確定商用廚房各工作間位置的方式有哪些? - 常見問題

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    常見問題

    確定商用廚房各工作間位置的方式有哪些?

    來源:http://www.hongweibelts.com添加時間:2018-10-19 18:07:03
    1、按工藝流程確定
    1. According to the technological process.
    副食加工的流程:副食庫→副食粗加工間→熱菜間→涼菜間→備餐間→出餐口→餐廳。主食加工的流程:主食庫→主食粗加工間→主食熟制加工間→備餐間→出餐口→餐廳。洗碗間要設在收殘口,備餐間要設在出餐口,熱菜間與涼菜間要緊靠備餐間,出菜順暢方便。
    The process of non-staple food processing: non-staple food depot non-staple food roughing room hot dish cold dish preparation room eating mouth restaurant. The process of staple food processing: staple food warehouse staple food roughing room staple food cooked processing room preparation room eating mouth restaurant. The dish room should be set at the end of the dish, the preparation room should be set at the outlet, the hot dish room and the cold dish room should be close to the preparation room, and the dishes can be served smoothly and conveniently.
    2、按相關關系確定
    2. Determine the relationship.
    廚房內各種工作區域應該分開,按相關關系確定位置,縮短傳遞、溝通的路徑,方便協調協作與管理。例如,以主、副食類別來區分。副食的副食庫、粗加工間、熱菜間、涼菜間按流程的先后順序排列,中間不應穿插主食加工間。同樣,主食庫、面點粗加工、蒸煮、煎烤加工間應按出餐順序安排在一起。
    The various working areas in the kitchen should be separated to determine the location according to the relevant relationship, shorten the route of transmission and communication, and facilitate coordination and management. For example, distinguish between main and non-staple foods. The non-staple food depot, roughing room, hot dish room and cold dish room should be arranged in sequence according to the process, and the staple food processing room should not be interposed in the middle. Similarly, the staple food storehouse, the surface rough processing, the cooking, the frying processing should be arranged according to the order of meal.
    3、按生熟類別確定
    3. Determine by maturity type.
    除加工類別相關外,還有生熟類別。例如,把需要排煙的工作間安排在相近的位置,便于排煙罩和管道的安裝;當面積有限時,把熟制設備,如灶臺、蒸飯柜、烤箱等安排在一個工作間內,便于排煙和溫度控制。特殊的加工工序流程及布局要求,如獨門菜的獨特工藝流程、為適應市場需求的新舉措(明檔、明廚等),需要有些流程做一些調整,以便兼顧相關位置,形成有機聯系。
    濟南廚房設備
    In addition to processing category, there are also mature categories. For example, the need to arrange smoke exhaust workshop in a similar position, facilitate the installation of smoke hood and pipes; when the area is limited, the cooked equipment, such as cooking table, cooking cabinet, oven, etc. are arranged in a workshop, facilitate smoke exhaust and temperature control. Special processing procedures and layout requirements, such as the unique one-way dish process, in order to adapt to market demand for new initiatives (open file, open kitchen, etc.), need to make some adjustments in the process, in order to take into account the relevant location, the formation of organic links.
    4、按出管快慢、多少確定
    4, according to the speed and how much to determine.
    據出餐快慢、多少的要求確定各工作間與餐廳的距離。在較大的酒店,副食、主食品種比較多,分工比較細,工作區域劃分也就比較多。有的酒店根據菜系和餐品設有多個廚房,在一個廚房內設有炒菜、海鮮、燕翅、燉菜、煲湯等加工區,有特色菜、特色面點的廚房內還設有單獨的加工間。大型廚房的設計相對要復雜一些,考慮的因素要多一些??腿它c完菜就急著上菜,而且有些菜品口感佳的時間就只有一二分鐘,甚至幾十秒,因此要保證出餐速度快,熱菜、涼菜加工間必須與餐廳距離近。傳菜間設在出餐口位置,即涼菜、熱菜加工間與餐廳銜接位置。而主食、燉菜、湯類不是在時間上桌,出餐量也要少一些,與餐廳的位置可以排在比熱菜、涼菜稍遠一點的位置。但是,以面食為主的快餐店,主食加工間出餐量多,就應近餐廳,使出餐快捷方便。
    According to the requirements of how fast and slow the meal is, the distance between the workshops and restaurants is determined. In larger hotels, non-staple food and staple food are more varied and the division of labor is more detailed, so the division of work area is more. Some hotels have multiple kitchens according to the dishes and meals. In one kitchen, there are processing zones for stir-frying, seafood, swallow wings, stew, soup and so on. The kitchen with special dishes and special pastries also has separate processing rooms. The design of large kitchens is more complicated, and there are more factors to consider. Guests are anxious to order food, and some dishes taste the best time is only a minute or two, even tens of seconds, so to ensure fast food, hot dishes, cold dishes processing room must be close to the restaurant. The dish is located at the outlet of the dining room, that is, the location between the cold dishes and the hot dishes processing rooms. And staple food, stew, soup is not the first time on the table, the amount of meals should also be less, and the location of the restaurant can be placed a little farther than hot dishes, cold dishes. However, pasta-based fast-food restaurants, staple food processing room to eat more, should be close to the restaurant, so that eating fast and convenient.
    5、保證各項工作流程流暢
    5. Ensure smooth and efficient workflow.
    一個科學的廚房是保證經營的前提。只有保證廚房各項工作流程流暢,才能提高廚房的整體工作效率。特別是工藝流程、員工流程、餐具流程、廢棄物流程等有形的各項工作流程,對廚房的工作效率具有決定性的影響,在規劃設計中必須作為重點加以優化設計。
    A scientific and efficient kitchen is the prerequisite to ensure efficient operation. Only by ensuring the smooth and efficient workflow of the kitchen can the overall efficiency of the kitchen be improved. Especially the process flow, staff flow, tableware flow, waste logistics flow and other tangible workflow have a decisive impact on the efficiency of the kitchen, in the planning and design must be optimized as a key.
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