Reasonable use of space for hotel kitchen equipment

In the hotel kitchen project, the location of hotel kitchen equipment is also an important part. So how can we make rational use of space?

First of all, the kitchen must choose a location with sufficient area, and the kitchen must match the size of the restaurant and the business service items to make the kitchen area functional. The main processing room of the main food and the changing room, toilet, warehouse, office and other auxiliary working rooms of the kitchen should be arranged together as much as possible to facilitate work and reduce the distance between management and cooperation. The location distance between the hotel kitchen equipment and the attached workshop directly affects the work efficiency. If the number of kitchen equipment in the hotel is small, the power is insufficient and the grade is poor, the quality of meals, the grade of dishes, and the speed of meals will be affected, and there will be no good benefits.

The kitchen is a place for food processing, and the environmental protection and hygiene of the hotel's kitchen equipment must be ensured, and there can be no pollution sources such as dust, smoke, garbage dumps, and sewage ditches nearby. The upper part of the kitchen cannot have a bathroom, and the lower part cannot store items that have deteriorated and exploded in contact with water. In the same floor room, the kitchen outlet should be away from the bathroom, or not in the same direction.

The various working areas of the hotel kitchen project, such as the main processing room and open stall of main and auxiliary foods, the dining table, the rough processing room, the warehouse, the cold storage, the freight elevator, etc., should have a smooth passage, and try to shorten the distance between each other, shorten the transportation distance, and improve work efficiency. If the structure area is limited, the relatively independent area should also ensure that there are complete supporting functions. For example, the rough processing room, picking room, and cold vegetable room are arranged together, which is convenient for transportation and cooperation, and reduces the workload.

The kitchen produces a lot of fumes, noise, heat, sewage, garbage, is a serious pollution place, must consider the impact on the surrounding environment. Stay away from guest rooms, meeting rooms, private rooms and residential buildings as much as possible, or take effective technical measures to reduce the impact. For example, a high-end large-scale private room in a certain stall hotel, close to the kitchen, because the wall has no sound insulation measures, the noise of fans and stir-fry disturbs guests, so the hotel kitchen has to be stopped.

Eliminating oil smoke and supplementing fresh air is an indispensable functional facility of the kitchen, and the kitchen should be located in a position that is convenient for eliminating oil smoke and ventilation. It is also necessary to consider the impact that the main local monsoon wind direction may have on the design of the hotel kitchen to minimize environmental pollution, especially in the basement kitchen, which should first consider the convenient ventilation and exhaust outlet.

Hotel kitchen engineering is located in the fire protection area, convenient for fire protection position, hotel kitchen equipment is easy to cause fire, relevant regulations stipulate, there is a fire source of hotel kitchen equipment must be located in the fire protection area of the building, there is a relatively independent structure, easy to cut off the fire source. There must be enough fire escapes, and it must be convenient for fire alarm control, and once the fire starts, it is convenient to cut off the fire source and extinguish the fire.

Finally, the hotel kitchen channel design: the channel is a necessary facility to connect the various workshops with the restaurant, and the flow of people and logistics. Reducing the number of passages, shortening the length of the passage, truncating and straightening, and using the passage together can improve the utilization rate and work efficiency of the space, which is the focus of the process hotel design, and should be carefully scrutinized in the hotel kitchen design.