Commercial kitchen design concepts and principles

(a) Commercial kitchen design is important in determining operating costs, which include the purchase of equipment, auxiliary facilities, construction costs, and so on.

1. Commercial kitchen design equipment used is the first to determine the choice of commercial kitchen equipment and a variety of functionalkitchen cabinets design area allocation. The type and quantity of equipment used are determined by the area allocation, and the equipment model level is determined by the equipment selection, all of which affect the one-time investment and operating costs.

2. The design of auxiliary facilities includes ventilation and smoke exhaust, grease purification, power supply, water supply, light and lighting, noise reduction, and temperature reduction. Auxiliary facilities design is lacking, resulting in hidden dangers for the kitchen as well as increased construction costs.

3. Equipment enhancement to increase construction costs, the design is not in place, engineering harmony can not be in place, take a step to see a step, can not coordinate the plan construction, will undoubtedly lead to kitchen designrepeated construction, but also for the construction of investment to bring undue costs.

(B) Later, consider commercial kitchen operating costs.

Commercial kitchen design to determine the commercial kitchen operating costs after the confirmation of the program, the end of commercial kitchen construction, kitchen operating costs are also determined. The main performance in terms of water and electricity consumption. The power of the selected equipment is too great, and ineffective equipment will increase the cost of kitchen operations. It is especially important to choose green machines.

(C) commercial kitchen design influences space utilization and labor efficiency.

Because general commercial kitchen space is limited, efficient area and space utilization is the primary issue in kitchen design. Only scientific and efficient commercial kitchen design, kitchen design process is reasonable, the coordination of various types of work with convenient, advanced, and easy-to-use equipment, in order to improve the overall efficiency of the kitchen.

(D) The ecological environment of the kitchen work is determined by commercial kitchen design.

Creating a clean, easy-to-use, safe, and comfortable kitchen work environment can greatly improve kitchen staff efficiency. It is also consistent with operators' rights and interests. Designers must optimize the design plan based on the design concept and design skills. Consider a wide range of factors to ensure that the kitchen design is scientific and standardized, including the coordination and convenience of various types of work, advanced equipment, and an easy-to-use premise, but also ventilation and smoke, temperature and noise reduction, lighting, sanitation and cleaning, and other aspects of the design in place.

(E) commercial kitchen design influences the operating entity's external image.

Whether the design reflects the level of the restaurant, which is related to the operator's requirements and the designer's high standard. Kitchen fumes, noise, and heat flow into the restaurant will all have an impact on the restaurant's image. As a result, not the higher the operating cost of the kitchen reflects the level, but more scientific design to reflect the seriousness of the operator.

Commercial kitchen scientific design principles and concepts.

1. a thorough understanding of meal characteristics

The main food processing methods include dining halls, centralized meal preparation, western-style, and à la carte restaurants. The main meal characteristics of the food processing room determine the type, model, and quantity of equipment required. Formal food processing room equipment types, models, and dedicated roles cannot be exchanged. As a result, in order to design in a targeted manner and optimize the design program, the formal meal processing room design should clarify the operating characteristics, the type and number of main dishes, the necessary machines, production processes, and process characteristics.

2、

Separate the raw food preparation area from the cooked food preparation area.

Generally, in a formal meal processing area, two areas of service, raw and cooked, are designed and separated according to the processing steps. According to the flow process, the raw system area and noodle machine, noodle press, noodle case, and waking cabinet are assigned together. Cooking equipment is grouped together to reduce smoke and exhaust. Larger restaurants with formal dining features flavor food, such as pastry, etc., should set up an independent processing room, which can meet the raw system area low temperature soothing and other environmental control indicators, which are beneficial to filling preservation.

3. The meal's key equipment and supporting equipment must be

The type, model, and quantity of the equipment should meet the dining requirements; key equipment should be equipped in accordance with the actual demand; and a fresh operating table, pool, freezer, flour cart, shelves, cupboards, and other auxiliary supporting equipment should be provided. Try to complete the storage of raw materials, washing and washing, picking up and placing kitchen utensils, and other actions without leaving the position. The main food processing room in the dining hall and meal preparation center, in particular, has a high volume of meals served, necessitating a certain number of deliveryGas Hob carts to transport raw and cooked products and empty the transport channel. Raw products in the steamed bun bucket, for example, dumplings, snacks to set up a spare plate, must bun car rack, baking rack, and so on.

4Equipment layout proceeds smoothly.

The main meal transport volume is large, particularly in the dining hall and fast food restaurant, which must transport a large number of staples and soup porridge, sometimes with a cart, in order to leave a wider channel, equipment layout, and channel docking to be very simple and smooth.