The area of the special room for cold dishes in the central kitchen should be about 10 square meters. In the design and planning to meet the work of cold dish production and storage, etc., set up a dedicated area of at least up to about 10 square meters in size. When building central kitchens in the catering industry or in environments such as large-scale cafeterias and banquet venues, it is important to maintain a certain standard of hygiene to ensure safety, considering that cold food products require a high degree of refrigeration, plating and operating space. Reasonable allocation within a scale equal to or exceeding that size is a relatively common and recommended practice.