First, introduce the layout principle of hotel kitchen equipment
for your reference. A good layout of hotel kitchen equipment can make the hotel kitchen chefs work smoothly and have a high rate of dishes, so it can provide excellent operating benefits for the hotel. What kind of hotel kitchen equipment layout can achieve this effect? That is to say, there must be certain principles. The layout principle of kitchen equipment
in hotels is based on the requirements of dining number, functional orientation of cuisine, hygiene and epidemic prevention, and the convenience, safety and rationality of use. This can be summed up as four hotel kitchen equipment layout principles.
1. A sanitary and clean environment
The layout principle of hotel kitchen equipment should consider the convenience of cleaning and maintenance, and the distance between gas equipment should be 0.3m. After the kitchen equipment is discharged, some dead corners should be mended to prevent the hygienic dead corners from being left in the daily use process and to cause potential hygienic hazards in the hotel kitchen.
2. Clear zoning--separation of raw and mature
The layout principle of the hotel kitchen equipment, according to the characteristics of the food arrangement, hot and cold need to be separated (kitchen and refrigerator refrigeration equipment placed separately), cooked separate (conditioning category kitchen equipment partition), dry and wet separate (dry goods, seasoning and fresh raw materials, need to store the kitchen equipment to be separated).
3. Conform to the process of kitchen serving
The layout principle of kitchen equipment in hotels should be appropriately allocated according to the process of raw materials purchase, acceptance, rough processing, finishing, cooking and preparing meals, so as to prevent cross-dislocation of kitchen processes and so on, thus affecting the work efficiency of chefs.
4. Reasonable and convenient
Hotel kitchen equipment and appliances should be matched as far as possible, and strive for a reasonable layout, so as to be more convenient to use. The corridor between kitchen equipment should not be less than 1.6m, the corridor of cooks' working area should not be less than 1.2m, and the general corridor should not be less than 0.8m. The location of the cook's cooking operation area should not be less than 800mm and the location of the loading area should not be less than 1500mm, etc.