What kind of hotel kitchen layout can achieve such an effect? That is to say, there must be a certain criterion. Let's talk about the principles of the layout of the kitchen equipment in the hotel.

1. Sanitation

The layout of kitchen equipment should be considered to facilitate cleaning and maintenance. There should be a 0.3m interval between gas equipment. After the equipment is discharged, the center of some dead corners shall be filled with a panel to avoid the health dead corners in the process of application.

2. Clear division

The layout of the equipment shall be based on the characteristics of the food. The cold and heat shall be separated (the refrigeration equipment such as stove and refrigerator shall be placed separately), the raw and cooked equipment shall be separated (the conditioning equipment shall be divided), and the dry and wet equipment shall be separated (the dry goods, seasoning and fresh raw material storage equipment shall be separated).

The layout of kitchen equipment should be properly configured according to the process of purchase, acceptance, rough processing, fine processing, cooking, meal preparation, etc., so as to avoid the alternation and dislocation of various processes in the kitchen and affect the task efficiency.

The passage between kitchen equipment shall not be less than 1.6m, the passage in task area shall not be narrower than 1.2m, and the passage in common area shall not be narrower than 0.8m. The position of chef's cooking operation area shall not be less than 800mm, and that of charging area shall not be less than 1500mm.