1. According to the technological process.
The process of non-staple food processing: non-staple food depot non-staple food roughing room hot dish cold dish preparation room eating mouth restaurant. The process of staple food processing: staple food warehouse staple food roughing room staple food cooked processing room preparation room eating mouth restaurant. The dish room should be set at the end of the dish, the preparation room should be set at the outlet, the hot dish room and the cold dish room should be close to the preparation room, and the dishes can be served smoothly and conveniently.
2. Determine the relationship.
The various working areas in the kitchen should be separated to determine the location according to the relevant relationship, shorten the route of transmission and communication, and facilitate coordination and management. For example, distinguish between main and non-staple foods. The non-staple food depot, roughing room, hot dish room and cold dish room should be arranged in sequence according to the process, and the staple food processing room should not be interposed in the middle. Similarly, the staple food storehouse, the surface rough processing, the cooking, the frying processing should be arranged according to the order of meal.
3. Determine by maturity type.
In addition to processing category, there are also mature categories. For example, the need to arrange smoke exhaust workshop in a similar position, facilitate the installation of smoke hood and pipes; when the area is limited, the cooked equipment, such as cooking table, cooking cabinet, oven, etc. are arranged in a workshop, facilitate smoke exhaust and temperature control. Special processing procedures and layout requirements, such as the unique one-way dish process, in order to adapt to market demand for new initiatives (open file, open kitchen, etc.), need to make some adjustments in the process, in order to take into account the relevant location, the formation of organic links.
4, according to the speed and how much to determine.
According to the requirements of how fast and slow the meal is, the distance between the workshops and restaurants is determined. In larger hotels, non-staple food and staple food are more varied and the division of labor is more detailed, so the division of work area is more. Some hotels have multiple kitchens according to the dishes and meals. In one kitchen, there are processing zones for stir-frying, seafood, swallow wings, stew, soup and so on. The kitchen with special dishes and special pastries also has separate processing rooms. The design of large kitchens is more complicated, and there are more factors to consider. Guests are anxious to order food, and some dishes taste the best time is only a minute or two, even tens of seconds, so to ensure fast food, hot dishes, cold dishes processing room must be close to the restaurant. The dish is located at the outlet of the dining room, that is, the location between the cold dishes and the hot dishes processing rooms. And staple food, stew, soup is not the first time on the table, the amount of meals should also be less, and the location of the restaurant can be placed a little farther than hot dishes, cold dishes. However, pasta-based fast-food restaurants, staple food processing room to eat more, should be close to the restaurant, so that eating fast and convenient.
5. Ensure smooth and efficient workflow.
A scientific and efficient kitchen is the prerequisite to ensure efficient operation. Only by ensuring the smooth and efficient workflow of the kitchen can the overall efficiency of the kitchen be improved. Especially the process flow, staff flow, tableware flow, waste logistics flow and other tangible workflow have a decisive impact on the efficiency of the kitchen, in the planning and design must be optimized as a key.