Principles and norms of restaurant kitchen design

Restaurants are relatively small in relation to hotels and large restaurants, but restaurant kitchens are also required for planning, and it is necessary to be reasonable and practical to facilitate operation and management. What are the guidelines and standards for restaurant kitchen planning? Let's talk about it below. In fact, the catering industry has no written, national or local rigid planning guidelines and standard rules. It is just that after many years of professional experience, the planning requirements for this profession will be formed, which is established by convention. Regarding restaurants, the requirements of restaurant kitchen planning are that it is necessary to be bright, ventilated, dry and moisture-proof, safe and hygienic. 1. Brightness means that there is a satisfying light source in the kitchen that allows the chef to see clearly, and to prepare and cook dishes correctly; 2. Ventilation means that the kitchen must have smoke exhaust equipment, doors and windows and equipment to supply fresh air, so that the kitchen environment will not affect the mood and work of the chef due to oil fume or negative pressure. 3. Dryness and moisture-proof means that the planning of the waterway should be smooth. Dryness in the kitchen can be beneficial to the short-term storage of food and to reduce the short-circuit of power equipment, line corrosion, aging, paint stripping, etc., and it is conducive to the extension of the life of kitchen utensils and equipment; Safety means (1) personal safety. The kitchen equipment planned and equipped must be qualified products and operate safely to prevent injuries or other incidents; the ground uses non-moisture-absorbing non-slip floor tiles to prevent falls. (2) Food safety, pay attention to the division of raw and cooked areas, and separate cold and hot areas during planning. Chefs should also pay attention to the freshness, quality, and taboos of food preparation and preparation to prevent food safety incidents caused by unclean food, contamination and quality. 5. Hygiene means that the planning should be easy to clean, and no sanitary corners should be left. The equipment can also prevent the contamination of kitchen equipment, utensils and food by pests such as rats and beetles. A strainer should be added to the drain to filter out larger wastes to avoid clogging the water pipe. 6. The distance between the dining room and the kitchen is as small as possible. 7. The restaurant kitchen should not be too small, and the area ratio of the restaurant should be 3:7 to 4:6. Too small an area affects the smooth use of the kitchen; too large an area affects the convenience of cooking and transportation, and also wastes the restaurant's operating area. 8. The number of sinks, power supplies and sockets should be planned appropriately, and attention should be paid to prevent the power supplies and sockets from damp and leakage. 9. The planning also needs to refer to some existing and relevant local and national standards, such as 'Urban Area Environmental Noise StandardsFor more high-quality content, please follow the WeChat public account, welcome to subscribe~ Next: Back kitchen configuration required for small restaurants Previous: What kind of restaurant kitchen design plan is the most perfect?