Design scheme of large restaurant kitchen

Generally, canteens with a population of more than 300-500 people are large canteens. The kitchens of large canteens require preliminary design planning due to the diversity of cooking dishes and the complexity of functional areas. Through professional standard kitchen design, it can meet the smooth operation needs of chefs and employees for dining.　　The production process of kitchen design and planning is: receiving and rough processing area (washing and cutting area), hot work area (cooking area), flour processing room, preparation room (sales room), washing room. The design scheme of the restaurant kitchen functional area will be understood as follows on the basis of the kitchen production process. Design plan of large restaurant kitchen (l) Receiving, storage and rough processing area (cleaning and cutting processing area) 　　 area includes raw material acceptance, storage, and preliminary processing before raw material is cooked, namely raw material inspection office, raw material warehouse, raw material slaughter, The raw materials for vegetable washing and dry goods have risen, and the raw materials have undergone preliminary processing. Cutting, pulping and pickling.　　(2) Hot work area and surface spot treatment room 　　The production of food spots is the main work of the kitchen. It focuses on the main technical force and production equipment of the kitchen, and plays a very important role in the entire kitchen production process. In this area, between the original stage and the ripening stage, the space between the original stage and the ripening stage can be concentrated. The raw material and cooked food operating room can be designed centrally, but the effects of soot and steam are required to maintain a good working environment.　　The design scheme of large-scale restaurant kitchen　　(3)Pintry room and washing room　　The improvement and sales area of u200bu200bfinished products are between the kitchen and the dining room. In this respect, the locations closely related to the kitchen production process are mainly the preparation room and the dishwashing room. The restaurant is designed in a dragon style based on the principle of 'convenience, speed, and reduced waiting time for diners'.　　(4) Pre-entry room 　　 In order to meet the requirements of sanitation and epidemic prevention, the sales area has designed a pre-entry room and left a special delivery channel.　　(5) Washing room 　　The cleaning and disinfection of tableware follows the principle of one scraping, two washing, three washing, four disinfecting, and five washing. All tableware is sent to the laundry room for uniform cleaning and uniform disinfection and cleaning. No need for turnover, easy to operate.　　 The fine design and planning of the canteen kitchen can improve the perfect coordination of people, machines, materials and materials on site, and improve resource utilization. This is the best way to save energy and reduce emissions. Previous post: How to design the indoor exhaust system of a hot pot restaurant? Next post: Do the lights in the canteen operating room use explosion-proof lights?