工字廚房設(shè)計(jì)廚房設(shè)備布局在小廚房中比較常見(jiàn)。廚具沿墻排列，動(dòng)線都在一條直線上，不占空間。但是工作臺(tái)不直，太長(zhǎng)，否則容易降低效率。柜子上的洗滌槽、操作臺(tái)、灶臺(tái)一般排成一行，符合清洗、加工、烹飪的編輯順序。桌面長(zhǎng)約2米，洗菜區(qū)中間少要留40厘米作為手術(shù)臺(tái)。此外，在櫥柜中設(shè)計(jì)一些實(shí)用的拉籃或多功能平板配件，或者在墻上增加隔板和掛鉤，都可以提高空間的利用率。
I-shaped kitchen design central kitchen equipment layout is more common in small kitchens. Kitchen utensils are arranged along the wall, and the moving lines are in a straight line, which does not occupy space. However, the worktable is not straight and too long, otherwise it is easy to reduce efficiency. The washing trough, console and stove on the cabinet are generally arranged in a row, which conforms to the editing sequence of cleaning, processing and cooking. The desktop is about 2 meters long, and at least 40 cm should be reserved in the middle of the vegetable washing area as the operating table. In addition, designing some practical pull baskets or multi-functional flat panel accessories in the cabinet, or adding partitions and hooks on the wall, can improve the utilization of space.
但是工字形布局設(shè)計(jì)并不能滿足所有廚房的特殊需求，所以在設(shè)計(jì)時(shí)應(yīng)該考慮其他風(fēng)格的設(shè)計(jì)方法。
However, I-shaped layout design can not meet the special needs of all kitchens, so other styles of design methods should be considered in the design.
廚房設(shè)備的布置方式主要包括以下：
The layout of central kitchen equipment mainly includes the following:
1) l形布局
1) L-shaped layout
如果需要的設(shè)備不能全部排列成直線布局，可以將部分設(shè)備改變方向，排列在主爐區(qū)一側(cè)，形成L型布局。輔助設(shè)備大多設(shè)置在側(cè)面，如湯鍋、燉菜等，需要少量刀切。只能設(shè)置加載臺(tái)或借用加載臺(tái)，不能使用專(zhuān)用切刀臺(tái)。這種設(shè)計(jì)方法也得到廣泛應(yīng)用。
If the required equipment cannot be arranged in a straight line layout, some equipment can be changed and arranged on one side of the main furnace area to form an L-shaped layout. Most of the auxiliary equipment is set on the side, such as soup pot, stew, etc., which requires a small amount of knife cutting. Only the loading table can be set or borrowed, and the special cutter table cannot be used. This design method has also been widely used.
2)U型布局
2) U-shaped layout
根據(jù)廚房設(shè)備廚灶數(shù)量。U型布局有兩種布局形式。主灶具呈直線布局，副灶具位于兩側(cè)，可參照L型布局設(shè)計(jì)。但是，當(dāng)一側(cè)或兩側(cè)有爐灶時(shí)，主爐灶之間應(yīng)有足夠的長(zhǎng)度。因?yàn)榕赃叺脑钆_(tái)還需要一個(gè)上菜臺(tái)，一個(gè)切菜臺(tái)，一個(gè)蔬菜通道。
Number of stoves according to central kitchen equipment. There are two types of U-shaped layout. The main stove is arranged in a straight line, and the auxiliary stove is located on both sides, which can be designed according to the L-shaped layout. However, when there are stoves on one or both sides, there should be sufficient length between the main stoves. Because the next stove also needs a serving table, a cutting table and a vegetable channel.
以上布局方式多用于商業(yè)酒店的廚房，食堂、快餐店也可以參考應(yīng)用。在一些食堂和配送中心，由于就餐方式比較固定，花樣種類(lèi)比較少，面積和結(jié)構(gòu)都是原因，所以主廚房沒(méi)有配備切配工作臺(tái)和輔助設(shè)備，只有專(zhuān)門(mén)的切配間。根據(jù)預(yù)約菜單的要求，面館的副食加工比例比較小。
The above layout methods are mostly used in kitchens of commercial hotels, canteens and fast food restaurants. In some canteens and distribution centers, the main kitchen is not equipped with cutting workbench and auxiliary equipment, but only a special cutting room, because the dining mode is relatively fixed, the variety of patterns is relatively small, and the area and structure are the reasons. According to the requirements of the reservation menu, the processing proportion of non-staple food in the noodle restaurant is relatively small.
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