Zhaoqing school canteen kitchen design how to layout

An area of, cooking job & emsp;   This area should include cold dishes, snacks, dishes, cooking range, and the corresponding small freezer and turnover. This area is the concentration of forming product flavor, quality, production areas, so should be set could look through monitoring the office of the kitchen, cold dishes, snacks, office should be separated by alone, between between the side dishes and cooking range can not be separated.     The layout of the area, should be close to the raw material entrance. Area in dry storage, cold storage, freezer, etc. , and the corresponding between office and the appropriate scale of processing, according to the scope and degree of processing, to determine the size of its. Second, the raw material receiving, storage and processing area & emsp;   Processing and storage of kitchen equipment area is specifically responsible for the kitchen needed raw materials processing and storage areas, processing and storage area layout is important to the acceptance, storage, processing and arrangement in a process, not only convenient for the storage, acquisition and processing of raw material, can shorten the transportation distance of raw material, improve the work efficiency. 3, equipment eat clean area & emsp;   When layout should include pantry, tableware cleaning and proper kitchen utensils and storage rooms, small kitchen can be made simple space workbench, etc.     Kitchen layout according to process flow, layout must be in a line, ensure smooth workflow, continuous, avoid backflow phenomenon, food and beverage production from raw material purchase, the processing and cutting to cooking, is a successive, step by step.     So. Kitchen kitchen utensils and appliances raw material stock and recipients route, dishes cooked assembly and production line, to avoid cross reflux, special attention should be paid to prevent cooking dishes and closed sets, washing dishes, staggered into the ark, in order to improve the work efficiency of the kitchen staff, avoid the jam or accident. Common type layout & emsp;   Kitchen work between the type of layout should be based on the kitchen structure, area, height and equipment specifications, have the following several types available for reference. A, L layout & emsp;   Usually set the commercial kitchen equipment along the wall as a horn, the gas burner, ovens, griddles, baking sheet, fryer, combination of common equipment such as frying pan, on one side, the other large equipment combination, on the other side connected to both sides into a horn, concentrated heat exhaust smoke. When kitchen area and kitchen building structure with a linear layout, often using L layout. The layout in general restaurant kitchen or bread, pastry room is widely used. Second, the type of layout & emsp;   The main cooking equipment, such as cooked equipment and cooking equipment, respectively, in the form of two sets of back-to-back combination in the kitchen, in the middle by a low wall, apart under the same suction platoon lampblack cover, chef relative standing. Third, linear layout & emsp;   Refers to all the stoves, fryer, ovens and other heating equipment as a linear layout. Is usually arranged according to the wall, under a rectangular ventilation exhaust, centralized heating equipment layout, focus on suction platoon lampblack, each chef according to the division of labor is relatively fixed to some cooking cooked dishes, required equipment tools are distributed around and around. Applicable to the highly specialized and site area is larger, the relative concentration of large food companies in the kitchen. Four, u-shaped layout & emsp;   The workbench, freezers and heating equipment, the display one export for personnel, material in and out, product can open the window from the window after handing. When the kitchen area is small, can use this layout, such as pastry room, cold dish room, hot pot between raw materials preparation. U kitchen layout can make full use of existing work space, improve the work efficiency. Share: a: sanshui school kitchen equipment when the choose and buy should pay attention to details