(1) Place space

The kitchen needs to finish the processing of various foods. Large kitchens can be distinguished by operation rooms, while small kitchens in operation rooms can only be distinguished by parts. Generally, rough processing, staple food, non-staple food, and dish washing and detoxification are the basic regional settings. In the area, there are various positions of functional parts such as storage, washing, processing and cooking. When planning and designing, if necessary areas or parts cannot be set separately, borrowing methods can be considered. For example, it is impossible to set up a warehouse and a pantry in the small kitchen. Rice and noodles, vegetables to be washed, and stir fried vegetables can be placed on the shelf or workbench to borrow space for storage and also complete the corresponding functional parts.

(2) Equipment

Ensure all kinds of kitchen equipment, cooking machinery, things and tableware for the production and processing of dishes.

(3) Supporting equipment

Energy supply, power supply, water supply and drainage, smoke exhaust and ventilation, air conditioning, fire protection, communication and other equipment.

(4) Employees

The kitchen staff with various skills are the main body that decides the operation of the kitchen.

(5) Operation process

In the kitchen, there are many work processes such as personnel, goods, information and handling. In each space of the kitchen, each process carries out its own work according to the time sequence and the transmission way. Logistics also includes a variety of operating processes such as food materials, meals, tableware and waste, and has strict order flow rules.

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