Clean sanitary environment.
The layout of kitchen equipment should be considered to facilitate cleaning and maintenance, gas equipment should be left between 0.3 m distance. After the equipment is put in place, some dead corners are filled with jigsaw to prevent the sanitary dead corners from being left in use.
2. clear partition
Raw and ripe separation
Equipment layout should be arranged according to the characteristics of food, cold and hot (stoves and refrigerators and other refrigeration equipment placed separately), raw and cooked separately (conditioning equipment zoning), dry and wet separately (dry goods, seasoning and fresh raw materials storage equipment separated).
3. conform to the kitchen production process.
The layout of kitchen equipment should be appropriately arranged according to the procedures of purchase, acceptance, rough processing, finishing, cooking and meal preparation, so as to prevent the cross-dislocation of various kitchen processes and affect work efficiency.
4. reasonable and convenient
Equipment and appliances can be matched as far as possible, and strive for reasonable layout and convenient use.
The channel between kitchen equipment should not be less than 1.6m, the channel in the working area should not be narrow to 1.2m, and the general channel should not be narrow to 0.8m. The cooking area of the chef should not be less than 800. The area of the loading area should not be less than 1500.