Due to the different sizes of the kitchen and the difference in decoration requirements, the details of the kitchen design are different. But the general principle of the layout of the hotel kitchen equipment is very different, basically following the order from raw material to product, from raw to ripe process. This process is consistent with humanized design while ensuring the efficiency of work.
1. According to the layout of the hotel kitchen process
According to the actual needs of the hotel kitchen work, according to the sequence of process layout equipment, ensure the smooth flow of work. The design needs to consider the personnel movement, the operation action, the logistics order, according to the work flow line operation, reduces the invalid labor, makes the logistics student separate, the cleanliness separation.
2. The reasonable collocation of the hotel kitchen equipment
Similar kitchen kitchen equipment, complementary equipment should be reasonably matched, as far as possible together, facilitate coordination and coordination, convenient application. For example, the smoke exhausting equipment is put together to facilitate the concentration and exhaust of the smoke exhaust hood; the same kind of stove should be arranged according to the category model, such as the firing range, the soup kitchen and the stew oven, so that it is easy to coordinate with the cutting process.
3. The details of the humanized kitchen design
Considering the convenient and convenient use of the staff, the location of the kitchen equipment is set reasonably, and the working efficiency is ensured, such as the equipment of the stove and the seasoning table, the cutting table and the pool, the cupboard, the shelf and so on. If the hotel kitchen is used with the worktable, the pool and the stand stand, the knife can be washed, refrigerated, convenient and easy to operate without leaving the position.
4. Hotel kitchen equipment needs to keep distance
Some hotel kitchen projects need to stagger the layout and distance. It is necessary to separate the kitchen equipment, such as the raw and cooked equipment to be separated; the equipment to open the door should be kept open space; the refrigerator, the insurance worktable and other refrigeration equipment can not be placed close to the side of the kitchen table; the pool can not stick to the face case so as not to be mouldy by the tide.
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