1, the general kitchen accounted for 20% of the catering area, the minimum can not be less than 10%;

2, the ventilation of the kitchen, to make the kitchen, especially food preparation, cooking area to form a negative pressure.

3, the kitchen water and open ditch, as far as possible in the appropriate location of the use of single-slot or double-slot sink, to ensure that the food production environment is clean and sanitary.

4, kitchen floor design and selection of materials, must be carefully considered. In the absence of a novel and practical choice of non-slip floor tiles, good use of red steel tiles.

5, dishwashing room should be close to the dining room, kitchen, and strive to be in the same plane with the dining room, dishwashing room should have reliable disinfection measures to ensure that the tableware is clean and hygienic.

6, kitchen lighting, heavy practical. Used to effectively prevent knife injuries and the pursuit of fine knife work and practical to reduce the weeds mixed in and into the restaurant.

7, kitchen design ventilation and air conditioning, can not make the chef feel hot, but also can not let the kitchen odor into the restaurant. More related aspects of the content can be to the master state. A standard hotel, its hotel kitchen design should be more standard. Standard hotel kitchen design as the catering sector is very important, an ideal program, not only can make all aspects of close cooperation, to produce exquisite delicious, but also to let the customers who come to eat therefore can feel the quality of service

The above is summarized for you, I hope it will help you.