Key points of hotel kitchen design

The design of the kitchen should be based on a reasonable process, convenient and applicable, labor-saving, and improving the working environment for chefs, without the need to pursue excessive equipment.

There are many kitchen equipment but they have little practical use, which not only leads to investment waste, but also occupies kitchen space, making it inconvenient for kitchen consumption and operation.

There is not much difference between kitchen equipment procurement and kitchenware procurement, but if carefully divided, there are still significant differences. 

Kitchen equipment is mostly large equipment, while kitchen utensils are mostly small items. Below, the editor of Quanchu Tong will roughly analyze the differences between them.

Kitchen equipment refers to a collective term for devices and tools placed in the kitchen or used for cooking. Kitchen equipment is generally divided according to kitchen functional areas:

1. Hot Kitchen Area: Gas Frying Stove, Steaming Cabinet, Soup Stove, Pot Stove, Steaming Cabinet, Induction Cooker, Microwave, Oven;

2. Storage equipment: It is divided into food storage section, flat shelves, rice and noodle cabinets, loading tables, etc., and utensil and supplies storage section,

 seasoning cabinets, sales workbenches, various bottom cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc;

3. Washing and disinfection equipment: supply system for hot and cold water, drainage equipment, washbasins, dishwashers, high-temperature disinfection cabinets, 

equipment for disposing of waste generated during kitchen operations after washing, food waste crushers, and other equipment;

4. Conditioning equipment: mainly refers to the countertop for conditioning, tools and vessels for organizing, cutting vegetables, preparing ingredients, and blending;

5. Food machinery: mainly including noodle makers, mixers, slicers, egg beaters, etc;

6. Refrigeration equipment: cold drink machine, ice maker, freezer, cold storage, refrigerator, etc;

7. Transportation equipment: elevators Delivery ladder, dining ladder, etc;

Kitchen utensils mainly include the following five categories:

1. Storage utensils: divided into two parts: food storage and utensil storage. Food storage is divided into refrigerated and non refrigerated storage. Refrigeration

 is achieved through refrigerators, freezers, etc. in the kitchen. Storage of utensils and supplies provides storage space for tableware, cooking utensils, utensils, and ot

her items. Storage utensils are completed through various bottom cabinets, hanging cabinets, corner cabinets, multifunctional decorative cabinets, etc.

2. Washing utensils: including the supply system of hot and cold water, drainage equipment, washing basin, washing cabinet, etc. For the garbage generated during kitchen o

perations after washing, garbage bins or sanitary bins should be set up. Modern household kitchens should also be equipped with disinfection cabinets, food waste crushers and other equipment.

3. Conditioning tools: mainly including countertops for conditioning, tools and vessels for organizing, cutting vegetables, preparing ingredients, and blending. With the advanc

ement of technology, food cutting machines, juicing machines, and mixing machines used in household kitchens are also constantly increasing.

4. Cooking utensils: mainly including stoves, stoves, and related tools and vessels for cooking. With the progress of the kitchen revolution, the rice cooker. High frequency induction

 cookers, microwave ovens, microwave ovens, etc. have also begun to enter households in large quantities.

5. Dining utensils: mainly including furniture in the restaurant and utensils and utensils used during meals.

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