How should the hotel kitchen be laid out?

Different hotels need different hotel kitchen projects, so the hotel kitchen design is different, but the general principle of hotel kitchen equipment layout is the same: it must be set according to the process sequence from raw materials to products and from raw to cooked, that is, to ensure work efficiency and conform to humanized design. Due to different environmental conditions, the hotel kitchen project should be designed according to the actual situation and the following specific principles:

According to the hotel kitchen engineering process layout

According to the actual needs of the hotel's characteristics, the kitchen project of the hotel is carried out, and the equipment is arranged in the order of technological process to ensure the smooth workflow. In the design, it is necessary to consider the movement of personnel, operation actions and logistics sequence, and follow the workflow assembly line to reduce invalid labor, so as to separate raw and cooked logistics and clean and polluted logistics. For example, as soon as the roughing room enters the door, there must be food shelves and freezers, and raw materials should be stored in the workshop; Secondly, there should be a workbench, a vegetable washing pool, a garbage truck, a shelf for storing clean vegetables, and a transport vehicle needed for picking and cleaning.

Hotel kitchen project site selection is reasonable.

Kitchen equipment and related equipment of similar hotels should be reasonably matched and set together as far as possible to facilitate coordination and reasonable application. For example, the equipment that needs to exhaust smoke is put together, which is convenient for the smoke exhaust hood to centrally exhaust smoke; Similar cookers should be arranged together according to categories and models, such as frying stoves, soup stoves, stew stoves, etc., so as to facilitate coordination with cutting and matching processes.

Humanized Hotel Kitchen Design

Considering the convenience of personnel, reasonably set up relevant equipment posts to ensure work efficiency, such as cooking stoves and seasoning tables; Cutting matching workbench (pier) and accessories such as pool, cabinet and shelf should be interspersed with safety workbench and sliding door workbench, which is reasonable and convenient to use. The cutting of a hotel is matched with a workbench, which combines a safe workbench, a simple workbench, a pool and a table foot. Knife workers can wash and refrigerate without leaving their posts, which is safe and convenient to take and put. The cooperation between the desktop area and the desktop bracket expands the placement space and is convenient to operate.

Hotel kitchen engineering needs to keep a distance.

Some hotel kitchen projects need to stagger the layout and open a certain distance. Hotel kitchen equipment should be separated, raw and cooked equipment should be separated, equipment that needs to open the door should flow out of the open space, refrigeration equipment such as freezer and safety workbench should not be set near the stove side, and the pool should not be close to the dining table to avoid damp and mildew.