What are the precautions for the hotel kitchen project?

Ventilation in the kitchen, the most important thing is to keep the kitchen and 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 final product of the development of catering industry. 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.

When the kitchen uses water. When designing a pool in many kitchens, the chef has to run a long way to find the pool because of the poor equipment, so it is difficult to take care of cleanliness when he is busy, and the hygiene of the kitchen is hard 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.

The auxiliary design is to complete the catering facilities. 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 pantry is a tool for preparing meals. It prepares meals. The time and equipment of complex design of traditional catering management have not been paid attention to. As a result, there have been many restaurants full of malodorous smoke and dirty air, and the catering service has been neglected.