How many functional areas does the kitchen design of Wuhan Hotel need?

With the continuous development of the hotel industry, more and more people begin to pay attention to the development of the hotel, and the kitchen, as an important part of the hotel, is gradually aligning with high quality and high standards because of the constant competition of the industry. Wuhan anjiesheng kitchen equipment engineering co., ltd introduces several functional areas of the hotel kitchen.

The functions of the hotel kitchen are divided into staple food warehouse, non-staple food warehouse, dry goods warehouse, curing room, pastry room, snack room, cold dish room, vegetable primary processing room, meat and aquatic product processing room, garbage room, cutting and matching room, loading area, cooking area, cooking area, dining area, selling, vegetable delivery area and dining area.

As the main operation area of the hotel kitchen, the design should conform to the overall operation process of the kitchen. In order to have a convenient kitchen planning and design, it is necessary to locate the installed equipment in the processes of purchase, inspection, cutting and cooking, so that the designed kitchen can run smoothly and be more practical and improve the efficiency of the kitchen.

In addition, in the cold dish area, as long as the products are cut into plates, it is necessary to provide facilities such as freezers and operating tables to ensure the timeliness of cold dish production, the taste meets the requirements of most people, and the plate loading and modeling meet the specified requirements.