Commercial kitchen area division method
The division of the small kitchen is clear at a glance, and the division of the larger kitchen is more complicated, so it should be noted. Larger kitchens require more passages, although there is room for manoeuvre in larger areas, but this is also a cause of error. 1, the main points of the kitchen area (1) Clear prerequisites Get a detailed kitchen plan to understand the business planning and kitchen design requirements, clear the size of the kitchen, the structure of the building, the location of the doors and windows, the location of the restaurant, and the pre-requisites for the division of the kitchen area such as the existing flue, location of the water and electricity facilities, and the kitchen environment. (2) first big and then small The division of the area must always be large and small, first dividing the large work areas such as non-food treatment areas, food processing areas, and clean operation areas. The kitchen entrance is the starting point for the non-food handling area and the restaurant is the end of the kitchen, which is a principle that must be observed. The entrance to the kitchen is equipped with a non-food processing room such as a dressing room, a warehouse, an office, a bathroom, a dining room and a dishwasher in the junction with the restaurant, and then divides the main lines of the main and non-staple food processes to separate the meal and the waste. The entry and path are separate. The finer the division of the area, the higher the efficiency of the partial refinement of the kitchen. (3) Main channel position When dividing the kitchen area, we must always consider the problem of smooth traffic. The area is divided into the main channel position and the main line, running through the kitchen, connecting other work rooms, and determining its position and direction according to the process sequence. In the general kitchen, the main channel is set in the order of the warehouse, the roughing room, the main and auxiliary processing room, the cold dish, the preparation room, the washing room, and the restaurant. If the kitchen is large, it is necessary to set up multiple channels. If the structure limits the main channel, a curve is required. (4) Cross-level regional division The kitchen layer will increase the vegetable ladder. For the design of the vegetable ladder, please refer to the contents related to the design of the food ladder in the next section. 2, module design method After knowing the various functional spaces and the rules of the workflow operation, the kitchen design can be carried out according to the technical requirements in accordance with the modular design of the kitchen design. The various functional spaces of the kitchen, including the work area, the work space, the work channel, the function area, the work position, and the functional parts can be regarded as energy modules of different sizes. Choosing functional modules based on technical needs is a good way to make a general idea of ​​the kitchen. (1) Select the appropriate functional module according to the floor plan of the kitchen. Regardless of the size of the kitchen, large functional modules such as work areas, work rooms, and work channels are used in turn, and are laid out in the kitchen floor plan according to the process flow. (2) Determine the working channel direction and select the channel entrance and exit position. (3) Select the function module of the workshop, and arrange it in the main channel two wings according to the process flow. (4) Select the function area module in the work room according to the process flow. (5) Select the job position and function part module in the function area, and arrange according to the process flow. 3, the minimum configuration design method The principle of flexible kitchen size: For smaller kitchens, it is not possible to have all work areas and work spaces in place, so a minimum configuration approach is required. Regardless of the size of the kitchen, the sequence of the process is the same, and the order is not changed. It is just that the work area and the work room with clear partitions cannot be drawn out, and functional modules such as functional areas and jobs need to be replaced. The principle of the same design flow sequence: For a typical kitchen, the overall design of the module design method is used, and then the kitchen work space and kitchen equipment are configured using the minimum configuration design method. The sequence of the design process is the same and the design steps are the same. (1) Use the module design method to carry out the overall concept, determine the working channel direction, and select the channel entrance and exit position. (2) Start the design in reverse according to the sequence of the process, first and second, and then arrange the main work room first, the secondary work room after the arrangement, the non-staple food processing room, the staple food processing room, the washing room, the food preparation room, sort by order. design. Each work room is designed with the minimum configuration according to the function requirements and equipment is selected to complete the design of each work room. (3) The equipment is selected first and second, and the kitchen equipment is equipped in each working room to determine the working area. (4) Design the warehouse area and office living area according to the remaining space. 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