What should be paid attention to in restaurant kitchen layout?
A. Reasonable kitchen layout design
1. The kitchen layout design should meet the needs of the established dishes.
2. Strictly grasp the principle of separating raw and cooked food and separating clean and dirty food to ensure food hygiene in the kitchen.
3. The production and processing process is short and smooth, avoiding detours and intersections, shortening the conveying process as much as possible, and making the path clear.
4. The functional areas of the kitchen are clear, independent and communicate with each other, which is convenient for the chefs to perform their duties and cooperate with each other.
5. It has a reasonable space for operators to move around, which is convenient for chefs to work, has a wide field of vision, and is convenient for management.
6. The kitchen should be equipped with a good smoke exhaust system to ensure air circulation and no stuffy feeling, so that the chef has a comfortable working environment.
B.Sound insulation, heat insulation, and odor insulation measures should be taken between the kitchen and the dining room
There should be a certain buffer space between the kitchen and the dining room. Generally, the meal preparation room is used as a transitional space. The problems of sound insulation, heat insulation, and odor insulation can be effectively solved by setting double spring doors, food screens, and corner entrances. It can also avoid the perspective of the dining guests on the kitchen. Reasonable design of the exhaust air volume can timely absorb a large amount of heat and oily fumes generated by the kitchen stove, ensuring the air circulation in the kitchen without stuffy feeling, so that the chef has a comfortable working environment restaurant kitchen layout
C.The kitchen and stove should be ventilated and exhausted
Ventilation and exhaust systems in the kitchen include exhaust hoods, exhaust fans, exhaust ducts, fresh air ducts and air conditioning systems. Effective ventilation and exhaust must meet the following standards:
1. The air exchange volume of the mechanical ventilation in the thermal processing room of the kitchen and catering production room should be calculated in heat balance, and 65% of the calculated exhaust air volume is discharged outside through the exhaust hood. And 35% is discharged by the comprehensive ventilation of the room, and it is generally advisable to take 40 ventilations per hour.
2. The suction speed of the exhaust hood should generally not be less than 0.5 m/s, and the speed inside the exhaust pipe should not be greater than 10 m/s.
3. In the heat processing room of the kitchen and catering room, the supplementary air volume should be about 70% of the exhaust air volume, and the negative pressure of the room should not be greater than 5 Pa, so that the oily fumes and odors generated in the kitchen will not flow into the restaurant, so as to achieve The effect of heat insulation and odor insulation.
D.The kitchen should be equipped with smoke alarms, sprinklers, gas alarms and carbon dioxide fire extinguishers
There are many fire hazards in the kitchen, such as the leakage of gas (oil) in the room, the high temperature generated when the stove is burning, the long-term accumulation of oil in the hood, and so on. If the management is not good at ordinary times or the maintenance and inspection are not paid attention to, a moment of carelessness will cause a fire. Therefore, in addition to strengthening the fire safety awareness of employees to prevent unburned fires, necessary fire-fighting facilities must be installed in the kitchen. Such as smoke alarms, sprinklers, carbon dioxide fire extinguishers, etc. For units that use gas, a gas leakage alarm should also be installed in the kitchen.restaurant kitchen layout
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