1. The kitchen area in Chinese restaurant decoration can also be comprehensively determined according to the scale and level of the restaurant, which is generally calculated as 1.7 ~ 1.2m2/seat. If a restaurant manages a variety of dishes, it needs a relatively large kitchen area; If the business content is relatively simple, the kitchen area required is smaller.

2. The kitchen should be provided with a separate entrance and exit to the outside world. When the scale is large, there should be two entrances and exits for goods and staff.

3. The kitchen consists of operation, refrigeration, freezing and meal preparation.

4. The kitchen should be reasonably arranged according to the process flow of raw material treatment, staff changing clothes, staple food processing, non-staple food processing, tableware washing and disinfection storage. Raw materials and finished products, raw food and cooked food should be processed and stored separately.

5. The kitchen should be set in two floors as far as possible. If the dining room has more than two floors, the corresponding kitchen only needs to be equipped with dining room. The food ladders for vertical transportation of raw food and cooked food shall be set separately and shall not be used together.

6. In the decoration of Chinese restaurants, the pantry is the transitional space between the kitchen and the restaurant, which appears in the form of pantry in small and medium-sized restaurants; In large restaurants and banquet halls, in order to avoid the long delivery route in the restaurant, a dining corridor is generally installed on one side of the large restaurant or banquet hall; If it is only a single-function bar or tea room, the preparation room is called the preparation room operation room.

7. Washing and disinfection of tableware must be set separately.

8. There should be good ventilation and exhaust in each processing room in the kitchen. If it is single-layer, transom type natural ventilation can be used. If the kitchen is located in a multi-storey or high-rise building, mechanical ventilation should be used as much as possible.

9. The floors of kitchen workshops should be made of wear-resistant, water-impermeable, corrosion-resistant, non-slip and easy-to-clean materials, and the drainage problem of the floors should be well handled. At the same time, the surfaces of walls, worktables, pools and other facilities should be made of non-toxic, smooth and easy-to-clean materials.