To determine the location of each workspace, first determine the location of the various functional areas and restaurants, and then determine the location of each workspace after the large areas are divided. In order to improve work efficiency and reduce operating costs, the following principles should be considered when determining the location of each work space in the kitchen.
1, according to the process
The process of non-staple food processing: non-staple food store → non-staple food processing room → hot dish room → cold dish room → preparation room → food outlet → restaurant. The process of staple food processing: main food store → staple food rough processing room → staple food cooked processing room → preparation room → food outlet → restaurant. The dishwashing room should be set at the remnant, and the preparation room should be set at the dining outlet. The hot dish and the cold dish should be close to the preparation room, and the dish is smooth and convenient.
2, according to the relationship
The various work areas in the kitchen should be separated, the location should be determined according to the relevant relationship, and the path of communication and communication should be shortened to facilitate coordination and management. For example, it is distinguished by the main and non-staple food categories. The non-staple food, the rough processing room, the hot food room, and the cold food room of the non-staple food are arranged in the order of the process, and the staple food processing room should not be interspersed. Similarly, the main food warehouse, noodle roughing, cooking, and frying processing should be arranged in the order of meal.
3, according to the raw and cooked category
In addition to the processing category, there are also raw and cooked categories. For example, the workshops that need to be smoked are arranged in close proximity to facilitate the installation of the exhaust hood and the pipes; when the area is limited, the cooked equipment, such as the cooktop, the rice cooker, the oven, etc., are arranged in a working room. Easy to smoke and temperature control. Special processing procedures and layout requirements, such as the unique process of unique vegetables, new measures to adapt to market demand (Ming, Ming, etc.), some processes need to be adjusted to take into account the relevant positions and form an organic connection.
4, according to the speed of the pipe, how much
According to the speed of meals and the number of requests, the distance between each work room and the restaurant is determined. In larger hotels, there are more non-staple foods and main foods, the division of labor is relatively fine, and the division of work areas is more. Some hotels have multiple kitchens according to the cuisine and meals. In one kitchen, there are processing areas such as stir-fried vegetables, seafood, swallow wings, stews, soups, etc. There are also special dishes in the kitchen with special dishes and special features. Processing room. The design of a large kitchen is relatively more complicated, considering more factors. Guests are anxious to serve when they order food, and some dishes have the best taste for only one or two minutes, even tens of seconds, so to ensure fast meals, hot and cold dishes must be closest to the restaurant. The dish is located at the exit of the restaurant, that is, the location of the cold dish, the hot dish processing room and the restaurant. The staple food, stew, and soup are not served at the first time, and the amount of food is also less. The location of the restaurant can be placed a little further than the hot dishes and cold dishes. However, in fast food restaurants based on pasta, the staple food processing room has a large amount of meals, which is close to the restaurant, making the meal fast and convenient.
5, to ensure smooth and efficient work processes
A scientific and efficient kitchen is a prerequisite for efficient operation. Only by ensuring that the workflows of the kitchen are smooth and efficient can the overall efficiency of the kitchen be improved. In particular, tangible workflows such as process flow, employee process, tableware process, waste process, etc. have a decisive impact on the efficiency of the kitchen, and must be optimized as a key point in planning and design.
From the principle of commonality of the above analysis, we can see that the larger kitchen has room for modification, interchange, and borrowing. In the smaller kitchen, to ensure the realization of the principle of commonality, it is necessary to complete the process of different types of kitchens. The process and the necessary functional parts have a clear understanding, so as to ensure the practicability of each function, meet the functional indicators, and ensure that the various workflows are not missing, it is possible to optimize the design.
First, compact design, light weight, easy to carry, gear adopts forward, neutral design, no need to shift, gear is not easy to break.
Second, the height of the hanger can be adjusted freely from 40cm to 55cm, which can meet the needs of ships of different heights.
Third, superior startup performance, easy to start in both winter and summer.
Fourth, fuel saving; The 4-stroke air-cooled engine uses fuel-saving technology to make the gasoline burn thoroughly and convert every drop of gasoline into power, unlike the 2-stroke machine, which has part of the unburned gasoline and oil discharged into the water leading to waste and pollution.
Fifth, durable; The 4-stroke air-cooled engine adopts pressurized circulating oil circuit, so that the bearings and the parts that need lubrication can be lubricated directly. The large throttle runs continuously for more than 20 hours, the power does not attenuate, and the fuel consumption does not increase, and the machine has no abnormal.
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