How to determine the size of Foshan kitchen equipment and kitchen restaurant

The kitchen is an important part of the hotel’s catering design and decoration. A suitable size of the kitchen area can not only make full use of the environmental space of the restaurant with an inch of land, but also provide a comfortable working environment for all the staff in the kitchen. Whether the kitchen area is appropriate will also have a vital impact on the smoothness of the kitchen production workflow of the restaurant. Therefore, our catering bosses must attach great importance to determining the size of the catering kitchen area and rely on professionalism when necessary. Design power to assist in the design and planning of catering kitchens. The overall planning and determination of the kitchen area needs to be based on the needs of kitchen production planning and production content, fully considering the available space and related conditions of the kitchen, and determining the area of u200bu200bthe kitchen and related equipment, so as to propose a comprehensive design layout plan. The following information will introduce you to the different types of kitchens, the six elements to be considered when designing the kitchen area, and the three sets of numbers to determine the kitchen area, and introduce you to the skills when determining the size of the kitchen. Knowledge of scientifically and reasonably determining the area of u200bu200bthe kitchen The area of u200bu200bthe kitchen should have an appropriate proportion in the entire dining area. Kitchen area is very important to the production of dishes, it affects work efficiency and work quality. If the area is too small, it will make the kitchen crowded and sultry not only affect the work speed, but also affect the working mood of the chef: if the area is too large, the distance the chef walks during work will increase, which wastes time and energy, and also increases cleaning, lighting and maintenance cost. therefore. The scientific and reasonable determination of the kitchen area is of great significance for improving the chef's work enthusiasm, work efficiency, work quality, reducing waste, and improving the working environment of cooking workers. The influence of raw material processing on the determination of the kitchen area is compared with western cooking. The processing of food raw materials used in western food has been socialized, such as pork and beef, which are divided into different parts and uses. However, only part of the raw materials used in Chinese food is simply divided and the specifications are inaccurate. Inaccurate portions or sold in whole slices or whole pieces, the kitchen needs to be repetitively processed. There are also some food raw materials that have not undergone any processing at all. All the preliminary processing needs to be processed by the chef, which requires a large initial processing room for the raw materials. Moreover, the more raw materials need to be processed, the area of u200bu200bthe kitchen should be appropriately enlarged. The influence of the production process on the determination of the kitchen area. There are many Chinese dishes in Chinese cuisine. The production process is complicated. For example, the rise of shark fin and sea cucumber requires multiple processes and multiple equipment. Therefore, the kitchen area should be designed according to the production process of different dishes. The more types of dishes produced and the more complex the production process, the larger the area of u200bu200bthe kitchen should be, and vice versa. The influence of equipment and facilities on the determination of the kitchen area. Different kitchens have different types of equipment and facilities due to different investment conditions. The technical level and advanced degree of these equipment and facilities are very different. If the equipment in the kitchen is advanced and fully functional, the work efficiency is high, combined with the size of the equipment and facilities, and the area required for a small kitchen will be relatively small. Otherwise, it may be larger. The influence of environmental concepts on the determination of kitchen area From a theoretical and practical point of view, the design area of u200bu200ba Chinese kitchen should be larger than that of a western kitchen. However, due to the differences in the social development process between China and the West, there are differences in social concepts and impacts on the production environment. The different standard requirements also bring about the difference in the allocation ratio of kitchen area. Modern Western civilization has generally agreed that spacious and comfortable working conditions can produce high-quality products in batches. Therefore, the design of restaurant kitchens in Western countries completely matches the area, temperature, lighting, and other aspects of the restaurant. The kitchen area plus other back-end facilities generally occupy the entire area. About 50% of the dining area. When arranging catering layouts for restaurants that mainly operate Chinese food, the traditional concept is often to leave the space with the smallest area and the worst floor conditions to the kitchen. However, with the change and update of people's social concepts, their understanding of the production and living environment is also constantly changing. In recent years, some modern large-scale kitchens have also begun to notice the impact of the production environment on production efficiency and product quality, and thus have also changed the design of the kitchen area, taking the principle of creating spacious and comfortable working conditions for the staff. It is a widely used method to determine the area of u200bu200bthe kitchen with the number of people dining as a parameter and the number of people at the restaurant design as a parameter to determine the area of u200bu200bthe kitchen. Using this method, usually the larger the dining scale, the smaller the kitchen area required per capita for dining. This is mainly because the area occupied by the auxiliary rooms and aisles of the small kitchen cannot be scaled down too small. Previous: Foshan Kitchen Equipment-Preparations for Kitchen Operational Planning Next: Safety Operation System of Kitchen Gas Equipment in the Catering Industry