Commercial kitchen planning points

In order to improve the efficiency of kitchen design and optimize the overall design of the kitchen, the following points should be noted.

1. Learn more about business planning: the relevant categories of food and beverage categories, scales, number of meals, number of tables, and special service items determined by the business plan are specific requirements for kitchen design. Clearly designed functional goals can be targeted and accurate.

2, to the overall goal of the kitchen's overall function: to optimize the system function as a guiding ideology, comprehensively consider the relationship,

Various sub-systems and single equipment are included in the overall system considerations. Each section has interrelated technical requirements. To ensure that the configuration is reasonable, do not care about this and affect the overall function. Sometimes the kitchen is small, there is not enough matching, it can't guarantee the supply, and it will affect the speed of the dish.

3. Comprehensive analysis of the kitchen: The overall analysis of the internal structure and environmental conditions of the kitchen is carried out, and the overall framework is conceived. The finer the comprehensive analysis, the higher the efficiency of planning and design. If the analysis of the internal structure of the kitchen is not enough, the lack of utilization of the kitchen area will affect the overall effect, and sometimes the layout design will have to be repeated. Sometimes the analysis of the external environment of the kitchen is not enough. The layout design will cause interference to the surrounding environment and cause unnecessary disputes.

4, always pay attention to kitchen food safety: to ensure that the recent interests and long-term interests are consistent, can not only pay attention to immediate interests and economic benefits, do not be lucky, regardless of food safety and environmental protection. When designing the design, we must adopt good technical measures to reduce the trouble in the future.

5. It is necessary to look at the big picture: firstly carry out the concept of thick lines in the overall framework, plan the more critical layouts such as the main passage of the kitchen and the process sequence of the area division, and continuously improve the functional structure of the kitchen. The overall situation is reasonable, and the local arrangement will be reasonable. The overall layout is unreasonable, and the local arrangement is no good.