市場(chǎng)競(jìng)爭(zhēng)的激烈對(duì)飯店廚房設(shè)計(jì)也提出了更髙的要求。不僅在飯店廚房設(shè)備,飯店廚房廚具等飯店廚房工程方面有了新的升級(jí),飯店廚房設(shè)計(jì)的多種技術(shù)特點(diǎn)使其不同于一般建筑，所以有不同的規(guī)劃設(shè)計(jì)指導(dǎo)性原則。餐飲業(yè)已經(jīng)走向正規(guī)化、大型化、高 檔化的運(yùn)行階段，餐飲業(yè)經(jīng)營(yíng)人對(duì)廚房的規(guī)劃建設(shè)或改造也有效率、效益方面的高要求。只有廚房髙效率，才能保證經(jīng)營(yíng)的髙效益。對(duì)于飯店廚房設(shè)計(jì)而言，就是要降低運(yùn)行費(fèi)用和勞力，得到更多的產(chǎn)出。除需要更的管理方法、綜合運(yùn)用人才資源和設(shè)備資源以外’廚房規(guī)劃設(shè)計(jì)中以下因素對(duì)廚房的運(yùn)行效率影響很大：
The fierce market competition also puts forward higher requirements for hotel kitchen design. Not only in the hotel kitchen equipment, hotel kitchen kitchenware and other hotel kitchen engineering has a new upgrade, the hotel kitchen design of a variety of technical characteristics make it different from the general building, so there are different planning and design guidelines. The catering industry has been moving towards the operation stage of normalization, large-scale and high-grade. The operators of the catering industry also have high requirements on the efficiency and efficiency of the planning, construction or transformation of the kitchen. Only high efficiency of kitchen can ensure high efficiency of operation. For the hotel kitchen design, is to reduce operating costs and labor, get more output. In addition to the need for more advanced management methods and the comprehensive use of human resources and equipment resources, the following factors in kitchen planning and design have a great impact on the operation efficiency of the kitchen:
(1)合理的廚房設(shè)備配備
(1) Reasonable central kitchen equipment
有更為的酒店廚房設(shè)備設(shè)施，提高產(chǎn)品的質(zhì)量與數(shù)量;酒店廚房設(shè)計(jì)技術(shù)科學(xué)合理，降低運(yùn)行費(fèi)用。設(shè)備選型應(yīng)合理搭配，保證功能、工藝的需要。
There are more advanced hotel kitchen equipment and facilities, improve the quality and quantity of products; hotel kitchen design technology is scientific and reasonable, reduce operating costs. The selection of equipment should be reasonable to meet the needs of function and process.
(2)工作流程順暢
(2) The work flow is smooth
要達(dá)到廚房員工之間協(xié)作密切、員工使用工具設(shè)備得心應(yīng)手、工作流程順暢，就需要在廚房規(guī)劃設(shè)計(jì)中確保工作流程順暢。
In order to achieve the goal of close cooperation between kitchen staff, easy use of tools and equipment, and smooth workflow, it is necessary to ensure smooth workflow in kitchen planning and design.
廚房的工作效率取決于飯店廚房設(shè)備選用科學(xué)合理、布局合理、工作流程順暢。要達(dá)到工作流程順暢，就必須充分認(rèn)識(shí)、分析工作流程所包含的內(nèi)容、運(yùn)作規(guī)律、設(shè)備與環(huán)境、員工與設(shè)備操作的協(xié)調(diào)關(guān)系，減少環(huán)節(jié)、縮短距離、簡(jiǎn)化流程，才能使流程順暢無阻。工作流程順暢則省力省時(shí)，還會(huì)影響到運(yùn)行費(fèi)用、餐品質(zhì)量、經(jīng)濟(jì)效益等諸多方面。因此，飯店廚房設(shè)計(jì)對(duì)工作流程辟?zèng)Q定性作用。
The working efficiency of the kitchen first depends on the scientific and reasonable selection of kitchen equipment, reasonable layout and smooth working process. To achieve a smooth workflow, we must fully understand and analyze the content of the workflow, the operation law, the coordination relationship between equipment and environment, staff and equipment operation, reduce links, shorten the distance, simplify the process, so as to make the process smooth. Smooth workflow can save labor and time, and also affect operating costs, food quality, economic benefits and many other aspects. Therefore, the hotel kitchen design plays a decisive role in the workflow.
The above is the introduction of the central kitchen equipment manufacturers on reasonable equipment and smooth work in kitchen design. I hope it can help you. For more wonderful information, please click our website: http://www.bvprop.com
