1) The kitchen drainage must be smooth [the sewer pipe should be large and the water pressure should be moderate. [There should be a leaky pool for launching]

2) Smoke exhaust and ventilation in the kitchen are very important.

3) Try to open the water and electricity in the restaurant to facilitate the change or adjustment of business processes.

4) According to the classification of catering items, the layout is made according to the production process and food production process, and the distribution function room is placed, which effectively improves the output and reduces the workload of employees.

5) Dishwashing room and vegetable washing room should pay attention to water discharge and the division of food outlets in restaurants and kitchens. There should be a special staff channel and a dish washing channel to reduce the amount of vegetables and return them to the same channel.

6) Rooms with hygiene requirements such as cold dishes room or pastry room should be designed according to the standard, and equipped with air conditioning, antivirus, hand washing once, * * and other related functional equipment.

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 socket, pay attention to the wrong door: the bathroom or restaurant is in front of the door, and the bar is in front of the door. 9) When choosing equipment, supplies and electrical appliances, it is recommended to choose good equipment, because kitchen supplies directly affect the products and passenger flow in the front hall, which can ensure the performance and use.

10) The overall design and layout of the kitchen are neat and smooth, with bright lights, obvious functional divisions and natural access.

I hope the above information can help you. Hope to adopt.