Specific requirements of hotel decoration design and hotel kitchen design

The design of the kitchen should be based on the principle of reasonable technology, convenience and practicality, saving labor and improving the working environment of chefs, without pursuing more equipment. Too much kitchen equipment is useless, which not only increases the investment, but also occupies the space of the venue, making it difficult to show the production and operation of the kitchen, increasing the sense of insecurity, and there is no need to blindly pursue beautiful styles and fancy shapes. There are several situations in the hotel now: First, when the kitchen is built or rebuilt, it is one-sided to pursue neat design renderings, buy equipment to see the appearance of samples, buy back equipment boards that are too thin and light, the workbench shakes when in use, the stove burns, and the refrigerator accidentally heats up. There are also some seemingly novel equipment with advanced functions, but the real practical value is not high, such as many domestic hookah hoods, food ladders and so on. Often, the construction workers leave, the hotel preparatory staff leave, and the chef who takes over complains, and the chef becomes a slave to the equipment. Second, no matter what flavor products your restaurant sells, its equipment is equipped with a variety of stoves, thinking that the kitchen can be advanced with such equipment. It should be noted that the Cantonese cooking stove is compatible with the cooking methods and products of Cantonese cuisine. The overall characteristics of wide range stove are fierce firepower, easy adjustment and control, which is most suitable for fast cooking of Cantonese cuisine. But now there are many restaurants dealing in Huaiyang cuisine, Shanghainese cuisine or hangzhou dishes, so it is really difficult for many chefs to choose a wide range. As we all know, Huaiyang cuisine is good at stewing, stewing and stewing, as well as Shanghai cuisine with thick oil and red sauce. It pays attention to relying on work and needs a fire eye in the kitchen to cooperate with fierce fire and so on. Regardless of these factors, not only the flavor and texture of the finished product are difficult to be authentic, but also the waste of fuel and chef's labor is amazing. Third, as long as it comes to improving the chef's working environment and making the kitchen advanced and tidy, it will expand the area and space without restraint. Not only that, a huge kitchen is infinitely separated, and all the operating rooms are closed to each other, so it is invisible and should not be called, which not only increases the distance for chefs to carry goods, but also makes it inconvenient to take care of each other, improves work efficiency and is more likely to cause security risks. Therefore, the kitchen design should closely focus on the management style of catering, and fully consider the principles of practicality, durability and convenience. Specifically, we should pay special attention to the following aspects: ventilation in the kitchen. Whether the kitchen is equipped with an advanced water-fetching range hood or even a simple exhaust fan, the most important thing is to make the kitchen, especially the side dishes and cooking areas, form negative pressure. The so-called negative pressure means that the amount of air discharged is greater than the amount of fresh air added to the kitchen. Only in this way can the kitchen keep the air fresh. However, while discharging the main oil fume in the kitchen, we can't ignore the polluted gas and waste gas produced by ovens, ovens, steamers, steamers, steam sterilizers and dishwashers. , and ensure that all smoke does not spread and stay in the kitchen area. Bright kitchen and bright papers in the kitchen. Restaurant design is the product of the development of catering industry in a certain period. When designing a bright kitchen, at least pay attention to the design not to increase the smoke, noise and unsightly scenes of the restaurant. Some of them are only suitable for the exhibition of Ming kitchen design in the final stage, so it is really unnecessary to talk about them all. Kitchen floor. The floor design and material selection of the kitchen must not be blindly followed, and must be carefully decided. It is more effective to use red steel bricks before choosing novel and practical anti-skid floor tiles. Kitchen water and open ditch. When designing sinks (pools), many kitchens are equipped with too little and too small, which makes it difficult for chefs to run far to find the pool, and it is difficult to take care of cleanliness when they are busy, and the hygiene of the kitchen is also difficult to be trusted. Open trench in kitchen is an important channel for kitchen sewage discharge. However, some kitchens are too shallow, too rough, or there is no height difference, or there is no organic connection, which makes the kitchen connected with water and ground, or has an odor, so it is difficult for the kitchen to be dry and clean. Therefore, in the kitchen design, we should fully consider the needs of thawing and cleaning raw materials, as well as the chef's access to clean water and purified water, and use single-tank or double-tank pools in appropriate positions as far as possible to ensure the cleanliness and hygiene of the food production environment. Kitchen lights. The lighting in the dining room is cultural and the lighting in the kitchen is practical. Practicality here mainly refers to having enough lighting to grasp the color of dishes when cooking in the furnace; The chopping board should have bright lights to effectively prevent knife injuries and pursue fine knife work; There should be enough lights above vegetables and lotus flowers to effectively reduce weeds from flowing into the restaurant. Kitchen lighting doesn't have to be as luxurious, elegant and orderly as a restaurant, but its function can never be ignored. Aided design is a necessary supplement to strengthen and improve the catering function. Auxiliary design mainly refers to the division of catering functions, which is neither a restaurant that directly serves guests' dining consumption nor a kitchen that makes dishes. But without these designs, the restaurant may look vulgar and even noisy; The production and production of the kitchen will also become intermittent or even incomplete. These auxiliary designs mainly include meal preparation room and dish washing room. The dining room is a place equipped with dining supplies to create stable dining conditions. Traditional catering management mostly pays insufficient attention to this design and equipment. As a result, there have been many restaurants full of malodorous smoke and dirty air, and the catering service has been neglected. The design of the pantry should pay attention to the following aspects: 1. The pantry should be located in the transition area between the dining room and the kitchen. It is convenient to put food clips, inform planners, and communicate information such as food start and stop. 2. Use two doors and two lanes between the kitchen and the dining room. What really separates the kitchen from the dining room from the lampblack, noise and temperature is the setting of two doors. The two doors are overlapped in the same direction, which not only plays the role of "three partitions", but also blocks the guests from looking directly at the kitchen, effectively solving some problems of the hotel display screen. The dining room should have enough space and equipment. The design and equipment of the dishwashing room can effectively reduce the damage of tableware and ensure the washing and sanitary quality of tableware. The following problems should be handled well in the design: 1. The dishwashing room should be close to the dining room and kitchen, and strive to be on the same plane as the dining room. The dishwashing room is located near the restaurant and kitchen, which is convenient for transferring dirty tableware and kitchen utensils. The dishwashing room and dining room are kept on the same plane, mainly to reduce the labor intensity of tableware distributors. Of course, after the large-scale catering activities, it is also a prerequisite for the dining car to push the tableware. 2. Dishwashing room should have reliable disinfection facilities. The dishwashing room is not only responsible for cleaning tableware and kitchen utensils, but also for disinfection of all washing tableware. After washing, the dishwashing room for hand-washing tableware must be equipped with special disinfection facilities according to the specific conditions of the hotel's energy and venue conditions. After disinfection, dry the tableware with a clean cloth for use in restaurants and kitchens. Specific construction drawings and reference drawings can be built on Dragon Net:/tech/zhuanti/sn/tsjdsj/index.asp? pf=SN