What are the requirements for general hotels when choosing food ladders?

How to make the kitchen layout reasonable and scientific?

Reasonable kitchen layout design should follow the following design principles:

Kitchen layout includes meeting the needs of existing cuisines.

Strictly grasp the principle of separating raw food from cooked food and clean food from contaminated food to ensure the hygiene of the kitchen.

The production and processing flow is short and smooth, avoiding circuitous crossing, shortening the conveying flow as much as possible and making the path clear.

The functional areas of the kitchen are clear, independent and communicate with each other, which is convenient for chefs to perform their duties and cooperate with each other.

It has a reasonable walking space for operators, which is convenient for chefs to work, with broad vision and convenient management.

The kitchen should be equipped with a good smoke exhaust system to ensure air circulation and no sultry feeling, so that the chef can have a comfortable working environment.

How to divide cold dishes? What's the temperature in the cold dish room?

The cold dish room is where the finished cold dishes are cut and packed. The production of cold dishes follows the "five specialties" system of "special person, special room, special tools and special refrigeration", and there should be a pre-entry room at the entrance, equipped with hand washing and disinfection facilities; Independent air conditioning facilities are installed in the cold dish room to keep the indoor air clean; Ultraviolet disinfection lamp is installed, and the water supply pipe is connected by copper pipe to supply raw water and drinking water. In order to prevent mosquitoes and flies, the drainage system between cold dishes should not be provided with open ditches, and the ground should be kept clean. Cold dishes can be separated by aluminum alloy glass, and vegetables can pass through the window. The suitable temperature between cold dishes should be below 24℃.

How to confirm whether the location of the dishwashing room is reasonable?

The setting of the dishwashing room should conform to the principle of cleaning and sewage separation, so that the used tableware in the restaurant or processing room can be conveniently sent to the dishwashing room for cleaning and then returned for use. In addition, the location and facilities of the dishwashing room should also deal with garbage. Storage and transportation of pollutants and other garbage. In the process of washing and disinfection, on the one hand, tableware enters, on the other hand, clean tableware is sent out. Therefore, it is the most reasonable position that the clean-up streamline is clearly divided and there is no detour. On the contrary, it is unreasonable.

How to divide rough machining room and operation room? What is the appropriate temperature in the operating room?

Rough machining is the place where raw materials such as fruits, vegetables, aquatic products, fish and meat are processed into preliminary semi-finished products. The process between roughing rooms is a process from dirty to clean, so special attention should be paid to the separation of clean and dirty to avoid the backflow of clean and dirty after processing. The transportation route of a large number of wastes and other garbage generated in the process of work should not be confused with the clean sewage streamline. Because aquatic products and fish are easily infected by bacteria, it is best to separate them from vegetables. That is, meat food processing room and vegetable food processing room are set up.

In the operation room, according to the requirements of dishes or refrigeration, the raw raw materials after rough processing are weighed, cleaned, cut and blended to become raw semi-finished products to be further processed, and then continue to be sent to the hot furnace for processing into finished products.

Rough machining room and operation room are set separately. The streamline from raw materials to finished products should be short and smooth, and there should be no circuitous crossing. Rough machining room and operation room are places with large displacement. When the open ditch is drained, it is easy to clean and dredge. If there is oily drainage, it should be set separately from other drainage systems, and oil separation facilities should be installed. The suitable temperature of operating room should be below 26℃.

How to take effective sound insulation, heat insulation and smell separation measures between kitchen and dining room?

There should be a certain buffer space between the kitchen and the dining room. Generally, the pantry is used as the filtering space, and a double-channel spring door can be set. Vegetable screen; Corner porch can effectively solve the problems of sound insulation, heat insulation and taste isolation, and can also avoid the perspective of dining guests on the kitchen. Reasonable exhaust air design can absorb a lot of heat and oil smoke generated by kitchen stoves in time, ensure that there is no sultry feeling in kitchen air circulation, and make the kitchen have a comfortable working environment. There should be a certain negative pressure value in the kitchen, so that the oil smoke and smell generated in the kitchen will not escape to the restaurant, and the effect of heat insulation and odor isolation will be achieved.

