The shape of the rotary small hot pot equipment is changeable, and how to design the modeling scheme is analyzed from many aspects such as the width and length of the store, the kitchen operation, and the aisle.
As an emerging hot pot catering model in recent years, rotary small hot pot equipment has been loved by consumers for its unique conveyor belt service and self-service meal selection. In this catering model, the design of the equipment plays a crucial role in the overall image of the store and the dining experience of customers. This paper will analyze the design scheme of the rotary small hot pot equipment from the aspects of store width and length, kitchen operation, and aisle.
1. The width and length of the store.
The design of the rotary hot pot equipment first needs to consider the width and length of the store. Generally speaking, the width of a rotary hot pot restaurant is about 3-5 meters, and the length depends on the size and layout of the store. When designing the equipment, it is necessary to fully consider the width and length of the store to ensure that the equipment can reasonably occupy the store space and not hinder the normal dining and passage of customers.
For narrower stores, a single-row conveyor layout can be used so that the equipment occupies one side of the store to allow more space for customers to eat and walk. For wider stores, a double-row conveyor layout can be used so that the equipment occupies the center of the store to make the most of the space and improve the dining experience for customers.
2. Kitchen operation.
The design of the rotary small hot pot equipment also needs to consider the needs of kitchen operation. In the design of equipment modeling, it is necessary to reasonably plan the direction and layout of the conveyor belt to facilitate the operation and maintenance of kitchen staff. At the same time, the design of the equipment also needs to consider the processing and handling of ingredients, so that the staff can quickly complete the preparation and cooking of ingredients.
In order to facilitate the operation of the kitchen, the modeling design of the equipment can adopt a modular design, and the equipment can be divided into different functional modules to facilitate the combination and adjustment according to actual needs. In addition, the material and structure of the equipment also need to fully consider the convenience and safety of kitchen operation.
3. Aisles. The design of the rotary small hot pot equipment also needs to consider the use of aisles. In the design of the equipment, it is necessary to reasonably plan the width and layout of the aisle to ensure the smooth passage of customers and facilitate the service of waiters. Generally speaking, the width of the aisle should be about 1 meter, and there should be clear signage and wayfinding facilities to make it easy for customers to identify and pass.
In order to improve the efficiency of the use of the aisle, the design of the equipment can adopt a split flow design, and the conveyor belt can be divided into different areas, so that customers can choose different food areas according to their individual needs. In addition, the shape of the equipment can also be designed with a height difference, and one side of the conveyor belt can be slightly raised, so that customers can more easily identify the ingredients when selecting food.
Fourth, customer experience.
The design of the rotary small hot pot equipment also needs to consider the customer's dining experience. In the design of the equipment, it is necessary to fully consider the customer's visual, auditory, olfactory and other feelings to create a comfortable and pleasant dining environment. For example, the color and material of the equipment need to be in harmony with the overall style of the store; The ingredients on the conveyor belt need to be kept fresh and clean; The equipment needs to be equipped with appropriate ventilation facilities to ensure that the air is fresh, etc.
In order to enhance the dining experience of customers, the design of the equipment can be user-friendly, such as setting adjustable conveyor belt speed, setting up easy-to-clean equipment surfaces, providing a variety of flavors of spices, and so on. In addition, the design of the equipment can also adopt intelligent design, such as setting up an automatic control system, equipping an intelligent ordering system, etc., to improve the convenience of customers.
To sum up, the modeling design scheme of rotary small hot pot equipment needs to consider the comprehensive effect of multiple factors. Starting from the width and length of the store, kitchen operation, aisles, etc., combined with the needs of customer experience, comprehensive consideration and design can create a competitive rotary small hot pot equipment modeling scheme that meets market demand.
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