The kitchen is reasonably sized: usually, a stove is served 10-12 seats, and as efficiency increases, many restaurants have a stove that can serve 13-15 seats. The more meals a stove can supply, the more savings the kitchen can be and the lower the cost. The kitchen area is allocated reasonably, the facilities are properly equipped, and the investment cost can be saved.
Equipment placement is practical: when decorating the kitchen, many bosses are pursuing visual effects or facilitating customer visits. One-sided pursuit of design effects or buying equipment only pays attention to the appearance. As a result, the quality of the kitchen equipment bought back is poor, and the workbench is used for shaking. Then, the refrigerator heats up accidentally. Some devices seem novel and feature-leading, but the real practical value is not high. Often the construction workers are withdrawn, the hotel preparation staff exits, and the chef who took over became the equipment repairman.
Different cuisines are equipped with different cooking appliances: different cuisines, different styles, different characteristics of catering products, the requirements of the venue and the equipment and equipment are not the same. Cantonese cuisine should be equipped with a wide-style frying stove; for the sale of stews, the kitchen should be equipped with a large number of casseroles. Regardless of these factors, not only the finished taste is difficult to be authentic, but the waste of fuel and chef labor is also amazing.
Kitchen design
Kitchen partitions should not be too much: When many people design kitchens, they should mention that the kitchen should be advanced and tidy, and the chef's working environment should be improved to expand the area and expand the space in an uncontrolled manner. Unlimited separation of a large kitchen, each work room is closed to each other, invisible, not refusing, which increases the distance for the chef to carry goods, and it is inconvenient to correlate photos, which is more likely to cause safety hazards.
The first place in the health of the Ming file: When designing the file, we must pay attention not to increase the smoke and noise of the restaurant. Because the file is to show the kitchen window to the guests, the design should be exquisite and beautiful, the production is the second place, and the hygiene is the first place. of. Some dishes are only suitable for processing in the kitchen, so there is no need to put them in the open file.
Non-slip water absorption in the kitchen floor: the kitchen floor design and material selection, can not be blindly obeyed, must be carefully determined. The use of red steel bricks is still an effective measure before choosing a new and practical anti-slip floor tile.
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