Principles of Hotel Kitchen Design (2)

Different cookers are used for different cooking.

Many bosses have a misunderstanding, that is, no matter what flavor of food they sell, the equipment is equipped with a variety of stoves, and they think that the kitchen can be advanced with such equipment.

Cantonese cooking stoves match the cooking methods and products of Cantonese cuisine. The overall characteristics are fierce firepower, easy adjustment and control, which is most suitable for fast cooking of Cantonese cuisine. Nowadays, 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.

Catering products with different cuisines, styles and characteristics have different requirements for venues and equipment. Cantonese cuisine should be equipped with a Cantonese cooking stove; For catering mainly selling stews, the kitchen should be equipped with a large number of clay pots and stoves; For catering featuring the production of Shanxi pasta, it is necessary to design a large pastry room, equipped with a large-caliber cooking stove and steaming stove. Regardless of these factors, not only the taste of the finished product is difficult to be authentic, but also the waste of fuel and chef's labor is amazing.

Reasonable kitchen design will greatly improve efficiency.

There shouldn't be too many compartments in the kitchen.

When designing the kitchen, many people will expand the area and space without restraint as soon as they hear the boss mention that the kitchen should be advanced and tidy and improve the working environment of the chef. Not only that, a huge kitchen is divided infinitely, and all the operating rooms are closed to each other, so it is invisible and inappropriate to make a phone call, 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.

Lighting should be sufficient and practical.

The lighting in the dining room emphasizes atmosphere, while the lighting in the kitchen emphasizes practicality.

The practicality here mainly means that the wok should have enough lighting to see the color of the dishes clearly; The chopping block should have bright lights to effectively prevent knife injuries and pursue fine knife work; There should be enough lights above the loader to reduce weeds from mixing with raw materials. Kitchen lighting doesn't have to be as luxurious, elegant and orderly as a restaurant, but its function can never be ignored.

The kitchen and dining room are on the same floor.

The kitchen and dining room are on the same floor, which can shorten the conveying process, improve work efficiency, help keep the temperature of dishes, prevent cross-contamination and reduce equipment investment.

If the kitchen and dining room are not on the same floor, a food ladder should be set up separately, and attention should be paid to the separation of raw, cooked, clean and dirty food, and heat preservation and transmission equipment should be added. This increases the cost.

Equipped with smoke alarm

There are many fire hazards in the kitchen, such as the leakage of gas and oil in the room, the high temperature caused by the burning of the stove, and the long-term accumulation of oil pollution by the range hood. If you don't manage well or pay attention to maintenance and inspection at ordinary times, it will cause a fire if you are not careful. Therefore, in addition to strengthening employees' awareness of fire safety and preventing problems before they happen, the kitchen must also install necessary fire-fighting facilities. Such as smoke alarms, sprinklers, carbon dioxide fire extinguishers, etc. Units that use gas should also install gas leakage alarms in the kitchen.

There should be two doors in the pantry.

The pantry is a place to equip and prepare food. Poor design of the preparation room will lead to the phenomenon that the restaurant is filled with black smoke, the air is dirty and the dishes are left behind. The design of the pantry should pay attention to two 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.

There are 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 overlapping arrangement of two doors in the same direction not only plays a role? Three intervals? Function, but also blocked the guest's direct line of sight to the kitchen.

Convenient transportation between dishes.

Proper design and equipment in the dishwashing room can reduce the damage of tableware and ensure the washing and sanitary quality of tableware. The following aspects should be handled well in the design:

1. The dishwashing room should be close to the dining room and kitchen, so as to facilitate the transportation of used tableware and kitchen utensils and reduce the labor intensity of the staff who transport tableware. Of course, after the large-scale catering activities, it is also necessary for the dining car to push the tableware.

2. Dishwashing room should have reliable disinfection facilities. After disinfection, dry the tableware with a clean cloth for use in restaurants and kitchens.

3. The washing room has better ventilation and exhaust effect. During the washing operation, steam, hot air and steam are generated. If these gases are not pumped away in time, it will not only affect the operation of the dishwasher, but also make the washed or even dried tableware damp again, and will also flow back to restaurants and kitchens. Therefore, effective design must be adopted to effectively solve the problem of ventilation and exhaust in the dishwashing room and create a good environment.

Rough machining and operation should be separated.

In order to save the kitchen area, some hotels list the rough machining room and the operation room as one room, which will bring inconvenience to the follow-up work.

The production line from raw materials to finished products should be short and smooth, without detours. Rough machining room and operation room are places with more water discharge, and open ditch drainage is adopted to facilitate cleaning and dredging. If there is oily drainage, it should be set separately from other drainage systems, and oil separation facilities should be installed. The suitable temperature of the operating room should be below 26 degrees.