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Star hotel kitchen design specifications

The kitchen should take an area of 20% of the dining area and not less than 10% at least.
The hotel kitchen ventilation and air conditioning considerations:

1. the kitchen stove flue

2. kitchen ventilation, so that the chef can not feel heat

3. the kitchen smells can not enter the restaurant

4. and the need for kitchen equipment supplier to determine

And the use of the kitchen design process, in restaurants, hotels and guesthouses catering sector is extremely important. An ideal design, not only can cook with the relevant departments closely with staff, orderly, and for the delicious food production provides a good comfortable environment. Customers can also get better service, and continuously improve the customer repeaters. On the other hand, a crude design, perhaps because of the equipment, apparatus and unreasonable arrangements, resulting in the use of chefs do not smoothly, not their cuisine artificial impact on production technology and quality, after a long time and this will definitely affect the reputation of the hotel or restaurant.

In the kitchen design, kitchen equipment as a whole according to the layout of the site and the function of the restaurant, called for a reasonable arrangement and design, combined with the Company, health and epidemic prevention, environmental protection, fire departments, and other kitchen equipment to carry out the requirements of the adjustment program, at the same time Fully taking into account the future construction, installation and acceptance of the actual situation. In designing the kitchen layout program should strictly abide by the following principles: know your customer's established dishes in the kitchen, as a design center; Georgia in strict accordance with raw and cooked foods separated by the principle of ensuring food hygiene in the kitchen. On this premise, as far as possible to shorten the delivery process, so that the road to clear; the kitchen work space and location of the reasonable arrangements to ensure that the chef can perform their respective duties, a division of labor, increase production and quality; kitchen appliances have a reasonable layout of the room so that the broad field of vision To facilitate management; unreasonable for the original device, as far as possible, or be modified to use in order to be economical; kitchen exhaust systems to maintain good ventilation and no sense of hot and the basic objectives of which are aimed at keeping the kitchen to have a comfortable working environment ; Kitchen with fire safety, health, environmental protection regulations to ensure safety and prevent damage. In selecting the design company should know whether they are taking in the hotel guest houses, clubs and the staff canteen, kitchen work, such as commercial office space has extensive experience in design, as well as water and power supply, ventilation, and other supporting design has matured The whole process. Hesitate century kitchen business school should be temporary: through hard work, innovation, the pursuit of the best service; to become a successful chef, must have a wealth of experience, experience in personnel management, public relations skills, market knowledge, financial knowledge and extraordinary Creativity. Only they do, in order to manage an orderly kitchen, the hotel can be the cause of success. Kitchen design process should be reasonable and practical convenience, to save labor and improve the working environment for the principles of the chef, do not have to pursue Duoduoyishan equipment. Kitchen equipment and more useless, not only resulted in increased investment, and take up space, making the kitchen did not open their production operations to increase the insecurity, there is no need to pursue a more beautiful style, fancy shapes.

Now there are several restaurants: First, new or modified in the kitchen, one-sided pursuit of effectiveness of the design map neatly, to buy equipment to see samples of the appearance of light weight, the results of the board to buy the equipment too thin, too light quality, with a table on Huang , A burning stove on the swollen, accidentally on the refrigerator temperature. There appears to be new equipment, advanced features, and real practical value, such as the water made a lot of hoods, the staircase landing and taking off dishes and so on. Construction is often the withdrawal of personnel, hotel staff to build out, to take over the Jiaokubudie chefs, cooks equipment has become a slave. Second, no matter what their style of hotel sales, matching its equipment-wide stove, is the only way that the equipment is advanced in the kitchen. Information-wide stove with Cantonese cooking methods, finished with matching characteristics. The overall focus of the broad characteristics of the fire is fast and easy to adjust, good control, the most suitable for quick Wanghuo of Cantonese cooking. But now there are many operating Huaiyang, Shanghai, Hangzhou dishes or food restaurant, is still widely matching kitchen really make things difficult for a lot of cooks. As everyone knows, the Huaiyang good stew, stew, simmer, and Shanghai dishes thick red oil sauce, pay attention to on-gong, the stove needs to have the support to use Meng Huo with eyes of fire, and so on. Do not take these factors into account not only the finished product flavor, texture Road difficult, but also for fuel, labor chef is also a waste of amazing. The third case, as long as they are referred to the chefs to improve the working environment should be advanced in the kitchen tidy, uncontrolled expansion of the area and expand space. Not only that, but also a huge kitchen for unlimited separated, the co-operation between closed and can not see, should not be called not only increased transport chefs from the goods and not take care of each other to increase work efficiency and more prone to security risks. As a result, the kitchen should be designed to focus on catering business style, fully consider the practical, durable and convenient principles, specifically, the following should be special attention:

