Blog, News

A Comprehensive Guide to Hotel Kitchen Equipment Engineering

01 4 月
A Comprehensive Guide to Hotel Kitchen Equipment Engineering

Hotel kitchen equipment engineering, as an indispensable part of hotel operations, the smoothness of its business process directly affects the operating efficiency of the kitchen and the quality of dishes. So, what are the links in the business process of hotel kitchen equipment engineering?

Hotel Kitchen Equipment Project Overview

The hotel kitchen equipment project covers the entire process from the purchase, installation, commissioning and acceptance of kitchen equipment. This project is not only related to the hardware facilities of the kitchen, but also has a profound impact on the quality of the hotel’s catering services and operational efficiency. By deeply understanding each link, we can better grasp the core concept and implementation points of the hotel kitchen equipment project. In the current hotel operation, catering revenue has become an important part of the hotel’s turnover, which makes kitchen construction a focus of hoteliers. At the same time, with the increasingly stringent evaluation standards for star-rated hotels, the requirements for kitchen construction are also constantly increasing. So, does your hotel kitchen meet the star rating standards? What are the specific requirements of the star rating committee for the kitchen?

1.The layout of the kitchen space must be scientific and reasonable to ensure that the purchase, rough processing, cutting, cooking, serving, and collection of leftovers can be smoothly circulated, while avoiding cross-interference between functional areas.

2.The processing area and auxiliary areas must be clearly separated, that is, the warehouse, employee facilities, offices, etc. should be effectively separated from each processing area to ensure a clear and hygienic working environment.

3.The kitchen food delivery route (or passage) should be set up independently and must not be overlapped with other non-catering public areas to ensure the efficiency and hygiene of food delivery.

4.Effective sound insulation, heat insulation and odor isolation measures should be taken between the kitchen and the dining room to ensure a comfortable dining environment. At the same time, the entrance and exit doors should be set separately and can be closed automatically to facilitate air circulation and hygiene management.

5.The kitchen and dining room should be on the same floor. The connecting passage should be kept smooth, and the maximum distance from the food serving port to the dining table should be controlled within 40 meters to ensure the freshness and taste of the dishes.

6.The kitchen floor should be made of dry, clean and non-slip materials, and the drainage ditch should be unobstructed and the outlet should be equipped with a rat-proof net to maintain the hygiene and safety of the kitchen environment.

7.The kitchen should be equipped with a ceiling, and the walls should be covered with tiles to the height of the ceiling to facilitate cleaning and maintain hygiene. If it is an open kitchen, it is recommended that the walls of the food delivery channel should also be paved with tiles, which can not only prevent the carts from colliding with and scratching the walls, but also facilitate daily cleaning. However, the laying height can be set at about 1.5 meters according to actual needs. In addition, to prevent damage to the corners, it is recommended to wrap the stainless steel edges.

8.The kitchen must be equipped with sufficient refrigeration and freezing facilities to ensure that raw and cooked foods and semi-finished products can be stored in separate cabinets to avoid cross contamination.

9.The kitchen should have an independent rough processing room (cutting room), which should be effectively isolated from other operating rooms and maintain a suitable temperature and sufficient cooling supply to ensure food safety and employee comfort.

10.A special dry goods warehouse should be designed in the kitchen to store food ingredients to keep them fresh and tidy.

11.The location of the kitchen dishwashing room should be properly designed, close to the entrance and exit of the kitchen and the dining room, to facilitate the washing and delivery of tableware. The entrance and exit doors should be set separately, or an independent delivery window should be added to ensure efficient and hygienic tableware washing. In addition, the dishwashing room should also be equipped with necessary dishwashing and disinfection facilities, such as disinfection cabinets, to ensure the cleanliness and safety of tableware.

12.Design requirements for dim sum rooms, pastry rooms, cold dish rooms and roast meat rooms.

(1) A pre-entry room shall be set up at the entrance of each of the above rooms, and double-leaf, double-opening spring doors shall be installed to ensure effective isolation;

(2) The pre-entry room shall be equipped with lockers or hangers to provide the convenience of secondary changing;

(3) An induction or foot-operated wash basin shall also be installed in the pre-entry room to ensure cleanliness and hygiene;

(4) Each room shall be equipped with independent air conditioning to ensure sufficient cold air supply;

(5) Ultraviolet sterilization lamps shall be installed to kill potential bacteria;

(6) An independent production window shall be set up to facilitate the control of production quality;

(7) The cold dish room and the pastry room shall be separated and cannot be mixed in the same room;

(8) The barbecue room must be designed with an air-drying room, which shall be an independent space and completely isolated from the barbecue operation area;

(9) The drainage ditch cover shall be sealed to prevent pests such as cockroaches from entering the room through the ditch

13.The kitchen smoke exhaust outlet must be away from the fresh air outlet to prevent the smoke from being sucked into the fresh air duct and polluting other business areas.
14.The kitchen should be equipped with a good ventilation and exhaust system to ensure sufficient fresh air and moderate exhaust volume to maintain a certain negative pressure.
15.The kitchen needs to be designed with complete sewage and oil fume treatment facilities to ensure environmental hygiene and normal operation of equipment.
A Comprehensive Guide to Hotel Kitchen Equipment Engineering

Detailed explanation of the principles for purchasing hotel kitchen projects.

