The restaurant kitchen design determines the quality of the kitchen working environment. Due to the specific working environment of the kitchen and the existing thinking concepts in our country, especially in some small and medium-sized restaurants, the working environment of the kitchen is not satisfactory. Chefs work in an environment with heavy smoke, high temperature and noise, and sweat, which will inevitably affect work efficiency and physical and mental health, and it is difficult to keep one’s heart behind. Without satisfied employees, there will be no satisfied customers; if there is no workplace that satisfies employees, there will be no enjoyable environment that satisfies customers. Creating a kitchen working environment with fresh air, convenient operation, safe and comfortable, can greatly improve the work efficiency of kitchen staff, and is consistent with the interests of the operators.

Creating a good kitchen working environment is consistent with creating benefits. Designers should also optimize the design plan from the design concept and design skills. Fully consider various factors and calculate various parameters. On the premise of ensuring that the kitchen design is scientific and reasonable, the various types of work are coordinated and coordinated, the equipment is advanced, and the operation is convenient. Convenience and other aspects are well designed. If the understanding is not in place, the design will not be in place, and the harsh environment will affect the work and efficiency. If you spend less money right now, you will have to bear the costs of designing, dismantling, rebuilding, and closing the business in the future.

Today, I will talk to you about the hotel kitchen design solutions that are worth sharing.

The importance of kitchen design

Generally, the kitchen occupies 20% of the dining area and cannot be less than 10%. Ventilation and air conditioning considerations in hotel kitchen design:

1. Exhaust smoke from the kitchen stove;

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

3. The smell of the kitchen cannot enter the restaurant;

4. It is necessary to confirm with the equipment supplier of kitchenware.

The use and process design of the kitchen is extremely important in the catering department of restaurants, hotels and hotels. An ideal design plan not only allows the chef to work closely with the personnel of the relevant departments, in an orderly manner but also provides a good and comfortable environment for making delicious dishes. As a result, customers can get better service and continue to increase the customer return rate.

On the contrary, a shoddy design may affect the quality of the restaurant or hotel due to the unreasonable arrangement of equipment and utensils.

The layout of the entire kitchen equipment should be reasonably arranged and designed according to the site conditions and the functions and requirements of the restaurant, and the kitchen equipment plan should be adjusted in accordance with the requirements of the gas company, health and epidemic prevention, environmental protection, and fire protection departments. At the same time, fully consider future construction, The actual situation of installation, and acceptance.

Principles of Layout Plan

When designing the kitchen layout plan, the following principles should be strictly observed:

1. Understand the established dishes of the customer’s kitchen, the design is based on this, and the principle of separation of raw and cooked food is strictly followed. The kitchen space and working position are reasonably arranged to ensure that the chefs can perform their duties, divide labor and cooperate, and increase production and production. quality.
2. The layout of kitchen utensils and utensils has a reasonable space, which makes the field of vision wider and convenient for management; the unreasonable original equipment should be modified or used as much as possible to comply with economic principles.
3. The air extraction system in the kitchen, with the basic goal of maintaining air circulation and no sultry feeling, is to make the kitchen have a comfortable working environment; the kitchen utensils comply with fire protection, sanitation and environmental protection regulations to ensure safety and avoid damage.
4. When choosing a design company, you should know whether it has extensive experience in undertaking kitchen projects such as hotels, staff canteens, clubs, commercial office buildings, etc., and whether it has mature design in program design and supporting program design such as water supply, power supply, and ventilation. The whole process.
5. The design of the kitchen should be based on the principles of reasonable flow, convenience and practicality, saving labor, and improving the working environment of chefs, without having to pursue more equipment, the better. The kitchen equipment is too many and useless , which not only increases the investment, but also occupies the space of the site, making the kitchen production operation impossible, increasing insecurity, and there is no need to blindly pursue style and beauty.

Meal preparation room design

The meal preparation room is a place equipped with supplies for opening meals and creating conditions for smooth opening meals. Most traditional catering management has not paid enough attention to this design and equipment. As a result, there have also been many restaurants that are filled with smoke and gas, and the dishes and services are lost.

Design considerations:

1. The meal preparation room should be in the transition zone between the dining room and the kitchen. In order to facilitate the folder, place the food folder, to inform the orderer, to facilitate the communication of information such as starting and stopping the food.
2. There are double doors and double paths between the kitchen and the dining room. Between the kitchen and the dining room, it is the setting of two doors that really isolates oil, smoke, noise, and temperature. The overlapping arrangement of two doors in the same direction not only plays the role of “three partitions”, but also blocks the direct view of the guests to see through the kitchen, effectively solving the problem of display screens in some restaurants.
3. The meal preparation room should have enough space and the design and equipment of the washing room.

Small concluding remarks

As a unique design technique, kitchen design requires scientific layout planning and optimized equipment configuration according to different commercial positioning. From the layout of water, electricity, and gas, to exhaust and ventilation, from the layout of various equipment to the reasonable planning of each functional space, it is necessary to start from the overall workflow of the kitchen, consider every detail for customers, and create hygiene, Safe, efficient and comfortable working space.