The following matters should be paid attention to in the decoration of facilities:
(1) There should be a water source in the kitchen, and a faucet should be installed for easy operation and cleaning.
(2) When gas is used as fuel, the gas source and the kitchen range should be connected by hard pipes except the hose at the interface; The gas source should be treated with fire prevention and explosion prevention.
(3) Because the kitchen is hot, humid and has a fire source, it is best to use concealed pipes for circuits. If concealed pipes cannot be used due to special circumstances, they should be fixed with insulating and flame-retardant hard pipe sets.
(4) The direction of sewage drainage ditch should be straight and the position should be convenient for kitchen cleaning; The bottom of the ditch should be high inside and low outside in the direction of outlet, which is beneficial to the natural discharge of sewage.
(5) The light in the kitchen and operation room should be bright, and it is best to use fluorescence, and the operation surface should not produce shadows. The stove should be illuminated with explosion-proof lamps.
The kitchen design should be based on the principle of reasonable process, convenience and practicality, saving labor and improving the chef's working environment, and it is not necessary to pursue more equipment. Too many kitchen equipments are useless, which not only increases investment, but also occupies space, which makes the kitchen production and operation difficult to display and increases insecurity, and there is no need to blindly pursue beautiful style and fancy shape.