Restaurant and hotel kitchens often serve large numbers of people, so kitchen design needs to follow certain rules. Now, we will share necessary information about the principles of one-way kitchen design for those who are planning to open a restaurant or hotel.

Applying the principle of one-way kitchen design helps the stages of food preparation and processing not overlap or overlap, ensuring convenience as well as saving time, not allowing raw food to affect other foods. Cooking causes loss of food hygiene and safety.

Restaurant kitchen with one-way kitchen design principle

The restaurant kitchen is designed according to a one-way kitchen model that matches the following process:

1. Incoming fresh food will be stored in the refrigerator or freezer and on the shelf of the warehouse

2. Prepare food before processing in the preliminary processing area

3. After preliminary processing, the restaurant can immediately take it to the processing area or store it on a cold table or refrigerator to prepare for cooking.

4. Cold dishes such as salads and vegetables are prepared in the cold kitchen

5. The pick up area will be for displaying and arranging cooked food, ready when customers request.

6. After diners finish eating the dish, the dishes are put into the washing area for cleaning and drying.

In the process of designing a restaurant kitchen with the one-way kitchen principle, the main functional areas needed are:

1. Warehouse area - used to store and preserve unprocessed food and fresh food. This area should be away from where food is cooked. Necessary equipment in the warehouse area such as: freezers, coolers, industrial refrigerators, shelves for dry food. Stainless steel trolley for transporting food. Ice cube making machine.

2. Preparation area - a place to prepare food before cooking

Restaurant kitchen equipment needed in this area:

- Cutting board and knife for chopping and handling food

- Types of sinks to separately wash meat, fish, vegetables...

- Trash can to store waste

- Stainless steel rack to hold baskets and racks

- Equipment for preparing and cutting food such as meat grinder, meat squeezer, bone saw, etc.

3. Cooking area

This is the most important and central area of the restaurant kitchen. Equipment needed:

- Industrial rice cabinet: Depending on the number the restaurant plans to serve, the rice cabinet must be properly equipped

- Cooking stove: necessary cooking stoves, frying stoves, and stew stoves

- Stainless steel table and rack to place food after cooking

- Equipment to keep food warm to ensure the provision of hot dishes, ensuring hygiene and customer taste

- Equipment for spices and cooking oil

- The cold stove is used to make salads, vegetables, and fruits. This stove needs to be kept separate to avoid using mixed tools: knives and cutting boards.

- Exhausted hood helps circulate hot air generated by the kitchen and food odors out, ensuring the kitchen is always airy and hygienic.

4. Beverage serving area, bar system

Including equipment such as cold table, sink table, stainless steel counter, trash can...

5. Washing area:

The washing area needs to have a trash can, basins for washing dishes, rinsing nozzles, if possible, a dishwasher, dish rack, cart...