How to arrange the kitchen layout reasonably

Kitchen layout refers to the reasonable arrangement of various processes in the kitchen area and the specific location of various equipment, instruments and appliances in the kitchen. Scientific design and layout can help kitchen reduce waste, reduce cost, facilitate management, improve work quality, increase productivity and reduce employee turnover.

The main processes in kitchen production are as follows: purchasing and collecting raw materials, rough machining (slaughter, soaking, etc. ), washing, cutting, cooking, making cold dishes, making desserts, producing products, closing the dining table, cleaning tableware, etc.

At the same time, a large number of facilities and equipment are used in the production of kitchen. Therefore, whether the location of each working procedure and the layout of facilities and equipment in the kitchen are reasonable directly affects the working efficiency, cost and production quality of the kitchen.

Regional layout of kitchen

The regional layout of catering production sites refers to the reasonable arrangement of production order and spatial distribution according to the characteristics of catering production. Generally speaking, the production site of a comprehensive hotel can be roughly divided into three areas according to its products and workflow.

1. Raw material receiving, storage and processing area

The processing and storage area of the kitchen is an operation area which is specially responsible for processing and storing the raw materials needed by each kitchen. The most important point in the layout of processing storage area is to arrange acceptance, storage and processing in one process, which not only facilitates the storage, selection and processing of raw materials, but also shortens the transportation distance of raw materials and improves work efficiency.

The layout of this area should be close to the raw material inlet. There are dry warehouses, cold storage, freezers and so on. And the corresponding office and processing room of appropriate size. According to the scope and degree of treatment, the area should be determined.

2. Cooking area

The area should include cold dish room, dim sum room, side dish room, kitchen room, and corresponding small cold storage and turnover warehouse. This area is a concentrated production area to form the flavor and quality of products, so an office that can monitor the kitchen through perspective should be set up. The cold dish room, snack room and office should be separated, and the side dish room and kitchen room can be separated.

Step 3 Prepare meals and clean areas

The layout should include dining room, tableware washing room and appropriate tableware storage room, and a small kitchen can be simply separated by a workbench.

According to the technological process, the kitchen layout must be in the first-line layout to ensure smooth and continuous workflow and avoid backflow. Catering production is a continuous and gradual work, starting with purchasing raw materials, processing and cutting ingredients and cooking products. Therefore, it is necessary to avoid cross-backflow in the procurement and requisition of kitchen raw materials and in the cooking, assembly and production routes, and pay special attention to prevent the cross of cooking and collecting vegetables, washing dishes and cabinets from entering, so as to improve the work efficiency of kitchen staff and avoid congestion or accidents.

Common layout types

The types of kitchen workshop layout should be determined according to the specific specifications of kitchen structure, area, height and equipment. The following types can be used for reference:

1. linear layout

Refers to all stoves, fryers, ovens and other heating equipment are arranged in a straight line. Usually, they are arranged along the wall, placed under a rectangular ventilation and exhaust hood, and equipped with central heating equipment to absorb and exhaust oil fumes. Each chef is relatively responsible for cooking and cooking some dishes according to the division of labor, and the required equipment and tools are distributed around and nearby. It is suitable for the kitchens of large catering enterprises with high degree of division of labor and cooperation, large area and relatively concentrated space.

2. Reverse layout

The main cooking equipment, such as frying equipment and cooking equipment, are combined into two groups back to back in the kitchen, separated by a low wall in the middle and placed under the same lampblack hood, and chefs stand face to face to operate.

3. In the L-shaped layout, the equipment is usually arranged in a corner shape along the wall. On one side, common equipment such as gas stoves, ovens, grills, baking pans, deep fryers and frying pans are combined, while on the other side, other large equipment is combined, and the two sides are connected to form a corner to centrally heat and smoke. When the kitchen area and kitchen building structure are not suitable for linear layout, L-shaped layout is often adopted. This layout is widely used in general restaurants, kitchens or bakeries and pastry rooms.

4.u-shaped layout puts the workbench, freezer and heating equipment around, leaving an exit for people and raw materials to enter and exit, and products can be delivered through the window. When the kitchen area is small, this layout can be adopted, such as pastry room, cold dish room and hot pot raw material preparation room. U-shaped kitchen layout can make full use of the existing workspace and improve work efficiency.