The most important thing in kitchen ventilation is to keep the air fresh. However, while exhausting the main oil fume in the kitchen, we should not ignore the polluted gas and waste gas generated by ovens, ovens, steamers, steam cookers, steam sterilizers, dishwashers, etc., and ensure that all the smoke does not diffuse and stay in the kitchen area.

a bright kitchen and a bright stall. Restaurant design is the last product of the development of catering industry. When designing a bright kitchen and a bright file, at least pay attention to the fact that the design should not increase the lampblack, noise and unsightly scenes of the restaurant. Some of them are only suitable for the display of Ming kitchen design in the final stage of production, so it is really unnecessary to tell the whole story.

when the kitchen is using water. In many kitchens, when designing pools, the chefs have to run a long distance to find the pools because of the poor equipment, so it is difficult to take care of cleaning when they are busy, and the hygiene of the kitchens is hard to be trusted. The open ditch in the kitchen is an important channel for kitchen sewage discharge. However, some kitchens are too shallow, or too rough, or there is no height difference, or there is no organic connection, which makes the kitchen connected with water and land, or stinks, and it is difficult for the kitchen to be dry and clean.

the auxiliary design is the facility to complete the catering. Auxiliary design mainly refers to the division of catering functions, which is neither a restaurant that directly serves guests for dining and consumption, nor a kitchen that produces dishes. But without these designs, the restaurant may look vulgar and even noisy; Kitchen production and production will also become intermittent or even incomplete. These auxiliary designs mainly include meal preparation room and dish washing room.

The pantry is a tool for preparing meals, and it is used to prepare for meals. The time and equipment for the complex design of traditional catering management have not attracted attention. Therefore, there have also been many restaurants filled with foul smoke and foul air, and the food service has been neglected.