First, the hotel kitchen equipment layout principles:

1, in line with the fire health environmental requirements: that is

(1), food and utensils production, storage should be done to separate raw and cooked, dirty and clean things separate, hot and cold separate.

(2), fuel oil, gas pressure regulator, switching station and operation area separate, and equipped with appropriate fire fighting facilities.

(3), higher than 300 ℃ pipeline and flammable rough distance ≥ 0.5M.

(4), without purification and treatment of fume exhaust port should be higher than the nearby higher buildings 0.5M.

2, should make full use of the original devices, facilities, terrain, so that each partition has a reasonable space, wide vision, aisles open for easy management.

3, should fully understand the user's established dishes, all arrangements, arrangements are based on.

Second, engineering design to grasp the first-hand information

1, the user's established dishes and the number of larger meals, which is the main basis for the design of the layout, according to which the main equipment can be determined, the number, type.

2, the user can supply energy: such as boiler steam, diesel, gas type, power (220V/380V)

3, the kitchen plan structure, dimensions and space height structure.

4, the user's basic requirements: such as pipeline direction, sewage outlet, fan positioning.

5, side by side to understand the user's investment.

Third, the division of the hotel kitchen work area, function, configuration of the main equipment

1, the standard Chinese restaurant work area is divided into:

(1), operation area: according to the kitchen floor plan and equipment configuration, some can also be divided into red case operation area, steaming area, baking area, etc., its function is to meet the established dishes, cooking process requirements.

(2), rough processing area: its function is to remove the leaves, roots, stems, fish and meat open raw, primary processing treatment.

(3), finishing vegetables area: its function is to reform the rough processing of food, mixing suitable for the requirements of the cuisine.

(4), white case area: its function is to flour food blending, pressing, craft applique, platter and so on.

(5), cold spelling area: its function is to not be heated and can be directly eaten food, open bottles, cutting, appliqué, platter, etc..

(6), decontamination area: its function is to clean, disinfect and store the tableware.

(7), cold storage area: for raw and cooked perishable food storage.

(8), warehouse area: for rice, noodles and other non-perishable food storage.

2, the main equipment configuration of the Chinese restaurant divisions:

(1) operation area: for the Cantonese kitchen, the dishes cooked in the process of steaming, barbecue (baking) and fire frying four processes, in favor of barbecue and steaming, the operation of the indispensable equipment in the area are: frying stove, steamer, rice noodle stove, soup stove, short stove, roast suckling pig stove, roast duck stove, steamer or steamer, steam cabinets. For the Sichuan kitchen, its dishes cooking process is mainly based on stir-fry, simmering, steaming, supplemented by the operation of the area indispensable equipment are: powerful blast frying stove, potting stove, steam oven or steam steam cabinet short boy furnace.

Fourth, the hotel kitchen equipment layout heating equipment and quantity estimates:

1, the primary condition of the kitchen layout is to meet the requirements of the cooking process, try to avoid cold, hot cross, cleaning materials and dirty cross, and strive to work in close proximity to the work area.

2, a full understanding of the kitchen space, plane topography, heating equipment layout orientation, should strive to ensure that the exhaust fumes, fresh air system less curved, short distance, easy to install.

3, engineering design of the main equipment quantity estimates:

(1), frying stove:

a. Banquet-style restaurant or morning tea-based restaurant fire eye number = restaurant tables / 5

b. To zero customer-based Sichuan cuisine restaurant, the number of fire eyes = the number of people eating / 40-50 c. Troops, schools, the number of fire eyes = the number of people eating / 100 pot stove = the number of people / 200-300

The above describes the hotel kitchen equipment equipped with common sense, in the kitchen, the number of equipment is appropriate, without excessive pursuit of equipment flashy. Configuration of equipment with good performance, durability, fire prevention, pollution prevention, easy to clean.