1 Reasonable layout of the kitchen in restaurants

The most common mistake in kitchen decoration is the chaotic layout of the three areas of storage, preparation and cooking, which hinders the cooking assembly line. Space planning is the first step of decoration. If there is no reasonable layout, it will not only affect the aesthetics of the kitchen, but also make the chef confused and disorganized in the kitchen.

2 decoration color of the kitchen in restaurants

It is suggested to use a single bright material for the walls and floors of restaurants, such as beige wall tiles with light-colored non-slip floor tiles, which is simple and spacious. This color design can present a clean and spacious kitchen even if the space is small.

3 floors of kitchens in restaurants

There are various kinds of materials and equipment used in kitchen cooking, which will cause greasy floors for a long time. For the staff's case, the kitchen must use anti-slip functional floor tiles, and if there are no anti-slip floor tiles, anti-slip mats should be laid.

4. Ventilation of the kitchen in restaurants

The cooking process in the kitchen will produce lampblack. No matter whether the kitchen is equipped with an advanced lampblack hood or a simple exhaust fan, negative pressure must not be formed in the side dishes and cooking areas. The so-called negative pressure means that the amount of air discharged is greater than the amount of fresh air added into the kitchen, so that the kitchen can keep the air fresh.

5 The water facilities for the kitchen in restaurants

When designing the kitchen sink (pool), the problem of flow operation was not considered, and the equipped sink was too little or too small, which made the kitchen staff have to go far away to work, which affected the cleaning of food and tableware. Therefore, when designing the kitchen, we should give full consideration to the needs of defrosting and washing raw materials, and the chef's access to clean water and clean water, and try to use single-tank or double-tank pools in appropriate positions as much as possible to ensure the cleanliness and hygiene of the food production environment.

6 partition design of restaurant kitchen

Storage area, preparation, cleaning, storage and cooking are the five major areas of kitchen, and it is more convenient to apply them only by reasonable planning. The storage area is inserted between the cleaning area, the preparation area and the cooking area, and the corresponding items are stored according to the operation requirements of different areas.

7. The corridor of the restaurant's back kitchen

In order to meet the work safety and the implementation of hygiene rules in the kitchen, the design of the back kitchen should strictly prohibit the use of one corridor for processed food and garbage. The kitchen should be provided with entrances and exits respectively, and the entrance and exit should be separated to ensure the smooth delivery of vegetables and the separation of cleaning and pollution.