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西餐厨房的设计布局  >>   见解  |  

     西餐厨房的设计和布局,是根据西餐厅经营者的导向和资金的投入对厨房的生产系统和各环节的实施进行整体规划的.

     西餐厨房的设计和布局,包括厨房建筑和室内环境的总体设计,以及厨房各功能区域的面积分配、位置定位、餐厨设备的配置和安装。西餐厨房的设计和布局,具有很强的专业技术性.其设计水平直接影响西餐厅生产和服务的质量与效率。随着西餐厅的不断成熟壮大.竞争日益激烈.全新的西餐经营模式也随之涌现,餐厨设备的更新和现代化程度也越来越高。因此,西餐厅必须根据市场结构的调整和西餐经营发展的方向.健全和发展厨房设计和布局的体系,为产品档次不断升级,为开拓市场奠定物质基础。

     西餐厨房的设计和设备配置与中餐厨房有较大差异。目前.大部分西餐厨房主要承担西餐厅产品的生产任务.西餐制作热菜还有一类很有影响的厨房。叫西餐扒房。所谓扒房。主要是因为厨师多在用餐客人面前现场制作。其菜肴无论是鱼类还是牛扒、牛柳等。多用扒类烹调方法制作。故得扒房之名。扒房使西餐颇具情调。用餐环境十分高雅的餐厅。实则是厨房和餐厅合二为一。扒房的设计,重在扒炉位置,要既便于食客观赏。又不破坏西餐厅的整体格局。扒炉上方多装有脱排油装置.以免煎扒菜肴时产生的大量油烟污染、破坏西餐厅的环境。

     西餐厨房的设计和布局,必须明确以下中心内容:一是厨房的类型,在餐饮经营者中的市场定位;二是厨房的规模、经费使用、空间格局和餐饮产品的特色;三是厨房各区域的工作流程:四是厨房设备的种类、数量、规格和型号的配置状况:五是厨房工作人员的素质和生产能力;六是厨房能源;七是厨房设计和布局所涉及的有关环保、卫生防疫和消防安全的政策。

    一、西餐厨房布局的五个基本原则

     西餐厨房的生产是西餐经营活动的主体.也是西餐销售服务的基础。高水平的生产,既反映了西餐的档次,也可体现西餐的特色。西餐厨房的科学布局必须遵循西餐厅经营场所设计总的基本原则,应将厨房和餐厅、前台和后台作为一个统一的整体规划设计和布局。不同菜肴的制作由不同部门来承担,做到明确分工.使整个菜肴生产工艺既不问断也不重叠。西餐烹调厨房的没计与设备配备与中餐烹调厨房有较大差异.因为西餐厨房更兼顾西菜中做和中菜西做.因而要布置适当的中式烹调设备.满足不同功能的生产需要。而西餐扒房的厨房。则设计在餐厅内,在用餐食客面前现场制作。

    具体来说。西餐厨房布局有以下五方面的基本原则:

    1.西餐厨房出品应程序化,同时尽可能使生产线路最短.保证西餐厨房加工、生产、出品流程的连续畅通。

    2.西餐厨房应尽量安排在同一楼层平面.并力求与西餐营业场所靠近或相邻.呈辐射状布局。

    3.厨房功能区域、作业点应安排紧凑,主食生产线、副食品生产线、餐具洗涤线应平行,不可交叉或重叠,以满足西餐厅生产高效率的流水作业和省时、减少劳动消耗的需求:设备尽可能套用、兼用,优化组合集中设计热源设备。

    4.厨房设备的配置安装必须合理,便于清洁、维修和保养。其布局必须符合西餐厅整体卫生、消防和安全的标准。并便于监控。餐饮原料入口、垃圾污物出口、餐饮成品出口、餐后用具入口应分开设立不同的通道.

    5.厨房工作环境的设计。必须体现“以人为本”的思想.优良的工作环境能够充分调动广大员工的工作积极性和形成友善高效的沟通渠道。厨房的设计和布局。必须留有发展的余地。

    二、西餐厨房布局的整体规划的两个要点

      西餐厨房的整体规划设计.是指根据西餐厅经营类型和厨房生产规模的需要,充分考虑现有可利用的条件,因地制宜。对厨房的种类、数量、面积、位置,厨房和餐厅的连结.厨房的工作环境,进行确定和设计,并提出厨房各功能区域的设计和布局方案。

