Five-star hotel kitchen project planning and design
With the rapid development of the hospitality industry, well-known domestic and international hotel management companies are competing for market share in the global hotel catering market.As a very important part of the hotel, catering is not only a diet and is a cultural issue, hotel catering as a star hotel food processing, production and service sector, the competition in the industry so that the means of operation continue to adjust the taste of the product grade is constantly upgraded, and as a catering to provide quality assurance of the kitchen, in the competition, it seems to be more of a great responsibility.
In recent years, the phase of popularity, constantly new modern kitchens, open kitchens and other design concepts are not only the product of the competition in food and beverage, but also in the form of competition in the need to continue to adjust, improve the function of the kitchen, the design of the layout of the new direction, so modern hotels need to continue to improve the design and layout of the kitchen.
Importance of Hotel Kitchen Design
Kitchen design is good or bad, scientific and reasonable or not, not only affects the hotel’s direct investment and the quality of recent production output, but also on the scale of kitchen production and product structure adjustment will have a long-term impact on the efficiency of the kitchen staff and physical and mental health to play a role can not be underestimated.
Hotel commercial kitchen equipment design layout of the basic principles
1. The entire hotel kitchen design must comply with fire, health, environmental protection regulations, reasonable layout, smooth flow, configuration of the general principle of good economy.
2.In line with the principle of kitchen production process. The layout of the kitchen should be in accordance with the incoming, receiving, cutting, cooking and other processes in order to the appropriate positioning of the equipment, only in this way can ensure the smooth progress of the kitchen processes running, effective convergence, to prevent the workflow of the cross misplaced, affecting work efficiency.
3.Adhere to the principle of separating raw and cooked food. In order to effectively prevent cross-contamination accidents during food processing, the processing of cooked food should be done in five special ways, i.e., special operations, special operating tools, special storage equipment and special sterilization facilities and equipment.
4.The principle of separation of hot and cold, wet and dry. hotel kitchen project,Kitchen raw materials processing site must be separated from the cooking area. Because the cooking area of the various types of stoves emit high temperatures, in a certain range of raw materials placed in the raw, cold will have an impact on accelerating the deterioration of raw materials, affecting the cooling equipment, cooling function. Food raw material storage requirements are more different, dry, humidity requirements are also different, dry goods, flavored raw materials avoid humidity, fresh raw materials avoid dry.
5.The principle of convenience and safety. The layout of kitchen equipment should be considered to facilitate cleaning and maintenance. The passageway between the main kitchen equipment must meet the user’s operating reasonable distance according to the use requirements, the passageway of the working area shall not be narrower than 1.2 meters, the general passageway shall not be narrower than 0.7 meters, and the main fire fighting passageway shall not be less than 1.5 meters.
Hotel Kitchen Design Requirements
Cooking kitchen is responsible for the raw materials that have been cut, battered and marinated, according to the requirements of different specifications for daily ordering and banquets, the main ingredients, ingredients and small ingredients are reasonably allocated and cooked into finished products that meet the requirements of flavor in a suitable time; then the finished products are delivered to serve the guests in the shortest possible time, therefore, its design must meet the following requirements:
1. Cooking kitchen and the corresponding restaurant to be in the same building in order to ensure that the cooking kitchen products in a timely manner, and in line with the due color, aroma, taste and other quality requirements, cooking kitchen should be adjacent to its flavor corresponding to the restaurant. Although some hotels are subject to site or building structure, pattern of limitations, kitchen processing or snacks, or even cold dishes or barbecue and other production room, can not be in the same floor with the restaurant, while cooking room must be in the same floor with the restaurant. Taking into account the efficiency and safety of the dishes, especially for meetings, teams and other large-volume output, which may require trolley service, the cooking kitchen and the restaurant should be on the same level, with no drop-offs, let alone steps.Hotel kitchen project.
2.Cooking kitchens must have sufficient refrigeration and heating equipment to keep the entire room temperature of the kitchen (in the absence of air conditioning or fresh air equipment) between 28 and 32 degrees Celsius, a temperature that poses a number of difficulties in the preservation and storage of ingredients.Therefore, ingredients used for portioning in the cooking kitchen need to be stored in refrigerated facilities at all times so that the quality of the ingredients and the safety of the product can be assured. Seasonings, soups, raw materials, semi-finished products and finished products during the meal break and at the end of the dinner are kept at low temperatures nearby. Therefore, it is necessary to design and equip with sufficient refrigeration equipment.Similarly, the cooking kitchen is responsible for corresponding to the cooking production of various types of dishes in the restaurant, therefore, in addition to equipping with the scale of catering, restaurant operations, restaurant business flavor appropriate frying stove, should also be equipped with a certain number of steaming, deep-frying, pan-frying, baking, stewing and other equipment in order to meet the needs of the output.Hotel kitchen project.
