Commercial kitchen design: improve efficiency and reduce cost, optimize storage
01 Improve work efficiency The design of the commercial kitchen greatly affects the work efficiency, and the reasonable layout can make full use of the kitchen space and minimize the travel distance and time of the staff. For example, the stoves, ovens, fryers and other equipment are placed reasonably, reducing the distance the chef moves and improving cooking efficiency. At the same time, the cleaning area is separated from the cooking area to reduce cross-contamination and reduce the work burden. The layout of equipment and workstations should also be designed according to the actual work flow, so that employees can easily access ingredients and tools. 02 Reduce operating costs Cost-effectiveness is an important factor to consider when designing a commercial kitchen. Stove as the main energy consumption equipment, its energy consumption occupies a considerable proportion. Therefore, choosing energy-saving cooking stoves can reduce energy consumption and reduce operating costs. Take the cooktops produced by Ubong as an example, all cooktops use energy efficient stoves. This kind of stove head collects heat through the concentrator ring, intensifies the fire, thus expanding the heating area and significantly improving the thermal efficiency of the stove. 03 Optimize food storage The freshness and health safety of food ingredients are the key to ensure food quality, and a reasonable storage area layout is a strong guarantee to achieve this goal. For example, by reasonably optimizing the setting and configuration of the freezer, cold room and food storage shelf, keep the food low temperature and dry, improve the freshness of the food and extend the shelf life. At the same time, reasonable storage of food materials can improve the utilization of food materials and provide a solid guarantee for food safety. 04 Commercial kitchen design selection Professional commercial kitchen design has significant advantages in terms of increasing work efficiency, reducing operating costs and optimizing ingredient storage. As a restaurant operator, when choosing a partner company, you should also consider the relevant design experience, professional degree and after-sales service. In this way, we can create an efficient, low-consumption, high-quality commercial kitchen, enhance the competitiveness of the restaurant, and maintain a leading position in the market. By choosing Ubong Kitchen, you will have the following advantages: Rich design experience：The design team with 31 years of experience in commercial kitchen design covers domestic and foreign star-rated hotels, chain restaurants, governments, schools, clubs and other large-scale projects. With professional knowledge and unique concepts, we create excellent kitchen engineering kitchen supporting services for you. Butler service：With experienced and strong communication skills, the service team can respond quickly and provide on-site service, no matter what kind of problem, so that you have no worries and enjoy a worry-free experience. Professional engineering support services：Deep cultivation in the kitchen field of high-star hotels, providing one-stop solutions, including selection, installation, commissioning and post-maintenance, to ensure smooth kitchen operation.
