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Guangdong Grace Kitchen Equipment Co., Ltd

Hotel kitchen engineering design steps

by:Grace     2021-03-28
Well-designed hotel kitchens are an integral part of efficient, safe and convenient food preparations. Hotel kitchen designers use ergonomics to design hotel kitchens. The fewer steps required to complete the task, the better. After careful consideration, the design and planning of the hotel kitchen will save money and time in the construction phase and improve living standards. The design plan of the hotel kitchen is determined by space requirements, equipment and budget.  Step 1   prepare a detailed list or menu of all the food in the hotel kitchen. The food storage and preparation methods are described in detail. This is one of the most important steps in a hotel kitchen planning and should be done before choosing space or equipment. You don't know what kind of equipment you will need until you decide what food you will prepare. Including all the menu items, you can add them in the future. (A small hotel kitchen, as a bakery or sandwich shop, may not meet the requirements of the health code, if you want to add soup, salad, fried food or pizza) Careful planning will avoid expensive changes, kitchen equipment or supplies . Step 2   make a complete list (including detailed measurements), all the equipment you need, food preparation, refrigeration, display and storage. Each item of equipment must meet the requirements of commercial health regulations. Do you need a walk-in refrigeration unit or a stand-alone cold storage device. The size and quantity of equipment, plus food preparation aspects, will determine the amount of space required in your commercial kitchen.  Step 3  Choose a location for your small commercial kitchen. Make sure you will construct a new building or renovate an existing commercial space. Contact your local zoning committee to determine whether your new business meets zoning restrictions.  Step 4   If you are remodeling an existing building, take a precise measurement of the size of the space. Note the existing windows, doorways, power outlets, wiring ducts and floor drains. Make a sketch of the existing space, explain the current floor materials, wall and ceiling surfaces, and all heating, exhaust or air-conditioning vents. For a new building, a rough sketch size and construction proposal for special functions are proposed.  Step 5  Plan how to use your hotel kitchen space. Ergonomics is a consideration in the design of kitchen space. Hotel kitchens should be designed for maximum labor efficiency, safety and functionality. Make sure there is enough space to carry hot pots and bulky supplies when walking around. If employees do not need to waste time and extra exercise to complete tasks, efficiency will increase, fatigue and workplace injuries will decrease.  Step 6  Contact your city or country building inspector and make an appointment to review your preliminary plan. Must meet health and fire protection regulations. The space may need to be changed to meet the requirements. It is stipulated that a food preparation area must be far away from any sink or waste and disposal drain, installed vents and grease traps, the size and temperature capability of the hot water tank, and the design and location of the food storage area. Before designing a commercial kitchen space, make sure you receive a printed copy of all the rules and regulations.  Step 7   employ professional architects or builders to design hotel kitchens, and apply all building and sanitation department rules to commercial kitchens. Before purchasing equipment or starting construction or renovation, detailed drawings or drawings of the Ministry of Health and fire inspectors must be reviewed and formally approved. The drawings must include electrical wiring diagrams, fire-fighting equipment installation diagrams, emergency and barrier passages, piping and electrical installation plans, and a complete list of all building materials. Foshan Equipment Co., Ltd. is a professional company engaged in commercial kitchen equipment customization, kitchen engineering design, production research and development, kitchen equipment installation, maintenance services, and catering smoke exhaust system design. Provide customers with four major solutions: energy-saving kitchens, environmentally friendly kitchens, safe kitchens, smart kitchens and other one-stop overall solutions. Serving five major customers: chain catering, banquet hotel catering, central kitchen, unit school canteen, star hotel. Six major product systems: stove energy-saving system, environmental protection purification system, safety operation system, central kitchen system, refrigeration and heating system, dishwashing and disinfection system. Professional quality creates a professional brand and focuses on the development of benchmarks in the kitchen equipment industry. Previous: Design points of hotel, canteen, restaurant kitchen smoke exhaust engineering Next: How is the price of canteen kitchen equipment calculated?
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