Commercial kitchen tableware calculation

For kitchens that have already been run, the amount of dishwashing is clear, and for a kitchen that is under construction, the amount of tableware needs to be calculated when using a dishwasher. Canteens and fast food restaurants are better to calculate, because the number of people eating is relatively fixed, and the variety and dosage of tableware are relatively small. Restaurants, especially high-end restaurants, have a wide variety of tableware and a large amount of food. They also involve the issue of centralized tableware distribution. Many small and medium-sized restaurants now distribute 5 pieces of tableware from the tableware decontamination distribution center, and the rest of the tableware is washed away by the restaurant itself.

1, the composition of tableware

Before calculating the amount of tableware, first analyze the composition of the tableware. The tableware in the restaurant consists of roughly three categories: tableware, serving utensils and tableware.

1) Tableware: Tableware that every guest must use, such as bone plates, wing bowls, tea cups, straight cups, porcelain spoons. The noodle bowls in the noodle restaurant and the soup bowls in the mutton soup are all tableware arranged according to the number of seats and the number of people dining. The first five kinds of tableware are called five-piece sets, and the chopsticks are six pieces, which is a standard tableware configuration commonly used in general restaurants. There are also some common tableware that are also configured according to the table, such as soy sauce pot, vinegar pot, ashtray, seasoning box, etc. according to the table configuration. Restaurants of different grades can be increased or decreased on this basis, and the average per capita is 3-10. Tableware is the largest number of utensils that are more troublesome to clean and disinfect.

2) Serving tableware: Tableware specially used for serving customers, there are a variety of flat plates, shell plates, fish dishes, soup pots, hot pots, soup spoons, etc., not listed one by one. The average person is 1 to 5 pieces, the number is second only to tableware.

3) Special tableware: Tableware used to reflect the characteristics of the hotel, such as gold and silver tableware, decanter, decanter, ice bucket, ice clip, etc. The special tableware is configured and used according to the needs, and has randomness, mainly for the private room of the high-end restaurant. Since the tableware to be decontaminated for each meal is mainly tableware and dishware, the maximum tableware and serving tableware required for a maximum dining section is the minimum amount of tableware, which can be calculated according to the number of people eating.

2, the amount of tableware calculation

The number of people dining in a restaurant can be calculated based on the number of meals, and the number of restaurants that operate is doubled. The amount of specialty tableware is relatively small and can be easily estimated. Here is just a way of thinking, only the main tableware is calculated, there are many tea sets, common tableware, regular cleaning pots, kitchen utensils, tableware, basins, etc. are not counted, the quantity is relatively small, the specific application It is still necessary to determine the actual situation and consider it appropriately.

Calculation example:

A medium-sized Chinese restaurant, 10 private dining rooms for 15 seats, 150 scattered table seats, and a total of 300 seats. The dining room is based on high grade, and the minimum configuration is

50 scattered table seats × 13 pieces / person + 150 rooms between meals × 16 pieces / person ≥ 4350 pieces

Optional 2,000/hour dishwasher. If the business is hot, the table will be eaten twice a meal, and the amount of tableware will double to calculate the dishwashing capacity of up to 6,300 pieces. You need to choose a dishwasher with more than 3,000 pieces per hour.

In a canteen where 1,500 people eat, the amount of dishwashing is calculated according to the number of people eating:

1500 people × 4 pieces / person = 6000 pieces

The dining hall requires an optional 3,000/hour dishwasher.

3, the calculation of the external tableware

There are many kinds of meals, especially Western food. The most notable feature is the emphasis on the configuration and use of tableware. The use of Western tableware and the use of various grades of restaurants vary from country to country. There are many restaurant tablewares with universal tableware configuration, that is, the tableware and forks are not divided into main and auxiliary fish, the spoons are not divided into soups and broths, and the table wine glasses are not divided into red wine and white wine. Due to the reduced types of tableware, it is easier to supply, and the training of employees is simpler and more economical and convenient. High-end restaurants still need to use tableware according to the specifications. They are equipped with utensils such as utensils and cutlery spoons according to the dining habits of Westerners. The calculation method is the same as that of Chinese food. It only needs to determine the per capita standard, and the minimum configuration amount is calculated. Because there are many types of foreign foods, they are not listed one by one.

4, tableware turnover calculation

The turnover of tableware belongs to the management scope, which is slightly explained here due to the problem of the storage space of the tableware and the configuration of the dishwasher. The standard requires that the storage capacity of the tableware be "2 times the maximum number of meals (sets)". “Tableware can not be used in a dining section twice to ensure that unsterilized tableware can not enter the restaurant”, this principle determines the base of the amount of tableware. The turnover of tableware should be compatible with the number of people eating and the scale of business, not less than twice the number of people eating at the peak. The minimum calculation of the maximum dining section should be calculated according to the above calculation method, and then 20% of the surplus should be appropriately increased to ensure the supply of tableware in one of the largest dining sections. The turnover of tableware is generally calculated as follows: Zero hotels are calculated according to 2.5 times (sets) of the maximum number of meals; canteens and fast food restaurants are calculated according to the maximum number of meals (sets); there are banquet reception services and individual reception services. The restaurant is calculated as 3 times (set) of the maximum number of people eating. All kinds of styles of serving tableware are considered to be zero random factors, according to the table tableware, the calculation of the turnover is greater than the per capita. Tableware is a fragile item with a standard loss rate of 3%. When storage space permits, try to increase inventory and prepare for it.