1. Cooking area and cutting area

There are two major areas in the main cooking room: the cooking area and the cutting area. The general pattern is: cooker, chef operation spacing, playing table is cooking area; cutting work table, knife working distance, supporting equipment area is cutting area; cooking area and cutting area are set in the middle of the vegetable channel, for the master Workspace. The classic layout mode of the middle and the middle of the cooking area is suitable for all types of kitchens, even if the kitchen structure is limited, you can refer to this layout design.

2, the selection of stoves and ancillary equipment

First of all, according to the main cuisine, the main equipment such as stoves should be selected. In addition to the frying stove, some other stoves, such as soup stoves, stewing stoves, cauldron stoves, etc., such as seafood steaming cabinets and stewed fish dishes, are also needed. As far as possible, special stoves, improper configuration, the chef will feel uncomfortable, it will also affect the quality of the meal, but also cause a certain amount of physical and fuel waste. In addition to the stove, it also needs the matching table, the loading table, the cutting table, the fresh-keeping work table, the pool, the freezer, the sideboard and other supporting equipment. It should be integrated with the actual ones, so as to try to access the raw materials without leaving the position. Wash, take and place dishes.

3, to ensure the production capacity

The type, model and quantity of the equipment should meet the needs of the quality, speed and quantity of the meal, and should be fully configured according to actual needs. The same type of stoves should be set up together, and there is a corresponding matching workbench.

4, equipment layout and channel connection is simple and smooth

The devices are connected by a channel, and the vegetable channel must have a sufficient width. The layout of the equipment and the connection of the channels should be very simple and smooth. A larger main entrance and exit should be set up for the main entrance and exit, and separate access to the running route.

5, shorten the distance from the restaurant

In order to ensure the color, aroma, taste and timely delivery of the dishes in the kitchen, the cooking workshop should be close to the restaurant, especially the restaurant with banquet reception capacity, and the carts need to be used for mass meal and disability, so cooking The workshop and the restaurant should be on the same floor, there should be no steps, and should not be split. If you are not on the same floor, you need to set up a food ladder.

6, there is enough storage space

The main raw material logistics throughput is the largest, a large number of raw materials, condiments, spices, tableware, utensils, etc. are gathered here, so there must be enough storage space for storage, pick and place. The storage space is divided into the following categories: frozen and refrigerated, which need to store fresh raw materials; tableware storage, all kinds of clean tableware storage; tool storage, knives, forks, spoons, chopsticks, towels, rags, etc. used by the kitchen staff should have Reasonable placement; temporary placement, cutting, and picking of raw materials to be cooked, the required pots, cans, barrels, boxes, all have appropriate storage space.

7, sufficient energy and water source guarantee

The designed capacity, flow, and pressure are required to ensure maximum application flow. The kitchens and collective dining halls of large and medium-sized hotels should also have backup and security measures for energy and water sources. For example, a spare water tank can be used to secure temporary water once it is stopped.

8. Environmental protection measures

The stove in the main cooking room generates a large amount of soot, hot air, exhaust gas and noise. It is necessary to scientifically and reasonably remove the soot and supplement the fresh air to reduce noise and cool down. This is a very important technical measure to improve the working environment of the kitchen.

9, timely and reliable information transmission

Modern science and technology have greatly changed the speed and efficiency of kitchen information communication, and the word-of-mouth and flyer methods have been replaced by the ordering system. However, in the operation, we must pay attention to the problem of the lack of smoothness in individual links. For example, the main cooking room can obtain the point menu through the a la carte system, and it is also necessary to inform the roughing room to provide the ingredients, and the unsatisfactory supply of the spare ingredients can also affect the meal speed.

10. Non-staple food processing is the key management of food safety

Most of the non-staple foods are rich in protein, especially fish, meat, poultry, and animal internal organs that have been washed by thawing, which are prone to food poisoning after being highly susceptible to deterioration in summer. Therefore, there must be sufficient fresh-keeping equipment in the non-staple food processing room, which is timely and reliable. The canteen has to pay special attention to this, because the canteen's non-staple food is produced in a large amount. After changing the knife, the pot is waiting for processing for a long time, and it is easy to lose nutrients or deterioration. If there is a fresh-keeping cabinet or a freezer, it should be stored fresh.

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