Hotel Kitchen Design and Equipment

Due to the differences between the planning and implementation stages, hotel kitchen designers and users have different perspectives when choosing kitchen equipment, and the key considerations are also different. In the planning stage, hotel kitchen designers mainly consider the types, models, grades, quantities, and functional configurations of kitchen equipment to meet business needs. In addition to the above indicators, management and personnel during the implementation phase should also consider issues such as performance, price, power consumption, service life, and aesthetic appearance. Therefore, choosing hotel kitchen equipment can be divided into "design selection" and "usability selection". Choosing kitchen equipment means combining practical needs, integrating various technical indicators, determining the principles and specific methods for choosing a hotel kitchen design, and selecting a suitable hotel kitchen design.

The category of hotel kitchen equipment and utensils is a general term that includes kitchen equipment, kitchen machinery, kitchen appliances, and larger cooking tools. Sometimes smoke exhaust ventilation and oil fume purification equipment are also classified as kitchen equipment. Due to the fact that oil fume exhaust equipment, like water and electricity, is a guarantee facility, it is classified as an auxiliary facility and discussed as a special topic here. The classification of kitchen equipment is quite complex. There are many types and models of kitchen equipment, machinery, appliances, cooking tools, and utensils for Chinese cuisine alone, while the types and models of foreign catering equipment and utensils are even more complex and difficult to count. The classification boundary is not easy to define, and there is also a device that has the characteristics of two categories at the same time. For example, a preservation workbench can be used as a conditioning device, a refrigeration device, or classified as a kitchen appliance.

Due to the fact that in the design of hotel kitchens, only the equipment occupying space was considered, and only kitchen equipment icons could be drawn on the drawings. So, the following focuses on introducing the equipment, machinery, and appliances that occupy space. However, from the perspective of deepening the details of hotel kitchen design and for the reference of kitchen management personnel, while introducing the classification of kitchen equipment, the categories of utensils are also introduced. Kitchen equipment with energy consumption can also be classified into coal, charcoal, electricity, coal gas, liquefied gas, oil, natural gas, and steam according to energy classification methods.