Common knowledge of kitchen equipment configuration

1、 Principles of Kitchen Equipment Layout:

1. Comply with the requirements of fire safety and hygiene environment: (1) When making and storing food and utensils, they should be separated from raw and cooked, dirty and clean materials, and hot and cold materials. (2) Fuel and gas pressure regulation, switch station and operation area are separated, and corresponding fire-fighting facilities are equipped. (3) The distance between pipelines above 300 ℃ and flammable materials should be ≥ 0.5M. (4) The exhaust outlet of unpurified oil fume must be 0.5M higher than the highest building nearby.

2. Existing facilities, equipment, and terrain should be fully utilized to provide reasonable space for each zone, with a wide view and unobstructed walkways for easy management.

3. We should fully understand the user's established dishes, and all arrangements and decorations should be based on this.

2、 The first-hand information that must be mastered in engineering design

1. The user's predetermined dishes and maximum number of diners are the main basis for the layout design, and based on this, the main equipment, quantity, and model can be determined.

2. Users can supply energy sources such as boiler steam, diesel, gas types, and power sources (220V/380V)



3. Kitchen floor plan structure, dimension diagram, and spatial height structure diagram.

4. User's basic requirements: such as pipeline direction, sewage outlet, fan positioning, etc.

5. Gain a comprehensive understanding of the user's investment situation.

3、 The division, functions, and configuration of main equipment in the kitchen workspace

1. The standard Chinese restaurant work area is divided into:

(1) Operation area: According to the kitchen floor plan and equipment configuration, some areas can also be divided into red table operation area, steaming area, baking area, etc. Its function is to meet the requirements of established cuisine and cooking techniques.

(2) Rough processing area: Its function is to remove the leaves, roots, and stems of vegetables, and to prepare and process fish meat.

(3) Fine processing and side dishes area: Its function is to transform rough processed foods and mix them to meet the requirements of the cuisine.

(4) Bai'an District: Its functions include blending, pressing, crafting flower arrangements, and platters for flour based foods.

(5) Cold splicing area: Its function is to open, cut, flower, and plate food that can be consumed directly without heating.

(6) Disinfection area: Its function is to clean, disinfect, and store tableware.

(7) Refrigerated area: used for storing raw, cooked, and perishable foods.

(8) Warehouse area: used for storing non perishable foods such as rice and flour.

2. The configuration of main equipment in each section of the Chinese restaurant:

(1) Operation area:

For the Cantonese style kitchen, its cooking techniques include steaming and boiling, braising (roasting), braising and fire frying, focusing on both cooking and steaming. The necessary equipment in the operation area are: frying stove, steaming stove, rice noodle stove, soup stove, dwarf stove, Roasted sucking pig or Roasted baby pig stove, roast duck stove, steaming stove or steaming stove, and steam cabinet.

For Sichuan style kitchens, the main cooking technique is stir frying, supplemented by simmering and steaming. The necessary equipment in the operating area includes a strong blast frying stove, a clay pot stove, a steam stove, or a steam steaming cabinet.

4、 Kitchen equipment layout, heating equipment and quantity estimate:

1. The primary condition for kitchen layout is to meet the requirements of cooking techniques, avoiding the intersection of cold and hot, cleaning materials and dirt as much as possible, and striving to work in each work area nearby.

2. Fully understand the layout of kitchen space, flat terrain, and heating equipment, and strive to ensure that the exhaust and fresh air systems have fewer bends, shorter distances, and are easy to install.

3. Estimated quantity of main equipment in engineering design:

(1) Stir fried stove:

a. A restaurant mainly featuring banquet style meals or morning tea style restaurants

Fire Eye Count=Restaurant Table Count/5

b. Sichuan cuisine restaurant with zero customers as the main focus

Fire eye count=number of diners/40-50

c. Troops, schools

Fire Eye Count=Number of diners/100

Large stove=number of people/200-300

(2) Steaming rice cabinet, steaming cabinet furnace:

A single door steamer can accommodate 250-300 people for staple food or 100-150 people for steaming vegetables, while a three-layer steamer can accommodate 50-100 people for steaming vegetables or 30-50 people for staple food.

(3) Other heating equipment: In general, Chinese restaurants with less than 200 people should not have more than 2 other heating equipment per type