Commercial kitchen equipment manufacturers tell you how to design a canteen kitchen for thousands of people

The kitchen design of a canteen with hundreds of people is different from that of a canteen with dozens of people, and the kitchen equipment of a canteen with a few thousand people is different from that of hundreds of people. After all, with the increase in the number of people in the canteen, the function of the canteen is also changing. The space structure, equipment configuration, and work room distinction of the entire canteen will change greatly. So, what should you pay attention to when designing a kitchen for thousands of people? As a professional manufacturer of commercial kitchen equipment, we will now share relevant knowledge with you.　　As a manufacturer of commercial kitchen equipment for many years, we believe that the design of canteen kitchens for thousands of people should follow the following principles. 1. The main points for the division of the kitchen area of u200bu200ba 1000-person canteen kitchen should first be based on the business direction and kitchen design specification requirements, clarify the size of the kitchen, the building structure, the location of the doors and windows, the location of the restaurant, and the location of the existing flue, water and electricity facilities, and kitchen Carry out detailed floor plan design for the surrounding environment; the area should always be large first and then small, first divide the non-food processing area, food processing area, cleaning operation area and other large work areas, and then change the locker room, warehouse, office, toilet, etc. The non-food processing workshops are divided in detail; during the period, smooth traffic should be considered. The regional division is based on the location and direction of the main aisle, which runs through the kitchen and connects to other workshops, and determines its location and direction according to the process sequence.　　Second, the modular design method of the canteen kitchen area　　After recognizing the rules of various functional spaces and work processes, the kitchen design can be carried out according to the technical requirements according to the modular method of kitchen design. Various functional spaces in the kitchen, including working areas, workshops, working channels, functional areas, and working posts. Functional parts can be regarded as functional modules of different sizes. Selecting functional modules according to technical needs is a good way to conceptualize the kitchen. .　　3. Design method for the minimum configuration of the canteen kitchen　　(1) Principle of flexible kitchen size　　 For a small kitchen, it is impossible for all working areas and workshops to be located, so the minimum configuration design method is required. Regardless of the size of the kitchen, the sequence of the process flow and the planning sequence remain the same. It is just that the work areas and workshops with clear partitions cannot be demarcated, and functional modules such as functional areas and work positions need to be replaced. (2) The principle of the unchanging sequence of kitchen design process 　　 For smaller kitchens, first use the modular design method for the overall idea, and then use the minimum configuration design method to configure the kitchen workshop and kitchen equipment. The sequence of the design process remains the same, and the design steps are also the same.　　①Using the modular design method to carry out the overall conception, determine the direction of the working channel, and select the location of the entrance and exit of the channel.　　②Start the design in the reverse direction of the process sequence, first the main and then the second, arrange the main workshop first, and then arrange the secondary workshop, the non-staple food processing room, the staple food processing room, the washing room, the meal preparation room, and the design in sequence. Each workshop is designed for the minimum configuration and equipment is selected according to the functional needs, and the design of each workshop is completed one by one.　　③Select the equipment first, and then equip the kitchen equipment in each workshop to determine the area of u200bu200bthe workshop.　　④The warehouse area, office and living area are designed according to the remaining space.　　⑤ Adjust the area according to actual needs.　　 The above points are the relevant knowledge we have compiled about the key points of commercial kitchen design for thousands of people, and I hope it can be helpful to everyone. Previous: Foshan Commercial Kitchen Equipment Company tells you how to design a kitchen workshop Next: Commercial kitchenware-the rule of choosing electric baking pan