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Guangdong Grace Kitchen Equipment Co., Ltd

Commercial kitchen design determines kitchen construction investment

by:Grace     2021-03-28
The importance of kitchen planning and design to the catering industry is unquestionable. The effect of kitchen planning and design directly affects the direct investment cost, operating cost, kitchen working environment, physical and mental health and working mood of employees, food quality, and work efficiency of the catering industry. It even affects the external image and operating efficiency of the hotel. Operators and kitchen staff are concerned about the hotel kitchen design, but the degree and perspective of concern are different, and the depth is not the same. Even if they have an understanding of kitchen design, they have accumulated a certain amount of experience and Investigating the understanding, due to too many professional technical categories, and some invisible equipment technology and soft science, it is impossible to fully track the development of new ideas and new technologies, plus factors such as the influence of thinking habits, industry habits, and deviations in understanding. Kitchen planning and design will have an impact, and it will also have an impact on the actual use of the kitchen. Under the situation of rapid development of the catering industry, in the fierce competition, such kitchens are often forced to suspend business for renovation in order to reduce costs and improve operating efficiency. The reason lies in the lack of foresight, the lack of understanding of the important role of kitchen optimization design and the real and long-term impact of kitchens on hotels. It should be seen that kitchen planning and design is a soft science, requiring less design costs and no need to increase investment. It can reduce construction investment and operating costs. The importance of kitchen design is reflected in the following aspects: 1. Commercial kitchen design determines kitchen construction investment. Kitchen planning and design mainly determine the following investments: (1) The selection of kitchen equipment and kitchen planning and design should first be based on The scale of operation determines the area distribution of the selected kitchen equipment and various functional areas, and it should be coordinated and matched, and cannot be separated or under-configured. The type and number of equipment selected determine the area distribution, and the equipment selection determines the equipment model level. The cost of investment and operation will have an impact. Shop operators will increase investment costs in the following two situations. The first type, high configuration, often one-sided pursuit of advanced equipment, complete functions, and the number of equipment configured is large and power. Large, more than the needs of the store’s business. The second, low configuration, the quality and price of kitchen equipment are not deeply investigated, and they are greedy for cheap. The equipment is not equipped or the power is not enough, and some defective products with high power consumption are purchased during use. , Can not guarantee the speed and quantity of meals, continuous failures, additional investment is required. The secondary investment is much more than the primary investment, which increases the invalid investment in the construction of the kitchen. (2) Auxiliary facilities design Auxiliary facilities include ventilation and smoke extraction, oil fume purification , Power supply, water supply, water supply, lighting, noise reduction, temperature reduction, fire protection and other facilities. In recent years, the catering industry has developed rapidly, with increasing scale and grade, and auxiliary facilities have attracted attention. However, the supporting design of these professional facilities and the unique environment of the kitchen still exists There are some unsatisfactory gaps. Especially the renovation and expansion of the kitchen, often without calculation and design, directly handed over to the construction team to carry out the Ding based on experience, it is inevitable that there will be too high power consumption and insufficient flow. The exhaust air volume is too large and too small. , The improper selection and configuration of the fan will increase investment and operating costs. In addition, the existing window is blocked by the stove and the exhaust hood during the design, and the natural lighting and natural supplementary air are not fully utilized. To reduce the quality of the kitchen environment, it is necessary to increase the investment in lighting and ventilation equipment. The design of auxiliary facilities is not in place, which brings hidden dangers to the kitchen, and also incurs additional costs for construction investment. (3) The design of construction costs is imperfect, and the project is not designed. Failure to do so, unable to make overall plans, will inevitably cause repeated construction, and will also bring undue costs to construction investment. 2. The kitchen design determines the kitchen operating cost plan is determined, the kitchen construction is completed, the kitchen operating cost is mainly reflected in the water and electricity In terms of consumption costs. Excessive power of the selected equipment, excessive invalid working time of the equipment, and permanent lights will all increase the operating cost of the kitchen. Inappropriate design of air conditioning, ventilation, and smoke exhaust systems, the ineffective power consumption is even more alarming. For example, In order to save the cost of a fan, a hotel uses a fan with a slightly larger exhaust volume in the main and non-staple food processing room to exhaust smoke. There is a period of time difference between the main and non-staple food processing time. The price of the fan 3. Kitchen design determines the space utilization and work flow. Generally, the area of u200bu200bthe kitchen is limited, most of which are not proportional to the area of u200bu200bthe dining room. Efficient area utilization and work flow are the first problems that the kitchen design should solve. The same kitchen has more Home design, the plan is very different. Even if it is designed by professionals, it needs to be modified many times, which means that there are differences in space utilization and workflow design, which will have different effects on the work efficiency and management of the back kitchen. 4. Kitchen design affects work efficiency and meal quality. During peak dining hours, chefs are extremely busy and busy. Scientific and efficient commercial kitchen design, reasonable design process, convenient coordination of various types of work, advanced equipment, convenient operation and use, and the chef’s handy operation, both It reduces the amount of labor, speeds up the meal, and improves the quality of the meal. On the contrary, the kitchen design process is not smooth, there are many partitions, inconvenient collaboration, poor equipment functions or lack of items, which will undoubtedly directly affect the speed and output of meals. Meal quality. For example, if the knife worker is far away from the sink, the washing is inconvenient, and the working channel is crowded, the knife worker often saves the washing process, and cannot clean the countertops frequently, which will inevitably affect the work efficiency and the hygienic quality of the dishes.
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