How to improve the efficiency of commercial kitchen equipment？

How to improve the commercial kitchen equipment efficiency of the restaurant？

In the highly competitive catering industry, the efficient operation of commercial kitchens is the key to improving the speed of restaurant meals, ensuring the quality of food and reducing operating costs.Reasonable matching of kitchen equipment is the basis for the efficient operation of the kitchen. Commercial kitchen equipment variety, from the cooker, steamer to refrigeration equipment, cleaning equipment, each type of equipment has its own unique function, only the scientific combination of them, in order to give full play to the overall performance, to create an efficient cooking space.

Planning the layout of kitchen equipment according to functional zoning

Commercial kitchens can usually be divided into food storage area, food preparation area, cooking and processing area, food preparation area and cleaning area, each area of the equipment needs to be closely related to its function.In the storage area of ingredients, different types of refrigerating and freezing equipment should be reasonably matched according to the types of ingredients and storage conditions.For example, freshness cold storage is suitable for storing vegetables, fruits and other ingredients that need to be preserved; low-temperature freezer is used to store meat, seafood and other ingredients that need to be frozen. At the same time, equipped with the appropriate amount of shelves, convenient classification of ingredients storage and access, to avoid the accumulation of ingredients or confusion, improve access efficiency.How to improve the efficiency of commercial kitchen equipment？

The food prep area is mainly responsible for the cleaning, cutting and marinating of ingredients. Here, it needs to be equipped with sufficient kitchen sinks for washing different types of ingredients, such as raw food and cooked food separately, to avoid cross-contamination; the cutting and dispensing workbench should be spacious and solid, which is convenient for the chef to carry out cutting and dispensing operations; it can also be paired with processing equipment such as vegetable slicers, meat grinders, and so on, to enhance the efficiency of ingredient processing and reduce the intensity of manual labour. For example, an efficient vegetable cutter can handle several kilograms of vegetables per minute, which greatly reduces the pretreatment time of ingredients.

The cooking area is the core area of the kitchen, and the matching of equipment such as cookers, steamers and ovens is crucial. According to the restaurant’s cuisine positioning and customer traffic, choose the right power and number of cookers. For example, a Chinese restaurant that focuses on stir-fry dishes needs to be equipped with multiple large firepower stir-fry stoves; while a Western restaurant may need more ovens, grills and other equipment. At the same time, the function of similar equipment will be placed centrally to form an efficient cooking line. For example, the steamer and steamer basket will be placed centrally to facilitate the chef to operate multiple steamed dishes at the same time, to improve the speed of the meal.

Meal preparation area is mainly used for dish loading, heat preservation and temporary storage, which needs to be matched with heat preservation table, plate warming cabinet and other equipment. The warming table can keep the temperature of the dishes to ensure that the taste is fresh when served; the warming cabinet can preheat the plates to enhance the dining experience. Cleaning area should be equipped with dishwasher, disinfection cabinet, residual food table and other equipment to achieve efficient cleaning, disinfection and storage of tableware to ensure kitchen hygiene.How to improve the efficiency of commercial kitchen equipment？

Focus on matching equipment performance and capacity

The performance and capacity of the equipment directly affect the efficiency of the kitchen. When selecting equipment, the capacity of the equipment should be reasonably determined according to the customer flow and scale of operation of the restaurant.For example, a restaurant with a daily traffic of 500 people will need to have a larger and more powerful stove than a restaurant with a daily traffic of 200 people to meet the peak cooking demand. At the same time, the performance parameters of the equipment also need to match each other. Such as range hoods exhaust volume and the number of stoves and power to adapt, if the exhaust volume is not enough, the kitchen smoke filled, not only affect the chef’s working environment, there may also be safety hazards; if the exhaust volume is too large, but also will cause energy waste.

For some of continuous operation equipments, such as dishwashers, its cleaning capacity and speed to match the restaurant’s tableware usage. If the dishwasher capacity is too small, can not wash a large number of tableware in a timely manner, will lead to insufficient supply of tableware, affecting the normal operation of the restaurant; while the capacity is too large will result in idle equipment, increasing costs. In addition, the energy consumption of the equipment is also a factor to be considered, give priority to energy-saving equipment, both to reduce operating costs, but also in line with environmental requirements.How to improve the efficiency of commercial kitchen equipment？

Consider the ease of operation and safety of the equipment

An efficient mix of commercial kitchen equipment also needs to focus on ease of operation and safety. The layout of the equipment should be ergonomic and convenient for the chef to operate. For example, the height of the stove should be moderate, to avoid the chef long time bending or lifting hands to operate, reduce labor intensity; the depth and width of the operating table should be reasonable, to ensure that the chef has enough operating space, and all kinds of tools and ingredients within reach. At the same time, between the equipment to reserve enough channels to facilitate the passage of personnel and food trucks to avoid collision and congestion.

In terms of safety, choose the equipment with perfect safety devices. Such as stoves should be equipped with flame failure protection devices to prevent gas leakage caused by accidents; electrical equipment should have good grounding and leakage protection devices to protect the operator’s electrical safety. In addition, the material of the kitchen equipment should be in line with food hygiene standards, avoid the use of materials containing harmful substances to ensure food safety!How to improve the efficiency of commercial kitchen equipment？

Reserve space for equipment upgrades and expansion

The restaurant industry is growing rapidly, and the operational needs of a restaurant may be adjusted as the market changes. Therefore, when matching commercial kitchen equipment, it is necessary to reserve a certain amount of space for upgrading and expansion. In terms of equipment layout, it is important to take into account possible future additions and reserve suitable locations and utility connections. For example, with the expansion of the restaurant business, it may be necessary to add a large oven or freezer, plan the space in advance, you can avoid the trouble and cost of later remodeling. At the same time, choose the equipment with strong compatibility and easy to upgrade, such as intelligent kitchen equipment, which can be realized through software upgrades to expand functions and meet the changing needs of the restaurant.

The efficient matching of commercial kitchen equipment requires comprehensive consideration of various factors such as functional partitioning, equipment performance, operational convenience, safety and future development. Through scientific and reasonable equipment collocation, to create a reasonable layout, efficient operation of commercial kitchens, for the operation and development of the restaurant to provide a strong protection, stand out in the fierce competition in the market.How to improve the efficiency of commercial kitchen equipment？