Rational use of hotel kitchen equipment space

In the hotel kitchen project, the location of the hotel kitchen equipment is also a very important part. So how can we make rational use of space.

First of all, the kitchen must choose a location with sufficient area, so that the kitchen must match the size of the restaurant and the business service items, so that the kitchen area is fully functional. The main and non-staple food processing rooms in the kitchen and the matching working rooms such as changing rooms, toilets, warehouses and offices should be arranged together as far as possible to facilitate work and reduce the distance of management cooperation. The distance between the hotel kitchen equipment and the location of the distribution workshop directly affects the work efficiency. If the number of hotel kitchen equipment is small, the power is insufficient, and the grade is poor, the quality of the meal, the grade of the dishes, and the speed of the meal will be affected, and there will be no good benefits.

The kitchen is a place for food processing. The environmental protection and hygiene of the hotel kitchen equipment must be ensured. There must be no dust, flue gas, garbage dump, sewage ditch and other pollution sources nearby. The upper part of the kitchen can not have a toilet, the lower part can not store damp deterioration, water explosion items. In the same floor, the kitchen outlet should be away from the bathroom, or not in the same direction.

Various working areas of the hotel kitchen project, such as the main processing room and open stalls for staple and non-staple foods, the dining table, the rough processing room, the warehouse, the refrigerator, the freight elevator, etc., should have smooth passages, and make every effort to shorten the distance between each other, shorten the transportation distance, and improve work efficiency. If the structure area is limited, the relatively independent area should also ensure complete supporting functions. For example, the rough processing room, picking room and cold dish room are arranged together to facilitate transportation and coordination and reduce workload.

The kitchen produces a lot of oil fume, noise, heat, sewage and garbage, which is a place with serious pollution, and the impact on the surrounding environment must be considered. Try to stay away from guest rooms, meeting rooms, private rooms and residential buildings, or take effective technical measures to reduce the impact. For example, a high-grade large private room in a high-grade hotel is close to the kitchen. Due to the lack of sound insulation measures on the wall, the noise of fans and cooking interferes with guests, so we have to stop the renovation of the hotel kitchen.

Excluding oil fume and supplementing fresh air are indispensable functional facilities in the kitchen. The kitchen should be located in a location that is convenient for removing oil fume and ventilation. Also consider the main local monsoon wind direction may affect the design of the hotel kitchen, minimize the pollution to the environment, especially in the basement of the kitchen, to consider the first convenient ventilation smoke outlet.

The hotel kitchen project is located in the fire fighting area, which is convenient for fire fighting. The hotel kitchen equipment is easy to cause fire. According to relevant regulations, the hotel kitchen equipment with fire source must be located in the fire fighting area of the building, with relatively independent structure, which is convenient to cut off the fire source. It is necessary to have sufficient fire fighting channels and facilitate fire fighting and police control. Once a fire starts, it is convenient to cut off the fire source and extinguish the fire.

Finally, the hotel kitchen channel design: the channel is to connect the workrooms and restaurants, the necessary facilities for the flow of people and logistics. Reducing the number of channels, shortening the length of the channel, cutting the bend and straightening, and using the channel can improve the utilization rate of space and work efficiency, which is the focus of the process hotel design, and should be carefully considered when designing the hotel kitchen.