The kitchen ventilation. No matter-the-art kitchen, matching the water hoods, and even direct use of simple row of fans, the most important thing is to make the kitchen, especially the side dishes, the cooking area to form negative pressure. The so-called negative pressure, that is emitted to the air than to add fresh air into the kitchen. This kitchen can keep the air fresh. Drainage in the main kitchen fumes, it also can not be ignored oven, the oven, steaming box, steam boiler steam sterilization, as well as cabinets, dishwasher, and so have the Zhuoqi, exhaust, it is necessary to ensure that all do not smoke in the kitchen area and diffuse Stranded. Out of the kitchen cooking, and file out. Restaurant kitchen design Ming Ming file is the restaurant industry has developed to a certain period. Ming kitchen design, the next file, at least should not pay attention to the design of the restaurant to increase the fumes, noise and unsightly scenes. Some should be taken only to the final stage of production for the next show of kitchen design, there is no need for a clean breast of everything.

The kitchen on the ground. The kitchen on the ground in the design and material selection, must not blind obedience, must be carefully decided. In the absence of new choices to the practical Fanghuadizhuan ago, the use of brick red steel is still an effective move.

The kitchen water and open drains. There are many in the design of the kitchen sink (pool), with the result of too little, too small to make a cook Yaopao see very far in order to find water, they just get busy cleaning will be very difficult to take into account, the kitchen is hard to convince the Health Services . Kitchen open drains, sewage disposal in the kitchen is an important channel. Some open drains in the kitchen can be shallow or too Maocao, or between high and low, or no organic connection, making the kitchen or connected to water, smoke or bad smell, the kitchen is very difficult to dry and clean. As a result, in the kitchen designed to take full account of raw materials Huadong, wash, cook and clean water access to clean water needs, as far as possible in the right position to use the pool Single or double, and ensure the cleanliness of food production and environmental health.

The lighting in the kitchen. Restaurant re-lighting of the culture, the kitchen light of the practical. The utility, mainly referring to the Provisional cooking stoves have enough light to take food color; chopping board should be equipped with all the bright lights, so as to effectively prevent the pursuit of stab wounds and the knife works fine; a food fight at the top of the Dutch must have adequate Lighting, and effectively reduce weeds and mixed into the restaurants and so on. Lighting in the kitchen do not have to like the same luxury elegant restaurant, neat layout, but its role can not be ignored.

CAD is to strengthen the function of the need to improve food supplement. Aided design, mainly referring to the division of functions in the restaurant, is not directly serve guests dinner, the restaurant consumption, not belonging to production vegetables at the kitchen produced. However, few of these designs, the restaurant might seem indecent, vulgar, messy and even Zaoza; production and kitchen products will become intermittent, or even incomplete. These aided design of the main inter-prepared meals and washing dishes, such as between.

Meals are prepared with food supplies open and create conditions for the smooth opening of the meal sites. Traditional restaurant design and management of most of this equipment not equipped with enough attention. As a result, there have been a number of restaurants filled with polluted Zhuoqi, forgetful of food services. Meals prepared by the design should pay attention to the following:

1. Inter-prepared meal in a restaurant should be, the transition zone in the kitchen. In order to facilitate the folder, put dishes in the folder, easy to inform the designated single, easy to play vegetables, Cai Deng stopped communicating information.

2. Between the kitchen and restaurant use of two-door two-Road. Between the kitchen and the restaurant really separated from soot, every noise, every other role in the temperature of a two-door setup. With the two overlapping set of doors not only to play the "three separated", the guests also block the view of the direct line of sight of the perspective in the kitchen, an effective solution to a number of restaurants display screen.

3. Inter-prepared meal to have enough space and equipment

The design and inter-washing equipment in the catering business, will effectively reduce the damage utensils, cutlery washing and hygiene to ensure the quality of the design should handle the following issues:

1. Inter-washing should be close to the restaurant, kitchen and restaurant and seek the same plane. Between the location of dishes to a restaurant close to the kitchen and to facilitate the transfer of dirty dishes and kitchen utensils better. Between a restaurant washing dishes and maintain the same plane, is to reduce the transmission of tableware staff strength of the labor force. Of course, in the large-scale catering activities, dining utensils Push Cart, which is a precondition.

2. Inter-washing should be reliable disinfection facilities. Inter-washing the dishes not only bear the tableware, kitchen appliances, the responsibility of washing dishes at the same time responsible for all of disinfection. And tableware by hand washing the dishes, you must wash, under the hotel's energy and space, and other specific conditions, allocation of special disinfection facilities. This is disinfected, and then dinner with dry cleaning cloth for restaurants, the use of the kitchen.