1. The kitchen partition should not be too many, and the working efficiency of the enclosed space is low
When many chefs are planning the kitchen, when the boss says that the kitchen should be advanced and orderly, and the working environment of the chefs should be improved, they will expand the area and expand the space without restraint. Not only that, but also a large kitchen is separated, and each operation room is closed to each other, invisible and inappropriate. This not only increases the interval for chefs to transfer goods, but also makes it inconvenient to take care of each other and improve work efficiency, and more likely to cause hidden dangers.
2. The above ground planning and material selection shall prevent scratching and absorbing water
When some chefs are planning the kitchen floor, in order to save costs, they use ordinary tiles, which results in neither scratch resistance nor water absorption, seriously affecting the work efficiency. The above ground planning and material selection of the kitchen should not be obedient and prudent. It is still useful to use red steel bricks until new and useful scratch proof tiles are selected.
3. The pool planning should meet the chef's convenience for water, and the open drain should not be too shallow
There are many kitchens that have too few or too small kitchens when planning sinks or pools, so that chefs have to travel far to find the pools. Therefore, it is difficult to take care of cleaning when they are busy, so that the hygiene of the kitchens is difficult to meet the standards. The open ditch in the kitchen is an important channel for kitchen sewage discharge. However, some open ditches in the kitchen are too shallow, or too rough, or have no height drop, or have no organic connection, which makes the kitchen or the water and the ground connected, or stink, and it is difficult to be dry and clean. Therefore, when planning the kitchen, it is necessary to fully consider the needs of raw materials for thawing and flushing, and the chef to use clean water and clean water, and try to use single tank or double tank cisterns in appropriate positions to ensure the cleanliness and hygiene of the food production environment.
Article source: Guangdong commercial kitchen project www.gdmhsy.com
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