The kitchen of a small restaurant should have a reasonable layout. Due to the lack of space, the reasonable design of the kitchen is more important. The following Xiao Bian will introduce the relevant knowledge about kitchen design for small hotels. Let's look at it together.
Small hotel kitchen design
1, the kitchen floor
The floor design and material selection of the kitchen must not be obedient and must be determined carefully. The use of red steel bricks is still a valid option before the selection of new and practical non-slip tiles.
2, the ventilation of the kitchen
Regardless of whether the kitchen is equipped with advanced hood or even a simple exhaust fan, the most important thing is to make the kitchen, especially the side dish and cooking area, form negative pressure. The so-called negative pressure, that is, the amount of air discharged is greater than the amount of fresh air added to the kitchen. This way the kitchen can keep the air fresh. However, while extracting the main cooking fumes from the kitchen, it is also important not to neglect the gas and exhaust gases generated in ovens, ovens, steamers, steam cookers, steam sterilizers, and dishwashers, and ensure that all smoke is not diffused in the kitchen area. Stay.
3. Water and open ditch in the kitchen
Many kitchen sinks (pools) are designed with too little or too much equipment, so that the chef has to travel far to find the pool. Therefore, it is very difficult to care for cleaning when he is busy. Kitchen hygiene is hard to convince. The open ditch in the kitchen is an important channel for discharging sewage from the kitchen. There may be some kitchens with open channels that are too shallow, or too rough, or with no heights, or no organic connections, making the kitchen or water ground connected, or odor smokers, the kitchen is difficult to achieve dry, clean. Therefore, when designing the kitchen, it is necessary to fully consider raw material defrosting, washing, and the various needs of the chef to take clean water and clean water, and use a single- or double-basin pool as much as possible in a suitable location to ensure the cleanliness and hygiene of the food production environment.
4, the kitchen's Ming kitchen, bright file
The design of the restaurant is a result of the development of the catering industry to a certain stage. In designing kitchens and food stalls, we must at least be careful not to increase the soot, noise, and unsightly scenes of the restaurant. Some of them should only design the final stage of production as a demonstration of kitchen design. There is really no need to highlight it.
5, auxiliary design
Auxiliary design mainly refers to the division of catering functions. It is neither a restaurant that directly serves guests for dinning or consuming, nor a kitchen that does not belong to the production of food. However, with these designs missing, the restaurant may look vulgar and indistinct, even cluttered; kitchen production and production may become intermittent or even incomplete. These auxiliary designs mainly include preparation rooms and washing rooms.
6, the kitchen lighting
The lighting of the restaurant is heavy and the lighting of the kitchen is practical. The practicality here mainly refers to the fact that there are enough lights in the cooking stove to grasp the color of the dishes; the cutting board must have bright lights to effectively prevent knife wounds and the pursuit of fine knife work; there must be sufficient light above the top of the dish. , effectively reduce the weeds mix in and flow into restaurants and so on. Kitchen lighting does not have to be as elegant and neat as a restaurant, but its role must not be ignored.
7, the dining room is equipped with open supplies
Most of the traditional catering management did not pay enough attention to this design and equipment. Therefore, there are also many restaurants that are filthy and filthy. The design of the preparation room should pay attention to the following aspects:
1. The preparation room should be in the transition zone between the restaurant and the kitchen. In order to facilitate the folder, broadcast clips, easy to notify the planning staff, to facilitate the start of food, stop food and other information communication.
2. Double door and double track between kitchen and dining room. Between the kitchen and the dining room, it is a setting of two doors that really separates smoke, noise, and temperature. The overlapping setting of two doors with the same direction not only plays the role of "three compartments", but also blocks the direct view of the guests from the kitchen, which effectively solves the problem of screens in several hotels.
3, there should be enough space and equipment in the preparation room
8, washing room design and equipment
1. The washing room should be close to the dining room and kitchen, and strive to be in the same plane as the restaurant. The position of the washing room is close to the dining room and kitchen, which is convenient for the delivery of dirty dishes and kitchen utensils. The washing room and the restaurant are kept on the same plane, mainly to reduce the labor intensity of the employees who deliver the dishes. Of course, after the large-scale catering activities, the dining car pushes cutlery, which is also a prerequisite.
2. Dishwashers should have reliable disinfection facilities. The washing room is not only responsible for cleaning dishes and kitchen utensils, but also responsible for the disinfection of all washing dishes. In the washing room where dishes are washed by hand, special disinfection facilities must be configured after washing according to the specific conditions of the hotel's energy and site conditions. After disinfection, the tableware is wiped with a clean cloth for use in restaurants and kitchens.
3, washing room pass, exhaust effect is better. Whether it is setting, installing an advanced set cleaning, sterilizing in a dishwashing room of an integrated dishwasher, or manual washing, a steam sterilizing dish washing room will generate water vapor, heat, and steam during the washing operation. If these gases are not extracted in time, they will not only affect the operation of the dishwashing workers, but will also cause the washed or even dried dishes to reappear in water vapor. They will also backstream into the restaurants and kitchens and contaminate the surrounding area. Therefore, effective design must be adopted to effectively solve the problem of opening and evacuation of dishwashing rooms and create a good environment.
A reasonable hotel kitchen design can not only successfully pass the application for a catering license, but also can achieve the rapid operation of a series of steps of processing, cooking, and dining, and is closely related to the safety and health of the hotel, smoke and fire, and can be described as a top priority.
The above is a brief introduction for Xiaobian. If you want to know more related information, please continue to pay attention to Qijia Consulting. More exciting consultation, please stay tuned.
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