How to take effective ventilation and exhaust measures in kitchens and cookers?

Kitchen ventilation and exhaust system includes smoke exhaust hood (oil screen hood, water cover) and exhaust fan (centrifugal fan, axial fan, etc. ), exhaust duct, fresh air supply duct, air conditioning system. Effective ventilation and exhaust must meet the following standards.

In the thermal processing room of the kitchen and the pantry, the air supply should be about 70% of the exhaust air, and the negative pressure in the room should not be greater than 5 Pa, so that the oil smoke and smell generated in the kitchen will not flow to the restaurant, and the effect of heat insulation and odor isolation will be achieved.

The ventilation volume of mechanical ventilation in the thermal processing room of kitchen and dining room should be calculated by heat balance, and 65% of the calculated ventilation volume should be discharged to the outside through the exhaust hood and 35% should be discharged through the main surface of the room; Generally speaking, 40 breaths per hour is appropriate.

In general, the suction speed of the exhaust hood mouth should not be less than 0.5m/s, and the speed in the exhaust duct should not be less than10m/s. ..

Why is the kitchen and dining room (including the banquet hall) on the same floor?

The kitchen and dining room are on the same floor, which can shorten the conveying process, improve work efficiency, help to keep the temperature of dishes, prevent cross-contamination and reduce equipment investment. If the kitchen and dining room are not on the same floor, a separate food ladder should be set up, and attention should be paid to the separation of hygiene, heat, cleanliness and pollution, and additional heat preservation and transportation equipment should be added.

How to check the completeness and effectiveness of kitchen facilities and equipment?

In the process of using kitchen equipment, we should strengthen the daily maintenance and regular inspection of equipment. To judge the quality of kitchen equipment, we can not only judge by certain instruments, but also simply feel "seeing, smelling and smelling" through five senses. For example, whether there is any phenomenon of running, running, leaking and dripping in the water pipeline; Whether there is fire, flashback, fire isolation and other phenomena when the stove and equipment are running; Whether the machining equipment runs smoothly; Whether there is abnormal sound; What is the cooling effect? Whether the heating of the washing equipment is normal, whether the spraying is strong, whether the dishes are clean without water marks after cleaning, and so on.

Through the above methods, we can basically judge whether the equipment is in good condition and effective.

Why should the kitchen be equipped with smoke alarms, sprinklers, gas alarms and carbon dioxide fire extinguishers?

There are many hidden dangers of fire in the kitchen, such as gas (oil) leakage in the room, high temperature caused by stove combustion, long-term accumulation of oil pollution by range hoods and so on. If the management is not good or the maintenance inspection is not paid attention to, a carelessness will cause a fire. Usually, in addition to strengthening employees' awareness of fire safety, the kitchen must also install necessary fire-fighting facilities. Such as smoke alarms, sprinklers, carbon dioxide fire extinguishers, etc. For units that use gas, gas leakage alarms should also be installed in the kitchen.

The smoke detector senses the smoke concentration in the kitchen through the probe. When the smoke reaches a certain concentration, it will send out a fire alarm through the fire alarm system. When the spraying device is used, the air temperature in the kitchen is sensed by the probe. When the air exceeds the set temperature, the glass temperature sensing device will automatically burst and spray water to achieve the purpose of fire extinguishing. Carbon dioxide fire extinguisher uses carbonic acid stored in the period to decompose carbon dioxide at high temperature to isolate the air, so that the flame is extinguished due to lack of oxygen. Suitable for extinguishing oily objects and electrical conductors.

The gas leak alarm is used to measure the concentration of indoor gas. When it reaches the set concentration, it will give an alarm and automatically cut off the gas supply pipeline.