    (一)西餐厨房面积的确定

      西餐厨房面积由餐厅种类、菜单、使用设备等因素决定。厨房面积过小将造成拥挤,缺乏必要的物资贮存位置及生产场地:而厨房面积过大.既加长了生产作业和运输作业线.更占用了宝贵的营业场地。

      西餐厨房的生产使用面积,是指西餐原料加工、切配、烧烤、蒸煮、烹制、冷菜、面点等操作和生产所占用的有效范围.受原材料的加工标准、菜单的项目内容等因素制约。西餐厅的生产.因为设立了加工厨房,绝大部分菜肴所需的原材料经过了粗加工或熟处理,因此,西餐厨房以烹制出品菜肴为主,厨房的面积就可相对小一些:西餐生产环节和工艺简繁程度.决定了西餐厨房设备配置的种类数量和型号功能.对厨房面积的确定和分配也有着各不相同的要求。

      除厨房生产所需的面积外。厨房的全部面积还应包括原料采购入口、验收场地、贮存仓库、冷库、垃圾处理场所、厨师长办公室、员工设施等辅助设施的面积。厨房面积大小的确定.关系到厨房的工作效率和餐饮产品的质量.因此.必须按照一定的比例,并结合餐饮经营自身的特点和发展需要来确定厨房的面积。

      从西餐经营的总体格局上看,西餐厨房由于菜肴加工烹制的工艺简单快捷,加工厨房设备的机械化程度高.所以厨房的面积一般占餐厅面积的40%。60%,餐厅面积在500平方米以内时.厨房的面积大约是餐厅面积的40%~50%;而餐厅面积增大时.厨房面积占餐厅面积的百分比将逐渐下降。

      西餐厨房面积在西餐厅经营场所总面积中应有一个适当合理的比例。并兼顾其他设施、区域的面积分配。其中餐厅占50%、客用设施占75%、厨房占21%、清洗占75%、仓库占8%、员工设施占4%、办公室占2%。

 

西餐厨房的设计布局(2

      西餐厨房总面积确定后.还必须进一步将总面积按照一定的比例进行分配。确定厨房各操作单元、点的面积大小,即根据各操作单元、点的工艺流程,承担工作量和设备配置来确定。其中,加工区占23%:切配、烹调区占42%;冷菜、烧烤制作区占10%;冷菜出品区占8%:厨师长办公室占2%;其他占15%。上述西餐厨房面积确定的方法.是一般常规方法,有一定的指导作用。随着西餐业的不断发展.迫使各家西餐厅必须不断拓展经营空间,扩大餐厅面积。尽量缩小厨房面积,才能达到降低成本,获取更多利润的目的。随着食品加工业的兴起,货源充足,原材料配送及时便捷.西餐厨房的分工合作愈加细化紧密,西餐的厨房设施已日趋小型功能化、明档明厨化,为西餐经营创造了更大的盈利空间。

    (二)西餐厨房位置的确定

      在西餐厨房设计中.必须首先确定厨房的位置。西餐厨房工作具有兼顾多功能的综合性特点,各功能区域、操作单元和操作岗位布局集中紧凑。因为,厨房位置与餐厅联系紧凑,共同处于西餐经营场所的范围内。西餐厅种类繁多,西餐厅经营风格迥异,因而厨房的种类和功能也随之细分并各司其职,厨房的位置,呈集中和分散相结合的状态:厨房与厨房之间。协作紧密。厨房地点以接近主餐厅为主.一般厨房与餐厅最远座位的距离行走不要超过1分钟。厨房应尽可能与消费场所保持在同位置,餐厅设施要总体规划.便于控制管理.整体与局部互相协调。

      当一些酒店顶层设有观光西餐厅、旋转西餐厅,或在行政楼层附设有会所西餐厅时,为了保证餐饮出品质量,往往在酒店的高层设有专门的厨房,这类厨房通常只做烹调出品之用,食品原材料的大量粗细加工作需要设在其他楼层的加工厨房完成。设在高层的厨房.通过专设方便的垂直运输电梯与其他厨房形成工作上的联系。高层厨房的设计,必须尽可能地减少噪声,宜选用电热作为能源。


