Reasonable kitchen area
Generally, a stove can provide 40-50 seats, but with the improvement of efficiency, many restaurants have achieved a stove that can provide 50-80 seats. The more meals a stove provides, the more space the kitchen can save and the cost can be reduced accordingly.
The kitchen area is reasonably allocated and the equipment is properly equipped, and investment costs can be saved. If the area is too large, the amount of equipment is large, the power is high or it exceeds the consumption demand of the kitchen. If one-sided pursuit of advanced equipment and complete functions, the "big horse cart" scene will add investment.
The kitchen area is too small, the equipment is insufficient or the power is not enough. In the process of consumption and use, not only additional investment is needed to meet consumer demand, but it will also affect normal consumption and production.
When constructing or remodeling a kitchen, many people seek visual effects or facilitate peer viewing. They only pursue design effects or buy equipment only on the surface. As a result, the equipment board they buy back is too thin and light. It burns and the refrigerator heats up accidentally.
There are also some equipment that seem novel and advanced in function, but the real applicable value is not high. For example, many domestic water hoods, elevators, etc. are often evacuated by construction workers, the hotel's preparatory staff comes on stage, and the chef who takes over becomes the equipment repairman.
Different cuisines with different stoves
Many people have this misunderstanding: no matter what flavor dishes they sell, the equipment is equipped with Cantonese stoves, thinking that as long as such equipment, the kitchen is advanced.
In fact, the Cantonese stove is matched with Cantonese cooking methods and finished product characteristics. The overall characteristics are fiery fire, easy conditioning, and good control. It is most suitable for the fast-cooking Cantonese cuisine. Nowadays, there are many restaurants operating Huaiyang cuisine, Haipai cuisine, or Hangzhou cuisine, and they still choose wide stoves, which is really difficult for many chefs.
Different cuisines, different styles, and different characteristics of catering products, the requirements of the venue and equipment are not the opposite. Cantonese cuisine must be equipped with Cantonese-style cooking stoves; catering for sales of stews; kitchens must be equipped with a small number of clay pots; catering for the manufacture of Shanxi noodles; large-scale noodle shops must be designed and equipped with large caliber Stove, steam stove. If you don't think about these factors, not only the taste of the finished product is difficult to be authentic, but also the cost of fuel and chef's rest is amazing.
A reasonable kitchen design will greatly improve efficiency.
Not too many kitchen partitions
When designing the kitchen, many chefs heard the boss's mention that the kitchen should be advanced and uniform, and that the chef's task environment should be improved, so he expanded the area and space uncontrollably. Not only that, but also the limited separation of a large kitchen, the operations are blocked from each other, invisible and unsuitable, which not only adds the interval for the chefs to move goods, but also facilitates mutual care and improves the efficiency of tasks, and it is more prone to safety. Hidden danger.
No matter what kind of exhaust equipment is used, the most important thing is to make the kitchen, especially the side dishes and cooking areas constitute a negative pressure. Negative pressure means that the amount of air exhausted is greater than the amount of fresh air that enters the kitchen, so that the kitchen can only keep the air fresh.
While exhausting the kitchen fumes, do not ignore the turbidity and exhaust gas from ovens, ovens, steamers, steam pots, steam sterilizers, dishwashers, etc., and ensure that all smoke is not spilled and trapped in the kitchen area as much as possible.
Ventilation and exhaust air in the kitchen include fume hoods (oil mesh hoods, water-fed hoods), exhaust fans (centrifugal fans, axial fans, etc.), fume exhaust ducts, fresh air ducts, and air conditioners. Invalid ventilation and exhaust must meet the following specifications:
Ventilation and ventilation of thermal processing rooms such as the kitchen and the pastry room, 65% of which is exhausted by the fume hood, and 35% is completed by sending fresh air pipes and ventilation fans, and the ventilation is generally 40 times per hour (available on the product) Set frequency).
The suction speed of the exhaust hood should generally not be less than 0.5 m / s (the specifications are required when purchasing the product), and the speed in the exhaust pipe should not be greater than 10 m / s (the specifications are required when purchasing the product).
The supplementary air volume of the hot processing room such as the kitchen and the pastry should be about 70% of the exhaust air volume, and the negative pressure value of the room should not be greater than 5 Pa (which can be measured on the relevant instruments), so that the oil fume smell in the kitchen will not Drift towards the restaurant to achieve the effect of heat insulation and taste isolation.