SOLUTIONS
VR

HOTEL KITCHEN LAYOUT

Sub sections of hotel kitchen in every department are called work stations The success of the operation to a great extent lies on the planning and the layout. Work – Motion study. Time – Motion study and different aspects of management has to be taken into consideration for better productivity

Main Sections                                             Sub – Sections 1 Stations    

Hot-foods section                                      Sauce /Grill/Fry section    

                                                                   Roast section    

                                                                   Fish section    

                                                                   Soup station    

Vegetable section    

Cold kitchen / Garde – Manger/ Larder    Hors d’oeuvre section    

                                                                   Salad preparation    

                                                                   Juice pantry    

                                                                   Sandwich station    

                                                                   Showpiece preparation    

Bakery & Confectionery section               Mixing station    

                                                                  Dough holding and proofing    

                                                                  Dough rolling section    

                                                                  Baking and cooling    

                                                                  Dessert preparation    

                                                                  Plating desserts section    

Banquet section                                        Bulk cooking    

                                                                  Dry heat cooking (roasting, broiling)    

                                                                  Holding and Pick up section    

                                                                  Room Service kitchen    Grill station    

                                                                  Fry station    

Hot Range section    

Receiving Section                                     Weighing and checking    

Wash Up (Pot/Plate)                                 Plate house & Pot Wash    

Stores                                                       Dry, Refrigerator and Deep freezer.    

Within the last 20 years, we have worked on thousands brand chain and independent hotel and resort projects in China and overseas, we understand the demands of commercial food preparation. That’s why we select the best options from all around world, to ensure we are able to provide you the best value solutions. Whether it is the all-day-dining restaurant in your hotel, bar service, or a banquet kitchen, at Shinelong we have the capability to provide you with any style of design for your hotel kitchen project. One-stop service: research, develop, design, manufacture, deliver and install.

Regarding the catering equipment, your front-of-house space and back-of-house space in your hotel must be outfitted with the right equipment. Providing meals in you fine-dining restaurant or to cater a successful event outside, such as outside wedding banquet, from food preparation to presentation, you need to impress your guests by using quality equipment and supplies.

Especially if there is an open kitchen in your hotel restaurant, the open layout turns the closed-off cooking space into something more inviting. A shining and powerful stainless steel exhaust hood and the beautiful cooking equipment directly affect the overall aesthetics of restaurant.

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