 Western kitchen design and layout, is based on the implementation of the western restaurant operator's guide and funding for the implementation of the kitchen production system and the implementation of the overall planning.
The design and layout of Western-style food kitchen, including the overall design of the kitchen building and the indoor environment, and area distribution, each functional area of the location of the kitchen, kitchen equipment configuration and installation. Western kitchen design and layout, with a strong professional and technical. Its design level directly affects the quality and efficiency of the production and service of Western restaurants. As the restaurant matures. Competition is becoming increasingly fierce. The new Western-style food business model has emerged, updated kitchen equipment and modernization degree is more and more high. Therefore, the western restaurant must be based on market structure adjustment and the direction of the development of Western food, sound and development of kitchen design and layout of the system, for the upgrading of products, to lay the material foundation for the development of the market.
Western kitchen design and equipment configuration and the Chinese kitchen has a large difference. At present, most of the kitchen. Western-style food restaurant is mainly responsible for the production task. The production of hot Western-style food there is a very influential kitchen. Western grill. The so-called grill room. Mainly because the chef in front of the dining guests live production. The dishes are either fish or beef, beef etc.. Production of multi use grilled cooking method. So get the name of the house. Grill the house so that the western style. Dining environment is very elegant restaurant. It is to be made one kitchen and dining room. Grill design, focusing on the location of the furnace, to be convenient for customers to watch. Does not undermine the overall pattern of the western restaurant. The upper part of the furnace is provided with an oil discharging device, so as to avoid a large amount of oil fume pollution and damage to the environment of the western dining room.
The design and layout of Western-style food kitchen, must make clear the following contents: one is the center of the kitchen, restaurant operators in the position in the market; two is the kitchen scale, the use of funds, the spatial pattern and food product characteristics; three is the kitchen of regional work flow: four types, quantity, specifications of kitchen equipment and models of configuration status: five is the kitchen staff and the quality of production capacity; six is the kitchen energy; the seven is the kitchen design and layout concerning environmental protection, health and epidemic prevention and fire safety policy.
First, the five basic principles of kitchen layout
Western kitchen production is the main body of Western food business activities. High level of production, not only reflects the western style, but also reflects the characteristics of Western style. The scientific layout of the western kitchen must follow the basic principles of the design of the western restaurant business premises, the kitchen and dining room, front desk and back office as a unified overall planning and layout. Different dishes are made by different departments to undertake, so that the entire production process is not only to make the whole dish do not overlap. Western-style food cooking kitchen design and equipment equipped with Chinese cooking kitchen are quite different. Because Western-style food kitchen more western food in both and in the west to do dishes. Therefore the proper arrangement of the Chinese cooking equipment to meet the production needs of different functions. Western kitchen kitchen. Is designed in the dining room, in front of the diners to make the scene.
Specifically speaking. Western kitchen layout has the following five aspects of the basic principles:
1 western kitchen production should be programmed, while the production line as far as possible to make the shortest possible to ensure that the western kitchen processing, production, production process of continuous flow.
2 Western-style food kitchen should be arranged on the same floor. And with the Western-style food business premises near or adjacent radiating layout.
3 kitchen function area, operating point should be compact, the staple food production line, food production line, tableware washing line should be parallel, can not cross or overlap, to meet the high efficiency of production line and restaurant time and reduce the cost of labor demand as much as possible, and use equipment, optimization design of centralized heat source equipment.
4 the installation of kitchen equipment must be reasonable, easy to clean, repair and maintenance. The layout must be in line with the western restaurant's overall health, fire and safety standards. And easy to monitor. Food and beverage raw materials import and export, food and beverage outlets, food and beverage outlets should be separated from the establishment of different channels.
5 kitchen work environment design. Must reflect the "people-oriented" thinking, good working environment can fully mobilize the enthusiasm of the work of the employees and the formation of friendly and efficient communication channels. Kitchen design and layout. There must be room for development.
Two, western kitchen layout of the overall planning of the two points
Western kitchen overall planning and design is defined according to the needs of the western restaurant business type and the size of the kitchen, the full consideration of the existing conditions can be used to adjust measures to local conditions. The types, quantity, area, position, kitchen and dining room of the kitchen are connected. The working environment of the kitchen is determined and designed, and the design and layout of the functional area of the kitchen are put forward.
(a) the determination of the kitchen area of Western food
Western kitchen area by the types of restaurants, menus, equipment and other factors to determine the use of equipment. The kitchen area will cause congestion, lack of the necessary material storage location and production sites: the kitchen area is too large. Both lengthened production operations and transport line. More takes up valuable space.
Western-style food kitchen production area, Western-style food refers to the processing of raw materials, cut with, barbecue, cooking, cooking, cold dish, pasta and other effective range occupied by operation and production. By the processing of raw materials, the standard menu


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