Several influence the design of the kitchen project

The distribution of the dining room kitchen area is very important. If the kitchen area is too small, the kitchen equipment is not satisfactory. In the production process, in order to meet the production needs, it is necessary to make additional investment in the kitchen project, which will waste a lot of time and money; If the kitchen is too big, or one-sided pursuit of high and complete equipment procurement far beyond the production needs of the kitchen, although there is no problem with daily production, but virtually increased the investment cost of kitchen construction, causing unnecessary waste, this is we do not advocate. Therefore, the distribution of the kitchen area in the kitchen project must adapt to the operation scale of the restaurant, focusing on the processing capacity of raw materials, the taste of tableware, the kitchen output, the advanced level of equipment and utilization. Space rate, scientific and reasonable distribution.

No matter dining-room USES what kind of kitchen structure, its function is separated, the flavor that the equipment in kitchen project chooses and equipment with kitchen production manages and style keep consistent. Different types of food, different styles, different characteristics of catering products, site requirements and equipment are not the same. Accordingly, kitchen project wants the change with catering industry flavour, must adjust the layout of the kitchen accordingly, in order to ensure the quality of flavour and purity. Take northern vegetables as an example, a lot of northern dishes are basically noodles, when the kitchen project is designing a kitchen, they will highlight the role of the noodle shop, with a large diameter steam oven and fire boiler; In southern cuisine, let's take cantonese cuisine as an example. In cantonese cuisine, soup rice is a feature, kitchen engineering kitchen must be equipped with a large number of small pot stove.