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Guangdong Grace Kitchen Equipment Co., Ltd

Large-scale commercial kitchen equipment manufacturers explain the structure

by:Grace     2021-03-01
The basic rules of large-scale commercial kitchen equipment design The most basic concept of kitchen design is 'triangular working space'. The sink, refrigerator and stove must be placed in a suitable place. The most important idea is to have a triangle shape and the best isolation. Not more than one meter. At the beginning of the design process, the large-scale commercial kitchen equipment manufacturer reported that your most conceptual approach is to design the basis according to the pace of the chef's usual manipulation. The structure of the control line kitchen can be generally divided into a line, l-shaped, u-shaped, island-shaped and other forms, but no matter what kind of structure, it should be in accordance with the kitchen control line rules, namely storage, cleaning, cutting, meal preparation, The cooking service line is fluent and not congested. We introduced to the master the in-line structure design method of kitchen equipment (in-line kitchen structure refers to the in-line arrangement of all working areas along part of the wall, which gives people a simple and clear discovery. This is because the corridor is not wide enough to include parallel The skill often used in the design situation) The flat-shaped kitchen design and structure The flat-shaped kitchen is rare in the small kitchen. The kitchen utensils are lined up along the wall, and the moving lines are in a straight line, which does not occupy space, but the desk is not straight and too long. , Otherwise it is easy to belittle the efficiency of the cabinets, the cleaning tank, the console and the stove are generally displayed in one line, which conforms to the order of washing, processing and cooking. The table top is about 2 meters long, and at least 40 cm action console should be left in the center of the cleaning and cooking area. In addition, designing a little more suitable pull baskets or multifunctional boring accessories on the cabinet or using the wall to reduce the partitions and hooks can popularize the air transportation utilization rate. However, the inline structure design cannot satisfy all the special requirements of the kitchen, so when designing, it is necessary to discuss the design skills of other styles. Important structural methods for large-scale commercial kitchen equipment manufacturers: L-shaped structure Even if the in-line structure cannot accommodate all the required equipment, it may be better to set up the restriction equipment on the side of the main stove area to produce an L-shaped structure. Most of the supporting equipment set up on the side, such as soup stoves and stew stoves, require less knife cutting and distribution. It is better to set up a lottery table or a lottery table instead of a dedicated knife cutting and handling table. This design method is also used more frequently. The structure of the l-shaped kitchen is to place furniture and equipment along the adjacent two sides of the kitchen. In order to protect the 'handling triangle' in the scope of effectiveness, the length of the shorter side of the l-shaped should not be less than 1.7 meters, and the longer side should be arranged at 2.8 meters. The distance between the stove and the stove should be 1.2-1.8 meters, the refrigerator and stove should be between 1.2 meters and 2.7 meters, and the refrigerator and pond should be between 1.2 meters and 2.1 meters. At the same time, the vibration lawsuit requirements of the human body should be satisfied, and a 30cm vibration space should be reserved between the sink and the corner to meet the needs of the common operator. The design of the L-shaped cabinet should place both the basin and the stove as close as possible. Even if the kitchen is large, it is recommended that the water basin and the stovetop should be arranged to match each other. Generally, 90~120 cm is appropriate. If the space is small, it can be discussed to design multi-layer drawers under the console to expand the space. For an L-shaped kitchen For the corner position, you might as well reduce a triangular fan-shaped cabinet or corner pull basket, and put in a few large utensils such as pots and basins to eliminate unnecessary marginal abuse. You may also wish to design the corners of the cabinet as a small bar, where to put the juicer, coffee maker and other portable appliances. U-shaped structure According to the number of cooking stoves, the U-shaped structure may have two structural forms. The important cooking stove is a straight structure, and the dependent stoves are set on both sides. You can refer to the L-shaped structure design. However, when there is a cooking stove on one or both sides, the main cooking space must have a full length. Because the side bread-type taxi cooking stove also needs to hit the lotus table, cut and match the service table and pass the food channel. The important cooking area is an L-shaped structure, according to the need to establish a lottery table and a cutting and matching service table, and protect the service requirements of the important cooking stove. Island-shaped structure The island-shaped structure requires the main stove to have a full width and length. A double-row stove is set up in the center of gravity to produce an island-shaped structure. Both sides design a straight structure to completely produce a ring structure. The above construction methods are mostly used in preparatory restaurant kitchens. Canteens and fast food restaurants may also be used by consultants. Some canteens and distribution centers are relatively fixed due to the relatively fixed meal format, and there are fewer types of tricks. In addition, due to the head size and structure, the main stove does not have a dedicated desk and mutual aid equipment, but a specially designed matching room. In accordance with the pre-determined menu litigation requirements, the amount of non-staple food processing in the pasta shop is relatively small, so you may wish to simplify the non-staple food processing equipment and only set up the stove and the cutting and matching desk. In short, the situation is half a catastrophe. It may be designed in an ingenious manner according to the structure, area, and the essence of the equipment required, but it must be designed in accordance with the rules of the work room. The above points are the common sense of the relationship between the major commercial kitchen equipment manufacturers and the rest of the commercial equipment structure. I hope they can help the master. The above is the full essence of the structure explanation for large-scale commercial kitchen equipment manufacturers. If you are interested, you may wish to take a look at our kitchen equipment or the kitchen project done by our company. Next: This is the last one. Previous: Professional hotel What aspects of kitchen design need to understand
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