How to decorate a hotel kitchen? What are the details of hotel kitchen decoration? What are the details of how to decorate a hotel kitchen?

1. Hotel kitchen decoration layout planning:

The layout planning of the hotel kitchen should occupy about 10-20% of the overall area of ??the hotel. When determining the kitchen area, be sure to leave a certain amount of space for the chef or assistant. Ensure that the kitchen and dining room are on the same floor and as close as possible to the dining room. When designing, pay attention to shortening the conveying process as much as possible to make the route clear and improve efficiency. The kitchen space must be reasonably arranged to ensure that chefs can work together and perform their duties to improve production and quality; the kitchen utensils and utensils should be laid out with reasonable space to broaden the field of vision and facilitate smooth operation.

2. Ventilation and lighting in hotel kitchens:

Whether you choose an advanced water hood or a convenient exhaust fan, the most important purpose is to keep the kitchen fresh. The formation of negative pressure is the fundamental reason for maintaining fresh air, which means that the amount of air exhausted is greater than the amount of new air entering the kitchen. This will allow fresh air to continuously flow into the kitchen, maintain air circulation, and provide a comfortable environment for chefs. The lighting in the kitchen should pay attention to practicality and form layered lighting. That is to say, the entire kitchen must have lighting, and lighting must also be installed in important areas such as the cooking area, food preparation area, serving area, and other places where lighting is particularly needed.

3. Hotel kitchen equipment layout:

Kitchen equipment should also pay attention to practicality. For the purpose of convenient cooking, attention should be paid to the cleanliness and convenience of the kitchen when laying it out. When designing hotel kitchens, attention should be paid to strict zoning. Each functional area must be clear and conducive to communication, so that chefs can divide work and cooperate more effectively. The distance between the cooking stove and the long table for seasoning and side dishes must be appropriate and not too far apart to facilitate the chef's flexible use of seasonings and side dishes during cooking. The design of the long table for washing and cutting vegetables must be Isolate from the burner to avoid excessive fumes. The setting of the washing area should follow the principle of diverting clean and dirty items so that the tableware can be cleaned in time for easy reuse.

4. Floor facilities in the hotel kitchen:

The kitchen is a place that uses a lot of water, and the ground is prone to moisture. When choosing floor decoration materials, you must first consider the anti-slip function of the material. Anti-slip floor tiles are a practical and beautiful choice. The kitchen should be equipped with a single or double-tank sink at an appropriate location to ensure that chefs can use water conveniently and quickly, and to keep the floor clean. The open ditch in the kitchen is one of the important drainage systems in the kitchen. It must not be made too shallow, too thick, or uneven, which will lead to poor sewage drainage in the kitchen and a stinky smell.