What is the kitchen design standard for five-star hotels?

1. Smoke exhaust from the kitchen range

2. Ventilation in the kitchen can't make the chef feel hot

3. The smell of the kitchen can't enter the dining room

4. It is necessary to confirm with the equipment supplier of kitchen utensils 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 functions and requirements of the dining room.

When designing the kitchen layout scheme, the following principles should be strictly observed: know the established dishes in the customer's kitchen, and design is centered on this; Strictly follow the principle of separating raw and cooked foods to ensure the hygiene of kitchen food. On this premise, try to shorten the conveying process and make the direction clear; Reasonable arrangement of kitchen space and working position to ensure that chefs can perform their duties and cooperate with each other to improve output and quality; The layout of kitchen utensils and appliances has reasonable space, which broadens the field of vision and facilitates management; For the unreasonable original device, try to transform or use it to meet the economic principle; The air extraction system in the kitchen aims at maintaining air circulation and no sultry feeling, so as to make the kitchen have a comfortable working environment; Kitchenware conforms to fire protection, hygiene and environmental protection.