Generally speaking, the structure area of the hotel is mostly limited. Even in the larger kitchen, the area of each workshop and the choice of equipment need to be weighed according to the actual situation, and there is a choice. Reasonable use of hotel kitchen equipment area estimation method can also ensure the kitchen requirement ratio.
The estimation method of determining the engineering area of hotel kitchen is generally used to determine the size and grade of the engineering area of hotel kitchen. The main requirement for kitchen is to ensure the variety of food, the quantity and quality of production, and the sanitary environmental conditions. It has an indirect relationship with the scale of hotel kitchen project. On the premise of guaranteeing the supply capacity of restaurants, the types and quantities of kitchen equipment in hotels are directly related to the size of kitchen area. If the area is small, the hotel kitchen equipment can not be put down, lack of equipment can not guarantee catering. The most practical way to determine the kitchen area is to use the type and quantity of equipment needed in the kitchen, which is similar to the way of thinking of hotel managers. The total kitchen area determined by the area occupied by hotel kitchen equipment and operation space, aisle, wall, equipment gap, etc. is the most reasonable, reliable and effective.
The area occupied by hotel kitchen project is related to the area occupied by operation space, access, wall, equipment clearance and so on. The design length of hotel kitchen project is different from the gap of operation space, aisle, wall and equipment, in many cases, the width is different, the length is the same or similar. According to the needs of kitchen equipment to estimate the required access, the total operating space occupied is the estimated area of hotel kitchen design.