The kitchen features include kitchen workflow, cooking process and proper matching, and a kitchen run is the basis for the kitchen designer to design.
1, kitchen management and learn the significance of cooking knowledge
The kitchen design is based on the technical requirements put forward by the operator. Under the guidance of the ergonomic theory and results, the design work is carried out in accordance with the unique operating characteristics of the kitchen, national regulations and standards. These principles guiding the design of the kitchen are an improvement and summary of the kitchen process and cooking process. Without knowing the basics, you don't know the chef's process and operation process, and you can't design without knowing the equipment and delivery process that the chef needs. When a project bid, how designers design for the proposed project, only the most practical kitchen in line with the characteristics of the market and business plan is the best design. A good kitchen designer must have kitchen management and cooking knowledge as a technical support to stand out. The analysis of the characteristics of the kitchen and the workplace has become one of the key points for kitchen designers to upgrade their design.
When a designer encounters the design task of a new category of kitchen, there will always be some unsatisfactory feelings. Because he is not familiar with the operating characteristics of this category of kitchen, I don’t know how to get familiar with the various types of kitchen running features. The process of accumulating kitchen management and cooking knowledge. When encountering the design task of a new category of kitchen, the designer should humbly ask the design technical requirements to learn from the kitchen management staff and the chef; or download some introductory articles on the relevant categories of kitchen management and cooking techniques from the Internet to learn. Gradually familiar with kitchen process and cooking process knowledge
2 , analysis of the kitchen and work room operating characteristics is the premise of design
Even in the same category of kitchens and workplaces, there are large differences, and there are major differences in the operation characteristics of equipment selection, quantity and output, layout design, and operation mode. Take food as an example: the biggest feature of the canteen is the meal reservation, batch production. The size of the canteen is very different. The large dining hall can guarantee thousands of people and tens of thousands of people to eat. The small canteen only needs to guarantee more than ten people to eat. The standard of feeding is different, and the kitchen design is different. The canteen has different management and feeding modes. There are various feeding modes such as meals, self-selection, buffet, canteen and other functions. The equipment layout of the canteen and the layout of the food-storing equipment are different. Some canteens have equipment for the dining room and also need to consider the needs of the private rooms.
There are also different operating characteristics in the workplace, which vary in size, function, and cooking process. For example, there is a unique cooking process requirement between the abalone fins. Without understanding these basic conditions, design cannot be carried out without characteristic analysis. Analyze the operating characteristics of the kitchen and the work room to grasp the key points. The main purpose of understanding the kitchen management and cooking knowledge is to clarify the selection of the kitchen equipment and the process of the equipment layout process. Knowing the cooking knowledge will tell you which kitchen equipment to use, and know the kitchen management knowledge to know the direction of the process.
Platform Trolley,Flatbed Trolley,Platform Hand Truck,Platform Truck Trolley
Jiangmen Junerte Stainless Steel Kitchenware Co.,Ltd , https://www.jmjetkitchenware.com