The location layout of kitchen equipment in commercial kitchen design

Commercial kitchen equipment, as the name suggests, is a kitchen whose main purpose is profit. Commercial kitchens are different from domestic kitchens. The variety of dishes, the large production volume, and the fast speed of the dishes determine that the kitchen equipment used in commercial kitchen equipment is different from that in domestic kitchens. At the same time, in order to increase the speed of serving dishes, it is necessary to design a reasonable layout of various kitchen equipment rooms. When we specifically lay out the hotel kitchen equipment, we need to follow certain principles and skills. Here I divide it into four parts. 1. The principle of separating cold and hot, and separating dry and wet. The raw material processing location in the kitchen must be separated from the cooking area. Because all kinds of stoves in the cooking area emit high temperatures, they will affect the raw and cold raw materials placed within a certain range, accelerate the rate of deterioration of raw materials, and affect the heat dissipation and cooling functions of refrigeration equipment. The storage requirements of food raw materials are quite different, and the requirements for dryness and humidity are also different. Dry goods and seasoning raw materials should not be wet, and fresh raw materials should not be dried. 2. The principle of convenience and safety. The layout of kitchen equipment should be considered to facilitate cleaning and maintenance. There should be a gap of about 0.3 meters between the equipment. The passage between the main equipment in the kitchen should not be less than 1.6 meters, the passage in the work area should not be narrower than 1.2 meters, and the general passage should not be narrower than 0.7 meters. 3. In line with the principles of the kitchen production process. The layout of the kitchen should be followed by proper positioning of the equipment according to the processes of purchase, acceptance, cutting, and cooking. Only in this way can the smooth progress of the kitchen's various processes run, effective connection, and prevent cross-dislocation in the work process, which affects work efficiency. 4. Adhere to the principle of separating raw and cooked. In order to effectively prevent cross-contamination accidents during food processing, five specializations should be made to the processing of cooked foods, namely, special personnel operation, special perturbation tools, special storage equipment and special disinfection facilities and equipment. The design of the kitchen should be based on the principles of reasonable flow, convenience and practicality, saving labor, and improving the working environment of the chef, without having to pursue more equipment, the better. At the same time, placing kitchen equipment, tools, supplies, and raw materials in the proper locations of the operating points in the design layout is also critical to improving work efficiency. Commonly used tools, such as mixers and applicators, are more suitable to be placed in a position where the chef can see them at a glance and is easy to use. Nowadays, convenience food is used more and more. In order to meet the needs of fast cooking and fast service, more and more restaurants generally design and install kitchen equipment according to the content of the menu. Some traditional kitchen equipment, such as microwave ovens and high-pressure steamers, are gradually being replaced by modern equipment, which greatly shortens the control time and improves production efficiency. As a commercial kitchen, there is no partition in the design, which not only has good lighting and ventilation, but also has a spacious environment, which is convenient for transportation of goods and supervision and inspection by management personnel, so it seems more efficient. In short, the focus of kitchenware layout is to effectively use the existing space, effectively arrange various cooking equipment, organize cooking activities freely and reasonably, use various modern cooking equipment reasonably and efficiently, reduce the labor expenditure of chefs in cooking activities, and create a A good cooking environment reduces the operating cost of the kitchen. In some commercial kitchens, the kitchen equipment is installed in a parallel or U-shaped layout, leaving a passage in the small room, which can greatly save labor.