What are the principles of hotel kitchen design, and the main points of hotel kitchen design

1. The ventilation of the kitchen, the most important thing is to make the kitchen, the air should be kept fresh. However, while extracting the main fumes from the kitchen, we should not ignore the turbidity and exhaust gases generated by ovens, ovens, steamers, steam cookers, dishwashers, etc., and ensure that all fumes are not diffused and retained in the kitchen area.

2. The kitchen is bright and bright. Restaurant design is the last product of the development of the catering industry. When designing a bright kitchen and a bright stall, at least pay attention to the fact that the design should not increase the smoke, noise and unsightly scene of the restaurant.

Some of them should only be used as a demonstration kitchen design for the final stage of production, and it is really not necessary to explain it to others.

3. When the kitchen is using water. There are many kitchens when designing the sink, due to the poor equipment, the chef has to run a long way to find the sink, so it is difficult to take care of the cleaning when he is busy, and the hygiene of the kitchen is difficult to trust. The open ditch in the kitchen is an important channel for the discharge of kitchen sewage.

However, some kitchen gutters are too shallow, or too rough, or there is no height difference, or there is no organic connection, so that the kitchen is connected to water and ground, or smelly, and it is difficult for the kitchen to be dry and clean.

4. The auxiliary design is to complete the catering facilities. Auxiliary design mainly refers to the division of catering functions, which is neither a restaurant that directly serves the dining and consumption of guests, nor a kitchen that belongs to the production of dishes. But without these designs, the restaurant may look vulgar** or even noisy; Kitchen production and production can also become intermittent or even incomplete.

These auxiliary designs mainly include pantry and dishwasher.

5. The pantry is a tool for preparing meals and preparing for the opening of meals. Traditional F&B management is complicated when design and equipment does not attract attention. As a result, there are also many restaurants filled with dirty smoke and poor service.

1. The principle of hygiene.

Hotel kitchenware and kitchen equipment must have the ability to resist pollution, especially to prevent cockroaches, mice, ants and other food contamination functions, in order to ensure the intrinsic quality of the entire kitchen equipment.

2. The principle of fire prevention.

The surface layer of hotel kitchenware and kitchen equipment should have fire resistance, and the surface materials of kitchen equipment produced by regular kitchen equipment manufacturers are all made of non-combustible and flame-retardant materials.

3. The principle of convenience.

The operation of the hotel kitchenware kitchen should have a reasonable process, and in the design of kitchen equipment, it is very important to design the arrangement of various parts according to the correct process, which is very important for the convenience of future use. Then the height of the stove, the location of the wall cabinet, etc., all directly affect the convenience of use, to choose the kitchen equipment that conforms to the ergonomic principle and kitchen operation procedures.

4. The principle of beauty.

Hotel kitchenware and kitchen equipment not only requires pleasing shape and color, but also has durability, so it requires easy anti-pollution and good cleaning performance.

We are now more socially mobile, so we travel a lot. At this time, our hotel industry began to serve everyone's life. An important part of our hotel is also our kitchen.

So the kitchen is guaranteed for a lot of people to eat. The design of the kitchen is a key issue. Let's talk to you about itHotel Judgment Room KitchenWhat are the key points of the design?

This will be helpful for people who want to decorate.

First, the key points of hotel kitchen design.

1. Everyone fully understands our pattern design, and the kitchen area of the general restaurant is not less than 35% of the dining area, which is also a particularly reasonable design method. The ceiling height of the kitchen should not be less than 2700mm.

2. When designing, I also have to grasp that the logistics area of all kitchens needs to be at least 300mm 350mm, which is also suitable for my space utilization. Open kitchens require a 150mm drop plate to facilitate the installation of push-in cold storage and trenches.

3. Everyone knows that the kitchen is a very complicated place. Grease effluent from kitchen areas and food processing areas. We have to make our drainage good.

It must pass through a grease trap before it can be discharged into the sewer. Kitchen ** grease traps should be designed outside the kitchen area and have a capacity sufficient to be treated once a week.

Second, the choice of decoration kitchen tiles.

1. How to choose ceramic tiles is a matter of great concern to everyone. Kitchen renovation tiles should be easy to clean. Suitable for our residential use.

It needs to be cleaned frequently, but it is recommended not to use mosaic in the kitchen for cleaning reasons, because the area of each piece of mosaic is small, and it is easy to hide dirt and dirt, which is not convenient to clean, so try not to choose mosaic tiles in the kitchen.

2. For the sake of our environmental protection, kitchen decoration wall tiles can be mainly light colors. Exceptionally clean and tasteful. The floor tiles are darker colors to match with the stuffiness.

The color of kitchen tiles can be the same color as the cabinets. If you like a strong visual impact and a fashion-forward style, use contrasting colors to complement each other.

