What Should We Notice in the Kitchen Decoration?

People have higher and higher requirement for the kitchen of Modern catering businesses. They want the kitchen not only reasonable and practical, sanitary and clean, beautiful and elegant, having moderate area, saving labor and even cost-saving, durable and can improve efficiency in the long-term. In the kitchen design, the designers often neglect one or the other elements. It looks neat and sanitary, but in fact, the equipment is not convenient in cooks’ work. Although the stoves are beautiful, they are not very practical.

 

Kitchen design is a systematic project, and also involves a kind of knowledge. When decorate the dining room, how should the kitchen be designed? These are the details you need to know.

 

Set the size of the kitchen area according to the number of seat of the restaurant served by the stove. Typically, a stove can serve 40 to 50 seats, but as efficiency has improved, many restaurants have achieved that a stove can serve 50 to 80 seats. If the kitchen area allocation is reasonable, facility is equipped appropriately, investment cost can be saved. If the area is larger, the amount of facility will exceed kitchen production needs, increasing investment and wasting the money and resources. If the area is much small, facility is not sufficient, the normal production will be influenced.

 

Place more attention to quality rather than appearance in equipment installment. When constructing or transform a kitchen, for pursuing visual effect or convenient peer visit, a lot of people put emphasis on design or appearance of the equipment. As a result, the quality may be not satisfactory. There are also some devices, seemingly novel and advanced, but not practical. For example, there are many domestic water wash hood, lifting dish conveyor, etc., which are not practical.

 

Cooking utensils are suppose to match the cuisines. For different cuisines, different styles, different characteristics of catering products, the site and equipment requirements are not the same. Cantonese cuisine needs a Cantonese stir-fry stove; the canteen producing Shanxi pasta has to design a large-scale room equipped with large caliber cooking stove, steaming stove. If these factors are not taken into account, not only the finished product is not authentic, but also the fuel and chef labor will be wasted. A reasonably designed kitchen can improve efficiency greatly.

 

Ensure proper kitchen waste disposal. Everyday the chef release a lot of food waste, so proper disposal should be paid special attention. Kitchen rubbish disposal is of great importance because if the garbage is not thrown away in time, it will easily affect the environment and the efficiency of the work. So in the kitchen of every restaurant, a garbage processor is needed to render more convenience. In order to solve the problem of how to deal with food waste, Value engineers devoted two years to the development of embedded intelligent garbage processor.

 

All in all, there are many respects we are supposed to pay attention to, especially the food waste disposal. If cleaning garbage is not in time, the waste will breed harmful substance and attract rats. The Value food waste disposer is a kind of sink waste disposer, which is installed beneath the sink and it can grind all food waste. I believe it can be your best helper.