Division of catering kitchen functional areas: staple food storage, side dishes, dry food storage, pickling room, pasta, snack room, cold dishes, vegetable processing room, meat, aquatic processing room, garbage room, cut with room, the payroll area, cooking area, cooking area, steaming area, food preparation area, vending, dish passing area, dining area.

1, hot kitchen area: gas frying stove, steam rice cabinet, soup oven, cooking stove, steam cabinet, induction cooker, microwave oven, toaster oven;

2, storage equipment: it is divided into the food storage part, including room temperature and low-temperature equipment: flat shelves, rice and noodle cupboards, loading dock refrigerator, freezer, freezer, etc., utensils storage part of the seasoning cabinets, vending workstations, a variety of base cabinets, hanging cabinets, corner cabinets, Multifunctional decorative cabinets, etc.;

3, washing and disinfection equipment: hot and cold water supply system, drainage equipment, washing basin, dishwasher, high-temperature disinfection cabinets, etc., after washing in the kitchen operation of the garbage disposal equipment, etc., food waste crusher and other equipment;

4, conditioning equipment: mainly conditioning countertops, organizing, chopping, dosage, modulation of the tools and utensils.