{"id":2711,"date":"2026-04-02T14:15:00","date_gmt":"2026-04-02T14:15:00","guid":{"rendered":"https:\/\/www.atron-europa.com\/la-importancia-del-fregadero-en-el-diseno-de-cocinas-profesionales\/"},"modified":"2026-04-02T14:15:00","modified_gmt":"2026-04-02T14:15:00","slug":"limportance-de-levier-dans-la-conception-dune-cuisine-professionnelle","status":"publish","type":"post","link":"https:\/\/www.atron-europa.com\/fr\/la-importancia-del-fregadero-en-el-diseno-de-cocinas-profesionales\/","title":{"rendered":"L\u2019importance de l\u2019\u00e9vier dans la conception des cuisines professionnelles"},"content":{"rendered":"<p>Il est impressionnant de voir la cuisine ouverte sous les yeux des clients dans les restaurants les plus c\u00e9l\u00e8bres du monde. Il s\u2019agit d\u2019un espace divis\u00e9 en zones de travail o\u00f9 rien ni personne ne doit interf\u00e9rer avec la pr\u00e9paration des aliments, et o\u00f9 la propret\u00e9 et l\u2019ordre sont prioritaires.<\/p>\n<p>C\u2019est pourquoi l\u2019un des principaux espaces \u00e0 prendre en compte dans la conception de grandes cuisines est, sans aucun doute,<strong> la zone de lavage<\/strong>, et en son sein <strong>l\u2019\u00e9vier<\/strong> en est la partie la plus importante, puisqu\u2019il doit \u00eatre spacieux tout en restant proportionn\u00e9 au volume d\u2019ustensiles, d\u2019accessoires et de vaisselle qui vont y passer.<\/p>\n<h2 class=\"wp-block-heading\">Mod\u00e8les d\u2019organisation du lavage dans la conception de cuisines pour l\u2019h\u00f4tellerie<\/h2>\n<p>Dans une cuisine professionnelle, l\u2019une des zones principales, en plus de la zone de cuisson et de celle de sortie des plats, est, sans aucun doute, la zone de lavage.<\/p>\n<p>La zone de lavage se divise en deux : la zone destin\u00e9e au lavage des accessoires de service (vaisselle, couverts, verrerie) et la zone destin\u00e9e \u00e0 faire briller les ustensiles de pr\u00e9paration des aliments (casseroles, po\u00eales, plaques de four, etc.). C\u2019est une zone qui n\u2019est pas visible par la client\u00e8le, m\u00eame dans les cuisines ouvertes, et qui est reli\u00e9e, pour des raisons d\u2019hygi\u00e8ne et de praticit\u00e9, \u00e0 la zone de pr\u00e9paration et de dressage des aliments. L\u2019id\u00e9al est que la cuisine dispose d\u2019un acc\u00e8s direct \u00e0 cette zone depuis la salle \u00e0 manger, afin que les assiettes sales et pr\u00e9alablement vid\u00e9es aillent directement dans l\u2019 <strong>\u00e9vier \u00e9quip\u00e9 d\u2019un robinet douche<\/strong> pour \u00eatre nettoy\u00e9es avant d\u2019\u00eatre charg\u00e9es dans l\u2019indispensable lave-vaisselle de grande capacit\u00e9. La zone o\u00f9 l\u2019on nettoie les casseroles, les po\u00eales et le reste des ustensiles de cuisine, appel\u00e9e plonge (lien vers FAQs), doit disposer de l\u2019 <strong>\u00e9vier <\/strong>\u00e9vier le plus grand de la cuisine.<\/p>\n<p>En plus de la zone de lavage, il existe d\u2019autres emplacements pour <strong>l\u2019\u00e9vier dans la cuisine<\/strong> pour collectivit\u00e9s :<\/p>\n<ul>\n<li>L\u2019un est la zone de pr\u00e9paration et d\u2019\u00e9laboration des plats froids, o\u00f9 l\u2019on place g\u00e9n\u00e9ralement un petit \u00e9vier <strong>\u00e9vier<\/strong> pour laver les ingr\u00e9dients qui seront servis crus.<\/li>\n<li>L\u2019autre est la zone de pr\u00e9parations pr\u00e9alables, o\u00f9 l\u2019on lave et d\u00e9coupe viandes et poissons, et o\u00f9 l\u2019\u00e9vier partage l\u2019espace avec les planches \u00e0 d\u00e9couper, les couteaux et les robots de cuisine.<\/li>\n<\/ul>\n<p>Dans tous les <strong>\u00e9viers <\/strong>\u00e9viers, il est important d\u2019installer des filtres dans les \u00e9vacuations afin de maintenir les tuyauteries propres.<\/p>\n<h2 class=\"wp-block-heading\">L\u2019acier inoxydable est le protagoniste des cuisines de restauration et d\u2019h\u00f4tellerie<\/h2>\n<p>En effet, l\u2019acier inoxydable <strong><a href=\"https:\/\/www.atron-europa.com\/fr\/eviers-et-plans-de-travail-de-cuisine-en-acier\/\">acier inoxydable<\/a><\/strong>&nbsp;&nbsp;est le mat\u00e9riau dont sont faits les plans de travail ainsi que les <strong>\u00e9viers de cuisine<\/strong> dans les bars et restaurants, grands ou petits. La raison, outre la durabilit\u00e9 et la r\u00e9sistance aux rayures, aux impacts, aux variations de temp\u00e9rature et \u00e0 la corrosion, est la facilit\u00e9 de nettoyage et d\u2019hygi\u00e8ne. Sa couleur grise discr\u00e8te et uniforme en fait la meilleure toile possible pour l\u2019art qui prend place en son sein.<\/p>\n<h2 class=\"wp-block-heading\">Solutions professionnelles Atron<\/h2>\n<p>D\u00e9couvrez nos \u00e9viers de grande capacit\u00e9 : collection <a href=\"https:\/\/www.atron-europa.com\/fr\/categorie-produit\/eviers\/updown\/\">Up&amp;Down<\/a> avec des mod\u00e8les r\u00e9versibles comme le <a href=\"https:\/\/www.atron-europa.com\/fr\/produit\/eviers\/updown\/atlas-b\/\">Atlas B<\/a>, ou la collection <a href=\"https:\/\/www.atron-europa.com\/fr\/categorie-produit\/eviers\/classic\/\">Classic<\/a> avec de grandes cuves. Compl\u00e9tez avec notre <a href=\"https:\/\/www.atron-europa.com\/fr\/produit\/accessoires\/escurridor-rolling-inox\/\">\u00e9gouttoir rolling inox<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"<p>Es impresionante ver la cocina abierta a la vista de l@s clientes en los m\u00e1s famosos restaurantes del mundo. Se trata de un espacio dividido en zonas trabajo donde nada ni nadie debe interferir con la preparaci\u00f3n de los alimentos, y donde la limpieza y el orden son prioritarios. Por eso uno de los principales [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":2491,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[70,71],"tags":[],"class_list":["post-2711","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fregaderos-de-cocina","category-tendencias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El fregadero en cocinas profesionales y restaurantes | Atron<\/title>\n<meta name=\"description\" content=\"C\u00f3mo se dise\u00f1a la zona de fregadero en cocinas profesionales. 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Se trata de un espacio dividido en zonas trabajo donde nada ni nadie debe interferir con la preparaci\u00f3n de los alimentos, y donde la limpieza y el orden son prioritarios. 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