The location of hotel kitchen equipment is also important for kitchen engineering projects, but how do you make the most of the space?
First, the kitchen should be large enough to match the restaurant and commercial service items so that the kitchen area has a complete function. A small amount of kitchen equipment, insufficient power and poor quality will affect food quality, food quality and eating speed, without positive benefits.
The kitchen is a place where food is processed. The environmental protection and sanitation of kitchen equipment must be ensured. There are no pollution sources nearby, such as dust, smoke, debris and sewers. The toilet cannot be installed in the upper part of the kitchen, nor can items that explode moisture or water be stored in the lower part. On the same floor, the kitchen socket should be far away from the bathroom. Otherwise, the instructions will be inconsistent.
The various working areas of the kitchen project (main food and non-staple food main processing rooms and stalls, sales desks, rough processing rooms, warehouses, refrigerated warehouses, freight elevators, etc.) should be unobstructed and kept as close as possible to each other as needed. Improve transportation distance and work efficiency. For example, it should also ensure that regions that are relatively independent of structural regions are supported. For example, the rough processing room, the picking room and the cold vegetable room are set in the same location to facilitate transportation and coordination and reduce the workload.
The kitchen is a functional facility that can eliminate oily fume and provide air to the outside world, so it must be installed in a convenient location to exhaust and ventilate oily fume. At the same time, the influence of the local monsoon wind direction on the kitchen design should also be considered to reduce environmental pollution to a greater extent. Ventilation and smoke extraction are very convenient, especially in underground kitchens.
The kitchen project is located in a fireproof area to facilitate fire alarms. The hotel’s kitchen equipment is prone to fire. According to relevant regulations, kitchen equipment with fire source should be installed in a relatively independent fire-proof area to cut off the fire source. Sufficient fire extinguishing channels are needed to facilitate the control of firefighters. In the event of a fire, it is easy to turn off the fire source and extinguish the fire.
Designed kitchen passage after completion: The passage is the facility that connects the workplace to the restaurant, as well as the flow of people and logistics. By reducing the number of channels, shortening the length of the channels, reducing bending and straight lines, and using channels together, space utilization and work efficiency can be improved. This is the point of hotel kitchen design. The design of hotel kitchen equipment should be carefully considered.
