First, kitchen design determines the investment in kitchen construction. According to the design of the canteen, the area distribution of each type of work in the kitchen should be determined, and the facilities and equipment of the kitchen should be planned and arranged. If the area distribution is reasonable and the facilities and equipment are properly equipped, the investment cost of the kitchen will be relatively saved. On the contrary, if the area is too large, the number of facilities and equipment is too large, the power is large or exceeds the production needs of the canteen kitchen, one-sided pursuit of advanced equipment and complete functions, resulting in the phenomenon of big horse pulling a car, which will increase the construction investment of the kitchen for no reason（ Some kitchen equipment suppliers are too eager to maximize the total amount of equipment so as to obtain better profit margin, which is also an important factor for the above problems). The kitchen area is too small, the equipment and facilities are not equipped enough or the power is not enough. In the process of production and use, not only additional investment is needed to meet the production needs, Moreover, it will affect the normal production and production of canteen management.
Second, kitchen design is the premise to ensure the number of varieties and flavor of canteen production. No matter what the structure of the canteen is, its functional separation and equipment selection and allocation are consistent with the variety quantity and flavor matching of kitchen production and operation. Different cuisines, different styles and different characteristics of catering products, the site requirements and equipment are not the same. Because of this, we must guide the canteen equipment according to the canteen products, so as to ensure the quality and flavor of kitchen products. Therefore, with the continuous improvement and change of staff demand, adjusting and improving the design and layout of the kitchen will be a subject that can not be ignored.
Third, the kitchen design layout reasonable or not on the canteen management and management of the impact. First, the kitchen design layout reasonable or not directly affect the speed and quality of production. The reasonable design of canteen kitchen can save space, advanced equipment, and convenient operation. The chef can not only save labor, but also be handy, so the quality and speed of products can be guaranteed. On the contrary, the kitchen design interval is more, the process is not smooth, the operation points are scattered, the equipment function is lack, the equipment repair rate is high, and the moving line is unreasonable, which will directly affect the production speed, waste labor and hinder the quality of production. Therefore, reasonable kitchen layout is the premise of kitchen staff's careful work. In order to create a clean, safe and comfortable working environment for kitchen staff, the key lies in fully calculating and considering various parameters and factors, selecting and equipping the equipment, and designing the kitchen into an advanced, reasonable and tidy workplace from the perspective of saving labor, reducing labor intensity, caring for the physical and mental health of employees and facilitating production.
Fourthly, the reasonable design and layout of the kitchen will directly affect the food safety problems in the management of the canteen. The canteen is a place with high incidence of food poisoning, and cross contamination is an important factor of food poisoning. Therefore, the design of canteen should also be designed according to a certain dynamic line, so as to minimize the time and space of cross contamination of food, from raw to cooked, From the dirty to the net one-way flow rules to design, and in the design should fully consider the integrity of its function (such as changing room, anti fly sand window, grease trap, etc.), therefore, only when the kitchen design layout is reasonable can we provide the first safeguard for food safety. In addition, with the national relevant departments pay more and more attention to food safety, the certification authority of the health bureau also has higher requirements for the design of the canteen. If it is not reasonable to apply for the certificate, the second rectification will not only affect the production, but also a relatively large cost to the enterprise.
How to determine the overall area of the canteen, kitchen overall and environmental design: kitchen overall and environmental design, that is, according to the production scale and production needs of the kitchen, fully consider the existing available space and related conditions, determine the area of the kitchen, design the production environment of the kitchen, and put forward a comprehensive design layout scheme（ 1） Determination of kitchen area
（2） Kitchen environment design
（3） Kitchen layout type 1. Factors to determine the kitchen area (1) the amount of processing of raw materials (2) the flavor of the dishes operated (3) the amount of kitchen production (4) the advanced level of equipment and the utilization rate of space (5) the condition of kitchen auxiliary facilities 2. The method to determine the total kitchen area (1) calculate the kitchen area according to the number of meals (your company should be based on the most saturated diners) (2) calculate the kitchen area according to the dining room area (3) plan the kitchen area according to the proportion of the dining area. The kitchen environment design is actually to create a good working atmosphere for the chef, which mainly refers to the kitchen ventilation and lighting, temperature and humidity, floor and wall Kitchen production environment related design 1. Kitchen height 2. Kitchen top 3. Kitchen floor 4. Kitchen passage 5. Kitchen lighting 6. Kitchen noise 7. Kitchen temperature and humidity 8. Kitchen ventilation 9. Kitchen drainage