First, consider the operation cost of the later stage of the kitchen
The kitchen design decides the kitchen operation cost plan is determined, after the kitchen construction is completed, the kitchen operation cost is also determined. It is mainly reflected in the cost of water and electricity. The power of the selected equipment is too large, the opening of the invalid equipment is excessive, and the long light lamp will undoubtedly increase the operating cost of the kitchen. Especially the design of air conditioning, ventilation and smoke exhaust system is improper.
Two, space utilization and workflow
The average kitchen area is limited, most of which is out of proportion to the restaurant area. Effective area and space utilization and workflow are the primary problems to be solved in kitchen design. The same kitchen is designed by many, and the scheme varies greatly. This means that there is a difference between space utilization and workflow.
Three, work efficiency and meal quality
During peak dining hours, the cook was extremely nervous and extremely busy. Only scientific and efficient kitchen design, the kitchen design process is reasonable, each type of work coordination is convenient, the equipment is advanced, the operation is easy to use, the chef is handy, not only save labor, but also speed up the meal, will make the chef improve the quality and speed of the meal. Conversely, the kitchen design process is not smooth, many partitions, resulting in collaboration inconvenience, equipment function is not good.
Four. The quality of the working environment of the kitchen
Because of the specific working environment of the kitchen, coupled with our existing thinking concept, especially the small and medium-sized restaurants, the kitchen's working environment is not satisfactory. Chef working in smoky, hot, noisy environment, sweating, will inevitably affect the efficiency and physical and mental health, but also difficult to tie heart to stay. Designers should also optimize the design scheme from the design concept and design skills. Taking full consideration of various factors and calculating various parameters, in order to ensure the scientific and rational design of the kitchen, the convenient coordination and coordination of all kinds of work, the advanced equipment and convenient operation, the design of ventilation and exhaust smoke, cooling and noise reduction, lighting and lighting, sanitation and clean and convenient are also designed. If the knowledge is not in place, the design will not be in place, and the bad environment will affect the work and efficiency. In the future, we will spend less money, and then we will have to undertake the cost of design, demolition and reconstruction so as to shut down.
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