Among the functional rooms in the hotel kitchen, the hot kitchen, pastry room, meal preparation room, cold dish room, washing room are all necessary, as well as the wax room, warehouse, etc.
Because of the regional restrictions, small hotels may not have many functional areas. The kitchen equipment list will be arranged according to the actual room layout, taking a small ramen restaurant kitchen as an example. The kitchen of a small ramen restaurant will not use too many equipment, because the restaurant is small, so there will not be too many people eating. The function room is relatively simple, including cold dish room, processing room, main kitchen, dish washing room and smoke exhaust system. The equipment used includes a conditioning cabinet, a refrigerator, a shelf, a pool, a shelf, a workbench, a stove, a cooking range, a steaming cabinet, a noodle board, a rice noodle rack and a leftover food table, a cupboard, a disinfection cabinet, a smoke exhaust pipe, a range hood, and a fume purifier.
If the kitchen equipment placement is incorrect, it will affect the operation of the whole kitchen and greatly reduce the working efficiency of the chef.
(1)The placement of kitchen equipment should follow the process, and the chef must be handy when taking food materials, in line with the chef’s daily operation habits.
(2) The working passage shall be unblocked, and no equipment shall be placed in the passage. The working passage and passage shall be left with enough width to ensure that the kitchen staff can walk back and forth smoothly without crowding, which will affect the working efficiency.
(1)The kitchen utensils and equipment in each function room of the whole kitchen shall be placed horizontally and vertically, and shall not be crooked, which may affect the appearance and operation
(2)The kitchen equipment in each function room shall be placed in a position that does not obstruct the chef’s vision, which shall be consistent with the actual situation on site. Some large equipment, such as refrigerators, ovens and other large equipment, shall be placed against the wall, and shall not be placed on both sides of the door to affect the chef’s vision and smoothness.
(3)The stainless steel pool shall be evenly distributed to facilitate the cleaning and cutting of the staff.
(4) The chopping board and the stove should be separated, because the chopping board is made of wood, and it is easy to catch fire if it is too close to the stove.
