As for the staff canteen design renderings, you can find a professional commercial kitchen engineering company to do it. Macro Kitchen Engineering is a professional kitchen engineering company.
Factory kitchen design
1, auxiliary design of factory kitchen decoration design
Auxiliary design mainly refers to the division of catering functions, which does not directly serve restaurants where guests eat and consume, nor does it belong to the production of kitchen dishes. But without these designs, the canteen may appear vulgar or even noisy; Kitchen production will become intermittent or even incomplete. These auxiliary designs mainly include preparation room and dishwashing room.
2. Kitchen lighting in factory kitchen decoration design
The lighting in the dining room is called culture, and the lighting in the kitchen is called practicality. The emphasis on practicality here mainly refers to having enough light to grasp the color of dishes when cooking in the furnace; The chopping block is brightly lit, which can effectively prevent knife injury and pursue fine knife work; There should be enough light at the top of the dish to reduce weeds from mixing into the restaurant and so on. Kitchen lighting doesn't have to be as luxurious, elegant and orderly as a restaurant, but its function can never be ignored.
3. The kitchen in the factory area is decorated and the dining room is equipped with catering supplies.
Traditional canteen management has not paid enough attention to this design and equipment. So there are also many canteens filled with dirty smoke, and all kinds of services have been lost. The design of the pantry should pay attention to the following aspects:
(1) The pantry should be located in the transition area between the canteen and the kitchen.
(2) The kitchen and dining room adopt double doors and double channels. There are two doors set by smoke, noise and temperature between the kitchen and the dining room. The same overlapping arrangement of the two doors not only has the effect of "three partitions", but also blocks consumers' direct vision of the kitchen, effectively solving the problem of some status display screens.
(3) There should be enough space and equipment between meals.
Design of canteen kitchen