Hotel and restaurant processing kitchen design
1.Should be designed close to the raw material population and easily accessible for waste removal.
Most of all the ingredients that enter the kitchen, especially the various fresh ingredients, need to be processed.Therefore, after the supplier delivers the raw materials to the hotels and restaurants, the first step is to check the goods and go through the receiving procedures; then the raw materials are sent to the processing kitchen for processing.In addition, the processor’s kitchen produces a number of discarded garbage such as skin and scales of raw materials that are removed during processing every day. Although this garbage is relatively centrally stored in the processor’s kitchen in covered garbage cans, with the increase in garbage and the changeover of cooks’ shifts, timely removal of garbage out of the store or transferring garbage to the sealed garbage storage is a necessary task.Therefore, the processing kitchens should be designed in places where it is easy to remove garbage without affecting or damaging the aesthetics of the catering business. The access road for garbage removal should not cross the road for customer flow or net food flow to prevent competition with customers or cross-contamination.Hotel and restaurant processing kitchen design
2.Sufficient space and equipment should be available to process all the raw materials needed in the kitchens of hotels and restaurants.
Processing kitchens centralize the processing of all raw materials for hotel and restaurant picking, slaughtering, washing, sorting, cutting, marinating and drying up.Therefore, its workload and site area occupation are relatively large. Therefore, its workload and site area occupation are relatively large. The more production and business outlets and the wider the distribution of hotels and restaurants, the larger the scale of processing kitchens needs to be.In order to maintain a good working environment in the processing kitchen, reduce the contamination of the processing of raw materials between each other, the processing of different raw materials should also be relatively centralized, properly separated. In order to improve the efficiency and specifications of the processing of various raw materials, so the necessary equipment should also be equipped.Processing kitchens, with adequate space and equipment, shall undertake all processing work for this food service enterprise and shall not be required to perform further processing work in the cooking kitchen area due to the lack of processing equipment or the small size of the site.Otherwise, not only will the advantages of processing kitchens not be brought into play, but they will also leave an incurable legacy in kitchen management and hygiene.
3.The processing kitchens and production kitchens should have easy access for transportation of goods.
The processing kitchens undertake all processing tasks in each culinary output kitchen.Some of these processed ingredients are picked up by the cooking kitchens well in advance of the meal.For example, ribs and pork buttons that need to be simmered and fried in advance; while some processed raw materials are processed during the meal, or even after the guests have ordered, in order to ensure their freshness.Another example is that the guests order shrimp, crab, turtle, etc., the guests after ordering, see the goods to confirm, and then sent to the processing of slaughter.In the latter case, high quality processing work is required in a very short period of time, followed by delivery to the portioning, sashimi making room or cooking position at the right time in order to minimize the waiting time for the guests.Therefore, processing kitchens and cooking kitchens have convenient, smooth access or corresponding means of transportation is a part of the kitchen design can not be ignored.This is not only to improve efficiency and ensure the speed of production, but also to reduce labor intensity and facilitate the delivery of large quantities of finished products.The processing kitchens are on the same level as each cooking kitchen and should be designed with easy, shortcut access.If not on the same floor, then consideration should be given to having fast, dedicated vertical transportation elevators (elevators) or artificial walking ladders to ensure transfer efficiency.Hotel and restaurant processing kitchen design
4.The different types of raw materials, processing sites should be reasonably segregated to ensure that they do not contaminate each other.
Although the processing of different types of raw materials generates waste and the processed raw materials need to be washed before they can be used for cutting and blending, mixing different types of raw materials with each other not only hinders the efficiency of the processing, but also makes it difficult to wash away odors from the contaminated raw materials.Even washed processing materials can be contaminated if they are not strictly sorted and arranged.Therefore, the processing tools and workplaces for different types of raw materials must also be fixed in order to ensure the quality of processed raw materials.For raw materials processed in the same processing kitchen, special attention should be paid to the fishy contamination of seasonal fruits and vegetables brought about by the slaughtering of aquatic products, and it is more important to prevent the contamination of other raw materials by feathers from the slaughtering of poultry and livestock.Some ingredients produce a particularly unacceptable fishy odor. Therefore, special care needs to be taken when handling such ingredients to prevent contamination of other ingredients.
5.Processing kitchens should have adequate refrigeration facilities and appropriate heating equipment.
Processing kitchens process not only a wide variety of ingredients, but also large quantities, and the timing of when ingredients are needed in each cooking kitchen is not always very precise and fixed.Therefore, it is necessary to design adequate refrigeration equipment as a backup raw material and storage and turnover of processed raw materials.Prior to some large catering events, large quantities of processed ingredients are released to refrigerated and frozen facilities for storage in a timely manner to ensure quality and ready availability in the cooking kitchen.During the holidays, the cooking kitchens of hotels and restaurants will be busier than usual. Therefore, it is particularly important for processing kitchens to stock raw materials and processed products in sufficient quantity and quality.Hotel and restaurant processing kitchen design
In short, the processing kitchen has a pivotal role in the entire kitchen, therefore, the location of the processing kitchen design must be reasonable and to configure the appropriate equipment.
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