How to design the kitchen space of a hotel restaurant in a reasonable way?

If the kitchen area is too small, the kitchen equipment is insufficient or the power is not enough, during the production and use process, not only doe

s it require additional investment to meet production needs, but it will also affect normal production and output. If the kitchen area is too large and the number 

of kitchen equipment purchased exceeds the cooking needs of the kitchen, the investment cost will increase.

1、 The kitchen area should be appropriate

If the kitchen area is too small, the kitchen equipment is insufficient or the power is not enough, during the production and use process, not only does it require add

itional investment to meet production needs, but it will also affect normal production and output. If the kitchen area is too large and the number of kitchen equipment 

purchased exceeds the cooking needs of the kitchen, the investment cost will increase.

Therefore, the full kitchen design editor suggests that your kitchen area should be moderate, and the matching of commercial kitchen equipment should also be reasonable. 

In this way, not only can the problem of cooking meals be solved, but also the investment cost of commercial kitchen equipment can be saved.

2、 The equipment needs to be practical

Many hotels, in order to pursue visual effects or facilitate customer visits, only focus on aesthetics when designing kitchen spaces and purchasing kitchen equipment,

 neglecting practicality. This results in the purchased equipment boards being too thin and lightweight, causing the workbench to shake when used. This not only brings inc

onvenience to work, but also incurs significant costs for replacement and maintenance in the later stages.

3、 Pay attention to the hygiene conditions of the official documents

As Ming Dian is a dialogue box that displays the restaurant kitchen to customers, attention should be paid to oil fumes, hygiene conditions, noise, and aesthetics. If it is pro

cessing something that is only suitable for production and processing in the restaurant kitchen, there is no need to display it in the open file.

4、 There should not be too many kitchen partitions

Too many kitchen compartments are not conducive to improving work efficiency. If the kitchen is divided in order to be neat, resulting in the closure of each workspac

e, it not only increases the distance for chefs to transport goods, but also makes it inconvenient to take care of each other, which is more likely to cause safety hazards.

• Prev：Why should commercial kitchen engineering design be tailored?
• Next：Kitchen drainage method