The Basic Composition of a Commercial Kitchen

To analyze the composition of the kitchen from the perspective of planning and design is not only the understanding of installing various kitchen equipment in the room, but also the workflow of leading the operation of the kitchen. Therefore, to understand the composition of the kitchen, we should not only see the visible hardware composition of the kitchen, but also see the invisible part of the process planning of the kitchen. Although the kitchen has many differences, but a fully functional kitchen, must have five basic parts.

(1) Place space

The kitchen needs to complete all kinds of food processing. The big kitchen can be divided according to the working room, the working room or the small kitchen can only be divided according to the position. In general, rough processing, staple food, non-staple food, dishwashing and disinfection are the most basic regional settings. In the area, there are various storage, washing, processing, cooking and other functional parts. In the planning and design, if the necessary areas or parts cannot be set alone, the borrowing method can be considered. For example, it is impossible for a small kitchen to set up a storeroom and a pantry. Rice noodles, vegetables to be washed, and fried vegetables can be put on the shelf or workbench. Even if they are stored in the borrowed space, they can also achieve the corresponding functional parts.

(2) Equipment and tools

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

(3) Supporting facilities

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

(4) Professional staff

Kitchen staff with various professional skills are the main body of kitchen operation.

(5) Workflow

There are many kinds of work processes in the kitchen, such as personnel, goods, information, management and so on. In each space of the kitchen, each process carries out its own work according to the time sequence and transmission path. Logistics also includes a variety of work processes, such as food materials, food products, tableware and waste, which has a strict principle of sequential flow.

The first four are visible and visible basic components, while the workflow is invisible. Scientific and efficient process planning plays a decisive guiding role in optimizing the design scheme, which is the guiding essence of kitchen planning and design.