What kind of hotel kitchen design concept can design a unique kitchen?

The core of hotel kitchen design: the safety and cleanliness of the kitchen, and the practicability of each equipment function.

Layout planning of hotel kitchen decoration;

The layout of the hotel kitchen accounts for about 10%- 20% of the total hotel area. When determining the kitchen area, we should pay attention to leaving a certain space for the chef or assistant. Ensure that the kitchen and dining room are on the same floor, as close as possible to the dining room, and pay attention to shortening the conveying process as much as possible during design, so as to make the direction clear and improve efficiency. Kitchen space should be arranged reasonably to ensure that chefs can work together and perform their duties to improve output and quality; Kitchen utensils have reasonable space, broad vision and convenient and smooth operation.

Ventilation and lighting of hotel kitchen;

Whether you choose an advanced hookah or a convenient exhaust fan, the most important purpose is to keep the kitchen fresh. The formation of negative pressure is the fundamental reason to keep fresh air, that is, to make the discharged air volume greater than the fresh air volume added to the kitchen. Only in this way can fresh air keep pouring into the kitchen, keep the air circulating and provide a comfortable environment for chefs. Kitchen lighting should pay attention to practicality and form hierarchical lighting. That is to say, the whole kitchen should be illuminated, and lighting should be installed in important areas, such as cooking area, food preparation area, serving area and other places that need special lighting.

Hotel kitchen equipment layout:

Kitchen equipment should also pay attention to practicality. In order to facilitate cooking, attention should be paid to the cleanliness and convenience of the kitchen when arranging. When designing the hotel kitchen, we should pay attention to strict zoning, and each functional area should be clear and easy to communicate, so that chefs can work together more effectively. The distance between cooking stove, seasoning and side dish table should be appropriate, not too far, so as to facilitate the chef to use seasoning and side dish flexibly when cooking. The long table for washing and cutting vegetables should be isolated from the stove to avoid excessive oil smoke. The setting of washing area should follow the principle of cleaning and sewage diversion, so that tableware can be cleaned in time and then reused.

Ground facilities of the hotel kitchen:

The kitchen is a place that consumes a lot of water, and the ground gets wet easily. When choosing the floor decoration materials, we should first consider the anti-skid function of the materials. Anti-skid floor tiles are a practical and beautiful choice. The kitchen should be equipped with a single water tank or a double water tank pool in an appropriate position to ensure that the chef can use water conveniently and quickly, and at the same time, the floor can be kept clean. Open trench in kitchen is one of the important drainage systems in kitchen. It must not be made too shallow and rough, which will lead to poor drainage and stinking.

Finally, the hotel kitchen should also pay attention to fire safety, and the fire-fighting facilities should be equipped with stove fire extinguishing systems, such as smoke alarms, gas leakage alarms and carbon dioxide fire extinguishers. In the plane layout, fire exits should also be set up according to relevant specifications. At ordinary times, it is necessary to popularize fire protection knowledge among employees and improve safety awareness.

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