3.Smoke extraction effect should be good, cooking kitchen every day will produce a large number of fumes, candles and vapor emitted, if not discharged in a timely manner, it is hovering in the kitchen, and even flow into the restaurant, polluting the dining environment of the guests.Therefore, in the stove, steam cabinets, steamers, ovens and other fumes and steam equipment above, must be equipped with strong smoke extraction and exhaust facilities, and strive to achieve the kitchen hourly air exchange 50-60 times, so that the kitchen really form a negative pressure zone to create a fresh air environment to facilitate the cooking staff to identify the taste of the dishes.
4.Ingredients and cooking ingredients should be convenient to transfer ingredients and cooking should be in the same open workspace, the distance between ingredients and cooking area should not be too far, in order to reduce the transfer of labor.For dishes ordered by guests in advance, there should be a work surface or shelf for the preparation of the ingredients, so that they can be put aside for cooking.Do not transfer all dishes that have been portioned onto the cooking station to avoid disorganizing the order of serving.Hotel kitchen project.
5.It is necessary to set up venues and specialized equipment for emergency killing of live food and sashimi production. As consumers pay more attention to the freshness of raw materials and the speed of dishes, most of the seafood and other fresh raw materials ordered by the guests are expected to be cooked in a very short time after their confirmation.Therefore, for the slaughtering of seafood, it is necessary to design and configure special pools and workstations that are easy to operate, so as to ensure that the operation is still very convenient during the busy period of the meal.Sashimi raw material production, requires strict hygiene and low-temperature environment, in addition to the management of production and production of personnel and their operations have strict operating standards, in the design and equipment should be equipped with full consideration of the above factors. Setting up a relatively independent work room, create low temperature, hygiene and convenient storage of raw materials is very beneficial to the small environment.Hotel kitchen project.
Kitchen Types and Functions
The production place where the dishes are made. It must have the following elements:
1. Production staff (chefs, cooks and related staff with certain specialized skills).
2. Facilities and equipment necessary for production.
3. Necessary production space and grounds.
4. Cooking raw materials.
5. Energy, etc.
The design layout of a kitchen is closely related to the type of kitchen. Except for chain restaurants, it is impossible to find two kitchens with the same design layout. Different types of kitchens have different requirements in terms of design layout. Therefore, it is particularly important to first understand the type of kitchen and the production function of the kitchen.
The types of kitchens are categorized in terms of their size, meals, and function:
1.By Kitchen Size
1.1 Large kitchen
Large kitchens are production kitchens that are large enough to provide meals for a large number of guests at the same time. Comprehensive hotels with 500 guest rooms and more than 1,500 seats have large kitchens.This kind of large-scale kitchen is a synthesis of a number of different functional kitchens. The kitchen division of labor is clear, coordinated, undertake large-scale production of the hotel work. A single function of the restaurant, its business area of 1200 square meters, more than 800 seats in the dining room, the kitchen is also a large kitchen.This kind of large-scale kitchen due to the restaurant business flavor more than one and its function also appears to be inconsistent. hotel kitchen project.Mainly engaged in a flavor of large kitchens, more open space, centralized design, unified management; operating a number of flavors of large kitchens, more need to categorize the design, subdivided management, integrated management.
1.2 Medium-sized kitchens
Medium-sized kitchens are kitchens that can produce and serve about 500 guests at the same time. Medium-sized kitchens have a large site area, and most of them have a centralized design and integrated layout for processing, production and output.
1.3 Mini-kitchen
Small kitchen refers to the production, service 200-300 dining guests at the same time dining kitchen. Small kitchens, more kitchen types, positions centralized design, integrated layout equipment, occupying a large area, but more regular, the production of flavor is more specialized.
1.4 Ultra-compact kitchen
Ultra-small kitchen, refers to the production of a single function, service capacity is very limited kitchen.For example, in the restaurant set up for customers to show the open kitchen, hotel luxury suite or presidential suite within the small kitchen. This kitchen and other kitchens supporting the completion of production tasks. This kitchen is small, but its design is more sophisticated, convenient and beautiful.
2.By Catering Flavor Category
Catering types can be broadly divided into Chinese food and Western food according to their flavor. Western food can be divided into French, American, Russian, Italian and so on. Correspondingly, according to the production and management of flavor, the kitchen can be divided into:
2.1 Chinese kitchen
2.2 Western Kitchen
1）French Kitchen
2）American Kitchen
3）Russian Kitchen
4）English Kitchen
5) Italian kitchen
2.3 Other Flavored Cuisine Kitchen
1）Japanese cuisine kitchen
2）Korean barbecue kitchen
3）Thai cuisine kitchen
3.By kitchen production function
The production function of the kitchen, i.e. the main work or task undertaken by the kitchen, is in line with the function of the restaurant corresponding to the operation and the overall division of work in the kitchen.
3.1 Processing Kitchen
The Processing Kitchen is responsible for the preliminary processing of various cooking ingredients (slaughtering, dehairing and washing of fresh ingredients), soaking of dry ingredients, cutting of ingredients and preservation of raw materials.
Processing kitchens are also known as processing centers in some large hotels at home and abroad, and are responsible for the processing of cooking materials required by various cooking kitchens in the hotel. Because the processing kitchen has a large daily workload, more goods in and out, and more garbage and water, many hotels are located in the lower floors of the convenient access, easy sewage and more hidden places.
