After the holiday, many chefs will have some new job opportunities, some will receive some second-hand kitchens, and continue to take charge of his "chefdom world"; some will be subject to some stores that have just opened or are currently preparing The boss invites to manage a new kitchen step by step. But whether it is a second-hand kitchen or a new kitchen, there are always so many and tedious things to pay attention to. Second-hand kitchen, for the time being, because we did not participate in the initial preparation of the kitchen, we have already received a formed and difficult to change kitchen, but what if we received a new kitchen? How do we arrange it?
How can the kitchen layout be called reasonable and scientifically arranged?
Reasonable kitchen layout design should follow the following design principles:
1. The layout of the kitchen should meet the needs of the established dishes.
2. Strictly grasp the principle of separation of raw and cooked food and clean sewage to ensure the kitchen is hygienic.
3. The production process is short and smooth, avoiding circuitous crossovers, minimizing the transportation process and making the path clear.
4. The functional areas of the kitchen are clear, both independent and communicating with each other, making it easier for chefs to perform their duties and cooperate with each other.
5. It has reasonable walking space for operators, which is convenient for chefs to work, has a broad vision and convenient management.
6. The kitchen should be equipped with a good smoke exhaust system to ensure air circulation and no stuffy feeling, so that the chef has a comfortable working environment.
How to separate cold dishes? What is the suitable temperature for cold dishes?
The cold dish room is a place where the cold dishes are cut and matched with pots. The production of cold dishes should follow the "five specialties" system of "special staff, special rooms, special tools, and special refrigeration". There should be hand-washing and disinfection facilities at the entrance. Pre-entry room; independent air-conditioning facilities are installed in the cold basin room to maintain the cleanliness of the indoor air, and UV light sterilization lamps are installed; the water source supply pipe is connected by copper pipes to supply raw drinking water. In order to prevent breeding of mosquitoes and flies, the drainage system in the cold dish room should not be provided with open trenches, and the ground must be kept clean. The cold dish room can be separated by aluminum alloy glass partitions, and the dishes should be transmitted through the windows. .
How to check if the washing position is reasonable?
The setting of the dishwashing room should comply with the principle of cleansing and diverting, so that the tableware used in the restaurant or the processing room can be conveniently sent to the dishwashing room for cleaning treatment and returned for use. In addition, the location and facilities of the washroom should also handle the storage and transportation of waste, pollutants and other garbage. In the process of washing and disinfecting, on the one hand, tableware enters, and on the other hand, clean tableware is sent out. Therefore, the clean and dirty flow lines have clear shunts, and the location without roundabout crossing is reasonable. Otherwise, it is unreasonable.
How should the roughing room be separated from the operation room? What is the appropriate temperature in the operating room?
The rough processing room is a place where raw materials such as fruits, vegetables, aquatic products, poultry, and meat are processed into preliminary semi-finished products. The procedure in the roughing room should be from dirty to dirty, so special attention should be paid to the cleanliness dividing line and avoiding the reverse flow of cleanliness after processing. The transportation route of large amounts of waste generated during the work process should not be confused with the clean logistics line. As aquatic products and poultry are susceptible to bacterial infections, it is best to separate them from rough processing of vegetables. That is, a food processing room and a vegetable food processing room are set up.
The operating room is a process of weighing, washing, cutting and garnishing the various non-staple raw materials after rough processing according to the requirements of the dishes or cold cooking, respectively. It becomes a raw semi-finished product to be further processed.
Roughing room and operation room are set up separately. The production flow from raw materials to finished products should be short and smooth, without roundabout crossing. The rough processing room and the operation room are places with a large amount of drainage. When open drainage is adopted, it is easy to clean and unblock. Oily drainage should be set separately from other drainage systems, and oil isolation facilities should be installed. The appropriate temperature in the operation room should be below 26 degrees.