Whether in hotels, restaurants or kitchens, when kitchen design starts, it is necessary to think about the placement of kitchen equipment. After all, hotels, fast-food restaurants, drinks shops and other stores are profitable and different from family kitchens. Therefore, it is necessary to consider the problems of kitchen decoration, lighting, water and electricity, types and volume of kitchen equipment.
One: floor tiles question.
It is necessary for the floor tiles to choose the kind of anti slip and waterproof. That is, simply dry, and the appearance is not very lubricated. Although uneven tiles can be used for skid prevention, cleaning is a major problem. Moreover, hotels, restaurants and other local kitchen staff and frequent walking, so, in addition to thinking beautiful elements, but also to think about whether smooth, easy to clear, skidproof.
Two: the purchase of large kitchen equipment.
The one-time purchase of kitchen equipment is often the habit of the restaurant, which can also reach a common personality in the kitchen, and can get the preferential treatment provided by the kitchen equipment suppliers, or the suppliers to provide the kitchen design and other preferences. If you purchase kitchen equipment, if you do not think about the scale of doubt, you will buy unsuitable equipment, forming a hard return, but the kitchen can not settle. In addition, the selection of no after-sale kitchen equipment, often encountered poor quality, can only regret it.
Three: oil fume machine.
In order to smooth exhaust fumes, smoked hood and hood are normally used in families. In kitchen, restaurant, fast food shops and other kitchen design, hood is essential. Be aware that the installation should not be too close to Dutai. Otherwise, it will not only affect the chef's work, but also affect the role of cooking fumes.
Four: kitchen equipment accessories.
We should think deeply about which equipment is demand and which are less or unnecessary, so as to avoid waste.
Five: Lighting questions.
Add the light to the light where the light is not good. Don't let the board fall right under the shadow of the chef. This will seriously affect the efficiency of the work. In hotel kitchens, usually the scrubbing area and the operation desk will be equipped with special illuminating lamps for cabinet.
Six: avoid water seepage in the kitchen.
This requires that the kitchen make a mixture of water retaining ridge when decorating. If conditions permit, irrigation tests can be conducted to ensure that the kitchen does not seep.
Seven: what kind of raw material is better for kitchen utensils?
Stainless steel kitchen utensils: stainless steel macro kitchen utensils are more and more widely used in the catering industry, not only because it is not easy to rust, and the stainless steel kitchenware also has many other advantages, such as fast heat conduction, high cooking efficiency, not easy to wear and wear, and the development of modern catering industry. Demand;
From the point of view of health, stainless steel kitchenware is more stable than aluminum kitchenware, and is more conducive to human health.
Wooden kitchen utensils: the advantages of wooden kitchenware are good heat insulation, not easy to hurt hands, raw materials are relatively soft, no damage to the surface of the pot and so on; but wooden kitchenware has its inevitable defects, for example, long use of simple bacteria, and poor quality of wooden kitchen utensils are simply damaged; in time is slightly damaged after the appearance of the appearance. No lubrication, so cleaning is difficult.
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