my answer: question: how to design a restaurant kitchen is reasonable, and what should be paid attention to in the design of a restaurant kitchen? & Nbsp* Hello: As far as your question is concerned, you need to design the general location while you want the overall construction plan of the restaurant, and then you need to make effective internal planning. At the same time, you need to give meaning to the projects operated by your restaurant. The distribution and functions of kitchens are different for different projects operated by individual restaurants. The importance and notes of kitchen design are as follows: 1) The drainage of the kitchen must be smooth [the sewer pipe should be large and the water pressure should be appropriate. [There should be a leaky pool in the water ]2) Smoke exhaust and ventilation in the kitchen are very important. 3) The water and electricity of the restaurant should be open-circuit as far as possible, so as to facilitate changes or adjustments in the business process. 4) According to the content classification of catering projects, the layout is made according to the production process and the food production process, and the distribution function rooms are placed, which effectively improves the production and reduces the workload of employees. 5) In the dishwashing room and vegetable washing room, attention should be paid to the discharge of water and the division of food outlets in restaurants and kitchens. There should be a dedicated staff channel and a dish washing channel to reduce the food output and return the dishes in the same channel. 6) The rooms with hygienic requirements, such as cold dishes room or pastry room, should be designed according to the standard, and relevant functional equipment such as air conditioning, antivirus, hand washing once and * * should be prepared. 7) The design should have a special kitchen garbage cleaning room and a special passage to ensure the hygiene of the whole kitchen. 8) When designing the kitchen outlet, we should pay attention to the fact that the door is not right: the bathroom or restaurant is right in front of the door, and the bar is right in front. 9) When choosing equipment, supplies and appliances, it is suggested to choose good equipment because kitchen supplies directly affect the products in the front hall and the passenger flow, which can ensure the performance and use. 11) The overall design and arrangement of the kitchen shall be neat and smooth, with bright lights, obvious functional divisions and natural access. Referring to the above practices, it is still helpful for the design of the kitchen.