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Yongkang Sunyk Industry&Trade co.,Ltd
Address: Yongkang City, Zhejiang Province West New Territories Road No. 105

Postal Code:321300

Tel:+86-579-87504002

Mob:+86 15257933258

Sales manager: ChenAnn

Fax:+86-579-87504018
Email: sales804@sunyk.com

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hotel kitchen equipment layout is more conducive to business
May 12, 2018

How to do hotel kitchen equipment layout is more conducive to business?


A good layout of hotel kitchen equipment can make the kitchen work smoothly and efficiently, and greatly increase the operating efficiency. So what kind of hotel kitchen layout can achieve this effect? Today, hengding will tell you about the principles of hotel kitchen equipment layout.
The layout of hotel kitchen equipment is based on the number of diners, functional orientation, requirements of health and epidemic prevention and convenience, safety and rationality of use, and there are four major principles.


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1. health
The layout of kitchen equipment should be considered to facilitate cleaning and maintenance, and there should be a distance of 0.3m between gas appliances. After the equipment is placed in a row, some dead spots shall be patched up with jigsaw puzzle to prevent sanitary dead spots from being left in the process of use.
2. clear division
Equipment layout should be arranged according to the characteristics of food, cold and heat separation ( refrigeration equipment such as stoves and refrigerators are placed separately ), raw and cooked separation ( conditioning equipment partition ), dry and wet separation ( dry goods, seasoning and fresh raw materials storage equipment are separated ).
3. in line with the kitchen production process
The layout of kitchen equipment should be properly configured according to the procedures of replenish onr's stock, acceptance, rough machining, finishing, cooking and preparing meals, so as to prevent the cross dislocation of various working procedures in the kitchen and affect the working efficiency.
4. reasonable and convenient
The equipment and tools should be matched as much as possible, and the layout should be reasonable and convenient to use.
The passageway between kitchen equipments should not be less than 1.6m, the passageway in the working area should not be narrower than 1.2m, and the passageway in general should not be narrower than 0.8m.. The position of the cook cooking operation area shall not be less than 800 ㎜, and the position of the loading area shall not be less than 1500 ㎜.

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    Yongkang Sunyk Industry&Trade co.,Ltd
    Address: Yongkang City, Zhejiang Province West New Territories Road No. 105

    Postal Code:321300

    Tel:+86-579-87504002

    Mob:+86 15257933258

    Sales manager: ChenAnn

    Fax:+86-579-87504018
    Email: sales804@sunyk.com

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