Kitchen design should be a reasonable process, convenient and practical, labor-saving, improve the working environment of the chef as a principle, do not have to pursue more equipment is good. Kitchen equipment more than useless, not only resulting in increased investment, and occupies space, so that the kitchen production operation is not open to increase insecurity, and there is no need to pursue the beautiful and fancy styling.　　 Now there are several situations in the hotel: one is a new or remodeled kitchen, one-sided pursuit of design effects neat, buy equipment to see samples of light heavy appearance, the results buy back the equipment board is too thin, quality is too light, the workbench with a wobbly, stove burns on the dropsy, the refrigerator accidentally on the temperature. There are also some equipment seems novel, functionality ahead of its time, and the real practical value is not high, such as a lot of domestic water fume hoods, lifting ladders and so on. Often the construction staff withdrew, the hotel staff retreat, take over the chef complained of suffering, the chef became a slave of the equipment. Second, no matter what flavor of products sold in their own hotels, their equipment are equipped with a wide range of stoves, that only such equipment, the kitchen is advanced. It must be known that the Cantonese stove is a cooking method with the Cantonese cuisine, the finished product is characterized by matching. The general characteristics of the wide stove is fierce fire, easy to regulate, good control, the most suitable for strong fire and quick cooking of Cantonese cuisine. But now there are a lot of Huaiyang cuisine, sea food or Hangzhou cuisine restaurant, still choose to match the wide stove is really difficult for many cooks. Do not know, Huaiyang cuisine is good at stewing, simmering, simmering, sea food thick oil and red sauce, pay attention to rely on the work, which need to have a stove with a branch of the fire eye with the use of fire and so on. Do not take these factors into account, not only the flavor of the finished product, the texture is difficult to authentic, but also on the fuel, the chef's labor is also a staggering waste of labor. Situation three, as long as it is mentioned to improve the working environment of the chef, the kitchen to achieve the advanced neat, unrestrained expansion of the area, expanding the space. Not only that, but also a large kitchen for unlimited separation, the operation of each closed to each other, invisible, should not be called, both increased the distance of the chef to carry goods, but also inconvenient to care for each other to improve efficiency, more likely to produce hidden safety hazards.　Therefore, the design of the kitchen should be closely around the business style of catering, give full consideration to the principle of practicality, durability and convenience, specifically, should pay special attention to the following aspects: kitchen ventilation. Regardless of the kitchen optional advanced water fume hood, or even the direct use of simple exhaust fan, the most important thing is to make the kitchen, especially food preparation, cooking area to form a negative pressure. The so-called negative pressure, that is, the amount of air out of the exhaust should be greater than the amount of fresh air into the kitchen to replenish. So that the kitchen can keep the air fresh. However, in the extraction of the main kitchen fumes at the same time, but also can not be ignored oven, oven, steamer, steam cooker, as well as steam sterilizer, dishwasher and other turbid gas, exhaust gas, to ensure that all the smoke is not in the kitchen area to diffuse and stagnant.　　 Kitchen open kitchen, open stalls. The design of open kitchens and stalls in restaurants is a product of the development of the restaurant industry to a certain period of time. The design of open kitchens and stalls, at least, should be careful not to increase the fumes, noise and unsightly scenes in the restaurant as a result of the design. Some of the final stage of production is only appropriate for the exhibition of open kitchen design, there is really no need to disclose.　　 Kitchen floor. Kitchen floor design and selection of materials, must not blindly follow, must be carefully determined. In the absence of a new practical anti-slip floor tiles, the use of red steel tiles is still effective.　　 Kitchen water and guttering. There are many kitchens in the design of the sink (pool), because the equipment is too little, too small, so that cooks have to run a long way to find the pool, and then busy simply difficult to take into account the cleaning, kitchen hygiene is difficult to convince. Kitchen ditch, is an important channel for kitchen sewage discharge. Some kitchen ditch is too shallow, or too rough, or no height difference, or no organic connection, making the kitchen or water connected to the ground, or smelly, the kitchen is difficult to do dry, clean. Therefore, in the design of the kitchen to give full consideration to the raw materials, freezing, rinsing, chef access to water and clean water needs, as far as possible, in the appropriate location of the use of single-slot or double-slot sink, to ensure that the food production environment is clean and sanitary. Kitchen lighting. Restaurant lighting heavy culture, kitchen lighting heavy practical. Practical here, mainly refers to the stove frying to have enough light to grasp the color of the dishes; board cut with a bright light to effectively prevent knife injuries and the pursuit of fine knife work; dishes to play loaded with sufficient light above, and effectively reduce the mixing of weeds and into the restaurant and so on. Kitchen lighting does not have to be as luxurious and elegant as the restaurant, the layout is neat, but its role can never be ignored.　　 Auxiliary design is to strengthen the necessary complement to improve the function of dining. Auxiliary design, mainly refers to the division of catering functions, neither direct service to the guests dining, consumption of the restaurant, also does not belong to the production of dishes in the kitchen. But less of these designs, the restaurant may appear vulgar and elegant, and even noisy and chaotic; kitchen production and output will also become intermittent, or even incomplete. These auxiliary designs are mainly meal preparation rooms and dishwashing rooms.　　 Meal preparation room is equipped with food supplies, to create a smooth meal start conditions of the place. Most of the traditional restaurant management of this design and equipment does not pay enough attention. As a result, there are many restaurants filled with smoke and foul air, the phenomenon of food service to lose three or four. Meal preparation room design should pay attention to the following aspects: 1. Meal preparation room should be in the restaurant, kitchen transition zone. In order to clip, put the dish folder, easy to notify the list of staff, to facilitate the food, stop food and other information communication. 2 ． Kitchen and restaurant between the use of double doors and double channels. Between the kitchen and the restaurant really play a role in separating grease and smoke, noise and temperature is the setup of two doors. The same direction of the two doors overlap set not only play the role of three separate, but also blocked the guests directly through the kitchen line of sight, an effective solution to the problem of a number of hotels furnishings screen. 3 ． Meal preparation room should have enough space and equipment dishwashing room design and equipment, in the catering business, can effectively reduce tableware breakage, to ensure that tableware washing and hygiene quality, in the design should deal with the following aspects of the problem: 1 ． Dishwashing room should be close to the restaurant, kitchen, and strive to be in the same plane with the restaurant. The location of the dishwashing room, close to the restaurant and kitchen, easy to pass dirty dishes and kitchen utensils is preferred. Dishwashing room and restaurant to maintain in the same plane, mainly to reduce the transmission of tableware employees labor intensity. Of course, after a large catering event, it is a prerequisite that tableware is pushed by dining carts.2 ． Dishwashing room should be reliable sterilization facilities. Dishwashing room not only bear the responsibility of washing tableware, kitchen utensils, and at the same time is responsible for the sterilization of all washed tableware. By manual washing of tableware dishwashing room, it must be washed, according to the hotel's energy and site conditions and other specific circumstances, configure a special disinfection facilities. After disinfection, the tableware will be dried with a clean cloth for use in the restaurant and kitchen. 3. Dishwashing room ventilation, exhaust effect should be good. Whether the setup, installation of advanced set of cleaning, disinfection in one dishwasher dishwashing room, or manual washing, using steam disinfection dishwashing room, washing operation, will produce water vapor, heat, steam. These gases, if not pumped in time, will not only affect the operation of the dishwasher, but also make the washed or even already dry tableware re-emerge water vapor, but also to the restaurant, the kitchen backflow, contamination of the environment in the nearby areas. Therefore, it is necessary to take effective design, practical solution to the dishwashing room ventilation, exhaust problems, to create a good environment.