Commercial kitchens can be sorted by size, flavor, and function. However, in order to illustrate the design of different types of commercial kitchen design focus, according to the characteristics of planning and design of commercial kitchen planning and design more useful. In order to facilitate the industry standards with the world's hotel standards, the national standard for different star hotel commercial kitchen has a corresponding assessment criteria. Ministry of Construction, Ministry of Commerce, Ministry of Health issued the "Code for the design of food buildings", the restaurant restaurants, restaurants, cafeteria is divided into two to three grades, and different levels of the building to make the appropriate design requirements. Local regulations are also based on the restaurant commercial kitchen facilities, peripheral facilities, restaurants divided by level to determine the different grades of restaurants. Different star, the level of the toilet has a corresponding function, equipment, facilities, food and other types of requirements, requirements and restaurant reception specifications grade, functional standards match. Understand the corresponding standard specifications, easy to commercial kitchen planning and design. The following is the star rating, the level of food hungry commercial kitchen standard requirements:
By star rating
Please refer to the "People's Republic of China star hotel assessment standards" issued by the state. The following reference to the star hotel standards and commercial kits related to the provisions of the provisions of the standard, you can see the specific requirements of the commercial kitchen:
1 star hotel
① have tables and chairs, tableware, lamps and lanterns supporting the full dining area;
② able to provide breakfast service;
③ food processing areas and appliances to keep clean, health.
2, 2 star hotel
① There are plenty of dining areas, tables and chairs, tableware, lighting matching;
② able to provide breakfast service;
③ meal service is available upon request.
④ food production areas and appliances to keep clean, health.
3, 3 star hotel
(1) restaurant and bar room
① have a restaurant, to provide early, middle and dinner service;
② banquet room or small banquet hall, can provide banquet services;
③ there are bars or tea rooms or other places for guests to rest and provide drinks services;
④ tableware without damage, health, smooth;
⑤ menu and drinks look beautiful and clean, the rate of not less than 90S, o.
(2) commercial kitchen
① the location is reasonable, close to the restaurant;
② wall full of tiles, with umbilical slippery material full of ground floor, a trough, a ceiling;
③ cold dishes, no separate points between the points, there are enough air-conditioning equipment, cold food temperature in line with food hygiene standards, there are air disinfection facilities;
④ between the rough processing and other operations between the isolation, the operating temperature between the appropriate;
⑤ necessary refrigeration, refrigeration facilities;
⑥ the location of the dishes;
⑦ facilities that are specially placed for temporary waste and remain closed;
⑧ between the commercial kitchen and the restaurant, there are played sound, heat insulation and smell the role of access to separate, automatic closure of the spring door;
⑨ take effective anti-mosquitoes, cockroaches and other pest measures.
4, four-star hotel
(1) restaurant and bar room
① have a reasonable layout, luxurious decoration of the Chinese restaurant;
② have a unique, elegant style, a reasonable location of the coffee shop (or simple Western restaurant), can provide buffet breakfast, Western dinner;
③ banquet rooms or small banquet hall, can provide banquet services;
④ a special bar or tea room or other places for guests to relax and provide drinks services;
⑤ tableware according to Chinese and Western habits set configuration, no damage, health, light clear;
⑥ menu and drinks single frame fine, complete clean, out of the rate of not less than 90%.
(2) commercial kitchen
① reasonable location, layout science, food line does not cross with other public areas;
② wall full of tiles, with non-slip material full of ground floor, a trough, a ceiling;
③ cold dishes, separated by separate points, there is enough air-conditioning equipment, cold dishes between the air disinfection facilities;
④ between the rough processing and other operations between the isolation, the appropriate temperature between the operating room, air supply sufficient;
⑤ necessary refrigeration, refrigeration facilities, raw and cooked food and semi-food sub-cabinet placement, a dry warehouse and timely cleaning of expired food;
⑥ Dishwashing room is reasonable;
⑦ have a special place to place temporary garbage wells to keep its closed, sewage facilities (troughs, hoods and exhaust, etc.) to keep clean and smooth;
⑧ between the commercial kitchen and the restaurant, from the sound insulation, heat and smell the role of access to separate, automatic closure of the spring door;
⑨ take effective anti-mosquitoes, cockroaches and other pest measures.
5, five-star hotel
(L) restaurant and bar room
① have a reasonable layout, luxurious decoration of the Chinese restaurant;
② have a reasonable layout, luxurious decoration, elegant style of professional foreign restaurant, with a special kitchen;
(Or a simple restaurant), can provide a buffet breakfast, Western-style meals, cafes (or a restaurant) business hours of not less than 18 hours and a clear business hours; the same time,
④ There are more than 3 banquet rooms or small banquet hall, can provide banquet services;
⑤ have a special bar or tea room or other places for guests to relax and provide drinks services;
⑥ tableware then Chinese and foreign custom sets of equipment, high-grade materials, fabric exquisite, distinctive, no damage wear marks, smooth, health;
⑦ menu and drinks single-frame beautifully, complete clean.
6, platinum five-star hotel
Platinum five-star hotel in addition to five-star hotel dining kitchen facilities, but also should have more than two years five-star hotel qualifications. The following are the catering requirements (which have optional items):
① have a reasonable location, full-featured, taste elegant, decorative gorgeous administrative floor dedicated service area, at least on the executive floor to provide 24-hour butler service (to ensure food service);
(2) There is a high-class Western restaurant with reasonable layout, luxurious decoration, elegant style and international standard. It can provide formal Western dinner and banquet. There is an independent closed bar with reasonable location, elegant decoration and rich atmosphere.
③ a net height of not less than 5 meters, at least 500 people to accommodate the banquet hall;
③ restaurant, bar rooms are equipped with non-smoking areas;
⑤ restaurant and bar room does not use disposable chopsticks, disposable wet towels and plastic tablecloths;
④ a banquet hall for at least 200 people, with order and special kitchen:
⑦ independent bars, tea rooms, etc .;
⑧ Lobby Bar; Bakery. There is a dedicated floor area and a dedicated service area for the floor.
Divided by level
"Catering design code" will be divided into restaurants, restaurants, cafeteria three different places of business, but also divided into two to three levels, and different levels of the building has a corresponding design requirements, the main clearly put forward the restaurant With the kitchen area ratio requirements, the kitchen put forward the design requirements. The National Hotel Rating Committee prepared the "People's Republic of China national hotel standards assessment score rules", the state-level hotel kitchen, food types, food quality and so put forward a specific score criteria, according to the summary of the national restaurant to determine the scattered grade.
National and local level of catering enterprises to assess the level, is conducive to improving the catering industry construction and service standards, and promote the development of the catering industry, is the level of business and business strength of the identified.
Different levels of catering enterprises, you can refer to the relevant provisions of the star hotel national standards for planning and design, the region also has the corresponding standard requirements. Commercial kitchen design focuses on the types of meals, kitchen equipment.