First, the kitchen space layout should be reasonable: form a circulation system of purchasing, rough machining, cutting and matching, cooking, delivering vegetables and collecting scraps to avoid the intersection of various functional areas.

Second, the processing area should be separated from the auxiliary area: that is, the warehouse, staff facilities, office and processing area should be separated;

Three, the kitchen food route (channel) can not be crossed and mixed with other non-dining areas;

Four, between the kitchen and dining room, take effective sound insulation, heat insulation and odor isolation measures. The entrance and exit doors should be separated and closed automatically;

Five, the kitchen and dining room should be on the same floor in principle, the connection channel is smooth, and the farthest distance between the food outlet and the dining table should be controlled within 40 meters;

Six, all kitchen floors should have dry, clean, anti-skid function (the ground is made of anti-skid material), the drainage ditch is unblocked, and the water outlet is equipped with rat net;

Seven, all kitchens require the installation of smallpox, and the walls should be tiled to the height of smallpox; (I suggest that the wall of the food delivery logistics channel should also be tiled, which can prevent the cart from hitting the wall and scraping it, and is also conducive to hygiene and cleaning, but the height should be about 1.5 meters according to the demand. In addition, it is suggested that all corners be wrapped with stainless steel to prevent collision);

Eight, the kitchen should have enough cold storage, freezing (library) facilities, raw and cooked food and half of the food stored in separate cabinets.

Nine, each kitchen should have an independent rough machining room (cutting and matching room): the rough machining room is separated from other operating rooms, the temperature of each operating room is suitable, and the cold air supply is sufficient.

I hope my answer can help you.