A, Chinese kitchen design requirements The general requirements are: bright, ventilated, dry, moisture-proof, safe and hygienic.　　1, the location of the kitchen: the closer to the main restaurant the better, and should be kept at the same level as far as possible. And then the closer to the energy supply point, the better. The kitchen discharges all the waste, such as fumes, wastewater, garbage, etc., shall not be other parts of the hotel, especially the front hall and guest rooms caused by pollution, or other harmful effects.　　2, the ratio of the total area of the kitchen and the total area of the restaurant to 1:2 to 2:3 more economical and reasonable. Kitchen area is too small, will cause congestion, the lack of necessary storage of materials and production sites. Kitchen area is too large, both lengthening production lines and transportation lines, but also occupy a valuable business premises.　　3, the kitchen floor should not absorb moisture, non-slip porcelain tile pavement. The ground should be slightly turtle-shaped, in order to flush and dry. Turtle back on both sides, especially by the side of the stove, there should be a drainage ditch, drainage ditch to cover the cast iron slag net, in order to flush the cleaning and disposal of waste garbage.　　4, with non-moisture-absorbing white tile paste wall. From the horizon, paste to the ceiling, in order to clean the fumes and dirt.　　5, the kitchen, especially the stove line is a high-temperature operation, the production of a large number of fumes, water vapor and other odors. Therefore, the smoke ventilation function must be good. In the kitchen or stove should be installed above the exhaust fan, smoke hood, hoods, air ducts and other equipment. The grease and dirt on these devices must be cleaned regularly to prevent fire and food contamination. In order to ventilate and open the window, must be installed with screens to prevent flies from flying in.　　6, because the kitchen environment is humid, and corrosive substances, the work surface should not absorb water, strong and durable, easy to clean materials made of stainless steel workbench is good. Cutting board with hard plastic or compressed rubber is good, cutting board to raw, cooked, meat, vegetarian separate use.　　7, the power supply part of all the equipment, its gate or plug sit should be installed in about 1.5 meters from the ground, and protruding wall. When cleaning the wall, available plastic bags or tarpaulins sealed to prevent water leakage.　　8, large hotels storing meat food freezer should be self-contained system, isolated from other rooms. Kitchen must be set up dry goods warehouse and refrigerated cabinets, refrigerated cabinets to store the recent use of food, the temperature is generally controlled at 1 to 5 degrees. To separate raw and cooked food storage, regular defrosting, with warm water to wash the freezer.　　9, in addition to processing part of the kitchen set up a sufficient number of washing pool, must be set up in the production line several specialized hand-washing tank.　　10, in the conditions of the hotel, the kitchen area should be built staff dedicated bathroom, and isolated from the outside world.

Two. Chinese kitchen production layout 1, food and beverage production should be made to the program, that is, to choose the shortest production line. Roughing should be close to the warehouse and fresh food ingredients population, the formation of the kitchen food roughing - food finishing - food exports - the main restaurant passing room assembly line. Roughing One end of the roughing process is close to the raw material warehouse, ventilated warehouse and the place where live and fresh animals are kept, and the other end is close to the cutting room. Between the roughing and cutting room there should be partition measures with access. Refrigerator, tool cabinet should be close to the cutting room.　　2, cold food room should be separated from other positions in the kitchen and close to the food outlet.　　3、Three lines are parallel. Staple food production line, food production line and tableware washing and sterilizing line should be kept parallel, not cross or overlap.　　4, four separate. That is, the population of food materials, garbage and dirt exports and finished food exports, post-meal utensils population should be separated to set up different channels. The first two passages are close to the back door, and the last two passages are connected to the restaurant, which can prevent cross contamination of food.　　5, in line with hygiene standards. In terms of cleanliness and hygiene, the kitchen production layout should be in line with the food hygiene law promulgated by the state and food hygiene "five-four" system of health standards.

Three. Western kitchen production layout As a result of Western food kitchen food processing equipment than the Chinese kitchen kitchen, a higher degree of mechanization. In addition to the production layout of the kitchen to do the requirements of the kitchen, should also pay attention to the following points: 1, food processing, washing and disinfection rooms, warehouses, restrooms should be relatively independent, the formation of both tightly connected. And separated from each other in four areas.　　2, the kitchen should have oil and water separation devices, garbage compressors and other equipment, the establishment of a garbage disposal system.　　3, the kitchen hot food processing, cold food processing, bakery positions, should be arranged against the wall in accordance with their respective production process order.