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Guangdong Grace Kitchen Equipment Co., Ltd

Design is the key to the establishment of a catering kitchen.

by:Grace     2021-03-28
Catering kitchen design is a very meticulous and rigorous work. Whether the design and layout are reasonable is directly related to the success or failure of catering franchise operations. The design must be based on the actual situation. Please have experienced professional engineering and technical personnel who understand catering production, catering management experts with rich practical management experience, chefs, technical backbones, and professional kitchen equipment manufacturing company designers to participate in repeated deliberations. Get the best solution. Avoid random design and construction based on feelings. Once the water, electricity, gas and other pipelines are laid and the foundation and other infrastructure are completed, it is not only difficult to change the original design plan, but also causes manpower, material resources, and There is a serious waste of financial resources and time. Many catering owners have suffered a lot in this regard. Everyone should learn from it. Before designing the layout of the kitchen, careful planning must be carried out. 1. Ensure that the kitchen production process is unimpeded. The catering kitchen production process should be separated from the movement of people and the delivery of goods. The kitchen production staff is relatively concentrated, with many types of work, mixed goods, and complicated operating procedures. Kitchen production starts from the purchase of raw materials, through inspection and acceptance, rough processing, cutting and distribution, and cooking and sales. It is a continuous process. Therefore, the kitchen design should consider the raw material purchase and delivery line, the cooking and delivery lines of the dishes should avoid cross-reflow, try to avoid the inversion of the production process, avoid the large-scale walk of the kitchen staff, and avoid the collision or collision between the staff. Increase the level of hard work of the staff. 2. The production departments of the kitchen should be arranged on the same floor as far as possible and close to the restaurant. The production of catering and kitchen equipment is inseparable from the close cooperation of various processing and production departments in the kitchen, as well as auxiliary facilities such as food warehouses and cold storage. If these departments are arranged on the same floor, on the one hand, the transportation distance of raw materials and food can be shortened , Reduce the workload of chefs and improve work efficiency; on the other hand, it is also conducive to the mutual adjustment of staff and kitchen equipment, as well as the centralized control of managers, on-site inspection, and command management. The close proximity between the kitchen and the dining room is conducive to shortening the distance between employees, saving personnel costs, and ensuring the quality of dishes. A major feature of Chinese cuisine is that hot dishes are eaten hot. Long distances and long time periods will affect the quality and speed of the dishes. This will easily lead to customer complaints. Since the dining room is close to the kitchen, noise should be taken into consideration when designing, so that guests cannot hear the noise produced by the kitchen while sitting in the dining room. 3. The kitchen design should take into account the intuitive promotion function, and leave room for development. Modern catering diversified business models emerge in an endless stream, with open file display, on-site cooking, etc., intuitively showing the production of dishes in front of the guests, allowing the guests to be on the scene , To promote their desire for consumption, so modern kitchen design should adjust the design ideas according to the catering business model to form unique characteristics. In addition, due to various reasons, such as insufficient funds and insufficient estimates of the source of customers, some restaurants often arrange small spaces and tight equipment when designing the kitchen. Once the business is booming, the kitchen production is often in short supply. Therefore, the restaurant is in the kitchen design. It should focus on long-term development planning and leave appropriate space so that when business is booming in the future, equipment can be added at any time to meet the needs of hotel operations. 4. The kitchen should pay attention to the design of the working environment. The work of the kitchen staff is very hard. The quality of the kitchen production environment and production conditions directly affects the work enthusiasm of the employees and the quality of the dishes. There are still a considerable number of restaurants, especially small-scale private restaurants, pursuing low investment and high returns. They often lack humanity in the kitchen design process. As a result, a considerable number of chefs still work in a “severe and hot” environment. It affects the physical and mental health of chefs and threatens the health of consumers. Therefore, the design that pays attention to the working environment of the kitchen should arouse the great attention of the people in the industry. The kitchen design should be comprehensively considered in terms of temperature, humidity, ventilation, lighting, noise, floor strength, color, slip resistance, working space, resting space, etc., to design a comfortable working environment, which can greatly improve the working efficiency of the kitchen. 5. Kitchen equipment and facilities should be as practical as possible. Some large-scale restaurants often have multiple floors and multiple kitchens. Due to the different consumption structure of catering, the time of production is sequential, such as cold dishes, barbecues, dim sum, etc. The amount consumed is generally less than that of hot dishes, and the time of serving dishes is first and then later than hot dishes. Therefore, when the kitchen equipment is arranged, according to the actual situation of the hotel, as far as possible, the kitchens with the same functions such as snacks, barbecues, and cold dishes can be concentrated on the same floor. The production is combined into one. A set of kitchen equipment is used for centralized production and distributed and used. , Not only can save kitchen space and equipment investment, but also greatly reduce labor costs. 6. The kitchen design must meet the requirements of hygiene and safety. The products produced in the catering kitchen are directly consumed by consumers. Kitchen hygiene is related to the health of consumers and the reputation of the company. Therefore, the top priority of the kitchen is hygiene. The design and decoration of catering and kitchens, and the purchase of equipment should focus on easy cleaning and sanitation. Kitchen safety includes four aspects: one is the safety of the purchased raw materials; the second is the safety of the entire production process in the kitchen to ensure that the dishes produced are free from deterioration, pollution, and safe use; the third is the implementation of anti-theft measures for cooking ingredients; The fourth is the personal safety of all staff in the kitchen. In the kitchen design process, attention should be paid to the thickness of the power line, the specification and brand of the wire, the power of the power source, the layout of the fire protection system, the deployment of fire protection equipment, the distribution of the monitoring system, as well as the valve of the air source, the location of the oil depot, and the fire protection The unobstructed passage and so on.
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