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Yinli
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| ∵ PROFESSIONAL KITCHEN DESIGN AND
MANAGEMENT ∵ |
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Functional
and flow designs in commercial kitchens are of primary importance
for the restaurant and hospitality industries. Well thought
out designs, not only enhances efficiency and coordination between
chefs and other staffs, they also help to provide better meals
to customers, and hence to attract them to return more often.
In contrast, poorly designed kitchens, with the wrong utensils
placed in the wrong places, would degrade efficiency and reduce
the harmony among staffs; curtails creativity and skills of
chefs, thus affiecting business in a negative way.
To address this problem, we adhere closely to the following
guidelines when we design commercial kitchens for customers:
1. Try to understand the dishes the kitchen is supposed to prepare
and design accordingly to maximize efficiency.
2. Separate raw from cooked food to ensure an hygienic environment,
and at the same time keep the flow path as short as possible
and to make the flow obvious.
3. Divide the kitchen into sections to guarantee better cooperation
between chefs responsible for different parts of the food preparation
process, thus raising productivity and the quality of food prepared.
4. To achieve the best coordination between cooking utensils
and to allow reasonable space for the efficient use of these
utensils and to improve on the ability. Of viewing the surroundings
for easier management.
5. To lay out only the appropriate utensils so as to reduce
idling and wastage.
6. To improve on loess reasonable part of the previously layout
to achieve the best results at the most economical costs.
7. To properly place ventilation outlets to guarantee sufficient
flow of clean fresh air to ensure a comfortable working environment
for kitchen staffs.
8. Conforms to fire, industrial safety, and environmental protection
regulations.
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Ningbo Xin Yin
Li Kitchen Equipments Engineering Co., Ltd all rights reserved.Design: 88582 |
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