separating raw food from cooked food to ensure the hygiene of kitchen food. On this premise, try to shorten the transportation process and make clear the direction; Reasonably arrange kitchen space and working position to ensure that chefs perform their duties and cooperate with each other to improve output and quality; Kitchen utensils have reasonable layout space, broaden horizons and facilitate management; For the unreasonable original device, try to transform or use it to meet the economic principle; The purpose of the kitchen's air extraction system is to keep the air circulating without sultry feeling, so that the kitchen has a comfortable working environment; Kitchenware conforms to the laws and regulations on fire control, hygiene and environmental protection, ensuring safety and avoiding damage.

The design of the kitchen should be based on the principle of reasonable technology, convenience and practicality, saving labor and improving the working environment of chefs, without pursuing more equipment. Too much kitchen equipment is useless, which not only increases the investment, but also occupies the space of the venue, making it difficult to show the production and operation of the kitchen, increasing the sense of insecurity, and there is no need to blindly pursue beautiful styles and fancy shapes.

The above information comes from the Internet for reference only.