3. In order to do a good job of hygiene, everyone understands that it is very good to pave matte tiles, which is also suitable for our kitchen. Matte tiles will make people feel difficult to clean, and their delicate and simple luster can show the elegant aesthetics of the owner, making the taste of the kitchen more harmonious and natural.

The kitchen in the hotel is not as small as at home. We have to make sure that a lot of people eat smoothly every day. So everyone's guarantee points are decorated. It makes us feel very convenient when we use it.

With the advancement of the times, hotel kitchens have become more and more transparent. But how to decorate the hotel kitchen more beautiful and tidy, this is a problem that many owners are considering. The kitchen in the hotel is an important part of the whole hotel decoration, so it needs to be rationalized in the design and layout when decorating.

So what exactly are the design requirements for hotel kitchens? Let's take a look at it with Kizhou.

1. What are the requirements for hotel kitchen design?

1. Reasonable layout.

There are also certain requirements for the layout of the kitchen, which needs to be decided according to the regulations of the relevant departments, including the design and layout according to the regulations of the relevant departments such as gas pipelines, health and epidemic prevention, environmental protection and fire protection. What needs to be known is that the layout of the whole kitchen should be determined by the convenience of passing the dishes, and the conveying process should be shortened as much as possible, so as to not only maintain the freshness of the dishes but also facilitate the quick and convenient work of the users in the kitchen.

2. Design of cooking utensils.

The important equipment in the kitchen of the hotel is the installation of the stove, so the reasonable installation of the stove can make the user work conveniently and quickly, improve work efficiency, and ensure its safety. The cooktops also need to meet the cooking process of different dishes, so the design of the cooker in the kitchen needs to take into account what cooking tools are needed for the dishes in the hotel.

3. The ventilation of the kitchen is reasonable.

Regardless of whether the kitchen has arubrium equipment or a good cook, we should pay attention to the strengthening of the ventilation function in the kitchen, because the use of the hotel kitchen is large, the heat generated is more, and the smell of oil smoke is also more serious, so the ventilation function in the kitchen must meet the requirements. The main thing is to form a negative pressure space in the inner area of the kitchen, and the air in the hotel kitchen can be extracted by using a smoke extractor with good smoking performance, so as to ensure the cleanliness of the kitchen.

4. The ground decoration should be tidy.

The selection and design of the ground in the hotel kitchen should not be purchased blindly, and the floor materials to be purchased need to be decided after reasonable design. If you don't choose a reasonable anti-slip material, the general red steel brick is also a good choice, and at the same time, when designing the water and open ditch in the kitchen, it is also necessary to have a reasonable layout, the open ditch is an important drainage channel in the kitchen, so the depth of the open ditch should not be designed too low, and the iron mesh that can filter the water above the open ditch needs to be installed, so as to facilitate the flow of water into the open ditch. The configuration of the sink needs to meet the amount of food in the kitchen as much as possible to avoid inconvenient operation.

Well, the above is the relevant introduction to the requirements of hotel kitchen design, do you have a new understanding of hotel kitchen design? I hope that the results of the collation can help people in need.

The design of the hotel kitchen is ventilated and air-conditioned with the following considerations:

1. Smoke exhaust of kitchen stove.

2. The ventilation of the kitchen should not make the chef feel hot.

3. The smell of the kitchen cannot enter the dining room.

4. It is necessary to determine with the equipment supplier of kitchen utensils that when designing the kitchen, the layout of the entire kitchen equipment should be reasonably arranged and designed according to the on-site conditions and the functions and requirements of the restaurant, and the kitchen equipment should be adjusted in combination with the requirements of the gas company, health and epidemic prevention, environmental protection, fire protection and other departments, and the actual situation of future construction, installation and acceptance should be fully considered.

When designing a kitchen layout, the following principles should be strictly adhered to: understand the established dishes of the client's kitchen, and the design should be centered on this; Strictly follow the principle of separating raw and cooked food to ensure food hygiene in the kitchen. Under this premise, the transportation process should be shortened as much as possible to make the direction clear; Reasonable arrangement of kitchen space and working position to ensure that chefs can perform their duties, divide labor and cooperate, and improve output and quality; The layout of kitchen utensils and utensils has a reasonable space, so that the vision is wide and easy to manage; For unreasonable original devices, try to transform or utilize them to conform to economic principles; The basic goal of the ventilation system in the kitchen is to maintain air circulation and no stuffiness, so as to make the kitchen have a comfortable working environment. Kitchenware complies with fire, hygiene and environmental regulations to ensure safety and avoid damage.

The design of the kitchen should be based on the principles of reasonable process, noisy convenience and practicality, labor saving, and improvement of the working environment of the chef, without the need to pursue more equipment. There are many kitchen equipment and useless, which not only causes an increase in investment, but also occupies the space of the site, so that the kitchen production operation can not be opened, increasing the unsafeness, and there is no need to blindly pursue the beautiful style and fancy shape.