3.2 Banquet Kitchen
Banquet kitchen, refers to the banquet hall production service kitchen. Most hotels to ensure that the banquet specifications and grade, specializing in the establishment of such kitchens. With multi-functional hotels, banquet kitchens are also responsible for various types of large and small banquet halls and multi-functional halls to open the meal of the culinary output work.
3.3 Daily general dining kitchen
Daily general dining kitchen, is dedicated to the production of cooking guests temporary, sporadic point of use dishes of the kitchen, that is, the kitchen corresponds to the restaurant for the zero-point restaurant. Daily general dining restaurant is for guests to choose, point of food restaurant, so the menu is included in the operation of more varieties of dishes, the kitchen to prepare a large amount of workload, during the meal is also very busy. This kitchen is designed with adequate equipment and space to facilitate production and on-time delivery.
3.4 Cold kitchen
Cold dishes kitchen is processing production, production of cold dishes place. Cold food production procedures and hot dishes are different, generally to be processed and cooked first, and then cut with the plate, so the design of the cold food room, in terms of hygiene and the temperature of the entire working environment has more stringent requirements.Cold food kitchens can also be divided into cold food cooking production kitchens and cold food plating production kitchens, which are mainly used for the plating and distribution of finished cold food.
3.5 Pastry Kitchen
Pastry kitchen, is the processing and production of pasta, desserts and other small snacks place. Chinese food is also known as dim sum room, western food more called pastry room. Because of the different flavors of the hotel, so the pastry kitchen production tasks are not consistent. Some pastry kitchens also include desserts and chocolate cake production.
3.6 Cafe Kitchen
The cafe kitchen is the place responsible for the production and preparation of the dishes served in the cafe.hotel kitchen project,Kitchens with 24-hour delivery service are actually western food or cafeterias. The cafe operates a variety of ordinary dishes and drinks.Therefore, the cafe kitchen kitchen equipment is relatively well-equipped, and the production output is fast. It is also because of this feature, many hotels will be the longest operating time of the day as a hotel restaurant, the kitchen is also equipped with the function of the room meal production output.
3.7 Barbecue Kitchen
Barbecue kitchen, is dedicated to the processing and production of barbecue dishes. Barbecue dishes such as roast suckling pig, barbecued pork, roast duck, etc., due to the processing and production and hot dishes, ordinary cold dishes, procedures, time and finished product characteristics are different, so it is necessary to equip a special production room. Barbecue kitchen, generally high indoor temperature, working conditions are more difficult, and its finished products are more forwarded to the cold food room and then transported to the guests.
3.8 Fast food kitchen
Fast food kitchen is the processing and production of fast food places, fast food is relative to the restaurant meals or banquets in terms of food. Fast food kitchen, mostly equipped with woks, fryers and other equipment to facilitate rapid cooking output. The finished product is more simple, economical, the production process of smooth and efficient savings is its distinctive feature.
How to design a hotel kitchen?
Kitchen usage and process design is extremely important in the food and beverage departments of restaurants, hotels and guest houses.An ideal design plan not only allows the chef to work closely with the relevant department staff, well organized, but also for the production of delicious food to provide a good and comfortable environment.As a result, customers can receive better service and the rate of customer return will continue to increase. On the contrary, a shoddy design, may be due to the equipment, utensils arrangement is not reasonable, resulting in the use of chef is not smooth, can not wield its cooking skills and affect the quality of the product, after a long time is bound to affect the reputation of the restaurant or hotel.
Therefore, when carrying out kitchen design, the layout of the whole kitchen equipment should be rationally arranged and designed according to the site conditions and the functions and requirements of the restaurant, and the program adjustment of kitchen equipment should be carried out in combination with the requirements of the gas company, hygiene and epidemic prevention, environmental protection, fire fighting and other departments, while taking into full consideration of the actual situation of the future construction, installation and acceptance.
In the design of the kitchen layout plan, the following principles should be strictly adhered to: understanding of the customer’s kitchen of the established dishes, the design are centered on this; strictly according to the grid raw and cooked food segregation principle, to ensure that the kitchen food and drink hygiene.hotel kitchen project.On this premise, try to shorten the conveying process, so that the road is clear; kitchen space and work location reasonable arrangements to ensure that the chef can perform their respective duties, division of labor, improve production and quality; kitchen utensils, appliances layout has a reasonable space, so that the vision is broad, convenient management; unreasonable original device, try to be transformed or use, in order to comply with the economic principles; the kitchen exhaust system, to maintain air circulation and no The ventilation system in the kitchen takes maintaining air circulation and no stuffy feeling as the basic goal to make the kitchen have a comfortable working environment; the kitchenware complies with the fire, health and environmental protection regulations to ensure safety and avoid damage.
When choosing a design company, you should know whether it has rich experience in undertaking kitchen projects in hotels and restaurants, staff canteens and clubs, commercial office buildings, etc., and whether it has a mature set of processes in the design of the program as well as the design of water supply, power supply, ventilation and other supporting programs.
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