1.The principle of reasonable price.

Price factors play a pivotal role in the purchase of kitchen equipment. Sellers often expect to gain more profits by raising product prices, while buyers are committed to seeking products with high cost performance, the so-called “cheap and good quality”. However, cost control and quality management are often interrelated. High-quality equipment is often expensive, while poor-quality equipment is cheap. Therefore, when purchasing kitchen equipment, hotels should first ensure that the equipment can meet production needs, and pursue reasonable prices.

2.Easy and convenient to clean principle.

When purchasing kitchen equipment, cleaning convenience is of vital importance. There are many kitchen equipment manufacturers on the market, and the quality varies. Some equipment is complex in design and difficult to clean and maintain. For example, many dough mixers lack drainage holes at the bottom, which makes it difficult to drain sewage during cleaning. The only way to absorb water is with a rag, which is extremely inconvenient. Similarly, electric fryers have similar problems. Therefore, when purchasing, priority should be given to products with simple, reasonable and easy-to-clean designs to ensure compliance with catering hygiene management systems. For example, the doors of workbenches and work cabinets should be easy to disassemble and clean, the pot body of large soup pots should have a rotating function, and the surface of the equipment should be smooth, corrosion-resistant and have stable performance.

3.Safe, stable and durable principle.

Kitchen production safety is the primary consideration. The catering management system clearly stipulates that the purchased equipment must not have hidden dangers that threaten the safety of life and property. Therefore, during the purchase process, be sure to carefully check the safety instructions and protective devices of the equipment, such as whether the automatic alarm, automatic power-off and other functions are complete. At the same time, it is also necessary to check whether the corners and edges of the equipment are smooth, whether the welding points are firm, whether the plate thickness is up to standard, and whether the internal keel support points of the equipment are made of high-quality materials. If necessary, it is also necessary to turn on the mechanical equipment to check whether it is operating normally and whether there are any safety hazards such as abnormal sounds.

4.Versatility and mobility.
With the continuous advancement of science and technology, modern kitchen equipment is becoming more and more intelligent, and many machines integrate multiple functions. For example, a multifunctional meat cutter and mincer can not only cut meat shreds and slices, but also mince meat, which greatly facilitates kitchen work. Similarly, a multifunctional mixer combines multiple functions such as dough mixing, dough kneading, stuffing mixing, and cake making. Such equipment not only saves investment costs, but also reduces the space occupied by the kitchen, improves work efficiency, and reduces labor costs. In addition, the mobility of hotel kitchen equipment has also been significantly improved, which allows different departments to use the equipment flexibly, while also facilitating cleaning and maintenance, thereby ensuring the smooth implementation of the catering hygiene management system.

5.The Importance of After-Sales Service.

As the core area of ​​the catering business, the kitchen produces a lot of oil smoke during the production process. Coupled with the high humidity working environment, kitchen equipment failure becomes a common problem. If the maintenance response is not timely, it will have a direct impact on the hotel’s operations. Therefore, the speed and thoughtfulness of the equipment after-sales maintenance service provided by the supplier often become an important consideration for hotels in choosing partners.

6.Cost and quality management.

In the process of purchasing hotel kitchen equipment, cost control and quality assurance are two core principles that are interrelated. Reasonable cost investment is not only related to the hotel’s operating efficiency, but also directly affects the service life and performance of the equipment. At the same time, strict quality control is also the key to ensuring catering safety and improving customer satisfaction. Therefore, on the basis of meeting the needs of versatility and mobility, the purchase of hotel kitchen equipment must comprehensively consider the two factors of cost and quality.
The production process of a hotel is continuous, and different energy choices can lead to significant differences in production costs. Over time, these cost differences can accumulate to staggering figures. At present, the energy sources available for kitchen production include electricity, coal gas, liquefied gas, diesel and natural gas. When choosing kitchen equipment, it is necessary to consider the actual situation of the hotel and the production needs of the kitchen. The power size of the equipment should match the production volume. At the same time, it is crucial to choose equipment with high thermal efficiency, high energy utilization and low energy consumption, which helps the catering industry to achieve effective cost control. When making specific decisions, you can consult the opinions of equipment suppliers and catering managers who have rich experience in this area.