(1) Determine the kitchen planning plan as early as possible, and the skill connection is smooth

There are differences between new construction and reconstruction of kitchens, so skills should be well connected. The water supply and drainage flow, point pull and pipe cost of the kitchen are all planned according to the layout of kitchen equipment. The kitchen decision-makers should put forward planning requirements as early as possible and complete the kitchen layout planning as early as possible, so that the planners can complete the water supply and drainage equipment notification planning according to the equipment layout. The building planning part will plan the water supply and drainage, pipelines, points, etc. according to the plan. The same is true for reconstruction and expansion projects. As most small and medium-sized hotels use existing buildings for reconstruction, existing equipment cannot meet the needs of catering operations, so capacity expansion and reconstruction are required. Only by putting forward skills requirements as early as possible, making clear the equipment layout plan, planning and construction can be well connected. If the layout planning of kitchen equipment is delayed, the waste of secondary planning and secondary construction will occur.

(2) Planning

In general, most of the small and medium-sized catering operation places are reconstructed with existing houses, and most of the reconstruction projects have the problem that the basic equipment is not matched. A slightly larger kitchen will be missed only by experience of construction, mainly due to water supply and drainage flow and pipeline layout. It is necessary to find personnel to carry out accounting planning. The planning and construction should be in place at one time, so as to avoid future problems. The same is true for new construction projects. The kitchen layout should be planned by personnel as early as possible. After the drawings are determined by the kitchen director, they will provide a useful planning basis for the building planning.

(3) Refine planning

The planning of kitchen water supply and drainage equipment should take into account the detailed points of cooperation with the equipment and the spatial relationship with other pipelines, so the degree of refinement should be improved as much as possible. The detailed planning should follow the relevant national and local standards. Each point should be planned, and detailed skills requirements should be marked to facilitate construction. For example, the slope of the downcomer, the depth of the oil separator and the height of the inlet and outlet should be calculated in detail according to the height of the downcomer of the outdoor municipal pipe network and the indoor height, and the downcomer path should be arranged.

Article source: Guangdong commercial kitchen project www.gdmhsy.com