Layout principles of hotel kitchen equipment

1. Adhere to the separation standard of raw and cooked

In order to effectively prevent interspersed contamination accidents during food processing, cooked food processing should have five special tasks and equipment: special personnel to operate, manufacture items, storage equipment and disinfection facilities.

2. Convenience. Safety Guidelines

The layout of kitchen machines should consider easy cleaning and maintenance. The main channel of the kitchen shall not be less than 1.2 meters, and the general channel shall not be narrower than 0.7 meters.

3. In line with the kitchen production process standards

The layout of the kitchen should be based on the receipt of goods. Warehousing, primary processing, side dishes, cooking, preparation, production (sales), kitchen utensils recycling and other processes to properly position the equipment in turn. Only in this way can we ensure the smooth progress of each process in the kitchen, effective connection, and prevent interspersed and displaced during the work process, which will affect the operation efficiency.

4. Hot and cold separation. Dry and wet separation standard

The food industry address in the kitchen must be separate from the cooking area. Since various stoves in the cooking area release higher temperatures, the temperature of the raw stoves placed within a certain range is higher. Cold raw materials will have an impact, speed up the conversion of raw materials, and affect the heat removal and cooling functions of refrigeration equipment. The storage requirements of food materials vary greatly, the requirements for dryness and humidity are different, and the requirements for dryness and humidity are also different. Dry goods and seasoning materials should not be damp, and fresh materials should not be dry.