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The note not to be missed when designing restaurant kitchens

Restaurant kitchen area is considered the "soul" of the restaurant. This is the place where the chefs can freely process and create delicious dishes to serve customers. How to design a space-saving restaurant kitchen that facilitates chefs and waiters. In this article will provide useful information to help you consider when designing restaurant kitchens, to make the most of its space and functionality.

Determining the scale, objectives and service objects of the restaurant:

Before designing a restaurant kitchen, you need to know the restaurant information such as restaurant size, long-term or short-term investment form, restaurant characteristics, diners, number of seats, The dish will cook, thereby identifying the area of ​​the kitchen as well as the kitchen equipment that will be used. You may need to estimate the investment level for your kitchen so you don't have to be embarrassed before choosing the right kitchen package.



Find out information before embarking on a restaurant kitchen design
Currently there is a lot of information and knowledge about restaurants and restaurant kitchens, you should learn information online, as well as information from experts and consultants before choosing suitable design methods. Matching and matching units to help you.

NOTES WHEN DESIGNING RESTAURANT KITCHEN

Reasonable kitchen design

Reasonable restaurant kitchen design not only ensures the principles of food hygiene and safety, safety principles for fire and explosion, but also helps chefs feel most convenient in processing food and weather. Save space, time for the kitchen, bring the highest efficiency for industrial kitchens.

Suitable size of kitchen

The size of the restaurant kitchen should be proportional to the size of the restaurant or equivalent to the number of seats in the restaurant. However, each business restaurant with different business purposes will have different design needs, but still have to ensure the size and size of the kitchen.

  

Energy efficiency

The issue of energy saving is one of the important factors that need to be considered in the process of designing restaurant kitchens.
When selecting electrical equipment, pay special attention to the energy consumption of those products. High-cost products help save energy and provide long-term use.

Choose the right design unit

Restaurant kitchens should be designed by professionals or companies with experience and expertise in the field of design and construction of restaurant kitchen systems.
Design unit will design Auto cad drawing device layout, Sketchup drawing (3D) showing the real image of the kitchen after the device layout. After that will be electric drawings of M&E water and related design items such as smoke extraction, gas system, floor exit.

Flexible kitchen design

The trend of cooking is changing and for the development of a restaurant, always requires the chef to create and change the menu every day. The processing of many different dishes requires the accompanying kitchen equipment. Therefore, in the design of the kitchen, you should flexibly choose kitchen products and equipment to meet future market needs. Multi-purpose devices like versatile ovens can be selected for versatility in food processing.

Create work area

The identification of activities will take place in the kitchen, helping you better shape the creation of specialized work areas such as food cleaning areas, preliminary processing, cutting, cooking areas such as grilling and frying. , map area, washing area, dishwasher. Each employee will work in the area where he is assigned. This division makes cooking convenient, does not cause unnecessary chaos in the kitchen.

Store kitchen appliances and appliances with similar functions
Kitchen appliances should be properly arranged in an area to ensure convenience and quickness when needed.

Foods also need to be classified and preserved appropriately, can be packaged and recorded on the date of entry for ease of use, avoiding food spoilage. For foods that need to be stored at low temperatures, industrial refrigerators such as refrigerators and freezers should be arranged to preserve appropriate food.

Toan Phat is proud to be a professional and experienced company in the design of restaurant kitchens, industrial kitchens for restaurants, hotels, schools and hospitals. Toan Phat's designs ensure convenience, science, safety, save space, time, and maximize cost savings for customers. Let our experts advise you today:

TOAN PHAT TRADING TECHNOLOGY CO., LTD
Head office: 469 - 471 Hoang Sa, Ward 8, District 3, Ho Chi Minh City
Showroom: 210 Nguyen Dinh Chieu, Ward 6, District 3. Ho Chi Minh City
Workshop: 457 Binh Quoi, Ward 28, Binh Thanh, Ho Chi Minh City
Hotline: 08 9838 9838 - 0905 915 679
Email: kien@toanphatcorp.vn - Website: www.toanphatcorp.vn

TOAN PHAT - QUALITY FAITH FOR EVERY PROJECT

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