The production of western-style kitchen is the main body of western-style business activities and the basis of western-style sales service. High-level production not only reflects the grade of western food, but also reflects the characteristics of western food. The scientific layout of western-style kitchens must follow the general principles of the design of business rooms in western restaurants, and regard the kitchen and dining room, the front desk and the back desk as a unified overall planning, design and layout. The production of different dishes is undertaken by different departments, and the division of labor is clear, so that the whole food production process is neither interrupted nor overlapped. The design and equipment of western cooking kitchens are quite different from those of China. Because western kitchens pay more attention to the cooking of western food and Chinese food, it is necessary to arrange suitable Chinese cooking equipment to meet the production needs of different functions. And the kitchen of the western steak house. It was designed in a restaurant and made on the spot in front of diners.

Specifically. The layout of western-style kitchens has the following five basic principles:

1. The production of western-style kitchens should be programmed, and the production line should be as short as possible to ensure the continuous and smooth processing, production and production process of western-style kitchens.

2. Western-style kitchens should be arranged on the same floor plane as far as possible, and be as close to or adjacent to western-style business premises as possible, and arranged radially. Of course, everything should be based on the actual situation.

3. The functional areas and operating points of the kitchen should be arranged compactly, and the staple food production line, the non-staple food production line and the tableware cleaning line should be parallel, and they should not cross or overlap, so as to meet the requirements of efficient production lines and time-saving and labor-saving in western restaurants. The equipment should be applied and used as much as possible, and the heat source equipment should be optimized and combined.

4. The configuration and installation of kitchen equipment must be reasonable to facilitate cleaning, repair and maintenance. Its layout must conform to the overall hygiene, fire control and safety standards of western restaurants. And is convenient to monitor. Different passages should be set at the entrance of catering raw materials, garbage and sewage, finished catering products and after-dinner utensils.

5. Design of kitchen working environment. Must embody the concept of "people-oriented". A good working environment can fully mobilize the enthusiasm of employees and form a friendly and efficient communication channel. Design and layout of the kitchen. There must be room for development.