尃業厨房設計管理
    一個商用厨房的用途及流程設計,在餐館,酒店的飲食部門中极為重要.一個理想的設計, 不單可以使厨師與有關部門人員能充份配合, 合作流暢,易于管理, 更使 客人得到一頓理想佳餚,而感到物有所值, 从而不斷光顧.反之不合規格的設計, 由于設備器具安排混亂,使用時極不順手,无法施展其烹飪的尃長,导致影響出品貭量,必然嚴重影響到食肆的声譽,其后果是不言而喻.因此,本公司在从事厨房設計時,必定嚴格遵守以下原則:
    一.了解所設計厨房的既定菜式,一切安排圴以此為本.
    二.嚴格掌握生熟食品分隔原則,确保厨房飲食衛生.在這一前提下, 尽量縮短輸送流程,使路向分.
    三.厨房部門工作分明,确保各厨房均能各施己职分工合作,使產量與質素提高.
    四.配合用具布局及拥有合理空間, 使視野開闊,方便管理.
    五.适量器具以杜絕浪費.
    六.對不合理的原有裝置,盡量加以改造或利用.
    七.厨房內抽氣系統,必須保持空氣流通及无悶熱感覺為基本,务求厨師有一個 舒適的工作環境.
    八.厨房符合消防, 衛生及環保条例,正确使用厨具,以确保安全及避免損失.
    Functional and flow designs in commercial kitchens are of primary importance for The restaurant and hospitality industries.Well thought out designs, not only enhances Efficiency and coordination between chefs and other staffs,they also help to provide Better meals to customers,and hence to attract them to return more often.
    In contrast, poorly designed kitchens,with the wrong utensils placed in the wrong places,would degrade efficiency and reduce the harmony among staffs;curtails creativity and skills of chefs,thus affecting business in a negative way.
    To address this problem, we adhere closely to the following guideline,when we design commercial kitchens for customers:
    
A.Try to understand the dishes the kithcn is supposed to prepare and design accordingly to maximize efficiency.
    
B.Separate raw from cooked food to ensure an nygienic environment, and at the same time keep the flow path as short as possible and to make the flow obvious.
    
C.Divide the kitchen into sections to guarantee better cooperation between chefs responsible for different parts of the food preparation process, thus raising productivity and the quality of food prepared.
    
D.To achieve the best coordination between cooking utensils and to allow reasonable space for the efficient use of these utensils and to improve on the ability of viewing the surroundings for easier management .
    
E.To lay out only the appropriate utensils so as to reduce idling and wastage.
    
F.To improve on less reasonable part of the previously layout to achieve the best results at the most economical costs.
    
G.To properly place ventilation outlets to guarantee sufficient flow of clean fresh
Air to ensure a comfortable working environment for kitchen staffs.
    H.Conforms to fire,industrial safety,and environmental protection regulations.
 

首页 | 關於盈富 | 厨房设计管理 | 友情鏈接
粤ICP备 06087167号

TEL:   82063119   13113859726    E-mail:   kahungaa@yahoo.com.hk
   地址:深圳東門新園路5號文化宮內