What are the design principles of hotel kitchens?

What are the principles of hotel kitchen design? A large number of chefs will answer your questions. Hotel kitchen design has the following principles.

1, hotel kitchen design principle 1: the overall layout should be reasonable.

For the hotel kitchen, the overall area should be about 10% of the hotel area, which can facilitate the operation of users and make the space design more reasonable. At the same time, the design must comply with the fire regulations, and also ensure the sanitary conditions of the whole kitchen and some related standards of environmental protection. Reasonable layout can keep the whole operation smooth, and correct configuration is also a very important basic principle.

2. Hotel kitchen design principle 2: conform to the kitchen production process.

The design of the hotel kitchen should conform to the overall operation process. Because the overall requirements of the hotel are extremely high, we also want to have a quick and convenient kitchen planning and design, so we need to locate the installed equipment in the process of purchasing, acceptance, cutting and cooking. This design is to make the whole kitchen run smoothly, maximize the practicality of the kitchen and improve the efficiency of the kitchen.

3. Hotel kitchen design principle 3: Adhere to the principle of separating raw and cooked food.

There will be many kinds of dishes in the hotel, and raw and cooked dishes need to be treated separately to avoid cross-contamination. At the same time, cooked food must be operated by special personnel, with special lockers for cooked food and special disinfection cabinets to prevent pollution. Some raw foods also need refrigeration or disinfection to keep them fresh.

4. Hotel kitchen design principle 4: the principle of separation of cold and hot, dry and wet.

The raw material processing area in the kitchen must be separated from the whole cooking area. Therefore, the heat and oil fume generated when cooking food will affect the raw materials, the freshness of fresh food, accelerate the deterioration of food and affect the refrigeration function of refrigerator to a certain extent. At the same time, due to the different raw materials of food, the requirements for dry humidity of food storage are not necessarily.

Design principles of hotel kitchen